Muffins and Milk

Garrett Lance from Howard County convinced us that Cheesy Muffins would be a perfect menu  addition with our favorite soup or chili.  Cheesy Muffins brought a fourth place win at the Arkansas Farm Bureau Dairy Foods Contest.

My only suggestion for this recipe is to serve with a big glass of cold milk!

Cheesy Muffins

Ingredients:


1 1/2 cup flour
1 1/2 Tablespoons sugar
1 Tablespoon baking powder
1/2  Tablespoon salt
1 cup shredded Colby-Jack cheese
1 cup shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup milk
1 egg
1/4 cup melted butter

Directions:

Whisk together dry ingredients and then stir in cheese. In a separate bowl, whisk egg, milk and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine. Bake in greased muffin tins at 375 degrees for 20-25 minutes.  Makes 12.

Serving Suggestions: Add 1/4 cup green chilies in batter for a Mexican flair.
                                   Great with soup or chili.

Macaroni Celebrates June Dairy Month

 There are absolutely no losing recipes at the Arkansas Farm Bureau Dairy Foods Contest but the overall winner of the Main Dish category this year was The Toasted  Macaroni and Pimento Cheese with Bacon Sandwich. The delicious winning sandwich was a creation of Hope McAlee of McRae, Arkansas.

While watching Hope prepare this recipe for the contest, it was obvious that she had prepared this may times for her family. She did tell us it was a bit messy to eat but you will be happy to use your fork to eat every last bite!



The Toasted Macaroni and Pimento Cheese with Bacon Sandwich

Ingredients:

Pimento Cheese--
2 cups shredded sharp cheddar cheese
3/4 cup of Miracle Whip
1/4 tsp. onion powder
1/4 tsp. dark chili powder
1 tsp. to 1 tbsp. hot sauce (optional, use to personal taste)
1 (4oz jar) of Pimento peppers,diced and drained
Salt and pepper as needed
8 oz. cream cheese
1/4 tsp. garlic powder
1/4 tsp. paprika

Macaroni and Cheese--
2 cups macaroni
2 tbsp. butter
1/4 cup pimento cheese spread
4 oz. of heavy whipping cream
1 cup mixed blend of cheese
4 oz. Velveeta Cheese

Bread: Your choice of thick sliced bread

Bacon: 1-2 slices bacon per sandwich

Preparation Directions:

Pimento Cheese--Place cheddar cheese, cream cheese, Miracle Whip, garlic powder, onion powder, paprika, chili powder, hot sauce and pimento cheese into bowl and mix. Mixer may be used, although a simple spoon or fork works well. Season with salt and pepper.

Macaroni and Cheese--Cook macaroni in boiling water for 6-9 minutes. Once cooked, strain and place back in pot. Add butter, whipping cream and Velveeta. Once butter has melted, add cheese.

Bacon: Fry bacon, chop in small pieces.

Sandwich--Slice bread , and butter on one side of the pieces of bread. Spread macaroni and cheese on one piece of bread, and pimento cheese on the other piece. Chop up bacon and place heart portion on macaroni side. Put sandwich together. Place sandwich in preheated skillet and toast bread to desired darkness. Flip sandwich and repeat step. Once finished toasting, remove from skillet. It is suggested that the sandwich is cut in half because this sandwich can be quite messy.

Serving suggestions: Serve with chips or other favored sides. Eat with fingers or fork. Enjoy the cheesiness!

Cooking time: approximately 30 minutes

Cheese and Bacon Celebrate June Dairy Month

Can you imagine a better start to June Dairy Month than getting to sample delicious dairy recipes prepared by a group of amazing young cooks?  It was my privilege to be one of three judges for the Arkansas Farm Bureau Dairy Foods Contest last week in Little Rock.

Each recipe is judged on the use of dairy products, originality, the availability of products used, and serving technique. Contestants for this contest are selected from the winning recipe submitted from  each county Farm Bureau.

Cheese and Bacon Stuffed Shells prepared by Kendall Yarbrough,14,  4-H member from Benton County  won second place in the Main Dish Category. I can tell you first hand--it is rich, creamy, and deliciously loaded with dairy products. Kendall told us that she loves this recipe "because of the cheese and bacon" and  "likes stuffing the shells." 



