Cheese Bite Surprise Recipes

CHEESE BITES (TOTALLY ADDICTIVE)

Steps:

• Combine cheese, butter, flour, salt, and cayenne in a large bowl: knead into a dough.
• Roll dough into 1 inch balls and place on an un-greased baking sheet.
• If using olives, form each ball around 1 olive.
• If using pecans, press 1 pecan half onto each ball.
• Can bake them right now (see instructions below) or freeze for later.
• Place in trays in freezer for 30 minutes.
• Remove from freezer and place in freezer bags or container.
• Seal and freeze.
• Can bake them straight from freezer.
• Preheat oven to 425°F.
• Place cheese balls 3 inches apart on an un-greased baking sheet.
• Bake 15-17 minutes if frozen, 13-15 minutes if thawed.

CHEDDAR AND SOUR CREAM CHEESE BITES RECIPE BY TASTY

Steps:

• In a food processor, or by hand, crush ½ a box of Triscuits. Set aside.
• Combine all of the filling ingredients in a large bowl.
• Pinch off bite sized balls of filling and roll between your hands (about 1 oz or 28g each).
• Roll the balls in the crushed Triscuit mixture, then coat it in beaten egg, then again in Triscuit mixture.
• Heat a sauce pan of vegetable oil to 350˚F (180˚C). Line a tray with paper towel to drain the fried bites.
• Fry each bite until Triscuit coating turns a light brown, about 45 seconds.
• NOTE: If they're fried too long, the cheese filling will escape and you'll be left with a sad shell of a former cheese bite.
• Garnish with more chopped dill and a squeeze of lemon. Serve immediately.
• Enjoy!

SPICY CHEESE BITES

Steps:

• Sift the flour and a little salt into a bowl. Set a non-stick pan on the heat with 150ml cold water and the chopped butter. Bring to the boil, stirring until the butter melts. Tip in all the flour and, using a wooden spoon, beat hard until the mix becomes smooth and starts to leave the side of the pan.
• Remove from the heat, beat in the gruyère and half the parmesan and cool for 5 mins. Gradually beat in the eggs until you have a smooth, thick, but spoonable mix - you may not need all the egg. Can be set aside now for 2 hrs without chilling.
• When ready to serve, heat the oil in a deep-fat frying pan to around 180C. Using 2 teaspoons scoop up neat dollops and carefully drop into the hot oil. Fry 6-8 dollops a time for 3-4 mins until golden and crisp - dunk the dollops under to brown evenly. Reheat the oil as necessary. Drain on paper towels, sprinkle with the rest of the parmesan. Serve hot.

CHEESECAKE BITES

Steps:

• Chill a clean ice cube tray in the freezer. For the cheesecake filling: In a food processor, mix together the cream cheese, yogurt, confectioners' sugar and vanilla until smooth. Pour into a large resealable plastic bag and set aside. Clean out the food processor bowl for the chocolate covering.
• For the chocolate covering: In a food processor, mix together the cocoa powder, coconut oil and confectioners' sugar until smooth.
• Using a pastry brush, grease the chilled ice cube tray with coconut oil. Spoon the chocolate shell mixture into each compartment, tilting the tray around to coat the sides. Cut a small corner off the bottom of the bag of filling and squeeze into each chocolate mold. Spoon more chocolate over the filling to cover. Freeze for 4 to 5 hours, or overnight.
• Before removing the cheesecakes, set the frozen tray on the counter for 2 to 3 minutes to start defrosting. Remove as you would ice cubes, by twisting the tray, or running the underside of the tray under warm water for a few seconds. Serve immediately.

ONE BITE WILL DO U CHEESECAKE

Steps:

• CHEESECAKE: Heat oven to 350 degrees F. Combine cookie and graham-cracker crumbs with melted butter in a medium bowl and mix well. Press mixture firmly into an 8-inch springform pan. Bake 6 to 8 minutes. Let crust cool, then spread top with peanut butter.
• Place a pan of water in bottom rack of oven. In a large mixing bowl, beat cream cheese, eggs, sour cream, sugar and vanilla until smooth. Pour one cup of mixture into a bowl and stir in chocolate syrup. Pour remaining (white) cream-cheese mixture over crust. Pour chocolate mixture on top, then swirl chocolate mixture into white mixture with the tip of a knife in about 3 passes.
• Place pan on middle rack of oven and bake 1 hour and 10 minutes to 1 hour and 20 minutes, or until almost set. Let cool. Pour half of each layer of fudge mixture over top of cheesecake one layer at a time, letting each layer cool in refrigerator until firm before adding the next layer. Cut wafer rolls in varying lengths and, using melted caramels to help rolls adhere, line them upright around outer edge of cheesecake.
• FUDGE: Make first layer by combining chocolate and butterscotch chips with peanut butter in small saucepan. Stir over low heat until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.
• Make second layer by first mixing sugar and evaporated milk in a small saucepan over medium heat. Boil sugar and evaporated milk for 5 minutes, stirring constantly. Remove from heat. Stir in butter, marshmallow cream, peanut butter and vanilla until melted. Stir in chopped peanuts. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.
• Make third layer by heating caramels and whipping cream in small saucepan until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.
• Make fourth layer by combining chocolate and butterscotch chips with peanut butter in small saucepan. Stir over low heat until melted and smooth. Pour half of mixture over cheesecake. (Pour other half into an 11-by-7-inch pan or reserve for another cheesecake.) Refrigerate until cooled.

CHEESECAKE BITES

Steps:

• Mix brown sugar, flour, and nuts.
• Stir in margarine until blended.
• Reserve 1/3 cup of mixture; pat remainder in a greased 8-inch square baking pan.
• Bake in a pre-heated 350 degree oven fo 12-15 minutes.
• Beat cream cheese and sugar until smooth.
• Beat in remaining ingredients.
• Pour over baked crust; sprinkle with reserved pecan mixture.
• Return to oven and bake 25 minutes.
• Cool slightly; then cut in two-inch squares.

SAUSAGE CHEESE BITES SNACK

Steps:

• In a skillet, cook sausage over medium heat until no longer pink; drain. , In a large bowl, combine baking mix and cheese. Add the sausage and stir until well blended. Stir in water just until mixed. Shape into 1-1/2-in. balls. , Place on greased baking sheets. Bake at 375° for 15 minutes or until golden brown.

CHEESE BITE SURPRISE

Steps:

• 1. Place the shredded cheese in a medium-sized bowl, and drizzle with the olive oil. Toss to combine. 2. Sift the flour and cayenne pepper directly onto the cheese mixture. Use the back of a fork to blend well. 3. Dry the olives slightly by rolling them around on a paper towel. This will help the dough adhere better. Mold a scant tablespoon of dough around each olive, pressing together well. 4. Lightly coat a cookie sheet with olive oil cooking spray. Arrange the wrapped olives on the sheet, spacing them about 2 inches apart. 5. Bake in a preheated 400°F oven for 15 minutes, or until lightly browned. Serve immediately. If you prefer, freeze the unbaked bites in a single layer and, when solidly frozen, transfer to a zip-lock plastic bag. Bake the frozen bites in a preheated 400°F oven for about 20 minutes, or until lightly browned. Serve immediately.

BLUE CHEESE SURPRISE

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together beef, tarragon, and parsley. Season with salt and pepper.
• Form mixture into twelve 3/8 inch thick patties. Sprinkle 2 tablespoons cheese over one patty, and cover with a second patty. Seal the edges. Repeat with remaining ingredients..
• Lightly oil grate, and arrange burgers on the grill. Cook for 3 to 5 minutes on each side, or until done.