For snacks at your next Packers party, consider these winning recipes from the 2022 Wisconsin State Fair.
This recipe by Lora Pelzek of Hales Corners — in the bacon ranch dip class in the Wisconsin dairy division — came with notes of "Flavor +++" and "Fresh." Any color bell pepper can be used, but Pelzek used red for her winning entry, and she used Wisconsin-grown corn and Wisconsin-produced bacon, sour cream and cheese, as well.
Makes about 1 quart, 6 to 8 servings
Recipe tested by Carol Deptolla
2 cups corn, cut fresh from 2 large ears, if possible
½ cup ranch or bacon ranch dressing
1 cup shredded cheddar jack cheese
4-ounce can diced green chiles, drained
Salt and pepper to taste
Sliced green onion for garnish
Cook bacon in medium skillet over medium heat until crisp. Drain on paper towels and chop or crumble the bacon.
Heat a large saute pan over medium heat and add a small drizzle of olive oil.
Add the peppers, sauteeing a couple of minutes, and then add the corn, continuing to saute until the pepper is tender and the corn is heated through. Remove from heat to cool.
In a large bowl, whisk together the ranch dressing and sour cream. Stir in cheese, sauteed peppers and corn, chiles, and half the bacon.
Add salt and pepper to taste (it likely will take a few pinches of salt to season the corn and dressing).
Top with remaining bacon and chopped green onion. Serve with chips or other dippers.
Judges picked Greendale resident Kim Derus' recipe — in the herbed cream cheese dip class of the Wisconsin dairy division — as their favorite in the category and a judges' favorite. She notes the recipe can be halved for a smaller serving, “but you shouldn’t; this dip won’t last long at parties!” Make the dip ahead to let the flavors develop, she advises.
Makes about 1 quart, serving 6 to 8
Recipe tested by Carol Deptolla
2 8-ounce packages cream cheese, softened
2 tablespoons lemon juice, or to taste
4.5-ounce container dried (chipped) beef, cut into small squares
½ cup chopped fresh basil leaves
Cream the cream cheese in a medium bowl with a wooden spoon. Gradually add the mayonnaise and the lemon juice, stirring well to combine and eliminate lumps. Stir in the beef, followed by the green onions (setting aside 1 tablespoon of the onions for garnish, if desired), the chives and the basil. Refrigerate for 6 to 20 hours before serving.
To serve, form into a dome shape on a decorative platter, or transfer to a serving bowl, garnishing with reserved green onion (optional). Serve with any sturdy cracker or vegetables.
Susan Olson of Milwaukee won best of the quick breads division with her submission under the blueberry harvest bread class.
Recipe tested by Carol Deptolla
Heat oven to 350 degrees. Grease and flour an 8½-by-4½-inch loaf pan.
Using the paddle attachment of a stand mixer, cream together butter and sugar. Mix in vanilla and almond extracts. Add eggs one at a time, mixing well after each. Add the milk and mix (it's OK if the mixture curdles). Add the dry ingredients and mix until just combined. Using a rubber spatula, gently fold in the frozen blueberries.
Pour batter into the prepared loaf pan. Bake 65 to 80 minutes, until a tester inserted in the center emerges clean of batter. Let cool 5 to 10 minutes in pan, then remove from pan and transfer to a rack to cool for 30 minutes.
Meanwhile, make the glaze: Put powdered sugar and almond extract in a small bowl. Add water a teaspoon at a time, stirring well to eliminate lumps.
Toast sliced almonds in a small, dry skillet over medium heat, stirring occasionally, until almonds are golden and fragrant, about five minutes.
When bread has cooled for 30 minutes, drizzle almond glaze on top. Quickly sprinkle with almonds before the glaze sets. Cool the bread at least 30 more minutes before slicing.
Contact Carol at carol.deptolla@jrn.com or (414) 224-2841.