Beer and Cheese Potato Soup with Sausage

Hearty and delicious. Perfect for a cold-weather dinner. Makes 12 servings.

18-20 oz. spicy pork sausage
2 lbs. potatoes, skinned and diced
6 tablespoons Country Cream Butter
1 white onion, diced
1 cup Longmont Dairy
1 cup chopped carrots
Whipping Cream
1 cup chopped celery
8 oz. shredded Tillamook Sharp Cheddar Cheese
5 cloves garlic, minced
2 teaspoons dried oregano
Pinch of Kosher salt
1 teaspoon dried thyme
Pinch of fresh cracked pepper
5 tablespoons flour
Sliced green onions or cheddar cheese for garnish
3 (14.5 oz) cans chicken broth
12 oz. can of dark ale

Brown and crumble sausage in a large pan. Remove from pan. Melt butter in same pan. Add carrots, celery and onions with a pinch of salt and pepper. Cook until just soft. Add garlic, oregano and thyme and cook for 1 minute. Add flour, stirring well for 1 minute.

Stir in chicken broth, beer and diced potatoes. Cover and bring soup to a boil. Reduce heat and simmer 20-30 minutes or until potatoes are tender. Transfer half of the soup into a blender. Blend until smooth. Return to pot. Add whipping cream, shredded cheese, and cooked sausage to pot and heat until cheese is melted and sausage is reheated. Garnish with sliced green onions and cheddar cheese.

Easy Éclair Cake

Have the kids help with this “no-bake” dessert recipe. Must prepare 24 hours ahead of serving.

1 box graham crackers

2 small packages instant French Vanilla pudding

3½ cups LDF milk

8 oz. LDF whipping cream – whipped to stiff peaks and sweetened.


2 squares unsweetened chocolate, melted and cooled

2 teaspoons maple syrup

2 teaspoons butter

1½ cups powdered sugar

3 tablespoons LDF milk

Butter the bottom of a 9 x 13 inch pan. Line with graham crackers. Mix the pudding into the milk. Beat at medium speed for 2 minutes. Fold in the pre-whipped cream. Pour half the mixture over the graham crackers. Place a second layer of graham crackers on top of mixture. Top with remaining pudding mix, then top with a third layer of graham crackers. Refrigerate for 2 hours, then frost.

Frosting: Beat all of the ingredients until smooth. Spread over the cake. Refrigerate for 24 hours.

Bulletproof Coffee

A Keto Favorite
2 cups hot, brewed, Silver Canyon Coffee
2 tbsp. unsalted butter
2 tbsp. coconut oil
2 tbsp. whipping cream
½ tsp. vanilla extract (optional)

Brew hot coffee. Measure into tall container to accommodate mixing with an immersion blender. Add other ingredients and blend for about 45 seconds.
Pour and enjoy.

Healthy Spinach Scrambled Eggs

Keto Friendly
4 large Egg-lands Best eggs
3 tbsp. cream cheese (cut in small cubes)
1 tbsp. Longmont Dairy milk
1 tbsp. Country Cream Butter, or ghee
½ cup spinach leaves, chopped or torn
1 tbsp. chives – minced

Heat skillet with butter or ghee. Whip eggs in a small bowl. Add milk and cream cheese cubes.
Pour mixture into medium-hot skillet. When eggs start to form, add the spinach leaves. Cook until the eggs are no longer runny and the spinach is soft. Serve and top with minced chives.

Mini Caramel Apple Pies


2 c. Mary’s Mountain Roll Out Cut Out Sugar Cookie Dough

Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin with nonstick cooking spray and flour. Divide cookie dough into 12 even portions and press into the bottom and up the sides of muffin cups. Bake for 15 minutes then remove from oven.


5 Granny Smith apples (chopped and peeled) ½ tsp. ground cinnamon

1 tbsp. Country Cream Butter ⅛ tsp. salt

2 tbsp. packed brown sugar ⅛ tsp. ground ginger

2 tbsp. white sugar ⅛ tsp. ground nutmeg

1 tsp. lemon juice 6 soft caramels

Melt butter in a large saucepan over medium heat. Add apples, brown sugar, lemon juice, cinnamon, salt, ground ginger and nutmeg and cook, stirring occasionally for 5 minutes.

Add caramels and continue to cook until caramels are completely melted and apples are tender, about 3 additional minutes. Remove from heat. Using a slotted spoon, divide filling evenly between sugar cookie crusts.


