EGG NOG FRENCH TOAST EGG NOG CAKE EGG NOG CUSTARD

EGG NOG FRENCH TOAST EGG NOG CAKE EGG NOG CUSTARD
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
EGG NOG
FRENCH TOAST
EGG NOG CAKE
INGREDIENTS
DIRECTIONS
INGREDIENTS
DIRECTIONS
1 package Yellow cake mix
Preheat oven to 350°F. In a large
mixing bowl, combine cake mix,
pudding mix, egg nog and oil; beat
at low speed with electric mixer
until moistened. Add eggs and
nutmeg; beat at medium-high speed
for 4 minutes. Pour into greased
and floured 10-inch fluted or tube
pan. Bake for 40 to 45 minutes or
until wooden pick inserted near
center comes out clean. Cool 10
minutes; remove from pan. Cool
completely. Cover with vanilla
frosting or serve as is with a
sprinkle of powdered sugar.
Makes four 1-slice servings
2 cups Meadow Gold or VIVA
Egg Nog
4
Eggs, large
¼ tsp Vanilla Extract
¼ tsp Ground Nutmeg
¼ tsp Ground Cinnamon
4 slices Sweetbread,
1-inch thick slices
Butter (optional)
Powdered Sugar
(optional)
Maple Syrup
(optional)
Combine egg nog, eggs, vanilla,
nutmeg and cinnamon in bowl
and mix with whisk until well
combined. Dip sweetbread slices
into egg nog mixture, allowing
bread to absorb the mixture. Add
butter to a skillet and fry slices
over medium high heat until
golden brown on each side. Serve
warm with butter, powdered
sugar and/or maple syrup.
Makes four 1-slice
servings
(18.25-ounce)
1 package Instant vanilla
pudding and pie
filling mix
(4-serving size)
3/4 cup
3/4 cup
4
½ tsp
Meadow Gold or
VIVA Egg Nog
Vegetable oil
Eggs, large
Ground nutmeg
Vanilla frosting
(optional)
Powdered sugar
(optional)
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
HOT CHOCOLATE
PEPPERMINT EGG NOG
EGG NOG CUSTARD
INGREDIENTS
DIRECTIONS
¾ cup
Water
Add unflavored gelatin to water in
2 packets Gelatin, unflavored a small saucepan over low heat.
4 cups Meadow Gold or Stir thoroughly until the gelatin is
completely dissolved. In a medium
VIVA Egg Nog
bowl, combine egg nog, nutmeg
¼ tsp
Ground nutmeg
and vanilla extract. Slowly whisk in
½ tsp
Vanilla extract
the gelatin mixture. Place mixture
in the refrigerator to chill until it
Meadow Gold
Aerosol Whipped has thick- ened, but not fully set.
Topping (optional) Once chilled, beat the mixture
Shaved chocolate with a whisk or electric mixer until
(optional)
smooth and airy. Serve immediately
topped with whipped topping and/or
shaved chocolate pieces.
Makes four 1-cup servings
INGREDIENTS
DIRECTIONS
2 cups Meadow Gold or VIVA
Egg Nog
2 cups TruMoo Chocolate
Milk
4 pieces Chocolate Covered
Peppermint Patty
Candy
Meadow Gold
Aerosol Whipped
Topping
4 pieces Candy Canes,
crushed
In a saucepan combine egg
nog and chocolate milk.
Heat until warm, stirring
often. Remove from heat
right before mixture comes
to a boil. Place one
peppermint patty candy at
the bottom of a mug. Pour
heated egg nog mixture over
candy and top with whipped
topping and crushed candy
cane pieces. Serve
immediately.
Makes four 1-cup servings
From the Meadow Gold Dairies Kitchen
PUMPKIN EGG NOG
INGREDIENTS
1 quart
6 Tbsp
2 dashes
1 dash
Meadow Gold or VIVA Egg Nog
Pumpkin puree
Cinnamon
Nutmeg
DIRECTIONS
Mix well in blender for 30
seconds and chill overnight.
Makes four 1-cup servings.
