1 lb. breakfast sausage
1½ cups Tico’s Pork Green Chile
1 large onion, diced
8 to 12 Egg-Lands Best eggs, scrambled
oil as needed
8 oz. Tillamook Sharp Cheddar shredded cheese
1 lb. frozen, diced hash browns
salt and pepper, as desired
12 burrito-size tortillas
4-oz. can diced green chiles, drained
Cook sausage over medium-high heat in a large skillet with about 2 tablespoons water, breaking into small chunks. When starting to brown, add the diced onion and let it cook along with the sausage. When sausage is done, transfer to a large bowl, leaving about three tablespoons of the drippings in the skillet. Add more oil if necessary.
Cook hash browns in the drippings, stirring often, until they are done and have a bit of browning. Add salt and pepper as desired.
Add hash browns to the bowl with the sausage, then mix in the can of diced green chiles and the Tico’s Pork Green Chile.
Wipe skillet clean and add a little additional oil, turning down the heat to medium. Whisk eggs together and scramble in the skillet until just cooked, light, and fluffy.
Gently fold the eggs and cheese into the sausage and chile mixture. Adjust seasoning to taste. (Add Sriracha or hot sauce, too, if desired.)
Wrap tortillas in a clean towel and warm in microwave for one minute. Turn over and microwave another 30 seconds, until heated through.
Divide Green Chile mixture between tortillas and roll. Wrap in foil. Serve immediately, or store in the freezer and thaw before reheating.
¾ c. honey
1 Eggland’s Best egg, beaten
5 Tbsp. Country Cream butter
5 c.+2 Tbsp. all-purpose flour
½ c. white or brown sugar
1 tsp. baking soda
2 Tbsp. water
2 Tbsp. Daisy sour cream, optional
1-1½ tsp. gingerbread spice (or substitute pumpkin pie spice or cinnamon)
For Chocolate Glaze (optional):
1½ c. powdered sugar
3-4 Tbsp. Longmont Dairy milk
¹⁄₃ c. cocoa powder
1 tsp. vanilla extract
Put honey into a small pan and heat to nearly boiling. Stir in butter, sugar, water, and gingerbread spice. Remove from heat and cool completely.
When cool, add beaten egg, flour and baking soda. Knead everything together. If the dough is too dry, add 2-3 tablespoons sour cream.
Form a smooth, dense dough ball. Let rest for 20 minutes, if desired. Roll out the dough to approximately ¼-¹⁄₃” thickness. Thicker cookies tend to be softer. Cut dough into desired shapes with a cookie cutter and transfer to a baking tray lined with parchment paper.
Brush cookies with a bit of water and bake for 11-15 minutes at 350°F. Thicker cookies will require the longer baking time. Leave cookies on a cooling rack for at least 15 mins before decorating or serving.
Chocolate Glaze (optional):
Sift powdered sugar with cocoa powder. Gradually whisk in milk and vanilla extract until it is the desired consistency. A thicker glaze will stick better to the cookies. Spoon glaze over cookies and set aside to firm up.
1 pint Daisy sour cream
16 oz. frozen, whole kernel corn
2 Eggland’s Best eggs, beaten
2 Tbsp. Country Cream butter, melted
1½ – 2 c. cooked pinto beans (or canned, drained and rinsed)
1 c. yellow cornmeal
3-4 c. summer squash, diced (about 1 lb.)
1 tsp. ground cumin
8 oz. Tillamook Monterey Jack cheese, diced small
1 tsp. salt
¼ tsp. ground pepper
¼ c. Jalapeno peppers, diced (optional)
In a large mixing bowl, combine sour cream and eggs. Add butter, cornmeal, cumin, salt, and pepper. Mix well. Add remaining ingredients and mix. Spray a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350°F for 45 minutes, until golden brown.
Vegetable oil for deep-frying
½ tsp. nutmeg
1 c. mashed pumpkin or puree
¼ tsp. all spice
1 c. flour
¼ tsp. salt
2 tsp. baking powder
3 Tbsp. water
2 Tbsp. sugar 1 c. sugar
¼ c. Longmont Dairy milk
1 Tbsp. light corn syrup
1 large Eggland’s Best egg
¾ c. Longmont Dairy whipping cream
½ tsp. cinnamon
1 Tbsp. Country Cream butter
Pour vegetable oil into a saucepan until it is at least 3 inches high (too little will result in flatter balls), and place on medium heat until oil is 350°.
In a large bowl stir mashed pumpkin, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, all spice, and salt until fully combined.
The dough is going to be sticky and light, In batches, use a spoon (or your hands) to drop small amounts of the batter into the oil. Do not overcrowd the pan. Fry for about 2-3 minutes, until golden brown. Use a slotted spoon to remove fritters from the oil and place them on paper towels. Continue with batches until all dough has been used.
If desired, roll in cinnamon sugar or use the caramel glaze below.
