andrewandeverett

[andrewandeverett]

Creamy Beer Cheese Dip

Ingredients

1 package Andrew & Everett® Melting Cheese

2 oz cream cheese

1/2 cup beer (this recipe used a stout)

1 clove garlic, minced

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp pepper

Directions

Add Andrew & Everett® Melting Cheese and cream cheese to a sauce pan over medium heat. Once fully melted, stir in the beer, paprika, salt, and pepper until fully combined and warmed throughout. Serve with pretzels, bread, vegetables or your favorite dippables!

Recipe courtesy of Delicious Little Bites

[andrewandeverett]

Cauliflower & Eggplant Parmesan Bites

Ingredients

1 cauliflower or 1 eggplant (double below ingredients if making both

1 eggplant

1/2 cup whole wheat flour

2 eggs

1/2 cup whole wheat breadcrumbs

1/4 cup grated parmesan

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1 cup Andrew & Everett® Shredded Mozzarella Cheese

Marinara, for dipping

Directions

Preheat oven to 450 degress F. Cut cauliflower into florets and eggplant into blocks about 1 sq in wide and 2 in long. Set up a dipping station with 3 shallow bowls: one with flour, one with whisked eggs and one with breadcrumbs, grated parmesan, garlic powder, salt and pepper mixed together. Dip the veggie pieces in the egg, coat with flour, dip back in the egg, and coat with the breadcrumb mixture. Place on a parchment lined baking sheet, and repeat until finished. Bake for ~15 mins until golden. Remove, top each piece with a hefty sprinkle of Andrew & Everett® Shredded Mozzarella Cheese, and return to the oven on broil for 2-3 mins to melt the cheese. Serve with warmed marinara topped with an extra sprinkle of Andrew & Everett® Shredded Mozzarella.

Recipe courtesy of All Roads Lead to Healthy

[andrewandeverett]

Zoodles & Cheese

Ingredients

4 tbsp butter

2 oz cream cheese

1/2 cup heavy whipping cream

1/2 tsp salt

1/4 tsp pepper

1 tsp mustard powder

8 oz Andrew & Everett® Shredded Cheddar Cheese

4 cups zucchini, spiralized

1 tsp ground pepper

Directions

Melt the butter over medium heat in a large skillet. Add the cream cheese and heavy whipping cream and continue to cook until fully blended, about 5 minutes. Stir in the salt, pepper, and mustard powder, then the Andrew & Everett® Shredded Cheddar Cheese. Continue cooking until the cheese is fully melted and well blended, about 2-3 minutes. Add the zucchini and continue to cook for 3-5 minutes, or until the zucchini is just tender. Serve hot.

Recipe courtesy of Delicious Little Bites

[andrewandeverett]

Cheesy Keto Taco “Shells”

Ingredients

1 package Andrew & Everett® Mexican Mix Shredded Cheese

Directions

Preheat oven 350 degrees. Place large piles of Andrew & Everett® Mexican Mix Shredded Cheese onto a pan and cook for 5-7 minutes. Top with your favorite taco fillings.

Recipe courtesy of Rachel Bires

[andrewandeverett]

Buffalo Cauliflower Dip

Ingredients

1 cauliflower, cut into florets

1 cup Andrew & Everett® Shredded Cheddar Cheese

8 oz cream cheese

1/2 cup ranch dressing

3/4 cup buffalo sauce

Green onion, chopped as topping

Blue cheese crumbles, as topping

Veggies, chips or crackers, for serving

Directions

Preheat oven to 450 degrees F. Cut a head of cauliflower into florets, and roast on a parchment-lined baking sheet for 30 mins. Once cooked, “shred” the cauliflower using a fork, breaking the florets apart into smaller pieces. In a large bowl, combine the shredded cauliflower, Andrew & Everett® Shredded Cheddar Cheese, cream cheese, ranch dressing and buffalo sauce, and mix together well. Pour the mixture evenly into a square baking dish. Bake at 350 degrees F for ~25-30 mins. Top with green onions and crumbled blue cheese as desired. Serve with your favorite veggies, tortilla chips, or crackers.

Recipe courtesy of All Roads Lead to Healthy

[andrewandeverett]

Cheddar & Green Onions Biscuits

Ingredients

2 cups organic whole wheat flour

1 tbsp baking powder

1 tbsp salt

1/4 cup ghee

6 green onions, chopped

3/4 cup Andrew & Everett® Shredded Cheddar Cheese

1 cup unsweetened kefir

Directions

Preheat over to 425 degrees F. Combine flour, baking powder and salt in a bowl. Mix in melted ghee with your hands, then mix in green onions, Andrew & Everett® Shredded Cheddar and unsweetened kefir. Roll out the mixture on a floured surface, folding and rolling again a few times. Roll out the dough until it’s 1/2-3/4” thick. Use a biscuit cutter to cut into circles. Combine the excess dough, and roll it out again until you use it all (makes about 10). Bake for 15-20 mins.

