Campfire Nachos

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.

Mini Cheesecakes for Mom

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

Cheesecake Filling:
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.

Deviled Egg Chicks

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

Also needed:
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.

Seafood & Potato Chowder

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.

Cheese Fondue

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.

Easy Chocolate Fondue

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.

Tomato-Cream Sauce for Pasta

Serve over your favorite pasta. Absolutely delicious and so easy to make!

2 tablespoons olive oil ¾ teaspoon white sugar
1 onion, diced
¼ teaspoon dried oregano
1 clove garlic, minced
¼ teaspoon salt
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
⅛ teaspoon ground black pepper
½ cup Longmont Dairy heavy cream
1 tablespoon dried basil leaves
1 tablespoon Country Cream butter

Heat olive oil in a saucepan over medium heat. Sauté onion until just tender, then add the garlic, making sure it does not burn. Add the tomatoes, basil, sugar, oregano, salt and pepper. Boil uncovered until most of the liquid evaporates, about 5 minutes. Reduce heat, stir in heavy cream and butter and simmer for 5 more minutes.

For a heartier meal, add Rome’s Meatballs or sliced Italian Sausage while the sauce is simmering.


Often made for Christmas celebrations, the preparation of tamales is sometimes shared at a social event called a tamalada.

For the Pork

4 pounds pork butt

8 cloves of garlic

1 tablespoon salt

For Chile Sauce

10 medium ancho chiles

5 guajillo chiles

4 cloves of garlic

½ tablespoon cumin

5 cups water

5 tablespoons flour

1 teaspoon pepper

2 teaspoons salt

For the Masa Dough

3 pounds fresh coarse-grind corn masa

1¼ cups lard, melted

¼ cup low-sodium chicken broth

1 tablespoon kosher salt

You Will Also Need

50 corn husks

Chile Sauce

Remove stems and seeds from chile pods. Place in a colander and rinse. Add the chiles to a large pot and add enough water so they are just covered. Bring water to a boil. Lower the heat, cover, and simmer for 30 minutes. Drain cooked chiles and allow to cool before blending.

Transfer cooked chiles, water, cumin, flour, salt and pepper into blender and purée until smooth working in batches. If necessary, season with more salt.


Cut the pork into 3 inch chunks. Transfer to large pot. Cover with 12 cups of water. Add 1 tablespoon of salt and garlic. Bring to a boil, then lower the heat and cook at a simmer for 2‑3 hours, or until pork becomes tender.

Once the pork is cooked, remove from the broth and let cool. When cool enough to handle, shred the pork. Heat 3 tablespoons of lard to medium heat in a large pot. Add the chile sauce and cook for 10 minutes. Add in all of the pork and 2 cups of remaining pork broth. Cook at a low simmer for 1 hour or until the broth reduces. Taste for salt. Let mixture cool before filling tamales.


Mix masa, lard, broth, and salt in a large bowl with your hands until well incorporated and mixture looks shiny and smooth, about 4 minutes.

Tamale Assembly

Soak husks in a large bowl of hot water until soft and pliable, about 15 minutes. Drain, rinse, and shake off excess water.

Easy Sugar Cookie Icing

To keep things simple, Lyric uses Mary’s Mountain Roll-Out Cut‑Out Sugar Cookie Dough with this quick and easy icing.

2 cups powdered sugar 2 teaspoons light corn syrup

2-3 tablespoons ½ teaspoon vanilla extract

Longmont Dairy milkGel food coloring

Whisk powdered sugar, 2 tablespoons milk, light corn syrup, and vanilla extract in a large mixing bowl until smooth and well combined. The mixture will be pretty thick.

Add ½ teaspoon milk at a time to thin icing to outline consistency. When you lift the whisk or spoon, you should still see the ribbons of icing that fall back into the bowl for 3-4 seconds. Add more milk to thin out the icing or more powdered sugar to make it thicker.

Add gel food coloring and mix until fully combined.

Heavenly Potatoes

An easy-to-make  comfort food casserole your Thanksgiving dinner guests will think is heaven-sent.

3 lbs. potatoes

¼ cup Country Cream butter, softened

½ cup Longmont Dairy milk

¾ cup Longmont Dairy whipping cream

4 oz. Gruyere cheese, grated

4 oz. freshly grated Parmesan cheese

parsley, chopped, for garnish

Heat oven to 400° F. Prick potatoes with fork and place directly on oven rack. Bake until soft and easily pierced with fork, about 45 minutes. Remove from oven, cool slightly, and split each potato in half lengthwise.

Grease a 9×13” or 3-quart baking pan. Scoop out potato flesh, add butter and milk, and mash with an electric mixer until smooth. Spread into prepared pan.

Increase oven temperature to 500° F.  With an electric mixer, whip the cream until it forms soft peaks. Fold in Gruyere cheese by hand. Spread evenly over potatoes and sprinkle with Parmesan cheese. Bake until heated thoroughly and topping is golden brown, about 10 minutes. Garnish with parsley and serve warm.