Allied Milk Producers

No Bake Pumpkin Pie Ingredients 2 cup canned pumpkin pie filling 1/2 cup sugar... 8 oz cream cheese softened 16 oz Whipped Cream 1 tbsp cinnamon 2 tsp pumpkin pie spice 1 tsp nutmeg 1 3.4 oz box instant vanilla pudding 1 cup milk 2 pre-made crusts Instructions Bottom Layer Add cream cheese, sugar, and one 8 ounce tub of whipped cream in a bowl and blend well with a hand mixer. Fill your pre-made crusts evenly with this mix. Middle Layer Mix pudding and milk and stir until thick. Add 2 cups canned pumpkin. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Pour on top of the cheesecake layer. Top Layer Top evenly with Cool Whip and sprinkle with spices. Refrigerate for at least an hour before eating so pie has time to set completely.

POBLANO CREAM SAUCE Ingredients 4 Poblano Peppers 1 tablespoon Butter... 2 cloves Garlic, minced or pressed 1/2 small Onion, chopped 1/4 cup Chicken Broth 1 cup Heavy Cream 1/2 teaspoon Cumin 1/2 - 3/4 teaspoon Salt 1/4 teaspoon Pepper 1/2 - 3/4 cup Reduced Fat Sour Cream Instructions Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes peel off the skin, and loosely chop the peppers. I recommend discarding the seeds, unless you want an extremely spicy sauce. Next, melt the butter in a saucepan over medium heat. Then add the garlic and onions. Cook until the onions are translucent. Then add the chicken broth and heavy cream. Bring to a boil, add the poblanos, and let boil and reduce for 6 minutes. Pour the poblano mixture into a blender and liquify. Season with salt, pepper, and cumin, and add 1/2 cup sour cream. Blend to combine. Add more sour cream and salt to taste.

Slow Cooker Cream Cheese Crack Chicken Ingredients 3 chicken breasts... 2 (8 oz.) packages cream cheese 1 packet ranch seasoning 1 cup shredded cheddar cheese 1 teaspoon garlic powder 8 slices bacon, cooked and crumbled 8 slices cheddar cheese 8 hoagie rolls Instructions Add the chicken, cream cheese, ranch seasoning, shredded cheddar cheese and garlic powder to a slow cooker and cook on high for 3-4 hours. Toast the hoagie rolls, scoop on the chicken and top with cheddar slice and crumbled bacon.

Garlicky and Cheesy Cauliflower Broccoli Bake Ingredients 1 pound broccoli florets 1 pound cauliflower florets... 3 tablespoons STAR Signature Series Garlic Flavored Olive Oil , divided 1 large onion , sliced 2 garlic cloves , minced salt and fresh ground pepper , to taste FOR THE CHEESE SAUCE 1 cup shredded cheddar cheese , divided 1 tablespoon corn starch 1 can (12 ounces) evaporated milk 1/2 teaspoon dijon mustard 1/4 teaspoon smoked paprika , or to taste 1/4 cup shredded mozzarella cheese Instructions Preheat oven to 400F. Drizzle a little olive oil on the bottom of a square baking dish; spread it around and set aside. In a large skillet, bring 1/2 inch of salted water to a boil. Add the broccoli and cauliflower; cover and cook over high heat until crisp-tender, about 4 minutes. Drain the vegetables in a colander and set aside. Wipe out the skillet, add 2 tablespoons olive oil and heat over medium-high heat. Add onions and cook for 3 minutes, or until softened. Stir in minced garlic and continue to stir and cook for 1 minute. Add broccoli and cauliflower to the skillet. Season with salt and pepper and continue to cook for about 2 minutes, or until lightly golden. Remove from heat and transfer the vegetables to previously prepared baking dish; set aside. Wipe the skillet and add 1 tablespoon olive oil, 3/4 cup shredded cheddar cheese, corn starch, evaporated milk, mustard, salt, pepper, and paprika. Cook over low heat, stirring constantly with a whisk until melted and thickened; about 2 minutes. Pour cheese sauce over broccoli and cauliflower; stir to combine. Sprinkle remaining cheeses over the top and bake for 20 minutes, or until lightly browned and bubbly. Remove from oven and serve immediately.

