• Home
    • Meet Me & Mr B
  • Recipes & Food
    • Appetizers, Snacks & Small Bites
    • Beverages
    • Bread Recipes
    • Condiments Recipes
    • Desserts & Sweets
    • German Recipes
    • Main Dish Recipes
    • Salad Recipes
    • Side Dish Recipes
    • Soup & Chowder
    • Sourdough Recipes
    • Recipes by Eating Style
      • Dairy-free Recipes
      • Gluten-free Recipes
      • Vegan Recipes
      • Vegetarian Recipes
    • Recipe Round-ups
  • Cozy Living
    • Arts, Crafts & DIY
    • Music Notes
  • Cozy Travel
    • Pacific NW
      • Pacific NW Hikes
      • Portland Area
      • Oregon Coast
      • Orcas Island WA
      • Southern Oregon
    • Hikes Near & Far
    • Mountain States
    • Southwestern US
    • Hawaii
    • Tennessee for Music Lovers
    • International Travel
    • One Day in…
  • Subscribe
    • Privacy Policy
      • Cookie Statement
      • Disclosure
    • Work with Us!
      • Media Kit
    • Contact Us!

The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Egg & Cheese Rolls: The Weirdest Food Your Whole Family Will Love

April 7 By Renée 8 Comments

Egg and Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals that your whole family will love.

This post may contain affiliate links, but don’t worry – they won’t bite.

Egg and Cheese Rolls are probably one of the weirdest meals we make at our house. (To clarify, I don’t mean that they are weird in the “exploring unique flavor profiles” or “discovering world cuisine” sort of way. I mean it in the “this is just plain weird” way.) Also, they are delicious. As in, all five of my children love them! In fact, for some inexplicable reason, everyone seems to love them. 

Wavy Line

Post Updated April 7, 2020 (Originally published April 22, 2015) 

We were first introduced to Egg & Cheese Rolls years ago by my girls’ Uncle Lucky and Aunt Brenda, and I’ll be honest: if I hadn’t eaten them first and I’d simply ran across the recipe online, I probably would have never tried them. The combo is weird, and they contain one ingredient that we rarely (if ever) buy or eat. But having already bitten the bun, so to speak, I can’t look back. 

Beyond the fact that they are ridiculously tasty in a strangely familiar, comforting sort of way, Egg and Cheese Rolls offer a few other nice perks: 

  • They are super easy to make. (Your kids can help!) 
  • The ingredient list is short and inexpensive.
  • They can be prepared ahead of time.
  • They make great leftovers.

However, the most compelling reason to try Egg & Cheese Rolls may be this: for some inexplicable reason, everyone seems to love them. 

If you have more than three people in your family, you know how hard it is to find meals that everyone enjoys. Egg & Cheese Rolls consistently comes up in the top five among our kids, and they are one of the most requested meals by our older kids when they return home for a visit. 

blank

Egg & Cheese Rolls

Egg and Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals that your whole family will love.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Print Recipe Pin Recipe
Course: Main Course
Keyword: easy meals, eggs, kid-friendly
Servings: 15 rolls
Calories: 268kcal
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 1 dozen eggs hardboiled & chopped
  • 1 lb Velveeta cubed (We prefer Velveeta Light)
  • 8 oz tomato sauce
  • 4 cloves garlic minced
  • 1/4 cup chopped olives
  • 18 hard rolls
US Customary - Metric

Instructions

  • Cut a flap on the top of each roll and hollow out the inside, leaving about ½-inch of roll all around. Set aside. (If the flap comes off, it's totally OK. It just makes it a little easier to close them after they are filled.)
    blank
  • Begin melting the cubed Velveeta cheese over very low heat. When the Velveeta starts to melt, add in the tomato sauce, chopped garlic, and chopped olives.
    blank
  • Stir until the cheese is fully melted and the sauce is well blended. Remove from heat.
    blank
  • Add the chopped eggs to the melted cheese sauce and stir to incorporate.
    blank
  • Fill hollowed out rolls with egg mixture. 
    blank
  • Replace the top on each roll, and wrap in aluminum foil.
    Rolls can be wrapped individually, or in small groups of 3-4 rolls. Either way works - it just depends on how you plan to serve them.
    blank
  • Bake at 350* for 20 minutes. Allow to cool for about 5 minutes before unwrapping. 
    blank

Notes

We usually serve these in the foil wrapper, and allow whoever is eating the roll to unwrap it themselves. 

Nutrition

Serving: 1roll | Calories: 268kcal | Carbohydrates: 31g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 144mg | Sodium: 940mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 245mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

BONUS: Egg & Cheese Rolls are a perfect way of using up your post-Easter eggs! 

Naturally dyed Armenian (or Russian, Greek, Serbian) Easter Eggs | The Good Hearted Woman

Naturally-dyed Armenian Easter Eggs!

When it comes to making these Egg & Cheese Rolls, the only hurdle you really need to get over (maybe it’s just me) is buying the Velveeta. If you can’t bring yourself to do it, give this Homemade Velveeta a try.

Egg & Cheese Rolls are inexpensive, easy, kid-friendly, and surprisingly tasty. They are also one of the weirdest meals we make. | The Good Hearted Woman

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

Egg & Cheese Rolls  Egg & Cheese Rolls Egg & Cheese Rolls Egg & Cheese RollsWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Main Dishes, Vegetarian Tagged With: Cheese, eggs, leftovers

Cheesy Vegetable Orzo

January 16 By Renée 14 Comments

Cheesy Vegetable Orzo is a quick, easy, economical side dish that will convert even your worst vegetable-haters into zucchini-eaters.

Orzo Side dish
I love this orzo recipe! It’s fast and easy to make, extremely economical, and it goes with practically anything.

Cheesy Vegetable Orzo isn’t a fancy recipe, or one that will impress your friends with its exotic flavor profile.

No, this simple orzo side dish is more along the lines of …

… I just got home from work and I’m tired and I need a quick and easy side dish to go with this roast chicken I just picked up from Costco. Preferably something I can make from pantry and fridge staples, because I’m not going out there again today! 

Cheezy Vegetable Orzo | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Every time I make Cheesy Vegetable Orzo, this little eye-roller happens at the dinner table:

Me: [Putting the orzo on the table]

Someone: (There is always someone) “Is that rice?”

Me: (Every time) “No – it’s orzo. Orzo is rice-shaped pasta.”

Every. Time.

And every time it plays out, I laugh inside my head. I know it doesn’t sound funny, but the thing is, I’m pretty sure I’ve said the same exact thing at least fifty times in the last ten years, and I can guarantee the next time I make it, someone will ask again. (Can anyone relate?)

Either I am easily entertained or they are slow learners.

Maybe both.

(Sigh)

Orzo Side dish

Anywho, I got this vegetable orzo recipe from my friend Val many years ago, and it has become a staple on our table ever since. You can make it with fresh basil (fresh is always best) but dried basil works fine, too. 

Orzo Side dish
5 from 6 votes

Cheesy Vegetable Orzo

Cheesy Vegetable Orzo is a quick, easy, economical side dish that will convert even your worst vegetable-haters into zucchini-eaters.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Print Recipe Pin Recipe
Course: Side Dish
Keyword: pasta
Servings: 8
Calories: 116kcal
Author: Renée ♥

Equipment

  • Grater

Ingredients

  • 1 teaspoon olive oil
  • 1/2 large onion chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth or chicken broth
  • 1 cup grated carrots
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup orzo uncooked
  • 1 cup shredded zucchini
  • 4 oz shredded cheddar cheese
  • 3 Tbs chopped fresh basil or 1 tsp. dried basil

Instructions

  • In a medium non-stick saucepan, saute onion in olive oil until soft (about three minutes). Add garlic and saute one minute more.
  • Add broth, grated carrots, salt, and pepper. Bring to a boil. (Add dried basil at this time if you aren't using fresh.)
  • Add orzo. Cover, reduce heat and simmer about 15 minutes, stirring occasionally, until orzo is tender.
  • Remove from heat; stir in zucchini, cheese, and fresh basil if you are using it. Cover and let stand 2 minutes.

