Chedz Sausage Stuffed Jalapenos – Courtesy of Susan Hall

If you would like to spice up any party or game day event, try these delicious sausage stuffed jalapenos.  They are divine if you like jalapenos!

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Chedz Sausage Stuffed Jalapenos - Courtesy of Susan Hall
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Crush Chedz into fine crumbs using a rolling pin, Magic Bullet or food processor.
  3. Cook sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
  4. Mix the sausage, cream cheese, and Parmesan cheese in a bowl. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
  5. Sprinkle Chedz crumbs on top of ech jalapeno; use more or less to your liking.
  6. Bake for 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing or other sauce of choice.
    Chedz Sausage Stuffed Jalapenos - Courtesy of Susan Hall
Recipe Notes

Adapted from http://allrecipes.com/recipe/83500/sausage-stuffed-jalapenos/?src=VD_Summary

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Chedz Cheddar Beer Fondue – Courtesy of Susan Hall

If you have a fondue set that is just sitting around, pull it out to make this yummy Chedz Cheddar Beer Fondue.  It is great for parties or game days.

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Chedz Cheddar Beer Fondue - Courtesy of Susan Hall
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Crush Chedz into fine crumbs with a rolling pin, Magic Bullet, or food processor and set aside.
  2. In a bowl, mix the shredded cheddar cheese and flour together.
  3. Add the beer to the fondue pot and bring to a light boil.
  4. Add the garlic, Worcestershire sauce, and mustard powder and stir.
  5. Gradually stir cheese and flour mixture into the beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.
  6. Add Chedz crumbs to the mixture and stir. Serve with Chedz and other snacks.
Recipe Notes

Recipe adapted from: http://allrecipes.com/recipe/240027/cheddar-beer-fondue/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%2018

 

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Chocolate Apricot with Chedz Sprinkles

Here is a quick and easy no-bake appetizer for year round parties that require no measuring.  Just gather the 3 ingredients and voila — a beautiful sweet/savory finger food awaits your guests.

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Chocolate Apricot with Chedz Sprinkles
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Ingredients
Servings
Ingredients
Instructions
  1. Line a baking pan with parchment paper
  2. Crush Chedz into fine crumbs with a rolling pin, food processor or Magic Bullet
  3. Melt chocolate of choice in the microwave or double boiler
  4. Dip apricot in chocolate and sprinkle with Chedz crumbs. Repeat until completed. Let chocolate set in room temperature or put in the refridgerator. Serve and enjoy!
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Chedz High Protein Low Carb Turkey Platter

Looking for an easy and fun turkey platter that does not require any cooking and a fun activity to include the kids?  Make a Chedz turkey platter that is loaded with high protein and low carbs.  There is no measuring involved; use as many ingredients as you like for your platter depending on number of guests.

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Chedz High Protein Low Carb Turkey Platter
Servings
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Servings
Ingredients
Instructions
  1. Prepare a platter with parchment paper or other. Pictured is a 12" diameter platter.
  2. Set a round provolone slice of cheese on platter as base of turkey body.
  3. Cut a slice of provolone cheese in quarters and use as wings by laying them around the base of the body (see pic).
  4. Using a small and round cookie cutter or a TBS, make the head and place it on top of the body.
  5. Use 1 piece of raisin and cut little eyes and place on head.
  6. Use an almond or alternative ingredient (i.e. cashew) and place it to resemble a beak.
  7. Cut a piece of pepperoni (or alternative ingredient such as a tiny piece of bell pepper or other) and place it close to the beak to resemble the flap.
  8. Spread various cheese squares to resemble feathers. Depending on the number of guests, stack the squares if needed.
  9. Layer salami and pepperoni or cold cuts of choice. Similar to cheese, stack the cold cuts depending on number of guests.
  10. Add Chedz sticks and tuck them underneath the cold cuts. Chedz sticks are great wrapped with cheese and cold cuts such as salami and pepperoni. Hope your guests will enjoy this festive platter!
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Chedz Ice Cream Sandwiches – Courtesy of Susan Hall

If you like ice cream sandwiches, make them using Chedz sticks.  The savory cheese crunch goes very well with any flavored ice cream.  Since Chedz are made with high quality Tillamook cheese, we naturally selected Tillamook vanilla ice cream if we are not making homemade ice cream.  The two pair perfectly.  This would also be a fun activity for kids to make with you or on their own!

