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08/30/2007
Sue Raye’s Breakfast Casserole
This casserole makes a lovely addition to a brunch menu.
Issue #78
05/09/2007
Prosciutto Rolls
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Issue #71
05/09/2007
Southern-Style Gougères
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Issue #71
12/12/2007
Maytag Blue Cheese Dip
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
Issue #31
05/09/2007
Cheddar Cheese Biscuits
Use extra-sharp cheddar for these buttery little biscuits.
Issue #16
01/27/2010
Baked Mushrooms with Smoked Mozzarella
Fresh mozzarella is a much more ubiquitous ingredient, but it's worth seeking out smoked mozzarella to top these simply baked mushrooms. Continue...
Does Not Apply
Source: The Purple Foodie
11/24/2009
Marinated Mozzarella and Olives
An easy way to spice up traditional antipasti is by marinating them in olive oil and herbs. Here, cheese and olives get the soaking treatment, making for extra-flavorful hors d’oeuvres.
Does Not Apply
Source: Sippity Sup
11/24/2009
Toasted Pecan Napoleons
Blue cheese and cream cheese are combined and spread between toasted pecan halves. They're finished with a drizzle of honey for the perfect finger-food appetizer.
Does Not Apply
Source: Recipe Girl
11/24/2009
Ricotta Spinach Cups
Wonton wrappers make for crispy, stylish serving bowls. This version features a rich ricotta and spinach filling that is fresh and delicious.
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Source: Eating Well Living Thin