Cheesy Roast Beef Sliders

 

Adapted recipe from An Affair from the Heart.

Cheesy Roast Beef Sliders

Cheesy Roast Beef Sliders

These roast beef sliders are great for parties and tailgating! Prepare them ahead of time, and bake them when you are ready to eat!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Sandwiches
Servings 10

Ingredients
  

Ingredients

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

Marinade:

  • 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

Instructions
 

Instructions

  • 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.
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Warm Beer Cheese Dip

 

Adapted recipe from Wisconsin Cheese.

Warm Beer Cheese Dip

Warm Beer Cheese Dip

Smooth and creamy - the perfect beer cheese dip to pair with pretzels, baguettes, or vegetables.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.
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Pizza Monkey Bread

 

Adapted recipe from The Girl Who Ate Everything.

Pizza Monkey Bread

Pizza Monkey Bread

An appetizer stuffed with pepperoni, cheese, and garlic all in a bundt pan. If you love pizza, you'll love this Pizza Monkey Bread!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Pizza
Servings 8

Ingredients
  

  • 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

Instructions
 

Instructions

  • 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.

Recipe Notes

  • This can also be made in a 9x13 baking dish. Cooking time will be shorter - around 30 minutes.
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Chicken and Bacon Ranch Nachos

 

Adapted recipe from HyVee.

Chicken and Bacon Ranch Nachos

Chicken and Bacon Ranch Nachos

We all love chicken and bacon ranch pizzas and sandwiches...and now, to fall in love with Chicken and Bacon Ranch Nachos!
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Chicken
Servings 10

Ingredients
  

  • 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

Instructions
 

Instructions:

  • 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.
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Bratwurst Soup

 

Recipe adapted from Taste of Home.

Bratwurst Soup

Bratwurst Soup

Two Wisconsin staples - bratwurst and cheese - combine into a delicious and wholesome soup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Servings 8

Ingredients
  

Ingredients:

  • 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

Instructions
 

Instructions:

  • 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.
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Bloody Mary Cheese Ball

 

Recipe adapted from The Life Jolie.

Bloody Mary Cheese Ball

Bloody Mary Cheese Ball

An easy appetizer that's sure to please! Made with many of the same ingredients and toppings as a traditional Bloody Mary.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Servings 8

Ingredients
  

Ingredients

  • 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

Instructions
 

Instructions

  • 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.
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Air Fryer Cheese Curds

 

Recipe adapted from Wisconsin Cheese.

Air Fryer Cheese Curds

Air Fryer Cheese Curds

Easy, not greasy. Try this air fryer cheese curds recipe for crispy air-fried cheese curds that are just as delicious.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Appetizer
Servings 4

Ingredients
  

  • 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

Instructions
 

Instructions

  • 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.

Recipe Tips

  • 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.
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Bacon, Beer, and Cheese Curd Sloppy Joes

 

Recipe adapted from Dinner, then Dessert.

Bacon-Beer-Cheese-Curd-Joes

Bacon, Beer, and Cheese Curd Sloppy Joes

Bacon, beer, and cheese curds makes the sloppy totally worth it! Perfect for a crowd or a quick and easy meal at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Entree, Sandwiches
Servings 6

Ingredients
  

  • 1.5 lb ground beef
  • 8 slices bacon, chopped
  • 1/2 yellow onion, chopped
  • 1/2 cup ketchup
  • 1/4 cup tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup stout beer
  • 1/2 cup beef broth
  • 2 cup Natural White Cheddar Cheese Curds (or your favorite flavor!), chopped
  • 12 brioche buns (slider size) - or 6 regular size

Instructions
 

  • In a large skillet, after cooking bacon, remove bacon and all but 2 tablespoons of the fat.
  • Add onions and cook for 4-5 minutes, or until softened.
  • Add in the beef, cook well over medium heat, breaking it down only to small grape sizes. Cook until well browned.
  • Stir in ketchup, tomato paste, Worchestershire, Dijon, beer, and beef broth.
  • Continue cooking until the sauce starts to evaporate and the mixture becomes "sloppy", versus "soupy" (about 5-6 minutes).
  • Add the chopped cheese curds and bacon one minute before serving.
  • Spoon the mixture over toasted brioche buns.
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Jalapeno Popper Egg Rolls

 

Adapted recipe from Delish.

Jalapeno-Popper-Egg-Rolls

Jalapeno Popper Egg Rolls

Just when you think jalapeno poppers couldn't get any better! Wrapped and fried to create the perfect little dreamy package.
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Course Appetizer

Ingredients
  

  • 6 oz cream cheese, softened
  • 1/2 cup Blaser's Hot Pepper Jack Cheese, shredded
  • 1/2 cup Blaser's Sharp Cheddar Cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • 1 tsp garlic powder
  • salt
  • black pepper
  • 12 jalapenos, stem ends and seeds removed
  • 12 egg roll wrappers
  • vegetable oil for frying
  • ranch dressing, for serving

Instructions
 

  • In a medium bowl, combine cream cheese, pepper jack, cheddar, bacon, and garlic powder. Season with salt & pepper and stir until combined.
  • Using a butter knife or small spoon, stuff jalapenos with cheese mixture.
  • Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pepper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple of drops of water. Repeat with remaining peppers.
  • In a large skillet over medium heat, heat oil (it should reach 1" up the side of the pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel to cool slightly.
  • Serve with ranch dressing on the side for dipping.
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Pull-Apart Garlic Bread Pizza Dip

 

Adapted recipe from Delish.

Pizza-Dip

Pull-Apart Garlic Bread Pizza Dip

No other hot-dip will do once you give this one a try. Perfect for parties or a family meal at home!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer, Entree, Pizza
Servings 8

Ingredients
  

  • 2 cup Blaser's Muenster Cheese, shredded
  • 1 cup Antonella Pepperoni & Marinara Cheese, shredded
  • 2 8oz blocks cream cheese, softened
  • 1 cup ricotta
  • 1/3 cup Parmesan, grated
  • 2 tbsp Parmesan, grated
  • 1 tbsp Italian Seasoning
  • 1/2 tsp crushed red pepper flakes
  • salt
  • 3/4 cup pizza sauce
  • 1 cup mini pepperoni (or regular pepperoni, quartered)
  • 2 16oz tubes biscuit dough (such as Pillsbury Grands)
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions
 

  • Preheat oven to 350.
  • In a large bowl, mix together muenster, cream cheese, ricotta, 1/3 cup parmesan, Italian Seasoning, and red pepper flakes. Season with salt.
  • Transfer mixture to a 9"x13" baking dish then spread pizza sauce on top.
  • Top with Antonella and pepperoni.
  • Halve biscuits and roll into balls, then place on top of dip.
  • In a small bowl, whisk together oil, garlic, and parsley. Brush on biscuits and sprinkle with the other 2 tablespoons Parmesan.
  • Bake until biscuits are golden and cheese is melty, about 45 minutes, then cover with aluminum foil and bake until biscuits are cooked through, another 15-20 minutes.
  • Let cool 10 minutes before serving.
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