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Jalapeno Cheese Poppers


  • Oil for frying

  • Large egg-roll wrappers (1 per each Popper

  • One egg..to seal the edges 

  • Sargento String Cheese (One stick per Popper - ON SALE – SAVE 50 CENTS)

  • Fresh Jalapenos (One per each Popper) 

  • Your favorite dipping sauce! 


  1. Cut, remove the seeds and pre-cook the Jalapeno before stuffing & frying them, either by charring them over a flame, or quick blanch in boiling water, just to take the rawness out of them.

  2. Add a stick of Sargento String Cheese in between those 2 pieces of the Jalapeno.

  3. In a small bowl, mix the egg-wash (1 egg beaten with a splash of water)

  4. Lay out an egg-roll wrapper and brush all of the edges with the egg-wash

  5. Roll up the cheese filled pepper inside the wrapper..At a diagonal and make sure to fold in the sides good and tight!

  6. Get about 3 of oil in a pan and heat.

  7. Carefully drop in a couple of Poppers and roll them around in the oil, until they’re evenly crispy and golden! 

  8. Remove and drain them on paper towels

  9. Serve, dip, repeat.  

Prosciutto Wrapped Grilled String Cheese


  • Sargento String Cheese, very cold (ON SALE – SAVE 50 CENTS)

  • Prosciutto, very thinly sliced (2 pieces for every 1 string cheese)

  • Optional:  fresh basil, slivered


1. Unwrap the cheese, and cut each stick in half so you have two short pieces.

2. Wrap one piece of prosciutto around each cheese half, being careful to completely cover all the cheese, including the ends. If you have small pieces of prosciutto that break off, use those to shore up the ends. The prosciutto is "sticky" enough that you should not have to secure with a toothpick. If desired, you may place a small amount of the slivered basil between the cheese and the prosciutto.

3. Grill over medium heat, turning frequently, until the outsides become slightly crisp and the cheese becomes gooey. This will only take a couple of minutes.

4. Remove to a platter, cool slightly, and enjoy!


I find it easiest to work with prosciutto within the first couple days of purchasing. Because the slices are so delicate, they tend to stick to one another and tear more easily after they have sat in the fridge for a few days. Fresh pieces of prosciutto will separate easily and, thus, be less likely to tear. In turn, the cheese will not be as likely to ooze out.



Simple Summer Smoothie


  • 1 Banana

  • 1 Cup of Frozen Strawberries

  • 1 Cup of Frozen Blueberries

  • ½ Cup of Orange Juice

  • ¾ Cup of Strawberry Yogurt (ON SALE – SAVE 50 CENTS)

  • ¾ Cup of Blueberry Yogurt (ON SALE – SAVE 50 CENTS)

  • 4 Ice Cubes



1. Place the banana, strawberries, blueberries, ice cubes into a blender.

2. Pour orange juice, yogurt into the blender and puree until smooth.


French Toast


  • 6 Slices of Bread (Your Choice of White or Wheat) (ON SALE – SAVE 20 CENTS)

  • 2 Eggs

  • 2/3 Cup of Milk

  • 1 Teaspoon of Vanilla Extract

  • ¼ Teaspoon of Ground Cinnamon

  • ¼ Teaspoon of Ground Nutmeg




  1. Beat together eggs, milk, vanilla, spices.

  2. Heat a lightly oiled griddle or skillet over medium-high heat.

  3. Dunk each slice of bread in egg mixture, soaking both sides.

  4. Place in pan and cook on both sides until golden brown.


Home Fried Cheese Sticks


  • 1 Package of Sargento String Cheese (ON SALE – SAVE 30 CENTS)

  • 5 Eggs, Beaten

  • 3 Cups Italian Seasoned Bread Crumbs

  • 1 Quart of Vegetable Oil for Frying (Your Choice)



  1. Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise.

  2. Line a baking sheet with parchment paper.  Place beaten eggs into a medium bowl and bread crumbs into a large shallow bowl.

  3. Dip cheese stick halves into the egg mixture and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet.

  4. Allow cheese sticks to stand at room temperature for approximately five minutes to set, and repeat dipping into egg mixture and bread crumbs to form a thick coating.

  5. Freeze breaded cheese sticks for at least two hours.

  6. Heat oil in a deep fryer or large saucepan to 350 degrees.  Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes.

  7. Let sticks drain on paper towels; cool slightly and serve warm with marinara sauce.



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Royal Crest Dairy Recipes
350 S. Pearl St.
Denver, CO 80209
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