Recipes

One Pan Sausage Potato and Cheese Skillet

Ingredients:

1 pound smoked sausage or kielbasa, cut into diagonal half inch slices
3 tablespoons olive oil
One medium to large onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
Four large red potatoes or six medium, cube or slice
1 cup spinach (optional)
¼ cup Glas All Naturals Alfredo sauce or Glas All Naturals Bacon Cheddar

Cooking Instructions: Heat olive oil in large skillet. Sauté onions first and add green pepper. Sauté three minutes more. Add potatoes and salt and pepper. Add chicken broth and cover pan. Heat until potatoes start to become tender. Add sausage and spinach. Cook 10 minutes, stirring occasionally. Watch it so it doesn’t stick. Remove from heat and gently stir in Glas cheese. If you desire it creamier, add more cheese.

Apple Harvest Grilled Cheese

Ingredients:

Choose your favorite whole grain or gluten free bread.
2 thick slices cooked bacon
2 tablespoons Glas All Naturals Apple cheese spread<
1 ounce spinach
3 to 4 slices honey crisp or your favorite apple

Cooking Instructions: In a small sauté pan, cook apple slices one minute on each side. Spread the apple cheese spread evenly on the bread. Add cooked bacon, spinach, and warm apple slices. Heat a teaspoon of butter in the sauté pan and fry the assembled sandwich on each side until golden.

Cheesy Bacon Brussels Sprouts

Ingredients:

32 ounces fresh or frozen Brussels sprouts, trimmed and halved.
3 tablespoons butter
¼ teaspoon salt
Pinch black pepper
1/4 teaspoon paprika
4 tablespoon Glas All Naturals Bacon Cheddar

Cooking Instructions: Sauté Brussels sprouts in 3 tablespoons butter. Add paprika, salt, and pepper. Cook until Brussel sprouts are soft. Remove from heat. Stir in Glas Bacon cheese. Optional: Add 1/2 cup crumbled bacon.

Chicken Cheesy Potato Bake

Ingredients:

Preheat oven to 375 degrees.
1 pound baby red potatoes
3 slices cooked bacon
1 cup cooked, pulled chicken
6 ounces frozen or fresh steamed broccoli
3 green onions, cut up
¼ cup chicken broth
1 cup sour cream
4 tablespoons Glas All Naturals Bacon or Alfredo
1 cup cheddar cheese, shredded
4 tablespoons melted butter
1 teaspoon paprika
¼ teaspoon black pepper

Cooking Instructions: Boil potatoes until just soft enough to put a fork through. Drain and line the bottom of a 9”x9” glass baking dish. Smash the potatoes lightly until the potatoes cover the bottom of the dish. Set aside half of the bacon and cheddar cheese. Stir together half of the bacon, chicken, broccoli, and onion. Distribute it over the potatoes. Mix together broth, sour cream, Glas cheese, shredded cheddar, and melted butter. Pour evenly over ingredients in dish. Bake covered 20 minutes. Uncover and top with the remaining cheese and bacon. Bake 10 minutes or until cheese melts or browns to your liking.

Cheesy Chicken and Mushrooms

Ingredients:

4 chicken breasts halves
2 Tablespoons olive oil
10 oz fresh portabella mushrooms, sliced
Salt and pepper to taste
3 to 4 cloves of garlic
Tablespoons butter
½ cup chicken broth
Splash of white wine
½ cup Glas All Naturals Alfredo Sauce
½ cup heavy cream, optional, for creamier sauce
1 cup spinach

Cooking Instructions: Heat oil in large skillet over medium heat. Add chicken when the pan is hot. Cook chicken 4 minutes on each side, until brown. Remove to a plate. Add mushrooms to pan and brown about 4 minutes. Remove to chicken plate. In the same pan, add butter and garlic. Lower heat and saute for a few minutes. Add wine and cook 3 minutes. Add chicken broth and heavy cream, and cook on low 1 minute. Stir in Alfredo and cook until sauce thickens. Add spinach and stir until it is wilted. Add the chicken and mushrooms to sauce. Reheat for 2 minutes and cover. Remove from heat. Serve immediately.

