Kickin Buffalo Cheese Bites Recipes

Steps:

• Set the cheese packet from dinner mix aside. In a large saucepan, bring water to a boil. Add macaroni; cook until tender, 8-10 minutes. Drain. Stir in the contents of the cheese packet, milk, cheese sauce and butter., Press 2 tablespoonfuls into greased miniature muffin cups. Cover and refrigerate for 3 hours or overnight., Place the hot sauce, flour, egg and onions in separate shallow bowls. Remove macaroni bites from cups. Dip in the hot sauce and flour, then coat with egg and onions. Place 2 in. apart on a lightly greased baking sheet., Bake at 400° until golden brown, 12-15 minutes. Serve with dressing.

Steps:

• Cut cheese slices diagonally in half. Toss chicken with sauce. Top crackers with cheese and chicken mixture; place 6 on microwaveable plate.
• Microwave on HIGH 10 to 15 sec. or until cheese begins to melt. Repeat with remaining topped crackers.
• Drizzle with dressing. Serve warm.

Steps:

• Toss 1 pound cheese curds with 1 tablespoon flour; set aside. Whisk 1 cup each flour and lager with 1/2 teaspoon paprika. Working in small batches, dip the curds in the batter using a slotted spoon; let the excess drip off, then deep-fry in 1 inch of 375 degrees F vegetable oil until golden, about 1 minute. Drain on paper towels. Mix cup mayonnaise with 1 grated small garlic clove; serve with the fried cheese curds.

Steps:

• Position oven racks in the upper and lower thirds of the oven, and preheat to 400 degrees F. Line 2 or 3 mini-muffin pans with liners, and coat the liners generously with cooking spray.
• Bring a medium pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain the macaroni and rinse under cold water until cool. Drain again and shake off any excess water.
• Put the heavy cream, cream cheese, eggs, mustard, paprika and garlic in a large bowl. Beat on low speed with an electric mixer until combined (the mixture may have small lumps). Add the macaroni, Cheddar and Monterey jack, and stir until combined.
• Drop heaping tablespoonfuls of the mac 'n' cheese into the prepared muffin liners. Combine the breadcrumbs and butter with your fingers in a small bowl until the mixture is the texture of wet sand. Sprinkle the top of each mac 'n' cheese mound with the buttered breadcrumbs.
• Bake until the cheese is melted and the bites are golden brown, 25 to 30 minutes. Let cool for at least 5 minutes before serving hot or at room temperature. Serve with hot sauce on the side, if desired.

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Steps:

• Preheat the oven to 400 degrees F; line 2 baking sheets with parchment.
• On a floured surface, carefully roll out the sheet of pastry into a 10-by-12-inch rectangle. Dock the pastry all over with the tines of a fork and then brush it with the melted butter. Sprinkle over the manchego and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into rounds using a 1 1/2-inch round pastry cutter. Gently press 1 slice of jalapeno into the middle of each round. Transfer to the prepared baking sheets. Sprinkle over the remaining 1/2 cup Parmesan.
• Bake until golden brown and puffed, 10 to 12 minutes. Allow to cool before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with aluminum foil and spray with cooking spray.
• Mix about 1/4 cup blue cheese dressing, cayenne pepper sauce, and butter in a bowl until well blended. Add chicken; toss to coat.
• Spread tortilla chips evenly over prepared baking sheet. Sprinkle tomato, olives, onion, and jalapeno peppers over chips. Spread chicken mixture over vegetables and top with crumbled bacon.
• Combine Mexican cheese blend and Monterey Jack cheese in a bowl; sprinkle evenly over chicken and tortilla chip mixture.
• Bake in the preheated oven until cheese is melted and lightly browned, 10 to 15 minutes. Drizzle with remaining 1/2 cup blue cheese dressing and top with cilantro.

Steps:

• 1. cut cheese slices diagonally in half. toss chicken with sauce. Top cracker with cheese and ckien mixture; place 6 on microwaveable plate 2. microwave on high 10 to 15 sec. or until cheese begins to melt. Repeat w/ remaining topped crackers 3. drizzle with dressing, serve them