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We hope you enjoy our recipes suggestions. Some of them are family-favorites that have been handed down for generations.

Others are new and creative. But, all of them are kitchen-tested and absolutely delicious!

If you have a recipe you'd like to share, please send it to us. We will be updating this site on a regular basis.

All of the recipe suggestions appear below, but for ease, click on the icon next to each recipe to view a "printer-friendly" version that will appear in a separate pop-up window. Print the page and then cut-out and place in your recipe file! Easy!

If you like our recipe suggestions... let us know!

 

Spinach-Artichoke Dip

(Makes 1 Quart) 1 16-oz.

  • Sourdough rounds
  • 1 bag tortilla chips
  • 3 8-oz packages cream cheese, softened
  • 1 c mayonnaise
  • 1/3 c Dijon mustard
  • 3/4 t cayenne pepper
  • 1 clove garlic, crushed
  • 1 14-oz can artichoke hearts, drained and chopped
  • 1 box frozen chopped spinach, defrosted and drained
  • 8 oz cheddar cheese, shredded
  • 8 oz grated Parmesan cheese

Carefully hollow out the sourdough round to within 1" of sides and bottom. Cube bread into 1" chunks. Mix cream cheese, mayonnaise, mustard, cayenne, pepper and garlic until smooth. Fold in artichoke hearts and spinach. Gently warm mixture in microwave or on top of stove. Mix cheddar and Parmesan cheese into mixture and heat until melted. Pour warm dip into hollowed bread loaf. Arrange bread cubes and chips around loaf when ready to serve.

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Stuffed French Toast

  • Filling:
    • 2 3-oz packages cream cheese, softened
    • 1/2 t vanilla
    • 1 1/2 T granulated sugar
      Place ingredients in a small bowl and beat with an electric mixer until light and fluffy.
      Set aside.
  • French toast:
    • 3 Rockview Farms eggs
    • 2/3 c Rockview Farms milk
    • 2 t granulated sugar
    • 1/2 t cinnamon
    • 1 loaf of French bread cut into
    • 1 1/2"-thick slices Maple syrup, warmed

Cut a slit in each slice of bread to form a pocket. Press ends to open and fill with a spoonful of filling. Repeat until all the bread and filling is used up. Dip each side of each bread pocket into the egg mixture. Cook on a griddle using medium heat until both sides are golden brown. Top each slice of French toast with warmed syrup.

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Sour Cream Coffee Cake

  • 1 c butter
  • 2 c sugar
  • 2 Rockview Farms eggs
  • 1 c Rockview Farms sour cream
  • 1/2 t vanilla
  • 2 c flour
  • 1 t baking powder
  • 1/4 t salt

Topping:

  • 1 1/2 T sugar
  • 1 c chopped pecans
  • 1 t cinnamon

Combine all topping ingredients and mix well.

Preheat over to 350°F. Cream butter and add sugar gradually. Beat until very light and fluffy. Beat in eggs, one at a time. Fold in sour cream and vanilla. Sift flour, baking powder and salt. Add flour mixture a little at a time and beat well.

Pour about 1/3 of the batter into a well-greased and floured bundt pan. Sprinkle 1/2 of the topping mixture over batter. Spoon another 1/3 of the batter and sprinkle remaining topping. Finish with remaining 1/3 of batter. Bake 1 hour. Turn out of pan to cool.

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Fruit Smoothie
(4 servings)

  • 1 medium banana, peeled & sliced
  • 1/2 c Rockview Farms Orange Juice
  • 8 oz Rockview Cherry-Vanilla Yogurt
  • 1 t vanilla extract
  • 1 c frozen strawberries
  • 1 T protein powder (optional)

Combine all ingredients in a blender and blend until smooth. Pour into serving glasses and enjoy.

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Corn Chowder

  • 1/2 c chopped onion
  • 1/2 t parsley
  • 1/2 c chopped celery
  • 1/2 t thyme
  • 1/4 c chopped green pepper
  • 1 lb potatoes
  • 1/3 c chopped bacon
  • 15 oz frozen cut corn
  • 1 1/4 qts chicken stock
  • 2 oz butter
  • 1 tsp salt
  • 2 T flour
  • 1/4 t pepper
  • 1 qt Rockview Farms half & half

Sauté onion, celery, green pepper and bacon in large saucepan. Add chicken stock, salt, pepper, parsley and thyme. Peel and dice potatoes. Add to saucepan. Add corn and simmer for 30 minutes.

In separate pan melt butter and stir in flour. Add the half & half and whip until smooth. Add to the soup and cook 10 minutes to blend.

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Hearty Mushroom Soup

  • 1 lb sliced mushrooms (any type)
  • 1 1/2 c Rockview Farms half & half
  • 1 T butter, melted
  • 1/4 t pepper
  • 1 medium onion, chopped
  • 1/4 nutmeg
  • 1 c flour
  • 1/4 c fresh parsley, chopped
  • 4 c chicken broth

Sauté onion in margarine until translucent. Add mushrooms and cook 5 minutes, stirring occasionally. Blend in flour until mushrooms and onion are coated. Slowly add chicken broth, stirring constantly. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add cream, pepper and nutmeg. Continue heating until soup is hot but do not boil. Garnish with fresh parsley.

