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Ingredients

• ✓ colby monterey jack cheese
• olive oil
• onion
• red bell pepper
• corn kernel
• zucchini
• chicken
• parsley
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
2. 2 Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

By Firebal

Ingredients

• ✓ colby monterey jack cheese
• chicken-style vegetarian strips
• cream cheese
• ranch salad dressing
• hot buffalo wing sauce

Instructions

1. 1 Place the diced vegetarian chicken strips, cream cheese, ranch dressing, and buffalo wing sauce into a slow cooker. Cook on Low, stirring occasionally, until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the shredded cheese and serve.

By shannon s

Ingredients

• ✓ colby monterey jack cheese
• broccoli floret
• strawberry
• mayonnaise
• white sugar
• cider vinegar
• almond

Instructions

1. 1 Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl.
2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl until blended; pour over broccoli mixture. Sprinkle almonds over salad; gently toss to coat.
3. 3 Cover salad with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By mama426

Ingredients

• ✓ colby monterey jack cheese
• chicken breast
• cream cheese
• buffalo wing sauce
• ranch salad dressing
• sour cream
• tortilla chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken, cream cheese, buffalo wing sauce, ranch dressing, and sour cream together in a large bowl; transfer to a 9x13-inch baking dish. Sprinkle Colby-Monterey Jack cheese evenly on top.
3. 3 Bake in the preheated oven until cheese is melted and lightly browned, 25 to 30 minutes. Serve with tortilla chips.

By Cookin'Momma

Ingredients

• ✓ colby monterey jack cheese
• breakfast sausage
• onion
• green bell pepper
• biscuit dough
• egg
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
3. 3 Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.
4. 4 Bake in preheated oven for 18 to 20 minutes, or until filling is set.

By CRANEJWR

Ingredients

• ✓ colby monterey jack cheese
• elbow macaroni
• butter
• milk
• flour
• tomato
• salsa verde
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
3. 3 Whisk milk and flour together in a small bowl.
4. 4 Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.
5. 5 Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.
6. 6 Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.

By Diana71

Ingredients

• ✓ colby monterey jack cheese
• whole wheat rotini pasta
• broccoli
• olive oil
• ham
• alfredo sauce
• milk
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
3. 3 Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
4. 4 Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
5. 5 Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

By mrsembee

Ingredients

• ✓ colby monterey jack cheese
• chicken breast
• salt
• lemon pepper seasoning
• vegetable oil
• bacon
• onion
• brown sugar

Instructions

1. 1 Sprinkle chicken with salt and lemon pepper.
2. 2 Heat oil in a large skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel-lined plate. Reserve 2 tablespoons drippings in the skillet. Add onion and brown sugar and cook, stirring occasionally until onion is golden, about 5 minutes.
4. 4 Place two bacon strips on each chicken breast half, top with caramelized onions, and sprinkle with Colby-Monterey Jack cheese.

By Brent BeSaw

Ingredients

• ✓ colby monterey jack cheese
• water
• beef bouillon
• onion
• salt
• black pepper
• all-purpose flour
• water
• heavy cream

Instructions

1. 1 In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
2. 2 Stir in salt and pepper and simmer 30 minutes more.
3. 3 Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
4. 4 Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

By TUPPERCHIX

Ingredients

• ✓ colby monterey jack cheese
• lobster tail
• salt
• black pepper
• guajillo chile sauce
• tomato
• green onion
• flour tortilla
• avocado
• lettuce

Instructions

1. 1 Preheat a lightly oiled grill pan over medium-high heat.
2. 2 Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
3. 3 Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
4. 4 Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

By Qhhunters

Ingredients

• ✓ colby monterey jack cheese
• ground beef
• salsa
• corn
• taco seasoning
• salt
• black pepper
• shell pasta
• green onion
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
4. 4 Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
5. 5 Bake in the preheated oven until cheese is melted, about 25 minutes.

By Sarah Jayne Jeffries

Ingredients

• ✓ colby monterey jack cheese
• turkey bacon
• cauliflower
• sour cream
• mayonnaise
• garlic
• salt
• black pepper
• baby bella mushroom
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
4. 4 Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
5. 5 Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

By Amy Smathers

Ingredients

• ✓ colby monterey jack cheese
• cooking spray
• potato
• salt
• black pepper
• bacon
• onion
• sour cream
• mayonnaise
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking pan with cooking spray.
2. 2 Arrange potatoes in prepared baking pan; season with salt and pepper.
3. 3 Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
4. 4 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into smaller pieces.
5. 5 Combine 3/4 cup cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup cheese and chives.
6. 6 Refrigerate salad 4 hours to overnight before serving.

