Spray 12 regular size muffin cups with cooking spray. Remove dough from can; press seams to seal and press into an 8x18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
Combine cream cheese, Italian seasoning, 1/4 cup mozzarella cheese, and 1/2 cup curd crumbles. Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining muenster cheese.
https://www.ellsworthcheese.com/wp-content/uploads/2018/09/File-Jan-28-1-55-12-PM-scaled.jpeg19202560Ellsworthhttps://www.ellsworthcheese.com/wp-content/uploads/2017/01/ec-logo3.pngEllsworth2018-09-11 13:13:332023-12-07 15:41:32Meatball Sub Cups
Here’s one from our secret playbook! Is it poutine? Is it hot dish? Is it a burger and fries? Who knows?! But it’s goooo-od! TIP: Feel free to add your own favorite burger toppings to make it your own! Can we suggest bacon?!
1lbground beef, browned, season with salt and pepper to taste
11/2cupEllsworth Valley cheddar cheese, shredded
iceberg lettuce
1-2tomatoes, diced
1/2small yellow onion, diced
Pickles
Special Sauce
1cupmayo
2tbspketchup
1/4cupfinely diced onions
2tbsprelish
1/2tspvinegar
Instructions
Preheat oven to 450 F.
Spread fries out in one layer baking sheet. Bake in the oven for 16-20 min, flipping halfway through.
Prepare special sauce by mixing all ingredients together. Spoon into a plastic bag, then cut off the end of one of the corners.
Remove fries from the oven and sprinkle beef over top, then sprinkle with cheese. Put back in the oven for 5 min, until cheese is melted. Remove from oven and top with all desired toppings, then drizzle sauce overtop. Serve and enjoy!
https://www.ellsworthcheese.com/wp-content/uploads/2018/09/File-Jan-28-1-48-51-PM-scaled.jpeg19202560Ellsworthhttps://www.ellsworthcheese.com/wp-content/uploads/2017/01/ec-logo3.pngEllsworth2018-09-11 13:02:462023-12-07 15:42:33Super Mac French Fries
1/2cupEllsworth Cooperative Creamery Ranch Cheese Curd Crumbles (or blue cheese, if you’d rather)
2cans (8 oz each) refrigerated crescent dinner rolls
Buffalo Wing Sauce for dipping, optional
Ranch or Blue Cheese Dressing for dipping, optional
Instructions
Preheat oven to 350°F.
Combine cream cheese, hot sauce, chicken, and cheeses in bowl. Stir until combined.
Line a baking sheet with parchment paper or spray it with cooking spray. Open can of crescent rolls and separate each roll along the perforation. Cut each triangle in half.
Place 1 teaspoon of chicken mixture on each roll. Gather the edges of the dough up and pinch them together making sure all the filling is sealed inside. Place the ball of dough seam side down and bake for 11-14 minutes or until golden brown.
Serve with buffalo wing sauce or ranch or blue cheese dressing for dipping.
Greet your guests at the door with one of these babies at your game day party next weekend, and you're sure to be named MVP! The secret ingredient is the Horseradish Vodka (where my horseradish lovers at?!)! Let your guests choose their favorite garnishes... Meats, pickles, etc. Don't forget your favorite Wisconsin Cheese... THE CHEESE CURDS!
This is a great dip for entertaining! Perfect little dip for plopping on little toasts. It gets served as a passed appetizer and it makes everyone feel fancy.
2tspCavender's Greek seasoning (available in the spice aisle)
3/4tspcaraway seeds
Cracked black pepper and gherkins for garnish
Petit rye toasts or bagel chips for serving
Instructions
Heat oven to 350°F. In large bowl, combine pastrami, cream cheese, sour cream, Swiss, Greek seasoning and caraway seeds.
Place mixture in 1-quart baking dish and bake 35 minutes or until dip is hot and bubbling.
Serve with rye toasts and gherkins on the side, or scoop dip onto rye toasts and garnish with sliced gherkins for a passed appetizer option. Garnish with cracked black pepper.
In medium bowl, combine milk and eggs; whisk until smooth.
In another bowl, toss cheese curds with flour to coat. Place panko breadcrumbs in third bowl. Dip cheese curds in egg mixture; then roll in panko bread crumbs to cover. If curds need additional coating, dip again in egg mixture and bread crumbs.
Slice each strip of bacon in half and wrap around breaded cheese curds. If necessary, use toothpicks to keep bacon in place.
Fry cheese curds in batches for approximately 60 seconds each batch. Drain on paper towels. Serve immediately with marinara or your preferred dipping sauce.
1tube (3/4 pound) bulk pork breakfast sausage, mild or spicy
1/3cupgreen onions, thinly sliced
1/3cuppanko bread crumbs
1/4cupWisconsin pimento cheese spread
1large egg
1cup(4 ounces) Blaser’s Sharp Cheddar cheese, cut into 12 cubes (1/2 inch each)
Parsley leaves for topping, chopped
Instructions
Cooking Directions
Heat oven to 400F. Line large rimmed baking sheet with foil and coat foil with cooking spray.
In large bowl, combine all ingredients except the cheddar cheese and parsley. Mix well and divide into 12 pieces (about 1 1/2 ounces each). Wrap piece of sausage mixture around a cube of cheddar cheese and place on prepared pan. Bake 16-18 minutes or until browned and cooked through.
Transfer to serving dish and top with parsley.
4-5small russet potatoes, scrubbed and thoroughly dried
1tbspolive oil
1/2cupdiced onion
1/2lbground beef or ground turkey
1/4cupketchup
1tbspyellow mustard
1/2tspgarlic powder
Salt & pepper, to taste
2tbspbutter, melted
4-5slices Wisconsin cheddar cheese, cut in half
Shredded lettuce, for topping
Diced tomato, for topping
Diced pickle, for topping
For Topping Sauce:
1/4cupketchup
1/4cupmayonnaise
Instructions
Cooking Instructions
Heat oven to 425°F.
Poke holes in potatoes with a fork, and place in oven. Bake for 45 minutes, or until a fork easily pierces through potato. Remove from oven and place on wire rack to cool for 10 minutes.
While potatoes are baking, sauté olive oil and onion in a skillet over medium heat. Cook 2-3 minutes, or until onion is translucent. Add ground beef and stir, breaking up meat, until cooked through. Add ketchup, mustard, garlic powder, salt and pepper and mix. Set aside.
Cut potatoes in half lengthwise and scoop out insides, leaving about 1/4 inch intact. Place on parchment-lined baking sheet. Brush both sides of potatoes with butter and sprinkle with salt and pepper. With potatoes skin side up, place under broiler for 2-3 minutes, or until skin becomes crispy. Flip potatoes over and broil the other side for 2-3 minutes.
Remove potatoes from oven and fill each potato skin with equal parts ground beef mixture. Top with 1/2 slice of cheddar. Return to broiler for 1-2 minutes, or until cheese has melted.
Top with lettuce, tomato and pickle. Mix together ketchup and mayonnaise and drizzle over top to finish. Serve immediately.
In Dutch oven or large stock pot, brown beef and onion over medium heat, about 5 minutes. Drain, leaving beef and onion in the pot.
Stir in garlic and simmer 30 seconds. Add water, uncooked pasta, crushed tomatoes, tomato sauce, sugar, basil, Italian seasoning, salt and pepper.
Bring to boil, reduce heat; simmer, uncovered, until pasta is tender, about 15 minutes. Season to taste with additional salt and pepper.
Drop large scoops of ricotta cheese on top of pasta. Sprinkle with mozzarella and parmesan. Bake until cheese is melted and bubbly, about 15-20 minutes.
