Let’s Talk Sh*t

So my friend came over the other day to bake cookies with me. It was  basically just an excuse to get together and drink wine, but we ended up with a few batches of cookies.  I’m not much of a baker, so I stuck with the classic chocolate chip cookie.

I’m a wild one, alright.

My friend, Jill, brought ingredients to make what she calls, “Cow Pies”. It is a delicious chocolate cookie with a peppermint patty in the middle and, yes, it does resemble a cow pie.

This got my wheels turning….

“Hmmmm,” I thought to myself, “How can I share this recipe and relate it to dairy farming?”.

There was only one logical answer—-poop.

I’m going to give you the recipe for Cow Pie Cookies, but first we are going to quite literally talk sh*t.

Yup. Cow manure. My dad always said it smelled like money.

Why?

Because cow manure is very valuable to dairy farmers.  We capture the manure on our farm and reuse it as a natural fertilizer.  It is a great nutrient and it allows us to reduce our need for commercial fertilizers.  It is just one of the many practices farmers use to be more environmentally friendly and sustainable.

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You are probably wondering how I capture cow crap? Do I follow my cows around with a five gallon bucket? Not quite.

I’m not sure if you know this, but cows are not potty trained and they poop ALL over the place. So, three times a day -when the cows head to the milking parlor- we scrape away the manure in their pen.  We use a skidsteer and a giant scraper to push the poop toward our large holding pit.

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The manure is stored in the pit until the weather conditions allow us to spread it on a field.

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Timing and proper manure management is important when it comes to fertilizing fields.  We listen to the weatherman and avoid spreading manure when there is a possibility of rain.  Spreading on soggy fields or right before a rainstorm could result in manure runoff.

Nobody wants poop in their water.

We work with a professional who helps us evaluate our fields and determine how much manure to apply. The perfect amount of manure helps grow the crops we use to feed our cattle.

Now that we just finished talking about poop….who is ready for a cookie?!

These are quite simple to make and pretty tasty. My advice is to just plop them on the baking sheet and make them look like a cow pie to the best of your ability.

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Cow Pie Cookies

1 box of Devil’s Food Cake mix

2 eggs

1/3 cup vegetable oil

1 box of peppermint patties

Preheat oven to 350.

Grease a baking sheet.

Mix the cake mix, eggs and oil in a large bowl to form a batter.

Wrap batter around the peppermint patty.

Bake for 9 minutes.

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Easy, Cheesy Breakfast Casserole

Serving breakfast to a crowd this holiday season? Looking for something quick, easy and delicious?  Well, look no further!  This simple-to-make breakfast casserole will have your guests coming back for more!

The best part about it is that it includes the two most important food groups; meat and cheese. Here is what you need:

  • 8 eggs
  • 1 cup of milk
  • 1 lb of pork sausage (ham or bacon also works)
  • 1 bag of thawed tator tots
  • 2 cups of cheddar cheese
  • salt and pepper to taste

Gather your ingredients and let’s have a little chat about cheese. Cheese is probably the greatest dairy product there is and I include cheese in just about every meal I cook! I can’t get enough of the stuff.

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Maybe this is because I am a dairy farmer from Wisconsin?

I dunno.

Cheese is a great, healthy snack when consumed in moderation. A one-ounce slice of cheese provides the same amount of protein as an 8-ounce glass of milk.

The problem is, I haven’t figured out this whole “moderation” thing yet.  In fact, the motto in our kitchen is “When in doubt, add more cheese”.

Which is probably why my pants are a bit tight.  But, hey, life is short.

Did you know that Wisconsin leads the nation in number of cheese plants and that there are over 600 varieties of cheese made in Wisconsin? For real, over 600 varieties of cheese…mind blown.

Ninety percent of Wisconsin’s milk is made into cheese. In fact, the milk from our farm is made into cheese.

We milk our herd of 550 cows three times per day and fill one of these tankers with milk every day. That comes out to about 95 lbs of milk per cow per day.  The milk is harvested from the cow, cooled and directly loaded into the tanker.

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Each morning, the milk hauler brings an empty tanker to our farm and picks up the full one( Every day; even on Christmas!). The tanker full of milk is brought to the creamery where it is weighed and tested.  A variety of tests –including antibiotic testing– are done to our load of milk to ensure safety and quality.

After passing the safety and quality tests, it is pasteurized and then made into cheese!

It takes 10 lbs of milk to make 1lb of cheese. By providing our cows with comfort, care and quality nutrition they are easily able to exceed the pounds of milk needed to make you a pound of cheese!

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Alright, enough cheese talk; let’s get crackin’. Get it, because one of the first steps is to crack the eggs?

I’m hilarious.