By Kathy

Ingredients

• ✓ colby monterey jack cheese
• chicken tender
• olive oil
• shallot
• cream cheese
• ranch dressing
• buffalo sauce
• salt
• black pepper
• gouda cheese
• tortilla

Instructions

1. 1 Place chicken tenders in a medium pot, cover with water, and bring to a boil over medium-high heat. Reduce temperature to medium-low; simmer until chicken tenders are cooked through, 6 to 8 minutes. Drain; transfer tenders to a cutting board and cut or shred as desired.
2. 2 Heat oil in a skillet over medium heat; cook shallot until soft and translucent, about 5 minutes.
3. 3 Combine cream cheese, ranch dressing, Buffalo sauce, and cooked shallots in a bowl until creamy. Stir in chicken; season with salt and black pepper.
4. 4 Spread some Buffalo chicken mixture on 1 tortilla; top with some Gouda and Colby-Jack cheeses. Cover with a second tortilla; set aside. Repeat with remaining tortillas, chicken mixture, and cheeses.
5. 5 Heat a skillet over medium heat. Add 1 quesadilla; cook until browned on 1 side, about 3 minutes. Carefully flip; cook until tortilla is crisp and cheese melted, about 3 minutes more. Repeat with remaining quesadillas.

By Diana71

Ingredients

• ✓ colby monterey jack cheese
• egg noodle
• bacon
• olive oil
• chicken breast
• lemon pepper seasoning
• sour cream
• cream of chicken soup
• milk
• ranch dressing mix
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
4. 4 Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.
5. 5 Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.
6. 6 Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.

By Colleen

Ingredients

• ✓ colby monterey jack cheese
• butter
• crimini mushroom
• english muffin
• asparagus
• red bell pepper
• onion
• milk
• egg
• salt
• mustard powder
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until beginning to brown and most of their liquid has evaporated, about 10 minutes.
2. 2 Grease a 9x13-inch baking dish. Arrange eight muffin halves, cut-side up, in the bottom of the dish. Tear remaining muffins into smaller pieces and use to fill any open spaces. Sprinkle with 1/2 of the cheese, then top with asparagus pieces, mushrooms, red pepper, and onion.
3. 3 Whisk milk, eggs, salt, mustard powder, and black pepper together in a bowl; pour over muffins and vegetables. Cover the dish and refrigerate, 8 hours to overnight.
4. 4 The next day, remove the casserole from the refrigerator and let stand for 30 minutes. Spread remaining cheese over the top.
5. 5 Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake the casserole in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand for 5 to 10 minutes before cutting into squares.

By Shandeen Gemanis

Ingredients

• ✓ colby monterey jack cheese
• mayonnaise
• ketchup
• hot pepper sauce
• olive oil
• plant-based burger patty
• onion
• pizza dough
• dill pickle
• yellow mustard
• lettuce
• tomato

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 12-inch pizza pan.
2. 2 Whisk together mayonnaise, ketchup, and hot sauce in a small bowl.
3. 3 Heat oil in a large skillet over medium heat. Crumble burger patties into the skillet. Add onion; cook, stirring to break up patties, until crumbles are browned and onion is tender, 4 to 5 minutes.
4. 4 Roll dough to a 12-inch circle on a lightly floured surface, allowing dough to rest as necessary. Transfer to the prepared pizza pan, building up edges.
5. 5 Bake crust in the preheated oven for 8 minutes.
6. 6 Remove from the oven and spread mayonnaise mixture over crust. Sprinkle with 1/2 of the cheese. Top with burger mixture and remaining cheese. Bake until crust is brown and cheese is melted, about 15 minutes. Top with pickles and drizzle with mustard. Top with lettuce and tomatoes.

