Type what you have

Ingredients

• ✓ cheddar cheese
• butter
• white bread
• ham
• egg

Instructions

1. 1 Melt the butter in a heavy saucepan over medium heat. Mix in the cheese once it is melted. Dip each slice of bread into the melted cheese, coating both sides.
2. 2 Heat a skillet over medium heat. Place one slice of bread into the skillet and top with 2 slices of ham. Place the second piece of bread on top. Fry until golden on each side, then remove from the skillet and set aside.
3. 3 Fry the egg in the hot skillet to your liking: easy, medium, or well done. Place the fried egg on top of the sandwich and serve.

By Jennifer James

Ingredients

• ✓ cheddar cheese
• swiss cheese
• all-purpose flour
• salt
• black pepper
• garlic
• beer
• hot pepper sauce

Instructions

1. 1 Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
2. 2 Rub cut side of garlic clove around bottom and sides of fondue pot.
3. 3 Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
4. 4 Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes. Stir in hot pepper sauce.

By MARNIKINS

Ingredients

• ✓ cheddar cheese
• egg
• ham
• tomato
• mushroom
• onion
• green bell pepper
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Crack eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs.
3. 3 Open the bag, and add ham, Cheddar, tomato, mushrooms, onion, bell pepper, and salsa. Squeeze out as much of the air as you can and seal the bag again.
4. 4 Bring a large pot of water to a boil. Place the bag (up to 8 bags at a time) into the boiling water. Cook for exactly 13 minutes.
5. 5 Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

By Mary Ann Lackey

Ingredients

• ✓ cheddar cheese
• butter
• russet potato
• kosher salt
• black pepper
• cayenne pepper
• whole milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
2. 2 Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
3. 3 Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
4. 4 Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
5. 5 Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• puff pastry
• bacon
• ground beef
• salt
• black pepper
• cayenne pepper
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large cold skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Drain bacon fat and wipe the pan, but do not clean completely.
3. 3 Shape ground beef into a patty that is about 1 inch thick by 4 1/4 inches in diameter. Season well with salt, pepper, and cayenne. Sear seasoned burger on high in the skillet for 2 minutes per side. Move the burger to a plate and transfer into a refrigerator to cool.
4. 4 Remove a sheet of puff pastry from the freezer (I used 1/2 package of Dufour Puff Pastry). Roll the pastry to 1/8 inch thick. Cut out a 5 1/4 to 5 1/2 inch round circle of dough for the bottom. Cut out a 7 1/4 to 7 1/2-inch round circle of dough for the top. Place the dough on a sheet pan, and put in the freezer until firm.
5. 5 Cut a small hole into the middle of the top piece (to function as a vent), and lightly score the surface of the pastry with the tip of a knife, but do not cut all the way through. Place the top piece in the fridge to keep cold.
6. 6 Take the bottom pastry on the pan from the freezer and top with burger, bacon, and cheese. Beat egg with 1 teaspoon water in a small bowl and brush the edges with the egg wash. Place the top pastry piece over the fillings. As dough warms and softens, press the top edges into the bottom piece edges and seal tightly. The bottom edge of dough can be rolled up and over top of the pastry to finish the seal. Place in the fridge until well chilled, about 20 minutes.
7. 7 Preheat the oven to 450 degrees F (230 degrees C). Crimp the edge of the pastry with a fork, and egg wash the top surface.
8. 8 Bake in the preheated oven until nicely browned, 20 to 22 minutes. Transfer to a cooling rack and allow to sit for about 5 minutes before serving.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• water
• butter
• salt
• flour
• egg
• thyme
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Stir water, butter, and salt together in a pot; bring to a simmer. Reduce heat to medium and whisk flour into butter mixture until a paste-like dough forms, 2 to 3 minutes. Transfer dough to a bowl to cool until warm, 5 to 10 minutes.
3. 3 Whisk 1 egg, thyme, and black pepper into cooled dough until egg is completely incorporated. Add remaining egg and whisk until completely incorporated into dough. Stir 3/4 the cheese into dough until combined. Scoop 1-inch balls of dough onto prepared baking sheet. Top each with remaining cheese.
4. 4 Bake in the preheated oven until golden and puffed, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• asparagus
• butter
• all-purpose flour
• milk
• salt
• cayenne pepper
• garlic
• egg

