12 jalapeño peppers
8 ounces cream cheese, at room temperature
¼ cup cooked, crumbled bacon
¼ cup Tillamook Shredded Sharp Cheddar Cheese
(about 1 ounce)
½ teaspoon kosher salt
Freshly ground black pepper
Turn on oven broiler and place rack in the middle. Line baking sheet with foil.
Lay one of the jalapeño peppers on a cutting board so that it sits flat without rolling.
Cut in half lengthwise and remove stem. Using a spoon, carefully scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside. Wear plastic gloves to protect your hands.
Mix until smooth, the cream cheese, bacon, cheddar cheese, and salt in a medium bowl, and season with pepper. Transfer the mixture to a resealable plastic bag, cut one bottom corner off to make a ¾-inch-wide opening, and squeeze the mixture into the chilis until just filled. Insert a toothpick widthwise through each chili to secure, if necessary. Place the filled chilis on the prepared baking sheet.
Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven and remove the toothpicks. Let cool for 5 minutes before serving.
Serve plain or top with strawberries, Grand Marnier® and whipped cream. Can be made up to two days before serving. 4 – 6 oz. servings.
6 Egg-Land’s Best egg yolks
1 teaspoon vanilla
2 cups LDF Whipping Cream
8 teaspoons brown sugar
⅓ cup granulated sugar Boiling water
4 – 6 ounce ceramic ramekins (not glass)
Preheat oven to 350°F. Place ceramic ramekins in a 13” x 9” baking pan.
Separate egg yolks from whites, reserving whites for another use. Beat yolks, in a small bowl, with wire whisk. In large bowl, mix whipping cream, ⅓ cup sugar, and vanilla. Mix in egg yolks and beat until completely blended. Pour into ramekins.
Place pan (with ramekins) in oven and pour boiling water to two-thirds of the height of the ramekins. Bake 30 to 40 minutes until tops are golden brown and sides are not jiggly. Remove ramekins from the oven with tongs. Cool on a rack. When room temperature, cover with plastic wrap. Refrigerate from 4 to 48 hours.
Before serving, uncover. Using a paper towel, blot water off. Sprinkle 2 teaspoons brown sugar on each custard. Place on cookie sheet. Caramelize sugar under a broiler for about 2 minutes, watching continuously to prevent burning. Serve immediately or add toppings suggested above.
Warm up a good day with soup. Serves 6
· 1 small onion, chopped
· 1 medium carrot, chopped
· 1 celery stalk, chopped
· 2 cloves garlic, minced
· 4 cups (about 2 heads) broccoli florets, chopped into small pieces
· 2 medium potatoes, peeled and diced small
· 1 tablespoon Country Cream butter
· 2 tablespoons flour
· 2 1/2 cups chicken broth (or vegetable broth)
· 1 cup Longmont Dairy whole milk
· 1/4 teaspoon salt and fresh pepper
· 2 cups Tillamook Sharp Cheddar cheese
· 1 tablespoon parmesan cheese
Chop vegetables to small chunks. In a large pot, melt butter on low heat. Add chopped vegetables and sauté for about 5 minutes or until soft. Add flour, salt, and pepper stirring until smooth.
Add broth, milk and potatoes and bring to a boil. Cover and simmer on low until potatoes are soft. Stir in chopped broccoli and parmesan cheese. Check taste and add salt and pepper if needed. Cook uncovered for about 5 minutes or until broccoli is cooked. Add the cheese stirring well. Remove from heat.
To thicken, remove about 1 ½ cups of the potatoes and broccoli and place in food processor. Pulse for a few seconds. Return to soup and blend.
Adapted from Skinnytaste.com. Mooo News, January 2018
10 cups of bread, cubed
3 cups pumpkin puree
2 cups Longmont Dairy milk
4 Eggland’s Best eggs
1½ cups brown sugar, divided
½ cup maple syrup
1 tablespoon vanilla extract
3 teaspoons ground cinnamon
¼ cup Bhakti Chai concentrate
½ teaspoon ground cloves
1 cup chopped pecans
Pre-heat oven to 325° F. Line baking sheet with parchment paper. Place bread cubes on the lined baking sheet. Bake for 20 minutes, using a spatula to turn the cubes after 10 minutes.
