Blend cream, sour cream, and Blue Cheese together. Add salt, chili sauce, and garlic and mix well. Pour into a jar, cover tightly and refrigerate until ready to serve.

Blend all ingredients together. Thin with milk or cream if desired. Store covered in refrigerator until used.

Combine all ingredients and beat until mixture is fluffy. Store covered in refrigerator. Variation: Add 3 tablespoons chopped pimiento.

Mix, cover, and refrigerate for several days to blend flavors. Shake before using. Use on meat, greens, or other vegetables.

Soften cream cheese, then blend in mayonnaise. Stir in blue cheese and nuts. Also a good stuffing for tomatoes.

Combine all ingredients and blend well. Thin with milk or cream if desired. Store covered in refrigerator.

Preheat oven to 350o. Dice potatoes into 1 inch cubes. Place in lightly oiled baking pan, and sprinkle with garlic, salt and pepper. Bake for 30 minutes. Remove from oven and sprinkle with blue cheese. Return to oven just long enough to melt the cheese; avoid overheating.

Preheat oven to 425o. Scrub and dry potato. Lightly prick potato skin with fork, and bake until tender, 40-60 minutes. After potato is cooked, slit top approximately three quarters the length of the potato. Push in ends of potato gently and fluff with a fork. Top with butter, cheese and herbs. Serve immediately.

Preheat oven to 350o. Cook onions in butter in medium skillet over low heat until very tender and lightly browned; stir in sage. Arrange onions on bread; sprinkle with tomatoes and cheese. Bake until bread is hot and cheese is melted, about 15 minutes. Cut into wedges and serve immediately.

Preheat oven to 350o. In a small bowl, mix cheeses together, set aside. Lightly butter a 12x8 inch rectangpan or a 10 inch oven-proof skillet. Scatter jalapenos on bottom of pan and top with cheeses. In a medium bowl, combine eggs, herbs, and salt. Mix on medium speed for 4 minutes, until very light and airy. Pour mixture over cheese and bake for 25 to 30 minutes or until set. Cool 10 minutes, then cut into wedges and serve.

Preheat oven to 350o. Grease a 1-quart casserole. Stir parsley and onion into hot cream sauce. In the casserole alternate layers of sliced, cooked potatoes, cottage cheese, blue cheese, and sauce. Sprinkle top with paprika and bake for 30 minutes or until bubbly.

In a large bowl, toss lettuce, tomato, carrots, bacon, and blue cheese together. Top with oil or dressing and garnish with eggs.

Blend blue and cream cheeses. Stir in cream to desired consistency. Serve on bed of lettuce.

Break wedges into small pieces. Combine all ingredients into mixing bowl; mix well. Serve with carrots, celery, cauliflower, crackers, etc. Refrigerate any leftovers. For dressing, add buttermilk to desired thickness.

Preheat oven to 450o. Combine biscuit mix and milk; mix well. Turn out on lightly floured surface and knead gently 10 times. Divide dough into 4 portions. Roll out each portion into 1/4 inch thickness and about 5 1/2 inches in diameter. Arrange crusts on baking sheet and spread with tomato sauce. Sprinkle with 1/2 cup blue cheese and seasonings. Top with mozzarella cheese and sprinkle with remaining blue cheese. Bake 20 to 25 minutes or until cheese is bubbly.

Arrange asparagus spears on 4 slices of toast; spoon over soup, right from the can. Top each sandwich with egg slices, then sprinkle on 2 tablespoons blue cheese. Place under broiler until cheese begins to melt and soup is bubbly. Serve with additional slices of buttered toast.

Preheat oven to 400o. Cut cheese and shortening into flour with pastry blender or two knives until mixture is the size of peas. Add water in small amounts, stirring lightly with a fork. Press dough lightly into 2 balls. Roll out 1 ball to 1/8 inch thickness on lightly floured board. Press gently into 10 inch pie plate.

Combine apples, sugar, lemon juice, and nutmeg; mix well and turn into pie plate. Dot with butter. Roll remaining pastry into 1/8 inch thickness and place over apple mixture. Press pastry edges together. Trim and flute edges. Cut slits in top to permit escape of steam. Bake for 45-50 minutes or until apples are tender. Garnish and serve with additional slices or Krumbles of Clemson Blue Cheese if desired.

Mix sugar and lemon juice. Blend cheese, cream, and milk. Add sugar mixture to cheese mixture slowly. Freeze with occasional stirring.

Prepare roll mix according to package directions. When ready to shape, roll out on lightly floured surface into a 12 inch square. Spread butter over half of square and sprinkle with cheese and cinnamon. Fold over and seal edges; fold again. Pat into a 5 x 10 inch rectangle. Cut in three strips and braid. Place in greased 9 x 5 x 3 inch loaf pan. Let rise in a warm place 30 to 60 minutes until doubled. Bake in 375 Degree oven 35 to 45 minutes or until done.

Mix until well combined. Do not over mix (dough will be soft). Press dough onto a greased 8" spring form pan. Coat the bottom and bake at 350 degrees for 8 min. Let cool.

filling:
7 oz sugar
22 oz cream cheese
1.5 oz flour
5.5 oz Clemson Blue Cheese
3 eggs
2 teaspoons vanilla extract
7.5 oz sour cream

Blend the cream cheese, blue, vanilla, and sugar. Add the flour, then the eggs one at a time. Add sour cream last and mix until smooth. Pour into pan on top of base and bake at 300 degrees for approximately one hour or until center is firm. Remove from oven and loosen the cake around the edge
with a knife. Let cool.

compote:
2-2/3 cup sugar
3 cups cranberries
2 cups red wine

Boil the sugar with the red wine. Reduce heat and simmer for about 5 minutes or until slightly thickened. Add the cranberries and simmer until soft.

Arrange oven racks on center and upper 1/3 of oven and heat oven to 425 degrees. Line 2 large pans with foil, brush each with 1/2 tsp of olive oil and arrange pears in a single layer. Brush pears with remaining olive oil. Combine salt and pepper, sprinkle evenly over pear slices. Roast 30 minutes or until pears are golden and edges brown. Cool pans on wire racks. Can be made ahead - cover and refrigerate up to 2 days. To serve, let stand at room temperature.

dressing:
1/4 cup sherry vinegar
1/4 tsp salt
1 tbsp finely chopped shallots
1/4 tsp freshly ground pepper
2 tsp honey
1/2 cup olive oil

Wisk together all ingredients except oil, then gradually beat in oil. Arrange greens in large bowl, add pears and cheese. Toss with dressing and serve.

Blend buttermilk, blue cheese, and mayonnaise; season to taste with garlic salt. Should be thin.

When broiling a steak, either on a outdoor grill in a oven broiler, when the steak is turned , cover it with CLEMSON blue cheese Krumbles during the last minute of cooking. Of course this depends on how rare you want your steak when finished. Try it. It is great