milk makes
it merrier
Make the season bright
with these holiday recipes and fun activities.
milk makes
it merrier
Make the season bright with these holiday recipes and fun activities.
savory eats
GARLIC PARMESAN PULL-APART ROLLS
COURTESY OF: @CharmerKitchen
PREP TIME: 45 min COOK TIME: 15-20 min SERVES: 21
Ingredients
Dough Ingredients:
3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1/2 cup warm water (around 110°F or 43°C)
1/2 cup warm milk
1/4 cup unsalted butter, softened
1 large egg
Filling & Topping Ingredients:
6 sticks String Cheese cut into 4 pieces
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, melted
2-3 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
Extra grated Parmesan cheese and chopped parsley for topping
How To
In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, or until it becomes foamy. In a large mixing bowl, combine the flour and salt. In another bowl, whisk together the warm milk, softened butter, and egg until well blended.
Add the yeast mixture and the milk mixture to the flour. Mix until a soft dough forms. Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size. Once the dough has risen, punch it down to release any air bubbles.
Transfer the dough from the bowl onto a lightly floured surface and divide into 21 equal pieces. Take each piece of dough and roll it into a ball. Flatten each dough ball slightly and place a small chunk of cheese in the center of each ball. Pinch the dough around the cheese to seal it completely, ensuring no cheese is exposed.
Line a baking sheet with parchment paper. Place the cheese-filled dough balls onto the prepared baking sheet in the shape of a Christmas tree, starting with 6 dough balls on the bottom row, then 5 dough balls on the next row, and continue this pattern as you go up until the tree shape is formed. This will create the outline of your Christmas tree.
Preheat your oven to 350°F. In a bowl, mix the melted butter, minced garlic, grated Parmesan cheese, and chopped parsley to create the topping. Use a pastry brush or a spoon to generously coat each roll with the garlic-Parmesan mixture, getting it into the crevices between the slices. If you have extra mixture, drizzle it over the tops of the rolls.
Bake in the preheated oven for about 15-20 minutes, or until the rolls are golden brown and the cheese is melted and bubbly. Once out of the oven, immediately sprinkle the remaining grated Parmesan cheese and chopped parsley over the top. Serve the Garlic Parmesan Pull Apart Bread Rolls warm. They can be pulled apart easily by your guests.
GREEN BEAN CASSEROLE
COURTESY OF: @VeggiesAndChocolate
PREP TIME: 10 min COOK TIME: 30 min SERVES: 3-4
Ingredients
2 large shallots
3 tablespoons + 2 tablespoons flour
1/4 cup olive oil
1 pound green beans, ends trimmed
2 tablespoons butter
1 cup whole milk
1/3 cup heavy cream
How To
Preheat the oven to 375º F. Thinly slice the shallots and separate the rings with your hands. Toss in 3 tablespoons of flour so that they’re lightly coated.
Add olive oil to a large pan over medium high heat. Add the shallots and fry, stirring frequently, until the shallots are golden brown and crispy (if your pan isn’t big enough, pour the oil and fry the shallots in batches). Place them on a paper towel to remove excess oil and set aside.
Bring a large pot of water to a boil. Add the trimmed green beans and blanch for a few minutes. Transfer the green beans to an ice bath and set aside.
In a large pan over medium heat, add the butter and additional 2 tablespoons of flour. Stir frequently to create a roux.
Slowly add in the milk, stirring frequently. Add in the heavy cream and let cook over medium heat for about 5 minutes, until thick. Add salt and pepper to taste.
Roughly chop the green beans into 1-inch pieces. Pour them into a greased casserole dish. Pour the milk mixture over the green beans and mix to combine.
Bake in the preheated oven for 15 minutes. Before serving, add the fried shallots on top.
