Fully Loaded Twice Baked Potato Bites

 

Adapted from a recipe from Valerie’s Kitchen.

Fully Loaded Twice Baked Potato Bites

Roasted baby red potatoes stuffed with a creamy, cheesy, bacon-y goodness on the inside. A perfect appetizer for your next gathering.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Appetizer, Entree
Servings 8

Ingredients
  

  • 1 ½ baby red potatoes, (about 14 to 17 potatoes, rinsed and drained well)
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup Ellsworth Sharp Cheddar Cheese, shredded, divided
  • 1/2 cup Antonella Garlic, Chive, and Spring Dill, shredded
  • 1/2 cup plus 2 tablespoons sour cream, divided
  • 2 oz cream cheese, softened
  • 1/4 plus cup plus two tablespoons Real Bacon Bits, divided
  • 1/2 tsp seasoned salt
  • fresh ground black pepper, to taste
  • 1 tbsp minced fresh chives

Instructions
 

Instructions

  • Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle.
  • Cut potatoes in half and use a melon baller or small spoon to remove the potato from the inside - leaving a small rim on the inside of the skin so the potato skins will hold their shape. Put potato flesh in a mixing bowl. Add ½ cup shredded Antonella cheese, ¼ cup shredded cheddar cheese, ½ cup sour cream, cream cheese, ¼ cup Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy.
  • Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted.
  • Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.
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Jalapeño Popper Mac and Cheese

 

Recipe adapted from a recipe by Mom on Timeout

Jalapeño Popper Mac and Cheese

One of the best Mac and Cheese recipes you’ll ever try! Extra creamy and has no shortage of cheese! Plus, some extra levels of flavors with the bacon, jalapeno, and Tabasco. Easily adjust the "heat" factor with adjusting the amount of Tabasco (we would consider 1 tsp to be mild - so adjust accordingly).
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Entree, Pasta
Servings 12

Ingredients
  

Ingredients

  • 16 oz elbow macaroni cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil
  • 6 tbsp butter
  • 2 jalapeños seeded, membranes removed, and diced
  • 1/3 cup all purpose flour
  • 3 cup whole milk
  • 1 cup heavy whipping cream
  • 6 oz cream cheese cut into cubes
  • 1-2 tsp TABASCO® Sauce
  • 4 cup Ellsworth Sharp Cheddar Cheese, shredded
  • 1 1/2 cup Ellsworth Bacon Muenster Cheese, shredded
  • 12 oz bacon, cooked and crumbled

Topping

  • 1 1/2 cup panko crumbs
  • 4 tbsp butter, melted
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 tsp smoked paprika

Instructions
 

Instructions

  • Preheat oven to 350F. Lightly grease a 9 x 13 baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
  • Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
  • Melt butter in a deep saucepan, dutch oven, or stock pot. Add diced jalapeños and cook for 2 minutes, stirring frequently.
  • Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
  • Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes.
  • Whisk in cream cheese and TABASCO® sauce.
  • Add two cups of shredded cheese and whisk until smooth. Add another one and a half cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
  • Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
  • Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese, two-thirds of the bacon and then the remaining mac and cheese.
  • In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.
  • Top with remaining bacon and slices of jalapeños if desired. Serve immediately.
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Sriracha Queso Dip

 

This recipe was adapted from a recipe by Tasty.

Sriracha Queso Dip

Another queso dip to add to the vault. Cheesy and delicious with a bit of heat!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Servings 8

Ingredients
  

Ingredients

  • 2 tbsp unsalted butter
  • 1 bunch green onions, greens and whites separated, thinly sliced
  • 16 oz Ellsworth American Cheese, cut in ½-inch cubes
  • 1 cup whole milk
  • 1/4-1/2 cup Sriracha
  • 1 tsp garlic powder
  • Chips, for serving

Instructions
 

Instructions

  • In a medium sauce pot over medium heat, melt the butter. When the butter is melted, add the scallion whites (NOT the greens) and cook until soft, stirring occasionally, about 2 minutes.
  • Turn the heat down to low and add cheese, milk, Sriracha and garlic powder. Cook on low, whisking often, until everything is melted and combined into a thick queso, about 5 minutes. Add all but 1 tablespoon of the scallion greens, and mix everything together again.
  • Transfer the queso to a bowl and garnish with the remaining scallion greens. Serve immediately, with chips.
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Pizza Kabobs

 

Adapted from a recipe by Living with Landyn

Pizza Kabobs

A fun twist on pizza! Making for a party? Place all the toppings in bowls and have guests make their own skewers.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Pizza

