You’ve heard of wood carving, and you’ve heard of ice carving, but chances are, you’ve never heard of the creamiest, yummiest type of carving yet: cheese carving.
Food carving, albeit eccentric, actually dates back to the 13th century and began with fruits and vegetables. In the scheme of things, cheese is a newer (and slightly easier!) medium than most. Unlike butter, another current popular choice, cheese doesn’t need to be carved in a temperature-controlled space. This is one reason why cheese carver Sarah Nep appreciates it so much.
Nep has always had an affinity for sculpting but didn’t start dabbling in dairy until 1986. Since then, she’s created many works of art using giant cheese blocks or wheels that can weigh up to 40 pounds. She’s carved everything from the three little pigs to the bust of former San Francisco Mayor Willie Brown. We spoke with her about her not-so-common artwork and how it all comes together.
These cheese fun facts will wow you.
Q&A with Sarah Nep
How do you go about carving a block of cheese?
First, you have to imagine what you are going to carve and consider if it will fit in the block or the wheel you have. I usually do some researching and sketching after a discussion with the client. Once I commit to the design, I start going deeper [into the block or wheel] and possibly take off big chunks if it’s 3D. The secret is to go slow enough that you don’t make any major mistakes. Once it’s done, I wrap it up and refrigerate it until it is time to get it to my client.
Learn how to keep cheese fresh for up to 40 days.
How is carving cheese different than carving other media like, say, clay?
Cheese can feel a little like clay—except that you can’t put it back on once you take it off. It is purely reductive. There are many subtle differences [with each piece of cheese]: texture, moisture content, type of cheese, temperature and age can make a difference. You just have to explore a little. The best perk, however, is the delicious cheese that is left over. It’s already shredded and ready for tacos, nachos, or mac and cheese. You can’t do that with marble!
Check out our 10 best mac and cheese recipes.
How long does a carving take you to create?
It depends on the complexity of the piece. Typically, it takes 8-10 hours for one block of cheddar. Creating a bust of a person takes longer—about 20 hours. Even a simple logo can take a few hours to create.
Which types of cheese are the best to carve?
Any semi-firm cheese: cheddar, Monterey Jack, gouda, or a firm cheese like Parmesan works well. Blue cheeses and super soft cheeses like a gooey, ripe brie [don’t work well]. They’re delicious to eat, but they would be a challenge to carve.
Have you heard of these 14 types of lesser-known cheeses?
Which of your cheesy creations has made you the proudest?
I recently did a complex piece for the California Milk Advisory Board, highlighting the beautiful connection between wine and cheese in California. Incorporating more than one block of cheese is challenging. I used two 40-pound blocks, and I stacked the state of California on top of a wine barrel with [the board’s] Real California Milk logo, and it came out great. I love creating something unique that is both artistic and tells a story.
Check Out Our Cheesiest Recipes
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Best Ever Mac & Cheese
To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin
Hot Bacon Cheese Dip
I've tried assorted appetizers before, but this one is a surefire people-pleaser. The thick bacon cheese dip has lots of flavor and keeps my guests happily munching as long as it lasts. I serve it with tortilla chips or sliced French bread. —Suzanne Whitaker, Knoxville, Tennessee
Fontina Asparagus Tart
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
Cheddar and Chive Mashed Potatoes
My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida
Cheesy Skillet Pizza Dip
This creamy dip is oozing with cheesy goodness thanks to the combination of cream cheese and mozzarella. We topped ours with pepperoni slices, but you can easily customize it with your favorite pizza toppings. This is just one more delicious way to use your cast-iron pan. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled Ribeye with Garlic Blue Cheese Mustard Sauce
This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! —Ashley Lecker, Green Bay, Wisconsin
Chocolate Macadamia Cheesecake
