Soul Food Saturday #33

Good Morning! I hope ya'll had a fantastic Thanksgiving filled with family, love, memories made and yummy food! Is your fridge stuffed with leftovers? Want something to use that turkey for besides yet another sandwich? Bekki has just the answer today!

I hope that you all enjoyed your Thanksgiving and all of the wonderful things that surround us during the holidays; our families, friends, and time together. I have a huge soup addiction and the Fall and Winter are the perfect time to make big pots of the bubbly deliciousness. With all the left over turkey we all need new ways to use it up and make it stretch for a few more meals. This is just one more way. Along with my addiction to soup I have a new love for kale. It’s a peppery green leafy vegetable that is perfect in this soup. Add a few more veggies, some pasta, your remaining gobbler and voila dinner! Let’s continue our time of thanks giving, with something to warm you heart and soul. Enjoy!

 

Turkey and Kale Noodle Soup

6 c. low sodium chicken stock

3 c. carrots, sliced

1 medium onion, diced

1 orange bell pepper, chopped

3 c. cooked turkey, chopped

3 c. kale, chopped and stemmed

4 c. cooked pasta

1 tbs. olive oil

Salt and pepper to taste

 

In medium stock pot add olive oil, and onion. Cook until onions are softened. Add bell pepper, and carrots. Stir to combine. Add chicken stock and season with salt and pepper to taste. Bring to a boil and reduce to simmer. Cook until carrots are tender. Add kale, turkey and pasta. Taste for seasoning, add salt and pepper if desired. Soup is ready when kale is tender and turkey is warmed through.

Good Morning! I hope ya'll had a fantastic Thanksgiving filled with family, love, memories made and yummy food! Is your fridge stuffed with leftovers? Want something to use that turkey for besides yet another sandwich? Bekki has just the answer today!

I hope that you all enjoyed your Thanksgiving and all of the wonderful things that surround us during the holidays; our families, friends, and time together. I have a huge soup addiction and the Fall and Winter are the perfect time to make big pots of the bubbly deliciousness. With all the left over turkey we all need new ways to use it up and make it stretch for a few more meals. This is just one more way. Along with my addiction to soup I have a new love for kale. It’s a peppery green leafy vegetable that is perfect in this soup. Add a few more veggies, some pasta, your remaining gobbler and voila dinner! Let’s continue our time of thanks giving, with something to warm you heart and soul. Enjoy!

 

Turkey and Kale Noodle Soup

6 c. low sodium chicken stock

3 c. carrots, sliced

1 medium onion, diced

1 orange bell pepper, chopped

3 c. cooked turkey, chopped

3 c. kale, chopped and stemmed

4 c. cooked pasta

1 tbs. olive oil

Salt and pepper to taste

 

In medium stock pot add olive oil, and onion. Cook until onions are softened. Add bell pepper, and carrots. Stir to combine. Add chicken stock and season with salt and pepper to taste. Bring to a boil and reduce to simmer. Cook until carrots are tender. Add kale, turkey and pasta. Taste for seasoning, add salt and pepper if desired. Soup is ready when kale is tender and turkey is warmed through.

reade more... Résuméabuiyad

A Classic Revisted

Today's recipe has been a staple in our house for a very long time. In fact, it was already blogged back when only maybe five people, including my mom, read EMM. And if you remember, my "foodie resolution" for 2013 was to revisit some of those "back in the day" posts, and re-blog them for everyone to enjoy again. So, since the year is quickly winding down, I had to make sure this was on the list!

The first time I ever had a Greek salad was at one of our favorite restaurants here in Fort Wayne. It's a nicer place, and one we go to for only special occasions, so in my mind this salad option will always be a little on the fancy side, when it reality, it could not be easier to make!

I love entertaining with salad, as a first course; but they also make an incredible light, but still filling, weeknight salad supper. They are a very common star on our dinner table during the warm summer months, but we love them so much I am required to make them year round. Especially now that the little man has also fallen in love with them; and not only does he love them, but he will actually eat the one part of this salad that I won't touch. The anchovies. His father loves them; and when I serve them to others, I always have them as an option, but to me, they just aren't appetizing. So to see my son not only like them, but ask for extra kinda makes me giggle. And proves once again, this child has the most diverse palate of any 9 year old I know!

Greek Salads
1 head iceberg lettuce, chopped
1 (15 oz.) can pitted black olives, drained (see note below)
1 (20 oz.) can pineapple chunks, drained
1 large green bell pepper, finely chopped
1 (15 oz.) can sliced beets, drained and chopped
1 small container crumbed feta cheese
1 small tin anchovies in olive oil, optional
Greek Dressing

Divide lettuce, olives, green peppers, pineapple, beets and feta among plates evenly. This amount will make 3 large dinner salads, or 4 small side salads. For those wanting anchovies, add to very top. Serve with dressing on side. *NOTE* I prefer to make these with kalamata olives. They are the most authentic. However, sometimes the budget doesn't allow it, and black olives work just as well.

Salads at Very Good Recipes

Today's recipe has been a staple in our house for a very long time. In fact, it was already blogged back when only maybe five people, including my mom, read EMM. And if you remember, my "foodie resolution" for 2013 was to revisit some of those "back in the day" posts, and re-blog them for everyone to enjoy again. So, since the year is quickly winding down, I had to make sure this was on the list!

The first time I ever had a Greek salad was at one of our favorite restaurants here in Fort Wayne. It's a nicer place, and one we go to for only special occasions, so in my mind this salad option will always be a little on the fancy side, when it reality, it could not be easier to make!

I love entertaining with salad, as a first course; but they also make an incredible light, but still filling, weeknight salad supper. They are a very common star on our dinner table during the warm summer months, but we love them so much I am required to make them year round. Especially now that the little man has also fallen in love with them; and not only does he love them, but he will actually eat the one part of this salad that I won't touch. The anchovies. His father loves them; and when I serve them to others, I always have them as an option, but to me, they just aren't appetizing. So to see my son not only like them, but ask for extra kinda makes me giggle. And proves once again, this child has the most diverse palate of any 9 year old I know!

Greek Salads
1 head iceberg lettuce, chopped
1 (15 oz.) can pitted black olives, drained (see note below)
1 (20 oz.) can pineapple chunks, drained
1 large green bell pepper, finely chopped
1 (15 oz.) can sliced beets, drained and chopped
1 small container crumbed feta cheese
1 small tin anchovies in olive oil, optional
Greek Dressing

Divide lettuce, olives, green peppers, pineapple, beets and feta among plates evenly. This amount will make 3 large dinner salads, or 4 small side salads. For those wanting anchovies, add to very top. Serve with dressing on side. *NOTE* I prefer to make these with kalamata olives. They are the most authentic. However, sometimes the budget doesn't allow it, and black olives work just as well.

Salads at Very Good Recipes

reade more... Résuméabuiyad

Happy Thanksgiving

Happy Thanksgiving to all my friends and readers. 

My wish is that you will travel safely, eat well, 

and enjoy your families during this holiday. 

May we also remember 

to include the lonely and less fortunate in our abundance.

Happy Thanksgiving to all my friends and readers. 

My wish is that you will travel safely, eat well, 

and enjoy your families during this holiday. 

May we also remember 

to include the lonely and less fortunate in our abundance.

reade more... Résuméabuiyad

Party Planning Time

Are you ready for tomorrow? Have you started prepping your meal? Do you still have some last minute additions needed to your party/meal plan? Maybe an appetizer? If so, you've come to the right place. I've got you covered with the most simple, but absolutely delicious "nibbly bit" (as my Monkey calls them) perfect for your party table!

Now to be honest, when I decided to post this, I wasn't even thinking appetizers for your Thanksgiving celebration. I actually tested this recipe a couple weeks ago, already thinking ahead to our annual New Year's Eve appetizer blow out. As many of you know, each year the 3 of us stay in, I make a big spread of appetizers and fun foods, we eat all night, watch movies and ring in the New Year! So about this time of year I begin to look for new things to offer on my table that night, and this will definitely make the list this year!

But then I got to thinking, I shouldn't wait to share this with you. I know many of you need appetizers for your Turkey Day weekend, all of the holiday parties coming our way, Christmas celebrations, so many parties, so little time. So, all of us can always use something quick, simple and yummy to throw together, maybe even at the last minute!

How much better can you get than olives, cream cheese and bacon. Yes, BACON! These are especially nice because you can make batches of them throughout your party, without having to be in the kitchen too long, so your guests always have fresh ones to enjoy.

Party planning time is here people. This time of year we all have so many to attend, and I hope like me, you're looking forward to each and every one. But that doesn't mean we still don't need easy ideas to make the holidays just a little less stressful on ourselves!

Bacon and Olive Toasts
Pumpernickel Cocktail Bread or Large pieces cut into squares
Green olives, sliced
Bacon, cooked crispy
Whipped Cream Cheese

Preheat oven to 375. Lay bread pieces on baking sheet. Toast for 6 minutes. Remove. Spread evenly with cream cheese. Top with bacon and green olives.

Appetizers at Very Good Recipes

Are you ready for tomorrow? Have you started prepping your meal? Do you still have some last minute additions needed to your party/meal plan? Maybe an appetizer? If so, you've come to the right place. I've got you covered with the most simple, but absolutely delicious "nibbly bit" (as my Monkey calls them) perfect for your party table!

