Best 18 Cheezy Cheezy Recipes

CHEEZY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
• Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
• Remove from oven and let stand 15 minutes before serving.

THE FISH MARKET CHEEZY GARLIC BREAD

Steps:

• Preheat oven to 425°F.
• Finely mince garlic in a food processor with olive oil or alternatively finely mince garlic and mix olive oil in to incorporate well. Only use 1 T garlic puree for this recipe and freeze the rest in a small container for other uses or later use. Once frozen, it can be easily scooped out.
• Combine 1 T garlic puree from above, mayonnaise, Parmesan cheese, lemon juice, parsley, and green onion. Mix well.
• Slice the bread lengthwise in half and liberally spread the Parmesan cheese mixture on the cut side of the bread.
• Bake at 425 F for about 9-10 minutes until brown and crusty.

CHEEZY ARTICHOKE CROSTINI

Steps:

• Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews, then set aside.
• In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 7 minutes.
• Place the soaked cashews, sautéed onions, miso, lemon juice, minced garlic and water into a blender and process until smooth.
• Mix in the chopped artichokes, and nutritional yeast, salt and pepper, to taste.
• In the meantime, preheat broilier to high.
• Brush the baguette slices with a light layer of olive oil and broil for 2-4 minutes, watching closely to not burn.
• Top each toasted slice with 1 tbsp of the cheezy artichoke spread then sprinkle with chives.

THE FISH MARKET'S CHEEZY GARLIC BREAD

Steps:

• Prepare garlic butter by combining butter, parsley and garlic.
• Reserve.
• In a bowl, mix all the ingredients for Romano Sauce by hand.
• Blend the mix to a smooth, paste-like consistency, but do not break up the cheese.
• Cut the loaf of bread in half lengthwise (horizontally) so that you are left with two long halves.
• Cut the halves in half crosswise (short) so that you are left with four quarters.
• Spread garlic butter over the loaves on non-crust side, then spread with cheese mix.
• Bake on a baking sheet in a 400-degree oven until golden brown.

CHEEZY MACARONI AND LITTLE SMOKIES

Steps:

• Fill a large pot with lightly salted water, bring to a boil, and stir in the macaroni. Return to a boil and cook the pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain well.
• Whisk together the soup, milk, and onion flakes in a large saucepan over medium-low heat. Bring to a simmer, and stir in the sausage links, cheese, and carrots. Bring the mixture back to a boil, stirring frequently, until the cheese has melted and the mixture is bubbling.
• Stir in the hot cooked macaroni, and serve.

CHEEZY CHICKEN, BROCCOLI, RICE CASSEROLE

Steps:

• 1. Preheat oven to 375 degree F. Spray a 9 x 13 baking pan with non stick cooking spray.
• 2. In a medium skillet with oil, brown chicken seasoned with salt and pepper. Does not have to be completely cooked. Will finish cooking in the oven.
• 3. In a large bowl add rice, soups, broth, 2 cups cheese, dried onions, 1 1/2 cup milk, seasonings such as salt and pepper, stir till blended. Now, add the chicken and broccoli. Pour into prepared baking pan. Sprinkle remaining cheese evenly over casserole.
• 4. In a small bowl; mix the crumbs, seasonings and butter well; set aside.
• 5. Cover casserole with foil and bake 40 - 45 minutes. Remove foil. Sprinkle crumbs atop the casserole. Continue baking till golden brown and bubbling. Check for rice tenderness. If still tough remain baking till tender. Check the center of casserole, as the edges bake sooner than the center.
• 6. Enjoy!

VEGAN NUTRITIONAL YEAST (NOOCH) CHEEZY BISCUITS

Steps:

• Pour the soymilk, almond milk, etc. into a glass measuring cup and stir in the lemon juice. Let it rest at room temp for 10 minutes to sour.
• Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.
• Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.
• Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.
• Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.) Gently form it into a ball.
• Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.
• Cut the dough with a floured biscuit cutter-- the book recommends a 2.5" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5", and large size.
• Place the biscuits on a dry baking sheet or sil-pat as soon as they are cut. Arrange them close together if you want soft sides, but at least 1 inch apart for crustier sides.
• Bake at 400F for 15-18 minutes or until golden brown. I'd recommend about 12-13 minutes for smaller biscuits and closer to 18 for bigger biscuits.

JEN'S STUFFED CHEEZY HOT PEPPERS

Steps:

• 1. cut and clean peppers. mix all ingredients except sliced cheese.
• 2. Bake covered in tinfoil in 375 degree oven for 35min till softened. Uncover sprinkle w/more parm & pepper flakes, top with slices of mozz. return to oven bake till cheese is melted and bubbly 5-10 more min.
• 3. Can also be made as dip. Put 2-3 chopped peppers in cheese mix and bake in casserole dish same way. Serve with good hearty bread or crackers.

CHEEZY POPCORN(VEGAN)

Steps:

• Place warm popcorn in a large bowl and mist it with olive oil. Toss gently and mist again. Repeat until all kernels are lightly coated with oil.
• Combine remaining ingredients in a zippered plastic bag. Seal bag and shake until well mixed.
• Drop in popcorn, a little at a time, seal bag, and shake and turn bag to coat.
• Continue to add a little amount of popcorn to the bag until all kernels are well coated.
• Store zippered bag. Shake gently again before serving.

