From cranberry cheese doughnuts to squash soup shooters, Chef Nancy will show you how get it done with Parrano Cheese this holiday season!
One of the most anticipated holidays of the year has come and sadly gone. The countless hours of menu debating and cooking are over, the guests have left and the fridge is now stocked with delicious Thanksgiving leftovers – that always seem to taste better the next day but this year we came up with a better idea… let’s take our Thanksgiving treats and make something sweet!
It’s genius, you reinvent your Thanksgiving favorites into something else you love… sweets! So with this thought in mind we took the idea to our test kitchen chefs and challenged them to bring you two incredible recipes using leftover cranberry sauce and pumpkin pie. Both of these recipes are sure to satisfy your taste buds without giving the slightest clue that you’ve recycled your Thanksgiving leftovers.
We hope you enjoy these recipes and if you have any other leftover recipe ideas for cranberry sauce or pumpkin pie, we would love to hear about them in the comments!
Parrano® Cranberry Cheese Doughnuts
With all that leftover cranberry sauce from Thanksgiving, you’ll be glad you found this recipe! Turn the classic Thanksgiving side into something the whole family will love and actually want to eat – doughnuts. These baked sweet and savory doughnuts are perfect for the day-after breakfast or dessert, you pick!
¼ cup sugar
1 tsp cinnamon
½ tsp nutmeg
¼ cup cranberry sauce
½ cup of Parrano cheese, shredded
1 cup flour
1/3 cup sugar
½ tsp baking soda
1 tsp baking powder
1 ½ tsp cinnamon
½ tsp allspice
½ tsp salt
½ cup whole milk
1 tsp vanilla extract
2 Tbsp melted unsalted butter
- Preheat oven to 350°F. Spray doughnut pan with non-stick spray.
- In small bowl – combine sugar, cinnamon, and nutmeg. Sprinkle ¾ tsp of mixture evenly in each donut mold. Then sprinkle Parrano cheese evenly into molds. Press cheese down and add cranberry sauce (about 2 tsp) to each mold. Set aside.
- In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, and salt. After combined, add in whole milk, vanilla, egg, and melted butter. Mixture should look like cake batter.
- Spoon batter into molds filling up to the top.
- Bake for 15 minutes or until the tops are golden brown.
- Remove from oven and let cool for 2 minutes. Immediately turn doughnuts out on to cooling rack.
Pumpkin Pie Pancakes with Pecan Parrano® Cheese Crumble
Turn that extra pumpkin pie from Thanksgiving into something even better – Pancakes! From pie to pancake, you will not be disappointed with these soft, fluffy cakes topped with our signature pecan cheese crumble. Sweet, savory and oh-so-delicious, you’ll be glad you saved this recipe!
1 cup all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
1 cup milk
½ cup pumpkin pie filling (scoop out and reserve pie crust)
2 Tbsp unsalted butter, melted
1 Tbsp light brown sugar
1 Tbsp unsalted butter
½ cup chopped Pecans
Dash of cinnamon
¾ cup pumpkin pie crust, chopped
1/8 cup Parrano® cheese, shredded
- Mix flour, baking powder, baking soda, and cinnamon in a large bowl.
- In separate bowl mix pumpkin pie filling, egg, milk, butter, and brown sugar.
- Combine dry mixture into wet mixture.
- Heat pan over medium and spray with non-stick spray.
- Pour ¼ cup of batter in the shape of a circle in pan. Cook until the surface starts to bubble and the bottom is golden brown. Flip and cook the other side until golden brown. Remove from pan and set aside. Repeat for remaining batter.
- In small saucepan over medium heat – add butter. Once melted, add pecans, cinnamon, and crust. Stir and cook for approximately 2-3 minutes. Add Parrano cheese and stir.
- After about 5 minutes crust should be golden brown and a crumble should begin to form.
- Remove from heat and top pancakes with desired amount.
- Drizzle with maple syrup and enjoy!
It’s that time of year when you step outside and hear the rustling of loose leafs dancing in the wind, you feel the cold chill of 40ºF weather seeping into your bones, and you see locally picked apples and pumpkins beginning to appear everywhere. It’s one of our favorite holidays here at Parrano because we are constantly thinking of new recipes and entertaining tips for friends and family to enjoy around the Thanksgiving holiday.
