Volume 1 :: Issue 4 :: fall 2013
Grate. Pair. Share. cooking & entertaining with wisconsin cheese
Trick or Cheese! Spooky Halloween Treats, Back to School Snacks & Easy Weeknight Dinners
S P E C I A L I S S U E : 49 Kid-Friendly Recipes
In This Issue
After School Snacks
Baked Potato Toppers
Easy pairings for kids of all ages.
Make it a meal with these four variations.
Eat Your Vegetables
Pudgy Pies
Just add Wisconsin Cheese.
Gather ‘round the campfire for a cheesy treat.
Trick or Cheese!
Set the Family Table
You’ll love these not-so-scary recipes.
Try one of these 23 kid-approved dishes tonight.
Grate. Pair. Share. is a publication of the Wisconsin Milk Marketing Board. For more information about Wisconsin Cheese, visit EatWisconsinCheese.com. Editorial team: Patrick Geoghegan, Marilyn Wilkinson, Heather Porter Engwall, Troy Giesegh, Megan Bykowski-Giesegh, Joanna Miller and Megan McDowell.
Fall is the favorite time of year for many of us in Wisconsin. It brings strikingly clear skies with pleasant days and chilly nights, a stunning array of leafy color, boisterous football drama and ‌ a new school year. In this issue of Grate. Pair. Share. we celebrate the season with family meals to reflect heartier appetites and a special nod to kids with wholesome and taste-good veggie dishes, easy and cheesy after school snacks, campfire fare and treats for Halloween, the holiday all kids (and grown-up kids) love. We invite you to enjoy our fall kitchen and family table.
–
The Dairy Farm Families of Wisconsin, The Wisconsin Milk Marketing Board
Carrot Sticks + String Cheese
Gouda + Dried Pineapple
Mozzarella + Fruit Strips
Celery +
Graham Crackers + Havarti +
+ Cold Pack + Almonds
+ Apples
Af ter School
Snacks Pair Wisconsin Cheese with fruits, vegetables and pantr y staples for snacks that are simple, fresh and fun.
Baked Potato Toppers: 4 Ways
Here are four tasty and easy ideas to top baked potatoes, fresh and hot from the oven. Add a simple side salad, and dinner is served!
Bacon and Blue
Hearty Italian
Heat 1 tablespoon butter in skillet. Slice
Heat 1 tablespoon olive oil in skillet and
1 yellow or Spanish onion and add to skillet; sautĂŠ over low heat until soft and caramelized, about 20 minutes. Meanwhile,
brown 8 ounces Italian turkey (or pork) sausage, casings removed and crumbled. Remove from skillet with slotted spoon; set aside. Return skillet to heat; add
fry 4 strips bacon; drain on paper towels and
1 tablespoon olive oil. SautĂŠ 4 cups chopped
crumble. Top each potato with caramelized
kale, ribs removed and cut into strips, with
onions, 1 ounce Wisconsin Blue Cheese and
1 clove chopped garlic, 1/4 cup water and pinch of salt. Cook about 5 minutes, until
bacon crumbles.
kale is wilted and slightly tender. Mix in 1 tablespoon red wine vinegar. Remove from heat. Top each potato with kale, sausage and
Tandoori Chicken
1 tablespoon shaved Wisconsin Parmesan.
Stir 2 teaspoons tandoori spice mix or curry
Sprinkle with red chile flakes, optional.
powder into 1/2 cup plain yogurt. Combine with 2 cups cooked and shredded chicken (purchased rotisserie chicken is fine). Top each potato with 1/2 cup of chicken-yogurt mixture, 2 tablespoons shredded Wisconsin
Chipotle Cheddar Drain and rinse one 15.5-ounce can black beans. Combine with 1/3 cup chipotle chile salsa. Top each potato with black bean
Gouda Cheese and 1 teaspoon chopped
mixture, 2 tablespoons shredded Wisconsin
cilantro.
Cheddar Cheese and cubed avocado.
