Zippycheesebake Recipes

ZIPPY BEEF BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Add the butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese. , Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-22 minutes or until cheese is melted.

MINI NO-BAKE CHEESECAKES

Steps:

• Line two standard 12-count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans. (You refrigerate them in step 6.)
• If your graham crackers aren't crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
• The next step is optional. Though it's not required, I recommend baking the crusts for a quick 5 minutes in a 350°F (177°C) oven. The crusts are a little sturdier this way. However, if you can't use an oven or simply don't want to, you can skip this step. The crust will just be a bit crumblier. If baking, let the warm crusts cool for 10 minutes before adding the filling on top.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined, about 1 minute. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.
• You can use a spoon or piping bag to transfer the filling on top of the crusts. Spoon or pipe about 2 Tablespoons of filling over each crust. I prefer piping the filling because it's a little easier and neater. Fit your piping bag with a large star or round piping tip, then transfer the filling to the bag and pipe. (You could also use a plastic zipped-top bag. Spoon the filling inside, snip an end off a corner, and pipe.) Use the back of a spoon to smooth the tops so they are flat.
• Refrigerate the mini cheesecakes in the pans for at least 3 hours and up to 2 days. If refrigerating for longer than 3 hours, I recommend covering with aluminum foil or plastic wrap.
• Keep refrigerated until ready to serve. Serve with optional toppings (see recipe Note). The cheesecakes begin to soften and stick to the liners after about 30-60 minutes at room temperature.
• Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days.

ZIPPY BARBECUE SAUCE

Steps:

• Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.

ZIPPY BEEF BAKE RECIPE RECIPE - (4.7/5)

Steps:

• •In a large skillet, cook beef over medium heat until no longer pink; drain. Add the butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese. • Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-22 minutes or until cheese is melted. Yield: 4 servings. Nutritional Analysis: 1 cup equals 462 calories, 27 g fat (15 g saturated fat), 109 mg cholesterol, 944 mg sodium, 23 g carbohydrate, 2 g fiber, 29 g protein.

ZIPPY BEEF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
• Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.

ZIPPY BEEF BAKE

Steps:

• In a large skillet over medium heat, cook beef until no longer pink.
• Add butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender.
• Drain.
• Stir in chili powder, salt and garlic powder.
• Add rice, chilies, sour cream and half of the cheese.
• Transfer to a greased 2-qt.
• baking dish; top with reamining cheese.
• Bake, uncovered, at 350 for 20 minutes or until cheese is melted.

ZIPPY BARBECUED BEEF BRISKET

Steps:

• For barbecue sauce, in a large saucepan, combine the first 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Remove from the heat. Strain sauce, discarding bay leaves and vegetable pulp; set aside., For marinade, in a large resealable plastic bag, combine the Liquid Smoke if desired, teriyaki sauce, celery seed, pepper, salts and 1 cup reserved barbecue sauce. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining barbecue sauce., Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased 15x10x1-in. baking pan. Bake at 325° for 3-4 hours or until meat is tender., Remove brisket to a serving platter; let stand for 15 minutes. Reheat reserved sauce. Thinly slice meat across the grain. Serve with sauce.

CHEESY MEATBALL BAKE RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
• Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
• Preheat oven to 425°F (220°C).
• Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
• In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
• Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
• Serve and garnish with parsley.
• Enjoy!

EASY CHEESY BAKE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C and butter a shallow 2-litre dish. Tip the spinach into a colander in the sink and pour a kettleful of boiling water over it. Leave it to wilt while you make the cheesy base. (Or microwave the spinach according to the packet instructions.)
• Break the eggs into the bowl of a food processor, pour in the milk, add the mustard and 1 tsp salt. Tear in the bread, crusts and all, then whizz together until smooth. Tip the mixture into a large bowl and grate in three-quarters of the cheese.
• Squeeze the spinach, to get rid of all the water, then stir it into the cheese mixture and tip into the dish. Grate over the remaining cheese, top with the tomato clusters and bake for 30-35 minutes until risen and golden. Cool and allow to settle a little before serving.

ZIPPY BEEF BAKE

Steps:

• In a large skillet over medium heat, cook beef until no longer pink. Add zucchini, mushrooms and onions cook and stir until vegetables are tender. Drain. Stir in chili powder, salt and garlic powder. Add rice, chilies, sour cream and half of the cheese. Transfer to a greased 2 quart baking dish top with remaining cheese. Bake, uncovered, at 350 for 20 minutes or until cheese is melted

ZIPPY BEEF CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Cook and stir meat until brown.
• Drain off fat.
• Prepare elbows as directed on package; drain.
• In ungreased 2 quart casserole mix all ingredients except potato chips.
• Cover and bake for 40 minutes.
• Uncover, sprinkle with potato chips and bake and additional 5 minutes.