Baked Goat Cheese Salad
salad with baked herbed goat cheese Serves 3–4 Oven at 475ºF Freezer time 30 minutes 20 minutes ingredients goat cheese balls: 3 oz bread crumbs (about 2 cups) 1 tsp ground black pepper 3 large eggs 2 tbsp Dijon mustard 1 tbsp chopped fresh thyme leaves 1 tbsp chopped fresh chives 12 oz goat cheese extra-virgin olive oil salad: 6 tbsp extra-virgin olive oil 2 tbsp red wine vinegar 1 tbsp Dijon mustard 1 tsp minced shallot 1/4 tsp table salt ground black pepper 14 cups mixed delicate and spicy salad greens, such as arugula, baby spinach, and frisée, washed and dried instructions 1. Preheat oven to 475ºF and adjust a rack to the topmost level. Prepare a cookie sheet. 2. Combine the bread crumbs and ground pepper in a small bowl. Combine the eggs and 2 tbsp of Dijon in a second small bowl. Combine the thyme and chives in a third small bowl. 3. Cut the goat cheese into disks with floss or kitchen twine and roll into balls (should should get at least 12). Roll each ball first in the herb mix, then the egg mix, then the bread crumb mix. Place onto a cookie sheet, flatten into disks, and freeze for 30 minutes. 4. While cheese is chilling, make the dressing by combining vinegar, mustard, shallot, and 1/4 teaspoon salt in large bowl. Whisking constantly, drizzle in oil. Season with pepper to taste. 5. Remove cheese from freezer and brush each piece lightly with olive oil. Bake until crumbs are golden brown and cheese is soft but not melted (7–9 minutes). 6. Let the cheese cool for a few minutes. Toss the greens in the dressing, then add the cheese disks and serve while warm. Appetizers• • •Sides November 25, 2025 Appetizers (3) Baking (14) Breakfast (6) Dessert (14) Dinner (6) InstantPot (2) Meal Prep (2) Norris Family Recipes (7) Sides (4)
Buffalo Chicken Dip
buffalo chicken dip Serves 8–10 Use stove/oven or InstantPot 15 minutes ingredients 12.5oz canned chicken, shredded 8oz cream cheese, softened 1/2 cup ranch dressing 1/2 cup Frank’s Red Hot Wings Buffalo 1 1/2 cups shredded cheddar instructions 1. Drain canned chicken. 2. Add chicken and buffalo sauce to frying pan and cook on medium until heated through. 3. Add cream cheese and ranch, stirring until well-blended and warm. 4. Add half of the shredded cheese and mix until blended. 5. Transfer to oven-safe dish. Add remaining cheese on top, and broil in oven until cheese is bubbly. (If using an InstantPot, skip step 5) Appetizers November 22, 2025 Appetizers (2) Baking (13) Breakfast (6) Dessert (9) Dinner (6) InstantPot (2) Meal Prep (2) Norris Family Recipes (2) Sides (3)
Beer Cheese Fondue
beer cheese fondue Serves 7–10 Use a fondue pot or stovetop pot 20 minutes ingredients 2 tbsp butter 2 tbsp AP flour 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1/2 tsp kosher salt 1/2 tsp black pepper 1/2 cup porter beer 3/4 cup heavy cream 1 1/2 cups shredded sharp cheddar 2 drops hot sauce (Crystal) 2 tbsp sour cream 2 tsp Onion Soup mix (Lipton) instructions 1. Set fondue pot on low heat. 2. Melt the butter and whisk in the flour. Whisk constantly for 2-3 minutes, being careful not to brown the flour. 3. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. 4. Add beer and whisk to combine. 5. Add cream and whisk until smooth. 6. Gradually whisk in cheese until smooth. 7. Add hot sauce and whisk in sour cream until smooth. 8. Whisk in onion soup mix until well combined. 9. Serve with bread or pretzels. Keep warm on low heat. Recipe by Brenda & Tim. Appetizers November 22, 2025 Appetizers (2) Baking (13) Breakfast (6) Dessert (9) Dinner (6) InstantPot (2) Meal Prep (2) Norris Family Recipes (2) Sides (3)