All posts by Khalee Krieder

National Dairy Month Milk Splash

National Dairy Month

It’s National Dairy Month, the perfect time to support your local dairy farmers and enjoy real, farm fresh dairy. Like many consumers, you’re probably concerned about where your family’s food and drinks come from. Not only for food safety reasons, of course, but also because you want to be sure that more of your grocery dollars benefit your local economy versus multinational corporations. If you’re local to PA, you can put your consumerism to work to support your local PA dairy farms when you intentionally purchase dairy products—particularly milk and ice cream—that are produced and processed right here in our great Commonwealth.

Continue reading National Dairy Month
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Sustainable Farming at Kreider Farms

At Kreider Farms we’ve made being good stewards of the land an essential part of our mission. Our commitment to caring for the environment is seen through our innovative regenerative and sustainable farming practices and investments in technologies that improve waste management, protect precious water resources, and generate clean energy.

Continue reading Sustainable Farming at Kreider Farms
Stuffed Carrot Crescent Rolls

Fun Easter Eats

Easter is right around the corner and while there will be no shortage on colorful, sugary, fun, you can also have fun Easter eats that are actually nutritious! Whether you’re looking for something fun to make with the kids to get in the Easter spirit, or just want some unique and spring-themed snacks for friends and family, we’ve got you covered. So, pick up your farm fresh, Kreider or Noah’s Pride eggs and give one of these 6 fun Easter eats a try!

Continue reading Fun Easter Eats
Spring Sips Cover

Spring Sips

Spring has sprung and the time for transitioning from hot drinks to iced ones are on the horizon! Whether you want to revamp your morning routine with a new, cool beverage or want a sweet treat for the kids after school, these spring sips are the perfect inspiration. Plus, they’re all packed with a full serving of Kreider dairy goodness!

Vanilla Iced Mochaccino

This refreshing, invigorating coffee drink taste like one you can get in a coffee shop, but at a fraction of the cost – and you can have it anytime you like! Be sure to use whole milk for the richest, creamiest taste and texture.

Ingredients (makes 2)

  • 2 cups brewed coffee
  • 1 cup Kreider milk
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp sugar
  • 1 tsp vanilla extract


  1. Combine coffee, milk, cocoa powder, sugar and vanilla extract in a small saucepan over medium heat. Bring to a simmer; simmer for 5 minutes. Allow to cool for 5 minutes.
  2. Pour coffee mixture over ice into a large cocktail shaker and shake well. Strain over two ice-filled glasses and enjoy.

Shamrock Milk Mixer

This bright green, pistachio-flavored spring sip gives you an excuse to crumble cookie into your milk!

Ingredients (makes 1)

  • 1 cup Kreider milk
  • 2 tbsp pistachio-flavored instant pudding and pie mix
  • 1 chocolate-mint sandwich cookie, crushed


  1. Pour milk into a tall glass, add instant pudding mix and stir with a milk frother to dissolve. Stir in crushed cookie and serve.

Orange Cream Chiller

The perfect after school, dreamsicle-style spring sip offers a double dose of dairy in the from of milk and yogurt, providing both calcium and nutrition.

Ingredients (makes 2)

  • 3oz Kreider Orange Juice
  • 1 cup Kreider milk
  • ½ cup plain Greek yogurt
  • 1 small frozen banana
  • 1 tsp honey
  • ½ tsp vanilla extract


  1. Combine orange juice, milk, yogurt, frozen banana, honey and vanilla in a blender.
  2. Blend on high until smooth, then divide between glasses and serve.

Double Strawberry Shakes

Frozen strawberries paired with our Kreider strawberry banana yogurt drink and a scoop of Kreider strawberry ice cream makes for the ultimate strawberry spring sip.

Ingredients (makes 2)

  • 1 cup frozen strawberry halves
  • ½ cup Kreider milk
  • 1 cup Kreider strawberry banana yogurt drink
  • ½ cup Kreider strawberry ice cream


  1. Partially thaw strawberries by leaving at room temperature for 10 minutes.
  2. Add berries, milk, yogurt and ice cream to a blender and blend until smooth. Divide into glasses and serve immediately.

Vanilla Eggnog

While Kreider’s does offer a delicious eggnog during the holidays, some of you may wish you had it all year round. This vanilla eggnog recipe lets you do-it-yourself for year-round enjoyment!

Ingredients (makes 6)

  • 3 large pasteurized eggs
  • 1/3 cup sugar
  • 4 cups Kreider milk
  • 1 cup vanilla yogurt
  • 1 tsp vanilla extract
  • ground nutmeg, for garnish


  1. Combine eggs, sugar, milk, yogurt and vanilla to a blender, blending until frothy.
  2. Divide among glasses and garnish with nutmeg.

Mango Yogurt Smoothie

This fruity smoothie is light and refreshing perfect for a grab-and-go breakfast or when you want something cool and quick!

Ingredients (makes 1)

  • 6oz Kreider peach mango yogurt drink
  • 1 cup frozen mango chunks
  • 1 tsp honey


  1. Blend yogurt, mango and honey in a blender until smooth. Serve and garnish with fresh mint if desired.

If you give any of these spring sips a try, show us by tagging @kreiderfarms on Facebook and Instagram, we’d love to see your creations! Plus, find a complete list of Kreider retailers here.

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Ice Cream for Breakfast

Our parents always told us that we couldn’t have dessert until after our meal, but rules were meant to be broken right?! In fact, all our childhood dreams have come true because Saturday, February 5th is Ice Cream for Breakfast Day! We couldn’t think of a better excuse to round up a few creative ways to indulge in a rich and creamy Kreider scoop first thing in the morning. Pick your favorite to enjoy on the morning of the 5th or make the most of things and celebrate all month long (we know we are!) Oh, and remember, the best way to start your day is the Kreider way!

Continue reading Ice Cream for Breakfast
Kreider Farms Winter S'mores Header


We know, we know. S’mores? Aren’t they usually a summer staple? Yes, but there’s just something about a cold, Winter night, huddled by the fireplace, and making some good ‘ole s’mores with friends and family. No fireplace? No problem, you can toast your marshmallows in the microwave or even look into a small tabletop fire pit. Plus, we tend to think that Winter is the best ‘milk and cookies’ season since freshly baked, right out-of-the-oven cookies tend to warm the soul. Bonus points if you’re dipping and sipping with farm fresh Kreider milk! So, in the spirit of things, we put together five new ways to try out s’mores this Winter season. Try one or try them all and let us know what you think: Summer S’mores or Winter S’mores? Which one takes the cake?

Winter S’mores Reinvented

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Graham crackers, marshmallows and chocolate are the ultimate classic, some may say it’s unbeatable. But these five new combinations may just give the classic a run for its money. Layering in additional fruits or toppings to your s’mores completely changes the game!


For Strawberry Cheesecake S’mores:

  • graham crackers
  • marshmallows
  • cream cheese
  • strawberries

For Peanut Butter Pretzel S’mores:

  • pretzel crisps
  • marshmallows
  • peanut butter cups

For Chocolate Covered Raspberry S’mores:

  • chocolate graham crackers
  • marshmallows
  • chocolate
  • raspberry spread
  • raspberries

For Toasted Banana S’mores:

  • fudge striped cookies
  • marshmallows
  • bananas

For Caramel S’mores:

  • strooplewafels
  • marshmallows
  • chocolate


  1. For all S’mores: toast marshmallows to preferred toastiness and sandwich with toppings between designated cookies, crackers or crisps.

Snickerdoodle S’mookies

Snickerdoodle S'mookie

When s’mores meets cookie, I guess you get a s’mookie. Believe us when we say that simply substituting cookies for your traditional graham crackers totally changes the s’mores game. We opted for snickerdoodles here, but you would use chocolate chip cookies, sugar cookies, or whichever kind of cookie your heart desires. Even better if the cookies are freshly baked, to get all those Winter s’mores feels.


  • freshly baked snickerdoodle cookies
  • marshmallows
  • chocolate


  1. Sandwich a toasted marshmallow and chocolate between two warm snickerdoodle cookies.

S’mores Cookies

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If you’re impatient like us, it’s hard to wait your turn in the roasting marshmallows line when we’re taking s’mores. These cookies solve all those problems by making a whole sheet of s’mores cookies at once so everyone can enjoy one [or several] at the same time. Ps. These are extra good with a glass of Kreider milk 😉


  • 1 cup flour
  • ¾ cup graham cracker, finely crushed
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup butter, softened
  • ½ cup peanut butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 24 large marshmallows
  • 48 chocolate kisses


  1. In a mixing bowl, combine flour, crushed graham crackers, baking soda and salt.
  2. Using a mixer, in a separate bowl cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla.
  3. Add flour mixture to the creamed butter mixture until well incorporated.
  4. Scoop out cookies onto a parchment lined baking sheet and bake at 350°F for 8 minutes.
  5. At the 8-minute mark, take out cookies and top each with ½ marshmallow before returning to the oven to bake for an additional 7 minutes or until golden brown.
  6. Transfer to a cooling rack and allow to sit for 5 minutes before adding a chocolate kiss to each cookie.

S’mores Krispies

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Not into baking? Then these S’mores Krispies are the perfect alternative to scratch that Winter s’mores itch. Loaded with all the flavors and textures of s’mores but make this recipe once to last all week [theoretically that is.]


  • 6 tbsp butter
  • 16oz mini marshmallows
  • 6 cups Golden Grahams cereal
  • 1 cup chocolate chunks
  • 1 Hershey’s chocolate bar


  1. Add cereal, chocolate chunks and 2 1/2 cups marshmallows to a bowl, tossing to combine.
  2. Microwave butter until melted. Then add in 3 cups marshmallows and microwave in 30-second intervals until melted, stirring to combine.
  3. Pour melted marshmallow mixture over cereal and stir to evenly coat. Then add to a greased baking dish, pressing down to mold and flatten.
  4. Chop the Hershey’s chocolate bar into large chunks and press into the top of the treats along with remaining ½ cup marshmallows.
  5. Allow to cool completely before cutting into squares.

S’mores Cupcakes

S'mores Cupcakes

Taking the classic combo and reimagining it in a cupcake, these S’mores Cupcakes are everything you’ve ever wanted and more. Made with chocolate cake, marshmallow filling and graham cracker frosting all topped off with a toasted marshmallow, they’re the ultimate s’mores bite.


For Cake:

  • ½ cup vegetable oil
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • ½ cup cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup hot water
  • marshmallow fluff

For Frosting:

  • 8oz cream cheese, softened
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 1 ½ cups graham crackers, finely crushed
  • 1 tsp vanilla

For Topping:

  • ½ cup chocolate chips
  • 2 tsp oil
  • square marshmallows


  1. Whisk together oil, sugar, egg and vanilla in a large bowl. Add in flour, cocoa powder, baking soda, salt and hot water to combine.
  2. Divide the batter into cupcake tins with liners about ¾ way full and bake at 375°F for 12 minutes or until a toothpick comes out clean. Allow to cool completely.
  3. While cupcakes are cooling, make the frosting. Cream together butter and cream cheese until smooth and then add in powdered sugar, 1 cup at a time. Once combined add in vanilla and crushed graham cracker.
  4. Once the cupcakes are cooled, hollow out the center of each with a small knife. Using a spoon, carefully add the marshmallow fluff to the inside of each cupcake.
  5. Using a pasty bag, pipe on the frosting to cover the tops of the cupcakes and refrigerate while making the topping.
  6. Melt chocolate chips and oil in a small dish in 30-second intervals until smooth. Carefully spoon the chocolate onto the top of each cupcake and top with a toasted marshmallow.

So, what do you think? Have we converted you to the world of Winter S’mores? Hey, if you’re still not convinced you can just save these recipes and come back to them in the summer! If you do give them a try, let us know by tagging @kreiderfarms on Facebook and Instagram, we’d love to see your creations!

Fall Cozy Comfort Sips

Cozy Comfort Sips

Crisp, cool nights are among us and there’s nothing quite like some Cozy Comfort Sips to get into the fall spirit. While caffeinated coffee is always a go-to option, we know sometimes you want to sip something hot without wanting the jitters or side effects of too much caffeine. That’s why we put together this collection of Cozy Comfort Sips featuring nine hot drink options that you can enjoy in place of your average Joe!

Brown Sugar Milk Tea

Adding milk to tea results in a smoother flavor tea while brown sugar adds a bit of sweetness. This Brown Sugar Milk Tea is a great alternative for those non-coffee drinkers out there or a great option at night when you’re winding down. While there are many different variations and combinations of milk tea out there, we kept this recipe plain and simple.

Ingredients (serves 1)

  • 1 cup boiling water
  • 2 back tea bags
  • 2 tsp brown sugar
  • ½ cup Kreider Farms whole milk
Brown Sugar Milk Tea


  1. Boil water and pour into a mug with tea bags and allow to steep.
  2. While tea is steeping, warm up milk in the microwave in 30-second intervals until warm.
  3. Once the tea has steeped, remove bags and stir in brown sugar until completely dissolved.
  4. Pour in warm milk and froth, top with addition brown sugar if desired.

Peppermint Hot Chocolate

There’s nothing like a piping cup of hot chocolate on a chilly fall evening, but add some peppermint to make it a bit more festive for the upcoming holiday season! If you start with our Kreider chocolate milk, you can whip this up in a jiffy and the result is guaranteed to be creamy, delicious and satisfying.