Now to be honest, when I decided to post this, I wasn't even thinking appetizers for your Thanksgiving celebration. I actually tested this recipe a couple weeks ago, already thinking ahead to our annual New Year's Eve appetizer blow out. As many of you know, each year the 3 of us stay in, I make a big spread of appetizers and fun foods, we eat all night, watch movies and ring in the New Year! So about this time of year I begin to look for new things to offer on my table that night, and this will definitely make the list this year!

But then I got to thinking, I shouldn't wait to share this with you. I know many of you need appetizers for your Turkey Day weekend, all of the holiday parties coming our way, Christmas celebrations, so many parties, so little time. So, all of us can always use something quick, simple and yummy to throw together, maybe even at the last minute!

How much better can you get than olives, cream cheese and bacon. Yes, BACON! These are especially nice because you can make batches of them throughout your party, without having to be in the kitchen too long, so your guests always have fresh ones to enjoy.

Party planning time is here people. This time of year we all have so many to attend, and I hope like me, you're looking forward to each and every one. But that doesn't mean we still don't need easy ideas to make the holidays just a little less stressful on ourselves!

Bacon and Olive Toasts
Pumpernickel Cocktail Bread or Large pieces cut into squares
Green olives, sliced
Bacon, cooked crispy
Whipped Cream Cheese

Preheat oven to 375. Lay bread pieces on baking sheet. Toast for 6 minutes. Remove. Spread evenly with cream cheese. Top with bacon and green olives.

Appetizers at Very Good Recipes

reade more... Résuméabuiyad

Orange Sour Cream Poppy Seed Cake

Most of my holiday cooking consists of traditional dishes that my family requests from year to year, but I like to slip in a new recipe among the old favorites to add some variety. This year I baked up this Orange Sour Cream Poppy Seed Cake as a new addition to the dessert table. This is an easy cake to make ahead with a wonderful orangey glaze that soaks into the warm cake.

Print Recipe

Recipe adapted from Land O'Lakes

Orange Sour Cream Poppy Seed Cake

1 cup sugar

1/2 cup butter, softened

1 cup light sour cream

1 egg

2 teaspoons freshly grated orange zest

2 cups all purpose flour

1 tablespoon poppy seed

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt
1/3 cup orange juice

Glaze

6 tablespoons powdered sugar

1 tablespoon orange juice

Preheat oven to 350 degrees F. Prepare an 8-inch square baking pan by greasing or with nonstick cooking spray (I used a small Bundt pan). Combine sugar and butter in mixing bowl. Beat at medium speed of electric mixer until creamy. Add sour cream, egg, and orange zest. Continue beating until well mixed. In a separate bowl combine flour, poppy seed, baking soda, baking powder, and salt. Reduce the mixer to low speed and gradually add the flour mixture to the butter mixture alternately with the orange juice. Spread the mixture into the prepared pan and bake for 45 - 50 minutes or until toothpick inserted in the center comes out clean.

Glaze - Combine powdered sugar and orange juice in a small bowl, beat together until smooth. Drizzle glaze over warm cake. Cake can be served warm or cool.

This recipe suggested an 8-inch square baking pan for the cake, but I had a new Bundt pan and just couldn't wait to try it out. My SIL Karen is a pottery hobbyist and made a beautiful Bundt pan for me to use in my baking.

This was my first experience in baking with a pottery piece, so I had to do a little research in advance. I found that is best not to expose these pieces to any extremes in temperatures. The information that I read suggested that ingredients should be at room temperature, and that the oven should not be preheated prior to baking. One other instruction that I found about baking with pottery was not to use cooking spray, but to grease the piece with oil. I'm no expert, as I've only baked in my piece once, but all went well with this cake. One thing I noted was that it did seem to take much longer for the cake to release from the pan after baking than with a metal pan.

The sour cream, orange juice, and orange zest all combine to make this a flavorful cake, but I think the orange juice glaze is what puts it over the top.





This post was shared with:
Arkansas Women Bloggers

Most of my holiday cooking consists of traditional dishes that my family requests from year to year, but I like to slip in a new recipe among the old favorites to add some variety. This year I baked up this Orange Sour Cream Poppy Seed Cake as a new addition to the dessert table. This is an easy cake to make ahead with a wonderful orangey glaze that soaks into the warm cake.

Print Recipe

Recipe adapted from Land O'Lakes

Orange Sour Cream Poppy Seed Cake

1 cup sugar

1/2 cup butter, softened

1 cup light sour cream

1 egg

2 teaspoons freshly grated orange zest

2 cups all purpose flour

1 tablespoon poppy seed

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt
1/3 cup orange juice

Glaze

6 tablespoons powdered sugar

1 tablespoon orange juice

Preheat oven to 350 degrees F. Prepare an 8-inch square baking pan by greasing or with nonstick cooking spray (I used a small Bundt pan). Combine sugar and butter in mixing bowl. Beat at medium speed of electric mixer until creamy. Add sour cream, egg, and orange zest. Continue beating until well mixed. In a separate bowl combine flour, poppy seed, baking soda, baking powder, and salt. Reduce the mixer to low speed and gradually add the flour mixture to the butter mixture alternately with the orange juice. Spread the mixture into the prepared pan and bake for 45 - 50 minutes or until toothpick inserted in the center comes out clean.

Glaze - Combine powdered sugar and orange juice in a small bowl, beat together until smooth. Drizzle glaze over warm cake. Cake can be served warm or cool.

This recipe suggested an 8-inch square baking pan for the cake, but I had a new Bundt pan and just couldn't wait to try it out. My SIL Karen is a pottery hobbyist and made a beautiful Bundt pan for me to use in my baking.

This was my first experience in baking with a pottery piece, so I had to do a little research in advance. I found that is best not to expose these pieces to any extremes in temperatures. The information that I read suggested that ingredients should be at room temperature, and that the oven should not be preheated prior to baking. One other instruction that I found about baking with pottery was not to use cooking spray, but to grease the piece with oil. I'm no expert, as I've only baked in my piece once, but all went well with this cake. One thing I noted was that it did seem to take much longer for the cake to release from the pan after baking than with a metal pan.

The sour cream, orange juice, and orange zest all combine to make this a flavorful cake, but I think the orange juice glaze is what puts it over the top.





This post was shared with:
Arkansas Women Bloggers

reade more... Résuméabuiyad

The Prep in Preparation

A cook knows that the prep work is the key to any successful meal, but it is especially important when planning for a large holiday gathering such as Thanksgiving. I tend to get a bit anxious about getting everything done, but I have found that my very best friend in meal planning is my list, actually several lists. Over the years I have served many holiday dinners, so I have many of the menu lists that I have made for those occasions. Not only is it fun to look back over the lists and remember and reminisce about what was served, those lists are invaluable in helping me decide what to cook for the current holiday. Once I get a new menu list made, then I can make the dreaded shopping list. My next list is the prep list, or the order of getting things done.

Being a list maker keeps me on track with my cooking and helps break a big job down into more manageable smaller jobs. I'm not sure how I became a list maker. I can't remember my mother ever making a list for a holiday meal, but I can also remember lots of times at her house that items were forgotten in the refrigerator and never served, or something was left in the microwave unfinished. We've had some good family laughs about her forgotten dishes.

Some of the most basic prep work for my Thanksgiving meal has been done, for example, my cornbread for the crock pot dressing is ready and in the freezer.

The recipe for my cornbread can be found here.

Another prep task that I have completed is my pie crust. My recipe makes three single crusts that can be frozen until ready to use.

After storing each crust individually in zip top bags, I then stack them in this plastic pie keeper to protect them before placing them in the freezer.

I like to have these pie crusts in the freezer even when I'm not planning for a holiday meal. They are quick to make, easy to store, and just about as convenient as a store-bought crust, only better.

My next prep work is to chop the celery and onions that I'll be needing later. I also want to bake a Bundt cake today that can be wrapped and frozen. 

My holiday meal still has much prep work needed, but I think this is the time to apply the sage advice, "Plan your work, and work your plan."

What's your best prep advice in preparing a holiday meal?

A cook knows that the prep work is the key to any successful meal, but it is especially important when planning for a large holiday gathering such as Thanksgiving. I tend to get a bit anxious about getting everything done, but I have found that my very best friend in meal planning is my list, actually several lists. Over the years I have served many holiday dinners, so I have many of the menu lists that I have made for those occasions. Not only is it fun to look back over the lists and remember and reminisce about what was served, those lists are invaluable in helping me decide what to cook for the current holiday. Once I get a new menu list made, then I can make the dreaded shopping list. My next list is the prep list, or the order of getting things done.

Being a list maker keeps me on track with my cooking and helps break a big job down into more manageable smaller jobs. I'm not sure how I became a list maker. I can't remember my mother ever making a list for a holiday meal, but I can also remember lots of times at her house that items were forgotten in the refrigerator and never served, or something was left in the microwave unfinished. We've had some good family laughs about her forgotten dishes.

Some of the most basic prep work for my Thanksgiving meal has been done, for example, my cornbread for the crock pot dressing is ready and in the freezer.

The recipe for my cornbread can be found here.

Another prep task that I have completed is my pie crust. My recipe makes three single crusts that can be frozen until ready to use.

After storing each crust individually in zip top bags, I then stack them in this plastic pie keeper to protect them before placing them in the freezer.

I like to have these pie crusts in the freezer even when I'm not planning for a holiday meal. They are quick to make, easy to store, and just about as convenient as a store-bought crust, only better.

