2021 Dairy Recipes

Cherry Cheesecake Lush – Thanks Eleanore Skochernski

- 1 cup vanilla wafer crumbs
- 1 cup finely chopped pecans
- ½ cup butter
- 1 – 8 ounce cream cheese, softened
- 1 cup powder sugar
- 16 ounce container Cool Whip, divided
- 2 – 3 ounce cheesecake pudding
- 3 cups milk
- 1 can cherry pie filling
- ½ cup chopped pecans

Preheat over to 350 degrees. In medium mixing bowl, combine vanilla wafer crumbs, melted butter and pecans. Press into 9x13 pan. Bake at 350 degrees for 15 minutes. Remove from oven and cool. In bowl combine cream cheese, powder sugar, and ½ cup Cool Whip. Mix until smooth and spread evenly over cooled crust. Combine cheesecake pudding, milk, and 1 cup Cool Whip until smooth. Spread evenly over cream cheese layer. Top with cherry pie filling, remaining Cool Whip and ½ cup chopped pecans.

Chicken Chalupas – Thanks Marilyn Hayes Phillips

- 12 ounce grated Monterey Jack Cheese (or Mozzarella)
- 12 ounce grated sharp Cheddar Cheese
- 2 bunches green onions, tops only, chopped
- 2 cans Cream of Chicken Soup
- 4 ounce can green chilies, chopped
- 1 pint sour cream
- 1 cup sliced California black olives (not Kalamata)
- 4 cups cooked chicken breasts, shredded or cut into one inch cubes
- 12 flour tortillas (6 inch)

Lightly oil 10x15 lasagna pan. Combine the cheeses and reserve half for topping or filling. Divide the chopped green onion tops into two portions. Combine half of the cheese, half of onions, soup, chilies, sour cream, and olives. Set aside 1 ½ cups for topping. Add chicken to remainder filling and mix well. Put three Tablespoons of filling on each tortilla and roll. Place seam side down. Arrange in single layer. Spread reserved mixture over filled tortillas and cover with remaining cheese and onion tops. Refrigerate overnight. Preheat oven to 350 degrees. Bake uncovered 45 minutes. Let stand for a few minutes before serving. Makes 8 to 10 generous portions

Christmas Brunch Casserole – Thanks Alvina Hourseth

- 2 pounds pork sausage
- 1 large onion, chopped
- 2 cups cooked rice
- 3 cups crisp rice cereal
- 3 cups shredded cheddar cheese
- ½ cup milk
- 2 cans cream of celery soup
- 6 eggs

In skillet, cook sausage and onions over medium heat until meat is no longer pink. Drain. Place in lightly greased 9x13 baking dish. Layer baking dish with rice cereal and cheese. In bowl beat eggs, soup and milk. Spread over top. Bake at 350 degrees for 55 to 60 minuets or until knife near center comes out clean. Let stand for 5 minutes before covering.

BLT Dip – Thanks Jeannie Walock

- 1 cup sour cream
- 1 cup mayo
- 1 cup shredded cheddar cheese
- 1 cup seeded tomatoes
- 6 strips bacon, cooked and crumbled

Combine all and refrigerate. Serve with crackers.

Creamy Maple Brussels Sprouts – Thanks Greg Billig

Coat a baking dish generously with butter. Put cleaned sprouts in pan. Salt and pepper to taste. Pour heavy cream over sprouts. Pour maple syrup over sprouts. Sprinkle with bacon crumbles. Bake at 350 degrees about ½ hour, or until you are happy with it.

Olive Spread – Thanks Karen Hansmann

- 1 package cream cheese – softened
- black and green olives

Chop black and green olives ( as many as you like) add cream cheese and some green olive juice, just enough to make it easy to spread. Serve on crackers.

Crockpot Mushrooms – Thanks Wendy Young

- 4 – 8 ounce package whole white mushrooms, cleaned.
- 2 sticks butter
- 1 package Zesty Italian seasoning
- 1 package dry Ranch seasoning

Put all ingredients in crock pot on high for 2 hours.

Reuben Dip – Thanks Wilma Keehr

- 8 ounces cream cheese
- ½ cup sour cream
- 1 cup grated Swiss cheese
- ½ pound corn beef, chopped
- 2 cups sauerkraut, drained
- ¼ cup Thousand Island Salad Dressing

Combine all ingredients in large bowl. Put in crock pot and cook on low 4 to 6 hours. Or many spread it in a pie plate sprayed with non stick spray. Bake at 400 degrees for 15 to 20 minuets. Serve with Rye bread pieces or crackers.