Ingredients (serves 1)

  • 2 cups Kreider chocolate milk
  • ¼ tsp peppermint extract
  • ½ tsp vanilla
  • whipped cream
  • peppermint candies
Peppermint Hot Chocolate


  1. Stir together chocolate milk, peppermint extract and vanilla in a saucepan and bring to a simmer.
  2. Pour into a mug and garnish with whipped cream and crushed peppermint candies if desired.

Homemade Chai Latte

There’s just something about the complex flavors and spices in chai that are more comforting in the fall. This Homemade Chai Latte will make you feel all warm and fuzzy with every sip.

Ingredients (serves 1)

  • 2 Chai spice black tea bags
  • ½ cup boiling water
  • ¾ cup Kreider whole milk
  • honey, to taste
  • cinnamon
Homemade Chai Latte


  1. Boil water and steep tea bags in a mug.
  2. While steeping, warm milk in the microwave in 30-second intervals until warmed, then whisk with a frother.
  3. Once tea has been steeped, add frothed, warm milk and honey to taste. Sprinkle with cinnamon if desired.

Mexican Hot Chocolate

Add a little spice to your life with this perfectly spiced Mexican Hot Chocolate that’s probably unlike anything you’ve had before. The key ingredient, masa harina, gives the drink a thick and rich consistency, you might even need a spoon to help you enjoy it!

Ingredients (serves 1)

  • ¾ cups water
  • 1 cinnamon stick
  • 1 star anise
  • 1 tbsp masa harina
  • ½ cup Kreider chocolate milk
  • 1 tablet Mexican chocolate
  • 2 tbsp brown sugar
Mexican Hot Chocoalte


  1. In a saucepan, bring water, cinnamon and star anise to a simmer, then turn off heat and steep for 10 minutes.
  2. After steeping, remove spices and return to heat. Whisk in the masa harina until well combined, then add in milk, chocolate and brown sugar.
  3. Simmer for 10 minutes over medium heat, whisking often. Once your hot chocolate comes to a boil and begins to thicken, it is ready to enjoy.

Cinnamon Matcha Latte

There’s just something about a hot matcha that feels like a warm hug in every sip. The surprise cinnamon in this recipe adds something a little different to your run-of-the-mill matcha. A great drink to start off your day in place of your average cup of joe. We even used our Lactose Free milk in this recipe in case you have a sensitivity to regular milk!

Ingredients (serves 1)

  • ¾ cup Kreider Lactose Free whole milk
  • 1 ½ tsp matcha powder
  • 1 ½ tsp honey
  • ¼ tsp vanilla
  • 1 cinnamon stick
Cinnamon Matcha Latte


  1. Over medium heat, bring milk, honey, vanilla and cinnamon to a simmer. Remove from heat and allow to steep for 5 minutes, remove cinnamon stick after steeping.
  2. Add matcha powder to a mug and pour over warm milk mixture. Whisk with a frother and dust with additional matcha powder if desired.

White Hot Chocolate

Just 3 ingredients are all this White Hot Chocolate recipe takes! A favorite by both adults and kids alike, this sweet drink is a great dessert on a chilly night and its clean, white color has us [almost] ready for some snow.

Ingredients (serves 1)

  • 1 cup Kreider whole milk
  • ¼ cup white chocolate chips
  • ¼ tsp vanilla
  • mini marshmallows
White Hot Chocolate


  1. Add milk, white chocolate and vanilla to a saucepan and heat on medium high, whisking until chocolate has fully melted.
  2. Once the consistency is silky smooth, pour into a mug and top with mini marshmallows.

Golden Milk Latte

A new kind of latte has been gaining popularity and features the unique flavor and benefits of turmeric and a bold, yellow color. The Golden Milk Latte is a great way to start off your day or the perfect afternoon pick-me-up sans caffeine.

Ingredients (serves 1)

  • 1 ½ cups Kreider Lactose Free whole milk
  • ¾ tsp ground turmeric
  • 1/8 tsp gound cinnamon
  • 1/8 tsp ground ginger
  • 1 ½ tbsp honey
Golden Milk Latte


  1. Bring milk, turmeric, cinnamon, ginger and honey to a simmer over medium-low heat.
  2. Whisk until the milk just reaches a boil and then remove from heat.
  3. Froth the mixture until some foam starts to form and then pour into a mug and garnish with cinnamon if desired.

Pumpkin Spice Hot Chocolate

We’ve got about a month left of pumpkin season in the year, so whip up this Pumpkin Spice Hot Chocolate using our Kreider Pumpkin Pie milk [available for a limited time] for a fun and festive fall treat. You can even multiply the recipe and make a bigger batch to keep warm in a crockpot for those Friday or Saturday tailgates out in the cold!

Ingredients (serves 1)

  • ¾ cup Kreider Pumpkin Pie milk
  • ¼ cup canned pumpkin
  • ¼ tsp pumpkin pie spice
  • ¼ tsp vanilla
  • 2 tbsp white chocolate
  • whipped cream
  • cinnamon
Pumpkin Spice Hot Chocolate


  1. Add milk, pumpkin, pumpkin pie spice and vanilla to saucepan and heat over medium-low. Heat and stir until it comes to a simmer.
  2. Turn off heat and add in white chocolate, stirring until completely melted.
  3. Pour into a mug and top with whipped cream and a dusting of cinnamon spice if desired

Hot Apple Cider

Are you team apple or team pumpkin this fall? Well, this one goes out to all the apple fans and is made with our Kreider Apple Orchard Tea [available for a limited time.] This festive, fall cider is the perfect thing to sip on a crisp, fall evening.

Ingredients (serves 1)

  • 1 ½ cups Kreider Apple Orchard Tea
  • 1 cinnamon stick
  • pinch ground nutmeg
  • 1 clove
  • 3 orange slices, thinly sliced
  • star anise
Hot Apple Cider


  1. Combine all ingredients in a saucepan and heat for 5 minutes over medium heat.
  2. Reduce and let simmer and steep for 15 minutes.
  3. Strain out spices and pour into a mug.

We hope these Cozy Comfort Sips add some warmth to your routine this fall! If you give our recipes a try, let us know by tagging @kreiderfarms on Facebook and Instagram.

fall baking rolling out pie crust

Fall Pumpkin Favorites

With the holiday’s right around the corner, we’re headed into the most wonderful time of the year! The air is cool, the nights are crisp and pumpkin spice season is finally among us. Whether you’ll be hosting dinner parties, spending chill nights with friends and family or just enjoying everything the fall season has to offer, there’s something comforting about whipping up some sweet treats to share.

Since this time only comes around once a year, we decided to take full advantage of pumpkin spice and everything nice by putting together 10, yes TEN, Fall Pumpkin Favorites for you to give a try this season. While some are classics, others breathe new life into the pumpkin staple. So, grab your whisks and your canned pumpkin and get ready to try some of these incredibly delicious and delectable delights!

Sheet Pan Pumpkin Pie

sheet pan pumpkin pie in baking tray with whipped cream

You can’t have a Fall Pumpkin Favorites roundup without the classic, Pumpkin Pie. But let’s simplify things a bit by making it in a sheet pan! More servings, a thinner pie layer and customization on how you serve it up are just some of the conveniences of this Sheet Pan Pumpkin Pie. Oh, and don’t forget to serve it up with a creamy scoop of Kreider ice cream!

Ingredients (makes 1 sheet pan)

  • prepared pie crust
  • 15oz can of pumpkin
  • ¾ cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¾ tsp nutmeg
  • ½ tsp salt
  • 4 eggs, lightly beaten
  • 1 cup evaporated milk


  1. Line a 15”x10” rimmed baking sheet with parchment paper and lightly coat with non-stick cooking spray.
  2. Fit and mold your prepared pie crusts along the bottom of the sheet, using fingers to seam together as needed. Bake at 400°F for about 10 minutes and remove and let cool.
  3. Meanwhile, make your pumpkin filling by combining pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk in eggs, one at a time then add evaporated milk and stir until just combined.
  4. Carefully pour your filling into your pre-baked pie crust and pop back in the oven for another 30 minutes at 400°F or until your filling is set.
  5. Allow to cool completely and chill until serving.

Pumpkin Whoopie Pies

pumpkin whoopie pies

Whoopie Pies are a Lancaster County staple that never disappoint! We felt it only appropriate to include a pumpkin version of this classic complete with brown butter (another Lancaster County favorite) cream cheese filling into our lineup of Fall Pumpkin Favorites. Not only are these Pumpkin Whoopie Pies super easy to make, but they’re hard to keep your hands off!

Ingredients (makes 28)

For Whoopie Pies:
  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp ginger
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • ¾ cup vegetable oil
  • 4 tbsp melted butter
  • 2 cups brown sugar
  • 3 tbsp granulated sugar
  • 2 eggs
  • 2 ¾ cups pumpkin
  • 2 tsp vanilla
For Filling:
  • 1 stick butter
  • 6oz cream cheese, softened
  • 2 cups powdered sugar
  • ¼ tsp cinnamon
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tbsp Kreider milk


  1. To make your whoopie pies, combine oil, melted butter and sugars in a large mixing bowl. Add eggs, pumpkin and vanilla and mix until well combined.
  2. In a separate bowl, combine all dry ingredients and slowly add the dry mixture to the wet mixture until fully incorporated.
  3. Spoon about 2 tbsp balls of your batter onto a parchment lined baking sheet and bake at 350°F for about 12 minutes or until fully set. Remove and allow to cool completely before assembly.
  4. To make your filling, start by melting your butter in a saucepan over medium heat. Turn the heat down to low and keep cooking until the butter start to foam, turn golden and brown. Remove from heat and cool in the refrigerator for about 10 minutes.
  5. Once cooled, combine with cream cheese until smooth. Add in half the powdered sugar and incorporate before mixing in maple syrup, milk, and cinnamon. Combine well before adding the remaining powdered sugar. Cover and refrigerate until whoopie pies are completely cooled and ready to assemble.
  6. To assemble, spread a generous portion of filling onto one whoopie pie before sandwiching with a second. Dust with powdered sugar to serve and enjoy!

Pumpkin Spice Pull Apart Bread with Pumpkin Honey Butter

pumpkin spice pull apart bread with glaze and side of honey butter

This Pumpkin Spice Pull Apart Bread is made with flakey, butter biscuits for a melt-in-your-mouth treat. Perfect right out of the oven for Sunday brunch, or a great addition to any holiday gathering. Slather this loaf with some homemade Pumpkin Honey Butter and you’ve got an ultimate pumpkin bite.

Ingredients (makes 1 loaf)

For Pull Apart Bread:
  • ¼ cup sugar
  • 1 ¼ tsp pumpkin pie spice
  • 8 count can refrigerated biscuits
  • 2 tbsp butter, melted
  • ¾ can canned pumpkin pie mix
  • ½ cup powdered sugar
  • 2 tbsp Kreider milk
  • 1 tsp vanilla
For Honey Butter:
  • 1 stick butter, room temp
  • 2 tbsp pumpkin
  • 3 tbsp honey
  • 1 tsp pumpkin pie spice
  • ½ tsp vanilla


  1. To make Pull Apart Bread, separate biscuits into 2 layers, so that you have 16 rounds total to work with. In a small bowl, combine granulated sugar and 1 tsp pumpkin pie spice.
  2. Brush one side of each biscuit round with melted butter, spread with 1 tbsp pumpkin pie mix, and sprinkle with pumpkin sugar mixture. Layer and sandwich biscuits into a greased loaf pan.
  3. Bake at 350°F for 40 to 45 minutes of until golden brown and baked through. Allow to cool for 10 minutes before inverting onto a serving platter.
  4. In a bowl, combine powered sugar, milk, vanilla and remaining pumpkin pie spice until thin and smooth. Drizzle over loaf and serve with honey butter.
  5. To make Honey Butter, combine all ingredients in a small bowl until whipped and incorporated.
  6. Store in a sealed container in the refrigerator until ready to use.

Pumpkin Morning Muffins

pumpkin morning muffins on wooden tray

Looking for something fall-themed to enjoy with your morning PSL or cup of joe? Then these Pumpkin Morning Muffins are for you. Packed with texture and crunch, these moist muffins will be a new staple in your Fall Pumpkin Favorites.

Ingredients (makes 12)

  • 1 ½ cups whole wheat flour
  • ½ cup all-purpose flour
  • ¾ cup brown sugar
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp salt
  • ¾ cup canned pumpkin
  • ¼ cup applesauce
  • ½ cup coconut oil, melted
  • 1 large apple, shredded
  • 1 tbsp vanilla extract
  • 2 cups grated carrots
  • ½ cup dried cranberries
  • ½ cup flaked coconut
  • ½ cup chopped pecans


  1. Mix flours, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl, set aside.
  2. In a separate bowl, combine pumpkin, applesauce, coconut oil, grated apple, vanilla, and grated carrots.
  3. Gently fold the dry ingredients into the wet ingredients until just combined. Stir in cranberries, coconut, and pecans.
  4. Divide batter evenly into a muffin tin with liners and bake at 400°F for 25 minutes of until completely baked. Allow to cool for 10 minutes before removing from tin and serve warm, room temp or chilled.

Pumpkin Peanut Butter Cookies

pumpkin peanut butter cookies on cooling rack

Pumpkin AND peanut butter? These Pumpkin Peanut Butter Cookies are our new fall favorites combining our two favorite things of the season! Use creamy peanut butter for a smooth and even cookie or opt for chunky peanut butter to add a little texture and crunch, the choice is yours. Oh, and maybe make a double batch of these, ‘cause we know they won’t stick around for long!