⅓ c. pecans⅓ c. flour

⅓ c. packed brown sugar ½ tsp. ground cinnamon

4 tbsp. Country Cream Butter chilled and cut into pieces

While the apples are cooking, add pecans, flour, sugar, and cinnamon and pulse in food processor. Sprinkle cold butter over top and pulse until the mixture resembles a crumble.

Top each pie with 1 tablespoon streusel and push into pie. Top evenly with remaining streusel. Bake an additional 5-7 minutes or until crusts and streusel are golden. Cool completely before removing from muffin tin. When cooled, run a sharp knife along the edge of each pie before gently removing.

Caramel Drizzle (Optional)

10 soft caramels ⅛ tsp. salt

1½ tbsp. Longmont Dairy Whipping Cream

Add caramels, whipping cream, and salt to a medium microwave safe dish. Microwave for 1½ minutes then whisk until smooth. Microwave an additional 30 seconds if needed. Drizzle over pies just before serving.

Creamy Tomato Soup

A fall classic when served with grilled cheese sandwiches. Quick and easy to make. 4 servings.

  • 1 15-oz. container low salt chicken broth
  • 1 28-oz. can concentrated crushed tomatoes
  • 1 cup LDF whipping cream
  • Salt and pepper
  • Fresh basil leaves
  • Shredded Tillamook Cheddar Cheese

Mix broth and tomatoes in a medium saucepan over moderate heat. Bring to a slow boil. Stir in heavy cream and reduce heat to low. Season with a little salt and pepper to taste. Simmer gently for 15 minutes, stirring occasionally. Use an immersion blender to puree soup. Serve and top with basil leaves and shredded Cheddar cheese.

Tailgate Taco Dip

1 lb. ground beef
1 green bell pepper, diced
1 package taco seasoning mix
1 medium tomato, chopped
6 green onions, chopped
2 Tbsp. hot taco sauce
16 ounces Daisy Sour Cream
8 ounces Tillamook Shredded Sharp Cheddar Cheese
tortilla chips

Spray a 9 x 13” casserole dish with cooking spray. Preheat oven to 350° F. Brown ground beef in large skillet. Drain grease. Add bell pepper and taco seasoning. Spread mixture into prepared casserole dish. Top with chopped tomatoes and green onions. Add taco sauce. Spread sour cream on top and sprinkle with grated cheese. Bake in oven until cheese is melted and bubbling (about 15 minutes).
Serve with tortilla chips. Makes 20 servings.

Buffalo Chicken Dip

1 cup Daisy Sour Cream
1 cup Tillamook Cheddar Cheese (shredded and divided)
½ cup crumbled blue cheese (optional)
8 oz. packaged cream cheese (softened)
1 (1.6 ounce) package McCormick® Buffalo Wings Seasoning Mix
1 ½ cups shredded, cooked chicken

Dippers: Carrot sticks, celery sticks, and your favorite dipping chip
Preheat the oven to 350° F. Prepare a lightly greased 9 x 9” casserole dish. Reserve blue cheese and ½ cup shredded cheese. Mix remaining ingredients (except the dippers) in a medium bowl. Spoon into pan. Top with remaining ½ cup Cheddar cheese and top with blue cheese. Bake 20 minutes until heated through.
Serve with a selection of dippers.

Easy Peach Jam

Your kids will have fun learning how to make jam. No canning required.

6 (8-ounce) jars or freezer containers, clean and ready
2 ½ pounds (about 8-9 medium size) ripe peaches
1 ½ cups granulated sugar
3 tablespoons freshly squeezed lemon juice
1 (1.75-ounce) package no-sugar-needed fruit pectin
¾ cup water

Peel the peaches. (You can scald the peaches for 17 seconds in boiling water to make peeling easier.) Remove the pits. Chop into small pieces, then mash in a bowl. Add the lemon juice and sugar to the peaches. In a small saucepan; whisk the pectin and the water together. Bring to a boil and boil for 1 minute. Add the boiled pectin to the peaches and stir. Stir for about 3 minutes until the mixture begins to thicken. Pour the jam into the jars leaving about ½ inch at the top. Close the tops tightly. Let set at room temperature for 24 hours. Freeze or refrigerate. Use thawed jam within a week or two.

Cherry Creek with Mud Bottom Milk Shake

2 large servings

3 cups cherry ice cream
1 to 2 cups Longmont Dairy Chocolate Milk
½ cup hot fudge sauce
1 cup whipped cream (½ cup Longmont Dairy Whipping Cream, whipped)
2 Maraschino cherries

In blender, blend the ice cream and chocolate milk until smooth.
Pour half of the hot fudge sauce into the bottom of two large glasses. Add the milkshake. Top with whipped cream and a cherry.