Olive Cheese Balls

3 Dozen
Cheese American
Meatless Superbowl Bake Advance Party Hors dOeuvres Cheese American

2 cups Sharp ddar Cheese shredded
1 1/4 cups ur
1/2 cup ter melted
36 small Olives with entos, drained

Mix cheese and flour. Add melted butter and mix well. Mold 1 tsp dough around each olive, shaping into ball to completely cover the olive. Place 2" apart on ungreased cookie sheet. Cover and chill 1 hour. Bake 15-20 minutes at 400? F.


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Sausage cheese cups

60 Servings
sausage appetizer
sausage cheese ranch appetizer

1 pound sage (Jimmy Dean regular pork sausage)
1 1 8 oz package colby jack cheese finely shredded
1 bottle of ranch dressing
4 packages Athens mini o shells (15 per box)

brown the sausage and drain. stir together all ingredients and put into shells. bake at 275 for ten minutes.


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Mom's Pimento Cheese

4 Servings
cheese american
sandwich spread pimento cheese american

1/3 ddar
1/3 Monterrey Jack
1/3 American
1 black ves chopped
1 entos chopped
1 pickled jpenos chopped
1 light o
1 minced lic or garlic powder

The cheese amounts are ratios, so if you need more than 1 cup adjust accordingly. Toss cheeses and speckle with olives, pimentos, and jalepenos. Add garlic or powder to taste. Add light mayo until the consistency is right for you. I don't like mine swimming in mayo, but some do.


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Mac N' Cheese

Click here for a larger picture of Mac N' Cheese
8 Servings
Pasta American
Macaroni Mac Cheese Macaroni and Cheese Comfort Food American Cheese

1 lb Elbow Macaroni
1 2 14 oz.cans Diced atoes. Drain one can; not t
10 oz Cracker Barrel ddar Cheese. Grated (reserve
1 head American Cheese. (reserve 4 slices)
1 Plain ad Crumbs
1 cups k
1 stick Real ter
1 Salt and per to taste

Boil water for pasta and cook until past is al' dente. At the same time in a stock pot melt the butter. When butter is almost completely melted, add the milk. When mixture is warm and gives off the slightest hint of steam, add slowly 3 (about 4oz.) of the cheddar cheese and all but 4 slices of the American cheese alternating the cheese and stirring all the while. (The reserved cheese will get used later for the topping.) Add a can of the drained tomatoes, stir then add the can of the undrained tomatoes. I think it's important to do it in this order to keep the milk from curdling. When this is thoroughly mixed, add the drained, and maybe cool, macaroni and stir until completely combined. Pour mixture in a non-greased casserole dish. Top with the remaining 4 slices of American cheese, the remaining cheddar cheese and a layer of bread crumbs that just cover the cheese. Bake in a 350 degree oven for 35-40 minutes or until brown and bubbly. As hard as it may seem, let sit for 5 minutes before serving.


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4 Cheese Macaroni Bake

Cheddar, Parmesan, Brie and mozzarella are the cheeses in this tasty side dish. Sour cream adds the perfect texture and the breadcrumbs finish the dish nicely.

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Macaroni and Cheese

4 Servings
Noodles Southern
cheese Bake bake ahead side dish tasty Noodles Southern

2 cups noodles (Mullers)
1 veeta cheese
1 can porated milk
1 ter

Cook noodles until tender. Remove from heat and drain.Add milk to noodles.Butter a small baking dish and add in layers the noodles and cheese. Bake in a 350 degree oven for about 15 minutes.


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Cheese Balls

4 Servings
Cheese Southern
parties holidays Cheese Southern

1 ounce jar Diced entos
2 tablespoons Duke's onnaise
2 ounce packages am cheese(softened)
1 package ty itialian mix
1 package an pieces

Mix all ingredients except pecans.Roll into a ball and coat with pecans or any shape you choose.


