Search Results for: cheese

Philly Cheese Steak Egg Rolls

October 10, 2017 By Allyson 17 Comments This post may contain affiliate links. Read my disclosure policy.

Philly Cheese Steak Egg Rolls are a fun spin on America’s favorite sandwich! Beef, cheese, peppers, and onions wrapped into the perfect party snack!

I’ve been on somewhat of an egg roll kick lately, so I was brainstorming ideas on what I could pack into a delicious crispy egg roll wrapper. Well, it was no surprise when I thought about a Philly Cheese Steak Egg Rolls version, because the Philly Cheese Steak is one of the most popular sandwiches! Of course it would be delicious! Be sure to checkout my popular Spinach Artichoke Egg Rolls, Bang Bang Shrimp Egg Rolls, and Turkey Club Egg Rolls!

This Philly Cheese Steak Egg Roll recipe is actually VERY simple, and you only need a handful of ingredients! You need to cook up the meat and veggies in a skillet, then add a simple sauce base and the cheese – done! Then you just place some of the mixture into the center of the egg roll wrapper and roll it up! Give it a quick fry and boom, you are done! Scroll down to see a step by step video on how to make them yourself!

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Philly Cheese Steak Egg Rolls

Philly Cheese Steak Egg Rolls are a fun spin on America's favorite sandwich! Beef, cheese, peppers, and onions wrapped into the party snack!

Ingredients

1 lb ground beef
1 TBS butter
1 small yellow onion, chopped
1 small green pepper, chopped
1/3 cup broth (chicken or beef)
2 TBS ketchup
1 TBS worcestershire sauce
dash of salt
dash of black pepper
1 tsp corn starch
6 slices provolone cheese, chopped
12-14 egg roll wrappers
1/4 cup water
4-6 cups oil for frying, amount depends on size of pot, you want about 2 inches of oil
2 TBS parmesan cheese, for garnish

Instructions

In a large skillet, add beef and let cook for 4-5 minutes before breaking apart. Slowly break apart and continue to cook until mostly cooked through. Remove from pan and drain off fat/grease; set aside.
Add butter to skillet and melt. Add onions and green peppers and cook for 3-4 minutes. Add beef back to skillet and combine; cook 2-3 minutes.
In a small bowl add broth, ketchup, Worcestershire sauce, salt, pepper, and cornstarch; mix until combined. Add to skillet over medium heat; stir. Add cheese and continue to stir until the cheese is melted. Remove from heat.
Using one egg roll wrapper at a time, add about 3 TBS of the filling to the center of the wrapper. Dip your finger in the water and run along all edged of the wrapper (see video). Fold the egg roll up carefully, taking care to press along the seams to seal the egg rolls. Repeat until filling is all used.
In a frying skillet/pot, add oil and heat over medium for about 5 minutes. Carefully drop egg rolls into the skillet, cooking 4-5 at a time, not crowding them. Cook 2-3 minutes per side, until golden brown, then carefully flip over and cook another 2 minutes or until browned. Remove and place on a paper towel lined plate. Repeat for all egg rolls.
Garnish with parmesan cheese and serve immediately. Enjoy!

Don’t forget to check out Sabrina’s Philly Cheese Steak Sloppy Joes, which inspired the filling for these philly cheese steak egg rolls!

Like appetizers as much as I do?! Check out these other amazing recipes from Domestic Superhero:

Spinach Artichoke Egg Rolls

Sloppy Joe Stuffed Bread

Caprese Sliders

You can also connect with me here:

Thanks for visiting!

– Allyson

Chocolate Covered Pumpkin Cheesecake Truffles

August 20, 2017 By Allyson 11 Comments This post may contain affiliate links. Read my disclosure policy.

Chocolate Covered Pumpkin Cheesecake Truffles are a super delicious dessert that are perfect for fall and the holidays!

I love cooking with pumpkin, and even after ‘fall’ starts, I like to keep cooking with it. You may recall my One Pot Creamy Pumpkin Pasta or my Pumpkin Coconut Curry Soup, but this recipe is brand new, and everyone is going to flip over it! Using only a handful of ingredients, these Chocolate Covered Pumpkin Cheesecake Truffles will be making everyone’s mouth water at your next event! You HAVE to try them! I also made a step by step video so you can see just how simple these are to make; check that out below!

