Sweet and Savory Summer

Make Your Summer Sweet and Savory with Hiland

Summer is the season of sweet treats, party snacks and everyone’s favorite goodies from the grill. Laura of Lolo Home Kitchen has created six fun summer recipes using Hiland products that are sure to tempt your family and friends. We’ll share a new one every week – don’t miss out!

To make your summer even better, Hiland is giving you a chance to win a Blackstone 4-Burner 36” Griddle Cooking Station with Side Shelves, plus a Hiland Dairy swag bag! Enter below!

You Could Win Big!

4th of July Ice Cream Board

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Loaded Baked Potato Salad

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Strawberry Cream Cheese Pie

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French Onion Burgers

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Yogurt Smoothie Popsicles

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Vanilla Yogurt Honey Pancakes

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BLT Pasta Salad

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4th of July Ice Cream Board

You've heard of the charcuterie board, but have you ever seen an ice cream sundae board? Impress your friends and family this 4th of July with this festive spin on the traditional "board." Choose your favorite Hiland Ice Cream flavors and decorate the board with delicious pairings! You're only limited by your own imagination.

Here Are a Few of Our Favorites

  • Cones (of all shapes and sizes!)
  • Red, white, and blue fruits like strawberries, coconut flakes, and blueberries
  • Chopped peanuts
  • Cookies with red and blue sprinkles
  • Red, white, and blue M&Ms or flavored candies
  • Marshmallows
  • Sprinkles (of course!)

Be sure to keep some Hiland Whipped Cream nearby for your guests to top off their ice cream creations. Have a safe and happy 4th of July!

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Loaded Baked Potato Salad

Ingredients

  • 4 lbs Russet Potatoes
  • Olive oil
  • Salt
  • 3 Tablespoons apple cider vinegar
  • 1 cup mayonnaise
  • 3/4 cup Hiland Dairy sour cream or plain yogurt
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 10-12 pieces of bacon, cooked and torn into large pieces
  • 6 green onions, chopped
  • 1 1/2 cups shredded cheddar cheese

Directions

  • Preheat oven to 400 degrees. Place potatoes on a baking sheet and pierce with a knife or fork about 4 times.
  • Brush the tops of the potatoes with olive oil and sprinkle with salt. Cook for about 50 minutes or until a knife goes into the potato easily.
  • Remove from the oven and cool for 5-10 minutes. You can either leave the skins on or peel them at this time. (I like to leave the skins on). Cut potatoes into large chunks, about 1 inch. Place all the pieces into a large bowl.
  • Pour the apple cider vinegar over the potatoes and toss. Set aside to cool for about 15-20 minutes.
  • Cook the bacon in a skillet, oven or microwave. Let cool slightly and then tear into pieces.
  • In a small bowl, combine the Hiland Dairy Sour Cream and the mayonnaise. (You can also use Hiland Dairy Plain Yogurt in place of sour cream). Add the salt and pepper and mix to combine.
  • Once potatoes are cooled, pour the sour cream mixture over the potatoes. Add the bacon, green onions and shredded cheese.
  • Gently mix all the ingredients together. Taste and add more salt or pepper to taste.
  • Refrigerate for 2-3 hours before serving.
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Strawberry Cream Cheese Pie

Ingredients

Crust

  • Store bought Graham Cracker Pie crust or 2 cups graham cracker crumbs
  • 1/2 cup sugar and 1 cup sugar
  • 1/2 cup (1 stick) Hiland Butter, melted

Cream Cheese Layer

  • 8 ounces Hiland Dairy Cream Cheese, room temperature
  • 1 can Sweetened Condensed Milk
  • 1/2 cup lemon juice
  • 2 teaspoons pure vanilla extract

Strawberry Layer

  • 2 cups cold water
  • Strawberry Jello gelatin (3 ounce box)
  • 5 Tablespoons cornstarch
  • 4 cups strawberries, sliced (about 1 lb)

Directions

Crust

  • Combine graham cracker crumbs, ½ cup of sugar and melted butter until mixed. Press into the bottom of a 9 inch pie dish. Use your hands or the bottom of a glass cup to press the crust into the pan. Place in the fridge to chill while making the cream cheese layer.

Cream Cheese Layer

  • In a stand mixer or with a hand mixer, mix the cream cheese and condensed milk until smooth. Add the vanilla and lemon juice and mix again until combined.
  • Pour cream cheese mixture into graham cracker crust and place back into the fridge to set for at least 15 minutes.