Directions

  • Preheat oven to 400 degrees
  • Cook the sausage thoroughly and set it aside.
  • In a bowl, whisk together eggs, milk, and 1 cup of cheese. Add salt and pepper.
  • Arrange tots on the bottom of a 9×13 pan. Next, add the sausage. Finally pour the egg mixture on top.
  • Sprinkle on the remaining cup of cheese. Feel free to add more cheese. Remember our motto, “When in doubt, add more cheese”.
  • Cover and bake for about 30 minutes or until bubbly.

This is a simple dish that can be made ahead of time. If you really want to cheat and save time, replace the sausage with precooked and cubed ham! #timesaver

Enjoy!

Crockpot Beef and Broccoli

Man, do I love me some Chinese food!  When I was in college, I lived right next to the best Chinese buffet-style restaurant.  Oh, the wonderful smells I would smell as I walked to and from campus.  As you can imagine, it was extremely difficult for my room-mate and I not to eat Chinese take-out at least once per week and it probably contributed to my weight gain.  But whatever, at least we were walking to class (That’s what we told ourselves, anyway).

Now that I live out in the boonies and I am miles away from a Chinese restaurant of any kind, I have to make my own Chinese cuisine.  Which is probably for the better because I can monitor my salt and fat intake and tend to eat less.  I like to throw around the phrase “tend to eat less” pretty loosely and still eat more than I should….

Anywho, here is a super easy and delicious recipe for Beef and Broccoli that will be perfect for dinner this week!  After all, May is Beef Month; support your local beef farmers! 🙂

Ingredients:

1-2lbs beef roast, cut into little chunks with fat trimmed

2 cups beef broth

1/2 cup low sodium soy sauce

1/3 cup brown sugar

1 tbsp. sesame oil

3 garlic cloves, minced

3 tbsp. flour

2 cups of frozen broccoli florets (or as many as desired)

1 cup sliced carrots (optional)

1 package of fresh mushrooms (optional)

Salt and pepper to taste

Directions:

  1. In the insert of your crockpot, whisk together broth, soy sauce, brown sugar, sesame oil and garlic.
  2. Add the beef slices and carrots.
  3. Turn crockpot on low and cook for 5 hours or until meat is tender.

CAUTION: Don’t over-cook the beef or it will fall apart. Crockpot temperatures may vary, so you may want to keep an eye on the beef if it is your first time with the recipe. 

  1. Add flour and stir to create a thicker sauce.
  2. When you reach the desired sauce thickness, toss in the broccoli and mushrooms. Cook for another 30 minutes.
  3. Serve over rice and enjoy!

Chicken & Wild Rice Soup

Ahhhhh, what a perfect Saturday.  The sun peaked out and the temperature finally got up to 22 degrees.  It doesn’t sound like much, but after days of below zero weather, twenty-two felt like a heat wave.  It made morning chores much more enjoyable and the day oh so much better.  The pup and I went on a NEATure walk in the woods behind our house and then went home and made chicken and wild rice soup.  It was DE-lightful. 🙂  I thought I would share the recipe with you; it is fairly simple.  I took a bajillion pictures of my dog playing in the snow, but I did not take on single picture of the soup!  My apologies.

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Ingredients:

2 quarts of chicken broth

1 cup of whipping cream

1 cup of water

4 cups of shredded chicken

(I tore apart a rotisserie chicken.  It worked great, however I did find a few bones in my soup.  Ooops.)

1 cup of wild rice (uncooked)

1 package of fresh mushrooms

3 stalks of celery

2 carrots

2 tbsp of butter

2 tbsp of flour

Season as you go with garlic, onion powder, thyme, salt and pepper.  Or whatever else floats your boat.

Steps:

  1. Start by dicing up the carrots, celery and mushrooms.
  2. In a large pot, melt the butter. Add the veggies and sauté until almost tender.
  3. Add chicken broth and simmer for about 20 minutes. Don’t forget to season!
  4. Next, add the cup of water and bring to a boil. Throw in the rice and chicken and reduce heat to simmer on high for another 15 minutes or until the rice is tender.
  5. Lastly, add the cream. Thicken the soup with flour.

BOOM.  You made chicken and wild rice soup!  I am a figure-it-out-as-you-go kind of cook, but this is good general recipe. I sure am glad we have some leftovers; the weatherman is saying 30 below zero with the wind-chill for tonight!  Yikes.

