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Specialty cheese recipes

Crust 1 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter, softened Filling 2 packages (8 ounces each) Cream Cheese, softened 2/3 cup sugar 4 eggs 1/4 cup lemon juice Topping 1 cup sour cream 1 tablespoon grated lemon peel 1 tablespoon sugar

Preheat oven to 350 degrees. Combine graham cracker crumbs and sugar; add butter. Mix until butter is thoroughly combined with crumbs; press onto bottom of 9-inch springform pan. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in juice; pour over crust. Bake for 1 hour. Combine sour cream, lemon peel and sugar; carefully spread over cheesecake. Bake an additional 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Taco Popcorn 1/4 cup butter 1 tablespoon minced fresh cilantro 1/2 teaspoon taco seasoning 1/4 cup (1 ounce) shredded Wisconsin Mexican Blend cheese 12 cups popped popcorn In a small saucepan, melt the butter; stir in cilantro, taco seasoning and cheese blend. In a 4 quart mixing bowl, drizzle seasoned butter over hot, freshly popped popcorn. Stir popcorn gently to coat kernels. Serve immediately. All materials courtesy of the WMMB. To receive a comprehensive guide to Wisconsin artisan, specialty and farmstead dairy products, contact Marlena Deutsch by e-mail at mdeutsch or call 608-241-4141 for a free booklet. To download the online guide, visit www.EatWisconsin