Recipes

THIS WEEK’S RECIPE

Crab & Cream Cheese Crescent Ring

 

Ingredients

16 crescent rolls (2 8-ounce cans)

8 ounces cream cheese. Softened

16 ounces crab meat. finely chopped

4 green onions. finely chopped

l egg white

Instructions

  1. Mix softened cream cheese. crab. and onions together.
  2. Separate crescent rolls into 16 triangles. Place them on a greased cookie sheet. Arrange triangles so the short sides form a circle. When done, it should look like a sun.
  3. Evenly spread crab mixture around the inner circle.
  4. Fold triangle ends over and around crab mixture, tucking it under bottom layer of dough to secure it.
  5. Brush top of dough with the egg white.
  6. Bake at 350 degrees for 25-30 or until top is golden brown.

 

Inspirational momma http://www.insirationalmomma.com/

 

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SNACKS

Mini Cheesecake with Vanilla Wafer Crust

by Ashley Blair, Warren County Dairy Princess

  • 2 (8 oz) pkgs cream cheese, softened
  • ½ cup sour cream
  • ¼ cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 24 vanilla wafers
  • 1 pkg instant chocolate pudding (small)
  • 2 cups milk

Preheat oven to 375 degrees. Beat cream cheese, sour cream, sugar, eggs and vanilla until light and fluffy. Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup. Fill the cups ⅔ full of cream cheese mixture. Bake for 15 to 20 minutes or until set. Chill in refrigerator. While this is chilling, mix chocolate pudding and milk until set. Chill in refrigerator. When read to serve, put a tablespoon of pudding on the top of each cheesecake.

HOLIDAY APPETIZER PIE
  • 1 8 oz. pkg. CREAM CHEESE
  • 2 Tbsp. MILK
  • ½ cup SOUR CREAM
  • ¼ cup chopped green pepper
  • 1 Tbsp. minced instant onion
  • ½ tsp. garlic salt
  • 1 small jar dried beef (chopped)
  • 2 Tbsp. BUTTER
  • ½ cup chopped pecans
  • ¼ tsp. salt

Blend softened cheese, milk, and sour cream. Add green pepper, onion and garlic salt. Fold in dried beef. Turn into 8″ or 9” pie pan. In skillet, melt butter, add pecans and salt. Stir and heat. Sprinkle over cream cheese mixture and bake at 350º for 20 minutes. Serve with crackers.

Cheesy Pepperoni Bites
  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pizza seasoning
  • 4 tablespoons butter, cut in pats
  • ½ cup pepperoni, diced (low-fat turkey pepperoni is fine)
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup sliced scallions, optional
  • ¾ cup milk

Preheat the oven to 425 F. Lightly grease a mini-muffin pan, or a baking sheet. In a medium-sized mixing bowl, combine the flour, baking powder, salt, and pizza seasoning. Add the butter, working it in until the mixture is crumbly. Add the pepperoni, shredded cheese, and scallions, mixing to distribute. Add the milk, mixing just until everything is evenly moistened. Scoop the dough by the level tablespoonful into the mini-muffin pan. For bigger bites, dollop the dough by heaping tablespoon scoops onto the prepared baking sheet. Bake the biscuits till they’re a medium to deep golden brown, 10 to 14 minutes. Remove the biscuits from the oven, and cool briefly on a rack. Serve warm.

Yield: 16 larger biscuits or 24 smaller appetizer-size biscuits.

You can make them now, bake later: these biscuits are a great candidate for the freezer. Simply make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic bag for storage. When you’re ready to bake, remove them from the freezer, place on a pan, brush with cream, and bake as directed. They’ll take maybe 5 minutes longer, since they’re frozen.

Cream Cheese Dipped Strawberries
  • 1 quart fresh strawberries
  • 3 oz. cream cheese
  • 1/4 cup granulated sugar
  • 2-4 Tbsp. milk
  • red, white and blue sprinkles

Wash strawberries and dry with a paper towel. Leave stems on. With an electric mixer, beat cream cheese and sugar together until smooth. Beat in milk, one tablespoon at a time, until desired consistency is reached — it should be thin enough to dip, but thick enough to set on the strawberries. Pour sprinkles into a small bowl. Holding the stem, dip each strawberry into the sweetened cream cheese mixture. Make sure the berries are well-coated with the cream cheese mixture, but leave about 1/4 of the berry tops showing. Gently roll berries in sprinkles to coat on all sides. Place on a serving plate or in a plastic container. Refrigerate until ready to serve.

CHEESE STICKS
  • 2 Tbsp sugar
  • 2 Tbsp butter, melted
  • 2 Tsp salt
  • 2 cups warm milk
  • 4 to 4 1/2 cups flour
  • 2 Tbsp instant yeast
  • 3 cups shredded cheese of your choice
  • 1 egg
  • 2 Tbsp milk
  • 2 Tbsp finely grated Parmesan cheese
  • 1 tsp oregano
  • 1 clove garlic crushed

Line a large cookie sheet with parchment paper. Put first four ingredients in mixing bowl or Kitchen Aid mixing bowl. Stir in 2 cups flour and yeast. Mix until well combined and then add the rest of the flour 1/2 cup at a time, until dough can easily be shaped into a ball with all the flour well mixed in. No need to rise. Divide in half. Roll first half out on floured surface, to approximate size of cookie sheet. Roll up on to rolling pin and unroll into cookie sheet. Stretch into shape where needed. Sprinkle with cheese. Roll out second half, a bit larger. Roll onto pin and unroll on top of cheese. Fold under the bottom layer, along edges. Cut through the dough with a pizza cutter on the long axis of the sheet in the middle, then cut through crosswise about 1½ inches apart to create 20 – 24 pieces altogether. Cover with a kitchen towel and let rise 20 minutes. Preheat oven to 425F.

In a small bowl, whisk together the egg, milk, Parmesan, oregano and garlic. Brush evenly over dough. Bake for about 15 minutes, until breadsticks are light golden in color. If a large bubble pops up while baking, simply break with a knife to keep the sticks even. Cut along the seams of the breadsticks and serve warm with soup. Can also be used for kids’ snacks.

RICOTTA FRUIT DIP
  • 1 cup ricotta cheese
  • 1/2 cup vanilla yogurt
  • 1 Tbs honey
  • 1 orange

Cut orange in half and squeeze both halves. Combine ricotta, yogurt, honey, and orange juice in a blender till smooth. Cover and chill overnight. Serve with fruit pieces like apples, pears, peaches, grapes to dip.

HOT PIZZA DIP
  • 1 pkg (8 OZ.) cream cheese, softened
  • ½ tsp. dried oregano
  • ½ tsp. dried parsley
  • ¼ tsp. dried basil
  • 1 cup shredded mozzarella cheese
  • 1 cup grated parmesan cheese
  • 1 cup pizza sauce
  • 2 T. chopped green bell pepper
  • 2 oz. pepperoni sausage, chopped
  • 2 T. sliced black olives

In a small bowl, mix together the cream cheese, oregano, parsley and basil. Spread mixture in the bottom of a 9-inch pie plate, or a shallow microwave-safe dish. Sprinkle ½ cup of the mozzarella cheese and ½ cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.

Sprinkle with remaining cheese, then top with green pepper, pepperoni, and olive slices. Cover and microwave for 5 minutes. Serve hot.

Cheese Log
  • 1 – 3 ounce package cream cheese
  • 8 ounces sharp process American cheese OR sharp cheddar cheese
  • 1 Tbs lemon juice
  • 1 tsp worcestershire sauce
  • 1/4 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1/4 cup finely chopped pecans

Shred sharp cheese; add cream cheese in a microwave safe bowl, and zap for 20 seconds to soften cheeses; let stand for a minute. Add all other ingredients except nuts and beat with an electric beater till light and fluffy. Shape in roll about 6 inches long on wax paper, then wrap; chill for 15 minutes until slightly firm. Remove from refrigerator and unwrap. Sprinkle nuts over the log and roll over until all the nuts are embedded. Cover with plastic wrap and chill for at least one hour before serving.

Superbowl Cheese Popcorn
  • 4 quarts popped popcorn
  • 1/3 cup melted butter
  • 1 teaspoon seasoned salt
  • 1/3 cup grated Parmesan or Sharp American cheese
  • 1/3 cup bacon bits

Pour freshly popped popcorn in a large bowl. Combine butter with seasoned salt.Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.

CHERRY CREAM CHEESE SPREAD
  • 8 oz. cream cheese
  • 1 cup fresh cherries, pitted
  • 1 Tbs powdered sugar
  • dash of cinnamon

Set out cream cheese for an hour to soften. Meanwhile, pit and chop cherries. Cream the cheese with a fork, adding the sugar and cinnamon, then stir in the cherries. Spread on toast, bagels, or graham crackers, for a wholesome breakfast or snack. It will keep in the refrigerator up to 4 days.

CREAMY BLUE CHEESE DIP
  • 1 – 8 oz. carton cottage cheese
  • 6 oz cream cheese, softened
  • 2 Tbs crumbled blue cheese
  • 1/4 cup milk
  • 1 small clove garlic, or a few shakes of garlic powder
  • a few drops of hot pepper sauce

Pour milk and cottage cheese into a blender. Cover and blend at high speed for 20 seconds. Add remaining ingredients and blend for another 30 seconds on high. Makes about 2 cups of dip for all kinds of yummy things – chicken wings, celery, chicken nuggets, tomato chunks, cheddar cheese chunks, broccoli, if you can hold or spear it, you can dip it!

BEEF 'N CHEESE WRAPS

by Daniela Shriner, 2004 Dairy Princess

      • 4 flour tortillas (10 inch)
      • 1 – 8 oz. pkg. onion and chive cream cheese spread
      • 1 cup shredded carrots

1 cup shredded Monterey Jack

cheese

  • 1 lb. thinly sliced cooked roast beef
  • leaf lettuce

Spread one side of each tortilla with cream cheese, top with the carrots and shredded cheese. Layer with beef and lettuce. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 30 minutes. Cut in one-half or one inch slices.

BLT DIP

by Melissa Spory Beidler, 1992 Dairy Princess

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Cheddar cheese
  • 1 cup chopped seeded tomatoes
  • 6 bacon strips, cooked and crumbled
  • 1 Tbs chopped green onion, optional

Combine all in a 2 quart bowl, then refrigerate at least 4 hours to let the flavors meld. Serve with crackers or chips of your choice.

CHEESE MOUNDS
  • 1 cup shredded Cheddar cheese, mild or sharp
  • ½ cup butter, room temp
  • 1 cup crisp rice cereal
  • 1 cup flour
  • ½ teaspoon hot pepper sauce

Blend all ingredients in a mixing bowl, then pinch off marble-sized pieces and place on lightly greased baking sheet. They will slump slightly while baking, so space at least 1 inch apart. Bake at 350° 10 to 15 minutes, until lightly browned. Store in an airtight container.

CUCUMBER-SHRIMP BITES
  • 2 medium cucumbers
  • salt
  • 1 8 oz. pkg. cream cheese
  • 1 can (4½ oz.) small shrimp, rinsed and drained
  • 2 Tbs. chili sauce
  • 2 Tbs. finely chopped red pepper
  • 1½ tsp prepared horseradish
  • ½ tsp dried basil
  • ¼ tsp seasoned salt
  • dash of pepper

Peel cucumbers, trim ends. Cut each horizontally in half, and scoop out seeds. Sprinkle centers with salt. Turn over and place on paper toweling to drain for at least 30 minutes. Meanwhile, combine remaining ingredients in a small mixer bowl. Beat on high speed until well blended. Fill cucumbers with the mixture and wrap loosely in plastic wrap. Chill 1 to 2 hours. To serve, cut cucumbers into ½ thick slices. Garnish as desired. Yield: about 5 dozen.

VIDALIA ONION DIP
  • 1 medium vidalia onion
  • 2 cups mayonnaise
  • 2 cups Swiss Cheese, shredded
  • Parmesan Cheese, grated

Preheat oven to 350º . Chop the onion. In mixing bowl combine the Swiss cheese and the mayonnaise. Mix together and then add onion. Put into an lightly greased pie pan. Sprinkle liberally with Parmesan cheese and bake for 30 minutes. Serve with crackers.

EASTER CHEESE

This is a traditional Easter food among those with an East European heritage.

  • 12 eggs
  • 1 qt. milk
  • 2 Tbs. honey
  • 1 tsp. salt

In a large saucepan, beat all the eggs with a whisk. Add milk, honey, and salt, and whisk some more. Cook over low heat, whisking frequently until the mixture forms curds, looking like soft scrambled eggs (about 20 minutes). Do not rush it, take care not to heat it too high. There will be some liquid remaining; you will know it’s done when the liquid is fairly clear. Place a clean tea towel or doubled cheese cloth in a colander in the sink, and pour the mixture into it. Once it drains, tie the towel or cloth tightly to squeeze out more liquid, and leave in the colander in a large bowl. Let drain in the refrigerator overnight, then untie the towel and invert onto a plate. Serve with cold kielbasa or ham, with horseradish sauce.