Once you have the goods, the rest is easy. Mix your canned pumpkin with your white cake mix (JUST pumpkin and cake mix, do not add anything else), and then bake that bad boy up. Once it’s done cooking, crumble it up, and toss it into your stand mixer. Add a block of softened cream cheese and let her rip! Once everything is mixed together, roll the batter into little balls, and place them onto a baking sheet. Pop it into the freezer for about an hour, then take it out and get ready to cover them! Melt your chocolate chips and then dunk each Pumpkin Cheesecake Ball into the chocolate, and then set back onto the baking sheet. Crumble a bit of graham cracker over the top, and then on to the next! Keep going and going until you are finished covering all of them, then pop those bad boys back into the freezer for at least 2 hours! Boom, Chocolate Covered Pumpkin Cheesecake Truffles, DONE!

Chocolate Covered Pumpkin Cheesecake Truffles are so so tasty and super easy! They keep for a long time in the freezer/fridge too, so you could make them ahead of time and then bring them to a party when you need them! How easy is that!

5 from 1 vote

Chocolate Covered Pumpkin Cheesecake Truffles

Ingredients

1 15 ounce can Libby's Pumpkin Puree
1 box white cake mix
8 ounces cream cheese softened
1 bag Nestle Tollhouse Milk Chocolate Morsels
1 TBS shortening optional
2 graham crackers crushed

Instructions

Preheat oven to 350 degrees. In a large bowl, combine pumpkin puree and white cake mix (do not add any other ingredients, just he bag of the white cake mix) until completely combined. Spread mixture into a 9x13 baking dish, and place into the oven. Bake for 25-28 minutes or until done.
Carefully crumble up the baked cake mixture (you can wait until it cools, or use the oven mitts-careful not to burn yourself!) until all broken up, and dump into the bowl of a stand mixer (can also use hand mixer). Add cream cheese, beat on medium until the cream cheese is completely incorporated into the cake and it's a pliable dough consistency (shouldn't take more than a few mins).
Line a baking sheet with parchment paper. Scoop out dough in about 1 TBS rounds, rolling into a ball with your hands. Continue until all dough is used. Place into freezer for 30 minutes.
In a medium microwave safe bowl, melt your chocolate chips: Microwave for 30 seconds, then MIX with a fork or spoon. Place back into microwave for 15 seconds, remove and mix again. Continue in 15 seconds increments until melted and MIX in-between increments. Once melted you can add 1 TBS shortening and this will thin the chocolate allowing easier coating.
Dip each pumpkin truffle into the chocolate until covered, and using a fork allow the extra chocolate to drip off (see video); set covered truffle on parchment and sprinkle graham cracker crumbs over the top. Repeat for all truffles.
Place into the freezer for at LEAST 2 hours to allow the chocolate to firm up. Serve. When not serving, keep in the fridge or freezer to prevent the chocolate from melting.

Recipe Notes

-See video for step by step instructions.
- Be sure to add graham cracker crumbs after every one or 2 dipped truffles. Once the chocolate hardens, the crackers wont stick anymore!

You can also connect with me here:

Thanks for visiting!

– Allyson

Homemade Chunky Blue Cheese Dressing (BEST EVER)

August 2, 2017 By Allyson 102 Comments This post may contain affiliate links. Read my disclosure policy.

This Best Ever Homemade Chunky Blue Cheese Dressing is cool, creamy, tangy, and full of chunky blue cheese crumbles. It’s incredibly easy and delicious!

Guys…this is seriously the BEST EVER homemade chunky blue cheese dressing. I know, I know; tons of recipes claim to be the ‘best ever’, but believe me when I say…this is THE BEST EVER Chunky Blue Cheese. Blue cheese is just one of those things, you either like it or you hate it. I happen to LOVE it, and will pretty much put it on whatever I can. There have been many times when I have thought that whatever I am eating is just a vessel for the sauce or dip. This is why blue cheese makes the perfect veggie dip…because all you can taste is the blue cheese. If you are a fan of the cool, creamy, tangy, chunky blue cheese, then you HAVE to try this. Seriously..make this right now.

With the exception of the actual blue cheese, you most likely have everything for this chunky blue cheese dressing in your pantry or fridge, which is another reason I love it so much. When I was making it, I really wanted to use buttermilk, but guess what? I didn’t have any. So what to do? Just make buttermilk yourself – all it takes is some milk and vinegar – easy peasy. This homemade chunky blue cheese dressing would also be fabulous on your favorite wedge salad, or wings, or a buffalo chicken lettuce wrap or sandwich….or in a straw…however you eat it, it will be fantastic – I promise.

