Butler County Dairy Princess Cara Stephenson, left, will end her reign this weekend when recently crowned Abby Flick will assume the role. During her year-long reign, Stephenson participated in more than 300 events and speaking engagements, promoting the dairy industry and the nutritional value of dairy products.

On Saturday, the reign of Butler County's current dairy princess will end and a new dairy diva will assume her royal reign.

Since taking the role of Butler County's Dairy Princess in July, Cara Stephenson has served at more than 300 promotional events and speaking engagements.

Though her many appearances and talks on the dairy industry have consumed much of her time, Stephenson is used to the hustle and bustle of the dairy promotion industry.

Stephenson, who recently graduated from Butler High School, has been involved with dairy promotions for 10 years serving as a Little Miss and Dairy Miss in the past.

"I don't know what I'm going to do with my free time. I'm not used to having free time," she said.

Stephenson will step down from her role at the end of June, which is Dairy Month.

On July 1, newly crowned princess Abby Flick will take up the cause of dairy promotion. Her reign begins just in time for Ice Cream Month and the Big Butler Fair, an important event for dairy promoters.

"It's going to be a lot of hard work," said Flick. "I'm a little nervous, but I'm pretty excited too."

Since receiving her crown in May, Flick has been shadowing Stephenson at several promotions, learning the routine for sharing dairy facts and trying to pick up on her predecessor's flair for public speaking.

"She's kind of a princess in training," said Stephenson.

Even after the tiara comes off, Stephenson plans to be available to help her friend and successor.

She also wants to continue to promote the local dairy industry with the Butler County Dairy Promotion Board.

Flick will be available beginning in July to speak to local groups and serve as an industry representative at county events.

For information or to schedule a speaking engagement, contact Sandy Stephenson, booking chairperson at 724-283-8947.

Most Americans are eating only half the recommended two to three servings of dairy each day<b>Kids</b>• About 30 percent of kids ages 1-5 don't get the recommended amount of calcium in their diets.• Seventy percent of preteen girls (ages 6-11) and 60 percent of preteen boys do not meet current calcium recommendations.<b>Teens</b>• Nearly 9 out of 10 teenage girls and 7 out of 10 teenage boys (ages 12-19) don't meet daily calcium recommendations.• On average, teen girls drink twice as much soda than milk a day.• By about age 20, the average young person has acquired about 98 percent of his/her skeletal mass. Building strong bones during childhood and adolescence can be the best defense against developing osteoporosis later in life.<b>Adults</b>• Nine out of 10 women and 7 out of 10 men, ages 20 and up, in this country fail to meet calcium recommendations.• Half of all adult women in this country do not even drink 1 glass of milk a day.• Four out of 10 Americans consume less than 1 glass of milk a day.• Bones continue to grow in density until about age 30. Adults need calcium to help build bone density and maintain bone mass.• Among people 50 and older, less than 15 percent get the daily calcium recommended.• Eighty percent of those affected by osteoporosis are women; in 5 is male.Source: www.3aday.org

Butter½ cup chocolate syrup⅓ cup semisweet chocolate chips¼ cup sour cream1 quart chocolate chip ice cream, softened2 cups crisp rice cerealCoat bottom and sides of and 8-inch pie plate lightly with butter. Combine chocolate syrup and chocolate chips in a small, microwave-safe bowl. Microwave on high until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of chocolate mixture.Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.Combine reserved chocolate mixture and sour cream in a small bowl and mix well. Spread half the softened ice cream in the pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture.Cover pie and freeze about 1 to 1½ hours.Makes 6 to 8 servings.Submitted by Shanda Pheasant, Blair County Dairy Princess

1 (15 ounce) can refried beans or bean dip1 (8 ounce) package cream cheese, softened1 (8 ounce) container of sour cream½ packet taco seasoning1 (8 ounce) package shredded cheddar cheese1 bag tortilla chipsToppings (optional):1 large tomato (diced)1 large pepper (diced)Chopped onionChopped black olivesJalapeño pepper, choppedSalsaIn a 13- by 9- inch pan, spread bean dip. In a large mixing bowl, mix cream cheese, sour cream and taco seasoning until thoroughly mixed. Spread this mixture on top of the bean dip.Sprinkle toppings over cream cheese/sour cream mixture. Sprinkle shredded cheddar cheese over toppings. Refrigerate until ready to serve. Use tortilla chips for dipping.Makes 8 to 10 servings.Submitted by Brianna Isenberg, Indiana County Dairy Princess

1 tablespoon salt1 pound penne or other short tube pasta1 tablespoon butter½ or ¾ cup heavy cream1 cup shredded mozzarella cheese1 cup ricotta cheese½ cup Parmesan cheese½ cup provolone cheeseGarlic (to taste)Salt and pepper (to taste)Bring 4 quarts water to a rolling boil in a large pot. Add one tablespoon salt and pasta. Cook until al dente.Preheat oven to 325 degrees. Heat butter and cream in a small saucepan over low heat. Add the cheeses and stir until melted and well combined (two to three minutes). Add the garlic and remove pan from heat.Drain pasta and return to the cooking pot. Stir in the cheese sauce and season with salt and pepper to taste. Place in a 9- by 13- inch pan and bake for 10 to 15 minutes.Makes 8 servings.Submitted by Marisa Wyeth, Washington County Dairy Princess.

½x pound ziti pasta1 pound ricotta cheese3 cups shredded mozzarella cheese3 cups spaghetti sauce½ cup grated Parmesan cheesePreheat oven to 350 degrees. Cook ziti until al dente (slightly firm). Drain and place in a large bowl.Mix ricotta cheese and 1½ cups mozzarella cheese with ziti.Grease a 9- by 13-inch pan and cover the bottom with half the spaghetti sauce. Spoon ziti mixture into the pan and cover with remaining sauce. Sprinkle with Parmesan and remaining mozzarella cheeses.Bake for 20 to 30 minutes.Makes 8 to 10 servings.Submitted by Cara Stephenson, Butler County Dairy Princess