Category Archives: recipes

White Chocolate Mint Whoopie Pies

I’m Dreaming of a White … Chocolate Mint Whoopie Pie.

These cookies are ‘mint’ to be for parties, gift baskets or a fun baking project with your kids during the holiday season. Try one bite, and you’ll be saying “whoopee” for whoopie pies.

Makes 2 dozen whoopie pies

indulgent-recipeDessert recipe

 

 

INGREDIENTS
Chocolate Cookies:

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup butter, softened
1 teaspoon vanilla
1 large egg
1 cup milk

White Chocolate Mint Buttercream Filling:
2 ounces chopped white chocolate
5 tablespoons heavy cream, divided
½ cup butter, softened
3 ¾ cups (1 1-pound box) powdered sugar
1 teaspoon pure mint extract (or peppermint extract)
1 teaspoon vanilla extract
1/8 teaspoon salt
10 peppermint candies, crushed into fine pieces

 

INSTRUCTIONS

Preheat oven to 375˚. Line baking sheets with parchment paper.

 

For Cookies:

Combine flour, cocoa, baking soda, baking powder, and salt in medium bowl; set aside.

Beat together sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed until well combined. Stir in milk. Gradually beat in flour mixture on low speed.

Drop batter by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.

Bake until edges appear set, 7 to 9 minutes. Cool on pan 1 minute. Remove to wire rack and cool completely.

 

For White Chocolate Mint Buttercream Filling:

Combine white chocolate and 3 tablespoons cream in microwave-safe bowl. Heat for one minute at medium (50%) power, stirring at 30-second intervals until melted and smooth. Cool to room temperature.

Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually beat in powdered sugar, the remaining 2 tablespoons heavy cream, mint extract, vanilla and salt on low speed until blended.

To assemble, spread the bottom sides of half the cookies with the White Chocolate Mint Buttercream Filling. Top with the remaining cookies, bottom sides down; press gently together. Sprinkle the edges of the buttercream with crushed peppermint candies.

 

Recipe submitted to Oregon Dairy and Nutrition Council by Edwina Gadsby

What’s in a Waldorf Salad? Watch this Video and Find Out!

No better time than apple season to indulge in this DASH friendly Waldorf Salad

Serves 6

dash-recipehealthy-recipeSide dish recipe

 

 

Dietitian’s Tip: This recipe uses fat free yogurt in place of mayonnaise to reduce fat and boost nutrient content. The toasted walnuts, celery, raisins and dressing compliment the tartness of the apples. To put together a complete DASH friendly meal, enjoy this salad with:

  • A whole wheat grilled cheese sandwich
  • A whole wheat roll with a glass of milk
  • Whole wheat crackers with cheese

INGREDIENTS
1⁄3 cup walnuts, chopped
2 apples, cored and diced
1 cup celery, diced
1⁄2 cup raisins
1⁄4 cup fat free plain yogurt
1⁄2 teaspoon sugar
1 teaspoon lemon juice

 

INSTRUCTIONS
Preheat oven to 350 degrees.

Place chopped walnuts on a baking sheet and bake for 12-15 minutes. Stir occasionally until they are evenly toasted.

Combine apples, celery, nuts, and raisins.

Stir together yogurt, sugar, and lemon juice. Pour over apple mixture and toss lightly.

Refrigerate leftovers within 2 hours.

 

NUTRITIONAL FACTS
Per serving: 120 calories, 4.5 g total fat, 0 g saturated fat, 21 g carbohydrate, 2 g protein, 3 g fiber, 20 mg sodium, 40 mg calcium

 

RECIPE COURTESY OF: Food Hero

Apple Butter-Pork Burger with Acorn Squash Puree

This savory and sweet burger has ingredients so good that nothing goes to waste. Extra squash puree can be used for your next meal as a side dish or pasta sauce.

Serves 6

healthy-recipeentree-recipe

 

 

Dietitian’s Tip: Pair this hearty meal with a light green salad mixed with dried or fresh fruit and nuts, and dress with a ratio of 3 parts oil to one part vinegar.