Recipe courtesy of All Roads Lead to Healthy

[andrewandeverett]

Cheesy Keto Crackers

Ingredients

1 package Andrew & Everett® Mexican Mix Shredded Cheese

Avocado, as topping (optional)

Tomato, as topping (optional)

Lime, as topping (optional)

Cilantro, as topping (optional)

Directions

Preheat oven 350 degrees. Place piles of Andrew & Everett® Mexican Mix Shredded Cheese onto a pan and cook for 5-7 minutes. Top with ingredients of your choice.

Recipe courtesy of Rachel Bires

[andrewandeverett]

Mexican Twist Pizza

Ingredients

Your favorite brand of store-bought pizza dough

1 8 oz. package Andrew & Everett® Mexican Mix Shredded Cheese

1/2 cup tomato sauce

1 serrano chile

1/2 cup of shredded cooked pork or favorite meat

1/4 small red onion, thinly sliced

1/2 avocado, sliced

Cilantro, as garnish

Directions

Preheat oven 450 degrees. Bring the dough to room temperature while the oven preheats. Shape dough with a rolling pin until it’s about 12" round. Transfer to a baking sheet dusted with cornmeal. Spread tomato sauce and assemble pizza, leaving a space around the edge. Top with Andrew & Everett® Mexican Mix Shredded Cheese, shredded pork, onions, and serrano chile. Bake pizza 8-12 minutes, or until the edges and cheese is golden brown. Garnish with cilantro and avocado slices.

Recipe courtesy of Teresa Barajas

[andrewandeverett]

Cheesy Garlic Fondue

Ingredients

3 tsp garlic, chopped

1 package (12 oz) Andrew & Everett® Melting Cheese, cubed

1 tsp ground pepper

Directions

Cut Andrew & Everett® Melting Cheese into 1-inch cubes, then add to a medium pot over medium heat, stirring occasionallyOnce the cheese has completely melted, stir garlic and pepper into cheese, continuing to stir for 2-3 minutes. Transfer to a fondue pot and serve with your choice of veggies and bread.

Recipe courtesy of Teresa Barajas

[andrewandeverett]

Baked Buffalo Cheese Sticks

Ingredients

1 whole egg

2 tsp buffalo sauce

1/2 cup Panko breadcrumbs

1 serving of Oat Flour or All Purpose Flour

5 Andrew & Everett® Snack sticks

Directions

In separate bowls, place the breadcrumbs and flour in one and egg and buffalo sauce in the other. Dip cheese stick in egg, then coat in flour. Dip in egg again and then coat in breadcrumb. Lay on a cookie sheet lined in parchment and repeat. Refrigerate for 20-30 minutes to allow the cheese to harden. Preheat oven to 400 degrees F. Cook sticks for 6 minutes. Allow them to cool and serve up with ranch for the ultimate experience.

Recipe courtesy of @theflexiblefoodie

[andrewandeverett]

Grilled Veggie Salad

Ingredients

3 large carrots, peeled and sliced

1/4 bundle of aparagus, chopped

Avocado oil, to toss

Sea salt, to taste

Pepper, to taste

2 tbsp balsamic vinegar

1 tsp extra virgin olive oil

1 tsp Dijon mustard

1/8 tsp garlic powder

2 cups kale, chopped

1/2 small tomoato, chopped

1/8 red onion, chopped

2 tbsp Andrew & Everett® Shredded Cheddar Cheese

Directions

Toss carrots and aparagus with avocado oil, sea salt, and pepper and grill for 10 mins, rotating every few minutes. In a small bowl, mix balsamic vinegar, extra virgin olive oil, Dijon mustard, garlic powder, sea salt, and black pepper. Toss chopped kale in the dressing mixture. Top the kale with the grilled veggies, tomato, red onion and Andrew & Everett® Shredded Cheddar Cheese.