Notes

BROTH: If I use a commercially prepared vegetable broth, I omit the salt. If I use a homemade one, I dilute it dramatically so that the broth flavor doesn't overpower the other vegetables.

Nutrition

Serving: 0.75cup | Calories: 116kcal | Carbohydrates: 8.8g | Protein: 6.7g | Fat: 6g | Saturated Fat: 3.2g | Cholesterol: 15mg | Sodium: 533mg | Potassium: 191mg | Fiber: 1g | Sugar: 2g | Calcium: 117mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Orzo Side dish

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

Creamy Vegetable Orzo - PinWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

This post was originally published August 22, 2013

Filed Under: 30-Minute Meals, Recipes, Side Dishes, Vegetarian Tagged With: Cheese, Pasta, Weight Watchers

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

October 29 By Renée 26 Comments

Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party! 

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} is a no-stress, easy-to-make appetizer and a total crowd-pleaser at any celebration.

Baked brie holds up well if it needs to be transported, and brings just the right amount of fancy to practically any occasion. 

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

The “recipe” for this Baked Brie in Puff Pastry is nearly bulletproof. Here I’m sharing one of my favorite variations, Raspberry-Almond Bake Brie, but you can swap out the raspberry jam for any thick jam or preserve: orange marmalade, apricot preserves, and Marionberry jam are all great choices. Or how about fig spread or cranberry sauce to create a new holiday tradition?

Whatever jam you choose to enhance your baked brie, the process is the same. 

How to Make Puff Pastry Baked Brie with Jam

1. Preheat oven to 350°. Defrost puff pastry according to direction.

2. Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.

3. Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)

4. Layer the almond paste circle in between the two brie circles.

Raspberry-Almond Baked Brie | The Good Hearted Woman

5. With your palms, form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.)

This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam. 

blank

6. Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.

(My brie baker, as you may note from the images below, looks suspiciously like an oversized ashtray.) 

blank

7. Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.) 

blank

8. Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.

9. Bake at 350° for 40-45 minutes, or until pastry is golden brown. Allow to cool 5-10 minutes before serving. 

blank

We like to serve puff pastry baked brie with apple slices and hearty, whole grain crackers. 

blank

Recipe Updated October 29, 2019 (Originally published December 18, 2014)
blank
5 from 5 votes

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

This classic, four-ingredient Raspberry-Almond Baked Brie in Puff Pastry {i.e., Baked Brie with Jam } is super easy to make - and always a crowd-pleaser!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: American
Keyword: appetizer, cheese, Holidays
Servings: 16
Calories: 164kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 7-8 ounce Brie Wheel
  • 1 sheet Puff Pastry I use Pepperidge Farm
  • 3 - 4 ounces almond paste See Note
  • 1/4 - 1/3 cup thick raspberry jam
  • 1 egg white gently whisked
US Customary - Metric

Instructions

  • Preheat oven to 350°F [177°C]. Defrost puff pastry according to direction.
  • Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.
  • Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick.
    Use the brie container to cut a round of almond paste the same size as the brie wheel.
    If you don’t have a container, just cut a circle around the brie itself.
    blank
  • Layer the almond paste circle in between the two brie circles.
  • Form a small ball with the leftover almond paste you cut away in Step 2.
    Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel.
    Press the strips down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.) This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam. 
    blank
  • Place the prepared brie wheel in the center of one sheet of room temperature puff pastry.
    Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal.
    Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
    blank
  • Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below.
    If you would prefer to just leave the top-knot as is, that works fine too.
    For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.
  • Whisk together egg white and one tablespoon water.
    Using a pastry brush, apply an egg white wash to the entire pastry.
    blank
  • Bake in preheated oven for 40-50 minutes, or until pastry is golden brown.
    Allow to cool for 5-10 minutes before serving.
    blank
  • Serve with whole grain crackers and sliced apples.
    blank

Nutrition

Serving: 1slice | Calories: 164kcal | Carbohydrates: 12.9g | Protein: 4.2g | Fat: 10.8g | Saturated Fat: 3.1g | Cholesterol: 12mg | Sodium: 117mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 4.4g | Calcium: 33mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

More delicious GHW recipes to feed your pastry cravings:

  • Savory Herb Pie Crust
  • Sweet & Easy Homemade Pie Crust
  • Classic Homemade Chicken Pot Pie (from Scratch)
  • Classic Fresh Blueberry Pie
  • Easy Pie Dough Roses {Pastry Roses}
Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

Baked Brie with Jam is perfect for any occasion, from uptown parties to outdoor gatherings.

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman  Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman  blank  Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

Wavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Appetizers, Munchies, Vegetarian Tagged With: baking, Cheese, Holidays, Party Food, Pastry

Spaghetti Squash with Garlic & Almonds

October 10 By Renée 22 Comments

Spaghetti Squash with Garlic & Almonds combines Jarlsberg, almonds, and garlic for a delicate crunch and rich, nutty depth in this light and easy spaghetti squash recipe.

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

A while back, I found a recipe for Garlic Spaghetti Squash with Herbs on one of my favorite food blogs, Pinch of Yum. Unfortunately, when I finally got around to putting it together for the first time (after a very long day of teaching that followed a very short night of sleep) I realized that it called for a few things I didn’t have on hand; moreover, no way was I ponying up for pine nuts at the end of the month. So I made a few changes. 

The results were amazing! Everyone in our family ate it – and liked it! Everyone! (Unanimous appreciation of a new food by all family members = Tier I Miracle!) We love how the Jarlsberg, almonds, and garlic combine to bring a great crunch and a rich, nutty depth to what has become one of our favorite easy spaghetti squash recipes. 

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

Not only is this Spaghetti Squash with Garlic & Almonds a snap to make and super tasty, but it has proven itself to be as quite versatile, too. We’ve served it it for breakfast, lunch, or dinner; both as a main dish and on the side. (It pairs very well with Eggs Provençal.) 

TIP: For an easy workday dinner, we like to top this easy Spaghetti Squash recipe off with a little stir-fried mixture of spicy Isernio Hot Italian Sausage, sliced mushrooms, and sweet onions. Serve with a spinach salad and a light vinaigrette, and you’re set.

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman

Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted Woman
5 from 8 votes

Spaghetti Squash with Garlic & Almonds

Jarlsberg, almonds, and garlic combine to bring crunch and rich, nutty depth to this versatile, crowd-pleasing dish.
Prep Time10 mins
Cook Time30 mins
Skillet time5 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Main dish or side
Cuisine: Vegetarian
Keyword: almonds, garlic, spaghetti squash
Servings: 4 servings
Calories: 191kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Half-Sheet Pan
  • Silpat Mat
  • Cast Iron Skillet (10-Inch)

Ingredients

  • 1 medium spaghetti squash halved and seeded
  • Olive oil
  • Kosher salt
  • 2 cloves garlic minced
  • ½ cup chopped almonds toasted
  • 1/2 ounce fresh basil chiffonade (about 1/4 cup)
  • 2 ounces Jarlesberg shredded (about 1/2 cup)
  • Fresh ground black pepper
US Customary - Metric

Instructions

Roast Spaghetti Squash

  • Preheat the oven to 375°.
  • Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
  • Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
  • Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
  • Allow cooked squash to cool cut side down for at least 10 minutes.
    Use a fork to scrape out the insides and separate strands. Set aside.
    [For more specific directions/pictures, see "How to Roast a Spaghetti Squash" below.]

Spaghetti Squash with Garlic & Almonds

  • Heat a 10-inch cast iron or other large, heavy skillet over medium heat.
    Toss in chopped almonds into dry skillet and sauté for 1-2 minutes, just until they are barely beginning to toast.
    You will smell them toasting before you see any color change.
  • Immediately reduce heat to low, and add a tablespoon or so of olive oil.
    Toss in the minced garlic and sauté one more minute.
  • Stir in cooked spaghetti squash and turn heat back up to medium. 
    Using tongs, continue to sauté for about 2-3 more minutes, until almonds and garlic are distributed evenly and squash is heated through. 
    Try not to cook it too long, or the spaghetti squash strands will get mushy.
  • Remove from heat.
    Toss in grated Jarlsberg cheese and fresh basil.
    Using tongs, toss to mix. Salt and pepper to taste.
  • Garnish with additional cheese, almonds, and basil. Serve warm.

