Quick Cheese Loaf Food

CHEESE BREAD (QUICK BREAD)

Steps:

• Preheat oven to 350°F. Grease an 8" x 4" loaf pan.
• Whisk dry ingredients in a medium bowl.
• Using a pastry cutter or a fork, cut in butter. Stir in cheeses and green onion.
• In a separate bowl, whisk eggs until foamy. Add milk and sugar.
• Add wet ingredients to the dry mixture and stir just until moistened, do not overmix.
• Pour into prepared pan and bake 50 minutes or until a toothpick comes out clean.

CHEESE LOAF

Steps:

• Combine flour, baking powder, salt and cheese in large bowl.
• Stir thoroughly.
• Add milk and melted butter.
• Stir to form soft dough.
• Put in greased loaf pan 9 x 5 x 3 inch.
• Bake in 400 degree oven for 35 to 40 minutes.
• Remove from pan to cool.
• Serve with butter.

GARLIC CHEESE QUICK BREAD

Steps:

• In a large bowl, combine flour, cheese, sugar and garlic powder. In another bowl, whisk the milk, oil and egg. Stir into dry ingredients just until moistened. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-66 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

HAM AND CHEESE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
• Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
• Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.

CHEESE LOAF

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
• Stir together flour, baking powder, salt, and cheese in a large bowl. Mix in milk and melted butter. Stir to form a soft dough. Spoon dough into prepared pan.
• Bake in preheated oven, until a toothpick inserted in the center of the loaf comes out clean, about 34 to 40 minutes. Remove from pan to cool.

QUICK-FIX CHEESEBURGER MEATLOAF

Steps:

• Heat oven to 375°F.
• Mix meat, cracker crumbs and mustard until well blended; press into 8x4-inch loaf pan.
• Bake 40 min. or until done (160°F).
• Spread meatloaf with ketchup. Top with cheese; bake 5 min. or until melted.

QUICK AND EASY CHEESE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, mix together flour, sugar, baking powder, salt and cheese. In another large bowl, beat together egg, milk and oil. Stir the flour/cheese mixture into the egg mixture, stirring until just moistened. Pour batter into prepared pan.
• Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.

CHEESE LOAF

Steps:

• 1. Preheat oven to 375 degrees. Grease a 9x5x3 inch loaf pan.
• 2. In a large bowl, mix flour, potato flakes, Parmesan cheese, baking powder and salt. Stir in Cheddar cheese; set aside.
• 3. In a small bowl, beat eggs. Beat in milk and butter or margarine. Stir into flour mixture until moistened. Spread evenly in pan.
• 4. Bake for 60 minutes or until a wooden pick inserted in center comes out clean. Remove from pan and place on a wire rack. Serve warm or at room temperature.

CARROT CAKE LOAF (QUICK BREAD)

Steps:

• Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan. See notes for muffins or mini loaves.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
• Spread the batter into prepared loaf pan. Bake for 55 - 65 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven.
• Cool completely in the pan set on a wire rack before removing and frosting.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, vanilla, cinnamon, and a pinch of salt (I usually add a little less than 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon and/or salt if desired. Frost cooled bread, slice, and serve.
• Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to about 10 days. Storing with frosting: Cover and store leftover bread in the refrigerator for up to about 1 week.

EASY AND QUICK MEATLOAF

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C).
• 2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
• 3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• 4. Bake at 350 degrees F (175 degrees C) for 1 hour.