Bacon & Cheddar Cheeseball
Ingredients:
- 1 packet Bacon & Cheddar Cheesespread Mix (dry)
- 8 oz. cream cheese, softened
- 8 oz. sour cream
- 8 oz. soft cheddar cheesespread** or 8 oz. shredded cheddar cheese
*You may use low-fat or nonfat products with this mix,
although results may vary.*Cream cheese may be softened in microwave. Blend cream cheese to avoid any “hot spots” before adding to recipe.**Soft cheddar cheesespread is sold in 8-oz. or 16-oz. tubs in dairy section. Brand names you might look for are: Kraft Kracker
Barrel®,KauKauna® or you may also use Cheez Whiz®. You
cannot serve as a cheeseball if you use Cheez Whiz®.
Blend cream cheese, sour cream, and cheesespread. Add an entire packet of Bacon & Cheddar Cheesepread Mix. Chill overnight or a minimum of 4 hours. Roll in bacon bits and chopped green onions if desired. Serve with crackers, pretzels, vegetables, or potato chips.
Warm Beer Cheese Dip
Ingredients:
- 1 packet Bacon & Cheddar Cheesespread Mix -or- Craft Beer Cheesespread Mix
- 16 oz. Velveeta® processed cheese
- 2 cups cream cheese, softened
- 1 cup beer
Directions:
Cut Velveeta® into 1-inch cubes and microwave in a large mixing bowl until melted. Mix in softened cream cheese, beer, and Bacon & Cheddar Cheesespread Mix or Craft Beer Cheesespread Mix. Put mixture into a slow cooker and cook on high until melted together. Serve with tortilla chips, pretzels, bread chunks, or wheat crackers.
Cheesy Bacon Mac & Cheese
Ingredients:
- 1 packet Bacon & Cheddar Cheesespread Mix
- 1 lb. (16 oz.) elbow macaroni noodles
- 6 Tbls. butter
- 6 Tbls. flour
- 3 cups milk
- 1 cup heavy cream
- 4 cups shredded cheddar cheese
- 4 cups Colby Jack cheese, shredded & divided (reserve 2 cups)
Directions:
Preheat oven to 350. In a large pot, cook macaroni noodles according to package directions. Drain and set aside. In a large saucepan, melt butter. Whisk in flour for 2 to 3 minutes on medium heat. Add milk and cook until sauce thickens. Add heavy cream, 4 cups of cheddar cheese, 2 cups of Colby Jack cheese, and Bacon & Cheddar Cheesespread Mix. Cook until cheeses are fully melted, stirring often. Add cooked, drained macaroni to cheese mixture and mix thoroughly. Place macaroni mixture into a 13x9 inch baking dish and top with remaining 2 cups Colby Jack cheese. Place in the oven and bake for 25 to 30 minutes until the cheese melts. Makes 9 to 12 servings.
Loaded Baked Potato Salad
- 1 packet Bacon & Cheddar Cheesespread Mix
- 8 medium potatoes (about 3 pounds), scrubbed and cut into 1-inch chunks
- 1 Tbls. salt (optional)
- 2 cups (16 oz.) sour cream
- 1/2 cup mayonnaise
- 4 green onions/scallions, thinly sliced (about 1/3 cup)
- 1/2 tsp. black pepper
- 1 cup (4 oz.) shredded cheddar cheese
Directions:
Mix together sour cream, mayonnaise, black pepper and Bacon & Cheddar Cheesespread Mix. Cover and refrigerate. Place potatoes in a large pot with enough water to cover, add salt to water and cook on high heat for 10 to 15 minutes, or until potatoes are fork tender. Drain well and allow potatoes to cool slightly. In a large bowl combine drained potatoes, Bacon & Cheddar Cheesespreadmixture, green onions and shredded cheese. Toss until well mixed. Serve warm or cover and chill until ready to serve. Makes 6 to 8 servings.
Slow Cooker Mac & Cheese
- 1 packet Bacon & Cheddar Cheesespread Mix
- 8 oz. uncooked macaroni
- 1 (12 oz.) can evaporated skim milk
- 1-1/2 cups milk
- 2 eggs, beaten
- 1/2 tsp. pepper
- 3 cups finely shredded Colby Jack cheese
Pre-cook macaroni for 5 minutes; drain. Lightly grease inside of slow cooker. Mix all ingredients except 1 cup shredded cheese together in slow cooker. Sprinkle remaining cup of shredded cheese over top. Cover and cook on low heat for 5 hours.
Mashed Potato Casserole
Ingredients:
- 1 packet Bacon & Cheddar Cheesespread Mix
- 8 cups prepared mashed potatoes (instant or real)
- 2 Tbls. butter, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
Directions:
Preheat oven to 350°. Grease bottom of 9x9-inch glass casserole dish. Make enough instant mashed potatoes for 8 cups of mashed potatoes according to recipe on the box, or you may use 8 cups real mashed potatoes. Add Bacon & Cheddar Cheesespread Mix, butter, sour cream and 1-1/2 cups cheese. Mix well. Spread potato mixture into greased casserole dish. Sprinkle remaining 1/2 cup of cheese over top and bake until browned and bubbly for approximately 20 minutes.
Pumpkin Cheeseball
- 1 packet Bacon & Cheddar Cheesespread Mix (dry)
- 8 oz. cream cheese, softened
- 8 oz. sour cream
- 8 oz. soft cheddar cheese spread** or 8 oz. shredded cheddar cheese
- 1 cup shredded cheese
- bell pepper stem
- plastic wrap
- 3-4 rubber bands
Directions:
Blend cream cheese, sour cream, and cheese spread. Add an entire packet of Bacon & Cheddar Cheesepread Mix. Shape mixture into a ball place onto a piece of plastic wrap and wrap ball use a second piece to double wrap. Wrap 3-4 rubber bands around your cheeseball and chill overnight or a minimum of 4 hours. Press shredded cheese onto cheeseball and press pepper stem into the top of the cheeseball. Serve with crackers, pretzels, vegetables, or potato chips.
*You may use low-fat or nonfat products with this mix,
although results may vary.*Cream cheese may be softened in microwave. Blend cream cheese to avoid any “hot spots” before adding to recipe.**Soft cheddar cheese spread is sold in 8-oz. or 16-oz. tubs in dairy section. Brand names you might look for are: Kraft KrackerBarrel®,KauKauna®