My next prep work is to chop the celery and onions that I'll be needing later. I also want to bake a Bundt cake today that can be wrapped and frozen. 

My holiday meal still has much prep work needed, but I think this is the time to apply the sage advice, "Plan your work, and work your plan."

What's your best prep advice in preparing a holiday meal?

reade more... Résuméabuiyad

Cookie Butter Blondies with White Chocolate Chips

This is a perfect bar recipe for the approaching holidays. Not only are these bars absolutely scrumptious, but the cookie butter gives them a gingerbread-y flavor that's perfect for fall/Thanksgiving/Christmas, and the white chocolate chips add the perfect sweet balance. These are sure to get devoured at your next party, or wherever you take them, or by the people in your family.

Just like the raspberry brownies, these bars only dirty two pans - the saucepan you mix the batter in, and the pan you bake them in!

In a medium saucepan, combine the butter and brown sugar.

Cook over medium-low heat, stirring constantly, until the butter is melted and the sugar is dissolved and smooth. Do not boil.

Cool slightly, then add in the vanilla, then the eggs, one at a time.

Next add the cinnamon, allspice, ginger,

baking powder and salt. Stir in one cup of flour at a time

until a soft dough has formed. Spread half of the blondie batter into a greased 9" baking pan.

Place cookie butter in a microwavable bowl and heat for about 15-20 seconds to slightly melt. Drop tablespoonfuls of melted cookie butter on top of the blondie batter in the pan;

swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips.

Carefully spread remaining blondie batter on top of swirled mixture; top with remaining cookie butter, and then with remaining white chocolate chips.

Bake for about 25-30 minutes or until center is set and the edges are lightly golden but do not overbake. Cool completely on a wire rack,

then cut into squares and serve.

One year ago: Avalanche Bark
Two years ago: Dulce de Leche Chocolate Bars
Three years ago: Oatmeal Spice Drop Cookies
Four years ago: Crumb Topped Apple and Pumpkin Pie

Find more great ideas at Inspiration Monday, Mix it Up Monday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2.

Cookie Butter Blondies with White Chocolate Chips

1 1/2 cups brown sugar
1/2 cup butter
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
pinch allspice
1/2 tsp. ground ginger
1/2 cup Cookie Butter or Biscoff Spread
2/3 cup white chocolate chips

In a medium saucepan, melt the butter and brown sugar over medium-low heat, stirring constantly. Do not boil. Allow mixture to cool slightly.

Stir in vanilla, then the eggs, one at a time, followed by the cinnamon, allspice, ginger, baking powder and salt. Stir in one cup of flour at a time until a soft dough has formed. Spread half of the blondie batter into a greased 9" baking pan.

Place cookie butter in a microwavable bowl and heat for about 15-20 seconds to slightly melt. Drop tablespoonfuls of melted cookie butter on top of the blondie batter in the pan; swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips. Carefully spread remaining blondie batter on top of swirled mixture; top with remaining cookie butter, and then with remaining white chocolate chips.

Bake for about 25-30 minutes or until center is set and the edges are lightly golden; do not overbake. Blondies will continue to cook slightly after being removed from the oven. Cool completely on a wire rack, then cut into squares and serve. Makes 16 bars.

Recipe Source: Adapted from the Domestic Rebel

This is a perfect bar recipe for the approaching holidays. Not only are these bars absolutely scrumptious, but the cookie butter gives them a gingerbread-y flavor that's perfect for fall/Thanksgiving/Christmas, and the white chocolate chips add the perfect sweet balance. These are sure to get devoured at your next party, or wherever you take them, or by the people in your family.

Just like the raspberry brownies, these bars only dirty two pans - the saucepan you mix the batter in, and the pan you bake them in!

In a medium saucepan, combine the butter and brown sugar.

Cook over medium-low heat, stirring constantly, until the butter is melted and the sugar is dissolved and smooth. Do not boil.

Cool slightly, then add in the vanilla, then the eggs, one at a time.

Next add the cinnamon, allspice, ginger,

baking powder and salt. Stir in one cup of flour at a time

until a soft dough has formed. Spread half of the blondie batter into a greased 9" baking pan.

Place cookie butter in a microwavable bowl and heat for about 15-20 seconds to slightly melt. Drop tablespoonfuls of melted cookie butter on top of the blondie batter in the pan;

swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips.

Carefully spread remaining blondie batter on top of swirled mixture; top with remaining cookie butter, and then with remaining white chocolate chips.

Bake for about 25-30 minutes or until center is set and the edges are lightly golden but do not overbake. Cool completely on a wire rack,

then cut into squares and serve.

One year ago: Avalanche Bark
Two years ago: Dulce de Leche Chocolate Bars
Three years ago: Oatmeal Spice Drop Cookies
Four years ago: Crumb Topped Apple and Pumpkin Pie

Find more great ideas at Inspiration Monday, Mix it Up Monday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2.

Cookie Butter Blondies with White Chocolate Chips

1 1/2 cups brown sugar
1/2 cup butter
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
pinch allspice
1/2 tsp. ground ginger
1/2 cup Cookie Butter or Biscoff Spread
2/3 cup white chocolate chips

In a medium saucepan, melt the butter and brown sugar over medium-low heat, stirring constantly. Do not boil. Allow mixture to cool slightly.

Stir in vanilla, then the eggs, one at a time, followed by the cinnamon, allspice, ginger, baking powder and salt. Stir in one cup of flour at a time until a soft dough has formed. Spread half of the blondie batter into a greased 9" baking pan.

Place cookie butter in a microwavable bowl and heat for about 15-20 seconds to slightly melt. Drop tablespoonfuls of melted cookie butter on top of the blondie batter in the pan; swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips. Carefully spread remaining blondie batter on top of swirled mixture; top with remaining cookie butter, and then with remaining white chocolate chips.

Bake for about 25-30 minutes or until center is set and the edges are lightly golden; do not overbake. Blondies will continue to cook slightly after being removed from the oven. Cool completely on a wire rack, then cut into squares and serve. Makes 16 bars.

Recipe Source: Adapted from the Domestic Rebel

reade more... Résuméabuiyad

Leftover Time

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes

Three days people. That's all the time you have to finish those menus, prep all that food and start the cooking marathon! I can hardly believe Thanksgiving is this week, but luckily I'm only responsible for one dish for our meal, so I'm all set!

So, here is my question. By Friday are you so sick of turkey you don't want to see another piece? Or are you enjoying turkey sandwiches until the last piece of white meat is gone? Or are you searching for the perfect dish to use some of that delicious bird in, turning it into something new? If the last option describes you, then you've come to the right place because I've got a great idea for you. Sure, it's written with chicken, but cooked turkey would make the perfect substitution, especially this time of year.

When I reviews my friend Christy Jordan's new cookbook Come Home to Supper, I featured this recipe and admitted it was the first one I wanted to try. Well, then a couple weeks got away from me, and Alex got sick, and it got put on the back burner for a little bit. But a couple weeks ago I finally had the chance, and I'm telling you what, it was a huge hit at our house. In fact, Mr. Everyday was eating it out of the pan, straight from the pan, before I could even serve it up!!

It truly is comfort food on a plate! I love casseroles all year long, but mostly during the cold winter months. There is just something so warming and homey about them. They make you feel so much better after a long, hard day when you good food, fast! And I will tell you, without a doubt, the one thing inside this one that really gets your attention and makes you say "yum" are the almonds! They are the perfect little crunchy surprise.

If you are looking for a simple weeknight meal, I hope you will give this a try. Or if you just know that leftover turkey is going to take over your life and you're going to need to find ways to use it before you lose it, this may just be your saving grace. Either way, it's one that will become a regular in our home; and I hope it does in yours too!

Chicken and Wild Rice Casserole From Come Home To Supper
3 boneless chicken breasts, cut into strips (see note)
Olive Oil
1 (6 oz.) box wild rice mix
1 (15 oz.) can French green beans, drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1 c. slivered almonds
35 Ritz crackers, crushed
1 stick butter, melted
Salt and Pepper to taste

Preheat oven to 375. Drizzle chicken tenders with oil, season with salt and pepper. Place on baking sheet and roast for 45 minutes. Remove and let cool. When cool enough to handle, cut into bite size pieces. Prepare rice according to package directions. When done, transfer to a large bowl. Add chicken, soup, beans, sour cream, almonds, salt and pepper. Mix well. Grease a 9x11 or 9x13 pan. Transfer rice mixture to pan and spread evenly. Top with crushed crackers. Drizzle with butter. Reduce oven to 350. Bake for 30 minutes. *NOTE* I like to make the chicken ahead and then prepare casserole at supper time. Also, if using turkey instead of chicken, you will need about 2 cups cooked turkey, chopped.

Casseroles at Very Good Recipes

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A Snapshot of Children in My Community

Note: I have previously published this post on The Family Dance.


I'm not usually a Saturday shopper. I prefer to shop on weekday mornings when the grocery aisles are fairly free of shopping cart congestion. On this particular Saturday though, I left the house to pick up some prescriptions at the pharmacy, and then I made a stop at Walmart on my way home. I should have known better than to turn into that crowded parking lot, but the craving for homemade vanilla Blue Bell ice cream had overtaken my common sense.

Maybe it's because I spent years working with children, maybe it's because I'm a mother and a grandmother, or maybe it's just because I like children, but I take notice of children wherever I go, even at a crowded Walmart while shopping.

