Easy Apple And Cheddar Melts Food

3-INGREDIENT CHEDDAR & APPLE BITES

Steps:

• Preheat oven to 450 degrees F. Lightly coat a mini muffin tin with cooking spray.
• Unroll pie crust onto a clean surface. Roll the dough into a circle about 12 inches in diameter. Cut 24 2-inch circles out of the dough with a biscuit cutter, rerolling the scraps if needed. Place the dough circles in the prepared muffin cups, gently pressing the dough into the bottom and sides. Prick the dough with a fork. Bake until lightly browned, 5 to 6 minutes.
• Add 1 teaspoon cheese to each cup, then top with 1/4 teaspoon apple butter. Bake until the cheese has melted, 3 to 5 minutes more. Let cool for 10 minutes. Top each bite with a few apple pieces, if desired.

APPLE-CHEDDAR SOUP

Steps:

• Melt the butter in a large wide pot over medium heat. Add the onions and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the apples and cook, stirring, until soft but not mushy, about 10 minutes more.
• Sprinkle the flour and nutmeg over the onions and apples. Cook, stirring, until the mixture is light brown and fragrant, 4 to 5 minutes. Add the apple-flavored brandy and continue to cook, stirring, until the pot is almost dry.
• Gradually whisk in the broth until well blended. Bring to a boil, reduce the heat to a simmer, cover and cook, stirring occasionally, for 10 minutes. Add the milk and return to a simmer. Whisk in the cheese a handful at a time until completely melted. Season with salt and pepper.
• Serve in soup bowls and garnish with more cheese and the chives if using.

APPLE CHEDDAR MELT

Steps:

• Place 1 apple slice on each cracker; sprinkle with 1 tsp. cheese.
• Place on microwavable plate.
• Microwave on HIGH for 20 seconds or until cheese begins to melt.

CURRIED SQUASH SOUP WITH APPLE AND CHEDDAR MELTS

Steps:

• Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes. Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro. For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.

CARAMELIZED APPLE CHEDDAR MELTS WITH A HONEY DIJON ARUGULA SALAD

Steps:

• • Wash and dry all produce. • Halve, core, and finely dice apple. Strip thyme leaves from stems; mince leaves until you have 2 tsp (3 tsp for 4 servings). • Heat a drizzle of olive oil in a large pan over medium-high heat. Add apple; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. • Add ½ tsp sugar (1 tsp for 4), minced thyme, and 1 TBSP water (2 TBSP for 4). Cook, stirring, until apple is caramelized and jammy, 2-3 minutes more. Turn off heat. Season with salt and pepper; transfer to a small bowl.
• • Place sourdough on a clean work surface. Spread half the slices with mustard, then top with white cheddar, caramelized apple, and yellow cheddar. Place remaining bread slices on top to create sandwiches.
• • Melt 1 TBSP butter in pan used for apple over medium heat. Add sandwiches and cook until golden brown on first side, 4-5 minutes. • Remove sandwiches; add another 1 TBSP butter to pan. Once butter has melted, return sandwiches to pan and cook on second side until bread is golden brown and cheese has melted, 4-5 minutes more. (For 4 servings, cook in two batches; repeat process with remaining sandwiches, adding 1 TBSP butter to the pan for each side.)
• • While sandwiches cook, add arugula to a large bowl along with dried cranberries and sunflower seeds; toss with as much Honey Dijon Dressing as you like. Taste and season with salt and pepper. • Halve melts on a diagonal. • Divide salad and melts between plates. Serve with any remaining Honey Dijon Dressing on the side for dipping.

APPLE, HAM, AND CHEDDAR MELT

Steps:

• Preheat oven to 375 degrees. Spread half the bread slices with mustard. Layer with cheddar, ham, apple, and more cheddar, dividing evenly. Top with remaining bread slices. Lightly butter both sides of sandwiches.
• Heat a large nonstick skillet over medium heat. Working in batches, cook sandwiches, turning once, until bread is golden, about 4 minutes per side. Transfer sandwiches to a rimmed baking sheet. Bake in oven until cheddar is melted, about 5 minutes. Cut each sandwich in half on the diagonal, and serve warm.

EASY APPLE CHEDDAR MELTS

Steps:

• Preheat oven to 350 degrees F.
• Whisk together sugar & cinnamon in medium bowl, then add apple slices, & toss to coat.
• Cut cheese slices in half diagonally.
• Place crackers on a baking sheet, & top each with 1 cheese slice & 2 apple slices.
• Bake 4-5 minutes, until cheese is melted.
• Serve warm.

APPLE CHEDDAR MELTS WITH WATERCRESS

Steps:

• Makes 2 servings.
• Preheat broiler.
• Arrange toasts in 1 layer in a shallow baking pan. Mash together butter and curry powder and spread on toasts. Arrange apple on toasts, then top with watercress and cover evenly with cheese. (Tuck watercress under cheese to prevent it from burning.)
• Broil sandwiches about 6 inches from heat until cheese is melted and lightly browned, 3 to 5 minutes.

APPLE, CHEDDAR AND TUNA MELT

Steps:

• Drain tuna and place in a medium-size bowl. Add mayonaise, lemon juice, celery and red onion.
• Peel the Granny Smith apple, core and dice. Add to the tuna mixture.
• Add freshly ground pepper to taste and gently combine mixture well.
• Slice six slices from the bread loaf, about 1/2-inch thick. Cover the slices with the tuna mixture and top with the grated cheese.
• Place slices on a cookie sheet and broil for 2-3 minutes. The cheese should be bubbly and the tuna mixture warmed through.
• Serve immediately.

EASY APPLE AND CHEDDAR MELTS

Steps:

• Heat oven to 350°F.
• Cut cheese slices diagonally in half. Mix sugar and cinnamon in medium bowl. Add apples; toss to coat.
• Place crackers on baking sheet; top with cheese and apples.
• Bake 4 to 5 min. or until cheese is melted. Serve warm.