Dairy Recipes

Delicious Dairy Recipes

Cheddary Chicken “Bones”


  • 4-chicken legs
  • 1 cup crisp rice cereal
  • ½ cup cheddar cheese, grated
  • 3 tbs butter, melted
  • Salt/pepper
  • 1 egg
  • ¼ cup milk
  • ½ cup flour


  1. In a bowl, combine the milk, butter and egg, set aside
  2. In another bowl combine the rice cereal and cheese, set aside
  3. Season chicken with salt and pepper, dip in flour, then egg/milk mixture and finally in the cheese/rice cereal mixture
  4. Place each leg on a baking pan that has been lined with foil and sprayed with cooking spray.
  5. Wrap a small piece if foil around the end of each leg.
  6. Bake in a preheated 375 oven for 25-30 minutes, turning once chicken is done when juices are no longer pink.
  7. Serve hot or cold

Serves 4
Serving Size: 1 leg

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

Cheddary Chicken Bones

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Spooky Guacamole with Black Olive Spiders


  • 1 large (Florida) avocado or 3 small Hass avocadoes
  • ½ cup plain Greek yogurt
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • Juice of ½ lime
  • ½ tsp onion powder
  • Additional salt pepper to taste
  • Black olives
  • ¼ cup salsa (not chunky)



  1. In a bowl, mash the avocado and add the seasonings, add the yogurt and adjust salt to taste.
  2. Spread in a bowl
  3. Place the salsa in a ziptop bag and snip off one corner of the bag to create a dispenser
  4. Draw several circles large to small on top of the guacamole
  5. Drag a toothpick through the circles to create a spider web effect
  6. Make a olive spider out of black olives, using smaller slices for the legs, and large whole olives for the body.
  7. Serve immediately.

Serving Size: 2tbs

Serves: 12

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

Spooky Guac better

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Throwback Recipe: Peach Buttermilk Ice Cream

Today’s throwback recipe was developed by WDA back when we were the Western Dairyfarmers’ Promotion Association, sometime in the 1980’s. 


  • 1 envelope unflavored gelatin
  • 2/3 cup sugar
  • 1 1/2 cups buttermilk
  • 1 egg, beaten
  • 3 cups whipping cream
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 1/2 cups fresh peaches (pitted, peeled and mashed. If out of season, frozen unsweetened peaches may be used.)
  • 3 tbsp. sugar


  1. Combine gelatin, sugar and buttermilk in a 2-quart heavy saucepan. Cook over low heat, stirring occasionally, until gelatin is dissolved.
  2. Stir a small amount of hot mixture into egg. Return all to saucepan.
  3. Cook over low heat 1 minute, stirring constantly.
  4. Stir in cream, vanilla and salt.
  5. Combine mashed peaches and 3 tbsp. sugar; stir into cooked mixture; chill.
  6. Churn-freeze.
  7. After freezing, transfer ice cream to a plastic freezer container. Ripen in freezer at least 3 hours.
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Double-Berry Ice Cream


  • 1 cup sugar
  • 1 envelope unflavored gelatin
  • 4 cups LACTAID® Whole Milk
  • 3 eggs, beaten
  • 1 (12 ounce) package frozen lightly sweetened red raspberries
  • 1 (10 ounce) package frozen strawberries in syrup


  1. In a large saucepan combine sugar and gelatin. Stir in LACTAID® Whole Milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until mixture coats a metal spoon (temperature will be about 175 to 180 degrees F). Do not boil. Stir in raspberries and strawberries. Cover and chill 4 hours or overnight until completely chilled. (Mixture will be very thick after chilling.)
  2. Transfer the mixture to a 4- or 5-quart ice-cream maker and freeze according to the manufacturer’s directions. Makes about 2 quarts.


We skipped a few steps at WDA. Instead of placing the mixed ingredients in an ice cream maker, we moved them directly to an ice bath, and froze the ice cream mixture for 6 hours, stirring once an hour.

For ice bath: Fill large bowl with ice and rock salt. Place sealed bowl with ice cream mixture in the bowl and cover with ice and rock salt (see picture below).

ice bath

Submitted by: Makers of LACTAID® Brand Products

Thank you to National Dairy Council for sharing this lactose-intolerance friendly ice cream recipe!


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