While the bread cubes are toasting, prepare the pumpkin custard. In a large bowl, whisk together the pumpkin puree, milk, eggs, 1/2 cup of brown sugar, maple syrup, vanilla extract and Bhakti Chai until combined.
When the bread cubes are toasted, remove from oven and place in a greased 9×13 baking dish. Cover the bread cubes with the pumpkin mixture and toss with a large spoon to make sure all the bread cubes are covered. Top with the chopped pecans and remaining 1 cup of brown sugar.
Bake bread pudding at 325° F for 50-60 minutes, or until the bread pudding is completely set. Cool prior to serving.
Makes one serving.
½ cup Bhakti Chai Concentrate
½ cup Longmont Dairy Classic Eggnog
1 shot of your favorite rum or whiskey
Mix all ingredients and warm in microwave, or on stove to serve hot. Or pour over ice to serve cold
A cozy dessert on a cold night.
1 cup Longmont Dairy Whipping Cream 12 ounces chopped, semi-sweet chocolate chips 1 teaspoon vanilla extract 2 teaspoons Grand Marnier or chocolate liqueur.
Heat whipping cream on medium heat, in a small sauce pan, until it starts to simmer. Do not allow to boil. Add vanilla and chips, and whisk until smooth and blended. Pour immediately into warm fondue pot. Stir in liqueur. Serve with your favorite cut fruits, marshmallows, rice crispy treats, or brownie bites.
Make this dish a day ahead of your event. Serves 8.
3 lbs. Yukon Gold potatoes, peeled and cut into chunks
6 cloves garlic, peeled
¾ cup Longmont Dairy Milk
½ cup Longmont Dairy Half and Half
½ cup of Country Cream Butter at room temperature
1 dash salt and pepper
Place peeled potatoes and garlic into a sauce pan and fill with enough cold water to cover all potatoes. Boil partially covered for 25 minutes, or until easily pierced with a knife. Drain completely. Mash potatoes and garlic, in the pan, until free of lumps.
Heat the remaining ingredients, over low heat, stirring occasionally, until butter melts. Reserve ¼ C of mixture. Add the larger portion of milk mixture, in small amounts, to the potatoes, stirring after each addition until light and fluffy (amount needed depends on type of potato used).
Grease a 2 quart casserole and spoon in potatoes. Cover potatoes and reserved liquid. Refrigerate up to 24 hours.1 hour before serving, heat oven to 350° F. Pour reserved milk mixture over potatoes and bake uncovered 40-45 minutes or until hot. Stir before serving.
1 bag of frozen diced potatoes 16 oz. of Daisy Sour Cream 1 pound of Tillamook Medium Cheddar Block Cheese, shredded 2 cans cream of celery or cream of mushroom soup.
Preheat oven to 350 degrees. Mix ingredients and pour into a 9” x 13” casserole pan, cover with foil, and bake for 1 hour. Uncover and let brown for about 10 to 15 minutes longer and remove from heat
Great for tail-gates or game watching parties.
8 oz Daisy Sour Cream
1 cup shredded Tillamook Extra Sharp Cheddar Cheese
2 cups shredded Pepper Jack Cheese
4 green onions, finely chopped
8 oz. cream cheese
¼ cup chopped fresh cilantro
2 teaspoons chili powder, to taste
1 lb chopped chicken or ground beef, cooked (optional)
Preheat oven to 350°. In a large bowl, combine sour cream, cheeses, cream cheese and mix together until smooth. Add remaining ingredients and mix together. Transfer the mixture into a lightly greased 8-inch baking dish and bake for 30 minutes or until dip is bubbly. Spoon into a serving bowl and serve with tortilla chips.
Serves 8 – 10
1 (15-counce) can pumpkin 3 cups Longmont Dairy Whipping Cream (divided) ¾ cup superfine sugar ½ teaspoon fresh pumpkin pie spice 1 tablespoon vanilla extract Garnish: ginger snaps or shaved chocolate
Combine 1 cup of whipping cream, the pumpkin, sugar and spices into a medium saucepan. Cook over medium heat, stirring often, for 5 minutes. Remove and allow to cool completely.
Whip 2 cups of the whipping cream and vanilla until soft peaks form. Fold into the cooled pumpkin. Pour into serving dish or individual size glasses and chill for 1 hour. Before serving, top with crumbled ginger snaps or shaved chocolate.
Adapted from Foodnetwork.com. Mooo News November 2017