Whitesburg KY

Entertaining with Ease



Bringing an element of elegance to your holiday celebration is easy when you start with party-pleasing ingredients, and great tasting food often starts with dairy. Foods like milk, cheese and yogurt not only enhance the flavor and texture of dishes everyone loves, but they also add high-quality nutrients to support the health and wellbeing of your guests.

Each of these recipes features a different variety of cheese as the essential ingredient for success. These decadent, elegant apps, which can be prepared in minutes, are sure to be party favorites. Find more ideas for serving up an elegant, yet simple menu your guests will love at MilkMeansMore.org.

Spinach and Artichoke Stuffed Mushroom Caps

Recipe created by The Lemon Bowl on behalf of Milk Means More Prep time: 20 minutes Cook time: 25 minutes Servings: 24

24 large mushrooms,
stemmed and
1 tablespoon olive oil
1 clove garlic, grated
1 teaspoon salt
1/2 teaspoon black
2 cups chopped frozen
spinach, thawed
and drained
1 can artichoke hearts,
roughly chopped
2 cups crumbled feta
cup minced onion
pinch chili flakes
pinch minced





Heat oven to 350 F and place
mushroom caps in single layer
on baking sheet lined with foil.
Mince reserved mushroom
stems and heat olive oil in
large saute pan over mediumhigh heat. Add garlic and
mushroom stems to pan along
with salt and pepper. Saute 2-
3 minutes, or until mushrooms
are softened. Add spinach and
artichoke hearts to pan and
cook until heated through,
about 3-4 minutes. Remove
from heat and place mixture
in large mixing bowl. Stir in
feta cheese and onion. Adjust
seasoning, to taste.
Using small cookie scoop,
add 2 tablespoons filling to
each mushroom cap. Bake
mushrooms 20-25 minutes,
or until mushroom caps are
softened. Sprinkle with chili
flakes and minced scallions
to serve.

Holiday Baked Brie

Recipe created by Foxes Love Lemons on behalf of Milk Means More



Prep time: 10 minutes Cook time: 14 minutes Servings: 8

2 tablespoons unsalted butter
8 ounces button mushrooms, sliced
kosher salt
ground black pepper
1 Brie round (8 ounces)
3 tablespoons honey
1/4 cup pomegranate arils
1/4 cup shelled pistachios
crackers or toasted bread
Heat oven to 350 F.
In large skillet, heat butter over medium-high
heat. Add mushrooms; cook 8-10 minutes, or until
deep golden brown, stirring frequently. Season
with salt and pepper; remove from heat.
Place Brie on parchment paper-lined rimmed
baking pan; drizzle with honey. Transfer to oven
and bake 5-7 minutes, or until inside of cheese is
softened, but outside remains intact.
Transfer Brie to serving platter; top with
pomegranate arils, pistachios and mushrooms.
Serve immediately with crackers or bread.

Butternut Squash Queso Dip

Recipe created by Rachel Cooks on behalf of Milk Means More

Prep time: 5 minutes Cook time: 15 minutes Servings: 10

12 ounces butternut squash puree, frozen
1 teaspoon extra-virgin olive oil
1/2 finely diced red onion
1 clove garlic, minced
1 can (10 ounces) petite diced tomatoes
and green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
8 ounces Monterey Jack cheese,

Place unwrapped squash in microwave safe bowl and heat in microwave 5 minutes at 50 percent power, or until thawed.

In large saucepan, heat oil over medium heat. Add onion and cook 4-5 minutes, or until translucent. Add garlic and cook 1 minute, or until fragrant.

Add squash, tomatoes, cumin and chili powder, and bring to boil over medium-high heat.

Reduce heat to low and add cheese. Stir until melted and serve immediately.

Parmesan Crisps with Basil and Sun-Dried Tomato

Recipe created by Art From My Table on behalf of Milk Means More

Prep time: 10 minutes Cook time: 15 minutes Servings: 8

6 ounces shredded Parmesan cheese
1/2 cup balsamic vinegar
2 tablespoons sugar
8 basil leaves
8 sun-dried tomatoes, jarred

Heat oven to 375 F. On baking sheet, make eight flat circles out of 1 1/2 tablespoons cheese each. Bake cheese 5 minutes, or until just beginning to turn golden. Using metal spatula, remove crisps from pan immediately, placing on rack or plate to cool. Place vinegar and sugar in small saucepan and boil until mixture is reduced to about 1/4 cup and is thickened. Top each crisp with 1 fresh basil leaf and 1 sundried tomato. Drizzle balsamic reduction over top.

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