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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