INGREDIENTS
1 acorn squash
Kosher salt and freshly cracked black pepper, to taste
1 teaspoon nutmeg
2 pounds reduced-fat ground pork (4% fat)
2 tablespoons apple butter (or applesauce)
½ tablespoon chopped fresh sage
½ tablespoon + 1 teaspoon chopped fresh thyme
2 teaspoons ancho chili powder or 1 smoked chipotle pepper (optional in squash puree)
½ cup low-fat or fat-free dairy milk
6 whole grain English muffins, toasted
2 cups fresh arugula
6 slices smoked gouda (or cheddar)

INSTRUCTIONS
Preheat the oven to 400 degrees.

Halve and seed the squash and cut into large chunks. Season with salt, pepper, and nutmeg, and roast on a cookie sheet for 30 minutes, or until a fork comes out clean.

In a mixing bowl combine the pork, apple butter, sage and ½ tablespoon of thyme, and season with salt and pepper. Mix together and form into 6 equal patties.

Once the squash has cooled enough to touch, spoon the meat from the skin into the bowl of a food processor.

Blend together the squash, milk, 1 teaspoon of thyme and an optional spice until smooth.

Cook the burgers over a hot grill to desired doneness, flipping only once.

Assemble the burgers: layer the arugula onto the bottom of the English muffins, place the burger on top, and, add the cheese slices, and finish with a generous spread of the squash puree.

Serve right away and enjoy.

NUTRITIONAL FACTS
Per serving: 470 Calories, 16 g total fat, 7 g saturated fat, 120 mg cholesterol, 590 mg sodium, 39 g carbohydrates, 6 g fiber, 46 g protein, 450 mg calcium

Recipe courtesy of: National Dairy Council

Oregon Raspberry or Blackberry Sauce

So simple and so divine! Pour over luscious Oregon-made ice cream and enjoy the bounty of Oregon.
indulgent-recipeDessert recipe

 

INGREDIENTS
1 1/2 cups raspberries or blackberries (fresh or frozen)
½ cup sugar
1½ Tablespoons lemon juice
2 teaspoons cornstarch

INSTRUCTIONS
In a blender, blend fresh or thawed frozen berries for 20 seconds. Place a mesh sieve over a large bowl. Pour mixture through the sieve and press using a plastic spatula or spoon. Press to extract puree and remove seeds.

Pour berry puree into a medium pan. Mix in sugar and heat to 160 degrees. Stir often.

Mix lemon juice and cornstarch into a slurry or thick liquid. Add to berry puree and cook for 3 more min, or until cornstarch is completely cooked and puree is thickened into sauce.

Pour over ice cream or frozen yogurt, and enjoy!

Recipe adapted from the Oregon Raspberry and Blackberry Commission

Bean and Smoked Cheddar Salad

Bean and Smoked Cheddar Salad
This tasty bean salad comes together in no time, and the smokey cheddar adds bonus flavor. No smoked cheddar? Try using sharp cheddar or pepper jack.

Serves 4

dash-recipehealthy-recipeentree-recipeSide dish recipe

 

 

Dietitian’s Tip: Build a DASH meal with this salad by adding a side of fresh fruit and a whole grain roll

INGREDIENTS
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
¼ teaspoon salt
1 teaspoon sugar
¼ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
¼ cup red onion, minced
½ cup celery, sliced
2 15-ounce can 50% less sodium beans (garbanzo, kidney or black), drained and rinsed
4 ounces smoked Cheddar cheese, cut into ¼ inch cubes

INSTRUCTIONS
In a large bowl combine Dijon mustard, cider vinegar, salt, sugar, black pepper and olive oil: whisk until well mixed.
Add remaining ingredients to large bowl with vinaigrette and mix until evenly coated. Serve chilled or at room temperature.

