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Recipes

Fourth of July Deviled Eggs

Ingredients:

  • Eggland’s Best Cage Free Brown Eggs – On Special in July!
  • Red, and Blue Food Coloring
  • Mayonnaise
  • Dijon Mustard or Mustard
  • Pickle Juice (for flavor)
  • Salt and Pepper (to taste)

Directions:

1. Boil eggs in salted water for about 20 – 30 minutes.
2. When finished boiling, drain the water and gently place the eggs in a bowl of ice water to soak until cooled off.
3. Peel the shells of the egg off while running them under cold water. Doing so will help the shells come off easily. Set the eggs aside.
4. Fill a large bowl with water and a few drops of blue food coloring. Start off with just a few drops of the food coloring and add more until you get the color you desire. Keep in mind, the darker the color is, the faster your eggs will color.
5. Make sure your eggs are covered by the water for an even dye, and soak for 20 – 30 minutes. Don’t take them out too early or the color won’t stick.
6. Carefully remove the eggs and place on a plate covered with paper towels, that way the towels will soak up the moisture. Allow to dry.
7. Once dry, cut each egg in half lengthwise and put the yolks in a separate bowl. Set the eggs aside, or on your serving dish.
8. Next, take the egg yolks and chop them up really small. Little by little, add mayonnaise to the blended yolks. Mix and taste until you get creamy perfection!
9. Add the mustard next, usually about a teaspoon or two, and then add a bit of pickle juice for a tangy flavor. Add salt and pepper to taste and mix well.
10. Once your egg yolks are nice and creamy, add in the red food coloring. Again, start off with just a few drops and add more until you get the color you desire.
11. Get a spoon and scoop your red yolk mixture into a star tip cake decorator (usually used for frosting). If you do not have a cake decorator, put the mixture into a sealable baggie. Cut a very small piece off of one of the corners and squeeze all of your mixture into that one corner. It will work just like a cake decorator. Squeeze out a dollop of yolk mixture into each egg.
12. Serve the deviled eggs right away, or place in the refrigerator until ready to serve. Enjoy!

- Adapted from “Singing Through the Rain”

4th of July Deviled Eggs

 

Chocolate Milk Ice Cubes

Ingredients:

  • 1 2/3 cup Royal Crest 2% Reduced Fat Chocolate Milk – On Special in July!

Directions:

1. Pour chocolate milk into an ice cube tray and freeze until solid.
2. Pop out cubes and transfer into a gallon-size freezer bag and use to flavor milk, coffee, smoothies, or whatever you like!

Maple Vanilla Chia Parfait

- Adapted from "Real Mom Nutrition"

 

Fresh Mozzarella Cheese Sandwich

Ingredients:

  • 1 red pepper
  • 6 small slices of Mozzarella Ballv
  • 4 slices of Sara Lee Whole Grain White Bread – On Special in July!
  • 1 teaspoon of balsamic vinegar
  • Butter spray

Directions:

1. Preheat oven to 500 degrees.
2. On a baking tray, place one red pepper (washed and dried) and put it in the heated oven. It does NOT need to be basted or wrapped in oil.
3. Let it roast for about 7 minutes. Rotate it and cook for 7 – 10 more minutes until all sides are charred black. The air on the inside of the red pepper is being pushed out, so don’t be surprised if it collapses on itself.
4. Remove from the oven and let it cool. Set oven to 450 degrees.
5. While the red pepper is cooling prepare the arugula pesto spread (instructions are listed below).
6. When the pepper has cooled to the touch, remove the charred skin. You can use a tea towel or just remove it with your fingers.
7. Cut the pepper into half and de-seed it. But it into long strips and set aside.
8. Take a mozzarella ball and slice it into thin pieces, about three slices per sandwich.
9. Take four slices of Sara Lee Whole Grain White Bread and spread the pesto on one side.
10. Take one slice and with the arugula pesto side up and layer with the red pepper first.
11. Use a brush and lightly brush the top of the red pepper with balsamic vinegar. You don’t need more than a ½ teaspoon per sandwich.
12. Add the mozzarella slices and close with another bread slice. The pesto side should be touching the mozzarella.
13. Take a skillet that can also be put in the oven and heat it on the stove top at medium heat.
14. Lightly spray with butter spray and gently place the sandwich on it.
15. Cook on each side for about 2 – 4 minutes on medium heat. It should be slightly browned when you flip it over. You can make two sandwiches at a time on the skillet.
16. Place the skillet with the sandwich in the over for about 5 -7 minutes. You will start to hear the cheese crackling, and that is a good sign that it is ready.
17. Remove from the oven and use a spatula to plate it.
18. Serve this fresh mozzarella cheese sandwich immediately (though be careful, it will be hot!).

To Make the Arugula Pesto Spread
1. In a food processor, add ½ cup of split, unsalted cashews.
2. Add 2 teaspoons of nutritional yeast and process on low speed until it is roughly chopped.
3. Slowly add 2 cups of arugula, allowing each portion to partially process.
4. After adding the last portion of the arugula, add 1 teaspoon of salt, 2 tablespoons of extra virgin olive oil, and 1 Thai chili. Blend everything until it is smooth.
5. If you are not using all of the spread for your sandwiches, transfer the mixture to a glass bottle and store in the refrigerator. It can be kept for about two weeks.

- Adapted From “Healing Tomato”


Mozzarella Cheese Sandwich

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 

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Denver, CO 80209
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