Cache Valley Hometown Favorite Recipes: Cookbook by Micah Barta

Hometown

FAVORITE RECIPES

Hometown Favorite Recipes

~ 3rd Annual ~

This cookbook is dedicated to all of this yearâ&#x20AC;&#x2122;s recipe contest participants. Your eagerness to share your favorite creations with us, and with the community, is something to be celebrated, especially around the dinner table.

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Appetizers

EntrĂŠes

Desserts

Table of Contents 07

Introduction

Appetizers 09 Crispy Cheddar Mashed Potato Puffs ¦ Kacey Kalmar, West Payson, UT 10 Chopped Salad with Smoky Chipotle Honey Mustard Dressing ¦ Edwina Gadsby, Hayden, ID 13 Orchard Chili ¦ Megan Bagley, Logan, UT 14 Southwestern Potato Latkes ¦ Molina Welcker, American Fork, UT 17 No-Knead Focaccia Bread with Caramelized Onions ¦ Carlos Perez, Springville, UT Entrées 18 Mozzarella-Stuffed Chicken Burger with Tangy Cherry Aioli ¦ Carmell Childs, West Provo, UT 21 Harvest Frittata with Maple Glaze ¦ LeAnn Bird, West Jordan, UT 22 Autumn-Inspired Shepherd’s Pie ¦ Krissy Giacoletto, Salt Lake City, UT 25 Spicy Reuben with Roasted Pepper Pesto ¦ Marci Buttars, Cove, UT 26 Bruschetta Turkey Burgers with Zesty Avocado Spread ¦ Cameron Chidester, Logan, UT 29 Fruit and Cheddar Enchiladas ¦ Hollis Schultz, American Fork, UT 30 Roasted Butternut Squash Pizza with Bacon and Pineapple ¦ Michelle Lowry, Midvale, UT 33 Cashew Chicken Vol-au-Vent ¦ Barbara Shieving, South Jordan, UT 34 Barbecue Pork Tenderloin with Raspberry Glaze ¦ Krista Harris, Springville, UT 37 Gouda and Prosciutto Pizza ¦ Jenna Leishman, Salt Lake City, UT 38 Southwestern Pepita-Crusted Chicken with Roasted Corn and Black Bean Salsa ¦ Crystal Chidester, Logan, UT 41 Ginger Peach Pancakes with Maple Glaze ¦ Kelly Ford, Provo, UT Desserts 42 Caramelized Sweet 'N Savory Renaissance Pears ¦ Shelley Schneider, Woodcross, UT 45 Honey Almond Florentines ¦ Malia Adler, Orem, UT 46 Browned Butter Brownies ¦ Angelene Hodgson, Centerville, UT 49 51

About Cache Valley® Cache Valley Cares

Signature Recipe Contest Grand Prize Winner

Recipes created by the community for the community. If we learned anything from this year’s Signature Recipe Contest, it’s that our Utah and Idaho communities know their way around a kitchen. The twenty winning dishes featured in this cookbook are fun, inspired and sure to impress a few taste buds. We hope you enjoy each one as much as we did. Happy cooking.

– Your friends at Cache Valley®

Cache Valley® Hometown Signature Recipes

Crispy Cheddar Mashed Potato Puffs BY: Kacey Kalmar, West Payson, UT

2 medium russet potatoes, peeled and chopped 2 tablespoons Cache Valley Unsalted Butter 3/4 cup sour cream, divided 1/8 teaspoon garlic powder 1/8 teaspoon seasoned salt 1/8 teaspoon dry mustard 1/4 teaspoon salt 5 bacon strips, cooked crisp and crumbled 4 ounces Cache Valley Medium Cheddar Cheese, cut into 8 1-inch cubes and remaining cheese grated for Cheddar Crisp garnish

Boil potatoes in water until tender. In mixer, mash tender potatoes with Cache Valley Unsalted Butter until smooth, then add 1/4 cup sour cream and all seasonings. Carefully mix in bacon crumbles. Use an ice cream scoop to form balls of mashed potato mixture, and dig out a small hole in center for cheese. Place one cube Cache Valley Cheese piece into each hole, and cover with mashed potato so cheese is hidden inside. Cool in refrigerator until ready to fry. Make batter by mixing beer batter mix and water until smooth; dip mashed potato ball into batter, and deep-fry in oil at 375° F for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Put into warm oven. Serve warm. Make chive cream by mixing remaining 1/2 cup sour cream and chopped chives together. Make cheddar crisp garnish by putting grated cheddar cheese on a silicone baking mat or parchment paper. Put in a 400° F oven for about 5 minutes or until cheese melts and becomes crisp. Place potato puff on a plate; top with dollop of chive cream, a few chives and the cheddar crisp.

1 cup beer batter dry mix 2/3 cup water Oil, as needed for frying 1 chive or green onion, finely chopped

Cache Valley速 Hometown Signature Recipes

Chopped Salad with Smoky Chipotle Honey Mustard Dressing BY: Edwina Gadsby, hayden, ID

Dressing:

For Dressing:

3/4 cup prepared honey mustard salad dressing

Whisk together salad dressing and chipotle in small bowl; set aside.

