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1. Mars' Cheddar Cheese Bread French Toast
Mars' Cheddar Cheese Bread
2 eggs
1/2-3/4 cup milk
Dash salt
1 teaspoon vanilla
Butter, oil or non-stick cooking spray
Looking for an interesting twist to your weekend breakfast? Try Mars' Cheese Castle's recipe for Cheddar Cheese Bread French Toast.
In a medium-sized bowl, combine 2 slightly beaten eggs with 1/2-3/4 cup milk. Add a dash of salt and teaspoon of vanilla and mix well. Slice our flavorful Cheddar Cheese Bread to desired thickness and dip each slice into the egg/milk mixture. Coat griddle or frying pan with butter, oil or non-stick cooking spray. Place slices of egg-soaked bread in heated pan. Cook over medium heat, turning when golden brown. Serve hot with maple-flavored syrup or powdered sugar. Cheddar Cheese Bread French Toast tastes especially good with our Canadian bacon.
Related Products:
Mars' Cheddar Cheese Bread
Canadian Bacon
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2. Wisconsin Cheese Chowder
Vegetable cooking spray
3 cups diced carrots
1 cup sliced celery
3/4 cup chopped green onions
4 cups peeled, diced round red potatoes (about 1 1/2 pounds)
1 (10 1/2 ounce) can low-sodium chicken broth
1/3 cup all-purpose flour
2 cups 2% low-fat milk
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3/4 cup Chablis or other dry white wine
3/4 cup (3 ounces) shredded Mars' Super Sharp Cheddar cheese
1/4 cup (1 ounce) shredded Mars' Swiss Cheese
Coat a large dutch oven with cooking spray; place over medium-high heat until hot. Add carrots, celery, and green onions; sauté 8 minutes. Add potatoes and chicken broth; bring to a boil. Cover, reduce heat and simmer 25 minutes or until tender.
Place flour in a bowl. Gradually add milk, blending with a wire whisk; add to pan. Stir in salt, pepper and nutmeg; cook 2 minutes or until thickened. Add wine; cook 1 minute. Remove from heat; add cheeses, stirring until cheeses melt.
Related Products:
Mars' Super Sharp Cheddar cheese
Mars' Baby Swiss Wheels
All Natural Box
Prince Royal
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3. Cheese and Onion Pie
1 1/2 cups sliced onions
1 tablespoon butter
4 eggs
1 unbaked 9-inch pie shell
1 1/2 cups half and half
1/2 teaspoon salt
1/8 to 1/4 teaspoon nutmeg
1/8 teaspoon pepper
2 cups (8 ounces) shredded Mars' Baby Swiss cheese
1 tablespoon cornstarch
In medium skillet sauté onions in butter until transparent, about 5 minutes; set aside. In bowl, beat eggs, brush small amount on inside of pie shell. Add half and half, salt, nutmeg and pepper to beaten eggs; beat to blend thoroughly. Toss cheese with cornstarch. Cover bottom of pie shell with onions and cheese. Pour egg mixture over. Dust with additional nutmeg. Bake in center of pre-heated 400 degree oven 35 to 45 minutes until set, browned and puffy. Cool slightly. Cut into wedges to serve. Makes 6 servings.
Related Products:
Mars' Baby Swiss Wheels
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4. Stuffed Peppers
Green pepper or whole zucchini or cucumber
Mars' "King of Clubs" Cheddar Cheese Spread
Party rye or crackers
Stuff a pepper or hollowed zucchini or cucumber with Mars' "King of Clubs" Cheddar Cheese Spread. Chill, slice and serve on party rye or crackers.
Try also with "Ten of Clubs" Swiss with Almonds Spread and "Eight of Clubs" Garlic
Related Products:
Mars' "King of Clubs" Cheddar Cheese Spread
Player's Choice
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5. Cheese Puffs
1 cup butter, softened
1 18 ounce container Mars' "King of Clubs" Cheddar Cheese Spread
3 cups all-purpose flour
Cream together butter and cheese. Mix in flour until thoroughly blended. Roll into 1-inch balls using 1 level tablespoon of dough for each ball. Place on unbuttered baking sheet. Bake in a preheated 375 degree oven for 15 to 20 minutes or until golden brown. Serve warm or cool. Makes about 4 dozen appetizers or snacks.
Note: dough can be made ahead and refrigerated until ready to use.
Related Products:
Mars' "King of Clubs" Cheddar Cheese Spread
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6. Speedy Swiss-Stuffed Eggplant
2 eggplants (about 1 pound each)
1/2 cup sliced green onions, including green tops
1 large clove garlic, minced
1/3 cup tomato juice or water
2 tablespoons olive oil or vegetable oil
2 cups seasoned croutons
2 1/2 cups (10 ounces) shredded Mars' Swiss Cheese
1/4 teaspoon thyme
1/8 to 1/4 teaspoon pepper
Paprika
Halve eggplants lengthwise. Loosen and scoop out pulp leaving shells about 1/3 inch thick; reserve shells. Coarsely chop pulp; combine in 2-quart microwave dish with onions, garlic, tomato juice and oil. Microwave, covered, 2 minutes longer. Add croutons, 2 cups of the cheese, the thyme and pepper. Toss to mix. Spoon into eggplant shells, dividing equally. Sprinkle tops with the remaining cheese. Dust with paprika. Place on microwave platter, spoke fashion. Microwave at high power 8 minutes, turning a quarter turn every 2 minutes. Let stand 5 minutes. Makes 4 servings.
