REAL
REAL

recipes
recipesfrom our family to yours
from our family to yours

Contents

Family recipes are always delicious, but it’s the stories
behind them that make them special. As California
dairy farmers, we’re glad our hard work could make itfrom our family farms, to your home. Take a look through thewinners of America’s best family recipe contest that have been
voted on by dairy lovers like you.

1. Appetizers, Soups, and Salads

5. Casseroles and Other Great Dishes

Irish Stew  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 5Chilled Buttermilk, Beet, Cucumber,
Scallion, and Radish Soup  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 7Moroccan Fancy Rice Salad   .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 8Mozzarella Pasta Salad  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 9Apple Curry Chicken Soup  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 11
Clam Chowder  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 13
Roasted Summer Corn Dip  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 15
Jersey Shore Crab Dip  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 16
Pasqualina or Spinach Pie   .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 17

Green Bean and Broccoli Casserole Piccata .  .  .  .  .  .  . 49
Red Velvet Pancakes with Chocolate Chips  .  .  .  .  .  .  . 50
Manly Cheeseburger Quiche  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 51
Spicy Bacon Chicken Skewers   .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 53
Creamy Squash and Asparagus Casserole  .  .  .  .  .  .  . 54
Chicken and Cheese Chilaquiles  .  .  .  .  .  .  .  .  .  .  .  .  . 55

6. Slice-and-Eat Sweets
Lighter Carolina Peach Pie  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 59
Rum Cheesecake  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 61
Chocolate Mocha Ice Cream Cake   .  .  .  .  .  .  .  .  .  .  .  . 63
Sherill’s Mint Chocolate Peanut Butter Pie  .  .  .  .  .  .  . 65
Peppermint Ice Cream Dessert  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 67
Peach Pecan Ice Cream Tart  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 68
Peanut Butter Ice Cream Pie  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 69

2. Mac and Cheese
Mom’s Mac  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 21
Ooey Gooey Cheesy Mac  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 22
Aunt Gwen’s Macaroni and Cheese  .  .  .  .  .  .  .  .  .  .  .  . 23
California Mac ’n’ Cheese with Bacon   .  .  .  .  .  .  .  .  .  . 25

7. Cookies and Other Sweets

3. Sandwiches

Make Us Part of Your Family

White Chocolate Chip Macadamia Cookies  .  .  .  .  .  . 73
Easy Ice Cream Pops  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 75
Tiny’s Cookies .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 76
Krie’s Yum Yum Bars  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 77
Autumn Spiced Coffee Milkshake  .  .  .  .  .  .  .  .  .  .  .  .  . 79

Healthy and Delish Grilled Cheese  .  .  .  .  .  .  .  .  .  .  .  . 29
Crunchy Havarti, Roasted Pepper, and Pickle
Hamburger with Dijon Mayonnaise Dressing  .  .  .  .  .  . 31
Cheesy Cheese Burger To Go  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 33
Nonna’s Ce Ce: Caprese Panino  .  .  .  .  .  .  .  .  .  .  .  .  .  . 35
Deviled Egg and Ham and Cheese Sandwich  .  .  .  .  .  . 36
Grilled Cheese, Pizza Flavored . . . . . . . . . . . . . . 37

8. Cocktails
Candy Cane Cosmo  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 83
Cranberry Holiday Eggnog  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 84
Peppermint Patty  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 85

4. Pizza
The Hidden Delight   .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 41
Mozzarella Stuffed-Crust French Onion Pie .  .  .  .  .  .  . 43
Sausage and Fennel Pizza  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . 45

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REAL
1

recipes
Appetizers,
from our family to yours

Soups, and Salads

2

3

Irish Stew
By Karin R. from Sandwich, Massachusetts – Serves 10

Great on a cold night.

5 tbsp. all-purpose flour
1 tsp. dried thyme
1/2 tsp. dried parsley
1/2 tsp. pepper
3 1/2 lb. beef stew meat,cut into 1 1/2-in. pieces
2 tbsp. real California butter
2 tbsp. cooking oil
2 small onions, diced large

6 carrots, diced large
6 russet potatoes(about 4 1/2 lbs.), diced large
1 14.5-oz. can beef stock
1 14.5-oz. can diced tomatoes
1 12-oz. bottle dark stout beer
1 10.75-oz. can condensed

mushroom soup

2 tbsp. brown sugar

In a large resealable bag, combine the flour, thyme, parsley, and pepper. Add the meatand toss to coat. Set aside. In a large saucepan or small stockpot over medium-highheat, warm the butter and oil. Add the onions and cook, stirring occasionally, until
crisp-tender, about 2 minutes. Add the meat mixture and cook until the meatis browned, 7 to 10 minutes. Drain off any fat and transfer the mixture
to a 6- to 8-qt. slow cooker.
Add the carrots, potatoes, stock, tomatoes, beer, soup, and brownsugar, and cook on low until the meat and vegetables arevery tender, 6 to 8 hours. Karin says: Serve withsalad or French bread.

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Chilled Buttermilk
Beet Cucumber Scallion Radish Soup
Best Buttermilk Recipe
By Donna P. From Morristown, New Jersey – Serves 10

This is a wonderful springand summer chilled soup that has arefreshing tanginess to it. It is a cold variation of
my Ukrainian family’s favorite borscht,
which we ate year-round.

5 c. real California buttermilk
2 tsp. salt
1 c. vanilla-flavored real California
2 c. drained, finely diced jarredor canned pickled beets
yogurt, plus more for garnish(if not using sour cream)
2 c. finely diced hothouse or
1/2 c. real California sour cream,
English-style cucumbers
plus more for garnish
1 c. thinly sliced scallions, plus more
(if not using yogurt)
for garnish (if not using dill)
3 tbsp. sugar
1/2 c. thinly sliced radishes
3 tbsp. vinegar, ideally champagne 1/4 c. finely chopped dill, plus morevinegar or white wine vinegar
for garnish (if not using scallions)

In a large bowl, combine the buttermilk, yogurt, sour cream, sugar, vinegar,
and salt, whisking to dissolve the sugar and salt. Stir in the beets,
cucumbers, scallions, radishes, and dill. Refrigerate until
well chilled. Garnish with yogurt or sour creamand scallions or dill before serving.

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Moroccan Fancy Rice SaladBest Summer Salad

Mozzarella Pasta Salad
By CE D. from Hemet, California – Serves 8

By Alia A. from Albany, California – Serves 6“The eyes eat first”
is a Moroccan saying, which means adish has to be both appetizing to the eyes as wellas to the palate.
1 tbsp. cooking oil,plus more for the baking pan
2 small bell peppers, one green
and one red, diced
1 small onion, finely diced
1 small tomato, diced
Salt and pepper
2 tbsp. bread crumbs

1 8.75-oz. can corn, drained
3 c. cooked rice
1 5-oz. can tuna, drained
1/4 c. finely shredded real California
Parmesan or mozzarella cheese
Lettuce leaves for garnish
Cherry tomatoes for garnish

In a large skillet over medium-high heat, warm the oil. Add the peppers, onion, and diced
tomato, and cook, stirring occasionally, until the vegetables are very tender, 6 to 8 minutes.
Add salt and pepper to taste. Meanwhile, preheat an oven to 350°F. Lightly coat an 8-in.
or 9-in. round baking pan with oil. Add the bread crumbs, working them around the pan
to coat the bottom and sides. Tap out any excess bread crumbs and set the pan aside.
Transfer the vegetables to a large bowl. Set aside 2 tbsp. of the corn and add theremaining corn to the bowl with the vegetables, along with the rice, tuna, andcheese, mixing well. Transfer the mixture to the prepared baking pan, packing
it in tightly, and bake until cheese melts, about 10 minutes. Remove thebaking pan from the oven and invert a serving plate on top. Usingoven mitts, carefully overturn the pan and plate, unmolding
the salad onto the plate. Garnish the plate with lettuce
leaves, cherry tomatoes, and the reserved
corn before serving.