NUTRITIONAL FACTS
Per serving: 240 Calories, 11 g total fat, 4 g saturated fat, 310 mg sodium, 23 g carbohydrates, 8 g fiber, 12 g protein, 192 mg calcium

Mother’s Day Brunch Idea: Better with Berry Butter

Poppyseed Muffins with Strawberry Butter

Mother’s Day is on Sunday, May 14, but you knew that already, right? Of course you did, because mom is special … plus you know what’s good for you! Short changing mom on her special day is just not an option.

We’re here to help. If you’re planning a brunch, here’s an easy, unique and delicious recipe you can do to sweeten up the usual fare. This simple strawberry butter with poppyseed muffins adds color and flavor to the table. Plus it’s something the whole family will enjoy.

Follow this simple recipe, and enjoy! And don’t worry, you can take all of the credit – we won’t say a word.

Yield: 12 muffins

indulgent-recipe

 


Prep time: 15 min   Cook time: 15 min

INGREDIENTS

For the Strawberry Butter:

2/3 cup chopped strawberries
2 tablespoons sugar
1 cup (2 sticks) unsalted butter
1/4 teaspoon salt

For the Almond Poppyseed Muffins:

1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter, softened
3/4 cup granulated sugar
2 eggs
1 1/2 teaspoons almond extract
3/4 cup sour cream
1 tablespoon poppy seeds

INSTRUCTIONS

For the Strawberry Butter:

Sprinkle strawberries with sugar and mix well. Let stand at room temperatures 30 minutes to 1 hour. Drain off liquid and discard or reserve for another use.

Add drained strawberries, butter and salt to bowl of electric mixer. Mix until well incorporated and fluffy, about 3-4 minutes. Serve immediately or refrigerate until ready to serve.

For the Almond Poppyseed Muffins:

Preheat oven to 450°F and butter muffin tin.

In medium bowl, whisk together flour, baking soda and salt.

In large bowl, cream together butter, sugar, eggs, almond extract and sour cream. Add dry ingredients to wet ingredients and mix until combined. Stir in poppy seeds.

Fill muffin tins about 2/3 full each with muffin batter. Bake for 12-16 minutes until toothpick inserted into center comes out clean. Allow to cool on wire rack. Serve warm with strawberry butter.

Strawberry Butter with Almond Poppyseed Muffins
Courtesy of the American Butter Institute and Crème de la Crumb

 

RELATED STORY
Eight Questions for an Oregon Dairy Mom

Mushroom Cheddar Soup

Mushroom Cheese Soup
This cheesy and creamy soup is for you, whether you are lactose intolerant or not.

Serves 9

indulgent-recipeentree-recipe

 

 

Dietitian’s tip: Use either whole milk or lactose-free whole milk. Cheddar cheese, like all aged cheeses, contains very little lactose so you can enjoy without symptoms. For a healthy balance to your meal, accompany this treat with a side salad or roasted vegetables.

Prep time: 10 min   Cook time: 30 min

INGREDIENTS
Sliced baby portabella mushrooms
1 cup yellow onion, peeled, sliced
1 tablespoon garlic, peeled, minced
1 tablespoon vegetable oill
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup butter
1/4 cup flour
2 cups low-sodium chicken broth
2 cups lactose-free whole milk
2 cups shredded cheddar

INSTRUCTIONS
In a large sauce pan, sauté mushrooms, onion, and garlic in vegetable oil over medium heat, for 3 to 5 minutes. Season with salt and pepper.

Add butter to pan and melt over medium heat; add flour, stirring constantly for 2 to 3 minutes or until incorporated.

Gradually add chicken broth and milk, stirring until incorporated; bring to a boil over medium-high heat.

Reduce to a simmer over medium-low heat; cook for 10 to 15 minutes or until soup is thickened.

Stir in cheddar cheese and simmer for an additional 3 to 5 minutes or until cheese is melted.

