STRIVE FOR 35 F - Need to keep your milk and other Hansen dairy products cold this summer? Pick up one of our new insulated bags. The reusable bags are available in lime green, royal blue and purple for only $4. Or, use the coupon above to receive one FREE with a $25 purchase of Hansen products!

If you're looking to show your Hansen pride on your sleeve, we also have a large supply of Hansen's Farm Fresh Dairy and Moo Roo T-shirts and sweatshirts for sale at both retail stores.

July is National Ice Cream Month! We are celebrating with special events all month long.

July 1: National Creative Ice Cream Flavor Day. Submit a creative flavor idea via Facebook or e-mail (jordanhansen@hansendairy.com) and the person with the best idea will receive a FREE half-gallon of ice cream of their choice.

July 4: Independence Day
Holiday hours at Moo Roo:
July 2, 8 a.m. to 8 p.m.
July 3, noon to 10 p.m.
July 4, noon to 10 p.m.
Holiday hours at Outlet:
July 2, 8 a.m. to 8 p.m.
July 3, noon to 9 p.m.
July 4, noon to 9 p.m.

Stop in for our Firecracker Special at Moo Roo on July 2-4. Get in the red, white and blue spirit as we serve up vanilla ice cream topped with your choice of strawberry or cherry topping, whipped cream and fresh blueberries. Only $1.50!

July 7: National Strawberry Sundae Day
July 17: National Ice Cream Day
July 23: National Vanilla Ice Cream Day

Welcome to our new Outlet manager, Eric Cornish. Eric lives in Cedar Falls with his wife, Disa, daughter Sophie, and son Eli. Eric previously was a manager at Barnes & Noble, so he has a lot of retail experience. We look forward to implementing his ideas and appreciate his friendly personality and energy for dairy promotion.

In July, 5 jugs will have $170 written under the label (look inside the jug at your label when it's empty). Remember, there are still 5 jugs EVERY WEEK marked with a $5.00 prize, so keep your eyes open! View details here on our web site.

May $135 winner: Scott Garwood, Dysart
June $150 winner: Silas Johnson, New Hartford
June $5 winners: Jeanene Carlson, Cedar Falls; Aaron Connor, Cedar Falls; and Sally West, Jesup.

Thank you to all who came in to celebrate the fifth anniversary of Moo Roo with us in June. Congratulations to our door prize winners:

$5 gift card: Edith Britson and Andrea Wenling
$10 gift card: Steve Patchin and Jeanne Grimm
$50 gift card: Steve Nottger

Bundles: Peggy Gebhardt, Bryan Earnest, Angi Reid, Jeremy Ahrens, Dinessa Scott and Janice Csukher

12-month free ice cream cone card: Jim Stephens
$20 breakast bundle: John Lichty
$50 ultimate bundle: Thomas Reed

July's Cows of the Month are a pair of twins turning 2 on July 25. Lois and Lane were born in the middle of the night out on pasture. Herd manager Blake Hansen, being a fan of the "Lois & Clark" Superman show, had some fun picking out names for the twin girls.

The sisters recently had their first calves. Lois calved on June 20 with a heifer named Loopy. Lane calved on June 25 with a bull. Lane has a special characteristic that her sister does not - she is polled, which means she was born without horns.

Lois and Lane frequently mingle with each other. We captured this image of them eating side by side. They also select stalls next to each other when they lie down. It seems like they know they are sisters!

Makes about 24 - 36 bars
2 cups Hansen's butter, softened
2 cups oatmeal
1 cup brown sugar, packed
2 1/2 cups all-purpose flour
16 ounces (2 packages) plain cream cheese, softened a bit at room temperature (from Hansen's Moo Roo or Cedar Falls Outlet, of course!)
1 1/2 cups sugar
1 tsp vanilla extract
3 cups rhubarb, diced

Preheat the oven to 350 degrees F. Grease a 13"x9" pan with a little extra Hansen's butter.

In a medium bowl, combine the first four ingredients to mix the crust (butter, oatmeal, brown sugar, and flour). Mix with hands or a large fork until the mixture is crumbly. Put about half or 2/3 of the crust mixture into the prepared pan and press into the bottom of the pan. TIP: The mixture will be sticky - it helps to lay some plastic wrap on the mixture to keep it from sticking to your fingers during this step.

In a separate medium bowl, use an electric mixer to combine cream cheese, sugar and vanilla until creamy and smooth. Stir in the diced rhubarb. Spread this filling mixture over the crust in the pan.

Sprinkle the remaining crust mix over the filling. Bake for 40 to 45 minutes, or until the top is just starting to turn golden.