Apple Cheddar Crumble 1/4 cup flour 1/4 cup oatmeal 1/2 cup sugar 4 tablespoons butter, softened 1/4 teaspoon cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon nutmeg 4 tart apples; peeled, cored and coarsely chopped juice of one lemon 1 cup sharp Cheddar, shredded Lightly mix flour, oatmeal, sugar, butter and spices until coarse and crumbly. Toss apples in lemon juice. Add sharp Cheddar cheese to apple mixture. Divide apple & cheese mixture evenly between six-1 cup oven proof dishes or custard cups. Top with flour mixture. Bake at 375°F for 25-35 minutes. From I Love Cheese.Com |
Cheesy Holiday Breakfast Bake Courtesy of Susan Troyer Frostheart Farm Waterford, PA 8 frozen hash brown patties 4 cups Sargento ChefStyle Mild Cheddar Shredded Cheese 1 pound of sausage or fully cooked ham 7 eggs 1 cup milk 1/2 teaspoon ground mustard Place hash browns in a single layer in a greased 9-inch x 13-inch x 2-inch glass baking dish. Sprinkle with cheese and ham or sausage. In a bowl, beat eggs, milk, salt and mustard. Pour over cheese and meat. Cover and bake at 350°F for one hour. Uncover and bake 15 minutes longer until edges are golden brown. Check if done by inserting knife. If it comes out clean, breakfast is ready to eat. |
| Blackberry Cobbler Steamer 1 1/2 tablespoons blackberry syrup 1 1/2 tablespoons sugar-free vanilla syrup 1 cup low-fat milk Pour syrup into 20-ounce chilled stainless steel pitcher. Add cold milk. If using a stove-top, heat syrup and milk in a saucepan over medium-low heat; do not boil. If using a microwave, heat milk and syrup in a large, shallow bowl for 2 to 3 minutes. Whisk rapidly until milk is airy and frothed. Serve in a mug. Recipe courtesy of the Mid-Atlantic Dairy Association Nutritional FactsCalories: 160 Total Fat: 2.5 g Saturated Fat: 1.5 g Cholesterol: 10 mg Sodium: 135 mg Calcium: 30% Daily Value Protein: 8 g Carbohydrate: 24 g Dietary Fiber: 0 g |
| FAVORITE DAIRY RECIPES |
| Baked Apples with Cinnamon Yogurt Topping Makes 4 servings Prep Time: 25 min Cook Time: 40 min 4 Granny Smith or Gala apples (with or without skin) 1/4 cup unsweetened apple juice or apple cider 1/4 cup brown sugar 2 tablespoons cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt For the cinnamon yogurt topping: 2 1/2 cups low-fat plain yogurt 1 tablespoon honey 1/4 teaspoon cinnamon Preheat oven to 350 degrees Fahrenheit. Spray an 8x8-inch baking dish with nonstick cooking spray; set aside. Core and thinly slice apples. Place apples in a medium bowl and toss with apple juice. Mix brown sugar, cornstarch, cinnamon, nutmeg and salt together in a small bowl. Sprinkle over apples and stir gently until apples are coated. Pour apples into prepared baking dish. Bake 40 minutes or until apples are slightly browned at edges and sauce is bubbling. For the cinnamon yogurt topping: Line a colander with several paper towels and place over a bowl to catch drips. Pour yogurt into colander and allow to drain, refrigerated, about 30 minutes. Spoon yogurt into a small bowl and stir in honey and cinnamon. For each serving, top 1/4 of the warm apples with 1/4 of the yogurt topping. Recipe Created by Chef Michael Bussinger on behalf of 3-A- Day™ of Dairy Nutritional Facts per serving for individual food recipe: Calories: 330 Total Fat: 2 g Saturated Fat: 1.5 g Cholesterol: 15 mg Sodium: 270 mg Calcium: 30% Daily Value Protein: 7 g Carbohydrates: 72 g Dietary Fiber: 3 g |
| Vanilla-Banana Almond Smoothie Makes 4 servings Prep Time: 5 min Cook Time: 3 min 2 cups Fat-free or low-fat milk 1 cup Low-fat vanilla yogurt Dash vanilla extract 10 crushed almonds 1 cup (more or less as needed) ice cubes Handful fresh mint leaves for garnish In a blender container combine all ingredients, except mint. Blend until smooth, about 20 seconds. Pour into glasses and garnish with a fresh mint leaf if desired |
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| Double Chocolate Energy Smoothie for One Ingredients •3/4 cup low-fat or fat-free chocolate frozen yogurt •1/4 cup low-fat plain yogurt •2 Tbsp nonfat dry milk powder •2 Tbsp unsweetened cocoa powder •1/4 cup chilled water •1/2 tsp vanilla extract Add the frozen yogurt, yogurt, milk powder, cocoa powder, water and vanilla to a blender container. Cover and puree until smooth. Pour into a chilled glass. Note: Freeze any leftover smoothie in popsicle molds for frozen treats anytime. Recipe by Jackie Newgent, RD, award-winning author of The All-Natural Diabetes Cookbook Colby Cobb Salad Ingredients For the dressing: •2 cups fat-free plain yogurt, divided •4 large basil leaves •1/4 cup parsley, stems removed •2 tablespoons chopped chives •1 tablespoon lemon juice •1 teaspoon honey •1/8 teaspoon freshly ground pepper •2 tablespoons fat-free mayonnaise •1/2 teaspoon salt (optional) •1/4 teaspoon additional pepper (optional) For the salad: •8 cups chopped romaine lettuce (1 small head) •1/2 cup halved cherry or grape tomatoes •1/4 cup thinly sliced red onion •1 cup diced cucumber •2 slices cooked turkey breast, cut into strips •2 tablespoons bacon bits •1 egg, hard boiled and chopped •1 1/2 cups shredded Colby or Colby Jack cheese For the dressing: Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve. Note: Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly. Recipe created by 3-Every-Day™ of Dairy |
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