This year, our team was inspired by pumpkins. There seemed to be an abundance of them everywhere we went and it just made sense to curate a recipe based on something that was so intimately associated with Thanksgiving itself. So, without further or due, we present to you – the “Parrano Stuffed Pumpkin”!
Served as an appetizer or as a side dish, the Parrano Stuffed Pumpkin is sure to be the talk of the party. In a world where stuffing meets fondue…you seriously cannot go wrong. Guests will be oooing and ahhing at the beer infused bread pieces carefully sprinkled with rubbed sage and sweet sausage fat. Trust us…everyone will want seconds, so you may just want to make two.
-Happy Thanksgiving from your friends at Parrano Cheese-
Part fondue, part stuffing. It’s the perfect side dish for Thanksgiving or the champion status appetizer for game day!
5 lb sugar pumpkin, seeded & cleaned
1 small loaf sourdough bread
3 Tbsp Olive Oil
1 Tbsp powdered sage
kosher salt to taste
1 lb sweet italian sausage
1/4 cup shallots, diced
4 garlic cloves, minced
12 oz Wheat Beer
3/4 lb Parrano cheese, shredded
2 Tbsp flour
1.5 Tbsp dijon mustard
2/3 cup light cream
- Preheat oven to 400°F
- Place pumpkin on foil lined baking sheet. Set aside.
- Cube sourdough and arrange on baking sheet (approx 4 cups). Drizzle with olive oil.
Sprinkle with sage and salt. Toss to coat. Bake until golden. Put in separate bowl.
- In saucepan, brown sausage over medium heat. Once browned, remove with slotted spoon and
mix in with bread cubes.
- Cook shallots and garlic in reserved sausage fat, five minutes. Once cooked, mix in with bread mixture.
- Heat saucepan to medium heat. Pour in wheat beer and bring to simmer. Add ¾ cheese, flour, mustard and salt. Stir until slightly thick, add cream. Stir to combine.
- Pour sauce over bread mixture, stir well. Place mixture into pumpkin, cover with foil and bake for 50 minutes. After 50 minutes, remove foil and put remaining cheese on top, cook for 10 minutes.
National Parrano® Buffalo Mac Day – Oct. 18
Who can resist the smell of ooey-gooey cheese covered noodles doused with spicy buffalo wing sauce? Obviously….no one! That’s why we are celebrating our 3rd Annual Buffalo Mac Day with three new deliciously healthy recipes for everyone to enjoy! Did you even think it was possible to make a Vegetarian, Gluten-Free, and Grain-Free version of buffalo mac and cheese? We had our doubts too, but were determined to bring you these healthy recipes without sacrificing taste.
So wake up and smell the mac and cheese. Pick your recipe, and get ready for dinner!
Gluten Free Parrano® Buffalo Mac & Cheese
Guilt-free, gooey, and spiced up are the three reasons you will be begging for seconds!
2 cups gluten free pasta
2 Tbsp Olive Oil
4 Tbsp unsalted butter, chopped
1/3 cup brown rice flour
12 oz can lowfat evaporated milk
2 cups skim milk
16 oz Parrano® cheese, shredded
1/2 cup Franks RedHot Buffalo Wing Sauce
2-3 chicken breasts, cooked and cubed
Kosher salt, pepper to taste
- Boil pasta until al dente. Drain pasta and return to pot, toss with olive oil. Set aside.
- For cheese sauce, melt butter in medium size saucepan over medium heat. Once melted, add flour and stir consistently until well blended. Cook for 3 minutes or until lightly brownish in color.
- Add evaporated milk slowly while stirring constantly to break up any clumps. Add 2 cups of milk, and whisk to combine. Bring mixture to a simmer and cook until slightly thickened. Remove from heat.
- Fold in shredded cheese until melted. Add wing sauce, salt and pepper to taste, and cubed chicken.
- Add mixture to cooked pasta, and stir until combined.
Grain-free Parrano® Buffalo Mac & Cheese
Who says you need pasta to make a delicious mac and cheese recipe? This healthy alternative is incredibly “mind-blowingly” light and satisfying – you have to try it for yourself!