Ingredients (makes 12)

  • 1 egg
  • ½ cup peanut butter
  • ¼ cup canned pumpkin
  • 1/3 cup sugar
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • ¼ tsp baking soda
  • 1/3 cup flour


  1. In a large mixing bowl, combine egg, peanut butter, pumpkin, sugar and syrup. Beat with an electric mixer until smooth.
  2. Add in pumpkin pie spice, salt, baking soda and flour and combine until a sticky dough forms.
  3. Spoon batter onto a parchment lined baking sheet about 2” apart and gently flatten with your fingers. Bake at 350°F for 10 minutes or until the bottoms start to turn golden.
  4. Allow to cool before removing from baking sheet and serve up.

No Bake Pumpkin Cheesecake Bites

no bake cheesecake bites with white chocolate topping

If you like to keep a stash of sweet bites you can pop in your mouth for a pick-me-up, these No Bake Pumpkin Cheesecake Bites will be a fall staple in your arsenal. Super simple to make and no oven required, these Fall Pumpkin Favorites just jumped to the top of our list.

Ingredients (makes 12)

  • 1 ½ cups graham crackers, finely crushed
  • ¼ cup flour
  • 6 tsp cream cheese, softened
  • ¼ cup canned pumpkin
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1 tsp vanilla
  • 1/3 cup white chocolate chips
  • 1 tsp coconut oil


  1. Combine graham cracker crumbs, flour, cream cheese, pumpkin, spices, and vanilla until a dough begins to form. Transfer dough to a parchment lined loaf pan, set aside.
  2. Microwave white chocolate and coconut oil in 30-second intervals until melted and smooth, stirring in-between. Pour over bars using a spatula to spread thinly and evenly.
  3. Transfer to refrigerator to at least an hour for the bites to harden, then cut into desired sizes and serve.

Pumpkin Dump Cake

pumpkin dump cake in baking dish

This ooey gooey Pumpkin Dump Cake is irresistible! Incredibly easy to make and a real crowd pleaser, this Fall Pumpkin Favorite is a guarantee not to disappoint. Packed with pecans, shredded coconut, chocolate chips, butterscotch chips and a cream cheese filling, this cake is the ultimate dessert of the season.

Ingredients (makes 1 baking dish)

  • 1 box white cake mix
  • ½ cup vegetable oil
  • ½ cup water
  • 1 cup canned pumpkin
  • ½ cup brown sugar
  • 1 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ¼ tsp allspice
  • 1 tsp vanilla
  • 3 eggs
  • 8 oz cream cheese, softened
  • 3 cups powered sugar
  • ½ cup butter, melted
  • 1 cup pecans
  • 1 cup shredded coconut
  • ¼ cup chocolate chips
  • ¼ cup butterscotch chips


  1. Sprinkle coconut and pecans in the bottom of a greased baking pan, set aside.
  2. In a bowl, combine cake mix, vegetable oil, water, pumpkin, brown sugar, pumpkin pie spice, cinnamon, allspice, vanilla and eggs until well incorporated. Pour batter into prepared baking dish.
  3. In another bowl, whisk cream cheese, melted butter and powered sugar until smooth and combined. Dallop cream cheese filling into the cake batter at random, then use a knife or toothpick to swirl the filling and batter together.
  4. Sprinkle with chocolate and butterscotch chips and bake at 350°F for 35 minutes of until set.
  5. Allow to cool before serving and store in the refrigerator.

Pumpkin Crisp with Pumpkin Caramel Sauce

pumpkin crisp in cast iron skillet

This Pumpkin Crisp goes great with a big dip of Kreider ice cream, especially right out of the oven while its still warm and gooey. Top it off with a drizzle of homemade Pumpkin Caramel Sauce and you’ve got a melt-in-your-mouth dessert that embodies everything we love best about this fall season.

Ingredients (makes 1 skillet)

For Crisp:
  • 15oz can pumpkin
  • 2 ½ cups sugar, divided
  • 3 eggs
  • 2 tbsp pumpkin pie spice
  • 1 tsp salt, divided
  • 2 tsp vanilla
  • 2/3 cup Kreider heavy cream
  • 2 cups flour
  • 2 tsp cinnamon
  • 12 tbsp butter, melted
For Caramel:
  • 1 cup sugar
  • 4 tbsp butter
  • 2/3 cup Kreider heavy cream
  • 1/3 cup canned pumpkin
  • ½ tsp pumpkin pie spice
  • 1 tsp vanilla
  • pinch of salt


  1. To make the crisp, whisk together pumpkin, 1 cup sugar, eggs pumpkin pie spice, ½ tsp salt and vanilla until combined then add in heavy cream, mixing until smooth. Pour into a buttered cast-iron skillet and set aside.
  2. In a separate bowl, combine flour, remaining sugar, cinnamon, and remaining salt. Add in melted butter and stir with a fork until crumbly. Sprinkle mixture evenly over pumpkin pie batter.
  3. Bake at 375°F for 40 to 45 minutes or until the top is golden brown. Allow to cool for 10 minutes before dishing and serving with Kreider ice cream and homemade Pumpkin Caramel Sauce.
  4. To make caramel sauce, add sugar to a medium saucepan and place over medium-low heat. Stir and cook consistently until the sugar melts completely, between 7-12 minutes.
  5. Once the sugar is amber and melted, add in butter and stir until completely melted. Then, add in heavy cream, half at a time.
  6. Turn off heat before mixing in pumpkin, pumpkin pie spice, vanilla and salt, stir until smooth.
  7. Pour caramel into a jar and allow to cool to room temperature. Store in the refrigerator and reheat in the microwave as needed.

Pumpkin French Toast Sticks

pumpkin french toast sticks plated with maple syrup dipping cup

The combination of cinnamon, sugar and pumpkin in these Pumpkin French Toast Sticks will put you in a good mood for the rest of the day! Whip these up for weekend brunch or even for a little afternoon or after school pick-me-up. The key to keeping these sticks crispy and crunch is to start with slightly stale and dry bread and to buy your loaf whole so that you can cut your stick extra thick.

Ingredients (serves 8)

  • 1 loaf French bread, cut into 1” thick slices then into thirds
  • 4 eggs
  • 2/3 cups Kreider Pumpkin Pie milk
  • ½ cup canned pumpkin
  • 1 ½ tsp vanilla
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ cup sugar
  • 1 ½ tsp ground cinnamon


  1. In a small baking dish, whisk eggs, milk, pumpkin, vanilla, cinnamon, and pumpkin spice.
  2. Dip bread sticks into the mixture and place in a pre-heated skillet with melted butter. Cook and flip until each side is golden brown.
  3. In a separate baking dish, combine sugar and cinnamon. Once French toast sticks are fully cooked, immediately coat in the cinnamon sugar mixture.
  4. Serve hot with maple syrup for dipping.

Pumpkin Cream Cheese Bread

pumpkin cream cheese bread loaf sliced on wooden cutting board

Our Fall Pumpkin Favorites lineup wouldn’t be complete without this Pumpkin Cream Cheese Bread. Soft, moist and full of fall flavor, this loaf pairs perfect with your morning coffee or with a cool glass of Kreider milk for an after-school snack or dessert.

Ingredients (makes 1 loaf)

  • 1 cup canned pumpkin
  • 2 eggs
  • ¾ cup brown sugar
  • ¼ cup vegetable oil
  • ¼ cup sour cream
  • 1 tsp vanilla
  • ½ tbsp pumpkin pie spice
  • 1 cup + 3 tbsp flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 oz cream cheese
  • ¼ cup granulated sugar


  1. Combine pumpkin, 1 egg, brown sugar, oil, sour cream and vanilla in a bowl. Fold in pumpkin pie spice, 1 cup flour, baking powder, baking soda and salt until just combined.
  2. Pour 2/3 of the batter into a greased loaf pan, set the other 1/3 aside.
  3. In another bowl, mix 1 egg, cream cheese, sugar and remaining 3 tbsp flour until smooth. Pour into loaf pan on top of batter and spread in an even layer.
  4. Top with remaining batter and bake at 350°F for 45 to 50 minutes. Allow to cool for 15 minutes before slicing and serving, store in the refrigerator.

We hope these Fall Pumpkin Favorites left you with an abundance of inspiration this fall season! If you give our recipes a try, let us know by tagging @kreiderfarms on Facebook and Instagram. Plus make sure to subscribe to our newsletter so you don’t miss a single blog post!

back to school on red gingham background

Back-to-School Breakfast Bites

It’s back-to-school and back to the busy rush of weekday mornings. We know how difficult it can be to get everyone out the door on time, so we’ve come up with these Back-to-School Breakfast Bites that will make your morning routine a breeze! These bite-sized, pop-able, on the go breakfast solutions can all be made ahead and kept on hand for use throughout the week. Take an hour out of your Sunday afternoon to prep a few of these creations and avoid having to think up breakfast until next Sunday!

Plus, while it can be easy to just think “I’ll skip breakfast, it’s not a big deal,” it’s a bigger deal than you think! In 2019, about 25% of Americans were regularly skipping breakfast, and that’s no Bueno. Believe it or not, the “most important meal” of the day can set the tone for success or failure. Not only does it fuel your empty tank from the night before, but it jumpstarts your body and boosts brain power!

Chocolate Peanut Butter Oatmeal Bites

chocolate peanut butter oatmeal ball bites on parchment lined baking sheet

These no-bake, easy bites are not only great for breakfast, but for snacking too! With just a few simple ingredients, your kids won’t be able to keep their hands off all of the chocolate and peanut buttery goodness! Plus, these bites almost make eating cookies for breakfast acceptable.

Ingredients (makes 12)

  • 2 tbsp coconut oil
  • ½ cup peanut butter
  • ¼ cup maple syrup
  • ¼ cup mashed banana
  • 1 tsp vanilla
  • 2 cups old fashioned oats
  • 1 tsp cinnamon
  • pinch of nutmeg
  • pinch of salt
  • ¼ cup mini chocolate chips


  1. In a medium saucepan, whisk together coconut oil, peanut butter, maple syrup and banana over medium heat until melted and smooth. Bring to a boil and remove from heat.
  2. Whisk in vanilla before stirring in oats, cinnamon, nutmeg and salt. Allow the mixture to cool for 2 minutes before adding in chocolate chips.
  3. Using a small cookie scoop, scoop out the dough onto a parchment lined baking sheet and refrigerate until set, at least 30 minutes. Store in a sealed container and enjoy as desired!

Pancake Bites

pancake bites plated with maple syrup

Pancakes are always a great way to start the morning, but make them bite-sized and the fun goes to a whole other level! Start with just your basic pancake mix and add in your toppings of choice. Make a few batches of different varieties to meet everyone’s need and keep the morning routine a breeze!

Ingredients (makes 24)

  • 2 cups pancake mix
  • 1 1/3 cups Kreider milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • blueberries, chocolate chips, granola, sprinkles or other toppings of choice


  1. In a bowl, add pancake mix, milk, maple syrup and vanilla and combine until smooth.
  2. Divide batter into greased mini muffin tins leaving some space to add toppings.
  3. Top each pancake bite with blueberries, mini chocolate chips, granola, strawberries, sprinkles and any other toppings of your choice.
  4. Bake at 350°F for about 15 minutes or until the pancakes are set and the edges begin to brown. Pop out and enjoy!

Sausage, Egg & Cheese Rolls

sausage, egg & cheese rolls up on parchment lined baking sheet

These Sausage, Egg & Cheese Rolls are the breakfast version of pigs in a blanket. These bite-sized savory bites are perfect for picky eaters, giving them tons of nutrition in just a few small bites. If you make these ahead, just pop them in the toaster oven for a few minutes before enjoying!

Ingredients (makes 10)

  • breakfast sausage links, cooked
  • 3 Kreider eggs, scrambled
  • cheddar cheese slices
  • pastry dough


  1. Cut small, long triangles of pastry dough and lay on a parchment lined baking sheet.
  2. Add a half slice of cheese, spoonful of scrambled eggs and cooked sausage link to the base end of the triangles before rolling them closed.
  3. Brush each bite with a light egg wash before baking at 350°F for about 15 minutes or until pastry is golden brown. Serve up and enjoy!

Peanut Butter French Toast Roll Ups

peanut butter french toast roll ups plated with maple syrup and jelly

Want French toast without all the mess? Try these Peanut Butter French Toast Roll Ups! Dip them in syrup for a more classic French toast feel or dip them in jelly for a little PB&J breakfast action.

Ingredients (makes 48)

  • 8 slices sandwich bread, crust removed
  • 1/3 cup creamy peanut butter
  • 2 large Kreider eggs
  • ¼ cup Kreider milk
  • butter


  1. Use a rolling pin to roll out the bread slices as thin as possible.
  2. Spread each slice with peanut butter and roll up tightly, pressing to seal the edges. Slice each roll into 6 pieces.
  3. In a small bowl, whisk together eggs and milk. Dip each bite in the mixture to coat and then add to pan over medium heat with the melted butter. Cook on each side for about 1 minute or until the entire bite is golden brown.
  4. Serve with syrup or jelly for dipping and enjoy!

Breakfast Tot Cups

baked breakfast tot cups in muffin tin

Tater tots, sausage and egg? Name a better breakfast combo, I’ll wait. These Breakfast Tot Cups might just be the most classic Back-to-School Breakfast Bites, offering all the staples in one convenient cup.

