This post is sponsored by Cabot.

I told you guys before, I LOVE Cabot Cheese…I'm thrilled to be working with them again.

My friends and I love this fondue restaurant, we go for happy hour and I eat the cheese.

I have been wanting to make cheese fondue at home and this was my chance. But I have a confession, I have made this recipe for Beer Cheese Fondue like five times before even sharing this recipe with you.

I have eaten this for dinner all by myself. It's so so good! You have to use Cabot Seriously Sharp Cheddar Cheese to make it!

Prep the veggies, that's the easy part. For vegetables, use whatever you like and use what's in season. It will taste great and every time you make it, it can be a little different!

Then, grate your cheddar cheese!

This is the best part! Now we make the beer cheese fondue!

Add garlic and beer to your fondue pot.

Let it bubble up…that way you know it's hot enough to melt the cheese.

Add the Seriously Sharp Cheddar Cheese to your pot…do you see how the beer is bubbling?

I had to give you another cheese action shot!

It's almost there!

Add those spices.

You'll see it's thin at first.

So you'll want to whisk and whisk and then you'll get fondue! I add soy sauce to add a little umami flavor to the fondue.

I'm doing a happy dance thinking about you making this for your family and friends for the holidays. I know they will love it! I will be making this recipe for beer cheese fondue for our holiday party this year!

Here's another cheddar fondue for you to try if you'd like!

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Beer Cheese Fondue Recipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6

Ingredients

• Your favorite vegetables cauliflower, broccoli, squash, carrots and breads
• 6 ounces beer
• 1 garlic clove peeled and minced
• 3 cups Cabot Seriously Sharp Cheddar Cheese
• 1 Tablespoon + 1 teaspoon cornstarch
• 1/4 teaspoon black pepper
• pinch of ground cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon low sodium soy sauce

Instructions

• Prep bread and vegetables for for the fondue.
• Add beer and garlic to a fondue pot or double boiler. Heat on medium high until bubbling (or boiling).
• Add Cabot Seriously Sharp Cheddar Cheese, cornstarch, both ground peppers and garlic powder. Lower heat if necessary, cook until the cheese is melted, whisking the entire time.
• Add soy sauce and mix thoroughly. Serve immediately with vegetables and bread.

Disclosure: This post is sponsored by Cabot. I only work with brands that I love and I always share with you my own opinions.

The post Beer Cheese Fondue appeared first on The Little Kitchen.

This post is sponsored by Mirum.

I'm excited to share this recipe with you for vegan cornbread made with Pure Blends Coconut Oil Plant-Based Butter! I bought the buttery spread at Publix and was able to find all of the ingredients for this recipe there!

The cornbread is light and fluffy and a little sweet, just how I like cornbread! You can serve it with jam and/or with some more of the Pure Blends Buttery Spread!

You can also make corn muffins if you choose!

I made both!

I'm loving these spreads, they bake really well and they are spreadable right out of the refrigerator.

First prep, your pans. If you're making muffins, spray the muffin cups with a generous amount of nonstick baking spray.

Or line a 9-inch baking pan with parchment paper. I create a sling by lining it with two sheets. I also sprayed the parchment paper.

Measure out the dry ingredients.

And whisk together.

Measure out the buttery spread.

And melt in the microwave.

Grate an orange with a microplane zester.

Whisk the almond milk, Pure Blends Coconut Oil Plant-Based Butter, egg replacer mixture and orange peel.

Then, add the dry ingredients and blend with a rubber spatula.

Now it's ready for the pan!

I use a cookie scoop to transfer to the muffin pan.

Look how pretty they look!

Or pour into the prepared baking dish.

I let it cool on the baking rack.

Cut into neat squares.

And serve with the plant-based buttery spread and your favorite jam! I love that you can make this ahead of time too!

Be sure to check out your local Publix for these wonderful Pure Blends Coconut Oil Plant-Based Butter spreads!

