Sunday Picnic Tips

Plan the perfect Sunday Picnic

What better way to spend a Sunday than enjoying a picnic with your favorite people? Follow these tips and ideas to make your picnic even more perfect.

PICNIC TIPS

  1. Don’t skimp on the blankets. (Comfort is key!) Make sure to pack a few picnic blankets for extra padding and coverage.
  2. Try to pack only as much food as you will eat and waste less. The sun can make food perish faster than normal so be mindful of the quantity of food.
  3. Re-use a box as your picnic basket and used Mountain High Yoghurt tubs as containers for side dishes when packing your picnic items.
  4. Make sure you keep your food the proper temperature with ice packs and by separating perishables with non-perishables and beverages.
  5. Bring along board, card and yard games to enjoy after your meal.
  6. Bring along your favorite book or magazine for a relaxing read.
  7. Don’t forget to pack your iPod so you can jam out in the fresh air.

picnic

Chicken Feed

Chicken Feed

You’re not the only one that can re-purpose Mountain High tubs as food containers. In fact, you’re not the only species. If you have a coupe or a farm make sure to save your “animal safe” leftovers in your used yoghurt tub, combine with your favorite feed and serve up to your chickens.

chickens

A Present for Your Pooch

A Present for Your Pooch

A treat for your fur kids this holiday season.

INGREDIENTS

  • 2 cups rice flour
  • ⅓ cup peanut butter
  • 3 tablespoons unsalted butter
  • 3 bananas, mashed
  • ½ cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2 large eggs

INSTRUCTIONS

  1. Preheat oven to 350°
  2. Grease cookie sheet
  3. Combine the yogurt, mashed bananas, and peanut butter in a large bowl
  4. Warm the peanut butter and butter together, until melted and let cool
  5. In a separate bowl, add the mashed banana, yogurt, eggs, and vanilla extract
  6. Add the wet ingredients to the rice flour, and fold together
  7. Pour into cupcake tins
  8. Bake about 20 minutes or until you can insert toothpick with no residue

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Cement Planters

Cement Planters

When you just cant find the right pot why not just make one yourself? These awesome cement planters make great gifts for anyone with a green thumb.

WHAT YOU NEED

  • Floor mat (keep ground and surface clean from mess)
  • Concrete mix
  • Used MHY tubs (64 oz. for large planter, 32 oz. for smaller)
  • 5 gallon bucket (for mixing concrete)
  • Shovel
  • Particle mask
  • Rubber Gloves
  • Smaller cups (should be the size you’d like for the hallow inside of the planter)
  • 1 Bag of sand (or material of equal weight)

INSTRUCTIONS

  1. Follow cement instructions
  2. Fill tubs 3/4 of the way full with cement
  3. Place cup inside of cup leaving 3 in out of cement
  4. Fill cup with sand or other heavy material
  5. Allow to cure according to cement brand directions
  6. Once 100% dry remove the cup and tub from your planter
  7. (Optional) Personalize your tub with paint or stencils

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Holiday Cinnamon Yoghurt Soap

Holiday Cinnamon Yoghurt Soap

For those who love the scents of the snowy season try making this cinnamon soap recipe. Great for gifts or to enjoy yourself!

WHAT YOU NEED

  • 12oz Distilled Water
  • 7oz Lye
  • 23oz Olive Oil
  • 16oz Coconut Oil
  • 7oz Sunflower Oil
  • 4oz Castor Oil
  • 1oz Lemon Essential Oil
  • .3 oz Lavender Essential Oil
  • .2 oz Cinnamon bark essential oil
  • 1.5mL Clary Sage Essential Oil
  • .5mL Marjoram Essential Oil
  • 2 tbsp oatmeal, roughly chopped in a coffee grinder
  • 7oz Plain Mountain High Yogurt

