This unique cheese spread has a combination of nutty, sweet, spicy and salty tastes. It is a perfect dip for cocktail parties or barbecues. It is often served with crackers, but it goes well with nachos or tortilla chips too. If you want a sharper cheesy taste, go for cheddar instead of cream cheese. I also love using the grated cheese mixes that you can find in the supermarket. They definitely add to this dip’s interesting flavor.

Makes 2 cups

Ingredients:

1 cup dried cranberries

1/4 cup sliced almonds

1/2 cup brown sugar

1/2 cup orange juice

4 teaspoons of jalapeno peppers, seeded and chopped

1 tablespoon lemon juice

1 teaspoon orange zest

1/4 teaspoon Chinese five-spice powder

8 oz. cream cheese

Crackers, for serving

Place the cranberries, brown sugar, orange juice, jalapenos, lemon juice and five-spice powder in a small saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it summer uncovered for 10-15 minutes or until the mixture is thick. Remove from heat and let it cool completely.

Beat the cream cheese in a large bowl until it becomes light and fluffy. You may use an electric mixer if desired. Fold in the cranberry mixture. Add the sliced almonds and orange zest. Mix well until all the ingredients are well combined. Serve warm or at room temperature with assorted crackers.

Photo Courtesy Of:   quinn.anya

Mozzarella sticks are my favorite appetizers. They are always on top of my list whenever I eat out. For this reason I decided to make some at home. It may be a bit tricky to keep the coating on. This is why it is best to freeze them to make sure that the cheese does not leak out. I suggest that you try it with a few sticks first. If you need to coat the mozzarella again, you can do so with more breadcrumbs and Parmesan.

These melt in your mouth cheese sticks are best eaten with marinara sauce. I prefer the sauce cold, but you can also re-heat it if desired. I also like the hint of spiciness thus the dash of paprika, but you can do without this and add a dash of ground pepper instead.

Ingredients:

For the batter:

1/2 cup plain flour

1/4 cup corn flour

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/2 cup water

Salt to taste

For the mozzarella sticks:

1 1/2 cups Italian-style dried breadcrumbs

1 1/3 cups freshly grated Parmesan

2 (16-ounce) blocks pasteurized mozzarella

1 1/2 cups vegetable oil

For the marinara sauce:

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

Salt and pepper to taste

2 32 ounce cans crushed tomatoes

2 dried bay leaves

Cut the mozzarella into 1/2 inch sticks and then freeze them for an hour or overnight.

To prepare the marinara sauce, heat the oil in a casserole pot or saucepan. Sauté the garlic and

onions until he onions are translucent, around 2-4 minutes. Add the celery and the carrots. Cook it for another 8-10 minutes until soft. Stir in the tomatoes and add the bay leaves. Let it simmer for 30-40 minutes until the sauce thickens. Season the sauce with salt and pepper. Remove the bay leaves and discard them. Let the sauce cool and then refrigerate.

Combine the flour, corn flour, oregano, paprika and water in a medium sized bowl. Mix to form a batter and season it with salt. Set aside.

Next, combine the Parmesan and the breadcrumbs in a small bowl. After place it on a flat plate.

Dip the mozzarella sticks in batter and then let the excess batter drip off. Coat the battered mozzarella in the breadcrumbs mixture and then repeat the process to double coat the cheese. Place the mozzarella sticks on a baking sheet and freeze them for another 2 hours or up to 2 days.

Heat the oil in a frying pan or deep fryer and then fry the frozen mozzarella sticks until golden brown. Transfer the cooked mozzarella on a plate lined with paper towels to drain the excess oil. Serve immediately with the marinara sauce.

Photo Courtesy Of:  irrezolut

Cheese pretzels are a big hit with kids. They make good snacks for school or during playtime. You may also prepare it ahead of time and store it in the freezer. Sprinkle it with cheese before reheating to make it cheesier.

Ingredients:

200g plain flour

25g cheddar cheese, grated

25g butter, diced

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

100ml milk

1 egg beaten

Toppings:

Coarse sea salt

Sesame seeds

Extra grated cheese

Pre-heat the oven to 200C.

Combine the sifted flour, baking powder, butter, sugar and salt in a mixing bowl. Mix it together with your hands or using an electric mixer set to medium. Gradually add the dough and continue mixing it until you form a ball of dough.