CHEEZY BROCCOLI ORZO(VEGAN)

Steps:

• In a large pot, bring water to a boil. Chop broccoli into bite size pieces and put into pot with water. Cook for 6 minutes and fish out with a large slotted spoon and set aside. Now pour orzo into the same pot and cook for 10 to 12 minutes.
• While the orzo is cooking prepare the cheeze sauce. In a blender place; olive oil, vegan butter, rice milk, flour, corn starch, paprika, onion powder, seasoned salt, sea salt, black pepper, marjoram and garlic powder. Blend until smooth.
• After the orzo has finished cooking, drain the water completely. Place pot back on the stove and turn heat down to medium to low. Pour cheeze mixture in with the orzo and cook for 3 minutes, stirring occasionally. Take off heat and let stand for 10 minutes before eating. You can add the broccoli to the orzo and mix it together or eat it separately.

CHEEZY FLAX CRACKERS

Steps:

• Puree flaxseed, cashews, red bell pepper, carrot, garlic, lemon juice, sea salt, and agave nectar in a food processor.
• Spread mixture onto nonstick food dehydrator sheets and place into food dehydrator following manufacturer's instructions.
• Dehydrate until dry and crisp, about 18 hours. Flip crackers on sheets after 6 hours.
• Break sheets into pieces for serving.

CHEEZY GREEN OLIVE DIP

Steps:

• Combine cheeses, Worcestershire sauce and garlic salt in a small bowl; beat until smooth.
• You could also do this in a food processor.
• Stir in the chopped olives; pulse in lightly if using food processor.
• Pack into a small serving bowl and refrigerate for at least 2 hours to let flavours blend.
• Garnish with additional sliced green olives if you wish and serve with an assortment of crackers and raw veggies.

VEGAN CHEEZY QUACKERS

Steps:

• Mix all ingredients except water in a bowl. Slowly add water until the dough forms a ball. You may not need all of the water!
• Roll out on a clean surface to about 1/3 inch thickness. Cut out shapes using the smallest cookie cutters you have. Continue to re-roll scraps until all dough is used.
• Place crackers on baking sheets lined with waxed paper. Bake at 350 degrees for about 15 minutes, until crackers are set and golden.

CHEEZY CHEEZY

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain and place in a microwave-safe bowl.
• Sprinkle the Cheddar and mozzarella cheeses over the macaroni, then microwave on medium-high power in 30 second intervals until the cheese has melted. Stir to distribute the cheese evenly and serve.

CHEEZY CHICKEN PARMESAN WITH ZUCCHINI "PASTA"

Steps:

• 1. For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion, garlic and 1/2 teaspoon salt. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.) Add the tomatoes with juice, basil and another 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 teaspoon pepper. 2. Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers. 3. Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the zucchini and 1/4 teaspoon salt. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside. 6. To serve, re-warm the zucchini in the tomato sauce over medium heat. Use tongs to make a "twist" of zucchini pappardelle on each of 4 plates. Lean chi

CHEEZY CHICKEN STRUDEL

Steps:

• 1. In a skillet, bring 2 cups of water to simmer with onion slices, bay leaf and salt added. Add two chicken breasts,and simmer for 20-30 minutes or just until the chicken is tender. Remove from the water and allow to cool then chop into cubes. Meanwhile, in a medium skillet, saute the chopped onion in olive oil until tender, about 10 minutes. Add spinach and continue to cook for 5 minutes, stirring frequently. Remove from the heat and place in a medium bowl to cool.
• 2. Stir in the cheeses, stock, egg, salt and pepper. Add the chopped chicken. Preheat the oven to 375 degree F. On waxed paper, place one sheet of phyllo, brush with melted butter and sprinkle with 1 tablespoon of bread crumbs. Repeat with 4 or 5 more layers of phyllo on top of the first one. Spoon one cup of chicken mixture on one end of the layers of phyllo. Roll up and tuck the ends under slightly. Brush the tops with butter and place on a baking sheet. Cut diagonal cuts across the top approximately one inch apart and 1/2 inch deep. Sprinkle with paprika. Repeat this process with the rest of the chicken mixture and phyllo making 5 strudels. Bake for 20 minutes, slice and serve warm. Enjoy!!

YUMMY CHEEZY CHICKEN CASSEROLE

Steps:

• 1. Spray a 9x15 or 9x13 pan with cooking spray. Preheat oven to 350
• 2. Start the water boiling to cook noodles.
• 3. In a large bowl,combine Chicken,carrots,Soup, Sour cream, 6 oz shredded cheese, cottage cheese, onion and dill weed in a large bowl and mix thoroughly.
• 4. mix french fried onion and 1 cup shredded cheese together and set aside
• 5. Cook noodles per package directions. Do not overcook.
• 6. Drain the noodles. leave in pot and add ingredients from bowl and mix well.
• 7. Dump into pan. Pour milk evenly over casserole and use a fork to help it filter down.
• 8. Cover pan with foil and bake at 350 for about 40 minutes. If you use chicken which is not frozen the time will be less.
• 9. Remove from oven. Remove foil. Spread the onion cheese mix over top and put back into the oven uncovered for 15 minutes or until it is browned on top.
• 10. This is a hearty meal all by itself.

EEZY CHEEZY CHICKEN HASHBROWN CROCKPOT RECIPE RECIPE - (3.8/5)

Steps:

• *spray bottom and sides of crockpot with cooking spray *put 1/2 bag of frozen potatoes in first, *place uncooked chicken breasts on top of the potatoes *sprinkle 8 oz of cheese on top of the chicken, *add the rest of the bag of potatoes, * add the other 8 oz cheese. *mix can of cream of **whatever soup with 1/4 cup milk and pour over top. *do not mix or stir. **set crockpot on high for 4 hours or low for 8-10 hours. **sometimes I add some bacon crumbles with the cheese and it is like a loaded baked potato.