I couldn't miss the three young ones, all wearing pajama pants, who ran in front of my car before I ever made it into a parking space. They appeared to be in the age range of 8- to 10-years-old. There was no adult anywhere in sight in charge of them, and they were dashing around among the cars. Who did they belong to and why were they wearing their pajama pants in the parking lot at 2:30 in the afternoon?

After parking, I went inside the store for my ice cream, and passed what appeared to be two young sisters with an elderly woman. The girls were looking at a display of stuffed animals at the end of an aisle. The quick conversation I overheard between them told me that they would not be buying stuffed animals today because the woman needed to buy socks for the girls. That sounded very sensible to me, but I wondered who had made the decision to let them spray paint their blonde hair in pink and blue? Was she their grandmother? their great-grandmother? was she raising these two girls on her social security check?

I located the ice cream and made my way to the express check-out aisle, but there was yet another child to notice before I could pay for my purchase. She was standing in another check-out line nearby with a a cell phone to her ear, tears streaming down her face. An adult woman was in front of her in the line, obviously her companion. I could not hear what the child was saying into the phone. She was not crying aloud or making any noise, just silently crying. Who was she speaking to and what news was she receiving? What kind of telephone conversation would a child have in Walmart that would cause her to cry like that? What would the woman say to the child? Would she be comforted or scolded?

Perhaps I worry too much, but these three situations that I encountered in a matter of minutes in a public place are like a snapshot of these children's lives. It's not possible to size up a complete situation on such limited information, but I have worked with children enough to see the red flags waving for each one. As parents, are we giving our children the support, guidance, and direction that they need? In each one of the quick glimpses that I saw, something seemed to be amiss in the life of a child.

The children I saw today wearing the pajama pants, with the pink and blue hair, and with the streaming tears will be the parents of tomorrow. Every child could use a positive role model and a caring example. Will you step up and help change the picture for a child in your life?

.

Note: I have previously published this post on The Family Dance.


I'm not usually a Saturday shopper. I prefer to shop on weekday mornings when the grocery aisles are fairly free of shopping cart congestion. On this particular Saturday though, I left the house to pick up some prescriptions at the pharmacy, and then I made a stop at Walmart on my way home. I should have known better than to turn into that crowded parking lot, but the craving for homemade vanilla Blue Bell ice cream had overtaken my common sense.

Maybe it's because I spent years working with children, maybe it's because I'm a mother and a grandmother, or maybe it's just because I like children, but I take notice of children wherever I go, even at a crowded Walmart while shopping.

I couldn't miss the three young ones, all wearing pajama pants, who ran in front of my car before I ever made it into a parking space. They appeared to be in the age range of 8- to 10-years-old. There was no adult anywhere in sight in charge of them, and they were dashing around among the cars. Who did they belong to and why were they wearing their pajama pants in the parking lot at 2:30 in the afternoon?

After parking, I went inside the store for my ice cream, and passed what appeared to be two young sisters with an elderly woman. The girls were looking at a display of stuffed animals at the end of an aisle. The quick conversation I overheard between them told me that they would not be buying stuffed animals today because the woman needed to buy socks for the girls. That sounded very sensible to me, but I wondered who had made the decision to let them spray paint their blonde hair in pink and blue? Was she their grandmother? their great-grandmother? was she raising these two girls on her social security check?

I located the ice cream and made my way to the express check-out aisle, but there was yet another child to notice before I could pay for my purchase. She was standing in another check-out line nearby with a a cell phone to her ear, tears streaming down her face. An adult woman was in front of her in the line, obviously her companion. I could not hear what the child was saying into the phone. She was not crying aloud or making any noise, just silently crying. Who was she speaking to and what news was she receiving? What kind of telephone conversation would a child have in Walmart that would cause her to cry like that? What would the woman say to the child? Would she be comforted or scolded?

Perhaps I worry too much, but these three situations that I encountered in a matter of minutes in a public place are like a snapshot of these children's lives. It's not possible to size up a complete situation on such limited information, but I have worked with children enough to see the red flags waving for each one. As parents, are we giving our children the support, guidance, and direction that they need? In each one of the quick glimpses that I saw, something seemed to be amiss in the life of a child.

The children I saw today wearing the pajama pants, with the pink and blue hair, and with the streaming tears will be the parents of tomorrow. Every child could use a positive role model and a caring example. Will you step up and help change the picture for a child in your life?

.

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Blueberry Pineapple Bread

Blueberry Pineapple Bread is one of those recipes that can be served most any time of day. This fruity bread makes a great breakfast, it is a wonderful snacking bread, and most would even find it tempting as a dessert. I've been collecting blueberry recipes for years, and I'm not sure where this tasty bread recipe originated.

Print Recipe

Blueberry Pineapple Bread

2/3 cup vegetable shortening
1 1/3 cups sugar
1 (15 oz.) can crushed pineapple, drained
4 eggs
1/2 cup milk
1 1/2 teaspoons lemon juice
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries
1/2 cup flaked coconut

Preheat oven to 350 degrees F. Prepare two 9 x 5-inch loaf pans by greasing or with nonstick cooking spray. In a large mixing bowl, beat shortening at medium speed of an electric mixer until creamy; add sugar gradually, beat well. Add pineapple, eggs, milk, and lemon juice; beat well. Combine flour, baking powder, baking soda, and salt; add to shortening mixture, beat just until blended. Stir in blueberries and coconut. Pour batter into prepared loaf pans. Bake for 40 - 45 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes, then remove from pans to cool completely. Makes 2 loaves.

You could halve the recipe and make just one loaf of this bread, but I think you would be sorry if you did, better go ahead and make the whole recipe so you'll have two loaves.
Blueberries + pineapple + coconut = good bread!





This post was shared with:
Arkansas Women Bloggers

Blueberry Pineapple Bread is one of those recipes that can be served most any time of day. This fruity bread makes a great breakfast, it is a wonderful snacking bread, and most would even find it tempting as a dessert. I've been collecting blueberry recipes for years, and I'm not sure where this tasty bread recipe originated.

Print Recipe

Blueberry Pineapple Bread

2/3 cup vegetable shortening
1 1/3 cups sugar
1 (15 oz.) can crushed pineapple, drained
4 eggs
1/2 cup milk
1 1/2 teaspoons lemon juice
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries
1/2 cup flaked coconut

Preheat oven to 350 degrees F. Prepare two 9 x 5-inch loaf pans by greasing or with nonstick cooking spray. In a large mixing bowl, beat shortening at medium speed of an electric mixer until creamy; add sugar gradually, beat well. Add pineapple, eggs, milk, and lemon juice; beat well. Combine flour, baking powder, baking soda, and salt; add to shortening mixture, beat just until blended. Stir in blueberries and coconut. Pour batter into prepared loaf pans. Bake for 40 - 45 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes, then remove from pans to cool completely. Makes 2 loaves.

You could halve the recipe and make just one loaf of this bread, but I think you would be sorry if you did, better go ahead and make the whole recipe so you'll have two loaves.
Blueberries + pineapple + coconut = good bread!





This post was shared with:
Arkansas Women Bloggers

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Soul Food Saturday #32

Happy (early) Thanksgiving! Since this is the last weekend before we all gather around our huge tables, surrounded by those who we love most, eating until we can't move, Bekki and I wanted to make sure to share something that might just be the perfect last minute addition to your menu!

I found a new favorite salad in my grocery store deli not too long ago, that I call quinoa made AMAZING! It has dried fruits and walnuts with a sweet almost glaze type of dressing. With no recipe, just an idea that I wanted this more often, than having to drive over and hope they have some left for me. I decided to reconstruct it and dress it up for the holiday table. Yes! It has cranberries! Perfect for any dressed up occasion or time you want a beautiful simple salad. Hope you enjoy this as much as I did.

 

Quinoa Cranberry Salad

1 c. dried quinoa

4 tbs. Maple syrup

½ c. dried cranberries

½ c. dried apricots

1 tbs. orange juice

½ c. cashews, chopped

 

Cook quinoa according to package directions. In small bowl mix syrup, juice and set aside. Fluff cooked quinoa with a fork and add to a large bowl with fruit and nuts. Stir to combine. Pour dressing over and mix well. Chill in fridge until ready to serve.

Happy (early) Thanksgiving! Since this is the last weekend before we all gather around our huge tables, surrounded by those who we love most, eating until we can't move, Bekki and I wanted to make sure to share something that might just be the perfect last minute addition to your menu!

I found a new favorite salad in my grocery store deli not too long ago, that I call quinoa made AMAZING! It has dried fruits and walnuts with a sweet almost glaze type of dressing. With no recipe, just an idea that I wanted this more often, than having to drive over and hope they have some left for me. I decided to reconstruct it and dress it up for the holiday table. Yes! It has cranberries! Perfect for any dressed up occasion or time you want a beautiful simple salad. Hope you enjoy this as much as I did.

 

Quinoa Cranberry Salad

1 c. dried quinoa

4 tbs. Maple syrup

½ c. dried cranberries

½ c. dried apricots

1 tbs. orange juice

½ c. cashews, chopped

 

Cook quinoa according to package directions. In small bowl mix syrup, juice and set aside. Fluff cooked quinoa with a fork and add to a large bowl with fruit and nuts. Stir to combine. Pour dressing over and mix well. Chill in fridge until ready to serve.

