Adapted from BuzzFeed.

Pizza Pretzel Bites

These delicious soft pretzel balls are bursting with pizza goodness. Bite-sized and perfect for a party!
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Appetizer, Pizza
Servings 12

Ingredients
  

  • 1 lb Pizza dough
  • 1/2 cup Marinara sauce
  • 2 cup Sliced pepperoni
  • 4 oz Antonella Roasted Garlic & Tomato Basil
  • 4 oz Antonella Pepperoni & Marinara
  • Flour, for dusting
  • 1/4 cup Baking soda
  • 1 Egg, beaten
  • 1 tbsp Salt
  • 2 tsp Dried oregano
  • 1 tbsp Parmesan cheese

Instructions
 

  • Preheat oven to 425°F.
  • On a floured surface, roll out a small piece of dough into a circle. Spoon ½ tsp of sauce into the center of the dough. Top with one slice of pepperoni. Top with 1 cube of Roasted Garlic Antonella or Pepperoni Antonella, followed by another slice of pepperoni. Fold in the edges and pinch to seal, forming a ball.
  • Bring a large pot of water to a boil with the baking soda. Boil the balls for 30 seconds. Transfer to a parchment-lined baking sheet.
  • Brush with egg wash. Sprinkle with salt and oregano.
  • Bake 10-12 min until brown.
  • Garnish with parmesan cheese. Serve with a marinara sauce for dipping.
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Cheesy Stuffed Sliders

Take plain ol' burgers up a notch with these delicious sliders! Stuffed with our Dill Pickle Cheese Curds, these are sure to be a fan favorite!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Burgers, Sandwiches
Servings 12

Ingredients
  

  • 3 lb ground beef
  • 12 slider buns
  • 5 oz Ellsworth Cooperative Creamery Dill Pickle Cheese Curds
  • 15.5 oz Ellsworth Bacon Cheddar Cheese, sliced
  • 1 small can crispy onions
  • 1 tsp of your favorite burger seasoning
  • salt & pepper
  • butter/oil

Sauce

  • 1 cup mayonnaise
  • 1/3 cup ketchup
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 2 dill pickle spears-diced
  • 1/8 tsp paprika
  • pinch of salt & pepper

Instructions
 

  • Make the sauce first by combining all ingredients and mixing well.
  • In a mixing bowl, place meat, desired burger seasoning (or at least salt & pepper 1/2 tsp each), and 2 tbs ice cold water. Mix gently.
  • Roll beef into 12 meatballs. Then press 2-3 curds into the middle, fold the meat around them, and seal holes.
  • In a skillet on medium-high heat with 1 tbsp butter/oil, cook burgers for 3-4 minutes on the first side, flip cook for 2 minutes, and then place 2 slices of bacon cheddar on top and cover with a heatproof cover to help cook and melt the cheese. 2-3 more minutes.
  • Remove from heat to rest for 2 minutes. While burgers are resting toast buns if desired.
  • Assembly- place the patty on the bottom bun top with sauce and crispy onions and enjoy!
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Adapted by AllRecipes.com

Million Dollar Dip

This million-dollar dip tastes just like it sounds. But it's much cheaper than the name suggests! Served with crackers and garnished with green onions and bacon, this dip is sure to be a huge hit at your next party.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 6 slices bacon, or more as needed.
  • 1 1/2 cup mayonnaise
  • 8 oz Ellsworth 1885 Reserve Cheddar
  • 1/2 cup thinly sliced green onions
  • 1 pinch cayenne pepper

Instructions
 

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, 8 to 10 minutes. Drain and cool slightly before chopping into bits.
  • Combine mayonnaise and Cheddar cheese in a mixing bowl. Toss in bacon, green onions, and cayenne. Stir with a spatula until combined. Wrap and chill in the fridge for at least 1 hour before transferring to a serving bowl.
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Buffalo Chicken Tater Tot Hotdish

Flavorful, cheesy, and with a hint of a kick! One of your favorite appetizers combined with a staple midwest hot dish. What's not to love?!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Chicken, Entree
Servings 8

Ingredients
  

  • 3 cup diced cooked chicken
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 16 oz container sour cream
  • 10.5 oz can Cream of Chicken soup
  • 1/3 cup Buffalo Wing Sauce (or to taste)
  • 1 cup shredded Ellsworth Cooperative Creamery Hot Pepper Jack cheese
  • 2 cup shredded Ellsworth Cooperative Creamery Sharp Cheddar (reserve 1 cup for top)
  • 5 oz Ellsworth Cooperative Creamery Hot Buffalo Cheese Curds, rough chopped
  • 1- 32 oz bag frozen tater tots
  • 1/2 cup chopped celery

Instructions
 

  • Preheat oven to 400 degrees. In a large bowl, combine chicken, sour cream, soup, buffalo sauce, Hot Pepper Jack cheese, 1 cup of sharp cheddar cheese, and Hot Buffalo Cheese Curds. Gently stir in frozen tater tots, to coat. Spoon mixture into greased 9×13-inch pan. Top with chopped celery and remaining cup of shredded sharp cheddar. Bake for 35-40 minutes, until bubbly. Place under broiler to brown the top. Serve.
  • In a large bowl, combine chicken, sour cream, soup, buffalo sauce, Hot Pepper Jack cheese, 1 cup of sharp cheddar cheese, and Hot Buffalo Cheese Curds. Gently stir in frozen tater tots, to coat. Spoon mixture into greased 9×13-inch pan. Top with chopped celery and the remaining cup of shredded sharp cheddar.
  • Bake for 35-40 minutes, until bubbly. Place under broiler to brown the top. Serve.
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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.
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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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).
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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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!
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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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.
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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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!
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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Adapted from a recipe by Plain Chicken.

Puffy Tacos

This will be your new favorite way to eat tacos!
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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