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YummlyThese Raspberry Streusel Muffins pair perfectly with your morning coffee or tea, but are a welcome treat at any time of day. Full of flavorful raspberries and topped with a lovely streusel topping that adds a little texture and extra sweetness, these muffins are wonderfully moist, tender, and just plain delicious. Share this recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter after you’ve made it. For the muffins, you’ll need brown sugar, granulated sugar, all-purpose flour, Cabot Lowfat Vanilla Bean Greek Yogurt, Cabot Unsalted Butter, eggs, salt, vanilla extract, baking powder and fresh or frozen raspberries. For the streusel topping, you’ll need additional granulated sugar and Cabot Unsalted Butter, as well as rolled oats, all-purpose flour, and ground cinnamon. Preheat your oven to 350°F. You’ll make the streusel topping first by blending together the topping ingredients (using clean hands) in a medium bowl. Once this is made, set it aside while making the muffin batter. For the muffins, cream together the granulated sugar, brown sugar, and butter in a large mixing bowl. Then add the vanilla extract, eggs, vanilla greek yogurt, and salt and combine. Add the flour and baking powder, combine, and then fold in the raspberries. Scoop the batter evenly into 12 lined muffin tins and top with the streusel topping. Bake muffins for about 30 minutes, or until a toothpick comes out clean when inserted into the middle of a muffin. If you love these muffins, you’ll also want to try our Lemon Berry Muffins. These muffins use either blueberries or raspberries (or a combination of both) and have a refreshing lemon flavor. Cabot is committed to producing the very best products in the world, and that commitment shines through in all of the recipes we feature. We’d love for you to rate and review these Raspberry Streusel Muffins to let us know how you enjoyed them!YummlyWhen you’re in the mood for quesadillas but want something a bit heartier than plain cheese ones, and aren’t in the mood for chicken, these bean quesadillas are the perfect solution! They require only six ingredients and are a breeze to put together, making them perfect for a busy weeknight meal or even a filling snack. They’re also a wonderful appetizer to serve at parties, as the recipe makes 32 quesadillas and can easily be doubled if more are needed. Make and enjoy them, then share the recipe love with family and friends on Facebook, Pinterest, Instagram, and Twitter. To make these, you’ll need 8 large (8-inch) flour tortillas, 1 cup of refried beans, 8 ounces of shredded Cabot Monterey Jack, Cabot Pepper Jack, or Cabot Lite50 Jalapeño Cheddar, and ¼ sliced green onions, plus Cabot Sour Cream and tomato salsa for topping, if desired. Spread each of four tortillas with ¼ cup refried beans, a quarter of cheese, and a quarter of green onions. Then top each with one of the four remaining tortillas. Place a large skillet over medium heat and, when hot, cook first quesadilla for approximately one minute, until browned on the underside. Flip over with a spatula and cook for another minute, until the second side is browned and the cheese is melted. Repeat with all four quesadillas. When ready to serve, cut each quesadilla into eight pieces and, if desired, serve topped with sour cream and/or salsa. When you’re feeling like chicken quesadillas, then you’ll want to make these Zesty Chicken and Cabot Cheddar Quesadillas. Did you know that Cabot is a cooperative of over 800 farm families who work hard to produce high quality make used to make our award-winning dairy products? We know you’ll love our products and recipes and would love to hear your thoughts about these Cabot Cheddar Cheese and Bean Quesadillas. We’d really appreciate it if you could take a few minutes to rate and review this recipe once you’ve tried it.YummlyWhether you’re new to camping or are a seasoned pro, it’s always smart to have some delicious campfire recipes up your sleeve! This breakfast recipe is a quick and tasty morning meal option that will soon become a camping staple. And no matter what your ideal camping adventure entails - hiking, biking or relaxing on a hammock with a good book - this breakfast will keep you full and satisfied until your next meal. Make this campfire breakfast sandwich on your next camping trip and share the recipe with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram). To