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.

• 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.

• 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.

• Preheat oven to 375. Butter a 9x13 baking dish.
• In a large pot of boiling, salted water, cook pasta according to package instructions. Drain and set aside.
• Melt 3 tablespoons of butter in a large pot. Add flour and cook, stirring, for 1 minute. Slowly add milk to flour mixture, while whisking constantly. Continue whisking until mixture thickens, about 5 minutes.
• Remove pot from heat and stir in cheeses until fully melted. Stir in ranch dressing and buffalo sauce and season with pepper (and salt, if desired). Fold in pasta, cheese curds, and bacon. Transfer mixture to prepared baking dish.
• Toss panko crumbs with melted butter and sprinkle on top. Bake until bubbly and golden, 25 to 30 minutes.
• Sprinkle with chives and hot sauce before serving.

• Gather all ingredients. Preheat frypan over medium heat.
• Shred cranberry muenster and hot pepper jack. Blend - proportions to your taste. (Tip! Shredded cheese creates the optimal grilled cheese. This allows you more control for cheese placement and quantity.)
• Butter one slice of Italian bread and place butter side down on fry pan.
• Place a layer of shredded cheese blend. Top with a layer of turkey (helps if the turkey is slightly pre-warmed). Top with a thin later of cranberry sauce. And finally, top with another layer of shredded cheese blend. Top with 2nd piece of buttered bread, butter side facing out.
• Cook over medium heat until the bottom side is golden and cheese is starting to melt. Carefully flip and continue to cook until that side is also golden and all cheese is melted.
• Remove from heat, slice (if desired), and enjoy!