Oatmeal with Fruit and Nuts
Wake up to a hot-cereal surprise. Chopped apple, dates, and sliced almonds dress up this traditional breakfast favorite.
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  1. 1 1/3 cups Arps milk
  2. 1/4 tsp. ground cinnamon
  3. 1/8 tsp. salt
  4. 2/3 cup quick-cooking rolled oats
  5. 1/2 small apple, chopped
  6. 1 tbs. chopped pitted dates
  7. 1 tbs. sliced almonds
  8. 2 tsp. brown sugar
  9. 1/2 teaspoon baking soda
  10. 1/2 cup Arps milk
  1. In a medium saucepan, combine the 1 1/3 cups Arps milk, the cinnamon, and salt. Bring just to boiling; stir in rolled oats. Cook over medium heat for 1 minute, stirring constantly. Cover and let stand until desired consistency.
  2. Divide oatmeal mixture between two cereal bowls. Top each bowl of oatmeal with half of the chopped apple, chopped dates, sliced almonds, and brown sugar.
  3. Serve with the 1/2 cup Arps milk. Makes 2 servings.
  4. *Courtesy of Milk Professor Education Program
Arps Dairy
Carrot Raisin Muffins
For a breakfast with energy and sparkle.
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  1. 1 1/2 cups all-purpose flour
  2. 1/2 cup whole wheat flour
  3. 1/2 cup sugar
  4. 2 tsp. baking powder
  5. 1/2 tsp. ground cinnamon
  6. 1/4 tsp. ground ginger
  7. 2 beaten eggs
  8. 1 8-oz. can crushed pineappl
  9. 1/4 cup finely shredded carrot
  10. 1/4 cup raisins
  11. 2 tbs. light corn syrup
  12. 1 tsp. vanilla
  13. Nonstick spray coating or paper bake cups
  14. 1/4 cup finely chopped walnuts
  1. In a large mixing bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder; cinnamon, and ginger. Make a well in the center; set aside. In a small mixing bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup, and vanilla; add all at once to flour mixture. Stir just until moistened.
  2. Spray muffin cups with nonstick coating or line cups with paper bake cups. Divide batter evenly among muffin cups. Sprinkle with walnuts. Bake in a 400° oven about 20 minutes or until golden. Serve warm with a glass of Arps milk. Makes 12 muffins.
  3. *Courtesy of Milk Professor Education Program
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Fruit-and-Bulgur Porridge
All aboard for the breakfast express! Premixing the ingredients makes this cereal a snap on busy days.
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  1. 1/3 cup bulgar
  2. 1/3 cup mixed dried fruit bits
  3. 1 tbs. toasted wheat bran or germ
  4. 1 tbs. molasses
  5. 1 tsp. salt
  6. 1 1/2 cups water
  7. 1 cup Arps milk
  1. In a medium mixing bowl, stir together bulgar, fruit bits, rolled oats, wheat bran or germ, molasses, and salt. Stir in water. Cover and refrigerate overnight or up to three days.
  2. To serve porridge, transfer the chilled mixture to a medium saucepan. Cook over medium heat about eight minutes or until bubbly, stirring frequently.
  3. Serve with Arps milk. Makes 4 servings.
  4. Microwave directions: Place chilled mixture in microwave-safe casserole, covered, on 100% power for 5 to 7 minutes or until heated through and liquid is absorbed, stirring twice. Serve with Arps milk.
  5. For a single serving, stir chilled mixture. Spoon about 1/2 cup of mixture into a small microwave-safe bowl. Cover with vented microwave-safe plastic wrap. Micro-cook on 100% power for 1 1/2 to 2 1/2 minutes or until heated through and liquid is absorbed, stirring once. Serve with 1/4 cup of Arps milk.
  6. *Courtesy of Milk Professor Education Program
  8. A hot and hearty bowl of cooked cereal is a great way to start the day--but the boxes of most instant and quick-cooking cereals call for them to be made with water. These already nutritious whole-grain cereals can be made even more nutritious--and more delicious--by making them with Arps milk instead. Just follow the package directions, substituting Arps milk for the water. Oatmeal made with Arps milk will provide calcium, vitamin D, and additional protein, and will be creamier and more satisfying than the same cereal made with water.
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Southern-Style Grits Bake
Wake up to Arps milk!
