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5
from 1 rating
3 Cheesy Lunched
Calories
Author
Divas Can Cook
Ingredients
GRILLED CHEESE
TURKEY & PEAR SANDWICH
2
slices
white bread
1/2
tablespoon
mayonnaise
2
slices
roasted turkey lunch meat
4
slices
of pear
thinly sliced
Cracker Barrel Sharp Cheddar Cheese
thinly sliced or shredded
MINI SAUSAGE & KALE PIZZA
1
can refrigerated pizza crust
Pizza sauce
Cracker Barrel Age Reserved Extra Sharp White Cheddar Cheese or Cracker Barrel Mediterranean Herb Cheddar Cheese
Kielbasa sausage
diced
Kaled
chopped
CHEDDAR BUTTERNUT SQUASH SOUP
1.5
lb
butternut squash
roasted (2 cups flesh)
1
cup
chicken broth
plus more if needed
1/2
cup
white onions
diced
1
clove
garlic
minced
3
Tablespoons
heavy whipping cream
1/4
teaspoon
black pepper
1/8
teaspoon
sage
1/4
cup
Cracker Barrel Extra Sharp Cheddar Cheese
Instructions
GRILLED CHEESE< TURKEY & PEAR SANDWICH
Heat a lightly greased non-stick skillet over medium heat.
Spread mayonnaise evenly on one side of both slices of bread.
Lay a slice of bread on the skillet, mayonnaise side down.
Top with pear slices, roasted turkey lunchmeat and cheese.
Top with the final slice of bread, mayonnaise side up.
Cook until golden and cheese has melted.
Flip until the other side is golden.
Plate and enjoy!
MINI CHEDDAR & KALE PIZZA
Preheat oven to 400 F.
Roll out pizza crust.
Use a cookie cutter to cut out 4-5 inch circles.
Place on a cookie sheet lined with lightly greased parchment paper.
Spread on the pizza sauce.
Top with cheese, sausage and kale.
Bake for 12-14 minutes or until crust is golden.
Serve and enjoy.
CHEDDAR BUTTERNUT SQUASH SOUP
Place flesh of roasted squash into a blender.
Add in chicken broth and puree until smooth.
In a large pot, saute onions and garlic in butter over medium heat.
Add in the squash mixture, heavy cream, black pepper, and sage.
Simmer for 10 minutes. Remove from heat and let cool slightly.
Place the soup into the blender and puree until smooth.
Return soup to the pot and heat until warm again.
Stir in cheese.
Serve and enjoy.