8

I love the marinatedmozzarella balls from the store, but the
kids thought they were a funny texture. So I learned
to marinate the string cheese because it is kid-friendly andeasily recognized by them. They love this salad!

1 c. olive oil
1/4 c. balsamic vinegar
1 tbsp. dried basil
1 tsp. red pepper flakes
8 1-oz. real California string cheesesticks, cut into 1/2-in. pieces

1 lb. fiore pasta (see note)
2 Roma-style tomatoes, diced
1/2 c. pitted black olives, coarsely
chopped or torn
1/2 c. sliced scallions(green parts only)

In a medium bowl, whisk together the oil, vinegar, basil, and red pepper flakes. Add thecheese and toss to coat. Cover and set aside in the refrigerator for 1 hour. Meanwhile,cook the pasta according to package directions. Drain, transfer to a large bowl,
and set aside to cool.
Add the tomatoes, olives, scallions, and marinated cheese to the bowl withthe pasta, and toss well. Refrigerate until chilled. Note: Fiore is a shapeof pasta that looks like a flower (fiore is Italian for “flower”).
If you can’t find it, substitute wagon wheels, penne,
fusilli, or another favorite shape.

9Apple Curry Chicken Soup
Best Soup

By Improv K. from Chicago, Illinois – Serves 12

My mom first made me
this soup about eight years ago andit was love at first bite.
4 boneless,skinless chicken breasts
1/2 c. real California butter
5 shallots, minced
3 stalks celery, minced
1 tbsp. ground cayenne
1 tbsp. curry powder
2 tsp. dried dill
1 tsp. chicken bouillon
1 tsp. ground nutmeg

1 tsp. pepper, or more to taste
1 c. all-purpose flour
1 c. apple cider
1 c. dry sherry or cooking sherry
1 c. chicken stock
2 c. real California heavy cream
2 c. real California half and half
1 large Granny Smith apple,
peeled, cored, and finely diced

Salt

Place the chicken in a very large skillet and add enough water to cover. Over medium heat,bring the water to a gentle boil, reduce to maintain a simmer, and cook for 6 minutes. Turn thechicken and cook until almost cooked through, about 4 minutes. Remove the chicken from theskillet and set aside until cool enough to handle. Dice or shred the chicken and set aside.
In a large saucepan or small stockpot over medium heat, melt the butter. Add theshallots and celery, and cook, stirring occasionally, until tender, about 10 minutes.
Stir in the cayenne, curry, dill, bouillon, nutmeg, and pepper, and cook for 1
minute. Stir in the flour and cook, stirring occasionally, for 2 minutes. Add thecider, sherry, and stock, and cook, stirring, until the mixture is smoothand thickens, about 3 minutes. Stir in the chicken, cream, halfand half, and apple. Bring to a boil, reduce to a simmer,and cook, stirring occasionally, for 10 minutes.
Add salt and more pepper to taste.

1011Clam Chowder
By Linda L. from Turlock, California – Serves 8

I am not the best cook, but when I makethis clam chowder, everyone wants more. I never makeenough. Friends and family are always waiting for more.

4 strips bacon
1 onion, diced
3 russet potatoes (about 2 1/4 lb.), diced
3/4 c. all-purpose flour
3 c. half and half
1 51-oz. can or 4 8-oz. bottles clam juice

1 51-oz. or 8 6.5-oz. cans of chopped
clams, drained (reserve juice)
2 tbsp. real California butter
2 tsp. chopped fresh parsley
Salt and pepper

In a very large saucepan or medium stockpot over medium-low heat, cook the bacon
until crisp, about 10 minutes. Transfer to a paper-towel-lined plate and set aside.
Add the onion to the bacon fat in the saucepan, increase the heat to medium-high,and cook, stirring occasionally, until the onion is tender, about 3 minutes. Add
the potatoes and crumble in the bacon, and cook, stirring frequently, until the
potatoes are tender, 8 to 10 minutes. Stir in the flour. Slowly add the halfand half, clam juice, and drained clam juice, stirring constantly. Cook
until the soup comes to a simmer and thickens, about 3 minutes.
Remove from the heat and add the clams and butter,stirring until the butter melts. Add the parsley
and salt and pepper to taste.

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Roasted Summer Corn Dip
Best Summer Appetizer

By Ushan G. from Richmond, Virginia – Serves 10

I love purchasing local
produce from the farmers market; on
one such visit, we purchased a dozen ears of local
corn and I was determined to showcase the amazing cornin a recipe. We were headed to a 4th of July party and this dip
combined our favorite ingredients—corn, jalapeños, and cheese. It
makes an awesome appetizer and is so easy to make. I had numerous
people asking me for the recipe, and I was happy to share.
1 jalapeño, seeded and finely diced
4 ears of corn, kernels removed
1 tbsp. low-sodium taco seasoning(discard cobs)
1 tbsp. water
Salt and pepper
8 oz. real California reduced-fat
2 c. shredded real California sharp
cream cheese (Neufchâtel),cheddar cheeseroom temperature
Crackers or sliced
1 tbsp. cooking oilbaguette for serving
1 tsp. ground cumin

In a medium bowl, combine the jalapeño, taco seasoning, and water. Add the cream
cheese, stirring until well blended. Cover and set aside in the refrigerator for at least
1 hour. Ushan says: This adds a good layer of flavor to the dip. Preheat an oven to
375°F. Meanwhile, in a large skillet over medium heat, warm the oil. Add the cuminand cook, stirring, for about 1 minute. Add the corn and cook, stirring frequently,
until the corn is tender and lightly browned, 6 to 8 minutes. Add salt andpepper to taste. Transfer the mixture to a 9" x 13" baking dish. Stir inthe cream cheese mixture. Stir in the cheddar cheese and bake
until the cheeses are melted and the edges are bubbly, about
20 minutes. Set aside for 5 minutes before serving
with the crackers or sliced baguette.

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15

Jersey Shore Crab Dip

Pasqualina or Spinach Pie

By Toni Ann M. from Manahawkin, New Jersey – Serves 12

By Jessica M. from Davie, Florida – Serves 12

I love to cook and create new recipes all thetime. I put this dip together and it was an instant
hit. Not having a name for my new creation, my guests
and I mulled it over the entire night before we came up with
Jersey Shore Crab Dip! Very appropriate since it was created in
my Jersey Shore kitchen!

