Football Cheese Ball
We LOVE Cheese balls in Wisconsin!
2 pkgs. (8 ounces) cream cheese, softened
1 cup shredded Wisconsin sharp cheddar cheese
½ cup grated Parmesan cheese
½ cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
¼ teaspoon ground black pepper
2 scallions, chopped
¼ cup real bacon bits or pieces
1 ½ to 2 cups chopped pecans
Pimento or roasted red pepper strips
In a big bowl use a mixer to mix together first 7
ingredients until smooth. You can also place the
ingredients in a food processor and pulse a few
times until well mixed. Stir in scallions and bacon.
Cover and refrigerate several hours or overnight.
Remove cheese mixture from the fridge and place
on a large platter. Shape the mixture into a football.
Cover the football with nuts to get the brown
color of the football. If you don’t like nuts you can
use bacon bits instead. Cut pimentos or roasted
red pepper into thin strips and use to form laces
of football on top. Serve surrounded by crackers.
Makes a great centerpiece for your Super Bowl
party but take a picture because it will disappear
before you know it! GO TEAM!
Titletown Brewing Company
Spicy Elk Burger
5 lbs. ground elk
½ c. ketchup
1 yellow onion, minced
6 chipotle peppers in adobo sauce, minced
2 T chopped garlic
1½ tsp. salt
Place ketchup, onion, peppers, garlic and salt in the
food processor and puree. Place elk and puree in a
large mixing bowl, mix just until combined. Make
into 6 oz patties
Titletown Brewing Company
www.titletownbrewing.com
Sausage & Cheese
Chowder in the Slow Cooker
Brat Tub
1 pound smoked sausage, cut into ½ inch slices
4 cups frozen O’Brien or Southern style cubed
hash brown potatoes, slightly thawed
1 tablespoon dried minced onion
1 can (14.5 ounces) French style green beans,
drained
1 box (16 ounces) processed cheese, cut into
cubes
3 to 4 cups milk
2 cans (10.75 ounces) cream of celery soup
Dash hot sauce
Splash of beer (We like beer in just about
everything in Wisconsin!)
Shredded Wisconsin sharp cheddar cheese
Chopped scallions
One Aluminum Foil Baking Pan
3 to 4 bottles (12 ounces) beer
1 stick butter
2 medium yellow onions, sliced
32 ounce jar sauerkraut, drained
12 to 16 brats
12 to 16 brat buns or hard rolls
Ketchup and mustard
Place the first 5 ingredients in a slow cooker.
Next add 3 cups of milk and the processed
cheese cubes. Cover the slow cooker and cook
on low for 2 to 3 hours, stirring often. Add a
splash (or more) of beer and more milk if needed. Stir well. Keep on warm setting until ready
to. Serve hot with shredded cheddar cheese and
scallions on top. You can also make this on the
stove if you don’t have a slow cooker.
The Classic Way we do brats in Wisconsin!
Place the foil pan on the grill over indirect heat.
Add beer, kraut, butter and onions. Cook until
the onions start to get nice and soft. Grill the
brats over low to medium direct heat and when
they are done put them in the foil pan (Brat Tub)
to keep warm. You can also place the foil pan
in an oven heated to 250 degrees to keep brats
and kraut warm or place brats and kraut mixture
in a slow cooker on warm setting. Serve brats
on buns with kraut, onions and ketchup and/or
mustard on top.
Amy Hanten
The Cooking Mom
www.thecookingmom.com
Titletown Brewing Company
Sno-Cap BBQ Sauce
¼ c. salad oil
2 small onions, diced
2 T chopped garlic
5 c. ketchup
38 oz. sno-cap root beer
1 c. cider vinegar
1 c. brown sugar
3½ T black pepper
1½ T onion powder
1½ T ground mustard
1½ T lemon juice
3 T Worcestershire sauce
Sautee onion and garlic in oil until tender. Add
remaining ingredients and simmer for 5 minutes.
A perfect addition to your mini-franks or meatballs!
Beer Dip
Two - 8 oz containers of cream cheese, softened
at room temperature.
