Dairy Month Recipe Contest

The Cottonwood County American Dairy Association and KDOM are gathering recipes this week live on 1580 AM and 103.1 FM.

Be sure to thank The Cottonwood County American Dairy Association by purchasing dairy products all year long.

Friday, June 24th, 2 winners will be drawn from all the recipes entered that will win a prize basket from the Cottonwood County American Dairy Association.

Thank all the sponsors that help make this contest possible: The Cottonwood County American Dairy Association, First Security Bank, Federated REA, The Seed Center and Hilltop Recycling, Triumph State Bank, HyVee, Jackson Chiropractic, Lamperts Lumber and Bergen Meats



Homemade Boursin

Submitted by: Rose Purrington


8oz packet of cream cheese (at room temp)
One stick of salted Butter (at room temp)
2 tsp of minced Garlic
½ tsp of dried oregano
½ tsp of dried basil
½ tsp of dried Thyme
½ tsp of dried chives
½ tsp of dried Parsley
¼ tsp of dried tarragon
¼ tsp of ground pepper

Mix all and store in fridge for 2-3


Butterscotch Sunday sauce

Submitted by: Susan Swenson (Windom)

1  package of cooked butterscotch pudding mix
½ cup of sugar
1  cup of water
2  TBLS of butter


Combine contents of the pudding, sugar and water in a sauce pan cook over a low heat until all the sugar is dissolved. Keep on heat until mixture comes to a full boil then remove from the heat and add the butter. Serve warm or cold over ice cream

Potluck Corn

Submitted by: Marlene Peterson (Lamberton)


1 can of cream style corn

1 can of whole kernel corn (drained)

2 eggs

1 stick of butter (softened)

1 cup of sour cream

1 package of 8 oz jiffy cornbread mix


Beat eggs, add butter  and sour cream and mix well. Add both cans of corn and cornbread and mix well. Transfer to a large casserole dish and bake at 350 for 45 min.—————————————————-
Garlic Bleu Cheese Dip

Submitted by: Gail Rogers


½ cup of milk

1 package of Cream Cheese (8 oz)

1 cup crumbled Blue Cheese

2 Cloves of Garlic (peeled)


In a blender combine milk, 1 cream cheese, crumbled blue cheese, and garlic. Blend until blended, serve with crackers.——————————————————–
Fresh Fruit Dip

Submitted by: Deb Salzwedel (Windom)


1 oz Cream Cheese (softened)
½ cup Sour Cream¼ cup Sugar¼ cup Brown Sugar2 TBLS of Maple Syrup


Blend all together until smooth and serve


Cookie salad

Submitted by: Peggy Madison


1 cup buttermilk
1 package Instant Pudding (I use Vanilla or Butterscotch)
1 can Mandarin Oranges
1 8oz Cool Whip
1 bag of crushed EL Fudge stripes (if you want to cut back on a little sugar use half bag)


Mix all together and serve. You can use some more of the crushed cookies on top before serving.


Beef Taco Skillet

Submitted by: Judy Doden

1 pound of Meat of your choice1 can of Tomato Soup½ cup of Sour Cream or Plain Yogurt½ cup of Salsa½ cup of Water6 Tortillas cut into 1 inch pieces½ cup of Shredded Cheddar Cheese

Cook meat in 10 inch skillet until brown, drain fat. Stir in sour cream, salsa, water and tortillas. Heat to a boil, then reduce heat to low and cook for 5 minutes stirring frequently. Top with cheese and serve.
Potato and Swiss Cheese Au Gratin

Submitted by Jollene Rosso

2 TBLS Butter2 TBLS Flour3 cups Whole Milk1 tsp Salt¼ tsp Pepper½ tsp Garlic Powder¼ tsp Nutmeg¼ tsp Dried Chives
2 cups of Shredded Cheese2 pounds of Potatoes  (washed, peeled and thinly sliced)
1 cup of Peeled Onion

Melt butter and add flour slowly mix in milk until smooth. Add spices and bring to a boil, then simmer until sauce is thickened. Add the Swiss cheese and stir until Swiss Cheese is melted. In large bowl add potatoes, onions and mix with the cheese sauce. Transfer to a small casserole dish and bake at 350 for 45 min.


Easy Peach Cobbler

Submitted by: Linda Kreuger

12 Fresh peaches (Pitted and sliced)                                                                                                                                                                   (You can use canned peaches- use 1 cup of the syrup over the peaches instead of the water mixture)
1 Cup of water1 cup of white sugar1/2 tsp of ground Cinnamon
1 package of white cake mix8 oz package cream cheese1/2 cup of butter

Preheat the oven to 350*                                                                                                                                                                                        Spread the Peaches evenly in to a 9 x 13 inch baking dishCombine water and sugar in a small bowl stir to dissolve then pour mixture over the peaches. (Remember if you are using canned peaches use 1 cup of the syrup to pour over the peaches instead of the water mixture) Sprinkle cinnamon over the peach slices. Distribute cake mix evenly over peaches. Top cake mix with pats of cream cheese. Dot cobbler with butter and bake for 45 minutes until golden.


Dilly Dip

Submitted by: Faye Turner

1 ½ Cups of Sour Cream

2/3 Cup Mayonaise

2 TBLS Minced Onions

1 TBLS Parsley

2 tsp Dill Weed

1 tsp Celery Seed

In a small bowl mix all of the ingredients together. Let stand for two hours. Serve with crackers.   ——————————————————————-

Swedish pancakes

Submitted by:  Sandy Snow

4 Egg

2 Cups of Milk

2 TBLS of butter

1 ¼  Cup of Flour

4 tsp of sugar

1 tsp of salt

Beat eggs well. Add the other ingredients and beat egg mixture hard. Put into a greased jelly roll pan. Bake for 20 min at 425 degrees.

If you choose you can sprinkle cinnamon sugar mix over the top before you put it in the oven——————————————————————–

Hamburger Gravy

Submitted by: Mary Willaby

1 Pound of Hamburger

1 Stick of Butter

Flour for thickening (Approximately 2 TBLS)

1 ½ Cups of Milk

Brown Hamburger. Put butter in once hamburger is browned. Add Flour to butter and it appears thickened. Slowly add milk until it becomes a gravy like consistency.