REAL ONION DIP

  • 1 Tbs olive oil or garlic oil
  • 1 Tbs butter
  • 2 onions (sweet or yellow), diced, to make 1½ cups
  • 2 to 3 medium cloves garlic, peeled and chopped
  • ½ cup water OR ½ cup white wine or sherry
  • 1 cup sour cream
  • 1 cup (8-ounce block) cream cheese, at room temperature
  • 2 Tbs mayonnaise
  • ¼ to ½ tsp salt, to taste
  • ¼ to ½ tsp Worcestershire sauce, to taste

Heat the olive oil or garlic oil and butter in a frying pan set over medium heat, and add the diced onion and minced garlic.
Sauté slowly, stirring occasionally, till the onion is soft and golden brown, about 25 minutes. Add the water/wine to the onions, and continue to sauté gently till the liquid is mostly absorbed, stirring frequently, about 3 to 5 minutes.
Remove the pan from the stove, and transfer the onion and garlic to a plate to cool.
In a blender, or with an electric mixer on low speed, mix the sour cream, cream cheese, and mayonnaise till smooth. Add the onions. Add salt and Worcestershire sauce to taste. Refrigerate till ready to serve.

PITA POCKET PIZZA

  • 6 pita rounds
  • 1 pint pizza sauce
  • 1 lb. Mozzarella cheese, shredded
  • 2 cups topping of your choice (pepperoni, peppers, mushrooms, etc.)

Preheat oven to 350° Cut pitas in half to make half-circles; split to make pockets. Divide toppings and cheese into twelve equal parts. Spoon about 3 tablespoons of sauce inside, add toppings and cheese, then lightly press down the edge. Place pita halves on two cookie sheets and place in hot oven for 15 minutes. Some of the cheese will ooze out, no matter. Remove the pans from oven and allow to cool on racks a minute or so, then use a spatula to lift the pitas onto another rack with wax paper underneath to catch the drippings. Let cool a couple minutes till you can handle them without getting burnt.

Potato Cheese Boats

  • 6 medium russet potatoes (the long types)
  • 1 lb. loose sausage OR 1 lb. ham
  • 1 lb. cheese of your choice (Mozzarella, American, cheddar)
  • 1 medium onion, chopped
  • 1 small jar green chilis (optional)

Wash and scrub potatoes and pierce with a fork in a couple spots, then place on the middle rack in a 400° oven for 35 minutes. While baking, if you use sausage, fry slowly in a large skillet, breaking it up into little pieces till no longer pink. Drain the grease, and add the onion, sauteeing till light brown. Chop up the cheese (and chopped chilis) and add to the skillet. Stir until the cheese begins to melt, then remove from heat. If you use ham, chop the ham and add to sauteed onions, then add the cheese at the same time (no need to cook the ham), and the chopped chilis.
Remove potatoes from oven and set on a rack to cool a bit till you can handle them without burning your hands. Slice horizontally, and scoop out most of the potato – use to make potato pancakes or mashed potatoes – and spoon the meat/cheese mixture into the well.
Place on a cookie sheet and return to 400° oven for ten minutes, or until the cheese starts to brown. Remove and let cool a bit before serving.

Crab & Cream Cheese Crescent Ring

Crab & Cream Cheese Crescent Ring

 

Ingredients

16 crescent rolls (2 8-ounce cans)

8 ounces cream cheese. Softened

16 ounces crab meat. finely chopped

4 green onions. finely chopped

l egg white

Instructions

  1. Mix softened cream cheese. crab. and onions together.
  2. Separate crescent rolls into 16 triangles. Place them on a greased cookie sheet. Arrange triangles so the short sides form a circle. When done, it should look like a sun.
  3. Evenly spread crab mixture around the inner circle.
  4. Fold triangle ends over and around crab mixture, tucking it under bottom layer of dough to secure it.
  5. Brush top of dough with the egg white.
  6. Bake at 350 degrees for 25-30 or until top is golden brown.

 

Inspirational momma http://www.insirationalmomma.com/

BREAKFAST

OLD FASHIONED, OVERNIGHT RAISIN-OATMEAL PANCAKES
  • 2 cups old fashioned oats
  • 2 T. sugar
  • 2 cups BUTTERMILK
  • 1 tsp. baking powder
  • 2 large eggs
  • 1 tsp. baking soda
  • ¼ cup BUTTER, melted and cooled
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • ½ cup all-purpose flour
  • ⅓ cup raisins, seedless

Mix oats and buttermilk in a large bowl. Cover and refrigerate overnight. When ready to cook, beat in eggs and butter. Stir in raisins. Mix dry ingredients. Add to oat mixture and stir briskly, just until moistened. If possible, let batter stand 20 minutes before cooking. Bake on lightly greased griddle. Makes about 18 pancakes.

PANCAKES

A recipe for diabetics

  • 1 cup flour
  • 1 cup skim MILK
  • 2 tsp. baking powder
  • 1 Tbsp. BUTTER
  • ¼ tsp. salt
  • Pam
  • 1 egg

Mix and sift dry ingredients; beat egg, add milk, and pour slowly on the first mixture. Beat thoroughly and add melted butter. Spray griddle with Pam, drop by spoonfuls on a hot griddle. When pancakes are puffed and full of bubbles, turn and cook on other side. Serve with sugarless pancake syrup or sauce.

YIELD: 7 large or 14 small pancakes

FOOD GROUPS: 1 large or 2 small pancakes equal 1 bread group and 1 fat group.

NOTE: 1/2 cup of cornmeal may be substituted for 1/2 cup flour.

Pooh and Piglet Pancakes
  • 2 cup flour
  • ½ cup MILK
  • 2 tsp. baking soda
  • ½ cup BUTTERMILK
  • 1 tsp. salt
  • 4 Tbsp. BUTTER
  • 2 Tbsp. sugar
  • ½ cup blueberries
  • ½ cup SOUR CREAM
  • 4 eggs, slightly beaten

Combine all ingredients in a pouring pitcher. Stir only until mixed. Heat griddle to 375째 and pour small amounts, spacing an inch apart. Turn when browned to your satisfaction. Makes 18 pancakes. Good freezing. Just cool pancake and place between waxed paper, then wrap in foil or freezer paper. Pop into microwave or toaster when you want.

BREAKFAST HAM & CHEESE SOUFFLE
  • 16 slices bread (remove crusts & cut into cubes)
  • 1 lb. cubed ham
  • 1 lb. sharp Cheddar cheese, grated
  • 1/2 lb. Swiss cheese, cut in small pieces
  • 6 eggs
  • 3 cups milk
  • 1 tbsp. minced onion
  • 1/2 tsp. dry mustard
  • 3 cups crushed cornflakes
  • 1/2 cup butter, melted

Grease 9 x 13 inch glass baking dish. Spread half the bread cubes evenly in dish. Add ham and both cheeses, then cover with remaining bread cubes. Mix eggs, milk, onion and mustard. Pour evenly over bread cubes and then bake or may be refrigerated overnight. (Do not do this last step until you bake or it will become soggy). Combine cornflakes and butter for a topping, and spread evenly over the top Bake at 350 degrees for 40 minutes.

HAM AND POTATO BREAKFAST CASSEROLE
  • 8 slices of ham (about a pound)
  • 2 lb. pkg. frozen hash browns
  • 4 eggs
  • 1/2 tsp. salt
  • cooking oil
  • 1 cup sour cream
  • 4 tbsp. butter
  • 1/4 tsp. pepper
  • 1/4 cup flour
  • 2 cup milk
  • 2 tbsp. dried parsley

Fry potatoes in small amount of oil till just lightly browned. In 2 quart pan melt butter, add salt, pepper and flour. Add milk and cook to just a boil, then remove from heat and add parsley and sour cream. While bringing milk mixture to a boil, cut the ham slices into bite-sized pieces. Layer ham and potatoes in a 9″ X 13″ casserole. In a separate bowl, beat the eggs lightly, pour into milk mixture, then immediately pour milk and egg mixture over the ham and potatoes. Bake uncovered at 350 degrees for 35 minutes. Serves four.

STUFFED FRENCH TOAST

by Daniela Shriner, 2004 Dairy Princess

  • 6 eggs
  • 1 cup heavy cream
  • 1 tsp vanilla
  • 8 slices dense bread (such as English muffin bread)
  • 1 – 8 oz. pkg. cream cheese, softened
  • fruit preserves, your choice
  • 6 cups corn flakes, coarsely crushed
  • butter

Whisk together eggs, heavy cream, and vanilla until smooth. Spread light coat of cream cheese on all slices of bread. Spread one tablespoon of preserves on each of four slices of bread. Put matching slices together to make four sandwiches. Coat, but do not soak sandwiches in egg mixture on both sides, then coat with crushed corn flakes on both sides and edges. Place on medium heat griddle which has been coated with a small amount of butter. Heat until lightly brown, then flip and brown on other side. You can keep these warm in the oven if your griddle isn’t big enough to do all at the same time. Serve with maple syrup.
Makes four servings.

PUMPKIN PANCAKES AND MAPLE YOGURT TOPPING

Pancakes:

  • 1 cup flour
  • 1 Tbs sugar
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 1 cup milk
  • 2 Tbs butter, melted
  • 1 egg
  • ½ cup pumpkin, canned
  • ½ cup vanilla yogurt

Topping:

  • 2 cups vanilla yogurt
  • ¼ cup maple syrup
  • ¼ tsp cinnamon

In a small mixing bowl, briskly combine vanilla yogurt, maple syrup, and cinnamon until smooth; reserve topping.
In a medium bowl, combine milk, butter, egg, pumpkin and yogurt, stirring well. Combine dry ingredients, then add to the wet and stir until just moist; batter should drip from the spoon in sheets; if it is too dry and lumpy, add a bit more milk.
Lightly coat a griddle or skillet with cooking spray and heat on medium. using a quarter cup, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown.
Serve warm with topping. Serves 4 (12 pancakes).

SIDE DISHES

CHEESY POTATO CASSEROLE
  • 8 potatoes boiled, cooled, sliced
  • 1 can cream of mushroom soup
  • 1½ cup SOUR CREAM
  • 1½ grated colby CHEESE
  • ¼ cup BUTTER
  • ¼ cup chopped onion

Mix all ingredients together in a large bowl. Layer potatoes and mixture, ending with mixture layer on top. Top with crumbled potato chips. Bake at 350º for ½ hour.

CHEESY GARLIC BREAD

by Missy Powell, 1998 Dairy Princess

  • 1 large loaf Italian bread
  • 4 Tbs butter, softened
  • 1/3 cup grated Mozzarella cheese
  • 4 cloves of garlic, chopped
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp dried red pepper flakes

Preheat oven to 350º. Cut loaf in half lengthwise. Spread each half with softened butter, then sprinkle the mozzarella and garlic evenly over each half. In a small bowl, mix Parmesan cheese, basil, parsley, and pepper flakes. Sprinkle this mixture over the halves. Place the bread on an ungreased baking sheet, and bake about 15 minutes or until the cheese is melted and bread is golden. Let cool slightly before cutting into 1 inch slices. Serve immediately.

ROMANIAN BAKED MUSHROOMS
  • 1 lb. large mushrooms, thinly sliced
  • 3 T olive oil
  • 1 large onion, finely minced
  • 2 tsp flour
  • ½ cup MILK
  • 1 cup YOGURT
  • 1 T minced parsley
  • pinch nutmeg
  • ½ cup grated CHEESE or sharp CHEDDAR
  • BUTTER
  • salt and pepper

Heat oil and lightly sauté onions until soft. Add mushrooms and continue cooking slowly, stirring frequently. When most of the moisture has disappeared, sprinkle in flour and continue stirring until remaining liquid thickens. In a mixing bowl, blend milk and yogurt; add salt, pepper, parsley, and nutmeg. Add the mixture to mushrooms and pour into an attractive shallow baking dish. Top with grated cheese and dot with butter. Place the dish in a baking tin with about 1/2 inch of hot water at the bottom. Bake at 350º until the top has browned. Serves 4 to 6.

PIEROGI CASSEROLE
  • 10-12 potatoes
  • ¾ lb grated CHEESE (any kind)
  • 2 ½ sticks of BUTTER
  • 2 onions, diced
  • 1 lb lasagna noodles, cooked

Boil, drain, and mash potatoes. Add cheese to potatoes and beat with a mixer. Sauté onions in butter. Add 1/3 of butter and onions to potato mixture, add salt if desired. Butter a 13″ X 9″ baking dish and put a little water in the bottom. Layer noodles and potatoes, ending with noodles. Pour butter and onions over all. Cover with foil and bake at 350º until heated thoroughly, about 20 mins.

SQUASH SOUP
  • 1 cup YOGURT
  • 2 cups summer squash, cooked and mashed
  • 4 cups MILK
  • 1 cup diced celery, parboiled
  • ½ bay leaf
  • 3 Tbsp. BUTTER
  • 3 Tbsp. flour
  • salt

In a saucepan, mix yogurt, milk and bay leaf. Heat to boiling point. Cover, remove from heat and set aside. In another saucepan, mix flour and butter, add squash, celery and salt. Simmer a few minutes over low heat, then combine the two mixtures. Remove bay leaf; serve hot, garnished with chives.

SCALLOPED CORN
  • 2 cups corn
  • 1 cup of milk
  • 2/3 cup fine bread crumbs
  • 3 Tbs. butter
  • ½ tsp salt
  • pepper to taste
  • 1 Tbs sugar
  • 2 eggs, beaten
  • 1 Tbs minced onion

Beat eggs. Add milk and crumbs, and mix. Add corn, onions, seasonings, and melted butter. Mix well and pour into a greased 1 qt. casserole. Bake at 350° for 40 minutes. Serves 6.

