Dairymom's Thankful Thursday

 

Even though we still desperately need rain, we have had beautiful fall weather that has allowed us to plant fields of wheat and other types of spring forage that will be enjoyed by our dairy cows when harvested in the spring. I'm thankful for the green fields that growing and the limited amount of rainfall that we have received.

Santa's Cookie List

When flipping through my recipe file with thoughts of baking cookies for the holiday, I found a
recipe that my nursing school roommate gave me years ago. Just looking at the recipe card brought a flood of memories of special occasions and fun events that we enjoyed together while in school.  You can never have too many cookie recipes and this is a perfect one for Christmas,Valentine Day,showers or just because! I wonder if this cookie could be on Santa's list?

Raspberry Hearts 

1 pound butter (softened)
1 cup sugar
6 cups flour
Raspberry or strawberry jam


Beat butter with sugar until fluffy. Add flour to sugar and butter mixture. (dough is dry)
Roll out thin (1/2 inch). Cut out with small  heart shaped cookie cutter. Spatula onto an ungreased pan.
Bake at 400 degrees only 5-7 minutes. Cool.
Spread raspberry or strawberry jam on top of cookie and place second cookie on top.

Optional: Glaze cookies before baking with 2 egg yolks and 2  tablespoons water.

 

I'm thinking Santa would probably enjoy these with a glass of milk!

 

 

Healthy Holiday Breakfast

It's not every one that can get excited about Homemade Low-Fat Granola! Last week while grocery shopping, I gave up on finding a plain granola that I could put with my low-fat vanilla yogurt. Lo and behold, this recipe is on the Dairy Makes Sense website.  What's even better, why not make this  for a    special person on your Christmas list that enjoys a low-fat nutritious and tasty breakfast! 

Homemade Low-Fat Granola

Ingredients for the granola:
4 1/2 cups old-fashioned oatmeal,uncooked
1/3 cup sliced almonds
2 teaspoons cinnamon
1/2 teaspoon salt (optional)
1/4 cup maple syrup
1/4 cup apple juice
1 tablespoon vegetable oil
1/2 cup raisins

Preparation:
Preheat oven to 350 degrees F. Stir together oatmeal,almonds,cinnamon,and salt,if desired, in a large bowl. In a seperate bowl,whisk maple syrup,apple juice and vegetable oil; pour over oatmeal mixture and stir to coat thoroughly. Spread mixture in an even layer onto a 15x12-inch baking pan. Bake for 25 minutes,stirring twice during baking time.

Cool mixture in the pan before adding raisins. Store granola in an airtight container. To serve: Pour 1 cup milk over a heaping 1/2 cup of granola. Top with fresh berries, if desired.

Substitution Idea: Instead of milk,top one cup of fat-free yogurt with the granola.

Can't you just see this granola recipe in a cute little mason jar decorated with a holiday ribbon?

Celebrating Farm Love

Twenty eight years ago today, I married not only the farmer,I married the farm. It was obvious from the start that the farmer's first love would always be the cows and the land and I accepted that condition. Not only have I accepted it , I truly understand farm love after twenty-eight years!

 

We're totally committed to farm love

 and  providing you with safe,high-quality milk and dairy products!

 

 

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Black Friday Turkey and Cheese Special

There's nothing wrong with a delicious turkey sandwich made from our Thanksgiving leftovers , but I know from past experience that my family will desire other options very soon!  Fortunately, I found  Turkey Tetrazzini with Cheddar and Parmesan on the Dairy Makes Sense website and it's the perfect option for the leftover turkey  and  my  Black Friday plans.



Turkey Tetrazzini with Cheddar and Parmesan

Ingredients:
Non-stick cooking spray
1 package (12 ounces) whole wheat penne pasta
2 tablespoons butter
1/4 cup flour
3 cups low-fat milk
1 cup fat-free low-sodium chicken broth
1/2 cup dry white wine (or additional chicken broth)
1/2 teaspoon pepper
2 cups sliced white button muschrooms
1/3 cup grated Parmesan cheese
2 cups diced cooked turkey breast (works well with leftover turkey or chicken)
1 cup frozen peas
1 cup shredded reduced-fat Cheddar cheese

Preparation:
Preheat oven to 350 degrees F. Spray a shallow two to three-quart baking dish with cooking spray; set aside. Cook pasta according to package directions. In large saucepan over medium heat, melt butter and stir in flour. Stirring constantly, cook about 2 minutes. Whisk in milk, chicken broth,wine and pepper; bring mixture to a boil. Stir in mushrooms,reduce heat and cook about 10 minutes,stirring frequently, or until mixture thickens and mushrooms are softened.

Stir Parmesan cheese,pasta,turkey and peas into milk mixture; spoon into prepared baking dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.

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Dairymom's Thankful Thursday

After our cows are milked and fed ,

we're heading to town for  Thanksgiving dinner at my Mother's house. Even though I miss those that are no longer with us around the table, I'm thankful for the wonderful memories and stories that we will laugh and talk about as we make more  family memories for the younger generation.                                                                  Happy Thanksgiving!!

Got Milk and Chicks

Deviled eggs are a family favorite any time of the year but it's just not Thanksgiving unless you find them among the many dishes on the holiday table.  I must admit, this year I have a new appreciation for all the chicken farmers--both egg farmers and chicken farmers!

 Back in October when I went to a local elementary school to talk to a first grade class   about dairy farming, I also delivered the Farm Bureau poultry  incubater and a dozen eggs from a local hatchery. And like Paul Harvey, here's the rest of the story: 

 

 

After the kids watched the chicks hatch, the  chicks needed a home--so they came to the dairy farm.

They were kept inside on my front porch in a large box under a heat lamp for a couple of weeks until they began to jump out of the box. At that point, they graduated to the chicken coop outside!

 

 

So far, all eleven chicks are still alive and I am enjoying watching how they  grow and change everyday.  Chicken chores do have their perks!

Maybe someday, I'll even  have a few home grown eggs!

 

In the meantime, I'll be buying eggs produced from egg farmers and thanking them for their dedication to providing eggs for Thanksgiving and everyday of the year!

 

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Deviled Eggs

Halve hard-cooked eggs lengthwise; remove yolks and mash with these seasonings:

For 6 eggs:

1/4 cup Miracle Whip

1 teaspoon vinegar

1 teaspoon mustard

1/8 teaspoon salt,

dash pepper

Refill whites and refrigerate until ready to serve.

 

Happy Thanksgiving!!