2 – 3 ounces of your favorite medium cheddar cheese
Instructions
Generously slather one side of each piece of bread with your room-temperature butter. The buttered sides will be on the outside of the sandwich, so if your bread is a crazy shape like mine was and you want the pieces of bread to match up when the sandwich is closed, plan accordingly.
Turn the bread over, unbuttered side up. To one piece of the bread, add a single layer of cheddar sliced 1/8-inch to 1/4-inch thick. Cover every last little bit of the bread, overlapping here and there if necessary.
Top the sandwich with the second piece of bread, buttered side up.
If you’re using an electric griddle, set the temperature to about 275 degrees. Or use a roomy saute pan over medium-low heat. Place the sandwich on the preheated cooking surface and let it cook for about 5 minutes, checking occasionally to make sure it’s not burning (it probably won’t at such low heat, but cooking surfaces vary from kitchen to kitchen). It’s tempting, but don’t press down on the sandwich! Unless you like your grilled cheese extra flat, in that case, go for it.
After the first five minutes, carefully flip the sandwich with a spatula and cook the other side for 5 minutes.
Flip and cook each side for a couple more minutes each. The bread should start to get golden brown and the cheese nice and melty.
After about 15 minutes of cooking over medium-low heat, increase the heat to medium and, turning every so often, watch the sandwich carefully until the bread is perfectly toasted a golden brown.
Remove the sandwich from the heat, carefully cut in half if you would like, and enjoy your perfect grilled cheese sandwich.
Season chicken with salt and pepper, to taste. Place chicken into 6-quart slow cooker.
In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley, and red pepper flakes. Stir into the slow cooker and gently toss to combine. Cover and cook in low heat for 4 hours.
Remove chicken from slow cooker and shred, using two forks.
In a large pot of boiling, salted water, cook pasta according to package directions; drain.
Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for 10-20 minutes or until cheeses have melted.
Serve immediately, garnished with parsley if desired.
1/4 cup shredded Parmesan cheese (or grated Parmesan to top)
Instructions
Place the dry pasta, butter, garlic salt, salt, dry mustard, and water into the Instant Pot. Place the lid on top and seal the toggle switch. Turn on Manual High Pressure for 4 mintes.
When cooking is complete, do a quick release and remove the lid when the pin drops.
Keep on Warm mode. Add the evaporated milk and half of the cheeses. Melt the cheeses by stirring. When the first batch of cheese is melted, add the other half of the cheese and stir to melt.
Test for seasoning and add more salt or pepper if you prefer. Remove from heat and let rest for five minutes to let the sauce thicken.
Add ground beef to large mixing bowl. In a separate bowl – combine dry ingredients. Then add dry ingredients to ground beef and mix well with hands or fork.
In same bowl used for dry ingredients – whisk together wet ingredients. Then add wet ingredients to ground beef mixture and mix well to combine.
Add 2 cups of water to pressure cooker.
Form one large circular loaf with the beef mixture and place in a makeshift pan made of tin foil (roll up sides to contain the meat) steamer basket. Place tin foil with mixture in pressure cooker. Lock lid and cook for 16 minutes at high pressure.
Meanwhile – combine 1/2 cup ketchup and brown sugar with a whisk.
Once cook time is complete, allow pressure to release naturally (about 10 minutes).
Transfer meatloaf to a baking sheet and generously glaze with ketchup mixture.
Place under high broiler for about 3-5 minutes, or until desired caramelization occurs.
Place potatoes on cookie sheet and bake potatoes at 350° for about 1 hour until done.
Once cool enough, remove insides from potato. Place in medium bowl. Add sour cream, green onion, salt and pepper. Whip until fluffy. Put back in potato skin. Dab with melted butter and parmesan cheese.
In medium bowl, dissolve Jell-O in boiling water. Add strawberries, stirring to thaw. Stir in pineapple, bananas, and juice. Pour half in 9” square pan. Refrigerate until set, about 1 hour.
After first layer is set, spread sour cream over Jell-O. Pour second half of Jell-O over sour cream. Refrigerate until set. Serve chilled.