Cheese and Bacon Stuffed Shells

Ingredients:

24 uncooked jumbo pasta shells
2 cup chopped  fresh mushrooms
1 cup finely chopped onion
1 tablespoon plus 1/4 cup butter,divided
1 1/2 cups ricotta cheese
1 package (8oz) cream cheese, softened and divided
1 1/2 cups Asiago cheese,divided
1 cup shredded Parmesan cheese
1 cup crumbled, cooked bacon
2 tablespoons  minced fresh parsley,divided
1/2 teaspoon garlic salt
1/2 teaspoon nutmeg
1/4 teaspoon pepper
2 tablespoons all-purpose flour
2 cups heavy whipping cream
1/2 cup 1 percent milk
2 cups shredded Romano cheese
2 cups shredded mozzarella

Directions:
 Cook pasta according to package directions. In a large skillet, sauté  mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, beat ricotta and 4 oz. cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese,bacon, 1 tablespoon parsley, garlic salt,nutmeg, pepper and mushroom mixture. Spoon into shells and place in a greased 13"x 9" baking dish. In a large saucepan, melt remaining butter. Stir in flour until smooth and then gradually add the cream,
broth and milk. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 10-15 minutes longer.

Serving Size: 2 stuffed shells
Servings: 12

 

How much milk does an average dairy cow produce per day?

Answer: The average dairy cow produces anywhere from six to eight gallons of milk per day.

This means the average dairy cow produces more than 2,000 gallons of milk every year!

Frozen Arkansas Celebrates June Dairy Month

June Dairy Month has been celebrated since 1937 to reflect on the goodness of dairy foods and the industry that makes it possible. As a dairy farmer, I can't think of a better way to celebrate June Dairy Month and  was honored to serve as a judge for the Arkansas Farm Bureau Dairy Foods Contest last week.  It was a really hard job to select the winning recipes because there were NO  bad ones to taste!

 The winning recipe for the Party Idea category was Frozen Arkansas by Abigail Sanders of Clarksville. I can't think of a better frozen dessert for a hot Arkansas  day during June Dairy Month!

Frozen Arkansas

Ingredients:
2 cups coarsely crushed Nutter Butter Cookies
1 cup finely crushed Nutter Butter Cookies
(Approximately 24 cookies)
10 ice cream sandwiches unwrapped (real ice cream--traditional vanilla ice cream with chocolate cookie)
11 1/2 oz. package milk chocolate chips and 3/4 cup milk chocolate chips
2 Tablespoons and 2 Tablespoons softened (1/2 stick total)
1 1/4 cups & 2/3 cup heavy whipping cream (separated)
1 teaspoon vanilla extract and 1 teaspoon vanilla extract (separated)
1/4 cup sugar
3/4 cup creamy peanut butter
8 ounces cream cheese,softened
1 1/4 cups confectioners' sugar

Garnish:
Mini Nutter Butter cookies

Directions:
Chill a metal mixing bowl and beaters for use in making the whipping cream. Spread the 1 cup finely crushed Nutter Butter crumbs evenly over a 13 x 9 inch  baking dish.

In a microwave safe dish, melt the 11 1/2 oz. of milk chocolate chips and 2 tablespoons butter. Stir in the 2 cups coarsely chopped Nutter Butter cookies. Place ice cream sandwiches in a single layer over the top of the chocolate and cookie mixture. Place the dish in the freezer.

In a mixing bowl, beat 1 1/4 cups heavy whipping cream and 1 teaspoon vanilla until the cream starts to thicken. Gradually add 1/4 cup of sugar and continue to beat until stiff peaks form. In a separate bowl, beat peanut butter, softened cream cheese and 2 tablespoons softened butter until smooth. Beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly in the dish and return to the freezer. Put the reserved whipping topping in the refrigerator for the topping.

To make the Ganache, bring 2/3 cup heavy whipping cream just to a boil in a microwave safe bowl, mix in the 3/4 cup of milk chocolate chips and whisk until smooth. Stir in 1 teaspoon vanilla. Cool to room temperature.

Remove the dish from the freezer and cut into serving squares. After plating, drizzle with Ganache and add a dollop of whipped cream. Garnish with mini Nutter Butter cookies.

Dairy Foods Competition Celebrates June Dairy Month

I can't think of a better way to celebrate June Dairy Month than to sample recipes that utilize dairy products   created by 4-H youth! Yesterday  it was my privilege ( and a very tasty celebration)   to be a judge for the Arkansas Farm Bureau Dairy Foods contest in Little Rock. Judging this competition is tough because these recipes    were actually selected from the winning recipes of county dairy foods contests across the state.  It was a difficult  job because each recipe was soooo good!

Only eight recipes are selected for this contest: 4 in the Main Dish category and 4 in  Party Idea.
Each participant prepares their recipe while the judges observe the preparation. Participants this year ranged in age from 10 to 18 and I must say, watching the 10 year old boy prepare his recipe  was a treat in itself!

Sarah Bunch from Batesville won 1st Place in the Main Dish Category with Swiss Cheese Pie. I'm looking forward to giving this a try   for a weekend supper or even breakfast!

Swiss Cheese Pie

Ingredients:
1 cup fine butter cracker crumbs
3 tablespoons melted butter
6 slices bacon,minced
1/4 cup chopped onion
2 beaten eggs
1/2 cup sour cream
4 oz. softened cream cheese
8 oz. shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Cheddar cheese

Preheat oven to 375 degrees. For the crust, combine butter cracker crumbs and melted butter. Press into bottom and up sides of a 10 inch pie pan.

