Peppermint Meringues

- Posted in Baked Goods, Dessert

3 large Eggland’s Best egg whites
¼ tsp. cream of tartar
½ tsp. peppermint extract
¾ c. sugar
red gel food coloring

Using a stand mixer with whisk attachment, beat egg whites until foamy. Add cream of tartar and ¼ cup of the sugar and beat until well combined. Add the remaining sugar in two more ¼ cup additions, beating after each addition. Increase speed to high for 8-10 minures, until stiff, glossy peaks form. Beat in peppermint extract.

Using a thin pastry brush, make a few vertical stripes of gel food coloring inside a pastry bag fitted with a large star tip. Carefully spoon the meringue into the bag. Pipe 1-inch diameter meringues about 1 inch apart onto two baking sheets lined with parchment paper.

Bake at 200°F for 60-90 minutes, or until crispy but not brown. Turn off oven and crack door slightly. Leave meringues in oven for one more hour, until completely cooled and dry.
Store in an airtight container at room temperature for up to two weeks.

Hearty Veggie Casserole

- Posted in Casserole

1 head broccoli, cut into florets
salt
1 head cauliflower, cut into florets
black pepper
1 red bell pepper, sliced
1 green Spanish onion, chopped
1 yellow bell pepper, sliced
1 c. chopped spinach leaves, optional
1 c. cherry tomatoes, halved
4 large Eggland’s Best eggs
¼ c. olive oil
½ c. Longmont Dairy milk
1 tsp. Italian seasoning
¼ c. all-purpose flour

In a large bowl, combine broccoli, cauliflower, bell peppers, cherry tomatoes, olive oil, Italian seasoning, chopped green Spanish onion, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to coat evenly. Spread the vegetables in a 9×13” baking dish.

In a medium bowl, whisk together the eggs, milk, flour, ¼ teaspoon salt, ¼ teaspoon pepper, and the chopped spinach leaves until smooth.

Pour the egg mixture over the vegetables and bake at 400°F for 25‑30 minutes, until the vegetables are tender and the egg mixture is set. Serve immediately.
Note: If you want a creamier egg mixture, you can add an extra ¼ cup milk.

Creamy Italian Sausage Soup

- Posted in Soup

16 oz. Italian sausage
4 c. chicken broth
¼ c. butter (½ stick)
2 c. Longmont Dairy Half & Half
½ medium onion, chopped
1 tsp. Worcestershire sauce
2 stalks celery, chopped
½ tsp. crushed red pepper flakes, optional
2 cloves garlic, minced
1 lb. potatoes, peeled and diced
6 Tbsp. flour Salt and pepper to taste

Cook the sausage over medium-high heat in a soup pot until browned (about 10 minutes), breaking it up with your spoon as it cooks. Transfer to a paper towel-lined plate. Leave about a tablespoon of the sausage drippings in the pot.

Note: to eliminate this step, substitute with sliced Rome’s Precooked Italian Sausage Links, available this month.

Melt the butter in the pot and sauté onion and celery for 4-5 minutes, scraping up any brown bits from the bottom of the pot.

Stir in garlic and flour. Cook for 2 minutes, breaking it up with your spoon to cook out the raw flour flavor. Slowly whisk in chicken broth until all the flour has dissolved and there are no lumps.

Stir in half-and-half, Worcestershire sauce, red pepper flakes, potatoes, and add the sausage back to the pot. Bring the soup to a boil over high heat, then reduce to a simmer. Cover the pot with the lid slightly ajar.

Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened, stirring occasionally.

Season with salt & pepper if needed.

Coffee Smoothie

- Posted in Coffee, Drinks

1 ripe banana (frozen for extra creaminess)
½ c. Longmont Dairy Cold Brew
2 Tbsp. peanut butter
½ c. Longmont Dairy milk
2 tsp. honey

Blend banana, cold brew, milk, peanut butter, and honey on high for 30 seconds. Add a splash more milk if the consistency is too thick. Add more honey if desired. Replace the milk with Pro-to-Go for an extra boost of protein!

Pour into a glass, top with a pinch of cinnamon or vanilla extract (optional), and sip immediately!
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High Protein Chocolate Banana Overnight Oats

- Posted in Breakfast

1½ c. whole rolled oats 1 large or 2 small bananas, sliced
1½ c. Longmont Dairy Chocolate Pro-to-Go Protein Milk
1 Tbsp. chia seeds
1 pinch kosher salt
₁⁄₃ c. creamy peanut butter
3 Tbsp dark chocolate chips

Combine oats, Pro-to-Go, peanut butter, chia seeds, and salt in a mixing bowl. Stir to combine well. Gently fold in the sliced bananas, transfer to a tight-sealing container, and chill for at least four hours, or overnight.

