Brunch

Triple Pepper Breakfast Sliders

ashley.ward — Wed, 06 Nov 2024 19:43:16 +0000

Triple Pepper Breakfast Sliders ashley.ward Wed, 11/06/2024 - 19:43

Prep Time

15 minutes

Difficulty

Easy

Cook Time

25 minutes

Servings

6-12

Cheese Types

Cheddar Gruyere

Cuisine Type

Brunch

Wake up your taste buds with these irresistible Triple Pepper Breakfast Sliders! These sliders are the ultimate morning pick-me-up, featuring our Wood River Creamery Triple Pepper Cheddar Gruyere, perfectly paired with savory Hot Coppa ham and fluffy scrambled eggs. With a hint of sweetness from a maple-butter glaze, they're sure to be a crowd favorite.

1 package of Hawaiian Slider Buns (12 rolls), sliced in half horizontally (keeping the bottom layer and top layer together; do not separate the rolls)

1 8oz block of Wood River Creamery Triple Pepper Cheddar Gruyere, sliced thinly

12 slices of Hot Coppa Ham

10 large eggs

1/4 Cup whole milk, half & half, OR heavy cream

2 Tablespoons salted butter, melted

1/2 Tablespoon pure maple syrup

Recipe & Photo Courtesy of Our Love Language is Food

Preheat oven to 350℉.

Place the bottom half of the slider rolls into a 7x11 casserole dish (or on a lined baking sheet).

Add half of the thinly sliced Wood River Creamery Triple Pepper cheese over the rolls.

Fold or tear each slice of Coppa ham to fit on top of an individual roll. Repeat with the remaining slices until each roll has a slice of meat on top of it. Set aside.

Whisk the eggs and milk together and cook in a greased skillet over medium heat until scrambled.

Evenly distribute the scrambled eggs over the rolls in your pan.

Place the remaining cheese slices over the eggs.

Set the top layer of rolls over the ingredients (be sure to line it up with the bottom layer).

Whisk together the melted butter and maple syrup, and brush over the top and sides of the rolls.

Cover with tinfoil and bake for 12-15 minutes. Remove the foil and bake for another 3-5 minutes until the top of the rolls is golden brown and the cheese is nice and melty.

Serve warm and enjoy!

Apple Grilled Cheese

ashley.ward — Tue, 24 Sep 2024 20:50:41 +0000

Apple Grilled Cheese ashley.ward Tue, 09/24/2024 - 20:50

Prep Time

5-7 minutes

Difficulty

Easy

Cook Time

5-7 minutes

Servings

Cheese Types

Cheddar Gruyere

Cuisine Type

Brunch

Discover a delicious twist on the classic grilled cheese with our Crispy Apple & Cheese Melt! Made with Wood River Creamery Original cheese, this sandwich combines creamy, melt-in-your-mouth richness with the crisp sweetness of fresh apple slices.

2 slices of bread (shown with sourdough)

1 Tbsp butter (divided, for spreading on bread)

8-10 thin slices of Wood River Creamery Original cheese

⅓ of a medium apple, cored and sliced into thin strips

Recipe and Photo Courtesy of Our Love Language is Food

Prepare the Ingredients:

Slice the Wood River Creamery Original cheese into thin strips and set aside.

Core and slice the apple into thin strips (about ⅓ of the apple per sandwich).

Assemble the Sandwich:

Spread butter on one side of each bread slice.

Heat a skillet over medium heat. Place one slice of bread, butter side down, onto the pan.

Layer the Filling:

Add a layer of cheese slices on the bread in the pan.

Top with a layer of apple slices, followed by another layer of cheese slices.

Place the second slice of bread on top, butter side up.

Cook the Sandwich:

Cover the pan with a lid to help the cheese melt evenly.

Once the bottom slice of bread is golden brown, carefully flip the sandwich.

Cover again and continue cooking until the other side is golden brown and the cheese is melted.

Serve:

Remove from the pan, slice in half, and enjoy your crispy, melty sandwich!

Easy Egg Bites

pam.vlasnik — Thu, 02 May 2024 16:48:34 +0000

Easy Egg Bites pam.vlasnik Thu, 05/02/2024 - 16:48

Prep Time

Difficulty

Easy

Cook Time

Servings

5-10 per flavor

Cheese Types

Cheddar Gruyere

Gouda

Cuisine Type

Brunch

Indulge in the ultimate brunch delight with our Easy Egg Bites, 2 Ways! Elevate your morning spread with the rich flavors of Wood River Creamery Herbes de Provence and Cady Creek Farms Rosemary Gouda cheeses.

