8 ounces grated medium Cheddar cheese
2 tablespoons flour
2 tablespoons butter
½ cup chopped onion
2 tablespoons chopped seeded serrano peppers
1 tablespoon minced garlic
½ cup chopped tomato
¼ cup beer
¾ cup milk
Kosher salt
Cayenne pepper

Toss together cheese and flour; set aside.

In a small skillet saute onions and garlic in butter over medium heat until softened; add serranos and tomato and cook until softened. Add beer; bring to simmer and cook until liquid is slightly reduced. Add milk; bring to simmer over low heat. In batches, add cheese mixture, stirring until smooth with each addition; season with salt and cayenne pepper; keep warm over low heat.

Tip: Serve Fresh Pepper Chili Con Queso with fresh fried tortilla chips or cut fresh vegetables.

To make fresh cut tortilla strips, cut 10 corn tortillas into 1-inch wide strips. Heat 1-inch depth vegetable oil in a large skillet over medium heat; in batches, fry cut tortillas until crisp and lightly browned; remove and drain on paper towels. Sprinkle with salt.

Makes 2 cups

Darigold, Recipes


  • 1 stick Darigold butter, clarified*
  • 1/2 cup coarsely chopped shelled pistachios
  • 1/4 cup chopped shallots or onion
  • 1/4 cup diced pancetta (optional)
  • 1 box (14.5 oz) spaghettini pasta, cooked according to package directions
  • 1-1/2 cups halved cherry tomatoes (optional)
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped fresh parsley


Combine clarified butter, pistachios, shallots and pancetta in skillet over medium-high heat; stir fry until nuts are lightly toasted and shallots are translucent. Remove from heat; add hot pasta, tomatoes, Parmesan cheese and parsley; toss to mix well. Serve hot or warm. Makes 4 servings.

Tip: Serve on 8 to 10 small plates as appetizer.

*Microwave Clarified Butter: Place 1 stick (1/2 cup) Darigold butter in microwave-safe measuring cup. Cook in microwave oven at MEDIUM (50 percent) power 1-1/2 to 2 minutes, until butter is melted and foamy on top. Remove and set aside; allow solids to sink to bottom of cup. Skim remaining solids from top. Pour off clarified butter from the top and discard any milk solids and water that remain at bottom of cup. Discard foam and milk solids. Makes about 6 tablespoons clarified butter.


Pan-Seared Chicken with Tarragon Cream Sauce


  • 1 tablespoon olive oil
  • 2 tablespoons minced sweet onion
  • 1 clove garlic, thinly sliced
  • 1/4 cup dry vermouth
  • 1 cup Darigold heavy cream
  • 3 tablespoons chopped French tarragon, divided
  • 1/2 cup crème fraîche (available at most supermarkets, or homemade)
  • 1 tablespoon dijon mustard
  • Pinch of salt and ground black pepper


In a large saucepan, heat olive oil over medium-high heat. Add the onion, and garlic and sauté until softened. Add the vermouth and bring to a boil. Reduce heat to low, gently simmer to allow flavor of onion and garlic to impart into sauce. Add cream and allow to simmer gently until slightly thickened. Add half the chopped tarragon to the sauce. Set aside. Combine crème fraîche, Dijon mustard, salt and pepper in a small bowl; fold in remaining chopped tarragon. Spoon the hot tarragon cream sauce over chicken, fish or vegetables and top with a small dollop of the tarragon Dijon crème fraîche.

Makes 4 servings.

TIP: Serve with basmati rice.


With the holidays in full swing, we knew there would be no better time to have a good old-fashioned cookie throwdown.

These are two of our favorites, but we are a bit biased, so take the time to cook a batch (or two) of your own and let us know your favorite.

Stained-glass Icebox Cookies


  • 1 cup Darigold Butter, softened to room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon lemon flavoring
  • 1/2 teaspoon vanilla extract
  • 2 cups flour
  • 12 to 14 each red and green candied cherries
  • Chopped nuts or sprinkles for coating (optional)


Combine butter and powdered sugar in large mixing bowl; beat with electric mixer on low speed until blended; beat on medium speed about 2 minutes or until light and fluffy. Add lemon and vanilla and beat until well blended. Stir in flour with spoon, mixing just until dough forms. Divide dough in half; place each half on waxed or parchment paper. With floured hands, gently spread dough to form a 9x6x1/2-inch rectangle; place 2 rows of red and green cherries (6 to 7 of each color) down center. Pull long sides of dough up and over cherries; pinch together to form log. Press dough against cherries to center them. Wrap waxed paper around dough, sealing ends by twisting. Shape into square, triangular or round log. Refrigerate until firm (4 hours or overnight).

To bake, remove dough from refrigerator; unwrap and roll in desired coating, gently pressing coating into sides. Slice dough with thin-bladed knife into 1/4-inch thick slices; place on baking sheets lined with parchment, about 1 inch apart. Bake at 350°F for 8 to 12 minutes or until lightly golden around the edges. Cool on baking sheets 1 to 2 minutes; transfer to wire rack to cool completely. Makes about 5 dozen cookies.

Tip: Dough logs can be made up to four days ahead or frozen for up to three months (place in airtight freezer bag).

Thaw before slicing and baking.

Deer Valley Mini Almond Biscotti


  • 1/2 pound (2 sticks) unsalted Darigold butter, softened
  • 1 cup sugar
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1-1/2 cups finely ground almonds (slivers, slices or whole)
  • 1/2 cup coarsely chopped whole almonds


Using an electric mixer, beat butter, sugar and citrus peels in a large bowl until light and creamy. Add eggs and vanilla; mix well, scraping the sides and bottom of bowl. Place flour and salt in small mixing bowl and mix with wire whisk; add to butter mixture and beat on low until blended. Add all the almonds, scrape sides and bottom of bowl and beat on medium setting.

Divide the dough in half and place each half on a separate sheet of parchment or waxed paper; shape each into a rough log, about 1-1/4 inches diameter. Wrap the paper over the dough and roll to form a long log. Repeat with remaining dough. Refrigerate for at least an hour, to prevent dough from spreading too quickly while baking.

Preheat the oven to 325°F. Prepare 2 baking sheets by lightly greasing with butter, or spray with non-stick vegetable spray. Remove paper wrap from biscotti logs and place in the center of baking sheets. Bake until the logs no longer feel raw in the middle and are just beginning to turn light brown on the edges, 25 to 30 minutes. Cool 20 minutes. Carefully move logs to a cutting board and cut into 1/2-inch slices. Lay the slices on their sides and bake again, until the cookies are light golden brown (10 to 15 minutes). Makes about 55 mini biscotti.


While Egg Nog is already a delicious drink by itself, it can also be a great ingredient in recipes.

Try some of these great recipes this holiday season:

All of these festive recipes will be sure to delight your guests this holiday season.