1 6-oz. can cooked crab, drained andpicked over
1 14-oz. can artichoke hearts,
drained and chopped
1 8-oz. package real California
cream cheese, room temperature

1 c. shredded real California

asiago cheese
2 tbsp. mayonnaise
1 tbsp. Worcestershire sauce
1/4 tsp. red pepper flakes
1 clove garlic, minced
Crackers or bread for serving

In a medium, microwave-safe serving dish or bowl, combine the crab,
artichoke hearts, cream cheese, mayonnaise, Worcestershiresauce, red pepper flakes, and garlic, then microwave
on high until hot, 2 to 4 minutes. Serve thecrackers or bread on the side.

16

This is a recipe that has been passed on forgenerations in my husband’s Argentine family.
Pastry dough for 2 9-in.

6 tbsp. all-purpose flour,
or more as needed, plus more
for the work surface
1/8 tsp. ground nutmeg
1 c. plus 1 tbsp. milk, divided,or more as needed
Salt and pepper
6 large eggs

deep-dish pies
2 tbsp. olive oil
2 10-oz. boxes of frozen chopped
spinach, thawed and squeezedof excess liquid
1 onion, finely diced
6 tbsp. real California butter

Preheat an oven to 425°F. Meanwhile, on a lightly floured work surface, roll half of the pastry out to an
11-in. circle. Fit the pastry into a 9-in. pie pan and set aside. Roll the other half of the pastry out to a 10in. circle and set aside. In a large saucepan or small stockpot over medium heat, warm the oil. Add thespinach and onion and cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Set
aside. In a medium saucepan over medium heat, melt the butter. Add the flour and nutmeg, whisking
to thoroughly combine. Add 1 c. of the milk, whisking until the mixture becomes thick enough to form
a ball, just a few seconds. (If the mixture is too thin, add more flour, 1 tsp. or so at a time. If it’s too
thick, or thickens too quickly to thoroughly combine, add more milk, 1 tbsp. or so at a time.)
Remove from the heat once the bottom begins to scald and transfer to the saucepan with thespinach mixture, stirring to combine. Add salt and pepper to taste and transfer to the
prepared pie pan. Use the back of a spoon to make 6 deep holes in the spinach (5 ina ring around the edges plus one in the middle). Crack an egg into each hole.
Place the remaining pastry over the pie, pinching the edges of the crust
together. Brush the top of the pie with the remaining 1 tbsp. of
milk, cut a few vent holes, and bake until the pastry isbrowned and the eggs are set, 25 to 30
minutes.

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REAL

recipesfrom our family to yours

Mac and Cheese

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Mom’s Mac
By Melissa W. from Los Angeles, California – Serves 10 to 12

This is my mom’s recipe for mac ’n’ cheese that wehave every Thanksgiving, and it’s amazing. It’s creamy,
cheesy, and full of flavor. When I want to switch it up for myself I
throw some bacon bits in there. Delish!
1 lb. large elbow macaroni
1 tsp. garlic salt
1/2 c. real California butter, cut into 6
2 lb. shredded real California
to 8 pieces
mozzarella cheese, divided
3 tbsp. all-purpose flour
1 lb. shredded real California cheddar
1 1/2 c. milkcheese, divided
8 oz. real California sour cream
Salt and pepper
1 c. bacon bits, or more to taste (optional)

Preheat an oven to 350°F. Meanwhile, in a large saucepan or small stockpot, cook themacaroni according to package directions. Drain, return to the pot, and add thebutter, stirring until it melts. Add the flour and stir to thoroughly combine, thenstir in the milk and sour cream. Stir in the bacon bits, garlic salt, and about
3/4 of both of the cheeses. Add salt, pepper, and more bacon bits to taste.
Transfer the mixture to a 4 1/2- to 5-qt. baking dish, and bake until
lightly browned and bubbly, about 30 to 40 minutes. Increase
the oven to 400°F, sprinkle the remaining 1/4 of thecheeses on top, and continue to bake until
golden brown, 12 to 15 minutes.

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Ooey Gooey Cheesy Mac
Best Free-for-All Recipe

Aunt Gwen’s Macaroni and Cheese
By Kelly M. from Memphis, Tennessee – Serves 8

By CE D. from Hemet, California – Serves 6

My mom always baked her mac and cheese, but I
was so impatient that I liked it straight from the pot! Now I
serve it that way, it is soooo creamy and cheesy.
1/2 c. real California butter
1/2 c. all-purpose flour
2 c. real California half and half
1/2 c. dry sherry or cooking sherry
1 c. shredded real California sharp

1/2 tsp. ground white pepper
1/4 tsp. ground nutmeg
1 lb. elbow macaroni, cooked anddrained
1/2 c. bacon crumbles
1/2 c. crumbled real California
gorgonzola or other blue cheesecheddar cheese
1 c. shredded real California
colby cheese
1/2 c. shredded real California
Parmesan cheeseThis recipe came frommy aunt, Gwen Wetz, who was aphenomenal cook. We shared many a meal at her
home. She passed away last year, and it’s nice to have thiswonderful side dish as a reminder of her. The true meaning of acomfort food.

1 lb. elbow macaroni
1 lb. regular or Mexican processed
1 10.75-oz. can condensed cream ofcheese block, diced large

milkreal California butter

chicken soup

1 10.75-oz. can condensed cream ofmushroom soup

In a large saucepan or small stockpot over medium heat, melt the butter. Whiskin the flour and cook, whisking, until the mixture bubbles and gets frothy,
about 1 minute. Remove from the heat and slowly add the half and halfand sherry, whisking until smooth. Return to medium heat andadd the cheddar, colby, Parmesan, pepper, and nutmeg,
stirring until smooth. Stir in the macaroni andbacon. Remove from the heat and stirin the gorgonzola.

In a large saucepan or small stockpot, cook the pasta according topackage directions. Drain and return to the saucepan over
low heat. Add the soups, cheese, milk, and butter totaste, stirring until the cheese is melted andthe mixture is combined.

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California Mac ’n’ Cheese with Bacon
Best Macaroni and Cheese

By K.C. from Modesto, California – Serves 4 to 6

Now that fall has arrived,
what better way to enjoy the cooler weather
than some homemade mac ’n’ cheese?
8 oz. elbow macaroni
3 tbsp. real California butter, plus
more for the baking dish4 scallions, thinly sliced, or 1/4 c. dicedonion

1/4 tsp. minced garlic
1/4 c. all-purpose flour
2 1/2 c. whole milk

1 1/4 c. real California
ricotta fresca, divided
1/2 c. shredded real California white
cheddar cheese, divided
1/2 c. shredded real California sharp
cheddar cheese, divided
Salt and pepper
6 slices bacon, cooked, drained, andcrumbled

Cook the macaroni according to package directions. Drain, rinse with hot water, and set aside.
Preheat an oven to 350°F. Lightly coat a 2 1/2-qt. baking dish with butter and set aside. In a large
saucepan over medium heat, melt the butter. Add the scallions and garlic and cook, stirring, for
1 minute. Add the flour and stir until well blended. Add the milk and cook, stirring, until the
mixture thickens, about 5 minutes. Add 1 c. of the ricotta and 1/4 c. of each of the cheddar
cheeses, stirring until the cheeses melt. Add the macaroni and salt and pepper to taste.
Transfer the macaroni mixture to the prepared baking dish. Top with small spoonfulsof the remaining 1/4 c. of ricotta and sprinkle with the remaining 1/4 c. of eachof the cheddar cheeses. Top with the crumbled bacon and bake until lightly
browned and bubbly, 25 to 30 minutes.
Note: Look for ricotta fresca in the specialty cheese department.
If you can’t find it, substitute with fresh mozzarella.

