Twice Baked Turkey

Even though my family enjoys the left-over Thanksgiving turkey sandwich or warmed up turkey and dressing, we're ready for a  cheesy twice baked  turkey twist in a short time.  Turkey Tetrazzini  (also known as Chicken Tetrazzini) is also perfect for an easy supper after a day of Christmas shopping!

Turkey Tetrazzini

9 1/2 oz. spaghetti, uncooked
3 Tablespoons onion,
chopped (optional)
1/2 clove garlic, minced (optional)
4 Tablespoons butter
2 cans cream of mushroom soup
1 can cream of chicken soup
5 Tablespoons water
1 cup plus 3 Tablespoons sharp cheddar cheese,shredded
1/2 cup Pepper Jack cheese,shredded
2 cups diced, cooked turkey

Preparation:

Cook spaghetti until tender, drain and mix with a little melted butter.   Cook onions and garlic in butter until tender; blend in soup and water. Stir until smooth. Add cup of cheese, stirring until melted. Stir occasionally. Fold turkey into soup mixture.

Place spaghetti in bottom of greased 13x 9 inch baking dish. Cover with turkey mixture. Top with remaining grated cheese. Bake at 350 degrees for 30-40 minutes.

Dairymom's Thankful Thursday

Although I credit Ryan with having made the right decision to marry me twenty-nine years ago,

my life  on the dairy farm wouldn't have been possible without Ryan's parents!

 

 

 

 

Holidays will never be the same without them, but I'm thankful for the memories we have and the stories we can share as we bring others around our dairy farm family table.

 

                                                          Happy Thanksgiving!

Thanksgiving Butter Up

Have you tried to butter up your turkey? I know there are many ways to cook a turkey, but I was intrigued by this Dairy Makes Sense  special blend of butter for turkey basting, vegetable seasoning or serving with hot bread. Not only can you try it for Thanksgiving--you may want to share it as a Christmas gift!

Sage,Rosemary, and Thyme Butter

Ingredients:

1 stick (8 tablespoons) unsalted butter,softened
1 teaspoon finely chopped fresh sage leaves
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon finely chopped rosemary leaves
1/4 teaspoon salt

Preparation:

Combine ingredients in a small bowl; stir until well blended. Spoon into an airtight container; store in refrigerator.

Recipe Variations: Use your favorite herbs and/or spices to flavor unsalted butter. Add your own salt to taste. We purchased a combination package of "poultry blend" herbs--sage, rosemary, and thyme--making it super easy to prepare this flavored butter. Sage,Rosemary, and Thyme Butter can be used as a rub to flavor and moisten your holiday turkey. Also, add flavored butter to season any vegetable or serve with hot bread. Give as a gift in an airtight decorative container with lid.

Dairy Love

 

Twenty-nine years ago at high noon, the time that all Ryan's  farmer friends could make the event...

 

                                                                                  
                                        we were drinking milk at our wedding reception!
                                                      

              Twenty-nine years later, we're still celebrating dairy love everyday down on the dairy farm!
                         

Dairymom's Thankful Thursday

If you visit our dairy  farm, Chester will be one of  the first to greet you. We're not sure what kind of dog he is but we guess him to be a mixture of terrier and blue heeler. He's obviously not beautiful, nor trained for any particular job on the farm, but he wins the heart of all children and visitors. He does have a bad habit of nipping your heel when you least expect it-- it's always the grown men that  fear him!

 

 Chester has   been my faithful companion every step I take on the farm for at least twelve years.

With cooler weather, he has reclaimed his warm bedtime  spot on the back porch. I'm pretty sure he would like to be a house dog.

 

                                                                            
                                                                           
                                               I'm thankful for Chester--so ugly, he's cute!

Dairy Sustainability

With silage harvest complete, it's off to the next farm task---planting for spring crops! It was a perfect weather day for getting started and with more rain predicted later  this week, there's  no time to waste.

 

 

Part of the preparation for planting today started several weeks ago when cow manure was spread on the fields for fertilization of the soil in the fields that will be planted. Cow manure is a great nutrient for the soil and also increases the water holding capacity.

 

Our dairy is licensed   by the Arkansas Department of Environmental Quality (often referred to as ADEQ) to store and utilize the cow manure produced on our farm. Manure is spread on designated fields on our farm with limits of how much can be applied. Following these regulations and best management practices protect the health of my family, our cows and the environment.

 

 

Recycling the manure produced by our dairy cows makes economic sense, helps the environment and protects our water quality.

 

That's what I call sustainability down on the dairy farm!

Dairy Goes Bananas

I love this month of gathering with friends and family to celebrate and give thanks for the blessings we enjoy on a daily basis.  As I flipped through a new cookbook, 'What's Cooking at Wye', that I picked up on my visit to see the spring daffodils on Wye Mountain, Banana Pudding seemed to be the perfect choice to carry to our Thanksgiving church dinner today. It meets my criteria for using dairy products and serving a crowd!

The recipe didn't have a lot of detailed instruction so I decided on my own to line the bottom of the 13x 9  serving dish with a layer of vanilla wafers with a layer of banana slices on top,pour the pudding mixture  and top it with the rest of the vanilla wafers. I can tell you from licking the spatula--it's mmm... good!

Banana Pudding

8 oz. pkg. cream cheese,softened
1 can condensed milk

Mix ingredients above together and set aside.

1 large box instant vanilla pudding
1 small box instant vanilla pudding
3 1/2 cups whole milk
1 teaspoon vanilla

Mix the above ingredients together; then add to the cream cheese and condensed milk mixture.

8 bananas-sliced
1 large tub Cool Whip
1 package of vanilla wafers

Add to the mixture above: 1 large tub of Cool Whip (fold one big blob of this into the mixture above)
use the rest to top the pudding. Pour into large bowl, top with remaining cool whip...place in the refrigerator.

                                                                          Happy Sunday!