When serving, add chocolate chips to top, along with additional banana, if desired. Store in the refrigerator for up to 5 days.

Lemon Blueberry Cheesecake

- Posted in Baked Goods, Dessert

10 Tbsp. Country Cream butter
6 Tbsp. lemon juice
2¼ c. graham cracker crumbs
2 Tbsp. lemon zest
1 c. + 7 Tbsp. sugar, divided
5 Eggland’s Best eggs, divided
24 oz. Philadelphia cream cheese
3½ c. blueberries, divided
3 Tbsp. all purpose flour
1 Tbsp. cornstarch
₃⁄₄ c. Daisy sour cream
1 c. Longmont Dairy whipping cream

Crust: Line bottom of 9-inch springform pan with parchment paper and grease sides. Melt butter and combine with graham cracker crumbs and 3 tablespoons sugar. Press the mixture into bottom and up sides of the springform pan. Bake the crust for 10 minutes at 325°. Set aside to cool.

Cheesecake: In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until completely combined and smooth. Add sour cream, lemon juice, and lemon zest and mix on low speed until well combined.

Add 3 eggs one at a time, mixing slowly after each addition, then add 2 egg yolks and mix. Gently stir 1½ cups blueberries into the batter.

Pour cheesecake batter into crust and place springform pan, covered with aluminum foil to prevent leaking, inside a larger pan. Fill outside pan with warm water halfway up springform pan but below aluminum foil. Bake 1 hour 15 minutes at 300°. The center should be set, but still jiggly.

To prevent cracking, turn off oven and leave door closed for 30 minutes after baking, then crack the oven door 30 minutes to continue cooling. Remove pan from aluminum foil and cool completely in the refrigerator.

Topping: Combine ¼ cup sugar, cornstarch and 2 teaspoons water in a medium saucepan. Stir over medium heat until mixture is wet and sugar begins to melt. Add 2 cups blueberries and continue cooking until they start to soften and the juice has begun to thicken. Refrigerate until cool.

Place cheesecake on a serving plate and remove springform pan. Serve with the blueberry topping and whipped cream.

Creamy Coleslaw

- Posted in Side Dish

4 c. cabbage, shredded
2 Tbsp. vinegar
3/4 tsp. seasoning salt
1/2 c. carrot, shredded
3/4 c. mayonnaise
1/3 c. Daisy sour cream
1/2 tsp. ground mustard
1/4 tsp. celery seed
1/4 c. sugar

Mix cabbage and carrots in large bowl.

In small bowl, mix remaining ingredients.

Pour over cabbage, mix well and chill.

Cheesecake Deviled Strawberries

- Posted in Dessert

18-24 large strawberries
₂⁄₃ c. white granulated sugar
1 c. Longmont Dairy whipping cream
1 tsp. vanilla extract
8 oz. Philadelphia cream cheese
1 tbsp. fresh lemon juice (optional)
¹⁄₃ c. Daisy sour cream
½ c. graham cracker crumbs

Remove stem and slice strawberries in half. To stabilize each strawberry half, cut a sliver off of the back. With a melon baller, carefully remove a small amount from the center of each strawberry to contain the filling.

Beat whipping cream until stiff peaks form (about 5 minutes).
In a separate bowl, mix together the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice with an electric mixer until smooth.

Fold the whipped cream into the cream cheese mixture until well incorporated.
Use a piping bag with a star tip to fill each sliced strawberry with cream cheese mixture.
Finish with a sprinkle of graham cracker crumbs.

Serve and enjoy!

Ela’s Chocolate Chip Applesauce Cake

- Posted in Baked Goods, Dessert

2 c. flour
½ c. shortening
2 c. sugar
2 c. Ela Family Farms Apples A’Plenty Applesauce
1 tsp. baking soda
2 eggs
½ tsp. salt
½ c. nuts
2 Tbsp. cocoa
16 oz. chocolate chips
1 tsp. cinnamon

Combine flour, sugar, baking soda, salt, cocoa, cinnamon, shortening, applesauce, and eggs. Beat together well. Pour into a greased and floured 9×13”pan. Sprinkle nuts and chocolate chips on top. Bake for 30 to 40 minutes in a 350° F oven.

Raspberry Fool

- Posted in Dessert

1 c. Longmont Dairy whipping cream
1 Tbsp. sugar
2 c. frozen raspberries
½ tsp. vanilla
½ c. sugar

Whip the whipping cream, one tablespoon sugar, and vanilla. Set aside.
In a food processor, blend the frozen raspberries and half cup sugar.

Once the raspberries have been blended, fold them into the whipping cream with a spatula.
Evenly distribute the dessert between 4-6 dessert cups or fancy glasses.
Serve immediately or refrigerate until you are ready to enjoy!

Substitute with strawberries or blackberries, or even a mix of berries.