Fancy Macaroni

Smoked Gouda. Bacon. Mushrooms. Butter. Best Macaroni and Cheese EVER! I had purchased a small block of Apple Smoked Gouda and while I normally just eat it by the slice, I wanted to do something amazing with it. I had it narrowed down to bacon macaroni and patty melts, but ultimately took the macaroni route. It was an excellent decision on my part and fairly easy to make. I honestly don’t recall how much cheese I used and guesstimated. There is no such thing as “too much cheese”, so by all means, ADD MORE! I call it “Fancy Macaroni”; real creative, huh? Here is what you need:

INGREDIENTS:
4 cups of penne
8 slices of bacon
2 cups of shredded smoked gouda
1 cup of shredded cheddar
2 4 oz. cans of sliced mushrooms
2 cups of milk
3/4 cup of sour cream
4 tablespoons of butter
2 tablespoons of flour
1 egg
salt and pepper for seasoning

DIRECTIONS:
1.Pre-heat oven to 375 and grease a baking dish.
2. Start by frying the bacon until almost crispy and give it a rough chop. If you want to reserve a little of that bacon grease and mix it in with the sauce, I won’t judge you. In fact, I will applaud you.
3. Cook pasta al dente and mix it with the softened butter. Pour the pasta into the greased dish and mix with the chopped bacon and mushrooms.
4. To make the sauce, add the milk and sour cream to a pot and stir on low/medium heat. Add the flour to thicken sauce and slowly add the cheese. Be sure to reserve some cheese to sprinkle on top! Add salt and pepper to taste. Turn off the heat and quickly stir in the egg.
5. Pour sauce over the pasta and mix everything together.
6. Sprinkle remaining cheese over top.
7. Bake uncovered for 15 minutes or until bubbly.

I made this last night, and my husband and I just about devoured the entire dish. I hope you love it too!

Watermelon Salsa

This stuff is as good as it looks and is the perfect summer snack.  I found a similar recipe from the Pioneer Woman, but changed it to my liking.  My husband can’t quite take the heat like the Pioneer Woman’s family, so I tamed the recipe.  Eat it with chips, serve as a side dish or top your chicken with it!  I served it with tortilla chips and paired it with BBQ Chicken & Pineapple Quesadillas and Blackberry Margaritas; DELISH! This recipe makes a lot, so if you don’t have a lot of friends, cut it in half.  But, I am sure you can find plenty of people to share it with.  🙂 Heck!  This watermelon salsa will probably make you some new friends!

Here is what you need:

  • Half of a small, seedless watermelon
  •  1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Half of a red onion
  • A handful of cilantro
  • Juice of 2 limes
  • Pinch of garlic powder
  • Salt and pepper to taste

All you have to do is dice it all up, dump it in a serving dish,  squeeze in the juice, mix and ENJOY!

Grilled Cheese Sandwiches Aren’t Just For Kids!

In honor of June being Dairy Month (and because I LOVE cheese), I thought I would put together a list of grilled cheese sandwiches to try.  These aren’t just your plain, old American cheese on white bread sandwiches, these ooey-gooey delights are master pieces!  Click on the link for the recipe and celebrate Dairy Month with some vigor!

1. The Flat Iron

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Wisconsin Brie, crispy bacon, hash browns, and a fried egg on French toast -start your morning off with this deliciousness.

2. Bleu Cheese & Onion

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Rye bread, muenster cheese, bleu cheese and caramelized onions….probably not going to get your kids to eat this one.  Mmmmm, but it sounds divine to me!

  1. Bacon & Pickles

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I never would have thought to add pickles to a grilled cheese sandwich!  Now it is all I can think about.  Cheese, bacon, pickles…what could go wrong?

4. Honey Basil Grilled Cheese

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Mozzarella, fontina, fresh basil, tomatoes and honey.  Feed your Italian side with this creation.

5. Grilled Portobello & Cheese

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I am a big mushroom fan, so this one excites me. Boursin and provolone cheeses, roasted tomato and Portobello mushrooms.  However, I have never heard of Boursin cheese; going to have to look that one up.

  1. Gruyere with Caramelized Onions 

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Oh baby, this one has my name written all over it. Gruyere cheese and caramelized onions.  Simple enough.

  1. Grilled Apple & Swiss

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A few of Wisconsin’s finest products, apples and cheese. Not sure how I feel about this one, but I love Swiss cheese.  It is worth a try!  Perhaps add some bacon?

  1. The Dagwood

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Smoked ham, Swiss & American cheese, tomato and red onion on sourdough; what’s not to like?

  1. The Biloxi

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This sandwich features fontina cheese,  pulled barbecue pork, and creamy coleslaw.  My mouth is watering.  Get. in. my. belly.

10.  Grilled Avacodo & Pepper Jack Sandwich

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I’m not a Pepper Jack fan, so you won’t find me chowing down on this one.  Grilled avocado, tomato, sweet onions and Pepper Jack cheese on sourdough. I have a few family members who are wild about this spicy cheese, so I felt I better include old Pepper Jack in the list.

 

How many will you try?  What is your favorite??