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Grate. Pair. Share.
c k i n g & n t r t i n i n g w i t h w i c n i n c h
SPECIAL ISSUE : 49 Kid-Friendly Recipes
Trick o Cheese!Spooky Halloween Treats,Back to School Snacks &
Easy Weeknight Dinners
Volume 1 :: Issue 4 :: fall 2013
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Grate. Pair. Share. is a publication o the Wisconsin Milk Marketing Board. For more inormation 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.
I n T h I s I s s u e
Afer School SnacksEasy pairings or kids o all ages.
Eat Your VegetablesJust add Wisconsin Cheese.
Trick or Cheese!Youll love these not-so-scary recipes.
Baked Potato ToppersMake it a meal with these our variations.
Pudgy PiesGather round the campre or a cheesy treat.
Set the Family TableTry one o these 23 kid-approved
dishes tonight.
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Fall is the avorite time o year or many o usin Wisconsin. It brings strikingly clear skies with pleasant days and chilly nights, a
stunning array o leay color, boisterous ootball drama and a new school year.
In this issue o Grate. Pair. Share. we celebrate the season with amily meals to
refect heartier appetites and a special nod to kids with wholesome and taste-good
veggie dishes, easy and cheesy ater school snacks, campre are and treats or
Halloween, the holiday all kids (and grown-up kids)love.
We invite you to enjoy our all kitchen and amily table.
The Dairy Farm Families of Wisconsin,The Wisconsin Milk Marketing Board
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Carrot Sticks + String Cheese Mozzarella + Fruit Strips Celery
Graham Crackers + HavartiGouda + Dried Pineapple
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AfterSchool
SnackS
Pair Wisconsin Cheese with
fruits, vegetables and pantry
staples for snacks that aresimple, fresh and fun.
Cold Pack + Almonds
Apples
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Bacon and Blue
Ht 1 tblspoo buttr i skillt. Slic
1 llow or Spish oio d dd to
skillt; sut ovr low ht util soft d
crmlizd, bout 20 miuts. Mwhil,
fr 4 strips bco; dri o ppr towls d
crumbl. Top ch potto with crmlizd
oios, 1 ouc Wiscosi Blu Chs d
bco crumbls.
Tandoori Chicken
Stir 2 tspoos tdoori spic mix or curr
powdr ito 1/2 cup pli ogurt. Combi
with 2 cups cookd d shrddd chick
(purchsd rotissri chick is fi). Top
ch potto with 1/2 cup of chick-ogurt
mixtur, 2 tblspoos shrddd Wiscosi
Goud Chs d 1 tspoo choppd
ciltro.
Hearty Italian
Ht 1 tblspoo oliv oil i skillt d
brow 8 oucs Itli turk (or pork)
susg, csigs rmovd d crumbld.
Rmov from skillt with slottd spoo;
st sid. Rtur skillt to ht; dd1 tblspoo oliv oil. Sut 4 cups choppd
kl, ribs rmovd d cut ito strips, with
1 clov choppd grlic, 1/4 cup wtr d
pich of slt. Cook bout 5 miuts, util
kl is wiltd d slightl tdr. Mix i
1 tblspoo rd wi vigr. Rmov from
ht. Top ch potto with kl, susg d
1 tblspoo shvd Wiscosi Prms.
Sprikl with rd chil flks, optiol.
Chipotle Cheddar
Dri d ris o 15.5-ouc c blck
bs. Combi with 1/3 cup chipotl chil
sls. Top ch potto with blck b
mixtur, 2 tblspoos shrddd WiscosiChddr Chs d cubd vocdo.
Baked Potato Toppers:4 WayS
PRInT ReCIPeS
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!
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Eat your vegetables
doesnt have to be a dreaded
phrase issued at the end o every meal.
These veggie-flled dishes will make eating
vegetables your new avorite part o dinnertime.
