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Recipes

Quick and Easy Alfredo Sauce


 

  • 1/4 cup of butter
  • 1/4 cup all purpose flour
  • 1/2 teaspoon of garlic powder or garlic salt (your choice)
  • 2 cups of half n half
    ON SALE THIS MONTH
  • 2 cloves of minced garlic
  • 1 tablespoon of dried parsley flakes
  • 1/3 cup of grated parmesan cheese


  

1.  On medium-low heat, melt butter in a shallow saute' pan until completely melted. 
2.  Add flour to make a paste consistency, then add the garlic powder or salt to the mixture.  
3.  Slowly add the 2 cups of half n half to the mixture, while whisking.
4.  Add the minced garlic and grated parmesan cheese, stirring consistency to melt the cheese and incorporate all ingredients together. 
5.  Mix in dried parsley flakes into the mixture or top with parsley flakes as a garnish on top of pasta.              
 

 

Sausage Stuffed Shells


 

  • 1 pound Italian Sausage, cooked and drained
  • 24 uncooked jumbo pasta shells
  • 1 jar of chunky tomato pasta sauce
  • 1/4 cup water
  • 1 egg, beaten
  • 1-8 oz. container of cream cheese
  • 1/2 cup of grated parmesan cheese - 6 ounces
  • 1 1/2 cups of shredded 6 cheese Italian cheese blend (8 ounce package)
  • 1-2 tablespoons chopped fresh chives and parsley, if desired 

  

 

1.  Heat oven to 350 degrees.   
2.  In a 10-inch skillet cook Italian sausage on medium-high for 5-7 minutes, stirring occasionally, until thoroughly cooked; drain and set aside.   
3.  Cook and drain pasta shells as directed on package.  Do not over boil shells.   
4.  In a large bowl, mix pasta sauce and water.  Pour 1 cup of the pasta sauce mixture in the bottom of an ungreased 13x9 inch glass baking dish.
5.  In a medium bowl, mix cream cheese, 1 cup of the Italian cheese, the parmesan cheese, beaten egg and cooked Italian sausage.
6.  Spoon heaping tablespoon mixture into each shell.  Arrange stuffed shells over the sauce in the baking dish.  Pour remaining sauce over the top of each shell, covering shells completely.  Cover with foil.
7.  Bake 40-45 minutes or until bubbly and cheese filling is set.  Sprinkle with the remaining 1/2 cup of Italian cheese.
8.  Bake 10 minutes longer or until cheese is melted.
Sprinkle with fresh cut parsley or chives for garnish. 
 
 

Red, White and Blue Fresh Fruit Pizza


  • 1-40 ounce tub of sugar cookie dough
  • 1/2 teaspoon vanilla extract
  • 1-8 ounce package of cream cheese, softened
  • 1/2 cup of sugar
  • 2 kiwifruit, peeled, halved lengthwise and sliced
  • 1 cup of halved or quartered fresh strawberries
  • 1 cup of fresh or frozen blueberries
  • 1 cup of fresh red raspberries
  • 1/2 cup of sliced almonds

 

1.  Heat oven to 350 degrees. 
2.  Spray 12-inch pizza pan with non-stick cooking spray.   
3.  Spread out the softened tub of sugar cookie dough evenly onto the pizza pan with a flat rubber spatula.  Bake 15-20 minutes or until golden brown.  Do no over bake.  Cool completely, about 30 minutes.
4.  In a small bowl, beat the cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy and smooth.
5.  Spread mixture over cooled crust. 
6.  Arrange fresh fruit over cream cheese mixture.
7.  Add desired sliced almonds over fruit and cream cheese mixture.
8.  Refrigerate until chilled, at least 1 hour.
9.  To serve, cut into wedges or squares.  Cover and refrigerate any remaining pizza, but there probably won't be any left!

 

 

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Royal Crest Dairy Recipes
350 S. Pearl St.
Denver, CO 80209
or Email Us!

 
 
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