I keep feeling like it should be cool out, but when I step outside it is still hot and humid. That is what September is like in the south. However, it’s football season, and these cheese bombs are great football food. Soft and cheesy, with a crunchy top, they are quite tasty.
Using refrigerated biscuit dough makes this recipe easy. Simply flatten the biscuits, add some mozzarella, and pull all the edges up to seal. Make sure you pinch the dough tight so that the cheese stays enclosed.
Next comes a butter bath and the crunchy, garlicky topping.
Upon baking, these cheese bombs turn a beautiful golden color.
My family just loved these. They also make a great accompaniment to pizza or pasta.
Parmesan Panko-Crusted Cheese Bombs
Fluffy mozzarella filled cheese bombs topped with a parmesan, garlic, and crunchy panko breadcrumbs
- 1 16 oz. tube refrigerated buttermilk biscuits
- 1-2 Tb butter, melted
- 4 oz. mozzarella cheese, shredded
- ¼ cup panko breadcrumbs
- 2 Tb grated parmesan
- 1/8 ts garlic salt
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a shallow bowl combine the panko breadcrumbs, parmesan, and garlic salt.
- Lay the biscuits on the parchment paper and press to flatten. Place 1-2 tablespoons of shredded mozzarella onto the center of the each biscuit. Pull the edges up and over the cheese and pinch to seal.
- Roll each cheese bomb in the melted butter, then press the top side (without the seam) into the breadcrumb mixture. Lay seam side down on the parchment paper.
- Bake on the top rack of the oven for 10 minutes or until slightly browned.
Sometimes you want an extra bite at dinner that doesn’t take too much effort. These mini cheese cornbread muffins are just that. They can be whipped up quickly and easily and add a tiny bit of something to your dinner plate.
Using a mini muffin pan produces a whole bunch of these little guys, so you have a big family there’s plenty for everyone. Or if you’re just cooking for one or two, the leftovers save nicely and can be popped in the microwave.
I used sharp cheddar cheese in these, which complements nicely with the cornmeal.
Since these were so simple, and tasty too, I’m sure they will become a new staple to my family’s dinner rotation.
Mini Cheese Cornbread Muffins
Mini muffins made with cornmeal, buttermilk and cheddar cheese
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 Tb sugar
- 1/2 ts baking powder
- 1/2 ts salt
- 1/2 cup buttermilk
- 1 egg
- 3/4 cup sharp cheddar cheese, shredded
1. Preheat oven to 400 degrees. Generously grease a mini muffin pan with cooking spray.
2. Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Stir in the buttermilk and egg. Beat until smooth. Add the shredded sharp cheddar cheese and stir until fully mixed.
3. Pour the batter into the mini muffin pan, filling each hole about 2/3 full. Bake on the top rack of the oven for 10 minutes.
The air fryer is great because you can produce food that tender on the inside and crispy on the outside without the fat and calories of deep-frying. One of my favorite things to make in the air fryer is cheese sticks or cheese bites. These Cheeseball Mozzarella Bites are coated in crushed cheeseballs and the perfect size for popping in your mouth.
To make things extra easy, I used cut up pieces of string cheese for the mozzarella. The cheeseballs need to be crushed into fine pieces so that they stick to the flour and egg coated pieces of cheese.
When placing food into the air fryer, I give it a quick spritz with cooking spray to make sure the outside coating crisps up well.
One thing I learned from using the air fryer is that you need to remove the food immediately, especially anything with cheese, otherwise it keeps cooking. The Cheeseball Mozzarella Bites need to be whipped out right away after 3 minutes otherwise you’ll find gooey cheese all over the bottom of your air fryer and empty pieces of crispy coating.
But follow this recipe and remove the bites quickly and you’ve got wonderful pieces of soft cheese with a cheeseball crust.
Air Fryer Cheeseball Mozzarella Bites
Soft bites of mozzarella coated in crushed cheeseballs and cooked in the air fryer.
Calories per 4 bite serving = 160
- 3 pieces of string cheese
- ¼ cup flour
- 1 egg, beaten with 1 ts water
- ¾ cup crushed cheeseballs or cheese puffs (can be done in food processor or in a bag with a rolling pin)
- ¼ ts salt
- Cooking spray
- Mix salt with crushed cheeseballs or cheese puffs. Cut each piece of string cheese into 5 pieces. Roll each piece of string cheese in flour, then dip in egg, then roll in cheeseball crumbs. Repeat will all mozzarella pieces.
- Refrigerate coated cheese bites for 30-60 minutes.
- Place cheese bites in air fryer basket and spray with cooking spray. Set air fryer to “fries” setting or 400 degrees. Set time for 3 minutes. Remove cheese bites immediately after time has ended, otherwise the cheese will start leaking out. Eat quickly while warm and soft, before the cheese becomes firm.
My family loves potatoes. Potatoes adorn our dinner place several times a week, which is why creating 99 flavors of potatoes is a good thing.
These Baby Potato & Mozzarella Stacks are a little extra work (I made them for a Sunday dinner), but well worth it. The potatoes are soft and creamy, the cheese is melty, and the butter sauce morphs into browned butter in the oven, resulting in a delicious side dish.
First the potatoes are boiled – no peeling required. Then the very top and bottom get sliced off of the potatoes to make flat surfaces for stacking. I made the mistake of cutting my string cheese too tall the first time, resulting in toppling stacks of baby potatoes. One quarter of an inch is about the right size.