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Vegan Cornbread Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 1 9-inch pan or 16 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsweetened almond milk or other nondairy milk
• 1/2 cup Pure Blends Coconut Oil Plant-Based Butter melted
• vegetarian egg replacer plus water needed to replace 2 eggs
• 1 1/2 teaspoon freshly grated orange peel

Instructions

• Heat oven to 400° F. Line a 9-inch baking pan with parchment paper and spray with nonstick baking spray. If making muffins, spray a 12-cup muffin pan with nonstick baking spray.
• Whisk flour, cornmeal, sugar, baking powder and salt in a medium-sized mixing bowl.
• Whisk almond milk, Pure Blends Coconut Oil Plant-Based Butter, egg replacer mixture and orange peel in another bowl.
• Add the dry ingredients to the liquid ingredients in two batches and stir until blended. Pour into prepared pan.
• Bake 20 to 25 minutes (or 12 to 15 minutes for muffins) until pick inserted in center comes out clean. Serve with more of the Plant-Based Butter or your favorite jam.

Disclosure: This post is sponsored by Mirum. I always share with you my own opinions.

The post Vegan Cornbread appeared first on The Little Kitchen.

This post is sponsored by Milo's Famous Sweet Tea.

Are you as excited for the holidays as I am? Nobody is more excited than Curtis. He really really looks forward to this time of year. After Halloween, he starts getting really excited for Thanksgiving and Christmas. And that means, Thanksgiving dinner! We love cranberry dressing or sauce with our Thanksgiving meal and I wanted to share this wonderful recipe for a cranberry orange sauce with you!

And I made it with Milo's Sweet Tea! I love the back story of this company. Did you know that Milo's was founded as a restaurant in 1946 by Milo and Bea Carlton, after Milo returned from World War II? Milo's is an award-winning tea and I love that there are no preservatives in it! It also has a clean ingredient list and is available sweetened with cane sugar, no calorie sweetened with sucrose and also available unsweet.

It's the perfect drink for the holidays and I know you're going to love it even more in this cranberry sauce recipe!

First, zest one orange.

Then, cut it in half and juice it.

Measure out the Milo's Sweet Tea.

Add the cranberries, orange juice and zest to a sauce pan.

Then, add the sweet tea.

It makes a beautiful sauce!

That I know your family will love! We like it tart but if you want it sweeter, you can add a little sugar.

You can find Milo's Sweet Tea in the refrigerated juice section of your local grocery store!

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Cranberry Orange Sauce Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Ingredients

• one 12-ounce package fresh or frozen cranberries
• 1 1/4 cups Milo’s Famous Sweet Tea
• 1 orange zested and then juiced
• 1 to 2 tablespoons granulated sugar optional

Instructions

• Add cranberries, sweet tea, orange zest and orange juice to a sauce pan. Cook for 15 to 18 minutes. Carefully taste it, if you would like, add a little sugar.
• Remove from sauce pan and allow to cool before putting into the refrigerator. Serve cold with your Thanksgiving meal.
• You can totally make this a couple of days ahead too!

Disclosure: This post is sponsored by Milo's Famous Sweet Tea and I always share with you my own opinions.

The post Cranberry Orange Sauce appeared first on The Little Kitchen.

This post is sponsored by Rhodes Bake-N-Serv.

Saying I'm so excited to share this recipe for Cheddar Cheese Cloverleaf Rolls with you is an understatement! There's a grocery store near that sells these cheese rolls in their bakery and I kept a mental note that I wanted to make my own version at home!

I will have to say these are better. Because they are freshly baked and they use Rhodes Bake N Serv Yeast Dinner Rolls…which means it's super easy to make!

These yeast dinner rolls are an amazing invention. When I discovered them, I was so happy. It just takes some planning to defrost them and you're on way to having fresh baked rolls or these cheddar cheesy rolls that I made for you.