Recipe courtesy of @allroadleadtohealthy

[andrewandeverett]

Mini Mexican Sweet Potato Pizzas

Ingredients

1 large sweet potato, sliced

Avocado oil, to toss

Sea salt, to taste

Pepper, to taste

Salsa, to taste

Andrew & Everett® Shredded Cheddar Cheese, to taste

Avocado, sliced

Cilantro, optional

Directions

Preheat oven to 425 degrees F. Slice a sweet potato into 1/4 inch disks. Toss with avocado oil, sea salt, and pepper, and bake in a single layer in for 10 min on each side. Once cooked, top each disk with salsa and a generous helping of Andrew & Everett® Shredded Mexican Cheese. Place in the oven on broil for 3-5 mins until the cheese melts. Remove, top each disc with a small slice of avocado and cilantro (optional).

Recipe courtesy of @allroadleadtohealthy

[andrewandeverett]

Cheeseburger Sliders

Ingredients

Turkey Sliders 1 tsp ground garlic 1 tsp onion powder 1 tsp paprika 2 tsp parsley .5 tsp salt .25 tsp black pepper

1 lb ground turkey or beef

1 tsp onion powder

1 tsp paprika

2 tsp parsley

1/2 tsp salt

1/2 tsp pepper

1 package Andrew & Everett® Sharp Cheddar Brick Cheese

Directions

Place ground turkey in a bowl. In a separate bowl, mix spices together. Add spices to ground turkey, then kneed together with hands until well mixed. Divide meat mixture evenly into eight small balls about the size of a ping pong ball. Gently flatten meatballs until as thin as possible. Cook on the grill or on a stove top over medium heat for 2-3 minutes on each side, flipping frequently. Sliders should have no pink in the middle when done. Slice Andrew & Everett® Sharp Cheddar Brick Cheese, then add to burger to melt. Remove burger from pan, then add to bun with desired toppings.

Recipe courtesy of On My Kids Plate

[andrewandeverett]

[andrewandeverett]

Spinach Bacon Dip

Ingredients

1/4 tbsp olive oil

5 slices bacon

1 cup of spinach

1 package Andrew & Everett® Colby Jack Brick Cheese

1/2 package Andrew & Everett® Mild Cheddar Brick Cheese

1/4 tbsp garlic powder

1 tbsp mayonaise

1/2 cup sour cream

Salt, to taste

Pepper, to taste

1/2 tsp oregano

1 bag frozen brocoli, chopped

1 cup of pre-cooked ham, diced

Fresh parsley, as garnish

Directions

Preheat oven to 350F. Spray olive oil in a pan and set aside. Chop the bacon in small pieces and fry in a medium skillet at slow heat. Cut spinach and add to the bacon. Let cook for approx 4 min. In a bowl, grate the Andrew & Everett® Colby Jack and Andrew & Everett® Mild Cheddar cheeses and add the rest of the ingredients, then add bacon and spinach (already cooked) to the bowl. Mix together, add a pinch of salt and pepper to taste. Transfer to the pan and place it into the oven and bake for 20 min.

Recipe courtesy of @redbeyondfood

[andrewandeverett]

Cheesy Ham & Broccoli Soup

Ingredients

1/2 cup butter

1 small onion, diced

2 large carrots, peeled and diced

1/2 cup flour

2 cups milk

1 1/2 cups chicken broth

Salt, to taste

Pepper, to taste

1/2 tsp oregano

1 bag frozen brocoli, chopped

1 cup of pre-cooked ham, diced

2 cups Andrew & Everett® Cheddar Brick Cheese

1 cup Andrew & Everett® Shredded Cheddar Cheese

Fresh parsley, as garnish

Directions

Melt butter in a large pot. Add onions and carrots, and cook for 5 minutes. Add flour and mix until it turns into a smooth paste. Add milk and chicken broth and stir until the flour mixture dissolves. Add salt, pepper, and oregano. Add remaining vegetables, ham, and Andrew & Everett® cheeses. Stir until cheese is melted. Serve immediately. Top with fresh parsley if desired.

Recipe courtesy of @verasweeney

[andrewandeverett]

Bite-Size Mediterranean Pockets

Ingredients

4 brussels sprouts, chopped

1 leek (only the green part), chopped

1 carrot, chopped

Olive oil, to taste

Salt, to taste

Pepper, to taste

8 cherry tomatoes, halved or quartered

4 basil leaves, chopped

1 package phyllo dough

1 brick Andrew & Everett® Monterey Jack Cheese

Directions

Preheat oven to 350F. Add olive oil to pan and cook chopped carrots, brussels sprouts and leek. Season with salt and pepper. Once cooked, add cherry tomatoes and basil. Spray a baking sheet, then fill the middle of the phyllo dough squares with approx one tablespoon of the vegetables mixture. Grate Andrew & Everett® Monterey Jack Cheese over the top. Close with the edges, then bake for about 20 min or until gold.

Recipe courtesy of @theurbanstory