Best Bar Cheese Recipes

ORIGINAL BAR CHEESE SPREAD

Steps:

• Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl.
• Refrigerate 8 hours to overnight.

COPYCAT WIN SCHULERS BAR CHEESE

Steps:

• Mix all ingredients in a bowl in order listed. Chill for several hours or overnight for best flavor. Serve with crackers or pretzels. Store in the refrigerator.

FOX BROS. BAR-B-Q SMOKED BOLOGNA AND PIMIENTO CHEESE SANDWICH AKA "THE CARL RUIZ"

Steps:

• For the pimiento cheese: Add the cheeses and pimientos to a mixing bowl, then add the mayo and mix together. Add the seasoning and mix in. Cover and chill until cold, 1 hour.
• Form mixture into 12 pimiento cheese patties around the same diameter as the bologna and about 1/4-inch-thick. Set aside.
• For the smoked bologna sandwich: Slice the bologna chub into twenty-four 4-ounce, 1/2-inch-thick slabs. Sear off the bologna on a hot flat top or in a hot cast-iron skillet, about 3 minutes. Flip and top each with a pimiento cheese slice. Cook until melted, then stack half the bologna slices with a second slice, with pimiento cheese slices on top. Butter the Texas toast and cook on hot flat-top or in the hot cast-iron skillet until browned.
• Spread liberal barbecue sauce and mustard on the Texas toast. Place pickles on bottom toasts. Place the bologna slices on top of the pickles. Add heaping handfuls of corn chips on top of the melted pimiento cheese and place toasts on top to close sandwiches.

FRIED CHEESE SANDWICH HARRY'S BAR

Steps:

• ▶ Cut the cheese into small dice and put into a bowl in a warm place for 30 minutes. Mix the mustard with the Worcestershire sauce, and add the chilli or cayenne and the egg yolk. Put the cheese into a food processor and add the cream. Pulse-blend for a few seconds, then stir in the mustard mixture. You should have a smooth thick sauce that will spread easily. Season with sea salt. ▶ Trim the crusts off the bread and spread the cheese mixture over one side of each slice. Lay the prosciutto or speck over six slices and cover with the remaining slices, cheese side down. Press sandwiches together firmly and cut each one into three pieces. ▶ Heat a large frying pan. Pour in enough oil to cover the surface. When the oil is smoking, add as many sandwiches as will fit. Fry for about 3-4 minutes, until light brown and crisp, then turn over and fry the other side. Drain on kitchen paper. Repeat until all the sandwiches are cooked. ▶ Wrap each sandwich in a paper napkin and serve hot, with a glass of very cold Friulano from Specogna, made with the delicious Tocai grape, or with a fresh white peach Bellini in summer.

MAC N CHEESE BAR

Steps:

• Bring a large pot of water to a boil; add salt. Cook the macaroni for 1 minute less than the timing listed on the package instructions. Drain the macaroni and set aside.
• Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
• In a large skillet or saucepan, melt the butter over medium heat. Add the onion with a pinch of salt and cook, stirring occasionally until soft, 4 to 6 minutes. Stir in the cayenne, paprika, nutmeg and several turns of black pepper and cook for 2 minutes. Increase the heat to medium-high, whisk in the flour and cook for 1 minute. Add 3 cups of the milk and cook, stirring and whisking frequently, until thickened, 3 to 5 minutes; repeat with the remaining 3 cups milk. (I like to use a whisk if I see any lumps. Otherwise, I stir with a spoon or spatula.) Add the Brie and Gruyère, stirring until the cheese is completely melted. Take the skillet off the heat and stir in the cooked macaroni. Season to taste with salt and pepper.
• Transfer to the prepared baking dish. Sprinkle the top with the panko and Parmesan. Bake until golden brown on top, about 15 minutes.
• Allow to cool for a few minutes. Serve with a bar of ingredients on the side for your guests to choose!