INSTRUCTIONS

  1. Line soap mold with freezer paper or coat thoroughly with mineral oil
  2. With gloves on and in a well vented space pour lye slowly into distilled water and stir until dissolved, set aside (out of reach of children)
  3. Combine and heat all oils on stove until liquid then set aside to let cool (keep oils at 105 – 110 degrees)
  4. When both the lye, water and oils have cooled pour oils into mixing bowl and combine with yoghurt
  5. Slowly add the lye water to the oil and yoghurt mixture and blend thoroughly with stick blender or by hand for 5 minutes
  6. Pour into mold and top with a sprig of lavender, marjoram or sunflower sprigs or whatever you have in your garden for a beautiful, personal touch
  7. Cover with plastic wrap
  8. Wrap your covered mold in old towel or sheet to keep in heat and speed up the saponification process and let set for 24 hours
  9. After being insulated for 24 hours check your soap. If it is still hot let cool for an additional 12 hours
  10. When soap is cooled remove from mold and cut into desired bar shape
  11. Let soap cure on baking rack for 4-5 weeks then wrap with hemp, cinnamon sticks and dehydrated flowers

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Gingerbread House

Gingerbread House

The fun festive house is a great excuse to gather and make with the entire family. Make sure to pick up assorted cookies and candies for decoration. If decorating with kids, let them pick out the candies or create a theme together.

INGREDIENTS (GINGERBREAD)

  • 6 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup Mountain High® original or lowfat plain yoghurt
  • 1/2 cup molasses

INGREDIENTS (ROYAL FROSTING)

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 2 teaspoons water
  • 5 to 6 cups powdered sugar (divided)

INGREDIENTS (HOUSE DECORATIONS)

  • Assorted cookies & nuts
  • Colorful candies (gummies, candy canes, liquorish for trees, roof, siding etc…)
  • Marshmallows (for extra snow)
  • Sprinkles

INSTRUCTIONS (GINGERBREAD)

  1. Whisk together the dry ingredients
  2. Beat on butter and brown sugar until fluffy on medium until fluffy then add eggs, molasses and yoghurt until well blended.
  3. Beat half of dry mixture into wet mixture, then stir and knead in remaining dry mixture
  4. Wrap dough and refrigerate for 2 hours – 3 days
  5. Sprinkle flour over surface and dough. Roll dough to 1/4” thick sheet and cut out your pieces using a template, kit or imagination.
  6. Bake at 350° for 10-15 minutes and cool for 15 minutes

INSTRUCTIONS (ROYAL FROSTING)

  1. Whisk 1/2 of the powdered sugar and all other ingredients
  2. If you’d like to eat your gingerbread house, heat or microwave the mixture 30-40 seconds or until it reaches the temperature of 160°
  3. Beat in remaining powdered sugar until thick combined texture is reached

INSTRUCTIONS (ASSEMBLY)

  1. Find a base for your house, this can be a platter, cookie sheet, cutting board or even a piece of cardboard.
  2. Pipe frosting along bottom edge of the foundational pieces of the gingerbread house (the 4 walls).  Hold these
  3. Fill pastry or plastic bag to pipe/connect (frosting is the glue) the base of your gingerbread house and all pieces until sturdy
  4. Use the remaining frosting to glue on your house’s decorations. Split into mini bags for multiple decorators.

 

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Food Styling with Jessica Comingore

Food Styling Tips with Jessica Comingore

Great food styling is an essential component to inspiring others with your own ideas and creations. Follow these 5 simple tips by Jessica Comingore and watch the video tutorial below to see just how quickly these small tips make a big difference.

SIMPLE TIPS

  1. Find a simple backdrop
  2. Be mindful of color
  3. Shoot overhead or at a 90° angle
  4. Don’t over style it
  5. Snap and Enjoy!

PAINT ESCAPE

PAINT ESCAPE

Relax and let your imagination let loose on the canvas. Introducing a routine art habit can be a great way to try let go of the day and get lost in a new creative endeavor.

Next time you pull out the paints use your Mountain High tub as a water color cup or to store your brushes when your finished to keep them organized.

Painting_Art

YOGHURT FINGER PAINTS

YOGHURT FINGER PAINTS

Mix your little ones favorite kind of Mountain High with natural juices and extracts to create edible finger paints.  Find a spot outside and let your little one get creative with a fun craft that doubles as a snack. 