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
EGG NOG
PUMPKIN PIE
INGREDIENTS
1
Frozen pastry
shell (9”)
1 can
Pumpkin filling
(16oz.)
1-½ cups Meadow Gold
Egg Nog
2
Eggs, large
½ cup Granulated sugar
½ tsp
Cinnamon
½ tsp
Salt
¼ tsp
Cloves
¼ tsp
Ginger
CHOCOLATE
EGG NOG
DIRECTIONS
INGREDIENTS
DIRECTIONS
Preheat oven to 425°. In
large mixing bowl, combine
all ingredients except pastry
shell; mix well. Pour into
pastry shell. Bake for 15
minutes. Reduce oven
temperature to 350°; bake
for 40 to 45 minutes longer
or until knife inserted 1 inch
from edge comes out clean.
Cool and garnish with
whipped cream to serve.
4 cups Meadow Gold
Egg Nog
4 cups TruMoo Low-fat
Chocolate Milk
¼ tsp Nutmeg
¼ tsp Cinnamon
Meadow Gold
Aerosol Whipped
Topping (optional)
Mix Egg Nog, nutmeg
and cinnamon until
combined. Add milk
and stir. Serve chilled,
top with whipped
cream if desired.
Makes eight 1-cup
servings.
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
ORANGE BANANA
BERRY SMOOTHIE
INGREDIENTS
1 med Banana, frozen and sliced
1 - 6oz Meadow Gold Low-fat Vanilla Yogurt
1 cup Mixed berries, frozen
1-¼ cup Meadow Gold Orange Juice with Calcium
2 Tbsp Honey
6–8 Ice cubes
DIRECTIONS
Combine all ingredients in a blender
and puree until smooth.
Makes four 1-cup servings.
BLUEBERRY
SMOOTHIE
INGREDIENTS
1 cup
1 cup
1 Tbsp
4–6
Meadow Gold Low-fat Blueberry Yogurt
Frozen blueberries
Honey (optional)
Ice cubes
DIRECTIONS
Combine all ingredients in a blender
and puree until smooth.
Makes three 1-cup servings.
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
TROPICAL
FRUIT FIZZ
INGREDIENTS
2 - 6oz
1 cup
1 cup
1 cup
Meadow Gold Low-fat Mango Yogurt
Meadow Gold POG® Beverage
Frozen strawberries
Ginger ale or lemon-lime flavored
carbonated beverage
DIRECTIONS
In a blender, combine yogurt, POG® and
frozen strawberries. Blend until smooth.
Add ginger ale/lemon-lime flavored
beverage and stir. Serve immediately.
Makes four and a half 1-cup servings.
FRUITY TROPICAL
ICED TEA
INGREDIENTS
8 cups Meadow Gold Lemon Flavored
Ice Tea
8 cups Meadow Gold Orange-Pineapple
Drink*
DIRECTIONS
Combine ingredients and serve in a
glass or pitcher, garnish with thinly
sliced lemon, orange or pineapple.
Makes sixteen 1-cup servings.
*May be substituted with any of your favorite Meadow Gold Drinks.
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
POG -O-LICIOUS
SALAD DRESSING
®
INGREDIENTS
DIRECTIONS
4 packets Good Seasons Italian
Salad Dressing Dry
Mix (0.7 oz each)
2/3 cup
White wine vinegar
1-¼ cup Meadow Gold POG®
1 tsp
Dijon mustard
¼ cup
Water
½ cup
Canola Oil
Combine Italian dry mix, white wine vinegar,
POG®, Dijon mustard and water
in a bowl or food processor/
blender. Whisk or blend
until the mustard is well
incorporated. Slowly
drizzle in the canola
oil. Refrigerate until
ready to serve.
Makes 2-1/2 cups
(twenty 2 Tbsp
servings).
POG FLOAT
®
INGREDIENTS
1-½ cup Meadow Gold POG®
1 scoop Meadow Gold Vanilla
Ice Cream
DIRECTIONS
Scoop vanilla ice cream into a
large glass. Pour POG® over ice
cream. Stir gently and serve
immediately with a straw or
spoon. Enjoy!
