Fried Colby Cheese Rolled In Coconut Recipes

GRAPES ROLLED IN BLUE CHEESE AND NUTS

Steps:

• Blend the blue cheese and the sour cream and place in a shallow bowl (if the blue cheese is either too thin or dry to stick to grapes, adjust sour cream and cheese amounts accordingly). In a mini-chop or food processor, coarsely chop nuts. Place nuts in a separate shallow bowl. Roll grapes in blue cheese mixture, then roll grapes in nuts. Serve with toothpicks.

FRIED CHEESE WITH PURPLE PRIDE SAUCE

Steps:

• Heat the peanut oil in a deep-fryer or heavy-bottomed pot to 375 degrees F.
• Cut the mozzarella into 1/2 by 1/2 by 2-inch strips and wrap them with prosciutto. Mix the flour, garlic powder, onion powder and paprika together in a bowl. Add the buttermilk and egg and whisk until combined. In a shallow bowl, combine the panko and finely shredded Parmesan.
• Insert skewers into the mozzarella, dip them into the batter, then coat them with the panko mixture.
• Deep-fry, in batches if necessary, until golden brown, approximately 2 minutes. Transfer the mozzarella to a serving platter.
• Combine all of the dipping sauce ingredients, except the blackberries, in a medium bowl. Mash the blackberries through a metal strainer to remove the seeds.
• Mix the blackberry juice into the dipping sauce and serve with the cheese sticks.

CREAMY COCONUT SNOWBALLS

Steps:

• Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.