Related Products:
Mars' Baby Swiss Wheels
All Natural Box
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7. Blue Cheese Dressing and Dip
1/2 cup unflavored nonfat yogurt
1/4 cup skim milk
1/2 cup thinly sliced green onions including green tops
1/4 cup (1 ounce) crumbled Mars' Wisconsin Blue Cheese
1/2 small clove garlic, pressed
1/4 teaspoon each basil and crushed rosemary
Salt, to taste
In small bowl stir together yogurt and milk. Mix in onions, Mars' Blue Cheese, garlic, herbs, and salt. Cover and chill 30 minutes or more to blend flavors. Serve as a dressing for salads or as a dip for vegetable chunks. Makes about 1 1/4 cups.
Related Products:
Mars' Wisconsin Blue Cheese
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8. Praline Apple Cheesecake
Ingredients Lbs. / Ozs. Method
Graham cracker crumbs 7 1/2 oz.
Butter, melted 4 oz.
Combine.
Neufchatel cheese, softened 1 lb. 8 oz.
Reduced fat sour cream 8 oz.
Sugar 6 oz.
Eggs 5 oz.
Combine. Mix at 1st speed of 3-speed mixer until smooth.
Cinnamon 1 oz.
Sugar 1 oz.
Nutmeg 1/2 oz.
Cornstarch 3/4 oz.
Combine.
Granny Smith apples 1 lb. 4 oz.
Core, peel and slice thinly. Toss in spice mixture; fold into cheese mixture.
Caramel topping 12 oz.
Chopped pecans 4 oz.
Instructions:
Press graham cracker crumb mixture into bottom and sides of 10-in. springform pan. Bake at 375·F for 5 minutes. Pour half of batter into pre-baked crust. Pour 6 ozs. caramel over filling in zigzag fashion. Top with remaining batter. Bake at 350·F until center is set, about 1 hour. Cool at least 1 hour. Top with remaining caramel and sprinkle with pecans. Yields one 10-in cheesecake or 12-16 slices.
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9. Pineapple Upside Down Gouda Cake
Ingredients Lbs. / Ozs. Method
TOPPING:
Unsalted butter, melted 4 oz.
Brown sugar, firmly packed 7 oz.
Canned pineapple juice 2 oz.
Combine.
Canned pineapple slices, for garnish
CAKE:
Unsalted butter 4 oz.
Sugar 12 oz.
Cream together at 3rd speed of 3-speed mixer until smooth.
Eggs 6-1/2 oz.
Add. Mix at 2nd speed until well blended.
Flour 12 oz.
Baking powder 2 oz.
Salt 2 oz.
Sift together; add. Mix at 1st speed just until incorporated.
Canned pineapple juice 4 oz.
Gouda cheese, shredded 8 oz.
Stir into batter.
Heavy whipped cream, for garnish
Instructions:
Pour pineapple into two parchment-lined 8-by-2-in. round pans. Arrange pineapple slices over topping; pour batter into pan. Bake at 375_F for 30-35 minutes. Cool 10 minutes; invert and remove pan and paper. Garnish with heavy whipped cream if desired. Yields two 8-in. cakes.
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10. Key Lime Cheesecake
Ingredients Lbs. / Ozs. Method
Graham cracker crumbs 12 oz.
Dried plum puree 4 oz.
Sugar 2 1/2 oz.
Combine. Mix at 2nd speed of 3-speed mixer until thoroughly blended. Press into two 9-in. springform pans.
Fat-free cream cheese 1 lb. (softened)
Mix at 3rd speed until smooth.
Low-fat, sweetened condensed milk 1 lb. 12 oz.
Grated lime zest 2 tsp.
Fresh lime juice 8 oz.
Egg substitute 8 oz.
Add to above. Mix at 2nd speed until smooth.
Egg whites 4 oz.
Cream of tartar 3/4 tsp.
Beat in a separate bowl at 3rd speed until soft peaks form. Fold into cheese mixture.
Instructions:
Divide cheese mixture in half and pour into pans. Bake at 375·F until filling is set, about 20 minutes. Cool and then chill at least 2 hours. Garnish with whipped topping and lime slices. Cut each cake into 12 slices. Yields two 9-in. cakes, 24 slices.
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11. Grilling Brats (Wisconsin Method)
Serving Suggestions: 1-2 Brats Per Person
Grill should be preheated so that charcoal is ready.
Place a medium to large sauce pan on grill containing 2-3 cans of beer and 1-2 medium onions sliced. Gently simmer making sure NOT TO BOIL.
Next, place fresh bratwurst on Grill and cook until Brats have changed color and have begun to brown. Length of cooking time will depend on the level of heat.
After brats are browned and fully cooked, remove brats from grill and place into sauce pan of beer and onions. Simmer for approximately 5-10 minutes. Remove sauce pan.
Serve on fresh buns with a various selection of condiments.
Tips to Remember
1.) Don't undercook or overcook Brats.
2.) Don't boil sauce pan of beer and onions.
3.) Don't leave brats on sauce pan of beer and onions too long
4.) Serve while hot and juicy.
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