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Chedz Ice Cream Sandwiches - Courtesy of Susan Hall
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Open your bag of Chedz and pair as many Chedz sticks as you would like to make.
  2. Smear ice cream on the flat side of the Chedz sticks (not bumpy side) and stack the other one on top like a sandwich. Repeat with remaining sticks.
  3. If you would like to drizzle chocolate on top of the Chedz sandwiches, melt chocolate chips and scant of coconut oil in a microwave safe bowl. Watch carefully so it does not burn. Remove from microwave and stir. Using a fork, drizzle on top of Chedz sandwiches.
  4. Put in the freezer until ice cream and chocolate drizzle has set up (15-30 minutes). Enjoy your creation!
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Slow Cooker Chicken Carnitas with Chedz Topping – Courtesy of Susan Hall

Make this slow cooker chicken carnitas and add Chedz crumbs toppings to kick it up a cheesy notch for a Cinco de Mayo party or quiet family dinner.

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Chedz Slow Cooker Carnitas - Courtesy of Susan Hall
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Ingredients
Servings
Ingredients
Instructions
  1. Add the first 9 ingredients in a slow cooker: chicken, broth, onion, garlic, chipotle, cumin, black pepper, chili powder, and salt. Add lime juice if preferred. Gently toss to combine.
  2. Cook on low for 6-8 hours or on high for 4-5 hours until the chicken is completely tender and shreds easily with a fork. If you prefer that the chicken be more crispy, you can transfer the meat into a baking pan, pour the juice on top and broil for 5-10 minutes. We skip this step.
  3. Serve on tacos, burritos, salads, rice, etc.
  4. Crush the Chedz sticks into fine crumbs using a rolling pin, Magic Bullet or food processor. Sprinkle to taste for an extra cheesy crunch.
  5. Garnish with cilantro if preferred.
Recipe Notes

The chicken can be refrigerated in a sealed container for up to 3 days, or frozen in a sealed container for up to 3 months.

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Chedz Chocolate Pecan Dates Eggs – Courtesy of Susan Hall

If you LOVE dates, you will love them with Chedz, chocolate and pecans.  Try these “eggs” for different occasions such as Easter.  You can mix up the sprinkles to your liking with coconut, nuts, sprinkles and whatever you can dream up!  Your guests will find a delicious surprise in every bite!

 

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Chedz Chocolate Dates Pecan Eggs - Courtesy of Susan Hall
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Select 6 short Chedz sticks from the bag. Use the Medjool Dates as a length reference.
  2. Cut each Medjool Dates lengthwise and take out the pit. Do not cut all the way through the dates.
  3. Smear almond butter inside each Medjool Date.
  4. Stuff 1 pecan half in each date.
  5. Stuff 1 Chedz sticks in each date.
  6. Carefully close the dates together and form an egg like shape by trying to seal the top together as closely as possibly. It is ok if the Chedz sticks breaks inside.
  7. Put the chocolate chips and coconut oil in a microwavable safe bowl and microwave on high for about 1 minute 30 seconds. Stir until smooth. If the chocolate chips have not fully melted, put back in the microwave and heat for another 30 seconds, watching to ensure that it does not burn.
  8. Dip each date in the chocolate, allowing any excess chocolate to drip back into the bowl, then carefully place the date on a baking sheet with parchment paper.
  9. Sprinkle the tops of the dates with preferred toppings to taste.
  10. Put the dates in the refrigerator to allow chocolate to set up. Serve when ready. The Chedz may get mushy in the refrigerator for an extended amount of time so it is recommended that the chocolates are consumed timely. But, you shouldn't have any problems making these treats disappear quickly! :)
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Chedz Deviled Eggs – Courtesy of Susan Hall