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  1. 1 slice thick-cut bacon
  2. 1/2 cup finely chopped onion
  3. 2 1/2 cups Arps milk
  4. 2/3 cup quick cooking grits
  5. 1/2 tsp. salt
  6. 1/4 cup egg substitute or 3 eggs beaten
  7. 2 tbsp. pure maple syrup
  8. 2 tbsp. chopped chives or green onion tops
  1. Dice bacon; cook in a medium saucepan until crisp. Transfer bacon with slotted spoon to paper towel; set aside
  2. Cook onion in drippings over medium heat in saucepan 4 minutes, stirring occasionally. Add Arps milk, grits and salt; bring to a boil, stirring frequently. Simmer 2 to 3 minutes or until think, stirring constantly.
  3. Remove from heat; stir in syrup. Place egg substitute in a medium bowl. Gradually stir small amount of grits mixture into eggs; then stir the egg mixture back into remaining grits mixture. Pour into 1-quart soufflé or round baking dish sprayed with cooking spray.
  4. Bake in 375° oven 35 to 40 minutes or until puffed and center is set. Sprinkle with reserved bacon and chives. Serve warm Makes 4 servings.
  5. *Courtesy of Milk Professor Education Program
  7. LeAnn Rimes has sung about broken hearts -- but never broken bones. And while this teenage country singer may experience a broken heart or two in her lifetime, she's helping to ward off broken bones in the future by drinking plenty of calcium-rich milk like that processed by Arps Dairy. Rimes' Southern-Style Grits Bake is a great way to start the day. Bacon, onion and maple syrup--plus the fringe benefits of Arps milk--make this down home dish a real eye-opener.
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Irish-Style Potato Chive Pancakes
Serves 4
One of Conan O'Brien's favorites!
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  1. 1 22-oz. package frozen mashed potatoes
  2. 2 cups Arps milk
  3. 1/3 cup chopped chives
  4. 1/2 tsp. salt
  5. 1/4 tsp. pepper
  6. 3 tsp. butter or margarine, divided
  7. 1/2 cup Arps sour cream
  1. Combine potatoes and Arps milk in a microwave-safe bowl. Cook in microwave at high power 8 minutes, stirring after 4 minutes. Stir in chives, salt and pepper; cover and chill until cold. (Mixture will thicken as it chills.)
  2. Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2-inch think. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling. Add four patties to skillet; cook until golden brown, about 2 minutes per side. Keep warm in a 300° F oven while cooking remaining patties in remaining butter.
  3. Serve warm with sour cream. Makes 4 servings.
  4. *Courtesy of National Fluid Milk Processor Promotion Board
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Banana-Walnut Oatmeal
Serves 2
Wake up to this tasty, satisfying bowl of oatmeal that's made with milk instead of water.
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  1. 1 cups Arps milk
  2. pinch of salt
  3. 1 cup quick oats
  4. 1 very ripe banana, mashed
  5. 1 tbsp. pure maple syrup
  6. 1 tbs. chopped walnuts
  7. 1 3/4 cups milk
  8. 1/4 tsp. finely shredded orange peel
  9. 2 tbs. orange juice
  10. 6-12 Fresh strawberries, sliced
  11. Slivered orange peel (optional)
  1. In a small saucepan, combine Arps milk, salt and 3/4 cup of water; heat over medium heat until steaming hot, but not boiling. Add oats and cook, stirring until creamy, 1 to 2 minutes.
  2. Remove the pan from the heat and stir in mashed banana and 1 tablespoon of maple syrup.
  3. Divide between 2 bowls, garnish with walnuts and a little more maple syrup and serve. Makes 2 servings.
  4. *Courtesy of Milk Processor Education Program
Arps Dairy
Pineapple Breakfast Frothy
Serves 2
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  1. 2 cups Arps milk
  2. 1 8 oz. carton vanilla nonfat yogurt
  3. 1 6 oz. can frozen pineapple juice concentrate, slightly thawed
  4. 1 tbsp. brown sugar
  5. 4-6 large ice cubes
  1. In a blender container, combine Arps milk, yogurt, pineapple juice concentrate, and brown sugar. Cover and blend until smooth. With the blender running, add ice cubes, 1 at a time, through opening in lid; blend until smooth and frothy. Pour into glasses; serve immediately.
  2. Makes 4 (10-ounce) servings.
  3. *Courtesy of Milk Processor Education Program
Arps Dairy
Banana-Oatmeal Breakfast Brulée
Serves 4
Hear's a fancy, fun way to start the day.