1 chipotle pepper (canned in adobo sauce), seeded and minced Salad:

For Salad: Combine lettuce, cheeses, chicken, apple, bacon and basil in large bowl; toss with salad dressing to coat. Divide salad among four plates, and sprinkle with nuts.

3 cups romaine and/or iceberg lettuce, chopped 3 ounces Cache Valley Monterey Jack Cheese, cut into 1/2-inch cubes 3 ounces Cache Valley Mild Cheddar Cheese, cut into 1/2-inch cubes 1 1/2 cups cooked chicken breasts, cut into 1/2-inch cubes 1 tart green apple (such as Granny Smith), cored and diced 4 to 6 slices thick-sliced applewood or hickorysmoked bacon, cooked and diced 3 tablespoons slivered basil leaves 1/2 cup toasted pecans or walnuts, coarsely chopped

Cache Valley速 Hometown Signature Recipes

Orchard Chili BY: Megan Bagley, Logan, UT

4 tablespoons extra-virgin olive oil, divided

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add chicken, chili powder and cumin. Season with salt and pepper, and cook, stirring, for 5 minutes. Transfer to a bowl.

2 pounds boneless, skinless chicken tenders, cut into 1/2-inch-thick slices

In same pot, heat remaining 2 tablespoons olive oil. Add apples and onion, and cook, stirring, until softened, about 6 minutes. Add to chicken.

5 to 6 teaspoons chili powder 1 tablespoon ground cumin

In same pot, melt Cache Valley Unsalted Butter over medium-low heat. Whisk in flour for 1 minute. Whisk in chicken broth and milk until thickened, about 3 minutes. Stir in chicken-apple mixture and beans; bring to a simmer, and stir in Cache Valley Monterey Jack Cheese. Serve with tortillas and scallions.

Salt and pepper, as needed 2 apples, cut into 1/2-inch cubes 1 onion, chopped 4 tablespoons Cache Valley Unsalted Butter 1/4 cup flour 2 cups chicken broth 3/4 cup milk 2 15-ounce cans pinto or white beans, rinsed 2 cups Cache Valley Monterey Jack Cheese, shredded Tortillas to serve Scallions, chopped

Cache Valley速 Hometown Signature Recipes

Southwestern Potato Latkes BY: Molina Welcker, American Fork, UT

1/2 pound baking potatoes 1/2 white onion 2 eggs 1/4 cup flour

Scrub potatoes, and grate by hand. Immediately transfer to a large bowl of cold water. Combine remaining ingredients in a mixing bowl. Spread grated potatoes on a clean kitchen towel, and squeeze out as much liquid as possible. Mix potatoes with other ingredients, except Cache Valley Unsalted Butter and cooking oil. Heat oil and butter in a nonstick skillet until hot. Create 3-inch round potato pancakes, and cook until golden brown on both sides. Serve with salsa and sour cream.

1 tablespoon cornmeal 1 tablespoon green chiles 1 tablespoon jalape単o peppers, sliced 1 teaspoon garlic 1/4 cup black beans 1/2 cup Cache Valley Shredded Cheddar Cheese 1/8 teaspoon chili powder 1 teaspoon salt 1/8 teaspoon pepper 1/4 cup cooking oil 1/4 cup Cache Valley Unsalted Butter Salsa and sour cream, for garnish

Cache Valley® Hometown Signature Recipes

No-Knead Focaccia Bread with Caramelized Onions BY: Carlos Perez, Springville, UT

4 tablespoons olive oil, divided 1 1/2 cups hot water 5 tablespoons Cache Valley Unsalted Butter, divided 1 teaspoon salt

Lightly butter a 9" x 13" pan; drizzle 1 to 2 tablespoons of olive oil in bottom. Pour hot water in bowl, and add 3 tablespoons of Cache Valley Unsalted Butter. When butter is melted, add salt, flour, yeast, garlic powder and 1/2 teaspoon Italian seasoning. Beat at high speed with an electric mixer for 1 minute. Stir in 1/2 cup cheese. Scoop batter into the prepared pan; cover, and let rise at room temperature for 1 hour until it becomes puffy.

1 tablespoon instant yeast

Melt remaining 2 tablespoons butter in a medium-sized sauté pan over medium heat. Add sliced onions, and cook until golden. Add balsamic vinegar and pinch of salt. Stir to coat onions, and continue cooking until liquid has mostly evaporated. Remove from heat, and let cool.

1/2 teaspoon garlic powder

Preheat oven to 375° F.

3 1/2 cups all-purpose flour

1/2 teaspoon Italian seasoning 1 1/2 cups Cache Valley 6-Cheese Italian Shredded Cheese, divided 1 onion, sliced 1 tablespoon balsamic vinegar Salt

Gently poke dough all over with fingertips, and drizzle with remaining 2 tablespoons of olive oil. Arrange onion slices over dough, and sprinkle with rosemary or Italian seasoning and pepper if desired. Put bread in hot oven, and bake for 25 to 30 minutes until the edges just start turning golden. Sprinkle remaining 1 cup of cheese over top. Return to oven, and bake another 5 to 10 minutes until cheese has all melted. Remove from oven, and wait 5 minutes, then lift out of pan. Serve while warm.