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25

REAL

recipesfrom our family to yours

Sandwiches

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3

Healthy and Delish Grilled Cheese
By Krista G. from Saint Paul, Minnesota – Serves 1

I love a classic grilledcheese sandwich, but something about
adding the tomato and avocado makes thiskid-friendly favorite a real hit with adults. Enjoy with loved
ones and a cold glass of milk!

1 tbsp. real California butter
2 slices wheat bread
2 slices real California cheddar

1/2 tomato, sliced
1/2 avocado, sliced

cheeseSpread the butter onto one side of each slice of bread. Top an unbuttered sideof one slice with a slice of cheese, the tomato, the avocado, a slice of cheese,and the remaining bread, buttered side up.
Heat a small skillet over medium-low heat. Add the sandwich
and cook until golden brown and the cheese ismelted, 3 to 5 minutes per side.

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Crunchy Havarti, Roasted Pepper, and Pickle Hamburger
with Dijon Mayonnaise Dressing
Best Hamburger

By Donna P. from Morristown, New Jersey – Serves 4

My mother madehamburger patties while I was growing
up. However, they were a bit bland, so when I
started to cook on my own, I decided to spice things up a
bit and add some crunch. The pickles and the chips in the bun
add a nice “bite” to it, while the Dijon mayonnaise dressing is aninteresting alternative to ketchup.
1 lb. 85% lean ground beef
Salt and pepper
1/2 lb. sliced real California

1 small dill pickle, sliced, or 12 dill

1/4 c. chopped fresh chives
1/4 c. mayonnaise
1 tsp. Dijon mustard
1 c. arugula leaves

1 c. potato chips
4 regular or 8 mini ciabatta rolls,
split and toasted

Havarti cheese

pickle chips

4 large pieces jarred roasted red

peppers

Shape the beef into 4 regular or 8 mini patties. Sprinkle both sides with salt and pepper. Heata griddle on medium heat. Add the patties and cook until well browned on the bottom, 3 to
4 minutes. Turn and top each patty with a slice of the cheese. Drizzle a little water aroundeach patty and immediately cover with a metal pan or bowl to melt the cheese. Cook
until the cheese is melted and the patty is the desired doneness, about 3 minutes for
medium. Meanwhile, in a medium bowl, combine the chives, mayonnaise, andmustard. Spread the mayonnaise mixture onto the cut sides of the rolls.
Arrange the bottom halves of the rolls on plates or a platter and top
with the arugula and pickles. Arrange the cooked patties on topof the pickles. Top with the roasted red peppers, potato
chips, and top halves of the buns.

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Cheesy Cheeseburger To Go
By Edna D. from Lancaster, California – Serves 6

1/2 lb. ground beef
1/2 lb. ground chicken
1/2 lb. ground turkey
2 large tomatoes,
1 diced and 1 sliced
1/3 c. diced mushrooms
1 tbsp. garlic powder
2 garlic cloves, minced
1 tbsp. salt
1 tbsp. pepper
15 slices smoked bacon
12 slices assorted real

California cheeses

1 sweet onion, diced

1 tbsp Worcestershire sauce
1 tsp. sugar
1 c. mayonnaise
1/4 c. salsa
3 avocados, peeled, pitted,
and diced
1 large jalapeño, finely diced
3 tbsp. chopped fresh cilantro
2 tsp. lime zest
1 tsp. lime juice
6 hamburger buns
3 tbsp. real California
butter, melted
1 c. shredded iceberg lettuce

In a large bowl, combine the beef, chicken, turkey, diced tomato, mushroom, garlic powder, garlic,salt, and pepper, mix thoroughly to combine. Shape mixture into 6 patties. Heat a large skillet overmedium heat, add the patties, cook to desired doneness, about 4 minutes per side for medium.
Place two slices of the cheese on each patty, transfer to a platter, set aside. Lower the heat tomedium-low. Working in batches, cook the bacon until crisp, about 10 minutes. Transfer to apaper-towel-lined plate. Add the onion, Worcestershire and sugar to skillet, reduce heat to low,cover and cook, stirring occasionally, until golden, about 20 minutes. Set aside. Preheat
the oven to 350°F. Arrange the buns on a baking sheet, cut side up, and brush with thebutter. Bake until lightly toasted, about 10 minutes. In a small bowl, combine themayonnaise and salsa. In a medium bowl, combine the avocados, jalapeno,
cilantro, lime zest and lime juice. Spread the mayonnaise mixture
onto the bottom halves of the buns. Top with lettuce, sliced
tomato, patties, onion mixture, avocado mixture,bacon, and the top halves of the buns.

32

33

Nonna’s Ce Ce: Caprese Panino
Best Sandwich

By David W. from Chicago, Illinois – Serves 1

Back in the day, whenmilk was a twice-a-day chore and more
plentiful than flour, bread was a valued staple andstale bread was as valuable and purposeful as fresh. It
found life again as one of Nonna’s dinner foods. The soft texture
made for easy dining, too.

2 slices stale bread David says: Use arustic bread that will stand up to being
soaked in milk.
1 c. milk, warm
4 oz. real California freshmozzarella cheese, cut into 2 slices

1 tomato, sliced
Salt and pepper
2 tbsp. olive oil
4 or 5 tender basil leaves

Arrange the bread in a single layer in a shallow dish, pour the milk on top, and set
aside, turning once or twice, until softened, about 2 minutes. Meanwhile, place
the cheese on a microwave-safe dish and microwave on high until warm,
about 20 seconds. Squeeze the milk from the bread and arrange aslice on a serving plate. Top with the tomato, sprinkle with salt
and pepper, and drizzle with the oil. Add the cheese,basil, and the remaining slice of bread.

34

35

Deviled Egg and Ham and Cheese Sandwich
By Pat D. from Charlotte, North Carolina – Serves 1

Grilled Cheese, Pizza FlavoredBest Grilled Cheese

By Kristi M. from Atwater, California – Serves 1

My husband is the grilledcheese lover in this house. I like to make itfor him at least once a week. He likes it when he finds
a surprise in the sandwich, so I invented this one for him.

1 tbsp. real California butter
2 slices sourdough bread
2 slices real California white

2 slices ham
2 tbsp. egg salad

cheddar cheese

Spread the butter onto one side of each slice of bread. Top an unbuttered side ofone slice with a slice of cheese, a slice of ham, the egg salad, a slice of ham, aslice of cheese, and the remaining bread, buttered side up.
Heat a small skillet over medium-low heat. Add the sandwich,press the top down a bit, and cook until golden brown
and the cheese is melted, 3 to 5 minutes per side.

36

My mom used to makethis for us when we were kids! Best in
the middle of summer with tomatoes from thegarden!!!

