New Year Dairy Dippin'

Did you  receive any new kitchen gadgets for Christmas?  I did!

 A few weeks before Christmas, after making the statement that I did not want to receive any appliance gift, my twenty plus year old hand- me- down  food processor died. Thanks to the Dairy Farmers in my family,   I'll be ringing in the New Year in kitchen gadget style  with Roasted Red Pepper Yogurt Dip--thanks  to my new shiny silver  Cuisinart Food Processor!


Roasted Red Pepper Yogurt Dip

Ingredients:

1 (12ounce) jar roasted red peppers, drained
2 (8ounce) containers low-fat plain yogurt
1 can (4 ounce) chopped green chilies, drained
1 garlic clove, minced

Preparation:

Puree red peppers in food processor or blender; drain again. Add remaining ingredients; mix until blended and refrigerate. Serve with assorted cut vegetables or pita wedges.






                          You can find other tasty and nutritious dairy recipes at Dairy Makes Sense.

 

HAPPY  NEW YEAR!

Wrapping Up 2013

It's never to late to harvest hay in Arkansas if you plan it between ice and snow storms! How fitting it seemed on  Saturday afternoon to be wrapping up the last of 2013 's hay crop before beginning the New Year.  Our original plan was to cut, bale and wrap this field of fescue hay soon after the first frost but rain ,ice  and snow delayed that plan. Wrapping allows the hay to turn into silage--the young heifers and beef cows love it like candy!

 

Whether you're baling hay in June or December, it's not a good sign when you see pieces of the baler and the farmer standing beside it...

 

 

With no parts store open on Saturday afternoon, we were thankful for the loan of our friend's baler that made it possible to  harvest the hay.

 

 

It's easy to be frustrated when everything doesn't go as planned but

wrapping up 2013 with breathtaking sunsets isn't all bad,

 

 

and

 

                                 working by tractor lights is better than hoeing with a lantern!

Dairymom's Thankful Thursday

 

Although I love the beauty of snow, it brings new challenges when you are caring for dairy cows and calves. I wasn't too sad when the last of this snow disappeared.

 

 

 

I'm thankful that we were able to care for our dairy cattle and get all of our chores done in warmer temperatures and sunshine so we could enjoy more  time together celebrating Christmas!

 

These calves were thankful too!

Merry Christmas!

From down on the dairy farm,

 

 

we wish you a Merry Christmas!

                                                                                

                                                                O Come, All Ye Faithful

                                                                 

O come, all ye faithful, Joyful and triumphant,

O Come ye, O come ye to Bethlehem,

Come, and behold Him, Born the King of Angels!

O come, let us adore Him, O come, let us adore Him,

O come, let us adore Him,

Christ, the Lord!

          



 

Christmas Eve Eggnog

Before Santa arrives on Christmas Eve, you may want to whip up Vanilla Eggnog to share with your family. There might even be enough left for Santa!



Vanilla Eggnog

Ingredients:
3 pasteurized eggs (or 3/4 cup pasteurized egg product, like Egg Beaters)
1/3 cup sugar
4 cups lowfat milk
1cup lowfat vanilla yogurt
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Whole nutmeg,grated

Preparation:

In a blender, mix eggs and sugar. Add milk, yogurt, vanilla and salt; blend until frothy. Pour into serving glasses and garnish with freshly grated nutmeg.

Servings: 7

             This recipe was created by Merri Post, dairymom from Middleroad Acres--Minnesota.
                               You can find this and other great recipes at Dairy Makes Sense.

Dairymom's Thankful Thursday

Five years ago, America's Dairy Farmers and the National Dairy Council teamed up with the National Football League and others to empower kids to make their schools a healthier place. So far, Fuel Up to Play 60 has reached over 38 million kids in 73,000 schools, encouraging them to choose good-for-you foods, including dairy, and get 60 minutes of play a day!

I had a front row seat in the auditorium of Pulaski Elementary in Chicago last week when the public announcement was made that funding for the Fuel Up to Play 60 would be funded for #5MoreYears!
We heard from every representative  in this public-private  program--the National Dairy Council, National Football League, GENYOUth Foundation, U.S. Department of Agriculture, U.S. Department of Health and Human Services and the U.S. Department of Education.


Activity with Chef Carla, from the Chew, leading the NFL players kicked off the celebration,

 

followed by comments from the partners,

activities with the NFL players,

 

and, of course,

enjoying a healthy dairy snack!

 

 I'm thankful for the impact Fuel Up to Play 60 is making to  improve the health of this  

                next   generation and  that as a dairy farmer, I'm contributing to this program  
                                                 everyday from down on the dairy farm.

Cookies for Santa's Milk

I can't imagine Santa refusing any kind of cookie but  I decided to have a trial run  just to make sure before Christmas Eve arrives!

One of my hobbies through the years has been saving recipes  from  magazines that appeal to me or that I think my family might like. To tell the truth,  I could probably try a new recipe everyday for the rest of my life.  Deluxe Chocolate Marshmallow Bars was a recipe clipped from an issue of Country Woman magazine several years ago.  

Deluxe Chocolate Marshmallow Bars

3/4 cup butter
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons baking cocoa
12 cup chopped nuts,optional
4 cups miniature marshmallows
Topping:
1 1/3 cups (8oz) chocolate chips
3 tablespoons butter
1 cup peanut butter
2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 degrees for 15-18 minutes.
 Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
 For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill.
Yield: about 3 dozen.

                                     These cookies   will be a perfect match for Santa's milk!