Dried rosemary or Italian seasoning, optional Fresh ground black pepper, optional

Cache Valley速 Hometown Signature Recipes

Mozzarella-Stuffed Chicken Burger with Tangy Cherry Aioli BY: Carmell Childs, West Provo, UT

Tangy Cherry Aioli: 1/3 cup red tart cherry preserves 4 tablespoons mayonnaise 1 tablespoon fresh chives, chopped optional Burger: 3 tablespoons Cache Valley Unsalted Butter 1 cup Jonathan apples, cored and chopped 1/2 cup sweet yellow onion, finely chopped Salt and pepper, to taste 2/3 cup panko bread crumbs 8 ounces bacon, chopped 1 pound ground chicken 1 large egg 1/8 to 1/4 cup flat-leaf parsley, chopped 1 tablespoon Dijon mustard 3/4 teaspoon steak seasoning 3/4 teaspoon lemon pepper seasoning 8 ounces Cache Valley Mozzarella Cheese, sliced into (5 1/4-inch-thick) slices 5 slices Cache Valley Provolone Cheese, for topping 5 sourdough English muffins, split and toasted 5 to 10 pieces red-leaf lettuce 5 to 10 thin slices red onion

Tangy Cherry Aioli: In a small bowl, combine tart cherry preserves, mayonnaise and chives; set aside.

Burger: Heat a large skillet over medium-high heat. Add Cache Valley Unsalted Butter to melt, and then add apple and onion. Season well with salt and pepper. Cook and stir until softened, 3 to 5 minutes. Stir in panko bread crumbs, and transfer to large mixing bowl to cool. In same skillet, add bacon; stir and cook until crispy. Transfer bacon to paper towel-lined plate to cool. Reserve 2 to 3 tablespoons of bacon drippings. In the large mixing bowl with apple mixture, gently mix in bacon, chicken, egg, parsley, Dijon mustard and seasonings; season with a dash of salt and pepper. Divide into five portions (about 3/4 cup). To form cheese-stuffed patties, take one slice Cache Valley Mozzarella Cheese, and cut it in half width-wise. Slightly overlap the two pieces, and shape one meat portion around the cheese to form a smooth patty, making sure the cheese is completely sealed in and covered with meat. Repeat process with remaining Cache Valley Mozzarella cheese slices and meat mixture to form four additional patties. In a clean skillet large enough to hold all five patties, add a liberal drizzle of bacon drippings, about 3 tablespoons. Heat drippings over medium-high until hot; add patties and cook, turning once, until cooked through, about 8 to 10 minutes. Top each patty with a slice of Cache Valley Provolone Cheese during the last minute of cooking, and remove from heat. Assemble burgers in English muffins with lettuce leaves, burger patty, Tangy Cherry Aioli* and 1 to 2 red onion slices. * You may double the Tangy Cherry Aioli if you would like additional tangy-sweetness.

2nd place winner

Cache ValleyÂŽ Hometown Signature Recipes

Harvest Frittata with Maple Glaze BY: LeAnn Bird, West Jordan, UT

Frittata:

6 large eggs

Preheat oven to 375Â° F.

1/2 cup sour cream

In a medium bowl, mix eggs, sour cream and yogurt until smooth. Add flour, salt, pepper, flavoring and spices, and mix together.

1/2 cup Greek yogurt 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper 1/2 teaspoon maple flavoring 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 pound ground sausage 1/2 cup onion, finely diced

In a frying pan, cook sausage over medium to high heat until it is brown and crumbly. Remove from pan, and set aside. In same frying pan, add diced onions and diced apples, and cook until onions are translucent and apples are tender. Add cooked onion, apple and sausage, as well as ground pecans, to the egg mixture, and blend. Melt Cache Valley Unsalted Butter in a 10" skillet with oven-safe handles. When butter is melted and sizzles, add egg mixture to the skillet, and bake in oven for 20 minutes until eggs are firm. Remove from oven, and top with 1/2 cup grated Cache Valley Sharp Cheddar Cheese. Arrange apple slices on top, and sprinkle pecan pieces over apples. Top with remaining 1/2 cup Cache Valley Sharp Cheddar Cheese, and place back in oven until cheese is melted. Remove from oven, and cool slightly before cutting.

1/2 cup baking apple, finely diced 1/4 cup pecans, finely ground 1 tablespoon Cache Valley Unsalted Butter 1 cup Cache Valley Sharp Cheddar Cheese, grated 2 baking apples, thinly sliced

Maple Glaze: In a small saucepan, dissolve sugar in water, and bring to a boil for 1 minute. Remove from heat, and add butter. Stir until melted. Add molasses and maple flavoring, and stir. Cool slightly before pouring over frittata. Cut into wedges, and serve.

