2019 KLTF Dairy Recipe Contest Entries


James’ Pick - Cranberry Dessert - Thanks Julie Zupko

1 cup sugar
2 teaspoons baking powder
2 Tablespoons melted butter
½ to 1 cup chopped walnuts
2 cups flour
1 cup milk
2 cups whole, raw cranberries
½ cup butter
1 cup sugar
¾ cup cream

Mix dessert ingredients and bake in a 9X13 inch pan at 350 degrees for 25 to 35 minutes. Simmer sauce ingredients for 10 minutes, and pour over individual cake pieces. (Warmed is best)

Paladins Pick – Ice Cream Dessert - Thanks Carolyn Fruechte

1st Layer
2 cups Oreo Cookies crushed
1 stick butter
2 teaspoons sugar
Bake at 300 degrees for 10 minutes. Let cool.

2nd Layer
2 small packages instant pudding
2 cups milk
4 cups vanilla ice cream

Beat pudding and milk together. Add 4 cups vanilla ice cream and beat until smooth. Put over crust and freeze until firm. Third Layer: Add 6 cups ice cream of your choice on the top of second layer and freeze.
Serve with cool whip or whipped cream. Thaw 30 minutes before serving.

Sarah’s Pick – Smokey Ham Chowder Thanks Anne Hanson

10 strips bacon
1 large onion
1 cup carrots
3 Tablespoons flour
3 cups milk
1 ½ cups water
2 ½ cups potatoes
1 can corn
2 teaspoons chicken bouillon
Pepper to taste
3 cups shredded smokey bacon cheddar cheese
2 cups ham

Cook bacon. Cook onion and carrots in bacon grease until tender. Stir in flour and blend. Add milk and water gradually. Bring to a boil. Add potatoes, corn, bouillon and pepper. Reduce heat and simmer 20 minutes or until potatoes are done.
Add cheese, and ham. Heat until cheese is melted. Stir in bacon.


Steve’s Pick – Thanks Marilyn Bryniarski Reuben Casserole

6 slices Rye Bread, cubed
1 – 16 ounce can Sauerkraut, drained and rinsed
1 – pound Deli Sliced Corned Beef, Cut into Strips
¾ cup Russian Style Salad Dressing
2 cups shredded Swiss Cheese

Grease 9X13 baking dish. Spread Corned Beef in pan. Layer with sauerkraut and salad dressing. Top with Swiss Cheese, and cubed bread that have been buttered. Bake at 400 until rye bread is done.

Corey’s Pick – Thanks Jan Kimman Buster Bar Dessert

1 – 15 ounce package Oreos, crushed. Melt ½ cup butter. Add to Oreos. Put in 9X13 pan and refrigerate. Let set. Spread ½ gallon New York Vanilla Ice Cream over and freeze.
Chocolate Sauce: 2 cups powder sugar, 13 ounce evaporated milk, 2/3 cup chocolate chips, ½ cup butter, and 1 teaspoon vanilla. Boil for 8 minutes, stirring constantly. Cool.
Spread over ice cream and freeze. Top with 3 cups Cool Whip. Sprinkle with chopped Spanish Peanuts. Freeze.

Sarah’s Pick – Thanks Wendy Young Cocktail Meatballs

1 pound ground beef
¼ cup diced onion
1 clove garlic minced
1 teaspoon salt
½ teaspoon pepper
¼ cup heavy cream
¼ cup ground walnuts

Mix all together and shape into one inch meatballs. Brown in small amount of butter in frying pan, turning as they brown. In separate bowl, mix together 1 – 12 ounce bottle of chili sauce and ¼ cup grape jelly. Pour over meatballs and heat thoroughly until internal temp is 160 degrees.

Melanie’s Pick – Thanks Jim Jackson Crustless Chicken Bacon Ranch Pizza Bake

4 pounds boneless skinless chicken breast
1 pound bacon
3 cups shredded mozzarella
1 – 15 ounce can pizza sauce
¾ cup ranch dressing

Cut chicken into strips and line in 9X13 baking dish. Bake 45 minutes at 350 degrees or until done. Fry bacon, let cool and crumble. When chicken is done, pour off excess juice. Spread entire can of pizza sauce over chicken. Cover with mozzarella. Then top with ranch dressing. Sprinkle bacon on top and bake at 425 for 10 minutes.