Ingredients (makes 12)

  • 36 tater tots, frozen
  • 12 large Kreider eggs
  • 8 oz ground breakfast sausage
  • 4 oz cream cheese
  • 4 oz cheddar cheese, shredded


  1. Cook sausage in a skillet over medium heat and drain grease. Add in cream cheese and continue cooking until well combined, set aside.
  2. In a greased muffin tin, add 3 tater tots to each cup and bake at 425°F for 10 minutes.
  3. Remove from oven and use a spoon to press down the tots around each cup. Then sprinkle in some cheddar cheese and add a spoonful of the sausage mixture, pressing down into the cup and ensuring it’s level.
  4. Finish by cracking one egg on top of each cup and return to the oven. Bake for an additional 15 minutes or until the egg is set and cooked to your liking.
  5. Remove and allow to cool for 5 minutes before popping out and enjoying!

Cinnamon Sugar Bites

cinnamon sugar bites plated with glaze

Mmhmm our mouths are watering just thinking about these Cinnamon Sugar Bites! These delicious, melt-in-your-mouth bites are an easier version of cinnamon rolls that you can just pop in your mouth on the way out the door. We warn you though, you may want to make a double batch, because these won’t stick around for long!

Ingredients (makes 36)

  • 20 oz tube of biscuits
  • ½ cup + 2 tbsp butter, melted & divided
  • 1 cup sugar
  • 2 tbsp cinnamon
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp Kreider milk


  1. Cut each biscuit into quarters and place on a parchment lined baking sheet about 1” apart.
  2. Bake at 350°F for 7 to 10 minutes or until the bites are just cooked through. (should still be quite pale in color)
  3. While biscuits are baking, melt ½ cup butter and combine cinnamon and sugar in a separate bowl.
  4. Once the biscuits are ready, dip each one into the butter and then into the cinnamon sugar mixture and return to baking sheet.
  5. Return the sheet to the middle rack and broil for 1 or 2 minutes until the cinnamon sugar caramelizes. Watch closely to be sure not to burn. Remove and allow to cool.
  6. For the dipping glaze: In a small bowl, combine powdered sugar, remaining 2 tbsp melted butter, vanilla and milk and whisk until smooth.
  7. Dip your bites into the glaze and enjoy!

Peanut Butter Cereal Bites

peanut butter cereal bites on parchment lined baking sheet

Let’s transform cereal into an on-the-go option with these Peanut Butter Cereal Bites. All it takes is 4 simple ingredients and you’ve got yourself a tray full of peanut butter deliciousness.

Ingredients (makes 18)

  • ½ cup peanut butter
  • ½ cup honey
  • ½ tsp vanilla extract
  • 4 cups plain Cheerios


  1. In a microwave safe bowl, add honey and peanut butter. Microwave for 1 minute and stir well until combined before microwaving for an additional 45 seconds.
  2. Add in vanilla and stir well.
  3. In a large bowl, pour peanut butter mixture over Cheerios and gently mix to evenly coat.
  4. Carefully spoon bite sized portions onto a parchment lined baking sheet. Allow to cool and set for a few hours before enjoying!

Crispy Breakfast Cups

crispy breakfast cups in muffin tin

Add some crunch to your breakfast with these Crispy Breakfast Cups that use wonton wrappers as the shells. Stuffed with bacon, sausage and egg, these cups are a protein packed bite.

Ingredients (makes 12)

  • 4 sliced bacon, cooked and crumbled
  • 8 oz breakfast sausage, cooked
  • 3 large Kreider eggs, scrambled
  • cheddar cheese, shredded
  • 24 wonton wrappers


  1. In a bowl, combine you cooked, scrambled eggs, cooked sausage, cooked bacon and shredded cheese. Gently stir until mixture and ingredients are combined.
  2. Lightly grease a mini muffin tin and push a wonton wrapper inside to form the cup. Bake at 375°F for 5 minutes to slightly crisp.
  3. Remove and fill with scrambled eggs mixture and return to the oven for 10 to 15 minutes or until crisp and golden. Allow to cool slightly before removing and enjoying!

Share your Back-to-School Breakfast Bites by tagging @kreiderfarms on Facebook and Instagram. Plus, check out our collection of Back-to-School Breakfast Sammies over on our Noah’s Pride blog for more breakfast inspo!

Assorted Kreider Farms drinks and teas in various sizes and flavors

End of Summer Mocktails

In June we celebrated dairy, in July we highlighted ice cream, and so for August, we thought it only appropriate to finish out the summer with a collection of End of Summer Mocktails featuring our refreshing line of drinks and lemonades!

When most people think of Kreider Farms, they immediately think of our farm fresh milk or creamy, rich ice cream. But, did you know we also have a complete line of premium, refreshing teas, drinks and lemonades in convenient grab-and-go 13.5oz single serve sizes as well as a larger 56oz size for sharing?

In the heat of August, our drinks are perfect for quenching your thirst on their own, but we thought we’d give you a few recipes to mix things up for the last hoorahs of summer. Plus, most of our drinks are all-natural with no artificial colors, flavors or preservatives which means you can sip in confidence!

So, give some of our End of Summer Mocktails below a try for your next summer gathering or cookout! Plus, if you’re looking for even more ice cold, refreshing inspiration, check out our Chiques Creek Hemp Tea drink collections here or here.

Citrus Lime Mint Mocktails

Our Citrus Punch is the perfect mix of citrus flavors, but let’s elevate it by adding some refreshing hints of mint and a tartness of lime. The secret is the home-made simple syrup made with honey and fresh mint leaves! Make it ahead of time and keep in the fridge to use when you’re ready!

Ingredients (makes 2)

  • 2 cups water
  • fresh mint
  • ½ cup honey
  • Kreider Farms Citrus Punch
  • ½ cup lime juice
  • sliced limes, for garnish
  • mint leaves, for garnish
Kreider Farms citrus punch single serve and bulk size


  1. In a small pot over medium-high heat, bring water to a boil. Add mint and continue to boil for 5 minutes.
  2. Remove from heat and gently stir in honey. Cover and steep for 15 minutes to create your simple syrup. Strain and set aside.
  3. In a glass filled with ice, fill ½ way with simple syrup and top off with Kreider Farms Citrus Punch and 2 tbsp of lime juice.
  4. Garnish with sliced lime and mint leaves and enjoy these refreshing Citrus Lime Mint Mocktails.

Frozen Mango-Lime Ritas

This next End of Summer Mocktail is made with one of our fan favorites: our Peach Mango Lemonade. The thing is, we only offer this lemonade for a limited time in the spring and summer so go out and stock up before it’s all gone! This frozen, blended goodness is topped off with a spicy rim that brings the heat and adds a little unexpected kick.

Ingredients (makes 2)

  • limes
  • fresh mint
  • Tajin
  • Kreider Farms Peach Mango Lemonade
  • frozen mango
  • sliced limes, for garnish
  • fresh mint, for garnish
Kreider Farms peach mango lemonade single serve and bulk size


  1. Start by preparing your glasses by wetting the rims with lime juice and dipping in Tajin, set aside.
  2. Add a handful of fresh mint leaves and the juice of 2 limes to a cocktail shaker and muddle. Strain and set aside.
  3. Add 1 cup Kreider Farms Peach Mango Lemonade, 1 cup of frozen mango and muddled mint lime juice to a blender and blend until smooth. Add additional lemonade if needed.
  4. Pour into your prepared glasses and garnish with fresh lime wedges and mint leaves before serving.

Orange Mocktails

Make a statement with this next End of Summer Mocktail featuring our Orange Drink. The electric color makes this fun drink stand out, plus it’s super easy to make! All you need is 3 simple ingredients and you’re ready to rock and roll!

Ingredients (makes 2)

  • Kreider Farms Orange Drink
  • fresh mint
  • sparkling water
  • orange slices, for garnish
Kreider Farms orange drink single serve and bulk size


  1. Fill your glasses halfway with Kreider Farms Orange drink and add 5-6 fresh mint leaves to each glass, stir.
  2. Top off with sparkling water and a fresh orange slice for garnish. Sip and enjoy!

Blueberry Lemonade Spritzers

Another Kreider Farms favorite you can’t go wrong with is our Blueberry Lemonade, and this one is available all year round. Lighten it up a bit with some fresh mint and sparkling water for the perfect, refreshing End of Summer Mocktail.

Ingredients (makes 2)

  • fresh blueberries
  • fresh mint
  • Kreider Farms Blueberry Lemonade
  • lemon wedges, for garnish
Kreider Farms blueberry lemonade single serve and bulk size

Instructions (makes 2)

  1. Muddle a handful of fresh blueberries and 5-6 mint leaves at the bottom of each glass.
  2. Add ice on top and fill each glass with half Kreider Farms Blueberry Lemonade and half sparkling water.
  3. Stir and top with a lemon wedge!

Strawberry Orange Mimosa Mocktails

Looking for that special drink to elevate any brunch? Then this Strawberry Orange Mimosa Mocktail is the one for you! Made with fresh (or frozen) strawberries and our Kreider Farms Orange Juice, it’s the perfect drink to sip on in the morning through the afternoon.

Ingredients (makes 2)

  • Kreider Farms Orange Juice
  • fresh or frozen strawberries
  • sparkling water
  • sliced strawberries, for garnish
Kreider Farms orange juice single serve and bulk size


  1. Combine 1 cup orange juice, ½ cup strawberries and 1 cup sparkling water to a pitcher and stir.
  2. Pour into glasses, top with sliced strawberries and sip up!

Fruit Punch Sangria

Our last End of Summer Mocktail is a fresh and fruity non-alcoholic take on the classic sangria recipe. This is the perfect way to elevate any simple punch and is a great option for your final cookouts and barbeques of the season!

Ingredients (makes 8)

  • lemon, sliced
  • lime, sliced
  • orange, sliced
  • apple, cored and sliced
  • Kreider Farms Fruit Punch
  • lemon juice
  • sparkling water
Kreider Farms fruit punch single serve and bulk size


  1. Add the cleaned and sliced fruit to a large glass bowl or pitcher and add 4 cups of Kreider Farms Fruit Punch, gently stir.
  2. Refrigerate for at least 1 hour and up to 6 hours.
  3. Before serving, add 2 cups of sparkling water and gently mix.

Give these End of Summer Mocktails a try and tag us in your creations @kreiderfarms on Facebook and Instagram.

ice cream and ice cream toppings displayed on a board

Ice Cream Creations

Nothing beats the summer heat like some summer ice cream treats! Which is why it makes sense that July is National Ice Cream Month! While you can never go wrong with a plain scoop or the classic cone, we’ve compiled these Ice Cream Creations to inspire you to mix it up a bit and get creative with your dessert this month!

The first celebration of National Ice Cream month took place in July of 1984 and was initiated by a Kentucky senator! While the bill that was signed by Ronald Reagan only specified the holiday for that year, the celebration stuck and has continued on every July since – lucky us!

Here’s some more quick fun facts about ice cream:

Americans consume an average of 23 gallons of ice cream a year!

According to IDFA, ice cream companies have contributed more than $11 billion and 26,000 jobs to the U.S. economy.

In 2017, more than 1.4 billion gallons of ice cream were produced in the U.S.

Plus, the majority of all U.S. ice cream manufacturers have been in business for more than 50 years, with many still remaining family-owned businesses like Kreider’s!

So, join us in celebrating the ice cream industry and America’s favorite dessert with these Ice Cream Creations below!

Dipped and Decorated Ice Cream Cones

decorated ice cream cones lined on a cutting board

Let’s start out easy with these customizable Dipped and Decorated Ice Cream Cones! These are such a fun and simple upgrade to your boring old cones and can elevate all your Ice Cream Creations in a flash. Use your favorite chocolate and toppings to make your own delicious combos or even set up a “make your own” style bar where kids can make and assemble to their liking before filling with their favorite Kreider flavors!

Ingredients (makes 12)

  • marshmallow fluff or mini marshmallows
  • semi-sweet chocolate chips
  • 12 sugar cones or waffle cones
  • sprinkles and toppings of choice
  • Kreider’s ice cream


  1. In a microwave safe bowl, heat your marshmallow fluff or mini marshmallows in 15 second intervals, stirring well in-between, until melted and smooth.
  2. One by one, take each cone and dip, rim side down, into the marshmallow mixture to coat. Set on a parchment lined baking sheet for about 10 minutes until set.
  3. In another microwave safe bowl, heat your chocolate at 20 second intervals, mixing well in-between, until fully melted.
  4. Once the marshmallow has set on the cones, carefully dip each rim into the chocolate. Sprinkle immediately with sprinkles or other desired toppings while the chocolate is still melty.
  5. Allow to sit again, on the parchment lined sheet, to set and allow chocolate to completely cool and harden.
  6. Scoop in your favorite Kreider flavors and enjoy!

Hot Fudge Nachos

hot fudge nacho and ice cream sundae in a baking dish

Everybody loves nachos, but these Hot Fudge Nachos put a dessert twist on a fan favorite! Plus, just like regular nachos, these are perfect for sharing, which makes the a great option if you just don’t want to eat an entire ice cream sundae by yourself (although we totally wouldn’t blame you if you did!) We kept ours pretty classic here with vanilla ice cream, chocolate fudge and some cherries, but feel free to get creative and mix it up with crushed peanuts, cookie pieces and your favorite Kreider flavors!

