8 oz. Hope Hummus – Original flavor
1 cup Daisy Sour Cream
2 tsp. lemon juice
A dash of Tabasco® sauce
Pita Chips (try Rosemary flavored chips)
Whisk all ingredients together in a small bowl and transfer to serving bowl. Serve with chips.
Mooo News, February 2016
2 cans Mexicorn (drained)
1 cup mayonnaise
1 cup Daisy Sour Cream
Tops of 3 bunches of green onions (sliced)
1 small can green chilies (diced)
½ cup jalapenos from a jar (chopped)
1 8-oz package of shredded Sharp or Colby cheddar cheese
1 8-oz block of cream cheese (or jalapeno cream cheese)
1 packet Fiesta Ranch dip mix
Tortilla chips for serving
Combine all ingredients and refrigerate. Prepare the day before for best flavoring.
Mooo News, February 2016
1 qt. Peppermint Ice Cream
1 qt. Longmont Dairy Eggnog (either Classic or Cinnamon)
48 oz. ginger ale, chilled
1 cup rum (optional)
24 small peppermint candy canes
Reserve 3 scoops of ice cream, in the freezer for garnish. Stir remaining ice cream until softened. Add in eggnog and stir. Stir in rum. Transfer to a punch bowl, and add ginger ale last. Hang candy canes on the edge of the punch-bowl. Add the three scoops of reserved ice cream and serve immediately.
You will love the creamy texture of this delicious pie.
1 – 9” unbaked pie shell
1 can of pumpkin (16 oz.)
1½ cups Longmont Dairy Classic Eggnog
2 Egg-Land’s Best eggs (Longmont Dairy has two types of eggs you can add to your home delivery order, Egg-Land’s Best Cage Free Eggs and Egg-Land’s Best White Eggs.)
½ cup sugar
1 tsp. cinnamon
½ tsp. salt
¼ tsp. ginger
¼ tsp. cloves
1 tsp. vanilla extract
Sweetened, whipped Longmont Dairy cream
Preheat oven to 425°. In a large mixing bowl, combine all ingredients (except the pastry shell). Mix well and pour into the pie shell. Bake at 425° for 15 minutes. Reduce oven temperature to 350° F. Bake for 30-45 minutes longer, or until knife inserted into custard is removed clean. Remove from oven and cool. Serve topped with sweetened and whipped Longmont Dairy Farm whipping cream.
2 – 8 oz. tubs Hope Sriracha Hummus
3½ cups gluten free cornbread mix
⅓ cup unsalted butter melted (substitute olive oil)
2 Egg-Land’s Best eggs
1½ cups Longmont Dairy milk
Preheat oven to 350°. Grease a 9 x 9-inch nonstick pan. Place entire package of cornbread mix in large mixer bowl. Add Sriracha Hummus, milk, eggs and melted butter or olive oil. Mix on low speed until blended. Beat another 30 seconds with mixer on high. Pour into baking pan. Bake 25 minutes or until nicely browned.
Use Sriracha Cornbread in your favorite stuffing recipe. 6-8 servings.
Hopefoods.com
Mooo News, December 2015
Not a big fan of mayonnaise? Here’s a super easy, flavorful, deviled egg recipe!
1 dozen Egg-Land’s Best eggs
8 oz. Spicy Avocado Hummus by Hope Foods
Cayenne pepper (optional)
Hard-boil 12 eggs, cool and peal.
Halve eggs lengthwise, placing yolks into a bowl. Add Spicy Avocado Hummus to bowl and stir until well mixed.
Fill a pastry bag, or a plastic baggie with corner snipped off, with the mixture. Squeeze the mixture into the empty egg halves. Dash with a little cayenne pepper. Serve chilled. 12 servings.
Learn how to hard-boil eggs.
Longmont Dairy has two types of eggs you can add to your home delivery order, Egg-Land’s Best Cage Free Eggs and Egg-Land’s Best White Eggs.
A Christmas tradition.
½ cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
6 cups frozen berries
½ cup sugar
¼ cup flour
2 cups (a 4-pack) Enjoy Biscotti Granola
2 Tbsp. melted butter
Longmont Dairy Whipping Cream, whipped
Preheat oven to 375°F. In a large bowl, combine berries, sugar and flour. Spread mixture onto an ungreased 8-inch baking dish and set aside. In a medium bowl, toss together granola and melted butter, and then sprinkle over top of fruit mixture. Bake in oven about 30 minutes, or until top is golden brown. Let cool then serve with a dollop of whipping cream.
Recipe adapted from wholefoodsmarket.com
Mooo News, November 2015
Tastes like hot apple pie in a cup! Made with Talbot’s fresh Apple Cider and topped with Longmont Dairy Whipping Cream, this delicious recipe will to warm you up even on the coolest autumn day.
¾ cup Longmont Dairy Whipping Cream (separated into ¼ and ½ cups)
¼ cup brown sugar (for saucepan)
1 Tbsp. brown sugar (for topping)
3 cups Talbot’s Apple Cider or Juice
½ cup water
Over medium heat, combine ¼ cup whipping cream and ¼ cup brown sugar in large saucepan. When mixture begins to boil, add apple cider and water and increase heat slightly. Bring mixture to a boil, and then simmer.
In separate bowl, beat the remaining ½ cup whipping cream and 1 Tbsp. brown sugar together until soft peaks form. Pour cider mixture into mugs, top with whipped cream and brown sugar mixture, and serve warm. Makes four 8 oz. servings.
Recipe adapted from Allrecipes.com
Mooo News, October 2015
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 inch 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) and serve with tortilla chips. Makes 20 servings.
Recipe adapted from Allrecipes.com
Mooo News, September 2015