Adapted recipe from An Affair from the Heart.
Cheesy Roast Beef Sliders
- 20 Hawaiian Rolls
- 40 slices of thin deli roast beef
- 7.5 oz shredded Blaser's Muenster Cheese
- 7.5 oz shredded Blaser's Hot Pepper Jack Cheese
- 7.5 oz shredded Blaser's Medium Cheddar Cheese
- 5 oz Antonella Garden Vegetable Cheese Dip
- 3 oz Horseradish sauce
- 1 cup butter, melted (2 sticks)
- 3 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 2 tsp dried mustard
- 1 tsp onion powder
- 1 tbsp Poppy seeds
- Combine marinade ingredients (except poppy seeds) and set aside.
- Cut rolls in half and lay the bottoms of the rolls in a 9x13 baking dish.
- Spread horseradish sauce over the roll bottoms (to taste - if you aren't a horseradish fan, use a little less). Top each roll bottom with approximately 2 slices of roast beef. Sprinkle all three cheese over the top of the roast beef.
- Spread Antonella Garden Vegetable Cheese Dip on the inside of the top of the roll. Place over cheese.
- Drizzle the marinade over the top of all of the rolls evenly. Sprinkle with poppy seeds.
- Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight.
- Uncover and bake sliders for 15-20 minutes at 350 degrees or until the cheese is hot and melted.
Adapted recipe from Wisconsin Cheese.
Warm Beer Cheese Dip
- 6 oz New Glarus Two Women Beer (or any lager or amber-style beer)
- 8 oz cream cheese, cut into small cubes
- 1/4 tsp cayenne pepper
- 12 oz Blaser's Hot Pepper Jack Cheese, shredded (3 cups)
- Soft or hard pretzels
- Bring beer just to a boil in a saucepan over medium heat. Reduce heat to low; simmer, uncovered, for 2 minutes. Whisk in cream cheese and cayenne pepper until smooth. Gradually stir in roasted red pepper jack until melted. Serve warm with pretzels.
Adapted recipe from The Girl Who Ate Everything.
Pizza Monkey Bread
- 2 16.3oz cans refrigerated biscuits quartered
- 2 cup shredded Blaser's Muenster Cheese
- 1/2 cup Antonella Pepperoni & Marinara Cheese
- 1/2 cup Parmesan cheese, shredded or grated
- 1/4 cup butter, melted and slightly cooled
- 2 tbsp olive oil
- 2 tsp Italian seasonings
- 2 tsp minced garlic (or 1/2 teaspoon garlic powder)
- marinara for dipping
- Preheat oven to 350 degrees.
- In a large bowl, add all the ingredients (except marinara) and toss well until combined.
- Pour mixture into a greased 10-inch Bundt pan (you can also use a 9x13 baking dish). Bake for 35-45 minutes or until rolls are cooked on the inside; cover with foil after 20 minutes or until top is browned. Check every 5 minutes towards end of cooking to see if done.
- Remove from oven and loosen edges of bread with a knife. Invert Bundt pan on a plate and then invert onto a serving plate so that the pretty side is up. Pull apart and dip in warm marinara.
- This can also be made in a 9x13 baking dish. Cooking time will be shorter - around 30 minutes.
Adapted recipe from HyVee.
Chicken and Bacon Ranch Nachos
- 1/2 lb center-cut bacon
- 10 oz bag restaurant-style tortilla chips
- 1 lb rotisserie chicken, shredded
- 3/4 cup ranch dressing, original or spicy flavored, divided
- 3 cup shredded Blaser's Montico Cheese
- 1 container fresh pico de gallo
- 2 cup shredded lettuce
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Preheat oven to 425 degrees. Line a 15x10x1-inch sheet pan with foil. Set a wire rack on pan. Arrange bacons slices on rack. Bake for 20 minutes or until crisp. Remove from oven; drain bacon on paper towels. Crumble and set aside. Discard foil.