Ingredients (makes 1 tray or bowl)

  • sugar cones, roughly broken into larger pieces
  • hot fudge
  • Kreider’s vanilla ice cream
  • whipped cream
  • sprinkles and other toppings of choice
  • maraschino cherries


  1. On a large baking sheet, tray or bowl, add your roughly crushed sugar cone pieces in a single layer. Try to keep your pieces larger, as these will be what is used as your “chips.”
  2. Drizzle half a container of hot fudge over the nachos before topping with scoops of your favorite Kreider ice cream.
  3. Drizzle remaining hot fudge, and top with whipped cream, sprinkles and cherries!

Ice Cream Charcuterie

ice cream sundae with toppings and ice cream in the background

Charcuterie boards have taken over the internet and people are getting all kinds of creative with the way they think of these popular grazing boards! Next up in our lineup of Ice Cream Creations is a dessert take on the Parisian classic; think a “build-you-own” ice cream bar but more Instagram-worthy! This style of serving works great for parties so that everyone can make and create their own delicious treats to their liking.


  • Kreider’s ice cream
  • ice cream toppings of choice


  1. Starting with a large board, find a smaller tray that will fit nicely in the middle that still allows some room around it. Fill the tray with ice and place your ice cream selection on top.
  2. Using smaller mason jars or dishes, fill each with various toppings, fudges, and sauces and fill in the space around the ice cream.
  3. Serve up and let the creations begin!

Banana S’mores Sundae

banana split sundae with chocolate and marshmallows

Emulate a summer night by the campfire in the next of our Ice Cream Creations with this Banana S’mores Sundae! Using the banana as your dish, these sundaes make the clean up process a little easier and are perfect for eating outdoors!

Ingredients (makes 2)

  • 3 bananas – 2 for serving, 1 for garnish
  • 2 tbsp turbinado sugar
  • mini marshmallows
  • graham crackers, roughly crumbled
  • chocolate syrup
  • Kreider’s ice cream


  1. In 2 bananas, use a knife to carve out the tops (lengthwise) to create a “boat.” Sprinkle with sugar and melt using a blowtorch or broiler.
  2. Add some mini marshmallows on either end of the banana boat and lightly torch again until soft. Sprinkle with crushed graham cracker and chocolate syrup.
  3. In empty middle part of your banana boat, add 1 scoop of your favorite Kreider’s ice cream and drizzle with more chocolate syrup.
  4. Top with additional banana slices if desired and enjoy!

Cream Puff Sundae

photo of ice cream sundae in waffle bowl

Make your average sundae more interesting by adding some cream puffs! This Cream Puff Sundae is so easy to whip up, plus its in an edible bowl!

Ingredients (makes 1)

  • waffle bowl
  • 3 mini cream puffs
  • Kreider’s ice cream
  • whipped cream
  • sprinkle
  • maraschino cherries


  1. Carefully dip the rim of the waffle bowl into caramel sauce, then roll into sprinkles until coated.
  2. Fill the bowl with 3 cream puffs, ice cream and top with whipped cream, sprinkles and a cherry!

We hope these Ice Cream Creations have inspired you to get creative this July! Get out there and celebrate National Ice Cream Month with us and share your favorite ice cream treats with us by tagging @kreiderfarms on Facebook and Instagram. This month, east ice cream any chance you get!

dad and son enjoying chocolate chip cookies and white milk

Milk & Cookies Combos

June is National Dairy Month, and nothing goes better with milk than cookies! That’s why we’ve compiled these Milk & Cookies combos to inspire you to kick off your summer with the nutrient-rich benefits of real dairy in a fun (and delicious) way!

Did you know that only real milk is a good source of all 9 essential nutrients including calcium, potassium and vitamin D? Those other “dairy alternatives” and “milk imitators” out there have to add a long list of additives and preservatives to their products in hopes of even coming close to the natural taste and texture of real milk.

It’s so important to support your local dairy farmers all the time, but we hope National Dairy Month will inspire you even a little more to pick up the real (good) stuff next time you’re in the store. At Kreider Farms, we are proud to still be a truly, farm-to-fork dairy, where we grow our own feed, milk our own cows and process our own milk right here in Lancaster County, PA. Doing everything right here on our farm, allows us to lock in freshness and get our milk out the door to you in the shortest time possible!

So, head to the store, grab a gallon of Kreider’s farm fresh milk, and enjoy with one of these 8 Milk & Cookies combos!

Cookie Cups

Why dip your cookies in your milk when you can drink your milk from your cookies?! These Cookie Cups are oh so fun and just as delicious! Make these with your favorite cookie dough recipe or just pick up your favorite pre-made dough from the store like we did! The trick to keeping these guys intact is to make ahead and keep in the freezer until you’re ready to use. This will make the removal process from the silicon mold much easier and will also help the glasses to keep their shape after you fill with milk. Plus, you can easily customize these cups by switching out your favorite cookie dough or dip the rims in chocolate and coat with sprinkles or chocolate chips for even more fun!

Ingredients (makes 4 cups)

  • silicon cup mold
  • cookie dough
  • nonstick cooking spray
  • sprinkles and chocolate chips (for garnish)


  1. Start by generously coating your silicon mold with non-stick cooking spray. (This will help with the removal process later.)
  2. Carefully scoop, and press the cookie dough into each mold, smoothing with your fingers to ensure that there are no gaps or holes. Keep some space between the height you make the walls of your cups and the top of the mold, as the cookie dough will expand a bit as it is baked.
  3. Place your cookie dough filled mold on a baking sheet and bake at 350°F for 20 to 25 minutes or until the tops start to darken and turn golden brown. What we are looking for is a crispy surface, so that when a knife is inserted, will come out clean. Unlike the ooey gooey consistency that we prefer regular cookies, we want these cups to be firmer to hold their shape.
  4. Remove from oven and level off any dough that may have puffed up over the rim of the molds. Allow to cool completely and then freeze for several hours until cups are completely hardened.
  5. Before serving, remove from freezer and carefully separate the cups from the molds. Using a small brush of spatula, take some melted chocolate, and evenly coat the entire inside of the glass. Return to freezer for 20 minutes to allow chocolate to harden.
  6. When you’re ready, let the cookie sups sit for 10 minutes at room temperature to slightly soften. Decorate and garnish the rims (if desired) before filling with Kreider Farms milk and enjoying!

Cookie Bark

The next treat on out list of Milk & Cookie combos is: Cookie Bark! This bark truly looks like milk and cookies and is simple to make and only uses two ingredients! It’s a great, fun treat to have on hand or to pack on the go to enjoy as a snack with some Kreider chocolate or strawberry milk!

Ingredients (makes 1 sheet)

  • 1 package white chocolate melts (12oz)
  • 1 cup Cookie Crisp™ cereal


  1. In a microwave safe bowl, heat chocolate in 30 second increments, stirring in-between, until completely melted, about 2 minutes total. Stir well until there is a smooth consistency and no lumps.
  2. Spread the melted chocolate onto a parchment lined baking sheet to about ¼” thickness. Immediately sprinkle cereal on top and gently press into the melted chocolate.
  3. Allow to harden and cool for about 30 minutes. Break into pieces and store at room temperature.

Milk & Cookie Pops

As the temperatures rise, these frozen, Milk & Cookie Pops are the perfect treat to hit the spot and beat the heat! The great thing about these pops, is that they don’t get icy and freeze to a creamier consistency that makes them oh so good! We stuck to plain old chocolate chip cookies, but use your favorite cookies to mix things up and try different combos!

Ingredients (makes 6)

  • silicon popsicle molds and sticks
  • 6 medium sized chocolate chip cookies
  • 1 cup Kreider’s whole milk
  • 2/3 cup sweetened condensed milk
  • 1/2 tsp vanilla extract


  1. Combine whole milk and sweetened condensed milk and microwave for 60-seconds. Stir until well combined before adding vanilla.
  2. Break and crumble your cookies into small chunks and pieces and sprinkle evenly into the molds.
  3. Pour the milk mixture into each mold, and carefully insert popsicle sticks. Place into freezer until frozen solid, then enjoy!

Cookie Layer Cake

This three-layer Cookie Cake has three layers of fluffy vanilla cake dotted with chocolate chips with lots of crumbled cookie sprinkled in-between! This Milk & Cookie combo would serve as the ultimate birthday cake for the cookie lover, or serve it up as the perfect weekend treat for a crowd!

Ingredients (makes 1 cake)

For Cake

  • 3/4 cup butter, room temp
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3 tsp vanilla
  • 1/2 cup sour cream
  • 3 eggs
  • 2 1/2 cups flour
  • 2 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup Kreider’s milk
  • 1/4 cup water
  • 1 1/4 cup mini chocolate chips

For Frosting

  • 1 1/4 cup butter
  • 1 1/4 cup shortening
  • 9 cups powdered sugar
  • 1 1/2 tsp vanilla
  • 6 tsp Kreider’s milk

For Filling

  • 1 package chocolate chip cookies
  • 1/2 cup Kreider’s milk
  • chocolate chip cookies, for decoration
  • mini chocolate chips, for decoration



  1. In a large bowl, cream butter and sugars together until light and fluffy, about 3-4 minutes.
  2. Add in sour cream and vanilla, mixing until well combined.
  3. Add eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, combine all dry ingredients. In a separate measuring cup, combine milk and water.
  5. Start by adding half of the dry ingredients to the batter and mix thoroughly. Then add in the milk mixture, combining well, before adding the remainder of the dry ingredients. Fold in mini chocolate chips.
  6. Divide batter evenly into 3, 8-inch, parchment lined and greased cake pans. Bake at 350°F for about 20 minutes or until completely set.
  7. Remove and allow to cool completely to room temperature.


  1. Beat together butter and shortening in a large bowl until smooth.
  2. Slowly add half of the powdered sugar, then add vanilla and 5-6 tbsp of milk, mixing until smooth.
  3. Add remaining powdered sugar, mixing consistently, adding additional milk as needed.


  1. Before starting, make sure all cake rounds are level, cutting off excess as needed.
  2. Start with your first cake round, and pipe icing along the edge of the cake, creating a dam. Then, take the milk for the filling and add several crumbled cookies until all milk is absorbed. Spread this cookie crumble mixture inside of the icing dam you just created.
  3. Add a thin layer of icing on top of the cookie mixture, and then add your second layer and repeat.
  4. Top the cake with your third round and frost cake with remaining icing.
  5. Decorate with additional chocolate chip cookies and chocolate chips as desired and enjoy!

Cookie Cereal

You may have seen this viral trend going around on Tik Tok in past months, but we decided to put it to the test! Take Milk & Cookies to the next level with this homemade cookie cereal (so much better than the store-bought version) and indulge in sugary-breakfast goodness! You can use your from scratch cookie dough or just use the store bought stuff like did to save on time!

Ingredients (makes 4 servings)

  • cookie dough
  • Kreider’s milk


  1. On a parchment lined baking sheet, roll room temperature dough into ½ tsp sized balls and spread evenly. Refrigerate on the pan for 15 minutes to set.
  2. Bake cookies at 325°F for about 8 minutes or until the edges start to look golden brown and set, we will want these to be on the crispier side since we will be enjoying in milk!
  3. Once cooked, remove and let cool to room temperature before adding to a bowl and enjoying in milk!

Chocolate Chip Cornflake Marshmallow Cookies

How have we made it this far in a Milk & Cookies combo blog without a good ‘ole cookie recipe? Well we promise these loaded Chocolate Chip Cornflake Marshmallow cookies will be well worth the wait and are so delicious straight out of the oven and dipped into a tall, cool glass of Kreider’s milk! The key to these cookies is the cornflake crunch which adds a chewy and crunchy texture to the cookies.

Ingredients (makes 20 cookies)

For Cookies

  • 1 cup butter, room temp
  • 1 1/4 cup sugar
  • 2/3 cup brown sugar
  • 1 large egg
  • 1/2 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 cups cornflake crunch (recipe below)
  • 2/3 cups mini chocolate chips
  • 1 1/2 cups mini marshmallows

For Cornflake Crunch

  • 5 cups cornflakes
  • 1/2 cup malted milk powder
  • 2 tbsp sugar
  • 1 tsp salt
  • 9 tbsp butter, melted


Cornflake Crunch

  1. Using your hands, crunch cornflakes into small pieces in a large bowl. Add malted milk powder, sugar and salt and combine.
  2. Add the melted butter and toss until coated, small clusters will begin to form.
  3. Spread cornflake mixture in an even layer on a parchment lined baking sheet. Bake at 275°F for about 20 minutes or until it starts to look crunchy. Allow to cool completely before using in cookies.


  1. In a large bowl, combine butter and sugars until creamed together. Add in egg and vanilla and beat until well incorporated and combined.
  2. While continuously mixing at low speed, add flour, baking powder, baking soda and salt, mixing until just combined (don’t overmix.)
  3. Fold in the cornflake crunch, chocolate chips and marshmallows until evenly combined.
  4. Shape your cookies onto a parchment lined baking sheet, leaving ample space between each cookie. Cover tightly with plastic wrap and refrigerate for at least 2 hours.
  5. When ready, bake at 375°F for 10 minutes until cookies just begin to brown. Enjoy right out of the oven or allow to cool completely before storing.

Cookies & Cream Milkshake

Everyone knows that cookies go great with milk, and milk goes great with cookies, but what goes even better is cookies blended with milk! Our next Milk & Cookies combo is, of course, a milkshake! While we kept it cookie themed here and went for the classic cookies & cream, you can substitute your favorite ice cream flavor!