Fry bacon and chopped onion together until bacon is browned and onion is softened. Drain. In mixing bowl, combine bacon and onion, eggs ,sour cream, cream cheese, Swiss cheese, salt and pepper. Mix well. Pour into prepared cracker crust. Top with 1/2 cup grated Cheddar cheese.

Bake for 20-30 minutes until knife inserted into center comes out clean. Let stand 5-10 minutes before cutting.

Makes 4-6 serving

Dairymom's Thankful Thursday

Practice paid off for Ashton Yarbrough last week when she was awarded first place for her Chicken Chili Lasagna at the Arkansas Dairy Foods Contest in Little Rock. It was fun to watch the contestants working diligently to prepare recipes for the judges.

                        Ice Cream was the perfect dessert for celebrating a job well done! I'm thankful for Arkansas Farm Bureau's support for programs  that  focus on education and youth development.

Dairy Party Recipe

Two  of the best outcomes of the Arkansas Dairy Foods Contest and the dairy recipe contest that we sponsored in our county, are  getting to taste  alot of delicious  food and taking home a new selection of recipes to share with family and friends. Congratulations to   Alexis Looper of Greenwood,Arkansas for  winning first place  in the party idea category with Vanilla cupcakes with Strawberry Cream Filling and Cream Cheese Icing.  What's not to love about a sweet treat  recipe full of dairy products!

Vanilla Cupcakes with Strawberry Cream Filling and Cream Cheese Icing
Cupcakes:
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter,softened
1 3/4 cups granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/4 cups milk

Preheat oven to 350 degrees F. Line cupcake pan with baking cups. Sift together flour,baking powder, and salt;set aside. In large bowl,cream butter and sugar with electric mixer until light and fluffy.Add eggs and vanilla; mix well. Add flour mixture alternately with milk,beating well after each addition. Continue beating one minute. Pour into prepared baking cups. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool 10 minutes. Turn out onto cooling rack; cool completely.

Strawberry Cream Filling:
1 package (16ounces) frozen sliced strawberries in syrup,thawed
1 cup heavy cream
2 tablespoons cornstarch
Combine strawberries,cream and cornstarch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes. Fill cupcakes with strawberry filling using decorating tip #230.

Cream Cheese Icing
1 cup (2 sticks) unsalted butter,softened
2 packages (8ounces each) cream cheese,softened
8 cups confectioners' sugar (about 2 pounds)
1 tablespoon milk
Icing color,if desired


In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners' sugar and milk. Beat on high until smooth (30-60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time.  If it seems too thick,add more milk, 1 teaspoon at a time, until icing reaches desired consistency. Add icing color as desired, and mix well.
Frost cupcakes using a disposable decorating bag and a 1M decorating tip. Hold decorating tip approximately 1/4" above cupcake top, at a 90-degree angle to cupcake surface. Pipe a spiral of icing beginning at outer edge and working inward. Pipe a second spiral,smaller (not as wide) on top, and end spiral at center. Pull tip straight up and away. Add any sprinkles or decorations at this time.

June Dairy Month Recipe

The Arkansas Dairy Foods Contest is a great way to celebrate June Dairy Month! Although Arkansas Farm Bureau has sponsored this contest for many years, it was my first time to attend this very special dairy event.
I was amazed at the composure of the eight 4-H contestants   as they worked to prepare and present their recipes to the three judges. From the efficiency and organization displayed by each youth, it was obvious there must have been a lot of practice in the kitchen to prepare for this  event.  Congratulations to the contest participants for a job well done!

I'm sharing the winning recipe of the  main dish category prepared by Ashton Yarbrough from Benton County.

Chicken Chili Lasagna

Ingredients:
2 packages (3oz) cream cheese,softened
1 medium onion,chopped
8 green onions,chopped
2 cups shredded Mexican-cheese blend,divided
2 garlic cloves,minced
3/4 teaspoon ground cumin,divided
1/2 teaspoon minced fresh cilantro or parsley
3 cups shredded chicken
1/4 cup butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 can (4oz) chopped green chilies,drained
1/8 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
12 flour tortillas (6inch),halved

Directions:
In a mixing bowl, combine cream cheese,onions,1 1/2 cups Mexican cheese blend, garlic,1/4 tsp. cumin, and cilantro. Stir in chicken;set aside. In a saucepan,melt butter. Stir in flour until smooth. Gradually add chicken broth. Remove from the heat. Stir in Monterey Jack cheese,sour cream,chilies,thyme,salt,pepper, and remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 13x9x2 in. baking dish. Top with six tortilla halves,a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla,chicken and cheese sauce layers twice. Top with remaining tortillas,cheese sauce and Mexican cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
Yield: 12 servings