P ri n t R ecip e s
Eat Your Vegetables
(and Cheese)
“Eat your vegetables” doesn’t have to be a dreaded phrase issued at the end of every meal. These veggie-filled dishes will make eating vegetables your new favorite part of dinnertime.
Recipes Chicken & Vegetable Kabobs Pumpkin & Broccoli Pizza Sweet Potato & Cheddar Crackers Whole Grain Pasta Bake Cheesy Vegetable Confetti Soup
Chicken & Vegetable Kabobs
with Three-Cheese Dipping Sauce
Servings: 4 Ingredients: 1 pound frozen, precooked breaded chicken chunks or chicken nuggets* 2 medium zucchini, cut into 1-inch rounds 2 tablespoons butter 2 tablespoons flour 1 cup whole milk ½ teaspoon dried mustard ½ cup (about 2 ounces) Wisconsin Parmesan Cheese, grated or shredded ½ cup (2 ounces) Wisconsin Mozzarella Cheese, shredded ½ cup (2 ounces) Wisconsin Monterey Jack Cheese, shredded Salt and pepper ½ pint cherry tomatoes
By Kelley of Mountai n Mama C ooks
Directions: Bake chicken chunks according to package directions. While chicken is baking, steam zucchini rounds for 5-6 minutes, until just tender. To prepare sauce, heat medium saucepan over medium heat. Add butter and melt. Add flour; cook for 1 minute, whisking to combine. Add milk and cook 5 minutes, whisking often. Stir in dried mustard. Reduce heat to low. Stir in Parmesan, Mozzarella and Monterey Jack. When cheese is melted, remove from heat. Add salt and pepper to taste. To serve, place 1 chicken chunk on small wooden skewer. Top with zucchini round (slice in half if rounds are too large). Top with cherry tomato. Serve with cheese sauce for dipping. * Look for a brand with whole grain breading. • Print Recipe
Pumpkin & Broccoli Pizza
with Bacon & Gouda By Tiegh an of Half B aked Harvest
Servings: 2 10-inch Pizzas Ingredients: For Cheddar Pumpkin Sauce: ½ cup pumpkin purée (canned or fresh) 1 teaspoon chili powder ½ teaspoon smoked paprika ½ teaspoon onion powder ¼ teaspoon salt ¼ teaspoon pepper ¼ cup water 1 tablespoon olive oil ½ cup (2 ounces) sharp Wisconsin Cheddar Cheese, shredded
For Pizza: 4 slices thick-cut bacon 1 large or 2 small heads broccoli, chopped 1 pound prepared pizza dough 2 cups (8 ounces) Wisconsin Gouda Cheese, shredded
Directions: Preheat oven to 500°F. Prepare Chipotle Cheddar Pumpkin Sauce. In small bowl, whisk together pumpkin purée, chili powder, smoked paprika, onion powder, salt, pepper, water, olive oil and shredded Cheddar. Cut bacon into small chunks and cook in large skillet until almost crispy, about 7 minutes. Remove bacon and drain on paper towels. Divide pizza dough in half with pastry cutter or knife. Drizzle 2 baking sheets with 1-2 tablespoons olive oil. Roll each dough ball out just a little into flattened disk. Place dough on pan and use hands to gently tug, pull and push pizza dough into your desired shape. Spread pumpkin sauce over both pizzas. Top pizzas evenly with 1 1/2 cups Gouda, broccoli and bacon. Top with remaining Gouda. Bake each pizza for 15-20 minutes. Rotate pans after 8 minutes. Allow pizza to cool 5 minutes. Slice and serve. • Print Recipe
Sweet Potato & Cheddar Crackers Servings: 125 Crackers Ingredients: 1 cup whole wheat flour ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon paprika ¼ cup cold butter, cut into cubes 1 cup (4 ounces) Wisconsin Cheddar Cheese, shredded ½ cup mashed sweet potato (see note) 2 tablespoons milk Coarse salt, for sprinkling