make 6 campfire breakfast sandwiches, combine the pork, maple syrup, dried thyme and salt in a large bowl. Using a spoon (or your hands) mix until the seasonings are evenly distributed. Divide the pork into six servings and shape into round patties. Heat half of the oil in a skillet over medium heat. Add the patties and cook about 3 minutes per side, until the outside is browned and the inside reaches 160 degrees F. Remove from skillet and set aside. Toast the English muffins in the skillet. Remove and set aside. Add remaining oil and cook the eggs to your liking. Top with 3 slices of Cabot Extra Sharp Cheddar Cracker Cuts per egg. Cook for an additional minute or so to melt the cheese. To build the sandwiches: Set out the bottom halves of the English muffins. If desired, spread with butter, honey or spicy mayonnaise. Add the pork patties and the eggs, season with cracked pepper and salt to taste and top with the muffin tops. Serve and enjoy! For more easy camping recipes, check out our Camp Stove Skillet Enchiladas and Foil Packet Nachos. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this breakfast sandwich camping recipe when you have the chance.YummlyCheesecake is a classic dessert that’s loved by many and is a joy to eat any day. This cheddar cheesecake recipe takes the traditional recipe and brings it up a few notches with an amazing combination of Cabot Vermont Premium Cream Cheese and Cabot Sharp Cheddar Cheese, in addition to a scrumptious topping of candied apple slices. While this recipe deserves a spot on any dessert table for the most special of occasions, it’s easy enough to make and enjoy even on a regular day. Make this candy apple cheesecake for your next celebration or just as a special treat for your family. Be sure to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter. To make the cheddar cheesecake, preheat your oven to 475°F. Grind graham crackers into crumbs using a food processor or blender. (Alternatively, you can place crackers in plastic zip-close bag and crush with a rolling pin or saucepan.) Transfer the graham cracker crumbs to a bowl and add ¼ cup sugar and melted Cabot Unsalted Butter and stir until well combined. Line the bottom of a 9-inch spring form pan with parchment or wax paper, cut to fit. Press the crumb mixture firmly and evenly over the bottom of the pan and slightly up the sides. Place Cabot Cream Cheese in an ovenproof bowl and put in the oven for about 1 minute, or just until softened. Beat in eggs one at a time until mixture is fluffy, then add remaining sugar, lowfat milk (or half-and-half), fresh lemon or lime juice and flour and beat well. Pour mixture into the crust-lined pan and bake for 10 minutes. Reduce oven temperature to 200°F and bake for 1 hour longer. Turn off the oven and let cheesecake sit in oven for 1 additional hour. Top with Candied Apple Slices or a simple chocolate ganache (see chocolate ganache recipe below). Need another fabulous cheesecake recipe? Our Vanilla Bean Cheesecake will win you over immediately! As a co-operative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this cheddar apple cheesecake recipe, so please rate and review it once you’ve tried it.YummlyIf you’re looking for a hearty vegetarian soup recipe that will become a staple in your home, this Mexican soup is for you. Both delicious and easy to prepare, it’s a smart choice for lunch or dinner during the week. Quinoa, corn, black beans, roasted tomatoes, Cabot Vermont Sharp Cheddar cheese and a variety of seasonings combine to create a fresh and flavorful quinoa soup recipe your family will enjoy. Top it with fresh lime juice, chopped cilantro, Cabot Sour Cream, additional grated cheddar or sliced jalapenos for even more delicious Mexican flavor! Share the recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram - and use our handle @cabotcheese when posting on Instagram. