Bring the butter and cheese spread to room temperature.
In
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.
In an electric blender, combine cream cheese, sharp Cheddar cheese spread, and garlic powder. Blend until creamy.
Cut bagels in half, and then into quarters. Arrange the bagels around the dip on a serving platter.
Chop 1 pound sharp cheddar cheese in very small pieces.
Add 1 (4 ounce) jar of pimentos.
Chop all in meat grinder.
Pour dressing over cheese, mix well, and refrigerate for a few hours.
To make dressing:
Lightly beat the egg.
Mix egg, milk, sugar, vinegar, salt, flour, and pepper in a saucepan.
Cook on low, stirring with a whisk until well blended and thickened.
Note that the online editor insists on spelling it pimientos in the ingredient list which is why I typed \"pimentos\" in parenthesis above.
Heat butter in a skillet over medium-low heat; cook and stir pecans in melted butter until toasted and fragrant, 3 to 5 minutes.
Mix pecans, American cheese, sharp Cheddar cheese, extra-sharp Cheddar cheese, mayonnaise, green onions, and cayenne pepper together in a bowl. Press cheese mixture into a tart pan or a spring form pan lined with plastic wrap. Chill in refrigerator for flavors to blend, at least 2 hours.
Spread raspberry preserves over the cheese mixture and allow to sit at room temperature before serving, about 1 hour.
Place the mild and sharp Cheddar cheese, Worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. Slowly pour beer into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. Transfer to a bowl, chill, and serve. The spread will firm up when chilled; if too stiff, mix in more beer, a teaspoon at a time, to desired consistency.
Combine cream cheese, pimento cheese, and sharp cheddar cheese and mix well.
In a bowl, add onions to warm water and let set until they soften.
Drain onions and squeeze excess water. Add to cheese mixture along with parsley flakes.
Mix thoroughly. Crush pecans.
Make cheese mixture into balls or logs and roll in crushed pecans.
Chill.
This will also freeze well.
Grind sharp Cheddar cheese, Velveeta cheese, sweet gherkins and pimientos together. Add sugar, pepper and Miracle Whip.
up of the shredded extra-sharp cheddar cheese. Once tossed, pour into the
Boil noodles in large pot until al dente.
Drain noodles and place back in pot.
While stirring, add sharp cheddar cheese and a little whipping cream at a time. You do not need to add all the whipping cream, just enough to create a smooth sauce with the cheese.
Stir cheese until it is melted and sauce thickens. Stir in diced tomatoes.
Serve with salad and bread on the side.
laky biscuit.
Add the cheese chunks and chives to the
Mix together cream cheese, cheddar cheese, onions and mayonnaise. Put into an attractive dish, preferably wide and shallow.
Spread orange marmalade on top and sprinkle with the toasted almonds.
Chill and serve with crackers.
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg substitute and butter. Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni.
Transfer to a 3-qt. slow cooker coated with nonstick cooking spray. Cover and cook on low for 2-3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaining sharp cheddar cheese.
old firm butter using a cheese shredding grate; BLEND baking mix
post this recipe, one of the cheese names keeps getting
Let set until all ingredients reach room temperature.
Beat together.
May freeze part of this recipe, but don't re-freeze. Great with pretzels, vegetables or crackers.
n only 4 slices bread, spread a thin layer of sour
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.
afe bowl and stir processed cheese into sauce; microwave on 60
ized.
Add oil, grated cheddar cheese and the milk. Stir till