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The Back Burner makes the best cheese spread called Better Cheddar. It is my go to for snacking, crudités and charcuterie! It comes in a small and large portion container and comes with and without nuts. I believe they have more than one flavor but I stick to the original. They have an assortment of cracker options to partner with the cheese.


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Shredded cheddar cheese and sour cream, for topping. In a large soup pot, heat olive oil over medium heat. Add onion and both peppers and sauté until onion is translucent about 5 minutes. Add garlic and cook for a minute. Stir in the ground beef, and cook until evenly brown. Add black beans, tomatoes, pumpkin, and spices.


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Heat oven to 450 degrees. Mix bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 6-8 minutes or until golden brown. Mix butter or margarine and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet. This will make 1 1/2 cups Creole Mayonnaise and 2 pounds of.


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8 to 10 oz Cracker Barrel Vermont x-sharp cheddar cheese. 6 chopped scallions. 6 chopped scallions. 5 tbsp chopped walnuts. 5 tbsp chopped walnuts. 2 tsp scant cavenders all purpose Greek seasoning (add 1 tsp first and continue to taste) 2 tsp scant cavenders all purpose Greek seasoning (add 1 tsp first and continue to taste) Enough mayo to.


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Ellen's Better Cheddar. Inspired by the cheese sold by the Back Burner in Hockessin, this is a family favorite. 10 oz. white cheddar cheese, grated. 4 scallions chopped fine, including bottom half of green stems. 3/4 cup toasted walnuts, chopped by hand, not too fine. 1/2 cup mayo. Mix all ingredients together and chill.


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Better Cheddar clone of the dip served at the Back Burner Restaurant, Hockessin, DE —. 5 shakes of liquid smokefold together carefully to mix. refrigerate. serve cold to room temp. Mayo to bind (I combine mayo and fat free sour cream for a lighter taste) Combine and use the next day - the flavors are better (but can be used same day if.


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The Back Burner To Go is well known for making and selling gallons of a popular cheese spread known as Better Cheddar. The Back Burner restaurant has been operating in Hockessin since 1980.


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Better cheddar clone of the dip served at the back burner restaurant, hockessin, de — younger version 2 c. Inspired by the cheese sold by the back burner in hockessin, this is a family favorite. White cheddar cheese, grated 4 scallions chopped .


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Instructions. Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth, about 1 minute. Scrape the sides of the bowl and sprinkle garlic powder over the cream cheese. Add the Worcestershire sauce. Mix again until well combined, about 1 minute. Add the cheese and mix again.


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1 photo. Backburner To Go. 425 Hockessin Cors, Hockessin, DE 19707-9586. +1 302-239-2732. Website. Improve this listing. Ranked #16 of 42 Restaurants in Hockessin. 26 Reviews. Shopaholic_x0.


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Pinch of cayenne pepper. In a large saute pan over medium heat, lightly toast walnuts. Stir occasionally to prevent from burning. Remove from heat; allow to cool. Transfer walnuts to a large bowl. Add remaining ingredients; stir to combine. Transfer dip to a serving bowl; refrigerate until ready to serve.


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Backburner To Go. 425 Hockessin Cors. +1 302-239-2732. Improve this listing. Ranked Restaurants in Hockessin. Restaurant details. Hockessin, Delaware. Cute little deli atmosphere with great to go items. The Better Cheddar dip is a go to for me when I am hosting or attending a party.


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In 2000, Back Burner moved to a larger space in Hockessin Corner, where it continues to serve its locally famous pumpkin mushroom soup and better cheddar spread. For 23 years since, Back Burner's.


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