1 tbsp. real California butter
2 slices bread
1 to 2 slices real California cheese

1 large slice tomato
1/8 tsp. dried oregano

Spread the butter onto one side of each slice of bread. Top an unbuttered side ofone slice with the cheese and the remaining bread, buttered side up. Heat asmall skillet over medium-low heat. Add the sandwich, cover, and cook
until golden brown and the cheese is melted, 3 to 5 minutes per side.
Transfer the sandwich to a plate and pull the bread slices
apart. Top the cheesy side of one slice with the tomato
and sprinkle with the oregano. Add the otherslice of bread, cheesy side down.

37

REAL

recipesfrom our family to yours

Pizza

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4

The Hidden Delight
By Bruce C. from Fresno, California – Serves 3

The hidden part of this pizza is all of the stuff
under the cheese, especially the onions. You kind of
expect regular onions, but the cipollinis are caramelized
and really special.

All-purpose flour for the work
surface, plus more (or cornmeal) if

1 c. grape tomatoes, chopped
1 c. cooked, crumbled spicy

Italian sausage

using a pizza paddle
1 12- to 16-oz. pizza dough1 tbsp. olive oil
1/4 c. pizza sauce
3/4 c. caramelized cipollini onions

2 tsp. chopped fresh rosemary
2 c. shredded real Californiamozzarella cheese

Preheat an oven to 400°F. On a lightly floured work surface, roll the doughout to a 12- to 14-in. round. Transfer to a pizza pan or a flour- or cornmealdusted pizza paddle and brush with the oil. Top with the pizza sauce,
onions, tomatoes, sausage, rosemary, and mozzarella. Bake
until the pizza is golden, about 15 minutes.

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41

Mozzarella Stuffed-Crust French Onion Pie
Best Pizza

By Douglas E. from Modesto, California – Serves 8This pizza came to life
when both my wife and I werecraving French onion soup.
6 onions, thinly sliced
2 tbsp. real California butter
1 tsp. concentrated beef stock
1 6-oz. can tomato paste
6 tbsp. hot water
1 tbsp. dried oregano
1 tbsp. red wine vinegar
1/2 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. ground cayenne (optional)

Salt and pepper
All-purpose flour for the work surface
1 16- to 20-oz. pizza dough1 lb. shredded real Californiamozzarella cheese, divided
1 lb. sliced real California provolone
cheese1/2 lb. shredded real California
Gruyère cheese
2 tbsp. chopped fresh parsley

In a very large skillet over medium heat, melt the butter. Add the onions and cook, stirringoccasionally, until starting to become soft, 8 to 10 minutes. Reduce to low and cook, stirringoccasionally, until golden, about 1 hour. Stir in the beef stock and remove from the heat.
While the onions are cooking, in a microwave-safe bowl, combine the tomato paste,water, oregano, vinegar, sugar, garlic, and cayenne. Cover loosely and cook on high for
1 minute. Add salt and pepper to taste and set aside. Preheat an oven to 425°F. On alightly floured work surface, roll the dough out to an 18- to 20-in. round. Transfer
to a 16-in. pizza pan and arrange 1/3 of the mozzarella in a ring just inside theedge of the dough. Fold the dough over the cheese, pressing to seal. Spoonthe tomato sauce onto the pizza, then top with the provolone, onion
mixture, remaining mozzarella, and Gruyere. Bake until the
pizza is golden, 25 to 30 minutes. Sprinkle with theparsley before serving.

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43

Sausage and Fennel Pizza
By Adam B. from Los Angeles, California – Serves 6

I had a similar pizza tothis one at a famous pizza place in Los
Angeles and this is my recreation. I often makethis for family friends, and it’s always a big hit. It’s greaton the grill too!
3 tbsp. olive oil, plus
more for drizzling
1 lb. pork sausage
1 fennel bulb, thinly sliced
1 onion, thinly sliced
10 to15 fresh basil leaves
1 12- to 16-oz. pizza dough,room temperature

All-purpose flour for the work
surface, plus more (or cornmeal) if
using a pizza paddle
1/4 c. freshly grated real California

Parmesan cheeseSalt and pepper

Preheat an oven to 450°F. Meanwhile, in a large skillet over medium heat, warm the oil.
Add the sausage and cook, stirring and breaking it up into grape-sized pieces, until justdone, about 5 minutes. Add the fennel and onion, and cook, stirring occasionally,
until the vegetables are just beginning to become translucent, about 3 minutes.
Add the basil and cook for 1 minute. Remove from the heat and set aside. On
a lightly floured work surface, roll the dough out to a 12- to 14-in. round.
Transfer to a pizza pan or a cornmeal-dusted pizza paddle. Top withthe sausage mixture and bake until the pizza is golden, about
12 minutes. Drizzle with oil and sprinkle with theParmesan, salt, and pepper before serving.

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REAL

recipesCasseroles andfrom our family to yours

other Great dishes
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47

Green Bean and Broccoli Casserole Piccata
By Jay M. from Savannah, Georgia – Serves 8

My mom used to makethis delicious green bean casserole and adelicious broccoli casserole. I couldn’t decide which
one I liked best so I combined them both!!
3 lb. green beans, trimmed
3 tbsp. real California butter,plus more for the baking dish
5 tbsp. olive oil
1/2 c. finely diced onion
Pinch ground cayenne
Salt and pepper
2 garlic cloves, minced

1 c. condensed cream of mushroom soup
1 c. heavy whipping cream

3/4 c. white wine
Juice of 2 lemons
3 tbsp. chopped fresh rosemary
3 tbsp. chopped fresh sage
1 c. grated real California Pecorino
cheese, divided
3 c. broccoli florets
1/2 c. Italian bread crumbs
1/2 lb. bacon, cooked and chopped

Preheat an oven to 375°F. Butter a 4 1/2- to 5-qt. baking dish and set aside. Meanwhile,in a very large pot of boiling water, cook the green beans until almost al dente, about 5
minutes. Drain and set aside.
In a large saucepan or small stockpot over medium heat, melt the butter and oil. Add theonion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the cayenne
and salt and pepper. Add the garlic and cook, stirring occasionally, until fragrant, 30
to 60 seconds. Remove from the heat and stir in the soup, cream, wine, lemon juice,rosemary, sage, and 1/2 c. of the cheese. Stir in the green beans and broccoli andtransfer the mixture to the prepared baking dish. Top with the remaining 1/2
c. of cheese, the bread crumbs, and the bacon. Bake until browned
and bubbly, 25 to 30 minutes. Jay says: Or until you just
can’t wait anymore!

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49

Red Velvet Pancakes with Chocolate Chips

Manly Cheeseburger Quiche

By Natasha K. from Orlando, Florida – Serves 6

By Trisha K. from Eagle, Idaho – Serves 6

I have always had an
instant love with pancakes, all things
pancakes. But I also have always loved red velvet
cupcakes. That’s when I knew I wanted to fuse both of myloves into one recipe. Red velvet pancakes with chocolate chips...
because everything is better with chocolate! :-)I make this quiche forparties and get-togethers and it is gonein a flash. It’s a great way to make the main dishahead of time, so you can enjoy the party.