Nutrition

Serving: 1serving | Calories: 191kcal | Carbohydrates: 12.7g | Protein: 17.1g | Fat: 13.9g | Saturated Fat: 3.6g | Cholesterol: 10mg | Sodium: 484mg | Potassium: 279mg | Fiber: 3.7g | Sugar: 4.4g | Calcium: 171mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If you love winter squashes, be sure to check out our recipe for Curried Butternut Squash Soup. It’s amazing!  

blank

Recipe Updated October 19, 2019 (Originally published March 15, 2015)
blank
5 from 8 votes

How to Roast a Spaghetti Squash

Easy step-by-step instructions for oven-roasted spaghetti squash.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Main dish or side
Cuisine: Vegetarian
Keyword: spaghetti squash
Servings: 4 servings
Author: Renée | The Good Hearted Woman

Equipment

  • Half-Sheet Pan
  • Silpat Mat

Ingredients

  • 1 medium spaghetti squash halved and seeded
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
US Customary - Metric

Instructions

  • Carefully split the Spaghetti Squash in half from blossom to stem. [Here's a safe, easy method for doing that if you're not sure how.]
  • Clean out seed cavity, and sprinkle the inside of the squash halves with olive oil. Season with salt and pepper.
    How to Cook Spaghetti Squash | The Good Hearted Woman
  • Place the cut side down on a Silpat mat (or parchment) lined baking sheet and roast for 25-35 minutes, or until fork tender.
    How to Cook Spaghetti Squash | The Good Hearted Woman
  • Allow cooked squash to cool cut side down for at least 10 minutes. Turn over.
    How to Cook Spaghetti Squash | The Good Hearted Woman
  • Use a fork to scrape out the insides and separate strands.
    How to Cook Spaghetti Squash | The Good Hearted Woman
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

blank

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Spaghetti Squash with Garlic & Almonds on colorful tray    Spaghetti Squash with Garlic & Almonds | Easy Spaghetti Squash Recipe | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Main Dishes, Recipes, Side Dishes, Vegetarian Tagged With: Cheese, nuts, squash, vegetables

How to Make Homemade Hamburger Buns

April 17 By Renée 15 Comments

Making beautiful Homemade Hamburger Buns is just about as simple as it gets. Simply mix up your favorite bread dough recipe (or use mine), form buns, and bake!

How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Every two weeks, Mr. B gathers with four or five of his buddies to play poker, catch up on life, and talk fish or sports or work or whatever. They’ve been doing this for over a decade now, rotating houses and taking turns hosting. It is their custom that whomever hosts provides at least a substantial snack, and more often, a full-on meal. 

I usually vacate the house on Poker Night (too much cheeky crowing in a confined space can make a person woozy) but before I leave, I always try to make a good dinner for the guys. According to Mr. B, I’ve developed a reputation among the group as their favorite Poker Night cook; and while I admit these guys are obviously easily impressed, I’ll take it.

Classic Old School Sloppy Joes | The Good Hearted Woman

I’ve made the Poker Guys homemade burger buns for pulled pork sandwiches, and Sloppy Joes [above], and all sorts of other man-wiches over the years. Each time I do, the first thing Mr B says to me at the end of the night is, “Baby, the guys all love your buns!”

Well, alrighty then.

How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

Making beautiful homemade hamburger buns is just about as simple as it gets. Just pick your favorite bread recipe, let it rise once, form buns, let them rise again and bake. Boom!!

Wavy Line

How to Make Homemade Hamburger Buns

blank

Making beautiful Homemade Hamburger Buns is just about as simple as it gets. Simply mix up your favorite bread dough recipe (or use mine), form buns, and bake!

Prep Time 30 minutes
Active Time 2 hours 30 minutes
Total Time 3 hours
Difficulty Moderately Easy

Materials

  • Bread Dough

Tools

  • Baking Sheet

Instructions

[1] Make your favorite bread dough and let it rise once. You can do this first step in a bread maker or by hand: either way works fine.

FOR BREAD MACHINE: Layer ingredients in the order shown into bread maker and set on Dough Setting.

FOR MANUAL PREP: Mix and knead the dough by hand. You can find excellent general directions for making bread without a bread machine here.

[2] After the dough has completed the Dough Cycle (or the first rise if you are kneading by hand) turn it out onto a lightly floured counter.Using a pizza cutter or sharp knife, and divide the dough into equal square portions. (I often do a combination of sizes so that there is something for every appetite.) 

TIP: Use a kitchen scale for uniform buns. 

  • LARGE BUNS: Allow about 3oz / 85gm of dough for each roll. 
  • SLIDER BUNS: Allow about 1½oz / 42gm of dough for each roll. 

  • Burger Buns Process Image | The Good Hearted Woman

    Don’t stress if your little dough squares aren’t exactly the same. You can always take a bit from one and add it to another if you want.

    [3] Now you will have a counter full little square dough-patties, ready to set out for the second rise. 

    FOR SQUARE BUNS: Continue to the next step.

    FOR ROUND BUNS: Gently pull the four corners of each square dough-pattie together and pinch them together, and give the pinched portion a slight twist. Turn the pinched dough side down, and pat gently to form a round pattie shape. Take care to not work the dough too much.

    Burger Buns Process Image | The Good Hearted Woman

    [4] Line a baking sheet with parchment paper or a Silpat mat. Place the dough-patties at least 1 inch apart on the lined baking sheet. Cover with a towel, and set in a warm place to rise again for about an hour.

    Burger Buns Process Image | The Good Hearted Woman

    [5] OPTIONAL: Just before you put the dough-buns in the oven, brush the tops with an egg wash (1 egg beaten with 1 tablespoon of water or milk).

    Be gentle as you do this, taking care to not deflate the rolls in the process. If you want to make poppy or sesame seeds buns, sprinkle the seeds on top right after you brush them with the egg wash. 

    Burger Buns Process Image | The Good Hearted Woman

    [6] Put the tray of rolls in the oven and bake at 375º [177ºC] for 15-20 minutes (depending on size) or until slightly browned on top.

    Remove from the oven and cool on wire rack. 

    Burger Buns Process Image | The Good Hearted Woman

    Recommended Products

    This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running.

    • KBS Pro Bread Machine
      KBS Pro Bread Machine
    • Aluminum Baker's Half Sheet 
      Aluminum Baker's Half Sheet 
    • Silpat Baking Mat
      Silpat Baking Mat

    Did you make this project?

    THANK YOU for being a reader and supporter of The Good Hearted Woman.  Be sure to Pin this post!

    © The Good Hearted Woman, Harmony Cat LLC
    Project Type: Baking / Category: Bread

    Wavy Line

    How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

    You can make homemade hamburger buns with almost any bread recipe. Here’s one of our favorite – Cheese & Onion Buns!