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Meal Plan Nov.24- 29

*New Recipe
Links to Recipe on Blog

Sunday
Breakfast Casserole*
Hashbrown Cakes
Toast


Monday
Spaghetti
Olive Bruschetta*

Tuesday
Egg Rolls
Easy Peanut Noodles
Mandarin Oranges

Wednesday
Chicken Rice Broccoli Casserole*
Sliced Peaches

Thursday
Happy Thanksgiving!!
I'm taking Cranberry Sauce to my in laws.

Friday
Crock Pot Chili
Cheese n Crackers

*New Recipe
Links to Recipe on Blog

Sunday
Breakfast Casserole*
Hashbrown Cakes
Toast


Monday
Spaghetti
Olive Bruschetta*

Tuesday
Egg Rolls
Easy Peanut Noodles
Mandarin Oranges

Wednesday
Chicken Rice Broccoli Casserole*
Sliced Peaches

Thursday
Happy Thanksgiving!!
I'm taking Cranberry Sauce to my in laws.

Friday
Crock Pot Chili
Cheese n Crackers

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Meyer Lemon Curd Tart

The best kinds of food to eat are those that have been planted and grown right at home. This Meyer lemon tart was made with the juice and zest from my recent lemon harvest, and it has a satisfying taste that just could not be duplicated with store-bought lemons.

The recipe I used is one that I have adapted from Food Network.

Print Recipe

Meyer Lemon Curd Tart

Crust

8 tablespoons cold butter (1 stick), cut in small pieces

1/4 cup sugar

1 1/4 cups all purpose flour

1 egg yolk

Pinch of salt

2 to 4 tablespoons cold water

Additional: 1 pound dried beans

Lemon Curd

3/4 cup Meyer lemon juice, freshly squeezed

Zest of 3 Meyer lemons

1 1/3 cups sugar

5 eggs

Pinch of salt

3/4 cup butter (1 1/2 sticks), cut into pats

Garnish (Optional)

2 tablespoons sugar

2 tablespoons Meyer lemon juice
1 pint blueberries

Whipped cream (Optional)

Crust:

Preheat oven to 425 degrees F. In the bowl of a food processor, pulse the butter, sugar, flour, egg yolk, and salt for about 60 seconds or until the mixture has a grainy texture. Add half the water and pulse again. The dough should start to come together. Add the remaining water only if needed. Dough has reached the proper consistency if it holds together when a handful is squeezed. Pour the dough out onto a lightly floured work surface and work into a disk and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before proceeding.

Next roll the dough out to 1/8 to 1/4-inch thickness. Place the dough carefully in a 10-inch tart pan, cutting the extra dough cleanly around the top edge of the pan. Cover the dough with aluminum foil, gently pressing the foil against the dough all around inside the pan. Fill the foil with dried beans and place in preheated oven. Bake for 10 - 12 minutes, then remove the foil and the beans and bake for an additional 2 - 3 minutes or until crust is golden and crisp. Remove from oven and cool.

Lemon curd:

Preheat oven to 300 degrees F. In a bowl, whisk together the lemon juice, zest, sugar, eggs, and salt. Pour mixture into a saucepan and cook over medium heat, stirring constantly, for about 12 to 15 minutes until mixture has thickened. Remove from heat and whisk in 2 pats of butter at at time, stirring until smooth. Pour the lemon curd into the prepared tart shell and bake in preheated oven about 15 minutes, or until lemon curd has set. Let cool completely before cutting.

Garnish:
In a small bowl, mix together sugar and lemon juice. Gently stir in blueberries. Serve lemon curd tart slices with blueberry garnish and/or whipped cream, if desired.

This amazing Meyer Lemon Curd Tart can be prepared ahead of time and would be a wonderful addition to a Thanksgiving dessert table.





This recipe was shared with:
Arkansas Women Bloggers

The best kinds of food to eat are those that have been planted and grown right at home. This Meyer lemon tart was made with the juice and zest from my recent lemon harvest, and it has a satisfying taste that just could not be duplicated with store-bought lemons.

The recipe I used is one that I have adapted from Food Network.

Print Recipe

Meyer Lemon Curd Tart

Crust

8 tablespoons cold butter (1 stick), cut in small pieces

1/4 cup sugar

1 1/4 cups all purpose flour

1 egg yolk

Pinch of salt

2 to 4 tablespoons cold water

Additional: 1 pound dried beans

Lemon Curd

3/4 cup Meyer lemon juice, freshly squeezed

Zest of 3 Meyer lemons

1 1/3 cups sugar

5 eggs

Pinch of salt

3/4 cup butter (1 1/2 sticks), cut into pats

Garnish (Optional)

2 tablespoons sugar

2 tablespoons Meyer lemon juice
1 pint blueberries

Whipped cream (Optional)

Crust:

Preheat oven to 425 degrees F. In the bowl of a food processor, pulse the butter, sugar, flour, egg yolk, and salt for about 60 seconds or until the mixture has a grainy texture. Add half the water and pulse again. The dough should start to come together. Add the remaining water only if needed. Dough has reached the proper consistency if it holds together when a handful is squeezed. Pour the dough out onto a lightly floured work surface and work into a disk and wrap tightly in plastic wrap. Refrigerate at least 30 minutes before proceeding.

Next roll the dough out to 1/8 to 1/4-inch thickness. Place the dough carefully in a 10-inch tart pan, cutting the extra dough cleanly around the top edge of the pan. Cover the dough with aluminum foil, gently pressing the foil against the dough all around inside the pan. Fill the foil with dried beans and place in preheated oven. Bake for 10 - 12 minutes, then remove the foil and the beans and bake for an additional 2 - 3 minutes or until crust is golden and crisp. Remove from oven and cool.

Lemon curd:

Preheat oven to 300 degrees F. In a bowl, whisk together the lemon juice, zest, sugar, eggs, and salt. Pour mixture into a saucepan and cook over medium heat, stirring constantly, for about 12 to 15 minutes until mixture has thickened. Remove from heat and whisk in 2 pats of butter at at time, stirring until smooth. Pour the lemon curd into the prepared tart shell and bake in preheated oven about 15 minutes, or until lemon curd has set. Let cool completely before cutting.

Garnish:
In a small bowl, mix together sugar and lemon juice. Gently stir in blueberries. Serve lemon curd tart slices with blueberry garnish and/or whipped cream, if desired.

This amazing Meyer Lemon Curd Tart can be prepared ahead of time and would be a wonderful addition to a Thanksgiving dessert table.





This recipe was shared with:
Arkansas Women Bloggers

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A Forgotten Veggie

Are you looking for a new vegetable for your Thanksgiving table? Or maybe you're just trying to introduce your family to new things besides the staples of green beans and corn. Well, today I've got a recipe using one of my family's absolute favorite veggies, and it might just be one you've never tried, and for some, never even heard of.

The parsnip. Now, I will tell you right now, I truly believe your exposure to these root veggies might depend on the area of the country you live in. Growing up, I was well aware of them, but that was because of my family in Pennsylvania. See, they are very popular out there; and my "Popeye" (grandpa) grew the biggest ones around! I wish I had a photo to share, but I'm not kidding you when I say the ones he got out of the garden each year were gigantic! We're talking like something that could have taken a blue ribbon at the state fair, had he entered. And learning from him, my dad started growing them in his garden too, but something about the Indiana soil, they never did get as big as his dad's. And at that time, we couldn't even find them in our grocery stores. Nowadays, I can find them at a few stores around town, so I'm thankful.

One unique thing about getting the best tasting parsnips possible? You have to leave them in the ground until after a good hard freeze, and then dig them up! No joke, there were many Thanksgiving mornings in PA my grandpa would be out digging them up, fresh for Grammy to fix for dinner! It's the key to making sure the have just the right flavor. And what might that flavor be, you ask? Well, I once heard them described as a "carrot with a kick" and I think it's perfect. They have a little bit of a "spice" to them (think ginger) but when cooked, can be sweet like carrots.

This preparation is the only way our family has eaten them for 3 generations now! Grammy taught my dad. He taught me. And now I'm passing it down to my son. They couldn't be easier and would make a great addition to your Turkey Day table! Your family will be so pleased with something new to try, especially after they taste how delicious they are!

Sauteed Parsnips
4-5 large parsnips, peeled and sliced (see note below)
1/4 c. margarine or butter
Salt and Pepper to taste

Place sliced parsnips in medium saucepan. Cover with cold water. Bring to a boil. Cook for 3-5 minutes just until fork tender. Drain well. Melt margarine in large skillet over medium-high heat. Add parsnips. Season with salt and pepper. Saute until golden and browned, about 10 minutes. Transfer to serving bowl and adjust seasoning.

*NOTE* To slice parsnips, stand them up. Looking down on the top. you will be able to see a circle in the center. This is the core. Slice down each side of the parsnip, around that core and then julienne.

Shared on The Country Cook Nov. 22, 2013

Parsnips at Very Good Recipes

Are you looking for a new vegetable for your Thanksgiving table? Or maybe you're just trying to introduce your family to new things besides the staples of green beans and corn. Well, today I've got a recipe using one of my family's absolute favorite veggies, and it might just be one you've never tried, and for some, never even heard of.