COLOR PALETTE

  • Spinach juice = Green   
  • Blueberries = Blue
  • Pomegranate= Deep red
  • Cherry = Pink
  • Blood Orange= Orange


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GARDEN DINNER PARTY

GARDEN DINNER PARTY

It’s time to celebrate the the fruits (and veggies) of your labor with a garden dinner party this season. Gather your loved ones to help pick their favorite veggies and fruits from your garden, prepare dishes together using your garden ingredients, set up a table setting outside and share all of the delicious joys of a job well done.

No matter what you have growing, there are endless tasty recipes to try out. Here are a few of our favorites…

STARTER: GARDEN SALAD WITH BLUE CHEESE DRESSING

INGREDIENTS

  • Quartered lettuce head
  • Garden onions
  • Garden tomatoes
  • Garden peppers
  • Garden chives
  • 1/2 cup Mountain High® original plain yoghurt
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup buttermilk
  • 1/3 cup crumbled blue cheese
  • 1/2 teaspoon vinegar
  • 1 dash Worcestershire sauce
  • 1/4 teaspoon sugar, if desired

INSTRUCTIONS

  1. Combine yoghurt, mayonnaise or dressing, buttermilk, blue cheese, vinegar, Worcestershire sauce, blue cheese and sugar. Mix well.
  2. Chop tomatoes, peppers, chives, onions and lettuce to desired consistency. Combine all ingredients, toss and serve.

salad

MAIN COURSE: GARDEN VEGETABLE TART

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 large zucchini, sliced into 1/8-inch thick and cut into quarters
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1 teaspoon dried mint leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped walnuts
  • 1/2 cup golden raisins
  • 3 large eggs, beaten
  • 1/2 cup Mountain High® plain yoghurt
  • 3 tablespoons olive oil
  • 10 sheets phyllo dough

Directions

  1. Heat olive oil in a 10-inch skillet over medium-high heat. Cook and stir onions for 4 to 5 minutes. Add zucchini, red and yellow peppers, mint, salt, and pepper. Cook for an additional 2 minutes. Remove from heat and add  walnuts and raisins. Mix well.
  2. In a medium bowl, combine eggs with yoghurt. Stir into vegetable mixture.
  3. Brush a nonstick 10-inch tart pan with a removable bottom with olive oil. Place one sheet of the phyllo dough on a work surface and brush with olive oil. Drape over tart pan and press down to fit center of sheet in pan. The edges of the phyllo sheet will hang over the edge of the pan. Prepare the next sheet of phyllo dough the same way and place perpendicularly over first sheet. Continue alternating phyllo sheets the same way until 6 sheets have been used.
  4. Pour vegetable mixture evenly into the pan over the dough. Continue layering the dough sheets in the same way for 3 more sheets. Brush the last sheet of phyllo dough with the oil, then rip it into shreds, distributing it evenly over the top of the tart.
  5. Beginning at one corner of the overhanging phyllo, roll up the dough to the pan’s edge, rotating the pan until you have a thick rolled edge all the way around the tart pan. Place the tart pan on a large baking sheet.
  6. Bake tart at 375°F for 15 to 20 minutes or until the crust is golden brown and a knife inserted in the center comes out clean. Let cool slightly before carefully removing tart from side of pan. Serve warm.

tart

DESSERT: POACHED PEARS WITH SWEET CREAM (ALTERNATIVELY APPLES AND PEACHES)

Ingredients

RASPBERRY SAUCE

  • 1 cup fresh raspberries
  • 2/3 cup sugar
  • 1/2 teaspoon fresh lemon juice

POACHED FRUIT

  • 1 750-ml bottle dry red wine
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 1/8 teaspoon ground cloves
  • 6 fresh pears

SWEET CREAM

  • 1/2 package (8-oz size) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 cup Mountain High® original, lowfat or fat free plain yoghurt