I do have a few tips for you though – one, make this Chunky Blue Cheese Dressing and let it sit in the fridge AT LEAST four hours. Please, please, please. If you don’t follow this very important tip, this may just turn out not to be the best ever, and I can’t have that. It must be the best ever, so you have to let this bad boy meld it’s flavors in the fridge at least four hours. The second tip, use real blue cheese and crumble it yourself. You can by chunks of this stuff in the produce/deli/cheese section of your grocery store. If you absolutely can’t find it because you live in the middle of nowhere, then fine, use pre-crumbled blue cheese…it might not be as good, but it will still be delicious.

4.94 from 29 votes

The Best Ever Homemade Chunky Blue Cheese Dressing

This Best Ever Homemade Chunky Blue Cheese Dressing is cool, creamy, tangy, and full of chunky blue cheese crumbles. It's incredibly easy and delicious!

Ingredients

1/3 cup milk
1 tsp white vinegar
5 ounces blue cheese , crumbled
1/3 cup + 1 TBS sour cream
1/4 cup mayonnaise
4 tsp white wine vinegar
1/2 tsp granulated white sugar
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
dash of salt

Instructions

In a medium bowl mix milk and 1 tsp white vinegar; let sit for 5 minutes, stir. Add crumbled blue cheese to mixture, and mash with a fork until they are well combined.
Add sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, black pepper, and salt; mix with fork to combine well.
Pour into mason jar or other container and seal tightly. Let set in fridge for at least 4 hours. Remove, stir, and serve on your favorite foods!

Recipe Notes

If you have buttermilk, you can use 1/3 cup in place of the milk and 1 tsp white vinegar.
Will last in the fridge for up to 30 days in a sealed container.
Makes just under 2 cups.

NUTRITIONAL INFORMATION (using 2% milk to calculate): Per 2 TBS serving: calories 70, fat 6 grams, saturated fat 3 grams, cholesterol 12 mg, sodium 168 mg, carbohydrate 1 g, fiber 0 g, sugars 0 g, protein 2 g

For the ENTIRE recipe (about 2 cups): calories 1121, Total Fat 99 grams, Saturated Fat 42 grams, Cholesterol 187 mg, Sodium 2695 mg, Total Carbohydrate 17 grams, Dietary Fiber 5 grams, Sugars 7 grams, Protein 36 grams.

Like sauces and dips as much as I do? Check out these other recipes from Domestic Superhero:

You can also connect with me here:

Thanks for visiting!

– Allyson

Broccoli Cheese Stuffed Spaghetti Squash

July 23, 2017 By Allyson 96 Comments This post may contain affiliate links. Read my disclosure policy.

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

I have recently become obsessed with spaghetti squash, do you love it too? I’ve realized that you can really cook anything in it, and everything tastes good mixed with spaghetti squash…it’s amazing. I wanted to stuff some broccoli into this bad boy, and then knew it needed some cheese…so, here we have Broccoli Cheese Stuffed Spaghetti Squash.

I like Spaghetti Squash for a multitude of reasons; it’s low in calories, you get a lot of squash inside these, it tastes delicious, it’s healthy, and it’s easy to cook. I mean, I could go on, but these are the high points for me. I had a little bit of trouble finding the exact calorie count of a whole spaghetti squash, but I think I got pretty accurate with my results. I’ve been trying hard to lose weight, so I am keeping track of everything I eat using My Fitness Pal (friend me!), and I need to have those numbers as close as possible to what they really are.

After calculating the calories in the entire broccoli cheese stuffed spaghetti squash recipe, there are 314 calories per serving (see nutritional breakdown at the bottom)…and per serving I mean half the squash…that’s right, you can eat a loaded half for 314 calories. You can eat it alongside your favorite main dish; This would go great with any meat, a veggie burger, or alone. Both my husband and I had half, and we were both stuffed. They are super tasty, easy to make, and healthy. Have more than 2 people eating or want to make extra for later? Just double the recipe, super simple!

You will not be disappointed with this Broccoli Cheese Stuffed Spaghetti Squash meal! I have some more spaghetti squash recipes as well. Don’t forget to check out my Caprese Spaghetti Squash!

5 from 8 votes

Broccoli & Cheese Stuffed Spaghetti Squash

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

Ingredients

1 spaghetti squash cut in half, seeds removed
non stick spray
2 cups chopped broccoli florets
3 cloves garlic minced
1 tsp red pepper flakes
pinch of salt and pepper
1 tsp Italian season or use a mix of oregano, basil, thyme
1/2 cup part skim shredded mozzarella cheese I like to shred my own
1/3 cup Parmesan cheese shredded

Instructions

In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4 inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.
In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.
Using a fork, scrape out the flesh/'spaghetti' of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.
Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.
Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler.
Remove and enjoy!

