Recipes

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Salsa Cheddar Cheese Taco Pie

Ingredients:

1 lb lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) taco seasoning mix
1 can (4.5 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
1 cup shredded Renards Salsa Cheddar cheese
Salsa & Sour cream, if desired

Directions:

Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.  Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.  Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Chocolate Cheese Fudge Banana Cream Pie

Ingredients:

1 (9 inch) graham cracker crust pie shell
8 tbsp cream cheese, softened
1 1/2 cups cold milk, plus 2 tbsp
1 package (3.4 oz) instant vanilla pudding
8 oz Renards Chocolate Cheese Fudge
2 bananas
Whip Cream Topping

Directions:

Beat cream cheese in electric mixer until light and fluffy. Add milk and mix until creamy and lump free.  Add vanilla pudding adn beat on lowest speed for 2 minutes.
Slice Renard’s Chocolate Cheese Fudge and both bananas.  Place the Chocolate Cheese Fudge in a single layer on bottom of the graham cracker crust.  Layer banana slices on top the Chocolate Cheese Fudge.  Pour pudding mixture over bananas.  Refrigerate for 1 hour.
Top with whip cream and serve.

Caprese Pizza

Ingredients:

3 medium Roma tomatoes, sliced
1 12 inch pre-baked pizza crust
8 ounces fresh Mozzarella cheese, sliced
12 to 14 leaves of fresh basil, julienned
1/4 cup pine nuts
1 tablespoon garlic flavored olive oil

Directions:

Preheat oven to 450° F.
Place the pizza crust on a pizza pan or a large baking sheet.  Arrange the tomato slices on the crust.  Arrange the cheese slices on the tomatoes. Sprinkle the basil over the cheese. Sprinkle the pine nuts over the top.  Drizzle garlic oil over the top. Bake for 7 to 9 minutes or until the crust is lightly browned and the cheese is melted

Slow Cooker Reuben Dip

Ingredients:

16 oz Renard’s Cheese Wisconsin Beer Cheddar, shredded
16 oz Renard’s Cheese Natural Swiss, shredded
1 cup mayonnaise
2 cups sauerkraut
1/2 cup Thousand Island dressing
1 lb. corned beef, diced

Directions:

Combine all ingredients in slow cooker. Cook on low for 2 hrs or until cheese is melted, stir occasionally.

Southern Style Melvin’s Pimento Melt

Ingredients:

1 cup (6 ounces) Extra Sharp Renard’s Cheddar Cheese, shredded
1 cup (6 ounces) Mild Renard’s Cheddar, shredded
1 cup (6 ounces) Renard’s Colby Cheese, shredded
1 4-ounce jar chopped pimientos, drained
1 cup mayonnaise
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon fresh lemon juice

6 thick slices firm white bread
6 thick slices ham

Directions:

In medium bowl, combine all ingredients except bread and ham; mix well. Place bread slices on baking sheet. Top with slice of ham, and spread with pimiento cheese mixture (1/2 cup each). Preheat broiler, and broil until bubbly and beginning to brown, 3-5 minutes.

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