    How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman
    5 from 6 votes

    Homemade Hamburger Buns (Cheese & Onion)

    These savory Cheese & Onion Buns are perfect for burgers, sandwiches, BBQ and just about anything else you can think of.
    Prep Time30 mins
    Cook Time20 mins
    Rising Time2 hrs
    Total Time2 hrs 50 mins
    Print Recipe Pin Recipe
    Course: Bread
    Cuisine: American
    Keyword: barbecue, sandwiches, summer
    Servings: 24 servings
    Calories: 118kcal
    Author: Renée | The Good Hearted Woman

    Ingredients

    • 1 1/8 cups warm water 9oz | 255gm
    • 4 ¼ cups bread or all-purpose flour 18oz | 510gm
    • 1 tablespoon sugar
    • 1 ½ teaspoons salt
    • 2 tablespoons butter
    • 1 ¼ cups grated cheddar cheese about 5oz | 142gm
    • 1/3 cup minced red onion
    • 2 teaspoons active dry yeast
    US Customary - Metric

    Instructions

    • You can do this first step in a bread maker or by hand: either way works fine.
      FOR BREAD MACHINE: Layer ingredients in the order shown into bread maker and set on Dough Setting.
      FOR MANUAL PREP: Mix and knead the dough and do the prep by hand. You can find excellent general directions for making bread without a bread machine here.
    • After the dough has completed the Dough Cycle (or the first rise if you are kneading by hanturn it out onto a lightly floured board.
    • Using a pizza cutter or sharp knife, and divide the dough into equal square portions. If you are concerned about uniformity, use a kitchen scale.
      For LARGE BUNS: Allow about 3oz / 85gm of dough for each roll.
      For SLIDER BUNS: Allow about 1½oz / 42gm of dough for each roll. (I like to make a combination of sizes so that there is something for every appetite.)
    • Now you will have a counter full little square dough-patties, ready to set out for the second rise.
      FOR SQUARE BUNS: Continue to the next step.
      FOR ROUND BUNS: Gently pull the four corners of each square dough-pattie together and pinch them together, and give the pinched portion a slight twist. Turn the pinched dough side down, and pat gently to form a round pattie shape. Take care to not work the dough too much.
    • Line a baking sheet with parchment paper or a Silpat mat.
      Place the dough-patties at least 1 inch apart on the lined baking sheet.
      Cover with a towel, and set in a warm place to rise again for about an hour.
    • OPTIONAL: Just before you put the dough-buns in the oven in the oven, brush the tops with an egg wash made up of 1 egg beaten with 1 tablespoon of water or milk.
      Be gentle as you do this, taking care to not deflate the rolls in the process.
      If you want to make poppy or sesame seeds buns, sprinkle the seeds on top right after you brush them with the egg wash.
    • Put the rolls in the oven and bake at 375ºF / 190ºC for 15-20 minutes (depending on size, or until slightly browned on top.
    • Remove from the oven and cool on wire rack.

    Nutrition

    Serving: 1bun | Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 192mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

    Now your buns are ready to slice and toast (if you’re into that kind of thing) and serve up with your favorite burger, fillings, and sandwich makings.

    As with all fresh, preservative-free bread, it’s best to eat your homemade burger buns within a day or two. Buns can also be frozen for later. 

    How to Make Homemade Burger Buns, with recipes for "Cheese & Onion Buns" and "Cheesy Ranch Buns" | The Good Hearted Woman

    A NOTE ABOUT MEASURING: Cooking often gives you a great deal of latitude about amounts and ingredients. Baking is more finicky, so please be sure to measure. (Apparently, I need to invest in some new measuring spoons. The third one from the left is older than I am!)
    Old measuring spoons. | The Good Hearted Woman
     

    More Homemade Bread recipes from GHW:

    • Irish Soda Bread
    • Zucchini-Banana Bread
    • Easy Sourdough Bread
    • Pumpkin Gingerbread

    Wavy Line

    THANK YOU so much for being a faithful reader and supporter
    of The Good Hearted Woman. 🌻 Be sure to PIN this post!

    Homemade Hamburger Buns   Homemade Hamburger BunsWavy Line

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    Filed Under: Bread, Recipes Tagged With: Cheese, Party Food

    Favorite Layered Taco Salad {Vintage Recipe Redux}

    April 1 By Renée 14 Comments

    Easy and economical, this beautiful Layered Taco Salad is deliciously satisfying and always a crowd-pleaser!

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    This post may contain affiliate links, but don’t worry – they won’t bite.

    Wavy Line

    “You don’t have to have anything in common with people you’ve known since you were five. With old friends, you’ve got your whole life in common.“

    – Lyle Lovett

    Wavy Line

    blank

    Standing: Julie, Jodi, Marilee, Linda, Kathy & Tracy | Sitting: Kay, Lurissa, Terry & Me

    Julie and I first met in kindergarten, and she lives on the opposite side of the country now. We haven’t seen one another face-to-face for probably two decades, but I still (and always will) count her among my dearest friends.

    My mother was a working mom in an era when most moms weren’t, and I often went over to Julie’s house after school. In those early, tender years, we spent countless hours together – most often playing house, or school, or our favorite, “Little Princess.” 

    I loved going over to Julie’s house. She had two brothers, a sister, a black lab named Licorice, and a little cat named Twinkles. Twinkles was almost always pregnant or taking care of a litter, so there were often kittens to play with.

    Julie’s mother was young and beautiful, and in my memory, she always had warm cookies waiting for us when we came home from school. She was patient in a way no other mother I knew was, and her melodic voice with its soft Polish accent only added to her enchantment.

    Julie’s father had a quick smile and looked like a business suit model in the Sears Roebuck catalog, and he spoke with a quiet assurance that always made me feel safe. 

    In second grade, Jules and I were in Blue Birds together, and our moms were our group leaders. (Blue Birds was the junior organization to the Camp Fire Girls, now Camp Fire.) That year, Julie’s dad, who worked at the Frito-Lay plant in Portland, took us all on a tour of the Doritos factory.

    Now you may not know it, but it was Frito-Lay who introduced America to the first mass-produced flavored tortilla chips – specifically, Taco-flavored Doritos – in 1967. So let’s just say this all happened sometime after that… in an era before mandatory hairnets and plexiglass partitions and booties in food production rooms were the norm.

    It was also a time when a major food company would be totally cool with it if you were to lead a dozen or so eight-year-olds out onto their production floor, with its whirring, clanking machinery and endless conveyor belts, to show them first-hand how the chips get made. 

    Which is exactly what Julie’s dad did.

    I still remember feeling dwarfed by all those monstrous machines; the orange-gold chips tumbling down onto the conveyor, and the thick, heady scent of freshly toasted corn and exotic taco seasonings melding together. 

    As we gathered around and listened to him explain the chip-making process, Julie’s dad invited us to sample some chips, and he pointed to the conveyor belt. We all reached out and caught up handful as they ferried by, and as I bit the corner of one orange-colored triangle and crunched its warm, spicy deliciousness, I wished I had been brave enough to grab more. 

    At the end of our tour, Julie’s dad gave us each a little bag full of Frito-Lay products: Doritos, Fritos, and the like, and a little advertising cook booklet to give to our mom. When we got home from the field trip, my mom filed the little cook booklet in our kitchen cupboard alongside a collection of other similar handouts. At some point, I took it from the cupboard and kept it as my own, and it has held a special place in my recipe collection ever since.

    Every time I see that worn little booklet, I think of Julie and that field trip, and those warm, delicious chips. 

    Which brings me to today’s recipe. 

    Favorite Layered Taco Salad • Easy and economical, this beautiful layered taco salad is deliciously satisfying and always a crowd-pleaser! Tweet & Share!

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    NOTE: This post is neither sponsored nor endorsed by Frito-Lay. (But if anyone there reads it and is interested in seeing more, feel free to reach out! ?)

    Wavy Line

    By definition, most of the recipes in this vintage advertising booklet are simply branded twists on late-20th-century favorites: casseroles, Salisbury steak, fried chicken, and so forth.

    A few are combinations that lunchroom kids figured out long before Frito-Lay thought to write them down, like cheesy Frito hot dogs (“Glamour Dogs”) and crunchy chip-filled sandwiches. And at least one – “Chili Pie Casserole” – has transcended the plate and become the stuff of childhood memories, known more commonly among the junior camping crowd as “Walking Tacos” or “Frito Pie.”

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    Walking Tacos aside, the “Southwest Salad Bowl” recipe is the only one I’ve ever made from this cook booklet, and the one upon which my Favorite Layered Taco Salad is based. 

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    Here’s a shot of the original recipe, complete with dog-ear and random splatters of taco salads past.

    This layered taco salad seems to have amazing crowd appeal: it is always a hit when I take it to parties and potlucks! You can dress it up pretty or just throw it together – it’s great either way. 

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    Wavy Line

    Vintage Layered Taco Salad Redux 

    Over the years, I’ve made many changes and adaptations to the original “Southwest Salad Bowl.” Be sure to scroll down and read the ingredient suggestions listed below the recipe. 

