It’s June Dairy Month and the Warren County Family & Community Education (FCE) clubs chose to celebrate with a recipe contest. 

Members prepared their dishes, bringing the completed entry to be judged and shared. They could enter one dish in up to six categories: appetizers, salads, main dishes, side dishes, breads, and desserts. Dishes were required to contain the use of at least two dairy products.

Will Prater, 4-H June Dairy Month chair, and John Porter Prater entertained participants with dairy trivia while judging took place. Dairy-related prizes and recipe booklets were presented. Following judging, participants enjoyed tasting the dairy dishes and trying to pick their favorites.  

Winners were announced as follows: 

Appetizers: Violet Turner, first; Naomi Smith, second; and Martha McBride, third 

Salads: Martha McBride, first; Naomi Smith, second; and Sue Adcock, third

Main Dishes: Martha McBride, first; Brenda Clark, second; and Becky Manning, third 

Side Dishes: Naomi Smith, first; Vicki Gibbs, second; and Violet Turner, third

Breads: Maddie Gibbs, first; Martha McBride, second; and Alda Bandy, third

Desserts: Maddie Gibbs, first; Barbara Corun, second; and Anamaria Baus, third

A highlight of this year’s event was the homemade ice cream contest. Each FCE club was encouraged to bring a container of homemade ice cream. Three clubs took advantage of this opportunity – Bonner, Hickory Creek, and Midway. A “taster’s pick” was selected by vote of everyone present. This year’s winner was Hickory Creek club with its Chocolate Candy Bar Ice Cream.

FCE encourages everyone to support dairy farmers this month with the consumption of milk and other dairy products.

Some of the award-winning recipes from the day: 

Chocolate Gooey Butter Cake 

1 (18.25 ounce) package chocolate cake mix

1stick of butter (8 tablespoons), melted

1 egg

Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13x9-inch baking pan. 

Prepare filling:

1 (8ounce) package cream cheese, softened

1 stick butter (8 tablespoons), melted

2 eggs

1 (16 ounce) box powdered sugar

1 teaspoon vanilla

Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar, mix well. Spread over cake mixture. Bake for 40-50minutes. Do NOT over bake. You want the cent to be a little gooey. Sprinkle top with chopped pecans, toffee bits and milk chocolate chips.

Maddie Gibbs

Hickory Creek

Drop Cheddar Biscuits 

2 1/2 cup baking mix 

1 cup sharp cheddar cheese, grated 

3/4 cup cold milk 

1/4 teaspoon garlic salt 

Garlic butter brush: 

4 tablespoons butter, melted 

1/2 teaspoon garlic salt 

1/4 teaspoon dried Italian seasoning (parsley/oregano blend) 

Preheat oven to 400°F. Combine baking mix, cheddar cheese, and milk. Add 1/4 teaspoon garlic salt to mixture. Mix by hand until combined, but DO NOT over mix. Drop nine equal portions onto greased cookie sheet. Bake for 15-17 minutes or until tops are lightly browned. 

Melt 4 tablespoons butter in a bowl. Stir in garlic salt and Italian seasoning. Spread garlic butter on top of biscuits. 

Maddie Gibbs

Hickory Creek 

The Best

Bacon-Tomato Dip

4 ounces cream cheese, softened 

1 cup sour cream

1/3 cup mayonnaise 

6 slices bacon, cooked and crumbled, divided 

4 green onions, thinly sliced (4 tablespoons), divided 

½ cup cheddar cheese 

1 tomato, seeded and diced 

1/4 teaspoon black pepper 

Dippers such as crackers vegetables, and chips 

Stir together cream cheese, sour cream, and mayonnaise in a bowl. Reserve 1 tablespoon of the bacon and green onions. Stir remaining bacon, green onions cheddar tomato, and pepper. Chill covered, at least 2 hours. Scatter remaining bacon and green onions over the top. Serve with your chose of dippers. 

Violet Turner

Vinson’s Crossroads

Martha’s Layered Salad 

1 small bag lettuce

1 cup chopped tomatoes

1 cup chopped cucumber

1/2 cup chopped onion (green if available)

1 cup chopped sweet peppers

1 (10 ounce) bag frozen peas

1 cup bacon bits

1 small bag grated cheese (fat free)

6 boiled eggs, sliced

Add favorite vegetables of your choice such as mushrooms, radishes, spinach, or celery

Layer ingredients listed above in a large bowl. Reserve a small amount of eggs, cheese, and bacon to sprinkle over top of dressing layer. 

Prepare dressing:

1 cup avocado mayonnaise

1cup fat-free Greek yogurt

½cup fat-free ranch dressing

Combine dressing ingredients and spread onto top of the salad. Sprinkle with reserved egg, cheese, and bacon to garnish

Martha McBride

Hickory Creek 

Corn Casserole 

1/2 cup butter, softened

1 egg 

1 box muffin mix

1 can whole kernel corn

1 cup sour cream

1 can cream-styled corn

1 cup grated cheese

Mix butter, sour cream, and egg. Stir in cans of corn and muffin mix. Spoon into buttered 2-quart casserole dish. Top with cheese. Bake at 375 degrees for 30 minutes.

Naomi Smith

Vinson’s Crossroads

Farmer’s Casserole 

Nonstick cooking spray

3 cups frozen shredded hashbrown potatoes

3/4 cup shredded Monterey Jack Cheese with jalapeno peppers or shredded cheddar cheese

1 cup diced cooked ham, cooked breakfast sausage, or Canadian-style bacon

1/4 cup sliced green onions

4 eggs, beaten

1 1/2 cups milk or 1 (12 ounces) can evaporated milk or evaporated fat-free milk

1/8 teaspoon salt

1/8 teaspoon black pepper

Coat a 2-quart square (8x8-inch) baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. 

Sprinkle with cheese, meat, and green onions. In a bowl, combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish. Bake, uncovered, in a 350-degree oven for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Martha McBride

Hickory Creek