Best Peggys Cheese Savories Recipes

PEGGY'S CHEESE SAVORIES

Peggy's Cheese Savories image

I have no idea who Peggy is. My mother sent me this recipe about a year ago, and these little buggers are simple to make, and delicious.

Provided by Mirj2338

Categories Breads

Time 18m

Yield 100 cheese savories

Number Of Ingredients 4

Ingredients

200 (7 ounce) g sharp cheddar cheese, grated
100 (3 1/2 ounce) g butter, melted and cooled
110 (7/8 cup) g flour, sift before measuring
1/4 teaspoon salt

Steps:

In a mixing bowl, mash the cheese and butter with a fork.
Cream until well combined and smooth.
Add flour and salt and combine thoroughly.
Chill until firm, about 1 hour.
Pinch off tiny pieces of dough and roll into tiny balls with the palms of your hands.
Place 1 inch apart on 1 or 2 ungreased cookie sheets-- they really spread.
Bake in a preheated 450 degree F (yes, that's a hot oven) for 8 minutes.
Serve warm or cold.

Nutrition Facts : Calories 2748.9, Fat 213.2, SaturatedFat 134.9, Cholesterol 630.1, Sodium 3044.6, Carbohydrate 97, Fiber 3.2, Sugar 2.5, Protein 112.1

SAVORY CHEESECAKES

Savory Cheesecakes image

These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.

Provided by Food Network Kitchen

Categories appetizer

Time 4h40m

Yield 4 savory cheesecakes (10 to 12 servings)

Number Of Ingredients 38

Ingredients

Nonstick cooking spray, for the pans
1 1/4 cups herbed cracker crumbs
8 tablespoons unsalted butter, melted
2 tablespoons chopped pecans
8 ounces cream cheese, at room temperature
1 cup shredded Cheddar
2 tablespoons chopped pimentos
1 teaspoon Worcestershire sauce
2 to 3 dashes hot sauce
Kosher salt and freshly ground black pepper
Crumbled candied or regular bacon, for topping
Thinly sliced scallion greens, for topping
8 ounces cream cheese, at room temperature
1 cup crumbled blue cheese
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons diced pitted Medjool dates
1 teaspoon diced shallots
Candied walnuts, for topping
Honey, for drizzling
8 ounces cream cheese, at room temperature
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil, plus 1 sprig, for topping
1/4 cup quartered cherry tomatoes
Balsamic syrup or vinegar, for drizzling
Olive oil, for drizzling
8 ounces cream cheese, at room temperature
4 ounces goat cheese
1 tablespoon heavy cream
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
1/2 teaspoon lemon zest
Worcestershire sauce, for seasoning
Kosher salt and freshly ground black pepper
2 tablespoons apricot, fig, onion or raspberry jam

Steps:

For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

BAKED SAVORY CUSTARD WITH CHEESE

Baked Savory Custard With Cheese image

Provided by Mark Bittman

Categories dinner, easy, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups cream, half-and-half or milk
1 sprig thyme, optional
1 clove garlic, optional
3 eggs plus 2 yolks
Pinch cayenne
1/2 teaspoon salt
1/2 cup grated semihard cheese, like Gruyère, Comté or Emmenthal
1/2 cup grated Parmesan

Steps:

Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 56 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 34 grams, Sodium 423 milligrams, Sugar 4 grams, TransFat 0 grams

SAVOURY CHEESE - TRADITIONAL BRITISH SANDWICH FILLER

Savoury Cheese - Traditional British Sandwich Filler image

This is a gorgeous, mellow sandwich filler I have discovered in Britain and got absolutely hooked on! It's a very savoury and cheesy filling with a lovely melt-in-the-mouth texture which makes it the ultimate comfort food. Attention - some people my find this quite smelly, but it's worth it!

Provided by tamed_tigress

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

50 g grated cheddar cheese
50 g grated red leicester cheese
50 g grated mozzarella cheese
mayonnaise
spring onion, finely diced
onion, finely diced
salt & pepper

Steps:

mix the cheeses in a bowl.
add mayonnaise to desired creamyness (don`t be too skimpy, though!).
Add pepper and salt, finely diced spring onion and finely diced onion in quantities that suit you.
TIPS:
You may omit the Red Leicester and Mozzarella Cheese and use only Cheddar or similarly strong cheese.
This tastes best if made the day before and not served straight from the fridge.
Can be used as filler for sandwiches and baked potato (traditional), but is also gorgeous as a dip for vegetable crudities.