Sunday, January 31, 2016

Dairy Nutrition Proud

Last week Ryan and I attended  a national nutrition conference
  in Little Rock sponsored by the National Dairy Council
 and the Arkansas Children's Nutrition Center, one of  six national human
 nutrition centers in the United States.

The Arkansas Children's Nutrition  Center is a partnership between
 the Arkansas Children's Hospital, USDA-Agricultural
 Research Service and the University of Arkansas Medical Center with a mission to 
conduct cutting-edge research to understand how maternal-child nutrition
 and physical activity optimize health and development.

Ryan and I  were invited   to give our dairy farmer perspective
 on our role in dairy nutrition and health and wellness  from down on the dairy farm.
It's an honor and  always fun to be invited to share our passion for dairy!

Best of all, we listened to these two Arkansas  students describe
 the impact of the  dairy farmer funded  Fuel Up to Play 60 program.
You couldn't help but be dairy proud!

Not only are dairy farmers improving the nutrition of students, 
we are providing lifelong skills in leadership and health and wellness.

And to top it off, we enjoyed beautiful and nutritious dairy products!

Thursday, January 28, 2016

Dairymom's Thankful Thursday

Last week when parts of Arkansas received several inches of snow, 
we had a light  dusting in Northwest Arkansas 
but we did experience some bitter cold days.

While I add another layer of clothes to stay warm, 
our dairy  cows increase the amount of feed they eat during extreme weather.
It's our job to make sure their nutritional needs
   are met everyday.

                                                 I'm thankful we missed that chance of snow
                                                 that we are in the last few days of January!

Tuesday, January 26, 2016

Mother Love

Will the real mother step forward?
That was my thought as I watched these other pregnant cows try to claim this new calf. 
It doesn't happen too often, but sometimes a pregnant  cow will try to 
claim every new baby  before she has her own calf. 

                                                 The real mother, the Ayrshire in the center,
                                   did step forward when the other cows got a little too close.
                                              Maternal instinct is strong and protective and
                                 one of the many miracles we witness down on the dairy farm.

Sunday, January 24, 2016

Peanut Butter Oat Biscuits

I'm in the midst of a personal campaign to improve my health by losing weight and getting back into a regular exercise routine (besides my farm chores).  At 60 years old, I think I'm running out of time to get this right!

According to a nutrition fact sheet from the National Dairy Council, achieving a healthy weight is about three things:

  • limiting the amount of calories in your diet
  • getting enough exercise 
  • making smart food choices
Dairy products definitely fit into a balanced diet and offer a wide variety of regular,reduced-fat,low-fat and fat-free products to choose from to meet nutritional needs. Peanut Butter Oat Biscuits, a recipe I found on the National Dairy Council website,  is a perfect fit for my love of peanut butter,dairy  and nutritional needs.

Peanut Butter Oat Biscuits


1/2 cup fat-free milk
1/3 cup fat-free Greek yogurt, honey flavored
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 Tablespoons cold butter, cut into small cubes (extra cold)
1/4 cup peanut butter
Melted butter for brushing on top of biscuits (optional)


Preheat oven to 400 degrees.

Whisk milk and yogurt together until a thick mixture forms and set aside.

Whisk together oats,flours,baking powder,baking soda and salt. Cut butter into flour
 with a fork until the flour becomes crumbly.

Combine peanut butter and milk mixture in a separate bowl until fully combined.
 Be careful to not over mix.

Place dough onto a lightly floured surface. Lightly knead the dough a few times.
Roll dough out into a 1 inch-thick disc; be careful not to overwork the dough.

Using a round cookie cutter/dough cutter,push down into dough and lightly twist.
Repeat until dough is used up and place on a baking sheet.

Brush the tops of each biscuit with a little melted butter, if desired.
Bake for 10-12 minutes until lightly golden brown. (use the lower over rack if not
brushing with butter.

Let cool on cooling rack for 5 minutes and serve warm with your favorite filling.

Filling suggestions: low-fat yogurt and berry mixture,butter,
                                 fat-free cream cheese,jam,apple butter,honey,chocolate,
                                 chocolate hazelnut spread, or more peanut butter
Serving Suggestions: Best served warm or re-toasted in the oven with apple butter or
                                   cream cheese on top.

Yield: 9-12 biscuits

Helpful Hints: Store biscuits in an airtight container at room temperature for a
                         few days or freeze.

Wednesday, January 20, 2016

Dairymom's Thankful Thursday

In spite of the cold,dreary January day, my heart was happy as I drove
 the tractor up and down the  calf hutch rows while my
 oldest son Cody scooped grain for each calf.

It really was an ordinary day of work  but I cherish and am thankful for 
 these  moments in time as I work side by side with 
both my sons on the family dairy farm.

