1. Preheat oven to 375 degrees.
2. In each squash, place tater tots or hash browns. Top with Roth Grand Cru.
3. Bake until cheese is browned (approx. 10 minutes).
4. Top with egg, chopped ham or bacon and tomatillo salsa (optional).

1. In a bowl, mix together Roth Grand Cru, potatoes, egg and chives (optional).
2. Melt butter in a sauté pan.
3. Form small potato pancakes and fry in butter on each side until browned (approx. 3-5 minutes per side).
4. This is great serviced with applesauce (optional).

1. Preheat oven to 350 degrees. Grease a 10-12 ounce ramekin or baking dish.
2. Mix together turkey, vegetables and gravy. Place in ramekin.
3. Top with a layer of mashed potatoes. Press the cubes of Roth Grand Cru into the mashed potatoes.
4. Bake until cheese melts and top is brown, approx. 15 minutes.

1. Preheat a waffle iron. You can also make this in a hot sauté pan.
2. In a bowl, combine stuffing, egg and Roth Grand Cru. Spray waffle iron with nonstick cooking spray.
3. Divide the stuffing mixture into two portions. Press the first portion into the waffle iron. Close lid and cook until done. Repeat with second portion.
4. Top with maple syrup or cranberry sauce (optional).

Meatballs:

1. Mix together ground meat, stuffing and egg, form into small meatballs.
2. Place the meatballs in a single layer in a crockpot. Cover with gravy and cook on high for two hours.

Fries:

1. Preheat oven to 425 degrees.
2. Slice baking potatoes into french fries.
3. Place french fries in a single layer on baking sheet. Season with olive oil, salt and pepper.
4. Roast until golden brown (approx. for 15 minutes).

Assembly:

1. In a serving dish, layer potatoes, meatballs and gravy, cubed Roth Grand Cru and scallions (optional).

1. Scramble the egg in a bowl with milk. Dunk slices of bread into the egg mixture and coat completely.
2. Melt butter in sauté pan. Cook one side of each bread slice, until golden brown.
3. Flip bread slices and assemble Roth Grand Cru, ham and cranberry sauce on one slice of bread. Top with remaining slice.
4. Cook until cheese is melted and bread is golden brown, flipping as needed.
5. Dust sandwich with powdered sugar (optional).

Wasabi Aioli:

1. Mix together mayonnaise and wasabi sauce. Season with pepper.

Green Beans:

1. Preheat oven to 425 degrees.
2. In a bowl, toss green beans in olive oil. Add Roth Grand Cru, garlic powder, salt and pepper. Spread evenly on baking sheet.
3. Bake until beans are crispy (approx. 15 minutes).
4. Serve warm with wasabi aioli.

1. Follow instructions on brownie mix box to mix together water, vegetable oil and eggs, plus add Roth Grand Cru, Sriracha and cranberry sauce.
2. Bake according to package directions.
3. Serve warm with vanilla ice cream (optional).

Pulled Turkey:

1. Heat turkey and BBQ sauce on medium low in a sauce pan until warmed through.

Slaw:

1. Shred Brussels sprouts on a mandolin or in a food processor. You can also cut using a knife.
2. In a bowl, mix together Brussels sprouts, Roth Grand Cru and mayonnaise. Season with hot sauce.

Assembly:

1. Layer an even amount of BBQ turkey and slaw on each pretzel bun. Top with scallions (optional).

1. Preheat oven to 425 degrees. Drizzle flatbread with olive oil and top with Roth Grand Cru.
2. Sprinkle remaining ingredients on flatbread.
3. Bake until cheese is melted, approximately 10 minutes. Allow to rest 3-4 minutes, then slice and serve.