Mexican Street Corn Bake
PREP TIME: 20 min COOK TIME: 40 min SERVES: 10
Ingredients
2 tablespoons butter
6 cups corn kernels, fresh or frozen (not thawed)
1 teaspoon garlic, finely chopped
½ cup mayonnaise
½ cup Kemps® Whole Milk
1 jalapeño pepper, seeded, chopped
1 teaspoon chili powder
¼ teaspoon ground cayenne pepper
5 ounces queso fresco, crumbled
2 tablespoons fresh cilantro, chopped, for serving
1 lime, cut into 10 wedges, for serving
How To
Stir in mayonnaise, milk, jalapeño pepper, chili powder and cayenne pepper. Stir in approximately half the queso fresco. Bake 30–35 minutes, or until heated through and bubbling around edges. Sprinkle with remaining queso fresco and cilantro. Serve immediately with lime wedges to squeeze juice over corn.
Caramelized Onion and
Herb Mashed Potatoes
Ingredients
¼ cup butter
1½ cups sweet onions, coarsely chopped
3 pounds Yukon Gold potatoes, peeled, cut into large chunks
Water
3 teaspoons salt, divided
1¼ cups Kemps® Whole Milk, warmed
¼ teaspoon ground black pepper
2 teaspoons fresh thyme, chopped
How To
In a medium-sized skillet, melt butter over medium heat. Add onion. Cook over medium-high heat, stirring occasionally, 15–20 minutes, or until golden brown.
Meanwhile, place potatoes in a 5-quart saucepan, cover with water and add 2 teaspoons salt. Bring to a boil, reduce heat to medium and cook potatoes 20 minutes, or until fork tender. Drain well.
Place hot potatoes in a large bowl. Mash with a potato masher or beat with a hand mixer, slowly adding warmed milk, until well-blended and smooth. Stir in onions, 1 teaspoon salt, pepper and thyme.
Serve immediately or place in a slow cooker on warm for up to 4 hours. Stir in additional warmed milk as needed to keep potatoes creamy.
sweet treats
Chocolate Peppermint Brownie Trifle
COURTESY OF: @SweetGirlTreatsMN
PREP TIME: 30 min COOK TIME: 30 min SERVES: 40
Ingredients
For the chocolate peppermint cream layers
3 cups milk
2 packs instant chocolate pudding (3.4 ounces each)
8 ounces heavy whipping cream
1 teaspoon peppermint extract
For the brownie layers
2-18 ounce boxes brownie mix, prepared per package instructions
For the candy cane layers
24 candy canes (crushed), about 1-1 ½ cups
How To
How to make the chocolate cream layer
In a large mixing bowl, whisk together 3 cups of milk (any fat level) and 2 packages of instant chocolate pudding. Set the bowl in the fridge to set.
In a separate bowl, using a hand or a stand mixer, whip the heavy cream, powdered sugar and peppermint extract together until stiff peaks form. Reserve about 1 cup of whipped cream mixture for topping the trifle.
Add the whipped cream mixture to the chocolate pudding mixture and fold it together using a rubber spatula until well combined. Place the mixture in the fridge until you are ready to assemble the trifle.
How to make the brownie layer
Prepare 2 boxes of brownies per package instructions.
How to assemble the trifle
Allow the brownies to cool to room temperature, then remove them from the pan and cut them into 1-inch cubes.
Fill the bottom of a trifle bowl with brownie pieces, then a layer of chocolate cream, then a layer of crushed candy canes. Repeat these steps until you have used all of the ingredients, finishing with chocolate cream. Reserve a small amount of crushed candy cones for topping the trifle.
Top the trifle with the reserved whipped cream mixture, then sprinkle with a final layer of crushed candy canes.
Cupcake Christmas Tree
Ingredients
1 (15.25-ounce) boxed chocolate cake mix (substitute Kemps® Whole Milk for water)
¾ cup mini semi-sweet chocolate chips
3–4 cups prepared vanilla buttercream frosting
½ cup prepared chocolate buttercream frosting
Gold decorating sugar
Green food coloring
Holiday decorating sprinkles
How To
To make star tree topper, frost one cupcake with vanilla buttercream frosting and sprinkle with gold decorating sugar. Set aside.
Add green food coloring to remaining vanilla buttercream frosting.
