Keto Friendly
4 large Egg-lands Best eggs
3 tbsp. cream cheese (cut in small cubes)
1 tbsp. Longmont Dairy milk
1 tbsp. Country Cream Butter, or ghee
½ cup spinach leaves, chopped or torn
1 tbsp. chives – minced
Heat skillet with butter or ghee. Whip eggs in a small bowl. Add milk and cream cheese cubes.
Pour mixture into medium-hot skillet. When eggs start to form, add the spinach leaves. Cook until the eggs are no longer runny and the spinach is soft. Serve and top with minced chives.
Crust
2 c. Mary’s Mountain Roll Out Cut Out Sugar Cookie Dough
Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin with nonstick cooking spray and flour. Divide cookie dough into 12 even portions and press into the bottom and up the sides of muffin cups. Bake for 15 minutes then remove from oven.
Filling
5 Granny Smith apples (chopped and peeled) ½ tsp. ground cinnamon
1 tbsp. Country Cream Butter ⅛ tsp. salt
2 tbsp. packed brown sugar ⅛ tsp. ground ginger
2 tbsp. white sugar ⅛ tsp. ground nutmeg
1 tsp. lemon juice 6 soft caramels
Melt butter in a large saucepan over medium heat. Add apples, brown sugar, lemon juice, cinnamon, salt, ground ginger and nutmeg and cook, stirring occasionally for 5 minutes.
Add caramels and continue to cook until caramels are completely melted and apples are tender, about 3 additional minutes. Remove from heat. Using a slotted spoon, divide filling evenly between sugar cookie crusts.
Streusel
⅓ c. pecans⅓ c. flour
⅓ c. packed brown sugar ½ tsp. ground cinnamon
4 tbsp. Country Cream Butter chilled and cut into pieces
While the apples are cooking, add pecans, flour, sugar, and cinnamon and pulse in food processor. Sprinkle cold butter over top and pulse until the mixture resembles a crumble.
Top each pie with 1 tablespoon streusel and push into pie. Top evenly with remaining streusel. Bake an additional 5-7 minutes or until crusts and streusel are golden. Cool completely before removing from muffin tin. When cooled, run a sharp knife along the edge of each pie before gently removing.
Caramel Drizzle (Optional)
10 soft caramels ⅛ tsp. salt
1½ tbsp. Longmont Dairy Whipping Cream
Add caramels, whipping cream, and salt to a medium microwave safe dish. Microwave for 1½ minutes then whisk until smooth. Microwave an additional 30 seconds if needed. Drizzle over pies just before serving.
A fall classic when served with grilled cheese sandwiches. Quick and easy to make. 4 servings.
Mix broth and tomatoes in a medium saucepan over moderate heat. Bring to a slow boil. Stir in heavy cream and reduce heat to low. Season with a little salt and pepper to taste. Simmer gently for 15 minutes, stirring occasionally. Use an immersion blender to puree soup. Serve and top with basil leaves and shredded Cheddar cheese.
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” 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).
Serve with tortilla chips. Makes 20 servings.
1 cup Daisy Sour Cream
1 cup Tillamook Cheddar Cheese (shredded and divided)
½ cup crumbled blue cheese (optional)
8 oz. packaged cream cheese (softened)
1 (1.6 ounce) package McCormick® Buffalo Wings Seasoning Mix
1 ½ cups shredded, cooked chicken
Dippers: Carrot sticks, celery sticks, and your favorite dipping chip
Preheat the oven to 350° F. Prepare a lightly greased 9 x 9” casserole dish. Reserve blue cheese and ½ cup shredded cheese. Mix remaining ingredients (except the dippers) in a medium bowl. Spoon into pan. Top with remaining ½ cup Cheddar cheese and top with blue cheese. Bake 20 minutes until heated through.
Serve with a selection of dippers.
Your kids will have fun learning how to make jam. No canning required.
6 (8-ounce) jars or freezer containers, clean and ready
2 ½ pounds (about 8-9 medium size) ripe peaches
1 ½ cups granulated sugar
3 tablespoons freshly squeezed lemon juice
1 (1.75-ounce) package no-sugar-needed fruit pectin
¾ cup water
Peel the peaches. (You can scald the peaches for 17 seconds in boiling water to make peeling easier.) Remove the pits. Chop into small pieces, then mash in a bowl. Add the lemon juice and sugar to the peaches. In a small saucepan; whisk the pectin and the water together. Bring to a boil and boil for 1 minute. Add the boiled pectin to the peaches and stir. Stir for about 3 minutes until the mixture begins to thicken. Pour the jam into the jars leaving about ½ inch at the top. Close the tops tightly. Let set at room temperature for 24 hours. Freeze or refrigerate. Use thawed jam within a week or two.
