I made some beer cheese soup recently (Check out the picture down below. Seriously, how good does that look?) and even after devouring two pretzel bowls worth of it I still had a decent amount left over. Instead of simply saving it for later though I decided to see how it would taste deep fried.

For the deep fried beer cheese soup I pretty much just followed the exact same procedure that I used when I made deep fried Baconnaise. This process consisted of spooning the soup into an ice cube tray, freezing it overnight and then wrapping the frozen cubes in wonton wrappers and tossing them into my deep fryer.

As expected, the deep fried beer cheese soup tasted delicious, but biting into the cubes was a little messy. Ideally they would be smaller so you could just pop them into your mouth one at a time like Totino’s Pizza Rolls.

Oh, and if you’re looking for my beer cheese soup recipe you can find it (along with my recipes for slow cooker Reuben dip and deep fried chocolate cheese fudge) over at EatWisconsinCheese.com.

Last year I was asked to be part of the 2nd annual 30 Days, 30 Ways Macaroni & Cheese Blog, which takes 30 different food bloggers and pairs them each with a different cheese that they then use to come up with a unique macaroni and cheese recipe.

My cheese last year was Colby Jack, which I used to create a macaroni and cheese pie featuring a crust made entirely out of bacon as well as a bacon lattice top. To this day it’s still one of the most popular posts on my blog. The problem with that recipe though (despite how delicious it turned out) is that most people don’t have the time it takes to recreate it.

That’s why when I was asked to participate again this year I wanted to come up with a recipe that could be prepared a little more quickly and easily, and I think I’ve done just that with my Reuben Mac & Cheese. I mean, Reuben sandwiches on their own are great, and macaroni and cheese is great, so why not combine the two?

So, with that I claimed Swiss as my cheese for this year’s blog and got to work combining it with some pasta, corned beef, sauerkraut and a few other ingredients to create my Reuben macaroni and cheese. And what better way to serve it than inside of a giant loaf of hollowed out rye bread?

Want the recipe? Just head over to the 30 Days, 30 Ways Macaroni & Cheese Blog!

I got a package in the mail recently from Target that contained some of their Archer Farms (which is Target’s store brand) Salted Roasted Pistachios, a jar of Corn, Bean and Roasted Pepper Salsa, a package of Buffalo-Style Blue Cheese Dip Mix, a bag of Blue Corn Tortilla Chips and a giant tub of their Market Pantry (Target’s other store brand) Cheddar Cheese Balls.

Out of all the food in the box you’d think that I would be most excited about the chips and dip, or maybe even the pistachios since the pound and a half jar that they sent me normally costs $12.99. Nope, what really made me happy was seeing the $2.99 tub of Cheddar Cheese Balls. Why you ask? Maybe it’s because as a kid I used to eat these things by the handful, or maybe it’s the fact that I just hadn’t had them in fifteen years or so, but man, those cheese balls sure looked good!

Since just saying “hey, check out all this free food I got from Target!” would probably be the most boring blog post ever I decided to use Target’s Cheddar Cheese Balls as part of a recipe, but for the life of me I couldn’t decide what to make. Then it came to me… Inspired by the Cheeto Crusted Chicken Sandwich I wrote about a few weeks back I decided to try my hand at making some chicken strips breaded with some of Target’s Cheddar Cheese Balls.

I started off with some boneless, skinless chicken breasts which I cut into strips. Then I covered the chicken strips in flour and dipped them in a mixture of egg and milk before topping them with crushed up cheese balls. After that all I did was cook the chicken strips in the oven at 375 degrees and after about 25 minutes they were done!

Much like the Cheeto Crusted Chicken Sandwich my Cheddar Cheese Ball Crusted Chicken Strips turned out delicious! In fact, this is definitely one thing that I’ll be making again. Actually, considering how many cheese balls I have left there’s a good chance that I’ll be making them again sooner rather than later.

If you’ve been reading DudeFoods for a while then you’ve already seen plenty of posts where I’ve tried to use  macaroni and cheese in non-traditional ways. There was the Macaroni and Grilled Cheese Sandwich, the Macaroni and Cheeseburger and of course the Colby Jack Mac and Cheese Pie with a bacon crust, which to this day is still one of the most popular blog posts I’ve ever written. This time I’m back with the Macaroni and Cheese Omelette.

Omelettes on their own are great and so is macaroni and cheese, so by all accounts a macaroni and cheese omelette should be even better right? That’s what I set out to find the answer to on a recent Saturday morning.

I started off by cooking some Kraft Macaroni & Cheese on my stovetop right alongside a six egg Cheddar cheese omelette. Why use so many eggs you ask? Simple. I wanted to be able to fit as much macaroni and cheese into the omelette as possible. When the macaroni was nice and tender I drained it, added the cheese, butter and milk and then topped half of my omelette with it before folding the other half over and transferring it from the pan to my plate.

The six eggs might have been a bit too much (especially considering that most omelettes consist of two or three eggs), but using twice as many eggs as a typical omlette definitely helped me accomplish my goal of stuffing as much macaroni and cheese into my omelette as possible. When eating an omelette there’s nothing worse than having tons of eggs and barely any other ingredients. If I’m eating a ham and cheese omelette for example, I like to be able to get a little bit of ham and cheese in each bite I take.

My macaroni and cheese omelette on the other hand had the perfect macaroni and cheese to egg ratio and turned out awesome. Granted, I was absolutely stuffed after finishing it, but I guess that’s a small price to pay for being able to start off your day with a breakfast like this. Do you know what else goes great with a mac and cheese omelette? (aside from the obvious choices of hash browns and breakfast sausage) A beermosa!

Don’t you hate it when you come up with a great idea only to realize that its already been done by someone else? That’s what happened to me with the s’moreo.

You see, I opened my kitchen cabinet one day recently to notice a half-finished package of Oreo cookies sitting next to a couple Hershey’s chocolate bars that I had left over from when I made my s’mores quesadilla. Immediately a thought popped into my head. Why not make some s’mores using Oreo cookies instead of graham crackers?

After a quick Google search I realized that quite a few people had already come up with the exact same idea, right down to the clever “s’moreo” name. I originally planned on scrapping the idea completely, but then I thought again about how good a s’moreo sounded and decided to make a few anyway. Boy am I glad I did!

Long story short, Oreo cookies are the perfect substitute for graham crackers when it comes to making s’mores. First off, they seem to soften up a little more than graham crackers when you heat them, so whereas a graham cracker will often break when you bite into it (leaving you with crumbs all over yourself and/or melted marshmallow and chocolate stuck to your fingers) this isn’t the case with s’moreos.

Second, they’re smaller, which provides a perfect cookie to marshmallow to chocolate ratio. Will these two factors cause me to permanently switch from traditional s’mores to s’moreos? It’s hard to say, but it’s definitely nice to know that there’s an alternative out there!