On a large tray or cutting board, place cupcakes to form a tree starting with the star tree topper cupcake. Follow with a row each of 2, 3, 4, 5 and 6 cupcakes. Use a pastry bag and various decorator tips to frost cupcakes. (Or, use a spatula or table knife to create swirls.) Decorate with various holiday decorating sprinkles.
Place 2 cupcakes to form trunk of tree and frost with chocolate buttercream.
Notes: Recipe makes 24 cupcakes, but 23 cupcakes are needed to form the tree. Frost and decorate one remaining cupcake and enjoy!
Candy Cane Ganache Pie
Ingredients
2½ cups Kemps® Heavy Whipping Cream, divided
4 ounces high-quality semi-sweet chocolate, coarsely chopped
1 (6-ounce) prepared chocolate cookie pie crust
1 cup powdered sugar
1 (8-ounce) package cream cheese, softened
2 teaspoons peppermint extract
½ cup candy canes, crushed
Chocolate-flavored syrup, for serving
Candy canes, crushed, for serving
How To
To make candy cane layer, in a large mixing bowl, beat 2 cups heavy whipping cream until stiff peaks form. Set aside. In a small mixing bowl, combine powdered sugar, cream cheese and peppermint extract. Beat at low speed, scraping bowl often, until smooth and creamy. Gently stir into whipped cream until thoroughly combined. Stir in crushed candy canes. Spread over ganache. Refrigerate at least 2 hours or overnight.
Just before serving, garnish with drizzle of chocolate syrup and crushed candy canes.
Holiday Deep Dark Chocolate Tart
With Pomegranate And Pistachio
Ingredients
½ cup powdered sugar
2 tablespoons Dutch process cocoa powder
¼ teaspoon ground cinnamon
⅛ teaspoon salt
½ cup (1 stick) butter, melted
½ teaspoon vanilla extract
10 ounces bittersweet chocolate, finely chopped
1 cup Kemps® Heavy Whipping Cream
2 tablespoons orange-flavored liqueur or rum, optional
½ cup pomegranate seeds
¼ cup toasted pistachios, chopped
Sparkling decorating sugar, to taste
How To
To make ganache filling, place chocolate in a medium bowl. Heat cream in a small saucepan, bringing it just to a boil over medium heat. Pour over chocolate; let sit for 1 minute. Stir with a spatula until chocolate is melted and very smooth. Stir in the liqueur, if using. Pour ganache into the cooled tart shell, spreading the mixture evenly with an offset spatula or back of a spoon. Refrigerate for at least 1 hour or up to 24 hours.
Before serving, mix pomegranate seeds, pistachios and a generous sprinkling of sugar. Spoon onto the tart or individual slices.
bright brunch bites
Eggnog french toast cinnamon roll bake
COURTESY OF: @LifeAndSprinkles
PREP TIME: 20 min COOK TIME: 25 min SERVES: 16
Ingredients
1/4 cup melted butter + 2 tbsp for icing
2 cans of cinnamon rolls
6 eggs
1/2 cup egg nog + 4 tbsp for the icing
2 tsp cinnamon
1/2 tsp nutmeg
4 tsp vanilla, divided
1 cup chopped pecans
1 cup maple syrup
2 cups powdered sugar
How To
Preheat oven to 375ºF. Pour butter into a 9 x 13 baking pan. Open the cans of cinnamon rolls and cut them each into 8 pieces.
In a medium bowl, beat the eggs. Add in the 1/2 cup egg nog, cinnamon, nutmeg, and 2 tsp vanilla and mix until completely combined. Pour over the cinnamon rolls. Add the chopped pecans and maple syrup.
Bake for 25 minutes or until golden brown. Let cool for 10-15 minutes.