- Line sheet pan with another sheet of foil. Spread chips in pan. Combine chicken and 1/2 cup ranch dressing; spoon over chips in pan. Sprinkle with cheese. Bake for 10 minutes or until cheese is melted. remove from oven. Spoon pico de gallo on top. Add lettuce and crumbled bacon. Drizzle remaining 1/4 cup ranch dressing on top. Garnish with fresh cilantro, if desired. Serve with lime wedges.
Recipe adapted from Taste of Home.
- 1 lb uncooked bratwurst links, casings removed
- 1/2 cup chopped onion
- 1 medium carrot, chopped
- 2 cans (15-1/2 ounces each) navy beans, rinsed and drained
- 1/4 cup pickled jalapeno slices, chopped (mild or hot, based on preference)
- 1/2 tsp pepper
- 2 cup reduced-sodium chicken broth
- 1/4 cup all-purpose flour
- 1-1/2 cup 2% milk, divided
- 8 oz Wohlt Creamery American Cheese
- In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain.
- Stir in beans, jalapeno, pepper, and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.
Recipe adapted from The Life Jolie.
Bloody Mary Cheese Ball
- 2 8 oz packages cream cheese
- 3/4 cup Ellsworth Valley White Cheddar Cheese
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 tsp hot sauce
- 1 tsp prepared horseradish
- 1/2 tsp celery salt
- 1/4 tsp ground black pepper
- 1/2 cup green olives stuffed with pimentos, chopped
- 3/4 cup crumbled bacon or bacon bits (try to find ones that are real bacon)
- 1 tbsp fresh parsley, chopped
- RITZ crackers
- Cut up celery
- In a large bowl, use a mixer to combine cream cheese and white cheddar.
- Add tomato paste, Worcestershire sauce, hot sauce, horseradish, celery salt, black pepper and chopped green olives and mix well until fully combined.
- Use a spatula to scrape all the cheese mixture in to the middle of the bowl and pop it into the refrigerator to chill for a good 10 minutes (to make it easier to roll into a ball).
- Mix bacon crumbles and parsley in a bowl until fully combined. Using your (clean) hands, roll the cheese into a ball and carefully roll it in the bacon and parsley mixture.
- Wrap the cheese ball in plastic wrap and place it into the refrigerator to chill for at least and hour or until you're ready to serve it.
Recipe adapted from Wisconsin Cheese.
Air Fryer Cheese Curds
- 1 cup all-purpose flour
- 3 large eggs
- 2 cup panko bread crumbs
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 16 oz Ellsworth Cooperative Creamery Cheese Curds
- Cooking spray
- Dipping Sauces: marinara sauce and ranch salad dressing
- Heat air fryer to 350˚F. Line a rimmed baking sheet with waxed paper.
- Place flour in a shallow, medium bowl. Lightly beat eggs in separate shallow, medium bowl. Combine the bread crumbs, garlic powder and cayenne pepper in another shallow, medium bowl.
- Coat cheese curds, a few at a time, in flour. Dip cheese curds in eggs; then coat with crumb mixture, shaking off any excess coating between steps. Place on prepared pan.
- Lightly spritz curds with cooking spray just before placing into air fryer basket. Arrange curds in a single layer in the basket. Refrigerate remaining curds until frying.
- Set timer for 5-7 minutes. Fry curds, removing basket at 3 minutes; flip curds. Cook 2-4 minutes longer or until light brown, crispy and the curds begin to melt. Repeat with remaining curds, starting with a light spritz of cooking spray.
- Serve in a bowl or parchment-lined basket with dipping sauces.
- Season the bread crumbs. Customize flavor of the curds with your favorite seasonings.
- Select similar sized curds. Frying similar sized curds at the same time ensures that they melt and brown evenly.
- Fry curds in a single layer. Limiting the number of curds in the fryer at a time to a single layer yields a crispier coating.
- Monitor the cooking temperature and timing. Since air fryers vary by manufacturer, it’s best to take care while cooking curds, adjust temperature and cook time as needed based on how the curds are browning and melting.