Cheddar Deviled Eggs
Classic deviled eggs are given a cheesy makeover here. Dye the cooked egg whites for Easter table flare and mix the cooked yolks with sharp cheddar cheese spread for a flavorful, colorful appetizer. Surprise your family with these flavor bomb cheddar deviled eggs!
Makes 24 deviled eggs
- 12 eggs
- 4 tsp white vinegar
- food coloring
- 60z cheddar cheese sharp spread
First, cook the eggs. Place eggs in a large pot with enough water to cover them completely. Bring water to a boil. As soon as it’s boiling, remove from heat and let sit, covered, for 10 minutes. Drain the eggs, and transfer them to an ice water bath to stop the cooking and cool the eggs at the same time.
Once cooled, dry and carefully peel the eggs. Slice each egg in half, lengthwise. Scoop out the yolks into a small bowl.
Set up 4 glasses for dying the eggs. Use 1 tsp vinegar per color in each glass. Fill them 2/3 up with cold water. Place 6 egg halves into each glass. Let sit for 45 minutes, for maximum coloring.
Meanwhile, making the filling. Mash together the egg yolks with 6 oz of cheddar cheese sharp spread, until combined and smooth.
Once the eggs have dyed to your preferences, transfer them to a plate lined with paper towels, to drain.
Place eggs on a serving platter or in a container. Spoon the filling into a plastic bag and cut off the corner. Pipe 1/2 tablespoon of filling into each egg half. Refrigerate until ready to serve, up to one day.
Smoked Gouda Corn Muffins
If ham is the main event at your Easter table, there’s nothing better than a savory corn muffin to pair with it. Smoked gouda imparts a creamy texture and a rich flavor to elevate these muffins. Serve them hot and experience the melty goodness of cheese-filled cornbread.
Makes 18 muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 egg
- 1 cup milk
- 4 tbsp butter, melted
- 4 oz shredded smoked gouda cheese, divided (about 1-1/4 cups cheese)
Preheat oven to 425 degrees. Line two muffin tins with 18 paper liners.
In a large bowl, whisk together the dry ingredients.
In a small bowl, beat the egg, and whisk in the milk and melted butter.
Pour the wet into the dry, and mix until just combined. Stir in one cup of the shredded cheese.
Scoop batter into prepared muffin tin, filling each cup 2/3 the way up.
Sprinkle the rest of the cheese on top of each muffin.
Bake at 425 for 15-17 minutes. Remove and let cool 5 minutes before serving. Enjoy warm, or let cool to store in an airtight container in the fridge. Reheat leftovers in the oven set to 350, for about 5 minutes.
Roasted Parmesan Carrots
Roasting carrots brings out their natural sweetness, so raspberry parmesan cheese is an obvious addition. Shred a wedge of this sweet, salty cheese, toss with peeled carrots and roast until melted and caramelized. Serve hot as a side dish.
Serves 4, as a side dish
- 2 cups carrots, peeled and sliced into 2″ long sticks
- 4 oz raspberry parmesan cheese, shredded or finely chopped
Preheat oven to 400 degrees. Line a baking tray with foil and spray with cooking spray.
Lay the peeled and cut carrots in a single layer on the prepared pan. Sprinkle all cheese on top of the carrots.
Bake at 400 for 20 minutes. Remove and serve hot.
Chocolate Walnut Fudge Cheese Crescent Rolls
These rolls take it to the next level, filled with decadent chocolate walnut fudge cheese. Slice up a block, unroll a tube or two of crescent roll dough, and wrap these up for a sweet pastry your entire family love, whether they’re hunting for Easter eggs or enjoying some cheddar deviled eggs!
Makes 8 crescent rolls
- 1/4 lb (1/2 block) Chocolate Walnut fudge cheese
- 1 tube refrigerated crescent roll dough
Preheat oven to 375 degrees.
Unroll the crescent roll dough on a clean counter or large cutting board. Slice the chocolate walnut fudge cheese into 8 long strips.
Place one strip of cheese at the wide end of a triangle of crescent roll dough. Fold the wide-edge corners over onto the cheese, and roll the dough up as you normally would. Be sure that the cheese is completely enclosed in the dough, so none can melt out. Place on an ungreased baking sheet.
Repeat with the remainder of chocolate cheese strips and crescent roll triangles. Place rolls 2 inches apart on the baking sheet.
Bake at 375 for 9 minutes. Transfer rolls to a serving platter and warm.