Candy Corn Cheese Spread Recipes

Steps:

• Place 2 blocks of the yellow cheese side by side on a cheese board. Press them together so they touch. Stack the remaining 2 blocks of yellow cheese on top of them. Stack the blocks of white cheese on top of the yellow in the same way. If desired, insert 2 skewers down through the top of the blocks to hold them together.
• Using a sharp knife, carve away the sides of the cheese blocks to resemble the bottom two-thirds of a piece of candy corn. (You will add the white tip at the end using the goat cheese.) Reserve the cheese scraps for another use, such as queso sauce or grilled cheese sandwiches. After carving, remove the skewers from the tower if using.
• Using your hands, mold the goat cheese into the tip of the candy corn and add it to the cheese stack. Shape it to a point using a butter knife or offset spatula. Whisk together the red wine and paprika in a small bowl and paint it onto the white Cheddar cheese portion with a pastry brush. Serve with an array of crackers.

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• Heat the canola oil in a large cast-iron skillet over medium-high heat. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the corn and cook, stirring, until the corn is softened and browned, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Set aside for 10 minutes.
• Toss the corn mixture in a large bowl with the mayonnaise, sugar, 1 teaspoon salt and a few grinds of black pepper until well coated. Layer the corn mixture evenly back in the skillet. Sprinkle the cheese on top and broil until the mozzarella is bubbly and golden, 2 to 3 minutes. Garnish with gochugaru and sliced scallions if using.

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

Steps:

• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
• Bake in preheated oven for 25 minutes.
• Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.

Steps:

• In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.