Directions

  1. To make the raspberry sauce, heat raspberries, sugar, and lemon juice in 1-quart saucepan over medium-high heat. Cook about 5 minutes or until berries start to break down. Remove from heat and strain mixture through a fine sieve or cheesecloth-lined strainer into a measuring cup. Use a spoon to help force juice through the strainer. Pour sauce into a squirt bottle and chill completely.
  2. To make the sweet cream, beat the cream cheese with the powdered sugar in a 1-quart bowl. Stir in yoghurt. Cover and chill while preparing pears.
  3. To make the pears, peel pears and core from bottom leaving stems attached. Cut slice (if necessary) from bottom of each pear so it will stand upright when served.
  4. Combine wine, granulated sugar, cinnamon, and cloves in a 4-quart saucepan or narrow stockpot. Bring mixture to a boil, stirring occasionally; add pears. Heat to boiling, reduce heat. Cover and simmer approximately 50 to 60 minutes, gently rotating pears and spooning sauce over pears several times to color evenly (use tongs to grasp the stems and move them), until pears are tender when pierced with tip of sharp knife.
  5. To assemble, ladle 1 / 4 of the sweet cream onto the center of each of 6 dessert plates. Place dots of raspberry sauce on the sweet cream, around the pears. Using a toothpick and in a continuous clockwise motion, drag the tip of the toothpick through the middle of the raspberry sauce drops to create red hearts.

pear

BUCKET LIST

Bucket List

With a few ice pop sticks, a pen and an empty Mountain High  tub, you can turn a rainy Saturday afternoon into an unpredictable family adventure. Write down a few group activities on the sticks–but don’t tell anybody what you’ve written down before they draw! Keep them a surprise. Put them into the bucket, and have members of your family draw at random.

MHY BUCKET LIST SUGGESTIONS

  • Dance Party
  • Video Games
  • Toy Cars
  • Pencil-and-Paper Games, like Dungeons & Dragons
  • Magical Mama
  • Card Games
  • Puzzles
  • Board Games
  • Paper Bag Animals
  • Hide and Seek
  • Treasure Hunt
  • Hot Potato
  • The Listening Game
  • Simon Says

bucketList

HOMEMADE YOGHURT

HOMEMADE YOGHURT

We make our own yoghurt and you can too. This is an easy activity to enjoy with little sous-chefs as they whisk yoghurt into creamy deliciousness. Because our yoghurt is made like you would make it at home and cultured in the cup, it makes a perfect starter for your homemade yoghurt recipes. 

INGREDIENTS

  • 4 cups milk (whole or 2% milk for creamier yoghurt and 1% or skim for lower fat yoghurt)
  • 1/4 cup original or low-fat Mountain High Yoghurt

INSTRUCTIONS

  1. Put milk in a pot and heat to near boiling (about 190-200) for 1 minute
  2. Allow the milk to cool around 110 F 
  3. Pour the warm milk into a bowl and whisk in 1/2 cup of  your favorite Mountain High Yoghurt
  4. Return the yogurt/milk mixture to the pot of warm milk

YOGHURT SWAP GUIDE

Yoghurt Swap Guide

Did you know that you can substitute plain yoghurt for dairy and oils in all kinds of recipes, including milk, sour cream, and mayonnaise? Follow the guide below to make your recipes more wholesome and fresh.

Substitutions

  • 1 cup butter = 1/2 cup plain yoghurt + 1/2 cup butter
  • 1 cup oil = 3/4 cup plain yoghurt
  • 1 cup sour cream = 1 cup plain yoghurt
  • 1 cup mayonnaise = 1 cup plain yoghurt
  • 1 cup cream cheese = 1 cup plain yoghurt
  • 1 cup crème fraîche = 1 cup plain yoghurt
  • 1 cup heavy cream = 1 cup plain yoghurt
  • 1 cup milk = 1/2 cup plain yoghurt + 1/2 cup milk
  • 1 cup buttermilk = 2/3 cup plain yoghurt +3/4 cup milk

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MILK MASK

MILK MAKEOVER

Soothe your skin with this nourishing milk mask for a deep cleanse and rejuvenating moisture.

