I'm not sure exactly what you looking for, but here is what I have. Maybe some of these will give you ideas.
1 lb. draft old english cheese
2 small cream cheese
2 cloves garlic
1 cup pecans
Have cheeses at room temperature. Mix first 5 ingredients well. Make log like rolls and roll in chili powder. Serve with crackers. Can be frozen.
Makes 3 rolls.
Chili Cheese Dip
2 cans chili no beans
1 lb. velveeta cheese
doritos or fritos
Mix chili and cheese. Heat until melted. Serve hot as dip.
Cream Cheese and Pepper Jelly
1 8ox. cream cheese
1 jar red or green pepper jelly
Top cream cheese with pepper jelly and serve with crackers
1 1/2 sticks butter
1 lb. sharp cheddar cheese, grated
2 h3eaping cups flour, sifted
1 T. paprika
1 t. salt
1/2 t. red pepper
4 T. water
Allow butter and cheese to soften at room temp. Mix in rest of ingredients with electric mixer. Make strips with a cookie press on a cookie sheet. Bake at 300 for 40-60 minutes.
Triotrigona-From Creative Cookery
8 oz. cottge cheese
1/2 lb. feta cheese
1/2 lb. butter, melted and strained
For filling: Mix crumbled feta and cottage cheese thoroughly. Add eggs one at a time and mix well.
Keep filo dough covered at all times. Drys out fast. Place one piece of filo on smooth surface and spray with butter Pam or brush with clear melted butter. Place 3/4 to 1 t. of filling on one end of filo dough and fold corner over to make a triangle. Continue folding side to side in a trigangle form. (similar to folding a flag). Place triangles in buttered baking pan side by side and brish tops generously with melted butter. Bake in moderate oven, 350 until golden brown, about 25 minutes.
Tomato Cheese Pinwheels
4-4.5 cups all purpose flour
2 T. sugar
1 package 1/4 oz. active dry yeast
1-1/4 t. salt
3/4 cup warm tomato juice (120-130)
1/2 cup warm water
1/4 cup butter
2 cups finely shredded sharp cheddar cheese
2 T. minced chives
In a mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add tomato juice, water and butter; beat for 2 minutes on med. speed. Add egg and enough remaining flour to form a soft dough. Place in greased bowl; turn once to grease top. Cover and refrigerate for 2 hours or until doubles.
Punch down. Divinde in 1/2. Roll each 1/2 into a 15"x12" rectangle appx 1/8 inch thick. Cut into 3" squares. Place 2" apart on greades baking sheet. Make 1" slits in each corner of each square. Bring every other corner up to center, overlapping slightly to form a pinwheel; press firmly. Bake at 400 for 8-10 minutes. Cool
Cheese and Spinach Puffs
1 (10oz.) package frozen chopped spinach
1/2 cup onion, chopped
2 eggs. slightly beaten
1/2 cup parmesan cheese
1/2 cup cheddar cheese, shredded
1/2 cup blue cheese salsad dressing
1/4 cup butter or margarine, melted
1/8 t. garlic powder
1 (8.5 oz.) package corn muffin mix
In saucepan, combine spinach and onion and cook according to spinach package directions. Drain well, pressing out excess liquid. Combine eggs, cheeses, salad dressing, butter and garlic powder. Add spincah mixture and muffin mix. Shape dough into one inch balls and place on baking sheet. Bake at 350 for 10-12 minutes or until litghtly browned. Serve warm. Makes about 60
These can be fr ozen, and when coming from the freezer, the baking time should be 12-15 minutes.
Pesto Cheese Blossoms by Paula Deen