Candy Cane Hot Chocolate


  • 1/2 cup sugar
  • 1/3 cup cocoa
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 4 cups milk
  • 4 candy canes


In a large saucepan, combine sugar, cocoa, water and salt. Cook over low heat, stirring constantly until cocoa dissolves. Stir in milk. Cook over medium heat until hot (do not boil). Pour into 4 cups, place 1 candy cane in each cup. Makes 4 9-ounce servings.

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Homemade Eggnog


  • 2 cups milk
  • 1 tsp vanilla
  • 1/4 tsp whole cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 6 eggs
  • 3/4 cup sugar
  • 2 cups whipped cream


Heat the milk, vanilla and spices, slowly bringing to a boil. Meanwhile, whisk the eggs and sugar. Once the milk mixture has come to a boil, add the eggs and sugar and heat to 160⁰F – approximately 2-3 minutes. Pour through a strainer to remove any cooked egg and the whole cloves. Chill overnight. Before serving, whip 2 cups of heavy whipping cream in a bowl, using a whisk or electric mixer. Whisk until frothy. Add whipped cream to chilled eggnog mixture and combine well. Enjoy!

Click here to see step by step directions for this recipe!

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Pop’s Sugar and Cream Pie

From WDA team member Scot Dutcher: Here is an old family favorite of ours; “Pop” is what we called my Grandpa and this was his favorite pie. The recipe dates back hundreds of years because of its simple ingredients (flour, sugar and cream), all of which were usually on hand regardless of social status.


  • 1 C flour
  • 3/4 C sugar (you may want a bit more depending on taste)
  • Cream (or Half and Half)
  • Pie Crust


  1. Mix flour and sugar. Pour it into a deep pie crust.
  2. Pour in cream to fill pie crust.
  3. With a fork, poke all around the pie crust. Twice around is plenty, be careful not to overdo it.
  4. Bake at 375 for 30 to 45 minutes until the cream starts to brown.
  5. While hot, add pats of butter on top and let cool to room temperature. Serve with cream spooned from the pie.

“Finger Pie” variation:

For those that prefer more of a “custardy” texture mix the flour/sugar and cream in the pie crust with your fingers. You must use your fingers to avoid damaging the raw pie crust prior to baking, thus the name “Finger Pie.”

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Witches Cheese Broomsticks

These broomsticks are a fun Halloween treat that isn’t sweet!


  • Pretzel sticks
  • Cheese sticks
  • Green onions


  1. Cut string cheese into segments._DSC4664
  2. Put a pretzel into the end of each cheese segment._DSC4675
  3. Split the ends of the cheese so it looks like a broom. _DSC4678
  4. Tie a green onion around the top of the “broom.”_DSC4679
  5. Serve with other veggies and enjoy!Witches Broom Sticks (1)

Thank you to Florida Dairy Farmers for sharing this recipe with us!

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Pumpkin Pancakes

Makes 4 portions

Ingredients (Pancakes)

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • 1 cup 1% low fat milk
  • 2 tablespoons melted butter
  • 1 egg
  • 1/2 cup canned pumpkin
  • 1/2 cup low fat vanilla yogurt

Ingredients (Toppings)

  • 2 cups low fat vanilla yogurt
  • 1 cup raisins


  1. pumpkin pancakesIn a small mixing bowl, briskly combine vanilla yogurt and raisins until yogurt becomes looser texture. Reserve. For the pancakes, combine flour, sugar, baking powder and cinnamon in a large mixing bowl.
  2. In a medium mixing bowl, combine milk, butter, egg, pumpkin, and yogurt, mixing well.
  3. Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.
  4. Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon.

Recipe created by Elizabeth Ward on behalf of 3-Every-Day™ of Dairy

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