By Anna lise of Comp letely D e l i c i ou s
Directions: In bowl of food processor, combine flour, salt, pepper and paprika. Add butter and Cheddar and toss lightly until coated with flour mixture. Pulse in short bursts until butter is size of small peas. Add mashed sweet potato and pulse until combined. With food processor running, add milk. After a few moments, dough will come together in ball. Remove dough from food processor, shape into disk and wrap in plastic wrap. Chill for 30 minutes. Preheat oven to 350°F. Line baking sheet with parchment paper. On lightly floured surface, roll dough to 1/4-inch thick. If sticky, add more flour. Cut dough into 1-inch squares and transfer to prepared sheet pan. Use toothpick to poke a hole in center of each square. Sprinkle with coarse salt and bake until edges are just starting to turn brown, about 12-15 minutes. Cool. Store in airtight container. Crackers are most crisp fresh from oven. Note: For mashed sweet potato, pierce 1 small sweet potato with fork. Bake at 350°F until soft, about 1 hour. Peel and mash with fork or in food processor. • Print Recipe
g up Whippin s tud e n t Wellness inner w contest
Photo by Holly Whittlef
Whole Grain Pasta Bake
with Veggies & Mozzarella Cheese
Servings: 8 Ingredients: 2 ½ cups (10 ounces) whole grain penne pasta 1 cup zucchini, shredded 1 cup carrots, shredded 1 cup frozen spinach, thawed and drained 1 (15-ounce) can cannellini beans, rinsed and drained 4 cups no-salt-added tomato pasta sauce 2 cups part-skim Wisconsin Mozzarella Cheese, shredded Chopped shredded basil, if desired
By Presc ot t Middle S chool Students
Directions: Preheat oven to 350°F. In large pot, cook pasta according to package directions. Drain and return to pot. Add zucchini, carrots, spinach, beans and sauce to pan. Stir over low heat until mixed well. Transfer pasta mixture to 8x8-inch baking dish sprayed with cooking spray. Bake 20 minutes. Remove from oven and distribute Mozzarella evenly over the pasta. Bake an additional 20 minutes, or until cheese is melted. For a crunchy top, broil casserole for 2-3 minutes until it is bubbly and golden brown before serving. To serve, top with fresh basil shreds, if desired. • Print Recipe
Cheesy Vegetable Confetti Soup
with Whole Wheat Alphabet Croutons
Servings: 4 Ingredients: 4 tablespoons butter ½ cup onion, finely diced 1 cup carrots, finely diced 1 cup broccoli florets, finely diced 1 cup red bell pepper, finely diced 1 cup yellow squash, finely diced 4 tablespoons flour 3 cups milk, warmed ½ teaspoon salt Black pepper, ground, to taste 5 drops hot sauce 1 cup (4 ounces) Wisconsin Sharp Cheddar Cheese, shredded 1 cup (4 ounces) Wisconsin Gouda Cheese, shredded Directions: Over medium heat, in heavy-bottomed saucepan, melt butter. Stir in onions and carrots; cover. Cook 3 minutes or until transparent. Stir often to prevent browning. Add broccoli, red bell pepper and yellow squash. Cook 5 additional minutes, stirring often. Stir in flour. Cook 1 minute. Slowly stir in warm milk, mixing until thickened and smooth. Bring to a simmer (do not boil) and continue stirring. Add salt, black pepper and hot sauce. Reduce to very low heat and add Cheddar and Gouda cheeses. Stir until well blended. Serve with whole wheat alphabet croutons.