The butter sauce is quick and easy to make – done in the microwave. Mmmm…butter…
A quick roast in the oven and voila! – you’ve got potatoes that are creamy on the inside, slightly crispy on the outside, with brown butter and cheese. What is better than that?
Baby Potato & Mozzarella Stacks
Creamy Yukon gold potatoes, stacked with mozzarella cheese and drizzled with butter sauce
- 1.5 lbs baby Yukon gold potatoes
- 2 Tb butter
- 1 ts olive oil
- 1 ts dried minced garlic
- 1 ts dried parsley
- 1/2 ts salt
- ¼ ts pepper
- 1 – 2 pieces string cheese
1. Boil potatoes in salted water until tender, but not falling apart, about 15 mins. Let cool for 5 minutes or until potatoes can be handled.
2. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.
3. Slice the very top and bottom off of the potatoes so that they are flat, then cut the potatoes in half. Cut string cheese into small, ¼ inch flat pieces (if the string cheese is too thick, your potato stacks will topple over). Sandwich a piece of string cheese between two potato halves and place on the sheet pan. Repeat with all of the potatoes.
4. Melt the butter in the microwave. Add the olive oil, garlic, parsley, salt, and pepper. Microwave an additional 20 seconds. Drizzle the butter sauce over the potato stacks.
5. Carefully place the sheet pan in the oven and bake for 10 minutes, or until the cheese has melted. Remove from the oven. If the potato tops have slid off, slide them back into place and serve.
I love hushpuppies. I mean, I really love them. Unfortunately, since I limit my intake of fried food, I don’t make or eat them very often. Since I’m not originally from the south, I had never had a wonderful hushpuppy until I moved here. And it took several experimentations to get the perfect consistency and method to produce actual spheres (rather than misshapen blobs). But finally I have done it! The perfect round hushpuppy, thanks to a cookie scoop!
I also had to thicken up the batter so that they properly fell into the hot oil, without leaving a long tail behind them. A little bit of sugar, buttermilk, and onions make these hushpuppies divine.
The oil must be really hot before you add the hushpuppies. A cookie scoop works miracles to make the perfect round hushpuppy!
Behold, sweet, golden fried perfection.
These have the perfect consistency and texture. I wish I could have more.
Classic southern cornmeal hushpuppies
- 3 cups vegetable or canola oil (for deep frying)
- ½ cup buttermilk
- 2 Tb vegetable or canola oil
- 1 egg
- 1/2 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 ts baking soda
- 1/4 ts salt
- 1/3 cup onion, finely minced
1. Combine the cornmeal, flour, sugar, baking soda, and salt in a large bowl. Whisk in the buttermilk (you can substitute 1/2 cup of milk with 1/2 Tb of vinegar added, let sit for 5 mins before adding to cornmeal), oil, and egg. Stir in the minced onions.
2. Heat the vegetable oil in a deep-fryer. When the oil is hot, use a cookie scoop to drop spoonfuls into the hot oil. Fry about half of the batter at a time, so that the fryer is not too crowded. Turn the hushpuppies after about 2 minutes. Fry until golden, 5-6 minutes total. Remove with a slotted spoon and place in a paper towel lined bowl. Repeat with the remaining batter.
99-taste.com adapted from Allrecipes
Baked Mac & Cheese is a favorite side here in the south. Gooey and cheesy in the middle with a golden crunchy baked top – who wouldn’t like it? I bake the leftovers in a muffin tin with a little extra cheese on top to put in my daughter’s school lunches.
My recipe is adapted from the Mac & Cheese Cookbook by the Homeroom restaurant in San Francisco. I figure they know a little bit about making macaroni and cheese.
Using a high quality sharp cheddar and kosher salt are crucial to bring out the flavors in this mac & cheese. I use Cabot Seriously Sharp Cheddar since it is available at my local grocery store.
My family loves the crunchy baked topping.
Classic Baked Mac & Cheese
Baked cheddar macaroni & cheese, creamy in the middle with a crunchy topping.
Credit: adapted from The Mac & Cheese Cookbook from the Homeroom
Calories per serving = 312
- 2 cups elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups milk
- 2 ½ cups sharp cheddar cheese, shredded
- 2 ts kosher salt
- ½ cup panko breadcrumbs
- 1 Tb butter
- ½ cup sharp cheddar cheese, shredded
1. Preheat oven to 400 degrees. Grease a casserole dish.
2. Cook elbow macaroni in boiling water with 1 ts kosher salt according to manufacturer’s directions for al dente pasta. Drain and rinse in cold water (to stop the cooking process).
3. While the pasta is cooking, melt ¼ cup butter in a saucepan over medium heat. Add ¼ cup flour and stir or whisk constantly until golden and bubbly. Slowly add milk ½ cup at a time, stirring constantly, until smooth, but thickened. Turn heat to low and add 1 ts kosher salt and 2 ½ cups shredded cheese. Continue stirring until smooth.
4. Pour macaroni and cheese sauce into greased casserole dish. Stir so pasta is covered in cheese sauce. Melt 1 Tb butter and mix with ½ cup panko breadcrumbs. Sprinkle all over the top of macaroni followed by ½ cup shredded cheddar. Bake in the oven for 15 mins.