Makes one serving.
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
COOL & CREAMY
FRUIT DIP
INGREDIENTS
1 cup
1 - 6oz
2 Tbsp
½ tsp
Meadow Gold
Sour Cream*
Meadow Gold
Low-fat Vanilla
Yogurt
Brown sugar
Vanilla extract
COTTAGE CHEESE
DIP/SPREAD
DIRECTIONS
INGREDIENTS
Combine all ingredients in a mixing bowl and
whisk until the brown sugar has dissolved.
Refrigerate until chilled and serve with assorted
fruits. It can also be used as a spread on muffins,
scones or toast!
Makes 12 servings
(1 serving =
2 Tbsp)
4 cups VIVA Low-fat
Combine all ingredients in a blender or food processor
Cottage Cheese* and puree until smooth. Add 1–3 Tbsp of water to aid
blending. Garnish with green onions, chill, and serve.
½ cup Meadow Gold
Sour Cream*
Dip may also be used as a spread or dressing.
¼ cup Bacon Bits
Makes ten 2 Tbsp servings.
2 Tbsp Ranch dressing*
2 Tbsp Green onions, raw,
chopped (optional)
*Use Meadow Gold Fat Free Sour Cream
for a healthier version.
*Use low-fat versions of these
products for a reduced fat recipe.
DIRECTIONS
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
CHOCOLATE
MOONSHAKE
SPINACH ROLLS
INGREDIENTS
DIRECTIONS
INGREDIENTS
2 boxes
Mix together all ingredients and spread on
tortillas and roll. Refrigerate overnight in a
covered container. Just before serving, trim
ends off and slice into 1” portions.
Use any leftover
mixture as a
spread on
crackers or as
a dip for celery
or carrot sticks.
1 cup
Chopped spinach
(thawed, squeeze
out excess water)
1 cup
VIVA Low-fat Plain Yogurt
1 cup
Mayonnaise
1 package Hidden Valley Ranch
Dressing
½ jar
Bacon Bits
6 stalks Green onions, chopped
¼ cup
Water chestnuts, chopped
1 package Flour tortillas, large
(8 pack)
Meadow Gold TruMoo
Fat Free Chocolate Milk
2 scoops Meadow Gold
Chocolate Ice Cream
Meadow Gold Aerosol
Whipped Topping (optional)
DIRECTIONS
Pour chocolate milk into blender. Add
two scoops of ice cream. Blend well.
For a thicker shake, keep adding ice
cream until desired consistency is
achieved. Pour into a drinking glass
and top with whipped topping.
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
POG -A-LICIOUS
SMOOTHIE
ORANGE
SMOOTHIE
®
INGREDIENTS
INGREDIENTS
1 cup
1 cup
1 - 6oz.
1 cup
1 cup
1
8–10
Viva 1% Lowfat Milk
Meadow Gold POG Nectar
Meadow Gold Passion
Orange Yogurt
Banana, sliced
Ice cubes
1 tsp
¼ cup
8–10
Viva 1% Low-fat Milk
Meadow Gold Orange Juice
with Calcium
Vanilla extract
Water
Ice cubes
DIRECTIONS
DIRECTIONS
Combine all ingredients in a blender
and blend until smooth.
Combine all ingredients in a blender
and blend until smooth.
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
CREAMED
MUSHROOMS
BUTTER MOO-CHI
INGREDIENTS
DIRECTIONS
4 cups
3 cups
3 tsp
4 cups
Preheat oven to 400°. Mix
well all ingredients together.
Grease a 9” x 13” baking pan
and pour in mixture. Bake
at 400° for 20–25 minutes.
4
1 stick
2 tsp
Mochi flour
Sugar
Baking powder
Meadow Gold
Fat Free Milk
Eggs
Meadow Gold
Grade AA Butter,
melted and cooled
Vanilla extract
INGREDIENTS
DIRECTIONS
2 tsp
Heat oil in a skillet on medium heat and
sauté onions until golden brown. Add
mushrooms and garlic salt. Stir-fry until
soft. Turn off heat
and stir in yogurt
until well mixed.
