Flavors of the Fall, one-pan style - WXOW.com

(WXOW) – Whether its Thanksgiving, Friendsgiving or just satisfying a comfort-food need, easy fall recipes are a must. Wisconsin dairy products feature in both sweet and savory creations from the Dairy Farmers of Wisconsin’s Tina Peterson.

Having recently returned from a brush with stardom, Peterson said Wisconsin specialty dairy tends to shine a little brighter this season. With gift-giving and holiday hosting, the industry tends to see about a 20% boost in sales.

She also brought simple recipes that you can easily prepare ahead of any party. For these and more inspiration, check out GratePairShare.com.

Sheet-Pan Scalloped Potatoes

Ingredients

• 1 3/4 cups heavy whipping cream

• 2 garlic cloves, minced

• 2 teaspoons minced fresh thyme

• 3 ounces Weyauwega Star Dairy Parmesan cheese, grated (1 cup)

• Salt and pepper to taste

• 8 Yukon Gold potatoes, cut into 1/8-inch slices

• 6 ounces Cedar Grove Mild Cheddar cheese, shredded (1 1/2 cups)

• 6 ounces Roth Original Grand Cru® cheese, shredded (1 1/2 cups)

Instructions

1. Heat oven to 400˚F.
2. Bring the cream, garlic and thyme just to boil in small saucepan over medium heat, stirring frequently. Cook and stir for 1 minute. Remove from the heat. Gradually stir in parmesan until melted. Season with salt and pepper to taste.
3. Place half of the potatoes in a single layer, overlapping edges, on a greased 15 x 10-inch baking pan. Season with salt and pepper. Pour half of the parmesan sauce over potatoes. Sprinkle with 3/4 cup each cheddar and Grand Cru®. Repeat step with the remaining potatoes, cheese sauce and cheeses.
4. Bake, covered, for 20 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and potatoes are tender.

Mascarpone Pumpkin Pie Squares

Ingredients

• 1 cup gingersnap cookie crumbs

• 1 cup graham cracker crumbs

• 1 cup packed brown sugar, divided

• 1/4 cup all-purpose flour

• 6 tablespoons butter, melted

• 1 can (15 ounces) solid-packed pumpkin

• 4 large eggs

• 1/4 cup heavy whipping cream

• 4 1/2 teaspoons pumpkin pie spice

• 1 container (8 ounces) Cello® Rich and Creamy Mascarpone cheese

• Sweetened whipped cream, warm caramel sauce and candied pecans

Instructions

1. Heat oven to 375˚F.
2. Combine the gingersnap crumbs, graham cracker crumbs, 1/4 cup brown sugar, flour and butter in a medium bowl. Press mixture onto the bottom of a greased 13 x 9-inch baking pan.
3. Beat pumpkin and remaining brown sugar in a large bowl until smooth. Add the eggs, cream and pumpkin pie spice; beat until blended. Beat in mascarpone. Pour mixture over crust. Bake for 40-45 minutes or until bars are set in the middle and a knife inserted near the center comes out clean. Cool completely on a wire rack.
4. Cut into squares. Garnish servings with whipped cream, caramel sauce and pecans.

Let's block ads! (Why?)

"style" - Google News
November 05, 2019 at 10:27PM
https://ift.tt/32kE0UP

Flavors of the Fall, one-pan style - WXOW.com
"style" - Google News
https://ift.tt/2Mvyfz3
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update