Loaded Mashed Potato Casserole

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8


  • 3 LBS Potatoes
  • 3/4 Cup Ozark Mountain Creamery Milk
  • 4 TBS Butter (melted)
  • 1 Cup Sour Cream
  • 1 2/3 Cups Shredded Cheddar Cheese
  • 2/3 Cup Crumbled Bacon
  • 1/4 Cup Chopped Chives
  • Salt & Pepper (to taste)


  • Peel potatoes and dice them into 1-inch pieces.
  • Bring a large pot of salted water to a boil, add potatoes and boil for 15-20 minutes or until potatoes are tender.
  • Drain the cooked potatoes and then place them back into the pot.
  • Add Ozark Mountain Creamery Milk, melted butter, sour cream, and salt and pepper (to taste) to the potatoes and mash by hand or with an electric mixer.
  • Stir in 1 Cup of the Cheddar Cheese.
  • Preheat your oven to 350 degrees.
  • Add potato mixture to a 9 inch square baking dish, and top with remaining cheddar cheese.
  • Cover the dish with foil and bake for 20 minutes.
  • Remove foil from pan, add cooked bacon crumbles to the top and bake uncovered an additional 20 minutes or until the cheese is bubbly and potatoes are heated through.
  • Garnish the top with chives and dig in!

Prep Time: 10m

Skillet Corn Bread

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 2 Cups All Purpose Flour
  • 2 Cups Cornmeal
  • 1 1/3 Cups Sugar
  • 2 TSP Salt
  • 7 TSP Baking Powder
  • 2 Eggs
  • 2 Cups Ozark Mountain Creamery Milk
  • 2/3 Cup Vegetable Oil


  • Preheat oven to 400 degrees.
  • Lightly oil and flour a 12 inch cast iron skillet.
  • In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
  • Stir in egg, milk, and vegetable oil until well combined.
  • Bake roughly 40 minutes or until top is golden brown and a toothpick inserted into the center comes out clean.
  • * If you prefer a thinner corn bread you can cut the recipe and bake time in half.
  • * Make it your own by adding Honey, Jalepeno Peppers, or shredded Chedder Cheese.
  • * Can also be made in muffin tins or cake pan, but cast iron skillet will give you a nicer crust!

Smoked Mac & Cheese

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 12


  • 6 oz Cheddar Cheese
  • 6 oz Monterey Jack Cheese
  • 6 oz Gouda Cheese
  • 16 oz Velveeta Cheese
  • 1.5 cups Parmesan Cheese
  • 4 cups Ozark Mountain Creamery Milk
  • 1/2 stick Butter (4 tbsp)
  • 1 lb box Elbow Macaroni Noodles
  • 1/2 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tbs BBQ Seasoning of Choice


  • Preheat your smoker or oven to 350 degrees (try using liquid smoke or already smoked cheeses if cooking in oven to keep the smoked flavor!)
  • Shred the Cheddar, Monterey Jack, Gouda and Parmesan Cheeses and mix them together (you can use pre shredded cheese, but block cheeses will melt better.)
  • Bring about 8 cups of salted water to a boil, add the pasta and cook for around 7-8 minutes. Drain into a colander and rinse with cold water. Set aside.
  • In a large pot over medium heat, melt together the butter, 3 cups of the shredded cheese mix, 2 cups of milk and the Velveeta, stirring until smooth.
  • Place the noodles in an aluminum baking dish, stir in the garlic powder, black pepper, 1 cup of milk and 1 1/2 cups of the shredded cheese.
  • Pour the melted cheese sauce into the pan with the noodles and stir. Top with the remaining shredded cheese and 1 more cup of milk. Sprinkle the top with your choice of BBQ seasoning. ( more or less to taste)
  • Place on the smoker or in oven and cook for 30 minutes, until it is browned and bubbly.
  • Try adding your own favorite cheeses, top it with panko for some extra texture and crunch, or add jalapeno or poblano peppers for an added kick!