This classic is easy to make and great for a tailgate party!
1 rotisserie chicken, shredded
¼ c. Country Cream butter, melted
¼ c. hot sauce
¼ c. ranch dressing
1 c. Tillamook cheddar cheese, shredded
1 8-oz. tub Philadelphia cream cheese, at room temperature
3 ribs celery, diced
Debone chicken, shred, and place meat in crockpot. Add butter, hot sauce, ranch dressing, cheddar cheese and cream cheese. Heat on high for 15 minutes or until bubbling hot, stirring occasionally, reduce heat to low. Top with diced celery and serve with tortilla chips or crusty French bread.
Great with tortilla chips as an appetizer, and also really good on fish or pork. Makes 6-8 servings.
1 lb. tomatoes
1 medium onion
1 bell pepper, seeded
2 jalapenos, seeded
1½ lbs. peaches
½ bunch cilantro
2 Tbsp. lime juice
1½ tsp. salt or to taste
¼ tsp. freshly ground black pepper or to taste
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!
Fresh sliced peaches add an extra layer of flavor!
Graham Cracker Crust:
1 package graham crackers (11 crackers)
⅓ cup Country Cream butter, softened
Roll crackers in plastic bag or pulverize in food processor until fine. Combine with butter and press into a 9” springform pan. Bake at 375° for 8 minutes.
2 8-oz. packages of cream cheese
½ c. sugar
2 Egg-Land’s Best eggs 1 Tbsp. vanilla
Cream the cream cheese and add eggs, sugar, and vanilla. Beat all very well. Pour over crust and bake at 350° for 20 minutes. Cool a bit.
16 oz. Daisy sour cream
1 Tbsp. vanilla
½ c. sugar
Blend sour cream, sugar, and vanilla together and pour on top. Bake at 375° for 10 minutes. Cool and refrigerate. Top with sliced fresh peaches before serving, if desired.
From Susan’s grandmother’s collection. This simple recipe has been passed on through the generations and is a tried-and-true staple at family celebrations. Makes 18 cupcakes.
2 c. flour
2 tsp. baking powder
½ tsp. salt
1 c. sugar
2 Eggland’s Best eggs, beaten well
1¼ c. Longmont Dairy heavy cream
1 tsp. vanilla
Beat eggs, add sugar gradually; sift dry ingredients. Add flour mixture and cream alternately. Fill cupcake liners two-thirds full. Bake at 400° F for 13-15 minutes.
Basic Cream Cheese Frosting:
½ c. Country Cream butter, softened
8 oz. tub Philadelphia cream cheese (Original or Strawberry)
4 c. confectioners’ sugar
2 tsp. vanilla extract
Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.
Spread frosting on cupcakes. Top with fresh fruit and theme-colored sprinkles, if desired.
This cheesy favorite is a simple way to please everyone around the campfire. Serves 4.
1 bag tortilla chips
2 cups Tillamook Sharp Cheddar
1 can refried beans shredded cheese
½ pound pre-cooked shredded
2 jalapenos sliced and seeds removed
chicken or ground beef
Daisy sour cream, salsa, and guacamole, for serving
Lay a third of the chips in a 10.5” cast iron skillet. Add a third of the cheese, half of the refried beans, and half of the meat on top of the chips. Make another layer with a third of the chips and a third of the cheese. Make the final layer with remaining chips, cheese, refried beans, and meat. Add the jalapeño to the top. Cover the skillet loosely with foil. Place above a fire or grill on medium heat until the cheese is melted, 10-15 minutes. Serve with sour cream, salsa, and guacamole.
Try serving these rich and creamy cheesecakes, baked in muffin tins, plain or topped with chocolate fudge, caramel sauce, your favorite fruit sauce, or even edible flowers. Makes 18 regular muffin size servings.
2 c. graham cracker crumbs
5 Tbsp. brown sugar
8 Tbsp. Country Cream butter, melted
16 oz. (2 blocks) cream cheese, softened
⅔ c. sugar
2 Eggland’s Best eggs
⅔ c. Daisy sour cream
1 tsp. vanilla extract
Bring cream cheese, eggs, and sour cream to room temperature for at least 2 hours to help prevent cheesecakes from sinking in the middle.
