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Lucky Lime Pie

Lucky Lime Pie

In honor of National Pie Day, I whipped up a creamy lime pie from the recipe archives of my co-worker Becky Low. I love citrus flavors and key lime pie is one of my favorites. Normally I favor traditional recipes, but this pie was intriguing – it has great, traditional lime flavor but adds in the creaminess of a cheesecake, and it is DELICIOUS!

Lucky Lime Pie

This pie is easy to make. It starts with lime jello, lime zest and lime juice – all of which get mixed together and added to cream cheese and sweetened condensed milk. Then whipped cream is gently folded into the mixture. At this point you have a light green cream which is poured into a pre-cooked pie crust and refridgerated for 2-3 hours. Don’t worry if the mixture feels to runny and seems like it might overflow from the pie crust… with a little cooling, it sets up beautifully and stays nice and tall without overflowing.

This pie makes about 10 rich servings, and stores well, covered in the fridge….if it lasts that long. Enjoy!

Lucky Lime Pie

Lucky Lime Pie


  • 1 package (3 oz) lime flavored Jello
  • 1/2 cup boiling water
  • 1/2 cup cold water
  • 1/2 cup fresh lime juice (2-3 fresh limes)
  • 1 tablespoon fresh lime zest
  • 1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
  • 1 package (8 oz) fat-free cream cheese, softened
  • 1 cup whipping cream
  • 1 9-inch graham cracker crust


Dissolve Jello in 1/2 cup boiling water; stir until sugar is completely dissolved in Jello. Add 1/2 cup cold water to Jello, then remove 3/4 cup and set aside. Stir lime juice and zest into remaining Jello and set aside to cool and thicken, but do not allow it to set.

Pour the 3/4 cup reserved Jello into a flat, non-stick 9-inch cake pan, cover and refrigerate. This Jello may be used as a garnish later.

Beat softened cream cheese until smooth; add sweetened condensed milk (not evaporated milk) and stir to blend.

Whip cream until stiff peaks form.

Beat together cream cheese mixture and Jello-lime-juice-zest mixture (product should be thick and light – but not setup). Fold in whipped cream; spoon filling into prepared graham cracker crust. Refrigerate until set (2-3 hours).

Cut pie into 10 pieces. To garnish, use a small cookie cutter to cut shamrock or other fun shapes from set Jello and carefully place shapes on each slice of pie, add curls of lime zest, or thin slices of lime.

Lucky Lime Pie

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Loaded Potato Soup

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January is National Soup Month, which seems like the most appropriate month to me. With the cold snow all around, I want soup every night. To celebrate, I decided to share on of my families favorites.

The first time I had this soup, I was at my aunt house. We had just picked apples off her tree and walked inside to an incredible smell of bacon and potatoes. It was incredible and I had to get the recipe. This soup is pure comfort on cold nights, and my husband begs for it every winter.

I love this soup for it’s flavor, smells, and leftover-ability. It freezes perfectly and reheats well with a little added milk. We have even made it gluten free before for our friends with Celiacs. To make it gluten free, omit the flour and milk and add in extra potatoes and cream. Mash some of the potatoes to thicken the soup.

In the past I have tried to tweak the recipe to make it healthier, but it just needs that bacon grease flavor. So pull out the small bowls, and enjoy this hearty, delicious soup.

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  • 1 package (12 oz) bacon
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 4 lbs baking potatoes
  • 1/4 cup butter
  • 3/8 cup flour
  • 4 cups milk
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 8 oz sour cream
  • 2 1/2 cups sharp cheddar cheese (shredded)


In a cast iron skillet, cook bacon over medium heat until well done. You want it crisp for chopping. Place cooked pieces on a plate with paper towels, layer with more paper towels and bacon as needed and press grease out. Crumble bacon ( I prefer to do this in a food processor) set aside. Reserve 1/4 cup bacon grease in skillet, add onions, and cook until transparent.

Meanwhile wash, peel, and chop potatoes. You are going to want to chop these small so they cook quicker. In a 6 quart Dutch oven, mix onions, broth, and potatoes. Bring to a boil, reduce heat, and cover. Cook about 20-30 minutes until potatoes are very tender.

In the skillet melt butter over low heat. Stir in flour to make a paste and cook 1 minute. Gradually stir in 2 cups of milk, salt, pepper, and garlic. Cook over medium heat, stirring constantly until thickened and bubbly.

Add to the potatoes, and stir until soup thickens. Add remaining milk to desired consistency. Stir in sour cream, half of the bacon, and 2 cups of cheese. Cook until cheese is melted. Top bowls with remaining bacon and cheese. Green onions are also nice if available. Enjoy!

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The only other picture I could get after spilling the soup. Opps!

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French Apple Christmas Breakfast

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Christmas is just around the corner, and I have a delicious bread custard from Becky Low. This is perfect for Christmas morning, or any morning. It is prepped the day before, so you just pop it in the oven christmas morning while opening presents and then breakfast is served. So easy and so yummy!