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  1. 4 cups Arps milk
  2. 2 cups quick-cooking rolled oats
  3. 1/4 tsp salt
  4. 1 tbs brown sugar, divided use
  5. 1 cup lowfat French vanilla yogurt
  6. 2 bananas, thinly sliced
  1. Combine the milk, rolled oats, salt, and 2 tablespoons of the brown sugar in a large saucepan and mix well. Bring to a boil over medium heat. Continue to cook, stirring constantly for 1 minute.
  2. Spoon 1 cup of the oatmeal into each of 4 au gratin dishes or ovenproof bowls. Press the oatmeal down with the back of a spoon to spread it evenly over the bottom of the dish. Top each serving with 1/4 cup of yogurt, spreading it evenly over the entire surface. Arrange 1/2 of a sliced banana evenly over the top of each serving and then sprinkle each with 1 tablespoon of the remaining brown sugar.
  3. Arrange the dishes on a baking sheet or in a large baking pan and place under a preheated broiler until the sugar starts to bubble and turn dark, about 1 to 2 minutes. Serve immediately.
  4. Makes 4 servings.
  5. *Courtesy National Fluid Milk Processors Promotion Board
Arps Dairy
Refrigerator Apple Muffins
Pack these great-tasting goodies in a lunch box for a sweet surprise.
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  1. 1 1/2 cups multigrain oatmeal
  2. 1 cup whole wheat flour
  3. 1 cup packed brown sugar
  4. 3/4 cup all-purpose flour
  5. 1/3 cup toasted wheat germ
  6. 1 tbsp. baking powder
  7. 1 tbsp apple pie spice
  8. 1/2 tsp baking soda
  9. 1/2 tsp salt
  10. 1 1/2 cups chopped baking apples
  11. 1 1/4 cups Arps milk
  12. 1/3 cup cooking oil
  13. 2-3 slightly beaten egg whites
  14. Nonstick spray coating or paper bake cups
  15. Coarse sugar or granulated sugar
  1. In a large mixing bowl, combine multigrain oatmeal, whole wheat flour, brown sugar, all-purpose flour, wheat germ, baking powder, spice, baking soda, and salt. Add apple; stir to coat.
  2. In a small mixing bowl, combine Arps milk, oil, egg whites or whole eggs. Add to flour mixture; stir just until moistened. Place muffin batter in an airtight container; cover and seal. Refrigerate at least 2 hours or up to 3 days.
  3. To bake muffins, spray muffin cups with nonstick coating or line cups with paper bake cups. Gently stir batter. Spoon the batter into the cups, filling cups full. Sprinkle muffin tops with some of the coarse or granulated sugar. Bake in a 400° oven for 18 to 20 minutes or until wooden toothpicks inserted in centers come out clean. Serve warm. Makes 18 muffins
  4. *Courtesy of Milk Processor Education Program
Arps Dairy
Breakfast Bread Pudding Muffins
Also makes a portable dessert for brown-bag lunches.
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  1. 1 1/2 cups Arps milk
  2. 4 large egg whites
  3. 1/4 cup sugar
  4. 1 tbsp ground cinnamon
  5. 1 tbs. tbsp vanilla extract
  6. 2 tbsp butter or margarine, melted
  7. 1/2 cup dark raisins
  8. 12 slices whole-wheat bread, cut into 1/2 inch cubes
  1. Preheat oven to 350 degrees F. In a large bowl, combine all the ingredients, except the raisins and cubed bread, and mix well. Add raisins and bread, mix well, and allow to soak for 5 minutes.
  2. Spray a standard-six muffin tin or 12 custard cups with nonstick spray. Mound the mixture into each of the 12 cups. Bake until firm and well browned, about 35 minutes. Cool on a wire rack for at least 10 minutes before removing the muffins from the cups. Makes 12 muffins
  3. *Courtesy Jeanne Joes, author of "Cook It Light Desserts"
Arps Dairy
Banana Breakfast Shake
Quick, tasty and a nutritious before school drink!
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  1. 1 1/2 cups of Arps milk
  2. 1 peeled and sliced medium banana, frozen
  3. 1/2 tsp vanilla extract (optional)
  4. 1/4 tsp almond extract (optional)
  5. Cinnamon for garnish (optional)
  1. In a blender container, combine all ingredients, except cinnamon. Cover and blend until smooth, about 20 seconds. Pour into glasses and garnish with a sprinkle of ground cinnamon, if desired. Serve immediately.
  2. Makes 2 servings.
  3. *Courtesy of Milk Processor Education Program
Arps Dairy
Individual Italian Eggs
To keep the baking time short, this quiche-style breakfast bakes in individual dishes.