Strawberry Layer

  • In a small saucepan, combine the jello powder, 1 cup of sugar and cornstarch. Whisk until all are mixed and dissolved. Heat on medium heat until the glaze is thickened, about 10 minutes.
  • Let the glaze cool for about 10 minutes. While cooling, slice the strawberries.
  • Pour sliced strawberries over the cream cheese layer. Then pour slightly cooled glaze over strawberries.
  • Let cool for a bit and then place in the fridge to set for at least 4-6 hours.
  • Add whipped cream, slice and devour!
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French Onion Burgers

Ingredients

  • 2 pounds lean ground beef
  • 1/2 cup Hiland French Onion Dip
  • 1 Tablespoon ground onion powder
  • 1 Tablespoon dried, chopped parsley leaves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 sweet onion, sliced
  • Olive oil
  • Sliced provolone cheese
  • Burger buns
  • Hiland French Onion Dip for topping

Directions

  • Caramelized Onions: In a large skillet on medium high heat, drizzle a Tablespoon of olive oil. Once the pan is hot, add the sliced onions. Stir occasionally until the onions get a nice char and start to reduce and caramelize. Takes 10-15 minutes.
  • While the onions are cooking, in a large bowl, mix the ground beef, the Hiland French Onion Dip, dried onion and dried parsley. Mixing with your hands is the easiest.
  • Form into patties of desired size. (pro tip: press a thumb into the middle of the pre cooked burger patty. This will help the meat from shrinking in.)
  • Either on the grill or a skillet on medium high heat. Spray with nonstick spray. Cook the burger about 2-3 minutes per side depending on thickness and your preference.
  • When the burgers are almost done, place a slice of the provolone cheese on top of each burger.
  • To assemble burger: Place burger on the bun (already topped with melty cheese), place caramelized onions on top of the cheese then spread the Hiland French Onion Dip on the bun. Press together and take a ginormous bite! Enjoy!
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Yogurt Smoothie Popsicles

Ingredients

  • Hiland Dairy Yogurt Smoothies
  • Any fruit of choice, cut into bite size pieces:

    strawberries, blueberries, raspberries, pineapple, banana, mango, peaches
  • Popsicle molds

Directions

  • Cut fruit into bite size pieces and set to the side.
  • Choose your favorite Hiland Dairy Yogurt Smoothie flavor (or you can combine too) and pour into the popsicle mold about 1/4 of the way up. Add a couple pieces of fruit then fill again with smoothie until about ¾ way up. Add more fruit and then pour smoothie to the top.
  • Place popsicle sticks into mold or place cover on top. Repeat until all popsicle molds are filled.
  • Place in the freezer (make sure they sit flat) and freeze for at least 4 hours. Once frozen, remove from popsicle molds and enjoy an easy and yummy summer treat!
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Vanilla Yogurt Honey Pancakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon sugar
  • 2 Tablespoons Honey, melted
  • 2 Tablespoons vegetable oil
  • 2 eggs, slightly beaten
  • 2 teaspoons pure vanilla extract
  • 1/2 cup Hiland Vanilla Yogurt
  • 1 cup Hiland Milk

Directions

  • In a medium bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
  • In another medium bowl, whisk together the warm honey, oil, eggs, vanilla extract, Hiland Vanilla Yogurt and Milk.
  • Add the dry ingredients into the wet ingredients a little at a time and stir together to combine. Be careful not to overmix.
  • In a skillet or griddle, add butter or spray with non-stick spray and heat on medium heat. Spoon about ¼ cup of batter onto the skillet. (I like to use a 1/4 cup measuring cup to pour batter). Cook for about 2 minutes and then flip and cook for another 2 minutes.
  • Transfer cooked pancakes to a plate. Cover with a clean kitchen towel to keep warm.
  • Spray the skillet between each batch and continue until the batter is all gone.
  • Top with your favorite toppings and enjoy!
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BLT Pasta Salad

Ingredients

  • 1 box Rotini pasta (16 ounce box), cooked and drained (Penne works well too)
  • 14 slices bacon, cooked and torn
  • 1/2 red onion, diced
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups Romaine Lettuce, torn
  • 1 avocado, cut into pieces
  • 1 1/2 cups cherry tomatoes, halved
  • 1/4 cup parsley, chopped
  • 1 package Ranch powder seasoning mix (1 ounce)
  • 1 1/2 cups Mayo
  • 1/2 cup Hiland Dairy Sour Cream

Directions

  • Dressing: in a medium bowl, combine the Hiland Dairy Sour Cream, mayo and ranch powder seasoning. Stir until combined, cover and place in the fridge while you prepare the rest of the ingredients.
  • In a large pot of salted water, cook the pasta until done. Drain then rinse with cold water and drain again. Place in a large bowl.
  • Add the torn bacon, diced red onion, shredded cheese, diced avocado, halved cherry tomatoes, chopped parsley and torn romaine lettuce.
  • Pour dressing over the pasta and ingredients and toss until everything is coated.
  • Serve right away. If serving later then wait to add the lettuce until just before serving. Enjoy!
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