Let's talk about this recipe. First, I usually test recipes at least two to three times. I tested this recipe twice and knew I had a winner on my hands. Since then, I have made this recipe three more times. While I'm writing this and looking at these pictures. I just put another 12 rolls on my baking sheet and stuck them in the fridge so I can make these again!

First spray a baking pan with nonstick cooking spray. Place twelve rolls from a 3-pound bag of Rhodes Bake N Serve Yeast Dinner Rolls on the baking sheet.

Spray a sheet of plastic wrap with the nonstick cooking spray and cover the rolls with the spray side down.

You can put these in the refrigerator for 14 to 16 hours or leave them on the counter for 3 to 5 hours (until they double in size).

This is what they look like after taking from the refrigerator if you used that method.

Let them sit on the counter for 1 to 2 hours to rise and they will look like this!

I use a muffin tin to bake these rolls…so easy! Spray the tin with nonstick cooking spray.

Now to fill these rolls with cheddar cheese! I use kitchen shears to cut each roll into four equal pieces.

I use my fingers to lay each piece out so it's a little thinner.

Add cheddar cheese to each piece.

And then grab the edges of the dough and form into a ball. It's really simple.

Dip in butter.

And then add to the muffin tin!

They look so good!

It's that easy! You'll want to repeat this with the rest of the rolls!

Add sea salt on top (optional) and then brush each roll with melted butter.

Add some more cheese on top!

And bake for 14 to 16 minutes.

And then you'll get these beauties! Let them a cool a little bit in the pan but then you want to remove them so they can cool down further.

To say I'm obsessed is an understatement. These are perfect for your weeknight meal (they can be made ahead of time and reheated) or a great party appetizer for sure!

I know you won't be able to resist having another after you have your first one. These little cheddar cheese cloverleaf rolls are where it's at. Please make them for your friends. You will thank me later!

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Cheddar Cheese Cloverleaf Rolls Recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 rolls

Ingredients

• 12 Rhodes Bake N Serve Yeast Dinner Rolls from 3 lbs. package
• 1 1/2 cups grated yellow sharp cheddar cheese
• 2 Tablespoons melted unsalted butter
• sea salt optional

Instructions

• Place twelve rolls on a baking sheet (sprayed with nonstick cooking spray) evenly spaced apart. Spray plastic wrap as well and cover the rolls. Place in the refrigerator for 16 to 18 hours (or you can use the quicker method, instructions are on the bag). When you’re ready to prep them, place on the kitchen counter for 1 to 2 hours to allow the rolls to rise (about double in size).
• Heat oven to 400 degrees F. Spray a muffin tin with nonstick cooking spray.
• Cut each roll into four pieces. Take about 1 to 2 teaspoons of cheddar cheese and wrap the cheese inside. Roll up each piece, dip in melted butter and then put all four pieces in the prepared muffin tin.
• Repeat until you finish with all of the rolls.
• Add sea salt on top of each roll. Then, using a pastry brush, brush melted butter on top of the rolls. Finish by adding the  remaining cheese on top of each roll.
• Bake for 14 to 16 minutes or until golden brown.
• Allow the rolls to cool in the pan for about 5 minutes. Then, carefully remove them and serve.

Notes

Notes:  These rolls store nicely in the refrigerator and even in the freezer and you can reheat them in the microwave or the oven!

Disclosure:  This post is sponsored by Rhodes Bake-N-Serv. I only work with brands that I love and always share with you my personal opinions.

The post Cheddar Cheese Cloverleaf Rolls appeared first on The Little Kitchen.

This post is sponsored by Green Giant.

Chicken parmesan has to be one of my favorite meals. I have fond memories of Curtis making me chicken parm one time when I came home from work really late. He had even had candles lit for me when I came home. Which he had never done before! I guess you can say it’s a meal that’s in my top ten favorites!

