Dairymom's Thankful Thursday

From the rehearsal to the wedding, I'm thankful for the fun we had with family and friends to prepare for Margaret and Cody's special day!

Summer Begins with National Ice Cream Month

Summer has finally arrived in Northwest Arkansas! Although the cows and I don't really enjoy all the heat and humidity, we do like to stand under the shade trees and enjoy the view of the flower bed full of colorful lilies!  

There's only one thing that makes this even better...

                                      thinking about all the ice cream we can enjoy during July!

                             Happy July--National Ice Cream Month!!

Dairymom's Thankful Thursday

Romance with a dairy farmer is always interesting! In January, Cody, our oldest son, wrote his proposal on the blue door (Margaret's favorite door)

 

 

and set the stage for the life-changing question!

 

 

 

I'm thankful for these special moments with  my dairy farm family

and

 the June Dairy Month  wedding that happens in just a couple of days!

 

Tuesday's Taste of Dairy: Macaroni and Cheese Balls

I kicked off June Dairy Month having fun and eating delicious dairy recipes at the Arkansas Farm Bureau Dairy Foods contest.     James Martin of Ward, Arkansas, won first place in the Party Idea category with Macaroni and Cheese Balls.  From his excellent preparation technique, it was obvious that he has prepared this many times for his family and enjoyed sharing his recipe with us.


Macaroni and Cheese Balls

Ingredients:

4 quarts water
1 tsp. salt,divided
2 cups uncooked elbow macaroni
1/4 cup milk
8 ounces Velveeta cheese,cubed
3/4 cup shredded mozzarella cheese
1/2 cup grated jalapeno cheese
1/2 tsp. black pepper
4 large eggs
2 cups Italian seasoned breadcrumbs
1/2 cup cornmeal
Canola oil for frying

Directions:

Line a baking sheet with parchment paper. Grate and cube chesses as noted above.
In a large saucepan, bring water and 1/2 tsp. salt to boil; add pasta and cook 6-8 minutes, drain well.

In a large bowl, combine hot cooked pasta, milk,
Velveeta cheese, mozzarella cheese, jalapeno cheese,1/2 tsp. salt, and pepper. Stir until cheese is melted.
Shape into small balls (size is individual preference, I like 11/2 -2 inch) and place on lined baking sheet. Put in freezer for 1 1/2 -2 hours.

In a small bowl, combine breadcrumbs and cornmeal. In another small bowl, whisk eggs. Dip balls into egg mixture, and then dredge in breadcrumb mixture.

In a large pot, pour oil to a depth of 2 inches and heat to 350 degrees. Fry mac and cheese balls in batches, 3-5 minutes or until golden brown. Remove with slotted spoon and drain on paper towels.

Serve with Marinara sauce or any sauce you like. Makes approximately 24 balls.

Arkansas Dairy Ambassador

Congratulations to Ethan Parker of Gravette  for being named the 2014-15 Arkansas Dairy Ambassador!

I love the fact that Arkansas Farm Bureau supports youth programs that aim to not only promote agriculture but help our youth to develop skills and interest in agriculture careers.

 

Ethan will be participating in functions related to the dairy industry during this next year and promoting all the great features about dairy. After listening to his talk on "What's So Great About Dairy?", I know he will be convincing a lot of consumers about the benefits of dairy nutrition.

 

 

 

Although it's not a requirement to show dairy cattle to be a dairy ambassador, Ethan has been showing Jersey cattle since he was about 4 years old. It was natural for this  picture of his Arkansas Dairy Ambassador plaque  to include  one of his favorite Jersey girls!

Dairymom's Thankful Thursday

Hunger is real in America--in  fact, 1 in 6 Americans face hunger. I felt privileged to learn about   The Ozarks Food Harvest which is  the Feed America food bank for Southwest Missouri.  This organization is located in Springfield, Missouri and serves 200 hunger relief organizations across 28 Ozark counties.

 

It's a beautiful facility made possible by generous donations from the O'Reilly family and many other community businesses and organizations.

 

 

We toured all of the warehouse facility--including the refrigerator and freezer sections.

Dairy farmers always want to see where the milk is stored!

 

 

It takes a lot of dedication from employees and volunteers to get the food where it is needed.

 

I particularly enjoyed learning about the

efforts made to educate about nutrition and how to cook the food that is being donated.

 

I'm thankful for food banks across America and for the Great American Milk Drive that is working to get milk donated to food banks.

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