Caramel Glaze: Stir together water, sugar and corn syrup in a medium sauce pan. Heat over medium high heat for about 5-10 minutes, without stirring, until brown, (Swirl the pan if the sides are getting browned too quickly as the sugar is caramelizing; stirring will cause crystallization.) Make sure you get a brown color—it makes a difference in taste.
Lower heat, and gently add the cream and butter (being careful of splatters.) Stir the mixture into a smooth consistency. Remove from heat and cool. Serve with fritters.
1 small onion, chopped
½ tsp. white sugar
3 Tbsp. olive oil
½ tsp. grated fresh ginger root
2 cloves garlic, minced
salt to taste
3 Tbsp. curry powder
2 chicken breast halves, cut into bite-size pieces
1 tsp. cinnamon
1 Tbsp. tomato paste
1 tsp. paprika
1 c. plain yogurt
½ lemon, juiced
1 bay leaf
¾ c. Califia coconut milk
½ tsp. cayenne pepper
In a skillet over medium heat, sauté onion in olive oil. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, sugar, ginger, and salt. Continue stirring 2 minutes. Add chicken, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer 20-25 minutes. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 minutes more.
¹⁄₃ c. maple syrup
Pinch of salt
½ tsp. vanilla extract
1 c. tapioca pearls
¼ tsp. ground ginger (optional)
1 c. Longmont Dairy Iced Tea
2 peaches, peeled, pitted, and diced
1–2 c. Longmont Dairy Whole Milk
Mix maple syrup, vanilla, ginger, and ¼ cup water in a small saucepan over medium heat. Add peaches and salt, and simmer 15 minutes, until tender, adding more water if necessary. After cooking, put peach syrup mixture into a blender with a vented lid and blend until smooth.
Boil the tapioca pearls until they rise to the surface and are chewy, about 5 to 7 minutes. Divide cooked pearls between four 12-ounce cups, then top with ¼ cup tea and 2-3 tablespoons of peach syrup, mixing well. Add ¼-½ cup milk, to taste. Stir and enjoy!
4 Egg-Land’s Best egg yolks
¾ c. sugar
1½ c. Longmont Dairy whole milk
1 c. Longmont Dairy whipping cream
A little grated lemon zest or vanilla extract (optional)
Whip egg yolks and sugar on maximum speed into a soft fluffy cream, about 5 minutes. Meanwhile, in a saucepan, bring milk to almost boiling. Cook about 5 minutes without boiling (about 185° F).
Transfer egg and sugar fluff to a saucepan. Pasteurize the eggs by slowly adding the hot milk, stirring constantly. If desired, add either lemon zest or two drops vanilla extract. Return to heat and cook another 5 minutes without boiling. Turn off heat and add the cold whipping cream. Mix well.
Freeze about 5 hours, stirring every 30 minutes. Best within two days
2 cups rolled oats
¼ cup honey
½ cup raisins
1 cup Noosa vanilla yoghurt
1½ cups Longmont Dairy milk
½ cup sliced or slivered almonds
4 medium, firm apples, cored
2 cups berries of your choice
¼ cup lemon juice
Combine oats, raisins and milk. Soak at least 30 minutes, up to overnight.
Coarsely grate apples. Add lemon juice, honey, and yogurt to the apples.
Toast the almonds in a small frying pan over medium heat for 2-3 minutes, stirring constantly, until golden. Allow to cool.
Combine the oat mixture with the apple mixture. Stir in the berries. Top with toasted almonds and serve.
1 cup chopped piloncillo
½ cup raisins
2 cinnamon sticks
¾ cup Tillamook Medium Cheddar Cheese (shredded)
2 First Light White Eggs
½ cup chopped almonds
1 stick Country Cream Butter
Heat oven to 350° F. Bring sugar, cinnamon, and 1½ cups water to a boil over high heat; reduce heat to medium-low and simmer until the piloncillo is dissolved and syrup has thickened slightly, about 25 minutes. Remove cinnamon, and set aside to cool. Once cool, whisk in eggs.
Layer bread, cheese, raisins, and almonds in a baking dish, pour syrup over allowing bread to soak, and dot with butter. Cover dish with foil and bake until pudding is bubbling and cheese is melted, about 15 minutes.
4 cod or white fish filets
2 Tbsp fresh parsley, minced
2 tsp strong Irish mustard
½ c fine Panko crumbs
2 tsp minced green onions
2 Tbsp Country Cream butter, melted
6 oz Tillamook sharp cheddar cheese, shredded
1½ c Longmont Dairy whipping cream
Preheat the oven to 375° F. Butter a casserole dish and set aside. Sprinkle fish with seasoning salt.
Combine bread crumbs, butter, mustard, onions, and parsley in a bowl. Add cheese and mix well. Pat mixture on top of filets to form crust.
Pour cream over and around fish. Bake until fish is cooked through and crust is golden brown, about 20 minutes. Serve immediately.