All Food Bites & Articles | Janet's Notebook

Fiesta at Home This Cinco de Mayo

Chimichangas

In times of trouble, I turn to my kitchen for comfort. I think it’s something a lot of us home cooks do. Recently, I’ve been craving anything with cheese – the cheesier the better. Cheese just makes my taste buds happy. If you’re like me right now, then you’re going to love these recipes with cheese as the star ingredient.

I always say the more cheese you can fit in your macaroni and cheese the better and Samantha Jacobs (Manchester, NH) has added a lot to her Ooey Gooey Mac and Cheese.

“This baked mac and cheese is so creamy and delicious,” shares Samantha. “There are never any leftovers when I make this dish.”

True to its name, this is a stellar recipe. It’s filled with three types of cheese (extra sharp cheddar, sharp cheddar, and pepper jack) along with cheddar cheese soup. That, combined with butter and evaporated milk, creates the creamiest mac and cheese.

A grilled cheese sandwich can’t be made without cheese. Lori Frazee uses pimento cheese for her Peppy Pimento Grilled Cheese.

“When I think about good ol’ Southern cheese, I think about Pimento Cheese,” reveals Lori. “So I put my spicy twist on it and, you guessed, to the grill I go!”

If you’re not familiar with pimento cheese it’s very popular in the South. I’ve heard it referred to as Southern pate. Its base is shredded cheddar cheese, mayonnaise, and pimentos. Everyone puts their twist on it by adjusting the types of cheese or spices.

Lori made a snappy grilled cheese sandwich. Her pimento cheese is very creamy because she used sharp cheddar cheese, pepper jack, Feta, and cottage cheese. There is just enough heat in this to make you take notice but not enough to set you on fire. When grilled between two pieces of multigrain bread, the cheese just oozes out.

“Our family and friends love this snack,” reveals Nathaniel Lutz (Georgetown, TX). I really liked this simple Cheese Log.

Made with Colby-jack and cream cheese, it has a lot of flavor from the garlic and onion. The crushed red pepper gives this zing… not too spicy, but just enough to keep you coming back for more. Grab some crackers or celery for a cheesy snack.

When I came across Jennifer Bass’ (Richmond, KY) Fried Cheese recipe I knew I had to try it. Cheese that’s fried? Yes, please.

“I first tried fried cheese at a restaurant,” reveals Jennifer. “It was good, but I thought I could make it better. This has been a hit every time I make it!”

There’s a delicious mixture of cheeses that give these little cheese bites great flavor and a gooey texture. They’re made with ricotta, mozzarella, Asiago, and Parmesan cheese. Dipped in marinara they make a great appetizer.

Fondue originated in Switzerland and became popular in the United States in the 1960s and ’70s after being introduced at the 1964 New York World’s Fair. It’s traditionally made with cheese, seasoning, and wine that’s kept at the perfect temperature in a fondue pot. It’s quite the experience when eating it.

Barbara Kavorkian (Two Harbors, MN) posted her Mild Cheese Fondue recipe that’s so easy to make you’ll be looking for reasons to make it.

“A nice mild cheese for those not into getting into the unknown (stronger) cheeses that you may find in fondue,” says Barbara. “A nice blend of cheese that you can dip bread, potatoes or veggies into.”

The cheese combination of Swiss, Havarti, and Colby is smooth and almost sweet. Mild and not too salty, there is a slight tang from the Colby. This fondue so versatile you can dip anything from cured meats to apple slices and anything in between.

Being cheesy isn’t always a bad thing… especially when it comes to cooking. If eating cheese makes you as happy as it makes me, these cheesy recipes will put a smile on your face. Happy Pinching!