When one of my co-workers turned 50, I created this recipe for her birthday. There wasn't a crumb left on the platter when I left for that day! —Bob Weaver, University Place, Washington
Heavenly Filled Strawberries
These luscious stuffed berries are the perfect bite-sized dessert. —Stephen Munro, Beaver Bank, Nova Scotia
Chicken Parmesan Slider Bake
Sliders are the perfect finger food for any get-together, and this flavorful chicken Parmesan version won’t disappoint. —Nick Iverson, Denver, Colorado
Cheesy Cauliflower Breadsticks
These grain-free, cheesy cauliflower breadsticks are made with vegetables instead of flour. Serve with your favorite marinara sauce.—Nick Iverson, Denver, Colorado
The Best Cheesy Scalloped Potatoes
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook
Mini Zucchini Pizzas
This simple snack recipe is the perfect, low-carb way to satisfy your pizza cravings. —Taste of Home Test Kitchen
Swiss Corn Casserole
My mom shared this recipe with me back in the '80s and now it's a Turkey Day mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. —Wendy Young, Cordova, Maryland
Cheddar Pear Soup
Pears and sharp cheddar have always been one of my favorite flavor combos. This recipe brings the two together in a creamy, delicious soup. I like to serve it with a warm baguette and fresh fruit for lunch or a light supper. —Trisha Kruse, Eagle, Idaho
Greek Sausage Pita Pizzas
I turned my favorite sandwich into a pizza. It's great for lunch or dinner but don't forget it when you're having a bunch of people over. It makes a great appetizer, too. —Marion McNeill, Mayfield Heights, Ohio
Golden Gouda Mushroom Soup
Here’s a fantastic first course for guests. Rich, creamy and cheesy, it will warm you from the inside out and stir your appetite for what’s to come. —Charlotte Rogers, Virginia Beach, Virginia
Slow-Cooker Sausage & Waffle Bake
Here's an easy dish guaranteed to create excitement at the breakfast table! Nothing is missing from this sweet and savory combination. It's so wrong, it's right! —Courtney Lentz, Boston, Massachusetts
Honey Buffalo Meatball Sliders
These little sliders deliver big Buffalo chicken flavor without the messiness of wings. The spicy-sweet meatballs are a hit on game day with kids and adults alike. —Julie Peterson, Crofton, Maryland
Baked Pumpkin Goat Cheese Alfredo with Bacon
This is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! —Ashley Lecker, Green Bay, Wisconsin
Parmesan Chicken with Lemon Rice
I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. —Colleen Doucette, Truro, Nova Scotia
9-Layer Greek Dip
Instead of the same taco dip at every family event or potluck, try this light, cool and refreshing Greek dip. It looks and tastes healthy—and it is. —Shawn Barto, Winter Garden, Florida
Asparagus, Bacon & Shallot Tart
My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the UK, so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California
Italian Ricotta Easter Bread
I changed our family's traditional Easter bread by adding ricotta and a few other ingredients. The almond flavoring works wonders! —Tina Repak, Johnstown, Pennsylvania
Spring Onion Pimiento Cheese Grits
Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. —Melissa Pelkey Hass, Waleska, Georgia
Cheesy Pizza Rolls
The cast-iron skillet browns these delicious rolls to perfection. My family can't get enough. Use whatever pizza toppings your family likes best. —Dorothy Smith, El Dorado, Arkansas
Chicken Piccata Pockets
My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. —Arlene Erlbach, Morton Grove, Illinois
White Cheddar Mac & Cheese
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia
Pizza Soup with Garlic Toast Croutons
This comforting soup satisfies our pizza cravings. It's super versatile, too, and I sometimes substitute light Italian sausage for the chicken or add a little Parmesan cheese. Go nuts and add all your favorite pizza toppings! —Joan Hallford, North Richland Hills, TX
Bacon Cheeseburger Slider Bake
I created this dish to fill two pans because these cheeseburger sliders disappear fast. Just cut the slider burgers recipe in half if you only want to make one batch. —Nick Iverson, Milwaukee, Wisconsin
Antipasto Bake
Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Green Bay, Wisconsin
Butternut-Gouda Pot Stickers
My family can't get enough butternut squash. I had some left over, so I used pot sticker wraps and veggies to create these fun little appetizers. —Carla Mendres, Winnipeg, Manitoba
