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Recipes

Breakfast Bagel Quicke


 

  • 1 Sara Lee bagel, sliced in half
  • 2-3 Egg-land's Best brown eggs
    BOTH ITEMS ON SALE THIS MONTH
  • 1-8 oz. package of favorite shredded cheese
  • Favorite desired fillings (chopped veggies, meat, etc)


  

1.  Preheat oven to 375 degrees.  Spray a piece of oversized foil with nonstick spray.
2.  Place the sliced bagel into the foil and carefully begin hollowing out the inside of the bagel.
3.  Whisk the eggs in a separate bowl and then pour them into the hollowed out bagel.
4.  Place your favorite desired filling choices into the egg mixture.  Top it off with shredded cheese.
5.  Wrap the bagel up the sides with the foil, but keep the top open to the heat of the oven.
6.  Bake 20-30 minutes, or until the egg is completely set.  Timing will depend on how many eggs used and how large the bagel is, or until bubbly hot and egg mixture is not runny.
7.  Service immediately. Enjoy!             
 

 

April Fool's Day "Dirt Cake"


 

  • 1-20 oz. package of chocolate sandwich cookies
  • 1/2  cup Royal Crest Dairy butter, melted
  • 2-3.5 oz. packages of instant vanilla pudding mix
  • 3 cups of Royal Crest Dairy milk
  • 1-8 oz. package of Royal Crest Dairy cream cheese, softened
  • 1-8 oz. container of frozen whipped topping, thawed

  

 

1.  Using a blender or food processor, crush 2/3 of the cookies.  Stir in the melted butter, then press into desired dish.  
2.  In a medium bowl, stir together instant pudding and Royal Crest Dairy milk.  Chill in freezer until thickened.  Using an electric mixer, beat the cream cheese into the pudding mixture.  Fold the whipped topping into the pudding mixture by hand.  
3.  Spread entire mixture over the prepared crust or scoop into desired dish.  Crush the remaining cookies in the blender, and sprinkle over the top of the pudding layer, so that it looks like dirt.  Chill for at least 4 hours or until serving time as needed.  
4.  Decorate by adding plastic flowers, gummy  worms or candy rocks.  Serve with a garden spade. 
 
 

String Cheese and Veggie Bouquet


  • 1 package each of cherry tomatoes, sliced in quarters ALMOST to the ends, keep intact
  • 1 package of multi-color mini sweet peppers, sliced in quarters almost to the stems end
  • 1 package of green onions
  • 1-2 mini cucumbers or small colored squash, thinly sliced and crosscut on the outside
  • 10-12 inch wooden skewers
  • 1-8 oz. package of Royal Crest Dairy cream cheese, softened
  • 1-12 oz. package of Sargento string cheese, cut in 1" cubes, crosscuts on the end
    ON SALE THIS MONTH

 

1.  Submerge the sliced cucumbers, squash and muti-colored mini sweet peppers in ice water (tips will curl).
2.  Run wooden skewers through each of the green onions and pierce with tomatoes, peppers or small cucumbers and  thin slices of squash. 
3.  Fill the peppers with a dollop of Royal Crest Dairy cream cheese and then string cheese that has already
 been cut.  Place in a glass vase for display purposes if desired or lay on a platter. 
Serve with one of your favorite dips:
Royal Crest Dairy french onion or green chili dip!

 

Send your favorite recipes to:

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

 
 
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