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Ingredients 1/3 cup hazelnuts 2 cups diced extra old cheddar cheese, at room temperature 1/4 cup butter, softened 2 tbsp Scotch whisky 1 tbsp Dijon mustard 1/2 tsp pepper Preparation On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop. In food processor, combine cheese, butter, whisky, mustard and pepper until smooth. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed. Scrape into bowl; sprinkle with remaining hazelnuts. (Make-ahead: Cover and refrigerate for up to 3 days.) (via Whisky Cheddar Spread recipe - Canadian Living)

Ingredients

  • 1/3 cup hazelnuts
  • 2 cups diced extra old cheddar cheese, at room temperature
  • 1/4 cup butter, softened
  • 2 tbsp Scotch whisky
  • 1 tbsp Dijon mustard
  • 1/2 tsp pepper

Preparation

On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.

In food processor, combine cheese, butter, whisky, mustard and pepper until smooth. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed. Scrape into bowl; sprinkle with remaining hazelnuts. (Make-ahead: Cover and refrigerate for up to 3 days.)

(via Whisky Cheddar Spread recipe - Canadian Living)

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Queso Blanco Dip (White Cheese Dip) 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes 1/4 cup diced green chiles 2 pickled jalapenos, chopped 1 ounce pickled jalapeno juice 2/3 cup whole milk 1/2 cup cold water pinch of cumin (optional) Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. *Recipe Note: White American cheese is found at most deli counters in your local grocery store. *Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot. (via Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt » Pennies on a Platter)

Queso Blanco Dip (White Cheese Dip)

  • 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes
  • 1/4 cup diced green chiles
  • 2 pickled jalapenos, chopped
  • 1 ounce pickled jalapeno juice
  • 2/3 cup whole milk
  • 1/2 cup cold water
  • pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

(via Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt » Pennies on a Platter)

{364 notes}
Cheesy Garlic Bread Sticks yield: 1- 12 inch pie Ingredients: 1/2 recipe Fail-Proof Pizza Dough 2 tablespoons softened salted butter 2 cloves garlic, finely minced 1/4 cup grated parmesan cheese {use the real stuff!} 1/4 pound grated mozzarella cheese {salt & pepper, if desired} Directions:Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet…a tip I got from Natalie!}Mix butter and garlic in a small bowl and set aside.Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.} Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}(via Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!})

Cheesy Garlic Bread Sticks

yield: 1- 12 inch pie

Ingredients:

  • 1/2 recipe Fail-Proof Pizza Dough
  • 2 tablespoons softened salted butter
  • 2 cloves garlic, finely minced
  • 1/4 cup grated parmesan cheese {use the real stuff!}
  • 1/4 pound grated mozzarella cheese
  • {salt & pepper, if desired}

Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet…a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}

Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}(via Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!})

{11 notes}
Ingredients 12 ounces macaroni (whatever shape you like) 2 cloves garlic, minced 1/4 cup yellow onion, minced 12 ounces Emmenthal cheese, shredded 4 ounces crème fraîche Pinch of nutmeg Salt and pepper, to taste 3 tablespoons unsalted butter Instructions Cook the pasta as directed until it is al dente, reserving 1 cup of the cooking liquid. Return the pasta to the saucepan immediately. Add the garlic, onion, and cheese to the top and mix lightly to coat. Add the crème fraîche, nutmeg, salt and pepper, and butter, stirring well. Add 1/4 cup of the hot cooking liquid to the mixture and stir until the cheese is thoroughly melted, adding more hot water if needed. Stir the mixture until smooth and creamy.  Serve immediately. via The Curvy Carrot

Ingredients

  • 12 ounces macaroni (whatever shape you like)
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, minced
  • 12 ounces Emmenthal cheese, shredded
  • 4 ounces crème fraîche
  • Pinch of nutmeg
  • Salt and pepper, to taste
  • 3 tablespoons unsalted butter

Instructions

  • Cook the pasta as directed until it is al dente, reserving 1 cup of the cooking liquid.
  • Return the pasta to the saucepan immediately.
  • Add the garlic, onion, and cheese to the top and mix lightly to coat.
  • Add the crème fraîche, nutmeg, salt and pepper, and butter, stirring well.
  • Add 1/4 cup of the hot cooking liquid to the mixture and stir until the cheese is thoroughly melted, adding more hot water if needed.
  • Stir the mixture until smooth and creamy.  Serve immediately.