201 RESTAURANT & BAR CREAM CHEESE CRAB CAKES

Steps:

• 1. Slightly saute vegetables. Cool to room temperature. Combine with remaining ingredients. Form into three-ounce cakes and coat in bread crumbs. Fry in 360-degree peanut oil for 2.5 minutes.

CHOPS LOBSTER BAR LOBSTER MAC & CHEESE

Steps:

• Mix cornstarch with 2 cups half and half in small mixing bowl until smooth. Set aside. heat remaining half and half with the heavy cream in a large saucepot to 180 degrees. Add cheese and salt into cream and whisk until smooth. Add cornstarch and half and half mixture. Stir for 15 minutes over low heat. Add cooked pasta and lobster meat and toss everything in the sauce; serve.

BB SANDWICH BAR`S NEW YORK-STYLE PHILLY CHEESE STEAK

Steps:

• ***Tangy Relish and Cheese Steak:*** 1/3 cup ketchup 2 tablespoons capers 2 tablespoons cornichons, diced 2 tablespoons drained green peppercorns (packed in water) 1 1/2 teaspoon celery salt 5 tablespoons champagne vinegar 3 tablespoons balsamic vinegar 2 teaspoons vegetable oil 1 pound rib-eye, very thinly sliced by your butcher 12 slices white American cheese 4 poppy seed kaiser rolls, split
• Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm. Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside. When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat. Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.

PIMENTO CHEESE QUESO WITH TOPPINGS BAR

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the red onions, garlic and salt and cook until translucent. Add the mustard powder, cayenne and hot sauce and mix well.
• Reduce the heat to medium and add the cream cheese. Cook, mixing occasionally, until melted.
• Add the sour cream, Pimento Cheese Spread and red wine vinegar and mix until everything is heated through.
• Transfer to a warmer for serving.
• Arrange the toppings in small bowls so you can top you dip as you like.
• Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimentos and cheese, beating until smooth. Beat in the mayonnaise.

" BAR" CHEESE

Steps:

• In a large sauce pan over low heat, melt the Velveeta.
• Add the jar of horseradish and mix.
• Allow this to heat on low for 15 minutes, stirring often.
• Add the mayo, Worcestershire, and Tabasco.
• Mix and allow to heat another 10 minutes, stirring often.
• Cool slightly and pour into 4 or 5 containers.
• Refrigerate.
• Serve on your choice of crackers.

MACARONI AND CHEESE - BUTCHER'S CHOP HOUSE AND BAR

Steps:

• Preheat the oven to 350 degrees F.
• Cook the pasta according to package directions; drain and set aside. While pasta is cooking, in a heavy, medium saucepan, combine the milk, clove-studded onion, thyme, and bay leaf over medium heat. In a large saucepan, heat the butter over medium heat. Add the diced onion and carrot and saute until tender. Add the flour and cook for 2 to 3 minutes. Strain the milk mixture into the flour mixture and stir until it's thickened and smooth. Strain this milk mixture into a heat-proof bowl. Stir in the shredded cheeses and mix until melted. Season, to taste, with salt, white pepper, and nutmeg. Stir in the pasta and mix well. Pour the macaroni and cheese into a baking pan and top it with the Bread Crumb Topping. Bake the macaroni and cheese until it is warmed through. Serve immediately.
• Bread Crumb Topping:.
• In a small bowl, combine all ingredients and mix well.

HAM AND CHEESE GRANOLA BAR

Steps:

• Top 1 granola bar with 1 oz deli sliced ham and 1/2 slice Swiss cheese; top with 1/2 teaspoon Dijon mustard.