Instructions

1. 1 Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
2. 2 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
3. 3 Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
4. 4 Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
5. 5 Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
6. 6 Preheat oven to 375 degrees F (190 degrees C)
7. 7 Generously butter 4 (6-ounce) ramekins
8. 8 Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
9. 9 Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
10. 10 Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• russet potato
• onion
• salt
• black pepper
• butter
• all-purpose flour
• salt
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with butter.
2. 2 Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper.
3. 3 Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.
4. 4 Melt butter in a medium saucepan over medium heat. Whisk in flour and salt; cook, whisking constantly, until raw flour flavor has cooked off, about 1 minute.
5. 5 Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.
6. 6 Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes.
7. 7 Stir in cheese all at once; cook, stirring constantly, until melted, 30 to 60 seconds.
8. 8 Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
9. 9 Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.

By Cathy Martin

Ingredients

• ✓ cheddar cheese
• russet potato
• chicken broth
• onion
• parsley
• garlic powder
• paprika
• salt
• pepper
• evaporated milk
• monterey jack cheese

Instructions

1. 1 Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot). Add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add evaporated milk, Cheddar cheese, and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes to thicken.

By Soup Loving Nicole

Ingredients

• ✓ cheddar cheese
• butter
• white sugar
• egg
• sugar
• flour
• salt
• vanilla extract
• lemon zest
• cream cheese
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
3. 3 Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
4. 4 Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
5. 5 Fill ramekins up to the lip with the batter.
6. 6 Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• butter
• onion
• garlic
• spinach
• mushroom
• feta cheese
• salt
• pepper
• pie shell
• egg
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a medium skillet over medium heat. Add onion and garlic and saute until lightly browned, about 7 minutes.
3. 3 Stir in spinach, mushrooms, feta, and 1/2 cup Cheddar. Season with salt and pepper.
4. 4 Spoon mixture into prepared pie crust.
5. 5 Whisk eggs and milk together in a medium bowl until combined. Season with salt and pepper.
6. 6 Pour over the spinach mixture in pie crust, allowing egg mixture to thoroughly combine with spinach mixture.
7. 7 Bake in the preheated oven for 15 minutes.
8. 8 Sprinkle the top with remaining Cheddar and bake until set in center, 35 to 40 minutes longer.
9. 9 Allow to cool briefly before slicing and serving, about 10 minutes.

By Bailey

Ingredients

• ✓ cheddar cheese
• bacon
• pie crust
• egg
• heavy cream
• hot pepper sauce
• worcestershire sauce
• salt
• black pepper
• spinach
• green onion
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate. Chop when cool.
3. 3 Fit pie crust into a 9-inch pie dish and set aside.
4. 4 Whisk eggs, cream, hot pepper sauce, Worcestershire sauce, salt, and pepper together in a bowl.
5. 5 Spread spinach over the bottom of pie crust. Top with bacon, Cheddar cheese, and green onion; pour in egg mixture and sprinkle with Parmesan cheese.
6. 6 Bake quiche in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.

By Lindalou

Ingredients

• ✓ cheddar cheese
• spicy ground sausage
• sausage drippings
• green bell pepper
• onion
• garlic
• olive oil
• yellow squash
• zucchini
• tomato
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes. Transfer sausage to a large bowl using a slotted spoon; set aside. Reserve 1 tablespoon drippings in skillet; drain excess grease. Cook and stir bell pepper, onion, and garlic in drippings until bell pepper is soft, about 8 minutes; transfer to the bowl with sausage.
3. 3 Add olive oil to the hot skillet; cook and stir yellow squash and zucchini until slightly softened, about 8 minutes. Stir in tomatoes and Italian seasoning; season with salt and black pepper. Bring to a boil; simmer until squash are tender, 10 to 15 minutes.
4. 4 Stir sausage and vegetables into skillet; increase heat to high and bring to a boil. Reduce heat to medium; cook, stirring often, until liquid has reduced, about 15 minutes. Transfer sausage mixture to a 9x13-inch baking dish; sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until mixture is bubbly and cheese has melted and begun to brown, 25 to 30 minutes.