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman
    5 from 6 votes

    Favorite Layered Taco Salad

    Easy and economical, this beautiful Layered Taco Salad is deliciously satisfying and always a crowd-pleaser!
    Cook Time1 hr
    Total Time1 hr
    Print Recipe Pin Recipe
    Course: Main Course, Salad
    Cuisine: Tex-Mex
    Keyword: taco salad
    Servings: 8 servings
    Calories: 335kcal
    Author: Renée | The Good Hearted Woman

    Ingredients

    • 4 cups Favorite Lettuce or Salad Greens chopped
    • 1 pound Favorite Ground Meat (e.g., chicken, turkey, beef, veggie crumbles)
    • 1 medium onion chopped
    • 1/2 teaspoon salt
    • 2 cups Favorite Cooked Beans
    • 5 ounces Favorite (Tex-Mex friendly) cheese grated
    • 2 1/2 medium tomatoes cut in wedges
    • 1/4 cup sliced olives for garnish
    • 6 ounces Favorite Flavored Tortilla Chips crushed (don't go crazy)

    Tomato Sauce (Or substitute 1 cup of your Favorite Salsa)

    • 8 ounces tomato sauce
    • 1/4 teaspoon salt
    • 1/2 teaspoon Favorite Chili Powder (e.g., Chipotle, New Mexico, etc.)
    • 1/2 medium onion chopped
    • 1/2 medium tomato chopped
    US Customary - Metric

    Instructions

    • Saute ground meat, chopped onion in large skillet over medium heat, until meat is browned and onions are soft. 
    • Add salt and beans and heat through.
      Remove meat mixture from pan and set aside. 
    • In medium skillet, combine Sauce Ingredients (e.g., tomato sauce, salt, chili powder, chopped onion and tomatoes).
      Simmer over low heat for 10 minutes.
      Cool before proceeding. 
    • In a large salad bowl, layer lettuce, crumbled tortilla chips, meat mixture, sauce, and grated cheese.
      Repeat.
      Garnish with tomato wedges, sliced olives, and whole tortilla chips. 

    Notes

    Serve with our delicious Original Taco House Fiesta Dressing {CopyCat Recipe}!
    I like to use the Sauce layers to sort of "seal the salad," which I do by smoothing it down over the meat mixture with a spatula or the back of a large spoon. As in more traditional layered salads, this step seems to keep the lettuce crisper longer. 

    Nutrition

    Serving: 1serving | Calories: 335kcal | Carbohydrates: 30g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 709mg | Potassium: 672mg | Fiber: 7g | Sugar: 5g | Vitamin A: 896IU | Vitamin C: 11mg | Calcium: 193mg | Iron: 2mg
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Check out these other meal-size, potluck-worthy salads from GHW:

    • Big Cuban Salad 
    • Spicy Thai Shrimp Salad
    • Citrus Pasta Salad
    • Mediterranean Panzanella {Italian Bread Salad}

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    INGREDIENT SUGGESTIONS & SUBSTITUTIONS

    • Lettuce:
      • Use your favorite lettuce or salad greens. Believe it or not, I prefer good, old-fashioned iceberg for this salad. The other ingredients are very dense, and the light, water heavy lettuce makes a nice contrast. 
    • Ground Beef:
      • I’ve used ground chicken, ground turkey, ground beef, and vegetarian crumbles [Morning Star], all with equal success.
      • If you use a poultry-based ground meat, add a splash of Worcestershire sauce to the meat, onion, and bean mixture to give it a little more body.
    • Kidney beans:
      • Use your favorite bean(s). I am not a fan of the kidney beans suggested in the original recipe, and usually use black or piquinto beans. 
    • American cheese: 
      • We prefer Jack or cheddar, or something along those lines. 
    • Taco Flavored Doritos:
      • Use your favorite flavored tortilla chips. (If you use plain chips, your salad will taste a little flat, but that’s nothing that a little splash of my Original Taco House Fiesta Dressing can’t fix!) 
    • Chili Powder:
      • Chili Powder in my part of the world has come a long, long way since I was a kid. Use the ground chili powder of your choice: chipotle, New Mexico, etc; just be mindful and adjust the amount accordingly.
    • Sauce 
      • If you don’t want to go to the trouble of making the sauce, just use about a cups of your favorite mild-to-medium salsa.

    SERVING SUGGESTION: Serve with my Original Taco House Fiesta Dressing {Copycat Recipe}. 

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman

    PRO TIP: If you use Doritos brand tortilla chips, you will need the better part of one regular sized [9.75 oz] bag. Before you crush any chips for use in the salad, take some time to separate out the unbroken chips in the bag and set them aside. You will use them to garnish the salad before serving. You’ll probably also have a few extra chips to munch on when you’re done. 

    Wavy Line

    THANK YOU so much for being a faithful reader and supporter
    of The Good Hearted Woman. 🌻 Be sure to PIN this post!

    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted Woman    Your Favorite Taco Salad {Vintage Recipe Redux} | The Good Hearted WomanWavy Line

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    Filed Under: Gluten-free, Recipes, Salads Tagged With: black beans, Cheese, tomatoes

    Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

    November 10 By Renée 5 Comments

    Rogue Creamery began producing blue cheese in 1954, and today, they continue to draw both inspiration and resources from Southern Oregon’s Rogue River Valley, offering award-winning varieties of outstanding handcrafted blue cheese, cheddar cheese, and TouVelle. 

    Rogue Creamery, Southern Oregon Artisan Corridor | The Good Hearted Woman
    This post may contain affiliate links, but don’t worry – they won’t bite.

    For many years, I erroneously thought that blue cheese, Roquetfort, Gorgonzola and the like were distinctly different cheeses. And they are… but they aren’t. Like Swiss- and cheddar-style cheeses, there are a wide variety of blue cheeses, each with its own unique flavor and textures, but they can ofttimes be used interchangeably in recipes. So before we go any farther, let’s take a moment to discuss what blue cheese is.

    Blue Cheese Basics

    • Blue cheese is most often made from cow, sheep, or goat milk.
    • Blue cheese is made by culturing milk with Penicillium, a type of mold.
    • Different blue cheeses are cultured in various ways, using unique strains of Penicullium, giving them their distinct flavor, texture, and aroma.
    • In the European Union, many blue cheeses (e.g., Roquefort, Gorgonzola and Stilton) are protected, and can bear their name only if they have been made in a particular region.

    Some Popular Varieties of Blue Cheese

    • Cabrales – Traditionally made from mixing goat and sheep’s milk together, Cabrales has a strong, spicy flavor.
    • Danish Blue – This strong blue cheese is creamy, with a semi-soft texture.
    • Dorset Blue Vinney – This English blue cheese is made with unpasteurized, skimmed cow’s milk, and has a hard texture, a crusty outer layer, and a strong aroma and taste.
    • Gorgonzola – Made with either cow or goat’s milk (sometimes both), Gorgonzola is a firm, creamy cheese with a salty and often slightly sweet taste.
    • Roquefort – Famously green-veined, Roquefort has a tangy, salty flavor with sweet undertones.
    • Stilton – This semi-soft cheese is made from unpasteurized cow’s milk, and has a strong aroma and outstanding flavor.

    A Trip Back in Time: Rogue Creamery {Est. 1933}

    There’s something comforting and wonderful about the rustic feel of a real, honest-to-goodness (emphasis on the goodness!) cheese shop, and the Rogue Creamery is about as honest a cheese shop as they come. Founded in 1933 at the height of the depression, Rogue Creamery began producing blue cheese in 1954. Today, they continue to draw both inspiration and resources from Southern Oregon’s Rogue River Valley, and offer award-winning varieties of outstanding handcrafted blue cheese, cheddar cheese, and TouVelle.