1 cup pecan pieces Maple Glaze: 2 cups brown sugar 1 cup water 1 tablespoon Cache Valley Unsalted Butter 1 tablespoon molasses 1 teaspoon maple flavoring 21

Cache Valley® Hometown Signature Recipes

Autumn-Inspired Shepherd’s Pie BY: Krissy Giacoletto, Salt Lake City, UT

4 tablespoons Cache Valley Butter 1 tablespoon olive oil 1 2-pound pork shoulder or roast

Heat 1 tablespoon Cache Valley Unsalted Butter and 1 tablespoon olive oil in large skillet. Sprinkle pork shoulder with salt and pepper. Quickly sear each side of pork in skillet just until brown. Put pork, apple juice and bouillon cube in a 3-quart crock-pot set to high; let cook for 8 hours, turning once.

Salt and pepper, to taste

After 5-6 hours, preheat oven to 400°F, and cover sheet cake pan with aluminum foil.

4 cups apple juice

Coat butternut squash cubes with 2 tablespoons melted butter and brown sugar.

1 chicken or vegetable bouillon cube

Gently wash potatoes. Blot dry, but leave skin slightly damp. Wrap individually in aluminum foil. Pierce small slit with paring knife on top.

1 large butternut squash, peeled, seeded and cut into 3/4-inch cubes

Place coated butternut squash on one side of the sheet cake pan and sweet potatoes on the other. Bake for 1 1/2 to 2 hours. Gently flip squash as needed with a spatula.

3 tablespoons Cache Valley Unsalted Butter, melted

Toss cauliflower in 1 tablespoon melted butter and olive oil. Place in small foil-lined baking dish. Place in oven with potatoes and squash. Roast for 45 minutes or until tender and slightly golden.

2 tablespoons brown sugar

Carefully remove pork from crock-pot, and place on a cutting board to rest.

3 white sweet potatoes (White sweet potatoes work best with the recipe, but if you can’t find them, red jewel yams can be substituted.)

Strain apple pork stock from the crock-pot, and heat liquid in a saucepan on medium at a slow simmer. Reduce it for 15 minutes, stirring occasionally.

1 cauliflower head, washed, trimmed and chopped into 3/4-inch chunks

Remove squash when it has caramelized and is soft. Place in large mixing bowl. Add cauliflower to the same mixing bowl when it has finished roasting. Potatoes are done when soft and give when gently squeezed. Unwrap or cut foil from potatoes. Skin should peel away easily. Using a stand mixer with whisk attachment or a potato masher, mash potatoes, 2 tablespoons butter, 1/2 cup Cache Valley Sharp Cheddar Cheese, and 1/4 to 1/2 cup warmed milk until smooth and creamy.

1 tablespoon olive oil

Cut pork into bite-size chunks, and add to cauliflower and squash in large mixing bowl. Gently combine.

1 cup Cache Valley Sharp or Extra Sharp Cheddar Cheese, grated

Spoon pork and vegetable mixture into 12 individual 6-ounce ramekins.

1/4 to 1/2 cup milk, warmed

Top with a scoop of the cheesy potatoes.

Spoon 3 to 4 tablespoons of apple pork reduction into each ramekin.

Bake for 10 to 15 minutes at 400° F.

Cache Valley速 Hometown Signature Recipes

Spicy Reuben with Roasted Pepper Pesto BY: Marci Buttars, Cove, UT

Sandwich: 1 tablespoon Cache Valley Unsalted Butter, softened 8 slices pumpernickel or marble-rye bread slices Spicy Russian Dressing (recipe follows) Bottled sauerkraut (enough for four sandwiches) 4 slices Cache Valley Swiss Cheese Deli pastrami, very thinly sliced (enough for four sandwiches) Roasted Red Bell Pepper Pesto (recipe follows) Spicy Russian Dressing: 1 cup mayonnaise with olive oil 1/4 cup chili sauce 1 to 3 tablespoons Sriracha sauce 1 tablespoon sweet onion, minced 1 tablespoon dill pickles, minced 1 tablespoon celery, minced 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley 1 tablespoon heavy cream 1/2 teaspoon dry mustard 1/4 teaspoon Worcestershire sauce 1/4 teaspoon sugar Salt to taste

Spicy Russian Dressing: Combine all ingredients, cover and refrigerate.

Roasted Red Bell Pepper Pesto: Put garlic and pistachios in a food processor, and pulse until finely chopped. Add parmesan, red bell peppers, basil, salt and pepper. Pulse until well combined. With the processor running, add olive oil. Pesto should be a little thick so it spreads well on bread slices without making bread soggy.

Sandwich: Heat a large skillet over medium heat. Butter one side of each bread slice. On unbuttered sides, build Reuben in the following order: Spicy Russian Dressing, sauerkraut, Cache Valley Swiss Cheese slice, pastrami. Spread Roasted Bell Pepper Pesto on opposite slice, and place on top of pastrami. Place sandwich in skillet, and cook 3 to 4 minutes per side until golden brown and cheese is melted.

Roasted Red Bell Pepper Pesto: 3 cloves garlic 1/3 cup pistachio nuts 1/3 cup parmesan cheese, grated 1 cup roasted red bell peppers 2 cups fresh basil leaves 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 to 1/3 cup extra virgin olive oil 25

Cache Valley® Hometown Signature Recipes

Bruschetta Turkey Burgers with Zesty Avocado Spread BY: Cameron Chidester, Logan, UT

Burger:

Turkey Burger:

1 1/2 pounds ground turkey

Preheat oven to 350° F.