Cover for 3–4
minutes and stir
before serving.
Extra Virgin
olive oil
Minced onion
Mushrooms,
thinly sliced
Garlic salt
Meadow Gold
Low-fat Plain
Yogurt
1 cup
1 lb
¼ tsp
1 cup
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
ORANGE
YOGURT DIP
INGREDIENTS
DIRECTIONS
3/4
Combine all ingredients in a large bowl.
Transfer the dip to a serving dish, cover and
chill for 20 minutes. Serve with sliced fresh
fruit such as oranges, apples, melons, mango
or pineapple.
cup
½ cup
2 Tbsp
½ tsp
Meadow Gold
Low-fat Plain Yogurt
Meadow Gold
Fat Free Sour Cream
Honey
Orange peel, grated
Ground nutmeg
(to taste)
LOCAL FRUIT
SMOOTHIE
INGREDIENTS
2 cups
1 cup
2 cups
2 Tbsp
2 Tbsp
6–8
Papaya, scooped out of skin
Mango, sliced
Meadow Gold Low-fat Plain,
Papaya, or Mango Yogurt
Lemon juice
Honey
Ice cubes
DIRECTIONS
Blend the papaya, mango, yogurt, lemon
juice and honey in a blender. Add the ice
cubes and blend until smooth. Serve
immediately.
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
CURRIED
CHUTNEY DIP
CLAM DIP
INGREDIENTS
DIRECTIONS
1 package Cream cheese, softened
6 oz
Meadow Gold Low-fat
Plain Yogurt
1 Tbsp
Worcestershire sauce
2 cloves Garlic, minced
1 can
Chopped clams
(include half of
the liquid)
1 Tbsp
Lemon juice
Shot of Tabasco
Mix all ingredients in a bowl.
Refrigerate for 20 minutes or serve
immediately with your favorite chips
or crackers.
INGREDIENTS
DIRECTIONS
2 cups
Combine the ingredients in a medium-sized
bowl. Transfer the dip to a serving dish,
cover, and chill for several hours.
1/3
cup
1 tsp
Meadow Gold
Fat Free Sour
Cream
Mango
chutney
Curry powder
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
GARLIC
SPINACH DIP
INGREDIENTS
DIRECTIONS
1 package Frozen chopped
spinach, thawed
and squeezed dry
2 cups
Meadow Gold
Fat Free Sour Cream
½ cup
Non-fat mayonnaise
1 - 8oz can Water chestnuts,
drained and
chopped
4–6 cloves Garlic, minced
(to taste)
Combine all ingredients in a large bowl.
Transfer the dip to a serving dish, cover
and chill for several hours. Serve with
cut vegetables or thin crackers
TOSTADA DIP
INGREDIENTS
DIRECTIONS
1 cup
Blend the papaya, mango, yogurt, lemon
juice and honey in a blender. Add the ice
cubes and blend until smooth. Serve
immediately.
Meadow Gold
Fat Free Sour Cream
1
Mashed avocado
½ package Taco seasoning
1 - 16oz can Refried beans
1 package Shredded
cheddar cheese
2
Tomatoes, cubed
1 cup
Chopped olives
Chopped jalapeño
peppers (optional)
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
SOUR CREAM &
HAMBURGER CASSEROLE
INGREDIENTS
2 lbs
2 Tbsp
2 cloves
15oz
1 tsp
1 tsp
1 tsp
3 cup
1 - 8oz pkg
8oz
DIRECTIONS
Lean hamburger
Brown beef in 1 Tbsp butter. Add minced garlic,
tomato sauce, salt, pepper and sugar. Simmer
Meadow Gold Butter
20 min. Beat cream cheese with fork until fluffy
Garlic, minced
and add sour cream. Cook and drain noodles.
Tomato sauce
Butter 9” x 12” x 2” dish and layer as follows:
Salt
beef, noodles, cream cheese mixture and
Ground pepper
grated cheese. Bake at 350° for 25-30 min.
