No-Bake Eggnog Cheesecake

- Posted in Dessert

3 c. graham cracker crumbs
5 tbsp. Country Cream butter
2 tbsp. brown sugar
16 oz Philadelphia cream cheese 1 c. sugar
½c.eggnog
1 tsp. rum extract
½ tsp. nutmeg
¼tsp.cinnamon
1 pt. Longmont Dairy whipping cream

Crush graham crackers in food processor. Melt and add butter. Add brown sugar and pulse to incorporate. Press mixture into bottom an partially up the sides of a springform pan. Refrigerate 30 minutes to firm.

Beat softened cream cheese and sugar until creamy. Add eggnog, rum extract, nutmeg and cinnamon. Beat until blended. Whip the cream and fold into eggnog mixture. Spread on crust and chill 2-3 hours. Garnish with additional whipping cream if desired.

Eggnog Cream Cheese Dip

- Posted in Side Dish

8 oz. Philadelphia cream cheese, softened
1 tsp. vanilla
¼ c. Longmont Dairy classic eggnog
1 tsp. cinnamon
3 Tbsp. powdered sugar
½ tsp. ground nutmeg

In a medium bowl, whisk together the softened cream cheese, eggnog, powdered sugar, and vanilla. If you want the dip thinner, add milk ½ tablespoon at a time until you reach your desired consistency. Microwave, if necessary, if the milk makes the cream cheese chunky.
Add the cinnamon and ground nutmeg, and stir to combine. Season to taste with additional spices or sugar as needed.

Chill, if desired, and serve with fresh fruit, pretzels, or graham crackers, or vanilla wafer, shortbread or pirouette cookies.

Orange Cream Halloween Punch

- Posted in Drinks

2 quarts Longmont Dairy Orange Cream Milk
Longmont Dairy Whipping Cream, whipped, for garnish
1 2-liter bottle orange soda
Gummy worms, for garnish

Pour 2 quarts Orange Cream Milk and 2-liter bottle of orange soda into a large punch bowl and stir to combine. Serve in individual cups.

Garnish each serving with whipped cream to create a frothy top and gummy worms for a spooky touch.

Note: For best results, whip the cream with ¼ cup sugar and a teaspoon of vanilla.

Homemade Cheese Crackers

- Posted in Baked Goods, Side Dish

8 oz. Tillamook cheddar cheese, shredded
1 tsp. salt
4 Tbsp. unsalted butter at room temperature
1 c. flour
2 Tbsp. ice water

Preheat oven to 350°F. Using a mixer, combine cheese, butter, and salt in a large bowl. Mix in flour and add ice water one tablespoon at a time. The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water. Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill for 30 minutes. Roll dough to ¹⁄₈”, pinching the cracks on the ends. Cut into 1” squares and pierce a hole in the middle of each for ventilation during baking. Place the separated crackers on a parchment paper-lined baking sheet. Bake 13 minutes, or until golden brown.

Fresh Peach Salsa

- Posted in Side Dish

1 lb. tomatoes
½ bunch cilantro
1 medium onion
2 Tbsp. lime juice
1 bell pepper, seeded
1½ tsp. salt or to taste
2 jalapenos, seeded
¼ tsp. freshly ground black pepper or to taste
1½ lbs. peaches

Chop tomatoes and put in a large bowl.

Finely chop onion, and seeded bell pepper and jalapeños, and transfer to the bowl. To dice the peaches, do not peel, and cut into slightly larger pieces. Transfer peaches to bowl.

Chop cilantro and add with lime juice, salt, and pepper. Fold together until mixed and enjoy with tortilla chips, or on fish or pork!

Easy No-Churn Ice Cream

- Posted in Dessert

2 c. Longmont Dairy whipping cream
Strawberries
14 oz. sweetened condensed milk
Blueberries
1 tsp. vanilla extract
Mint leaves (optional)

In a large bowl whip the cream to stiff peaks being careful not to over-whip.
In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream, slowly incorporating the two mixtures, keeping it light and aerated.