2 medium heads of Cauliflower
2 cups cottage cheese
1 egg, lightly beaten
½ tsp dry mustard
¼ tsp garlic powder
¼ tsp onion powder
3/4 cup Franks RedHot Buffalo Wing Sauce
2 cups Parrano® cheese, shredded
2-3 Chicken breasts, cooked and cubed
Salt and pepper to taste
- Steam cauliflower florets until tender, about 7 minutes.
- Drain cauliflower, and put on tea towel or cheesecloth. Be sure to squeeze out all excess water so you don’t end up with cauliflower soup.
- Mix cottage cheese, egg, spices, and buffalo sauce in medium bowl. Once combined add cauliflower, cheese, and cubed chicken. Stir until all ingredients are well combined.
- Put in 9×13 baking dish and bake in 350F oven for 25 minutes.
*Optional: sprinkle more cheese on top before baking
Vegetarian Parrano® Buffalo Mac & Cheese
Everything about this recipe is spot on! The spicy buffalo tofu balances the nutty quinoa perfectly, leaving you with wanting more!
1 ½ cup Quinoa Pasta, cooked according to package
1 (14oz) package extra-firm tofu
½ cup Franks RedHot Buffalo Wing Sauce
2 cups reduced-fat milk
¼ cup unsalted butter
¼ cup all-purpose flour
Dash of garlic powder
Dash of onion powder
1 ½ cup Parrano® cheese, shredded
Salt and pepper, to taste
- Press tofu for 30 minutes, to get out excess liquid.
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Cut tofu into 1-inch cubes. Transfer to a bowl and toss with 1/4 cup of hot sauce and salt. Arrange pieces on parchment-lined baking sheet. Bake tofu for 20-30 minutes, or until it’s browned on the edges, stirring halfway through cooking time. Put baked tofu back in bowl and toss with the remaining hot sauce. Bake for additional 10 minutes.
- While tofu is baking, heat milk in small saucepan over medium heat until warm to touch.
- In a large saucepan, melt butter over medium heat. Once melted completely, add flour, salt, garlic and onion powder. Whisk until combined. Let cook until mixture is golden brown, 5 minutes.
- Slowly pour warmed milk into flour mixture, whisking constantly to prevent lumps. Continue to whisk until slightly thickened. Remove from heat. Stir in Parrano cheese until melted.
- Fold in cooked quinoa. Season with salt and pepper to taste.
- Serve mac and cheese topped with baked buffalo tofu.
These recipes were fun and easy to curate since Parrano® cheese is made with Vegetarian Rennet and is considered one of the best tasting Vegetarian cheese options on the market.
With football season in full swing, we thought you may need some great game-day Parrano cheese snacks for all the fans! From Bloody-Mary’s to Cowboy Chili… we’ve got some the tastiest recipes for your game-day fans to enjoy.
National Cheese Pizza Day, everyone’s favorite food holiday, was celebrated on September 5 – and just in case you missed all the buzz surrounding our version of the best cheese pizza….this post is for you! Our team of chefs took to the kitchen with the mission of curating one of the best sauce recipes you’ve possibly ever had, in order to turn your traditional pizza into an unforgettable masterpiece!
- 1 package fresh pizza dough
- 1 large shallot
- 1 garlic head – roasted
- ¼ cup unsalted butter
- 1 Tbsp all-purpose flour
- 2 cups heavy cream, warm
- Small jar artichoke hearts, drained
- 4 sprigs fresh Thyme
- 1 cup grated Parrano® Cheese
- Salt and Pepper
- 1. Let pizza dough rest on counter while preparing sauce.
- 2. Mince shallot and lightly chop roasted garlic. In a large saucepan, add butter and shallot and cook over low heat until shallots are transparent, about 5 minutes. Season with a pinch of salt.
- 3. Add garlic and cook for 1 minute. Add flour and stir until combined. Turn heat up to medium-low and cook for a few minutes.
- 4. Slowly stir in warmed cream. Stir constantly to prevent lumps. Bring mixture to a simmer and cook until slightly thickened. Set aside to cool.
- 5. In a blender, place artichoke hearts, fresh thyme, and cooled white sauce. Blend until smooth and creamy.
- 6. Rub medium size cast iron skillet with olive oil and garlic clove. Place dough in pan and stretch to desired crust thickness. Top with sauce and grated Parrano cheese.
- 7. Bake at 450ºF for 20 minutes or until golden brown.