JUST ANOTHER CHEESE-POTATO CASSEROLE
  • 4 pounds potatoes, peeled
  • 1 pkg.(8 oz.) CREAM CHEESE, softened
  • ½ cup BUTTER, softened
  • ¼ cup MILK
  • 1 ¼ teasp salt
  • ¼ teasp pepper
  • 1 cup chopped green pepper
  • ½ cup shredded Cheddar CHEESE
  • ½ cup grated Parmesan CHEESE
  • ½ cup snipped chives
  • 1 jar (2 oz.) diced pimentos,drained

Cook potatoes in boiling water until tender; drain and mash. Add cream cheese, butter, milk, salt and pepper; mix well. Stir in green pepper, cheeses, chives and pimentos. Spread in a greased 13-in x 9-in. x 2 in baking dish. Bake uncovered at 350 º for 50-60 minutes or until browned and heated through.
Yield: 12-15 servings

PRYSNAC SERBIA

(Broccoli Casserole)

  • 1 pkg. frozen chopped broccoli (not cooked)
  • 6 eggs, unbeaten
  • 1 24 ounce carton cottage cheese (creamed, small curd)
  • 6 tablespoons flour
  • 8 ounces American cheese, diced
  • ¼ cup butter, melted
  • 2 green onions, chopped
  • Salt to taste

Quickly thaw frozen broccoli by placing in a colander and holding under hot running water. Separate the pieces with a fork; drain well. Other ingredients should be at room temperature. In the order listed, layer ingredients in a large bowl and beat until well blended. Pour into greased crock pot. Cover and cook on High 1 hour, then on Low 2 to 3 hours. Serves 4 to 6.

Four Cheese Macaroni

by Autumn Fasceski, Wayne County Dairy Princess 2012

  • 8 oz. elbow macaroni
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup prpvolone cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup colby-monterey jack cheese, shredded
  • 1 egg, beaten
  • 1 cup milk

Boil macaroni until fully cooked. Preheat oven to 350 degrees. Spread cheddar cheese over the bottom of a lightly greased baking dish. Put a thin layer of macaroni over cheese and cover that layer with provolone cheese, followed by another thin layer of macaroni, layering the mozzarella cheese next with another layer of macaroni and a layer of colby-monterey jack cheese on top. Pour egg over all followed by milk. Bake in oven for 20 minutes or until golden brown. Makes about 8 servings.

Grilled Inside-Out Pizza

Having a cookout and tired of the same old hotdogs and burgers? Try this for a change.

  • 1 loaf unsliced Italian Bread
  • 1 jar pizza sauce
  • 1 lb sliced provolone or mozarella cheese
  • basil
  • oregano
  • parmesan cheese
  • butter>

Slice the Italian bread in thick slices and spread a thin layer of one slice with the pizza sauce. Sprinkle basil, oregano, and parmesan cheese on the sauce, then add a couple layers of provolone or mozarella cheese. Top with another slice of bread, and spread butter on the top. Lay the sandwich butter side down on the grill over slow coals, and butter the top side; turn when it starts to brown and the cheese starts to melt. It will brown quickly, so don’t let it stay too long; it will continue to cook a bit after you take it off the grill. You can also do this in an toaster oven, or in the oven broiler.

MARY JANE'S CREAMED ONIONS

by Marcia Gnagey, 1973 State Dairy Princess

  • 1 lb. small boiling onions
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1/2 cup Half-n-Half or light cream
  • salt and pepper to taste
  • 1/2 cup shredded Gruyere or Swiss cheese

In a two quart pot, bring water to boil; add onions with skins on, and boil for one minute. Drain, and put onions in an ice water bath. Peel and slice onions. Place onions in a small pot of boiling water (2 cups) and simmer for 12-15 minutes. Drain and reserve 1 cup of the onion water. Melt butter in bottom of pan, and stir in flour to make a roux. Add 1/2 to 1 cup onion water and cream, stirring constantly until thickened; you may want to add some more onion water if too thick. Season to taste with salt and pepper, then pour it over the onions in a small baking dish, mixing well. Top with shredded cheese, and bake at 350º for 15-20 minutes. Serves 4, and goes well with roast pork or beef.

Classic Welsh Rarebit
  • 8 ounces sharp process American cheese
  • 3/4 cup milk
  • 1 tsp dry mustard OR 1 Tbs prepared mustard
  • 1 tsp worcestershire sauce
  • dash of cayenne or chili powder
  • 1 well-beaten egg

Heat cheese and milk over very low heat in a small saucepan, stirring constantly until cheese melts and sauce is smooth. Add seasonings. In a bowl, add small amount of the hot mixture to the beaten egg, then return to the hot mixture in the saucepan. Stir over very low heat till mixture thickens and is creamy. Serve over toast or ramen noodles. Makes 4 servings.

GREEN BEAN CHEESE BAKE
  • 1 lb. frozen green beans
  • 1 chopped onion
  • 4 slices bacon
  • 1 Tbs flour
  • 6 oz. can tomato sauce
  • 4 oz. shredded sharp process American cheese
  • 1 Tbs prepared mustard

Cook green beans in a covered microwave bowl at 50% for 6 minutes. While it is cooking, cut bacon into 1 inch pieces and put into small saucepan. Cook on low heat till almost crisp, then remove with a slotted spoon and set aside. Remove beans from the microwave, and drain off the liquid into a cup.
Sprinkle the flour in the bacon fat and stir till all is absorbed, then gradually add the bean liquid and the tomato sauce. Stir constantly on medium heat till it starts to thicken, then add the cheese and mustard. Keep stirring till the cheese is melted, then remove from heat.
Place beans, onions, and bacon in an oven-safe small casserole, and toss together, then pour the sauce over all. Bake for 20 minutes at 375 degrees. Serves six.

BROCCOLI CHEESE SOUP

from Amy Miller, 2005 Dairy Princess

  • 10 oz. package frozen broccoli
  • 1/2 cup chopped onion
  • 1 cup Half-n-Halformilk
  • 1 Tbs butter
  • 1 Tbs flour
  • 14 oz. can of chicken broth
  • 1 cup shredded cheddar cheese
  • dash of pepper

Place broccoli in a colander and run hot water over it to thaw. In a large saucepan, melt butter and saute the onion until clear. Stir in flour; add broth and half-n-half or milk. Keep stirring until it comes to a boil then add cheese and broccoli. Turn down heat and simmer five minutes until broccoli is tender and the sauce has thickened.

BASIC MACARONI AND CHEESE
  • 3 Tbs butter
  • 2 1/2 cups uncooked macaroni
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 lb shredded cheddar cheese
  • 4 cups milk

Place butter in a 2 qt. casserole and melt. Pour uncooked macaroni in the casserole dish, and stir to coat with the butter. Sprinkle salt, pepper, and cheese through the macaroni and toss lightly. Pour milk over all. Do not stir or cover. Bake at 350 for 50 minutes to 1 hour. Serves 4-6.

CREAM CHEESE SAUCE

by Lacey Coleman, 2000 Dairy Princess

  • 1 – 8 oz. pkg. cream cheese
  • ½ cup milk
  • ¼ cup Parmesan cheese
  • ½ tsp onion salt

Combine cream cheese and milk in a saucepan over low heat; stir until smooth and melted. Blend in parmesan cheese and onion salt. Serve over broccoli, asparagus, slice of ham, chicken, or toast to make Welsh Rarebit.

CREAMY MASHED POTATO BAKE

by Daniela Shriner, 2004 Dairy Princess

  • 3 cups hot mashed potatoes
  • 1 cup sour cream
  • ¼ cup milk
  • ½ tsp garlic powder
  • 1 ½ cups French Fried onions
  • 1 cup shredded Cheddar cheese

Combine mashed potatoes, sour cream, milk, and garlic powder in large bowl. Spoon half the mixture into a buttered 2 quart baking dish. Sprinkle with half the French Fried onions and ½ cup cheese. Top with the remaining potato mixture. Bake 30 minutes in a 325º oven until bubbly. Top with remaining onions and cheese, turn up the oven to 375º and bake 5 minutes more until the cheese and onions are golden brown.

POTATO SOUP
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 1 tsp parsley flakes
  • 3 cups chicken broth
  • 2 cups finely diced potatoes
  • 2 Tbs butter
  • 2 tsp flour
  • 3 cups milk
  • ½ cup grated Cheddar cheese
  • 1 ½ tsp salt
  • ¼ tsp pepper

Cook carrots, celery, onions, and parsley in 3 cups chicken broth for 15 minutes. Add potatoes, butter, salt, and pepper and simmer until tender. Add 2 ½ cups milk. Bring to a boil, and add thickening made of flour and ½ cup milk whisked together. Add cheese, stir thoroughly, and turn down to simmer for ten minutes.

SPINACH AND CHEESE CASSEROLE
  • 2 (10-oz.) pkgs. frozen spinach, thawed
  • 1 onion, chopped
  • ½ cup (1 stick) butter, melted, divided
  • 6 eggs, beaten
  • 16 oz. cottage cheese
  • 1 lb. sharp Cheddar cheese, grated
  • 2 Tbs. all-purpose flour
  • salt and pepper

Drain spinach well. Sauté onion in 2 Tbs. of melted butter. Mix spinach with eggs, cottage cheese and Cheddar cheese, flour and remaining butter. Add sautéed onions, salt and pepper. Bake in a lightly greased 9×13 inch baking dish for 1 hour in preheated 350º oven.

CREAMY TOMATO SOUP
  • 5 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 cup chopped onions (2 small-to-medium onions)
  • 28-ounce can tomato purée or tomatoes in purée
  • 1/2 teaspoon basil
  • 1/4 teaspoon thyme
  • a couple of shakes of black pepper
  • 3 tablespoons flour
  • 1 can (14 or 15 ounces) chicken broth
  • 1/4 teaspoon baking soda
  • 1 to 3 tablespoons sugar, to taste
  • 12-ounce can evaporated milk
  • 1/2 teaspoon salt

In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes. Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.
In a small bowl, combine the flour and broth, whisking till smooth, and add this mixture to the soup, stirring constantly. Cover and simmer slowly for 25 minutes, stirring occasionally.
Stir in the baking soda (the soup will foam up briefly; don’t worry, but be sure it’s in a big enough pot), the sugar, the milk and the salt. Heat, stirring, to a bare simmer. Serve hot. Yield: about 8 cups, about 8 servings.

CORN CASSEROLE
  • 1(16 oz.) can whole kernel corn, drained
  • 1(16 oz.) can cream-style corn
  • 1(8-oz.) pkg. corn muffin mix
  • 1 cup sour cream
  • ½ stick butter, melted
  • 1 to 1 ½ cups shredded Cheddar cheese

Preheat oven to 350° F. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased 9 X 13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes and serve warm.

SPECIAL TWICE-BAKED POTATOES

by Carly Foose, 1st Alternate Pennsylvania Dairy Princess, 2014

  • 12 large baking potatoes
  • 1 cup butter, melted, divided
  • 1 to 1 ¼ cups milk, warmed
  • 8 bacon strips, cooked & crumbled
  • 1 cup (4 ounces) shredded Cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 2 Tbs minced fresh parsley or chives
  • 1 tsp seasoned salt

Bake potatoes at 375° for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato & discard; scoop out pulp leaving a thin shell. In a bowl, mash the pulp with ¾ cup butter. Stir in milk, bacon, Cheddar cheese, Parmesan cheese, parsley/chives, & seasoned salt. Spoon or pipe into potato shells. Place on baking sheet. Drizzle remaining butter. Bake at 425° for 25 minutes or until heated through.

MAIN DISHES

CROCK POT PIZZA

 

 

  • 1 pkg. (12 oz.) kluski noodles
  • 1 medium onion, chopped
  • 1½ lbs. ground beef
  • 1 jar (8 oz.) spaghetti sauce
  • 1 jar (16 oz.) pizza sauce
  • Mushroom and green pepper (optional)
  • 8 oz. cheddar CHEESE, shredded
  • 8 oz. mozzarella CHEESE, shredded
  • 1 pkg. pepperoni, sliced

Cook and drain noodles. Brown ground beef and onions; drain off fat. Add the sauces and optional ingredients to the meat ands simmer well. In the crockpot, layer twice: noodles, meat sauce, cheddar CHEESE, mozzarella CHEESE, and pepperoni. Turn crock pot on low and serve when the CHEESE is melted, or set on HIGH for approximately 30 minutes.

Or layer in a 9″ X 13″ baking dish and bake in a 350º oven for 20 minutes or until CHEESE is melted. Serves 12.

BUTTERMILK MEATBALLS
  • 1½ lb. ground beef
  • 2/3 cup dry bread crumbs
  • 1½ tsp salt
  • 1 cup MILK
  • 1/4 cup chopped onion
  • 1/4 tsp pepper
  • 6 Tbs BUTTER (divided)
  • 3 Tbs flour
  • 1 Tbs sugar
  • 1 tsp salt
  • 1 quart BUTTERMILK
  • 2 tsp prepared mustard

Combine first 6 ingredients; shape into balls and brown well in 3 Tbs BUTTER. Remove balls from pan. Add remaining 3 Tbs BUTTER and blend in flour, salt, and sugar. Add BUTTERMILK and mustard, stirring constantly until it thickens, over low heat. Return meatballs to sauce and simmer about 20 minutes. Serve over mashed potatoes.

