At one time, the Princess Kay of the Milky Way and county dairy princess programs emphasized cooking with dairy as a way to promote our industry’s products. Of course, this was way before when everyone was a celebrity cook and YouTube videos. I use the alfredo sauce recipe demonstrated by a county princess many years ago. This spring, I was invited to work with the Crow Wing County Dairy Princess Program. They didn’t demonstrate their favorite recipes but shared them as table center pieces. Their recipes covered a whole meal. You can start your evening with a sweet drink while you enjoy a sweet appetizer. There is a main course with a fluffy salad on the side. Of course, no meal is complete without a dessert. Let’s face it, Robert Redford is a sweet treat. Enjoy.

Strawberry milkshake by Jenna Caughey
1 cup fresh or frozen strawberries
2 tablespoons sugar
1 teaspoon vanilla
2-3 cups vanilla ice cream
1/2-1 cup cold milk
    Put all ingredients in blender. Hit the button.

Strawberry cheesecake chimichangas by Ali Schoer
8 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 plus 1 tablespoon sugar
1 teaspoon vanilla
1/2 teaspoon lemon zest
6 8-inch flour tortillas
1 3/4 cups sliced strawberries1 tablespoon cinnamon
Vegetable oil
    Beat cream cheese with sour cream, 1 tablespoon sugar, vanilla extract and lemon zest. Fold in 3/4 cup strawberries. Divide mixture evenly between tortillas. Fold the two sides of the tortilla toward the center and then roll the tortilla like a burrito. Secure with a toothpick. Combine the remaining sugar with cinnamon in a shallow bowl and set aside. Line plate with paper towels. Add 3 inches of oil to large deep saucepan. Heat oil to 360 degrees. Fry chimichangas until golden brown and crispy, about 3 minutes. Drain on paper towels for 1 minute then roll in cinnamon sugar mixture.

Enchiladas by Allison Woitalla
1 pound hamburger, browned and drained
1 package taco seasoning
20 ounces red enchilada sauce
2 cups shredded cheese
16 ounces sour cream
Diced green chilies
7-8 burrito flour tortillas
    Preheat oven to 350 degrees. Mix sour cream and green chilies together. Set aside. Mix taco seasonings and browned hamburger together. Set aside. In a 9-by-13 pan, pour a little red enchilada sauce on the bottom of the pan so the tortillas won’t stick. Lay out tortillas on counter. Evenly spread sour cream mixture onto tortillas. Add seasoned hamburger mixture. Roll. Fill the pan with rolled tortillas. Pour remaining enchilada sauce over the wrapped tortillas. Top with cheese. Bake for 30 minutes or until cheese is melted. Top with your favorite taco toppings.

Cookie salad by Arica Caughey
3-ounce box instant vanilla pudding
1 cup whipping cream, whipped
15 ounces mandarin oranges
Fudge striped cookies
    Make pudding according to pie instructions on the box. Place in the fridge to keep cool. Whip cream. Crush cookies. Mix whipped cream, crushed cookies and mandarin oranges with the pudding. Sprinkle extra crushed cookies on top.

Robert Redford dessert by Kaylee Woitalla
8 ounces cream cheese
1 cup powdered sugar
3 cups cold milk
2 cups whipping cream, whipped
2 small packages or 1 large package instant chocolate pudding
1 1/2 cups graham crackers, crushed
3 tablespoons sugar
1/2 cup butter, melted
    Mix graham crackers, sugar and butter. Press in 9-by-13 pan. Bake in 350-degree oven for 10 minutes or until slightly browned. Cool completely. Mix cream cheese and powdered sugar, beat well. Fold in half whipped cream. Spread on cooled baked crust. Beat pudding with milk for 3 minutes or until thick. Spread over cream cheese mixture. Then spread remaining whipped cream on top. Refrigerate and chill until set. You can top the dessert off with a drizzle of chocolate sauce or sprinkled crushed cookies.