Watch Video Here

Flavor 1 - Bacon, Spinach, & Wood River Creamery Herbes de Provence Egg Bites

- 10 large eggs

- 1/2 C heavy cream

- 3 slices of cooked bacon, chopped

- 1 C of shredded Wood River Creamery Herbes de Provence cheese, divided

- 1 + 1/2 C chopped fresh spinach

- 1/4 tsp salt

- 1/8 tsp pepper

Flavor 2 - Asparagus, Spinach, & Cady Creek Farms Rosemary Gouda Egg Bites

- 10 large eggs

- 1/2 C heavy cream

- 1/2 C chopped, blanched asparagus

- 1 C chopped fresh spinach

- 1 C of shredded Cady Creek Farms Rosemary Gouda cheese, divided

- 1/4 tsp salt

- 1/8 tsp pepper

1. Preheat oven to 350°F and spray a regular-sized muffin tin (12 cups - per flavor making) with non-stick cooking spray.

2. Mix eggs, cream, mix-ins, 3/4 C of the shredded cheese, & seasonings in a large mixing bowl.

3. Divide evenly between 12 muffin cups & top with the remaining cheese.

4. Bake for 20-25 minutes, until the egg bites have risen & edges are slightly golden brown.

5. Serve warm & enjoy!

**Recipe creation and photo: Our Love Language is Food

Cheesy Pull-Apart Bread

brittany.rawlinson — Fri, 24 Mar 2023 15:12:46 +0000

Cheesy Pull-Apart Bread brittany.rawlinson Fri, 03/24/2023 - 15:12

Prep Time

Cook Time

Servings

6 to 8

Cheese Types

Cheddar Gruyere

Cuisine Type

Brunch

With a festive crosshatch pattern on top, this ultimate cheese bread is an impressive appetizer, starter or brunch side when serving a crowd.

1/2 cup butter, melted
2 tbsp finely chopped fresh parsley
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 large oval shaped loaf of bread
2 cups shredded Cady Creek Farms Gouda

Preheat oven to 350°F

In a small bowl, stir together butter, parsley, garlic powder, salt, and pepper.
Using a bread knife, without cutting all the way through to the bottom crust, cut a crosshatch pattern into the top of the bread loaf by making 1-inch slices in both directions.
Brush the top of the bread and inside the crosshatches with the butter mixture.
Stuff crosshatches of bread with cheese. Wrap bread loosely in foil and place on a parchment paper–lined baking sheet.
Bake for 20 to 25 minutes or until the cheese has melted and the bread is toasty and heated through. Let stand for 5 minutes before serving.

Tip: Serve with ranch dressing, warmed tomato sauce, or buffalo wing sauce for dipping if desired.

Roasted Red Pepper Cheese Bites

brittany.rawlinson — Fri, 24 Mar 2023 15:02:38 +0000

Roasted Red Pepper Cheese Bites brittany.rawlinson Fri, 03/24/2023 - 15:02

Prep Time

Cook Time

Servings

6 to 8 (makes 24)

Cheese Types

Cheddar Gruyere

Cuisine Type

Brunch

Roasted red peppers, chives, lemon, garlic, and flaky pastry come together in these cheesy bites that bake in just 15 minutes.

4 oz Wood River Creamery Roasted Red Pepper & Cracked Peppercorn cheese
1 shallot, minced
1/2 cup sliced jarred roasted red peppers
2 cloves garlic, minced
1 tbsp olive oil
1 can (8 oz) crescent dough
4 tsp finely chopped fresh chives
1 tsp freshly grated lemon zest

Preheat oven to 375°F.

Cut cheese into twenty-four 1/2-inch cubes.
In a medium bowl, toss together the minced shallot, roasted red peppers, garlic, and oil.
Unroll crescent dough on a lightly floured work surface and press into a 12 x 9-inch rectangle. Cut into twenty-four 2-inch squares. Gently press each square into an ungreased mini muffin cup.
Divide red pepper mixture among crescent dough cups and top each with a cheese cube.
Bake for 15 to 20 minutes or until the pastry is golden brown and the cheese has melted. Let stand for 5 minutes.
Garnish with chives and lemon zest. Serve warm or at room temperature.

Tip: Substitute roasted red peppers with drained jarred marinated artichokes if desired.

Cheese-Stuffed Pepperoni Bites

brittany.rawlinson — Fri, 24 Mar 2023 14:53:36 +0000

Cheese-Stuffed Pepperoni Bites brittany.rawlinson Fri, 03/24/2023 - 14:53

Prep Time

Cook Time

Servings

6 to 8

Cheese Types

Cheddar Gruyere

Cuisine Type

Brunch

Prepared with store-bought pizza dough, this fun, and classic pizza–inspired recipe will appeal to kids and adults alike.