4 ounces Cache Valley 6-Cheese Italian Shredded Cheese

Mix together ground turkey, Cache Valley 6-Cheese Italian Shredded Cheese and garlic. Form mixture into four large patties. Grill patties until cheese oozes through center. Place patties in oven, and finish cooking until center reads 170° F on an internal meat thermometer. Place a slice of Cache Valley Mozzarella Cheese on each patty. Brush melted Cache Valley Unsalted Butter onto ciabatta rolls. Grill rolls, buttered side down, until toasted.

2 cloves garlic, finely chopped 4 slices Cache Valley Mozzarella Cheese 2 tablespoons Cache Valley Unsalted Butter, melted

Avocado Spread: Mix together avocado, mayonnaise, garlic salt and cayenne pepper.

4 ciabatta rolls Avocado Spread:

Bruschetta:

2 large avocados, peeled, pitted and chopped

Chop tomatoes, garlic and basil. Mix together with olive oil, and salt and pepper to taste. Assemble patties, ciabatta rolls, avocado mayonnaise and bruschetta toast.

1 cup mayonnaise 1/4 teaspoon garlic salt Dash cayenne pepper Bruschetta: Frozen bruschetta or Texas toast 4 large tomatoes 1 teaspoon garlic, chopped 1/4 cup fresh basil, packed 1 tablespoon olive oil Salt and pepper to taste

Grand Prize Winner

Cache Valley® Hometown Signature Recipes

Fruit and Cheddar Enchiladas BY: Hollis Schultz, American Fork, UT

Fresh Cranberry Topping: 1 cup fresh cranberries 1/2 cup walnuts 1 tablespoon orange zest 1/2 cup apple pieces Cinnamon Vanilla Sauce: 1 tablespoon Cache Valley Unsalted Butter 1 tablespoon flour 2 cups whole milk 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 3 tablespoons confectioners’ sugar 1 teaspoon cornstarch, for thickening if needed Filling: 2 tablespoons Cache Valley Unsalted Butter 3 apples, of any variety, peeled, cored and thinly sliced 3 pears, peeled, cored and thinly sliced 1/4 cup sugar 1 tablespoon cornstarch A few drops of lemon juice Cinnamon, to taste 8 to 10 (4-inch) tortillas 1 1/2 cups Cache Valley Sharp Cheddar Cheese, grated Additional Cache Valley Sharp Cheddar Cheese, for slicing 1 cup crushed walnuts

Fresh Cranberry Topping: Pulse all ingredients together in a food processor until roughly combined. Set aside. Preheat oven to 350° F.

Cinnamon-Vanilla Sauce: In a medium saucepan, melt Cache Valley Unsalted Butter over medium heat. Whisk in flour, creating a roux. Gradually add milk, whisking continuously. Add vanilla, cinnamon and confectioners’ sugar, continue stirring. Let mixture come to a light boil, and continue to stir, about 5 minutes. Turn heat to low, and stir. Allow to thicken. Add cornstarch, little by little, if thickening is needed. Keep on very low heat, stirring occasionally.

Filling: Heat a pan over medium heat. Melt butter in pan; do not brown. Turn heat down to medium low. Sauté apples and pears in butter, coating well. Place the lid on for about 1 minute, allowing steam to cook fruit. Remove lid, add in sugar, cornstarch and lemon juice. Stir to combine, continuing to sauté until fruit is crisp-tender. Season with cinnamon. Set aside. Spray a large baking dish with cooking spray. Take individual tortilla in hand; fill with filling. Sprinkle with 1 to 2 tablespoons grated Cache Valley Sharp Cheddar Cheese and top with walnuts. Roll tightly; place seam down in pan. Continue with remaining tortillas. Pour Cinnamon-Vanilla Sauce on top of enchiladas. (Reserve some for drizzling.) Bake in 350° F oven for about 10 minutes, or until heated through. Remove from oven. Using a cheese slicer, lay Cache Valley Sharp Cheddar Cheese cheese on each enchilada. Top with fresh cranberry topping and walnuts. Drizzle with remaining cinnamon-vanilla sauce. Serve warm for breakfast, dinner or dessert.

Cache Valley® Hometown Signature Recipes

Roasted Butternut Squash Pizza with Bacon and Pineapple BY: Michelle Lowry, midvale, UT

Dough:

2 1/2 cups flour

Preheat oven to 425° F.

1 tablespoon sugar 1 teaspoon salt 1 tablespoon instant yeast 1 cup hot water 2 tablespoons olive oil Roasted Squash and Onions: 1 small butternut squash 1 small red onion 4 tablespoons Cache Valley Unsalted Butter Sea salt, to taste Sauce: 2 tablespoons Cache Valley Salted Butter 4 ounces cream cheese 1/2 teaspoon garlic, minced 1 cup milk 1/4 cup parmesan cheese, grated 1/8 teaspoon black pepper

Mix dry ingredients together. Add hot water and olive oil. Mix in stand mixer or by hand for 5 minutes. Let rest 10 minutes.

