Craving Something New?
Try some of our classical and cheesy recipes that has everyone craving for more!
Swiss Macaroni and Cheese
Ingredients:
- 3/4 cup uncooked elbow macaroni
- 2 tablespoons chopped onion
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup fat-free milk
- 1 cup shredded Swiss cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions:
- Cook macaroni according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the cheese, salt and pepper. Drain macaroni. Add to cheese mixture; toss gently to coat.
BBQ Chicken Waffle Fries
Ingredients:
- 1 package (22 ounces) frozen waffle-cut fries
- 12 ounces refrigerated shredded barbecued chicken (1-1/2 cups)
- 1 cup shredded Colby-Monterey Jack cheese
- 1/4 cup chopped red onion
- 1/2 cup shredded lettuce
- 1 medium tomato, chopped
- 1/4 cup chopped dill pickle
- Pickled banana peppers
Directions:
- Bake fries according to package directions. Transfer to a 10-in. cast-iron or other ovenproof skillet. Top with chicken, cheese and onion. Bake 5 minutes longer or until cheese is melted. Top with lettuce, tomato and pickle; serve with peppers.
Honey Brulee Brie
Ingredients:
- 1 (8 ounce) wheel triple cream brie, top rind cut off
- 1 tablespoon honey, plus more for drizzling
- 1 tablespoon turbinado sugar
- Crostini, crackers and/or crudité for serving
Directions:
- Preheat oven to 350 degrees.
- Place brie onto a heatproof plate, cut-side up. Spread honey evenly over the top of the brie and top with an even layer of sugar.
- Bake brie for about 5 minutes.
- Preheat broiler. Place brie under broiler and broil for about 2 to 3 minute or until sugar melts and caramelizes. (or alternatively, remove brie from oven and brulee top of brie with a hand held torch).
- Remove from heat and allow sugar to cool and harden, 1 to 2 minutes.
- Serve with crostini, crackers or crudité.
Steak & Blue Cheese Pizza
Ingredients:
- 1/2 pound beef top sirloin steak, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 2 cups sliced baby portobello mushrooms
- 1 large onion, sliced
- 1/2 cup heavy whipping cream
- 1/4 cup crumbled blue cheese
- 1 prebaked 12-inch pizza crust
- 2 teaspoons minced fresh parsley
Directions:
- Preheat oven to 450 degrees. Sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add beef and mushrooms; cook until beef is no longer pink, 3-4 minutes. Remove from pan.
- Cook onion in remaining oil until tender, 2-3 minutes. Add cream and blue cheese; cook until slightly thickened, 3-5 minutes longer.
- Place crust on a 12-in. pizza pan or baking sheet. Spread with cream mixture; top with beef mixture. Sprinkle with parsley. Bake until sauce is bubbly and crust is lightly browned, 10-12 minutes.
Baked Asiago Cheese Dip
Ingredients:
- 5 ounces Stella Asiago Cheese, shredded
- 8 ounces cream cheese, softened
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup bacon, chopped
- 1/2 teaspoon garlic powder
Directions:
- Preheat oven to 400 degrees.
- In a large mixing bowl, mix together all the ingredients except for 1/4 cup of asiago cheese.
- Transfer the dip to a medium cast-iron skillet or pie dish. Sprinkle the remaining cheese on top and place in the oven to bake for about 25 minutes or until the top of the dip starts to brown
- Serve immediately with baguette or crackers.
Watermelon Salad with Feta
Ingredients:
- 3 pounds (1360g) seedless watermelon
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 4 oz (115g) arugula/rocket
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 oz (115g) feta cheese
Directions:
- Place the cubed watermelon and the arugula in a large bowl.
- Drizzle with extra virgin olive oil, add freshly squeezed lemon juice, and season with salt and pepper.
- Toss the salad so that everything is well coated in the dressing.
- Crumble feta cheese and on top of the salad, drizzle extra olive oil and season again if desired. Serve immediately.