8 oz Wood River Creamery Herbes de Provence Cheese, divided
1 lb store-bought pizza dough
2 tbsp store-bought garlic-and-herb butter, melted
12 slices pepperoni
2 cups marinara sauce, warmed

Preheat oven to 425°F.

Cut cheese into 12- 1/2-inch cubes. Shred the remaining cheese for Step 5.
Cut dough into 12 equal portions. On a lightly floured work surface, roll out each portion into a round-about 1/4-inch thick. Press one cheese cube and a pepperoni slice into each dough round and wrap the edges around the filling, pinching to seal. Roll each bundle into a ball.
Arrange balls, seam-side down, in a greased 9-inch round baking dish or ovenproof skillet.
Brush garlic and herb butter generously over dough balls. Sprinkle with shredded cheese.
Bake for 30 to 35 minutes or until golden brown. Serve with warmed marinara sauce for dipping.

Tip: Alternatively, make your own garlic and herb butter. In a small bowl, stir together 1/4 cup softened butter, 2 minced garlic cloves, 1 tbsp finely chopped fresh parsley, 1/2 tsp dried Italian seasoning, pinch garlic powder, pinch salt and pinch black pepper.

Crispy Smashed Cauliflower

brittany.rawlinson — Fri, 24 Mar 2023 14:45:33 +0000

Crispy Smashed Cauliflower brittany.rawlinson Fri, 03/24/2023 - 14:45

Prep Time

Cook Time

Servings

6 to 8

Cheese Types

Cheddar Gruyere

Cuisine Type

Brunch

Loaded with fresh chives and creamy cheese, this crowd-pleasing vegetarian appetizer will be a hit at any brunch or get-together.

2 heads cauliflower, cut into florets
1/2 cup butter, melted
1/4 cup finely chopped fresh parsley
2 tbsp finely chopped fresh chives
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
2 cups shredded Wood River Creamery Mango Habanero Cheese
1/2 cup panko breadcrumbs

Preheat oven to 450°F.

In a large saucepan of boiling salted water, add cauliflower. Blanch for 2 minutes. Using a slotted spoon, transfer cauliflower to a large bowl of ice water. Drain.
In a small bowl, stir together butter, parsley, chives, garlic, salt, and pepper.
Arrange cauliflower florets on 2 parchment paper–lined baking sheets. Using a meat mallet or the bottom of a small pot, smash florets to even thickness. Brush evenly with the butter mixture.
Sprinkle cauliflower with cheese and breadcrumbs.
Bake, switching and rotating pans halfway through, for 30 to 35 minutes, or until cauliflower is crispy around the edges, and cheese is melted and golden.

Tip: The softer the cooked cauliflower the easier it will be to smash. After blanching, pat excess moisture with a paper towel so it browns faster.

Chorizo Stuffed Mini Peppers

brittany.rawlinson — Fri, 24 Mar 2023 14:08:19 +0000

Chorizo Stuffed Mini Peppers brittany.rawlinson Fri, 03/24/2023 - 14:08

Prep Time

Cook Time

Servings

6 to 8

Cheese Types

Cheddar Gruyere

Cuisine Type

Brunch

These chorizo- and cheese-stuffed mini peppers make an irresistible appetizer that will get any party started.

8 oz fresh chorizo sausage, casings removed
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup diced tomato
2 tbsp drained canned diced green chiles
8 mini bell peppers (any color), halved lengthwise and seeded
2 tsp olive oil
1/8 tsp salt
1/8 tsp black pepper
3/4 cup shredded Wood River Creamery Mango Habanero Cheese

Preheat oven to 425°F.

In a large skillet set over medium heat, add chorizo, onion, and garlic; cook, stirring occasionally, for 5 to 8 minutes or until chorizo is starting to brown and onion is starting to soften. Stir in tomato and green chiles; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 3 to 5 minutes or until the chorizo is cooked through and the sauce has thickened and clings well to the sausage.
In a medium bowl, toss mini bell pepper halves with oil, salt, and black pepper. Arrange on parchment paper–lined baking sheet.
Spoon the chorizo mixture into pepper halves. Sprinkle with cheese.
Bake for 15 to 20 minutes or until bell peppers are tender and cheese is bubbling and melted.

Tips: For a pretty presentation, use a multicolored mini bell pepper mix and sprinkle with finely chopped cilantro or fresh parsley before serving. Serve with chimichurri sauce, sour cream, or guacamole if desired.

