Barbecue Beddar Chedder Recipes

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
• Stir in uncooked pasta and sauce mix (from Hamburger Helper box), milk, hot water, barbecue sauce and onion. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat.
• Cover; let stand 5 minutes (sauce will thicken as it stands). Top with chips just before serving.

Steps:

• Heat oven to 425°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
• Make cuts 1/2 inch apart on each chicken breast from top to almost bottom, forming pockets, being careful not to cut all the way through.
• Sprinkle barbecue seasoning all over chicken. Cut bacon slices into thirds to make 6 pieces. Cut Cheddar slices into fourths to make 12 pieces.
• Alternate placing cheese and bacon pieces into each slit in chicken. Add extra cheese or bacon to slits if there is any left.
• Bake uncovered about 15 minutes or until chicken is no longer pink. Let stand 5 minutes before serving.

Steps:

• Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)
• Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 4 minutes per side for medium-rare 1/2-inch-thick patties, and about 6 minutes per side for medium-rare 1-inch-thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns.

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

Steps:

• HEAT grill to medium-high heat.
• GRILL chicken and onions 8 min., turning onions frequently. Transfer onions to bowl. Turn chicken; grill 7 to 9 min. or until done (165F), turning occasionally.
• CUT chicken into strips. Add barbecue sauce to onions; toss to coat.
• FILL bread slices with chicken, cheese and onions.
• Serving Suggestion: Serve with a fruit salad and assorted cut-up fresh vegetables.
• Substitute: Prepare using whole wheat hamburger buns.

Steps:

• take sausage lay long way on counter,so sausage arch is off the counter,make a cut from the top end and cut down the sausage ,not all the way through,just so the sausage will lay flat,do this to all, let a flat pan
• then take a spoonful of barbecue sauce and spread on the tops of sausage bake at 350 for 15 to 20 mins so barbecue sauce cooks too meat
• pull out ,add cheese cook til cheese is melted

Steps:

• Make the barbecue spice blend: In a medium bowl, whisk together the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne, if using. (Store in an air-tight container or keep in the freezer in a resealable plastic bag.)
• Heat oven to 450 degrees, and prepare the chicken filling: Add the chicken to a small bowl with 2 teaspoons barbecue spice blend and 1 tablespoon water. (If using fried chicken or barbecue sauce, no need to add water.) Mix with a fork and set aside.
• Prepare the biscuits: Place the flour in a large bowl. Using a box grater, grate the frozen stick of butter into the bowl and cut it into the flour with a pastry cutter or fork until the consistency of coarse meal. Add the Cheddar and gently toss to combine.
• Add 3/4 cup of the buttermilk and stir just until combined. If the batter is very dry, add a little more buttermilk, a teaspoon at a time, until the consistency of a very thick batter. Do not overmix. The batter will be quite lumpy and sticky.
• Scoop a large (1/4 cup/2 ounce) mound into your lightly floured hand and make a small well. Add 1 tablespoon of the chicken mixture to the biscuit and pinch the dough around to enclose it, being careful not to overwork the dough and melt the butter. Add the biscuit, pinched side down, to a rimmed nonstick baking sheet (or a parchment lined baking sheet or 12-inch cast iron pan). Repeat with the remaining dough and chicken. Bake for 20 to 25 minutes until golden brown.