Baked Potato Tacos

6 baking potatoes
1 pound ground beef
1.5 ounce package taco seasoning mix
1 cup Mexican cheese, shredded
3 green onions, sliced
2 tomatoes, diced
6 ounce can black olives, sliced
¾ cup Central Dairy sour cream
6 strips bacon, cooked and crumbled

Wash and pierce potatoes with a fork. Wrap in aluminum foil and bake at 350 degrees for 1 hour. During the last 20 minutes while the potatoes are baking, brown the ground beef. Drain grease and add the taco seasoning mix and the water that is called for on the taco seasoning packet. Let it simmer as directed on the taco seasoning packet. After the potatoes are done baking, cut them in half lengthwise. Mash them slightly with a fork while in their skins. Spoon about ⅓ cup seasoned hamburger over each potato. Then top with a dollop of Central Dairy sour cream, cheese, green onions, tomatoes, olives, and bacon.

Birthday Pancakes

{Serve with Central Dairy Birthday Cake Ice Cream for an even BIGGER response)

1 cup pancake mix
1 cup yellow cake mix
2 eggs
1 teaspoon vanilla
1 cup of Central Dairy milk
3 tablespoons of rainbow sprinkles
2 tablespoons of unsalted butter melted
2 teaspoons of vanilla
3 tablespoons of Central Dairy milk
2-3 cups powdered sugar

Place all ingredients for pancakes in bowl and whisk until blended. It’s okay to leave a few clumps in the batter. Scoop about 3/4 cup of batter onto skillet or into pan and bake like regular pancake. It will make 8-10 pancakes. For the glaze, mix butter, vanilla, and milk with beaters while slowly adding in powdered sugar. Add powdered sugar until desired consistency is reached. Drizzle glaze over warm pancakes and serve.

Broccoli Rice Cheese Casserole

1/2 c. uncooked long-grain rice
6 slices bacon
1 large onion, chopped
1 10oz package chopped frozen broccoli, thawed
1 10.5oz can condensed cream of chicken soup
1 c. Central Dairy milk
1 16oz jar processed cheese sauce

Preheat oven to 350° F. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sauté onions in bacon drippings over medium heat. In a 9″ by 13″ baking dish combine cooked rice, bacon, onions, broccoli, soup, milk, and cheese sauce. Bake in preheated oven for 30 minutes or until golden brown.

Chicken Taco Casserole

1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup
1 1/2 cups Central Dairy sour cream
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese

Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers. Bake for 30 minutes, until bubbly and cheese is starting to brown.

Country Breakfast Casserole

1 16-0z package sausage
1 chopped green onion
2 cups shredded cheddar cheese
6 eggs, lightly beaten
1 cup water
1/2 cup Central Dairy milk
2 cups frozen tater tots
1 2.64-oz country gravy mix
6 slices of bread, cubed
2 tablespoons butter

Preheat oven to 325 degrees. Grease a 13×9 inch pan. Brown sausage in skillet and drain the fat. Combine sausage and green onion, and spread across the bottom. Top with shredded cheese. Mix together eggs, milk, water, and gravy mix and pour evenly over the pan. Arrange bread cubes and tater tots on top and drizzle melted butter over everything. Bake for 35-40 minutes.

Cranberry Gingerbread Muffins

2 2/3 cups all-purpose flour, divided
2 tsps. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground ginger
3/4 tsp. ground cinnamon, divided
1/4 tsp. ground cloves
3/4 cup dark brown sugar, divided
3/4 cup (11/2 sticks) butter, melted and divided
1 egg
1 egg yolk
1 cup Central Dairy milk
1/2 cup cranberry sauce
1/3 cup rolled oats

Preheat oven to 375 degrees. Line the cups of a 12-cup muffin pan with paper liners. Stir together 1/2 cup dark brown sugar and melted butter. In a separate bowl, whisk together egg, egg yolk, and milk. Stir baking powder, baking soda, and salt into milk mixture, whisking until well combined. Stir in flour and butter mixture, stirring just until moistened. Fold in cranberry sauce. Fill muffin cups 2/3 to 3/4 of the way full. Stir together remaining melted butter, remaining brown sugar, remaining cinnamon, remaining flour, and oats. Top each muffin with a little of the mixture. Bake for approximately 20 minutes or until a wooden pick inserted in the center of one muffin comes out clean.

Creamy Shrimp Pasta

8 ounces fettuccine
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups Central Dairy milk, or more, as needed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup half and half
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

For the shrimp:
1 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons Cajun seasoning
Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and Cajun seasoning; season with salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside. In a large pot of boiling salted water, cook pasta per package instructions; drain well. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, thyme, and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in pasta and gently toss to combine. Serve immediately with Cajun shrimp, garnished with parsley, if desired.