By rocklobster

Ingredients

• ✓ cheddar cheese
• butter
• yellow onion
• sherry
• sherry vinegar
• chicken broth
• beef broth
• thyme
• salt
• black pepper
• bread
• butter
• monterey jack cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Melt 1/4 cup butter in a large, oven-safe skillet on medium heat. Stir in onions until they are all coated in butter. Transfer skillet to the preheated oven and cook onions, stirring occasionally, until they are tender and well browned, about 1 hour.
3. 3 Transfer skillet to the stovetop; cook and stir onions over medium heat until they start to brown and stick to the bottom of the pan, about 5 minutes. Pour sherry and vinegar into the pan, and bring to a boil while scraping browned bits of onion off the bottom of the pan with a wooden spoon.
4. 4 Place caramelized onions in a large soup pot. Pour in chicken broth, beef broth, and thyme. Bring to a boil, skimming off any foam and fat that appear on top. Reduce heat to low and simmer for about an hour. Season with salt and pepper to taste.
5. 5 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. 6 Generously brush French bread slices with melted butter. Place on a baking sheet and broil in the preheated oven until crisp and golden, about 5 minutes.
7. 7 Ladle soup into heat-proof bowls, top each bowl with a piece of toasted bread, sprinkle with 2 to 3 tablespoons of Cheddar cheese and Monterey Jack cheese.
8. 8 Broil bowls of soup under the broiler until cheese is golden and bubbly, 5 to 6 minutes.

By John Mitzewich

Ingredients

• ✓ cheddar cheese
• butter
• olive oil
• sweet onion
• thyme
• worcestershire sauce
• sherry
• salt
• black pepper
• elbow macaroni
• all-purpose flour
• milk
• swiss cheese
• baguette

Instructions

1. 1 Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to medium-low and cook, stirring occasionally, until golden brown, about 40 minutes.
2. 2 Add thyme, Worcestershire, and sherry and cook until most of the liquid has evaporated, about 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove onions from the pan and set aside. Reserve skillet.
3. 3 Bring a large pot of water to a boil and add 2 teaspoons salt. Add pasta and cook until tender, about 6 minutes. Drain and set aside.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.
5. 5 Place the reserved skillet over medium heat and add remaining butter. When butter has melted, whisk in flour and cook, stirring often, 2 minutes. Whisk in milk and bring mixture to a simmer, stirring often. Sprinkle with remaining salt and pepper and cook 5 minutes, stirring often. Stir in 1 1/2 cups Cheddar and 1 cup Swiss cheese and remove from heat.
6. 6 Stir in reserved onions and pasta and pour mixture into the buttered baking dish. Tear bread slices in half and place over the top of the pasta mixture. Sprinkle with remaining cheeses.
7. 7 Bake in the preheated oven until golden and bubbly, about 25 minutes.

By Nicole McLaughlin

Ingredients

• ✓ cheddar cheese
• russet potato
• salt
• black pepper
• butter
• all-purpose flour
• milk
• heavy cream
• asiago cheese
• onion
• green onion
• parmesan cheese
• cracker
• parsley

Instructions

1. 1 Place potatoes into a large pot and cover with water; add salt and bring to a boil. Reduce heat to medium-low and simmer until just beginning to soften, 15 to 20 minutes; drain.
2. 2 Melt butter in a saucepan over medium heat; add flour and whisk until the mixture thickens, 1 to 2 minutes. Pour milk and heavy cream into the saucepan; cook and stir until smooth, 2 to 3 minutes. Melt Cheddar and Asiago cheese into the butter mixture; cook while stirring continually until the mixture is smooth and creamy, 1 to 2 minutes. Season the sauce with salt and pepper.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch casserole dish.
4. 4 Layer about half the sliced potatoes into the bottom of the baking dish. Top the potatoes with sweet onion slices and green onions; pour about 1/3 of the cheese sauce over the onions. Arrange the remaining potato slices into the dish; pour remaining cheese sauce over the potatoes. Sprinkle Parmesan cheese and crushed crackers over the top.
5. 5 Bake in the preheated oven until hot in the center and beginning to brown at the edge, about 30 minutes. Sprinkle parsley over the top of the dish to serve.

