Amanda Greteman Brent Thomsen Scott Holton
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AKC Marketing’s Favorite Dairy Recipes

If you're looking to spice up your summer months or enjoy a sweet treat, check out some of our favorite recipes including dairy products from the team at AKC Marketing to celebrate June Dairy Month!

  • Bacon Jack and Jalapeno Quesadillas, Submitted By: Maddie Black
  • Baked Custard Corn, Submitted By: Kyle Webb
  • The Best Grilled Cheese Sandwich, Submitted By: Heidi Feltz
  • Black Berry Custard Pie, Submitted By: Scott Holton
  • Cheeiest Homemade Baked Mac and Cheese, Submitted By: Denise Rumohr
  • No Churn Blue Moon Ice Cream, Submitted By: Denise Rumohr
  • Party Potatoes, Submitted By: Amanda Greteman
  • Taco Dip, Submitted By: Heidi Feltz
  • Turtle Cheesecake, Submitted By: Heidi Feltz
Bacon Jack and Jalapeno Cheese Quesadillas
  • 1 ripe Hass avocado, halved, seeded and peeled
  • 1 small tomato, diced
  • 2 scallions, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 to 2 tablespoons chopped cilantro leaves
  • 1 jalapeno, seeded and minced
  • 1 small garlic clove, minced
  • Salt, to taste
  • 4 strips turkey bacon (about 3 ounces)
  • 6 scallions,(white and green parts) thinly sliced
  • 1 jalapeno, seeded and minced
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 3 (8-inch) multi-grain tortillas
  • 3/4 cup shredded Monterey jack cheese
  • 1/4 sour cream, optional
  • Cilantro, for garnish
Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.
Quesadillas: Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.
Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.
To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.
Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.
Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.
Baked Custard Corn
  • 5 eggs
  • 1/3 cup butter, melted
  • 1/4 cup white sugar
  • 1 teas. Vanilla
  • ½ teas. Cinnamon
  • Pinch of nutmeg (sprinkled on top)
  • 1/2 cup milk
  • 4 tablespoons cornstarch
  • 1 (15.25 ounce) can whole kernel corn
  • 2 (14.75 ounce) cans cream-style corn
1.    Preheat oven to 400 Degrees F. Grease a 2 quart casserole dish.
2.    In a large bowl, lightly beat eggs. Add melted butter, sugar, vanilla, cinnamon and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.  Sprinkle with nutmeg.
3.    Bake for 1 hour.
The Best Grilled Cheese Sandwich
  • 1/4 lb havarti or provolone cheese
  • fresh bread
  • 1/4 stick butter
  • salt
  • garlic powder / onion powder
  • grated parmesan cheese
The best way to make a grilled cheese sandwich is with a panini pan or with a a regular pan and a bacon press. The trick is to heat the pan and the press together, up to medium heat before you start to grill the sandwich. The heated press will help melt the cheese, speed up grilling time and prevent burning on the outside while cold cheese on the inside.
Once the pan and press start to heat up, you can start to make your sandwiches.
Before making your sandwich, soften/melt your butter in the microwave. Set aside. Take one piece of bread and add 1 to 3 pieces of cheese (you can mix and match cheese, but choose something that melts well). Add the top piece of bread, then proceed to butter the outside of the bread. Shake a small amount of salt, garlic and/or onion powder and parmesan cheese to the outside. Lay the buttered side of the sandwich on the pan to start grilling. Quickly repeat the butter and spices to the other piece of bread and place the press on top, pressing down lightly. Watch the sandwich carefully, so as not to burn the one side. Flip over when nicely grilled. The second side will likely take less time. Repeat this process until you made enough grilled cheese sandwiches. Many panini pans are large enough to make two sandwiches at a time.
Yield: 3 – 4
Black Berry Custard Pie
  • 3 eggs
  • ½ cup sour cream
  • ¼ cup heavy cream
  • ¾ cup sugar
  • ½ split vanilla bean seeds
  • 3 TBS flour
Whisk together eggs, sour cream, heavy cream, sugar and the seeds of the vanilla bean; whisk in flour.
Line a 9-inch pie dish with 1 round refrigerated pie dough; crimp the edges. Spread 3 cups blackberries in the crust and pour in the custard.
Bake at 350F until puffed and almost set, 50-55 minutes. Let Cool.
Cheeiest Homemade Baked Mac and Cheese
  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese shredded
  • 2 cups Gruyere cheese shredded
  • salt and pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 tbsp butter melted
  • 1/2 cup Parmesan cheese shredded
  • 1/4 tsp smoked paprika (or regular paprika)
Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
Melt butter in a deep saucepan, dutch oven, or stock pot.
Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
No Churn Blue Moon Ice Cream
  • 1 14 Ounce Can Sweetened Condensed Milk
  • 2 Cups Heavy Cream
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Raspberry Extract
  • 1/2 Teaspoon Lemon Extract
  • 1-2 Drops Blue Gel Food Coloring
In a large chilled bowl beat whipping cream until thickened. Pour in milk, vanilla, sweetened condensed milk, raspberry extract, and lemon extract. Fold in until smooth. Add food coloring until you reach your desired shade of blue. Then, pour into a tub or bowl. Freeze for at least 5-6 hours. Soften for 5-10 minutes on the counter before serving.
Party Potatoes
  • 1 bag frozen diced potatoes
  • 1 cup party dip  
  • 1 can cream of chicken soup
  • 1 teaspoon garlic salt
  • Pepper
  • 2 cups cheddar jack cheese, shredded
Spray slow cooker with cooking spray (this is optional, but I like to do it.)
Put frozen potatoes in a slow cooker.
In a bowl combine party dip, cream of chicken soup and garlic salt and stir to combine.
Pour mixture on top of the potatoes.
Add cheese to the slow cooker and stir everything together.
Turn slow cooker on high and cook for 4 hours, then serve and enjoy
Taco Dip
  • 1 (16 oz) sour cream
  • 1 (8 o.) cream cheese
  • 1 (1.25 oz) packet taco seasoning
  • 1/4 head shredded lettuce
  • 3 medium tomatoes (chopped)
  • 1 cup cheddar cheese (shredded)
Mix sour cream, cream cheese, and seasoning together in a medium bowl. Spread on place and top with lettuce and cheese. Serve with Doritos or tortilla chips.
Yield: 6 – 8
Turtle Cheesecake
  • 3 cups pecans (finely chopped)
  • 1 stick unsalted butter (melted)
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 24 oz cream cheese (softened)
  • 1/4 cup full-fat greek yogurt or sour cream
  • 3/4 cup sugar
  • 1 tbsp vanilla
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1 cup toasted pecans (coursely chopped)
  • 1 (11 oz) bag caramel candy (unwrapped)
  • 1 cup semi-sweet chocolate chips
  • 6 tbsp milk (divided)
Pre-heat oven to 300 degrees. Line a 13x9 inch pan with parchment paper, so that parchment extends over long side of pan. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes, while crust bakes, prepare filling. Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven. Bake for 50 minutes. Allow cheesecake to cool for about an hour, then place in refrigerator to chill overnight. When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings.
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel pecan topping. Allow chocolate to set before serving.
Yield: 12

cooking recipes June Dairy Month

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