Dairy recipe collection

Bisquick cheese biscuits made with cheddar and brushed straight out of the oven with garlic-herb butter. A Red Lobster copycat-style drop biscuit ready in 20 minutes flat.

A delicious yet refreshing salad! The dressing is amazingly flavorful.

Black-Eyed Pea broccoli cheese soup recreates the famous restaurant chain's silky velveeta-and-broccoli classic with half-and-half and a cornstarch finish. Ready in 30 minutes.

A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.

Tender blueberry cream cheese muffins made in the food processor with cake flour, juicy berries, and a tang of lemon. Soft cake-like crumb, ready in 45 minutes.

Custard-soaked French bread baked over bubbling cinnamon blueberries. Prep it the night before and wake up to a golden, berry-loaded brunch that feeds a crowd.

You can use blueberry, or other your favorite frutis to make this parfait, or a fruits combination, they are good too. Enjoy it!

Sounds gross but they're reasonably tasty and kids love them.

Chewy, golden cheese bagels made easy with a bread machine. Boiled and baked with a crusty exterior and soft, cheesy center. Just 6 ingredients and about an hour from start to fresh bagels.

Breakfast bread pudding with sausage or ham, Swiss cheese, spinach, and a thyme-mustard custard. Make-ahead brunch strata that feeds twelve and bakes in one hour.

Easy to make, and they are delicious. Make a big bunch, and perfect for a quick breakfast or an afternoon pick-me-up snack.

Breakfast omelette done the French way, soft folded eggs cooked in butter and topped with a fresh tomato, jalapeno, cilantro, and lime salsa. A quick, light, vegetarian breakfast with bright Mexican-inspired flavor.

Breakfast potato casserole layered with hash browns, crispy bacon, sweet corn, bell pepper, and cheddar cheese, all bound by an egg-and-milk custard. The make-ahead brunch dish for hungry crowds.

Wow this was fabulous. The brie melts so beautifully inside the omelette. Super creamy with bits of salty chewy bacon and crunchy nuts created layers of textures. I used walnuts instead of pecans and served with orange wedges.

Broccoli and Swiss cheese soup blends sautéed leeks, garlic, and a splash of half-and-half into a creamy puréed bowl with whole florets reserved on top.

Rich yet light in texture the broccoli, swiss and bacon are a great combination. Was very easy to downsize into one serving and bake in an individual baking dish. Very easy prep.