Dairymom's Thankful Thursday

Sometimes a picture is worth a thousand words...

                                           
                                   I'm thankful for the joy I see in my oldest son  as he anticipates
                                      the arrival of his first child and the excitement of welcoming
                                                           the fifth generation to the farm.
                                                                             
                                     

Grilled Cheese for Adults

A grilled cheese sandwich and a bowl of soup has often been a quick meal when we've been working late on the farm, especially during cold winter days. Midwest Dairy's  Hot and Sweet Grilled Cheese looks like a perfect adult tasting supper  with that mixture of peach preserves and jalapeno pepper to add a little spice!

Hot and Sweet Grilled Cheese

Ingredients:

For Peach Jalapeno Jam:
3 tablespoons peach preserves
1/2 fresh jalapeno,seeded and finely chopped

For sandwiches:
11/2 tablespoons unsalted butter,softened
4 slices 12-grain bread
2 slices white Cheddar cheese
2 slices Pepper
Jack cheese
2 slices smoked Gouda cheese
1/2 small avocado, thinly sliced

Directions:

For peach jalapeno jam, combine peach preserves and jalapeno in a small saucepan over medium heat.
Stir mixture constantly until the preserves are melted. Remove from heat and set aside.

For sandwiches, preheat a large nonstick or cast iron skillet over medium heat for about 2 minutes. Butter one side each of 2 slices of bread. Turn buttered slices over, buttered side down, and spread jam over the second side of each bread slice. On top of jam side of each bread slice, layer 1 slice of white Cheddar cheese, 1 slice of Pepper Jack cheese, half the slices of avocado and 1 slice of smoked Gouda cheese. Spread jam on the 2 remaining slices of bread and place jam side onto the cheese. Spread remainder of butter on bread on top of sandwiches.

Place sandwiches buttered side down in preheated pan. Partially cover with a lid, allowing steam to escape, and cook for 11/2 to 2 minutes or until bread is toasted and browned. Flip sandwiches over with a spatula. Partially cover with a lid and cook for an additional 11/2 to 2 minutes, watching carefully for the bread to brown and the cheese to melt. Remove sandwiches from heat and cut in half. Serve warm.

Cook's tip: Cooking time depends on your cook-top and cookware. It's better to go slow and give the cheese time to melt while the bread gets toasty brown. If the bread is browned but the cheese hasn't completely melted or if you are making several sandwiches to serve, place the sandwiches in a 250 degree oven on an baking sheet to continue warming and keep bread crisp.

Yield: 4 servings

Dairymom's Thankful Thursday

There's only one thing sweeter than a newborn calf

and that, of course, is twins!

                                            After laboring with no result, this momma received
                                            a little delivery assistance from the Anglin brothers.
                                         
                                       I'm thankful for these two heifers that we welcomed to the
                                    dairy farm this morning and the teamwork that made it possible.
                                                                       

Dairy Q&A

                                                Question:

                             Can I buy milk from your farm?

                                                                        Answer:

                                                   No. 

                  Our milk is transported to the Hiland plant in                             Fayetteville to be pasteurized and bottled for drinking. 
         You might be drinking our milk if you buy Hiland milk!
                           

Happy New Year

Happy New Year!

                                                                           
                                                      "For I know the plans I have for you,"
                                                                     declares the Lord,
                                                    "plans to prosper you and not to harm you,
                                                         plans to give you hope and a future."
                                                                                    ---Jeremiah 29:11

Dairymom's Thankful Thursday

We didn't have any snow for Christmas but we had plenty of rain.

It was a record measurement for rain across Benton County that  

 flooded  property and damaged roads.

The final rainfall  count down on the dairy  farm was 11 inches within three days.

I'm thankful that we did not lose any of our cows and calves

during this stressful weather event

and 

                                                 that Santa had perfect timing for delivering
                                                   my new rain suit and waterproof boots!

Leftover Relief: Hash Brown Quiche

Although I enjoy the leftovers from Christmas dinner, I'm ready for a change in the menu or at least a variation.  Hash Brown Quiche is a tasty way to enjoy and utilize  the surplus of Christmas ham and is versatile enough to be used for a breakfast or supper main dish.

This recipe was a  Country Woman magazine prize winner submitted by Jan Peters of Chandler,Minnesota, many years ago. It's a family  favorite in my recipe collection and definitely a leftover relief!


Hash Brown Quiche

Ingredients:

3 cups frozen loose-pack
   shredded hash browns,thawed
1/3 cup butter, melted
1 cup diced fully cooked ham
1 cup (4 ounces) shredded
   cheddar cheese
1/2 cup shredded jalapeno cheese
1/4 cup diced green pepper
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Press hash browns between paper towel to remove excess moisture.
Press into the bottom and up the sides of an ungreased  9-in. pie plate.
Drizzle with butter. Bake at 425 degrees for 25 minutes.

Combine the ham,cheeses and green pepper; spoon over crust.
In a small bowl, beat eggs,milk,salt and pepper. Pour over all.
Reduce heat to 350 degrees' bake for 25-30 minutes or until a knife
inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.
Yield: 6 servings

Time Saving Tip: Make the hash brown crust and chop the ham,
                           cheese and peppers the night before.