DAD'S COUNTRY CULTURED CHICKEN

by Melissa Ann DeHart, Butler County Dairy Princess 2011

  • 3½ lb. Chicken (skinned & cut into serving sizes)
  • 1 TBSP Oil
  • ½ cup Sliced Scallions
  • 35oz. Can Diced Tomatoes (drained)
  • ¾ cup BUTTERMILK
  • 1 TBSP Snipped fresh dill
  • ½ tsp. Sugar
  • ½ tsp. Salt
  • 1/8 tsp. Black Pepper
  • 1 Dash hot Sauce
  • 1 Sprig Fresh Basil (Minced)
  • ½ cup Plain YOGURT
  • ¼ cup PARMESAN CHEESE
  • ¼ cup Minced Fresh Parsley
  • Lightly brown chicken pieces in oil in a large skillet. Add ¼ cup of the scallions to the skillet and cook with the chicken for about 2 minutes, then turn off the heat. In a blender or food processor, combine tomatoes, buttermilk, dill, sugar, salt, pepper, and hot sauce. Puree the mixture until it is smooth. Pour sauce over the chicken, add minced basil, and bring contents of the skillet to a boil. Reduce heat, cover the pan, and simmer the chicken for about 20 minutes, or until tender. Stir in the YOGURT and PARMESAN CHEESE and heat the chicken until the sauce is very hot, but not boiling.Serve chicken garnished with the remaining ¼ cup scallions and the parsley. Serve with White rice and broccoli; or Mashed potatoes and green beans; Wild rice and a garden salad and . . . Fresh bread or biscuits.Makes 4 to 5 servings.
CHICKEN CORDON BLEU
  • 6 boneless skinless chicken breast halves
  • 3 thin slices fully cooked ham, halved
  • 3 slices Swiss CHEESE, halved
  • ½ cup all-purpose flour
  • ½ teasp. salt
  • ¼ teasp. paprika
  • 1 egg
  • 2 tblsp. MILK
  • ¾ cup dry bread crumbs
  • 3 tblsp. BUTTER
  • 1 cup chicken broth
  • 2 tblsp. parsley leaves
  • Hot cooked rice
  • 1 can (10 ¾ oz.) condensed cream of chicken soup
  • ½ cup SOUR CREAM

Flatten chicken breasts to ½ inch thickness; top each with one piece ham and one piece cheese. FFold chicken around ham and cheese; secure with toothpicks. In a shallow bowl, combine flour, salt and paprika. In another bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs. In a large skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50-60 minutes or until chicken juices run clear. Remove toothpicks. Place rice on a serving platter; top with chicken and keep warm. In the same skillet combine soup and sour cream; heat through but do not boil. Pour over chicken and rice.

Creamed Chicken and Biscuits

by Sydney Rasp, Butler County Dairy Princess

  • one-half of a large onion
  • 1 ½ tsp butter
  • 4 Cups chopped cooked chicken
  • 1 Cup sour cream
  • ½ Cup milk
  • ½ Cup chopped pimiento
  • 1 Cup shredded mild cheddar cheese, divided
  • 6 frozen biscuits, thawed

Preheat the oven to 350 degrees. Grease the bottom and sides of an 11 X 7 inch baking dish. Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion and sauté until tender. Combine onion, chicken, sour cream, milk, and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with ¾ cup of the cheddar cheese. Arrange biscuits in a single layer over the top. Sprinkle with remaining cheddar cheese. Bake until the biscuits are golden brown and the sauce is bubbly, which adds about 20 more minutes of bake time. Serve immediately.

DAIRY DINNER CASSEROLE
  • 1 lb. ground beef
  • ¼ cup onion, chopped
  • 1 clove garlic, minced
  • 2 (8 oz.) cans tomato sauce
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 lb. noodles, cooked
  • 2 cups dairy SOUR CREAM
  • 2 cups COTTAGE CHEESE
  • ¼ cup parsley, chopped
  • 2 cups sliced, cooked carrots
  • 1 cup CHEDDAR CHEESE, shredded

Simmer together the beef, onion, garlic, tomato sauce, salt, and pepper. Mix the cooked noodles, SOUR CREAM, COTTAGE CHEESE, parsley, and carrots. Layer the noodle mixture alternately with the sauce in a greased 4 quart baking dish. Sprinkle with the shredded CHEDDAR CHEESE. Bake at 350º F for 45 minutes, or until bubbly and the CHEESE has melted. Serves 6-8.

Buffalo Style Chicken Pizza

by Tanna Shirk, Centre County Dairy Princess 2012

  • 3 skinless, boneless chicken breast halves, cooked and cubed
  • 2 Tbs butter, melted
  • 1 (2 oz) bottle hot sauce
  • 1 (8 oz) bottle blue cheese salad dressing
  • 1 (16 inch) prepared pizza crust
  • 1 (8 oz) pkg shredded mozzarella cheese

Preheat oven to 425 degrees F (220 degrees C). In a medium bowl, combine the cubed chicken, melted butter, and hot sauce. Mix well. Spread whole bottle of salad dressing over pizza shell, then top with chicken mixture and sprinkle with shredded mozzarella cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing. Makes 6 servings.

CREAM CHEESE CHICKEN SAUCE FOR PASTA
  • 16 oz. cream cheese
  • 3 oz. grated Parmesan or Romano cheese
  • 12 oz. sour cream
  • 1 tsp. black pepper
  • 2 tsp. garlic, minced
  • 4 Tbs. finely chopped fresh parsley (1 Tbs dried parsley)
  • 1 med. onion (finely chopped)
  • 1 cup milk
  • 1 stick butter
  • 2 cups chopped, cooked chicken

Simmer onion and chicken in butter in a large skillet till onions are transparent. Add pepper, garlic, and parsley. Stir the sour cream together with the milk, and add to the skillet on medium heat. Stir frequently so it doesn’t burn until it starts to boil. Add the cream cheese in chunks, and the parmesan cheese. Turn down the heat to a simmer and keep stirring until it thickens and the cream cheese melts into the sauce, about four minutes. Don’t overcook, it will continue to cook after you’ve turned the heat off. Serve over pasta of your choice. Keeps in the refrigerator for up to 7 days. Serves 6.

SLOW COOKER TOMATO ZUCCHINI CASSEROLE
  • 1 ½ cups grated cheddar cheese
  • 1/3 cup grated parmesan cheese
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 medium zucchinis, thinly sliced
  • 5 plum tomatoes, thinly sliced
  • ¼ cup butter
  • 2 T. finely chopped onion
  • ¾ cup bread crumbs

Spray crockery pot of slow cooker with nonstick cooking spray; set aside.
In a large bowl, combine cheddar, parmesan, oregano , basil, and garlic. Season with salt and pepper, and set aside.
Arrange half of the zucchini slices in the pot. Sprinkle ¼ of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another ¼ of the cheese mixture. Repeat layers.
Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole. Cover and cook on low heat for 4-5 hours.

VEGGIE AND HAM SKILLET

by Melissa Spory Beidler, 1992 Dairy Princess

  • 3 cups green beans
  • 2 cups corn
  • 2 Tbs butter
  • 1 Tbs flour
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 2 cups cubed ham
  • 1 cup shredded Cheddar cheese

In a large skillet, sauté the green beans and corn in butter. Sprinkle with flour, mix well. In a bowl, combine the soup, sour cream, and ham. Stir into vegetable mixture. Cook over medium heat until it’s bubbling. Remove from heat, and sprinkle with cheese. Cover and let stand for 3 minutes or until the cheese is melted. Serves 4.

LITTLE CHEDDAR MEATLOAF

by Stephanie Gebhardt, 1993 Dairy Princess

  • 1 egg
  • 3/4 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/2 cup quick oats
  • 1/2 cup chopped onion
  • 1 tsp salt
  • 1 lb. ground beef
  • 2/3 cup ketchup
  • 1/2 cup brown sugar
  • 1 1/2 tsp mustard

In a bowl, beat egg and milk; stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into 8 small loaves. Place in a greased 13 X 9 X 2 baking dish. Combine ketchup, brown sugar, and mustard. Spoon sauce over the loaves. Bake uncovered at 350º for 45 minutes, or until meat is no longer pink. Serves 4.

CHICKEN TETRAZZINI
  • 1 lb. spaghetti
  • 2 Tbs. butter
  • 2 Tbs flour
  • 1/2 tsp salt
  • black pepper/cayenne pepper to taste
  • 1 cup milk
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 2 cups chicken (or turkey) cooked and diced
  • 4 oz. mushrooms
  • 1 cup chopped green pepper
  • 1 small onion chopped
  • 4 Tbs dried parsley
  • 1/2 lb. shredded mozzarella or provolone

Cook spaghetti, then drain. In a large saucepan (at least 2 quart), melt butter, then add the flour, salt, pepper till thoroughly mixed. Add remaining ingredients except the spaghetti and shredded cheese. Slowly bring to a boil, and cook about five minutes, stirring frequently. Grease a large casserole dish with a few dashes of olive oil, then place the spaghetti in it. Pour the contents of the saucepan over it, and toss lightly till all the spaghetti is covered. Place casserole in oven uncovered, and bake at 350º for 30 minutes, then top with the shredded cheese and bake another 5 minutes or until the cheese is thoroughly melted. Serves four.

ONE DISH CHICKEN BAKE

by Jessica VanGilder, 1997 Dairy Princess

  • 1 pkg stove top stuffing
  • 4 boneless chicken breasts
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 4 Tbs butter

Combine contents of stuffing mix and 1/23 cup water, and set aside. Place chicken in a 9 X 13 baking dish. Mix soup, sour cream, and butter, then pour over chicken; spoon stuffing evenly over top. Bake at 350º for 1 hour, stirring occasionally. Top with crushed corn flakes last 15 minutes. Makes four servings.

BAKED HADDOCK AU GRATIN
  • 2 Tbs butter
  • 2 Tbs flour
  • 1/2 tsp salt
  • 1 cup milk
  • 1/2 cup shredded Cheddar cheese
  • 2 tsp lemon juice
  • 1 lb. haddock fillet
  • bread crumbs

Melt butter in a saucepan, and add flour and salt. Stir while cooking until smooth. Slowly add milk and bring to a boil while stirring, then remove from heat. Blend in cheese and lemon juice and let it melt together with its own heat. Arrange haddock in a greased shallow baking pan, and pour cheese sauce over top. Sprinkle with bread crumbs, and bake uncovered at 350º for 30 minutes. Serves four.

CREAMY BACON TOMATO PASTA

by Jan Layton, 1981 Dairy Princess

  • 12 to 16 oz. bacon
  • 1 medium onion
  • 3 cloves garlic
  • 28 oz. can diced tomatoes
  • 1 pint Half N Half or light cream
  • Parmesan cheese
  • 12 to 16 oz. linguine or angel hair pasta, cooked al dente
  • 2 Tbs. chopped fresh parsley

Chop up bacon into 1″ pieces, and fry in large skillet until lightly brown, not crisp. Remove bacon from skillet and drain fat, reserving 2 Tbs in skillet. Add onions and minced garlic, sauté until onion is clear. Add tomatoes and cook until liquid is almost gone. Return bacon to skillet and add half and half or light cream and a few tablespoons of Parmesan cheese to taste. Stir well and heat, but not to a boil. Place pasta in serving dish and add sauce. Sprinkle with parsley and serve immediately. Serves 4.

CREAMY CHICKEN LASAGNA

by Stephanie Singo Gebhardt, 1993 Dairy Princess

  • 2 cups shredded Mozzarella cheese, divided
  • 2 cans cream of mushroom soup
  • 1 ½ cups milk
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1 package frozen spinach
  • 1 egg
  • 15 oz. carton Ricotta cheese
  • 12 lasagna noodles, cooked and drained
  • 2 cups leftover turkey, diced
  • ½ cup Parmesan cheese

Reserve 2/3 cup of mozzarella for top layer. In medium bowl, combine soup, milk, nutmeg, and cayenne; set aside. In another medium bowl, combine thawed and chopped spinach, egg, and ricotta; mix well.
In bottom of greased 9 X 13 baking dish, spread ½ cup soup mixture. Arrange 4 lasagna noodles on mixture. Top with 1/3 remaining soup mixture, ½ of spinach mixture, ½ remaining mozzarella, and ½ of the turkey. Repeat, ending with remaining noodles, soup mixture, reserved 2/3 cup mozzarella, and Parmesan cheese.
Bake at 350º for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.

Ham and Swiss Chicken Casserole

by Dorothy Witmer, Taste of Home ©

  • 2 eggs
  • 2 cups milk, divided
  • ½ cup butter, melted
  • ½ cup chopped celery
  • 1 teaspoon finely chopped onion
  • 8 slices bread, cubed
  • 12 thin slices deli ham, rolled up
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2-½ cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

In a large bowl, whisk eggs and 1-½ cups milk. Stir in the butter, celery and onion. Stir in bread crumbs. Place half of the mixture in a greased 3-qt. slow cooker; top with half of the rolled-up ham, cheese and chicken. Combine soup and remaining milk; pour half over the chicken. Repeat layers once. Cover and cook on low for 4-5 hours or until a thermometer inserted into bread mixture reads 160º. Yield: 6 servings.

HAM ROLLS WITH CHEESE SAUCE

by Daniela Shriner, 2004 Dairy Princess

  • 1 recipe biscuit dough
  • 3 cups cooked chopped or ground ham
  • 3 Tbs. prepared mustard
  • 3 Tbs. butter, melted

Make biscuit recipe according to directions on package. Roll out 3/4 inch thick in a 16 inch square. Combine ham, mustard, and butter and spread over dough. Roll up jellyroll fashion and cut into 16 – 1 inch slices. Place cut side down in greased 9 inch square pan. Bake at 450º for 15-20 minutes. Serve hot with cheese sauce.