Recipe Notes

**You can also cook in the oven - Place into a 350 degree oven on a baking sheet, flesh side down, cook for 50-60 minutes, or until squash is tender.

Things you might need for this recipe:

Santoku Knife
Baking Dish
Cheese grater

Like healthy recipes? Check out these other Healthy Recipes from Domestic Superhero:

You can also connect with me here:

Thanks for visiting!

– Allyson

Three Cheese Buffalo Fondue

March 24, 2017 By Allyson 2 Comments This post may contain affiliate links. Read my disclosure policy.

Three Cheese Buffalo Fondue is full of three cheeses and buffalo sauce! It’s going to take your appetizer game from good to great!

Y’all, fondue. Fondue is seriously one of the best things to eat, and when you add three cheese and buffalo sauce, you have an amazing combination. Three Cheese Buffalo Fondue is going to take your appetizer game from good to great! For this recipe you only need a handful of ingredients; Mozzarella cheese, cheddar cheese, Swiss cheese, beer, cornstarch and buffalo sauce! First put the beer into the fondue pot and let it come up to a boil. Next you will add in the cheese, and stir to slowly melt them in the pot. Once the cheese is melted, add in the buffalo sauce and you are good to go!

Three Cheese Buffalo Fondue is the perfect fresh fondue for any occasion!

If you listen to my one suggestion, please shred or cube your own cheese for the fondue! Buy the blocs of cheese, then grate or cut it up; you will thank me later! Three Cheese Buffalo Fondue comes together in just a few minutes, and everyone will love it!

What about dippers for the fondue?! I love to use crusty bread, and for this fondue, I love using Everything French Bread! I love the ‘everything’ blend of spices on this bread, and it goes really well with the spicy cheese flavor! I usually pick it up in the bakery department of my grocery store, so I bet you can find it too. If you can’t, I suggest using regular crusty fresh bread or some veggie dippers – celery would be great with this since it goes well with buffalo sauce!

Three Cheese Buffalo Fondue

Ingredients

8 ounces cheddar cheese grated or cubed
8 ounces mozzarella cheese grated or cubed
4 ounces Swiss cheese grated or cubed
1 TBS cornstarch
3/4 cup beer any type
1/4 cup buffalo wing sauce
crusty bread loaf for dipping cut into cubes

Instructions

Place cheese into a bowl and add cornstarch; toss to coat. Set aside.
In a fondue pot, add beer and bring to a boil. Add cheese to pot, reduce heat to medium. Stir the cheese every minute or so to encourage melting. Once the cheese is melted, add buffalo sauce and stir to combine.
Dip your bread and enjoy!

Love appetizers as much as I do?! Check out more appetizers from Domestic Superhero!

You can also connect with me here:

Thanks for visiting!

– Allyson

Jalapeno Popper Cheese Bread

March 13, 2017 By Allyson 16 Comments This post may contain affiliate links. Read my disclosure policy.

Jalapeno Popper Cheese Bread is the perfect blend of spice and creaminess topped with crunchy bacon. This appetizer will not last long at your next party!

As a huge fan of cheese and jalapeños, I decided it was time to put these bad boys together and make one awesome appetizer. Jalapeno Popper Cheese Bread is like the ultimate party dish. By taking a classic appetizer, theJalapeno Popper, deconstructing it, and slathering it onto a load of crispy fresh bread, you have the tastiest most mouthwatering recipe ever! Big shout out to Lava Soap for sponsoring this post, all opinion as always, are my own.

Like I mentioned earlier, I LOVE jalapeños and also cheese (who doesn’t love cheese?!), but I absolutely hate cooking with jalapenos. Why? Because the residue they leave on your hands is soooo nasty! On more than one occasion I have rubbed my eye after touching a jalapeno, and it is NOT pretty. It’s actually horrible and you can expect your eye to burn like a laser is shooting into it for hours. It’s horrible.

However, when cooking with them, you HAVE to touch them…there is no way around it, unless you wear gloves, but I don’t love messing with those either. I have come up with a pretty good routine to avoid Jalapeno residue in my eyes, and it includes immediately washing with Lava Soap.

Right after I’m done with the jalapeños, I wash my hands immediately with Lava Soap. I love Lava Soap because it really gets EVERYTHING off your hands. You don’t have to worry about the nasty residue being left anywhere on your skin, which is reassuring. I like to order my soap off Amazon, but they sell it in stores as well.

You can even use Lava Soap outside of the kitchen; it’s great for getting grime, grease, paint, ink, glue and much more off your hands. We keep them all around our house, but especially in the kitchen and in our mud room where I wash my hands after doing dirty work around the house and garage. I love it!