    Rogue Creamery, Southern Oregon Artisan Corridor | The Good Hearted Woman

    Step inside to sample cheeses to your heart’s content. Hungry travelers can order one of their crazy-good panini-style grilled cheese sandwiches, prepared with more than a generous amount of cheese. A great place to pack a perfect picnic, Rogue Creamery also offers a carefully curated selection of deli items, crackers, fruit, beer, and wine, as well as local artisan jams, jellies and sauces. The staff at the shop is helpful and knowledgeable, and will be more than happy to help you with your selections.

    PRO TIP: There are always samples available, but if something you want to try isn’t out, all you need to do it ask.

    Rogue Creamery, Southern Oregon Artisan Corridor | The Good Hearted Woman

    The poets have been mysteriously silent on the subject of cheese. {Gilbert K. Chesterton} Tweet & Share!

    Rogue Creamery Notes: 

    • Smokey Blue: Referred to in-house as “Beginner Blue,” this smooth, smokey blue packs in all of the flavor (and then some) without the harsh, bitey quality of some blue cheeses. This classic Roquefort-style blue cheese is cold smoked sixteen hours with Oregon Hazelnut shells, resulting in a sweet, creamy, smoky flavor. It crumbles well, and is “easy to eat” as blue cheese goes, and pairs well with well-rounded “food” wines that are on the fruity side and lighter on tannins and acidity.
    • LaDiDa Lavender Cheddar: I know – it sounds weird, but Mr B and I both love this uniquely floral cheese. LaDiDa would be perfect on a dessert tray with chocolate or scones, and paired with a light dessert wine.
    • Caveman Blue: Full-bodied, buttery, and AMAZING! Rogue Creamery uses a unique aging environment to create this golden-hued blue that tastes of sweet, fresh buttermilk with hints of tropical fruit. Caveman’s earthy undertones pair well with a wide range of beverages, from bold reds to sweeter desert wines to full-flavored Stouts.
    • Blue Heaven (Powdered Cheese): Blue Heaven is a proprietary blend of Oregon Blue, Oregonzola, Crater Lake Blue and special reserve blue cheeses. Perfect for sprinkling on salads, breads, popcorn, nuts, and anything else you can think of.

    PRO TIP: Not a fan of dry, tannin-rich red wines? Me either. But next time you have the chance, try some with a bite of blue cheese. You may be pleasantly surprised (as I was) to discover that the pairing opens up whole new venues to you. Tannins literally bind to the cheese’s protein and fat, measurably softening the astringent qualities of the tannins, and making the entire tasting experience smoother in the process.

    Rogue Creamery, Southern Oregon Artisan Corridor | The Good Hearted Woman

     

    Wavy Line

    BLUE CHEESE RECIPE ROUND-UP

    Blue Cheese is an amazingly versatile cheese; equally perfect on a fruit and cheese plate or as a stand-out ingredient in your next meal. Here’s a little Blue Inspiration 😉 from some of my favorite bloggers.

    ** Recipes are pictured in order, clockwise from the top left corner of each image. 

    Main Dishes

    24 Delicious Blue Cheese Recipes | The Good Hearted Woman

    • Buffalo Shrimp & Blue Cheese Grits {Taste & See}
    • Chicken, Roasted Broccoli, and Blue Cheese Penne {Beyond Mere Sustenance}
    • Buffalo Chicken Meatballs {Taste & See}
    • Bourbon Blue Cheese Steak Sliders {Three Olives Branch}

    Salads

    24 Delicious Blue Cheese Recipes | The Good Hearted Woman

    • Fig Spinach Salad {Dinner at the Zoo}
    • Pear Gorgonzola Salad with Candies Pecans {What a Girl Eats}
    • Italian Blue Salad with Apricot Dressing {Trail and Eater}
    • Buffalo Chicken Salad with Blue Cheese Dressing {Prepare & Nourish}

    Sides

    24 Delicious Blue Cheese Recipes | The Good Hearted Woman

    • Spiralized Golden Beets with Toasted Walnuts, Blue Cheese, and Sage {Beyond Mere Sustenance}
    • Gorgonzola Mashed Potatoes {Lively Table}
    • Celeriac, Spinach & Blue Cheese Soup {Little Sugar Snaps}
    • Bacon & Blue Cheese Roasted Cauliflower Wedges {Joy Filled Eats}

    Baked Goods

    24 Delicious Blue Cheese Recipes | The Good Hearted Woman

    • 15-Minute Blue Cheese Garlic Bread {Sugar & Soul}
    • Bacon & Roquefort Cheese Muffins {Karen’s Kitchen Stories}
    • Blue Cheese, Watercress & Artichoke Tartlets {Little Sugar Snaps}
    • Blue Cheese Biscuits {The Live-in Kitchen}

    Appetizers & Small Bites

    24 Delicious Blue Cheese Recipes | The Good Hearted Woman

    • Blue Cheese Fig Tart {Olivia’s Cuisine}
    • Baked Chicken Tenders with Buffalo Blue Cheese Sauce {Culinary Ginger}
    • Creamy Blue Cheese Puff Pastry Squares {Plating Pixels}
    • Grilled Steak Bites with Creamy Blue Cheese {The Spicy Apron}

    Dressings, Sauces, Spreads & Dips

    24 Delicious Blue Cheese Recipes | The Good Hearted Woman

    • Gorgonzola Butter {Cooking with Curls}
    • Blue Cheese Pecan Cheese Ball {Suburban Simplicity}
    • Small Batch Homemade Blue Cheese Dressing {One Dish Kitchen}
    • Gorgonzola Cream Cheese Spread {Plated Cravings}

     

    Wavy Line

    THANK YOU so much for being a faithful reader and supporter
    of The Good Hearted Woman. ? Be sure to PIN this post!

    24 Delicious Blue Cheese Recipes | The Good Hearted WomanWavy Line

    Disclosure: My first trip to the Southern Oregon Artisan Corridor was as part of the #TrailsToFeast Travel Oregon press trip.This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    Southern Oregon Travel & Food on GHW

    blank

    One Day in Ashland, Oregon

    Ashland, Oregon: where culture runs deep, local cuisine is celebrated, creative inspiration is bountiful, and thespians are the coolest kids in town.

    blank

    Four Scenic Stops on the Applegate Valley Wine Trail

    Take a drive on the Applegate Valley Wine Trail and experience the best of Southern Oregon wine country: stunning scenic beauty, small-town warmth, uncrowded tasting rooms, and artisan winemakers committed to their craft.

    blank

    One Fine Day in Jacksonville {Oregon}

    Blending small town ambience with sophisticated taste, this 1850’s gold-rush town is booming with music, wine, and history.

    blank

    McCully House Inn - Jacksonville, Oregon {Plus a Ghost Story!}

    Relax, unwind, and take a trip back through Oregon history – at the McCully House in beautiful Jacksonville, Oregon. {Plus a Ghost Story!}

    blank

    Pennington Farms Blackberry Buckle

    Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

    blank

    Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

    This stop at the Southern Oregon Artisan Corridor is all about cheese... creamy, salty, savory, delicious, handcrafted, award-winning, internationally-acclaimed Rogue Creamery Blue Cheese.

    blank

    At the Corner of Music & Chocolate {Lillie Belle Farms}

    Lillie Belle Farms chocolates can be found at the unique crossroads of Music and Chocolate – and that is where the magic happens.

    Filed Under: Food & Dining, Oregon, Pacific Northwest, Recipe Round-ups, Southern Oregon Tagged With: Cheese, wine

    Picture Perfect Chicken Enchilada Pie {Recipe & Video}

    January 22 By Renée 20 Comments

    Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a meal that’s pretty enough to serve to your mother-in-law.* 

    (Just don’t tell her how easy it is to make!)

    Picture Perfect Chicken Enchilada Pie | The Good Hearted Woman

    I have to tell you that, besides fact that this is a wicked delicious recipe, the other thing that made me the so excited to share it was that it gave me the opportunity to make my first stop-motion foodie video!

    The video below illustrates how to assemble the Chicken Enchilada Pie so much more effectively than a ton of text (although I did write it all up, because I know some folks like to print their recipes out). Anyway, when I finished putting together the video and watched it through for the first time, I felt like a kid who had just learned to ride a bike – a little wobbly, but still pretty proud of myself. It’s less than a minute long, so take a breather and enjoy!

