Recipes

2020 Dairy Recipes

Melanie’s Pick – Mushroom Bake – Thanks Audrey Lange
- 2 cups Mayo
- 2 cups Sharp Cheddar Cheese
- 2/3 cup Parmesan Cheese
- 4 – 4 ounce cans mushrooms,
drained
- 1 envelope Ranch Dressing Mix

Mix ingredients together and Bake at 350 degrees for 20-25 min. Serve with assorted
crackers.

Steve’s Pick – Cheese Ring and Jam – Thanks Karen Trutwin
- 1 pound Bacon
- 1 pound Sharp Cheddar Cheese
- 1 bunch Green Onions
- 2 cups Mayo
- 1 teaspoon Cayenne pepper
- ½ cup slivered Almonds
Crisp bacon. Mic cheese, green onions, mayo and pepper together. Crunch bacon into mixture. In bundt pan, place Saran Wrap, then almonds, then fill in cheese mixture. Refrigerate for several hours. Serve with jam, crackers and French bread.

Mark’s Pick – Sweet Nuts – Thanks Mary Frie
- 2 egg whites
- 1 cup sugar
- pinch of salt
- ½ teaspoon vanilla
- 1 pound nuts (walnuts or pecans)
- ½ cup butter
Beat egg whites until soft peaks form, add sugar, salt and vanilla. Beat until stiff peaks form and it turns glossy. Fold in nuts. Melt butter in 9x13 pan, spread nuts in butter. Bake at 325 degrees for 30 minutes, stirring every 8 minutes. Spread on foil to cool. Store in dry place.

Corey’s Pick – Easy Strawberry Shortcake Trifle Dessert – Thanks Pat Schilling
- 1 package (3.4 ounce) vanilla instant pudding
- 1 ½ cup cold milk
- 2 cups thawed Cool Whip, divided
- 1 prepared small rectangular Angle Food Cake, cut into small pieces
- 3 cups sliced fresh strawberries
With wire whisk beat pudding and milk in medium bowl. Stir in 1 ½ cups Cool Whip. Layer pudding mix, strawberries and cake. Top with Cool Whip.

Barb’s Pick – Breakfast Pizza – Thanks Lori Thoma
- 1 roll seasoned pork sausage
- 1 package crescent rolls
- 1 cup frozen hash browns, thawed
- 1 cup cheddar cheese
- 2 Tablespoons Parmesan cheese
- 5 eggs
- ½ teaspoon salt
- ¼ cup milk
Cook sausage until brown, drain. Seperate rolls, place on round pan (point to center) Press sides to form a crust. Sprinkle with potatoes. Layer sausage on top of potatoes. Mix eggs, milk, Cheese, salt and pepper. Pour over. Bake at 375 degrees – 25-30 minutes.

Turkey Corn Chowder – Thanks Darlene Nix
- 1 medium onion, chopped
- 1 cup celery, diced
- 2 cups potatoes, diced
- 2 cups carrots, diced
- 2 cups turkey broth
- 1 cup cooked turkey pieces
- 1 cup half and half
- 1 can (17 ounce) cream style corn

- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon ginger
- ½ teaspoon pepper
- parsley flakes

Saute onions in a little butter, add broth and vegetables, simmer until tender. Add remaining ingredients. Simmer 10-15 minutes.

Turtle Cookies – Thanks Laurie Ochoa
- 12 Tablespoons cocoa
- 1 cup butter
- 4 eggs
- 1 ½ cups sugar
- 2 cups flour
- 2 teaspoons vanilla
Spray waffle iron. Drop from teaspoon on waffle iron. Bake less than 1 minute. Let cool and frost. Melt one bag of caramels. Put some on cooled cookies and then frost with your favorite chocolate frosting. Top with pecans.