Whole Wheat Alphabet Croutons Ingredients: 4 slices whole wheat bread 2 tablespoons butter, melted Directions: Preheat oven to 375°F. Using small alphabet cookie cutters, cut out letter shapes from whole wheat bread slices. Brush letters with melted butter. Bake 8 minutes, or until browned. • Print Recipe
Pudgy Pies
This fall, gather your family and friends around the campfire for cheesy, handheld treats. Photos by Heidi of FoodieCrush
What is a Pudgy Pie? Pudgy pies are a Midwest campfire tradition. Growing up, those of us who were lucky to have a pudgy pie iron around the house knew that it meant something delicious, fun and usually cheesy was in store. Essentially, grilled cheese pocket sandwiches made over an open flame, pudgy pies can be as simple as cheese, butter and bread. Or they can be creative with unique filling combinations. While camping, they can serve as breakfast, lunch or dinner. At home, they’ll be the hit of your backyard party.
How to Make a Pudgy Pie
What You’ll Need Pudgy Pie Irons
(available at camping stores and online retailers)
A campfire (a grill will work just fine, too)
Bread Butter Fillings (try one of our 12 combinations)
Adult supervision Step 1 Butter one side of each piece of bread. Step 2 Place one piece of bread butteredside-down on pudgy pie iron. Top with desired fillings. Do not overfill! Step 3 Place second piece of bread on top of fillings, buttered-side-up. Close pudgy pie iron and secure with lock. If there is excess bread outside of the iron, trim before cooking. Step 4 Hold pudgy pie iron over fire for 5-6 minutes, turning occasionally. Step 5 Carefully open the pudgy pie iron (it’s hot!) and remove your pie. Allow to cool for a few minutes before eating.
Wake Up Waffle Pockets Swap toaster waffles for bread and turn your pudgy pie iron into a waffle sandwich maker! Combine sweet and savory fillings for an unforgettable breakfast.
The Fillings
Toaster waffles + Wisconsin Cheddar + sausage + maple syrup Toaster waffles + Nutella速 + Wisconsin Havarti + sliced pear Toaster waffles + peanut butter + Wisconsin Colby + bacon
Simply Scrumptious Sometimes, the best pudgy pies are the simplest. Try these tried and true combinations for an easy campfire meal the whole family will love.
The Fillings
Wisconsin Cheddar + tomato Wisconsin Mozzarella + tomato sauce + pepperoni Ham + Wisconsin Swiss + apricot preserves
Leftovers to the Rescue Reworking last night’s dinner has never been so fun. Break out the pudgy pie irons and create spaghetti sandwiches, taco pockets and Philly cheesesteak pies.
The Fillings
Leftover spaghetti + tomato sauce + Wisconsin Mozzarella Leftover taco meat + salsa + Wisconsin Colby Leftover steak (chopped) + onions + green pepper + Wisconsin Swiss
Dessert Campfire dessert doesn’t have to mean s’mores. Create a decadent sweet treat over the flames with one of these delectable combinations.
The Fillings
Sliced angel food cake + Wisconsin Mascarpone + berries Cinnamon raisin bread + caramel + apple slices + Wisconsin Gouda or Fontina Spiced bread + cherry pie filling + Wisconsin Brie
W EEN R ECIPE O L L S HA
Trick or ChEEse! This Halloween, fuel up for an evening of trick-or-treating with these not-so-scary recipes. We can’t think of a better way to get in the Halloween spirit than with Wisconsin Cheese and some spooky fun in the kitchen. Trick or Treat Mini Cheesecakes Halloween Monster Face Sandwiches Witch’s Brew Cheesy Spinach Soup
Recipes & photos by A n n ie of A n n ie’s Eats
Trick or Treat Mini Cheesecakes Servings: 12 Mini Cheesecakes Ingredients: For Graham Cracker Base:
For Cheesecake Layer:
For Layering:
1 ¼ cups graham cracker crumbs
12 ounces cream cheese (reduced fat is fine)
Halloween candy of your choice, chopped if necessary
2
tablespoons sugar
4
tablespoons unsalted butter, melted
12 ounces Wisconsin Mascarpone Cheese 1 ½ cups confectioners’ sugar, sifted 1
teaspoon vanilla
1
tablespoon heavy cream
Directions: Set out 12 mini mason jars (small glasses will also work). In small bowl, combine graham cracker crumbs, sugar and butter. Stir with fork until evenly combined. Place 2 tablespoons of mixture into bottom of each jar and pat down gently with bottom of small glass. To make cheesecake mixture, combine cream cheese and Mascarpone in bowl of electric mixer. Beat mixture on medium-high speed until smooth, 1-2 minutes. Add confectioners’ sugar and mix until well incorporated, 1-2 minutes. Blend in vanilla and heavy cream on low speed, then increase speed to medium high and beat until light and fluffy, 2-3 minutes more. Spoon cheesecake mixture into each jar to make thin layer over crust. Add thin layer of candy over cheesecake mixture in each jar. Fill jars to just below rim with remaining cheesecake mixture. Top each serving with additional candy for garnish. Cover and chill. Serve within 2-3 hours.