Ingredients (makes 2)

  • 6 oreo cookies
  • 1 1/2 cups Kreider’s French Vanilla ice cream
  • 1/4 cup Kreider’s milk
  • 2 tsp vanilla
  • whipped cream, for serving
  • maraschino cherries, for serving


  1. In a blender, crush cookies with a few pulses. Then, add ice cream, milk and vanilla extract. Blend until smooth.
  2. Split between two glasses, top with whipped cream and garnish with a cherry! Cheers!

Cookie Lasagna

Finishing off strong, we may have saved the most fun for last! We thought, let’s take the dinner classic, but make it into a Milk & Cookies combo! This Cookie Lasagna is perfect for a party or a crowd, but don’t count on having any leftovers to bring home!

Ingredients (makes 1)

  • 2 packages soft cookies
  • 1 1/2 cups Kreider’s milk
  • 2 containers Cool Whip
  • hot fudge sauce


  1. In an 11×7 glass baking dish, add a flat layer of milk dipped cookies, covering the bottom.
  2. Add a layer of cool whip and repeat the process until you reach the top of the pan.
  3. Top off with a drizzle of hot fudge and leftover cookie pieces.
  4. Refrigerate for at least 6 hours to set before serving!

Just remember, when you choose real dairy, you are not only benefitting yourself; you are benefitting the farmers and dairymen across the country that put food on your table. These farming families, like ours, work hard every day to ensure that we can deliver you the farm fresh goodness and nutrition that only real milk can offer!

We hope these Milk & Cookie combos has inspired you to get creative with the way you drink milk, and if you make any on your own, we’d love to see! Share with us you National Dairy Month treats by tagging @kreiderfarms on Facebook and Instagram. This month, be sure to choose real dairy products and thank a farmer!

iced coffees

Iced Coffee Creations

It’s that time of the year, where we’re switching out our morning cup of joe for something over ice. There’s nothing quite like a perfectly prepared iced coffee drink on the go, but sometimes all those yummy extras add up $$. Save some dough and try some of these easy Iced Coffee Creations you can make from home using our farm fresh Kreider products! Ps, you can easily substitute in our Lactose Free Milk for a guilt-free, pain-free coffee drink that still packs all the protein, nutrients and fresh taste of real milk!

Easy Iced Latte

You can’t go wrong with an iced latte, and they’re so simple to make from home! Customize yours with your favorite flavorings like vanilla or caramel or try mixing things up with some combos like honey and lavender!

Ingredients (makes 1)

  • Kreider Farms milk
  • espresso
  • ice
  • flavoring of choice, optional


  1. Fill a glass with ice and pour in your favorite Kreider milk about ¾ of the way full.
  2. Pour your espresso shot on top.
  3. For a macchiato, just stick in a straw and enjoy! For a latte, add in two pumps of your favorite flavoring, if desired. Give your coffee a good stir and enjoy!

Whipped Dalgona

The Dalgona coffee broke the internet last spring and if you’ve tasted it you certainly know why! This Korean style of coffee breathed new life into instant coffee with it’s incredibly airy and fluffy texture.

Ingredients (makes 1)

  • 1 tbsp instant coffee
  • 1 tbsp hot water
  • 1 tbsp brown sugar
  • Kreider Farms milk


  1. In a small bowl, add your instant coffee, hot water and brown sugar. Using a hand mixer or hand frother, whip the ingredients until soft peaks begin to form and the texture is light and fluffy.
  2. Fill a glass about ¾ of the way full of your favorite Kreider milk.
  3. Carefully spoon your whipped coffee mixture on top and enjoy!

Affogato Latte

What better excuse to have ice cream for breakfast than by adding it to your coffee? Our next Iced Coffee Creation is based off the traditional Italian dessert of the same name, we just supersize it a bit! We stuck to the traditional flavors of Affogato and used vanilla ice cream but feel free to experiment and try substituting your favorite flavors!

Ingredients (makes 1)

  • Kreider Farms vanilla ice cream
  • Kreider Farms milk
  • espresso


  1. Fill a glass with 2 or 3 small scoops of Kreider ice cream.
  2. Add your favorite Kreider milk about halfway full.
  3. Top with 2 shots of espresso and enjoy!

Mocha Macchiato

If you’re a chocolate lover, instead of relying on heavy chocolate syrups to make your coffee a mocha, try substituting our famous Kreider chocolate milk to get that creamy deliciousness! Of course, you can still pile on the extra syrup if you really want to indulge (we know we did!)

Ingredients (makes 1)

  • Kreider Farms chocolate milk
  • espresso
  • ice
  • chocolate syrup, if desired


  1. In an ice filled glass, add Kreider chocolate milk about ¾ of the way full. (If you’re using chocolate syrup, add some drizzled on the bottom of the glass before adding your ice)
  2. Add espresso and drizzle with more chocolate if desired and enjoy!

Sweet Cream Topping

While this one isn’t a coffee, sweet cream topping is a great ‘whipped cream’ like addition that can be added to any of these iced creations for added creaminess and that little bit of sweetness! The longer you froth, the thicker your cream will get, just be careful not to overmix, we aren’t trying to make butter!

Ingredients (makes 1)

  • 3 or 4 tbsp Kreider heavy cream
  • vanilla or other flavoring of choice


  1. In a small bowl, combine heavy cream and your desired flavor.
  2. Use a hand frother to ‘whip’ the cream until well combined and you’ve reached your desired texture and consistency.
  3. Pour or spoon over any iced coffee beverage and enjoy!

Blended Frappuccino

There’s something about a Frappuccino that makes it acceptable to drink a dessert for breakfast! Plus, there are so many flavor options and customizations here that you can really make them your own!

Ingredients (makes 1)

  • Kreider Farms milk
  • espresso
  • ice
  • flavoring of choice
  • whipped cream, if desired
  • caramel or chocolate drizzle, if desired


  1. Add enough ice to fill your glass, 2 shots of espresso, ½ cup milk and 3 pumps of your favorite flavoring to a blender. Pulse and blend until well combined.
  2. Pour or spoon back into your cup and top with whipped cream and drizzle if desired. Enjoy!


This Spanish favorite is traditionally a plant based beverage with chai like cinnamon and spiced flavors, but we took those flavors and just added them to our farm fresh milk!

Ingredients (makes 1)

  • Kreider Farms milk
  • ground cinnamon
  • vanilla syrup
  • ice
  • espresso, if desired


  1. Fill a glass ½ full with your favorite Kreider milk. Add in cinnamon and vanilla syrup to taste and mix until well combined.
  2. Add ice and enjoy as is or add espresso as well!

We’d love to see your Iced Coffee Creations! Share them with us by tagging @kreiderfarms on Facebook and Instagram.

family enjoying afternoon picnic outside in the spring

Protein Packed Picnic Snacks

As the weather starts to turn, we’re all itching to get outside and enjoy the warmth! What better way to spend a sunny spring day than to pack a picnic and enjoy a lunch with friends or family. As the farmers we are, we always try to opt for egg-based recipes that transport easily and pack a punch with the protein, keeping us full and satisfied.

With 6 grams of protein per large egg and all nine-essential amino-acids, eggs are truly a protein powerhouse. It’s even been shown that eating meals with a high protein content (like eggs) can help build and maintain muscle tissue in adults. Thinking about skimping on the yolk, think again. Did you know that nearly half of an egg’s protein is contained in the yolk? So make sure to use the whole egg to get the most benefits!

We typically only think of eggs as a breakfast food, but they are capable of so much more! Below we’ve compiled seven great egg recipes to try for your next picnic outing!

Picnic Egg Salad

egg salad croissant sandwiches on wooden cutting board

Starting with a classic, this egg salad recipe is a favorite and only takes about 15 minutes to whip up! We like this classic served up on a buttery and flakey croissant, but it’s also great served on a baguette or in a wrap. Worried about your bread getting soggy on the way? Pack your salad separately and assemble your sandwiches when you arrive!

Ingredients (makes 6 sandwiches)

  • 6 hard boiled eggs, peeled and chopped
  • 3 tbsp mayonnaise
  • 2 tbsp minced radish
  • 1 tbsp minced dill
  • 1 tsp minced scallion
  • 1/2 tsp salt
  • croissants, for serving


  1. Combine eggs, mayonnaise, radish, fill, scallion and salt.
  2. To serve, spread 2 heaping tablespoons of egg salad into each croissant.

Egg Stuffed Muffins

hard boiled egg inside muffin cut open on wooden cutting board

Everyone loves muffins, but how about one with a full hard-boiled egg inside! If you don’t feel like dealing with the sandwich making, and keeping ingredients separate to avoid a soggy mess, these portable and packable Egg Stuffed Muffins are for you! Oh, and if you like these, you should give these Egg Cheddar Biscuits a try too!

Ingredients (makes 12 muffins)

  • 12 hard boiled eggs, cooked and peeled
  • 5 tbsp vegetable oil
  • 2 tbsp butter, melted and cooled
  • 1 large egg
  • 1 cup buttermilk
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup grated parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp garlic salt
  • parsley, roughly chopped
  • 6 slices prosciutto, chopped


  1. Add oil, melted butter, single egg and buttermilk to a bowl and mix.
  2. Mix in flour, baking powder, baking soda, cheese, salt, garlic salt, parsley and prosciutto until just combined.
  3. In a greased muffin tin, add one tablespoon to each cup. Add in your hard boiled eggs, and top with remaining muffin mixture, molding it around the egg with a spoon.
  4. Sprinkle each muffin with additional cheese if desired, and bake at 400°F for 5 minutes. Turn down heat to 350°F and bake an additional 12 minutes or until tops are golden brown.

Cobb Egg Salad

cobb egg salad on sourdough bread open face sandwich on wooden cutting board

Yeah, egg salad is good, but add in some bacon and avocado and you’ve got something that’s great! You could call this a Cobb Egg Salad or a decadent avocado toast with a twist. Either way, this concoction is great on some crisp, toasted sourdough and can be whipped up in just 20 minutes. You can also pack separately and serve with crostini for smaller servings.

Ingredients (makes 6)

  • 8 hard boiled eggs, cut into 8 pieces
  • 3 tbsp mayonnaise
  • 3 tbsp Greek yogurt
  • 2 tbsp red wine vinegar
  • salt and pepper, to taste
  • 8 strips bacon, cooked and crumbled
  • 1 avocado, thinly sliced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup cherry tomatoes, halved
  • 2 tbsp chopped chives


  1. For your dressing, combine mayonnaise, yogurt and red wine vinegar in a small bowl. Season with salt and pepper.
  2. In a large serving bowl, gently mix eggs, bacon, avocado, blue cheese and tomatoes. Gradually fold in dressing until lightly coated, season with salt and pepper.
  3. To serve, spoon salad onto sourdough or crostini and garnish with chives and additional bacon, blue cheese or tomatoes as desired.

Avocado Stuffed Deviled Eggs

avocado filled deviled eggs laid out on wooden cutting board

Deviled eggs have always been a spring and summer party and picnic staple, but these colorful, green hued deviled eggs give “green eggs and ham” a new meaning!

Ingredients (makes 12)

  • 6 hard boiled egg, peeled and halved
  • 1/2 avocado, mashed
  • 1/2 tsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1/4 cup green onion, chopped


  1. Carefully remove egg yolks and set aside egg halves.
  2. Combine yolks, avocado lemon juice, mustard, garlic and salt and mash until smooth.
  3. Using a spoon or piping bag, fill each egg half and garnish with paprika and green onion.

Smoked Salmon Egg Salad

smoked salmon egg salad croissant sandwiches on wooden cutting board with white mixing bowl

This “grown up” and sophisticated twist on egg salad has an added smoky flavor from the salmon. May not be the best option for kids, but for an adult picnic date night, this recipe is sure to impress.

Ingredients (makes 6 sandwiches)

  • 6 hard boiled eggs, peeled and chopped
  • 3/4 cup mayonnaise
  • 1 tsp dill
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 4 oz smoked salmon, chopped
  • 6 croissants, for serving
  • 1 1/2 cup baby spinach, for serving


  1. In a large bowl, combine mayonnaise, dill, lemon juice, salt and pepper. Gently stir in eggs and salmon.
  2. To serve, spoon 2 or 3 tablespoons onto the bottom of each croissant and top with spinach.

Scotch Eggs

sausage wrapped hard boiled eggs, scotch eggs, cut open on wooden cutting board

This English favorite really packs in the protein taking a hard boiled egg, wrapping it in sausage, coating it in breadcrumbs and frying to savory deliciousness. With around 28 grams per serving these are great both hot or cold and perfect for packing along on your day of picnicking!

Ingredients (makes 8)

  • 8 hard boiled eggs, peeled
  • 2 large eggs, beaten
  • 8 sausages
  • fresh cives
  • fresh parsley
  • 1 tsp nutmeg
  • 1 tbsp mustard
  • salt and pepper, to taste
  • flour
  • 3/4 cup breadcrumbs


  1. Remove sausage from casings and combine with fresh herbs, grated nutmeg, mustard, salt and pepper. Divide into 8 balls.
  2. With floured hands, flatten sausage balls into oval shapes.
  3. Take hard boiled eggs and roll in flour before placing into the middle of the sausage patty. Gently shape the meat around the egg, molding with your hand until sealed.
  4. After all 8 eggs are assembled, roll the meat covered eggs in flour, dip into beaten eggs and finally cover in breadcrumbs. Re-dip in eggs and breadcrumbs a second time for a crisp coating.
  5. Bake at 350°F for 30-45 minutes or until fully cooked through. Once cooled, slice and serve.