By Tom Paull

Ingredients

• ✓ cheddar cheese
• butter
• all-purpose flour
• egg
• water
• nonfat dry milk
• pumpkin puree
• sugar
• instant yeast
• salt
• turkey sausage
• egg white
• milk
• cinnamon stick

Instructions

1. 1 Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.
2. 2 Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.
3. 3 Transfer dough to the refrigerator and chill for 3 hours.
4. 4 Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.
6. 6 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.
7. 7 Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

By Diana71

Ingredients

• ✓ cheddar cheese
• chicken breast
• broccoli floret
• butter
• onion
• garlic
• garlic salt
• parsley
• salt
• black pepper
• cauliflower
• chicken broth
• heavy cream
• lemon juice
• mayonnaise

Instructions

1. 1 Place chicken breasts into a large pot and cover with water; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Remove chicken from the water.
2. 2 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 broccoli, cover, and steam until tender, 3 to 6 minutes. Chop broccoli.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Melt butter in a deep saucepan over low heat. Add onion and garlic; cook and stir until onion is clear and tender, 8 to 12 minutes. Add garlic salt, parsley, salt, and pepper.
5. 5 Pulse cauliflower in a blender or food processor until it resembles rice. Add cauliflower and chicken broth to the onion mixture; cook and stir until broth is nicely absorbed, about 10 minutes. Add heavy cream and lemon juice. Let simmer, uncovered, stirring occasionally, until well combined, about 10 minutes. Stir in mayonnaise and remove from heat. Let sauce cool until thickened.
6. 6 Pull chicken apart with 2 forks into bite-size pieces. Add 1/2 the pulled chicken to the sauce.
7. 7 Line the bottom of a casserole dish with the rest of the pulled chicken. Lay steamed broccoli on top; pour the cauliflower sauce over the broccoli. Top with Cheddar cheese. Cover with aluminum foil.
8. 8 Bake in the preheated oven for 30 minutes. Remove foil and bake until cheese at the edges is slightly browned, about 10 minutes more. Let casserole cool for 5 to 10 minutes; slice into 6 even portions.

By Chef DJ

Ingredients

• ✓ cheddar cheese
• black pepper
• salt
• heavy cream
• egg
• cooking spray
• black pepper
• salt
• nutmeg
• mustard
• heavy cream
• salad shrimp
• crab
• butter
• heavy cream
• mustard
• chicken broth

Instructions

1. 1 Make filling: Stir together chicken broth and mustard in a saucepan until well combined. Bring to a simmer over medium-high heat, then add cream and butter. Reduce heat to medium and simmer until reduced by half. Stir in crab and shrimp; keep warm over low heat.
2. 2 Make sauce: Stir together cream and mustard in a small pot over medium heat until hot. Whisk in Cheddar cheese until smooth. Season with nutmeg, salt, and pepper; keep warm over low heat.
3. 3 Prepare omelets: Grease an 8-inch nonstick skillet with cooking spray and place over medium heat. Whisk together eggs, cream, salt, and pepper in a medium bowl until smooth.
4. 4 Pour about 1/4 cup egg mixture into the hot pan; swirl to make a thin, even layer of egg. Cook until firm, then flip and cook for a few more seconds to firm the other side. Spoon 1/6 of the seafood filling onto the lower half of omelet, then roll up into a cylinder. Repeat this step with remaining egg mixture.
5. 5 Serve 2 omelets smothered in cheese sauce per person.

