February 6, 2014 at 9:32 AM | Posted in cheese | 5 Comments
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Just another reminder for all the Cheese Lovers out there!


Experience the World of Cheese at the first ever Jungle Jim’s Big Cheese Festival!Big Cheese Fest
On February 8th, join us at the Oscar Event Center for an unparallelled selection of cheeses and more! No passport required as you travel to different regions and sample some of the finest cheeses we have to offer. In addition to a wide array of cheeses, there will also be meats, olives and other appetizers, as well as a fantastic range of beer and wine to complement it all. So come on out and join us for a fun event dedicated to cheese!

One of America’s Favorites – Cheese Sandwich

December 9, 2013 at 8:36 AM | Posted in cheese, One of America's Favorites | 4 Comments
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A grilled cheese sandwich with American cheese, served with tomato soup

A grilled cheese sandwich with American cheese, served with tomato soup

A cheese sandwich is a basic sandwich made generally with one or more varieties of cheese on any sort of bread. In addition to the cheese, it may also include condiments such as butter or mayonnaise. Cheese sandwiches can be uncooked, or heated so that the bread toasts and the cheese melts (a dish referred to as a grilled cheese sandwich, toasted cheese, cheese toastie or simply grilled cheese).
Cheese sandwiches with added meat (such as ham, bacon, turkey and other meats) are generally referred to by more specific names. If ham is included, for example, the result is a “ham and cheese sandwich”. Grilled cheese sandwiches are often served with soup in the United States.

Cooked bread and cheese is an ancient food, according to food historians, popular across the world in many cultures; evidence indicates that in the U.S., the modern version of the grilled cheese sandwich originated in the 1920s when inexpensive sliced bread and American cheese became easily available The cheese dream became popular during the Great Depression.
It was originally made as an open sandwich, but the top slice of bread became common by the 1960s. U.S. government cookbooks describe Navy cooks broiling “American cheese filling sandwiches” during World War II. Many versions of the grilled cheese sandwich can now be found on restaurant menus across the United States.

Uncooked cheese sandwiches simply require assembly of the cheese slices on the bread, along with any additions and condiments.
A grilled cheese sandwich is assembled and then heated until the bread crisps and the cheese melts, sometimes combined with an additional ingredient such as peppers, tomatoes or onions. Several different methods of heating the sandwich are used, depending on the region and personal preference. Common methods include being cooked on a griddle, grilled, fried in a pan or made in a panini grill or sandwich toaster (this method is more common in the United Kingdom where the sandwiches are normally called “toasted sandwiches” or “toasties”).
When making grilled cheese on an open griddle or pan, one side is cooked first, then the sandwich is flipped and cooked on the other side. The sandwich is finished when both sides are toasted and the cheese has melted. Butter, oil, or mayonnaise may first be spread on either the bread or the cooking surface in the case of butter and oil. An alternative technique is to toast or grill each half of the sandwich separately, then combine them. Another method sometimes referred as an “inside out” grilled cheese has an extra layer of cheese put on the outside of each side and cooked, causing the cheese to caramelize into a crispy outer layer.
When using butter best results are achieved at a medium heat. This prevents the milk solids in butter from burning and allows sufficient time for heat to thoroughly penetrate the sandwich and melt the cheese without burning the bread. A crispy golden-brown crust with a melted cheese center is a commonly preferred level of preparedness. Cooking times can vary depending on pan dimensions, ability to control the intensity of the heat source, bread type, cheese variety and overall thickness of pre-cooked sandwich.

A Grilled Cheese Basic Recipe and Web Links Grilled Cheese Recipes

Grilled Cheese Sandwich


4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese


* Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

10 Greatest Grilled Cheese Sandwiches

50 Grilled Cheeses (Food Network)

Grilled Cheese Sandwich w/ Portobello Mushroom and Madeira Bisque

November 17, 2013 at 6:11 PM | Posted in cheese, mushrooms, Sargento's Cheese, soup | Leave a comment
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Today’s Menu: Grilled Cheese Sandwich w/ Portobello Mushroom and Madeira Bisque


Grilled Cheese and Mushroom Bisque 003
Heavy rain on and off all day. We are on a tornado and high wind warning till about 9:00 tonight. Hope we avoid that weather! Well they finished my new ramp into the house. They did a great job, it looks fantastic. Paid for the new ramp and our Microwave goes out, when it rains it pours! Hopefully get a new one sometime tomorrow. Kept it simple for dinner tonight preparing a Grilled Cheese Sandwich with a Portobello Mushroom and Madeira Bisque.


