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Tipsycheese, Madison, WI (2026)

12/05/2023

Creamy Cashew Cheese🧀🧀🧀

-Feel free to get creative and adjust the flavors to suit your taste preferences. Cashew cheese is a versatile and plant-based alternative that can add creaminess and richness to your dishes.

Ingredients:

1 cup raw cashews, soaked in water, 3-24 hours
1/2 teaspoon salt
2–4 tablespoons water
1–2 teaspoons apple cider vinegar
optional additions: nutritional yeast, smoked paprika, granulated garlic, fresh herbs ( basil, cilantro parsley, cilantro, dill, etc.) or dried herbs (oregano, thyme, rosemary). Start conservatively, add more to taste.

Directions:

-Soak Cashews in water for 3 hours (or up to 24 hours refrigerated). Drain the cashews saving the water.

-Place the cashews in a food processor with the salt and vinegar and pulse repeatedly. Scrape down the sides and continue blending, repeating if necessary.

-Add the cashew water, with the motor running, a tablespoon at a time to get the desired consistency. I typically add 3-4 tablespoons. Then blend for 1-2 minutes.

-Taste and feel free to add any optional additions.

-For a smoky flavor add 1/4 -1/2 teaspoon smoked paprika.

10/29/2023

Bacon Cheese Fries🧀🧀🧀

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Bacon cheese fries are a delicious and indulgent dish that combines crispy fries with melted cheese and crispy bacon.

Ingredients:

1 package (32 ounces) frozen French fried potatoes
1 cup shredded cheddar cheese
4 green onions, thinly sliced
4 bacon strips, cooked and crumbled
Ranch salad dressing
Sliced red chili pepper, optional

Directions:

-Cook French fries according to package directions. Preheat broiler. Place cooked fries on a baking sheet. Sprinkle with cheese, onions and bacon. Broil 2-3 in. from heat until cheese is melted, 1-2 minutes. If desired, top with silced chili pepers. Serve with ranch dressing.

09/04/2023

Ham & Cheese Sliders🧀🧀🧀

-Ham and cheese sliders are a delicious and easy-to-make snack or party food. They are typically made by layering slices of ham and cheese between small rolls or slider buns, often with a tasty sauce or seasoning.

Ingredients:

1/4 c. yellow mustard
1 tbsp. honey
4 tbsp. melted butter
1 tbsp. poppy seeds
1/4 c. mayonnaise
12 slider buns
12 slices deli ham
12 slices Swiss cheese

Directions:

-Heat oven to 350° and line a large baking sheet with parchment paper. In a small bowl, combine mustard and honey and whisk to combine.

-Make poppy dressing: In a medium bowl, combine butter, poppy seeds, and 1 tablespoon of honey-mustard mixture. Whisk to combine.

-Split slider buns in half horizontally and place bottom half on baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with an even layer of ham and cheese. Spread top buns with honey-mustard mixture, then place on top of cheese layer. Pour poppyseed dressing on tops of buns (using a pastry brush to spread if necessary) until all buns are coated.

-Place in oven and bake until cheese is melty and buns are golden, 10 to 12 minutes. Slice and serve.

06/05/2023

Cheese Ball Bites❤️❤️

-These quick snacks are ideal for practically any occasion. Although we adore their tiny pretzel handles, you are welcome to omit them. Refrigerate till one hour before serving if preparing them the night before, then take from fridge and allow them come to room temperature.

Ingredients:

1 1/2 (8-oz.) blocks cream cheese, softened
1 c. shredded cheddar
1 tsp. garlic powder
1 tsp. paprika
Kosher salt
Freshly ground black pepper
1/3 c. freshly chopped chives
1/3 c. finely chopped pecans
18 pretzels sticks

Directions:

-In a large nonstick skillet, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then finely chop. Set aside.

-Meanwhile, in a large bowl, stir together cream cheese, cheddar cheese, garlic powder, and paprika and season with salt and pepper. Use a cookie scoop to form mixture into 18 small balls and transfer to a parchment–lined baking sheet. Refrigerate until firm, 1 hour.

-In a shallow bowl, stir together bacon, chives, and pecans.

-Roll balls in bacon-chive-pecan mixture, insert a pretzel stick into each, and let come to room temperature 15 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)

05/19/2023

Creamy Goat Cheese Grits❤️❤️

-They have the perfect amount of tang from the goat cheese and a great kick of spice from coarsely powdered black pepper. They are creamy and soft (I add some milk to the cooking liquid).

Ingredients:

1/2 cup grits (not instant)
1/2 teaspoon salt, plus more to taste
1/2 cup milk, plus a few more tablespoons if necessary
1/4 cup fresh goat cheese
1/4 cup grated parmesan
coarsely ground black pepper

Directions:

-Combine the grits, salt, milk and 2 cups cold water in a medium saucepan. Set the saucepan over medium-high heat and bring the mixture to a boil, whisking frequently. When it reaches a boil, turn the heat all the way down and cover the saucepan. Simmer the grits, whisking occasionally, until they are creamy and tender to the bite, 8 to 10 minutes.

-Whisk in the goat cheese and the parmesan, adding a bit more milk if the mixture seems too thick. Taste the grits and add more salt if necessary. Whisk in a few generous grinds of black pepper, spoon into a large bowl and eat right now!

03/06/2023

Philly Cheesesteak❤️❤️

-Please don't forget the melted provolone when making these Philly cheesesteaks, which already sound like the ideal sandwich with a toasted baguette, caramelized onions, and thinly sliced meat.