SAUCE

  • 2 Tbs. butter
  • 2 Tbs. flour
  • 1 cup milk
  • 3/4 cup grated Cheddar cheese
  • salt, pepper, cayenne to taste

While the ham roll is baking, melt butter in a small saucepan over low heat. stir in flour and cook slowly while stirring for two minutes – don’t let it brown. Stir in milk and seasonings, and cook till almost boiling. Remove from heat and stir in cheese till smooth.
Remove ham rolls from oven when done, then pour sauce over all. Serves 5.

SPAGHETTI PIE

by Amy Paul Brant, 1995 Dairy Princess

  • 6 oz. spaghetti
  • 2 Tbs butter
  • 2 eggs, beaten
  • ½ cup grated Parmesan cheese
  • 1 cup cottage cheese
  • 1 pound ground beef
  • ½ cup onions, chopped
  • 1 sweet red pepper, chopped
  • 8 oz. can tomatoes, with liquid
  • 1 6 oz. can tomato paste
  • 1 tsp sugar
  • 1 tsp oregano
  • ½ tsp garlic salt
  • ½ cup shredded Mozzarella cheese

Cook spaghetti according to package directions; drain and place in a bowl. Add butter, eggs, and Parmesan cheese; mix well. Spread over the bottom and up the sides of a greased 10 inch deep dish pie pan. Spoon cottage cheese into crust, and set aside. In a skillet, brown the beef, onion, and pepper until beef is no longer pink; drain. Stir in tomatoes, tomato paste, sugar, oregano, and garlic salt. Spoon mixture over the cottage cheese. Bake uncovered in a 350º oven for 20 minutes. Sprinkle with mozzarella cheese and return to oven for 5 minutes more, until cheese is melted and lightly brown. Cut into wedges. Serves 4.

MAC 'N CHEESE 'N CHICKEN

  • ½ cup chopped onion
  • 3 tablespoons butter, melted
  • 1 can cream of chicken soup
  • 1 can tomato soup
  • 2 cups shredded cheddar cheese, divided
  • 1 cup milk
  • 3 ½ cups chopped cooked chicken
  • 2 ½ cups cooked macaroni
  • salt
  • pepper
  • ¼ cup cracker crumbs orseasoned bread crumbs

In a large skillet over med-high heat, saute onions in butter until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs. Bake in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes.

QUICK CHEESY CHILI

  • 1 can (28 oz.) diced tomatoes, undrained
  • 1 can (15 oz.) kidney beans, rinsed
  • 1 can (14 oz.) chicken broth
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 tsp. chili powder
  • 1 cup shredded sharp cheddar cheese, divided

Bring all ingredients except the cheese to boil in medium (2 quart) saucepan. Simmer on low heat 25 min. or until vegetables are tender. Stir in 1/3 cup cheese. Ladle into bowls and top with remaining cheese. For an extra taste, add a dollop of sour cream to each.

SPINACH QUICHE

  • 9 inch unbaked pie shell
  • 1 onion, chopped
  • 2 Tbs. butter
  • 6 slices of bacon, cooked, drained, and crumbled
  • 1- 10 oz. pkg. frozen spinach, thawed
  • 1 ½ cup (about ½ lb.) Swiss cheese, chopped
  • 3 eggs
  • 1 cup half n’ half
  • salt, pepper

Lightly saute onion in the butter till transparent. In a 2 quart bowl, combine eggs, half n’ half, salt and pepper to taste, beating well. Stir in bacon, spinach and cheese. Pour into the unbaked pie shell and bake at 350 degrees for 45 minutes or until set. Serve at once.

Meatless Bread and Cheese Meatballs

Sauce:

  • 3 Tbs olive oil 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 – 26 oz. can chopped tomatoes
  • ¼ cup chopped fresh basil
  • salt and pepper
  • hot pepper flakes (optional)

Bread And Cheese Balls:

  • 8 oz. grated hard cheese (Pecorino or Parmesan)
  • 8 oz. stale bread
  • 1 garlic clove
  • 5 eggs
  • ¼ cup fresh parsley
  • pinch of cracked black pepper

To make the sauce, heat the oil in a large heavy bottomed saucepan. Add the onion, and cook over medium heat until tender, about 4 minutes, then add the garlic and cook another minute or two until fragrant. Add the tomatoes and basil, mix well, and season with salt, pepper, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes. After 20 minutes, add an additional cup of water to your sauce and mix well.
While the sauce is simmering start your “meatballs”. In a food processor, pulse the bread and garlic until you have created coarse crumbs. Add the cheese and parsley and pulse briefly until mixed. Empty the bread mixture into a bowl, and begin to add one egg at a time using as many eggs as needed until you have created a mixture that is still very moist, but is firm enough to handle. Using your hands (moisten with water if necessary), form small egg sized balls and drop carefully into the sauce. Continue to use up the remaining bread mixture making as many balls as you can. Simmer on low heat for 15 minutes, then gently turn the meatballs over. Simmer another 10 minutes, adding additional water if the sauce begins to thicken too much. To serve, place a large spoonful of sauce in each of 4 bowls, and then add three meatballs on top. Offer grated cheese at the table.

PASTA AND SAUSAGE

  • 2 cups pasta (your favorite – ziti, penne, macaroni) uncooked
  • 1 lb. smoked sausage
  • 1 ½ cups milk
  • 1 can cream of chicken soup
  • 1 cup Mozzarella cheese, shredded
  • 1 cup frozen peas or green beans

Cook pasta according to directions. Cut up the sausage in ½ inch slices. In a large skillet, brown sausage over medium heat for 5 minutes, till lightly browned. In a large bowl, combine the milk and soup. Stir in ½ cup of the cheese, vegetables, and sausage. Drain pasta and add to the mix. Pour the mixture into a greased 13 X 9 inch casserole. Cover with foil or the glass lid, and bake at 375° for 25-30 minutes. Remove the cover and sprinkle with the remaining cheese, and bake 3-5 minutes longer. Serves 3-4.

CREAMY HASH BROWN CASSEROLE

CREAMY HASH BROWN CASSEROLE
by Danielle Varner, Huntingdon County Dairy Princess

32 oz. hash brown potatoes, thawed
1 lb. sharp Cheddar Cheese, shredded
2 cups Sour Cream
1 can cream of chicken soup, undiluted
3 Tbs. onion, chopped
¾ cups butter, melted, divided
½ tsp paprika
2 cups corn flakes, slightly crushed

In a large bowl, combine ½ cup of butter with the potatoes, cheese, sour cream, cream of chicken soup, and onion. Spread in a greased 13 X 9 baking dish. Sprinkle with paprika. Combine corn flakes and ¼ cup butter and sprinkle on top. Bake uncovered at 350º for 45 minutes. Serves 6.

 

 

 

 

SALADS

YOGURT CUCUMBER SALAD
  • 3 medium cucumbers
  • ¼ tsp. salt
  • 1 clove garlic, cut
  • 1 Tbsp. vinegar
  • ½ tsp. dillweed
  • 1 pint plain YOGURT
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped mint leaves

Peel and quarter cucumbers; slice paper thin. Add salt to cucumbers; mix well. Rub bowl with garlic; swish vinegar around bowl. Add dillweed , yogurt, oil, and mint; stir until thickened and smooth. Add cucumbers. Toss gently until well coated.

Firecracker Pasta Salad
  • 2 packages THREE CHEESE TORTELLINI, prepared
  • ¼ cup extra virgin olive oil
  • 4 cloves garlic, finely chopped
  • ¼ cup red wine vinegar
  • 2 medium tomatoes
  • 2 cups broccoli florets
  • 1 large green bell pepper chopped
  • ½ cup pitted and halved ripe olives
  • ½ cup shredded PARMESAN CHEESE
  • ½ cup shredded ROMANO CHEESE

Heat oil in small saucepan over medium high heat. Add garlic. Cook, stirring frequently for 1 minute. Pour into large bowl; cool. Whisk in vinegar. Add prepared pasta, tomatoes, broccoli, bell pepper, olives, parmesan and Romano cheese. Toss well to coat. Refrigerate or serve immediately.

Whip all ingredients in a blender until smooth. Makes 3 cups.

AMBROSIA SALAD

by Jane Wallace, 1964 Dairy Princess

  • 1 cup mandarin oranges
  • 1 cup crushed pineapple
  • 1 cup mini-marshmallows
  • 1 cup coconut
  • 1 cup chopped nuts
  • 1 cup sour cream
  • 1 – 8 oz. pkg cream cheese

Soften cream cheese by letting stand at room temperature for 1 hour. Mix all ingredients together, and refrigerate for a few hours to let the flavors blend. Serve on lettuce bed.

CHEDDAR MACARONI SALAD
  • 1 cup elbow macaroni
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¼ cup sweet pickle relish
  • 3 Tbs vinegar
  • 2 tsp prepared mustard
  • ¼ cup chopped green pepper
  • ¼ cup chopped green onion
  • 2 cups cheddar cheese, cut ¼ inch cubes
  • 1 lb ham, cut ¼ inch cubes

Cook macaroni according to package directions, and drain. Mix sour cream, mayo, relish, vinegar, and mustard together, then pour over remaining ingredients and toss. Chill to blend flavors.

HOMESTYLE RANCH DRESSING
  • 1/3 cup mayonnaise
  • 1/3 cup plain yogurt
  • 1/2 cup buttermilk
  • 2 tsp grated onion
  • 1 small clove garlic, finely diced
  • salt and pepper to taste

Combine all ingredients, cover and refrigerate till ready to use.

JELLO SALAD
  • 1 large pkg jello, flavor of your choice
  • 1 cup hot water
  • 2 ½ cup milk
  • 8 ounce pkg cream cheese
  • ½ cup milk
  • 1 – 20 oz. can crushed pineapple, drained
  • 1 – 8 oz. can Mandarin oranges, drained
    (substitute – 1 large orange, peeled and cut in small pieces)
  • 1 small pkg miniature marshmallows

In a large bowl, dissolve jello in the hot water. Add the 2 ½ cups of milk, and mix well. In a separate bowl, beat the softened cream cheese and ½ cup of milk. Add that mixture to the jello mixture. Chill till almost thick, then add the pineapple, oranges, and marshmallows. Stir all together, and spread in a 9 X 13 pan and chill till firm. Sprinkle chopped nuts on top if desired.

LAYERED SALAD

by Jesse Kline, Franklin County Dairy Princess, 2010

  • 1 head shredded lettuce
  • 1 cup chopped celery
  • 1 medium diced onion
  • ½ cup chopped pepper
  • ½ cup sliced carrots
  • 10 oz package frozen peas
  • 4 had boiled eggs (chopped or sliced)
  • 1 cup sour cream
  • 2 cups mayonnaise
  • 3 Tbs sugar
  • 8 oz shredded longhorn or colby cheese
  • 8 slices bacon crumbled

Layer each vegetable and eggs on top of lettuce in a 9 X 13 casserole dish. Mix sour cream, mayonnaise, and sugar, and spread over top like frosting. Top with shredded cheese and bacon. Cover with plastic wrap or fitted cover, and refrigerate 24 hours or over night.

AMAZING WALDORF SALAD
  • ½ cup nonfat vanilla yogurt
  • 1/8 tsp salt
  • curry powder to taste – curry spice has ++sides to joint health, but is optional
  • 2 apples – tart recommended, diced, no need to peel
  • 1 cup chopped celery
  • ½ cup halved or whole grapes
  • ½ cup coarsely chopped walnuts

Whisk yogurt, curry powder, salt in medium bowl. Add, apples, celery, grapes, walnuts and toss to combine. Serve on a bed of lettuce. With plenty of fruit and vegetables this salad has nearly twice the fiber of typical versions.

ORANGE PINEAPPLE SALAD
  • 1 small box orange jello
  • 1 12 oz. can evaporated milk, chilled
  • 1 20 oz. can crushed pineapple
  • 3 Tbs. sugar, optional
  • chopped walnuts

Drain juice from pineapple into a pan. Add jello and sugar, if desired. Bring to boil and boil for one minute. Cool to room temperature. Add milk and beat with a mixer on high for two minutes. Add pineapple and mix thoroughly. Pour into pan or dish and sprinkle with nuts, then chill until set. May be served on a lettuce leaf.

BREADS

CHEESY WHOLE WHEAT FRENCH BREAD
  • 1 large loaf of French bread or whole wheat French bread
  • mozzarella CHEESE, part skim
  • 1 medium onion
  • 1/4 lb. BUTTER, melted
  • 2 Tbs. poppy seed

Place a long loaf of French bread on aluminum foil, and cut into 2″ thick slices (do not cut through bottom crust). Into each cut, place a thin slice of mozzarella CHEESE. Chop onion and add to melted butter with poppy seed. Stir well, and spoon into the slices. Wrap bread in foil, and bake for 15 to 20 minutes at 350º F. Serve toasty hot with soup or pasta!

CHEESY GARLIC BISCUITS
  • 2 cups biscuit mix
  • ⅔ cup MILK
  • ½ cup shredded CHEDDAR CHEESE
  • ¼ cup BUTTER
  • ½ teaspoon garlic powder

Preheat oven to 450º. Mix biscuit mix, milk, and cheese until a soft dough forms. Shape into balls and arrange on a greased cookie sheet. Bake 10 minutes or until golden. Combine butter and garlic powder, and brush over biscuits as soon as they are removed from oven.

Bran Brown Bread
  • 1 cup whole bran cereal
  • 1 cup BUTTERMILK
  • ½ cup raisins
  • 2 tbsp. molasses
  • ¼ cup sugar
  • 1 cup flour
  • 1 tsp. soda
  • ¼ tsp. salt

Combine cereal, buttermilk, raisins, molasses, and sugar. Sift flour, soda, and salt together; add to bran mixture. Mix well. Place in greased loaf pan. Bake at 375º for 35 to 40 minutes.