Halloween Monster Face Sandwiches Servings: Various Ingredients: Sliced bread Variety of sliced cheeses, such as Wisconsin Colby Jack or Wisconsin Cheddar Topping Suggestions:
 Small broccoli florets Black olive slices Zucchini or summer squash, sliced Cucumber, sliced Carrot, julienned Grape tomatoes Bell pepper slices Sliced avocado Directions: Arrange various topping options on large plate or platter. Top bread slices with cheese. Use large cookie cutters or knife to cut the bread and cheese into circles or squares to form a base for sandwiches. Invite kids to create monster face sandwiches using the toppings of their choice.
Witch’s Brew Cheesy Spinach Soup Servings: 4-6 Ingredients: 2
tablespoons unsalted butter
1
medium onion, chopped
2-3 cloves garlic, chopped 1
medium russet potato, peeled and cut into 1-inch pieces
3
cups vegetable broth
Salt and pepper 8
ounces baby spinach leaves, washed and dried
1
cup (4 ounces) Wisconsin Gruyère Cheese, shredded
Directions: Melt butter in Dutch oven or stockpot over medium heat. Add onions to pot and sauté until just tender, about 3-4 minutes. Stir in garlic and potato and cook just until fragrant, about 1 minute. Add vegetable broth to pot and bring to boil. Season with salt and pepper to taste. Lower heat to simmer, cover and let cook about 15 minutes or until potato chunks are fork-tender. Stir in spinach leaves, cover pot once more and cook just until leaves are wilted, about 1-2 minutes. With immersion blender, food processor or blender, purée soup to smooth consistency. (Be careful; it is hot!) Stir in shredded Gruyère until completely melted. Serve warm.
Set the
Family Table After a long day of work or school, returning to a home full of family and food is the most comforting part of the day. This collection of 23 family-friendly recipes is perfect for creating a tasty, fun meal with your loved ones. Let’s dig in!
Inside Sandwiches & Melts Pasta Mexican Dishes Soups Comfort Food Favorites Casseroles
Biscuits with Sausage, Apples and Cheddar
Carne Asada Tacos with Queso Fresco
Jalape単o Jack and Sausage Pasta Bake
Broccoli Quinoa Casserole with Cheddar
Frittata Roma
Picadillo and Gouda Empanadas
Flatbread with Aged Cheddar and Maple Bacon
Cheese Strata
Chilaquiles de Huevos
Cheesy Chowder
Southern Style Melt with Pimento Cheese
Bean-Bacon Sandwiches with Brick Cheese
Chicken and Fontina Stromboli
Garlic Cheeseburger Loaves
Baked Chicken Taquitos
Zesty Turkey and Colby Jack Melt
Chipotle Chicken and Cheddar Tostadas
Baked Eggs with Ham and Cheese
Chicken Souvlaki with Feta
Parmesan Chicken Finger Dippers
Craving more family, fun and food? Find more quick and easy recipes at EatWisconsinCheese.com.
Quesadilla with Potatoes and Green Chiles
Provolone Pasta Pie
Grilled Havarti Sandwich with Spiced Apples
Winter Issue S
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Grate things to come... Wisconsin Cheese & Charcuterie Holiday Cookies pies, cocktails & more!
Coming in November