Loaded Mashed Potato Casserole
Ingredients
- 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)
Instructions
- 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
Ingredients
- 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
Instructions
- 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
Ingredients
- 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
Instructions
- 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!