JALAPENO BUTTERMILK CORN BREAD
  • 1 cup cornmeal
  • ½ cup flour
  • ½ tsp. baking soda
  • 1 tsp. salt
  • ½ tsp. sugar
  • 1 cup cream style corn
  • 1 med. chopped onion
  • ¾ cup diced green chilies
  • ¼ lb. grated cheese (your choice)
  • ½ cup (1 stick) melted butter
  • 2 eggs, beaten
  • 1 cup buttermilk

Combine dry ingredients; stir in corn, onion, chilies and cheese. Combine butter, eggs, and buttermilk and add to dry ingredients. Stir only until moistened. Turn into 9×9 inch baking pan. Bake for 20-25 minutes at 350 degrees until lightly browned. Let set for 5-10 minutes before cutting.

Irish Soda Bread
  • 4 cups all-purpose, unsifted flour
  • ⅓ cup sugar
  • 1 tsp. salt
  • ⅓ tsp. baking soda
  • 6 T. BUTTER
  • 1 ¼ cup raisins
  • 1 ½ to 2 tsp. caraway seed
  • 2 eggs
  • 1 ½ cup BUTTERMILK

Combine dry ingredients in a large bowl. Cut in butter with a pastry blender. Stir in raisins and caraway seed. Beat eggs slightly; set aside 1 T. for topping. Combine remaining egg and buttermilk, stir into flour mixture until flour is moistened. Turn dough on well floured surface and knead 10 times. Shape dough into a ball; place in a greased 2 quart round pan. Using a sharp knife, cut a cross 4” long, ¼” deep in the center of the dough. Brush top with reserved egg. Bake at 350º for 1 hour and 20 minutes.

MAPLE OATMEAL SCONES
  • 2 cups flour
  • 1 1/2 cups oatmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick butter
  • 1/2 cup buttermilk
  • 1/2 cup maple syrup
  • 3 tablespoons sugar
  • 1 egg
  • 1/2 teaspoon maple extract
  • 1/2 teaspoon vanilla extract
  • 1/3 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/3 cup currants (optional)
  • 1/3 cup raisins
  • 1/3 cup pecans, chopped

Preheat oven to 375°F. Combine dry ingredients (except nuts, raisins, and currants) in mixer bowl and mix thoroughly. Cut in butter until walnut sized chunks remain.

Add buttermilk, maple syrup and egg and mix briefly until dough comes together. Add pecans, currants and raisins and mix a few seconds more.

Turn out dough onto lightly floured board and pat into a circle 3/4 inch thick. Cut into wedge pie-shaped pieces.

Bake on pre-greased cookie sheet at 375°F degrees until light golden brown, about 15-20 minutes. Remove from sheet, glaze with confectioner’s icing (flavored with orange juice is nice) if desired or sprinkle with dots of butter and cinnamon sugar.

NOTE: if you have no buttermilk, you can substitute yogurt or sour cream one to one, or 1/2 cup milk and 1/2 teaspoon lemon juice or vinegar.

SOUR CREAM CORN BREAD
  • 3/4 cup corn meal
  • 1 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/2 Tbs sugar
  • 1 egg
  • 2 Tbs melted butter
  • 1 cup sour cream
  • 4 Tbs milk


Mix flour, soda, cream of tartar, salt, and sugar together. Add beaten egg, sour cream, milk, and melted butter, and beat thoroughly. Pour into a greased 9 X 9 pan, and bake at 425 degrees for 20 minutes. Allow to cool a couple minutes before cutting into squares.

CHEESY CORNMEAL BISCUIT TWISTS

by Kaitlyn Coughenour, 2006 Dairy Princess

  • 1½ cup flour
  • ½ cup cornmeal
  • 1 cup shredded cheddar cheese
  • 1 Tbs baking powder
  • 1 tsp parsley
  • 1/4 tsp salt
  • 2/3 cup milk
  • ½ cup (1 stick) cold butter

In a large bowl, stir together flour, cornmeal, baking powder, parsley, and salt. Cut in butter until the mixture resembles coarse chunks, then toss in cheese with a fork. Gradually add milk, and stir with fork until just moistened. Gather dough into a ball and turn out onto a lightly floured surface. Knead 12 times. Roll out into an 8 X 10 rectangle. Cut lengthwise in 1 inch strips (a pizza cutter works great), then cut strips in half. Gently twist each strip and arrange on greased baking sheet. Bake at 450° for 10-14 minutes, until golden brown.

BACON CHEDDAR SCONES
  • 2 cups flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 4 tablespoons (1/2 stick) cold butter
  • 1 cup (4 ounces) grated cheddar cheese
  • 1/3 cup snipped fresh chives, or finely diced scallion tops
  • 1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
  • 3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. Mix in the cheese, chives, and bacon until evenly distributed. Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add more cream until the dough comes together.
Transfer the shaggy dough to a well-floured work surface. Pat the dough into a smooth 7″ disk about ¾” thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Brush the scones with a bit of cream; this will help their crust brown. Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Yield: 8 large scones

Want to make scones now, freeze and bake later? Make scones up to the point they’re on the baking sheet, cut and ready to bake; don’t brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you’re ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

Make mini-scones: Divide the dough in half, and roll each half into a 5″ round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.

Sour Cream & Chive Dinner Rolls
  • 1 cup sour cream or plain yogurt
  • ½ cup prepared mashed potatoes (or ½ cup potato flakes + ½ milk)
  • 2 Tbs butter, melted
  • 3 Tbs sugar
  • 3 cups flour
  • 1 ¼ tsp salt
  • 2 tsp instant yeast
  • ¼ to ½ cup finely chopped scallion tops or fresh or dried chives (to taste)

Combine all of the ingredients and mix until cohesive. Knead the dough, by hand or mixer, until it’s smooth, about 5 to 10 minutes. The dough will become fairly elastic, though it’ll still be quite soft and sticky. Place the kneaded dough in a greased bowl, cover it, and allow it to rise for 60 to 90 minutes, until it’s quite puffy. Divide the dough into 24 pieces. Shape each piece into a ball, and place in a lightly greased 9″ x 13″ pan, or two 8″ or 9″ round pans. Cover the pan(s), and let the rolls rise until they’re touching each other and puffy, about 60 minutes. While the rolls are rising, preheat the oven to 350°F. Bake the rolls for 22 to 27 minutes, until they’re a light golden brown. Remove the rolls from the oven, and brush with melted butter, if desired, for a soft, flavorful crust.

CHEDDAR CHEESE CORN MUFFINS

by Taylor Bradley-Geiser, Tioga County Dairy Princess

  • 1 ½ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup sugar
  • 2 cups Cheddar cheese, shredded
  • 1 egg, beaten
  • 1 cup milk
  • ½ cup melted butter
  • ¼ tsp vanilla

Preheat oven to 400° . Mix dry ingredients together in a medium bowl, then add cheese and mix again. In a separate bowl, mix egg, milk, butter, and vanilla, then add to the dry mix and stir together till all is moistened. Spoon into greased muffin pan and bake for 15-20 minutes. Makes 12 muffins.

DESSERTS

CHERRIES IN THE SNOW
  • 1½ cups graham cracker crumbs
  • 1 teaspoon sugar
  • ¼ cup melted BUTTER
  • 1 package unflavored gelatin
  • ¼ cup cold water
  • ¼ cup MILK
  • 1 (8 oz.) package CREAM CHEESE
  • ½ cup confectioner’s sugar
  • 16 oz. WHIPPING CREAM
  • 1 can cherry pie filling

Mix cracker crumbs, sugar, and melted butter. Press onto bottom of 8″ pan. Soften gelatin in cold water. Heat milk, stir in gelatin, and heat until gelatin melts; set aside. Beat cream cheese with powdered sugar until smooth. Add gelatin mixture, and beat until well blended. Fold cream into cream cheese mixture. Pour filling into pan and refrigerate until firm. Spread pie filling on top and refrigerate.

CHERRY CREAM PIE

Crust:

  • 1 cup all purpose flour
  • 1 cup finely chopped walnuts
  • ½ cup BUTTER, softened
  • ¼ cup packed brown sugar

Filling:

  • 1 pkg. (8 ounces) CREAM CHEESE
  • 1 cup confectioner’s sugar
  • ¼ teaspoon almond extract
  • ½ cup heavy WHIPPING CREAM,whipped
  • 1 can (21 ounces) cherry pie filling

In a small bowl, combine the flour, walnuts, butter, and brown sugar. Transfer to a 13″ X 9″ baking pan. Bake at 375º for 15 minutes, stirring once. Set aside 1 cup crumbs. While warm, press the remaining crumbs into a greased 9″ pie pan, firmly pressing onto the bottom and up the sides. Chill for 30 minutes.
In a small bowl, beat the cream cheese, confectioner’s sugar, and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving. Yield: 6-8 servings.

CHOCOLATE CREAM CHEESE BROWNIES
  • ¼ lb. sweet cooking chocolate
  • 5 Tbs BUTTER
  • 1 (3 oz) pkg CREAM CHEESE
  • 1 cup sugar
  • 3 eggs
  • flour
  • 1 ¼ tsp vanilla
  • ¼ tsp salt
  • ½ tsp baking powder
  • ½ cup chopped nuts
  • ¼ tsp almond extract

Melt chocolate with 1 Tbs butter and cool. Cream remaining butter and cream cheese, then add ¼ cup sugar gradually. Blend in one egg, 1 Tbs flour, and ¼ tsp vanilla. In a separate bowl, beat remaining eggs until thick, and add remaining sugar, ½ cup flour, salt, and baking powder. Blend in chocolate, nuts, remaining vanilla, and almond extract. Measure 1 cup of that batter and reserve. Spread remaining batter in greased 9″ square pan. Top with cream cheese mixture. Drop reserved batter from a tablespoon onto cheese mixture, then take a table knife and swirl to marble. Bake at 350º for 35 to 40 minutes. Cool and cut. Store in refrigerator. Yield: 20 brownies.

CHOCOLATE TIGER BARS
  • ⅞ cup flour
  • 1 cup sugar
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • ⅓ cup BUTTERMILK
  • ½ tsp vanilla
  • ⅓ cup BUTTER
  • 2 (6 oz.) pkgs unsweetened chocolate chips
  • 2 (3 oz.) pkgs CREAM CHEESE
  • ½ tsp grated orange rind

Combine ⅔ cup flour, ¾ cup sugar, soda, salt, 1 egg, buttermilk, and vanilla in mixing bowl; beat until light. Combine ¼ cup butter and chocolate in saucepan; melt over low heat. Add chocolate mixture to batter; beat well. Pour into a 9″ square baking pan. Combine remaining flour, sugar, eggs, and butter with cream cheese and orange rind in mixing bowl; beat until light and creamy. Pour cheese mixture over chocolate batter. Swirl knife blade through batter to make marble effect. Bake at 350º for 45 to 50 minutes. Cool, then cut into bars. Yield: Twenty 1″ squares.

ALMOND RICE WITH RASPBERRY SAUCE
  • 5 cups water, divided
  • 2 cups uncooked long grain rice
  • 2 teasp. salt
  • 2 ½ cups MILK
  • 1 cup sugar
  • 1 cup slivered almonds, toasted
  • ¼ teasp. almond extract
  • 3 tblsp. cornstarch
  • 2 pkgs. (10 oz.each) frozen sweetened Raspberries, thawed
  • 2 tblsp. lemon juice
  • 2 cups WHIPPING CREAM
  • Fresh mint, optional

In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly, cover and chill. Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat, boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill. Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired.
Yield: 8-10 servings

Chocolate Cheesecake
  • 1 ⅓ cups dark chocolate wafer crumbs
  • 2 tablespoons sugar
  • ¼ cup butter, softened
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups semisweet chocolate chips
  • 2 eggs
  • ½ cup sugar
  • 2 teaspoons rum or rum flavoring (optional—you may replace with 2 teaspoons milk.)
  • 8-oz. carton sour cream
  • (2) 8-oz. packages cream cheese, cubed and softened
  • 2 tablespoons butter, melted
  • whipped cream
  • diced maraschino cherries

In a medium-sized bowl, combine 1 ⅓ cups chocolate wafer crumbs, 2 tablespoons sugar, ¼ cup softened butter, and ¼ teaspoon cinnamon. Use a fork or pastry blender to mix until crumbly. Firmly press into bottom of a 10-inch springform pan; set aside. Melt 1 ½ cups chocolate chips over hot water in the top of a double boiler; set aside. In a large mixing bowl, combine 2 eggs, ½ cup sugar, 2 teaspoons rum, and an 8-oz. carton sour cream. Use an electric mixer to blend until smooth. Add (2) 8-oz. packages cubed and softened cream cheese and blend until smooth. Continue blending and gradually add 1 ½ cups melted chocolate chips and 2 tablespoons melted butter. Blend well. Pour cheesecake batter over chocolate crust. Bake at 325º for 45 minutes, or until cheesecake is set in center. Cool at room temperature for at least 1 hour. Chill at least 6 hours. Remove sides of springform pan and place on serving plate. Before serving, garnish with whipped cream in a heart shape on the top, along with diced maraschino cherries. Slice into pie-shaped pieces to serve. Enjoy!

