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 K id-Friendly Recipes

In This Issue

After School Snacks

Easy pairings for kids of all ages.

Baked Potato Toppers

Make it a meal with these four variations.

Eat Your Vegetables

Just add Wisconsin Cheese.

Pudgy Pies
Gather round the campfire for a cheesy treat.

Trick or Cheese!
Youll love these not-so-scary recipes.

Set the Family Table

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

Mozzarella + Fruit Strips

Celery +

Gouda + Dried Pineapple

Graham Crackers + Havarti +

+ Cold Pack + Almonds

Af ter School

Snacks
Pair Wisconsin Cheese with fruits, vegetables and pantr y staples for snacks that are simple, fresh and fun.

+ Apples

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

Heat 1 tablespoon butter in skillet. Slice 1 yellow or Spanish onion and add to skillet; saut over low heat until soft and caramelized, about 20 minutes. Meanwhile, fry 4 strips bacon; drain on paper towels and crumble. Top each potato with caramelized onions, 1 ounce Wisconsin Blue Cheese and bacon crumbles.

Hearty Italian
Heat 1 tablespoon olive oil in skillet and 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 1 tablespoon olive oil. Saut 4 cups chopped kale, ribs removed and cut into strips, with 1 clove chopped garlic, 1/4 cup water and pinch of salt. Cook about 5 minutes, until kale is wilted and slightly tender. Mix in 1 tablespoon red wine vinegar. Remove from heat. Top each potato with kale, sausage and 1 tablespoon shaved Wisconsin Parmesan. Sprinkle with red chile flakes, optional.

Tandoori Chicken
Stir 2 teaspoons tandoori spice mix or curry 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 Gouda Cheese and 1 teaspoon chopped cilantro.

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 mixture, 2 tablespoons shredded Wisconsin Cheddar Cheese and cubed avocado.

P ri n t R ecip e s

Eat Your Vegetables

(and Cheese)

Eat your vegetables doesnt 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

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 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 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

with Three-Cheese Dipping Sauce

By Kelley of Mountai n Mama C ooks

Pumpkin & Broccoli Pizza

Servings: 2 10-inch Pizzas Ingredients: For Cheddar Pumpkin Sauce: cup pumpkin pure (canned or fresh) 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 Directions: Preheat oven to 500F.

with Bacon & Gouda

By Tiegh an of Half B aked Harvest
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

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 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 teaspoon salt teaspoon freshly 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, for sprinkling 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 350F. 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 350F until soft, about 1 hour. Peel and mash with fork or in food processor.
Print Recipe

By Anna lise of Comp letely D e l i c i ou s

g up Whippin s tud e n t Wellness inner w contest

Photo by Holly Whittlef

Whole Grain Pasta Bake

Servings: 8 Ingredients: 2 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 Directions:

with Veggies & Mozzarella Cheese

By Presc ot t Middle S chool Students

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. 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

Servings: 4 Ingredients: 4 tablespoons butter 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 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 375F. 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

with Whole Wheat Alphabet Croutons

This fall, gather your family and friends around the campfire for cheesy, handheld treats.
Photos by Heidi of FoodieCrush

Pudgy Pies

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, theyll be the hit of your backyard party.

What Youll Need Pudgy Pie Irons A campfire

(available at camping stores and online retailers) (a grill will work just fine, too)

How to Make a Pudgy Pie

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 (its 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 + 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 nights 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 doesnt have to mean smores. 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 Ch se!
This Halloween, fuel up for an evening of trick-or-treating with these not-so-scary recipes. We cant 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 Witchs Brew Cheesy Spinach Soup

Recipes & photos by A n n ie of A n n ies Eats

Trick or Treat Mini Cheesecakes

Servings: 12 Mini Cheesecakes Ingredients: For Graham Cracker Base: 1 cups graham cracker crumbs 2 4 tablespoons sugar tablespoons unsalted butter, melted For Cheesecake Layer: 12 ounces cream cheese (reduced fat is fine) 12 ounces Wisconsin Mascarpone Cheese 1 cups confectioners sugar, sifted 1 1 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. teaspoon vanilla tablespoon heavy cream For Layering: Halloween candy of your choice, chopped if necessary

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.

Witchs Brew Cheesy Spinach Soup

Servings: 4-6 Ingredients: 2 1 1 3 8 1 tablespoons unsalted butter medium onion, chopped medium russet potato, peeled and cut into 1-inch pieces cups vegetable broth ounces baby spinach leaves, washed and dried cup (4 ounces) Wisconsin Gruyre Cheese, shredded

2-3 cloves garlic, chopped

Salt and pepper

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 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, pure soup to smooth consistency. (Be careful; it is hot!) Stir in shredded Gruyre until completely melted. Serve warm.

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. Lets dig in!

Set the

Inside
Sandwiches & Melts Pasta Mexican Dishes Soups Comfort Food Favorites Casseroles

Biscuits with Sausage, Apples and Cheddar

Carne Asada Tacos with Queso Fresco

Jalapeo 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 n e a k P e e k

Grate things to come...

Wisconsin Cheese & Charcuterie Holiday Cookies pies, cocktails & more!

Coming in November