Baked Cheese Balls Recipes

Steps:

• Cut up string cheese into chunks. Dip in skim milk and then roll in Italian bread crumbs. Bake at 425˚F for 7 to 10 minutes. Serve with Marinara Sauce for dipping.

Steps:

• In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.

Steps:

• In a large pot of boiling salted water, cook the pasta to al dente according to the package directions.
• Meanwhile, bring the heavy cream to a simmer in a large saucepan and slowly add in the Cheddar, mozzarella, Swiss cheese, American cheese and white Cheddar, stirring, until smooth and creamy. Season with salt and pepper.
• Drain the pasta and add to the cheese mixture. Stir until all the pasta is well-coated. Place in the refrigerator for 10 to 15 minutes.
• Scoop the pasta into balls, rolling until uniform and about 3 inches in diameter. Set aside.
• Place the flour, beaten eggs and panko into separate shallow bowls. Roll each individual pasta ball first into the flour, then the eggs, then the panko.
• Fill a deep saucepan with 3 inches of canola oil and heat to 350 degrees F. Line a sheet pan or platter with paper towels. Carefully drop several pasta balls into the oil (do not crowd; fry in batches) and fry until golden, about 3 1/2 minutes. Remove and drain the balls on the paper towels. While still hot, sprinkle with the Parmesan and serve.

Steps:

• Cut your sticks into balls, dip in skim milk, and toss in the breading. Place coated cheese on sheet pan and place in the freezer for 15 to 20 minutes before sticking in preheated oven. Bake at 425°F for 10 minutes (or less) - watch carefully.

Steps:

• The night before you would like to make this dish, cook the box mix of mac and cheese according to the directions on the box. Pour the mac and cheese into an 8 x8, 9x9 or and flat pan in the refrigerator to set overnight.
• Preheat oven to 350.
• Line three bowls on the counter.
• In the first bowl, combine flour, black pepper, cayenne pepper, garlic powder, and onion powder.
• In the second bowl, break the egg and slightly scramble it.
• In the third bowl, place the breadcrumbs and wheat bran.
• Take the chilled mac and cheese out of the refrigerator and cut into 1 x 1 inches blocks. Don't try for perfection, because it won't happen. Just as long as the noodles are sticking together it will work out fine.
• Now drudge the mac and cheese ball into the flour mixture, then egg, then breadcrumbs, and place on a pan.
• Continue the process until you have created as many mac and cheese balls as you wish.
• Bake for 20 to 30 minutes, depending upon how crusty you like them. And remember to flip the balls around every 10 minutes to make sure all sides cook evenly.
• Enjoy!

Steps:

• Line a baking sheet with parchment paper or waxed paper.
• Pour bread crumbs, Parmesan cheese, and Cheddar cheese into 3 separate piles on the prepared baking sheet. Combine milk and egg in a bowl and stir until well combined.
• Roll cream cheese into 1-inch balls. Split each ball in half and place sharp Cheddar inside of cheese ball; put it back together and shape cream cheese around the Cheddar cheese. Roll it in Parmesan and Cheddar cheeses until the outside is completely covered. Dip in the milk mixture and roll in bread crumbs until completely covered. Repeat with remaining cream cheese balls.
• Heat oil in a large saucepan to 350 degrees F (175 degrees C). Drop cheese balls in the hot oil and allow to get brown on all sides, 3 to 5 minutes. Drain on paper towels.