Logan’s Pick – Frozen Mocha Marbled Loaf – Thanks Irene Becker
- 2 cups finely crushed Oreos
- 3 Tablespoons butter
- 8 ounce cream cheese
- 14 ounce sweetened condensed milk
- 1 teaspoon vanilla
- 2 cups whipping cream, whipped
- 2 Tablespoons instant coffee
granules
- 1 Tablespoon hot water
- ½ cup chocolate syrup
Line a 9x5x3 inch loaf pan with foil. Mix Oreos and butter. Line the pan with the crushed cookies. Beat cream cheese, add milk and vanilla, fold in cream. Spoon half of the mixture into a bowl and set aside. Mix coffee with hot water. Add chocolate syrup and fold into the remaining mixture. Spoon half of the chocolate mixture over crust, then add half of the cream mixture. Repeat layers. Cut through the mixture with a knife to swirl the chocolate. Freeze for 6 hours. When ready to serve, lift foil and slice.

Polish Reuben Casserole – Thanks Mona Wippler
- 2 cans cream of mushroom soup
- 1 1/3 cups milk
- 1 Tablespoon mustard
- ½ cup onion
- 2 – 16 ounce cans sauerkraut rinsed
and drained
- 1 – 8 ounce package noodles,
uncooked
- 1 ½ pounds Polish Sausage, cut into
½ inch pieces
- 2 cups shredded Swiss Cheese
- 2 Tablespoons butter melted
- ¾ cup bread crumbs
Combine soup, milk onions and mustard. Spread sauerkraut in greased 9x13x2 inch pan. Top with uncooked noodles. Spoon mixture over them. Top with sausage, then cheese. Combine crumbs and butter in bowl. Sprinkle over the cheese. Bake at 350 degrees for 1 hour until noodles are done. It is also good with 1 cup Cheddar and 1 cup Swiss Cheese.

Creamsicle Pie – Thanks Sheila VanDenheuvel
- 1 – 8 ounce package cream cheese
- 1 box orange Jello

- 1 cup powder sugar
- 1 splash vanilla

- 2 – 8 ounce tubs Cool Whip
- Graham Cracker Crust (large)
Beat Cream Cheese and Jello powder until creamy. Add powder sugar and vanilla. Beat in one Cool Whip and fold in the other Cool Whip. Put mixture in crust and refrigerate. You could add drained crushed pineapple over the top.
*Peanut Butter Pie is exactly the same recipe. Just replace the Jello with 1 cup peanut butter.

Pumpkin Fudge – Thanks Ginny Fitch
- 1 teaspoon + ¾ cup butter, divided
- 3 cups sugar
- 1 – 5 ounce can evaporated milk
- ½ cup pumpkin
- 1 to 2 teaspoons pumpkin pie spice
- 1 – 11 ounce package butterscotch chips
- 1 jar marshmallow cream
- 1 teaspoon vanilla
- 1 cup chopped nuts
Line 9x13 inch pan with foil. Melt 1 teaspoon butter in pan. In saucepan, combine sugar, milk, pumpkin, pumpkin pie spice and butter. Cook over medium heat until candy thermometer reaches 238 degrees (soft boil stage) stirring constantly. Remove from hear, stir in chips, marshmallow cream and vanilla. Beat until smooth. Stir in nuts. Cool completely. Using foil, lift out of pan. Discard foil. Cut fudge into one inch squares. Store in air tight container.

Holiday Delight Dutch Apple Pie – Thanks Mitzi Dubbin
- 4-5 medium apples, chopped and
peeled
- 2 Tablespoons flour
- 1 egg, slightly beaten
- 1 ¼ cup sour cream
- 2/3 cup sugar
- 1 Tablespoon vanilla
- 1/3 cup minute tapioca
Mix above ingredients and put in large pie crust.
Topping:
- 1/3 cup brown sugar
- ¼ cup butter
- 1/3 cup flour
- 1/3 cup oatmeal
Bake 1 hour at 375 degrees. Serve warm or cols with ice cream or Cool Whip.