A Starting Lineup

Hawaiian Sliders with Cheese, Ham and Pork Servings: 3
    3     Hawaiian bread slider buns
    1     cup pulled pork
    3     slices ham
    3     slices Jarlsberg cheese
            sliced pickles
            Dijon mustard, to taste

Heat oven to 350° F.  Separate buns and layer pulled pork, sliced ham and cheese. Place sliders on oven-safe tray and bake about 10 minutes, or until cheese melts. Remove from oven and gently remove top bun. Add pickles and mustard before serving. 

Grilled Pizza with Cheese, Prosciutto and Figs Servings: 4
    2     cups pizza or tomato sauce
    4 1/2     cups pizza dough flour, for rolling

    3 1/2     cups Jarlsberg cheese, coarsely grated
    2 1/2     cups thinly sliced prosciutto
    8     dried figs, each cut into six wedges
          dried red pepper flakes
          black pepper

Heat grill and warm pizza sauce. Divide dough into desired number of pizzas. On floured surface, roll dough into long, thin ovals and spread with sauce. Sprinkle light layer of cheese over sauce. Add layer of prosciutto and a second layer of cheese. Dot with fig pieces then season with red pepper flakes and pepper. Reduce grill heat, slide pizzas onto grill and close lid. Cook 3-5 minutes, or until crust is lightly charred and cheese is melted.

Cheese and Bacon Kebabs Servings: 4
    18     slices bacon
    2 1/2     cups Jarlsberg cheese, cubed
    18     pearl onions    
    12     long skewers

Relish:
    1/4     cup roasted bell peppers
    1 1/3     tablespoons capers
    2 2/3    tablespoons olives
    1/4     cup cucumber
    3 1/3     ounces olive oil
    2     tablespoons lemon
            juice and grated zest
            salt, pepper

    Cut bacon slices in half and wrap around cheese cubes. Place cheese cubes and pearl onions on each skewer, alternating ingredients. Roast in pan or on grill 2-3 minutes on each side. To make relish, chop peppers, capers, olives and cucumber, and mix with olive oil, lemon juice and zest. Season with salt and pepper.

Cheese Quesadillas Serves: 4
    4     slices thick slab bacon
    1    small chili pepper 
    4     medium tomatoes
    1     small shallot
    1     clove garlic
    1     tablespoon coriander or cumin
           salt, to taste
           pepper, to taste
    1     small lime (juice and zest)
    6     slices Jarlsberg Original or Hickory Smoked cheese
    2     large tortillas

Fry bacon, drain and chop. To make salsa, remove seeds from chili pepper and finely dice. Chop tomatoes then dice shallot and garlic clove. Combine pepper, tomatoes, shallot and garlic with lime juice, coriander, salt and pepper, to taste. Divide cheese slices and bacon on one half of each tortilla, top with 1/4 cup salsa and fold tortilla over, pressing down to close. In medium-hot, lightly oiled pan, toast tortillas about 1 minute on each side. Cut each tortilla in half and serve with remaining salsa on the side, or combine salsa with black beans and fresh chopped cilantro to make a side salad. 

Sweet Bacon Smokies
    1       package bacon
    1       package little smokies (little sausage or hot dogs)
    1       cup Musselman's Apple Butter

 Heat oven to 350 F. Place parchment paper on jelly roll pan or other edged baking pan. Cut bacon strips into thirds. Wrap each strip of bacon around a smokie, piercing with toothpick to hold bacon in place. Place smokies on pan. Baste each smokie with generous amount of apple butter.
Bake 20 minutes. Remove and flip each smokie. Baste again with apple butter. Reduce heat to 275 F and bake another 20 minutes until bacon is cooked to desired doneness. Make sure apple butter doesn't burn. Transfer smokies to slow cooker on low heat to keep warm for serving.