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Sour Cream Enchiladas

  • 2 c cooked chicken, shredded
  • 2 c Jack or Ranchero cheese, shredded
  • 8 large corn tortillas
  • 1/2 c onion, chopped
  • 1/4 c oil to fry tortillas
  • 1/2 c cilantro, chopped
  • 1 can Las Palmas green enchilada sauce
  • 1 can sliced olives
  • 1 c Rockview Farms sour cream

Lightly fry tortillas in oil. Drain on paper towel. Mix together sour cream and enchilada sauce in a large flat bowl. Dip both sides of a tortilla in sauce and fill with 1/4 c chicken, 1/8 c cheese, onion and cilantro. Roll up and place in greased 8 1/2 x 11" nonstick dish. Repeat until all tortillas have been filled. Cover with remained sauce and cheese and top with olives. Bake at 350°F for 45 minutes or until bubbly. Let stand 10 minutes before serving.

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Garlic Mashed Potatoes

  • 6 lbs red-skinned potatoes
  • 2 heads garlic, tops cut off
  • 1 stick butter
  • 1 t salt
  • 1 - 2 c Rockview Farms buttermilk
  • 1 T fresh parsley, chopped

Heat oven to 350°F. Wrap garlic heads in foil and roast in oven until they are soft, about 50 minutes. While garlic is roasting, wash and quarter potatoes. Cover with cold water, add salt and bring to a boil. Simmer until tender. Drain and add butter in pieces. Heat buttermilk over low heat. Mash potatoes, adding buttermilk slowly until the desired consistency is reached. Squeeze garlic so cloves slide out. Add to potatoes and mash. Add salt and pepper to taste.

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Cheesy Garlic Bread

This bread is even good cold, the next day, so you may want to make 2 loaves.

  • 1 loaf Sourdough, French or Italian bread, sliced into
  • 1/2 " thick slices
  • 1 c butter, softened
  • 1/2 c grated cheddar cheese
  • 1/2 c grated mozzarella cheese
  • 1 clove garlic, crushed

Preheat broiler. Combine butter, cheeses, and garlic. Top each slice of bread with a generous amount of spread. Broil until lightly browned and bubbly.

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Lazy Day Cake

This recipe goes back to the 50's, but it's still good today. You may want to double the recipe because it'll be gone before you know it!

  • 2 Rockview Farms eggs
  • 1 c sugar
  • 1 t vanilla
  • 1 t baking powder
  • 1 c flour
  • 1/2 c Rockview Farms milk
  • 1 T butter

Preheat oven to 350°F. Beat eggs until thick. Add sugar, vanilla, baking powder and flour. Heat milk and butter to boiling and add to mixture. Pour into square cake pan and bake for 30 minutes.

Topping:

  • 3 T butter
  • 2 T cream
  • 5 T brown sugar
  • 1/2 c shredded coconut

Combine all ingredients and boil for 5 minutes. Pour over baked cake and place in broiler until brown. Serve cooled with whipped cream.

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Dessert Pizza

Kids of all ages like this unusual but delicious dessert. Pears, apples, and peaches work especially well.

  • 1 12" pre-baked thin-style pizza crust
  • Fresh fruit in season, sliced
  • 8 oz cream cheese, softened
  • 1/4 c brown sugar
  • 1/3 c sugar
  • 1/4 c chopped roasted almonds
  • 1/2 t vanilla extract
  • 1/2 stick butter, softened

Preheat oven to 350°F. Blend cream cheese, sugar and vanilla. Spread mixture over crust. Layer fruit slices decoratively over cream cheese mixture. Combine brown sugar, nuts and butter. Sprinkle over fruit. Bake for 30 minutes or until bubbly and hot.

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Lemon Jelly Roll

The cake bakes right on top of the filling and then gets rolled up inside. What could be easier!

Filling:

  • 16 oz cream cheese, softened
  • 1/2 sugar
  • 2 large Rockview Farms eggs
  • 1 T lemon juice
  • 2 t vanilla extract

Cake:

  • 5 large Rockview Farms eggs
  • 2/3 c sugar
  • 1 T grated lemon peel
  • 1 t vanilla extract
  • 1 c flour
  • 2 T butter, melted
  • 1/3 c confection's sugar

Heat oven to 375°F. Let eggs come to room temperature. Lightly grease a 15 1/2"x10 1/2" jellyroll pan. Line bottom and sides with parchment paper; grease paper. Beat cream cheese and sugar until smooth.

Beat in eggs, lemon juice and vanilla just until blended. Spread evenly in lined pan. Beat eggs, sugar, lemon peel and vanilla in a large bowl on high speed 12 minutes, until very thick, pale, and tripled in volume. Sprinkle with flour and fold until just blended. Fold in butter. Spread evenly over filling in pan. Bake 19 - 21 minutes or until cake springs back when touched in center. While cake bakes, spread a clean kitchen towel (not paper or terrycloth) on countertop. Sift confectioners' sugar over towel, covering an area the size of the cake.

Invert hot cake on towel. Remove pan and carefully peel off paper. Starting at narrow end, neatly roll up cake, using the towel as an aid. Cool completely on a wire rack. Wrap and refrigerate up to a week. When ready to serve, slice in 1" slices and top with whipped cream.

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