Homemade Organic Copycat Kraft Fresh Take Southwest Three Cheese

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

  • 12 Tbsp. Homemade Organic Panko-Styled Breadcrumbs; OR 12 Tbsp. Homemade Organic Fine Breadcrumbs
  • 2 tsp. organic extra-virgin olive oil
  • 2 tsp. Real Salt
  • 2 tsp. organic cane sugar
  • 1 tsp. organic chili pepper powder
  • 1/2 tsp. organic tomato powder
  • 1/2 tsp. organic ground cumin
  • 1/2 tsp. organic granulated onion
  • 1/2 tsp. organic granulated garlic
  • 1/2 tsp. organic paprika
  • 1 pinch organic celery seed

For the Cheese Blend:

  • 4 Tbsp. finely shredded organic Colby cheese
  • 4 Tbsp. strained and finely shredded organic mozzarella
  • 4 Tbsp. finely shredded organic cheddar cheese
  • 1 tsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, sugar, chili pepper powder, tomato powder, cumin, onion, garlic, paprika and celery seed; Grind into a fine powder.
  2. In a small mixing bowl, stir the seasoning blend, breadcrumbs, olive oil and whey together until well blended; Set aside.
  3. In a medium mixing bowl, combine all cheeses and flour until blended and cheeses are completely coated; Set aside.
  4. This is now ready to be used in Homemade Organic Copycat Fresh Take Southwest Three Cheese Taco Salad
  5. Enjoy!

 

Homemade Organic Copycat Kraft Fresh Take Savory Four Cheese

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 3 Tbsp. finely shredded organic provolone cheese
  • 3 Tbsp. drained and finely shredded organic mozzarella cheese
  • 3 Tbsp. drained and finely shredded organic feta cheese
  • 2 Tbsp. grated organic Parmegiano Reggiano cheese
  • 1 tsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the Parmigiano Reggiano, salt, sugar, garlic, onion, paprika and turmeric; Grind into a fine powder.
  2. In a small mixing bowl, stir the seasoning blend, breadcrumbs, olive oil and whey together until well blended; Set aside.
  3. In a medium mixing bowl, combine all cheeses and flour until the cheeses are well coated; Set aside.
  4. This mix is now ready to use in recipes.
  5. Enjoy!

Homemade Organic Copycat Kraft Fresh Take Cheddar Jack and Bacon

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 4 Tbsp. organic finely shredded Monterey Jack cheese
  • 4 Tbsp. organic finely shredded cheddar cheese
  • 4 Tbsp. organic finely shredded provolone cheese
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the bacon or cracklings, Real Salt, sugar, onion, paprika, sage and tomato powder; Grind into a fine powder.
  2. In a small mixing bowl, stir the seasoning blend, breadcrumbs, olive oil and rendered bacon fat together until well blended; Set aside.
  3. In a medium mixing bowl, combine all cheeses and flour until blended and cheeses are completely coated; Set aside.
  4. This mix is now ready to use in recipes.
  5. Enjoy!

 

 

Homemade Organic Copycat Kraft Fresh Take Classic Four Cheese

I don’t know why Kraft named a cheese blend “Classic Four Cheese” when there are five cheeses in it, but that’s the way it is.

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 2-1/2 Tbsp. finely shredded organic Colby cheese
  • 2-1/2 Tbsp. drained and finely shredded organic cheddar cheese
  • 2-1/2 Tbsp. finely shredded organic Monterey Jack cheese
  • 2-1/2 Tbsp. drained and finely shredded organic mozzarella cheese
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the Parmigiano Reggiano, salt, sugar, garlic, onion, paprika and turmeric; Grind into a fine powder.
  2. In a small mixing bowl, stir the seasoning blend, breadcrumbs, olive oil and whey together until well blended; Set aside.
  3. In a medium mixing bowl, combine all cheeses and flour until blended; Set aside.
  4. This mix is now ready to use in recipes.
  5. Enjoy!

Homemade Organic Copycat Kraft Fresh Take Rosemary and Garlic

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 3 Tbsp. plus 1 tsp. strained and finely shredded organic mozzarella
  • 3 Tbsp. plus 1 tsp. grated organic Parmigiano Reggiano
  • 3 Tbsp. plus 1 tsp. finely shredded organic provolone
  • 3 Tbsp. plus 1 tsp. grated organic Pecorino Romano
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, crushed rosemary, granulated roasted garlic, granulated garlic, brown sugar, and sugar; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs, olive oil, whey, and seasoning powder in a small stainless steel bowl; Set aside.
  3. Combine all cheeses in another small stainless steel bowl along with the flour until the cheeses are coated well with the flour; Set aside.
  4. This recipe yields 1-1/2 cups.
  5. Enjoy!

Homemade Organic Copycat Kraft Fresh Take Italian Parmesan

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 5 Tbsp. freshly grated organic Parmigiano Reggiano cheese
  • 6 Tbsp. strained and finely shredded organic mozzarella
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, 2 Tbsp. Parmigiano Reggiano, Italian seasoning, parsley, granulated garlic, granulated onion, and celery seed; Grind into a fine powder and combine with the paprika and turmeric until well blended.
  2. Combine breadcrumbs and seasoning powder in a small stainless steel bowl; Set aside.
  3. Combine all cheeses in another small stainless steel bowl along with the flour; Set aside.
  4. This is now ready to be used in Homemade Organic Fresh Take Chicken Parmesan, or Homemade Organic Fresh Take Baked Spaghetti.
  5. This recipe yields 1-1/2 cups.
  6. Enjoy!