Roasted Squash and Onions: Peel and chop butternut squash into 1/2-inch pieces. Chop red onion, and toss with butternut squash. Place mixture, in foil-covered roasting/sheet pan, and drizzle with melted Cache Valley Unsalted Butter. Sprinkle lightly with sea salt, and roast in oven at 425° F for 30 to 40 minutes.

Sauce: Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic, and stir with a wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in parmesan and pepper. Remove from heat when sauce reaches desired consistency. (Can make ahead and store in refrigerator for several weeks.) Remove squash from oven; increase heat to 500° F, and press dough on pizza pan or stone (use some cornmeal underneath to prevent sticking). Bake at 500° F for 3 minutes. Take out of oven, and cover with sauce and toppings. Return pizza to oven, and bake 6 to 8 minutes more. Makes two small pizzas or one large pizza.

Toppings: 15 to 30 pineapple sage leaves, chopped (may substitute favorite fresh herb) 1/2 cup pineapple, chopped 8 to 10 cooked maple bacon slices, chopped 1 to 2 cups Cache Valley Shredded Mozzarella Cheese 30

3rd place winner

Cache Valley® Hometown Signature Recipes

Cashew Chicken Vol-au-Vent BY: Barbara Shieving, South Jordan, UT

Puff Pastry Shells:

1 package (2 sheets) frozen puff pastry sheets

Thaw puff pastry sheets according to package directions. Preheat oven to 400° F. Line a baking sheet with parchment paper, and set aside.

1 egg

On a lightly floured surface, roll each sheet of dough into a rectangle approximately 11" x 8".

1 tablespoon water

Using a 3.5" round cookie cutter, cut 6 large circles in each sheet. Inside each large circle, using a 2.5" round cookie cutter, cut a hole to make rings. Rings will become sides of shells, and solid rounds will be bottoms.

Gouda Cream Sauce: 2 tablespoons Cache Valley Unsalted Butter 2 tablespoons flour

Mix together egg and water to create egg wash. Put solid bottom rounds on baking sheet. Brush bottom rounds lightly with egg wash. Top each bottom round with a pastry ring, and press gently into place. Brush top of rings lightly with egg wash. Prick center of shells with a fork. Place shells in refrigerator until ready to bake.

1 cup half and half 5 slices Cache Valley Gouda Cheese Salt and pepper, to taste Cashew Chicken Vol-au-Vent: 3 tablespoons Cache Valley Unsalted Butter, divided

Gouda Cream Sauce: Melt 2 tablespoons Cache Valley Unsalted Butter in a small, heavy saucepan over medium-high heat. Add flour. Cook over low heat, stirring, for 4 to 5 minutes. Slowly add half and half, stirring constantly until thick and smooth, about 2 minutes. Reduce heat to low, and stir in Cache Valley Gouda Cheese slices until smooth and creamy. Add additional half and half, if necessary, to thin sauce to desired consistency. Add salt and pepper to taste.

1/2 cup cashew nuts, coarsely chopped

Cashew Chicken Vol-au-Vent:

2 cups uncooked chicken, chopped

In large skillet, heat 1 tablespoon butter, and cook cashews until lightly toasted, 2 to 3 minutes. Remove cashews from pan, and set aside.

1/2 cup red onion, diced

Melt remaining 2 tablespoons butter in skillet. Add chicken and onions; sauté, stirring occasionally until chicken is cooked through and onions are tender. Add water, broccoli and rosemary. Cover, and cook until broccoli is tender, 4 to 6 minutes.

1/4 cup water 1 cup broccoli, chopped into bite-size pieces 1/2 teaspoon rosemary leaves, crushed

Remove from heat. Add toasted cashews and 1/2 cup Gouda Cream Sauce. Stir to combine. In preheated oven, bake shells 15 to 20 minutes until they have risen and are golden brown. Remove from oven, and prick center of shells to deflate. Spoon Cashew Chicken Vol-au-Vent into shells, and drizzle with remaining Gouda Cream Sauce. Serve immediately. Makes 6 servings.

Cache Valley® Hometown Signature Recipes

Barbecue Pork Tenderloin with Raspberry Glaze BY: Krista Harris, Springville, UT

1 pork tenderloin Marinade: 1 cup chicken broth 2 tablespoons Cache Valley Unsalted Butter, melted

Marinate tenderloin in a shallow baking dish. Mix all marinade ingredients together, and inject marinade into the tenderloin in various places. Allow tenderloin to marinate for 2 hours before cooking. Once marinated, preheat grill on lowest heat. Cook tenderloin for approximately 30 minutes (15 minutes per side). Test with a meat thermometer at 30 minutes. Tenderloin is done when an internal meat thermometer reads at 170° F.

1 teaspoon pepper 1 teaspoon garlic powder

Glaze:

In a small saucepan, sauté garlic and onion in Cache Valley Unsalted Butter until onions are lightly browned. Add raspberries, sugar and parsley to the pan, and crush raspberries until smooth. Seeds will add flavor and texture to glaze.

1 clove garlic, minced 1/4 cup minced yellow onion 1 tablespoon Cache Valley Unsalted Butter, melted

Coat top of tenderloin, and serve in hot slices.