Japanese Egg Salad Sandwiches

Japanese egg salad sandwiches with hard boiled egg cut in half on wooden cutting board

Our final recipe is yet another egg salad recipe, but this Japanese style egg salad is soft and fluffy and something kids are sure to enjoy! Typically served on fluffy white bread (without the crusts of course,) these adorable little sandwiches are commonly found across convenient stores in Japan. The key to this salad is making sure your eggs are really blended into a smooth consistency.

Ingredients (makes 4 sandwiches)

  • 8 hard boiled eggs, peeled
  • 6 tsp kewpie mayonnaise
  • salt and pepper, to taste
  • 2 scallions
  • 8 slices soft, white bread, crusts removed


  1. Add eggs and mayonnaise into a food processor and blend until desired consistency is reached. The smoother and fluffier you want your egg salad, the longer you should blend. Fold in scallions if desired.
  2. To assemble, place half a hard boiled boiled egg into bread before covering with egg salad filling, top with another bread slice and enjoy!

Share your picnic adventures with us this Spring by tagging @kreiderfarms on Facebook and Instagram.

Kreider Dairy Farms with Cow Barns and Silo

Regenerative Farming: Preserving Land and Tradition

In recent months, you may have been hearing more and more about this term: “Regenerative Farming,” as it’s gained momentum among both small and large players within the agriculture industry. As consumers have become increasingly aware and sensitive to the origins of their food and the environmental impact and sustainability of its production and processing, companies like Kreider Farms are listening. But what exactly is regenerative farming and how does it impact our current processes here at the farm?

While a quick google search will explain all the depths and provide more details of regenerative farming that you ever wanted to know, we’ll give you the abbreviated version. Regenerative farming is a conservation and rehabilitation system of farming that aims to “improve the resources it uses, rather than destroying or depleting them,” as worded by the Rodale Institute.

At Kreider Farms we have always taken our commitment to the environment, sustainability and regenerative farming very seriously. That’s why we’re invested in continuing to innovate our practices and invest in technology that will improve waste management, protect precious water resources, and generate clean energy. We’ve made being good stewards of the land an essential part of our mission.

Here on the farm, we have four main areas that we focus on regenerative farming practices that maximize our sustainable output:

               Waste Recycling
               Preserving our Land
               Protecting our Watersheds
               Renewable Energy


Waste Recycling

On our combination egg and dairy farm, we have adapted several practices to reuse and recycle both our cow and chicken manure into high quality and nutrient-rich fertilizer for use across our farm. We even offer a manure and potting mix blend made up of a mixture of our recycled manure with other added nutrients for all your at-home gardening needs. One of our practices that makes us truly unique from other farms, is our recycling of our dairy solids into bedding for our cows! Take a look at the process in this video:

Preserving our Land

No-Till FarmingBecause we are a real, working farm with over 3,000 acres of land used to grow the feed for our dairy herd, we understand that enriching and protecting our topsoil is key. Our minimally evasive farming practices, like no-till farming and crop rotation, help to protect and prevent erosion while preserving the retaining the nutrients in our soil. Less erosion means less runoff into our beautiful Chesapeake Bay, which leads us into our next initiative of protecting our watersheds.

Protecting our Watersheds

Riparian Buffer of Grass near a local streamKreider Farms is working very hard to be good upstream neighbors to our beautiful Chesapeake Bay. In addition to our no-till farming practices mentioned above, we also use bio-available fertilizers which promote increased absorption of nutrients from our crops. This retention aids in reducing nutrient runoff throughout our watersheds. Because we have smaller streams and tributaries running through our farm, we also plant riparian buffers of grasses and trees to filter rainfall and prevent erosion.

Renewable Energy

solar panels on roof of processing facilityOver the past decade, Kreider Farms has been committed to generating clean, renewable energy and investing in resources and technologies that can help us to achieve our goals. With over 2,000 solar panels lining the roofs of our modern chicken houses, we generate approximately 3.5 million kilowatts of clean, renewable energy each year. To put that into perspective, that’s enough electricity to power 300 local homes for a year! Since their installation, the total energy we’ve generated is equal to:

infographic showing environmental impact of solar panels

So, in short, Kreider Farms is truly a farm-to-fork company, dedicated to local agriculture and land preservation practices. While we’ve been implementing these practices for years, we constantly learn and improve our methods as new technologies and information becomes available. Still interested in learning more? You can read about all of our efforts in more detail on our Regenerative Farming page here.

Hot Chocolate

Hot Chocolate Collection

February is here and love is in the air! While we battle the bitter cold of winter, what better way to stay warm than to make some hot chocolate and snuggle up to our loved ones. Whether you’re spending this month of romance with your sweetheart or sticking it out alone, these hot chocolate recipes are sure to sweeten up the month!


Homemade Hot Chocolate

Starting out on a traditional note, this Homemade Hot Chocolate made with Kreider’s milk is oh so delicious and perfect to share!

Ingredients (makes 2)

Homemade Hot Chocolate

2 ½ cups Kreider’s whole milk

¼ cup sugar

2 tbsp unsweetened cocoa powder

1 cup bittersweet chocolate

1 tsp vanilla extract


  1. Add milk, sugar and cocoa powder to a medium saucepan and heat over medium heat, whisking occasionally, until the mixture begins to bubble, but not boil.
  2. Add chocolate and vanilla and stir until the chocolate is melted and the mixture is smooth.
  3. Pour into 2 mugs and serve with whipped cream!


Hot Chocolate Cookies

Take your hot chocolate on the go with these ooey-gooey Hot Chocolate Cookies stuffed with chocolate chips and marshmallows!

Ingredients (makes 48 cookies)Hot Chocolate Cookies

1 cup butter, softened

1 cup sugar

2/3 cup brown sugar

2 large eggs

1 tsp vanilla

3 cups flour

4 packages hot cocoa mix (3/4 cup)

1 tsp salt

1 tsp baking soda

2 tsp baking powder

1 cup chocolate chips

1 cup Mallow bits


  1. Beat butter and sugar in large bowl until light and fluffy. Add eggs and vanilla, mix well.
  2. In a separate bowl, combine dry ingredients.
  3. Gradually add dry mixture to butter mixture until well combined. Stir in chocolate chips and Mallow bits, cover and chill for 30 min.
  4. Bake at 350°F on a parchment lined baking sheet for 8 to 10 minutes or until cookies are set. Remove and let cool before enjoying.



Hot Chocolate Shooters

If you decide to share the love this season with some friends, these little Hot Chocolate Shooters are a fun party twist on the winter classic and are the perfect make-ahead party treat.

Ingredients (makes 24)Hot Chocolate Shooters

1 – 3.9oz package instant chocolate pudding mix

1 pack hot chocolate mix

2/3 cup Kreider’s whole milk

2/3 cup Bailey’s Irish Cream

½ tsp vanilla extract

whipped cream, for serving

cocoa powder, for serving

mini marshmallows, for serving


  1. In a large bowl, combine chocolate pudding and cocoa mix with milk, whisking until fluffy and incorporated.
  2. Add Bailey’s and vanilla, whisking until combined.
  3. Pour into cups and refrigerate until set, appx. 2 hours.
  4. Top with whipped cream and sprinkle with cocoa powder and marshmallow bits, serve immediately.



Hot Chocolate Truffles

Another great party treat are these no-bake Hot Chocolate Truffles! Box them up as a gift or whip up a tray for a party, these go great with a tall glass of Kreider Farms milk!

Ingredients (makes 24)Hot Chocolate Truffles

2 cups chocolate cake

4-5 tbsp Kreider’s heavy cream

¼ tsp vanilla

2 packets hot chocolate

1 ½ cup semisweet chocolate chips

mini marshmallows, for topping


  1. In a bowl, combine cake, cream, vanilla and hot chocolate until a dough begins to form.
  2. Form bite-sized balls from the mixture and place on a parchment lined baking sheet, freeze for 30 minutes or until firm.
  3. Melt chocolate chips in the microwave at 30-second intervals, stirring in-between, until melted. Remove cake balls and coat in chocolate. Top with marshmallows immediately and freeze for another 30 minutes before serving.



Hot Chocolate Dip

Forget chocolate fondue, this fluffy Hot Chocolate Dip is great to eat with fruit, cookies or salty snacks! It’s super easy to whip up and only take a few ingredients!

IngredientsHot Chocolate Dip

7.5 oz marshmallow fluff

8 oz Cool Whip, thawed

1/3 cup hot chocolate mix

mini marshmallows, for serving


  1. Using a hand mixer, combine fluff, Cool Whip and hot chocolate mix until creamy and combined.
  2. Serve in a bowl with your favorite snacks for dipping!



Share your hot chocolate creations with us by tagging @kreiderfarms on Facebook and Instagram.

Kreider Farms is first American Humane Certified™ Dairy East of Mississippi

Kreider Farms, Central Pennsylvania’s favorite producer of farm fresh milk, ice cream, premium eggs, and more, is proud to be the first dairy farm to be American Humane Certified™ in the Northeast.

Animal welfare has always been top-of-mind for the team at Kreider Farms and they know that consumers are looking for products they can purchase with confidence. In fact, consumer demand for humanely raised products has grown tremendously over the last two decades with ten of the nation’s top 12 grocery retailers carrying American Humane Certified™ products according to American Humane.

“We are pleased and proud to be the first dairy farm East of the Mississippi to achieve AHA animal welfare certification and we hope to be the first of many more to follow. This certification demonstrates our commitment to our animals and our customers,” says Ron Kreider, 3rd generation CEO and President.


The American Humane Certified™ program is the United States’ first and fastest-growing independent animal welfare program dedicated to the humane treatment of farm animals. Certified farms undergo stringent inspections from independent auditors and pass over 200 multi-pronged, science-based welfare standards developed in collaboration with, and regularly reviewed by, a Scientific Advisory Committee.

“American Humane is thrilled by the dedication to excellent animal welfare protocols and practices that the fine folks at Kreider Farms exhibit,” said Robin Ganzert, president and CEO of American Humane. “As the first dairy on the East Coast to become American Humane Certified™, Kreider Farms is a shining example for other dairy farmers in the region.”

Kreider Farms officially became American Humane Certification™ for their dairy farm in November 2020, although their cage free hen laying operation, under the brand Noah’s Pride, has been certified American Humane since 2016.

Interested in carrying farm fresh Kreider Farms products at your store? Contact us and let us know!

Connect with Kreider Farms: Facebook | Instagram

Christmas Cookies for Santa

Christmas is right around the corner and Santa and his reindeer have a very big night ahead of them! Forget your average, store-bought Christmas cookies and re-invigorate them this year with something different! Get the kids involved in making one of these six fun and festive cookie recipes or make an assortment of them all for Santa and his reindeer! Regardless of what delicious variety you choose, every single one of these cookies goes great with a big, tall glass of Kreider Farms milk!


The Classic Sugar Cookie

Reindeer Sugar CookiesLet’s start out with a classic: the sugar cookie. Start with our go-to cookie recipe below for soft, melt in your mouth sugar cookies! Then, have some fun with decorating and watch your cookies come to life! Just a little icing and sprinkles can go a long way from taking these boring cookies to something spectacular. We made ours into some cute little reindeer and some fun melty snowmen! Have fun, be creative and let your imagination fly!

Ingredients (makes 24 cookies)

2 ¼ cup all-purpose flour

½ tsp baking powder

¼ tsp salt

¾ cup unsalted butter

¾ cup sugar

1 large Noah’s Pride egg, room temperature

2 tsp vanilla extract

Kreider Farms milk, for serving


  1. Combine flour, baking powder and salt, set aside.
  2. In a separate bowl, beat butter and sugar until completely smooth. Add egg and vanilla and mix until thoroughly combined.
  3. Add dry ingredients slowly, mixing constantly until combined.
  4. On a sheet of lightly floured parchment paper, roll out dough to ¼” thickness. Dust lightly with flour, cover and refrigerate for 1 hour.
  5. Remove chilled dough and cut into circles or shapes as desired.
  6. Bake at 350°F for 10 minutes or until edges are lightly browned. Let cool completely before decorating.
For Reindeer:
  1. Take royal icing and loosely frost the cookies, allowing it to drip over the sides.
  2. Add a dot of royal icing and a red hot for the nose!
For Snowmen:Melted Snowmen Sugar Cookies
  1. Take royal icing and loosely frost the cookies, allowing it to drip over the sides.
  2. While icing is still wet, add ½ marshmallow and mini M&M buttons. Use some black dyed royal icing for the arms.
  3. Use a black gel icing to add eyes and a mouth to the marshmallow snowman and add an orange sprinkle for the nose.


Candy Cane Kisses

Candy Cane Kiss CookiesA Christmas take on the favorite peanut butter blossoms, these Candy Cane Kisses are perfectly festive. With a peppermint kiss in the center, these will freshen up Santa’s breath on the biggest night of the year!

Ingredients (makes 48 cookies)

1 ½ cups powdered sugar

1 ¼ cup butter, room temperature

1 large Noah’s Pride egg

1 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

2 bags Hershey Candy Cane Kisses, unwrapped

1 tsp peppermint extract

1/3 cup granulated sugar

Kreider Farms milk, for serving


  1. In a large bowl, combine powdered sugar, butter, vanilla, peppermint and egg until creamy.
  2. In a separate bowl, add baking powder, flour and salt and mix until combined.
  3. Combine dry and wet ingredients until incorporated and shape dough into 1” balls. Roll in granulated sugar and place on an ungreased baking sheet.
  4. Bake at 350°F for 8 to 10 minutes or until cookies are set. Remove and let cool for 2 minutes before adding kisses.