2 c. all-purpose flour
6 tbsp. sugar

4 tsp. vanilla extract
2 tsp. red food coloring
2 tbsp. unsweetened cocoa powder 1/2 c. chocolate chips Natasha says:
2 tsp. baking powder
Doesn’t matter what kind you use!
1 tsp. baking soda
1 1/2 tsp. real California butter, or
1 tsp. salt
more as needed
1 1/2 c. real California buttermilk
Powdered sugar for sprinkling
1/2 c. real California sour cream
Maple syrup for serving
2 large eggs

1 9-in. deep-dish pastry shell
1 lb. ground beef
1 onion, finely diced
2 cloves garlic, minced
1 tsp. red pepper flakes
1/3 c. diced sweet pickles
1 tbsp. all-purpose flour
1 tbsp. mustard

1 tbsp. finely chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. shredded real California

cheddar cheese

1 c. half and half
2 large eggs, lightly beaten

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda,
and salt. In a medium bowl, whisk together the buttermilk, sour cream, eggs, vanilla,
and food coloring. Add the buttermilk mixture to the flour mixture, stirring until
just combined. Fold in the chocolate chips. In a very large skillet or griddle overmedium heat, melt the butter. Working in batches and adding more butter
as needed, add the batter in 1/3-c. portions and cook until lightly
browned, 1 to 3 minutes per side. Sprinkle with powderedsugar and serve, passing maple syrup at the table.

Preheat an oven to 350°F. Arrange the pastry shell on a rimmed baking sheet and set
aside. In a large skillet over medium heat, combine the beef, onion, garlic, and red
pepper flakes, and cook, stirring occasionally and breaking up the meat, until themeat is no longer pink, 6 to 8 minutes. Remove from the heat, drain off the fat,and stir in the pickles, flour, mustard, parsley, salt, and pepper. Stir in thehalf and half, cheese, and eggs. Transfer mixture to the pastry shelland bake until a knife inserted in the center comes out clean,
35 to 45 minutes. Let stand 5 minutes before serving.

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51

Spicy Bacon Chicken Skewers
Best Tailgate

By Karin R. from Sandwich, Massachusetts – Serves 12

You’ll be the hit of the
tailgate party! Leftovers are goodover boiled rice with a salad!

1/3 c. reduced-calorie ranch dressing,
1 large red onion, cut into 1-in. diceplus more for serving
12 slices bacon
2 tsp. chile and garlic spice blend,
Salt and pepper
1 tsp. prepared horseradish
12 10- to 12-in. skewers (soaked in water
1 tsp. real California sour creamfor several hours if wooden or bamboo)
4 boneless chicken breasts,
cut into 1-in. pieces

In a small bowl, combine the dressing, spice blend, horseradish, and sour cream. Transfer toa resealable bag, add the chicken, and set aside in the refrigerator for up to 1 day.
Thread each skewer with about 5 pieces of chicken, 5 pieces of onion, and 1 strip ofbacon, alternating chicken and onion and weaving the bacon back and forth inbetween. Set the skewers aside in the refrigerator or a chilled cooler until readyto cook. Preheat a grill to medium-hot. Sprinkle the skewers with salt andpepper, and cook, turning occasionally, until cooked through, 12 to 14
minutes. Serve with additional ranch dressing on the side.

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53

Creamy Squash and Asparagus Casserole
Best Casserole

Chicken and Cheese Chilaquiles
By Araceli J. from San Bernardino, California – Serves 8

By Andreia B. from Richmond Hill, Georgia – Serves 8

I love traditionalcasseroles, but I wanted to make thisdish cheesier and creamier than most casseroles.
1 tbsp. cooking oil
4 tbsp. real California butter,
divided, plus more for the baking dish12 asparagus spears, cut in thirds
6 yellow squash, sliced
5 large shallots, diced
2 large garlic cloves, minced
Pinch ground cayenne,
or more to taste
2 tbsp. dried thyme leaves, divided

1 c. shredded real California sharp

cheddar cheese
1/2 c. grated real California
asiago cheese
1/2 c. real California sour creamor crème fraîche
1/3 c. real California heavy cream
Salt and pepper
4 to 6 slices crusty French
bread, diced large

Preheat an oven to 350°F. Butter a 9-by-13-in. baking dish and set aside. In a large skillet overmedium heat, warm the oil and 2 tbsp. of the butter. Add the asparagus, squash, shallots,
garlic, cayenne, and 1 tbsp. of the thyme, and cook, stirring occasionally, until the asparagus
and squash are tender, 8 to 10 minutes. Stir in the cheeses, sour cream, and heavy cream.
Remove from the heat and add salt, pepper, and additional cayenne to taste. Transfer
the mixture to the prepared baking dish and sprinkle on more cheddar and asiago if
you like. Andreia says: I think you should! Set aside. Wipe out the skillet, return it
to medium heat, and melt the remaining 2 tbsp. of butter. Add the remaining
1 tbsp. of thyme. Add the bread and cook, stirring occasionally, until
browned and toasted, 4 to 5 minutes. Transfer the toasted breadto the top of the casserole, spreading it out evenly. Bake until
browned and bubbly, 20 to 25 minutes.

54This is a favorite family
dish that everyone looks forward to
having the day after a party. We take the leftover
chips, chicken, and salsa to create this easy and delicious
casserole the next day.

Cooking spray

2 c. shredded real California
Mexican cheese blend, divided
1/4 c. chopped fresh chives
real California sour cream for1 11- to 13-oz. bag ofcorn tortilla chips
3 c. green salsa,
preferably homemade
2 c. diced cooked chicken

topping (optional)

Preheat an oven to 350°F. Coat a 9-by-13-in. baking dish with cooking spray andset aside. In a very large mixing bowl, combine the chips, salsa, chicken, and
1 c. of the cheese. Transfer to the prepared baking dish and top with theremaining 1 c. of cheese and chives. Cover with foil and bake
until the cheese is melted and the mixture is heatedthrough, 20 to 30 minutes. Top with sour
cream before serving.

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REAL

recipesfrom our family to yours

Slice-and-Eat Sweets
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57

Lighter Carolina Peach Pie
By Betty S. from Charlotte, North Carolina – Serves 8This isn’t your averagepeach pie and it’s not just your kids who
beg for seconds. Your husband literally won’t let asingle flake of the crust to go to waste.

4 c. peeled, sliced peaches
1/3 c. sugar

Pastry dough for 1 9-in. pie
2 tbsp. real California butter
1 large egg, lightly beaten

CinnamonAll-purpose flour for
the work surface

Preheat an oven to 425°F. In a large bowl, combine the peaches, sugar, and cinnamon totaste. Set aside. On a lightly floured work surface, roll out the pastry as thin as possible,
then transfer it to a 9-in. pie pan, letting the crust fall over the sides. Add the peachmixture, then cut the butter into several small pieces and dot them over the peaches.
Fold the edges of the pastry up over the filling (it will not completely cover thepeaches), then brush the top of the pastry with the egg (you won’t need all of it).
Bake for 15 minutes. Reduce the oven to 375°F and bake until the crust is
nicely browned and the peaches are tender, about 40 minutes. Transfer
to a wire rack to cool slightly, or completely, before serving.