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I made a half batch because it is just me and my husband, but a full batch makes enough for 12. If you are making a full batch, you will need a 9X13. For a half batch, you can use an 8X8 or 8 inch round baking dish. Simply butter the dish, then layer skinned, sliced apples in the bottom.

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Sprinkle on some raisins.

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Next you add your bread. French bread or a crusty bread works really well, but any leftover bread you have should work. Just tear it into pieces and layer it on. Next you mix and pour the custard over the bread, cover, and refrigerate overnight. Super easy!

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An hour before you are ready for breakfast, take it from the fridge to the oven and bake uncovered. When a knife comes out clean and sweet smells feel the air, it is ready. Whip up some caramel syrup and breakfast is served!  Processed with VSCOcam with s1 preset


  • 3 cups whole milk
  • 1/3 cup packed brown sugar
  • 1/3 cup white sugar
  • 6 eggs
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 4 medium apples, peeled and thinly sliced
  • 1 cup raisins
  • 10 slices firm bread
  • Caramel Syrup (see below)

Butter sides and bottom of 9×13 baking pan. Combine milk, brown sugar and white sugar. Stir to dissolve sugar. Add eggs, salt, cinnamon, and nutmeg; mix well and set aside. Peel, core and thinly slice apples. Arrange apples in bottom of prepared baking pan. Sprinkle raisins over apples. Tear bread into pieces and place on top apples. Pour custard over bread. Cover with plastic wrap and refrigerate 8-10 hours or overnight. Preheat oven to 350º F. Remove cover and bake 60-70 minutes or until knife inserted in center comes out clean. Serve warm with caramel syrup.

Caramel Syrup

  • 1/3 cup packed brown sugar
  • 1/3 cup white sugar
  • 2/3 cup light corn syrup
  • 2/3 cup cream
  • 3 tablespoons milk

Combine brown sugar, white sugar, corn syrup, and cream in heavy sauce pan. Stirring frequently bring to a boil. Reduce heat to simmer and simmer gently 5 minutes. Remove from heat. Syrup will thicken as it cools. Stir in vanilla. When cool stir in milk, one tablespoon at a time, thin to desired consistency. Serve warm. Store unused syrup in the refrigerator.

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Gifts for a Merry Dairy Christmas

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It is just over a week until christmas. Do you have all your holiday shopping done? Whether you need something for the neighbors, a gift for a foodie friend, or something for your cow-loving Aunt Lucy, we got you covered. Check out the ideas below!

1. Cookie Jar Full of Cookies. Cookies are always a big hit this time of year. Whip up some of your favorites or try one of 19 cookie suggestions! You could even try a cow cookie jar for aunt Lucy!

2. Local Artisan Cheese. We have many award winning artisan cheese makers here it Utah, so keep it local and give the gift of incredible taste. Check out the following cheesemakers!


3. Holiday Artisan Mac and Cheese Basket. This brilliant idea is from Foodie Crush.

4. Cheese Fondue Basket. Don’t just give kitchen tools, give the whole experience! Love this idea from The Law Students Wife

5. Cheesecake! Have a sweet-tooth on your list? Give them creamy cheesecake. Just one, or as a monthly club!

6Flavored Butters: This is a great idea for neighbors, who may be getting sick of all the sweets. These are simple, fun, and great for cooking!

7. Cow Mugs would be a great gift paired with hot cocoa fixings!

8. Cow Ice Cream Bowls are sure to be a hit with Aunt Lucy!

Happy Holidays!





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19 Must Try Christmas Cookies

Chocolate Peppermint Patty Cookies from Two Peas & Their Pod


When I think Christmas desserts, I instantly think cookies. This association is probably because of my late grandmother. Every year she had Christmas cookie parties and all the grandkids came over to make and decorate an array of cookies. So weather you have a cookie party/swap, are making neighbor gifts, need some for Santa, or just want them for yourself, these cookies are sure to be a hit. Don’t forget a tall glass of milk for dunking!

Chocolate Peppermint Patty Cookies- Two Peas and Their Pod

White Chocolate Oatmeal Lace Cookies- Skinny Taste

White Chocolate and Peppermint Christmas Wreath Cookies- Foodie Crush

Red Velvet Gooey Butter Cookies- Recipe Girl

Holiday Cut Out Sugar Cookies w/ Easy Icing- Sally’s Baking Addiction

Peppermint Kiss Thumbprint Cookies- Crème de la Crumb

Triple Ginger Cookies- Cooking On The Front Burners

Minty White Chocolate Cookies- Your Home-based Mom

Ginersnaps- Chef in Training

Candy Cane Pudding Cookies- Number 2 Pencil

Soft and Chewy Nutella White Chocolate Chip Cookies- Averie Cooks

Chocolate Turtle Cookies- Two Peas and Their Pod

Oreo Peppermint Crunch Cookies- Inside BruCrew Life

Carmel Apple Cider Cookies- The Girl Who Ate Everything

Rocky Road Cookies- Glorious Treats

Chocolate Cherry Thumbprint Cookies- Julie’s Eats and Treats

Snickerdoodle w/ White Chocolate Chip Cookies- Foodie Crush

Red Velvet Cheesecake Cookies- Two Peas and Their Pod

Orange Cookies Dipped in Chocolate- Closet Cooking


Check out our “Dunk it in Milk” Pinterest Page for more fun cookie recipes!


