Loaded Hashbrown Casserole

 

Loaded Hashbrown Casserole

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Ingredients
  

  • 20 oz package of shredded potatoes
  • 1 cup cooked bacon
  • 1 cup Ellsworth Cheddar, shredded
  • 1 cup Ellsworth Roasted Garlic Antonella Cheese, shredded
  • 1 can cream of chicken soup
  • 3/4 cup sour cream
  • 4 tbsp butter melted
  • 1/2 cup green onion, chopped

Instructions
 

  • Preheat oven to 350F
  • Spray a 11x7 baking dish with nonstick cooking spray
  • In a large bowl, combine hash browns, half of the bacon and cheese, cream of chicken soup, sour cream, and butter
  • Mix well and spread evenly into baking dish
  • Bake 50-55 minutes or until potatoes are tender
  • Top with remaining bacon and cheese and return to oven to bake for an additional 5 minutes or until cheese is melted
  • Remove from oven and top with green onions. Serve and enjoy
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Funnel Cake Cheese Curds

 

Funnel Cake Cheese Curds

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Ingredients
  

  • 2 cups Ellsworth Natural Cheddar Cheese Curds
  • 11.4 oz. Fry Krisp
  • 1 can room temp beer
  • drizzle of chocolate syrup
  • drizzle of caramel syrup
  • dusting of powdered sugar

Instructions
 

  • Whisk the fry crisp and beer together
  • Coat the curds in the batter
  • Fry the cheese curds at 350F for 2 minutes in a deep fryer. 
  • Place the curds on a plate drizzle with chocolate syrup, caramel, and dust with powdered sugar.
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Smoked Street Corn Queso Dip

 

Smoked Street Corn Queso Dip

A creative and delicious twist on queso dip! This one is inspired by Mexican Street Corn.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Snack
Servings 14

Ingredients
  

  • 2 lb Elote Mexican Street Corn EZ Melt
  • 1 lb chorizo sausage
  • 1 10oz can Rotel tomatoes
  • 1 15.25oz can sweet corn
  • Milk, if needed
  • Green Onions, for garnish
  • Tortilla Chips, for serving

Instructions
 

  • Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a 2-quart baking dish. Set smoker to 225 degrees. Cook, stirring occasionally until the cheese is melted and smooth. About 45-60 mins. Remove and add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
  • Non-Smoker Method: Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a 2-quart baking dish. Bake in oven at 250 degrees, stirring occasionally until cheese is melted and smooth. Remove from oven. Add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
  • Crockpot Method: Mix together cooked chorizo, cubed cheese, tomatoes, and corn in a crockpot. Cook on low, stirring occasionally, until the cheese is melted and smooth. Add milk, if needed, to reach desired consistency. Enjoy with your favorite tortilla chips.
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Steak & Cheese Cups

 

Steak & Cheese Cups

A delicious way to serve up steak at your next party. Prebake the steak and cups ahead of time to make it a breeze to throw together when company arrives.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 15.5 oz Ellsworth Black Garlic & Shiitake Mushroom Jack Cheese, grated
  • 1 lb thin-sliced steak
  • Wonton Wrappers
  • Green Onions, for garnish

Sauce

  • 1/4 cup sour cream
  • 1 tsp Horseradish
  • 1 tsp Worchestershire Sauce
  • 1/4 tsp Garlic Powder
  • 1/4 tsp black pepper
  • Salt to taste

Instructions
 

  • Preheat oven to 350 degrees.
  • Fry steak on medium-high heat, and season with salt, pepper, and garlic powder to taste. Cook quickly and just until pink is gone. Remove to plate.
  • Brush wonton wrappers (both sides) with melted butter. Push into muffin tin. Par-bake for a few minutes until they hold their shape and are slightly crisp. Remove from oven.
  • Load cups with steak and cheese. Put back in the oven until the cheese is melted. Remove to cool slightly.
  • To make the sauce, combine all ingredients in a smooth bowl. Stir until combined.
  • Top with sauce and enjoy!
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Sheet Pan Quesadillas

 

Adapted from a recipe by Gimme Some Oven.

Sheet Pan Quesadillas

The perfect way to make quesadillas for a crowd! Adjust the recipe to your preferred quesadillas fillings and toppings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Chicken, Entree
Servings 12

Ingredients
  

  • 1 large white onion, thinly sliced
  • 2 large red bell pepper, cored and diced
  • 1 large jalapeño pepper, cored and diced
  • 6 cloves garlic, pressed or minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • fine sea salt and freshly-cracked black pepper
  • 1 lb (about 4 cups) cooked diced chicken
  • 1 (15-ounce) cans pinto beans rinsed and drained
  • 1 (15-ounce) black beans rinsed and drained
  • 1/2 cup (4 ounces) sour cream
  • 1/2 cup finely-chopped fresh cilantro
  • melted butter
  • 16 (10-inch) flour tortillas or 24 (8-inch) flour tortillas
  • 2 cup Ellsworth Hot Pepper Jack, shredded
  • 2 cup Ellsworth Montico, shredded
  • For serving: guacamole, Pico de Gallo, and sour cream

Instructions
 

  • Sauté the veggies over medium-high. Sauté for 5 minutes, stirring occasionally, until softened. Add garlic, chili powder, cumin, a generous pinch of salt, and black pepper. Sauté for 2 minutes, stirring frequently.
  • Transfer the sautéed veggie mixture to a large mixing bowl. Add the chicken, beans, sour cream, and cilantro. Toss the mixture until evenly combined. Taste and season with extra salt and pepper, if desired.
  • Heat oven to 425°F. Lightly brush the bottom of a 13 x 18-inch sheet pan evenly with melted butter.
  • Arrange tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with two additional tortillas layered in the center so that the entire bottom surface of the pan is covered. Spread the chicken filling evenly over the tortillas, followed by an even layer of cheese. Place two tortillas overlapping in the center of the pan (similarly to how you arranged the bottom layer), then fold the overhanging tortillas back towards the center until all of the filling is covered. Brush the tops of the tortillas evenly with melted butter.
  • Place another large baking sheet on top of the quesadilla to weigh it down. Transfer the stacked baking sheets to the oven and bake for 20 minutes. Remove the top baking sheet and bake for 5 more minutes, or until the tortillas are lightly golden.
  • Slice the quesadilla into your desired size/shape of pieces and serve warm with your desired toppings and sauces.
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Pizza Pretzel Bites

 

Adapted from BuzzFeed.

Pizza Pretzel Bites

These delicious soft pretzel balls are bursting with pizza goodness. Bite-sized and perfect for a party!
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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

 

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!
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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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Million Dollar Dip

 

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.
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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

 

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?!
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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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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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