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59

Rum Cheesecake
Best Cheesecake

By Kristi M. from Atwater, California – Serves 12

This recipe came from mymother-in-law. When my husband andI were first married, she made this cheesecake forevery family get-together. After our first anniversary, shegave me the recipe and said that now it was my turn to make it.
1 c. graham cracker crumbs
1/2 c. finely chopped walnuts, plus
more for garnish (optional)
4 tbsp. real California butter, melted
1/2 tsp. ground cinnamon
3/4 c. plus 5 tbsp. sugar, divided
3 8-oz. packages real California
cream cheese, room temperature

3 tbsp. all-purpose flour
3 large eggs
1 tsp. vanilla extract
1 3/4 c. real California
sour cream, divided
1/4 c. plus 1 tsp. light rum, divided

Preheat an oven to 325°F. In a medium bowl, combine the graham cracker crumbs, walnuts, butter,
cinnamon, and 3 tbsp. of the sugar. Press the mixture into the bottom of a 9-in. springform pan andbake for 10 minutes. Meanwhile, using a hand or a stand mixer, combine the cream cheese, flour,and 3/4 c. of the sugar, beating until well blended. Add the eggs, one at a time, beating well after
each addition. Blend in the vanilla, 1/2 c. of the sour cream, and 1/4 c. of the rum. Pour the
cream cheese mixture over the crust. Increase the oven to 450°F and bake for 10 minutes.
Reduce the oven to 250°F and continue baking for 25 minutes. Meanwhile, in a medium
bowl, combine the remaining 1 1/4 c. of sour cream, remaining 2 tbsp. of sugar, andremaining 1 tsp. of rum. Spread the sour cream mixture on top of the cheesecake
and bake for another 10 minutes. Remove the cheesecake to a wire rackand immediately run a knife around the edges to release it from thepan. Set aside to cool completely. Unmold the cheesecake
and refrigerate it until well chilled. Garnish
with walnuts before serving.

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61

Chocolate Mocha Ice Cream Cake
By Andrea P. from East Lansing, Michigan – Serves 8

I always make this cake when our good friends
come over and it’s always a major hit! Especially withchocolate lovers... which is basically everyone.

2 10-oz. packages of coconut
macaroons, crumbled, divided
1 qt. real California
chocolate ice cream, softened
1 qt. real California mocha ice
cream, softened

6 tbsp. chocolate syrup, divided
6 toffee candy bars,
broken into pieces

Place a 9-in. springform pan on a large plate or baking sheet and press half ofthe cookies into the bottom. Spread the chocolate ice cream on top of thecookies, then drizzle with about half of the chocolate syrup. Press
the remaining half of the cookies on the chocolate ice cream,
then top with the mocha ice cream and the remaining
chocolate syrup. Sprinkle the toffee candy on
top and freeze until firm.

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63

Sherill’s Mint Chocolate Peanut Butter Pie
Best Pie

By Sherill M. from Savannah, Georgia – Serves 8

The first time I made thispie I was hoping for leftovers. No suchluck. This pie is so simple and delicious you need tomake several if you want more than one slice to yourself!

3 c. milk
1 4.6-oz. package vanilla

1 9-in. chocolate crumb
pie crust, ideally deep dish1 1/2 c. heavy whipping cream
1 c. mini peanut butter cups
2 tbsp. crème de mentheliqueur or mint syrup

pudding mix

1/3 c. smooth peanut butter
3/4 c. plus 3 tbsp. powderedsugar, divided

Using the milk, prepare the pudding according to package directions. Cover to keep warmand set aside. In a medium bowl, combine the peanut butter with 3/4 c. of the powderedsugar, working the mixture with a fork until it forms small, crumbly balls. Transfer tothe pie shell and top with the warm pudding (you might not need it all). Set aside
to cool to room temperature, then refrigerate until the pudding is firm and wellchilled. Using a hand or stand mixer, whip the whipping cream until soft
peaks form. Add the remaining 3 tbsp. powdered sugar and whip
until stiff peaks form. Cover the pie with the whipped cream
and top with mini peanut butter cups. Drizzle withthe crème de menthe before serving.

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65

Peppermint Ice Cream Dessert
Best Ice Cream Dessert
By Cindy N. from Sterling Heights, Michigan – Serves 8

I’ve made this dessert a
few times for our family friends and theirkids during the summer and it’s always a hit!

1 13-oz. package of pecan
shortbread cookies, crumbled
1/2 c. chopped nuts
2/3 c. real California butter

3 large eggs, separated
1 tsp. vanilla extract
1/2 gal. real California

peppermint ice cream
3 to 4 toffee candy bars,

3 1-oz. packages pre-melted

unsweetened chocolate
1/2 c. powdered sugar

broken into pieces

In a medium bowl, combine the crumbled cookies and nuts. Set 1/2 c. of the mixture aside.
Press the remaining mixture into a 9-by-13-in. pan and set aside. In a large saucepan overmedium heat, combine the butter and chocolate, stirring until both are melted and the
mixture is combined. Remove from the heat and stir in the sugar, egg yolks, and vanilla.
Set aside. Using a hand or a stand mixer, whip the egg whites to stiff peaks. Fold theegg whites into the chocolate mixture, then pour entire mixture over the cookie
crumb mixture in the pan. Freeze until set, about 30 minutes. Meanwhile,soften the ice cream. Spoon the ice cream over the chocolate mixture in
the pan. Sprinkle with the reserved cookie crumb mixture and toffee
candy. Freeze until firm. Note: If you can’t find pre-melted
unsweetened chocolate, substitute 3 1-oz. squares of
unsweetened baking chocolate.

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67

Peach Pecan Ice Cream Tart

Peanut Butter Ice Cream Pie

By Trisha K. from Eagle, Indiana – Serves 10 to 12

By Kenda H. from Coshocton, Ohio – Serves 8

I make this pie frequently
during the summer when peaches areripe and juicy. I often make a couple at a time andkeep one in the freezer for unexpected company.

This is so quick, easy, andgreat for a late-night snack.

1 c. crushed pecan

shortbread cookies
1 c. finely chopped, plus 1 c. coarsely
chopped toasted pecans
1/3 c. real California butter, melted,
plus more for the pan

1 qt. real California butter pecan
ice cream, softened
4 ripe peaches, peeled and diced

In a medium bowl, combine the crushed cookies, finely chopped pecans, andbutter. Press the mixture into the bottom of a buttered 9-in. springform pan
and set aside in the refrigerator. Place the ice cream in a large bowl andfold in the peaches. Spread the ice cream mixture into the springformpan, smoothing the top, and freeze until firm.

1/2 gal. real California peanutbutter ice cream, softened
1 9-in. graham cracker pie crust

1/2 c. chopped honey roasted

peanuts

Spoon the ice cream into the pie crust and top withthe peanuts. Freeze until firm.

Sprinkle with the chopped pecans before serving.

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REAL

recipes
Cookiesfrom our family to yours

and Other Sweets

7

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71

White Chocolate Chip Macadamia Cookies
By Joann H. from Moberly, Missouri – Makes 4 dozen

I decided to make my own
macadamia cookies instead of buying
them from the store. These are so good with coffee
or hot chocolate.

