Bluecheesethumbprints Recipes

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26 WAYS TO USE BLUE CHEESE EVERYONE WILL LOVE



26 Ways To Use Blue Cheese Everyone Will Love image

These blue cheese recipes couldn't be any tastier! From dip to salad to pizza, make blue cheese the main attraction with these dishes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 26

Buffalo Chicken Dip
Pear, Date u0026amp; Walnut Salad with Blue Cheese
Beet Salad with Blue Cheese, Walnuts and Grapefruit
Blue Cheese Ball
Blue Cheese, Pear, and Honey Crostini
Avocado Blue Cheese and Watercress Salad
Blue Cheese Dressing
Blue Cheese Grilled Peaches
Strawberry Bacon Blue Cheese Salad
Blue Cheese Bacon Pizza
Peach and Blue Cheese Toasts
Pear Blue Cheese Flatbread
Blue Cheese Spread Crostini with Roasted Grapes
Spinach, Mushroom and Blue Cheese Lasagne
Blue Cheese Bacon Jalapeno Poppers
Blue Cheese, Smashed Avocado and Roasted Tomato Grilled Cheese
Bacon Blue Cheese Chicken Wraps
Grilled Ham and Blue Cheese Sandwich
Ham, Apple and Blue Cheese Wrap
Blue Cheese Pasta
Blue Cheese Bacon Coleslaw
Watermelon Blue Cheese Salad
Blueberry, Blue Cheese and Glazed Walnut Salad
Spicy Blue Cheese Mini Sweet Peppers
Asparagus and Blue Cheese with Bacon
Pea Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a blue cheese recipe in 30 minutes or less!

Nutrition Facts :

BLUE CHEESE THUMBPRINTS



Blue Cheese Thumbprints image

These make a great appetizer to pair with sparkling white wine. Sweet and savory! Prep and cook time do not include the 2 hour chilling time.

Provided by breezermom

Categories     Cheese

Time 1h30m

Yield 5 dozen

Number Of Ingredients 6

2 (4 ounce) packages blue cheese, crumbled
1/2 cup butter, softened
1 1/3 cups all-purpose flour
3 tablespoons poppy seeds
1/4 teaspoon ground red pepper
1/3 cup cherry preserves

Steps:

  • Beat blue cheese and butter at medium speed with an electric mixer until fluffy. Add flour, poppy seeds, and red pepper, beating just until combined.
  • Roll dough into 3/4 inch round balls; cover and chill 2 hours.
  • Preheat oven to 350 degrees.
  • Arrange balls on an ungreased baking sheet and press your thumb into each ball of dough, leaving an indentation.
  • Bake at 350 degrees for 15 minutes or until golden. Transfer to wire racks to cool completely. Place about 1/4 tsp of cherry preserves in each indentation.

THUMBPRINTS



Thumbprints image

Provided by Food Network Kitchen

Time 55m

Yield 72 servings

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
Assorted jams (orange, raspberry, grape and/or strawberry), for filling
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a bowl. Beat the butter, granulated sugar and vanilla in a large bowl with a mixer until light and fluffy. Add half of the dry ingredients and mix until just combined, then mix in the remaining dry ingredients. Knead a few times by hand to bring the dough together.
  • Roll teaspoonfuls of dough into balls and place about 1/2 inch apart on the prepared baking sheets. Make an indentation in the center of each ball with a small measuring spoon or the back of a pen. Fill each indentation with jam (a scant 1/8 teaspoon).
  • Bake until the edges of the cookies are golden, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Dust with confectioners' sugar, if desired. Store in an airtight container up to 1 week.

GANACHE THUMBPRINTS



Ganache Thumbprints image

Try one of our other thumbprint variations: Raspberry Thumbprints, Apricot Thumbprints, Dried-Fruit Thumbprints, Candied Orange Peel Thumbprints.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 3

1 batch Chocolate Dough (or 1/2 batch Chocolate Dough + 1/2 batch Basic Vanilla Cookie Dough, marbleized; see Cook's Note)
3/4 cup crushed peppermints (optional)
Ganache

Steps:

  • Roll dough into 1-inch balls, then roll in crushed candies, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
  • Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
  • Let cool completely. Spoon ganache into thumbprints.

