Perfect as an appetizer for entertaining, these fluffy, gooey, cheesy, Green Chile Cheese Squares also fit well for a brunch or buffet, and they're good at room temperature or served warm.

Green Chile Cheese Squares

These little cheesy squares are a favorite around the holidays down here. Always have been.

There are so many iterations of them now, that no two are alike either, so if mine don't look the same as your recipe, that's why. Some of them are flatter, more cheesy and gooey, others are more cakey, and yet others very souffle-like made with many eggs. Heck it's even been turned it into a casserole, so it can be served either way, as a finger food or as a side dish for those nice brunches. How many squares you get, depends completely on how you cut them!

One thing I can tell you is that they are rich and addictive, so try to share them because, you know... there's lots of cheese and well, you know all about that whole cheese thing, right? They are delicious! My preference is to eat them warm or at room temperature, though they're pretty good cold too.

Cheeseballs make great party appetizers and the chipped beef version is exceptional. Made with dried beef, green onions, horseradish, Cajun seasoning, Worcestershire and parsley, then rolled in more dried beef and parsley.

Chipped Beef Cheese Ball

Okay y'all... we're going old school today, in the name of cheese balls and this cheese ball in particular! Along with the pineapple one, this has always been one of my favorites in the family of cheeseballs. I don't know why I got away from making them really, but I'm glad I got back to it. They make great party food!

Typically these were made with all of the chipped beef in the cheese ball, and finished with a roll in fresh chopped parsley, but I think that it looks nicer with some of the beef on the outside as well, and it's a pretty good indicator of what kind of cheese ball it is to your guests too.

Just remember, all cheese balls are best made 1 to 2 days in advance whenever possible to allow the flavors to all meld together, and they are also best when allowed to come to room temperature before serving too.

A vegetable casserole, made with whole and creamed corn and a mixture of vegetables in a custard-style milk and egg sauce.

Scalloped Corn Casserole

Just like corn casseroles, there are a lot of variations on scalloped corn. Some automatically add cheese, some eggs. Others don't. I can't tell you which is more "authentic" than the other, so let's just say that this one is likely more of a Deep South version and a happy medium!

Not quite a standard corn casserole, creamed corn, corn pudding, or a corn spoonbread, but I guess that it falls somewhere in between all of those.

Unbundled Green Beans with Brown Sugar Sauce

Fresh green beans, blanched, tossed with bacon and onion, then baked in a brown sugar sauce.

Unbundled Green Beans

No doubt at some point you have seen or made bacon wrapped green bean or asparagus bundles. Marinated with either a brown sugar sauce or a seasoned olive oil vinaigrette, then wrapped in bacon and broiled, baked or grilled, they are indeed delicious, but pretty time intensive to make. This recipe gives you the flavor, in a casserole form, without so much work.

Buttery biscuits baked in apple pie filling with brown sugar, cinnamon and extra apple pie spices, finished with a powdered sugar glaze, makes for a delicious belly-warming sweet treat.

Easy Apple Pie Skillet Biscuits

I have seen a variation of these apple pie skillet biscuits across social media for so long, that you know I had to eventually try them too, right?!

Made with biscuits and pie filling, they are a sweet treat that's easy to throw together on those cold nights when you want a little something for that sweet tooth.