Smokey Bacon Football Cheese Ball
This smokey bacon cheesy football is the perfect centerpiece for your game-day menu! Serve with fresh cut vegetables, crackers, and pretzels f\or a savory treat your guests won’t forget. For easy prep, make the cheese ball the day before, and roll in bacon just before serving.
- 1 pound thick-cut bacon
- ¼ cup packed brown sugar
- 2 cups Smoked Gouda Cheese
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 green onion thinly sliced
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 ounce Brick cheese, cut into thin strips (can substitute Mozzarella or other mild cheese)
- Assorted vegetables and pretzels
- Heat oven to 400 degrees Farenheit. Place backing rack on an aluminum foil-lined rimmed baking sheet. Place bacon strips on single layer on rack; rub each strip with brown sugar. Sprinkle with red pepper flakes. Bake 15-20 minutes or until crisp. Cool completely. Crumble bacon; cover and refrigerate.
- Beat gouda, cream cheese, butter, green onion soy sauce, garlic powder, and pepper in bowl; mix well. Shape into a ball; wrap in plastic wrap. Refrigerate 1 hour. Remove from refrigerator. Shape cheese ball into football. Rewrap; refrigerate for at least 1 hour.
- Press bacon onto football just before serving. Arrange brick on football for laces. Serve with vegetables and pretzels.
Aged Cheddar Baked Potato Salad
Ahh potato salad…the staple side for every tailgate party. What better to pair with your grilled foods than creamy, delicious potato salad? Make our potato salad with our favorite Wisconsin twist — you guessed it, cheddar!
- 2 pounds small red potatoes
- 2 tablespoons canola oil
- 4 teaspoons kosher salt, divided
- ½ pound thick-sliced applewood smoked bacon, diced and divided
- 1 cup sour cream
- 4 green onions, thinly sliced
- 8 ounces 5 Year Aged Cheddar, shredded (2 cups)
- 1 teaspoon coarsely ground pepper
- Heat oven to 350 degrees Fahrenheit
- Clean and pierce potatoes. In a large bowl, drizzle potatoes with canola oil. Season with 2 teaspoons salt. Toss to coat. Place potatoes on a large baking pan and bake for 20-30 minutes or until tender. Cool on a wire rack. When cool enough to handle, quarter potatoes and return to same bowl.
- While potatoes are cooking, fry bacon in a large skillet until crisp. Drain on paper towel. Set aside ⅓ cup bacon. Combine the remaining bacon, sour cream, green onions, and cheddar in bowl. Season with remaining salt and pepper. Pour over potatoes; gently toss to coat. Sprinkle with reserved bacon. Serve warm or chilled.