May use 2 cups Gruyere cheese and 2 cups Emmenthaler cheese instead of Cheddar and Parmesan cheese, or 4 cups Swiss cheese.
Brown sausage.
Drain well.
Place tomatoes in blender after draining; chop.
Place tomatoes, sausage and cheese in fondue pot. Stir to blend as cheese melts.
nchiladas until heated through and cheese is melted, about 30 minutes
kin will become loose and easy to peel the skin off
Cut cheese into 3/4-inch cubes.
Combine egg and milk.
Dip cheese into egg mixture and coat with crumbs.
Repeat.
Fry in 1 1/2-inches of hot oil for 2 minutes or until golden brown.
Drain. Makes 1 dozen.
To make ahead, prepare as directed.
Cover and refrigerate.
When ready to serve, place on ungreased cookie sheet.
Bake at 350\u00b0 for 20 minutes.
Cook tomato sauce to boil; reduce to simmer.
Toss cheese and flour together and add to sauce when cheese melts.
Gradually add milk and seasoning.
Simmer and stir until smooth!
Cube bread or bread sticks to dip.
Prepare Yogurt Cheese 24 hours ahead of time (recipe follows). Stir together sugar and cocoa in a small microwave-safe bowl. Stir in water. Microwave on High 45 seconds or until mixture boils. Cool slightly. Add vanilla and mint. Stir cocoa mixture into Yogurt Cheese. Fold in whipped topping. Spoon into 8-inch square pan. Cover with plastic wrap. Freeze 2 to 4 hours until firm. Serve. Scoop into individual dessert dishes.
In medium bowl, thoroughly blend nacho cheese recipe soup mix, sour cream and hot pepper sauce.
Stir in remaining ingredients. Chill.
Serve with tortilla, corn or potato chips.
Makes about 2 1/2 cups of dip.
Stir together all ingredients in a large bowl and enjoy. This is a great pimiento cheese recipe.
Stir together first 5 ingredients in a large bowl; stir in cheese.
Store in refrigerator up to 1 week.
Use on sandwiches, grilled cheese, crackers, etc.
br>Spread the Homemade Pimiento Cheese on the non-buttered side
asta and garlic to the cheese sauce, mix to incorporate.
Roll out 1 package of crescent rolls in 9 x 13-inch ungreased pan.
Cream cheese, egg yolk, vanilla and sugar.
Beat until creamy and pour over rolls in pan.
Place 2nd package of rolls on top.
Beat the egg white until foamy, not peaked.
Pour over, then sprinkle 1/4 cup sugar on top.
Bake at 350\u00b0 for 25 to 30 minutes.
Soften cream cheese.
Mix with sugar, vanilla, and lemon juice.
Mix in eggs.
Pour into graham cracker crust.
Bake at 325\u00b0 for 40 minutes or until center is set.
Refrigerate 3 hours or overnight.
Top with cherry or blueberry pie filling or serve plain.
Drain clams, reserving 1 tablespoon clam juice.
Soften the cream cheese with the clam juice.
Add remaining ingredients and beat into cream cheese mixture. Mix in clams.
Chill and serve on crackers or with chips or vegetable dippers.
Combine Yogurt Cheese, sugar, vanilla and eggs.
Mix gently until well blended.
Pour into prepared crust and bake at 325\u00b0 for 20 to 25 minutes.
Cool slightly and refrigerate, uncovered, 24 hours.
Makes 5 to 6 servings.
In a medium bowl, mix together cream cheese, corned beef and horseradish using your hands. Form into a ball, wrap in plastic wrap, and refrigerate for several hours or overnight for best flavor. Serve with crackers.
Cream the cheese and butter together; add flour and milk. Blend well and form a large ball with your hands.
Roll little balls with your hands (size of large marble).
Put on cookie sheet.
Bake at 400\u00b0 for 15 minutes only.
Serve hot.
Soften cream cheese; add sugar and blend in one egg at a time. Add vanilla.
Pour into graham cracker crust (oversized 12 inches).
Bake at 350\u00b0 for 1 hour.
Chill and top with your favorite topping.
Serve.
In top of double boiler, break the cheese into small pieces. Add oleo, milk, flour, caraway seed and salt.
Cook over boiling water until mixture is well blended and smooth.
Makes a good spread on crackers or rye bread.