Our Favorite Recipes

BBQ Beef Brisket or Roast Beef


  • 1 – 6 lb beef brisket or beef roast.  (We recommend sirloin tip roast, chuck roast, or brisket from Kilgus Farmstead)
  • 1/2 cup bbq spice rub.  (We recommend Pottstown BBQ rub found at Kilgus Farmstead Country Store)
  • 4 cups water
  • 1 tablespoon finely ground coffee
  • black pepper to taste
  • 1/4 cup cider vinegar


Rub the brisket or roast generously with spice blend, cover and let marinate overnight in refrigerator.Preheat the oven to 350 degrees F.  Put the  beef, fat cap up, in a roasting pan. Add 1 cup water to the pan and roast the beef uncovered for 1 hour.

In a medium bowl, combine the coffee, brown sugar, pepper to taste, 3 cups hot water and the cider vinegar.

Remove the beef from the oven, pour the coffee mixture over the beef, cover with foil and  braise until beef reaches an internal temperature of 185 and is fork tender, about 3 hours (2 to 2 1/2 hours if using Jersey beef).  Remove to a carving board to let rest.

Cook the braising liquid in the roasting pan on the stove top, skimming fat and allow to reduce just slightly or to desired consistency.

Thinly slice the beef  across the grain.  We also will put a roast in a  crock pot on low for 8 hours with these ingredients.  The roast beef will shred instead of slice.  Still very tasty!  ENJOY!

Kilgus Cow Pie


  • 2 store bought gram cracker pie crusts, or homemade gram cracker crusts

Chocolate Filling:

  • 1 cup Kilgus Farmstead Heavy Cream
  • 1/4 cup cocoa
  • 1 cup powdered sugar
  • 1 tsp Vanilla
Combine cream, sugar, and cocoa and simmer on stove or in microwave for 4 minutes.  Add vanilla and cool.  Once cool, put into crust.
Whipped Cream Topping
  • 1 cup Kilgus Farmstead Heavy Cream
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla

Whip all together until stiff.  Place over chocolate filling.

Makes 2 pies

Kilgus Milk Shake


  • 1 pint Kilgus Chocolate milk
  • 2 bananas
  • 2 Tbsp Peanut Butter
  • Ice

Blend all ingredients in blender until smooth.  Enjoy!

Baked Potato Soup


  • 4 large potato’s, baked and cubed
  • 1 lb cooked and crumbled bacon
  • 2/3 cup butter
  • 2/3 cup flour
  • 7 cups Kilgus Farmstead Whole Milk
  • 4 green onions chopped
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • salt and pepper to taste

Melt butter in large sauce pan, stir in flour and cook until just bubbly.  Sir in milk.  Cook on low until milk starts to thinken.  Add potatos, onions, cheese and bacon and continue to cook on low until cheese is melted and soup is think, stiring constantly.  Add salt and pepper to tast.  5 minutes before serving add sour cream, making sure soup does not come to a boil after sour cream is added.  Can garnish with bacon, green onions, or shredded cheese.  Enjoy!


Swiss Steak


  • 1 pkg Kilgus Farmstead Jersey Round Steak
  • 1 cup flour
  • olive oil
  • 1 small can tomato sauce
  • 1 can cream of mushroom
  • 8 oz water
  • 8 oz fresh chopped mushrooms
  • 1 cup sliced cherry tomatos
  • 2 cups chopped carrots
  • 1 small onion chopped
  • 1/2 cup celery chopped
  • garlic, Italian seasoning, salt, and pepper to taste


Mix flour, salt and pepper.  Trim fat off of round steak.  Coat with flour.  Heat frying pan and add olive oil.  Brown floured round steak. In 9×13 greased baking dish spread out tomato sauce.  Place browned steak in dish.  To hot skillet add mushrooms, tomato’s, carrots, celery, and onion.  Cook until just starting to get soft.  Turn down heat and add cream of mushroom soup and water.  Stir until mixed and pour mixture over steak.  Cover with foil and bake for 45-60 minutes at 350 degrees.

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Kilgus Farmstead