1 lb bacon
1 onion – chopped
2 10-ounce bags spinach
1 dozen large Eggland’s Best eggs
8 ounces white cheddar cheese, shredded
Preheat oven to 350° F. and coat 13 x 9” baking dish with butter or cooking spray.
Cook bacon until crispy, in large skillet. Reserve 1 TBS drippings and drain the remainder. Crumble bacon when cool. Brown onions in same skillet with reserved drippings. Remove and set aside. Cook spinach for 2 minutes in same skillet until wilted.
Mix eggs in large bowl. Add cheese, spinach, onions, and bacon and stir to mix. Pour into baking dish and bake for 30-40 minutes, until eggs are set.
Cool for 5 minutes and serve.
Or, you can prepare a day before serving, but do not bake. Cover tightly and refrigerate. Remove 30 minutes before baking to bring to room temperature. Bake as directed.
Recipe from Egglandsbest.com
Mooo News, February 2017
1 Cup Oats
1 Cup Longmont Dairy milk
1 Teaspoon Chia seeds (Optional)
½ Teaspoon Vanilla extract
1 Teaspoon Cinnamon
½ Cup Bananas, sliced
¼ Cup Creamy peanut butter
1 Tablespoon Honey
Combine oats and milk in a container of your choice. Mix in vanilla extract, chia seeds, and cinnamon. Alternate layers of peanut butter and layers of sliced banana. Drizzle with honey. Place in fridge overnight. Get a fast and delicious start to your morning.
Recipe from QuakerOats.com
Mooo News, January 2017
3 cups powdered sugar
1 Tbsp. Almond Extract
1 Tbsp. Vanilla Extract
¼ cup of water
Beat with hand mixer until creamy, spread a thin layer on cookie or drizzle on top of cooled cookie and let dry. If you want to add colorful sprinkles on top of glaze, do so right away before the glaze dries.
(Holiday Jewel Cookies)
Mary’s Mountain Roll-Out Cut-Out Sugar cookie dough
Shape dough into 1” balls. Place dough ball 2 inches apart on ungreased cookie sheet. Using your thumb, make an indentation in the center of the ball. Fill each thumbprint with about ¼ teaspoon jam. Bake at 350° for 12-15 minutes. When cool, sprinkle lightly with powdered sugar or drizzle with our famous Almond Glaze (see below). Makes a beautiful holiday cookie
Mary makes them easy!
Mary’s Mountain Roll-Out Cut-Out Sugar cookie dough
Your favorite fruit pie filling (apple, blueberry, peach, or mincemeat)
Pre-heat oven to 350° F.
Roll out dough super thin, cut out 2.5” round circles. Place them 2 inches apart on a greased cookie sheet. Using fruit pie filling of your choice, place a heaping tablespoon in the middle of dough circle. Roll out more dough making more round 2.5” circles to place on top of filling. Pinch or fork around the edges to close the sides. Fork the top to release steam. Bake about 30 minutes.
Easy, sweet and delicious! We love that you can make these with any fruit you want, and with either refrigerated or homemade cookie dough.
Prep Time: 20 minutes. Total Time: 35 minutes. Serves 12.
⅓ tub (1 lb.) Mary’s Mountain Roll-Out Cut‑Out Sugar cookie dough
5 tablespoons granulated sugar (divided)
¾ teaspoon cinnamon
1 cup LDF heavy whipping cream
2 cups fruit, chopped
Preheat oven to 350° F. Wrap a rolling pin in foil. In a small bowl, combine the 2 tablespoons of sugar and the cinnamon. Roll dough to ½ inch thick. Cut out 3 to 4” rounds. Press each cookie dough round into the cinnamon-sugar mix, then place on a baking sheet. There should be about 6 cookies per sheet, evenly spaced. Bake the cookies until golden brown (12‑15 minutes).
Immediately and gently remove cookies from the pan and drape over the foil wrapped forms. Press gently to mold the cookie to the roll. Allow to cool completely before removing.
In a medium bowl, beat the heavy cream and 3 tablespoons of sugar together on medium-high speed, until stiff peaks form. Fill each cookie with 2 tablespoons of the whipped cream and top with chopped fruit.
High-protein, easy to make basic pudding recipe for a healthier dessert or snack. Not too sweet.
2 ½ C. Longmont Dairy Vanilla Pro-to-Go (divided)
2 ½ Tbs. cornstarch
2 egg yolks
Pinch of salt
Mix the cornstarch and pinch salt with ½ cup of the Pro-to-Go in a measuring cup and blend in cornstarch until smooth. Pour into medium sauce pan. Add remaining 2 cups of Pro-to-Go and two egg yolks to the pan. Stir to completely mix in the yolks. Heat mixture on medium low heat, stirring constantly with a whisk. When mixture begins to thicken, switch to rubber spatula to scrape the bottom and sides as you stir. Cook on low for about 3 to 5 minutes, until thick. Remove from heat. Cool and then refrigerate for about two hours.
Delicious! Enjoy with fresh baguette slices. 6-8 servings.
4 Tbs. extra virgin olive oil, divided
2 tsp. crushed coriander
2 cloves fresh garlic chopped
½ large yellow onion chopped
½ butternut squash, peeled and cubed
1 tub Hope Thai Coconut Curry Hummus
2 cups vegetable broth
In 2 Tbs. oil, sauté garlic and coriander. Add onions. Brown until fragrant. Transfer to a food processor. In remaining oil, sauté butternut squash until soft. Combine with onions in a food processor. Add ½ cup vegetable broth and purée.
Then add hummus and the rest of the broth in intervals pulsing until smooth consistency. Once puréed, pour into a pot on stove top and warm to serve.
Courtesy of Hopefoods.com
Mooo News, October 2016
Mix 2 cups rolled oats, 1 chopped apple, 1 chopped banana, 1 cup LDF milk, 1 cup Noosa Yoghurt, 1 Tbsp. honey, ¼ cup raisins, 2 Tbsp. chopped nuts or seeds. Chill overnight. Enjoy cold in the morning.
Combine sliced cheese, Canadian bacon, and scrambled eggs on a buttered English muffin. You are out the door!