Noosa yoghurt (lemon flavor works well).
Graham crackers
Fruit
Serve Noosa into a bowl. Crumble one or two graham crackers onto Noosa. Add sliced fruit.
Easter Breakfast Casserole
1 pound bacon
¼ cup diced onion
¼ cup diced green bell pepper
3 cups shredded Cheddar cheese
8 eggs
2 cups Longmont Dairy milk
1 (16 ounce) package frozen hash brown potatoes, thawed
Preheat oven to 350 degrees F. Lightly grease a 7×11 inch casserole dish.
Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel‑lined plate. Crumble.
In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set. Makes 12 servings.
Adapted from allrecipes.com
Mooo News, April 2014
Creamy New Potatoes
8 to 10 new potatoes, boiled
2 T. butter
2 T. flour
1 cup milk
1 cup half and half
1 t. salt
¼ t. pepper
2 T. minced parsley
1/8 t. paprika
Peel and dice cooked potatoes. Add flour to melted butter and blend until smooth. Return to heat and add milk and half and half, stirring constantly until thickened. Season with salt and pepper. Add potatoes and parsley and heat through. Garnish with paprika.
Serves 4 to 6
Susan Boyd
Mooo News, March 2014
Katrina’s Chicken Pot Pie
3– medium potatoes peeled and cut into 1” cubes
1 tsp. chicken bouillon granules
1 ½ cups Longmont Dairy whipping cream
1/8 tsp. of each of Turmeric, garlic powder, onion powder, poultry seasoning, black pepper
A pinch salt
1 ½ – 2 cups roasted, shredded chicken
1 ½ cups vegetables chopped to 1 inch (Green beans, corn and carrots are great.)
½ cup shredded Sharp Tillamook cheese
Pie dough for shell and lining of 9” pie pan prepared (see directions below)
Partially cook potatoes and vegetables, with 2 Tbs. water, in microwave. Mix potatoes and vegetables, bouillon, spices and cream together. Pour ¾ of cream mixture into pie shell. Layer on all the shredded chicken. Add the remaining cream mixture. Sprinkle with the shredded cheese. Top with the 2nd pie crust. Flute the edges and cut and vent holes in the top. Brush with egg whites if desired.
Bake at 375° F. for 25-30 minute. Serve immediately.
Mooo News, February 2014
Pie Crust Recipe
2 ½ cups all-purpose flour
A pinch of salt
1 tsp. sugar
2 sticks Country Cream salted butter
(If using unsalted butter, increase salt to ¼ tsp.)
Cut the chilled sticks of butter into pieces and set aside. Mix 2 ½ cups all-purpose flour, salt and sugar in bowl. Using your food processor on a pulse to mix setting, mix the butter and flour
Onion Yogurt Dip
1 med. sweet onion, chopped
1 med. red onion, chopped
1/2 Tbs. salted butter
1 Tbs. olive oil
2 cups plain Noosa yoghurt
1 tsp. salt
2 tsp. brown sugar
1 tsp. black pepper
1/4 tsp. garlic powder
In a large heavy skillet, melt butter and olive oil and butter and melt. Add chopped onions. Add 1/4 tsp, salt. Stir. Cover the pan, simmer 40 mins. Stir frequently. Add 1 tsp. brown sugar, stir. Simmer 5 mins. When caramelized, off heat. Stir in 1 Tbs. brown sugar. Let cool. Mix yoghurt and onions in a bowl. Add salt, pepper and garlic powder. Chill in the refrigerator for 2-3 hours to let flavors mellow. You can even make it the day before your party.
Great with veggie sticks or potato chips.
Rolled Eggnog Cookies
These yummy cookies will fill your kitchen with the aroma of the holidays and are fun for kids to help make. Makes two dozen cookies.
1 cup sugar
2 cups flour
¾ teaspoon baking powder
¼ teaspoon nutmeg
Pinch of salt
Combine the ingredients listed above in a food processor and pulse together. Add ⅔ cup unsalted butter to processor and pulse mixture until the dough forms small pea-sized pieces. Remove from processor to a medium sized bowl.
Make a well in the center of the flour mixture.
In a small bowl, mix together:
1 egg and
¼ cup Longmont Dairy Classic Eggnog
Pour it all at once into the flour. Stir until the flour is just moist.
Cover with plastic wrap and chill for 2-3 hours.
½ cup finely crushed hard candy (butterscotch or rum works well)
Line a cookie sheet with parchment paper or foil.
Flour a surface (pastry board, counter) and rolling pin to roll out the dough.