Back to our delicious Jalapeno Popper Bread…it’s a VERY simple recipe. All you need is some cheese, jalapenos, spices, and if you want, bacon (who doesn’t want bacon?!). I’ve made it several times now, and people rave about it with and without the bacon. If you know there are going to be some vegetarians around, you might want to do half the bread with bacon, and leave half without bacon…up to you!

When should you make this Jalapeno Popper Bread?

Having a girl’s night in?! Whip up Jalapeno Popper bread to make everyone happy!
If you are attending a holiday potluck or summer BBQ, make it ahead of time, but don’t bake it. Stick it in the fridge until 45 minutes before you need to leave. Then pop it in the oven for 30 minutes, cover it in foil and bring it to your party HOT! People will love it!
It’s also great for Birthday Parties or Anniversaries…nothing says I love you like Jalapeno Popper Bread!
I love whipping this bread up for fun activities like watching the BIG GAME or your favorite Sunday night show..Like Game of Thrones. Do ittttt!

Here is an easy how-to video!

Jalapeño Popper Bread

Ingredients

1 loaf of crusty fresh bread, cut in half - like French or Italian from the bakery
8 ounces cream cheese
1/2 cup sour cream
1 1/2 cups shredded mozzarella cheese divided
1/2 cup shredded pepper jack cheese
1 garlic clove minced
pinch of salt and pepper
2 jalapeños diced
1 jalapeño chopped into thin rounds
2 green onions chopped and divided
3 strips bacon cooked and roughly chopped

Instructions

Preheat your oven to 400 degrees.
In a large bowl, add cream cheese. Microwave for 45 seconds to soften. Add sour cream, garlic, salt, pepper, 1/2 cup mozzarella cheese, pepper jack cheese, diced jalapeños, 1 green onion; mix with a fork until completely combined.
Lay your bread halves inside up, and pull out a little bit of the bread from the centers, making a small indentation (you don't need to take a lot). Spread half the cream cheese mixture on one side, then the rest on the other side. Sprinkle remaining mozzarella cheese over the top. Sprinkle bacon over the top. Add jalapeño rounds and remaining green onions.
Cover/tent loosely with foil (careful not to push foil down as we don't want the cheese to stick to the foil). Place into oven for 15 minutes. Remove foil, turn oven to broil. Broil for 2-3 minutes or until cheese is lightly browned and bubbling. Watch VERY closely as it can burn quickly on broil.
Remove from oven and let sit for 5 minutes. Cut into slices and serve.

Like cheesy bread as much as I do?! Check out these other recipes!

You can also connect with me here:

Thanks for visiting!

– Allyson

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Search Results for: cheese

Philly Cheese Steak Egg Rolls

Philly Cheese Steak Egg Rolls are a fun spin on America’s favorite sandwich! Beef, cheese, peppers, and onions wrapped into the perfect party snack!

Chocolate Covered Pumpkin Cheesecake Truffles

Chocolate Covered Pumpkin Cheesecake Truffles are a super delicious dessert that are perfect for fall and the holidays!

Homemade Chunky Blue Cheese Dressing (BEST EVER)

This Best Ever Homemade Chunky Blue Cheese Dressing is cool, creamy, tangy, and full of chunky blue cheese crumbles. It’s incredibly easy and delicious!

Broccoli Cheese Stuffed Spaghetti Squash

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

Three Cheese Buffalo Fondue

Three Cheese Buffalo Fondue is full of three cheeses and buffalo sauce! It’s going to take your appetizer game from good to great!

Jalapeno Popper Cheese Bread

Jalapeno Popper Cheese Bread is the perfect blend of spice and creaminess topped with crunchy bacon. This appetizer will not last long at your next party!

When should you make this Jalapeno Popper Bread?

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Recent Posts

Search Results for: cheese

Philly Cheese Steak Egg Rolls are a fun spin on America’s favorite sandwich! Beef, cheese, peppers, and onions wrapped into the perfect party snack!

Chocolate Covered Pumpkin Cheesecake Truffles are a super delicious dessert that are perfect for fall and the holidays!

This Best Ever Homemade Chunky Blue Cheese Dressing is cool, creamy, tangy, and full of chunky blue cheese crumbles. It’s incredibly easy and delicious!

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

Three Cheese Buffalo Fondue is full of three cheeses and buffalo sauce! It’s going to take your appetizer game from good to great!

Jalapeno Popper Cheese Bread is the perfect blend of spice and creaminess topped with crunchy bacon. This appetizer will not last long at your next party!

When should you make this Jalapeno Popper Bread?

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