1 packet of dry ranch seasoning
½ can of beer - your favorite kind
½ cup shredded cheddar cheese
Mix the cream cheese, ranch seasoning and
beer together until well mixed. Mix in ¼ cup of
cheddar cheese. Sprinkle remaining cheese on
top and serve with pretzels! A Greater Green Bay
Convention & Visitors Bureau Favorite
Brett Favre’s
Steakhouse Jambalaya
Chili John’s
Hot Stuffed Omelette
Coaches Corner
Tender Pork Roast
Seasonings
¼ Cup Olive oil
¼ crumbled bay leaf
Pinch of salt
Pinch of Cayenne Pepper
1 tsp. Lemon Pepper
1 tsp. Cajun Seasoning
1 tsp. Oregano
1 tsp. Black Pepper
1 tsp. Thyme
1 tsp. Basil
¼ Cup Sugar
10 oz. Can Diced Tomatoes
1 clove chopped Garlic
3 cups Marinara Sauce (any store bought or
homemade is fine)
3 oz chicken base
For Each Serving
2 eggs
1 tsp. water
1 ½ oz Shredded Cheddar Cheese
2-4 oz Chili John’s Meat Sauce (oil poured out)
Yield: 8 Servings
1 each Boneless pork roast (about 3 pounds)
1 can (8 oz.) tomato sauce
¾ cup Soy sauce
½ cup Sugar
2 tsp. Ground mustard
Vegetables
3 stalks diced celery
¼ cup chopped onions
1 diced green pepper
½ diced yellow pepper
½ diced red pepper
1 diced yellow onion
Meats
½ lb diced ham
1 lb andouille sausage
1 lb sliced chicken breast
¾ lb diced shrimp
Rice
2 lbs. Cooked white rice
Method
#1) Prepare all of the ingredients by section:
Seasonings, Vegetables, & Meats
#2) Sauté all vegetables in olive oil until tender
over medium high heat.
#3) Add the meats to the pot and cook until the
chicken is cooked throughout.
#4) Add the seasonings to the kettle and simmer
for 1 hour over low heat.
#5) Stir in rice and serve.
Whisk together 2 eggs and 2 TBS water and set
aside. Lightly spray 8” frying pan surface with
a non-stick vegetable coat. Then heat pan for a
minute or two before starting. Add egg mixture
and swirl pan slowly to coat the bottom and the
sides make several zigzag cuts in egg mixture
with a spatula and swirl again to recoat the
entire pan surface.
When mixture is just slightly wet, place 2-4 oz
of meat sauce on right side of omelette only.
Sprinkle cheese over meat. When eggs begin
to pull away from the side of the pan take a
spatula and fold left side of the omelette over
the right. Allow a minute or town for the cheese
to melt inside the omelette. Quickly turn pan
over, flipping omelette onto a plate. Garnish with
shredded cheese if desired.
Chili John’s Restaurant
www.chilijohns.com
Mackinaws
Buffalo Burger
½ lb buffalo
2 oz Sharp Cheddar Cheese
½ lb Buffalo Patty infused with 2oz of Sharp
Cheddar Cheese Char-grilled to perfection and
served on a Focaccia Bun. (*For a true Packer
Burger add Jalapeno Peppers (green) and more
cheese (gold)! go Pack!
Mackinaw’s Grill & Spirits
www.mackinaws.com
Cut roast in half; place in a 5 qt. slow cooker.
Combine remaining ingredients; pour over
roast. Cover and cook on low for 8-9 hours or
until a meat thermometer reads 160-170
degrees. Remove roast to a serving platter
and keep warm. If desired, skim fat from pan
juices and thicken for gravy. (or) Shred pork
and mix with your favorite bbq sauce.
Coaches Corner
www.eatatcoaches.com
Chili- A local favorite
2 pounds Ground beef
1 can (29 ounce size) tomato sauce
1 can (29 ounce size) kidney beans w/liquid
1 can (29 ounce size) pinto beans w/liquid
1 medium Onion, diced
2 Green chili, diced
1 Rib celery, diced
3 medium Tomatoes, chopped
2 tsp. Cumin powder
3 tablespoons Chili powder
1 1/2 tsp. Black pepper
2 tsp. Salt
2 cups Water
Brown the beef and drain the fat off. Crumble the
cooked beef into pea size pieces. In a large pot,
combine the beef plus the remaining ingredients
and bring to a simmer over low heat. Cook stirring
every 15 minutes for 2-3 hours. To serve, fill bottom of bowl with cooked spaghetti noodles. Top
with chili. Dress with shredded cheese, chopped
onions and a dollop of sour cream. Makes 8
servings
Brett favre’s steakhouse
www.brettfavresteakhouse.com
www.greenbay.com