56 Ways to Use Up a Bag of Shredded Cheese

From the Recipe Creator: Who doesn’t love a good grilled cheese sandwich recipe? This super decadent version comes fully loaded with pepperoni and five types of cheese! —Josh Rink, Taste of Home Food Stylist

From the Recipe Creator: I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. —Lynne German, Woodland Hills, California

From the Recipe Creator: I try to make foods that are not only kid friendly, but are also easy to reheat since my husband works long hours and often eats later than our children. If you like, use reduced-fat cheese and ground turkey for a lighter version. —Melissa Stevens, Elk River, Minnesota

From the Recipe Creator: These grain-free, cheesy cauliflower breadsticks are made with vegetables instead of flour. Serve them with your favorite marinara sauce.—Nick Iverson, Denver, Colorado

From the Recipe Creator: My grandma's recipe for beef rolls is easy to change up. Load them with ham, veggies, or even olives, as you like! —Kent Call, Riverside, Utah

From the Recipe Creator: Since moving to the South, I have come to love grits! I also love my slow cooker, and I worked to find a way to make perfect grits without stirring on the stovetop. I knew this slow-cooker recipe was a winner when my mother-in-law overheard someone at a church potluck say that it just wasn’t right that a Midwesterner could make such good grits! —Tacy Fleury, Clinton, South Carolina

From the Recipe Creator: Prepare these easy, cheesy pinwheels several days in advance if desired. Serve them with your choice of mild or hot salsa or picante sauce. —Barbara Keith, Faucett, Missouri

From the Recipe Creator: This slow-cooked potluck chili makes an awesome filling for a little bag of walk-around nachos. Cut the bag lengthwise to make loading your fork easier. —Mallory Lynch, Madison, Wisconsin

From the Recipe Creator: I work a 12-hour night shift at a hospital, and when I come home in the morning, I don't want to cook a big breakfast. I love these sandwiches because they're versatile; sometimes I use apples instead of pears and different cheeses, such as Brie or grated Parmesan. —L.J.Washington, Carpinteria, California

From the Recipe Creator: Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. —Pamela Shank, Parkersburg, West Virginia

From the Recipe Creator: If you like quick and easy recipes that are spicy, you'll love this Instant-Pot Buffalo chicken dip. It has that real Buffalo wing taste—and it's super cheesy! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This variation of a BLT salad goes great with a side of garlic bread or garlic toast—it will satisfy even the pickiest eaters. &mdash,Sherry Conley, Noel, Nova Scotia

From the Recipe Creator: Green olives complement my speedy version of the beloved Italian bread. Try the focaccia with minestrone or Italian wedding soup, or serve it with an antipasto tray for a hearty appetizer everyone will love. —Ivy Laffoon, Ceres, California

From the Recipe Creator: Ranch dressing mix flavors this easy dip packed with shredded cheese. It's perfect paired with pretzels. Be forewarned, though—it's hard to stop eating once you've started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I've taken it to many parties and I am always asked for the recipe. —Michelle Long, New Castle, Colorado

From the Recipe Creator: We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California

From the Recipe Creator: This recipe is as hearty as it gets. Part barbecued pork, part potatoes, the taters are as wholesome as they are delicious. My family can't get enough of this comforting dish. —Shannon Harris, Tyler, Texas

From the Recipe Creator: After tasting a scrumptious grilled apple and cheese sandwich, I decided to try the same flavors with pancakes. The idea of adding bacon came from my bacon-fanatic sister. —Kim Korver, Orange City, Iowa

From the Recipe Creator: For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida

From the Recipe Creator: This delectable soup feels like fall! Its golden color and rich, satisfying flavor have made it a favorite of mine—which is really amazing because I was convinced I didn't like squash until I tried this recipe. —Becky Ruff, Monona, Iowa

From the Recipe Creator: I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. —Sandy Gaulitz, Spring, Texas

From the Recipe Creator: It's downright fun to make and serve this potato recipe. The fresh herbs, butter and cheeses are just what a good potato needs. —Susan Curry, West Hills, California

From the Recipe Creator: I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It’s a hit with my kids and picky mother. —Lisa Easley, Longview, Texas

From the Recipe Creator: This recipe combines my two favorite foods—pizza and chicken cordon bleu. I've made this for my family and the teachers at my school. Now the teachers ask me to make it for them for lunch! —Justin Rippel, Colgate, Wisconsin

From the Recipe Creator: While taking a trip to the Grand Canyon, my family drove through the Navajo reservation and stopped at a little cafe for dinner. I complimented the young waiter on the delicious Indian fry bread and he gave me the recipe. It is very easy to make. —Mildred Stephenson, Hartselle, Alabama

From the Recipe Creator: Add some excitement to your buffet with these colorful rolls. The cheddar cheese and jalapeno flavors are mild, but everyone loves the zesty taste. —Linda Foreman, Locust Grove, Oklahoma

From the Recipe Creator: This spicy mac and cheese recipe came about when I asked my two sisters what they would like to add to mac and cheese to make it special. One said pepper jack cheese and the other said black beans. I liked both of the ideas and this is the result. The black beans add color and nutrition. The pepper jack cheese adds zip and fun. —Andrea Johnson, Freeport, Illinois

From the Recipe Creator: I created these fun cheeseburger-quesadilla mashups in honor of my family's two favorite foods. They are so yummy and easy to make! —Jennifer Stowell, Deep River, Iowa

