WAUSAU, Wis., (WSAW)– There’s no better time than Halloween to pull out all the stops when it comes to having fun with food.
Beth Schaefer with the Dairy Farmers of Wisconsin joined Sunrise 7 with some clever, cheesy ideas for you that taste as good as they look. And don’t be scared—they’re easy, too!
October Halloween Recipes:
Jalapeno Popper Mummies
Warm pastry and cream cheese pair up with ghost pepper Colby jack and jalapenos in these yummy mummies. They’re a spooktacular spicy addition to Halloween parties.
– Use edible candy eyes; we used a Wilton product. (Could be found at large box stores Walmart + Target, some craft stores)
– If cheese is too hot, swap in a mellower pepper jack or salsa jack cheese. Prefer no added heat: use Colby jack or a Monterey jack
– Relatively high moisture and milkfat content makes cream cheese blend and work with many different flavors, making it a good base for spreads and dips.
– Cream cheese balances spiciness -nice level.
– Dark rich wine like Cabernet Sauvignon or Pinot Noir
Mini Pumpkin Cheese Balls
Liven up Halloween or fall parties with these pumpkin-shaped cheese balls. The blend of cheeses have crowd-pleasing appeal; and the pretzels and parsley complete the look.
– Use fresh parsley leaves and pretzel sticks to decorate the mini pumpkin cheese balls. Just about any flavor cold pack cheese would work in this recipe – cheddar and cream cheese a mild.
– Serve these mini pumpkin cheese balls with additional pretzels or crackers at Fall parties and Halloween – all season long
– Cream cheese makes a good base for dips and spreads due to its mild flavor, high moisture and milkfat content.
– Cold pack cheese was first made by a Wisconsin tavern owner for snacking. Original name was “crock cheese” or “club cheese.”
– No heat used to process cold pack; store in refrigerator.
– Eat young cheddars within two weeks of purchase
– Young cheddars slice and grate well, melts without a hitch and requires no special handling.
– Cheddar varies in age and flavor and becomes more sharpe with age. “Cheddaring” is when the cheesemaker cuts the curd into slabs, then stacks and rotates them by hand. It is really hard work, but cheddaring is what gives cheddar its signature flavor.
For more delicious recipes and ideas for cooking fresh meals with, of course, Wisconsin cheese, visit their website at wisconsincheese.com.