Meanwhile, combine the 2 tbsp melted butter, 2 cups powdered sugar, 2 tsp vanilla, and 4 tbsp egg nog in a bowl. Mix until smooth. Pour over the warm French toast bake.
gingerbread overnight oats
COURTESY OF: @HelloSpoonful
PREP TIME: 10 min COOK TIME: 3+ hr SERVES: 2
Ingredients
1 Cup Oats
2/3 Cup milk
1/2 Cup Vanilla Greek Yogurt
1 Tablespoon Chia Seeds
1/2 Teaspoon Cinnamon
1/4 Teaspoon Ginger
1/8 Teaspoon Nutmeg
2 Tablespoons Maple Syrup
1 Teaspoon Molasses
How To
Add all of your ingredients in an airtight container and combine. Place in your fridge for 3 hours or overnight. Add your favorite toppings and enjoy!
festive drinks
Candy Cane Fudge Milkshake
Ingredients
1 cup Kemps® Heavy Whipping Cream
2 tablespoons sugar
¼ teaspoon peppermint extract
½ cup hot fudge topping, warmed
6 scoops (3 cups packed) candy cane ice cream, slightly softened
½ cup Kemps® Whole Milk
2 candy canes, for serving
4 fudge-covered crème wafer cookies, for serving
How To
Using a spoon, carefully drizzle warmed hot fudge topping along inside sides of two clear glass milkshake glasses, reserving enough hot fudge topping to drizzle over whipped cream. Set aside.
To make milkshake, blend candy cane ice cream and milk in blender on medium-high until combined.
Pour into prepared milkshake glasses, top with whipped cream and drizzle with remaining hot fudge topping. Garnish with candy canes and fudge-covered crème wafer cookies.
Salted Caramel Hot Cocoa
Ingredients
2 cups Kemps® Whole Milk
½ cup bittersweet chocolate chips (substitute dark chocolate if not available)
2 tablespoons prepared caramel sauce (homemade or store-bought)
Pinch of Maldon® sea salt flakes
How To
Recipe and image provided by Half & Half magazine.
Gingerbread Rum Eggnog
Ingredients
1 cup Kemps® Heavy Whipping Cream
2 tablespoons sugar
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 cups Kemps® Eggnog
2–4 shots (2–4 ounces) dark or white rum
4 cinnamon sticks
Small gingerbread men or ginger snap cookies
How To
To make eggnog, stir together spices in a 4-cup measuring cup. Reserve ½ teaspoon spice mixture. Add eggnog and rum to remaining spice mixture and whisk to fully combine.
Pour into 4 glasses, top with whipped cream and sprinkle with reserved ½ teaspoon spice mixture. Garnish each with 1 cinnamon stick and gingerbread men or ginger snap cookies.
kids’ activities
Gingerbread Houses made from
Dairy Cartons
Empty dairy cartons (milk, creamer, half and half, whipping cream)
Brown paper
Tape
Scissors
Hot glue gun and hot glue sticks
Felt or construction paper (assorted colors)
Pipe cleaners (assorted colors)
Big pom poms (assorted colors)
Small pom poms (assorted colors)
Candy (peppermints)
Bamboo skewer (for smoke plume)
How To
Decorate as desired by gluing on felt and pipe cleaners for windows and doors, small pom poms as holiday lights, candy for trim and white felt for snow on roofs.
To make smoke plume, cut out shape in white felt, and hot glue to bamboo skewer. Cover carton lid in brown paper. Drill hole for bamboo skewer in carton lid. Insert skewer into drilled hole and hot glue to roof.
Milk Jug Snowmen
Empty milk jugs
Felt or construction paper (assorted colors)
Scissors
Hot glue gun and hot glue sticks
Pipe cleaners (assorted colors)
Big pom poms (assorted colors)
Twinkle lights
How To
Cut out facial features (eyes, nose, mouth) using felt. Add details with pipe cleaners
to carrot nose, if desired. Glue to flat side of jug.
Make earmuffs by gluing big pom pom balls to either end of 3 pipe cleaners twisted
together. Glue to jug. Make scarf by cutting a long, thin length of felt (or glue several strips together). Snip both ends of scarf to create fringe.
Cut slits in back of milk cartons and stuff battery-powered twinkle lights inside.
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