A Grilled Cheese and a Soup (Bisque) just sounded good! For my Grilled Cheese I used Sargento Ultra Thin Sharp Cheddar Cheese and Klosterman Wheat Bread. Buttered the top and bottom of the Bread with I Can’t Believe It’s Not Butter and put my Cheese in between the slices and Grilled it on a flat-top griddle. Made sure both sides were browned and then served it.



Grilled Cheese and Mushroom Bisque 005
For the Bisque or Soup I used a new one that I haven’t tried before, Campbell’s Slow Kettle Style Portobello Mushroom and Madeira Bisque. It comes in a microwavable container but since our microwave has died I went with heating it up in a sauce pan. Just heated it on medium heat until it started to simmer. Campbell’s has a winner with this one! Nice chunks of Mushrooms with excellent seasoning. Served it with a side of Oyster Crackers. Fantastic Comfort Food Dinner tonight! For dessert/snack later tonight some slices of Cracker Barrel 2% Sharp Cheddar Cheese on Ritz Whole Grain Crackers.






Campbell’s Slow Kettle Style Portobello Mushroom and Madeira BisqueCampbell's Portobello Mushroom Bisque

Discover the layers of extraordinary flavors of Campbell’s Slow Kettle Style Soups Portobello Mushroom & Madeira Bisque that will delight your senses. Every bite reveals another ingredient, another creative combination, another unique twist. Fill the house with the aroma of soup on the stove and enjoy this soup with a crusty loaf of bread and a glass of wine. Campbell?s passionate dedication to the art of cooking makes this soup worth savoring. Everything good takes time. Like slow-cooked soups with high-quality ingredients and delicious flavor combinations that deliver an experience you will want to slow down and savor.

Campbell’s Slow Kettle Style Soups Portobello Mushroom & Madeira Bisque:
* With shallots, thyme and sage
* Made with patience, not preservatives
* 250 calories per cup
Nutrition Facts*
Serving Size 1 cup
Servings per container about 2
Calories 250
Fat Calories 160
Total Fat 18g
Sat. Fat 9g
Trans Fat 0g
Cholesterol 40mg
Sodium 770mg
Total Carb. 16g
Dietary Fiber 3g
Sugars 6g
Protein 6g
Potassium 310mg

% Daily Values**
Vitamin A 4%
Vitamin C 0%
Calcium 8%
Iron 4%

Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss

October 29, 2013 at 5:25 PM | Posted in cheese, Ham, Sargento's Cheese, soup | 1 Comment
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Today’s Menu: Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ Grilled Ham and Swiss Cheese Sandwich


Grilled Ham and Swiss Pot Soup 001
A cool day today but I wanted to get out and take a look at some of the beautiful trees that have all turned to their Autumn colors. So I broke out the Sweat Shirt and got the 4 wheel mobility scooter out. The trees are beautiful, especially on our main road here in the community and down around the lake and clubhouse. I just love this time of year! For dinner a simple but warming and hearty dinner, Chunky Baked Potato with Cheddar and Bacon Bits Soup w/ a Grilled Ham and Swiss Cheese Sandwich.



For my Grilled Ham and Cheese Sandwich I used Kroger Private Selection Oven Roasted Rosemary Ham (Deli Sliced). I’ve been using this ham for a while now. Fantastic taste and sliced real thin. It’s 70 calories and 1 carb per serving (3 Slices). For the Cheese I used 2 slices of Sargento Ultra Thin Swiss. My Cheese Brand of choice for about any dish or sandwich. The Swiss is only 40 calories a slice. For a topping spread I used Litehouse Lite Thousand Island Dressing and Dip (70 calories and 4 carbs per serving). Incredibly flavorful dressing and it’s the Lite version. I served it on a couple of slices of Klosterman Wheat Bread (70 calories and 13 net carbs). To prepare just layer you Ham and Cheese on the Bread and then Butter the top and bottom of sandwich, with I Can’t Believe It’s Not Butter. Then I grilled it on a flat top grill sheet till each side was toasted a golden Brown.




