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Ingredients: 2 large egg 1/16 Gallon(s) milk -1 326/625 Pound(s) all purpose flour 869/10000 Ounce(s) salt 217/10000 Ounce(s) black pepper 1 1/4 Ounce(s) blue cheese; crumbled 3 Teaspoon(s) thyme; chopped Directions: In a large bowl, whisk together the eggs, milk, melted butter, flour, salt and pepper. Whisk until all of the lumps have disappeared. whisk in the cheese and thyme. Transfer the batter to an airtight container. The batter must be chilled; refrigerate for at least 2 hours or up to 1 day. Preheat oven to 425F . Generously butter the mini muffin tin. Fill each cup to the top with the chilled batter. Bake the popovers until golden and puffed, 1 5-18 minutes. Repeat until all the batter is used. Serve warm. Contributor: Martha Stewart Living
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In an 8-inch skillet, preferably non-stick, heat 1/2 teas Cocktail cheese balls Combine Nuefchatel cheese and yogurt in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add cheddar cheese and next 4 ingredients; stir well. Cover and chill at least 1 hour. Shape cheese mixture into a ball, and spr Bacon-topped cheese soup Place bacon in a 3 qt. casserole; cover and microwave at HIGH 6 to 9 minutes or until done. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside. Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or unt Sourdough whole wheat bread with cheddar cheese 1. Add all ingredients except Cheddar cheese in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's instructions. 2. At the beeper (or at the end of the first kneading in the Panason Italian grilled cheese sandwiches 1. Preheat your oven's broiler. 2. 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Cut eggs in half lengthwise and re