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Since 1927

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Game Day Confetti Salsa


  • 15 ounces whole kernel corn, drained (yellow)
  • 15 ounces black beans (drained and rinsed)
  • 1 cup purple onion (chopped)
  • 2 cups roma tomatoes (seeded and chopped)
  • 1/3 cups jalapeno chilies (seeded and chopped)
  • 1/4 cups chopped cilantro (fresh)
  • 1/4 cups lime juice
  • 1/2 teaspoons cumin
  • 2 tablespoons olive oil
  • 1/2 teaspoons salt (more or less, to taste)
  • 1/2 teaspoons pepper (more or less, to taste)


Mix all of the above ingredients together and chill for approximately 1-2 hours.  Serve with tortilla chips.



French Onion Soup


  • 6 vidalia onions (or other sweet onions, thinly sliced)
  • 3 purple onions (thinly sliced)
  • 3 tablespoons of olive oil or butter
  • 1 tablespoon sugar
  • 5 1/2 teaspoons salt
  • 1- 2 teaspoons black pepper
  • 6 cups low sodium beef broth
  • 1/2 cups dry white wine
  • 2 bay leaf
  • 2 garlic cloves (minced)
  • 1 cup of water
  • 1/2 bunches parsley
  • 4 thyme sprigs


Place all of the above ingredients into a crock pot and cook on High heat for 6-8 hours until well done. Onions will be tender to touch. Pour or ladle into oven-proof soup bowls or ramekins.

Bread and Cheese Topping:

  • 1 loaf artisan bread (like french or Italian) (cut into thick slices & toasted)

  • 1 1/2 cups gruyere cheese (Swiss or mozzarella shredded cheese, grated or sliced)

Place a piece of bread on top of each bowl with a hand full of shredded cheese or a couple slices of cheese & broil in the oven on high for approximately 5-7 minutes until golden brown.


Egg Nog French Toast


  • Use 1 Royal Crest Dairy Egg per 1 cup of Royal Crest Egg Nog.


Scramble egg and egg nog together.  Dunk bread of your choice in mixture.  Cook on low to medium heat for best results.

Garnish with your choice of powder sugar, strawberries and whip cream, sliced bananas with walnuts or simply top with a dash of cinnamon and syrup.


Egg Nog Ice Cream


  • 2 cups Royal Crest Dairy Eggnog
  • 1 cup Royal Crest Dairy Fresh Whipping Cream
  • 1 cup Milk (higher percentages make creamier ice cream)


Mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture into the freezer container of an ice cream maker (there are methods online to make ice cream without an ice cream maker – should still work). Follow manufacturer’s instructions on the machine. Once frozen, spoon the ice cream into a freezable container and freeze for an additional 2 hours.


Egg Nog Pumpkin Pie


  • 1 Royal Crest Egg
  • 1 tbsp. All-purpose flour
  • ¾ cup white sugar
  • ½ tsp. salt
  • 1½ cups pumpkin puree
  • 1½ cups Royal Crest Eggnog
  • ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • 2 tbsp. light corn syrup
  • 1 (9-inch) unbaked pie crust


Preheat oven to 450F.

Add the sugar gradually to the pumpkin puree. Beat well and stir in the flour, salt, and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the eggnog.

Bake at 450F for 10 minutes, then reduce the oven temperature to 325F and continue baking for an additional 30 minutes or until a knife inserted into the mixture comes out clean. Enjoy!


Send your favorite recipes to:

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

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