Spinach and Cheese Stuffed Portabellas

Ingredients:

Preheat oven to 425 degrees.
4 large portabella mushroom caps
1 cup fresh spinach, chopped
3 Tablespoons Glas All Naturals Alfredo Sauce
6 Greek olives, chopped
6 Greek olives, chopped
¾ cup marinara sauce
Salt to taste
Pepper to taste

Cheeseapple Pie

Ingredients:

1 – 9 inch Pie Shell
20oz Can or Jar Apple Pie Filling
1 - Tbsp. Sugar
1 – Tsp Cinnamon
2 – Tbsp Cognac (optional)
¼ Cup Chopped Pecans

Cooking Instructions:

Preheat oven to 475°F.
Bake pie shell for 5 minutes.
Combine Glas All Naturals Apple Cheese Spread, pie filling, sugar, cinnamon and cognac.
Pour into pie shell.
Sprinkle with pecans.
Bake at 475°F for 15 minutes.
Reduce heat to 350°F and bake for 15 minutes more until crust is browned.
Cool.
Cut into wedges and serve with whipped topping.

Chicken Cheese Salad

Ingredients:

8oz Glas All Naturals Cheese Spread (Any Flavor- best at room temperature)
½ Cup Mayonnaise
1 Tsp. Salt
1 Tbsp. Lemon Juice
¼ Tsp. Pepper
2 Cups Diced Cooked Chicken
1 ½ Cups Diced Celery
1 Tsp. Grated Onion
Hard Rolls

Cooking Instructions:

Combine Cheese Spread, mayonnaise, salt, lemon juice and pepper. Mix well.
Add remaining ingredients.
Cut off top of hard roll, scoop out the inside and fill with chicken salad.
Wrap in foil and bake at 350° for 20 minutes.
Serves 4-5

Country Spread

Ingredients:

16oz Glas All Naturals Cheese Spread (any flavor) room temperature
1 – 3oz Pkg. Cream Cheese
1 - Tbsp. Garlic Powder
¼ Tbs. Worcestershire Sauce
2 - Tbsp. Horseradish
¼ Cup Beer

Cooking Instructions:

Combine and whip all ingredients together.
Serve with assorted crackers and fresh vegetables.

Easy Spinach Dip

Ingredients:

8oz Glas All Naturals Cheese Spread (any flavor) room temperature
1 – Cup Sour Cream
1 – Cup Mayonnaise
2 - Tbsp. Finely Minced Onion
10 Pkg. Frozen Chopped Spinach, thawed, drained (squeeze dry)

Cooking Instructions:

Mix Glas All Naturals Cheese Spread, sour cream, mayonnaise and onion with wire whisk until smooth.
Fold in spinach.
Serve with fresh vegetables.

Glas All Naturals Fudge

Ingredients:

16oz Glas All Naturals Cheddar Cheese Spread
1 lb. Butter
4 lbs. Powdered Sugar
1 Cup Cocoa
1 1/2 T. Vanilla
1 – 2 Cups Chopped Nuts

Cooking Instructions:

Melt butter and Glas All Naturals Cheddar Cheese Spread over low heat.
Sift sugar and cocoa and add to mix.
Blend vanilla and nuts evenly into mixture.
Spread in greased 9” x 13” pan.
Cool and cut.

Glas All Naturals Meatballs

Ingredients:

16oz Glas All Naturals Cheese Spread (any flavor) room temperature
2 lb. Ground Beef
2 Cups Bread Crumbs
2 Eggs, Beaten
2oz Dry Onion Soup Mix
1 Tbs. Basil Leaves

Cooking Instructions:

Combine all ingredients, mix well
Let stand for 10 minutes.
Form into ¾ inch meatballs.
Bake for 15-20 minutes at 350°F.

Taco Cheese Bake

Ingredients:

16oz Glas All Naturals Jalapeno Cheese Spread
2 Lbs. Lean Ground Beef
1 Tsp. Salt
1-1/2 Cups Chopped Onion
1 – 15oz Can Tomato Sauce
1 – 16oz Can Kidney Beans, drained
2 T. Chili Powder
Salt and Pepper to taste
1 Package Taco Shells
1 Head Lettuce, chopped
2 Tomatoes, chopped

Cooking Instructions:

Brown meat and onions, drain well.
Stir in beans, tomato sauce, chili powder, salt and pepper.
Break taco shells and arrange on bottom and side of 9” x 13” casserole dish.
Spoon in meat mixture and top with Glas All Naturals Cheese Spread.
Bake at 350°F for 15-20 minutes.
Top with chopped lettuce and tomatoes.