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Chedz Deviled Eggs - Courtesy of Susan Hall
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Crush Chedz finely to get about 2 teaspons of Chedz crumbs (more or less on preference) using a rolling pin, food processor or Magic Bullet.
  2. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 20 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  3. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
  4. Fill the empty egg white shells with the yoke mixture and sprinkle each shell with Chedz crumbs (if serving immediately).
  5. Cover lightly with plastic wrap and refrigerate for up to one day before serving. If not serving right away, do not sprinkle Chedz crumbs on top as it gets soft in the refrigerator (which is ok if you do not prefer the crunchiness). Sprinkle Chedz right before serving.
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Chedz Jalapeños Rings & Cheese Crisps – Courtesy of Susan Hall

This is a recipe that you can make and have 2 different types of appetizers at one time!  If you want to bring the Chedz heat up an extra notch and you like jalapeños, definitely try this!

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Chedz Jalapeños & Cheese Crisps - Courtesy of Susan Hall
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 450 F degrees.
  2. Crush Chedz into fine crumbs by using a rolling pin, food processor or Magic Bullet.
  3. Slice your jalapeno into thin slices or rings. Cut out seeds if you don't want them spicy.
  4. Toss jalapeno slices or rings with olive oil, Chedz crumbs, and your choice of spices: onion powder, garlic powder and/or salt,
  5. Bake for 10 to 15 minutes or until jalapeno slices are crispy.
  6. Remove jalapenos from the oven and let cool.
  7. Lower oven temperature to 400 F degrees. Place the jalapenos slices on another plate or tray. Re-line your baking tray with parchment paper.
  8. Cut choice of cheese slices in half.
  9. Place 12 half slices of cheese on the parchment paper. Put one slice of jalapenos ring on the edge of the half cheese slice. See pic.
  10. Fold over the half cheese slice to cover the jalapenos ring. See pic. You will have some left over jalapenos rings that can be used as a crunchy appetizer, in addition to the cheese crisps to add variety.
  11. Bake for about 10-20 minutes or until cheese is crispy. Provolone and Havarti a little longer to bake. Be sure to check after 5 minutes so they don't burn. Remove from oven, let cool, then season with salt if desired. Serve with your favorite sauce.
Recipe Notes

Recipe inspired by: http://www.cottercrunch.com/gluten-free-low-carb-baked-jalapeno-cheese-crisps/

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Chedz Peanut Butter Chocolate Sticks – Courtesy of Susan Hall

Chocolate and peanut butter are a great combination and they are superb with Chedz sticks.  They are quick and easy to make when you have a craving for something sweet.  These may also remind you of your favorite chocolate Halloween candies.  Make them to find out which one(s) they remind you of! 🙂

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Chedz Peanut Butter Chocolate Sticks - Courtesy of Susan Hall
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Spread peanut butter on each Chedz sticks (as thick or thin as you prefer) and put on plate that can go in the refrigerator or freezer.
  2. Put in refrigerator for 20 minutes to 1 hour (depends on how cold your refrigerator is. You can also put the sticks in the freezer for faster process.
  3. Once the peanut butter has harden enough to dip in chocolate, take out. Line a plate or small pan with parchment paper.
  4. Put 3-4 ounces of chocolate chips in a microwaveable bowl and 1/2 TSP of coconut oil. Microwave on high for 1 minute. Stir and microwave in increments of 30 seconds until melted; watch carefully so it does not burn. Approximate time is 1 minute 30 seconds.
  5. Dip each stick in chocolate, remove excess chocolate and place on parchment paper until completed.
  6. Put the sticks in the refrigerator for the chocolate to harden (about 30 minutes to 1 hour). Store in airtight container in the refrigerator.
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