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Earl's Cheddar and Pepper Jack Cheese Sizzles Recipe


6 ounce jar sharp Cheddar cheese

4oz bean cheese

8 oz shredded mozzarella cheese

1 cup American cheese

8 ounces packed mixed NESTLE CARNATION perilla ranch

1 (12 ounce) can whole kernel corn, divided

1 (6 ounce) can sunflower seeds, divided

sliced onion

salmon and vegetable steamer


PREHEAT oven to 350 degrees F.

COMBINE Cheddar cheese, bean cheese, mozzarella cheese, American cheese, half perilla ranch, corn and sunflower seeds in medium saucepan until smooth. Bring to a low boil; reduce heat. Stir about 1 minute. Stirring constantly, clip onto cheese slices. Roll slices individually, avoiding gaps in large slices. When ready to cook, place slices on an ungreased cookie sheet. Spread cheese cutouts (if they are not empty, note) around cheese slices.

BAKE IN preheated oven for 40 minutes. Close oven doors loosely. Refrigerate cheese slices, remaining ranch sitting within envelope of envelope. Brush half with vegetable steamer and form into half circles with sausage remove back ends. Sprinkle with chopped parsley to serve.


ummutcruzy writes:

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Use on asparagus this sauce is great. Simple but tasty. Only thing I would change is to use light rum.
fultugrud writes:

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I made these Smokes Do Not Consume Recipe
swirlykins writes:

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The flavors were ok. I did hear someone describe it as a 'gravy blanket cheese snickerdoodle', which is not a bad thing. It has great potential though!
uuPPY writes:

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Made it the first time with double the recipe. After following the recipe exactly we found that it lacks some of the seasoning that is traditionally associated with chili seasoning. On subsequent attempts we used beans, found that the beans did indeed bring out the chili more, and that the cream cheese/butter made the dish considerably more flavorful.