Grilled Ham and Swiss Pot Soup 004
I also used my favorite Potato Soup, Campbell’s Chunky Baked Potato with Cheddar and Bacon Bits. Love this Soup, it’s nice and thick with some big chunks of Potato with just the right amount of Cheddar and Bacon Bits. Plus it can’t be much easier to prepare, just open the can and heat it up in a small sauce pan. Love the taste and it’s only 190 calories and 19 net carbs. A good meal for an Autumn Day or any Day for that matter. For dessert/snack later I think I’ll have some Pringle’s Fat Free Potato Chips with some Hidden Valley Smoked Bacon Dressing and Dip.





Campbell’s Chunky Soup – Baked Potato with Cheddar & Bacon BitsCampbells Chunky Baked Potato
Campbell’s Cheddar & Bacon Bits Chunky soup satisfies hunger with big chunks of real baked potatoes and crisp bacon bits in a creamy soup base with cheddar cheese. Campbells Chunky soup is the soup that eats like a meal. Eat it for lunch and this thick and hearty Campbell’s baked potato soup will fill you up and stick with you through the day. When hunger calls, answer with chunky Campbells canned soup. You can heat it on the stove or in a microwave. Either way, satisfaction is just minutes away.

Campbell’s Cheddar & Bacon Bits Chunky:
* Soup that eats like a meal

Water, Chicken Stock, Potatoes, Baked Potatoes, Cream, Vegetable Oil, Modified Food Starch, Cheddar Cheese, Pasteurized Process Cheddar Cheese.


Do not add water. Stove: Pour soup into medium saucepan. Heat slowly until hot, stirring occasionally. Microwave: Pour soup into medium microwave-safe bowl or 2 individual microwave-safe bowls. Cover; microwave on high for 3 1/2 minutes or until hot, stirring once during heating. Careful, keep covered 1 minute. Stir before serving. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Store unopened can at room temperature.
Nutrition Facts*
Amount Per Serving (serving size) = 1 cup
Calories 190
Fat Calories 80
Total Fat 9g
Sat. Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 790mg
Total Carb. 23g
Dietary Fiber 4g
Sugars 3g
Protein 4g

% Daily Values**
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 6%

October 28, 2013 at 5:34 PM | Posted in fish, Green Giant, green tea, greenbeans, Pillsbury, vegetables | Leave a comment
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Today’s Menu: Lemon-Baked Cod w/ Cauliflower with Cheese, Green Beans, and Baked French Bread



 Lemon Butter Baked Cod 001

Well we’ve really been blessed with a lot of beautiful days out this Autumn and today was no exception! Sunny and in the low 50’s. Went out early to pick up a few things at the store and then home to do some yard work, that I was able to do. I also took apart the old gas grill. We had since about 2002 so it served it’s purpose. It was lot easier taking apart than it was putting it together! For dinner tonight, Lemon-Baked Cod w/ Cauliflower with Cheese, Green Beans, and Baked French Bread.




Picked up some beautiful Cod Fillets at Kroger this morning. So I pulled out a favorite Cod recipe of mine; Lemon-Baked Cod . Cod is such a mild Fish and meant for baking. If you like Cod you’ll love this recipe. You’ll need; 1 lb Cod Fish Fillets, 1/4 cup Blue Bonnet Light Butter, melted, 2 tablespoons Lemon Juice, 1/4 cup all-purpose Flour, 1/2 teaspoon Morton’s Light Salt, 1/8 teaspoon White Pepper, and Paprika. To prepare it mix butter and lemon juice in a bowl. Then in another bowl, mix flour, salt and white pepper. Dip the fish into butter mixture; coat fish with flour mixture and place fish in ungreased square baking dish, 8x8x2 inches. Pour remaining butter mixture over fish; sprinkle with paprika ( You can also sprinkle a bit of Bread Crumbs on it also to give it a bit of a crust topping). Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired. The Cod has such a great flavor to it from the Lemon, Butter, and spices! Had some leftover so I’ll make a sandwich with it for lunch tomorrow.




For a side dish I heated up some Green Giant Cauliflower and Cheese Sauce. I’m not a huge fan of Cauliflower but I love it in this Cheese Sauce from Green Giant. It comes frozen in a box with about 3 servings per container. To prepare it just make a small slit in the plastic bag and microwave it for 4-5 minutes. The Cheese Sauce is fantastic on the Cauliflower and it’s only 50 calories and 5 net carbs per serving! i also heated up a small can of Walmart Brand of Cut Green Beans and Baked a loaf of Pillsbury Simply Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.






