Preheat oven to 400F.
Grease muffin pans.
COMBINE flour, sugar, baking powder, baking soda, salt, cinnamon and cheeses in large mixing bowl.
BEAT egg, buttermilk, oil and apple together thoroughly.
ADD liquid ingredients all at once to dry ingredients.
Stir just until moistened.
FILL greased muffin cups 3/4 full.
SPRINKLE tops with 1/4 cup cheddar cheese if desired.
BAKE at 400\u00b0F for 18-23 minutes or until top springs back when lightly touched.
200 degrees C). Grease 12 muffin cups or line with paper
cups of the white cheddar cheese. Continue to cook and stir
Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.
Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.
Preheat oven to 350\u00b0. Combine first six ingredients in a bowl, beat until smooth. Layer half of cooked macaroni in bottom of a greased 9 - inch square baking dish. Sprinkle with 1 2/3 c. cheese and layer remaining macaroni on top. Pour milk mixture over macaroni, sprinkle with breadcrumbs and remaining cheese. Bake, uncovered for 50 minutes. For cheesier macaroni, add 2 1/2 more cups of cheddar cheese. This recipe is enough for a meal by itself. Feeds 6-8 people.
Blend the cheddar cheese and the sherry well.
Blend in the sour cream and then add all the rest of the ingredients.
Serve at room temperature.
SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
Heat oil over medium high heat in large sauce pan, add onion, bell pepper, celery and jalapeno chile. Cook, stiring often for about 3 to 4 minutes, until vegetables are translucent.
Add cumin, corn, green chilies, milk and beans. Bring to a near boil, reduce heat and cover, simmer about 10 minutes, until flavor meld - stirring occasionally.
Stir in chicken.
Season with salt and pepper to taste.
Stir in cheddar cheese.
Ladle into bowls and garnish with minced cilantro.
Sift flour, measure, and sift with baking powder, salt, and sugar.
Add milk, popped corn, egg, and butter.
Add Canadian bacon, cheddar cheese and maple syrup.
Fill well-oiled muffin tins (435 F) 20 minutes.
Makes 12 muffins.
Serve warm.
Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
With a spoon pull mixture toward middle of the bowl and try to form a ball.
Then cover and place in refrigerator until chilled and firm.
After it has chilled, it will be easier to work with.
Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
Roll until all sides are coated and press the cheese into the ball.
Heat oven to 350\u00b0.
Mix noodles, 3/4 cup Cheddar cheese and pepper in large bowl.
Place cream cheese, cottage cheese and eggs in blender or food processor fitted with steel blade.
Cover; blend until smooth.
Add to noodle mixture; mix lightly.
Spoon into greased 1 1/2-quart casserole.
Top with remaining Cheddar cheese.
Bake for 35 to 40 minutes, or until lightly browned.
ized.
Add oil, grated cheddar cheese and the milk. Stir till
Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
Remove cheese spread from refrigerator about 30 minutes before serving.
Slice Cheddar cheese, about 1/8-inch thick.
Place cheese slices over slices of bread and sprinkle with garlic powder. Place slices in oven under broiler until cheese melts.
Makes a delicious snack.
Spray ring mold pan with butter flavor Pam.
Sprinkle some shredded cheese in bottom.
Take two cans biscuits and cut each biscuit in half.
Lay biscuit halves in bottom with small crack between each.
Put a jalapeno slice on each.
Sprinkle with Cheddar cheese.
Do another layer the same, then do a third layer and put cheese only.
Bake in a 400\u00b0 oven for 20 minutes, or until golden brown.
Saute bacon and onion; drain grease.
Pour into oblong baking dish.
Add pork and beans, sugar, ketchup and honey to bacon and onion.
Mix well.
Add Cheddar cheese.
Bake, covered, for 1 1/2 hours at 300\u00b0.
Don't try to cook at higher temperature, it will melt the cheese!
start with 4 oz of base (beer, milk or broth).
add garlic.
add 3 shakes of mustard powder.
stir.
add small amount of cheddar cheese.
mix thoroughly (using whipping motion until cheese is melted).
add five turns of pepper grinder.
add three to four shakes of worcestershire sauce.
fold in pepper & worcestershire.
remove mixing fork.
he skillet. Add half the Cheddar cheese, diced tomatoes, cream, butter, hot
Top potatoes with shredded cheddar cheese and put back in the
Cook potatoes, then add butter, salt, pepper and milk.
Mash potatoes until smooth.
Fold whipped cream and cheddar cheese together.
Butter a 9x12 casserole dish.
Line bottom of dish with the mashed potatoes.
Spread cheese/cream mixture over the potato layer.
Bake at 350 degrees for about 25 minutes, until golden brown.
Let set 10 minutes after removing from oven and then serve.
Note: Swiss cheese can be used instead of cheddar and it's still great.