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Broccoli Cheese Soup

6 Servings
Broccoli American
Soup Vegetables Quick Broccoli American

1 tsp. ve oil
? 1/2 cup chopped on
? 1/4 cup ter
? 1/4 cup ur
? 2 cups whole k
? 2 cups cken broth
? 4 cups ccoli florets
? 1 cup rots
Pinch meg
? 4 oz. low-fat ddar cheese
? 4 oz. low-fat per jack cheese
? salt and per to taste
1 pkg cetta or several slices of bacon
1 tsp Granulated lic

Heat olive oil in a small skillet over medium heat. Add onion. Saute 5 minutes or until onions are translucent. Set aside. In a 5-quart dutch oven or soup pot, heat butter over medium heat until melted. Whisk in flour and keep stirring, about 3-5 minutes. Whisk in milk. Add chicken stock and garlic. Turn heat down and allow to simmer about 20 minutes. Add broccoli florets, carrots and onions. Continue simmering 30- 40 minutes, or until broccoli is tender. Season with salt and pepper. Transfer 2 cups of soup to a blender and puree. Return to soup pot. Stir in nutmeg and cheeses until melted.


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Macaroni and Cheese

12 Servings
cheese American
pasta cheddar cheese dairy pasta cheddar cheese dairy American

2 cups elbow macaroni
1 1/4 cups cubed sharp ddar cheese
2 tablespoons all purpose ur
2 teaspoons all purpose ur
1 1/2 teaspoons t
1 1/2 teaspoons dry tard
1/4 teaspoon ground black or te pepper
1/8 teaspoon ground enne pepper
1/8 teaspoon und nutmeg
1 1/3 cups f and half
1 1/3 cups heavy whipping am
2/3 cup r cream
2 large s
1 1/4 cup sharp ddar cheese grated and packed

Preheat oven to 350°. Lightly butter 13X9X2 inch baking dish. Cook macaroni in boiling salted water until just tender. Drain pasta. Transfer pasts to prepared dish. Mix in cubed cheese. Whisk flour, salt, mustard, black pepper, cayenne pepper and nutmeg in medium bowl until no lumps remain. Gradually whisk in half and half, whipping cream and sour cream. Add eggs and whisk to blend. Pour over macaroni; stir to blend. Sprinkle grated cheese over. Bake macaroni and cheese until just set around edges but sauce is still liquid in the center, about 25 minutes. Remove from oven; let stand 10 minutes to thicken.


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Cherry Chocolate Cheesecake

This cheesecake doesn't need to be baked. That alone makes this dessert worth it. The incredible flavor that comes from the dried cherries really can't be beat.

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Pimento cheese dip

3 Servings
Pimento American
pimento dip dip for crackers pimento cheese Pimento American

3 ounces each), roasted, peeled, and cut into 1/8-inch dice
4 lic cloves
1 tablespoon wine vinegar
1 Fine sea t
1 Hot sauce such as asco
12 ounces ddar cheese, preferably 6 ounces each of sharp
1/2 cup (4 ounces) Hellman's or Best Foods onnaise plus more as needed
1 Crackers or ery ribs for serving

1. Add the diced peppers and any residual juice to a small nonreactive bowl (you should have 1 very generous cup). Smash the garlic cloves with the flat side of a chef's knife, remove and discard the skins, and add the garlic to the bowl with the peppers. Stir in the vinegar, 1/2 teaspoon salt, and up to 1/2 teaspoon hot sauce. Cover with plastic wrap and let stand for 1 to 2 hours. 2. Meanwhile, grate the cheeses on the large holes of a box grater (you should have about 4 cups lightly packed). Turn the cheeses into a large bowl and set aside. 3. Remove and discard the garlic cloves from the peppers, which are now pimentos, and, using a rubber spatula, stir the pimentos into the grated cheese until well combined. Add the mayonnaise and fold lightly with the spatula. If the mixture appears too dry, fold in additional mayonnaise, 1 tablespoon at a time. Taste for seasoning. 4. Transfer the pimento cheese to a serving container with a lid, cover tightly, and refrigerate for at least 2 hours. Serve chilled with crackers or packed into celery ribs. (Covered tightly, pimento cheese keeps refrigerated for up to 1 week.)