MOMMA'S PIE
  • unbaked 10″ pie shell
  • 1 pound Ricotta cheese
  • 1 cup sugar
  • 1 tsp salt
  • 4 eggs
  • 1 cup milk
  • 1 tsp vanilla

Combine all ingredients, adding eggs one at a time, mixing well. Pour into unbaked pie shell and bake at 400 degrees for 10 minutes. Reduce to 325 degrees and bake for 50 minutes. While the pie is baking, make the topping:

  • 9 oz. can crushed pineapple, drained
  • ⅓ cup sugar
  • 1 Tbsp corn starch

Cook slowly in a small saucepan to thicken. While the pie is still hot, pour the mixture evenly over the top. Let cool before eating, and refrigerate uneaten portion.

Cherry Yogurt Parfaits

by Sarah Wilson, Lawrence County Dairy Princess 2011

  • 1 can Cherry Pie Filling, divided
  • 1 cup Graham Cracker crumbs (about 16 squares), divided
  • 16oz. Vanilla YOGURT, divided

Combine 1 cup pie filling and one carton of YOGURT. In six parfait glasses, place about 2 tablespoons of each ingredient alternating starting with and ending with the graham crackers.

PINK FRUIT FREEZE
  • 8 oz. pkg. CREAM CHEESE, softened
  • 1 qt. strawberry ICE CREAM, softened
  • 2 (1 lb.) cans fruit cocktail
  • 1/3 cup chopped nuts
  • ½ cup mayonnaise

Combine cream cheese and ice cream with mayonnaise; mix until well blended. Fold in fruit cocktail and nuts. Pour into 9” square pan. Freeze until firm. Let stand in refrigerator 15 minutes before serving. Cut into squares. Garnish with cherries. Yields 9 servings.

PECAN CRUNCH
  • 1 pkg. Lorna Doone cookies, crushed
  • ½ cup BUTTER, melted
  • 2 pkg. instant vanilla pudding
  • 2 pints butter pecan ICE CREAM
  • 2 cups MILK
  • 1 cup heavy CREAM
  • 2-3 Heath Bars, crushed

Combine cookie crumbs with melted butter; press into a 9” x 13” pan. Bake at 325 degrees F. for 12 minutes. Soften ice cream. Combine with milk and pudding. Beat well; pour over cooled crust. Refrigerate 4 hours or overnight. Top with whipped cream and Heath Bars, crushed.

YOGURT PIE

FILLING

  • 1 T. unflavored gelatin
  • ¼ cup cold water
  • 2 egg yolks, slightly beaten
  • ¼ cup MILK
  • 2 cups unflavored YOGURT
  • 16 oz. CREAM CHEESE
  • 1 tsp vanilla
  • 1 tsp molasses
  • 1 T. clover honey

CRUST

  • 2 cups graham cracker crumbs
  • 4 T BUTTER
  • ¼ cup sugar

Prepare crust by blending ingredients together.Set aside 1/2 cup of mixture for topping. Press the remainder firmly against the bottom and sides of a greased, 10″ pie pan. Bake in a preheated 375º oven for 8-10 minutes, then remove and let cool.

Soften gelatin in cold water and dissolve in the top part of a double boiler over hot water. Add milk to egg yolks. Combine with gelatin and cook over gently boiling water, occasionally stirring, until it coats a spoon. Set aside to cool. Cream the cheese, vanilla, molasses, and honey together. Add 1 cup yogurt and continue to cream until it is smooth. Pour cooled gelatin mixture slowly over the cheese mixture, stirring constantly. Add the second cup of yogurt and mix well. Pour into the baked shell, and chill until firm. Sprinkle top with the reserved crumbs.

Yields 8-10 servings.

STRAWBERRY CREAM SHORTBREAD

CRUST

  • 10 Tbs unsalted butter*, at room temperature
  • 1/3 cup confectioners sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups flour
  • 1 teaspoon vanilla extract

*If you use salted butter, omit the 1/4 teaspoon salt in the recipe.

FILLING

  • 16-ounce container fresh strawberries (about 4 cups), with additional for garnish, if desired
  • 2 Tbs lemon juice
  • 3/4 to 1 cup granulated sugar, to taste
  • 1/4 cup cold water
  • two 1/4-ounce packages plain gelatin
  • 2 cups (1 pint) heavy cream or whipping cream

Preheat the oven to 350°F. Lightly grease a 9″ square pan.
For the crust: Mix the softened butter with the remaining ingredients, beating until cohesive. The mixture will seem very dry at first; it may take up to 3 minutes beating at medium-high speed to bring it together. If it just won’t come together, drizzle in a bit of milk, a teaspoon at a time, until it does.
Pat the dough into the bottom of the prepared pan, and prick it all over with a fork. Bake the crust for 10 minutes, then reduce the heat to 300°F and bake 15 to 20 minutes longer, until golden. Remove the crust from the oven, and let it cool completely.
To make the filling: Hull the strawberries, but don’t bother slicing them. Purée them in a food processor or blender.
Add the lemon juice and granulated sugar, stirring to combine. The filling can be prepared to this point and refrigerated for later use, if desired; if you refrigerate the filling, bring it back to room temperature before proceeding with the recipe.
Place the 1/4 cup cold water in a microwave-safe bowl or very small saucepan. Add the gelatin, stirring to combine; the mixture will become stiff and jelly-like.
Heat gently, in the microwave or over a low burner, just until the gelatin dissolves, and the mixture liquefies.
Immediately stir the gelatin mixture into the strawberry purée, whisking to combine thoroughly. Refrigerate the mixture until it begins to thicken. This might take as little as 10 minutes, if you’ve chilled the purée ahead of time. Don’t let it thicken too long; it should be the consistency of soft-serve ice cream.
Whip the 2 cups cream until stiff. Fold in the strawberry purée gently but thoroughly.
Spoon the filling over the crust in the pan, smoothing the top. Refrigerate until ready to serve.
Cut in squares, and serve with fresh sliced berries, and/or crushed/sweetened berries. Refrigerate any leftovers, well wrapped. Yield: about 16 servings.

100 Year Old Family Strawberry Ice Cream Recipe
  • 2 quarts fresh strawberries
  • 1 quart cream (regular)
  • ½ gallon milk
  • 1½ pints (3 cups) sugar

Combine cut/crushed strawberries with milk, cream, and sugar. Stir until sugar dissolves, then freeze in an ice cream maker (large size). Great for hot July days!

HAM 'N' APPLE CHEESE PIE

by Lacey Coleman, 2000 PA Dairy Princess

  • 2 lb sliced ham
  • 2-3 tart apples, sliced
  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 2 Tbs. butter
  • 6 slices mild cheese
  • 1 cup sour cream

Cut ham slices into serving pieces and arrange them to cover the bottom of a greased shallow casserole or pie plate. Arrange apple slices to cover ham. Mix together the flour, brown sugar, and softened butter, then crumble over apples. Top with cheese slices. Drop dollops of sour cream over the cheese. Bake at 350 degrees for one hour. Slice and serve!

STRAWBERRY YOGURT CHEESECAKE

by Lacey Coleman, 2000 Dairy Princess

  • 2 – 8 oz. packages Cream Cheese
  • 2 Tbs honey
  • 1 – 8 oz. carton strawberry yogurt
  • 1 graham cracker pie crust
  • fresh strawberries
  • whipped cream

Set out cream cheese about an hour ahead of time to soften. In a large bowl, beat cream cheese until smooth and fluffy. Blend in honey and yogurt and beat again until smooth. Pour into crust. Chill 1 – 2 hours until set. Before serving, garnish with fresh strawberries and top with whipped cream.

BERRIED DELIGHT

No bake dessert for those hot summer days

  • 1 ½ cup graham crackers
  • ¼ cup sugar
  • 1/3 cup butter, melted
  • 1 – 8 oz. package cream cheese
  • ¼ cup sugar
  • 2 Tbs. milk
  • 12 oz. Cool Whip
  • 2 pints berries of your choice
  • 2 – 4 oz. package instant vanilla pudding
  • 3 cups

Combine graham crackers, ¼ cup sugar, and melted butter and press into a 9 X 13 pan. Beat cream cheese, sugar, and 2 Tbs. milk until smooth, then fold half of the package of Cool Whip into that mixture. Spread on crust. Arrange the berries next, making an even layer. Mix the 3 cups of milk with the two packages of pudding, then pour over berries, then chill several hours or over night. Before serving, spread with the remaining Cool Whip, and garnish with more berries if desired.

OREO PISTACHIO DESSERT

by Katilyn Coughenour, 2006 Dairy Princess

  • 1 pkg. Oreo cookies
  • 6 Tbs. butter, melted
  • 1 ½ cups milk
  • 2 small boxes pistachio pudding
  • 1 quart vanilla ice cream
  • 1 can Reddi-Wip

Crush cookies, reserve ½ cup for on top. Mix the pudding in a large bowl with the milk. Add softened ice cream to pudding, stirring to blend. Squirt the whole can of Reddi-Wip into the bowl and fold in. In a separate bowl, mix the cookie crumbs with the butter, and press into a 9 X 13 pan. Pour pudding mixture over the crust, and sprinkle with the remaining crumbs. Freeze overnight, and let thaw slightly before serving.

CHERRY CREAM CHEESE PARFAIT
  • 3/4 cup graham cracker crumbs (12 crackers crushed)
  • 2 Tbs sugar
  • 2 Tbs butter, melted
  • 1 – 8 oz. package cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1/3 cup lemon juice (not concentrate)
  • 1 tsp vanilla extract
  • 1 can (21 oz.) cherry pie filling

In a small bowl, combine the melted butter, sugar, and graham cracker crumbs. Spoon into 8 dessert parfait glasses or bowls.
In a medium bowl, beat the cream cheese until smooth. Gradually add the milk till blended in. Beat in the lemon juice and vanilla, and spoon into each glass equally. Top with cherry pie filling.

EASY NO-BAKE CHOCOLATE COOKIES

by Lacey Coleman, 2000 Dairy Princess

  • 2 cups sugar
  • ¼ cup cocoa
  • ½ cup milk
  • ½ cup butter
  • 1 tsp vanilla
  • ½ cup peanut butter (may be omitted if allergic)
  • 3 cups oatmeal

Mix the sugar, cocoa, and butter in a medium saucepan over medium heat. Bring to a boil, and boil for one minute. Remove from heat and add the peanut butter, oatmeal, and vanilla. Mix well, then drop by spoonfuls on to foil or wax paper and let cool and set thoroughly (about an hour) before lifting off and storing at room temperature.

MAPLE TIRAMISU
  • 16 ladyfingers
  • 2/3 cup strong brewed coffee, room temperature
  • 1/3 cup maple syrup
  • 1 (3 ounce) package cream cheese, softened
  • ½ cup sour cream
  • ½ cup maple syrup
  • 1 (12 ounce) container whipped cream
  • 1 tablespoon unsweetened cocoa powder, for dusting

Split ladyfingers lengthwise and use them to line the bottom and sides of an 8×8 inch dish. Stir together coffee and 1/3 cup maple syrup until smooth. Spoon mixture over ladyfingers.
In a large bowl, beat together cream cheese, sour cream and 1/2 cup maple syrup until smooth. Fold in whipped cream. Spread mixture over soaked ladyfingers. Cover and chill 15 minutes. Dust with sifted cocoa just before serving.

RICE PUDDING ROYALE
  • 1 cup milk
  • ½ cup uncooked, long-grain rice
  • 1/3 cup sugar
  • ½ tsp grated lemon peel
  • ½ tsp grated orange peel
  • 1 tsp vanilla
  • ¼ tsp almond extract
  • ¾ cup cream style cottage cheese

In top of double boiler, combine milk with 2 cups of water; add rice, sugar, 1/4 tsp salt. Cook covered, over boiling water for one hour; stir often. Uncover and cook till thickened, 30-40 minutes. Remove from heat, and stir in grated peels and flavorings. Chill thoroughly. Beat cottage cheese, and stir into pudding. Makes 8 servings.

BLACK FOREST ICE CREAM PIE
  • Chocolate crumb crust
  • 3 ½ cups vanilla ice cream
  • 1 cup cherry pie filling
  • 2 whole chocolate graham crackers, broken into bite size pieces
  • 1 cup ice cream topping, hot fudge

Fill crust with scoops of ice cream. Top with dabs of pie filling. Insert graham cracker pieces between scoops of ice cream. Cover and freeze for 2 hours. Allow to sit at room temperature for 15-20 minutes and drizzle with fudge topping before serving.

EASY SOFT ICE CREAM

by Lacey Coleman, 2000 Dairy Princess

  • 1 pkg. plain gelatin
  • ¼ cup cold water
  • 2 ½ cups milk
  • 1 cup sugar
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 1 ½ cups cream

In a small bowl, soak the gelatin in the water. While it soaks, heat milk slowly in a 2 quart heavy pot till it almost boils, but do not allow it to boil. Remove from heat and add the gelatin, sugar, vanilla, and salt. Set aside and let it cool to the touch. Add cream, and whisk briefly. Pour into a 2 quart plastic bowl with a closable cover and chill in the refrigerator 5 – 6 hours. Remove from refrigerator and whisk again, then put the cover on and put it in the freezer for at least 3 – 4 hours or until frozen.

ORANGE POPS

by Vicki Stahl Hay, 1991 Dairy Princess

  • 1 (6 oz.) can frozen orange juice concentrate
  • 3 juice cans of whole milk

Blend concentrate and milk at medium speed until smooth. Pour into 8 – 4 oz. paper cups. Cover with foil and freeze. When partly frozen, push popsicle sticks through the foil and continue to freeze till solid. Tear paper and foil away to eat!

