Cheese Recipes for Kids

Kids will love these tasty cheese recipes. Serving recipes with cheese is a good way to provide some of the daily calcium kids need.

Cheesy Rice Balls

2 eggs, beaten
2 cups rice, cooked
1/2 cup mozzarella cheese, cubed
1/2 cup breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basal

In a bowl, combine eggs and rice, mixing together with your hands. Take about a teaspoon of the mixture and place one cube of cheese on top. Next take another teaspoon of the mixture and place over the cheese. Then roll into a ball with cheese cube in the center. Roll balls in breadcrumbs and place in the fridge for 1 to 2 hours.

Heat oil and deep fry rice balls fr 1 to 2 minutes until golen. Drain on paper towel and let cool. Serve as a snack or party appetizer with a dip such as Ranch dressing or pasta sauce.

Click here for cheese ball recipes.

Ricotta Cheese Squares

1 8 ounce container Ricotta cheese
1 package Lebanese bread
1 clove garlic, minced
1 teaspoon extra virgin olive oil
1 teaspoon dried mint (or fresh mint if available)
salt and pepper to taste
butter or oil for frying

Cut Lebanese bread into small squares (about 4"). In a small bowl add Ricotta cheese, garlic, salt and pepper, olive oil, and mint, then stir to blend. Spread mixture on half of the squares and place another square on top of each to make a little sandwich square.

Heat frypan with butter or oil and lightly fry the sandwich. Gently turn and fry on other side. Remove and serve while hot.

Ooh-La-La Cheese Souffle

2 cups mashed potatoes
1 1/2 cups cheddar cheese, shredded
1/2 cup parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups milk
6 eggs, separated

Preheat oven to 375F degrees (190C degrees). In a large bowl, mix together potatoes, cheeses, salt and pepper, and egg yolks. Add milk to mixture and stir.In a separate bowl, add egg whites and whip using a whisk or electric mixer until stiff (peaks should form). Add whipped eggs to cheese mixture and stir.

Pour into a greased souffle dish and bake in oven for 45-50 minutes. Souffle should "poof" up and top should be a beautiful golden brown. Remove from oven and serve immediately (otherwise the souffle will start to sag or sink). Scoop up with large spoon and serve with a green salad.

Grilled Cheese Sandwich

4 thick slices of cheddar cheese
8 slices of bread (white or wholemeal)
garlic salt

Let butter sit at room temperature until soft. Spread generous amount of butter over four slices of bread. Spread mustard and sprinkle garlic salt over other four slices of bread and top with a slice of cheese, then turn over and spread butter over other side. Put bread together to make sandwich and place two sandwiches at a time on a heated fry pan or griddle over medium heat. Cook until golden brown (about 2 minutes) and turn over and cook the other side. Remove from pan, cut sandwiches diagonally, and serve while hot. Goes well with a cup of soup on a cold day.

Penne Pasta with Cheese and Bacon

1 16-ounce package penne pasta
6 tablespoons olive oil
2 cloves garlic, minced
6 strips of bacon
1 cup fresh basil, chopped
salt and pepper
1/2 cup sharp cheddar cheese, grated

Cook pasta according to package directions. In the meantime, saute garlic in skillet over medium heat in olive oil for about 2 minutes. Next fry bacon strips until golden brown and drain on paper towel. Break up bacon into small pieces. In a large bowl add oil and garlic, bacon pieces, and fresh basil.

When pasta is cooked, drain well and add to bowl. Stir well and add salt and pepper to taste. Add cheese and mix well. Serve with a salad.

Easy Cheese Puffs

1 package puff pastry dough
1 small can of tomato paste
1 block cheddar cheese, grated

Preheat oven to 350F degrees (180C). Use a rolling pin to roll the dough out. Next spread tomato paste all over. Then cover with aluminum foil. Roll it up and close one side. Stuff grated cheese inside and then close the other side. Place on a baking tray and bake in the oven for 45 minutes until golden brown on the outside and cheesy on the inside.

*This recipe was submitted by Ash and Maddie, age 11.

Cheese and Potato Spring Rolls

1 1/2 pounds potatoes, boiled and mashed
5 tablespoons butter
1 8 ounce package feta cheese, cubed
fresh mint and fresh cilantro (coriander)
salt and pepper to taste
1 package frozen spring roll wrappers
egg white
vegetable oil

Take spring roll wrappers from freezer and let thaw out for 20 to 30 minutes. In the meantime, mix remaining ingredients together in a large mixing bowl.

Carefully pull spring roll wrappers apart one at a time and spoon mixture across one end of the spring roll wrapper, then roll tightly (be careful not to tear the wrappers). Seal end of roll with egg white. Deep fry or pan fry (fry each side) in oil until golden brown. Serve while hot. Squeeze a little lime juice if you like.

Veggie n Cheese Tarts

1 package tart shells
1/2 cup of half and half
2 eggs, beaten
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of dry mustard
1/2 cup of grated cheddar cheese
Red bell pepper, chopped
Broccoli, chopped
Mushrooms, sliced
Onion, finely chopped
1 tablespoon of Oil

Beat together in a bowl the half and half, eggs, and spices and set aside. Stir fry the vegetables in oil until soft over medium heat. Place the tart shells on a cookie tray. First pour the egg mixture into each tart shell to about half full. Then add vegetable mixture and top with cheese.

Bake in a 375F degree oven for about 20 to 25 minutes.

*This recipe was sent in by Jennie S.

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