This simple all-in-one meal is roasted in the oven, but would work on the backyard barbecue just as well! Makes 5 to 6 servings.
4 cloves garlic, thinly sliced
2 tsp. sea salt
1 tsp. ground black pepper
1 tsp. paprika
5 Tbsp. olive oil, divided
1½ lbs. baby potatoes, washed and cut in half lengthwise
9½ oz. baby bell peppers, about 14, seeded and cut in half lengthwise
1 red onion, cut into thick wedges and separated
½ head of green cabbage, cut into intact wedges
2½ lbs. mild Italian sausage or Charcutnuvo Sausage (either Dale’s Pale Ale Beer Bratwurst or Pork Jalapeño Cheddar Bratwurst)
1 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1 c. chopped parsley
Combine garlic, salt, pepper, paprika, and 2 tablespoons olive oil. Toss with potatoes, peppers, onion, and cabbage in a large bowl until the vegetables are coated. Score sausages, being careful not to cut all the way through.
Spread the vegetables on a large sheet pan, then, if using uncooked sausage, add them to the vegetables. Place in center of oven and roast at 450° F for 20 minutes. Turn sausages over and roast 10 minutes more. If using fully-cooked sausages, roast with the vegetables for only the final 10 minutes.
To prepare vinaigrette, whisk the mustard, remaining 3 tablespoons of olive oil, and lemon juice together. After roasting, drizzle the sausages and vegetables with the vinaigrette and sprinkle parsley on top.
Get the kids involved with creating their own Pizza Faces for Dad! This recipe is as simple as creating a masterpiece with the ingredients they like best.
Bagels (or English muffins, pita bread, or any toasted bread)
Tomato paste or pizza sauce
Sliced bell pepper
Black olives, sliced and pitted
Grated Tillamook mozzerella cheese
Preheat the oven to 350° F.
Spread the bagels with tomato paste or pizza sauce, add some mozzerella cheese, then choose the best ingredients to help create the pizza faces. Salami works great for ears, while sliced olives are perfect for eyes.
Once you’ve made your pizza faces, put them in the oven at 350° F for about 10 minutes, or until you see the cheese starting to brown.
Once cooled, enjoy them with Dad. You can also make them the night before a work day so they’re ready to pack in the following day’s lunch!
Perfect for Mother’s Day. There are two versions, and you can grow the tomatoes and basil in your garden. Make your own mozzarella from Gary’s recipe for a truly homemade dish!
Place a circular slice of mozzarella, top with one large round slice of a tomato, then cover with a few basil leaves. Drizzle balsamic vinegar over the caprese salad.
Place a bite size piece of mozzarella at the bottom of a toothpick, then one basil leaf, then one cherry tomato at the top. Include as many of these bite size pieces as you like. Drizzle balsamic vinegar all over the bottom of the plate for dipping.
The açai berry is known for its superfood powers. This recipe from one of our customers can be easily modified based on preferences and dietary restrictions. Makes one serving.
8 oz Longmont Dairy vanilla Pro‑to‑Go
4 oz raspberry Noosa yoghurt
1 cup frozen berries
3.53-oz packet frozen açai puree
Enjoy Biscotti granola
fresh fruit (berries, bananas)
Pruee the Pro-to-Go, yoghurt, frozen berries, and açai until smooth. Pour into a bowl and top with your favorite toppings.
For non-dairy, low-sugar variations
use one of the Califia non-dairy beverages. Add flavored protein powder. Add honey for sweetness. Use non-dairy plain yogurt.
A fast, nutritious slow cooker meal with minimal cleanup and prep time. Makes 7 servings.
1½ lbs. boneless skinless chicken breasts, cut into 2-inch strips
2 tsp. canola oil
⅔ c. finely chopped onion
2 medium carrots, chopped
2 celery ribs, chopped
1 c. frozen corn
2 cans (10¾ oz. each) condensed cream of potato soup, undiluted
1½ c. chicken broth
1 tsp. dill weed
1 c. frozen peas
½ c. Longmont Dairy Half & Half
In a large skillet over medium-high heat, brown chicken in oil. Transfer to a 5-qt. slow cooker; add the onion, carrots, celery and corn.
