Ingredients needed for fried mozzarella:

3-4 cups peanut oil
1 teaspoon salt
2 tablespoons grated Parmesan
2 lb. mozzarella (about 50 pieces)
4 eggs
1/2 cup milk
2 cups all-purpose flour
4 cups panko

Directions:
Drain mozzarella cheese from liquid and pat dry. Halve or quarter cheese into bite-size pieces. In a bowl, whisk together the eggs and milk. Put the egg mixture and bread crumbs in separate wide, shallow bowls. Combine the panko with the teaspoon of salt and Parmesan in another wide, shallow bowl.  Roll cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step. Repeat the breading process one more time for each cheese piece.

In a large, deep sauté pan over medium-high heat, pour the oil to a depth of 3 inches and heat to 350°F.
Fry cheese until golden brown or about 45 seconds. Transfer your fried cheese to a paper towel-lined plate and season with salt and pepper.

Serve with a warm tomato sauce and enjoy!

1 package (8 ounces) of soften cream cheese
1 carton (8 ounces) spreadable chive and onion cream cheese
2 cups of shredded sharp cheddar cheese
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 celery rib or broccoli stalk
Sliced apples and assorted crackers

In a small bowl, beat cream cheeses until smooth. Next, stir in your cheddar cheese, paprika and cayenne. Then shape into a ball and wrap in plastic wrap. Finally, refrigerate for 4 hours or until the ball is firm. With a knife, add vertical lines to the cheese ball so that it resembles a pumpkin. Insert a celery rib or broccoli stalk for the stem.

Serve with apples and crackers and enjoy!

8 oz. cream cheese (you can also use the low-fat cream cheese)
1 cup light brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoon cinnamon
1 15 oz. can pumpkin puree

First mix your cream cheese until smooth.

Add the next four ingredients, brown sugar, ground ginger, ground nutmeg, ground cinnamon together. Blend and mix these ingredients until well blended.

Finally, empty your cream cheese mixture into a bowl and add your pumpkin puree.

Mix all this together and refrigerate until it’s time to serve.

Enjoy!

Here’s what you’ll need:

2 (8-ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup “red hot sauce” or buffalo sauce
2  to 3 cups shredded rotisserie chicken
8 ounces Sharp Cheddar, grated (about 2 cups)
Corn chips (or any other chips)

How to put it together:

• First, in medium bowl, beat together your cream cheese, dressing and red hot/buffalo sauce then mix in the chicken.

• Second, spread ingredients into a pie plate and bake at 350°F for 15 minutes.

• Third, sprinkle with cheese and return to oven until the cheese is melted, 10 to 15 minutes longer.

Then last but the most important step – serve it hot with corn chips!  We hope you’ll enjoy this buffalo chicken dip recipe.

P.S.
Here’s a short video on how to make buffalo chicken dip.  The ingredients are almost the same.

Daniel Delaney of “What’s This Food?” goes into the history of blue cheese and then shares a recipe for making your own blue cheese dressing.

Ingredients:

• 1/4 pounds sirloin steak
• Salt and freshly ground pepper
• 1 13.8 ounce tube pizza dough
• 4 scallions, finely chopped
• 1/2 cup queso fresca cheese
• 1/4cup salsa verde
• 3 tablespoons freshly chopped cilantro

How to cook:

• Preheat grill
• Season steak with salt and pepper and grill for 4 to 5 minutes for rare. Remove steak from grill and let rest for five minutes. Thinly slice steak.
• Roll dough out on a well-floured board or pizza peel.  Slide dough from peel on to grill and grill for 3 to 5 minutes or until toasted and crispy on the underside.
• Flip the pizza dough over and top evenly with sliced steak, green onions, and queso fresca. Place cover over grill and cook for 5 to 7 minutes or until cheese has melted and is golden.
• Remove pizza from grill and serve drizzled with salsa verde and cilantro.

Enjoy!

Here are the ingredients needed to create these gougeres:

Ingredients: (makes about 12 small gougère)
1/2 cup water
4 tbsp butter
1/2 cup flour
pinch of salt
2 large eggs
1/2 cup grated sharp cheese (cheddar, gruyere, etc.)
1 tsp freshly picked thyme leaves
1 tsp freshly coarsely ground black pepper

Here’s the video on how to make these gougeres – aka cheese puffs.

Please be sure to share this recipe with others if you enjoy it.

Ingredients:
6 medium potatoes, peeled and cut into small chunks
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1 cup of shredded cheddar cheese

Put your chunks of potatoes into a large saucepan. Cover with water and bring to a boil. Cook over a medium-high heat for 15 to 20 minutes or until tender. Then drain.

Place your potatoes into saucepan and add your evaporated milk and butter. Beat with hand-held mixer until smooth and creamy. Finally, stir in your cheese and season with salt and ground black pepper.

Once this is done, you can add chopped onions and crumbled bacon to your mashed potatoes for extra flavor.

Enjoy!

Below is the great video on how to make this awesome cheeseburger:

1 (8 ounce) package cream cheese, softened
1 (15 ounce) jar marshmallow cream
Fresh fruit of your choice or strawberries and apples

Directions:
Blend cream cheese and Marshmallow Cream with hand mixer until combined.
Serve with assorted fresh fruit and graham cracker sticks, if desired.