By Juliana Hale

Ingredients

• ✓ colby monterey jack cheese
• olive oil
• butter
• onion
• garlic
• yellow squash
• salt
• black pepper
• almond
• heavy cream
• egg
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
3. 3 Mix raw almonds and 1/2 cup shredded cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining shredded cheese and roasted almonds.
4. 4 Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

By Tigray

Ingredients

• ✓ colby monterey jack cheese
• cooking spray
• pecan
• egg
• onion
• italian seasoning
• cornflake
• salt
• vegetable oil
• white vinegar
• ketchup
• onion
• apricot jam
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray.
2. 2 Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn't holding together. Shape the mixture into balls, and place into the prepared baking dish.
3. 3 Bake in the preheated oven until browned and set, about 45 minutes.
4. 4 Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.

By thechulita

Ingredients

• ✓ colby monterey jack cheese
• fettuccine pasta
• butter
• olive oil
• chicken breast
• onion
• garlic
• heavy cream
• buffalo wing sauce
• mozzarella cheese
• gouda cheese
• potato starch
• panko bread crumb
• butter

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse, and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
3. 3 Melt 2 tablespoons butter and warm olive oil together in medium saucepan over medium-high heat. Add cubed chicken, onion, and garlic and cook until chicken is heated through, 2 to 4 minutes. Pour in cream and buffalo sauce. Mix well and heat through.
4. 4 Combine mozzarella and Gouda cheeses in a bowl. Sprinkle in potato starch. Add mixture to sauce and stir constantly until cheese is melted. Remove from heat. Add fettuccine and mix to combine. Transfer mixture to the prepared baking pan.
5. 5 Combine 3 tablespoons melted butter and panko bread crumbs in a small bowl and sprinkle on top of the noodles. Top with Colby-Monterey Jack cheese.
6. 6 Bake in the preheated oven until cheese is melted and browned, about 20 minutes.

By Diana71

Ingredients

• ✓ colby monterey jack cheese
• turkey bacon
• butter
• bread
• avocado
• lemon juice
• garlic
• turmeric
• cumin
• garlic salt
• cayenne pepper
• salt
• black pepper
• tomato
• egg

Instructions

1. 1 Heat a skillet over medium heat; fry bacon until slightly crunchy, about 5 minutes. Transfer to a cutting board; reserve grease in the pan. Cut bacon into tiny pieces.
2. 2 Butter both sides of the bread slices.
3. 3 Mix together avocado, lemon juice, minced garlic, turmeric, cumin, garlic salt, cayenne pepper, salt, and pepper in a bowl until avocado spread is creamy. Add chopped bacon and tomato; stir to combine.
4. 4 Heat bacon grease in the skillet over medium heat. Fry eggs over easy: break eggs into the skillet and cook until whites are firm, about 3 minutes. Slide a spatula under each egg and gently flip. Cook about 1 minute more. Season eggs with salt and pepper and move them to the side of the skillet.
5. 5 Reduce heat and place buttered bread in the skillet. Toast lightly, about 1 minute. Turn over and place a slice of cheese on the toasted sides. Slather a generous portion of the avocado spread on top of the cheese. Cover the skillet so cheese can melt quickly, and cook until the bottom of the toast is golden brown, about 2 minutes more. Remove toast from pan and place on plates. Place over-easy eggs on top.

By Cindylee Bloomer

Ingredients

• ✓ colby monterey jack cheese
• olive oil
• bay leaf
• italian seasoning
• garlic
• salt
• pepper
• chicken breast
• green bell pepper
• onion
• broccoli
• mushroom
• spaghetti
• spaghetti sauce

Instructions

1. 1 In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
3. 3 While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
4. 4 Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.

By Nicole Piersma

Ingredients

• ✓ colby monterey jack cheese
• elbow macaroni
• bacon grease
• garlic
• flour
• milk
• bacon
• herbes de provence
• cheddar cheese
• parmesan cheese
• ricotta cheese
• salt
• black pepper
• bread crumb
• olive oil cooking spray

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until almost firm to the bite, about 6 minutes. Drain.
2. 2 Meanwhile, melt bacon grease in a small cast iron skillet that fits in your air fryer over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir flour into the hot bacon grease until golden brown, making a roux. Slowly whisk in milk and simmer until thickened, about 5 minutes.
3. 3 Stir in bacon and Italian herbs. Mix in Cheddar, Parmesan, Colby-Monterey Jack, and ricotta cheeses, and season with salt and pepper. Stir until cheese has melted, about 3 minutes.
4. 4 Preheat an air fryer to 390 degrees F (195 degrees C).
5. 5 Fold pasta into the cheese sauce and top with bread crumbs. Spritz with olive oil and pat down to minimize fly-away crumbs.
6. 6 Air-fry until the top is golden brown and the cheese is bubbling up at the edge of the skillet, about 15 minutes.

