Peanut Butter Oat Biscuits

I'm in the midst of a personal campaign to improve my health by losing weight and getting back into a regular exercise routine (besides my farm chores).  At 60 years old, I think I'm running out of time to get this right!

According to a nutrition fact sheet from the National Dairy Council, achieving a healthy weight is about three things:

• limiting the amount of calories in your diet
• getting enough exercise 
• making smart food choices

Dairy products definitely fit into a balanced diet and offer a wide variety of regular,reduced-fat,low-fat and fat-free products to choose from to meet nutritional needs. Peanut Butter Oat Biscuits, a recipe I found on the National Dairy Council website,  is a perfect fit for my love of peanut butter,dairy  and nutritional needs.

Peanut Butter Oat Biscuits

Ingredients:

1/2 cup fat-free milk
1/3 cup fat-free Greek yogurt, honey flavored
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 Tablespoons cold butter, cut into small cubes (extra cold)
1/4 cup peanut butter
Melted butter for brushing on top of biscuits (optional)

Instructions:

Preheat oven to 400 degrees.

Whisk milk and yogurt together until a thick mixture forms and set aside.

Whisk together oats,flours,baking powder,baking soda and salt. Cut butter into flour
 with a fork until the flour becomes crumbly.

Combine peanut butter and milk mixture in a separate bowl until fully combined.
 Be careful to not over mix.

Place dough onto a lightly floured surface. Lightly knead the dough a few times.
Roll dough out into a 1 inch-thick disc; be careful not to overwork the dough.

Using a round cookie cutter/dough cutter,push down into dough and lightly twist.
Repeat until dough is used up and place on a baking sheet.

Brush the tops of each biscuit with a little melted butter, if desired.
Bake for 10-12 minutes until lightly golden brown. (use the lower over rack if not
brushing with butter.

Let cool on cooling rack for 5 minutes and serve warm with your favorite filling.

Filling suggestions: low-fat yogurt and berry mixture,butter,
                                 fat-free cream cheese,jam,apple butter,honey,chocolate,
                                 chocolate hazelnut spread, or more peanut butter
Serving Suggestions: Best served warm or re-toasted in the oven with apple butter or
                                   cream cheese on top.

Yield: 9-12 biscuits

Helpful Hints: Store biscuits in an airtight container at room temperature for a
                         few days or freeze.
                     

Dairymom's Thankful Thursday

In spite of the cold,dreary January day, my heart was happy as I drove

 the tractor up and down the  calf hutch rows while my

 oldest son Cody scooped grain for each calf.

It really was an ordinary day of work  but I cherish and am thankful for 

 these  moments in time as I work side by side with 

both my sons on the family dairy farm.

                                                                       
                                         Cody was probably thankful that he didn't get run over!

Taco Tuesday

Tacos are often an easy lunch or supper when the schedule doesn't allow too much time in the kitchen. My family often refers to Tuesday as Taco Tuesday just because they know  the menu will  be quick and easy to meet my need to get to a meeting on time. Midwest Dairy's Touchdown Taco Salad offers a nutritious and tasty  variation for our Taco Tuesday schedule.


Touchdown Taco Salad


Ingredients:
1/2 lb. lean ground beef
1 1/2 cups (6 oz.) shredded Cheddar cheese,divided
1/2 cup salsa, divided
8 cups salad greens
1 cup chopped tomato
1 1/2 cup black beans

Directions:

Brown beef in large non-stick skillet; remove from heat. Stir in 1 cup shredded cheese and 1/4 cup salsa; mix until blended. Spoon onto serving platter. In a large bowl, toss together salad greens, tomatoes, black beans and remaining cheese and salsa. Spoon salad over meat mixture and serve.

Yield: Makes 8 servings

Monday's Moo

Even though we witness new life often on our family dairy farm, it is never routine.

Each birth is a celebration.

                                         
                            Life down on the dairy farm isn't always easy but we pride ourselves
                                       in caring for our animals,contributing to the local economy,
                                                                    and most important,
                                     producing healthy high-quality  milk, for you and your family.

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.