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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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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