Baked Potato Soup

- Posted in Main Dish, Soup

Delicious anytime, Baked Potato Soup is great for lunch or a perfectly simple supper. Serve with a tossed salad and artisan bread. This recipe was shared by special permission from Colorado Proud. For more great recipes visit their website at www.ColoradoProud.org.

2 very large or 4 medium-sized, unpeeled potatoes; baked, cooled, and cubed. (Yukon Gold or Russet or combination.)
3 slices bacon (cooked, drained, and chopped into small pieces)
1/3 cup Country Cream butter
1/3 cup flour
3 1/2 cups Longmont Dairy milk
1/2 cup chicken broth
2 green onions, chopped
1 cup Tillamook sharp or medium cheddar cheese
1/2 cup sour cream
1/4 tsp. cayenne
1/2 tsp. salt
1/2 tsp. pepper

Bake potatoes until tender. Cool and cube in 1/2 inch squares. While the potatoes are baking, fry the bacon, drain, and chop into small pieces. Melt butter in a medium-sized saucepan. Stir in flour, continually mixing together with the butter until smooth.

Gradually add Longmont Dairy milk and chicken broth, stirring constantly until the mixture has thickened. Add cubed potatoes. Bring to a gentle boil, stirring constantly.

Add chopped green onions and simmer for about 10 minutes. Add the pieces of cooked bacon, cheese, sour cream, cayenne, and salt and pepper.

Stir until cheese is melted and soup is hot. Do not boil soup after the sour cream and cheese have been added.

Serves 6. Recipe may be doubled, as desired.

Recipe inspired by Colorado Proud. www.colorado.gov
MOOO News, September 2011

Baked Mashed Potatoes

- Posted in Main Dish, Side Dish

1 Tbsp. butter
4 pounds Russet potatoes, peeled, cut into 1” pieces
1 cup Longmont Dairy whole milk
1/2 cup Country Cream Butter, melted
1 1/2 cups shredded Tillamook Mozzarella cheese
1 cup freshly grated Longmont Dairy Select Gouda cheese
Salt and pepper to taste
1 cup, your preference: bread crumbs, potato chip crumbs, or cracker crumbs

Preheat oven to 400 degrees. Coat 13” x 9” baking pan with 1 Tblsp. butter. Boil potatoes in salted water until tender. Drain, and mash well. Mix milk and melted butter into mashed potatoes along with Mozzarella and 3/4 cup of the Gouda cheese. Season with salt and pepper.

Place potatoes into baking dish. Combine remaining Gouda Cheese and crumbs and sprinkle over mashed potatoes. (Recipe can be refrigerated at this time to be cooked later). Bake uncovered until topping is golden brown, about 20 minutes.

From Amy Willard’s recipe file
Mooo News November 2012

Strawberry Lemonade

- Posted in Drinks

1/2 gallon LDF Lemonade
1-16 oz. container fresh strawberries, washed and hulled.
Ice cubes (crushed, if desired)
1 tsp. Grenadine syrup (optional)
Mint for garnish

In a blender, mix together strawberries, Longmont Dairy Lemonade, and grenadine syrup until evenly blended. Pour over crushed ice and garnish with a mint leaf. Any leftover lemonade may be stored in the LDF lemonade bottle. There’s nothing like an ice-cold glass on a warm spring day!

Spiced Coffee Vienna

- Posted in Coffee, Drinks

(The name comes from the color of the coffee – that of the robe of a Capuchin monk.)

Makes 6 servings.

3 cups extra strong hot coffee
2 3-inch pieces stick cinnamon
4 whole cloves
4 whole allspice
Softly whipped cream
Ground nutmeg

Pour coffee in a chafing dish or pan. Add cinnamon, cloves and allspice. Steep the mixture over a very low heat for 10 to 15 minutes. Strain.

Pour into heatproof wine classes or cups; top with cream and nutmeg. Serve with sugar.

Orange Eggnog Punch

- Posted in Drinks

1 quart Longmont Dairy Eggnog
2 bottles ( 10 oz. each) ginger ale, chilled
1 can ( 6 oz) frozen concentrated orange juice

Just before serving, combine the Eggnog, ginger ale and orange juice concentrate. Stir well. Continue to stir occasionally as serving.

Great for breakfast, or a holiday party.

Mango Smoothie

- Posted in Drinks

For variety, replace mango with juicy, ripe peaches, nectarines, or papaya. For even less calories, use nonfat, plain yogurt instead of vanilla flavored yogurt. Enjoy!

1 ripe mango, peeled, pitted, chopped (about 1 1/4 cups)
3/4 cup chilled nonfat Longmont Dairy milk
1/4 cup vanilla nonfat yogurt
3/4 teaspoon vanilla extract
3 ice cubes
Pinch of salt
Fresh mint sprigs

Combine all ingredients, except milk in blender. Blend until mixture is smooth and creamy. Pour into glasses. Garnish with mint sprigs and serve. Makes 2 servings.

Per Serving calories: 130; fat: 1 g; sodium: 136 mg; cholesterol: 3 mg.

Recipe from Bon Appetite, 8/94

Italian Soda

- Posted in Drinks

One serving

1/2 cup ice cubes
1/2 cup chilled Longmont Dairy milk, flavored with chocolate syrup
3/4 cup chilled orange soda

Garnish:
Thin orange peel strands
Finely chopped semi-sweet chocolate

Place ice cubes in a 16 oz glass. Add chocolate flavored milk. Pour in orange soda. Top with garnish. Add straw. Stir and sip immediately, before soda looses its fizz.

English Mulled Apple Juice

- Posted in Drinks

1/2 gallon apple juice or cider
6-3” cinnamon sticks, cracked
15 whole cloves
12 whole allspice kernels

Combine ingredients, heat over low heat until just under a boil. Remove and let stand several hours.

Strain out spices. To serve, reheat until just hot.

Chilly Peach Coolers

- Posted in Drinks

2 Cups Cold Milk
1 Cup frozen unsweetened sliced peaches
2 Tablespoons frozen orange juice concentrate
2 Tablespoons honey
Fresh mint, if desired

Place all ingredients in blender container. Cover. Blend on high speed until smooth and frothy. Serve immediately in tall glasses garnished with mint. Delicious!

Cappuccino

- Posted in Coffee, Drinks

(The name comes from the color of the coffee – that of the robe of a Capuchin monk.)

Makes 8 servings.

3 cups hot espresso coffee
3 cups hot, scalded milk
Ground cinnamon
Ground nutmeg

Combine coffee and milk. Pour into heated demitasse cups; sprinkle with cinnamon and nutmeg. Add some sugar to taste if you wish.