Ingredients
  

Ingredients

  • 1 green pepper, cut into 1” pieces
  • 1 red pepper, cut into 1” pieces
  • 3 cup whole cherry tomatoes
  • 2 cup button mushrooms
  • 1 cup queen olives
  • 2 cup sliced pepperoni or cooked Italian sausage
  • 1/2 cup fresh basil leaves
  • 1 can refrigerated pizza dough
  • 3 tbsp olive oil
  • 1 cup Antonella Pepperoni & Marinara, shredded
  • 1 tbsp Italian Seasoning
  • wooden skewers
  • 1 jar pizza sauce or marinara for dipping

Instructions
 

Instructions

  • Pre-heat your oven to 400°.
  • Thread your wooden skewers with tomatoes, bell peppers, mushrooms, olives, pepperoni, and basil.
  • Flour your countertop and roll out pizza dough. Slice dough into 1/2 “ strips and wrap around veggies.
  • In a small bowl combine olive oil and Italian Seasoning. Baste each skewer.
  • Place on a parchment lined baking sheet and bake until pizza dough is golden brown, about 15 minutes.
  • Remove and sprinkle with Antonella cheese. Place back in the oven and bake for 5 more minutes.
  • Serve with pizza sauce.
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BBQ Chicken Dip

 

Adapted from a recipe by The Forked Spoon.

BBQ Chicken Dip

This one is sure to please! Shredded chicken, sweet and tangy BBQ sauce, creamy ranch, and loads of melty cheese!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer
Servings 12

Ingredients
  

Ingredients

  • 2 large chicken breasts
  • 1 tbsp butter
  • 1 cup red onions (chopped)
  • 2 tsp brown sugar
  • 2 (8-ounce) blocks cream cheese (room temperature)
  • ¾ cup Ranch dressing
  • 1 ¼ cup BBQ Sauce (plus more for drizzling)
  • 4 cloves garlic (minced)
  • 1 red bell pepper (seeded and diced)
  • 1 cup green onions (chopped)
  • 1 (15 ounce) can corn kernels (drained)
  • 1 cup Ellsworth Sharp Cheddar Cheese (shredded, plus more for topping)
  • 1/2 cup Ellsworth Muenster Cheese (shredded, plus more for topping)
  • 1/2 cup Ellsworth Garlic Cheese Curds (chopped)

Instructions
 

Instructions

  • Cook your chicken breast using the desired method. Once cool enough to handle, shred using two forks.
  • Caramelize the onions. As the chicken cooks, prepare the onions. Heat 1 tablespoon of butter in a medium-to-large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, for 10-15 minutes. Sprinkle the brown sugar over the onions and continue to cook until brown and caramelized. Remove from heat and set aside.
  • Preheat oven to 425 degrees F. In a large mixing bowl, add all the ingredients (softened cream cheese, ranch dressing, BBQ sauce, garlic, red bell pepper, green onion, cheeses, corn, caramelized onions, and the chicken). Mix well to combine.
  • Transfer the mixture to a large cast iron or oven-safe skillet (or baking dish). Drizzle the top with additional BBQ sauce and sprinkle with a mixture of cheddar and mozzarella cheese. Bake for approximately 20-25 minutes, or until mixture is bubbly and cheese is golden and melted.
  • Drizzle with additional BBQ sauce, if desired, and serve with your favorite crackers and chips! Enjoy!
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Puffy Tacos

 

Adapted from a recipe by Plain Chicken.

Puffy Tacos

This will be your new favorite way to eat tacos!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Entree
Servings 18

Ingredients
  

  • 1 lb ground beef
  • 1 (1-oz) package taco seasoning
  • 1 (10-oz) can diced tomatoes and green chiles, drained
  • 1/4 cup taco sauce or salsa
  • 1/3 cup water
  • 2 cup shredded cheddar cheese
  • 1 17.3-oz) package puff pastry, thawed

Instructions
 

Instructions

  • Preheat oven to 400ºF. Line two baking sheets with parchment paper. Set aside.
  • In a large skillet, cook ground beef until no longer pink. Drain. Add taco seasoning, diced tomatoes and green chiles, water, and taco sauce. Simmer for 5 minutes. Set aside.
  • Pastries: Unfold pastry sheets. Cut each sheet into 9 squares.
  • Arrange taco meat down diagonal center of the pastry squares. Sprinkle with some of the shredded cheddar cheese. Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet.
  • Bake 15-18 minutes, until golden brown. Serve warm or at room temperature.

Notes

  • Can assemble ahead of time and freeze unbaked.
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