INGREDIENTS

  • ½ cup Plain Original Style Mountain High Yoghurt
  • 3 tablespoons honey
  • 1/4 cup purred avocado

INSTRUCTIONS

  1. Slowly heat yoghurt in a small skillet, and then transfer to a small glass or ceramic bowl
  2. Combine honey, avocado puree and yoghurt until smooth
  3. Let mixture rest for about 5 hours
  4. Apply to face and neck, avoiding eyes.
  5. Relax while you leave on for 15 minutes
  6. Rinse with warm water and pat dry

Mask_Ingredients

HERB GARDEN

POT YOUR OWN HERB GARDEN

Theres no better ingredients than the ones that come from your garden especially when their fresh herbs. Keep your herbs close by all year round by repurposing your Mountain High tub into a beautiful mini herb garden.

INSTRUCTIONS

  1. Wash out used Mountain High tub
  2. Pick up herbs and soil from your local garden center. 
  3. Place rocks in tub for soil drainage 
  4.  Add soil 
  5. Plant herbs 
  6. Water and watch your herbs grow! 

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TIPS FOR A GREEN THUMB

Tips for a green thumb

Get down and get dirty. There’s nothing like sticking your hands in the dirt to feel at one with nature. Mountain High tubs make excellent containers for starter plants and cut up the tubs as filler and drainage for your pots. Place tub pieces in the bottom of your planters and cover with dirt.

Even if all you have is a few minutes and a window-sill, you can still make your garden grow.

Rose

25 ITEMS TO ORGANIZE

25 JUNK DRAWER ITEMS TO ORGANIZE

It’s time to close the lid on clutter. Organizing the small stuff can make a big difference in how your home feels.

INSTRUCTIONS

Stick loose clutter items in a Mountain High tub and label the outside.

Our top 25

  1. Pocket change
  2. Small toys
  3. Pens and pencils
  4. Pins thread and other sewing items
  5. Birthday candles and Tea lights
  6. Disposable silverware
  7. Candy, snacks and other treats
  8. Drill bits, nails, screws and other small tools
  9. Cables, cords and chargers
  10. Tea leaves and coffee beans
  11. Paper pads and Notebooks
  12. Tape, glue and other craft items
  13. Ribbon, gift tags and gift bows
  14. Recyclable tabs and bottle tops
  15. Sponges and scrubbing pads
  16. Paint brushes and loose paints
  17. Vitamins and medicine
  18. Batteries
  19. Plastic bags
  20. Old receipts
  21. Rubber bands, paper clips and clothes pins
  22. Dice, miniature and other game accessories
  23. Yarn and twine
  24. Keys and Key chains
  25. Napkins and plate mates

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Frozen Doggie Treat

Frozen Doggie Treat

What does your dog love almost as much as you? TREATS! Give your pup an even tastier treat by adding a nice dollop of plain Mountain High.  Its a yummy new snack plus the probiotics can be good for their digestion.

P.S. Mountain High fan Rick Rutledge gave us this idea, thanks Rick!

INGREDIENTS

  • 1 32 oz. tub of vanilla Mountain High Yoghurt
  • 1 cup of peanut butter

INSTRUCTIONS

  1. Warm peanut butter on stove-top until soft
  2. Combine with yoghurt
  3. Spoon mixture into small/medium ice cube or muffin treys (depending on the size of your fur kid) and place in freezer
  4. Pop one of these treats out anytime your pup needs to cool down or deserves a special little dessert

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Yoghurt Ice Pops

Yoghurt Ice Pops

Fun, delicious and nutritious. Your children will love having ice pops in the morning, and you’ll love being able to able eat breakfast one-handed!

Ingredients

  • 1 pint fresh berries, chopped (around 2 cups chopped)
  • 1/4 cup honey
  • 1 cup Mountain High Yoghurt (any flavor or variety!)
  • 3/4 cups granola (optional)

Preparation

  1. Combine berries and honey in a small saucepan. Stir and let macerate for at least 10 minutes until the mixture is syrupy.
  2. Place the pan over medium-high heat. Bring to a rapid simmer. Cook for about 8 minutes, stirring often, until the mixture becomes jammy. Remove from heat and let cool.
  3. Once the fruit mixture has cooled, combine with yogurt and granola (if you are including it) and pour into ice pop molds.
  4. Insert sticks into ice pops and frees for 8 hours.

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