1 cup fresh raspberries 2 tablespoons sugar 2 teaspoons parsley, chopped

Cache Valley® Hometown Signature Recipes

Gouda and Prosciutto Pizza BY: Jenna Leishman, Salt Lake City, UT

Prepared 10-inch thin pizza crust

Preheat oven to 400° F.

4 ounces mascarpone

Bake pizza crust as directed. Spread mascarpone on pizza crust. Arrange Cache Valley Gouda Natural Slices on pizza crust. Next, arrange pear slices on top of cheese.

5 Cache Valley Gouda Natural Slices

Bake at 400° F for 10 minutes.

1 pear, sliced 1/4-inch thick 3 tablespoons balsamic vinegar

Heat balsamic vinegar over low-medium heat until reduced to half. Remove pizza from oven; add strips of prosciutto, and top with arugula. Drizzle olive oil and balsamic vinegar reduction to taste.

1/4 pound prosciutto, thinly sliced 2 ounces arugula 1 tablespoon extra-virgin olive oil

Cache Valley® Hometown Signature Recipes

Southwestern Pepita-Crusted Chicken with Roasted Corn and Black Bean Salsa BY: crystal chidester, Logan, UT

Chicken:

2 8-ounce containers flavored yogurt or sour cream-based dip

Mix together flavored yogurt or sour cream-based dip and buttermilk. Marinate chicken in mixture for 2 to 6 hours.

1 cup buttermilk 4 large chicken breasts, pounded to 1/2-inch thickness 12 ounces shelled pepitas (pumpkin seeds), finely chopped 2 tablespoons olive oil 4 slices Cache Valley Pepper Jack Cheese Sour cream for garnish Roasted Corn and Black Bean Salsa:

Preheat oven to 375° F. Remove chicken from marinade, letting some of the moisture remain. Coat chicken in crushed pepitas. Refrigerate for 30 minutes. Heat olive oil over medium-high heat in large sauté pan. Brown chicken in the pan, and transfer to cookie sheet. After browning, continue cooking in 350° F oven until internal temperature reaches 170° F (about 7 to 10 minutes). Rest until temperature reaches 175° F.

Roasted Corn and Black Bean Salsa: Roast corn on stovetop until blackened. Cut from cobs. Roast tomatoes on stovetop as well, turning until all sides are roasted and tomatoes begin to soften. Combine onion, peppers, garlic, jalapeño, cilantro, roasted tomatoes and salt in a food processor, and process until at desired consistency. Stir in corn and black beans.

3 ears of corn

Serving:

6 medium tomatoes

Just before chicken is cooked, place one slice of Cache Valley Pepper Jack Cheese on top of each chicken breast, and melt. Top chicken with Roasted Corn Salsa. Garnish with a dollop of sour cream, if desired.

1 small onion 2 green peppers 2 cloves garlic 1/2 medium jalapeño pepper, with seeds 1/3 cup fresh cilantro 2 tablespoons salt 1 12-ounce can black beans, rinsed and drained

Cache ValleyÂŽ Hometown Signature Recipes

Ginger Peach Pancakes with Maple Glaze BY: Kelly Ford, Provo, UT

Pancakes:

1/3 cup Cache Valley Salted Butter, melted

In a medium microwave-safe bowl, melt Cache Valley Unsalted Butter and ginger. Stir in sugar and peaches. When butter has slightly cooled, stir in eggs. In a large bowl, combine flours and salt. In a large measuring cup, combine milk and lemon juice. Whisk butter mixture alternately with milk into dry ingredients in three rounds of additions, stirring well after each addition. Last, stir in baking powder and baking soda. Batter should be pourable, but voluminous. Preheat an electric griddle to 325Â° F. Ladle batter onto griddle 1/4 cup at a time, and cook until bubbles start to appear and pop on surface of pancakes. Flip pancakes, and cook for about 1 minute more.

1 tablespoon fresh ginger, finely minced (either ginger root or ginger puree) 1/3 cup sugar 1 cup peaches, chopped 3 large eggs 1 cup white flour

Glaze:

1/2 cup whole wheat flour

In a bowl, beat butter and cream cheese together. Add maple syrup and milk. Beat well. Serve on top of pancakes.

1/4 teaspoon salt 1 cup milk 1 teaspoon lemon juice 1 tablespoon baking powder 1/4 teaspoon baking soda Glaze: 2 to 3 tablespoons Cache Valley Salted Butter 2 ounces cream cheese 1/4 cup pure maple syrup 1 tablespoon milk

Cache ValleyÂŽ Hometown Signature Recipes

Caramelized Sweet â&#x20AC;&#x2122;N Savory Renaissance Pears BY: Shelley Schneider, woodcross, UT

Pears: 6 Bosc pears

Place 2 tablespoons sugar in a small pan on medium heat, and melt. Add walnut pieces, and coat. Quickly take out, and separate pieces to harden on silicone mat.

1/2 cup sugar

Cut pears in half, length-wise, and cut out seeds and stem.

1/4 cup water

In a larger pan, combine 1/2 cup sugar with water, and place pears in pan cut-side up.