Transfer to a metal bread pan or paper container and freeze for 4-6 hours or overnight.
Serve topped with strawberries and blueberries and garnish with mint leaves, if desired.

Creamy BBQ Bacon Cheese Dip

- Posted in Side Dish

3 slices bacon, crisply cooked, coarsely chopped
½ c. Georgia Boys BBQ Sauce
½ c. shredded Tillamook Cheddar Cheese
8 oz plain Philadelphia Cream Cheese, softened
2 Tbsp. sliced green onions

Set aside two tablespoons of the chopped bacon for garnish. In a food processor or blender, combine cream cheese, BBQ sauce, cheddar cheese, and remaining bacon. Process or blend on high speed until all ingredients are well combined.

Garnish dip with green onions and reserved bacon. Serve with crackers or veggie tortilla chips.

Dark Chocolate Mug Cake

- Posted in Dessert

3 Tbsp. flour
1 Tbsp. oil
2 Tbsp. dark cocoa powder
1 Eggland’s Best egg white
1 Tbsp. sugar
½ tsp. vanilla extract
¼ tsp. baking powder
2 Tbsp. dark chocolate chips, divided
Pinch kosher or sea salt
1 Tbsp. chopped walnuts (optional), divided
3 Tbsp. Longmont Dairy milk

Coat a coffee mug with cooking spray. In a small bowl, combine dry ingredients, then whisk in the wet ingredients until combined. Fold in half of the dark chocolate chips and walnuts (if using), pour into the mug and top with the other half. Microwave on high 45-60 seconds or until set. Serve immediately. (Split and microwave in 2 mugs for 30-45 seconds, or until set, and serve with whipped cream or ice cream to share!)

Scalloped Potatoes & Ham

- Posted in Baked Goods

¹⁄₃ c. Country Cream butter
½ c. chicken broth
1 small onion, diced
3 lbs. white potatoes, sliced about ¹⁄₈” thick
¹⁄₃ c. flour
salt and pepper to taste
½ tsp. thyme
2 c. cooked ham, diced
3 c. Longmont Dairy milk
1 c. Tillamook cheddar cheese, optional

Preheat oven to 350°F. Grease a 9×13” pan and set aside.

Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1-2 minutes.
Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken, but as you continue adding and whisking it will smooth out. Stir in chicken broth, salt and pepper, bring to a boil and allow to boil 1 minute.

Place a third of the potatoes topped with a third of the ham and a third of the sauce. Repeat layers ending with sauce on top.

Bake, covered, 50 minutes. Uncover and bake 30 minutes more, until potatoes are tender. Add cheese during the last 15 minutes if using.

Cool at least 15 minutes before serving. Garnish with parsley.

Mint Chocolate Pudding

- Posted in Dessert

2 c. Longmont Dairy milk
½ c. sugar
1 c. fresh mint leaves
1/3 c. unsweetened cocoa powder
3 Tbsp. cornstarch
¼ tsp. salt
1 Tbsp. Country Cream butter
1 tsp. vanilla (optional)

Clean mint leaves well and rub with the sugar for about 5 minutes.

Mix the mint-sugar into the milk in a saucepan. Heat, stirring occasionally, until milk is warm and the sugar is dissolved. Remove from heat just before it boils and let it rest for 20 minutes. Strain to remove mint leaves.

To the strained milk, sift in the cocoa, cornstarch and salt. Heat on medium, stirring often, until the mixture comes to a boil. Lower heat and simmer for 3-4 minutes while stirring continuously until mixture thickens.
Scrape the sides and bottom of pan often while heating to avoid lumps.

Remove from heat and stir in the butter and vanilla, if desired. Pour into individual bowls or a single serving dish.

Serve immediately or refrigerate until cold. To prevent a thick layer from forming on the top, cover with plastic wrap touching the pudding surface.

For a stronger mint flavor, add a few drops of mint extract. Makes about 3 to 4 servings.