Lemon-Baked CodLemon Baked Cod 003

1 lb Cod Fish Fillets
1/4 cup I Can’t Believe It’s Not Butter, melted
2 tablespoons Lemon Juice
1/4 cup all-purpose Flour
1/2 teaspoon Morton’s Light Salt
1/8 teaspoon White Pepper


*If fish fillets are large, cut into serving pieces.
*Mix butter and lemon juice.
*In another bowl, mix flour, salt and white pepper.
*Dip fish into butter mixture; coat fish with flour mixture.
*Place fish in ungreased square baking dish, 8x8x2 inches.
*Pour remaining butter mixture over fish; sprinkle with paprika.
*Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.





Green Giant Cauliflower and Cheese SauceGreen Giant Cauliflower2

Picked at the peak of perfection. Endorsed by Weight Watchers: 1 PointsPlus value per serving. 50 calories per serving. Green Giant frozen vegetables are as nutritious as fresh! Several research studies show that freezing vegetables locks in important vitamins and stops the nutrient loss that can occur in fresh vegetables over time. Green Giant vegetables are frozen fast to lock in nutrients, so they’re as nutritious as fresh! 100% recycled paperboard. Exchanges: 1 vegetable, 1/2 fat. Carbohydrate Choices: 1/2. Product of Mexico.

Cauliflower in a Sauce Containing Water, Modified Corn Starch, Enzyme Modified Butter, Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes) (Dried), Baker’s Cheese (Skim Milk, Lactic Acid, Cheese Cultures, BHA [Preservative]) (Dried), Partially Hydrogenated Soybean Oil, Salt, Whey Protein Concentrate, Corn Syrup Solids, Whey, Onion Powder, Sodium Phosphate, Sodium Alginate, Hydrolyzed Corn Gluten, Xanthan Gum, Parmesan Cheese (Milk, Cheese Cultures, Salt, Enzymes) (Dried), Garlic Powder, Sodium Caseinate, Natural and Artificial Flavor, Torula Yeast, Autolyzed Yeast Extract, Soybean Oil, Lactic Acid, Dextrose, Buttermilk, Yeast Extract, Color Added, Disodium Inosinate, Disodium Guanylate.

Contains milk ingredients.

Keep frozen. For food safety and quality, follow the directions and cook thoroughly to at least 160 degrees F. Keep frozen until ready to use. Because microwaves and stove-tops vary, adjusting cook times and heat settings may be required. Refrigerate leftovers. Microwave: Recommended method. 1. Place pouch on microwavable plate. Cut small slit in center of pouch. 2. Microwave on High 4 to 5 minutes or until thoroughly heated. 3. Let stand 1 minute. Caution: Hot! Cut pouch open. Empty into serving dish; stir well. Stove-Top: Place unopened pouch in 3-quart saucepan of vigorously boiling water. Boil uncovered 22 minutes, turning pouch over after 11 minutes, until thoroughly heated. Caution: Hot! Cut pouch open. Empty into serving dish; stir well.

Nutrition Facts
Serving Size 1/2 cup (98 g)
Per Serving % Daily Value*
Calories 42
Calories from Fat 13
Total Fat 1.4g 2%
Saturated Fat 0.0g 0%
Polyunsaturated Fat 0.0g
Monounsaturated Fat 0.0g
Cholesterol 0mg 0%
Sodium 364mg 15%
Carbohydrates 6.5g 2%
Dietary Fiber 0.9g 4%
Sugars 2.8g
Protein 1.9g

Fall Recipes for Soups and Stews

October 19, 2013 at 8:58 AM | Posted in Eating Well | 2 Comments
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It’s Soups and Stews for that Autumn weather, from the Eating Well web site. The link is at the bottom of the post.

Fall recipes for chicken soup, cream of mushroom soup and more easy vegetable soups.Eating Well
A piping-hot bowl of soup is a satisfying meal for a cozy fall dinner. Our healthy soup recipes and hearty stew recipes, including cream of mushroom soup recipes, chicken soup recipes, French onion soup recipes and more vegetable soup recipes, are delicious dinners that are full of fresh fall vegetables and lean proteins. Try our Autumn Chicken Stew for a hearty fall supper or Cheddar-Ale Soup for a creamy soup perfect for cheese lovers.



Autumn Chicken Stew
This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve with toasted sharp Cheddar cheese sandwiches and a brown ale…..