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and red pepper and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes, until the vegetables are soft. Add garlic and sauté an additional 30 seconds. Next, add broth or stock, black beans, quinoa, tomatoes, tomato sauce, chiles and spices to the pot, stirring to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes. Stir in grated Cabot Vermont Sharp Cheddar cheese, corn, cilantro and lime juice. Let soup sit a few minutes to allow corn to thaw and cheese to melt. Taste and adjust seasonings as needed. Divide into bowls and top with grated Cabot Vermont Sharp Cheddar cheese, chopped cilantro, Cabot Sour Cream, sliced jalapeños or other toppings of your choice. For another fabulous Mexican recipe, try our Creamy Chicken Enchilada Soup next. As a co-operative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this vegetarian quinoa soup recipe after you’ve tried it by rating and reviewing it.YummlyWhether butter chicken appears on your menu on a regular basis or not, you’ll want to give this recipe a try. Traditionally made butter chicken, like many comfort foods, usually requires a serious time commitment to be made well at home. That’s not the case with our instant-pot butter chicken! Use the counter top pressure cooker to develop the same deep, flavorful curry in 35 minutes instead of hours of simmering. This recipe is a real game changer and is sure to be added into your regular dinner rotation. Share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter. Begin by melting the Cabot Unsalted Butter and sunflower oil together in the bowl of the instant-pot on the sauté setting. Add the diced onions, stirring to coat and cooking until fragrant, about 1 to 2 minutes. Add the 1½-inch chicken tender pieces and stir. Cook until the chicken is opaque, approximately 10 minutes, stirring frequently. Next, stir in the minced garlic, curry powder, red curry paste, garam masala, ground ginger, cardamom pods (see note below), and tomato paste, stirring until fragrant and everything is evenly distributed. Turn off the instant-pot and stir in the unsweetened coconut milk until a smooth sauce forms around the chicken. Fix the instan- pot lid in place, set the top knob away from vent and manually set the pressure to HIGH for 10 minutes. When the cooking time is up, carefully turn the knob on top to “vent”. Remove the lid and remove the cardamom pods. Stir in the Cabot Plain Greek Yogurt until you have a smooth sauce. Serve the butter chicken over hot cooked basmati rice and garnish with fresh cilantro leaves, if desired. Note: To make it easier to remove the cardamom pods after cooking, you can add them to a little square of muslin tied with kitchen twine or to a fillable tea bag. Looking for a chicken dish that’s made in the slow cooker? Try this Slow Cooker LightenUp! Rotisserie Chicken Chili! Did you know that Cabot is a co-operative of over 800 farm families who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about this Instant-Pot Butter Chicken so, if you could rate and review the recipe once you’ve given it a try, we’d really appreciate it!YummlyLove butternut squash? Big fan of quesadillas? Then you need this recipe in your arsenal! This fall-inspired dish beautifully combines roasted butternut squash and Cabot Lite50 Jalapeño Cheddar for a truly flavorful quesadilla. Top with a dollop of sour cream and they become even dreamier to devour. Make them, savor them, and then share our butternut squash quesadilla recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter. We know you’re ready to make these, so let’s preheat that oven to 400°F and get going! Peel butternut squash into ¾-inch cubes (should yield around 5 cups) and place the squash, unpeeled onion (cut into eighths), and unpeeled garlic clove on a shallow baking dish, arranging in a single layer. Drizzle with olive oil and toss to coat. Roast mixture in the oven for about 15 minutes. Remove garlic and continue to roast the squash and onion for another 15 minutes. Remove from oven and let cool a bit. Pull off the peels from the onion and garlic. Place the squash, peeled onion, and peeled garlic in a food processor, puree until smooth, and season with salt and pepper. Arrange 4 tortillas on work surface and spread each with ¼ of the squash puree. Top with bell pepper and grated Cabot Lite50 Jalapeño Cheddar and press remaining tortillas on top. Coat both sides lightly with cooking spray. Preheat a 7-inch nonstick skillet over medium-high heat and cook 1 quesadilla at a time until golden on both sides (about 3 minutes per quesadilla). Keep quesadillas warm by placing them on an oven-safe dish and putting it in turned-off oven. When ready to serve, cut each quesadilla into 6 to 8 wedges. If you like bigger slices, you can just make 4, as pictured. Top each slice with a dollop of sour cream, if desired (we strongly suggest you do!). In the mood for chicken quesadillas? Be sure to try our Zesty Chicken & Cabot Cheddar Quesadillas. As a cooperative