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Since 1927

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Bang Up BLT


  • 3 slices center cut bacon
  • 2 slices (Sara Lee 100% Whole Wheat bread-on sale this month!)
  • 1/4 cup lettuce of your choice
  • 2 thin slices tomato
  • 1/4 haas avocado, sliced
  • Salt and pepper to taste


Place the lettuce on the toasted bread, top with remaining ingredients and season with salt and pepper to taste. Finish with second slice of bread and cut in half and enjoy!.

Black Bean Nachos


Hot Chocolate Pancakes

Chocolate milk, baking cocoa, sugar, vanilla, eggs, and Bisquick create heavenly pancakes that you may even consider indulging in for dessert.


  • 2 cups original Bisquick mix
  • ¼ cup sugar
  • 2 tablespoons unsweetened baking cocoa
  • 1 cup Royal Crest Dairy Chocolate Milk-On sale this month!
  • 2 eggs from Royal Crest Dairy

Optional Toppings:
  • Chocolate-flavor syrup, warmed
  • Sweetened whipped cream
  • Miniature marshmallows
  • Chocolate candy sprinkles

Black Bean Nachos


In a large bowl, stir all ingredients except toppings with wire whisk until well blended. Heat nonstick griddle to 375 degrees Fahrenheit, or 12-inch skillet over medium-high heat. Brush with vegetable oil if necessary or spray with cooking spray before heating. For each pancake, pour slightly less than ¼ cupful batter onto hot griddle. Cook 2 to 3 minutes, or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Drizzle pancakes with chocolate-flavor syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.


Sour Cream Enchiladas

Serves 6
Cook time: 20 Minutes
Prep time: 15 Minutes


  • 12 whole Corn Tortillas Canola Oil, For Frying1 can (20 Ounce)
  • Enchilada Sauce
  • 2 cups Royal Crest Dairy Sour Cream-On sale this month, Save .20 each!
  • 3 cups Chippewa Valley Sharp Cheddar Cheese
  • Grated 1 cup Sliced/chopped Green Onions
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Cayenne
  • Pepper


Preheat oven to 375 degrees. Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, and then dunk tortilla in enchilada sauce. Lay tortilla on a plate, spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture. (If there's any sour cream mixture left over, use it as a dip for tortilla chips!) Cover the dish with the remaining cheese, bake for 15 to 20 minutes until bubbly. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.



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

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