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Macaroni and Cheese

8 Servings
Cheese American
Cheesy Mild Macaroni Side Dish Main Dish Dinner Cheese American

1 (8 ounce) package macaroni, cooked
2 cups cream-style tage cheese
8 ounces r cream
1 slightly beaten
3/4 teaspoon t
2 cups sharp ddar cheese shredded
1 rika

Preheat oven to 350 degrees. Cook macaroni; drain, rinse, and set aside. Blend cottage cheese, sour cream, egg, salt, and cheddar cheese; fold in macaroni. Spoon into lightly greased 2-quart casserole dish. Sprinkle with paprika and bake for 30 minutes.


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Cheese Ball #3

12 Servings
Cheese Uncategorized
Appetizers Mayo Cream Cheese Cream Garlic Cheese Onion Garlic Salt

2 1/2 lb am cheese
2 1/2 lb American cheese; shredded
1/4 lb Bleu cheese
2 tb cestershire sauce
1/2 c onnaise
10 dr asco sauce
on salt and garlic salt
Chopped nuts

Thoroughly mix all ingredients except walnuts. Shape into balls and roll in chopped walnuts. Chill until firm and ready to serve. Yield: 3 cheese balls. From and lt;The Progressive Farmers Southern Country Cookbook and gt;, by the editors of the Progressive Farmer Magazine. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


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Blue Cheese Butter

10 Servings
Cheese French
Vegetarian Winter Superbowl New Year Christmas Advance Adrienne's Appetizers Cheese French

1/4 pound Sweet ter
1/4 pound e Cheese
1 teaspoon bs de Provence

Combine all ingredients in a food processor and process. You can roll it or put it into a container at this point. It should be chilled in the refrigerator overnight. If you are going to slice it, do not bring it to room temperature, but if you are going to serve it from a container, then leave it out for a while before serving.


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Spicy Cheese Fondue

4 Servings
monterey jack cheese
Fondue
Spicy Cheese Hot fondue main dish Family Favorites

1 cup te wine
1 cup monterey jack cheese
0.5 cup gruyere cheese
0.5 cup ddar cheese
2 en onions chopped
1 m tomatoes
2 seeded and washed apenos
1.5 tbsp ur
1 clove of lic chopped
1 ground ck pepper to taste
1 hot sauce to taste

1. Add the white wine to a fondue pot and bring it to a boil (serve the rest to your guests if the wine is suitable and chilled). 2. While waiting for the wine to boil, mix the cheeses and flour together in a bowl, tossing them together lightly. 3. In a blender, add the chopped green onions, tomatoes, jalapenos and garlic to make a blender-style salsa (this can be done before-hand to let the flavours mingle or, if you're lazy, you can use a store-bought salsa). 4. Once the wine is boiling, add the cheese/flour mixture gradually, stirring constantly. 5. Turn the flame down and add the salsa. 6. Add ground black pepper to taste. 7. Stir well and continuously until you and your guests are ready to eat, about 10 minutes.


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Cream Cheese Pound Cake

16 Servings
eggs
American
sweet buttery delicious Easter Christmas Thanksgiving eggs American

3 cups ar
1 lb. unsalted ter
8 oz. am cheese
6 large s
3 1/4 cups cake ur sifted
2 tablespoons extract of your choice