Cheddar-Ale Soup
Our cheese- and beer-lover’s potato soup has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super speedy. Regular diced red potatoes also work—you’ll just need to increase the cooking time…..



* Click the link below to get all the tips and recipes.

Kitchen Hint of the Day!

October 18, 2013 at 9:33 AM | Posted in Kitchen Hints | Leave a comment
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When making meatballs, meatloaf, and or hamburger patties, try adding 1/2 cup cottage cheese for every pound of ground meat. Not only does it add flavor and protein, but it will stretch your recipe to serve a few more people. You can can also use cottage cheese as a substitute for sour cream. If your dip recipe calls for sour cream and your out, cream some cottage cheese in your blender instead. The low-fat variety works best.

21 Fall Casseroles Made Healthy

October 17, 2013 at 8:37 AM | Posted in Eating Well | 2 Comments
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Fall is in full swing and from the Eating Well web site its 21 Fall Casseroles Made Healthy! I’ve left the link at the bottom of the page. While there check out all the tips and recipes to eat healthier.

Eating Well
21 Fall Casseroles Made Healthy
Warm and gooey casseroles are an ultimate fall comfort food. But classic recipes are often loaded with high-fat, high-sodium ingredients like cream-of-something soups. Our healthy casseroles are packed with yummy vegetables and lean protein. Don’t miss our Creamy Hamburger Noodle Casserole or Quinoa & Butternut Squash Casserole and more!
From Shepherd’s Pie to Baked Mac and Cheese, easy casserole recipes for fall.
Casseroles are the perfect option for a healthy dinner you can make-ahead or serve the next day as leftovers. Our healthy casserole recipes for fall, including mac and cheese recipes, chicken casserole recipes, gratin recipes and more fall casseroles, are satisfying dinners full of lean proteins, hearty vegetables and flavorful sauces.


Vegetarian Shepherd’s Pies
These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette…..

Baked Mac & Cheese
Mac & cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber…..

* See all 21 Healthy Fall recipes by clicking the link below

Kitchen Hint of the Day!

October 12, 2013 at 8:02 AM | Posted in Kitchen Hints | Leave a comment
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Before you store semi-hard cheeses like Cheddar, Swiss, or Gruyere, rub the cut edges with a little bit of butter. You’ll never notice the taste difference, and the cheese will be less likely to dry out or become moldy.

Cheddar Turkey Burger w/ Baked Fries

September 17, 2013 at 5:24 PM | Posted in Healthy Life Whole Grain Breads, Jennie-O Turkey Products, Ore - Ida | Leave a comment
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Today’s Menu: Cheddar Turkey Burger w/ Baked FriesCheddar Turkey Burger Fries 002




The streak of beautiful days continue, another perfect day out. Went and saw a friend who recently had surgery, a hip replacement like I had a few years back. Then got up on some errands. For dinner tonight a Cheddar Turkey Burger w/ Baked Fries.



I used Jennie – O Extra Lean Ground Turkey Breast, 120 calories, 1.5 g of Fat, and 0 carbs. I shaped up 1 patty and seasoned it with Sea Salt and Ground Black Pepper and pan fried it in Canola Oil about 4 1/2 minutes per side. Served it on a Healthy Life Hamburger Bun and topped it with a slice of Sargento Reduced Fat Sharp Cheddar Cheese.



For a side I baked some Ore Ida Sea Salt and Cracked Black Pepper Country Style Fries. Then for dessert later a Jello Sugarless Double Chocolate Pudding.






Jennie – O Extra Lean Ground Turkey BreastJennie O Extra Lean Ground


Extra Lean Ground Turkey Breast
Our leanest ground turkey, all natural, 99 percent fat free with no gluten.
Product Features:
99% fat free
Gluten Free
All Natural
The Biggest Loser® Product
20-oz (1.25 lbs) or 40-oz package (2.5 lbs)

Cooking Instructions:
* Spray skillet with nonstick cooking spray.
* Preheat skillet over medium-high heat.
* Add ground turkey to hot skillet.
* Stir to crumble, approximately 14 to 16 minutes.
* Always cook to well-done, 165°F. as measured by a meat thermometer.


Nutritional Information
Serving Size 112 g Total Carbohydrates 0 g
Calories 120 Dietary Fiber 0 g
Calories From Fat 15 Sugars 0 g
Total Fat 1.5 g Protein 26 g
Saturated Fat .5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 55 mg Iron 4%
Sodium 70 mg Calcium 0%



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