via The Curvy Carrot

{322 notes}
hellyeahrecipes: Cheese Fritters with Balsamic Sun-Dried Tomato Dipping Sauce 1 1/2 cups fresh whole milk ricotta 1 1/2 cups shredded mozzarella 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) 3 large eggs 3/4 cup all-purpose flour vegetable oil, for frying a few sprigs of thyme lemon Dipping sauce sun-dried tomatoes with oil balsamic glaze olive oil salt and pepper to taste dijon mustard lemon juice In a small bowl combine the ricotta, mozzarella, salt, and pepper. Place the panko crumbs into one bowl. In another bowl, lightly beat the eggs. Put the flour in a separate bowl. Line a tray with parchment paper. Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue doing this until cheese mixture is gone. If it’s hot in your house, you might want to chill the cheese balls for 30 minutes to an hour. Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Do a test fritter because the first one always screws up. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. When you are done with the fritters, place the thyme springs in the oil and fry for a few seconds. Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters. For sauce: Blend until smooth

hellyeahrecipes:

Cheese Fritters with Balsamic Sun-Dried Tomato Dipping Sauce

  • 1 1/2 cups fresh whole milk ricotta
  • 1 1/2 cups shredded mozzarella
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups panko (Japanese bread crumbs)
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • vegetable oil, for frying
  • a few sprigs of thyme
  • lemon

Dipping sauce

  • sun-dried tomatoes with oil
  • balsamic glaze
  • olive oil
  • salt and pepper to taste
  • dijon mustard
  • lemon juice
  1. In a small bowl combine the ricotta, mozzarella, salt, and pepper. Place the panko crumbs into one bowl. In another bowl, lightly beat the eggs. Put the flour in a separate bowl. Line a tray with parchment paper.
  2. Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue doing this until cheese mixture is gone. If it’s hot in your house, you might want to chill the cheese balls for 30 minutes to an hour.
  3. Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Do a test fritter because the first one always screws up. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. When you are done with the fritters, place the thyme springs in the oil and fry for a few seconds.
  4. Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters.
  5. For sauce: Blend until smooth

(Source: )

{27 notes}
simplerecipes: Leek & Gruyere Quiche with Bacon Breadcrumbs 1 premade tart or pie pastry shell 1 tbsp. olive oil 3 leeks, thoroughly washed and thinly sliced 1 tsp. freshly ground black pepper 6 eggs 1 cup cream 1/2 cup milk 6 oz. Gruyere cheese, shredded 1 tsp. salt 6 slices from a stale baguette (2 or 3-inch piece), or 2 slices sandwich bread 3 slices bacon, cut into lardons Preheat your oven to 375°. While your shell is baking, make the filling. Place a large skillet over medium heat. Once it’s hot, heat the olive oil and add the leeks and pepper. Cook for about 7 minutes, or until they are soft and just beginning to brown. Remove from heat and set aside. Reserve the skillet for later. In a large bowl, whisk together the eggs, cream, milk and salt. Stir in the leeks and gruyere and carefully ladle the mixture into the cooked pie shell. Carefully place the quiche in the oven and cook for 35 – 40 minutes or until the top is deeply golden and the custard is set in the center. While the quiche is cooking, prepare the breadcrumbs. If your bread is stale enough, grate it into crumbs with a box grater or food processor. If not, toast it, then make breadcrumbs. Set your skillet back over medium heat and add the bacon. Cook until the bacon is almost crisp – cooking time will depend on the thickness of your bacon. Add the breadcrumbs and toast in the bacon drippings. Once the bacon is crisp and the breadcrumbs and golden, remove from heat and set aside. Let the quiche rest for 15 minutes, then sprinkle with the breadcrumbs. via Bitchin’ Camero

simplerecipes:

Leek & Gruyere Quiche with Bacon Breadcrumbs

1 premade tart or pie pastry shell
1 tbsp. olive oil
3 leeks, thoroughly washed and thinly sliced
1 tsp. freshly ground black pepper
6 eggs
1 cup cream
1/2 cup milk
6 oz. Gruyere cheese, shredded
1 tsp. salt
6 slices from a stale baguette (2 or 3-inch piece), or 2 slices sandwich bread
3 slices bacon, cut into lardons