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  1. 1 small zucchini, halved lengthwise and thinly sliced
  2. 1 medium red onion, chopped (1/2 cup)
  3. 1/2 cup chopped red or green sweet pepper
  4. 2 cloves garlic, minced
  5. 2 tsp olive oil or cooking oil
  6. 4 egg whites
  7. 2 eggs
  8. 1 cup Arps milk
  9. 1/4 tsp dried Italian seasoning, crushed
  10. 1/8 tsp salt
  11. 1/4 cup shredded part-skim mozzarella cheese (1 ounce)
  1. In a medium skillet cook and stir zucchini, red onion, sweet pepper, and garlic in hot oil until onion is tender.
  2. In a medium mixing bowl stir together egg whites, whole eggs, Arps milk, Italian seasoning, and salt. Stir in cooked vegetable mixture. Pour into four individual (about 4 1/2 inches in diameter) quiche dishes or four 8- to 10-ounce custard cups or individual baking dishes. Place on baking sheet.
  3. Bake in 350° oven for 16 to 20 minutes or until just set. Sprinkle each serving with mozzarella cheese. Let stand for 5 minutes before serving.
  4. Makes 4 servings.
  5. *Courtesy of Milk Professor Education Program
Arps Dairy
Asparagus-Cheese Omelets
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  1. 1 10-oz pkg frozen asparagus
  2. 1 cup sliced fresh mushrooms
  3. 3/4 cup Arps milk
  4. 2 tsp cornstarch
  5. Dash of salt
  6. 2 tbsp shredded cheddar cheese
  7. 4 eggs
  8. 4 egg whites
  9. 1/4 cup water
  10. 1/2 tsp salt
  11. 1/8 tsp pepper
  12. Nonstick spray coating
  13. 1 1/2 tsp cooking oil
  1. For filling, in a covered medium saucepan, cook asparagus and mushrooms in a small amount of boiling salted water for 5 minutes or until asparagus is crisp-tender. Drain; keep warm.
  2. For sauce, in a small saucepan, combine Arps milk, cornstarch, and the dash of salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cheese. Keep warm.
  3. To make omelets, in a medium mixing bowl, beat together eggs, egg whites, the 1/4 cup water, the 1/2 teaspoon salt, and the pepper until combined but not frothy. Spray a cold 6- or 8-inch skillet with nonstick coating; heat skillet. Pour one-fourth of the egg mixture (about 1/2 cup) into hot skillet. Cook eggs over medium heat. As eggs set, run a spatula around edge of the skillet, lifting eggs to allow uncooked portion to flow underneath. When eggs are set, but still shiny, remove from heat. Spoon one-fourth of filling down center of omelet; fold sides over filling. Transfer omelet to a warm plate. Cover with foil.
  4. To make each remaining omelet, add 1/2 teaspoon oil to skillet. Spread oil evenly by tilting skillet. Cook and fill as above. Serve sauce with omelets.
  5. Makes 4 servings.
  6. *Courtesy National Fluid Milk Processors Promotion Board
Arps Dairy
Overnight Cheese Soufflé
This impressive and tasty dish can be made ahead of time.
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  1. 4 large, thick slices sourdough bread cut into halves
  2. 2 cup (8 oz) grated reduced fat sharp cheddar cheese*
  3. 1 egg
  4. 2 egg whites
  5. 1/4 tsp freshly ground black pepper
  6. 1/4 tsp salt
  7. 3/4 tsp dried sage, crushed
  8. 1 1/2 tsp dried thyme, crushed
  9. 4 cups Arps milk
  1. Spray a 13" x 9" baking dish with a non-stick vegetable cooking spray. Line the dish with the bread slices, overlapping them a bit if necessary to make them fit. Sprinkle the grated cheese evenly over the top of the bread layer.
  2. Put the egg, 2 egg whites, salt, pepper, sage, and thyme in a large bowl and mix with a fork until froth. Add the Arps milk and mix well. Carefully pour the liquid mixture over the bread and cheese in the baking dish. Cover the dish tightly with plastic wrap. Refrigerate overnight before baking. Remove from the refrigerator 1 hour before baking.
  3. Preheat oven to 325 degrees F. Place the soufflé in the preheated oven and bake for 40 minutes, or until a knife inserted in the center comes out clean. Allow to stand for at least 5 minutes before cutting. Makes 4 servings.
  4. * Tip: If you want the dish to be tangier, use a flavored cheddar or Monterrey Jack cheese, such as jalapeno, garlic, pesto, onion, chili pepper or sun dried tomato.
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