Recipes
Chicken & Vegetable Kabobs
Pumpkin & Broccoli Pizza
Sweet Potato & Cheddar Crackers
Whole Grain Pasta Bake
Cheesy Vegetable Conetti Soup
Eat Your Vegetables
(and Cheese)
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Servings: 4
Ingredients:
1 pound rozen, precooked breaded chicken chunks or chicken nuggets*
2 medium zucchini, cut into 1-inch rounds
2 tablespoons butter
2 tablespoons lour
1 cup whole milk
teaspoon dried mustard
cup (about 2 ounces) Wisconsin Parmesan Cheese, grated or shredded
cup (2 ounces) Wisconsin Mozzarella Cheese, shredded
cup (2 ounces) Wisconsin Monterey Jack Cheese, shredded
Salt and pepper
pint cherry tomatoes
Directions:
Bake chicken chunks according to package directions.While chicken is baking, steam zucchini rounds or 5-6 minutes, until just tender.
To prepare sauce, heat medium saucepan over medium heat. Add butter and melt. Add
lour; cook or 1 minute, whisking to combine. Add milk and cook 5 minutes, whisking
oten. Stir in dried mustard.
Reduce heat to low. Stir in Parmesan, Mozzarella and Monterey Jack. When cheese is
melted, remove rom heat. Add salt and pepper to taste.To serve, place 1 chicken chunk on small wooden skewer. Top with zucchini round
(slice in hal i rounds are too large). Top with cherry tomato. Serve with cheese sauce
or dipping.
* Look for a brand with whole grain breading.
Print reciPe
Chicken & Vegetable Kabobs
with Three-Cheese Dipping SauceByKelleyofMountain
MamaCooks
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Servings: 2 10-inch Pizzas
Ingredients:
For Cheddar Pumpkin Sauce:
cup pumpkin pure (canned or resh)
1 teaspoon chili powder
teaspoon smoked paprika
teaspoon onion powder
teaspoon salt
teaspoon pepper
cup water
1 tablespoon olive oil
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 500F.Prepare Chipotle Cheddar Pumpkin Sauce. In small bowl, whisk together pumpkin pure,
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 hal with pastry cutter or knie. Drizzle 2 baking sheets with
1-2 tablespoons olive oil. Roll each dough ball out just a little into lattened 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 or 15-20 minutes. Rotate pans ater 8 minutes.
Allow pizza to cool 5 minutes. Slice and serve.
Print reciPe
Pumpkin & Broccoli Pizza
with Bacon & GoudaByTieghan
ofHalfBakedHarvest
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Servings: 125 Crackers
Ingredients:
1 cup whole wheat lour
teaspoon salt
teaspoon reshly ground black pepper
teaspoon paprika
cup cold butter, cut into cubes
1 cup (4 ounces) Wisconsin Cheddar Cheese, shredded
cup mashed sweet potato (see note)
2 tablespoons milk
Coarse salt, or sprinkling
Directions:
In bowl o ood processor, combine lour, salt, pepper and paprika. Add butter and
Cheddar and toss lightly until coated with lour mixture. Pulse in short bursts until
butter is size o small peas.
Add mashed sweet potato and pulse until combined. With ood processor running, add
milk. Ater a ew moments, dough will come together in ball. Remove dough rom ood
processor, shape into disk and wrap in plastic wrap. Chill or 30 minutes.
Preheat oven to 350F. Line baking sheet with parchment paper.
On lightly loured surace, roll dough to 1/4-inch thick. I sticky, add more lour. Cut dough
into 1-inch squares and transer to prepared sheet pan.
Use toothpick to poke a hole in center o 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 resh rom oven.
Note:For mashed sweet potato, pierce 1 small sweet potato with fork. Bake at 350F until
soft, about 1 hour. Peel and mash with fork or in food processor.
Print reciPe
Sweet Potato &
Cheddar CrackersByAnnalise
ofCompletelyDelicious
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Whippingup
Wellnessstudent
contestwinner
Photo by Holly Whittlef
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Servings: 8
Ingredients:
2 cups (10 ounces) whole grain penne pasta
1 cup zucchini, shredded
1 cup carrots, shredded
1 cup rozen 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, i desired
Directions:
Preheat oven to 350F. 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.
Transer pasta mixture to 8x8-inch baking dish sprayed with cooking spray.Bake 20 minutes.
Remove rom oven and distribute Mozzarella evenly over the pasta. Bake an additional
20 minutes, or until cheese is melted. For a crunchy top, broil casserole or 2-3 minutes
until it is bubbly and golden brown beore serving.
To serve, top with resh basil shreds, i desired.
