Have a BERRY Good Day!

I have a real love affair with strawberries! I think it goes back to my memories of spending time with my Grandparents, picking berries in their HUGE garden. My strawberry basket never seemed to fill as fast as Grandma and Grandpa's. I think they picked faster, but they said I ate faster!  

Today is National Strawberry Day! You may not find a greeting card to help you celebrate the day, but I wouldn't pass up the opportunity to make this yummy strawberry recipe. 


Strawberry Frozen Yogurt Squares.


Servings: 9
Prep Time: 10 minutes
Cook Time: 5-10 minutes

Ingredients  

1 can (14 ounces) fat-free sweetened condensed milk, divided
Non-stick cooking spray
1 cup Post Grape-Nuts™ or similar cereal
1/2 teaspoon ground cinnamon
Pinch ground cloves
1 package (10 ounces) frozen strawberries (about 2 1/2 cups) 

3 cups fat-free strawberry yogurt

 

  Preparation 

Measure 1 cup of sweetened condensed milk; set aside. Line 8x8-inch baking pan with foil; spray with non-stick cooking spray. In medium bowl, combine cereal, cinnamon, cloves and remainder of sweetened condensed milk. Spread cereal mixture evenly on bottom of pan, place in freezer.

Place strawberries and yogurt in a blender; cover and blend. Add 1 cup sweetened condensed milk; blend until smooth. Pour mixture over cereal, smoothing to edges of pan. Cover with foil (or plastic wrap) and freeze 8 hours or until firm.
Use edges of foil to loosen and remove from pan; let recipe thaw for 5 to 10 minutes. Cut into squares and serve.

 

Substitution Idea

Squares may be individually wrapped and stored in freezer for single servings.

Besides this recipe, you can find more Dairy Recipes at Dairy Makes Sense.

Ice, Ice Baby!

It was a toasty 34 degrees in Minnesota today. Thanks to the sunshine, we saw a slight decrease in the height of our snowbanks. Puddles were starting to cover the layer of ice found on our driveway. Beautiful, shiny, crystal-clear icicles were forming on the barns, dripping as if they were racing to see who could be the first to touch the ground. Could Spring be far off?

Following afternoon calf feeding and before cow milking, Sara and Michael found the beautiful, shiny, crystal-clear icicles to be too tempting. It was time for some horse-play! (Is it called cow-play since we live on a dairy farm?) 

Armed with the largest icicle each could find, it was time for the duel to begin. Moving with the swiftness of a cheetah, and the precision of a trained warrior, the battle began. (I believe the true battle was who could keep from laughing the longest.) Icicles in pieces on the ground, dethroned from the roof line of the barn; the duel was declared a tie! Who knew there could be so much fun to be found in an icicle? Sara and Michael did!

Sara and her 6'6" weapon icicle.

My Barnyard Blessings

While milking cows last night, my mind started making a list of all of the blessings I have received this week. Here are just a few.

I traveled to Kansas City, Missouri to mentor a group of Dairy Moms at a Midwest Dairy social media workshop; sharing ideas and stories, renewing friendships and creating new ones. Thank you for this blessing.

Some of the Dairy Moms at the 2013 workshop

After 29 days in the hospital and a transitional care facility, my Dad is returning home tomorrow! Thank you for this blessing!

Welcome home Dad!

And lastly, God welcomed another Farmer to heaven this week, as my Uncle LaVerne died unexpectedly. I know God has wrapped him in His loving arms. Thank you for this blessing.

What if we woke up tomorrow with only the things 

we thanked God for today?

Teaching An Old Dog New Tricks

Last year at this time, I was preparing for a trip to Kansas City, Missouri. I was invited to attend a dairy moms workshop, exploring the possibilities of social media. I was anxious, nervous and excited to attend. I knew nothing about social media, other than my Facebook account, (which my kids helped me set-up). Would I be able to keep up with the discussion and the terminology? Well, I am proof that you can teach an "old dog" new tricks! Even though I left Kansas City with my head spinning with all of the new information I had gained, I knew a blog was a project I wanted to tackle!

Some of the 2012 Workshop Attendees

This blog was born in May of 2012. My plan was to give my readers an inside look at my family's love of dairy foods and dairy farming. Most people are two or more generations removed from farming, and because of this, many folks don't know what we do "down on the farm."  Soon after beginning My Barnyard View, I began a Pinterest account, and quickly followed with a Twitter account. Last February I never thought I would be this involved in social media, but over the past year I have seen the benefits of sharing my dairy story. I have been approached by folks of all ages that are eager to get answers to their farm related questions. I have discovered that people truly want to know the story of how that delicious dairy food got to their table. I am happy to share my story, even if it means this "old dog" had to learn some new tricks!

This week I will be heading back to Kansas City. Another dairy moms workshop will be held, and I have been invited back as a mentor. I am hoping I can instill confidence in other dairy moms to take the journey and share their stories of life "down on the farm."

Visit me at my other social media locations:

Pinterest - mybarnyardview  (dairy recipes and other things I enjoy)
Twitter - @mybarnyardview  (my thoughts while I'm on the run)


Workshop sponsored by Midwest Dairy, which represents more than 9,500 dairy farm families to nearly 38 million consumers across 10 Midwestern states. Midwest Dairy works on behalf of dairy farmers to increase dairy sales, foster innovation and inspire consumer confidence in dairy products and practices.