LOW-CARB EASY CHEESY ZUCCHINI BAKE INGREDIENTS 2 medium zucchini, cut in slices or half-moon slices 2 medium yellow squash, cut in slices or half-moon slices... 4 T chopped fresh basil (more or less, depending on how much you like the flavor of basil) 2 T thinly sliced green onion 1/2 tsp. dried thyme 3/4 tsp. garlic powder 1 cup grated mozzarella cheese (see notes) 1/2 cup coarsely grated Parmesan, plus a little more for the top if desired salt and fresh ground black pepper to taste INSTRUCTIONS Preheat oven to 350F/180C. Spray an 8" x 8" or 8" x 11" baking dish with olive oil or non-stick spray. (I originally used the small size, but now I prefer a slightly bigger dish.) Wash the squash and cut in slices or half-moon slices. Wash basil, spin dry or dry with paper towels and finely chop or slice. (I used a mini salad spinner (affiliate link) to dry the basil and Herb Scissors (affiliate link) to cut into thin slices.) Slice green onions. Combine the sliced squash, chopped or sliced basil, sliced green onions, dried thyme, garlic powder, 1/2 grated mozzarella and 1/2 cup coarsely grated Parmesan and stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes, or slightly longer. (Pierce a piece of zucchini with a fork to be sure it's mostly tender.) When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated mozzarella, plus a little more Parmesan if desired. Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. Serve hot. This kept well in the fridge overnight, but mine was gone the next day so I don't know if it would last longer than that!

Bacon Ranch Cheese Ball Ingredients 16 ounces cream cheese, softened 1 cup grated cheddar 1 cup crumbled cooked bacon... 1 packet ranch dip powder 1 tablespoon chopped chives fresh veggies, for serving Instructions Add the cream cheese, cheddar, bacon, ranch, and chives to a medium mixing bowl and stir together until well combined with a wooden spoon or a mixer. Spoon the mixture onto a large sheet of plastic wrap and fold the plastic up and over the cheese mixture to form a ball. Refrigerate for 1 hour before removing the plastic wrap and serving See more

Easy Zucchini Lasagna Ingredients 4 medium zucchini, sliced into 1/4 inch slices 1/4 cup parmesan cheese... 3 cups mozzarella, shredded 3 cups tomato sauce Ricotta filling 3 garlic cloves, minced 1 1/2 cups Ricotta cheese 1/4 cups parmesan cheese 1 egg pinch of salt 1/4 teaspoon black pepper 1/4 cup fresh basil, chopped (for dried basil use 2 Tablespoons) Instructions See notes for how to slice zucchini noodles. Preheat oven to 350F. Lay zucchini noodles on paper towels and sprinkle with course sea salt - let sit for 10 minutes so zucchini sweats any access moisture. Use paper towels to press and dry zucchini noodles. Mix all of ricotta filling ingredients together in bowl. In a 13x9 baking dish/pan layer lasagna - thin layer of sauce, zucchini noodles, ricotta filling, and mozzarella cheese. Repeat until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese. Bake for 40 minutes uncovered then broil for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!

OVEN BAKED TACOS 11 ingredients Meat 2 lbs Ground beef, lean Produce... 1 Lettuce 1 Onion 1 Tomato Canned Goods 20 1/2 oz Refried beans Condiments 1 Salsa 6 oz Tomato sauce Baking & Spices 3 tbsp Taco seasoning Bread & Baked Goods 12 Flour tortillas, small Dairy 1 Cheddar cheese 1 Sour cream See more

Crock-Pot Swedish Meatballs Ingredients 1 (10 3/4 ounce) can cream of mushroom soup 2 cups beef broth... 1 teaspoon garlic powder 1 Tablespoon Worcestershire Sauce 2 tablespoons Steak Sauce 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper 1 (28 ounce) bag frozen homestyle meatballs (this is about 1 3/4 pound of meatballs) 1 cup sour cream Instructions In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk. Add remaining seasonings and stir in the frozen meatballs. Cook on high for 4 hours. Add the sour cream, mixing it well, and allow to cook for another 30 minutes. For a meal, serve over egg noodles.