Cheesy Manicotti Pasta Bake

Satisfies that comfort food craving! Hearty one-dish casserole perfect for a cool fall day. Savory tomato sauce mixed with pasta and melted cheese.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Servings 8


  • 1 lb ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 cups water
  • 1 (16oz) pkg medium shell pasta
  • 1 (14oz) can, crushed tomatoes
  • 1 (8oz) can tomato sauce
  • 1 tbsp sugar
  • 3 tsp dried basil
  • 0.5 tsp dried Italian seasoning
  • salt and pepper to taste
  • 1 cup Wisconsin ricotta cheese
  • 2 cups Wisconsin mozzeralla cheese, shredded
  • 1 cup Wisconsin parmesan cheese, shredded


  • Heat oven to 425°F.
  • In Dutch oven or large stock pot, brown beef and onion over medium heat, about 5 minutes. Drain, leaving beef and onion in the pot.
  • Stir in garlic and simmer 30 seconds. Add water, uncooked pasta, crushed tomatoes, tomato sauce, sugar, basil, Italian seasoning, salt and pepper.
  • Bring to boil, reduce heat; simmer, uncovered, until pasta is tender, about 15 minutes. Season to taste with additional salt and pepper.
  • Drop large scoops of ricotta cheese on top of pasta. Sprinkle with mozzarella and parmesan. Bake until cheese is melted and bubbly, about 15-20 minutes.
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Topping Options: Finely chopped broccoli, cauliflower, or green pepper; seeded and chopped tomato; thinly sliced green onion, black olives, or celery; or shredded carrots.

Wisconsin Cheddar Veggie Squares

Refreshing pizza-like appetizer made with fresh veggies and topped with shredded cheeses.  Great travel friendly snack.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer
Servings 32


  • 2 pinch packages (8 ounces each) refrigerated crescent rolls (16 rolls)
  • 11 oz. cream cheese, softened
  • 1 cup mayonnaise or salad dressing
  • 1 tsp dried dill weed
  • 1 tsp buttermilk salad dressing mix (1/4 of a 0.4 ounce package)
  • 3 cups desired toppings (see notes below)
  • 1 cup Wisconsin cheddar cheese, shredded, Wisconsin mozzarella cheese or Wisconsin Monterey jack cheese


  • Unroll crescent rolls and pat into a 15 1/2x10 1/2x2-inch baking pan. Bake according to package directions. Cool.
  • Meanwhile, in a small mixing bowl stir together the cream cheese, mayonnaise, dill weed, and salad dressing mix. Spread evenly over cooled crust. Sprinkle with desired toppings, then the shredded cheddar, mozzarella, or Monterey jack.
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Wisconsin Queso Barbecue Chicken Quesadillas

Yummy pairing of barbecue chicken and Tex-Mex with warm melty cheese.  Great little finger food for tailgating, too!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Servings 10



  • 2 cups chicken breast, cooked and diced
  • 1 cup barbecue sauce
  • 3 cups (12 oz.) Wisconsin queso quesadilla cheese, shredded
  • 0.75 cup green onions, sliced
  • 1 tbsp chili powder
  • 0.75 tsp ground cumin
  • 0.5 tsp sugar
  • 10 (9 inch) flour tortillas


  • 2 cups salsa
  • 2 cups guacamole
  • 1 cup sour cream
  • 20 cilantro sprigs


  • Combine the chicken, barbecue sauce, cheese, green onions and seasonings. 
  • Spread the mixture over half of each tortilla, spreading to the edge. 
  • Fold the plain half over filling; press together. 
  • Cook the filled tortillas in a dry skillet until crisp and lightly browned, turning once.
  • Cut quesadilla into six wedges. Place on serving plate, with points toward the center. Serve with salsa, guacamole, sour cream and cilantro sprigs.
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Serve with toast rye bread, crackers, or veggies.

Wisconsin Chipotle Cheddar Bratwurst Dip

All this things you love about Wisconsin.  Brats and gooey cheese all together in one bubbly hot dip!  
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Servings 4


  • 0.5 tbsp extra virgin olive oil
  • 0.5 medium onion, diced
  • 3 cooked brats, chopped or cubed to bite-size pieces
  • 2 tbsp jalapeno, diced
  • 1 tbsp dijon mustard
  • 0.75 cup sour cream
  • 0.5 cup (2oz) Wisconsin cheddar cheese, shredded
  • 3 cups Wisconsin chipotle cheddar cheese, shredded
  • 0.5 cup cornichons or pickles, diced


  • Heat oven to 350°F. Heat olive oil in large non-stick pan over medium heat. After 1 minute, add diced onions and sauté for 3-4 minutes, or until tender. Adjust heat to medium low. Add bratwurst, jalapeños and cream cheese. Mix well.
  • Remove pan from heat and add Dijon mustard, sour cream, cheddar, chipotle cheddar and cornichons. Mix until well combined. Pour into 5x7-inch baking dish.
  • Bake 20 minutes, or until bubbly. Remove from oven. Heat broiler and place dip under, broiling 2 to 3 minutes, or until cheese topping is slightly browned. Remove and serve immediately.
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For Bacon Cheeseburger version, top with crispy bacon bits.