The parsnip. Now, I will tell you right now, I truly believe your exposure to these root veggies might depend on the area of the country you live in. Growing up, I was well aware of them, but that was because of my family in Pennsylvania. See, they are very popular out there; and my "Popeye" (grandpa) grew the biggest ones around! I wish I had a photo to share, but I'm not kidding you when I say the ones he got out of the garden each year were gigantic! We're talking like something that could have taken a blue ribbon at the state fair, had he entered. And learning from him, my dad started growing them in his garden too, but something about the Indiana soil, they never did get as big as his dad's. And at that time, we couldn't even find them in our grocery stores. Nowadays, I can find them at a few stores around town, so I'm thankful.

One unique thing about getting the best tasting parsnips possible? You have to leave them in the ground until after a good hard freeze, and then dig them up! No joke, there were many Thanksgiving mornings in PA my grandpa would be out digging them up, fresh for Grammy to fix for dinner! It's the key to making sure the have just the right flavor. And what might that flavor be, you ask? Well, I once heard them described as a "carrot with a kick" and I think it's perfect. They have a little bit of a "spice" to them (think ginger) but when cooked, can be sweet like carrots.

This preparation is the only way our family has eaten them for 3 generations now! Grammy taught my dad. He taught me. And now I'm passing it down to my son. They couldn't be easier and would make a great addition to your Turkey Day table! Your family will be so pleased with something new to try, especially after they taste how delicious they are!

Sauteed Parsnips
4-5 large parsnips, peeled and sliced (see note below)
1/4 c. margarine or butter
Salt and Pepper to taste

Place sliced parsnips in medium saucepan. Cover with cold water. Bring to a boil. Cook for 3-5 minutes just until fork tender. Drain well. Melt margarine in large skillet over medium-high heat. Add parsnips. Season with salt and pepper. Saute until golden and browned, about 10 minutes. Transfer to serving bowl and adjust seasoning.

*NOTE* To slice parsnips, stand them up. Looking down on the top. you will be able to see a circle in the center. This is the core. Slice down each side of the parsnip, around that core and then julienne.

Shared on The Country Cook Nov. 22, 2013

Parsnips at Very Good Recipes

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Family Time During Holiday Chaos

This is a Sponsored post written by me on behalf of Netflix for SocialSpark. All opinions are 100% mine.

The holidays are descending upon us! The hustle and bustle of holiday parties, family get togethers, and all the other fun times that come this time of year is once again knocking on our front doors.
But this year, Netflix is encouraging families to slow down, take some time for ourselves and enjoy some streaming fun! And what better place to start than in the kitchen?!

With this in mind, Netflix partnered with celebrity chef Curtis Stone to create holiday inspired recipes, all of which are the perfect pairings with your favorite television shows and movies on Netflix. (I will show you my favorite of these recipes in just a minute!) 
Netflix allows members to enjoy their favorite movies and television shows anytime, anywhere they want. Plus, with Netflix, you can watch on your iPad (my favorite way!) in the kitchen, or the big screen in the living room or even on your phone on-the-go! And this Thanksgiving, Netflix is making it easier to chose by suggesting TV shows and movies your family can enjoy while the turkey is baking! 

We are big Netflix fans. I love watching some of my favorite tv shows while I'm in the kitchen cooking. And we look forward to movie marathons at least once per week; and during this time of year, we love the holiday titles to choose from. We can sit down with mugs of hot cocoa and really spend some quality time together as a family with a wonderful holiday classic. Rather it's White Christmas with Bing Crosby or Mickey's Once Upon a Christmas for my son, or even the action packed Skyfall for my husband, there is definitely something for everyone. Plus, while I'm busy cooking, cleaning, or even wrapping Christmas presents, I can watch episode after episode of my favorite shows. (Yay for The Walking Dead!!!)
And if you are looking for a new sweet treat to enjoy after dinner, during your movie marathons this holiday season, I've got just the thing for you, courtesy of Curtis Stone!

Up In Flames Drunken Bananas with Spiced Ice Cream

Serves: 2

Prep Time: 10 minutes

Cook Time: 6 minutes

Make-Ahead: The spiced ice cream can be made up to 3 days ahead, kept frozen. The flambéed bananas must be served as soon as they are made.

Ingredients

Spiced Ice Cream:

1 pint vanilla ice cream

1 teaspoon freshly grated nutmeg

1/8 teaspoon ground ginger

Large pinch of ground cloves

Flambéed Bananas:

2 tablespoons unsalted butter

1/4 cup (packed) dark brown sugar

1 teaspoon fresh lemon juice

1/8 teaspoon ground cinnamon

2 medium bananas, peeled

1/4 cup golden rum

2 tablespoons heavy whipping cream

Ingredients

To make the spiced ice cream:

1. In a medium bowl, break up the ice cream with a spoon, then mix in the nutmeg, ginger, and cloves.
2. Cover the ice cream and return it to the freezer. Keep the ice cream frozen until ready to serve.

To cook the bananas:

1. In a 12-inch nonstick frying pan, melt the butter over medium heat. Stir in the brown sugar, lemon juice, and cinnamon. Slice the bananas in half lengthwise and lay the bananas cut side down in the butter mixture. Cook for about 3 minutes, or until the bananas are caramelized on the underside and the sugar mixture has melted and become golden brown.
2. Remove the pan from the heat. Add the rum. Using a long match, carefully ignite the rum. Be sure to do this in a well-ventilated area and away from any flammable material. Allow the flame to burn out. Turn the bananas over. Return the pan to medium heat and stir in the cream. Baste the bananas with the caramel sauce for about 1 minute.
3. Divide the bananas between two plates. Spoon some sauce over the bananas. Top each with a scoop of ice cream, and then drizzle the remaining sauce over and around the ice cream and bananas. Serve immediately.

Looks pretty cool, huh? How impressive for guests!

This holiday season, be sure to include Netflix in all your family plans. And to stay up on the latest they have to offer, Like Netflix on Facebook, Follow @Netflix and Follow Netflix on Pinterest

So, what movie or show are you looking forward to watching with your family over the next few weeks?

This is a Sponsored post written by me on behalf of Netflix for SocialSpark. All opinions are 100% mine.

The holidays are descending upon us! The hustle and bustle of holiday parties, family get togethers, and all the other fun times that come this time of year is once again knocking on our front doors.
But this year, Netflix is encouraging families to slow down, take some time for ourselves and enjoy some streaming fun! And what better place to start than in the kitchen?!

With this in mind, Netflix partnered with celebrity chef Curtis Stone to create holiday inspired recipes, all of which are the perfect pairings with your favorite television shows and movies on Netflix. (I will show you my favorite of these recipes in just a minute!) 
Netflix allows members to enjoy their favorite movies and television shows anytime, anywhere they want. Plus, with Netflix, you can watch on your iPad (my favorite way!) in the kitchen, or the big screen in the living room or even on your phone on-the-go! And this Thanksgiving, Netflix is making it easier to chose by suggesting TV shows and movies your family can enjoy while the turkey is baking! 

We are big Netflix fans. I love watching some of my favorite tv shows while I'm in the kitchen cooking. And we look forward to movie marathons at least once per week; and during this time of year, we love the holiday titles to choose from. We can sit down with mugs of hot cocoa and really spend some quality time together as a family with a wonderful holiday classic. Rather it's White Christmas with Bing Crosby or Mickey's Once Upon a Christmas for my son, or even the action packed Skyfall for my husband, there is definitely something for everyone. Plus, while I'm busy cooking, cleaning, or even wrapping Christmas presents, I can watch episode after episode of my favorite shows. (Yay for The Walking Dead!!!)
And if you are looking for a new sweet treat to enjoy after dinner, during your movie marathons this holiday season, I've got just the thing for you, courtesy of Curtis Stone!

Up In Flames Drunken Bananas with Spiced Ice Cream

Serves: 2

Prep Time: 10 minutes

Cook Time: 6 minutes

Make-Ahead: The spiced ice cream can be made up to 3 days ahead, kept frozen. The flambéed bananas must be served as soon as they are made.

Ingredients

Spiced Ice Cream:

1 pint vanilla ice cream

1 teaspoon freshly grated nutmeg

1/8 teaspoon ground ginger

Large pinch of ground cloves

Flambéed Bananas:

2 tablespoons unsalted butter

1/4 cup (packed) dark brown sugar

1 teaspoon fresh lemon juice

1/8 teaspoon ground cinnamon

2 medium bananas, peeled

1/4 cup golden rum

2 tablespoons heavy whipping cream

Ingredients

To make the spiced ice cream:

1. In a medium bowl, break up the ice cream with a spoon, then mix in the nutmeg, ginger, and cloves.
2. Cover the ice cream and return it to the freezer. Keep the ice cream frozen until ready to serve.

To cook the bananas:

1. In a 12-inch nonstick frying pan, melt the butter over medium heat. Stir in the brown sugar, lemon juice, and cinnamon. Slice the bananas in half lengthwise and lay the bananas cut side down in the butter mixture. Cook for about 3 minutes, or until the bananas are caramelized on the underside and the sugar mixture has melted and become golden brown.
2. Remove the pan from the heat. Add the rum. Using a long match, carefully ignite the rum. Be sure to do this in a well-ventilated area and away from any flammable material. Allow the flame to burn out. Turn the bananas over. Return the pan to medium heat and stir in the cream. Baste the bananas with the caramel sauce for about 1 minute.
3. Divide the bananas between two plates. Spoon some sauce over the bananas. Top each with a scoop of ice cream, and then drizzle the remaining sauce over and around the ice cream and bananas. Serve immediately.