In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker. Cover and cook on low until chicken and vegetables are tender, about 4 hours.
Stir in peas and cream. Cover and cook until heated through, about 30 minutes longer.
These pizza cups are the perfect game day finger food to feed a crowd, and very kid-friendly. Makes 24 cups.
2 11-oz. cans refrigerated thin pizza crust
24 Rome’s meatballs
1½ cup pizza sauce
½ cup fresh basil chopped
2 cups Tillamook shredded cheese
Preheat oven to 375° F. Unroll pizza dough and use a small cup or biscuit cutter to cut dough into twelve 2½” rounds. Press each round into the cup of a non-stick mini muffin tin. Spoon pizza sauce into each cup, sprinkle with a bit of cheese, then gently press a meatball into each cup.
Bake pizza cups for 5 minutes, then sprinkle more cheese atop the dough. Finish baking, another 5-10 minutes, or until the edges of the dough are golden brown. Cool slightly before removing from muffin tin. Top with a spoonful of sauce and fresh basil before serving.
Want to bring this fun party food to the next level? Brush the dough with honey mustard before baking. Makes 24-32 bites.
1 8-oz. can refrigerated pastry dough sheet
Poppy seeds (optional)
Honey Dijon mustard
Flaky sea salt (optional)
8 Rome’s Italian sausages
Mustards, such as brown or whole-grain (optional)
1 large egg, beaten
Cook sausage according to package instructions. Cool to room temperature.
On a lightly floured surface, roll pastry sheet into a 12” square, then cut into 4” squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to seal tightly. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into quarters or thirds.
Preheat oven to 400° F. Place frozen bites 1” apart on parchment-lined baking sheets. Bake until dough is golden brown, about 25 minutes. Serve warm with mustards.
Prepared sausage bites can be frozen until firm, then stored in freezer up to one month.
You can easily replace the banana with any frozen fruit of your choice.
1 cup vanilla Pro-to-Go
½ cup Yo-Bucha, any flavor
1 frozen banana
⅛ teaspoon ground cinnamon
ice as needed
Add the Pro-to-Go, Yo‑Bucha, frozen banana, and ground cinnamon to a blender. Blend until smooth, adding ice if needed. If the shake seems too thick, add more Pro-to-Go, little by little, to the blender. Makes one shake.
This recipe goes back 30 years, to 1992, and was featured in the first issue of Mooo News!
1½ cups LDF milk
1½ cups water
1½ teaspoons vanilla
6-ounce can orange juice concentrate, softened
Pour the milk in a large bowl and add the other ingredients. Mix well with a hand egg beater or put everything in a blender and beat for 30 seconds. Makes 6 to 8 servings.
These apple cranberry loaves are great for enjoying on Christmas morning or sharing with friends. Makes 8 little loaves.
2⅓ c. all-purpose flour
2 tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. salt
¼ c. (½ stick) Country Cream butter, softened
⅔ c. firmly packed brown sugar
2 Egg-land’s Best eggs
1 tsp. vanilla extract
1 c. LDF milk
2 c. Gala apples (about 2 medium apples), peeled and chopped
1 c. dried cranberries, coarsely chopped
1 c. powdered’ sugar
3-4 tsp. cranberry juice
Preheat oven to 350° F. Prepare an 8-cavity mini loaf pan with non-stick vegetable pan spray.
In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, beat butter and brown sugar with a mixer until light and fluffy. Add eggs, one at a time, then add the vanilla.
Alternately add the flour mixture and milk to the butter mixture, mixing until just combined. Stir in apples and chopped cranberries. Divide evenly into prepared pan, filling each cavity nearly full.
Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Cool loaves in the pan on a wire rack for 10 minutes. Remove the loaves from the pan and cool completely.
For glaze: Whisk together the powdered sugar and cranberry juice. Drizzle sugar glaze over the loaves. Add Christmas holiday sprinkles for a more festive touch.