I'm excited to work with Green Giant to bring you this recipe. Instead of pasta, we are making it today with zucchini noodles! I love how convenient using the Green Giant Zucchini Veggie Noodles to make zucchini noodles to pair with this chicken parmesan recipe. It's so easy, I know YOU'LL LOVE IT!

I'm telling you, it's soooo easy to make!

Let's make this chicken parmesan recipe!

First, we'll prep the chicken. Then, make the breading.

Coat the chicken in the egg and then in the breading.

Place on a clean plate.

Cook in olive oil and butter.

Almost done! Then, place on another clean plate that's lined with paper towels.

Add to a baking dish and then add sauce on the chicken.

Then, add the mozzarella cheese on top. This is how we make our chicken parmesan recipe in our house!

While the chicken is in the oven, cook the zucchini noodles.

Place into a skillet and cover it.

You'll notice some water, you'll want to drain it.

Then, add olive oil and sautee it and cook a little longer. I also added salt and pepper.

That's how the chicken looks right out of the oven!!

This meal is super convenient to make. The chicken parm recipe is soooo easy to make and the Green Giant Zucchini Noodles so easy to prep. I really like how this meal came out. We have made it a few times before you're seeing it here!

We bought the butternut squash veggie Noodles too and can't wait to try it! I'm totally going to try it with

Be sure to visit Green Giant to learn about the other Veggie Noodles they make and to get a coupon!

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Chicken Parmesan with Zucchini Noodles

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 pound boneless skinless chicken breasts cut into cutlets, cut length-wise in half and then in half, makes about 8 pieces
• 1 large eggs beaten
• 1/2 cup plain breadcrumbs store bought
• 1/3 cup parmesan cheese grated
• 2 Tablespoons fresh Italian parsley chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• approx. 3 Tablespoons olive oil divided for frying
• 2 Tablespoons unsalted butter divided
• marinara sauce store bought or homemade (for baking and for serving)
• 8 ounce package fresh mozzarella cheese sliced into 8 slices
• 12- ounce package Green Giant Zucchini Veggie Spirals
• 1/2 Tablespoon olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Prep the chicken.
• Beat one egg in a shallow dish. In another shallow dish, add breadcrumbs, parmesan cheese, parsley, garlic powder, pepper and salt to make the breading.
• Dip each piece of chicken into the beaten egg and using a fork or spoon, add the chicken to the shallow dish with the breading. Make sure each side of all of the chicken is coated with the breading. Place on a clean plate.
• Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a nonstick skillet for 3 to 4 minutes on medium high heat. Add half the chicken to the skillet and cook for 3 to 4 minutes on each side. Remove from skillet and place on a paper towel lined clean plate.
• Clean skillet with a paper towel and add 1.5 tablespoons olive oil and 1 tablespoon butter. Once the butter melts, add the rest of the chicken and cook for 3 to 4 minutes on each side. Wipe skillet clean again.
• Add chicken to a baking dish and on each piece of chicken, spoon about 1 tablespoon of marinara and add one slice of fresh mozzarella cheese. Bake for 8 to 10 minutes in the oven, until the cheese melts. Then, turn the broiler on and broil so the cheese browns a little for 2 to 3 minutes (be sure to watch carefully so it doesn’t burn).

Cook the Zucchini Noodles

• While the chicken is in the coven, cook the zucchini veggie spirals. Add the zucchini spirals to the the nonstick skillet and cover. Cook for about 8 to 10 minutes, stirring every so often with a rubber spatula. Drain the water. Add olive oil and sautée the zucchini for 2 to 3 minutes before flipping and cooking for another couple of minutes. Season with salt and pepper.
• Remove from skillet and serve on a plate with more marinara topped with the baked chicken.

Notes

Note:  This recipe reheats really well. I store the chicken and the zucchini noodles in separate containers in the refrigerator.

I'm sure you'll want seconds and thirds when you make this! I'm totally going to try it with my recipe for slow cooker whole chicken too!