HEATH BAR CHEESE CAKE

Steps:

• 1. Make the vanilla wafer crust first. mix vanilla wafer crumbs with sugar and butter. Press in to a spring form pan about 9 inches. Refrigerate for 30 minutes. Heat oven to 350 degree's while making cake portion.
• 2. Beat the cream cheese and sugar together in a bowl until well blended. add 1 egg and beat well. Then add the next 2 eggs one at a time and beat well. Add sour cream and vanilla. Mix together well.
• 3. Pour half the cheese mixture in to pan. use 3/4 cup of heath bar and sprinkle on cheese mixture with the 1/4 cup of mini chocolate chips.
• 4. Spoon on remaining cheese mixture. and bake at 350 for one hour.
• 5. Cool 15 minutes,and sprinkle the rest of the heath bar bits on top. Cool completely and remove from spring form pan. Refrigerate at least 4 hours before serving. Garnish with more Heath bar pieces. Drizzle melted chocolate chips on top. Serve with whipped cream if desired. I usually do!!

CREAM CHEESE (ALWAYS RAISES TO THE TOP) ALMOND BAR

Steps:

• 1. CRUST DIRECTIONS: Mix and press crust ingredients into a greased 9x13 pan. Bake at 350 degrees for 20 minutes.
• 2. FILLING DIRECTIONS: A: Beat cream cheese and sugar for the filling in a processor or mixer.
• 3. B: Add the rest of the filling ingredients and beat until just mixed.
• 4. C: Pour filling mixture over crust and bake for another 15 minutes.
• 5. FROSTING DIRECTIONS: A: Combine all frosting ingredients; powered sugar, butter, milk and almond extract with a mixer. B: Frost bars when they are cool and top with sliced almonds, if desired.
• 6. C: Cut into approx. 24 squares and serve immediately or serve chilled.
• 7. Store in refrigerator or you can even freeze! Have a cup and coffee and remember, Cream Always rises to the top!

AUSTIN'S HYDE PARK BAR & GRILL MAC AND CHEESE

Steps:

• Heat cream and milk in a double boiler.
• Add remaining ingredients, except macaroni.
• Heat until cheese is fully melted.
• Salt to taste.
• Fold mixture into macaroni and chill in shallow dishes (or a baking dish). Mixture might seem thin, but it will thicken as it cools.
• Serving instructions: Preheat oven to 350 degrees. Heat desired amount of mac and cheese in microwave. Top with shredded Cheddar cheese.Heat in ove until cheese on top is melted.

MACARONI AND CHEESE AND SLIDERS BAR

Steps:

• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

CHOCOLATE BAR CREAM CHEESE CUPCAKES

Steps:

• Place a rack in the center of the oven and preheat to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
• Break the chocolate bars into quarters, stack them on top of each other, and slice down the short end of the stack with a sharp knife. You will have about 1 cup of 1/4 inch shavings. Set them aside.
• Place the cake mix, cream cheese, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend for 2 minutes more, scraping down the sides again if needed. Stir in the chocolate shavings.The batter should look thickened and smooth. Spoon or scoop 1/3 cup batter into each lined cup, filling it three quarters of the way full. Place the pans in the oven.
• Bake the cupcakes until they spring back when lightly pressed with your finger 20 to 23 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes .

CANDY BAR CHEESE CAKE

Steps:

• Preheat oven to 350.
• For crust, combine shortbread cookies, graham crackers and melted butter; stir to combine.
• Mixture may be crumbly.
• Press crumb mixture onto bottom and up sides of a 9x1-inch tart pan with a removable bottom.
• Bake until lightly brown (about 10 minutes).
• Set aside to cool.
• For filling, in a food processor or blender combine cream cheese, 3 Tablespoons butter, half and half, eggs, sugar, and vanilla.
• Cover and blend or process until smooth.
• In a mixing bowl stir together chopped candy.
• Stir in cream cheese mixture.
• Pour filliing into the crust-lined pan.
• Place in shallow baking pan to catch drips.
• Bake for 30 minutes or until center appears neatly set when shaken.
• Cool for one hour Cover and chill for at least 4 hours before serving.

BAR CHEESE

Steps:

• Cut the Velveeta into cubes. Place in a saucepan. Add the horseradish, sour cream, and mayonnaise. Cook stirring often until all in melted and well incorporated. Place in fridge until cooled and firm. Spread on crackers.