Cabot Cheese is Delicious

| October 5, 2013 | Comments (1)


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Cabot’s ‘Horseradish’ cheddar cheese is my absolute favorite cheese. Mild with a hint of fire, this cheese has so many uses on the menus I plan it is ridiculous!

One of my families repeat must-haves is ‘Cheesy Rice’ made with Cabot horseradish cheddar cheese slices. After boiling a basic pot of rice, I scoop out a bowl and add two generous portions of cheese and microwave for a few seconds. It is scrumptious.

What are some of your best Cabot Cheese recipes? Have you tried Horseradish Cheddar cheese yet?

Here are some ideas to entice you. Enjoy!

Horseradish Mac -n- Cheese

  • Vegetable cooking spray
  • 4 cups cooked elbow macaroni (about 2 cups uncooked)
  • 8 ounces Cabot Horseradish Cheddar, grated (about 2 cups)
  • 1 cup Cabot Cottage Cheese
  • 3/4 cup Cabot Sour Cream
  • 1/2 cup skim milk
  • 1 large egg, slightly beaten
  • 2 tablespoons grated fresh onion
  • 1 1/2 tablespoons melted Cabot Salted Butter, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup dry breadcrumbs
  • 1/4 teaspoon ground paprika
  • Directions:
  • Zingy Cabot Horseradish Cheddar is one of our most popular cheeses. Here it adds a grown-up touch to a childhood favorite, while sour cream and cottage cheese keep things creamy and comforting.
  • 1. Preheat oven to 350°F. Lightly coat 2-quart baking dish with cooking spray.
  • 2. In large bowl, stir together macaroni, cheddar cheese, cottage cheese, sour cream, skim milk, egg, onion, 1 1/2 teaspoons of butter, salt and pepper. Spoon mixture into baking dish.
  • 3. In small bowl, combine remaining tablespoon butter with breadcrumbs and paprika. Sprinkle mixture over macaroni. Cover with lid or foil and bake for 30 minutes.
  • 4. Uncover and bake 5 minutes longer or until golden.

 Bacon Wrapped Pears with Horseradish Cheddar Cheese

  • Makes about 2 dozen appetizers or 12 appetizer servingsIngredients:

    12 slices bacon
    3 small to medium ripe pears
    About 2 tablespoons lemon juice
    About 2 ounces Cabot Horseradish Cheddar
    Wooden toothpicks

    Directions:

    1. Preheat oven to 375ºF.

    2. Line baking sheet with sides with foil. Place bacon slices in single layer on sheet. Bake for 8 to 12 minutes, watching carefully toward end, or until bacon is cooked but still very pliable, not crisp.

    3. Meanwhile, cut each pear into about 8 wedges, removing any center core or seeds. Brush cut sides with lemon juice.

    4. With vegetable peeler, make shavings of cheddar and drape some over each pear wedge.

    5. While still hot, cut each cooked bacon slice in half and wrap around pear and cheese, holding in place with toothpick. Serve at room temperature.

 

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Category: Reviews

About Dwana: Dwana authors a few blogs, is a full-time officer of the court and mom to two wonderful young men and two dogs. You can find her rants, advice for healthy living and Chicago tips at: "Healthier, Happier, You!", Chicagonista.com, TheChicagoMoms.com & ChicagonistaLIVE.com View author profile.

Comments (1)

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  1. Thanks so much for the cheesy love, Dwana. Our farm family owners really appreciate your support. PS Though there are many Cabot Cheddar flavors to choose from, I’m partial to Horseradish myself. My favorite way to eat it is on a grilled cheese. With bacon!

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