Tip: Soup can be made up to one day in advance, and reheated

NUTRITIONAL FACTS
Per serving: Calories 210, Total Fat 14g 22%, Saturated Fat 7g 35 %, Trans Fat 0g, Cholestrol 35mg 12%, Sodium 290mg 12%, Total Carbohydrate 10g 3%, Dietary Fiber 1g 4%, Sugars 3g

Recipe Courtesy of National Dairy Council®

Harvest Cheddar Tart

Cheddar Apple Pear Tart
Apples, pears and cheese have always been a classic trio. Take them to the next level with this sweet treat.

Serves 6

indulgent-recipeDessert recipe

 

 

Dietitian’s Tip: With an indulgent dessert like this on the menu, plan ahead and enjoy a low calorie and low fat meal first.

Prep time: 5 min   Cook time: 10 min

INGREDIENTS
6 puff pastry shells
1 Bartlett pear, stemmed, cored, chopped
1 red apple, stemmed, cored, chopped
1 tablespoon butter
1/2 teaspoon pumpkin pie spice
6 tablespoons (1.5 ounces) aged Cheddar cheese, shredded
6 teaspoons caramel sauce

INSTRUCTIONS
Preheat oven to 350 F degrees

Bake puff pastry shells according to the package directions.

In a medium skillet, cook pear and apple in butter for 5 to 7 minutes or until tender; sprinkle with pumpkin pie spice.

Fill each puff pastry cup with 2 tablespoons fruit; top with 1 tablespoon shredded cheese.

Bake tart for 2 to 3 minutes or until cheese is melted.

Serve tart with 1 teaspoon caramel sauce.

Tip: Classic Cheddar cheese may be substituted in place of aged Cheddar cheese.

NUTRITIONAL FACTS
Per serving: Calories 290, Total Fat 18g 28%, Saturated Fat 6g 30 %, Trans Fat 0g, Cholesterol 15mg 5%, Sodium 290mg 12%, Total Carbohydrate 29g 10%, Dietary Fiber 2g 8%, Sugars 10g, Protein 6g

Recipe Courtesy of National Dairy Council®

Beef and Broccoli Stroganoff

Try this lighter twist on a classic creamy dish.  Make it a meal with fresh fruit and a cold glass of milk.

Serves 4

healthy-recipeentree-recipe

 

 

Prep time: 15 minutes  Cook time: 20 minutes

Ingredients
3/4 pound beef sirloin, thinly sliced
2 1/2cups broccoli florets
10 large mushrooms, sliced
2 green onions, sliced
2 cloves garlic, minced
3 tablespoons flour
1 cup 1% lowfat milk
1 tablespoon soy sauce
1/2 cup dry white wine or water
1 1/2cup fat-free sour cream
1/4 cup Parmesan cheese, grated
4 cups cooked brown rice

Preparation
In a large nonstick skillet, stir-fry beef until browned. Add vegetables, onions and garlic.

Stir-fry over medium heat 3-5 minutes.

Add flour and stir to coat all vegetables. Stir in milk and soy sauce; cook and stir until mixture is thickened and bubbly.

Add wine or water. Gradually add sour cream and parmesan cheese. Cook over medium heat until just heated through; do not boil.

Serve over rice.

Nutrition Information
Per serving: 540 calories, 13 g total fat, 5 g saturated fat, 400 mg sodium, 72 g carbohydrates, 5 g fiber, 34 g protein, 340 mg calcium

Provided by: Oregon Dairy and Nutrition Council

Country Buttermilk Slaw

This sweet and tangy country slaw adds a refreshing crunch to any meal.

Serves 6

healthy-recipeSide dish recipe

 

 

Prep time: 20 minutes

Ingredients
1/2 cup lowfat buttermilk, shaken
2 tablespoons light mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large green onions, thinly sliced
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, thinly sliced
2 celery stalks, thinly sliced

Preparation
Whisk together buttermilk, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl until sugar has dissolved.

Add green onions, cabbage, radishes, and celery; toss to coat with dressing.

Nutrition Information
Per serving: 70 calories, 4 g total fat, 0.5 g saturated fat, 170 mg sodium, 6 g carbohydrates, 1 g fiber, 2 g protein, 68 mg calcium

Provided by the Oregon Dairy and Nutrition Council

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