Looks pretty cool, huh? How impressive for guests!

This holiday season, be sure to include Netflix in all your family plans. And to stay up on the latest they have to offer, Like Netflix on Facebook, Follow @Netflix and Follow Netflix on Pinterest

So, what movie or show are you looking forward to watching with your family over the next few weeks?

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Beware the Sweet Potato Thief

Note: This story has previously appeared on my blog The Family Dance. I have found over the past year that maintaining two blogs is a tremendous time commitment, so I am considering and wanted to experiment with the idea of bringing some of my posts over to Aunt Nubby's Kitchen and possibly work at combining the two blogs. I'd love to have your feedback on having the blogs combined (or not).



Yesterday I bought two perfect sweet potatoes from the grocery store. I hand-picked them from the produce bin for their shape and size, as I planned to bake them, and I am persnickety about my sweet potatoes. I don't like the skinny ones; I want mine to be fat in the middle, slightly tapered at each end, and not too big. I don't want any of those strangely shaped ones that look like they were meant to be crafted into animals to display at the county fair.

I chose two that met my requirements and purchased them along with a box of spinach and arugula and a bunch of radishes. Oh yes, and I bought frozen waffles for my grandson, too, the strawberry and the chocolate chip ones, and also some milk. Then I took my purchases home and carried the bags inside, unpacked them on the kitchen counter and put it all away.

Fast forward to the following evening when I started to make dinner, and I headed to the pantry to get my sweet potatoes. I looked in the potato bin, but the only thing there was a bag of russet potatoes. My two carefully chosen tubers seemed to be out of place. I thought back to yesterday and remembered seeing them on the counter in the plastic produce bag amid the other groceries. So, I headed back to the kitchen to see if maybe I had just neglected to put them away, and perhaps they were pushed back between the toaster and the mixer.

I moved the toaster aside to reveal - nothing. Where did I put those sweet potatoes? Remembering the other items I had bought, I went to check the refrigerator first, then the freezer, but no sweet potatoes were found in either place.

How strange . . . do you suppose a thief would come stealthily into my house and bypass the computer sitting on the kitchen desk, my purse thrown carelessly on the stool in the corner, and the iPad on the bar, and then sneak out with my two prized sweet potatoes?

I don't know, but I do know this: My sweet potatoes are gone, and I don't know where they are. I have a hunch that I will eventually find those sweet potatoes exactly where I put them, but it may not be in any logical place. I did a great job when I put those potatoes away.

Something tells me there is more missing here than sweet potatoes. What I'm afraid of is that the sweet potato thief could be the same culprit who keeps snatching tiny bits and pieces of my memory. I think it's time I reported this, and I will, just as soon as I can find my phone book.

Note: This story has previously appeared on my blog The Family Dance. I have found over the past year that maintaining two blogs is a tremendous time commitment, so I am considering and wanted to experiment with the idea of bringing some of my posts over to Aunt Nubby's Kitchen and possibly work at combining the two blogs. I'd love to have your feedback on having the blogs combined (or not).



Yesterday I bought two perfect sweet potatoes from the grocery store. I hand-picked them from the produce bin for their shape and size, as I planned to bake them, and I am persnickety about my sweet potatoes. I don't like the skinny ones; I want mine to be fat in the middle, slightly tapered at each end, and not too big. I don't want any of those strangely shaped ones that look like they were meant to be crafted into animals to display at the county fair.

I chose two that met my requirements and purchased them along with a box of spinach and arugula and a bunch of radishes. Oh yes, and I bought frozen waffles for my grandson, too, the strawberry and the chocolate chip ones, and also some milk. Then I took my purchases home and carried the bags inside, unpacked them on the kitchen counter and put it all away.

Fast forward to the following evening when I started to make dinner, and I headed to the pantry to get my sweet potatoes. I looked in the potato bin, but the only thing there was a bag of russet potatoes. My two carefully chosen tubers seemed to be out of place. I thought back to yesterday and remembered seeing them on the counter in the plastic produce bag amid the other groceries. So, I headed back to the kitchen to see if maybe I had just neglected to put them away, and perhaps they were pushed back between the toaster and the mixer.

I moved the toaster aside to reveal - nothing. Where did I put those sweet potatoes? Remembering the other items I had bought, I went to check the refrigerator first, then the freezer, but no sweet potatoes were found in either place.

How strange . . . do you suppose a thief would come stealthily into my house and bypass the computer sitting on the kitchen desk, my purse thrown carelessly on the stool in the corner, and the iPad on the bar, and then sneak out with my two prized sweet potatoes?

I don't know, but I do know this: My sweet potatoes are gone, and I don't know where they are. I have a hunch that I will eventually find those sweet potatoes exactly where I put them, but it may not be in any logical place. I did a great job when I put those potatoes away.

Something tells me there is more missing here than sweet potatoes. What I'm afraid of is that the sweet potato thief could be the same culprit who keeps snatching tiny bits and pieces of my memory. I think it's time I reported this, and I will, just as soon as I can find my phone book.

reade more... Résuméabuiyad

Meet The Kuehnerts, An Indiana Farming Family {Indiana Dairy Association}

I am so excited to be the Dairy Association's Ambassador chosen to interview an Indiana dairy farm family. 

Supporting our local farms and farmers is one of the things I am most passionate about through this food blog. If you read EMM on a regular basis, you can see this in various posts when my family is out in our community visiting our favorite orchard, pumpkin patch, or fall festival at the farm. 

Farmers are what makes this country go round. Hands down, the hardest working, most dedicated people making sure my family and yours are fed every single day. I truly believe in supporting them any way I can, rather it be buying directly from them, to promoting them any time I get the chance.

Today I'm so happy to introduce you to some local dairy farmers in my hometown! The Kuehnerts. If you remember, Adam, Alex and I visited their Fall Festival back in October and had the BEST time! 

But I actually knew about the Kuehnerts long before then. See, I went to school with one of the Kuehnert girls  and have heard many wonderful things about their farm for years. 

So without further adieu, please welcome Sarah Keuhnert to EMM~

1. How long has your family farm existed? Is it only a dairy farm, or are other things grown too?

Established in the 1890’s, Kuehnert Dairy Farm is a 6th generation family farm. Today the fourth and fifth generations work here daily, and the sixth generation plays here every day!  

We also are grain farmers.  We farm a total of 850 acres of corn, alfalfa, soybeans, and rye.  The majority of the crops produced go to feeding the cows.

2. How many family members are involved in the day to day operation of the farm? 

We are really proud that there are currently four generations at the farm on a daily basis. Nathan’s Grandfather Melvin, is at the farm every day and is our “do anything man”.  He performs daily tasks like driving tractors and repairing equipment, however his favorite job is giving his great-grandchildren a ride on his ATV.  My father-in-law Alan and Nathan’s uncle, Stan, manage all of the daily functions on the dairy from feeding the cows to harvesting the crops.  My mother-in-law Cindy feeds all of the baby calves every day, with the help of myself, sister-in-law Brittany, and Allie and Bryar of course! My husband’s main duty is helping to keep the cows healthy and happy by providing the proper care and administering the right medications.  He also manages our cattle reproductive program and makes the genetic decisions. My brother-in-law Andrew, is in charge of the nutrition, ensuring that the cows get a balanced diet every single day.  We are also very lucky to have a couple of young men who work with us that are like family: Austin Bridgewater, Zach VanEvery and Nick Sorg.

In addition to daily chores, I am responsible for farm advertising and social media.

3. How many cows does the farm have on a regular basis? And how much milk is produced annually?

We milk 300 Registered Holsteins with 275 heifers under 2 years of age.  We currently are bottle feeding 30 heifer calves less than 2 months of age.  

Kuehnert Dairy Farm produces almost 7 million pounds of milk annually!

4. This past fall your farm opened itself up to the community with a Fall Festival. As someone who attended, I thought it was wonderful. Did the family feel like it was successful?

Agriculture is the backbone of America.  We at Kuehnert Dairy, know that we are very privileged to have four generations working together daily to provide consumers with nature’s most perfect food- MILK.  We are honored that God gave us this vision and desire to continue this generational family farm.  It is with this agritourism venue that the 5th generation of Kuehnert Dairy Farm can start making their way back to the farm and do their part in continuing this farming legacy.  It is our responsibility to share what we are doing, how our practice are safe and environmentally conscious and that we are being good stewards of what we have.  

The vision for the Fall Festival is to experience farm life while creating memories.  It is our goal to create a venue for families to build their own family traditions while learning about produce agriculture.  We want consumers to see what life is like as a dairy farmer, how we care for our cows and the land.  It is our passion to educate the general public, so that they know that milk comes from a cow, how a gallon of milk gets to the grocery store, and to know the importance of milk in a healthy diet.  We want to improve consumer confidence in locally grown & produced foods and we are driven to rejuvenate the importance of family time.