2 1/2 c. all-purpose flour
1 tsp. baking soda
1 c. real California butter,room temperature
1 c. sugar
3/4 c. packed light brown sugar
2 tsp. vanilla extract

1/2 tsp. salt
2 large eggs

10 oz. white chocolate chips or
white chocolate bars, chopped
1 c. macadamia nuts, chopped

Preheat an oven to 375°F. In a medium bowl, combine the flour and baking soda.
Set aside. Using a hand or stand mixer, cream together the butter, sugar, brownsugar, vanilla, and salt. Add the eggs, beating well. Gradually add the flour
mixture, mixing until just shy of combined. Add the chocolate and nuts,
mixing until just combined. Drop rounded 1-tbsp. dough balls onto
baking sheets, about 2 inches apart. Bake in batches until
lightly browned and set, 10 to 12 minutes. Transfer toa wire rack to cool.

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73

Easy Ice Cream Pops
By Deepa N. from Nanuet, New York – Serves 8

My kids love these pops somuch that they wait for summer to haveit. When the weather gets better they start askingme, “Mommy, did you make ice cream pops?” All myfriends just love these when they come home. Try it and you will
never be disappointed. :)1 8-oz. package of prepared whippedcream, or 1 c. heavy cream
1 12-oz. can real California

evaporated milk

1 14-oz. can real California
sweetened condensed milk
8 4-oz. ice pop molds

In the jar of a blender, combine all the ingredients and process until smooth.
Transfer to ice pop molds and freeze until firm. Deepa says: Add freshmangoes to make mango ice cream pops or strawberries for thatflavor. Also, a trick to unmold the pops is to run the outside of
the mold under hot water for about 30 seconds until
you see a bubble inside, then pull up.
Enjoy!

7475

Tiny’s Cookies

Krie’s Yum Yum Bars

Best Holiday Cookie

By Krista O. from Trenton, New Jersey – Makes 2 ½ dozen

By Kelsey K. from Prescott, Arizona – Makes 7 dozen

My father, “Tiny,” is theworst person to buy presents for, so what
my mother, sister, and I have figured out is what
better way to satisfy this simple man than with a sweet
treat? What is so unique about these cookies is that they are notlike your traditional oatmeal cookies filled with raisins and oatmeal
delight. Instead, they have silky smooth milk chocolate and creamy peanutbutter chips, providing the perfect combination of sweet and salty and justenough crunch of oatmeal to pair with a big glass of milk.
3 c. rolled oats

1 tsp. salt

2 c. all-purpose flour
1 c. real California butter, room
1 c. milk chocolate chips
temperature, plus more for the baking
1 c. peanut butter chips
sheets
2 tsp. ground cinnamon
1 1/2 c. packed brown sugar
2 tsp. pumpkin pie spice Kelsey says:
2 large eggs, lightly beaten
Add more if you want more spice!
1/4 c. milk
1 tsp. baking soda

Need a quick and easy recipe for the holidays thateveryone will love?? Give my Yum Yum Bars a try! They
have a toffee-like taste with just the right amount of salty-sweet
mixture for your tastebuds! The best part is you can break off as big or
little of a piece as you want!

Cooking spray

4 oz. saltine crackers (1 sleeve froma 16-oz. package)
1 c. sugar
3/4 c. real California butter

1 11.5-oz. bag of milk

chocolate chips

1 c. chopped walnuts

Preheat an oven to 350°F. Meanwhile, in a large bowl, combine the oats, flour, chips,
cinnamon, pumpkin pie spice, baking soda, and salt. Set aside. Using a hand or astand mixer, cream together the butter and brown sugar. Add the eggs and milk,
beating until well blended. Add the oat mixture to the butter mixture, mixing
until just combined. Drop 1-tbsp. dough balls onto buttered baking
sheets, about 2 in. apart. Bake in batches until lightly browned
and set, 10 to 12 minutes. Transfer to a wire rack to cool.

Preheat an oven to 350°F. Line a large, rimmed baking sheet with foil and lightly coatwith cooking spray. Arrange the crackers on the baking sheet in an even layer andset aside. In a medium saucepan over medium-high heat, combine the sugar andbutter, stirring until the sugar dissolves and the butter melts. Bring to a boil andcook, stirring occasionally, for 1 minute. Pour the mixture over the crackers
and bake until lightly browned, 5 to 6 minutes. Remove from the ovenand top with the chocolate chips, spreading them into an evenlayer as they melt. Sprinkle the walnuts on top, set aside
to cool to room temperature, then refrigerate untilfirm. Break into pieces before serving.

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Autumn Spiced Coffee Milkshake
Best Milkshake
By Debbi B. from Hendersonville, North Carolina – Serves 1

I originally added these spices to hot coffee one
crisp fall morning and it tasted great. So on a hot summer
day I decided to make a milkshake out of it! It’s really good andwe love it!

1 cup real California vanilla

Dash ground cinnamon
Dash pumpkin pie spice
2 dashes cardamom, divided
3 tbsp. whipped cream
1 tsp. honeyice cream

1 cup real California coffee

ice cream

1/2 c. 2% low-fat milk
1/2 c. brewed coffee, cold

In the jar of a blender, combine the ice creams, milk, coffee, cinnamon,
pumpkin pie spice, and 1 dash of the cardamom and process on
low until smooth. Transfer to a tall glass and top with thewhipped cream. Drizzle with the honey and sprinkle
with the remaining dash of cardamom
before serving.

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REAL

recipesfrom our family to yours

Cocktails

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Candy Cane Cosmo
Best Dairy-Based Cocktail (Alcohol and Non-Alcohol)
By Karin R. from Sandwich, Massachusetts – Serves 1

Toast the holidays with a festive cocktail.

Sugar for rimming the glass
Ice for the cocktail shaker
3/4 oz. mint chocolate Irish
cream liqueur

3/4 oz. cream
3/4 oz. peppermint schnapps
3/4 oz. vanilla-flavored vodka
Mini candy cane for garnish

Rim a martini glass with sugar. In a cocktail shaker filled with
ice, combine the liqueur, cream, schnapps, and vodka, andshake. Pour into the prepared glass and garnish
with the candy cane before serving.

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Cranberry Holiday Eggnog

Peppermint Patty

By Lillie U. from North Chicago, Illinois – Serves 4

By Pamela C. from Maurertown, Virginia – Serves 1

This eggnog is great for kids on holidays. My
grandkids love it. Happy Holidays!!

I wanted a drink that was festive and easy to make,so I wandered around the liquor store and came up withthis one. It went over very well.

1 c. cranberry juice cocktail
1/2 c. milk
1/4 c. jellied cranberry sauce
1 large egg

2 tbsp. sugar
Ground nutmeg for garnish

Ice
Mini candy cane for garnish

2 oz. whole milk or cream
1 oz. crème de cacao liqueur
1 oz. crème de menthe liqueur

In the jar of a blender, combine the cranberry juice, milk, cranberrysauce, egg, and sugar, and process until well blended andsmooth, about 60 seconds. Transfer to serving glasses
and garnish with nutmeg before serving.

In a cocktail stirrer, combine the milk or cream, crème decacao, and crème de menthe. Pour over ice andgarnish with the candy cane before serving.

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REALrecipesSpecial thanks to photographer and stylist Jill Hough,Deutsch LA, and everyone who participated in the contest. Enjoy
these recipes with the wholesome and nutritious ingredients thathave been
generationsin the making.
from
our family
to yours

Make Us Part of Your Family©2013 California Milk Advisory Board. An instrumentality of the California Department of Food and Agriculture.