Fresh Peach Salsa

1 lb. tomatoes
½ bunch cilantro
1 medium onion
2 Tbsp. lime juice
1 bell pepper, seeded
1½ tsp. salt or to taste
2 jalapenos, seeded
¼ tsp. freshly ground black pepper or to taste
1½ lbs. peaches

Chop tomatoes and put in a large bowl.

Finely chop onion, and seeded bell pepper and jalapeños, and transfer to the bowl. To dice the peaches, do not peel, and cut into slightly larger pieces. Transfer peaches to bowl.

Chop cilantro and add with lime juice, salt, and pepper. Fold together until mixed and enjoy with tortilla chips, or on fish or pork!

Easy No-Churn Ice Cream

2 c. Longmont Dairy whipping cream
14 oz. sweetened condensed milk
1 tsp. vanilla extract
Mint leaves (optional)

In a large bowl whip the cream to stiff peaks being careful not to over-whip.
In another large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream, slowly incorporating the two mixtures, keeping it light and aerated.

Transfer to a metal bread pan or paper container and freeze for 4-6 hours or overnight.
Serve topped with strawberries and blueberries and garnish with mint leaves, if desired.

Creamy BBQ Bacon Cheese Dip

3 slices bacon, crisply cooked, coarsely chopped
½ c. Georgia Boys BBQ Sauce
½ c. shredded Tillamook Cheddar Cheese
8 oz plain Philadelphia Cream Cheese, softened
2 Tbsp. sliced green onions

Set aside two tablespoons of the chopped bacon for garnish. In a food processor or blender, combine cream cheese, BBQ sauce, cheddar cheese, and remaining bacon. Process or blend on high speed until all ingredients are well combined.

Garnish dip with green onions and reserved bacon. Serve with crackers or veggie tortilla chips.

Dark Chocolate Mug Cake

3 Tbsp. flour
1 Tbsp. oil
2 Tbsp. dark cocoa powder
1 Eggland’s Best egg white
1 Tbsp. sugar
½ tsp. vanilla extract
¼ tsp. baking powder
2 Tbsp. dark chocolate chips, divided
Pinch kosher or sea salt
1 Tbsp. chopped walnuts (optional), divided
3 Tbsp. Longmont Dairy milk

Coat a coffee mug with cooking spray. In a small bowl, combine dry ingredients, then whisk in the wet ingredients until combined. Fold in half of the dark chocolate chips and walnuts (if using), pour into the mug and top with the other half. Microwave on high 45-60 seconds or until set. Serve immediately. (Split and microwave in 2 mugs for 30-45 seconds, or until set, and serve with whipped cream or ice cream to share!)

Scalloped Potatoes & Ham

¹⁄₃ c. Country Cream butter
½ c. chicken broth
1 small onion, diced
3 lbs. white potatoes, sliced about ¹⁄₈” thick
¹⁄₃ c. flour
salt and pepper to taste
½ tsp. thyme
2 c. cooked ham, diced
3 c. Longmont Dairy milk
1 c. Tillamook cheddar cheese, optional

Preheat oven to 350°F. Grease a 9×13” pan and set aside.

Cook onion and butter over medium low until onion is tender. Add thyme and flour and cook for 1-2 minutes.
Turn heat to low and add milk a little bit at a time whisking between each addition. The mixture will thicken, but as you continue adding and whisking it will smooth out. Stir in chicken broth, salt and pepper, bring to a boil and allow to boil 1 minute.

Place a third of the potatoes topped with a third of the ham and a third of the sauce. Repeat layers ending with sauce on top.

Bake, covered, 50 minutes. Uncover and bake 30 minutes more, until potatoes are tender. Add cheese during the last 15 minutes if using.

Cool at least 15 minutes before serving. Garnish with parsley.

Mint Chocolate Pudding

2 c. Longmont Dairy milk
½ c. sugar
1 c. fresh mint leaves
1/3 c. unsweetened cocoa powder
3 Tbsp. cornstarch
¼ tsp. salt
1 Tbsp. Country Cream butter
1 tsp. vanilla (optional)

Clean mint leaves well and rub with the sugar for about 5 minutes.

Mix the mint-sugar into the milk in a saucepan. Heat, stirring occasionally, until milk is warm and the sugar is dissolved. Remove from heat just before it boils and let it rest for 20 minutes. Strain to remove mint leaves.

To the strained milk, sift in the cocoa, cornstarch and salt. Heat on medium, stirring often, until the mixture comes to a boil. Lower heat and simmer for 3-4 minutes while stirring continuously until mixture thickens.
Scrape the sides and bottom of pan often while heating to avoid lumps.

Remove from heat and stir in the butter and vanilla, if desired. Pour into individual bowls or a single serving dish.