6 slices of Cache Valley Cheddar Cheese

Cover pan, and simmer pears on low-medium heat for 7 to 10 minutes, until pears are cooked through.

3 pieces bacon, cooked and crumbled Candied Walnuts: 2 tablespoons sugar 1/3 cup walnuts, chopped Dash cinnamon

Remove cooked pears from pan, and place on dish. Put slice of cheese, bacon crumbles and candied walnuts on each pear. Meanwhile, increase heat to medium, and bring remaining sugar water in large pan to a boil until sugar turns from light color to dark and just starts to thicken a little (about 5 to 7 minutes). Stir occasionally with wooden spoon. Remove from heat immediately, and drizzle over pears; sugar will harden fast. Add dash of cinnamon on top.

Cache ValleyÂŽ Hometown Signature Recipes

Honey Almond Florentines BY: Malia Adler, Orem, UT

Crust:

Preheat oven to 350Â° F.

2 1/2 cups flour

Mix all crust ingredients, and press into jelly roll pan lined with wax paper. Bake 15 minutes.

2/3 cup sugar

While crust is cooking, combine all topping ingredients, except almonds, in saucepan, and boil for 6 minutes. Stir constantly. Stir in sliced almonds. Spoon topping onto baked crust, and spread to about 1/4 inch from edge. Bake 5 more minutes; allow to cool on rack for 15 minutes. Cut into triangles to serve.

Dash salt 12 tablespoons Cache Valley Unsalted Butter Topping: 1/2 cup whipping cream 1/4 cup honey 2/3 cup sugar 8 tablespoons Cache Valley Unsalted Butter 2 cups sliced almonds

Cache ValleyÂŽ Hometown Signature Recipes

Browned Butter Brownies BY: Angelene Hodgson, Centerville, UT

Brownies:

For Brownies:

14 tablespoons Cache Valley Unsalted Butter

In a small saucepan, melt Cache Valley Unsalted Butter, and add cocoa powder, stirring until smooth. Set aside to cool slightly. In a large bowl, combine sugar, eggs and salt. Mix with a handheld mixer or in the bowl of a stand mixer for 3 to 4 minutes until mixture has lightened in color and is very thick. Fold in warm cocoa/butter mixture (make sure mixture is not too warm). Stir in flour and vanilla. Mix until well combined. Preheat oven to 300Â° F. Pour batter into a lightly greased 9" x 13" glass baking dish, smoothing evenly.

1 1/4 cup cocoa powder 2 cups sugar 4 large eggs 1/4 teaspoon salt 1 cup all-purpose flour 1 teaspoon pure vanilla extract Browned Butter Frosting: 8 tablespoons Cache Valley Unsalted Butter 2 cups powdered sugar 1/4 cup heavy cream 1 teaspoon pure vanilla extract

Bake brownies for 25 to 30 minutes until sides pull away from the pan just slightly. Remove brownies from the oven, and cool completely on a wire rack (about 1 1/2 hours).

For Browned Butter Frosting: Place butter in a small saucepan, and place over low heat. (It is best not to use a non-stick or dark coated pan in this step because it will be difficult to tell when the butter has turned brown.) Let melt over low heat and turn a caramel brown color, about 15 minutes. Watch carefully so butter doesnâ&#x20AC;&#x2122;t burn. Once it has turned a medium-brown color, remove from heat. Pour into a medium bowl. Immediately add powdered sugar, heavy cream and vanilla. Mix well with an electric mixer until smooth and thick. It is recommended to cool brownies in the refrigerator before spreading frosting. Spread frosting over cooled brownies.

Glaze: 3 tablespoons Cache Valley Unsalted Butter 1/2 cup semi-sweet chocolate chips

For Glaze: Melt the butter and chocolate together in the microwave or on the stovetop until smooth. Pour glaze over the frosted brownies. Tip the pan from side to side to even out glaze over the frosting; carefully spread with a spatula. Chill brownies until glaze sets and brownies are chilled through, about 1 to 2 hours. Brownies taste best cold, so keep refrigerated.

A little bit about us Ever since we opened our doors in 1937, Cache Valley® has dedicated ourselves to providing the best dairy possible. Over the last 75 years, we’ve created more than just signature dairy products. We’ve created a community of people committed to providing and enjoying some of the finest dairy products around. And we’d like to invite you to be a part of it.

Cache Valley® Cares Lending a hand by lending some cheese. When we heard that 1 out of 7 children in Utah was at the risk of hunger, we knew we had to do something about it. That’s why we created Cache Valley® Cares, a program focused on building stronger, healthier communities throughout this great state. You can become a part of the program simply by buying and supporting Cache Valley®. Throughout the year, we’ll be having promotions and events to help the Utah Food Bank.* Learn more at facebook.com/CacheValleyDairy.

*Up to $500

The Hometown Favorite Recipes cookbook is full of local goodness. Thatâ&#x20AC;&#x2122;s because every single savory dish was created by people that live right here in Utah and Idaho. The recipes you will find in this cookbook all finished in the top 20 of our third annual Signature Recipe Contest. So, not only will the dishes be fun and authentic, theyâ&#x20AC;&#x2122;ll be packed to the brim with award-winning flavor.