By Jennyw

Ingredients

• ✓ cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Shred generous amounts cheese.
3. 3 Arrange cheese in 24 small heaps on the prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, about 7 minutes. Cool for 5 to 10 minutes before removing from baking sheets.

By pchow98

Ingredients

• ✓ cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper or silicone mats.
2. 2 Wrap the handle of a wooden spoon with aluminum foil. Balance between two tall cans.
3. 3 Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
4. 4 Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle to make a taco shell shape. Cool until set, about 10 minutes.

By Fioa

Ingredients

• ✓ cheddar cheese
• flour tortilla

Instructions

1. 1 Place one tortilla on a microwave-safe plate. Sprinkle Cheddar cheese all over the tortilla. Top with second tortilla. Microwave until cheese is melted, 30 to 45 seconds.

By Yoly

Ingredients

• ✓ cheddar cheese
• flour tortilla

Instructions

1. 1 Gather all ingredients.
2. 2 Place one flour tortilla onto a large microwave-safe plate.
3. 3 Sprinkle with Cheddar, then top with remaining tortilla.
4. 4 Microwave on high until cheese is melted, about 1 minute. Slice like a pizza to serve.

By Jackie

Ingredients

• ✓ cheddar cheese
• pork sausage
• baking mix

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil.
3. 3 Mix cheese, sausage, and dry baking mix together in a large bowl until well combined.
4. 4 Shape mixture into walnut-sized balls. Place on prepared cookie sheet.
5. 5 Bake in the preheated oven until cooked through, about 12 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve hot.

By Michelle

Ingredients

• ✓ cheddar cheese
• jalapeno pepper
• bacon

Instructions

1. 1 Preheat the broiler.
2. 2 Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
3. 3 Broil 5 to 10 minutes, or until the bacon is evenly brown.

By Meg

Ingredients

• ✓ cheddar cheese
• mayonnaise
• sweet onion
• parmesan cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
2. 2 In a medium bowl, mix Cheddar cheese, mayonnaise and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese.
3. 3 Bake in the preheated oven 40 to 45 minutes, or until onions are tender and the mixture is bubbly and lightly browned.

By DANCOX

Ingredients

• ✓ cheddar cheese
• bread
• butter

Instructions

1. 1 Place bread slices on a cutting board and carefully remove crusts.
2. 2 Using a rolling pin, flatten the bread widthwise. Spread butter on outer edges of the bread.
3. 3 Place one slice of cheese on the non-buttered side. Roll bread and cheese together to create a spiral effect.
4. 4 Heat a heavy skillet over medium high heat. Place roll up into then skillet, butter side down. Grill on all sides until golden brown. Remove roll ups and slice diagonally if desired. Enjoy.

By thedailygourmet

Ingredients

• ✓ cheddar cheese
• bread
• avocado

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place bread on a baking sheet; top each piece with 4 pieces Cheddar cheese.
3. 3 Bake in the preheated oven until cheese melts, about 5 minutes. Cover each bread slice with sliced avocado.

By Sarah Ruiz

Ingredients

• ✓ cheddar cheese
• breakfast sausage
• buttermilk baking mix

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine sausage, cheese, and about 2 cups of baking mix; use hands to mix well. Gradually add in as much of the remaining 1 cup baking mix as possible.
3. 3 Roll into balls about 1 to 1 ½ inches in diameter. Roll balls in any excess baking mix to coat.
4. 4 Place on a nonstick baking sheet and bake in the preheated oven until golden brown and cooked through, about 18 to 22 minutes.

By Elaine Harper

Ingredients

• ✓ cheddar cheese
• hot dog
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Using a knife, make a slit along the entire length of the hot dog that's about 3/4 of the way through the hot dog. Break the cheese slice into 2 pieces and stuff each piece into the slit in the dog. Wrap the bacon slice around the hot dog in a spiral fashion, then secure all with a toothpick. Place on a cookie sheet or baking dish.
3. 3 Bake at 400 degrees F (200 degrees C) for 11 to 15 minutes, or until bacon is crisp.

By Goldie