Homemade Organic Copycat Kraft Fresh Take Mesquite BBQ

 

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 4 Tbsp. finely shredded organic Colby cheese
  • 4 Tbsp. finely shredded organic mozzarella cheese
  • 4 Tbsp. finely shredded organic cheddar cheese
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the salt, granulated garlic, granulated onion, cumin and paprika then grind into a fine powder.
  2. Combine breadcrumbs and seasoning powder in a small stainless steel bowl; Set aside.
  3. Combine all cheeses in another small stainless steel bowl along with the flour until the cheese is completely coated; Set aside.
  4. This recipe yields 1-1/2 cups.
  5. Enjoy!

 

Homemade Organic Vegetarian Enchilada Sauce

Here’s What You’ll Need:

  • 2 cups Homemade Organic Vegetable Stock
  • 2 cups unchlorinated and unfluoridated water
  • 2 cups organic strained tomatoes or organic tomato puree
  • 4 minced organic garlic cloves
  • 2 cups chopped organic yellow onion
  • 2 Tbsp. organic extra-virgin olive oil
  • 2 Tbsp. organic powdered chipotle pepper or 3 – 4 organic chipotles in ancho sauce
  • 2 tsp. organic dried oregano
  • 4 tsp. organic ground cumin
  • 1 tsp. Real Salt
  • 2 Tbsp. organic sour cream

Here’s How I do it:

  1. Heat a deep frying pan over medium-high heat.
  2. Place the fat (schmaltz, tallow or lard) into the pan and heat until warm and bubbly.
  3. Add the onions and saute for 5 minutes.
  4. Add the garlic and saute until the onions and garlic are light brown around the edges.
  5. Place the onions, garlic and stock into a 1/2 gallon Mason jar.
  6. Puree the mixture using an immersion blender.
  7. Pour the mixture back into the frying pan.
  8. Add oregano, chipotle, garlic, onion, salt and tomato puree.
  9. Mix until well blended.
  10. Simmer uncovered for 40 minutes or until desired consistency is reached, stirring occasionally.
  11. Stir the sour cream into the sauce before serving; omit if canning this recipe.
  12. Enjoy!

Homemade Organic Hearty Vegetable Frittata

Here’s What You’ll Need:

  • 3 Tbsp. organic extra-virgin olive oil
  • 2 medium organic Idaho potatoes, rinsed and diced small
  • 3/4 cup diced organic yellow onion
  • 3/4 cup diced organic bell pepper
  • 6 organic pasture eggs
  • 1 tsp. Homemade Organic Garlic Paste
  • 1 tsp. Real Salt
  • 1/2 tsp. organic dried oregano
  • 1/8 to 1/4 tsp. organic cayenne pepper
  • 1/4 cup shredded organic Colby cheese
  • 1/4 cup grated organic Parmigiano Reggiano cheese

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. In an ovenproof skillet (such as an all-stainless-steel skillet), heat the oil over medium heat until warm and bubbly.
  3. Add the potatoes to the skillet and stir to coat thoroughly with the oil, then cook until the potatoes are lightly browned, approximately 15 to 20 minutes; Remove the potatoes from the pan and set aside.
  4. To the same skillet, add the onion and bell pepper; Saute until tender, approximately 5-6 minutes; Add the potatoes and saute until heated through, approximately 5 minutes.
  5. Beat the eggs with the salt, pepper, oregano, and cayenne; Pour the egg mixture on top of the cooked vegetable mixture.
  6. Place the skillet into the oven and bake for 20 minutes, or until the cheeses are a light golden brown.

Homemade Organic Garlic and Herb Tomato Sauce

Here’s What You’ll Need:

  • 4 Tbsp. organic extra-virgin olive oil
  • 1 large organic yellow onion, chopped [1 cup]
  • 1 medium organic carrot, chopped [1/2 cup] (optional)
  • 1 [24 oz.] jar organic crushed tomatoes [2-1/2 cups]
  • 2-1/2 cups unchlorinated and unfluoridated water
  • 3 fresh organic basil leaves, finely chopped; OR 1 tsp. organic dried basil
  • 1 tsp finely chopped fresh oregano; OR 1/2 tsp. organic dried oregano
  • 1 Tbsp. Homemade Organic Roasted Garlic Paste; OR Homemade Organic Garlic Puree; OR 3-4 organic garlic cloves, peeled and finely chopped.
  • 2 tsp. Real Salt
  • 1 tsp. organic cane sugar (optional; use if not adding carrots)
  • 1/2 tsp. freshly ground organic peppercorn blend

Here’s How I do it:

  1. In a medium saucepan over medium-high heat, warm the olive oil until bubbly.
  2. Add the onion, carrot and garlic to the oil and saute for 1 minute.
  3. Add the salt, sugar, basil, and oregano to the vegetable mixture; Stir well and cook for an additional minute.
  4. Add the crushed tomatoes and water to the saucepan; Stir until well blended.
  5. Bring the mixture to a boil, then reduce to a simmer; Simmer for 45 to 60 minutes.
  6. Remove from heat and pour into a half-gallon Mason jar.
  7. Blend this sauce with an immersion blender to thicken.
  8. This makes 4-5 cups of sauce and this recipe can be doubled or quadrupled without issues (puree in batches and/or use larger jars, if necessary).
  9. Enjoy!