Tuscan Truffles
For holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. —Roxanne Chan, Albany, California
Slow-Cooker Cheddar Bacon Beer Dip
My tangy, smoky dip won the top prize at our office party recipe contest. Use your favorite beer or ale, but steer clear of dark varieties. —Ashley Lecker, Green Bay, Wisconsin
Mushroom-Gouda Quiche
For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie pastry. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey
Bacon Cheeseburger Tater Tot Bake
This bacon cheeseburger tater tot casserole is the perfect dish to bribe your kids; homework, chores, piano practice—consider them done! —Deanna Zewen, Union Grove, Wisconsin
Warm Crab & Spinach Dip
In Maryland, we stayed at a hotel that sent guests home with a crab dip recipe and a spice pouch. Now I’ve made my own dip that rekindles memories of that trip. —Kristina Wenner, Jamison, Pennsylvania
Zucchini-Crusted Pizza
Flavorful, nutritious and versatile, this pizza is easy to prep ahead and freeze—and fun to make with kids. It also quadruples nicely. What's not to like? —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Nacho Tots
This is an easy, versatile party appetizer that everyone loves. If you can't find chorizo, ground beef or ground chicken are great, too. Top with anything you like! —Connie Krupp, Racine, Wisconsin
Fiesta Egg & Potato Boats
On a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It’s the brunch dish people ask for the most. —Lisa Renshaw, Kansas City, Missouri
Deep-Fried Mac & Cheese Shells
I created this deep-friend mac and cheese recipe for my husband, who loves mac & cheese. He describes this recipe as "unbelievably delicious" because of the crispy deep-fried coating and the creamy richness on the inside. —Shirley Rickis, Lady Lake, Florida
Slow-Cooker Spinach & Artichoke Dip
With this creamy dip, I can get my daughters to eat spinach and artichokes. We serve it with chips, toasted pita bread or fresh veggies. —Jennifer Stowell, Montezuma, Iowa
Three-Cheese Meatball Mostaccioli
When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan
Mushroom & Leek Pie
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. —Vickie Woods, Salem, Oregon
Apple, White Cheddar & Arugula Tarts
These tarts remind me of growing up in Michigan. Add meat if you like or keep it light. I always like to garnish it with fried prosciutto. —Maria Davis, Hermosa Beach, California
Grilled Cheese & Tomato Soup Bake
This is similar to a savory french toast casserole and combines two favorite dishes- grilled cheese with tomato soup. No dipping required! This is a great meat-free dinner that my picky-eater husband devoured!—Morgan Seger, Ansonia, Ohio
Beer-Cheese Velvet Soup
This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah
Grilled Spinach Feta Burgers
Turkey burgers have their fans, but we prefer burgers of ground beef, spinach and feta. We serve them on toasted buns with lettuce, tomato and tzatziki. —Susan Stetzel, Gainesville, New York
Gouda Mixed Potato Mash
Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana
Loaded Twice-Baked Potato Casserole
My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. —Cyndy Gerken, Naples, Florida
Fun-do Fondue
Fondues are a hit at our gatherings. The younger crowd dips bread cubes, and the adults like apples and pears. Celery, cucumbers and bell peppers work, too. —Judy Batson, Tampa, Florida
Spicy Lasagna Skillet Dinner
Shortcut lasagna bails me out when I'm in a frenzy to serve dinner. A leafy salad and buttery garlic toast round out the meal. —Donna Booth, Tomahawk, Kentucky
Sensational Crabmeat Fondue
We entertain a lot, and luxurious crab fondue makes guests feel indulged. —Debbie Obert, Middleburg, Florida
Strawberry Celebration Cheesecake
Tick-tock…tick-tock…guests will surely count down the minutes until they can dig into this creamy strawberry cheesecake, then ask for seconds. —Taste of Home Test Kitchen
Beer Macaroni & Cheese
Creamy with a hint of beer, this cheesy mac is one of our favorites for a big family dinner. —Lauren Petersen, Marysville, Washington
Golden Butternut Squash Lasagna
My rich, saucy lasagna features winter squash at its finest. The whipped cream topping adds a unique twist to this meatless casserole packed with roasted butternut squash, two kinds of cheese and a host of seasonings. Allowing the lasagna to stand for 10 to 15 minutes before serving makes it easier to cut. —Lisa Sheets, Carmel, Indiana
