Lets Check em Out:

Dark Chocolate Sun Cups-

Hubby likes he dark chocolate best. No bitter flavors like ya get in some dark chocolate just super yummy goodness. He says and I quote ” I could get used to this”.

INGREDIENTS: Dark Chocolate* (cocoa liquor*^†, cane sugar*, cocoa butter*^†), Sunflower Seed*, Glucose*, White Chocolate* (cane sugar*, cocoa butter*^†, milk powder*), Cocoa Butter*, Sea Salt.
*Organic ingredient. ^†Rainforest Alliance Certified™. ALLERGENS: Dairy. Other products in our shop contain soy lecithin. Does not contain gluten, peanuts or tree nuts. Our facilities are nut- and gluten-free.

Milk Chocolate Sun Cups -

Tastes like chocolate covered sunflower seeds. What makes it really good is the mix of salt and chocolate. Center is slightly chunky. Unique and delicious.

INGREDIENTS: Milk Chocolate* (cane sugar*, cocoa butter*^†, whole milk powder*, cocoa liquor*^†), Sunflower Seed*, Glucose*, White Chocolate* (cane sugar*, cocoa butter*^†, milk powder*), Cocoa Butter*, Sea Salt.

Caramel Cups

Very creamy liquidy caramel center. Milk chocolate is excellent. Lovin these

INGREDIENTS: Milk Chocolate* (cane sugar*, cocoa butter*^†, whole milk powder*, cocoa liquor*^†), Cream*, Cane Sugar*, White Chocolate* (cane sugar*, cocoa butter*^†, whole milk powder*), Butter*, Lemon Juice*.

Mint Cups

Can immediately smell the minty goodness. I love the creamy mint center. The flavor lingers on your tongue for quite awhile after eating. Yumm

INGREDIENTS: Dark Chocolate* (cocoa liquor*^†, cane sugar*, cocoa butter*^†), Cream*, Cane Sugar*, White Chocolate* (cane sugar*, cocoa butter*^†, whole milk powder*), Glucose*, Peppermint Flavor* (sunflower oil*, peppermint oil*).

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Ya’ll know Enchiladas Verde had the house smelling absolutely amazing while I was cooking. While this recipe was a bit more complex than most the result was super satisfying. At first I thought the radish rose garnish was a bit odd. It turns out they go well together with the enchiladas.

Here’s a little info from the publisher:

Today’s cooks have more varieties of cheeses to choose from than ever before, and this book proves cheese is not just for a sandwich. Clifford Wright, acclaimed author of Bake Until Bubbly and The Best Soups in the World, has a knack for tackling the best-loved topics in a way no one else ever has before. Wright, a James Beard Cookbook of the Year award-winner has researched the cuisines of the globe to create HOT & CHEESY (Wiley Paperback, February 7, 2012; $22.99), a collection of 250 recipes from everything you can possibly make with cheese.
In any form cheese is a staple ingredient in many of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place. HOT & CHEESY solves every cheese lover’s dilemma, providing a wealth of American and International comfort foods dripping with cheeses of every kind. The cookbook covers everything from fritters, pastries, casseroles, pastas, sandwiches, to pizzas and almost anything else you could top, stuff, or sprinkle with cheese.
Like all of Wright’s books, this collection of comfort food recipes includes historical and cultural notes about      each recipe. Descriptions of the cheeses include pronunciation, type of milk the cheese is made from, flavor profiles and the best way to use them, and he even tells you how to make your own cheese. Additionally, Wright provides tips and insights to the other components of the dish like where the word calzone comes from, and what to do with leftover fondue.

Here are some examples of recipes from Hot and Cheesy:

• American Favorites: Macaroni and Cheese, Baked Lasagne, Pizzas, Quesadillas, New York-style Cheescake, and Quiches
• International Recipes: Swiss Polenta Casserole, Greek Meze of Saganaki, Rotoni with Sausage and Broccoli Rabe, Tibetan Blue Cheese and Beef Soup, Tomato Tart with Figs, Fontina and Goat Cheese, Pizza Flamiche, and Saag Paneer.

From imported artisanals to the pride of Wisconsin and California, from gouda to gruyere, there’s something   in HOT & CHEESY for every cheese lover.

ABOUT THE AUTHOR: 
Clifford A. Wright is the author of thirteen cookbooks, including A Mediterranean Feast, which won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000. Wright’s articles on food and cuisine have appeared in Gourmet, Bon Appétit, Food & Wine, Saveur, and other magazines. He lives in Santa Monica, California. For more information about Clifford A. Wright, please visit www.cliffordawright.com. 

The only thing I think that would improve Hot and Cheesy would be pictures. All in all I have to say this is an amazing cookbook. just look at the table of contents and imagine the possibilities.

Soups, Sauces, and Dips

Fritters with Cheese

Savory Pastries with Cheese

Savory Crepes and Pancakes with Cheese

Pies, Tarts, and Quiches with Cheese

Pizzas, Calzones, and Breads with Cheese

Sandwiches with Cheese

Quesadillas, Enchiladas, and Burritos with Cheese

Eggs and Cheese

Cheese and More Cheese

Pasta with Cheese

Rice and Polenta with Cheese

Vegetables with Cheese

Meat and Seafood with Cheese

Sweets with Cheese

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