Western Dairy’s Mexican Spiced Hot Chocolate

Yields: 4 Cups

Ingredients:

  • 1 Quart Milk
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Sugar
  • 1 Pinch Nutmeg
  • 1.5 Teaspoons Cinnamon
  • 1 Pinch Salt
  • 1 Pinch Cayenne
  • 1 teaspoonVanilla Extract

Equipment:

  • Sauce Pan
  • Whisk
  • Mixing Bowl
  • Measuring Spoon
  • Measuring Cups
  • 4 Coffee Mugs

Directions:

  1. Pour milk into sauce pan and heat over medium high
  2. Mix sugar, cocoa and spices in a mixing bowl together and stir to break up lumps
  3. Add dry ingredients to warm milk and stir until milk starts to slightly bubble, then add vanilla extract and stir
  4. Pour Western Dairy’s Mexican Spiced Hot Chocolate into coffee mugs and top with your favorite hot chocolate toppings (like whip cream and chopped candy canes)
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Yogurt Parfait Popsicles

Prep time: 10 minutes
Makes: 6-8 popsicles

Ingredients:

  • 1 ½ cup vanilla Greek yogurt
  • ¼ cup milk
  • ½ cup homemade or store-bought granola
  • Fresh berries (try blackberries, blueberries, raspberries, diced strawberries or a mixture)

Directions:

  1. In a small blender or bowl, mix together yogurt and milk.yogurt parfait popsicles
  2. In a popsicle mold or 6-8 Dixie cups, layer yogurt/milk mixture, granola, yogurt/milk mixture, berries and yogurt/milk mixture.
  3. Place popsicle mold or Dixie cups in the freezer. If using Dixie cups, add popsicle sticks 45 to 60 minutes into freezing (sticks will fall over if added too early).
  4. Once frozen, enjoy for a treat, snack or even for cool, healthy breakfast on a hot summer morning!
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No-Churn Strawberry Cheesecake Ice Cream

Prep time: 25 minutes
Total time: 5-8 hours
This recipe is adapted from the No-Churn Vanilla Ice Cream recipe from Food Network Kitchen.

Ingredients:

  • One 14-ounce can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • Pinch of fine salt
  • 4 ounces cream cheese, softened
  • 2 cups heavy cream, cold
  • 1 pint of strawberries, greens removed, and halved
  • ¼ cup sugar
  • 2 teaspoons lemon juice
  • ½ cup crushed graham crackers

Directions:

  1. Place a metal loaf pan in the freezer and chill.
  2. In a food processor, gently blend condensed milk, vanilla, salt and cream cheese until smooth. Set aside.
  3. Whip the heavy cream with a mixer on medium-high speed until firm peaks form. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined. Then fold the lightened milk mixture into the whipped cream until well blended. Pour into the chilled loaf pan and freeze covered, about 2 hours.
  4. While the ice cream is beginning to freeze, combine strawberries, sugar and lemon juice in a saucepan over medium heat. Stir until strawberries are soft, approximately 10 minutes. Once soft, mash with a fork or potato masher until consistency resembles a puree. Cool in the refrigerator.
  5. After the 2 hours has passed, swirl in the strawberry puree and the crushed graham crackers with a spoon. Continue to freeze, covered, until solid and scoopable, approximately 3-6 more hours.
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Affogato Ice Cream

Affogato means “drowned” in Italian. This coffee-based dessert consists of vanilla ice cream “drowned” in a shot of espresso and topped with shaved dark chocolate, whip cream, nuts, chocolate or caramel sauce. If you love coffee ice cream, you are sure to love this affogato ice cream!

