Cheese recipe collection

Skillet macaroni barbecue: elbow pasta simmered one-pot with stewed tomatoes, barbecue sauce, sweet corn, peppers, onions, and melted cheddar on top. A vegetarian weeknight skillet dinner that tastes like a cowboy diner plate.

Smoked salmon and dill pinwheels rolled with horseradish cream cheese, watercress, and dark bread. A make-ahead party appetizer with peppery bite and silky smoked fish.

Homemade ravioli stuffed with flaked smoked salmon and melted fontina cheese, served with silky dill cream sauce. This elegant pasta dish brings restaurant-quality flavor to your dinner table.

Smothered burritos: warm homemade flour tortillas rolled around refried beans, drenched in pork-and-Anaheim chili verde, and blanketed with three melted cheeses. Southwest comfort food plate that eats like a diner favorite.

Snack pizzas made on flaky refrigerated biscuits, topped with oregano-spiked tomato paste, mushrooms, onion, and sharp cheddar. Ten mini pizzas in 8 minutes flat, perfect for game day or after-school bites.

Chicken finger packets wrap soy-Dijon broiled chicken, tzatziki, lettuce, and sweet peppers in flour tortillas. Portable lunch-box rolls that hold up in a bag all morning.

Baked red snapper with a cracker crumb topping, mushroom-wine cream sauce, and melted Swiss cheese. A crispy, cheesy fish dinner that comes together in under an hour.

Snickers pie assembly with fudge filling, chopped candy bars, cream cheese layer and milk chocolate drizzle. Decadent triple-layer chocolate pie finished cold.

Socca crepes made with chickpea flour and herb-infused olive oil, cooked thin and golden in a skillet. Egg-free, dairy-free, and nutty with a savory flavor from rosemary or thyme.

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Soupe au pistou, a Provencal vegetable soup with white beans, potatoes, pasta, and a fresh basil-garlic-olive oil pistou stirred in at the table. France's answer to Italian minestrone.

Sour cream potato casserole with frozen hash browns, cheddar cheese, cream of chicken soup, and a crunchy buttered cornflake topping. The classic funeral potatoes everyone fights over.

Hot sourdough bread bowl filled with a creamy chipped beef dip made from cream cheese, sour cream, and green onions. Baked in foil until warm and bubbly, then served with torn bread for dipping.

Tangy sourdough biscuits enriched with Monterey Jack cheese and yeast for savory flavor. Rise in fridge or at room temp for flexible timing.