Roll dough ¼ inch thick (You can use ¼” thick sticks placed under each side of the rolling pin to help roll the dough to the correct thickness). Flour a 2½ inch cookie cutter or glass to use as a cutter. Cut cookies, placing them about ¾ of an inch apart on the cookie sheet. Cut out a small circle from the middle of each cookie (a cap from a highlighter works well when floured). Fill the center with the crushed candy.
Bake the cookies for 6 to 8 minutes at 375° until the edges appear lightly browned. Remove from oven. Remove foil from the cookie sheet to protect counter and allow the cookies to cool for 10 minutes.
While cookies are baking, mix in a medium sized bowl:
3 cups sifted powdered sugar
¼ teaspoon rum extract
2 tablespoons Eggnog (add more, if needed, to allow the icing to drizzle.)
When cookies have cooled for about 10 minutes, drizzle with the glaze. When cookies are completely cooled, they can be stored between waxed paper in a sealed container. Store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months. Thaw cookies; drizzle.
(For a time saver, you can also use this technique with our Roll-Out Cut-Out Cookie Dough by Mary’s Mountain Cookies.)
Adapted from tom Biggest Book of Cookies
Mooo News, November 2013
Potato Cheese Soup
by Craig Stottlemyer
Makes 15 cups of soup
Ingredients:
- 4 ½ cups water
- 2 teaspoons salt
- 1 sweet onion
- ½ bulb garlic
- 1/3 of one bunch of celery (leaves are OK!)
- black pepper (to taste)
- 5 lbs potatoes
- 4 oz cream cheese
- ½ lb Colby Jack cheese
- 2 cups half and half
Directions:
Start the water boiling and cover with lid. Add in diced up onions, minced garlic, chopped up celery (you can add more or less celery depending on personal preference), salt, and pepper (the order you add these ingredients doesn’t really matter). After each ingredient is added be sure to recover your pot.
Once all the previous ingredients have been added chop the potatoes into about 3/4 inch cubes (doesn’t need to be exact) and add to pot, one potato at a time. It is vital to add only one potato at a time as the first ones added will disintegrate and the last ones added will be left as soft chunks. Stir the pot as you add each potato, making sure to recover the pot after each addition.
Once all the potatoes are in reduce heat and simmer until dangerous, like a bubbling mud pit in Yellowstone. It will take approximately 20 minutes after the last potato is added to reach this state. Once it does reach this state turn off your heat.
Slice your cream cheese into thin slices and add each slice one at a time, stirring well to ensure each slice is melted into the rest of the soup. Once all the cream cheese is added slowly mix in your Colby Jack cheese a bit at a time to ensure it blends properly with the soup. You can either grate the cheese, or slice it thinly using a knife or cheese slicer. You may need to turn on the fire a bit during this process to ensure the cheese is completely mixed in with the rest of the soup.
Once all the cheese is properly mixed in slowly mix in your half and half. If you don’t add the half and half last you will most likely have problems getting your cheese to mix properly with the rest of the soup. Once the half and half is added your soup is done and ready to eat.
Craig Stottlemyer developed and used to make his potato soup for the family. After Craig survived a major accident last year, daughter Beth has taken over the family tradition. The Stottlemyer family agrees that they have much to be thankful for this Thanksgiving.
Contributed by Craig Stottlemyer, Mooo News, Novemeber 2013
Spiced Apple Drops
½ cup butter, softened
⅔ cup granulated sugar
⅔ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 egg
¼ cup apple juice or apple cider
2 cups all-purpose flour
1 cup finely chopped peeled apple
1 cup chopped walnuts
1 recipe Apple Frosting
Grease a large cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg and apple juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, chopped apple, and walnuts with a wooden spoon.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in a 375°F oven for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Frost with Apple Frosting; let frosting dry.
Apple Frosting: In a large mixing bowl, beat 4 cups sifted powdered sugar, ¼ cup softened butter, 1 teaspoon vanilla, and enough apple juice (3 to 4 tablespoons) with an electric mixer to make a smooth, spreadable frosting.
From Biggest Book of Cookies
Sun Rise Peach Smoothie
Combine
- 1 frozen and chunked banana
- 2 cups frozen peaches
- 1 1/2 cups orange juice
- 1 cup Noosa Peach Yoghurt in a blend.
Blend until smooth. Serves 4.
Strawberry Cheesecake Milkshake
Ingredients
- 3 cups vanilla ice cream
- 6 ounces cream cheese
- 1 cup Lonmgont Dairy milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 1 pound frozen strawberries (not in syrup)
Preparation
In two batches if necessary, blend together ice cream, cream cheese, milk, vanilla, lemon zest, and strawberries in a blender until smooth, 1 to 2 minutes.
From www.epicurious.com
Mooo News, August 2013