CHART HOUSE - BLUE CHEESE DRESSING - COPYCAT



Chart House - Blue Cheese Dressing - Copycat image

I'm assuming 'chart house' is a restaurant. he-he I just found this recipe in my box and thought it looked pretty good.

Provided by byZula

Categories     Salad Dressings

Time P1DT15m

Yield 6-8 serving(s)

Number Of Ingredients 8

3/4 cup sour cream
1/2 teaspoon dry mustard
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt (scant)
1/3 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 1/3 cups mayonnaise
4 ounces danish blue cheese, crumbled

Steps:

  • In a mixer bowl, blend sour cream, mustard, pepper, salt, garlic powder, and Worcestershire for 2 minutes at low speed.
  • Add mayonnaise. Blend 1/2 minute at low speed and 2 minutes at medium speed.
  • By hand, crumble cheese into mixture. Blend at low speed no more than 4 minutes.
  • Refrigerate 24 hours before serving.

BLUE CHEESE BITES



Blue Cheese Bites image

Canned biscuits, butter and blue cheese. Voila, a nice appetizer. Rich and so good and easy!

Provided by Ingrid

Categories     Appetizers and Snacks     Pastries

Time 20m

Yield 10

Number Of Ingredients 3

1 (10 ounce) package refrigerated biscuit dough
½ cup butter, melted
5 ounces blue cheese, crumbled

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.
  • Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.
  • Bake for 8 to 10 minutes.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 12.5 g, Cholesterol 35.3 mg, Fat 17.1 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 542.8 mg, Sugar 2.1 g

CHEESECAKE THUMBPRINTS



Cheesecake Thumbprints image

These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.

Yield makes about 30

Number Of Ingredients 8

4 ounces cream cheese, room temperature
1/2 cup sugar
1/4 teaspoon salt, plus a pinch
2 large egg yolks
1 1/2 teaspoons sour cream
1/8 teaspoon pure vanilla extract
2 sticks (1cup) unsalted butter, room temperature
2 cups all-purpose flour

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add 1/4 cup sugar and a pinch of salt, and beat until smooth, about 3 minutes. Add 1 egg yolk, sour cream, and vanilla; beat until smooth. Transfer to a small bowl, and refrigerate for about 30 minutes.
  • Preheat the oven to 350°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and remaining 1/4 cup sugar on medium speed until well combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add remaining 1/4 teaspoon salt and egg yolk; beat to combine. With mixer on low speed, gradually add the flour, mixing until just combined.
  • Shape level tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart. Using the lightly floured end of a thick wooden spoon handle (or your thumb), make an indentation in the center of each ball.
  • Bake 10 minutes; remove from oven and make indentations again. Rotate sheets, return to oven, and bake until edges of cookies begin to turn golden, 7 to 9 minutes more. Transfer cookies to a wire rack to cool completely.
  • Using a small teaspoon, fill the center of each cookie with about 1 teaspoon creamcheese filling, mounding it slightly. Return cookies to the oven, and bake until the filling is firm, 7 to 8 minutes. Transfer cookies to a wire rack to cool completely. Refrigerate in an airtight container, layered between waxed or parchment paper, at least 4 hours before serving (cookies can be refrigerated overnight).
  • In a heatproof bowl set over (but not touching) simmering water, melt 2 ounces semisweet chocolate; let cool. Follow instructions for Cheesecake Thumbprints, adding melted chocolate to butter mixture along with the egg yolk and salt. Reduce the flour by 3 tablespoons, and whisk with 3 tablespoons Dutch-process cocoa powder before adding to the dough. (The edges of these cookies will be firm to the touch when baked)
  • The floured handle of a wooden spoon is pressed into each ball of cookie dough to make an indentation.
  • A rich cheesecake filling is added to the centers after the cookies are partially baked.

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