By Ash's In The Kitchen

Ingredients

• ✓ colby monterey jack cheese
• butter
• olive oil
• leek
• onion
• garlic
• bay leaf
• coriander
• russet potato
• chicken bouillon
• chicken stock
• heavy cream
• salt
• black pepper
• chive

Instructions

1. 1 Melt butter and olive oil in a large pot over medium-high heat; add leeks, onion, garlic, bay leaves, and coriander and sauté until onions are softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
2. 2 Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
3. 3 Ladle soup into bowls and top with chives.

By KymarahD

Ingredients

• ✓ colby monterey jack cheese
• toothpick
• animal vegetable cutters
• cheddar cheese
• red bell pepper
• orange bell pepper
• green bell pepper
• barbecue sauce
• onion
• ground beef
• parmesan cheese
• sugar
• herb seasoning
• onion powder
• garlic powder
• salt
• parsley
• egg
• milk
• bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Soak pieces of torn bread in the milk in a bowl for 5 minutes. Gently squeeze out milk. Add beaten egg to the soaked bread and mix well.
3. 3 Mix garlic powder, onion powder, parsley, salt, Italian herb seasoning, sugar, and Parmesan cheese together in a small bowl. Add to bread-egg mixture.
4. 4 Place ground beef in a mixing bowl. Add seasoning mixture and onions; mix together with a fork. If mixture is too dry, add up to a tablespoon of milk. Roll into 25 meatballs and arrange on rimmed baking sheet.
5. 5 Bake in preheated oven until browned and cooked through, about 18 minutes.
6. 6 Drain meatballs on a paper towel. Remove grease from the baking sheet. Transfer meatballs back to the baking sheet. Drizzle 1 cup BBQ sauce over meatballs.
7. 7 Return sheet to oven and bake 12 more minutes.
8. 8 Use a small animal vegetable cutter to make animals out of green, orange, and red peppers. Cut animals out of Colby Jack and mild Cheddar cheese.
9. 9 Drain meatballs on a paper towel and add more BBQ sauce if desired. Add cheese animal cut-out and then animal pepper cut-out to the toothpicks. Work quickly to add toothpick to each meatball.

By got milkR

Ingredients

• ✓ colby monterey jack cheese
• ground beef
• wonton wrapper
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Spoon about 1/2 teaspoon ground beef and 1/2 teaspoon cheese onto the center of each wonton wrapper. Fold each wrapper into a triangle and seal the edges together with water.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Vegetable oil will be ready when bubbles form around the end of a wooden spoon inserted in the oil.
4. 4 Fry wontons in hot oil until golden brown, 2 to 3 minutes per side. Remove wontons with a slotted spoon and transfer to a paper towel-lined plate.

By ainsliek

Ingredients

• ✓ colby monterey jack cheese
• cream cheese
• mayonnaise
• garlic salt
• bread
• butter

Instructions

1. 1 In a medium bowl, combine cream cheese, mayonnaise, shredded cheese and garlic salt. Beat until smooth.
2. 2 Preheat a large skillet over medium heat. Spread cheese mixture on 4 slices of bread, then top with the other 4 bread slices. Lightly butter both sides of each sandwich. Place sandwiches in skillet, and grill until golden brown on both sides, about 4 minutes per side.

By Sarah Gretzmier

Ingredients

• ✓ colby monterey jack cheese
• pizza crust
• spaghetti sauce
• artichoke heart
• tomato
• garlic

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
2. 2 Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
3. 3 Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top.
4. 4 Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.

By Brandosgirl

Ingredients

• ✓ colby monterey jack cheese
• russet potato
• butter
• seasoned salt
• bacon
• sour cream
• scallion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
3. 3 When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
4. 4 Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
5. 5 Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

By LauraChristine

Ingredients

• ✓ colby monterey jack cheese
• russet potato
• chili powder
• salt
• black pepper
• butter
• ranch dressing

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
3. 3 Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

By JENNYBRIANNE