IMPORTANT NOTE: The butter, cream cheese and eggs should all be at room temperature BEFORE you start this recipe. If you know you are going to be baking this recipe, lay all these out on the counter the night before so they will be ready first thing in the morning. Also, it is very important to prep your ingredients BEFORE you start. I measure everything out and have it on the counter so when I start the mixer, everything is handy and ready to go. Go ahead and crack all 6 eggs into a bowl and try really hard not to bust the yolks. It is important to add these eggs one at a time and it's easier to do that if the yolks are intact. You can add the extract to the bowl of eggs. Go ahead and measure out the flour, sift it and have it ready. You can add nuts to this recipe at the end by folding them into the batter with a spatula but remember to add about 15 to 30 minutes to the baking time. Preheat your oven to 300 degrees and make sure the rack is in the right place. You'll need to look in your oven and find the middle rack, then go down one. This way, when you put that bundt pan in there, it is actually going to be in the middle of the oven because it is quite a bit taller than a regular cake pan. Go ahead and get your pan ready by spraying it well with a non-stick cooking spray. For this recipe I prefer the kind that has flour in it but you can use which ever one you have on hand. Cream the butter, cream cheese and sugar together using a stand mixer that has been fitted with the paddle attachment. I have found this is easier with a stand mixer but you can use a good hand held. The batter is very stiff so a hand held can be a bit hard to use for this and it takes about 7 minutes on the highest setting to get this creamed perfectly. You will know it is creamed well when the texture becomes light and fluffy and the color changes to a very pale yellow. Also, it will more than double in volume. Now turn the mixer off and scrape down the sides and bottom of the bowl with a rubber spatula. Turn the mixer back on to the medium setting and add the eggs, one at a time, until well blended. If you add more than one egg at a time, it can break down the batter that you've worked so hard to cream so this is a very important step. Once the eggs have blended well, turn the mixer off and scrape down the bowl again then turn the mixer on to the lowest setting. Gradually add the flour, about 1/4 cup at a time, and allow it to blend a little before adding more. Once all of the flour has been added, turn off the mixer and pour the batter into the prepared pan and bake for 75 minutes. At this point you'll want to check to see if it is done but it will probably need to bake for another 15 minutes or so, especially if you added nuts to the mix. You can add about 1/4 cup of crushed nuts to the prepared pan before you add the batter and it will look really pretty when you flip it out of the pan. Once the cake is done, allow it to cool for at least 15 before removing it from the pan. We like to eat a piece while it's hot but you can let it cool on a rack before serving.


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Blue Cheese Butter

6 Servings
Cheese
American
savory cheesy Rich summer American American

1 stick ter
4 tablespoons e cheese
2 tablespoons fresh sley chopped finely
0.25 teaspoon t
1 tablespoon ves chopped

Bring butter to room temperature; about 1 1/2 hours out of the fridge. Mix in blue cheese and all other ingredients; blend well. Use spatula to pile into plastic wrap; wrap into a tube (about 1 1/2 inches in diameter) and make it smooth like a cylinder. Place in fridge for at least two hours. When serving, bring out of fridge, remove plastic wrap, and slice into generous half-inch rounds, and place on steak when plating.


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Cheese Sauce

2 Servings
Cheese
English
creamy style Cheese Sauce English

2 tbs ter
1 tbs ur
1/4 tsp t
1 cup k
1/2 cup ted cheese

Heat saucepan and melt Butter remove from heat. Add flour and salt and blend. Add milk. Return on low heat whilst stirring constantly until it thickens. Add cheese and continue stirring until melted. Then Completed for desired dish of your choice.


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Ricotta Cheese Cake #2

10 Servings
Unassigned
Uncategorized
Pies Cream Ham Lemon Unassigned

3 lb otta; drained
2 c ar
1/2 c ur; sifted
ham cracker crumbs
8 yolks
1 on; grated rind of
1 ts illa
1/2 c am (optional); whipped
8 whites

From: mark and at;alexr.co.uk Date: Sun, 25 Feb 1996 00:00:24 GMT Beat ricotta until smooth, gradually add 1-1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served. MM-RECIPES and at;IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.


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Cheese Ball

20 Servings
Cream Cheese
Uncategorized
Quick No Cook Appetizers Cream Cheese Uncategorized

1 large am cheese
1 can (12 oz) Underwood cken spread
4 ounces Bottle of ves
lic salt
Parseley
Crackers

Soften cream cheese and and add chicken spread and garlic salt (to taste) and bottle of chives and form into ball. Then cover with parseley. Refrigerate. Spread on crackers


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