2 large servings
3 cups cherry ice cream
1 to 2 cups Longmont Dairy Chocolate Milk
½ cup hot fudge sauce
1 cup whipped cream (½ cup Longmont Dairy Whipping Cream, whipped)
2 Maraschino cherries
In blender, blend the ice cream and chocolate milk until smooth.
Pour half of the hot fudge sauce into the bottom of two large glasses. Add the milkshake. Top with whipped cream and a cherry.
This is one of Lyric’s (age 13) favorites. Show off your red, white and blue with this fun cake and berry trifle.
12 wide mouth ½ pint mason jars
1 cup cake flour
½ cup and an additional 1 cup granulated sugar
9 Egg-Lands Best Eggs
1 teaspoon plus a second teaspoon vanilla extract
1 teaspoon cream of tartar
¼ teaspoon salt
3 cups Longmont Dairy Whipping Cream
¼ cup powdered sugar
1 teaspoon vanilla extract
3 cups washed blueberries (drained)
2 cups washed strawberries cut into small cubes
12 additional small washed strawberries for topping garnish
1½ cups washed raspberries (you can substitute peaches during peach season)
To make the cake, line a 9” x 13” cake pan with parchment paper. Put the rack in the middle of your oven and pre-heat it to 350° F. Consider altitude adjustments based on your location. Sift together the flour and ½ cup of the sugar. (Don’t have a sifter? Whisk the flour and sugar together to lighten the flour and mix.) Separate the egg whites into a large bowl and reserve the egg yolks in a small container. With an electric mixer, whip the egg whites, vanilla extract, cream of tartar, and salt until soft peaks form when you lift out the mixer. With a large spatula, gently fold small amounts of the flour into the egg white peaks until just mixed. Fill the cake pan with the cake batter and spread evenly. Bake for about 16 minutes or until a toothpick inserted in the cake comes out clean. Cool the cake until it reaches room temperature. (40-60 minutes.) Freeze the cake for 30 minutes.
To assemble, chill the clean mixer beaters and a large sized mixing bowl. Using the mason jar, cut 24 circles out of the cake pan. Cover with plastic wrap to prevent drying out. Whip 3 cups of whipping cream, with the chilled beaters, until stiff peaks form. (Don’t over-whip because you will make butter.) Add and stir in 1 teaspoon vanilla extract and ¼ cup powdered sugar. Reserve the 12 strawberries for garnish. Fill the bottom of the jars with a layer of blueberries. Add layers of whipped cream, a cake round, whipped cream, strawberries, raspberries, whipped cream, and the second layer of cake rounds. Top with whipped cream and garnish with a small strawberry. Chill in the refrigerator until serving.
Easy to make and great with ribs. Serves about 6.
14 oz. bag of coleslaw mix
4 chopped green onions
⅓ cup Daisy Sour Cream
¾ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1 tablespoon sugar
Mix coleslaw and onions in a large bowl. Mix remaining dressing ingredients in a small bowl. Pour onto slaw and mix. Cover and chill until serving. (Optional: Chop and add Granny Smith apples.)
Kids as young as 3 years old can help make this healthy breakfast dish. 4 servings.
4 ramekins, clean scissors, cookie sheet
8 small spinach leaves
1 large piece of ham
8 cherry tomatoes
4 Eggland’s Best Eggs
1 – 8 oz. package Tillamook Colby Jack Shredded Cheese
4 slices of Whole Wheat Honey Bread
Land O’ Lakes Spreadable Butter
Have the grown-up helper preheat the oven to 350° F. Put a small dab of softened butter on a paper towel and rub the inside of each ramekin. Place on a foil lined cookie sheet.
With the scissors, cut the ham and spinach into short strips and place evenly into the ramekins. Put the 8 cherry tomatoes into a small bowl and squish with clean fingers. Pour tomatoes and juice evenly into each ramekin. Break one egg into the bowl and remove any shells with a spoon. Then gently pour the egg into one ramekin. Repeat for next three ramekins. Sprinkle shredded cheese evenly on top of each ramekin.
Have the grown-up put the cookie sheet with ramekins in the pre-heated oven and bake for 15 to 20 minutes until the egg white has set. Cool for about 5 minutes and place each ramekin on a plate. Just before serving, toast and butter the bread and add to the plate.