Preheat your oven to 375°. While your shell is baking, make the filling. Place a large skillet over medium heat. Once it’s hot, heat the olive oil and add the leeks and pepper. Cook for about 7 minutes, or until they are soft and just beginning to brown. Remove from heat and set aside. Reserve the skillet for later. In a large bowl, whisk together the eggs, cream, milk and salt. Stir in the leeks and gruyere and carefully ladle the mixture into the cooked pie shell. Carefully place the quiche in the oven and cook for 35 – 40 minutes or until the top is deeply golden and the custard is set in the center. While the quiche is cooking, prepare the breadcrumbs. If your bread is stale enough, grate it into crumbs with a box grater or food processor. If not, toast it, then make breadcrumbs. Set your skillet back over medium heat and add the bacon. Cook until the bacon is almost crisp – cooking time will depend on the thickness of your bacon. Add the breadcrumbs and toast in the bacon drippings. Once the bacon is crisp and the breadcrumbs and golden, remove from heat and set aside. Let the quiche rest for 15 minutes, then sprinkle with the breadcrumbs.

via Bitchin’ Camero

(Source: farm5.static.flickr.com)

{Notes}
Tyler’s Mozzarella Grilled Cheese Sandwiches  Serves: 2  Ingredients 8 slices rye bread 4 quarter-inch slices of fresh mozzarella 3 plum tomatoes, cut into thick slices 1 cup fresh basil pesto, recipe follows (or use the store-bought stuff) Freshly ground black pepper Extra-virgin olive oil  Basil pesto: 1/2 cup pine nuts 2 cups fresh basil leaves 1 cup fresh Italian parsley leaves 1/2 cup Parmesan or Romano 2 garlic cloves 1/4 teaspoon salt 1/2 cup extra-virgin olive oil  Method:  1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. 2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.  3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. 4. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges. An Edible Symphony: TFF & FIC - Grilled Cheese Forever!

Tyler’s Mozzarella Grilled Cheese Sandwiches 

Serves: 2 

Ingredients

  • 8 slices rye bread
  • 4 quarter-inch slices of fresh mozzarella
  • 3 plum tomatoes, cut into thick slices
  • 1 cup fresh basil pesto, recipe follows (or use the store-bought stuff)
  • Freshly ground black pepper
  • Extra-virgin olive oil 

Basil pesto:

  • 1/2 cup pine nuts
  • 2 cups fresh basil leaves
  • 1 cup fresh Italian parsley leaves
  • 1/2 cup Parmesan or Romano
  • 2 garlic cloves
  • 1/4 teaspoon salt
  • 1/2 cup extra-virgin olive oil 

Method: 

1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat. 

3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

4. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

An Edible Symphony: TFF & FIC - Grilled Cheese Forever!

{66 notes}
whatisanipomoea: hotblondecocktail: Sammy’s low carb, gluten free, grain free but totally boss cheesesticks: I used reduced fat string cheese made with colby and mozzerella.  Egg mixture:  2 eggs 1 tsp sriracha 1 tbsp onion powder 1 tsp salt “Breading” mixture: 1 cup almond flour 2 tbsp italian seasoning 1 tsp salt You’ll also need oil for frying.  Coconut oil is the best frying oil (I think) because it pretty much refuses to burn and also it is supposed to be good for you. Something something sciencey. Dip your cheesesticks in the egg mixture and then roll them around in the “breading”.  Press the breading onto the cheesestick so you get solid coverage.  Put some oomph into it, k?  Bring your oil to a boil and toss in your cheesesticks.  They won’t take long.  Maybe a minute/minute and a half on each side. If they start to get golden, that’s when you want to turn.  Brown and it’s burned. Drain on a paper towel covered plate.  Shove them in your face.  I like to eat mine with a curry ketchup.  Just mix about 1 tsp curry powder and 1 tsp garlic powder into 1/3 ketchup.  Microwave for like 30 secs, give it a good stir and you’re good to go.  Enjoy! *Photo not mine! Dinner is being delivered and IT CANNOT GET HERE FAST ENOUGH THIS LOOKS DELICIOUS.

whatisanipomoea:

hotblondecocktail:

Sammy’s low carb, gluten free, grain free but totally boss cheesesticks:

I used reduced fat string cheese made with colby and mozzerella. 