Wisconsin Cheddar Cheeseburger Potato Skins

Everyone's favorite atop a crispy potato boat.  Yummy burger filling gets better with melted cheddar cheese on top.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Servings 810


  • 4-5 small russet pototos, scrubbed and thoroughly dried
  • 1 tbsp extra virgin olive oil
  • 0.5 cup diced onion
  • 0.5 lb ground beef or ground turkey
  • 1 cup ketchup
  • 1 tbsp yellow mustard
  • 0.5 tsp garlic powder
  • salt & pepper to taste
  • 2 tbsp butter, melted
  • 4-5 slices Wisconsin cheddar cheese, cut in half


  • shredded lettuce
  • dices tomato
  • dices dill pickle


  • 0.25 cup ketchup
  • 0.25 cup mayonnaise


  • Heat oven to 425°F.
  • Poke holes in potatoes with a fork, and place in oven. Bake for 45 minutes, or until a fork easily pierces through potato. Remove from oven and place on wire rack to cool for 10 minutes.
  • While potatoes are baking, sauté olive oil and onion in a skillet over medium heat. Cook 2-3 minutes, or until onion is translucent. Add ground beef and stir, breaking up meat, until cooked through. Add ketchup, mustard, garlic powder, salt and pepper and mix. Set aside.
  • Cut potatoes in half lengthwise and scoop out insides, leaving about 1/4inch intact. Place on parchment-lined baking sheet. Brush both sides of potatoes with butter and sprinkle with salt and pepper. With potatoes skin side up, place under broiler for 2-3 minutes, or until skin becomes crispy. Flip potatoes over and broil the other side for 2-3 minutes.
  • Remove potatoes from oven and fill each potato skin with equal parts ground beef mixture. Top with 1/2 slice of cheddar. Return to broiler for 1-2 minutes, or until cheese has melted.
  • Top with lettuce, tomato and pickle. Mix together ketchup and mayonnaise and drizzle over top to finish.  Serve immediately.
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*For less heat, remove seeds and white flesh from peppers before slicing.

The Cheesiest Jalapeno Pull-Apart Bread

Nothing says party food like a cheesy, spicy pull-apart bread – and we dare say this one is the cheesiest you've ever tried. Made with Wisconsin Monterey Jack & Mozzarella Cheeses, this platter will bring out the cheese-lover in anyone.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Appetizer
Servings 810



  • 0.5 cup Butter, melted (1 stick)
  • 3 tbsp Chives, chopped
  • 3 Garlic cloves, minced
  • 0.5 tsp Salt
  • 0.5 tsp Black pepper


  • 16 oz. Wisconsin mozzeralla cheese, cut into 1/2 inch cubes
  • 2 cups (8oz) Wisconsin monterey jack cheese, shredded
  • 3 Jalapenos, thinly sliced

1 Loaf Sourdough Bread


  • Heat oven to 350.
  • In small bowl, combine melted butter, chives, garlic, salt and pepper. Mix well; set aside.
  • Cut a crosshatch pattern into bread. Start by cutting 1-inch strips in one direction, being careful not to cut all the way through the bread. Leave at least 1/2 inch at the base of the loaf. Rotate the loaf 90° and cut strips intersecting the first set to create 1-inch squares.
  • Spoon butter mixture into spaces between bread squares. Top with half of mozzarella cubes, followed by half of shredded monterey jack. Add remaining cheese, reserving about 1/4 cup monterey jack. Top with sliced jalapeños and remaining monterey jack.
  • Wrap loaf completely in foil and place on baking sheet. Bake 30 minutes. Remove foil and bake another 10 minutes, or until cheese is completely melted. Serve immediately.
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Recipe Tip: Create your own twist on pizza rolls! Use the spread as a filling for store-bought mini pizza or crescent roll dough. Roll out your favorite dough, and top with cheese spread. Roll up. (Cut in half widthwise if using mini pizza dough.) Bake according to package directions for dough until the rolls are golden brown.

Pepper Jack Pimento Cheese Spread

This is an easy to mix spread with an unexpected combination of flavors.  It will spice up any pre-game party!
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer


For Cheese Spread

  • 1.5 cups Shredded Wisconsin Pepper Jack Cheese
  • 0.5 cups Shredded Wisconsin White Cheddar Cheese
  • 4 oz. Wisconsin Cream Cheese, softened
  • 1 4 ounces jar, diced Pimentos, drained
  • 4 Dill pickle slices
  • 2 tbsp Dill pickle juice
  • 1 tbsp Pickled Jalepeno juice, optional
  • 1 tbsp Mayonnaise
  • Assorted crackers or slice baguette bread


  • Place the pepper jack, cheddar, cream cheese, pimientos, pickle slices, pickle juice, jalapeno juice if desired and mayonnaise in a food processor. Cover and pulse until mixture is a spreadable consistency, about 5-10 pulses.
  • Serve with toasted baguette slices or crackers.
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