Buffalo Macaroni and Cheese Bites
In this vegetarian Buffalo-style appetizer, macaroni and cheese get heated up with Louisiana-style hot sauce, then breaded and baked. These tasty nibbles are served with blue cheese dressing. —Ann Donnay, Milton, Massachusetts
Mozzarella Mashed Potato Remix
Here's a yummy way to finish off extra mashed potatoes. The gooey cheese, creamy potatoes and golden crust blend perfectly to create spud heaven. Your family will love this mashed potato casserole!—Rosemarie Weleski, Natrona Heights, Pennsylvania
Amazing Mac & Cheese Pizza
I love pizza, and I love macaroni and cheese. After lots of experimenting, I figured out a wonderful way to combine the two. The pizza is a big hit among my colleagues, friends and family! —Martha Muellenberg, Vermillion, South Dakota
Parmesan Artichoke Soup
This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. —Malee Jergensen, Murray, Utah
Contest-Winning Eggplant Parmesan
Because my recipe calls for baking the eggplant instead of frying it, unlike most eggplant Parmesan recipes, it’s much healthier! It takes a little extra time, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
Argentine Lasagna
My family is from Argentina, which has a strong Italian heritage and large cattle ranches. One of our favorite Argentinian recipes is this all-in-one lasagna packed with meat, cheese and veggies. —Sylvia Maenenr, Omaha, Nebraska
Roasted Greek Potatoes with Feta Cheese
Lemony potatoes are a traditional side dish for grilled chicken or steak. When they come out of the oven, we top with feta for a little melty goodness. —Arge Salvatori, Little Ferry, New Jersey
Fontina & Sweet Potato Pizza
The recipe came about mainly thanks to my husband, who's a real pizza fan. And it gets nutrient-rich sweet potatoes into a meal, which I love. It always leaves you wanting more. —Libby Walp, Chicago, Illinois
Five-Cheese Spinach & Artichoke Dip
Whenever I go to an event, I'm always asked to bring this hot dip. Five types of cheese make it a standout and oh-so delicious. I love its party-ready convenience— I serve it straight from the slow cooker, so set-up and clean-up are a breeze! —Noelle Myers, Grand Forks, North Dakota
Beer & Cheddar Fondue
This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. —Amanda Wentz, Virginia Beach, Virginia
Avocado Goat Cheese Truffles
Give guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California
Sweet Potato Cheesecake Bars
Your whole house will be filled with the aroma of pumpkin spice when you bake these wonderful sweet potato cheesecake bars. They look complicated but are so easy, you can whip up a batch anytime. —Nancy Whitford, Edwards, New York
Shrimp & Crab Casserole
This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. —Jan Bartley, Evergreen, North Carolina
Three-Cheese Fondue
I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio
Slow-Cooker Buffalo Chicken Lasagna
When I make this tasty chicken lasagna at home, I use a whole bottle of Buffalo wing sauce because my family likes it nice and spicy. Increase the pasta sauce and use less wing sauce if you prefer. —Heidi Pepin, Sykesville, Maryland
Herbed Cheesecake Appetizer
If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future. —Ann Chan, Atlanta, Georgia
Cheese Soup with a Twist
One of my favorite childhood memories is of my Aunt Claire serving up hearty bowlfuls of her famous cheesy soup. She would pair this cheese soup with a slice of warm buttered bread for a downhome lunch. —Rob Feezor, Alexandria, Virginia
Potluck Macaroni and Cheese
This is a great way to make America's most popular comfort food. The dish turns out cheesy, rich and creamy. —Jennifer Babcock, Chicopee, Massachusetts
Cheesy Corn Chowder
I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot—enough for seconds! —Lola Comer, Marysville, Washington
Deep-Dish Beef 'n' Bean Taco Pizza
My whole family enjoys this dish that tastes like a taco and eats like a pizza. The thick tasty crust can handle lots of toppings, so load it up for a bright, fun meal. —Nancy Circle, Perkins, Oklahoma
Peaches 'n' Cream Raspberry Tart
Fresh peach slices and big, juicy raspberries crown this beautiful tart from Brenda Harmon of Hastings, Minnesota. An almond-flavored cream filling and macaroon crust complement the fruits. “It’s the perfect dessert for company during peach season,” says Brenda.