Sugar
Cooked narrow noodles
Cream Cheese
Meadow Gold Sour Cream
Grated cheddar or
blend of cheeses
MUD PIE
INGREDIENTS
2 pkg
2 boxes
Oreo Cookies
(Double Stuff® is best)
Meadow Gold Cookies
& Cream Ice Cream
Meadow Gold Real
Cream Topping
From the Meadow Gold Dairies Kitchen
Soften ice cream by letting stand at
room temperature for about 15
minutes. Crush one package of Oreo®
cookies and pour into a 9” x 13” pan
or serving dish to make the bottom
crust. Spread ice cream evenly
throughout the pan. Crush second
package of Oreo® cookies and pour on
top. Place in freezer overnight. Serve
directly from freezer and top with
Real Cream Topping.
From the Meadow Gold Dairies Kitchen
JELL-O
ICE CREAM
POG SHERBET
PUNCH
®
®
INGREDIENTS
DIRECTIONS
INGREDIENTS
3oz
Combine gelatin, salt and Jell-O. Add
water and dissolve. Add ice cream and
stir well. Soak serving dish in ice water
before adding mixture. Pour into serving
mixture, cover and refrigerate until firm.
DIRECTIONS
Strawberry or
Orange Jell-O®
1/8 tsp
Salt
2 cups
Meadow Gold
Vanilla Ice Cream
2-3/4 cup Boiling water
1 Tbsp
Knox® Gelatin
DIRECTIONS
®
1 carton Meadow Gold Sherbet
1 - 64oz Meadow Gold POG Nectar
Soften your favorite Meadow Gold
Sherbet by letting it stand at room
temperature for about 15 minutes. Place
into a punch or serving bowl. Pour one
half-gallon of Meadow Gold POG Nectar
over the sherbet. Add sparkling water if
desired. Sherbet will continue to melt,
adding creaminess to the punch. With a
ladle, break apart the sherbet into small
pieces as needed. Serve immediately.
From the Meadow Gold Dairies Kitchen
CHOCOLATE CHIP
COOKIE DOUGH PIE
INGREDIENTS
DIRECTIONS
1 pan Prepared graham
cracker crust pie shell
1 box Meadow Gold
Chocolate Chip Cookie
Dough Ice Cream
1 pkg Chocolate chip cookies
Meadow Gold Real
Cream Topping
Prepare the pie shell as directed on the label. Soften
ice cream by letting stand at room temperature for
about 15 minutes. Spoon ice cream into shell,
leaving about ½” from the top of the shell.
Crush half of the package of cookies and
spread evenly across the ice cream. Freeze
for 3-4 hours.
Serve with Real
Cream Topping.
From the Meadow Gold Dairies Kitchen
From the Meadow Gold Dairies Kitchen
SANDWICHED
ICE CREAM CAKE
INGREDIENTS
DIRECTIONS
6
Remove pound cake from tin and slice into
3 layers lengthwise. Place bottom layer on a
plate. Drizzle with caramel syrup. Unwrap 3
ice cream sandwiches and layer lengthwise
on top of caramel. Add another layer of cake,
caramel syrup and ice cream sandwiches. Top
with last layer of pound cake. Trim off excess
cake at ends. Trim the top pound cake layer
to create a flat surface. Brush excess crumbs
off the top. Frost with softened cake frosting.
Serve immediately or cover and freeze until
frosting is slightly hardened.
Makes six servings.
Meadow Gold Vanilla
Ice Cream Sandwiches
1 loaf
Frozen pound cake
2–3 Tbsp Caramel sundae
topping
2 cups Chocolate cake frosting
PEANUT BUTTERY
CHOCOLATE SHAKE
INGREDIENTS
1
1 cup
¼ cup
1 cup
Banana, medium, sliced
Meadow Gold TruMoo Fat Free Milk
Creamy peanut butter
Meadow Gold Chocolate or Vanilla Ice Cream
DIRECTIONS
In a blender, combine banana,
chocolate milk and peanut butter.
Cover and blend until smooth.
Add ice cream and blend until
smooth. Pour into tall glasses.
Serve immediately.
Makes two 10 oz. servings.
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