What is your favourite cheesy recipe?

Maybe something light?

Caprese salad- slice fresh ripe tomatoes and layer with sliced fresh mozzarella. Sprinkled with olive oil, balsamic vinegar, salt, pepper and fresh chopped basil.

Fried halloumi appetizers. Halloumi is a meditterean cheese that you can just slice and throw in a frying pan to brown on both sides. It's good with tomato, taboulleh, etc on a pita.

Or, take a baguette and slice it up. Put a slice of apple and a piece of cheddar cheese on top. Serve as is or pop in the oven under the broiler for a couple of minutes to melt the cheese.

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Easy Chicken Tetrazzini

1 lb boneless chicken breasts or a whole chicken cut up

1 lb spaghetti

1 small box velveeta cheese

1 can rotel tomatoes

1 can cream of chicken soup

In a large pot of boiling water seasoned with salt, pepper, garlic power and onion powder place (or use fresh garlic and onion minced) place chicken and cook gently til done (about 20 minutes)

Remove chicken from water (save water) and return water to a boil.

Add pasta and cook til aldente

Cool chicken and cut into bite size pieces

In a small pot put soup, cheese and Rotel and melt slowly together

Drain pasta and place in a large casserole dish and mix in chicken and cheese mixture. Bake at 350 for about 10-15 minutes til bubbly and serve with some crusty bread. This freezes exceptionally well so make a double batch and freeze one without baking. When cooking later be sure to defrost before baking

Spread cream cheese on flour tortillas. cover with some shredded cheddar cheese.

Roll up and serve whole, or slice into 3 or 4 inch pieces if serving as an appetizer.

Optional fillings. Add 1 or more as desired.

Sliced black olives

Tomatoes

Ham

Bacon

Onions

Chives

Sour cream

Green pepper

Jalapeno pepper

Salsa

Scrambled eggs

Shredded lettuce

Or use Your imagination

Ingredients

1 Gallon Fresh Skim Milk (no more then 2.5% butterfat)

1/4 Tablet Rennet

3 oz. Thermophilic Starter Culture..

Instructions

Warm the milk to 100 F / 38 C. Add thermophilic starter and allow the mixture to ripen for 45 minutes

Dissolve 1/4 tab rennet into 3-4 table spoons COOL water. Hot water will DESTROY the rennet enzymes.

Slowly pour the rennet into the milk stirring constantly with a whisk. Stir for at least 5 minutes.

Allow the milk to set for 45-90 minutes until a firm curd is set and a clean break can be obtained when the curd is cut.

With a long knife, cut the curds into 1/4 inch cubes.

Allow the curds to sit for 10 minutes to firm up.

Slowly raise the temperature of the milk to 124 F (51.5 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together. Keep the curds at this temperature for another 15-30 minutes until very small and firm. Drain the whey by pouring through a cheesecloth lined colander.

Carefully place the drained curds into your cheesecloth lined mold.

Press the cheese at about 10 lbs. (4.5 kg) for 30 minutes.

Remove the cheese from the press and flip it.

Press the cheese at about 25 lbs. (11.4 kg) for 12 hours.

Remove the cheese from the press, careful it is still very soft.

Float the cheese in a COLD brine solution** for 30 hours. Be certain to flip the cheese over at least three times to ensure even rind development.

Pat dry the cheese, you will notice the outer surface has begun to harden.

Place the cheese in your refrigerator to age for at least five months (longer for stronger flavor). You will need to flip the cheese over every day for the first two weeks and then at least once weekly or it will dry unevenly.

Place an overturned bowl on top of the cheese after two days. Do not wrap it in plastic or it will not dry properly

Inspect daily for mold. Should mold develop on the cheese surface, simply remove it using a paper towel dipped in white vinegar.

After three, six and nine months of aging, rub the surface of the cheese with olive oil. Do not wax this cheese.

BRINE SOLUTION

Dissolve 1.5 cups of salt into one quart warm water.

Cool the brine in your freezer, some salt will precipitate out.

To use the solution, simply place it in a bowl and place your cheese into it.

After you are done with the brine, you can store it in a container in your freezer.

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With each new cheese, you will need to add additional salt so that the solution is saturated.

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The solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.

I liked baked macaroni and cheese and lasagna made with ricotta and lots of mozarella cheese. Cheese pizza is good. My mother used to make these cheeseballs for parties that she baked right before serving. I don't know where your potluck is, but if it's at your workplace or a friends house, there's probably a microwave you can heat things in.

Well, considering you are having a little get together, a great thing to serve is something as simple as chips N cheese! It is PERFECT for parties and football games etc.! All you need to do is heat up your cheese in a bowl, add seasoning for a little pazzaz and take out some chips! (You may want to toast the chips in the oven to make them crunchy!) I hope I could help you!

~Maci

Fondue!!

Ham and Cheese Gratin: http://www.williams-sonoma.com/recipe/ham-and-ched...

Pimento Cheese Toasts: http://www.epicurious.com/recipes/food/views/Pimen...

Cheddar Chive Biscuits: http://www.williams-sonoma.com/recipe/chive-chedda...

No Cook Mexican Chicken Salad

http://busycooks.about.com/od/maindishchickensalad...

Yield: 8 servings

4 cups cooked cubed chicken

2 cups frozen corn, thawed and drained

15 oz. can black beans, rinsed and drained

1 green bell pepper, chopped

1 red bell pepper, chopped

1 cup diced Cheddar or Havarti cheese

1 cup thick and chunky salsa

1/4 cup chopped cilantro

1/2 cup olive oil mayonnaise or regular mayonnaise

Combine all ingredients except salsa, cilantro and mayonnaise and toss gently. Combine salsa, cilantro and mayonnaise in small bowl and drizzle over chicken mixture. Toss to coat.

Cover and chill for 1-3 hours to blend flavors or serve immediately.

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Farmgirl Susan’s Beyond Easy Dill & Cheddar Beer Bread Recipe

Makes One Loaf

http://dineanddish.net/2009/07/how-not-to-budget-r...

Basic Beer Bread Mix:

3 cups all-purpose flour

1 Tablespoon granulated sugar

1 teaspoon salt

1 Tablespoon baking powder (make sure it’s fresh!)

2 Tablespoons chopped fresh dill (or 2 teaspoons dried) -

1 cup finely grated sharp cheddar cheese

12 ounces beer

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375 degrees.

Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan , brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

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Cheese Straws Recipe

http://www.tasteofhome.com/Recipes/Cheese-Straws-2

2 cups all-purpose flour

1/2 cup butter, softened

4 cups (16 ounces) shredded cheddar cheese

Salt and pepper to taste

Paprika or garlic salt, optional

In a food processor, combine the flour, butter and cheese. Cover and process until well blended. Divide into four portions; shape each into a ball. Roll between pieces of waxed paper or plastic wrap into 7-in. x 5-in. rectangles.

Cut into 5-in. x 1/2-in. strips. Place on ungreased baking sheets. Sprinkle with salt, pepper and paprika or garlic salt if desired.

Bake at 425° for 10-12 minutes or lightly browned. Remove to wire racks to cool. Yield: about 4 1/2 dozen.

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Scalloped Potatoes with lots of cheese!