Serves 3-4 people
Ingredients:
• Heavy Cream 1 quart
• Bells Two Hearted 6 fl. Oz.
• Farm Country Cheddar Cheese 4.5 oz. by weight.
• Flour 1.5 oz. by weight
• Butter 1.5 oz. by weight
• Rendered Pancetta ½ cup
• Scallion 1 bunch
• Nutmeg pinch
• Garlic Powder ½ teaspoon
• Salt and Pepper to taste

Direction:
In a sauce pot melt butter when completely melted add flour and cook on med-low to med heat for 5-7 minutes constantly stirring. Cream 1 cup at a time until all liquid has thickened. Reduce heat to low and fold in cheese. Add beer, garlic powder, nutmeg, salt and pepper to taste. Garnish soup with rendered pancetta and shaved scallion. As always bread is great to serve with soup.

Ingredients:
• 2 cups of shredded Farm Country Cheese House Cheddar Cheese
• ¼ cup pumpkin puree
• ¼ cup pineapple or apricot preserves
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• 1 large pretzel rod, broken in half
• 4 ounces cream cheese, softened
• Dark rye bread
• Red pepper
• Black olive slices
• Crackers

Preparation:
Combine Cheddar and cream cheese, pumpkin, preserves and spices in medium bowl; beat until smooth. Cover and refrigerate for 2 to 3 hours, until cheese mixture is firm enough to shape. Shape mixture into round pumpkin, place on serving plate. Using a knife, cut shallow vertical lines down pumpkin. Place pretzel rod in top for stem. Cut rye bread into triangles for eyes, cut red pepper into triangle, for nose and cut olives in half to make the mouth. Serve with assorted crackers.

Ingredients:
• 1 lb ground beef
• 1 (1 ¼ ounce) package taco seasoning mix
• 12 taco shells
• ¾ cup salsa
• ¾ cup sour cream
• 1 tomatoes, cut into small cubes
• 1 small head of lettuce, tear or slice small
• 1 (2 ¼ ounce) can large black olives sliced
• 1 cup shredded Farm Country Cheese House Cheddar or Marble
(May use Pepper Cheddar or Hot Pepper for more spicy flavor)

Directions:
1. Mix meat and seasoning mix, shape half of the mixture into 24 (1 –inch) balls; place in 15x19x1-inch baking pan and bake at 350⁰ F for 15 to 20 minutes or until cooked through.
2. Brown the remaining seasoned ground beef and add salsa.
3. Fill each taco shell with a thin layer of ground beef, sour cream, lettuce and tomatoes.
4. Position 2 meatballs inside the taco shell and add a dollop of sour cream to each. Garnish with olives to make “eyeballs.” Spread the shredded cheese out along to the top for stringy hair.

Ingredients

• 4 slices turkey bacon, cut in half
• 1/2 small onion, finely chopped (can be done in food processor)
• 1/2 cup (2 ounces) shredded Farm Country Cheese House Horseradish Cheese
• additional prepared horseradish to taste (optional)
• 2 teaspoons plain fat-free yogurt
• Black ground pepper to taste
• 4 slices (3/4 inch thick) French bread (or any hearty bread of your choice) lightly toasted
• 1 small tomato
• 2 tablespoons thinly sliced green onions

Preparation

1. Preheat broiler.
2. Partially cook bacon 3 minutes in a nonstick skillet; drain and set aside.
3. In a food processor combine finely chopped onion, cheese, yogurt and pepper; process until onion is minced.  Set aside.
4. Place toasted bread slices on a baking sheet.  Spread cheese mixture evenly over slices, spreading to edges of bread.  Cut tomato into 4 slices. Top each bread slice with a tomato slice and 2 bacon pieces. Broil 2 to 2 1/2 minutes or until cheese melts and bacon is crisp.  Sprinkle with green onions.