Print reciPe
Whole Grain Pasta Bakewith Veges & Mozzarella Cheese
ByPrescottMiddleSchool
Students
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Servings: 4
Ingredients:
4 tablespoons butter
cup onion, inely diced
1 cup carrots, inely diced
1 cup broccoli lorets, inely diced
1 cup red bell pepper, inely diced
1 cup yellow squash, inely diced
4 tablespoons lour
3 cups milk, warmed
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 oten to prevent
browning. Add broccoli, red bell pepper and yellow
squash. Cook 5 additional minutes, stirring o ten.
Stir in lour. 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 375F.
Using small alphabet cookie
cutters, cut out let ter shapesrom whole wheat bread
slices. Brush letters with
melted butter. Bake 8 minutes,
or until browned.
Print reciPe
Cheesy Vegetable Confetti Soup
with Whole Wheat Alphabet Croutons
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Pudgy Pies
Photos by Heidi of FoodieCrush
This all, gather your amily and riends
around the campre or cheesy,
handheld treats.
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Pudgy pies are a Midwest campre
tradition. Growing up, those o us
who were lucky to have a pudgy
pie iron around the house knew that
it meant something delicious, un
and usually cheesy was in store.
Essentially, grilled cheese pocket
sandwiches made over an open
fame, pudgy pies can be as simple
as cheese, butter and bread. Or they
can be creative with unique lling
combinations. While camping, they
can serve as breakast, lunch or
dinner. At home, theyll be the hit o
your backyard party.
Wha is a
Pudgy Pie?
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What Youll need
Pudgy Pie Irons(available at camping stores and online retailers)
A campre(a grill will work just fne, too)
Bread
Butter
Fillings(try one o our 12 combinations)
Adult supervision
SteP 1
Butter one side o each piece o bread.
SteP 2
Place one piece o bread buttered-
side-down on pudgy pie iron. Top
with desired llings. Do not overll!
SteP 3
Place second piece o bread on top o
llings, buttered-side-up. Close pudgy
pie iron and secure with lock. I there isexcess bread outside o the iron, trim
beore cooking.
SteP 4
Hold pudgy pie iron over re or
5-6 minutes, turning occasionally.
SteP 5Careully open the pudgy pie iron
(its hot!)and remove your pie. Allow
to cool or a ew minutes beore eating.
How to
Mae aPudg Pie
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Wake UpWaffle Pockes
Swap toaster wafes or bread and
turn your pudgy pie iron into a wafe
sandwich maker! Combine sweet and
savory llings or an unorgettable
breakast.
The Fillings
Toaster wafes + Wisconsin Cheddar
+ sausage + maple syrup
Toaster wafes + Nutella
+ Wisconsin Havarti + sliced pear
Toaster wafes + peanut butter+ Wisconsin Colby + bacon
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Sometimes, the best pudgy pies are
the simplest. Try these tried and true
combinations or an easy campre
meal the whole amily will love.
The Fillings
Wisconsin Cheddar + tomato
Wisconsin Mozzarella+ tomato sauce + pepperoni
Ham + Wisconsin Swiss
+ apricot preserves
SimplyScrumpious
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Lefovers tothe Rescue
Reworking last nights dinner has
never been so un. Break out the
pudgy pie irons and create spaghetti
sandwiches, taco pockets and Philly
cheesesteak pies.
The Fillings
Letover spaghetti + tomato sauce
+ Wisconsin Mozzarella
Letover taco meat + salsa
+ Wisconsin Colby
Letover steak (chopped) + onions+ green pepper + Wisconsin Swiss
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Campre dessert doesnt have to
mean smores. Create a decadent
sweet treat over the fames with one
o these delectable combinations.
The Fillings
Sliced angel ood cake
+ Wisconsin Mascarpone + berries
Cinnamon raisin bread
+ caramel + apple slices
+ Wisconsin Gouda or Fontina
Spiced bread + cherry pie lling
+ Wisconsin Brie
Desser
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Th is Halloween, fuel up for an evening of tr ick-or-treating with
these not-so-scary recipes. We cant th ink of a better way to get
in the Ha lloween spirit than with Wisconsin Cheese and some
spooky fun in the kitchen.
Trick or Treat Mini Cheesecakes
Halloween Monster Face Sandwiches
Witchs Brew Cheesy Spinach Soup
Trick or Chse!
