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 →

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

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

Instructions

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

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

Instructions

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

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

Instructions

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

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

Instructions

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 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

Instructions

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

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

Instructions

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

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

Instructions

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

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

Instructions

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

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

Instructions

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

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

Instructions

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!

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!

Instructions

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.

Instructions

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!

Instructions

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.

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.

Instructions

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!

Instructions

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.

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:

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

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

Instructions

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

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

Instructions

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

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.

Ingredients

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

Instructions

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

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

Instructions

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

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

Instructions

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!

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)

Instructions

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

Instructions

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

Instructions

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

Instructions

Cake

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.

Frosting

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.

Assembly

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

Instructions

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

Instructions

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.

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

Instructions

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

Instructions

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!

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

Instructions

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

Instructions

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

Instructions

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

Instructions

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

Instructions

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

Instructions

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!

Horchata

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

Instructions

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.

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)

2 ½ cups Kreider’s whole milk

¼ cup sugar

2 tbsp unsweetened cocoa powder

1 cup bittersweet chocolate

1 tsp vanilla extract

Instructions

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)

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

Instructions

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)

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

Instructions

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)

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

Instructions

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!

Ingredients

7.5 oz marshmallow fluff

8 oz Cool Whip, thawed

1/3 cup hot chocolate mix

mini marshmallows, for serving

Instructions

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.

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

Instructions

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

Instructions

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

Instructions

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

Instructions

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

Instructions

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

Instructions

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

Instructions

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.