Flour a flat surface and roll the dough 3-5 times. Knead it by pressing and folding for 2-3 minutes or up to 10 times.

With a rolling pin, roll out the dough until it measures 10 x 7 inches. Cut the dough into strips about half an inch thick. Pinch the edges and twist the dough to form a pretzel. Do this for the remaining strips of dough. Place the pretzels on a greased baking sheet. Brush it with beaten egg and sprinkle with salt, sesame seeds and grated cheese. Bake it in the oven for 10-12 minutes or until golden brown.

Photo Courtesy Of:   Kelly Sue

Pogacas or feta dumplings are puff pastries that are often served as an appetizer, but they are also perfect with pasta. This recipe is the Turkish or Bulgarian version. It is so good, that you may be filled even before the entrée arrives. You may also add pimientos to the dough to add more flavor to it.

Makes 20

Ingredients:

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 cup canola oil

1/4 cup butter, melted

1 cup plain yogurt

3 beaten eggs

1 tablespoon sour cream

1 tablespoon white sugar

1 1/2 teaspoons salt

2 egg yolks

2 tablespoons black sesame seeds

Filling:

1 cup crumbled feta cheese

1 cup finely chopped fresh parsley

1 tablespoon olive oil

2 teaspoons paprika

Preheat the oven at 375F and line a baking sheet with parchment paper.

Sift the flour and baking soda into a large bowl. Set aside.

Combine the canola oil, butter, yogurt, beaten eggs, sour cream, sugar and salt in a large mixing bowl. Mix until smooth.

Gradually add the flour into the large mixing bowl. Mix well to form dough. Knead the dough in the bowl for 5 minutes or until it is no longer sticky.

To make the filling, place the feta cheese, parsley, olive oil and paprika in a medium sized bowl. Mix well.

After, prepare a dumpling by pinching off 2 1/2 tablespoons of dough. Roll it into a ball and then flatten it to make a flat circle that fits your palm. Spoon 1 tablespoon of filling into the center of the circle. Bring the edges together to cover the filling; pinch the edges to make a fat and round dumpling. Put it on the baking sheet, smooth side up. Repeat the process for the remaining pogacas.

Beat the egg yolks in a small bowl and brush the pogaca tops with it. Sprinkle with sesame seeds. Bake the pogacas for 20-30 minutes or until the tops are brown, shiny and cracked.

Photo Courtesy Of: lezizsofralar

I love cheese, thus the fascination with mozzarella sticks with marinara sauce. Here’s a recipe I adapted from Giada De Laurentis. Of course, I made some changes according to my taste.

Ingredients:

For the marinara sauce

1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

1/2 teaspoon sea salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 (32 ounce) cans crushed tomatoes or diced tomatoes

2 dried bay leaves

For the mozzarella sticks

1 1/2 cups Italian-style dried breadcrumbs

1 1/3 cups freshly grated Parmesan

1/2 cup flour

1 teaspoon salt

2 pieces 16-ounce blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks

4 large eggs, beaten

1 1/2 cups vegetable oil

In a deep saucepan or casserole, heat the oil under medium heat. Sauté the garlic and onions for 5 minutes or until the onions are soft. Stir in the tomatoes (including the juices) and celery. Season it with 1/2 a teaspoon each of salt and pepper. Cook for another 10-15 minutes or until the celery bits are soft. Add the bay leaves and simmer for another 20 minutes under low fire or until the sauce thickens. Remove the bay leaf and discard. Pour the mixture in a blender and blend for 30 seconds or until there are no more solid parts. Season it with salt and pepper. Set it aside or refrigerate if you prepared it in advance.

Combine the bread crumbs and Parmesan cheese in a bowl and mix well. Transfer it to a plate.

Dredge the mozzarella in flour. Dip it in beaten egg and let the excess egg drip back into the bowl. After, roll it in the bread crumbs mixture. Repeat this process for all the mozzarella sticks. When you are done, dip the mozzarella sticks in egg; let the excess egg drip. Coat it in bread crumbs for the second time. Place them in a baking sheet. Cover and freeze until frozen (2 hours – 2 days).

Heat the oil in a large frying pan or deep fryer. Fry the mozzarella sticks until golden brown. Drain the excess oil using paper towels or in a strainer. Transfer to a plate and sprinkle with cheese or chopped parsley if desired. Serve warm with marinara sauce.

Photo Courtesy Of: irrezolut