Recipes
Ingredients
Instructions
- Mix all ingredients together
- Season to taste
- Thin with sour cream if necessary
- Enjoy with crackers and your friends and family!
Ingredients
Instructions
- Preheat oven to 325 degrees.
- Lightly coat an 8x8 baking dish with nonstick spray.
- Mix butter, sugar, and graham cracker crumbs together until moistened.
- Press crust mixture into bottom of greased baking dish.
- Using a mixer, beat quark until smooth.
- Add sugar, pumpkin, and vanilla and cream together.
- Add eggs one at a time, beating well after each addition.
- Pour filling over crust.
- Bake 35-40 minutes until edges begin to brown and center no longer wobbles.
- Cool completely before refrigerating.
- Chill for at least 2 hour before serving.
Ingredients
Instructions
- Beat quark and cranberry juice until smooth.
- Add jalapenos, bacon, cranberries, and onion powder to quark mixture.
- Allow to chill for at least 4 hours.
- Serve with crackers, pretzels, or your favorite bread.
Ingredients
Instructions
- Place all vegetables in a large pot with enough water to cover vegetables.
- Boil vegetables until soft.
- Add chicken bouillon cubes, parsley flakes, quark, soup, milk, salt, and pepper.
- Continue cooking until all is blended.
Ingredients
Instructions
- Preheat oven to 325 degrees.
- In a large bowl, combine quark, sour cream, garlic powder, an jalapenos and mix until smooth.
- Add shredded Franklin Road and Brook's Place, bacon, and corn. Stir until combined.
- Season to taste with salt, pepper, and paprika.
- Bake 30-40 minutes until bubbly.
- Serve warm with tortilla chips.
Ingredients
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, mix together mozzarella, quark, egg, chiles, corn, garlic, salt, and pepper.
- Transfer to a greased baking dish.
- Sprinkle top with Brook's Place or franklin Road.
- Bake for 15-20 minutes or until top begins to brown and cheese is bubbling.
- Serve warm with tortilla chips and enjoy!
Ingredients
Instructions
- Biol, drain, and smash potatoes.
- Beat in quark and sour cream.
- Add garlic salt and pepper.
- Bake in buttered casserole dish at 400 degrees for 50-60 minutes OR in crockpot on high for 3 hours.
Notes
Can be made ahead and stored in fridge or freezer but bake time will need to be increased.
Ingredients
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 450 degrees.
- Line rimmed baking sheet with foil.
- Spread tomatoes in sigle layer on foil and sprinkle evenly with brown sugar.
- Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
- Let tomatoes cool slightly, then peel off foil and transfer to small bowl and set aside.
- Heat butter over medium heat in medium pan until foaming.
- Add onion, tomato paste, and allspice.
- Reduce heat to low, cover, and cook, stirring occasionally, until onions are softened, 7-10 minutes.
- Add flour and cook, stirring contantly until thoroughly combined, about 30 seconds,
- Whisking constantly, gradually add broth, reserved tomato juice and roasted tomatoes.
- Cover, increase heat to medium, and bring to a boil.
- Reduce heat to low and simmer, stirring occasionally, about 10 minutes.
- Blend ingredients by using an immersion blender in pan.
- Stir in quark and heat over low until hot, about 3 minutes.
- Add additional broth if needed. Season with salt and cayenne to taste.
- Top with cheese crumbles if desired.
