OUR RECIPES

CARM'S MAC & CHEESE

1 stick of BUTTER (don't substitute for this)

1 cup flour

1 1/2 qts of Milk

1 lb of Sunset View Creamery Cheddar Cheese

1 lb elbow macaroni (cooked in SALTED water)


Melt butter and mix in flour to make a Rue.  Add milk gradually stirring to prevent scorching .  Cook until thickened--add cubed or grated cheese and stir until completely melted.  Pour over cooked Macaroni--you can bake with bread crumbs on top or put in a crock pot--OR EAT immediately like my family does! 

CARM'S MAC & CHEESE

1 stick of BUTTER (don't substitute for this)

1 cup flour

1 1/2 qts of Milk

1 lb of Sunset View Creamery Cheddar Cheese

1 lb elbow macaroni (cooked in SALTED water)


Melt butter and mix in flour to make a Rue.  Add milk gradually stirring to prevent scorching .  Cook until thickened--add cubed or grated cheese and stir until completely melted.  Pour over cooked Macaroni--you can bake with bread crumbs on top or put in a crock pot--OR EAT immediately like my family does! 

Garlic Parmesan Potatoes

Garlic Parmesan potato wedges   3 large russet potatoes, sliced into wedges 4 Tbsp. olive oil 1/2 cup Parmesan (Sunset View Creamery HERITAGE) Salt to taste 2 tsp Italian seasoning 2 tsp garlic powder 2 tsp paprika  Instructions: 1. Place potato wedges in a large bowl. Drizzle olive oil and toss to coat. Sprinkle potato wedges with shredded cheese and toss again.  2. In a small bowl, mix salt, Italian seasoning, garlic powder, and paprika. Sprinkle seasoning onto potato wedges and toss to coat.  3. Place potato wedges on a baking sheet with skin-sides-down. Bake for 40 minutes at 400˚F / 200˚C until potatoes are fork-tender and golden.

Garlic Parmesan Potatoes

Garlic Parmesan potato wedges   3 large russet potatoes, sliced into wedges 4 Tbsp. olive oil 1/2 cup Parmesan (Sunset View Creamery HERITAGE) Salt to taste 2 tsp Italian seasoning 2 tsp garlic powder 2 tsp paprika  Instructions: 1. Place potato wedges in a large bowl. Drizzle olive oil and toss to coat. Sprinkle potato wedges with shredded cheese and toss again.  2. In a small bowl, mix salt, Italian seasoning, garlic powder, and paprika. Sprinkle seasoning onto potato wedges and toss to coat.  3. Place potato wedges on a baking sheet with skin-sides-down. Bake for 40 minutes at 400˚F / 200˚C until potatoes are fork-tender and golden.

Bacon Cheddar Pinwheels

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 2 tablespoons ranch dressing 1/4 cup cooked real bacon pieces or 4 slices of bacon, crisply cooked, crumbled 1/2 c finely shredded cheddar cheese (2 oz)--we recommend Deep Seneca, Down on the Beach or for a different touch try  our Heritage 1/4 cup chopped green onions (4 medium) I used onion powder with good results  Heat oven to 350. If using crescent rolls, Unroll dough, separate into 2 long rectangles--press each into 12"x4" rectangle, firmly pressing perforations to seal. If using the dough sheets, unroll dough, cut lengthwise into 2 rectangles. Sread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions. Starting with one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 8 slices--place cut side down onungreased cooking sheet. Bake 12-17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet--serve warm Makes 16 appetizers. ( I cut the dough into 6x4" rectangles,and followed the rest of the directions, but made smaller "bite size" appetizers, ending up with 32 servings)

Bacon Cheddar Pinwheels

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 2 tablespoons ranch dressing 1/4 cup cooked real bacon pieces or 4 slices of bacon, crisply cooked, crumbled 1/2 c finely shredded cheddar cheese (2 oz)--we recommend Deep Seneca, Down on the Beach or for a different touch try  our Heritage 1/4 cup chopped green onions (4 medium) I used onion powder with good results  Heat oven to 350. If using crescent rolls, Unroll dough, separate into 2 long rectangles--press each into 12"x4" rectangle, firmly pressing perforations to seal. If using the dough sheets, unroll dough, cut lengthwise into 2 rectangles. Sread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions. Starting with one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 8 slices--place cut side down onungreased cooking sheet. Bake 12-17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet--serve warm Makes 16 appetizers. ( I cut the dough into 6x4" rectangles,and followed the rest of the directions, but made smaller "bite size" appetizers, ending up with 32 servings)