Almond-Bacon Cheese Crostini
For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida
Makeover Traditional Cheesecake
Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. —Anne Addesso, Sheboygan, Wisconsin
Hash Brown Broccoli Bake
Here's a perfect dish for a potluck or holiday buffet. It goes well with fish, poultry, pork or beef. Cheddar cheese can be substituted for Swiss. Often, I double the recipe to serve a crowd. —Jeanette Volker, Walton, Nebraska
Artichoke Spinach Lasagna
Friends of ours served this homey spinach artichoke lasagna when we visited them in Maryland. We just had to get the recipe and have since added a few items to make it even tastier. —Carole Rago, Altoona, Pennsylvania
White Cheddar Scalloped Potatoes
This recipe has evolved over the past eight years. After I added the thyme, ham and sour cream, my husband declared, “This is it!” I like to serve this rich, saucy entree with a salad and homemade French bread. —Hope Toole, Muscle Shoals, Alabama
Sweet & Savory Pineapple Cheese Ball
One of my favorite dishes in childhood was my mom's pineapple and green pepper cheese ball. Now I make it, and it’s always a hit. —Susan Harrison, Laurel, Maryland
Santa Fe Cheesecake
All of my favorite Southwestern ingredients are combined in this savory cheesecake. It looks and tastes fantastic! —Jean Ecos, Hartland, Wisconsin
Reuben Pizza
Fridays are pizza nights at our house. We do a lot of experimenting, so we don't have the same, old thing every week. With only five ingredients, this pizza is a snap to whip up, and it tastes just like a Reuben sandwich. —Nicole German, Hutchinson, Minnesota
No-Bake Blueberry Cheesecake
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.—Ken Gallagher, Hastings, Nebraska
Spinach Beef Macaroni Bake
This hearty casserole is great for a family reunion or church supper. I've also made half the recipe for family gatherings. It's become a special favorite of my grandson-in-law and great-grandson, who often ask me to serve it when they're visiting. —Lois Lauppe, Lahoma, Oklahoma
Cherry Cheese Blintzes
These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. —Jessica Vantrease, Anderson, Alaska
Cream Cheese Chocolate Cupcakes
Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. —Shirley Dunbar, Mojave, California
Blintz Pancakes
Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.—Dianna Digoy, San Diego, California
Refrigerator Lime Cheesecake
I made this for a Father's Day party, and it was a hit! I guarantee compliments when you serve this fantastic dessert. —Cher Anjema, Kleinburg, Ontario
Three-Cheese Jumbo Shells
I love cooking, but I'm not into fancy gourmet foods. I think it's more challenging to make delicious, down-home foods like this beefy casserole with ingredients easily found in the refrigerator and on my pantry shelves. —Marjorie Carey, Alamosa, Colorado
Chocolate Chip Cheese Ball
Your guests are in for a sweet surprise when they try this unusual cheese ball…it tastes just like cookie dough! Rolled in chopped pecans, the chip-studded spread is wonderful on regular or chocolate graham crackers. I especially like it because it can be assembled in a wink. —Kelly Glascock, Syracuse, Missouri
Cheesy Pizza Fondue
While I was growing up, I would sit for hours reading cookbooks from cover to cover. I've carried that love of cooking with me through the years. I found this recipe when we lived in Wisconsin. - Julie Barwick, Mansfield, Ohio.
Chocolate Chip Cookie Dough Cheesecake
I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin
Mom's Macaroni and Cheese
The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. —Maria Costello, Monroe, North Carolina
Garlic Asiago Cauliflower Rice
The garlic seasoning and Asiago really pack a punch, making this five-ingredient low-carb side dish a real weeknight winner. —Colleen Delawder, Herndon, Virginia
Macaroni and Cheese Soup
I have worked in the food service industry for too many years to count and have made this one-of-a-kind soup at many different jobs. It's always been a big hit. —Emma Head, Sunrise Beach, Missouri
Italian Stuffed Shells
A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! —Beverly Austin, Fulton, Missouri
Herbed Macaroni and Cheese
Besides being a really easy recipe to make, it tastes very good, too! This is not your ordinary, run-of-the-mill macaroni and cheese. The herbs and spices, along with the sour cream, give the dish a wonderful flavor. Serving it with toasted pita bread and salad makes this one of our family's favorite meals, and it's been in the family for a very long time! —Nancy Raymond, Waldoboro, Maine
Mini Grilled Cheese
If you're looking for a great make-ahead snack, try these miniature grilled cheese sandwiches. They're nice to have in the freezer for lunch with soup or a salad. My family loves to nibble on them anytime. —Anita Curtis, Camarillo, California
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Annamarie Higley