                                         Cody was probably thankful that he didn't get run over!

Monday, January 18, 2016

Taco Tuesday

Tacos are often an easy lunch or supper when the schedule doesn't allow too much time in the kitchen. My family often refers to Tuesday as Taco Tuesday just because they know  the menu will  be quick and easy to meet my need to get to a meeting on time. Midwest Dairy's Touchdown Taco Salad offers a nutritious and tasty  variation for our Taco Tuesday schedule.

Touchdown Taco Salad

1/2 lb. lean ground beef
1 1/2 cups (6 oz.) shredded Cheddar cheese,divided
1/2 cup salsa, divided
8 cups salad greens
1 cup chopped tomato
1 1/2 cup black beans


Brown beef in large non-stick skillet; remove from heat. Stir in 1 cup shredded cheese and 1/4 cup salsa; mix until blended. Spoon onto serving platter. In a large bowl, toss together salad greens, tomatoes, black beans and remaining cheese and salsa. Spoon salad over meat mixture and serve.

Yield: Makes 8 servings

Sunday, January 17, 2016

Monday's Moo

Even though we witness new life often on our family dairy farm, it is never routine.
Each birth is a celebration.

                            Life down on the dairy farm isn't always easy but we pride ourselves
                                       in caring for our animals,contributing to the local economy,
                                                                    and most important,
                                     producing healthy high-quality  milk, for you and your family.

Wednesday, January 13, 2016

Dairymom's Thankful Thursday

Sometimes a picture is worth a thousand words...

                                   I'm thankful for the joy I see in my oldest son  as he anticipates
                                      the arrival of his first child and the excitement of welcoming
                                                           the fifth generation to the farm.

Tuesday, January 12, 2016

Grilled Cheese for Adults

A grilled cheese sandwich and a bowl of soup has often been a quick meal when we've been working late on the farm, especially during cold winter days. Midwest Dairy's  Hot and Sweet Grilled Cheese looks like a perfect adult tasting supper  with that mixture of peach preserves and jalapeno pepper to add a little spice!

Hot and Sweet Grilled Cheese


For Peach Jalapeno Jam:
3 tablespoons peach preserves
1/2 fresh jalapeno,seeded and finely chopped

For sandwiches:
11/2 tablespoons unsalted butter,softened
4 slices 12-grain bread
2 slices white Cheddar cheese
2 slices Pepper
Jack cheese
2 slices smoked Gouda cheese
1/2 small avocado, thinly sliced


For peach jalapeno jam, combine peach preserves and jalapeno in a small saucepan over medium heat.
Stir mixture constantly until the preserves are melted. Remove from heat and set aside.

For sandwiches, preheat a large nonstick or cast iron skillet over medium heat for about 2 minutes. Butter one side each of 2 slices of bread. Turn buttered slices over, buttered side down, and spread jam over the second side of each bread slice. On top of jam side of each bread slice, layer 1 slice of white Cheddar cheese, 1 slice of Pepper Jack cheese, half the slices of avocado and 1 slice of smoked Gouda cheese. Spread jam on the 2 remaining slices of bread and place jam side onto the cheese. Spread remainder of butter on bread on top of sandwiches.

Place sandwiches buttered side down in preheated pan. Partially cover with a lid, allowing steam to escape, and cook for 11/2 to 2 minutes or until bread is toasted and browned. Flip sandwiches over with a spatula. Partially cover with a lid and cook for an additional 11/2 to 2 minutes, watching carefully for the bread to brown and the cheese to melt. Remove sandwiches from heat and cut in half. Serve warm.

Cook's tip: Cooking time depends on your cook-top and cookware. It's better to go slow and give the cheese time to melt while the bread gets toasty brown. If the bread is browned but the cheese hasn't completely melted or if you are making several sandwiches to serve, place the sandwiches in a 250 degree oven on an baking sheet to continue warming and keep bread crisp.

Yield: 4 servings

Thursday, January 7, 2016

Dairymom's Thankful Thursday

There's only one thing sweeter than a newborn calf
and that, of course, is twins!

                                            After laboring with no result, this momma received
                                            a little delivery assistance from the Anglin brothers.
                                       I'm thankful for these two heifers that we welcomed to the
                                    dairy farm this morning and the teamwork that made it possible.

Monday, January 4, 2016

Dairy Q&A


                             Can I buy milk from your farm?



                  Our milk is transported to the Hiland plant in                             Fayetteville to be pasteurized and bottled for drinking. 
         You might be drinking our milk if you buy Hiland milk!

Friday, January 1, 2016

Happy New Year

Happy New Year!

                                                      "For I know the plans I have for you,"
                                                                     declares the Lord,
                                                    "plans to prosper you and not to harm you,
                                                         plans to give you hope and a future."
                                                                                    ---Jeremiah 29:11