Creamy Spinach Potato Breakfast Casserole

1 1/2 tablespoon – olive oil, divided
1/2 cup – yellow onions, diced
8 ounces – ground turkey or ground sausage
2 teaspoons – ground chili powder
1/2 teaspoon – onion powder
3 ounces – fresh baby spinach leaves
1 tablespoon – garlic, minced
1 tablespoon – fresh sage, minced
2 – large eggs
1/3 cup – Central Dairy milk
2/3 cup – grated raw potatoes, without skin
1/2 cup – shredded low moisture Mozzarella cheese
2 tablespoons – shredded Parmesan cheese or Spanish Manchego
Salt (optional)
Pair each serving with:
8-ounce glass of Central Dairy milk

Preheat the oven to 400 degrees. Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.

Heat 1/2 tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and sauté for 5 minutes or until soft and fragrant. Add the turkey, chili powder, salt (optional) and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.

Add the remaining 1 tablespoon olive oil and reduce the heat to medium low. Add the garlic and sage and sauté for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.

In a mixing bowl, whisk the eggs and 1/3 cup milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.

Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched.

Serve with remaining 8-ounce glass of Central Dairy milk.

Orange Chicken

4 skinless, boneless chicken breast halves
2 T. prepared Dijon-style mustard
1/2 c. chopped onion
1/2 c. packed brown sugar, divided
2 c. Central Dairy Orange Juice
2 T. butter
2 T. all-purpose flour

Preheat oven to 375 degrees.

Place chicken in a 9×13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.

Bake in preheated oven for 45 minutes, then pour off sauce from baking dish into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.

Whisk flour into sauce, and add any leftover orange juice. Heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish. Pour sauce over the chicken or into a gravy boat and serve.

Makes 4 servings

Pumpkin Chip Cream Pie

3/4 cup cold Central Dairy milk
1 package (3.4 oz.) instant white chocolate pudding mix
2/3 cup miniature semisweet chocolate chips
1/2 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 carton (8 oz.) frozen whipped topping, thawed, divided
1 (9-inch) graham cracker crust (store bought or homemade)
Chocolate curls or additional chocolate chips for garnish, optional

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and spices. Fold in 2 cups of the whipped topping. Spoon mixture into prepared crust. Refrigerate for at least 4 hours, or until set. Spread pie with remaining whipped topping and garnish with chocolate curls or chips, if desired.

Pumpkin Nog

2½ cups Central Dairy milk
4 tablespoons real maple syrup
¼ cup pumpkin purée
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice, plus more for serving if desired
¼ teaspoon ground ginger
5 tablespoons instant vanilla pudding mix
¾ cup whipping cream
Optional caramel sauce (for serving)

1. Combine milk, maple syrup, pumpkin purée, vanilla, cinnamon, nutmeg, pumpkin pie spice, and ginger in a blender or food processor and pulse until smooth.
2. Stir in instant vanilla pudding. Cover and chill until thickened slightly.
3. Serve immediately, cold, or transfer to a sauce pan and heat until hot throughout. Top with ¼ cup whipped cream and, if desired, 1 tablespoon caramel sauce. Garnish with additional pumpkin pie spice for serving and serve.

The Best Potato Salad Recipe Ever

5 lbs of unpeeled red potatoes, washed, boiled until tender and cooled.
1 large purple onion, roughly chopped
1 lbs thick cut bacon, fried and crumbled
1 c. shredded cheddar
2 c. Central Dairy Sour Cream
1 c. Mayo
Chives, diced in small pieces for garnish
Garlic Powder
Smoked Chipotle Tabasco Sauce
Steak Seasoning
Worcestershire Sauce
Coarse Ground Salt and Pepper

Start by cubing your potatoes into bite size pieces. It’s better that they are on the big side so the potatoes don’t fall apart as you mix the salad. Make sure the potatoes are cooled off before this step, your hands will appreciate not being burned by hot potatoes and you don’t want to add the other stuff to hot potatoes. Throw the cubed potatoes into a bowl and add your chopped onion, crumbled bacon and shredded cheese. In a separate mixing bowl combine the sour cream and mayo and whisk together. Add seasonings… wait you’re right, I didn’t tell you how much to add of each seasoning… I don’t really measure spices, I go by tasting what I am making but to give you an idea I’ll say first add 2Tbs Steak Seasoning. When I say steak seasoning I mean the blends you can buy at the store that say things like “Monterey Steak Seasoning” or some variation. You can certainly skip the blend and use seasonings you have on hand. Then add about 2tsp Worcestershire and 1tsp Smoked Chipotle Tabasco sauce. I like garlic so I always add a few shakes of garlic powder, even if my steak blend has some in it. Whisk everything together and taste it, you want it to be a little on the salty side since it’s got to work with the potatoes. Tweak seasoning as needed. Add half of your dressing to your potato, bacon, cheese bowl and give it a good mix. Then add half of what is left and mix it again. Stop and look at your potato salad. Does it look like it has plenty of dressing on it? Then don’t add the rest. If it still looks a little on the dry side, add the rest. Dice up your chives and throw them on top. Refrigerate. Serve to people that you want to impress with your mad potato salad skills!