Prep time: 5 minutes

Ingredients:

  • 2 small scoops of vanilla ice cream
  • 1 shot of espressoaffogato ice cream
  • Toppings of choice – shaved dark chocolate, whip cream, nuts, chocolate or caramel sauce

Directions:

  • Brew 1 shot of espresso.
  • Place 2 scoops of vanilla ice cream in a small bowl or coffee cup.
  • Pour the shot of espresso over the ice cream.
  • Top with shaved dark chocolate, whip cream, nuts, chocolate or caramel sauce and enjoy!
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Orange Creamsicle Popsicles

Prep time: 10 minutes, plus freezing time
Makes: 6-8 popsicles

Ingredients:

  • 1 cup fresh squeezed orange juice
  • 1 cup vanilla Greek yogurt
  • Zest of one orange

Directions:

  1. In a small blender or bowl, combine orange juice, yogurt and orange zest. Blend or whisk to mix.
  2. Pour mixture into a popsicle mold or 6-8 Dixie cups.
  3. Place popsicle mold or Dixie cups in the freezer. If using Dixie cups, add popsicle sticks 45 to 60 minutes into freezing (sticks will fall over if added too early).
  4. Once frozen, enjoy!
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Broncos Country Apple Strudel

This recipe comes to us from the students at East High School in Pueblo, who was a runner-up in the Dannon Yogurt Recipe Contest in 2016! Each  school had to work together to create an original yogurt recipe and was entered to win equipment for their school cafeteria. Thank you to Dannon for sponsoring this great contest and to the schools who participated!

Ingredients (makes 2 servings):

  • 1 Cup Dannon Vanilla Yogurt
  • 2 T. of whole grain graham crackers crumbled
  • ½ cup canned apples in water
  • ¼ tsp cinnamon

Directions:

  1. Dice the apples with a chef’s knife on cutting board. Set aside.
  2. In a small bowl add 1 cup of Dannon Vanilla Yogurt, to the bowl add ½ cup of the diced apples
  3. Add ¼ tsp cinnamon to the bowl
  4. In a zipper bag crush up graham crackers with hands.
  5. Top with graham cracker crumbles
  6. Fold all ingredients together with rubber spatula
  7. Divide into 2 servings and enjoy!
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Superbowl Champ Cheesecake

This recipe comes to us from the students at Belmont Elementary School in Pueblo, who was a runner-up in the Dannon Yogurt Recipe Contest in 2016! Each  school had to work together to create an original yogurt recipe and was entered to win equipment for their school cafeteria. Thank you to Dannon for sponsoring this great contest and to the schools who participated! 

Ingredients:

First measurement is for individual serving, second is for school cafeteria serving (Serves  96  students)

  • Grape-Nuts cereal, 1/4 cup (Four 36 oz. boxes)
  • Vanilla Dannon yogurt,  ½ cup (Four  6 lb. bags)
  • Cream cheese, 1 oz. (Two  6 lb. bags)
  • Mandarin oranges, 2  oz. (Two  6 lb. cases)
  • Blueberries, 2 oz. (Two 6 lb. cases)

Directions:

  1. Blend 96 oz. cream cheese and 6 cups of mandarin orange juice until smooth; add in 48 cups of Dannon vanilla yogurt and mix until creamy.
  2. Sprinkle 1 oz. Grape-Nuts cereal in bottom of 5 1/2 oz. serving cup.
  3. Scoop cheesecake mix into large plastic zipper-top bag and slightly angle-cut corner; squeeze cheesecake mix into cups until half full.
  4. Layer 2 oz. blueberries across cheesecake mix, so they are visible through edge of cup. (Reserve extra single blueberries for top.)
  5. Fill cup with cheesecake mix until almost full.
  6. Add 2 oz. mandarin oranges on top in a spiral pattern and add a blueberry center.
  7. Sprinkle with remaining Grape-Nuts cereal.

**** Enjoy the nutritious winning taste of Superbowl Champ Cheesecake! ****

(Optional: Alter the fruits to celebrate the next Superbowl champions!)

Created by :

Abrianna Jaylee Cortez,  Ruby Camille Hawkin,  Linda Robida Reynolds

Belmont Elementary School

Pueblo City Schools  District 60

 

 

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Cinnamon Banana Bread

Ingredients:banana bread

  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 ½ teaspoon ground cinnamon
  • 1 ½ tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions:

  1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
  2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. In a small bowl, mash the bananas and mix in the milk and cinnamon and vanilla.
  4. In another bowl, mix together the flour, baking powder, baking soda and salt.
  5. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
  6. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, place on rack and cool completely before slicing. Enjoy your banana bread!
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Homemade Eggnog



Ingredients:

  • 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

Directions:

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.

Ingredients:

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

Directions:

  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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