Serve immediately or refrigerate until cold. To prevent a thick layer from forming on the top, cover with plastic wrap touching the pudding surface.

For a stronger mint flavor, add a few drops of mint extract. Makes about 3 to 4 servings.

Strawberry White Hot Chocolate

4 c. Longmont Dairy Strawberry Milk
½ tsp. vanilla extract
1 c. white chocolate chips
fresh Longmont Dairy Whipping Cream or frothed Longmont Dairy Milk for topping (optional)

In a medium saucepan, stir together strawberry milk, vanilla, and white chocolate chips. Warm over medium heat, stirring occasionally, until the white chocolate has melted and the drink comes to a simmer. (Do not let it come to a boil.) Remove from heat and serve immediately. Top with fresh whipped cream or frothed milk if desired.

Green Chile Breakfast Burritos

1 lb. breakfast sausage
1½ cups Tico’s Pork Green Chile
1 large onion, diced
8 to 12 Egg-Lands Best eggs, scrambled
oil as needed
8 oz. Tillamook Sharp Cheddar shredded cheese
1 lb. frozen, diced hash browns
salt and pepper, as desired
12 burrito-size tortillas
4-oz. can diced green chiles, drained

Cook sausage over medium-high heat in a large skillet with about 2 tablespoons water, breaking into small chunks. When starting to brown, add the diced onion and let it cook along with the sausage. When sausage is done, transfer to a large bowl, leaving about three tablespoons of the drippings in the skillet. Add more oil if necessary.

Cook hash browns in the drippings, stirring often, until they are done and have a bit of browning. Add salt and pepper as desired.

Add hash browns to the bowl with the sausage, then mix in the can of diced green chiles and the Tico’s Pork Green Chile.

Wipe skillet clean and add a little additional oil, turning down the heat to medium. Whisk eggs together and scramble in the skillet until just cooked, light, and fluffy.
Gently fold the eggs and cheese into the sausage and chile mixture. Adjust seasoning to taste. (Add Sriracha or hot sauce, too, if desired.)

Wrap tortillas in a clean towel and warm in microwave for one minute. Turn over and microwave another 30 seconds, until heated through.

Divide Green Chile mixture between tortillas and roll. Wrap in foil. Serve immediately, or store in the freezer and thaw before reheating.

Katarzynki (Polish Gingerbread Cookies)

¾ c. honey
1 Eggland’s Best egg, beaten
5 Tbsp. Country Cream butter
5 c.+2 Tbsp. all-purpose flour
½ c. white or brown sugar
1 tsp. baking soda
2 Tbsp. water
2 Tbsp. Daisy sour cream, optional
1-1½ tsp. gingerbread spice (or substitute pumpkin pie spice or cinnamon)

For Chocolate Glaze (optional):
1½ c. powdered sugar
3-4 Tbsp. Longmont Dairy milk
¹⁄₃ c. cocoa powder
1 tsp. vanilla extract

Put honey into a small pan and heat to nearly boiling. Stir in butter, sugar, water, and gingerbread spice. Remove from heat and cool completely.

When cool, add beaten egg, flour and baking soda. Knead everything together. If the dough is too dry, add 2-3 tablespoons sour cream.

Form a smooth, dense dough ball. Let rest for 20 minutes, if desired. Roll out the dough to approximately ¼-¹⁄₃” thickness. Thicker cookies tend to be softer. Cut dough into desired shapes with a cookie cutter and transfer to a baking tray lined with parchment paper.

Brush cookies with a bit of water and bake for 11-15 minutes at 350°F. Thicker cookies will require the longer baking time. Leave cookies on a cooling rack for at least 15 mins before decorating or serving.

Chocolate Glaze (optional):
Sift powdered sugar with cocoa powder. Gradually whisk in milk and vanilla extract until it is the desired consistency. A thicker glaze will stick better to the cookies. Spoon glaze over cookies and set aside to firm up.

Three Sisters Corn Casserole

1 pint Daisy sour cream
16 oz. frozen, whole kernel corn
2 Eggland’s Best eggs, beaten
2 Tbsp. Country Cream butter, melted
1½ – 2 c. cooked pinto beans (or canned, drained and rinsed)
1 c. yellow cornmeal
3-4 c. summer squash, diced (about 1 lb.)
1 tsp. ground cumin
8 oz. Tillamook Monterey Jack cheese, diced small
1 tsp. salt
¼ tsp. ground pepper
¼ c. Jalapeno peppers, diced (optional)

In a large mixing bowl, combine sour cream and eggs. Add butter, cornmeal, cumin, salt, and pepper. Mix well. Add remaining ingredients and mix. Spray a baking pan or casserole dish with vegetable oil spray and fill with mixture. Bake at 350°F for 45 minutes, until golden brown.