    The secret to making this dish taste fabulous really is in the sauce.

    If at all possible, take the time to throw a batch of my Slow Cooker Enchilada Sauce together before you get started. (Yes, you can make it with canned sauce too, but then it will just be plain old run-of-the-mill yummy instead of Fabulously Delicious.)

    Here are the nitty-gritty details:

    NOTE: The assembly list looks long, but 20 minutes is a generous estimate of how long it will take to put together. (It takes me just over 10 minutes…unless I’m making a movie about it, of course. 🙂 )  

    Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a dish that's pretty enough to serve to your mother-in-law. | The Good Hearted Woman

    Chicken Enchilada Pie

    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Print Recipe Pin Recipe
    Author: Renée B. ♥ The Good Hearted Woman

    Ingredients

    • 1 pound shredded chicken
    • 8 ounces light sour cream
    • 6 6- inch corn tortillas [large]
    • 12 4- inch corn tortillas [small]
    • 2 cups shredded cheese I use a mixture of cheddar and pepper jack
    • 2 1/2 cups enchilada sauce
    • Oil for preparing pie dish Coconut oil works well.

    Garnish

    • Sliced avocado
    • 2 tablespoons lemon juice
    • 1/4 cup water
    • Light sour Cream
    • 2 tablespoons chopped cilanro
    • 2 tablespoons chopped green onion

    Instructions

    • Mix shredded chicken and light sour cream in a medium bowl until well combined. Set aside.
    • Prepare the tortillas: Cut 4 of the small tortillas in half, leaving the other 8 whole. Cut 3 of the large tortillas in half, leaving the other 3 whole.

    Make the mini enchiladas for the top:

    • Wrap the 8 whole small tortillas in paper towels and microwave for about 30 seconds to softened. 
    • Put about two tablespoons of the chicken and sour cream mixture in the middle of one small tortilla and fold in half. Repeat with the remaining whole small tortillas. Set aside.
      Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a dish that's pretty enough to serve to your mother-in-law. | The Good Hearted Woman

    To assemble:

    • Generously oil a large deep-dish pie dish. Preheat oven to 350° F.
    • Tortillas: Line the side of the dish with the small half-tortillas, with the flat side facing the bottom of the dish.
    • Line the bottom of the dish with 1 large whole and 2 large half tortillas.
    • Chicken: Spread one-half of the remaining chicken and sour cream over the tortillas in the bottom of the pan. (Don't worry if a little of the pan is peeking through.)
    • Cheese: Top with 1/3 of the shredded cheese.
    • Tortillas: Add another layer of 1 whole large and 2 large half tortillas.
    • Sauce: Spread 1 cup of enchilada sauce over the top of the tortillas.
    • Chicken: Spread the remaining chicken mixture over the top of the sauce. (It may mix a little - not to worry.)
    • Cheese: Top with 1/3 of the shredded cheese.
    • Tortillas: Add a final layer of tortillas, 1 whole large and 2 half large.
    • Sauce: Spread 1 cup of enchilada Sauce over the tortillas.
    • Mini Enchiladas: In a circle radiating from the center (like wheel spokes), place the prepared mini enchiladas.
    • Sauce: Top with 1/2 cup enchilada sauce and spread around so that all the mini enchiladas have a thin layer on them.
    • Cheese: Sprinkle the final 1/3 of the cheese over the top.
    • Bake in preheated oven for 30-40 minutes.
    • Remove from oven and allow to cool for about 15 minutes.

    Garnish:

    • Pour 2 tablespoons lemon juice and 1/4 cup water in a small bowl.
    • Slice avocado and put the slices in the lemon water for a few seconds.
    • Place avocado slices around top of enchilada pie between the mini enchiladas, radiating from the center.
    • Pipe or spoon sour cream into the "seed hole" in each avocado slice, and into the center of the pie.
    • Sprinkle with chopped cilantro and green onions and serve.
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a dish that's pretty enough to serve to your mother-in-law. | The Good Hearted Woman

    Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a dish that's pretty enough to serve to your mother-in-law. | The Good Hearted Woman

    *Just for the record, both my mothers-in-law – past and present – are awesome and love my cooking. (At least that’s what they tell me 😉  )

    Note: The cast iron pie dish used here is one of my all-time favorite kitchen purchases. I bought it after I saw this recipe on my friends’ Tiffany and Andrews blog, Thyme of Taste. It took me exactly no time to get one for myself, and I’ve never been happier with a kitchen item. If you’re interested, you can order one here. {← This is an affiliate link. Don’t be scared – it won’t bite.}

    Chicken Enchilada Pie ~ all the best parts of enchilada casserole in a dish that's pretty enough to serve to your mother-in-law. | The Good Hearted Woman

    *Just for the record, both my mothers-in-law – past and present – are awesome and love my cooking. (At least that’s what they tell me 😉  )

    Filed Under: Gluten-free, Main Dishes, Recipes Tagged With: Cheese, chicken, Comfort Food, Mexican & Tex-Mex

    Easy Cheesy Zucchini & Tomato Casserole

    October 5 By Renée 11 Comments

    Enjoy the bounty of the season with this easy, family-pleasing 3-cheese Zucchini & Tomato Casserole.

    Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

    This 3-Cheese Zucchini & Tomato Casserole is fast becoming a favorite on our weekday family menu. It’s one of those meals I fondly call the Easy-Uglies. You know – the meals you can throw together at the last minute with your eyes closed: chili mac, goulash, hash, casserole, frittata, and stir fry all come to mind.  They aren’t always pretty, but they come through every time, and even though you don’t usually serve them to company, you probably should because they are some of the best stuff that comes out of your kitchen.

    If your garden is anything like mine, it’s been going crazy these last few weeks as the summer growing season comes to an end. Just today, I counted ten new blossoms on my (single giant) zucchini plant and at least a couple hundred cherry tomatoes on the vine, not to mention the thirty-something larger-variety green tomatoes waiting to be stored for winter or fried up fresh. I’ve been struggling to keep up, and in the process, and a few weeks ago, I managed to throw together what turned out to be a delicious 3-Cheese Zucchini and Tomato Casserole.  A cross between a crustless quiche and a hearty frittata, this goes together in just 15 minutes and makes a truly savory and satisfying weeknight meal, and a real contender for my Easy-Ugly Top 10.

    Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

    Easy Cheesy Zucchini & Tomato Casserole

    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Print Recipe Pin Recipe
    Course: Main Dish
    Cuisine: Seasonal
    Keyword: zucchini casserole
    Servings: 8 servings
    Calories: 250kcal
    Author: Renée B. ♥ The Good Hearted Woman

    Ingredients

    Follow The Good Hearted Woman on Pinterest for more great recipes!

    • 1 large onion chopped
    • 2 large cloves garlic minced
    • 2 tablespoons butter
    • 1 lb. zuchinni chopped or sliced
    • 1/2 lb. tomatoes cherry or chopped
    • 4 eggs beaten
    • 2 oz. marcarpone or cream cheese room temperature
    • 1 cup crumbled feta
    • 1/4 grated Parmesan
    • 1/2 teaspoon garlic salt
    • Pepper to taste

    Instructions

    • Preheat oven to 375° F. Spray a 2-quart casserole dish with non-stick cooking spray.
    • In a medium skillet over medium-low heat, caramelize onions & garlic.
    • Using a whisk, beat marscarpone (or cream cheese) into eggs. (It's fine if there are small lumps.)
    • Stir feta, Parmesan, and garlic salt into egg mixture.
    • Fold in zucchini, tomatoes, and caramelized onions and garlic.
    • Pour into prepared casserole dish and bake at 375 for 45 minutes.
    • Remove from oven and let stand for 10 minutes before serving.

    Nutrition

    Calories: 250kcal
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

    Everyone has a few Easy-Ugly meals. What’s at the top of your list? 

    Remember to Pin this recipe for later! 