HALLO
WEENRECIPES
AnnieofAnniesEatsRecipes&photosby
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Trick or Trat Mini Chescaks
Servings: 12 Mini Cheesecakes
Ingredients:
For Graham Cracker Base:
1 cups graham cracker
crumbs
2 tablespoons sugar
4 tablespoons unsalted
butter, melted
For Cheesecake Layer:
12 ounces cream cheese
(reduced at is ne)
12 ounces Wisconsin
Mascarpone Cheese
1 cups conectioners
sugar, sited
1 teaspoon vanilla1 tablespoon heavy cream
For Layering:
Halloween candy o your
choice, chopped i necessary
Directions:
Set out 12 mini mason jars (small glasses will also work). In small bowl, combine graham cracker crumbs,
sugar and butter. Stir with ork until evenly combined. Place 2 tablespoons o mixture into bottom o
each jar and pat down gently with bottom o small glass.
To make cheesecake mixture, combine cream cheese and Mascarpone in bowl o electric mixer. Beatmixture on medium-high speed until smooth, 1-2 minutes. Add conectioners 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 fuy, 2-3 minutes more.
Spoon cheesecake mixture into each jar to make thin layer over crust. Add thin layer o candy over
cheesecake mixture in each jar. Fill jars to just below rim with remaining cheesecake mixture. Top each
serving with additional candy or garnish. Cover and chill. Serve within 2-3 hours.
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Halowen Monstr Fac Sandwichs
Servings: Various
Ingredients:
Sliced bread
Variety o sliced cheeses, such as Wisconsin Colby Jack or Wisconsin Cheddar
Topping Suggestions:
Small broccoli forets
Black olive slices
Zucchini or summer squash, sliced
Cucumber, slicedCarrot, 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 cookiecutters or knie to cut the bread and cheese into circles or squares to orm a base or sandwiches. Invite
kids to create monster ace sandwiches using the toppings o their choice.
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Witchs Brw Chesy 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 Gruyre Cheese, shredded
Directions:
Melt butter in Dutch oven or stockpot over medium heat. Add onions to pot and saut until just tender,
about 3-4 minutes. Stir in garlic and potato and cook just until ragrant, 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 ork-tender.
Stir in spinach leaves, cover pot once more and cook just until leaves are wilted, about 1-2 minutes. Withimmersion blender, ood processor or blender, pure soup to smooth consistency. (Be careful; it is hot!)
Stir in shredded Gruyre until completely melted. Serve warm.
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S e t t h e
Famiy TablAfter a long day of work or
school, returning to a home
full of family and food is
the most comforting part ofthe day. This collection of
23 family-friendly recipes
is perfect for creating a
tasty, fun meal with your
loved ones. Lets dig in!
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I n s I d e
Sandwiches & Melts
Pasta
Mexican Dishes
Soups
Comfort Food Favorites
Casseroles
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Biscuits with Sausage, Apples and Cheddar Carne Asada Tacos with Queso Fresco
Jalapeo Jack and Sausage Pasta Bake Broccoli Quinoa Casserole with Cheddar
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Frittata Roma Picadillo and Gouda Empanadas
Flatbread with Aged Cheddar and Maple Bacon Cheese Strata
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Chilaquiles de Huevos Cheesy Chowder
Southern Style Melt with Pimento Cheese Bean-Bacon Sandwiches with Brick Cheese
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Chicken and Fontina Stromboli Garlic Cheeseburger Loaves
Baked Chicken Taquitos Zesty Turkey and Colby Jack Melt
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Baked Eggs with Ham and CheeseChipotle Chicken and Cheddar Tostadas
Chicken Souvlaki with Feta Parmesan Chicken Finger Dippers
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Provolone Pasta Pie
Quesadilla with Potatoes and Green Chiles
Grilled Havarti Sandwich with Spiced Apples
Craving mor family,
fun and food?
Find mor quick
and asy rcips a
EatWisconsinCheese.com.
W i n t e r i s s u e
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C om i n g i n nov em b e r
Grate thinGsto come...
Wisconsin cheese
& charcuterie
holiday cookies
pies, cocktails & more!
W i n t e r i s s u eS n e a k P e e k
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