Mushroom and Truffle Bruschetta

brittany.rawlinson — Thu, 23 Mar 2023 21:45:02 +0000

Mushroom and Truffle Bruschetta brittany.rawlinson Thu, 03/23/2023 - 21:45

Prep Time

Difficulty

Easy

Cook Time

Servings

6 to 8

Cheese Types

Cheddar Gruyere

Cuisine Type

Brunch

With meaty mushrooms, this satisfying and versatile bruschetta with Black Truffle Cheese can be served as an appetizer, starter, side dish, or brunch dish.

12 slices baguette (1/2-inch-thick slices)
1/4 cup olive oil, divided
2 cloves garlic, minced and divided
8 oz cremini mushrooms, sliced
1/2 cup diced onion
1/4 cup chopped fresh parsley, divided
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded Wood River Creamery Black Truffle Cheese

Preheat oven to 425˚F.

Line a baking sheet with foil.
Arrange baguette slices on the prepared baking sheet.
In a small bowl, stir together 2 tbsp of oil and half the garlic. Brush baguette slices with oil mixture.
Bake for 6 to 8 minutes or until lightly toasted. Increase heat to broil.
Meanwhile, in a large skillet set over medium-high heat, add remaining oil, mushrooms, onion, 2 tbsp parsley, the remaining garlic, salt, and pepper; cook, stirring occasionally, for 8 to 10 minutes or until mushrooms are tender and starting to brown.
Spoon mushroom mixture evenly over toasted baguette slices. Top evenly with cheese.
Broil bruschetta for 2 to 3 minutes or until cheese has melted. Garnish with remaining parsley.

Tip: If preferred, use a medley of mushrooms, such as cremini, oyster, and shiitake.

Lemon Chive Zesty Cheese Puffs

brittany.rawlinson — Thu, 23 Mar 2023 21:06:21 +0000

Lemon Chive Zesty Cheese Puffs brittany.rawlinson Thu, 03/23/2023 - 21:06

Prep Time

Difficulty

Easy

Cook Time

Servings

6 to 8 (makes 24)

Cheese Types

Cheddar Gruyere

Cuisine Type

Brunch

These savory pastry puffs with a creamy, cheesy filling spiked with citrus and chives make an impressive brunch addition that will please any crowd.

Puffs:

1/4 cup unsalted butter, cubed
1/4 tsp salt
1/2 cup all-purpose flour
2 eggs
2/3 cup shredded Wood River Creamery Original Cheese

Filling:

8 oz brick-style plain cream cheese
1/2 cup shredded Wood River Creamery Original Cheese
2 tbsp finely chopped chives
2 tsp freshly grated lemon zest
1 tbsp freshy squeezed lemon juice

Preheat oven to 425˚F

Puffs

In a medium saucepan set over medium heat, add 1/2 cup water, butter, and salt; bring to a boil. Remove from heat. Add flour all at once. Using a wooden spoon, vigorously stir until the mixture forms a ball and the dough pulls away from the sides of the saucepan.

Return the saucepan to medium-low heat. Continue to stir vigorously for 1 to 2 minutes or until a thin, dry film forms on the bottom of the saucepan. Remove from heat. Transfer dough to bowl; let cool for 5 minutes.

One at a time, add eggs, beating with a wooden spoon after each addition until well incorporated and the mixture is smooth. (Alternatively, beat with an electric mixer.) The final dough should be smooth, shiny, and thickened. Fold in cheese.

Transfer dough to a pastry bag fitted with a 3/4-inch round tip. Pipe 1 tbsp rounds onto parchment lined baking sheet, spacing at least 1 inch apart. Using fingers dipped in water, carefully pat down any peaks and slightly smooth tops.

Bake for 15 to 20 minutes or until pastry is puffed. Reduce heat to 375°F. Bake for 15 to 20 minutes or until golden brown and crisp. Let cool completely on a wire rack.

Filling

In a medium bowl and using a handheld electric mixer, whip cream cheese until light and fluffy. Beat in cheese, chives, lemon zest, and lemon juice. Transfer to a clean piping bag fitted with a 1/2-inch round tip.

Just before serving, cut a slit in the bottoms of each pastry and fill with cream cheese mixture.

Tip: If you don’t have pastry bags, use 2 spoons to dollop rounds of dough onto a baking sheet. To fill pastry puffs, without cutting all the way through, slice puffs in half horizontally, then use 2 spoons to dollop the cream cheese mixture on the bottom halves of each pastry.