5. I was told you are also a dietitian. How do you like to incorporate your farming world into that?

I work part-time off the farm as a Registered Dietitian at St. Joseph Hospital, in downtown Ft.Wayne, specializing in critical care and burn.  I also use my dietetic degree to help promote agriculture and dairy.  My husband, Nathan, and I have worked closely with MPSI and Prairie Farms in promoting the dairy industry and its nutritional importance to a balanced diet.  We also conduct many school field trips, tours and special events here on the farm where I am able to incorporate nutrition education.  It is so important to me that consumers know where their food comes from, that they know it is safe to eat, and how food nourishes their bodies.  And having grown up on a dairy farm myself, I have a special love for the dairy cow and milk, so here is my motto:

As a dairy farmer, Registered Dietitian, and a mother, I know how important it is to get at least three servings of dairy each and every day.  It all starts with milk! We drink it. We use it as an ingredient and we make a lot of other products from it. I believe it is important for people of all ages to know the importance of milk in their daily lives.  One 8-ounce glass of milk provides these minimum daily allowances:  30% Calcium, 25% Vitamin D, 24% Riboflavin, 16% Protein, 13% Vitamin B12, 11% Potassium, 10% Vitamin A, and 10% Niacin.  That’s just one 8-ounce glass of milk!  And you can get this kind of nutrition from other dairy products like yogurt, cottage cheese, cheese, chocolate milk, and ice cream.  Milk is not just a cool, nutritious, thirst-quenching drink, it is truly one of nature’s purest gifts!

6. What is your favorite dairy product? What about your kids?

My favorite dairy product is yogurt.  It is so versatile and yummy always!

Allie’s is ice cream.

Bryar’s is cottage cheese.

7. With the upcoming holiday season, what are some of your family traditions on the farm?

You will find the ladies of Kuehnert Dairy Farm in our kitchens baking and cooking holiday goodies.  We provide all our neighbors and landlords with Christmas goodie bags as a token of our appreciation for their friendships and business relationships.  Dairy products are a guarantee in every goodie bag! My mother-in-law, Cindy, is known for her homemade Cow Pies!

On Christmas Eve, we attend the Christmas Eve church service.  We come home to enjoy homemade cheesy potato soup and little ham & cheese sandwiches.  Allie and Bryar open one gift, which is always new Christmas pajamas to sleep in.  We bake fresh chocolate chip cookies for Santa.  Of course, we have a special cookie plate and milk cup for Santa that we place just before heading off to bed.

On Christmas morning, after our morning chores we open presents from Santa. We have brunch which is always homemade quiche and cinnamon rolls!  So yummy!  

This Holiday season, we will be starting a new tradition on the farm!  Follow us on Facebook for the big revelation or drive by the farm and see it for yourself!  

I want to thank Sarah so much for talking with me today. I learned so much about the farm, and look forward to our next visit! I can't wait to see the new Christmas surprise!

If you are lucky enough to have a farm in your community please support them any way you can! Go visit them. Teach your kids where their food comes from! You won't regret it!

Disclaimer: I was compensated for this interview. All questions were my own.

I am so excited to be the Dairy Association's Ambassador chosen to interview an Indiana dairy farm family. 

Supporting our local farms and farmers is one of the things I am most passionate about through this food blog. If you read EMM on a regular basis, you can see this in various posts when my family is out in our community visiting our favorite orchard, pumpkin patch, or fall festival at the farm. 

Farmers are what makes this country go round. Hands down, the hardest working, most dedicated people making sure my family and yours are fed every single day. I truly believe in supporting them any way I can, rather it be buying directly from them, to promoting them any time I get the chance.

Today I'm so happy to introduce you to some local dairy farmers in my hometown! The Kuehnerts. If you remember, Adam, Alex and I visited their Fall Festival back in October and had the BEST time! 

But I actually knew about the Kuehnerts long before then. See, I went to school with one of the Kuehnert girls  and have heard many wonderful things about their farm for years. 

So without further adieu, please welcome Sarah Keuhnert to EMM~

1. How long has your family farm existed? Is it only a dairy farm, or are other things grown too?

Established in the 1890’s, Kuehnert Dairy Farm is a 6th generation family farm. Today the fourth and fifth generations work here daily, and the sixth generation plays here every day!  

We also are grain farmers.  We farm a total of 850 acres of corn, alfalfa, soybeans, and rye.  The majority of the crops produced go to feeding the cows.

2. How many family members are involved in the day to day operation of the farm? 

We are really proud that there are currently four generations at the farm on a daily basis. Nathan’s Grandfather Melvin, is at the farm every day and is our “do anything man”.  He performs daily tasks like driving tractors and repairing equipment, however his favorite job is giving his great-grandchildren a ride on his ATV.  My father-in-law Alan and Nathan’s uncle, Stan, manage all of the daily functions on the dairy from feeding the cows to harvesting the crops.  My mother-in-law Cindy feeds all of the baby calves every day, with the help of myself, sister-in-law Brittany, and Allie and Bryar of course! My husband’s main duty is helping to keep the cows healthy and happy by providing the proper care and administering the right medications.  He also manages our cattle reproductive program and makes the genetic decisions. My brother-in-law Andrew, is in charge of the nutrition, ensuring that the cows get a balanced diet every single day.  We are also very lucky to have a couple of young men who work with us that are like family: Austin Bridgewater, Zach VanEvery and Nick Sorg.

In addition to daily chores, I am responsible for farm advertising and social media.

3. How many cows does the farm have on a regular basis? And how much milk is produced annually?

We milk 300 Registered Holsteins with 275 heifers under 2 years of age.  We currently are bottle feeding 30 heifer calves less than 2 months of age.  

Kuehnert Dairy Farm produces almost 7 million pounds of milk annually!

4. This past fall your farm opened itself up to the community with a Fall Festival. As someone who attended, I thought it was wonderful. Did the family feel like it was successful?

Agriculture is the backbone of America.  We at Kuehnert Dairy, know that we are very privileged to have four generations working together daily to provide consumers with nature’s most perfect food- MILK.  We are honored that God gave us this vision and desire to continue this generational family farm.  It is with this agritourism venue that the 5th generation of Kuehnert Dairy Farm can start making their way back to the farm and do their part in continuing this farming legacy.  It is our responsibility to share what we are doing, how our practice are safe and environmentally conscious and that we are being good stewards of what we have.  

The vision for the Fall Festival is to experience farm life while creating memories.  It is our goal to create a venue for families to build their own family traditions while learning about produce agriculture.  We want consumers to see what life is like as a dairy farmer, how we care for our cows and the land.  It is our passion to educate the general public, so that they know that milk comes from a cow, how a gallon of milk gets to the grocery store, and to know the importance of milk in a healthy diet.  We want to improve consumer confidence in locally grown & produced foods and we are driven to rejuvenate the importance of family time.

5. I was told you are also a dietitian. How do you like to incorporate your farming world into that?

I work part-time off the farm as a Registered Dietitian at St. Joseph Hospital, in downtown Ft.Wayne, specializing in critical care and burn.  I also use my dietetic degree to help promote agriculture and dairy.  My husband, Nathan, and I have worked closely with MPSI and Prairie Farms in promoting the dairy industry and its nutritional importance to a balanced diet.  We also conduct many school field trips, tours and special events here on the farm where I am able to incorporate nutrition education.  It is so important to me that consumers know where their food comes from, that they know it is safe to eat, and how food nourishes their bodies.  And having grown up on a dairy farm myself, I have a special love for the dairy cow and milk, so here is my motto:

As a dairy farmer, Registered Dietitian, and a mother, I know how important it is to get at least three servings of dairy each and every day.  It all starts with milk! We drink it. We use it as an ingredient and we make a lot of other products from it. I believe it is important for people of all ages to know the importance of milk in their daily lives.  One 8-ounce glass of milk provides these minimum daily allowances:  30% Calcium, 25% Vitamin D, 24% Riboflavin, 16% Protein, 13% Vitamin B12, 11% Potassium, 10% Vitamin A, and 10% Niacin.  That’s just one 8-ounce glass of milk!  And you can get this kind of nutrition from other dairy products like yogurt, cottage cheese, cheese, chocolate milk, and ice cream.  Milk is not just a cool, nutritious, thirst-quenching drink, it is truly one of nature’s purest gifts!

6. What is your favorite dairy product? What about your kids?

My favorite dairy product is yogurt.  It is so versatile and yummy always!

Allie’s is ice cream.

Bryar’s is cottage cheese.

7. With the upcoming holiday season, what are some of your family traditions on the farm?

You will find the ladies of Kuehnert Dairy Farm in our kitchens baking and cooking holiday goodies.  We provide all our neighbors and landlords with Christmas goodie bags as a token of our appreciation for their friendships and business relationships.  Dairy products are a guarantee in every goodie bag! My mother-in-law, Cindy, is known for her homemade Cow Pies!

On Christmas Eve, we attend the Christmas Eve church service.  We come home to enjoy homemade cheesy potato soup and little ham & cheese sandwiches.  Allie and Bryar open one gift, which is always new Christmas pajamas to sleep in.  We bake fresh chocolate chip cookies for Santa.  Of course, we have a special cookie plate and milk cup for Santa that we place just before heading off to bed.

On Christmas morning, after our morning chores we open presents from Santa. We have brunch which is always homemade quiche and cinnamon rolls!  So yummy!  

This Holiday season, we will be starting a new tradition on the farm!  Follow us on Facebook for the big revelation or drive by the farm and see it for yourself!  

I want to thank Sarah so much for talking with me today. I learned so much about the farm, and look forward to our next visit! I can't wait to see the new Christmas surprise!

If you are lucky enough to have a farm in your community please support them any way you can! Go visit them. Teach your kids where their food comes from! You won't regret it!

Disclaimer: I was compensated for this interview. All questions were my own.

reade more... Résuméabuiyad