Cheese recipe collection

Cheesy shredded potato casserole baked with melted cheddar, sour cream, scallions, and red pepper flakes. Potatoes are cooked in their skins, cooled, then coarsely grated for the best texture.

Seafood pasta salad with rotini, shrimp, bay scallops, artichoke hearts, roasted red peppers, and olives in an anchovy-Parmesan vinaigrette. Crowd-feeding cold salad for parties and picnics.

Pumpkin cheesecake with a buttery shortcrust pastry, spiced cream cheese filling with allspice, ginger, and cinnamon. Slow-baked and cooled in the oven to prevent cracking.

Creamy pumpkin cheesecake on a chocolate cookie crust with warm spices. A stunning fall dessert with optional chocolate drizzle.

Silky fettuccine tossed with crispy bacon and eggs that cook from pasta heat alone. Classic Roman carbonara ready in 20 minutes with creamy sauce and no cream.

If you're in a rush to make dinner on time, try this simple recipe that will help you satisfy everyone's hunger at the dinner table.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

Reuben loaf wraps corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing inside homemade yeast bread topped with poppy seeds. A Reuben sandwich in loaf form.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

Shrimp and vegetable risotto with dried porcini mushrooms, broccoli, tomatoes, and white wine. Arborio rice cooked the classic way with ladled broth for a creamy, one-pot Italian dinner.

Roasted vegetable terrine layered with grilled red, yellow, and green peppers, eggplant, zucchini, goat cheese, olives, and basil. A stunning make-ahead vegetarian showpiece.

Lemon lush layered dessert with a buttery pecan shortbread crust, cream cheese filling, lemon pudding, and whipped topping. A four-layer no-bake icebox dessert that chills overnight and cuts into clean squares.

Rump roast casserole with shredded beef, sauteed cabbage, mushrooms, and Dijon mustard simmered in beef broth and beer, tossed with egg noodles. A hearty leftover roast makeover.

Keep in the Freezer for left overs, and when you want it again just heat-up with Microwave oven.

Egg vegetable salad served in a puffed Swiss cheese choux pastry shell. Cauliflower, mushrooms, peas, and hard-cooked eggs in a cumin-Dijon dressing inside an edible bowl.

Sausage muffins combine cornbread batter with crumbled breakfast sausage and Parmesan cheese for a portable savory breakfast. Freezer-friendly and great on the go.