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Santa’s Milk Drive: Join Us!

BLD0110841Our country’s food pantries have a crucial need for more milk. According to Feeding America®, the nation’s largest domestic hunger-relief organization, milk is one of the items most requested by food bank clients, yet it is rarely donated. Missing out on milk, means missing out on high-quality protein and other key nutrients.

In the holiday spirit, the Dairy Farmers of Utah have teamed up with local food blogger, Heidi Larsen of FoodieCrush, Winder Farms, and Smith’s to help raise awareness of food banks’ need for milk.

Heidi Larsen’s says, “Everyone deserves milk with their Santa Cookies, and all year long!” Heidi will be at the event with her daughter helping to raise awareness and “teaching my daughter and her friends the true lessons of the season”. She has highlighted the event on her blog and encouraged other food bloggers to do the same.

Winder Farms has a long-standing commitment to giving, and we are thrilled to be part of the Great American Milk Drive this holiday season,” says Melanie Robinson, Vice President of Marketing for Winder Farms. Winder Farms will be supporting the event with:

  • A refrigerated truck to accept donations
  • 50 gallon milk match
  • Egg Nog samples on site

Smith’s has been a partner in the Great American Milk Drive and again supports food bank efforts this Holiday Season. In conjunction with the Grand Opening events of Smith’s Marketplace in West Jordan (5600W 7800S), Santa’s Milk Drive will be an in-store event and all donations will be taken to the Utah Food Bank immediately following the event.

Please Join Us!

WHEN: Saturday, December 6th 1:00pm-4:00pm OR online:

WHERE: Smith’s Marketplace – 5600 West 7800 South, West Jordan, UT

For those who wish to donate but are not in the area or unable to make the local event, check out Entering your zip code when you make an online contribution ensures that your donation stays in your local community.

More info about the event can be found here.


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A Fool-proof Method for Making Delicious Yogurt

By Rashel Clark- Utah State University Dietetics Student

Prior to last year I had always thought of yogurt as an impossible food item to make. In fact, I distinctly remember my 6th grade science project, attempting to make yogurt, going terribly awry. Since then, lets just say that I have kept my distance from the chef’s hat and yogurt. However, last year my sister and I invested in a yogurt maker. It was the best investment ever! Now a yogurt maker makes this process a walk in the park, but I decided to face my fear and overcome that 6th grade science project incident by making yogurt without the crutch of a yogurt maker. So today I am going to share with you my foolproof method of making delicious yogurt!

Keep in mind that there is more than one way to make yogurt. As long as the yogurt reaches the temperatures required and incubates for the specified time you are sure to have a delicious product at the end.


Gather supplies:

  • Insulated pot: Crockpot, or dutch oven works well
  • Food thermometer
  • ½ gallon of milk: The more fat in the milk the easier, thicker, and creamier it will become. However skim milk still works just fine.
  • Yogurt starter: this can be an actual starter that you find in a store, or buy ½ cup of some plain yogurt that says “contains active live cultures” on the label
  • ¼- ½ cup powdered milk (optional)


  1. Heat up ½ gallon of milk to 180°. I like to use a microwave. It takes about 17 minutes in my microwave. It is vital for the milk to reach this temperature so it will set up consistently rather than break apart.
  2. Let the milk cool to about 110°. I usually just let it sit on the counter, but you can put it in an ice bath so it cools faster. This temperature is ideal for starter culture to grow.Yogurt2
  3. Add the cooled milk to the yogurt starter and powdered milk. The powdered milk is not vital. However it helps the yogurt to get a bit thicker, so I always throw it in. The yogurt starter has the bacterial cultures in it that will ferment the milk to have the characteristics of yogurt.Yogurt3
  4. Allow the mixture to incubate at about 100-110° for 6-8 hours. Its ok if the temperature dips a little bit. The longer the mixture incubates the thicker and more tart your yogurt will become.Yogurt4
  5. After this put the mixture into the fridge overnight. This will stop the fermentation process


Now you magically have some plain yogurt that I definitely would have received a better grade on for my science class than the curdled milk I had to give my teacher. It is now time to put your own creativity into it and flavor the yogurt to make your taste buds sing! I like to put a little vanilla or jam in mine to flavor it. You can also buy flavors at the store if there is a kind that you like, or just mix it in with sweet berries!

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