Disclosure: This post is sponsored by Green Giant. I always share with you my own opinions and I only work with brands that I love.

The post Chicken Parmesan with Zucchini Noodles appeared first on The Little Kitchen.

This post is sponsored by While Lily.

True story: I love biscuits. I love making them. I love eating them. I have been making them for a while. But Curtis' notion of biscuits is that they are dry. He would just say they are okay.

So it was a quest for me to make a nice and fluffy and non-dry biscuit. The key is really good flour, I love the self-rising flour that White Lily makes. It's so light and it's perfect for biscuits!

The other keys are butter and buttermilk. And Linda from the test kitchens at White Lily told me that I needed more buttermilk than I was using.

The first thing I do is cut the butter into cubes…and then put the butter back into the refrigerator. Then, I turn on the oven and put my cast iron skillet into the oven to heat up.

Prep the cheese and the scallions.

Measure the flour (I use this technique to measure flour).

Using forks or a pastry blender, cut the butter into the flour.

That looks perfect.

Then, mix in the cheddar cheese and green onions.

Perfectly mixed.

Add buttermilk.

And you'll have a dough.

Place it on a floured surface. Then, knead it.

Flatten it out.

And use a biscuit cutter to cut out rounds.

Add melted butter to the cast iron skillet.

And add the cut out biscuits.

Brush the tops with melted butter.

Amazing, right?

After they come out of the oven, they are just perfection.

See how the bottoms are crispy?

And the insides of the biscuit is soft and fluffy…and NOT dry. They are so buttery and the salt on top, makes them perfect!

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Cheddar Scallion Biscuits Recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 to 12 biscuits

Ingredients

• 2 cups White Lily® Enriched Bleached Self-Rising Flour
• 1/4 teaspoon salt
• 1/2 cup 1 stick unsalted butter, cut into cubes (cold)
• 2/3 cup grated sharp cheddar cheese cold
• 2 green onions sliced thin
• 3/4 cup cold buttermilk
• 4 Tablespoons salted butter melted, divided
• flaked sea salt for topping

Instructions

• Heat oven to 425°F. Add seasoned cast iron skillet to the oven while it’s heating up.
• Prep the butter, cut into cubes. Grate the cheese. Add both back to the refrigerator.
• Measure flour into a large mixing bowl. Add butter and cut it into the flour with a pastry blender or 2 forks until crumbs are the size of peas.
• Add cheddar cheese and sliced green onions. (Reserve some cheese and green onions for the tops of the biscuits, if desired).
• Add buttermilk, stirring with a fork just until flour is moistened.
• Remove dough from the bowl and place on a lightly floured surface. Knead the dough 5 to 6 times. Pat the dough until it’s about 3/4- to 1-inch thick. Cut out 2 1/4 inch biscuits with a cutter. Pat the dough together and flatten out again and cut biscuits until there’s no dough left, about 10 to 11 biscuits.
• Melt 4 tablespoons of butter in the microwave. Remove cast iron carefully from the oven and add about 1 tablespoon of melted butter, tilting the pan to distribute the butter.
• Add 5 to 6 biscuits evenly spaced and brush melted butter on top of the biscuits. Bake for about 8 to 9 minutes. Remove the cast iron skillet, brush more butter on top and add flaked sea salt. Bake for another 2 to 4 minutes. (You can bake them all at once if you can fit them in the cast iron skillet, just know that they won’t maintain their round shape. If you’re okay with that, they will course taste the same!)

Notes:

• If not using a cast iron skillet, bake them about 1/2 inch apart on a foiled lined baking sheet for the same amount of time. You can freeze them too! Just reheat in the oven and enjoy!

If you bake all of the biscuits at once, this is how they look. They aren't perfectly round but they are still perfectly delicious.

Disclosure: This post is sponsored by White Lily. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

The post Cheddar Scallion Biscuits appeared first on The Little Kitchen.