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Here at Dakota Electric, we are thankful for our members and our employees who serve them. While our priority is always to provide safe, reliable and affordable electricity, community is at the root of who we are as an electric cooperative. We are purposeful in partnering with local charitable causes, and work closely with our schools to provide safety demonstrations and award scholarships. 

You empower Dakota Electric through your membership and through your participation in and support of our community efforts. When you attend co-op events, alert us to problems and provide suggestions, you help us improve operations that allow us to better serve you and our communities at large. 

We can’t do it without you, and for that, we’re thankful for your membership. 

Carrie I.
Sr. Benefits & Wellness Admin
3 years at Dakota Electric

“The friendships I’ve made, the talented people I get to work with and the work-life balance Dakota Electric provides.”


2 lbs. Idaho potatoes (peeled)
1 stick, unsalted butter (melted)
6 garlic cloves (minced)
3 tbsp. fresh sage (chopped)
1/3 cup heavy cream
1 tsp. salt
1 tsp. pepper


Place peeled potatoes in a stock pot covered in cold water; refrigerate overnight. Boil potatoes for 30-35 minutes (or until tender); drain potatoes from water. Using a whisk or paddle attachment, stir potatoes into a large high-speed mixing bowl (Kitchen-Aid mixer works best). In a separate sauce pan, melt butter on low heat. Add minced garlic, salt, pepper and stir in heavy cream; add to potatoes. Slowly mix cream mixture and potatoes together, adding chopped sage one tablespoon at a time. Keep warm until ready to serve.

Jeff S.
Project Manager/Designer
31 years at Dakota Electric

“My coworkers and the family atmosphere Dakota Electric provides. We all work together to provide the highest quality service to our members.”


2 – 16 oz pkg. frozen green beans
1 can cream of chicken soup
1 can cream of mushroom soup
2/3 cup milk
1/2 cup grated parmesan
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. Italian seasoning
1/2 tsp. worchestershire sauce
6 oz french fried onions

Combine beans, soups, milk, cheese, seasonings and half the french fried onions. Cook on low in crockpot for 5-6 hours. Top with remaining french fried onions before serving. Leave the lid off the crockpot to keep the onions crispy.

Cindi H.
Utility Services Scheduler
29 years at Dakota Electric

“All of the friendships I’ve gained throughout the years at Dakota Electric. We have a wonderful group of people working here.”


Brownie layer ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp. Vanilla
1/2 tsp. Salt
1/2 cup unsweetened cocoa powder
1-1/3 cup flour

Topping ingredients:
1 – 8 oz pkg. cream cheese, softened
1/3 cup sugar 1 cup sour cream
1 – 8 oz container Cool Whip
1 tsp. vanilla 1 can cherry pie filling
Preheat oven to 350 degrees. Cream the butter and sugar together, add the eggs and vanilla, mix well. Add salt, cocoa powder and flour — mix well, don’t over mix. Pour into a greased 9×13 inch pan. Bake for 22-25 minutes until done and let cool completely.
Add the sugar, cream cheese, sour cream and vanilla together, mix well. Fold in the Cool Whip until combined and spread on cooled brownies. Top with cherry pie filling and refrigerate for three hours.

Gary J.
Principal Business Architect/Analyst
1 year at Dakota Electric

“Working for a smaller company where the employees feel like family and everyone genuinely cares about the work they do. I’ve never heard so many employees say how much they love working for a company until I started at Dakota Electric.”


Filling ingredients: 
1 envelope unflavored gelatin
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
3/4 cup milk
1 cup pumpkin
2 slightly beaten egg yolks
2 egg whites
1/4 cup sugar
1/2 cup whipping cream 

Crust ingredients: 
1-1/4 cup finely crushed gingersnaps or graham cracker crumbs
1/4 cup sugar
6 tbsp. melted butter 
Combine first 7 ingredients in a saucepan. Stir in milk, egg yolks, and pumpkin. Cook on medium heat while stirring until it boils and gelatin melts. Remove from heat and chill until partially set. Beat the egg whites with an electric mixer until soft peaks form. Gradually add 1/4 cup sugar and keep beating until stiff peaks form. Mix well into the pumpkin mixture with a spoon. Whip whipping cream and fold it into the pumpkin mixture. Spoon mixture into a 9 inch gingersnap or graham cracker crust. Chill until firm and serve with whipped cream. For crust, combine graham or gingersnap crumbs, sugar and melted butter. Press firmly into 9 inch pie plate. Bake at 375 degrees for 6-8 minutes or until edges are brown. Let cool before filling.