Grammy’s Ham Biscuits – Thanks Pat Schilling

- 2 cups flour
- 1 Tablespoon baking powder
- ¾ teaspoons salt
- 10 Tablespoons cold unsalted butter
- ¾ cup finely diced ham
- ½ cup grated cheddar cheese
- ½ cup and 3 Tablespoons cold buttermilk

Bake at 425 degrees. On parchment paper lined baking sheet.

Ho Ho Ho Bars – Thanks Rosemary Peka

1 chocolate cake mix, follow directions. Split horizontal or spread in 2 9x13 cake pans greased. Bake 15 mins at 350 degrees. Cool until cold. Filling: 1 ½ cups milk and 5 Tablespoons flour. Cook until thick. Cool until cold. Add to: 1 cup sugar, 1 ½ cups butter and 1 teaspoon vanilla extract. Beat for 7 to 10 minuets until fluffy. Spread on cooled cake and refrigerate for 1 hour. Icing: 1 cup sugar, ½ cup milk, ½ cup butter. Cook for 2 minuets. Add 1 cup chocolate chips. Stir until melted and combined. Spread on top filling on bars. Cool until set. And cut into 2x2 inch bars and enjoy.

Mark's Pick – Hungarian Cabbage With Noodles – Thanks Marilyn Bryneaiski

-5 Bacon Strips, diced
-2 tsp. Sugar
-2 tsp. Salt
-6 cups chopped cabbage cut into one inch squares
-3 cups cooked noodles
-Salt and pepper to taste
-1 cup sour cream

In skillet cook bacon till crisp. Remove and set aside. Stir sugar and salt into bacon drippings. Add cabbage, stir till coated. Cover and cook 7-10 minutes. Stir in noodles and bacon. Season to taste. Spoon into a greased 2 quart casserole. Cover tightly and bake at 325 for 45 minutes. Remove from oven. Spreads sour cream over top. Sprinkle with paprika. Bake 5 minutes more.

Steve's Pick – Easy Yummy Shrimp – Thanks Bob Maschler

-1 Stick of Butter
-Shrimp to cover bottom of 9x13 pan
-1 Package Italian Seasoning

Preheat oven to 375 degrees. Melt butter in 9x13 pan. Place raw, devained shrimp over melted butter in pan, covering the bottom of the pan. Sprinkle Italian Seasoning over shrimp. Bake 15 minutes. Enjoy

Corey's Pick – Apple Dumplings – Thanks Carolyn Fruechte

-2 Cans Crescent Rolls
-4Granny Smith Apples
-3/4 Cup Sugar (Half White and Half Brown Sugar)
-1 Stick of Butter
-1 12 Ounce Can Mountain Dew (Not Diet)

Preheat Oven to 350 degrees. Core, peel and quarter apples. Wrap each quarter in crescent rolls. Place in a greased 9x13 pan. Melt butter sugar and cinnamon and pour over dumplings. Pour the over all. Bake for 45 minutes.

Chris' Pick - Dutch Babies – Thanks to Laurie Veillette

-2 Large Eggs
-1/2 Cup All Purpose Flour
-1/2 Cup Milk (nonfat, lowfat or otherwise)
-1 tbsp Granulated Sugar
-1 tsp vanilla extract
-1/4 tsp salt
-1/2 tbsp Unsalted Butter, Melted and Cooled Slightly

Preheat oven to 425 degrees. Place ovenproof frying pan (stainless steel or cast iron) in the oven to heat. Whisk together eggs, flour, milk, sugar, vanilla, salt, and melted butter until smooth. Remove pan from oven and spray with nonstick cooking spray (or quickly brush with some butter), then pour the batter into the hot pan and put it back in the oven. Bake for 15-20 minutes, until the Dutch baby is golden brown. Slide from the pan onto a serving plate and serve immediately. This is for a 6” Skillet that serves 1-2.
Note: For a Dutch baby in a 10” skillet that serves 4-6, double the recipe and cook 20-25 minutes.

Cheeseburger Meatloaf – Thanks Kevin Maslowski

-36 Ounce Package of Lean Hamburger
-2 Tubes of Ritz Crackers
-4 Eggs
-1Tbs Garlic Power
-1 Tbs Onion Powder
-1 tsp Black Pepper
-1 tsp. Season Salt
-1 Small Onion
-Hamburger Sliced Pickles
-3 Cups of Shredded Cheese

Crush Crackers. In a large mixing bowl add hamburger, crackers, eggs, garlic powder, onion powder, black pepper and season salt. Mix all ingredients together. Split mixture and layer it in a 2.5 quart casserole dish. Add ketchup layer. Then add mustard layer. Dice Onion and then layer. Hamburger sliced pickle layer. Shredded cheese layer. Layer with rest of meat mixture. Thin ketchup layer. Bake uncovered at 350 degrees for one hour and ten minutes.

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,
- 1 envelope Ranch Dressing Mix

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

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
- 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,
- 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
- 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.
- 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.