Bhakti Chai Eggnog

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

Easy Chocolate Fondue

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.

Garlic Mashed Potatoes

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.

Thanksgiving Potato Casserole

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

Super Cheesy Dip

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.

Pumpkin Mousse

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 Mooo News November 2017

Apple Goons and Eyeballs

Eyeballs Make 24 hours before needed.
Package of mini-chocolate chips 1 cup powdered sugar
1 teaspoon cornstarch
1 Tablespoon corn syrup
2 teaspoons LDF milk

Whisk together powdered sugar and cornstarch. Add corn syrup and milk and stir to a thick paste. Spoon into a piping bag (or baggie with the corner snipped off) and pipe small dots onto a sheet of waxed paper. Gently add a mini chocolate chip in the center before the icing sets up. Allow the eyes to set (or dry), on your counter, for at least 24 hours.

Apple Goons
2 green apples – cored and quartered
peanut butter
3 strawberries, sliced flat for tongues
64 shelled sunflower seeds for teeth
Eyeballs: home-made the day before

Cut a mouth out of the center of the peel side. Fill gap with peanut butter. Place a sliced strawberry as the tongue, 8 sunflower seeds as the teeth and “glue” the eyeballs on with a little peanut butter.

Dracula’s Dentures

Mary’s Mountain Cookie Dough – Monster Cookie or Chocolate Chip
½ cup store bought or home-made vanilla frosting
Red food coloring
2 cups miniature marshmallows
About 48 slivered almonds

Bake cookies as directed, keeping the size consistent. Cool completely. Cut each cookie in half to make two rounds. (If that is difficult, use two cookies for the dentures.) Tint vanilla frosting with red food coloring to desired color. Frost bottoms of the cookies. Place 6 miniature marshmallows around the curve on the frosted bottoms. Add support with additional marshmallows behind the “teeth.” Top with the remaining halves and place two almond slivers, between the teeth, as fangs.

Pots of Dirt

Looks yucky – tastes delish! Serves: 4. Make in 15 minutes and chill 6-8 hours.

12 ounce package semi-sweet chocolate (reserve half the package for topping)
2 cups LDF whipping cream
3 egg yolksGummy Worms

Chop all the chocolate in a blender. Remove and reserve half. In a medium saucepan, add the whipping cream and egg yolks. Whisk continually and cook over medium heat until the mixture just starts to bubble and is thick enough to coat the back of a spoon.

Pour the hot mixtures on top of the chocolate in the blender and blend until smooth. Pour the mixture into individual, clear, 6-8 oz. glasses or plastic cups. Refrigerate for 8 hours or until firm.

Before serving, poke gummy worms into the top and sprinkle with the remaining chopped semi-sweet chocolate.

Corn and Green Chili Soup

An easy, delicious soup to enjoy on a brisk evening. 6 servings.

  • 6 cups frozen corn kernels (broken into 2 parts), thawed
  • 1 cup chicken broth
  • 4 tablespoons butter
  • 2 cups LDF milk
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano salt
  • 1 – 4 oz. can diced green chilies pepper
  • 2 cups Tillamook Colby Jack Shredded Cheese
  • 2 cups fresh tomatoes (about 3 medium tomatoes), scalded, peeled and diced.

Purée 4 cups of corn and the chicken broth in a food processor. Melt the butter in a medium saucepan. Reduce heat to low and add the puréed corn and remaining 2 cups of corn to the butter. Add garlic, oregano and milk, and stir. Salt and pepper to taste.

Add the diced chilies and increase heat to bring the soup to a boil. Reduce heat to medium low and add the cheese. Stir until cheese is melted and blended. Do not allow to boil. To serve, place 1 tablespoon of diced tomatoes in the bottom of a cup or bowl and top with soup.

Mooo News, September 2017