White Chocolate Pistachio Wreaths

White Chocolate Pistachio Wreath CookiesThese crunchy, tasty cookies are a bit of a healthier option for Santa and his reindeer, but we promise they are so delicious you won’t be able to stop at just one! Cut into cute little wreath shapes and topped with crunchy pistachio and chewy cranberry bits these wrap up in a perfect little stack for Santa to take on the go!

Ingredients (makes 36)

2 sticks salted butter, softened

1 ½ cups powdered sugar

1 large Noah’s Pride egg

2 tsp vanilla extract

3 cups flour

1 ½ tsp baking powder

¾ cups white chocolate

½ cup pistachios, roughly chopped

½ cup dried cranberries, roughly chopped

½ cup coconut flakes


  1. Cream butter and powdered sugar until light and fluffy. Add in egg and vanilla and mix until combined.
  2. In a separate bowl, combine flour and baking soda. Gradually add mixture to butter mixture mixing constantly.
  3. Roll dough out to ¼” thickness on parchment paper. Use cookie cutters or a sharp knife to cut out your wreath shapes.
  4. Bake for 10 minutes at 475°F on a parchment lined baking sheet. Allow to cool completely before decorating.
  5. Melt chocolate in the microwave, stirring at 20 second intervals until smooth.
  6. Dip wreaths into melted chocolate and sprinkle with pistachios, cranberries and coconut.


Gingerbread Trees

Everyone makes gingerbread houses, but what about Gingerbread Trees? This cute twist on the classic is colorful, fun and taste great dipped into a cool, tall glass of Kreider Farms milk!

Ingredients (makes 32 cookies)

¾ cup unsalted butter

1 cup packed brown sugar

1 large Noah’s Pride egg

¾ cup molasses

1 tbsp pumpkin spice

1 ½ tsp ground ginger

½ tsp pepper

½ tsp salt

1 ½ tsp baking soda

4 cups flour

1 bag M&Ms

Kreider Farms milk, for serving


  1. Cream together butter and sugar until well combined. Add in egg and molasses and mix until incorporated, then mix in pumpkin spice, ground ginger, pepper, salt and baking soda.
  2. Slowly add flour and mix consistently until well combined and a dough begins to form. Roll out dough to 1” thickness on parchment paper and refrigerate for 2 hours.
  3. Take chilled dough and use a cookie cutter to cut out tree shapes. Press M&Ms into the trees as desired.
  4. Bake at 325°F on a parchment lined sheet for 10 minutes or until edges look stiff.


 Christmas Pinwheels

These colorful cookies are giving us all the holiday vibes and they are super easy to make! Use our Sugar Cookie recipe above for the dough or you can even use store bought dough if you’re in a pinch!

Ingredients (makes 12)

Sugar Cookie dough

red food coloring

red and green nonpareil sprinkles

Kreider Farms milk, for serving


  1. Separate dough into 2 halves, kneading red food coloring to one portion until desired color is achieved.
  2. Place red cookie dough onto parchment paper and roll out to ¼” thickness, repeat with remaining neutral cookie dough. Lay one sheet of dough onto the other, with parchment paper facing outwards.
  3. Begin to roll the dough into a log, peeling back parchment paper as you go. Wrap long tightly in plastic wrap and refrigerate for 1 hour to set.
  4. Roll chilled dough in sprinkles to coat entire outside of the log and cut log into ½” slices.
  5. Bake at 350°F for 10 minutes or until set.


Peppermint Macarons

Get a little fancy on our last one with the artful Peppermint Macaron!  Not only do they look beautiful with their red and white swirl but they taste just as delicious as they look! While these delicate, cookies take a bit more love and time than the other recipes, we promise they are well worth the wait!

Ingredients (makes 22 macarons)

1 ¾ cup powdered sugar

1 cup almond flour

1 tsp salt

3 large Noah’s Pride egg whites, room temperature

¼ granulated sugar

½ tsp vanilla extract

Kreider Farms milk, to serve

For Filling:

1 1/3 cups powdered sugar

4 tbsp unsalted butter, softened

1 tsp peppermint extract

½ tbsp milk


  1. Sift powdered sugar, salt and almond flour, set aside.
  2. In a glass bowl, add egg whites and granulated sugar. Heat over a simmering pan of water, whisking until frothy and sugar has dissolved (make sure the bowl isn’t touching the water.)
  3. Transfer eggs to a stand mixer and whisk until white and fluffy and stiff peaks begin to form. Slowly fold in flour mixture until combined. Be careful not to overmix as you want batter to be smooth but not too runny.
  4. In a piping bag, add some vertical lines of red food coloring at 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock then add the batter immediately.
  5. Using a macaroon template, pipe out macaron shell rounds onto a parchment lined baking sheet. Pop any air bubbles with toothpicks and let sit for 20-40 minutes before baking.
  6. Bake at 325°F for 4 minutes then rotate and bake for 4 more minutes. Keep a close eye and continue baking and rotating at 4-minute intervals for 18 minutes total. Let cool completely before assembling.
  7. For filling, cream butter until fluffy and add powdered sugar, mixing until well incorporated. Add peppermint extract and milk and mix.
  8. Assemble macarons by piping filling between two cookies.


We hope you try one of these recipes yourself! We’d love to see your creations so make sure to tag us @kreiderfarms on Facebook and Instagram. For even more Christmas recipes, check out our Noah’s Pride blog here for some Christmas Morning egg recipes to start off the big day right!

Kreider Family Holiday Favorites

The Holiday season will be upon us and in full swing before we know it! Getting the whole family together, both generations old and young, is not something that we get to do often, but a time that we cherish when we can. For us, the holiday season is a time spent with family, friends and loved ones where we can reflect and be thankful for one another; looking back on old memories but making new ones along the way. Oh yeah, and it’s also a time where we spend a majority of our days cooking, baking eating and feasting! While we all have those tried and true, family traditions and recipes that we make year after year, it’s also fun to make new traditions with the next generation! Below we’ve compiled some of our family favorites that are tradition to have each year, but we also threw in some new recipes we’ve tried as well! We hope you’ll let us be a part of your festivities this holiday season through one (or all) of these recipes below!


Grandma Kreider’s “Special Corn”

Growing up, everyone loved going to Grandma’s house. A holiday at Grandma’s meant an entire day to play with the cousins but it also meant an entire day spent eating, snacking and reheating her homemade cooking! One of the dishes that she became quite “famous” for was her creamed baked corn, which we of course just called her “Special Corn.” Our advice? If you do try her recipe below, you better make two batches because we promise it will be your new favorite too!

Ingredients (makes 1 large baking dish)

4 cups of grated corn (bonus points if its Lancaster County sweet corn)

3 Noah’s Pride eggs

1 tsp salt

1/8 tsp pepper

2 tbsp sugar

2 tbsp butter

3 tbsp flour

2 cups Kreider’s Heavy Cream


  1. Grate corn and add salt, sugar, pepper, flour and melted butter into a bowl.
  2. Add beaten eggs and heavy cream, mix thoroughly.
  3. Pour into a greased baking dish and bake at 350°F for 35 minutes.


Ron’s Rice Pudding

This simple but classic rice pudding recipe has been a lifetime favorite of Ron’s. His mother and grandmother both used to make the recipe and when holiday season rolls around, we still whip up a batch for some good ‘ole nostalgia.


Ingredients (makes 6 servings)

1 ½ cups flour

2 Noah’s Pride eggs

2-3 cups Kreider’s whole milk

½ cup sugar

vanilla, cinnamon and brown sugar, to taste


  1. Combine flour and eggs with your hands until crumbly.
  2. Heat milk and slowly stir in flour mixture and sugar, mixing continuously. We start with 2 cups of milk, but add more ad need for desired consistency.
  3. Remove from heat and add desired amount of vanilla, cinnamon and brown sugar for flavor and sweetness. Enjoy warm off the stove or refrigerate and let cool for serving later.


Kyle’s Favorite Stuffing

Stuffing can be a take it or leave it kind of thing, but the key to keeping Kyle’s favorite stuffing moist and flavorful is a can of mushroom soup! This recipe is so good, even those of us that aren’t “stuffing people” pile it onto our plates!


Ingredients (makes 1 large baking dish)

4-5 celery stalks

2 large onions, diced

3 sticks of butter

2 loaves of bread (we typically use sourdough, but any kind will do)

1 can mushroom soup

3 Noah’s Pride eggs

salt and pepper, to taste


  1. Melt butter over medium heat and add celery and onion. Reduce heat and sauté on low for 30 minutes.
  2. Break or cut up bread and combine with soup, eggs and salt and pepper in a separate bowl.
  3. Add celery mixture to bread and mix well. Add to a baking dish and bake at 350°F for 1 hour.


Hollee’s Maple-Caraway Brussel Sprouts

Green bean casserole is great, but when we found this Maple-Caraway Brussel Sprouts recipe a few years ago, we’ve never looked back. The Caraway seeds add a nutty depth to the dish as they toast and infuse the butter, but the key to this dish is to make sure that you get the sprouts nice and crispy. After the dish is made, we pop them into the oven for some extra cook time until the guests arrive.


Ingredients (makes 6 servings)

1 ½ tbsp butter, divided

1 ½ tsp olive oil

1 tbsp fresh thyme

2 tsp caraway seeds

1 lb brussel sprouts

2 cups thinly sliced onion

6 cloves garlic

¼ cup pure maple syrup

2 tbsp sherry vinegar

1 tsp Dijon mustard

salt and pepper, to taste


  1. Heat 1 ½ tsp butter, oil, chopped thyme and caraway over medium-low heat stirring until the butter starts to foam.
  2. Increase heat to medium-high and add cleaned and halves brussel sprouts, cooking until browned and tender. Remove from pan.
  3. Add onion and sliced garlic to the same pan and sauté for about 6 minutes.
  4. Return brussel sprouts to pan and add maple syrup, vinegar, mustard and salt, stirring until well combined.
  5. Remove from heat, add remaining butter and sprinkle with pepper. If your guests haven’t arrived yet, transfer the sprouts to a baking sheet or oven safe pan and roast at 350°F until ready to be served.


Mason Jar Ice Cream

This is a new one for us but was featured in the New York Times and we had to give it a try! While there is some prep and freezing time involved, it makes for the perfect “before dinner” activity for the kids and by the time all the eating and playing is through, it will be time to eat! The best part? You can make this totally customizable with your favorite colors, flavors, and toppings!


Ingredients (makes 1, 16oz mason jar)

1 cup Kreider’s Heavy Cream

1 ½ tbsp sugar

1 ½ tsp vanilla extract

Pinch of salt


  1. Add heavy cream, sugar, vanilla and salt into mason jar.
  2. Screw on lid tightly and shake until the cream thickens and doubles in size (approximately 5 minutes.)
  3. Unscrew the lid and mix in your favorite toppings. Use your imagination!
  4. Reseal jar and freeze for at least 3 hours.


TIP: the mason jars are perfect for a single serve, eat right out of the jar style eating. Making a larger batch or want to share? Pour the ice cream into a loaf pan lined with parchment paper before freezing for easier dipping!


Uncle Jim’s Chess Pie

While the traditional Apple and Pumpkin pies are always present at our holiday gatherings, Uncle Jim always brings my personal favorite, Chess pie all the way from his Tennessee bakery, Merridee’s. A southern tradition we’ve brought to the north, the name “Chess Pie” apparently originates from the saying “Oh, it’s jus’ pie.” Made of primarily eggs and sugar, the sweet, custardy pie is incomparable to anything else you’ve had before, trust us on this one.


Ingredients (makes 1 pie)

4oz melted butter

1 ¾ cups sugar

2 ¾ tsp flour

1 tsp vinegar

3 Noah’s Pride eggs

1tsp vanilla

1 frozen pie crust


  1. Combine sugar and flour, then add melted butter and mix well.
  2. Whisk eggs, vinegar and vanilla in a separate bowl before adding to butter mixture and mixing until well incorporated.
  3. Pour into pie shell and bake at 375°F for 45 minutes or until golden brown and set.


Ice Cream Crème Brûlée

While Crème Brûlée is traditionally saved for a special occasion or fancy evening out, we found a recipe that’s super easy and fun for the holidays. With only three ingredients, this recipe utilized two of our favorite ingredients: eggs and ice cream! You can also easily customize this recipe by switching up the ice cream flavor, to keep with the seasonal spirit, we made ours with our creamy and delicious Pumpkin Pie ice cream!


Ingredients (makes 1 serving)

½ cup Kreider’s Pumpkin Pie ice cream

1 Noah’s Pride egg

1 tbsp sugar


  1. Melt ice cream in the microwave for about 30 seconds or until completely melted. Let cool completely, about 5 minutes.
  2. Once cooled, add in the egg and whisk until thoroughly combined. Pour into ramekin.
  3. Place the ramekin into a baking dish filled with water roughly halfway up the sides of the ramekin. Bake at 325°F for 45 minutes or until the crème brûlée is set and remove from pan, allowing to cool at room temperature. Refrigerate for at least 2 hours before serving.
  4. Before serving, sprinkle sugar on top and broil until melted and caramelized.