From the Recipe Creator: Kids love this casserole because it combines two of their favorite fast foods. And I like the fact that I can whip it up with just a few ingredients and little prep time. It's a win-win for all! —Karen Owen, Rising Sun, Indiana

From the Recipe Creator: Everyone in my family loves chili except my daughter, but she loves cornbread. One day she asked if she could have mostly cornbread, with just a little chili. Then we had an idea—cornbread waffles topped with chili and all the fixings! It was a hit. If you're going gluten-free, make sure your chili is also free of gluten. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: Whether you have to run out the door in the morning or you take a few minutes to relax at the table, these breakfast egg rolls will hit the spot. The egg-and-sausage mixture can be made the night before, so in the morning, just roll, fry and go! —Anne Ormond, Dover, New Hampshire

From the Recipe Creator: Inspired by the California Club pizza from California Pizza Kitchen, I decided to whip up my own version. It's loaded with tons of fresh veggies, so that means it has to be good for you, right? —Robert Pickart, Chicago, Illinois

From the Recipe Creator: I turned barbecue chicken into a major salad with romaine, carrots, sweet peppers and avocados. That’s how I got my family to eat more veggies. —Camille Beckstrand, Layton, Utah

From the Recipe Creator: I wanted to make a quiche but didn't want the usual flavors, so I used ingredients I had in my pantry and refrigerator to come up with this recipe. I was surprised at the great taste and how well the flavors came together. My neighbor asked for the recipe and had the same success! —Tamie Bradford, Grand Forks AFB, North Dakota

From the Recipe Creator: If you enjoy throwing dinner parties for friends, you can't beat a convenient slow-cooker recipe like this one. Who wants to be stuck in the kitchen? Just set the slow cooker on low and have fun visiting with guests. —Lisa Renshaw, Kansas City, Missouri

From the Recipe Creator: I came up with this recipe as a way to use up leftover mashed potatoes. It's a nice alternative to the standard potatoes or rice. —Jill Hancock, Nashua, New Hampshire

From the Recipe Creator: After tasting a similar recipe at a sandwich shop, I knew I had to try my own version at home. Personally, I like mine even more! I like to mix equal parts salsa and ranch dressing to make a tasty sauce for these sandwiches. —Blair Lonergan, Rochelle, Virginia

From the Recipe Creator: Here's my go-to recipe for biscuits. Brushing them with the garlic-butter topping before baking seals the deal! —Amy Martin, Vancouver, WA

From the Recipe Creator: Topped with crumbs, this cheesy broccoli is a decadent side dish for any occasion. Plus, it can be on the table in just 10 minutes! —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: When I want to impress company, these satisfying sandwiches are my first pick for the menu. I serve them au jus, with the cooking juices in individual bowls for dipping. —Florence Robinson, Lenox, Iowa

From the Recipe Creator: I like to take this side dish to potlucks, because it is easy to make and always popular. —Karen Lewis, Pleasant Grove, Alabama

From the Recipe Creator: These zesty latkes combine three cheeses with a handful of garlic and a colorful burst of red peppers. —Christine Montalvo, Windsor Heights, Iowa

From the Recipe Creator: I've been told by fellow partygoers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. —Ariane McAlpine, Penticton, British Columbia

From the Recipe Creator: These little garlic bread bites make a terrific addition to any buffet spread. We make sure to serve them warm. —Kathy Yarosh, Apopka, Florida

From the Recipe Creator: When I had hungry children in the kitchen and nothing but leftovers, I invented these quesadillas. Now it's how we always use up our potatoes, meats and sometimes veggies. —Andrea Dibble, Solon, Iowa

From the Recipe Creator: My savory main-dish quiche tastes just like its burger counterpart. Easy and appealing, this cheeseburger quiche is pretty enough to serve guests. —Barbara J. Miller, Oakdale, Minnesota

From the Recipe Creator: I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. —Cathy Shortall, Easton, Maryland

From the Recipe Creator: Here’s a sandwich that does traditional burgers one better—with a surprise pocket of cheddar! My family really enjoys the melted cheese center. —Janet Wood, Windham, New Hampshire

From the Recipe Creator: Head to the Midwest for the big game with a platter of these crunchy snacks enlivened with a beer-laced cheese sauce. —Kelly Boe, Whiteland, Indiana

From the Recipe Creator: After my in-laws began affectionately referring to me as a Yankee, I decided I had to learn to make some Mexican dishes. These are super easy and make my Tex-Mex-loving family happy—even if they do come from a Northerner!. —Darla Andrews, Boerne, Texas

From the Recipe Creator: Bake up this hearty, savory cornbread, slather on delicious homemade cranberry butter and enjoy! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This is one of those dishes that sounds so wrong but tastes so right! Trust me—barbecue chicken leftovers are fantastic with the fries. We like it with lettuce, tomato and pickle, but you can add almost any toppings you like. —Janet Telleen, Russell, Iowa

From the Recipe Creator: From the youngest kids to the oldest adults, everyone in our family loves these hot dogs. Inspired by the classic Coney dog, they’re so easy to throw together in the morning or even the night before. —Michele Harris, Vicksburg, Michigan

From the Recipe Creator: As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister's house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota

From the Recipe Creator: This combo gives you a tender burger, crisp veggies and a crunchy shell, plus fajita flavor. Kids love it. —Antonio Smith, Canal Winchester, Ohio

From the Recipe Creator: Packed with meat, cheese and olives, these roll-ups are always a hit at parties. —Linda Searl, Pampa, Texas