of over 800 farm families, our goal is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this roasted butternut squash quesadilla recipe once you’ve given it a try!YummlyFor a terrific way to incorporate zucchini into your breakfast, make these delicious, cheesy zucchini waffles. This savory recipe is so easy to prepare, you’ll find yourself looking for excuses to make it – and in the summertime, when zucchinis are plentiful, there’s really no excuse not to! Once you’ve tried these waffles yourself, share the recipe with your friends and family members on Facebook, Pinterest, Instagram, and Twitter. To make these zucchini waffles, you’ll need a waffle iron and the following ingredients: all-purpose flour, whole-wheat flour, baking powder, salt, pepper, eggs, shredded zucchini, low-fat milk (or buttermilk), melted Cabot Unsalted Butter (plus more for serving, if desired), and Cabot Sharp Cheddar (shredded). Once you’ve gathered your ingredients, preheat your waffle iron and whisk together all-purpose flour, whole-wheat flour, baking powder, salt, and pepper in a medium bowl. In a large bowl, beat two eggs and add shredded zucchini and 1 cup milk (low-fat or buttermilk), stirring to combine. Oil waffle iron and cook batter. Enjoy plain or with additional butter – either way these waffles won’t disappoint! On a savory waffle kick? Then you’ll have to try these Savory Chive and Cornmeal Waffles with Cheddar Gravy. Topped with a rich Cabot Seriously Sharp Cheddar gravy, these can quickly become addicting. You may find yourself making them for breakfast, lunch, and dinner! Cabot has relied on our farm families to produce the highest quality milk used in making our award-winning dairy products. Our commitment to quality is what makes our products stand out from the rest - and why you’ll love our recipes. We’d love for you to rate and review our zucchini waffles recipe once you’ve tried it out.YummlyGive boring biscuits the boot and make these cheddar scones! Cabot's cheddar, tomato and spinach scones make for a delicious, savory side or a yummy snack. You can also try tucking a poached egg in the middle for a light meal! There are so many great ways to enjoy these scones, so get to it and make them! Then share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter. To make these cheddar scones, place oven rack in upper third of oven and preheat oven to 425ºF. Line a baking sheet with parchment paper (or stack two sheets together) to keep the bottom of scones from over-browning. Next, combine flour, cornstarch, baking powder, baking soda and salt in a mixing bowl, whisking to blend. Then stir in cheese* (Cabot Seriously Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Lite50 Sharp Cheddar), spinach and tomatoes. In a small bowl, whisk together the Cabot Plain Greek Yogurt, egg and oil until well combined. Stir into flour mixture until all ingredients are well combined. Turn the dough out onto a floured cutting board and sprinkle top with more flour, kneading about six times. Press dough into a 1-inch-thick circle that’s about 7 inches in diameter and cut circle into 8 wedges. Transfer scones to prepared ungreased baking sheet and bake in upper third of oven for 10 to 14 minutes (or until golden). Slide spatula under bottoms to release, if necessary, and serve warm or at room temperature. *Want to spice these cheddar scones up a bit? Add Cabot Hot Habanero Cheddar or Cabot Lite50 Jalapeño Cheddar. If you loved the sundried tomatoes in these scones and you love bacon, you’ll want to check out our recipe for Bacon, Sundried Tomato & Cheddar Scones. Did you know that Cabot is a co-operative of over 800 farm families who all work diligently to produce only the highest quality products? We’d love for you to share your thoughts about these cheddar scones so, if you could rate and review the recipe once you’ve given it a try, we’d really appreciate it!Dec 14, 2021 · make them from scratch. Discover our most popular recipes from Pinterest in 2021 including meatloaf, pork chops, blueberry muffins, lemon meringue pie, pancakes, and more.
Top Recipes on Pinterest. Warning: these will make you hungry! Follow this board to get the best and most pinned recipes on Pinterest. A select group of food bloggers share our favorite… ·. 66,425 Pins. 1h. 13. Collection by. Natashas Kitchen - Recipes for Dinner and Desserts. , Carlsbad Cravings. and 10 others.
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