Combine graham cracker crumbs, brown sugar, and melted butter. Press 2 tablespoons of the crumbs into each of 18 paper-lined muffin cups.
Beat cream cheese on low speed until smooth. Add sugar and beat again until smooth. Stir in eggs and vanilla just until combined. Do not overmix! Stir in the sour cream.
Divide cheesecake filling between the 18 muffin cups. Bake on the middle rack of a 350° F oven for 15-18 minutes until the cheesecakes no longer look wet, but the center still jiggles. Cool for 45 minutes on a cooling rack, then refrigerate for at least 2 hours.
Before serving, put the cheesecakes in the freezer for 15 minutes. Take out and immediately remove the paper liners. Set on a serving dish or individual dessert plates, and serve plain or with your favorite topping.
These little cuties are perfect for setting out at any Easter or spring event and will be loved by adults and kids alike.
12 Eggland’s Best eggs, hard boiled and peeled
⅓ cup mayonnaise
1½ tsp Dijon mustard* or add to taste
¼ tsp garlic powder
⅛ tsp salt or to taste
1 small carrot peeled and sliced into rings
6 black olives
sharp knife and plastic straw
Peel eggs. With a sharp knife, slice off a thin layer from the bottom of the egg so it will stand. Cut off a generous top third of the egg with a straight or zigzag cut. Loosen the yolk by gently squeezing around the base of the egg. It should pop right out. Keep the lid paired with the base.
Mash all cooked yolks with a fork. Add mayonnaise, Dijon to taste, garlic powder and salt to taste. Combine until smooth and transfer to a Ziploc or pastry bag. Pipe generously into egg bases. Replace top third, pressing slightly to adhere.
For the eyes, poke through an olive with a plastic straw several times. Gently squeeze down the straw so the olive circles pop out. For the beak, cut carrot rings into sixths. Use 2 olive spots for the eyes and 2 carrot wedges for the beak. Set chicks on a platter and garnish with lettuce if desired.
Warm up a chilly spring evening with this hearty soup. Every spoonful is packed with flavor! 12 servings (3 quarts).
½ c. Country Cream butter, cubed
1 can (15¼ oz.) whole kernel corn, drained
4 celery ribs, chopped
3 medium carrots, chopped
3 bay leaves
1 large onion, chopped
2 c. Longmont Dairy Half & Half
½ c. all-purpose flour
2 Tbsp. lemon juice
¼ tsp. white pepper
1 lb. halibut fillets, cut into 1-inch pieces. Can also use cod, haddock, clams, or other whitefish.
2 c. Longmont Dairy 2% milk
1 can (14½ oz.) chicken broth
¼ c. water
1 c. salad croutons
1 Tbsp. chicken stock base (optional)
¾ c. grated Parmesan cheese
3 medium potatoes, peeled and chopped
½ c. minced chives
In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended. Gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes.
Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.
Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.
Dip bread or vegetable slices into melted cheese for a family meal filled with sharing and conversation. Serves 4.
1 medium clove garlic, cut in half
1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
8 oz. Gruyere or Gouda cheese, shredded
8 oz. Haystack Vaquero Jack or Tillamook Medium Cheddar cheese, shredded
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Salt and pepper
For even heat, use a double boiler, or a stainless steel mixing bowl set over a pot of simmering water (not touching the water). Alternatively, you can warm in a cooking pot with very low heat, stirring constantly.
Rub garlic cloves on inside of the cooking pot. Heat the wine, adding the half clove of garlic if desired, until it starts to steam. In another large bowl, toss both of the shredded cheeses and the cornstarch until evenly coated.
Add cheeses to the pot, one handful at a time, stirring over low heat until that portion is mostly melted before adding more. Stir continuously. Don’t rush it. Keep the heat below a simmer. When melted and glossy, stir in the lemon juice. Season with salt and pepper to taste. Transfer to a serving fondue pot or chafing dish with a candle below it to keep it warm and melted on the table.
Serve with toasted crusty, or semi-hard bread, cubed, or crackers; cut dipping vegetables, quickly blanched; fruits like Granny Smith apples, grapes or pears; cured meats like kielbasa or pepperoni.
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.