Ingredients:

1 tablespoon vegetable oil
2 pounds ribeye, fat trimmed, thinly sliced
2 teaspoons kosher salt
1 large sweet onion, diced
4 hoagie rolls, halved lengthwise (don’t cut all the way through)
4 tablespoons salted butter, softened
1 garlic clove, grated
4 tablespoons mayonnaise
½ teaspoon freshly cracked black pepper
8 slices sharp or mild provolone cheese

Directions:

-Preheat the oven to 400°F with a rack in the center position.

-Heat the oil in a large cast iron skillet over high heat. Once the oil is glistening, working in batches, add the beef in a single layer and season with ½ teaspoon of salt. Cook, undisturbed, until meat begins to brown, about 2 minutes. Stir and continue cooking until the beef is cooked through, about 2 minutes more. Using a slotted spoon, transfer the beef to a plate.

-Reduce the heat to medium. Add the onions to the same skillet and season with remaining ½ teaspoon of salt. Cook, stirring often, until browned and softened, 5-8 minutes.

-Meanwhile, in a small bowl, combine mayonnaise and garlic. Spread 1 tablespoon of butter on the cut sides of each hoagie roll. Arrange rolls, cut sides up, on a sheet pan and bake until toasted, about 4 minutes. Remove from the sheet pan from the oven and spread 1 tablespoon of garlic mayo on the cut sides of each roll. Return beef to the skillet with the onions and season with black pepper. Cook, stirring, over medium heat until warmed. Remove the skillet from heat and top the beef mixture with provolone in a single layer.

-Once the cheese begins to melt, divide the cheese and meat between toasted hoagie rolls. Serve immediately.

02/17/2023

Andean Potato & Cheese Soup (Locro de Papa)❤️❤️

-The flavorful ingredients in this South American soup range from sweet, fresh corn bites to delicate potato bits. The cheese, though, might be the greatest component. Specifically, queso fresco, which in the heated milky broth softens into chewy bits rather than melting completely.

Ingredients:

Olive oil
1 yellow onion, diced
1 1/2 pounds (about 4 fist-sized) all-purpose potatoes, diced
2 cloves garlic, minced
2 teaspoons dried oregano
Pinch dried chile flakes
4 cups chicken or vegetable stock
2 ears ripe corn, kernels sliced off (or 2 cups frozen corn)
1 cup fresh or frozen peas
6 ounces (1 well-rounded cup) queso fresco, cubed
1 cup whole milk
Salt
Pepper

Directions:

-Warm a teaspoon or two of olive oil in a large pot (at least 5 quarts) over medium-high heat. Add the onion and cook until translucent and just starting to turn golden-brown, 5 to 8 minutes. Add the potatoes and 1/4 teaspoon salt, and cook until the edges of the potatoes are beginning to soften, another 5 minutes.

-Clear a space in the middle of the pan and add the garlic, oregano, and cayenne. Cook until the garlic is fragrant, about 30 seconds, then stir into the onions and potatoes. Add the stock to the pan and bring to a boil. Reduce heat to medium-low, and simmer the soup until the potatoes are tender, 10 to 15 minutes.

-Add the corn kernels, peas, queso fresco, and milk to the soup. Bring back to a simmer (do not boil) and cook until the corn and peas are tender, another 5 minutes. Taste and add salt and pepper as needed.

-This soup will keep refrigerated for a week. If freezing, remove the portion of soup to be frozen before adding the milk.

01/12/2023

Fried Goat Cheese Bites❤️❤️

-Bites of fried goat cheese are coming to steal your show. These creamy, melt-in-your-mouth bites, covered in crunchy herby bread crumbs and drizzled with honey, will win over party goers everywhere.

Ingredients:

1 (8-oz.) log goat cheese
1/3 c. all-purpose flour
1 large egg
1 c. panko bread crumbs
1 tsp. dried thyme
1/2 tsp. freshly ground black pepper
1 c. vegetable oil
Kosher salt
1 tbsp. honey
1 tbsp. fresh thyme leaves

Directions:

-Freeze goat cheese 30 minutes. Meanwhile, pour flour into a small shallow dish. In a second shallow dish, beat egg until blended. In a third shallow dish, combine bread crumbs, dried thyme, and pepper. With clean fingers, rub about half of bread crumbs together, breaking down into finer crumbs.

-Line a baking sheet with parchment. Unwrap goat cheese and slice into 12 rounds about 1/2" thick. Working one at a time, coat in flour, then dip in beaten egg, allowing any excess to drip off. Roll in seasoned bread crumbs, firmly pressing to adhere. Arrange breaded goat cheese on prepared sheet and refrigerate while oil is heating.

-Line a large plate with paper towels. In a medium skillet over medium heat, heat oil until an instant-read or deep-fry thermometer registers 350° (a bread crumb should sizzle when dropped in).

-Gently drop 4 breaded goat cheese bites into oil and fry until golden brown on the bottom, about 30 seconds. Using a fork, turn and continue to fry until golden brown on the second side, about 30 seconds longer. Transfer to prepared plate; immediately season with salt. Repeat with remaining goat cheese, adjusting heat as needed to keep oil hot.

-Arrange goat cheese bites on a platter. Drizzle with honey and top with fresh thyme.

11/22/2022

Prosciutto and Goat Cheese Strata

11/11/2022

Pear and blue cheese tart

11/02/2022

Mac ’n’ cheese lasagne

10/05/2022

Cheese Enchiladas Verde

Tipsycheese