Egg mixture: 

  • 2 eggs
  • 1 tsp sriracha
  • 1 tbsp onion powder
  • 1 tsp salt

“Breading” mixture:

  • 1 cup almond flour
  • 2 tbsp italian seasoning
  • 1 tsp salt
  • You’ll also need oil for frying.  Coconut oil is the best frying oil (I think) because it pretty much refuses to burn and also it is supposed to be good for you. Something something sciencey.

Dip your cheesesticks in the egg mixture and then roll them around in the “breading”.  Press the breading onto the cheesestick so you get solid coverage.  Put some oomph into it, k? 

Bring your oil to a boil and toss in your cheesesticks.  They won’t take long.  Maybe a minute/minute and a half on each side. If they start to get golden, that’s when you want to turn.  Brown and it’s burned.

Drain on a paper towel covered plate.  Shove them in your face.  I like to eat mine with a curry ketchup.  Just mix about 1 tsp curry powder and 1 tsp garlic powder into 1/3 ketchup.  Microwave for like 30 secs, give it a good stir and you’re good to go.  Enjoy!

*Photo not mine!

Dinner is being delivered and IT CANNOT GET HERE FAST ENOUGH THIS LOOKS DELICIOUS.

{62 notes}
simplerecipes: Baked Fontina 1 1/2 pounds Italian Fontina, cubed 1/4 cup olive oil 6 cloves garlic, thinly sliced 1 Tablespoon minced fresh thyme leaves 1 Tablespoon minced fresh rosemary leaves 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper crusty bread Preheat the broiler on high. Position top oven rack 6 inches from the broiler. Evenly distribute the Fontina cubes in a 12-inch cast-iron skillet or oven safe dish. Drizzle with the olive oil. In a small bowl, mix together the garlic, thyme and rosemary. Sprinkle over the cheese, along with the salt and pepper. Broil for 5 to 6 minutes, or until the cheese is bubbly and golden brown. Serve family style by dipping into it with the crusty bread. via Pennies on a Platter

simplerecipes:

Baked Fontina

1 1/2 pounds Italian Fontina, cubed
1/4 cup olive oil
6 cloves garlic, thinly sliced
1 Tablespoon minced fresh thyme leaves
1 Tablespoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
crusty bread

Preheat the broiler on high. Position top oven rack 6 inches from the broiler. Evenly distribute the Fontina cubes in a 12-inch cast-iron skillet or oven safe dish. Drizzle with the olive oil. In a small bowl, mix together the garlic, thyme and rosemary. Sprinkle over the cheese, along with the salt and pepper. Broil for 5 to 6 minutes, or until the cheese is bubbly and golden brown. Serve family style by dipping into it with the crusty bread.

via Pennies on a Platter

(Source: farm6.static.flickr.com)

{476 notes}
bostonbrunette:twohippiechic:littlelaur: tomatoes - i could eat them plain, hot, cold, chopped, whole. & then i saw this wonder. a perfect way to winterize the traditional summer dish of caprese salad. guess who’s making this for the christmas party tonight? as if i needed more than good friends, good wine, secret santa-ing & love actually to be excited about… Hot Caprese Dip 10 ounces fresh mozzarella, chopped into cubes2 roma tomatoes, seeded and juiced3 tablespoons freshly chopped basil + more for garnish Preheat oven to 375. Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. In a small baking dish, combine chopped cheese, tomatoes and basil and mix. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers or melba toasts. reallynic:simplerecipes: via How Sweet Eats

bostonbrunette:twohippiechic:littlelaur:

tomatoes - i could eat them plain, hot, cold, chopped, whole. & then i saw this wonder. a perfect way to winterize the traditional summer dish of caprese salad.

guess who’s making this for the christmas party tonight? as if i needed more than good friends, good wine, secret santa-ing & love actually to be excited about…

Hot Caprese Dip

10 ounces fresh mozzarella, chopped into cubes
2 roma tomatoes, seeded and juiced
3 tablespoons freshly chopped basil + more for garnish

Preheat oven to 375. Make sure tomatoes have as much juiced squeezed out of them as possible – this will prevent the dip from becoming soupy. In a small baking dish, combine chopped cheese, tomatoes and basil and mix. Bake for 15 minutes, then broil for 2 minutes so cheese becomes bubbly and golden. Serve immediately with crackers or melba toasts.

reallynic:simplerecipes: via How Sweet Eats