This mama loves cheese. Like, way too much. There could be candy and chocolate, tacos and margaritas, and I would still choose cheese over all. So I have scoured the internet and come up with my perfect day- cheese for every meal! Try one, or try all, but I guarantee cheese connoisseurs everywhere will appreciate both the classic and the fresh dishes!
Cheese for breakfast! Try this delicious golden and flaky cheese danish.
- 2 cans refrigerated crescent rolls
- 2 packages of cream cheese (8 oz)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Preheat oven to 350°F. Grease a 13×9 inch baking pan. Lay one pack of crescent rolls in the bottom of pan, and pinch the openings together. Beat cream cheese, sugar, vanilla, and egg together until smooth. Spread this mixture over the crescent rolls evenly. Lay the second pack of crescent rolls on top of the cheese mixture, and brush the top with egg white. Bake for 35-45 minutes until the top is golden brown. Combine glaze ingredients, and drizzle over top after cooling for twenty minutes.
For lunch- a hot twist on a hearty grilled cheese! Try the Jalapeno Popper Grilled Cheese.
- 2 jalapenos, sliced lengthwise with seeds and membranes removed
- 4 oz cream cheese
- 4 slices crispy bacon, cooked
- 2 slices monterey jack cheese
- 2 slices sharp cheddar cheese
- 4 slices Italian bread
- Chopped cilantro for garnish (optional)
- Pats of butter
Preheat oven to 375 degrees. Stuff jalapeno halves with approximately 1 ounce of cream cheese. Bake stuffed jalapenos on cookie sheet for 25-30 minutes. Remove from oven. Place one slice of each cheddar cheese on two bread slices, then one slice each of Monterey Jack on two bread slices. Each sandwich will have both cheeses. Slice the cooked jalapenos into bite size pieces, then divide them between the two slices of bread with cheddar. Add the four slices of bacon to the slices of bread with Monterey Jack. Add cilantro if desired, then combine the slices of bread to form two sandwiches. Top each sandwich with butter. Place in skillet over medium heat with the butter side down. Top with more butter, and grill each side lightly until cheese is melted and gooey.
Appetizer for a gathering, or just a yummy snack at home- try Baked Fontina Cheese Dip!
- 1 1/2 pounds fontina cheese, rind removed and diced into 1 inch cubes
- 3 tablespoons olive oil (high quality works best)
- 6 cloves garlic, thinly sliced
- 1 tablespoon fresh thyme, minced
- 2 teaspoons fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 crusty French baguette, cut into chunks
Before preheating oven, move one rack and place it on the bottom rack. Turn the broiler on high. Assemble your Fontina cheese cubes in the bottom of a large cast iron pan. Space them apart. Drizzle olive oil on top of the cheese. In a small bowl, combine garlic, thyme, and rosemary, then sprinkle mixture over cheese and olive oil. Add salt and pepper, and place pan under broiler for about six minutes, or until the cheese is bubbly and starts to brown. Serve immediately with the French baguette.
For dinner? Decadent Cajun Shrimp and Crab Mac’n’Cheese!
Cajun Shrimp Ingredients:
- 2 pounds shrimp, peeled and deveined. Thaw if using frozen shrimp.
- 2 tablespoons olive oil
- 1-2 tablespoons cajun seasoning
- pinch of salt and freshly ground black pepper
Mac and Cheese Ingredients:
- 3 cups elbow macaroni, uncooked
- 2 pounds fresh crab legs, cooked or 2 1/2 cups imitation crab meat, diced
- 1/4 cup fresh basil, plus more for topping
- 1 cup whole milk
- 2 to 2 2/3 cups evaporated milk
- 1/2 to 1 whole teaspoon paprika
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 4 cups sharp cheddar cheese, grated
- 2 cups mild cheddar cheese, grated
- 2 cups colby jack cheese, grated
- 1/2 cup parmesan cheese, grated
- Cajun seasoning for topping
Directions for Cajun Shrimp
Heat a large skillet over medium heat. In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper. Toss to combine and coat the shrimp. Once skillet is hot, add shrimp and cook, stirring constantly until shrimp is pink (4-6 minutes). Set aside.
Directions for Pasta
Preheat oven to 350F. Lightly butter a 9×13 baking dish and set aside. Bring a large pot of salted water to a boil over high heat. Add macaroni and cook until al dente only. Do not overcook. Drain well and transfer cooked pasta to a large bowl. Mix in Cajun shrimp, crab chunks, and basil. Set aside.
Directions for Cheese sauce
In large bowl, add milk and evaporated milk, then whisk to combine. Add paprika, cayenne, salt and pepper, then whisk to combine. Taste the milk and adjust seasonings to your liking. Add eggs and beat until mixture is combined. Set aside 1 cup sharp cheddar cheese, 1/2 cup colby jack, and 1/2 cup parmesan. Add remaining cheeses to the milk mixture and stir to combine.
Putting it all together
Pour cheese sauce mixture into macaroni and stir to combine. Pour mixture into baking dish. Top with reserved cheeses. Sprinkle more basil, paprika, salt, pepper and Cajun seasoning on top as desired. Bake for 45-55 minutes or until top is golden brown. Cover with foil around 35-40 minutes, making sure the foil doesn’t touch the cheese. Remove from oven and let sit for 25-30 minutes before serving.