You can't go wrong with cheese recipes at all your parties!
Is it party time at your house? Are you a cheese lover and looking for some recipe ideas to serve to your guests? It doesn't matter if it's Super Bowl Sunday, a birthday party your planning or your just getting prepared for one of those major holidays like Christmas, Easter or Thanksgiving; you will always find a snack dish on the table that has cheese in it. In fact it's a party favorite and you can't go wrong if you serve cheese at all your parties. Cheese fits right in no matter what the holiday is.
Beer Cheese Spread
Blue Cheese Onion Dip
Holiday Cheese Log
Mozzarella Cheese Sticks
12 oz. sharp cheddar
1/2 tsp. red pepper
3/4 tsp. salt
2 sticks butter
2 1/2 c. flour
Grate cheese. Mix cheese, butter, salt and pepper together in mixer. Add flour. Pinch off a large ball of dough and put in cookie presser. Using star design press out straws on cookie sheets. Bake in 350 degree oven for 15 minutes. Do not let get brown.
One Serving- Cheese Puffs
1 1/2 slices white bread or whole-wheat bread
1/2 cup milk
1/4 cup shredded processed American cheese
1/8 teaspoon onion salt
1/8 teaspoon salt
6-8 drops hot pepper sauce (optional)
1 recipe New York Style Pizza Dough
16 oz. ricotta cheese - low-fat okay
1 cup shredded mozzarella cheese
1 pinch ground black pepper
1 pinch sea salt
toppings - of your choice
-Divide the dough ball in four parts and place on a floured surface; spread, with finger tips, to (4) 6" circles; set aside.
-Combine ricotta, mozzarella, pepper, and salt.
-Place 1/4 of the cheese mixture on one side of a dough circle and top with desired meats/vegetables.
-Fold dough circle in half; seal with fingertips, making sure no cheese mixture is in the seal; pinch the edge to assure a tight seal.
-Pat calzone to even filling inside.
-Check seal again for leaks.
-Repeat with the other dough circles.
-Place calzones on a lightly greased baking sheet or pizza stone.
-Cut a 1" slit in the top of each calzone for venting while baking.
-Place in center of a 500 degree oven and bake for 10-12 minutes, or until golden brown.
1 ea 10-oz package frozen chopped spinach
1/2 c Margarine or butter (1 stick)
1 c All-purpose flour
1/4 lb Gruyere or swiss cheese (shredded)
1 x Parsley, beet or salad green
1 c Milk
1 ts Salt
4 Large eggs
1/2 c Grated parmesan cheese
Calories per serving: 50 Fat grams per serving: 4 Approx. Cook Time:
Cholesterol per serving: 22 Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS.
Mozzarella Cheese Sticks
1 lb packaged mozzarella
2 eggs, beaten
1/2 cup flour
1 cup flavored bread crumbs
Vegetable oil for frying
Slice the mozzarella into flat wedges (it's easier to fry this way).
Set up 3 bowls, one with flour, one with egg, one with the bread crumbs.
Coat each piece of cheese first with flour, then egg, then bread
crumbs, then throw immediately into the hot oil to fry (the coating
doesn't turn out as well if you let it sit around inside its coating).
Fry for a minute or two on each side until coating is golden brown and
the cheese is melted.
Sprinkle with lemon juice and serve.
Note: The difficult part of this is keeping the cheese from escaping
the coating while it's frying. For best results, don't let the oil get
too hot while frying, and try to keep the oil level at about 1/4 inch
deep at all times during the process ( do not deep fry).
4 oz. Gruyere cheese
8 oz. Swiss cheese
1+ tbsp. cornstarch
1 clove garlic
3/4 to 1 cup white wine
1 tbsp. kirsch
French bread cut into 1" cubes
Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub
1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up
finely and add to pot. Add wine to pot and heat slowly until it just
bubbles. Slowly add the cheese mixture, stirring as it melts. When
smooth, add kirsch and serve with French bread. Serves 3-4.
Preheat oven to 350 degrees. Set pan of water in oven. Prepare an 8 cup couffle dish (4" to 5" high). Butter dish and sprinkle with 2 tablespoons dry bread crumbs. Cook 2 1/2 tablespoons butter and 3 tablespoons flour together slowly to make roux (foamy and frothy).
Pour 3/4 cup scalded milk into roux, stirring with wire whisk; cook until thick.
Add 1/2 teaspoon salt, dash each pepper and nutmeg.
Add 3 egg yolks to sauce.
Beat 6 egg whites (3/4 cup);
add dash salt and
1/4 teaspoon cream of tartar,
continue beating until soft peaks form.
Put big dolop of egg white into sauce.
Add 1 cup grated Swiss chees (Gruyere) or 1 cup
chopped seafood. Fold egg whites into sauce. Fill mold to 2/3. Set in pan of water in oven. Bake 1 hr. to 1 hr. 15 minutes.
Can leave in warm oven for 1/2 hr. if necessary.
Beer Cheese Spread
This is a great spread for crackers.
1 pkg. (3 oz) cream cheese, softened
1 pkg. (8 oz) sharp Cheddar cheese, shredded
1 clove garlic, minced
1 Tbs. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. ground red pepper
1/4 cup beer
Beat cheeses at medium speed with an electric mixer until smooth.
Add garlic and next three ingredients. beat well. Gradually add beer and beat until blended.
BLUE CHEESE ONION DIP
3 ounce package of cream cheese
3 ounces of bleu cheese, crumbled
3/4 cup mayonnaise
1/2 teaspoon salt
1 tablespoon dried minced onion (or fresh chopped fine)
dash of garlic powder
dash of black pepper
In a medium bowl, mix the cream cheese and bleu cheese together.
Stir in the remaining ingredients. Mix well. Cover and let chill in the refrigerator for about an hour. This dip is good with crackers, raw vegetables, and potato chips.
Holiday Cheese Log
3/4 cup finely chopped parsley
1/4 cup chopped roasted pecans
1/4 cup finely chopped red pepper
3 ounces reduced-fat cream cheese, softened
4 ounces blue cheese, crumbled
6 hard-cooked eggs, finely chopped
2 tablespoons finely chopped green onions
1 garlic clove, minced
1 dash red pepper sauce
In small bowl, combine first 3 ingredients. Set aside. In medium bowl, beat cream cheese and blue cheese until blended. Stir in eggs, onions, garlic, and red pepper sauce until blended.
Shape mixture into a 10-inch log. Roll in reserved parsley mixture. Cover and chill at least 2 hours. Serve with crackers.
A look into our National Holiday's
- National Cheeseball Day--April 17
- National Dairy Month--June 1-30
- Cheese Sacrifice Purchase Day--July 29
- Moldy Cheese Day--October 9
- February is bake for family fun month.
- February is National Snack Food Month.
- National Soup Month--January 1-30