    Easy, Cheesy Zucchini & Tomato Casserole | The Good Hearted Woman

    Filed Under: Gluten-free, Recipes, Vegetarian Tagged With: Casserole, Cheese, easy meals, eggs, vegetables

    Irish Apple Pie Twice-Grilled Cheese Sandwich (Award Winner!)

    April 14 By Renée 24 Comments

    Melted Dubliner cheese, tart apples, sweet apple butter, and cinnamon bread combine to make this amazing, award winning Irish Apple Pie Twice-Grilled Cheese.

    Me & Mr. B in Franz Grilled Cheese Contest | The Good Hearted Woman

    Thanks to Aaron Cohen of Selfless Enterprise for sharing this great picture with us!

    Ahem…You may now refer to Mr. B and me as Portland’s reigning King & Queen of Grilled Cheese [2015]. In fact, we would be absolutely tickled if you did!

    When we were growing up in east Portland, there were three memorable school field trips that every kid in town took – Alpenrose Dairy, the Zoo, and Franz Bakery. The first two trips required a long bus ride across the river to the west side, but Franz Bakery was just a few miles from where I lived, down Sandy Boulevard. 

    The rich, mesmerizing scent of fresh Franz bread right out of the oven was as familiar to me as my mother’s peanut butter cookies. I remember going to the Bakery in first grade like it was yesterday: at the end of the tour, you got an official Bakery hat (very stylish!), and a lovely, warm, child-size loaf of bread that smelled like all was good with the world. 

    Franz Grilled Cheese Contest | The Good Hearted Woman

    When I decided to enter Franz’ first ever Grilled Cheese Sandwich Contest a couple of weeks ago, I did it on a whim. I had no idea that it would culminate in making over a hundred sandwiches for an amazingly patient, nearly endless line of Portlanders drawn by early spring sunshine and the promise of a free lunch.

    Franz Grilled Cheese Contest | The Good Hearted Woman

    Mr. B jumped on board the second I asked him to be my sous-chef. He couldn’t have been more enthusiastic or helpful, and the day would have been a complete bust without him. He chopped cheese, assembled sandwiches, and kept the flow going – even when we had ten sandwiches down, another ten stacked and ready to grill, and ten ready to plate.

    Franz Grilled Cheese Contest | The Good Hearted Woman

    Our youngest, Em, came with us for moral support, and ended up being our primary gofer, photographer and inspiration.  She’s pretty awesome.

    When Missy Maki was getting ready to announce the winner, I put my game-face on and got totally prepared to graciously congratulate the winner, so when she called my name, it literally took me a couple of beats to realize that she meant me!

    Franz Grilled Cheese Contest | The Good Hearted Woman

    Franz awarded all the finalists with a generous swag bag full of delicious goodies, including a variety of fresh breads, bagels, and their recently repackaged frosted animal cookies. As winner, I also received a beautiful All-Clad barbecue set and a year’s worth of Franz products. And a ribbon. (Which is so cool, I cannot even tell you.)

    Portland Bloggers

    The field of competition included [from far right] Portland bloggers Lindsay Strannigan of Rosemarried, Rebekah Hubbard of PDX Food Love, and Christina Johnson.

    Wavy Line

    Here’s our winning recipe:

    Irish Apple Pie Twice-Grilled Cheese - The winning sandwich in Franz Grilled Cheese Contest | The Good Hearted Woman

    For the official Grilled Cheese Sandwich Recipe contest, we were limited to five ingredients. Ours ingredient list came in at one under (unless you count the butter to grill it with).  

    Each ingredient in this sandwich was carefully chosen to complement the whole:

    • Aged Irish Dubliner Cheese for its sweet undertones, slight nuttiness, and just a bit of a bite
    • Apple butter for spiced apple-pie sweetness
    • Granny Smith Apples for crunch and tartness
    • Franz Bainbridge Island Cinnamon Swirl Bread; acting as the “crust” in this apple pie

    The Dubliner also works very well when making cheese crisps, which are one of my favorite parts of this sandwich.

    Irish Apple Pie Twice-Grilled Cheese - The winning sandwich in Franz Grilled Cheese Contest | The Good Hearted Woman
    5 from 2 votes

    Irish Apple Pie Twice-Grilled Cheese Sandwich

    Melted Dubliner cheese, tart apples, sweet apple butter, and cinnamon bread combine to make this amazing, “Irish Apple Pie Twice-Grilled Cheese.” [1st Place, 2015 Grilled Cheese Contest, Franz Bakery, Portland, Oregon]
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Print Recipe Pin Recipe
    Course: Lunch, Sandwich
    Cuisine: American
    Keyword: cheese
    Servings: 1 sandwich
    Calories: 368kcal
    Author: Renée | The Good Hearted Woman

    Ingredients

    For each sandwich, you will need

    • 2 slices Franz Bainbridge Island Cinnamon Swirl Bread or cinnamon bread
    • 2 slices Kerrygold Dubliner Aged Cheese
    • 1/8 cup grated Kerrygold Dubliner Aged Cheese
    • 1 tablespoon apple butter homemade or Smuckers
    • 4 thin slices Granny Smith Apple
    • Butter for grilling sandwich
    US Customary - Metric

    Instructions

    Layer sandwich in this order:

    • Slice of Bread
    • Slice of cheese
    • Apple-butter
    • Apple slices
    • Slice of cheese
    • Slice of bread

    Grill Sandwich slowly!

    • In a non-stick pan over medium low heat (or an electric grill heated to about 310 degrees), spread butter on surface of the grill. (I do this by just holding the stick of butter and rubbing it over the hot surface.)
    • Put prepared sandwiches onto grill. Dubliner cheese has a higher melt-point than many cheeses, so it is very important that you allow your sandwich to grill slowly. Flip over when golden: about 4-5 minutes. Grill equally on the other side.

    Make the Cheese Crisps:

    • Sprinkle grated cheese on non-stick surface and allow to cook until golden on the bottom.
      Using a spatula, carefully peel the crisp cheese off the grilling surface and allow to cool.
      You can shape it if you want before it cools, but if you do so, be extremely careful as the cheese will be very hot!
      You can make small cheese crisps to use as garnish, or a large one to serve over the entire sandwich.
      Cheese Crisps | The Good Hearted Woman

    Notes

    The key to any good grilled cheese sandwich is patience. Don't rush the process, or you will just have a handful of toasted bread with cheese slices inside.

    Nutrition

    Serving: 1serving | Calories: 368kcal | Carbohydrates: 36g | Protein: 16g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 482mg | Potassium: 118mg | Fiber: 3g | Sugar: 10g | Vitamin A: 482IU | Calcium: 381mg | Iron: 2mg
    Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    If you love a little sweet with your savory, you may like these recipes, too:

    • Spicy Thai Shrimp Salad
    • Sweet & Spicy Black Beans with Bacon
    • Caribbean Chicken Stew
    • Slow Cooker Stuffed Cabbage Rolls {Polish-style Gołąbki}

    Wavy Line

    THANK YOU so much for being a faithful reader and supporter
    of The Good Hearted Woman. 🌻 Be sure to PIN this post!

    Melted Dubliner cheese, tart apples, sweet apple butter, and cinnamon bread combine to make this amazing, award winning “Irish Apple Pie Twice-Grilled Cheese”| The Good Hearted Woman  Melted Dubliner cheese, tart apples, sweet apple butter, and cinnamon bread combine to make this amazing, award winning “Irish Apple Pie Twice-Grilled Cheese”| The Good Hearted Woman
    Wavy Line

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    Filed Under: 30-Minute Meals, Main Dishes Tagged With: Cheese, Sandwiches, Sweet Somethings

    Next Page »

    Hello! We’re so glad you’re here.

    Hello! We’re so glad you’re here! | The Good Hearted Woman {& Mr B}

    Join me & Mr B as we share the best in home cooking and cozy living - from the beautiful Pacific Northwest and beyond.

    Follow Us!

    Sponsors
    Privacy Policy

    © Harmony Cat LLC, 2011-2021. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. The Good Hearted Woman is a subsidiary of Harmony Cat LLC.

    sponsored