Here's a recipe you might be interested in. Here is a link that might be useful: cream cheese pound cake

Our favorite comes from The Splended Table. We use Manchego, Gruyere and a bit of Asiago 21st-Century Mac 'n' Cheese Excerpted from The Splendid Table's® How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift Serves 4, and doubles easily 8 to 10 minutes prep time; 30 minutes oven time You could assemble the dish a day ahead to bake when you walk in the door Never underestimate the healing power of macaroni and cheese at the end of a day from hell. Make this as rich as you'd like by selecting milk, half-and-half, or heavy cream. 3 quarts salted water in a 4-quart pot 1/2 pound (2 cups) imported elbow macaroni or penne pasta 1 large egg 1 cup milk, half-and-half, or heavy cream 1 small garlic clove 3/4 medium onion, coarse chopped 1 generous cup (5 ounces) shredded good-quality extra-sharp cheddar cheese 5 ounces cream cheese, crumbled 2/3 cup (3 ounces) shredded Gruyère, Appenzeller, or Manchego cheese Generous 1/8 teaspoon red pepper flakes Generous 1/8 teaspoon salt Generous 1/8 teaspoon fresh-ground black pepper Generous 1/4 teaspoon sweet paprika, Hungarian or Spanish 3 tablespoons unsalted butter 12 saltines, coarse crumbled 1. Bring the salted water to a boil. Drop in the macaroni or penne. Boil, stirring often, until the pasta is tender but still with a little firmness. Drain in a colander. 2. Preheat the oven to 350ºF. Butter a shallow 1-1/2-quart baking dish, and add the cooked macaroni. 3. In a blender or food processor, combine the egg, milk, and garlic. Process for 3 seconds. Add the onion, cheeses, red pepper flakes, salt, black pepper, and paprika, and blend for 10 seconds, or until the onion is cut down to small pieces and the ingredients are blended. Turn the mixture into the dish, folding it into the macaroni. (The casserole could be covered with plastic wrap and refrigerated for up to 24 hours at this point.) 4. To bake, bring the casserole close to room temperature if it has been refrigerated. Melt the butter in a small saucepan, add the saltine crumbles, and coat them with the butter. Spread them over the top of the casserole. Bake for 20 to 25 minutes, or until thick yet creamy. If the top is not golden brown, slip the casserole under the broiler for a minute. Remove it from the oven, let it stand for 5 minutes, and serve. LYNNE'S TIPS An egg and cream cheese are the secret ingredients here. They give creaminess and body to the dish so you can sidestep the time-consuming white sauce often called for in macaroni and cheese recipes. The Gruyère, Appenzeller, or Manchego cheese gives a nuttiness and another layer of flavor beyond cheddar cheese alone.

Unfortunately I don't have copies on my computer and am too busy this week to search through the dis array of recipes here. But there are several I have made. My late husband was CEO or The Maytag Blue Cheese operation, and would receive many many recipes from customers....and he would bring some home and say "what do you thing of this?" It I thought it sounded interesting, I would make it we would try it and perhaps make it again and ask friends to try it and maybe file it to be included in a future mailing. So that partly explains why I have all there odd blue cheese recipes...(blue cheese peanut butter spread anyone?) There is one I recall that is equal parts blue cheese and butter, seasoned with garlic powder and some cayenne pepper, chilled and rolled into tiny balls, rolled in ground nuts or seasoned toasted bread crumbs and served as cocktail tidbits on tooth-picks. Another I am struggling with had pepperidge stuffing mixed in.....not remembering much more than that....seems as if butter and blue cheese were heated and melted together and stirred into the stuffing mix until all the cheesy, buttery fat was absorbed, them rolled into balls, chilled and served. I think the first one sounds better.....as I recall all the mix of stuffing and blue cheese flavors was not particularly good.

She called!!! and the recipe is very similar to the one I mentioned earlier having said that we have had some slipping off the fork in the past due to oil not being hot enough so I tweeked the recipe a bit Fondue Cheese Balls 1 c cold water 1/2 c margarine boil then add 1 c flour stir until it forms a ball. Let sit 5-10 min to cool mix in 4 eggs one at a time (use stand mixer or hand mixer) then add 1/4 tsp salt 1/2 cup parmesean cheese 1/2 cup grated cheddar cheese 1/2 tsp. prepared mustard dash of cayanne pepper mix well then let rest for 1/2 hour form into 1" balls then deep fry. my tweeking came in the form of dropping 1 egg to make them less sticky to roll. I pre-fry them a titch so they don't stick together on serving platter. I loose this recipe every year now it is here forever :D eating info- when cooked this way they are soft on the inside and crispy on the outside Thanks Caliloo I will try that one maybe tomorrow as we normally have lots of left overs except cheese balls This post was edited by CLBlakey on Mon, Dec 31, 12 at 19:27