Saturday, June 19, 2010

Another Dairy Recipe for You!

It's the little things in life, like the cool new blog designs from Blogger, that get you excited! Hope you like the new look of our blog page.

This week's dairy recipe comes late in the week, but it's a good one nonetheless. Kids of all ages will enjoy making ice cream in a bag. It's a perfect activity and snack for a hot summer day. Happy Dairy Month!

What you'll need:
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes

How to make it:
1. Fill the large bag half full of ice, and add the rock salt. Seal the bag.
2. Put milk, vanilla, and sugar into the small bag, and seal it.
3. Place the small bag inside the large one, and seal it again carefully.
4. Shake until the mixture is ice cream, which takes about 5 minutes.
5. Wipe off the top of the small bag, then open it carefully. Enjoy!

Tuesday, June 8, 2010

This Week's Dairy Recipe

Today's dairy recipe is courtesy of Meals Matter, a healthy meal planning website sponsored by the Dairy Council of California. Yogurt is a great way to get in a daily serving of dairy products, plus there are lots of options for flavors and brands. Try this Cherry Yogurt Parfait today, and you'll be on your way to having three servings of dairy a day!

Cherry Yogurt Parfait


1 can Cherry pie filling, divided
16 oz Vanilla yogurt, divided
1 cup Graham cracker crumbs (about 16 squares), divided


Combine 1 cup pie filling and one carton of yogurt; place about 2 tablespoons each in six parfait glasses. Top each with 1-2 tablespoons of the graham cracker crumbs, about 2 tablespoons pie filling and about 2 tablespoons yogurt. Divide remaining cracker crumbs and pie filling/yogurt mixture between parfait glasses.

Thursday, June 3, 2010

June is National Dairy Month!

Milk, cheese, yogurt, sour cream, ice cream, butter, cottage cheese, whipped cream, coffee creamer, cream cheese...

The list could go on and on! June is National Dairy Month, and to celebrate, we'd like to bring a different dairy recipe each week. Did you know that nutritionists recommend three servings of dairy food each day for adults? Well, rest assured, there are lots of options to get your "3-a-day!" Today, we're sharing a favorite recipe. 7 Layer Taco Dip is a hit at parties and family dinners alike. Serve it with tortilla chips (we prefer Tostitos Scoops), and you're sure to please the crowd. This dip includes both sour cream and cheese, so it uses two dairy products in one dish!

Feel free to comment on this post and tell us what your favorite dairy products are!

7-Layer Taco Dip


1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese


In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. Chill and serve with tortilla chips.