FROZEN LEMONADE SQUARES

by Lynn Vizza, 1978 Dairy Princess

  • 18 squares graham crackers
  • ½ cup butter, melted
  • 1 quart frozen vanilla yogurt, softened
  • 1 can frozen lemonade concentrate, thawed
  • ½ cup whipped cream
  • Mint sprigs and lemon slices, optional

Crush graham crackers and mix with melted butter. Press firmly onto bottom of a 9 inch square pan. Beat yogurt and lemonade concentrate in a large bowl with an electric mixer on medium speed until well blended. Spread over crust. Freeze for 4 hours or until firm. Cut into squares. Serve each square topped with a dollop of whipped cream, mint sprigs, and lemon slices.

ICE CREAM SALAD
  • 2 boxes Jello, any flavor
  • 1 ½ cups hot water
  • 1 pint vanilla ice cream
  • 1 – 20 oz. can crushed pineapple
  • ½ cup nuts

Mix Jello and water. Chill until it starts to set. Beat Jello and ice cream with mixer, then add the pineapple and nuts, and stir in with a spoon. Pour into a 9 X 13 pan, and chill until set.

CREAM CHEESE BLUEBERRY TORTE

by Amy Paul Brant, 1995 Dairy Princess

  • 3/4 – 1 cup graham cracker crumbs
  • 6 Tbs. sugar
  • 6 Tbs. butter
  • 2 eggs
  • ½ pint whipped cream
  • ½ cup sugar
  • 1 – 8 oz. package cream cheese
  • 1 – 20 oz. can blueberry pie filling (or your homemade filling)

Combine crumbs, 6 Tbs sugar, and butter; press into 8 inch square pan. Combine cream cheese and ½ cup sugar, and beat till fluffy. Beat in eggs one at a time. Turn into crust, and bake at 350° for 25-30 minutes. Cool, then spread with blueberries. Chill for 6 hours or overnight. Serve topped with whipped cream.

PUMPKIN CHEESECAKE

Crust

  • 1 ¼ cups gingersnap cookie crumbs
  • ¼ cup flour
  • 2 Tbs brown sugar
  • ¼ cup butter, melted

Filling

  • 3 – 8 ounce packages cream cheese, room temperature
  • 1 ¾ cups sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • ¼ cup flour
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 5 eggs
  • ½ cup sour cream

Preheat oven to 350º F, and lightly grease a 10″ springform pan. For the crust, combine all ingredients and mix thoroughly with a fork. Press firmly into the pan, and at least 1″ up the sides of the pan. Bake for 10-15 minutes till a very light brown. Remove from oven and turn it down to 300º F.
For the filling, place the cream cheese in a mixing bowl and beat at low speed until smooth. Add the sugar, flour, spices and beat for another 2 – 3 minutes. Add the vanilla and pumpkin, and mix to combine. Add each egg one at a time, mixing each in. Stir in the sour cream with a spoon, and pour the mixture into the crust in the pan. Bake for 50 to 60 minutes. It will be done when the center is a bit wobbly and moist; do not overbake. Turn off the oven, prop open the door, and allow the cake to cool slowly for an hour. Remove the cake and chill, lightly covered, for 6 – 8 hours at least before removing the springform and serving.

Classic Pumpkin Pie

Three hints for a better result: mix the filling together a day in advance to give the spices a chance to blend, and be sure to remove the pie f rom the oven while the center is still wobbly; overcooking it will cause the filling to crack. Chill the pie thoroughly before cutting so it slices well.
Crust
Use your favorite single pie crust recipe, or try the one below.
Filling

  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tablespoon flour
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper (optional)
  • 3 large eggs , beaten
  • 2 cups (or one 15-ounce can) pumpkin
  • 1 ¼ cups light cream or evaporated milk

In a large mixing bowl, whisk together the sugars, flour, salt, and spices. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
Lightly grease a 9″ pie pan that’s at least 1 1/2″ deep. Roll the pie dough out to a 13″ circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell. Bake for 45 to 50 minutes, until the filling is set 2″ in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

Crust
10 steps for a perfect flaky pie crust for an 8″ to 10″ pie.

  • 1 ½ cups flour
  • ½ teaspoon salt
  • 4 tablespoons shortening or oleo
  • 5 tablespoons butter
  • 3 to 5 tablespoons ice water

1) Whisk together the flour and salt.
2) Add the shortening, working it in until the mixture is evenly crumbly.
3) Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.
4) Add 2 tablespoons of water, and toss to combine.
5) Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry.
6) Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water.
7) Using the parchment or waxed paper, fold the dough over on itself — first from one side, then from the other. You’ll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds.
8) Shape the dough into a disk about 1″ thick, and refrigerate it for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to ro ll out.
9) When you’re “ready to roll,” remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit.
10) Roll the dough to the size needed (about 13″ for a 9″ pie).

EASY CHRISTMAS STOLLEN

  • 2 ¼ cups flour
  • ½ cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt*
  • ½ cup (8 Tbs) cold butter
  • 1 cup ricotta cheese
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup dried fruit – your choice mixed – raisins, apples, cherries, for instance
  • 1/3 cup nuts

*Reduce the salt to 1/4 teaspoon if you use salted butter

Topping
6 Tbs butter, melted and ¾ cup confectioners’ sugar

Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment. Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs. In a separate bowl, mix together the cheese, egg, vanilla, and flavors. Toss the fruit and nuts with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is moistened.
Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half. Roll each piece of dough into an 8″ x 7″ oval about 1/2″ thick. Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2″ short of the edge of the bottom half. Should you fold the long way, or the short way? The long way will give you a longer, narrower stollen, with shorter slices; folding the short way will give you a wider, fatter stollen, with longer slices. Use the edge of your hand to press the dough to seal about 1″ in back of the open edge; this will make the traditional stollen shape. It’s also the familiar Parker House roll shape, if you’ve ever made them. Place the shaped stollen on the prepared baking sheet. Bake the stollen till they’re very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean. Remove the stollen from the oven, and transfer to a rack. Brush them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners’ sugar. Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap till ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature.

Sour Cherry Cheese Custard Pie

by Elaine Harrier

  • 1 cup small curd cottage cheese
  • ½ cup sugar
  • 2 eggs
  • 1 heaping Tbs flour
  • ½ tsp salt
  • 1 ½ cup milk
  • 14.5 oz. can pitted tart cherries, drained
  • 1 unbaked 9-inch pie crust

Line a pie plate with the pie crust. Put cherries in the crust and crimp the edges of the crust. Mix together the cottage cheese, sugar, salt, and flour. Add eggs and mix again, then beat in the milk until blended. Pour mixture over cherries. Bake for 10 minutes at 450°, then lower heat to 350° and bake for 45 minutes. Test with knife; it will come out clean when the pie is done.

MAPLE COOKIES

Dough

  • 1 cup (2 sticks, 8 ounces) butter
  • 1 cup pure maple sugar
  • ½ cup granulated sugar
  • 2 tsp cream of tartar
  • 1 tsp salt
  • 2 large eggs
  • ½ tsp baking soda
  • 2-3/4 cups flour

Coating

  • 2 Tbs pure maple sugar
  • 2 Tbs granulated sugar

Maple Glaze

  • 1 ½ cups confectioners’ sugar
  • 2 Tbs maple syrup
  • 2 to 3 Tbs heavy cream

For the dough: In a large mixing bowl, beat together the butter, sugars, cream of tartar, and salt until fluffy. Add the eggs, one at a time, scraping between additions. In a separate bowl, whisk together the baking soda, and flour. Add the flour mixture to the egg mixture and beat until blended. Refrigerate the dough for about 30 minutes, to stiffen it and make it easier to shape.
Coating: Combine the sugars in a small bowl or in a large plastic bag. Drop the dough by the rounded tablespoonful into the sugar, gently shake the pan (or bag) to coat the balls, then roll them in your hands till they’re smooth and round.
Place the cookies on parchment-lined or lightly greased baking sheets, about 1 1/2 inches apart. Bake them in a preheated 400°F oven for 10 to 12 minutes, or until they’re a very light, golden brown. Remove them from the oven, and after 5 minutes transfer them to a rack to cool. Yield: about 3 dozen 3-inch cookies.
To make the glaze: Mix together the glaze ingredients to make a spreadable frosting. Smooth a thin layer over the cookies, or drizzle for a nice-looking effect. Let the glaze dry for several hours before packing the cookies in airtight containers.

BEVERAGES

MILK AND MAPLE PUNCH
  • ½ gal. vanilla ICE CREAM
  • ½ gal. cold MILK
  • ½ cup maple syrup

Allow ice cream to soften; add milk and syrup in a punch bowl. Stir and serve!

STRAWBERRY COOLER

 

  • 1 cup sliced strawberries
  • 1 cup YOGURT
  • 1 cup MILK
  • 2 Tbsp. honey
  • Whip all ingredients in a blender until smooth. Makes 3 cups

 

Fruit Smoothie
  • 1 cup vanilla yogurt
  • 1 cup fresh fruit of any kind
  • 1/4 cup pineapple or orange juice
  • 1/2 cup ice

Add all in a blender and whip it up! Makes about 2 cups (16 oz.)

Vanilla Buttermilk Milkshake

Sometimes simple is better than complicated! We all love milkshakes, but often the ones we get at a fast food place contain stuff we don’t really want. Emulsifiers, stabilizers, mysterious flavoring additives, and preservatives. Sometimes the milkshakes don’t even contain milk, but whipped oil made to taste like milk.
To get away from all that, make your own tasty milkshake at home for a fraction of the cost and a fraction of the time. Bet you can make this one in less time than it takes to order one at the counter!
The buttermilk adds a little tang and body to the milkshake, but you can use whole or even lowfat milk instead. Get adventurous and add a half cup of your favorite fruit – the buttermilk tang complements the natural fruit sugars.

  • 3 scoops vanilla ice cream
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract

Put all in a blender and whip it up! Makes enough to fill a tall 20 oz. glass.

Maui Milk Punch

from Pennsylvania Dairy Princess and Promotion Services

  • 1 ½ quarts vanilla ice cream, softened
  • 3 cups pineapple juice, chilled
  • 1/3 cup orange juice, cold
  • 3 tsp lemon juice
  • 4 cups milk, cold

Beat softened ice cream in a large mixing bowl. Add pineapple juice, orange juice, lemon juice and milk. Serve chilled.

EGG CREAM

No one knows exactly why this beverage is called “egg cream”, as there are no eggs in it, but it’s delicious and thirst quenching nevertheless! You may use other flavored syrups such as strawberry as well.

  • 1/2 cup milk
  • 4 Tbs chocolate syrup
  • 1 cup club soda chilled

Mix chocolate syrup into milk in a 16 oz. tall glass, then add the soda and stir. It makes a fine head, so allow room for that. For two or more servings, you may also use a blender. Pour the milk and chocolate syrup into the blender container and whip for a few seconds, then turn it down to the slowest speed, take off the lid, and gradually add the club soda. Pour immediately into tall chilled glasses and enjoy!

Thick and Rich Homemade Hot Cocoa
  • 1 (12-ounce) can evaporated milk
  • 4 ounces chopped bittersweet or semisweet chocolate (chocolate chips work fine too)
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 scant teaspoon instant coffee powder or espresso powder
  • 1 teaspoon vanilla extract

Whisk the milk, chocolate, sugar, salt and coffee powder in a small saucepan over medium heat until the chocolate is completely melted and everything is combined. Stir in the vanilla. Cover and cook on low heat for 7-8 minutes more, stirring occasionally. Turn the heat off and let the hot cocoa sit (still covered) for 5 minutes before serving to allow it to thicken. Serve immediately. Serves 2.
**Some of you might want to thin it out with a little extra milk or water- it’s VERY rich! 😉
Recipe source: Sing For Your Supper original

EASY PUDDING MILKSHAKE

by Kaitlyn Coughenour, 2006 Dairy Princess

  • 1 cup milk
  • 2 Tbsp instant pudding mix (any flavor)
  • 1/2 cup ice cream

Pour milk into a blender. Add pudding mix and ice cream, and put lid on tightly. Blend on high until smooth. Pour into glass and drink immediately before someone else does.

PINEAPPLE BERRY SMOOTHIE

by Daniella Shriner, 2004 Dairy Princess

  • 1 (20 oz.) can crushed pineapple, undrained
  • 1 cup plain non-fat yogurt
  • 1 banana
  • 1 cup pineapple juice
  • ½ cup fresh or frozen strawberries
  • ½ cup ice cubes

Combine all ingredients in a blender or food processor. Cover and blend until smooth. Makes four servings.

PUMPKIN SPICE LATTÉ
  • 2 Tbs canned pumpkin puree
  • 2 tsp vanilla
  • 2 Tbs sugar
  • 2 cups milk
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup hot strong coffee
  • whipped cream

Add milk, pumpkin, and sugar in a small saucepan and heat on medium till hot but not a boil – the milk will curdle if boiled. Remove from heat and add vanilla, spice, and coffee. Pour into two 12 ounce mugs, and top with whipped cream and a dash of spice.


If you do not have pumpkin pie spice, or cannot find it in the store, you can make your own. Use it in many recipes, not just pumpkin latte.
Simply mix these spices to make 4 Tbs of pumpkin pie spice:

  • 2 Tbs cinnamon
  • 2 tsp ginger
  • 2 tsp nutmeg
  • 1 1/2 tsp allspice
  • 1 1/2 tsp cloves