Lactose Intolerance - Don't Give Up On Dairy

February is Lactose Intolerance Awareness Month. Lactose Intolerance is a body's limited ability, or even inability to digest lactose - the sugar naturally found in milk. It can cause abdominal pain, bloating and gas. So people affected by lactose intolerance can't eat dairy? Not true! The symptoms can often be managed by diet. Treatment of lactose intolerance by eliminating dairy products is usually not necessary. Avoiding dairy can lead to inadequate amounts of calcium and vitamin D. So what? Dairy and its essential nutrients (nutrients that your body can not produce and therefore must come from what we consume) are associated with weight management, better bone health (which may help prevent osteoporosis), and reduced risk of certain chronic diseases such as heart disease and diabetes.

Dairy is important to your health, but you don't want to live with symptoms from lactose intolerance? I get that. Step one- Talk to your doctor. Your health care provider recognizes the health benefits of dairy in your diet and also can discuss the consequences of avoiding dairy.

Here are 5 tips to help you cope with lactose intolerance that can keep dairy in your daily diet - 

• Go slow. Build up a tolerance. Start with small amounts.
• Opt for lactose-free or reduced-lactose dairy.
• Eat dairy with meals to help in digestion.
• Eat live culture Greek or regular yogurt.
• Choose natural, aged cheeses such as Cheddar, Colby, Swiss, Mozarella and Monterrey Jack. They contain minimal lactose.

Thanks to the following resources for this information. Check them out to learn more about Lactose Intolerance.
 Midwest Dairy
National Dairy Council

A "Grand A" Day

Do you remember, as a child, how exciting Valentine's Day was? It was one of my favorite school days. It was so fun to make our box at home to bring to school so our classmates could stuff it full of Valentine's. Most of my Valentine mailboxes were made of shoe boxes or tissue boxes covered with paper, and if I was really lucky my mom would let me use wrapping paper as the covering! Most classmates made red or pink construction paper hearts and our "best" friends got the special hearts with the lacey paper doily attached. Of course as I got a bit older it was the "secret crush" that got that special decorated heart!

Working as an Elementary School educator, I still get to experience Valentine's Day from a child's perspective. The mailboxes may not be shoe boxes or tissue boxes and the Valentine's are probably bought and not home-made, but one thing hasn't changed...the excitement! It's nice to know some things don't change.

Wishing you and your sweethearts a wonderful Valentine's Day.

Thanks to "Must Be the Milk" for this image

Sweets For My Sweetie

Guess who is getting a special Valentine's treat?

Cookie Dough Cream Pie

For crust:
6 tablespoons unsalted butter, melted
1 1/2 cups chocolate wafer cookie crumbs,
         finely ground in a food processor

Mix together with a fork and press into the bottom 
and up sides of a 9" pie pan. Bake 8 minutes at 350
degrees. Cool completely.

For Cookie Dough:
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips

Beat butter and sugars with an electric mixer for 2-3 minutes, until light and fluffy. Add milk and vanilla. Add flour and salt and mix on low until incorporated. Stir in chocolate chips. Press cookie dough into cooled crust to about 1/2 inch thick. (You will have extra dough to bake as cookies) Refrigerate pie while preparing cream filling.

For cream Filling:
3/4 cup light brown sugar, packed
1/3 cup flour
1/4 teaspoon salt
2 cups whole milk, divided
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Whisk together brown sugar, flour, and salt in a saucepan. Add 1 cup of the milk and whisk until smooth. Bring mixture to a boil over medium heat, stirring constantly. Continue to stir until mixture is smooth and thickened, about 2 minutes. Remove from heat. In a heatproof bowl, beat egg yolks with the remaining 1 cup milk. Temper the yolks by adding the warm milk mixture to the eggs, a little at a time, stirring after each addition. Repeat until about half of the milk mixture has been added and egg mixture is warm to the touch. Pour into saucepan and stir to combine. Bring to a boil over medium heat, stirring constantly; reduce heat to low and simmer until mixture has the consistency of thick pudding, about 1 minute. Remove from heat and stir in butter and vanilla. Let cool 5 minutes. Pour filling over chilled cookie dough, leveling the top. Refrigerate until set, at least 3 hours.

For Whipped Topping:
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla extract

Whip heavy cream with an electric mixer until it begins to form soft folds. Add sugar and vanilla and beat until cream holds stiff peaks. Spread over chilled filling. Refrigerate until ready to serve.

There are a lot of steps to making this pie, 

but isn't your Sweetie worth it? 

Happy Valentines Day!

 
Recipe from The Cookie Dough Lover's Cookbook by Lindsay Landis

Back To School

Monday through Thursday I am a math and reading educator at one of our local Elementary Schools. So what do I do on Friday, my day off from school? Go back to school. Say, what?! Today however, it wasn't reading comprehension or multiplication facts, but rather cows and milk.

I packed up my "dairy toolkit" and visited Mrs. Mueller's 4th grade class to talk about my "other job." I began with a power point presentation. I shared about my family, and how we balance our jobs on the farm with our jobs away from the farm. I explained that my husband John was the full-time farmer in my family, but we all have daily responsibilities. I continued with photos and stories about the buildings and animals on our farm. The pictures of the calves are always a huge hit! We discussed what our cows and calves eat and I explain the importance of good nutrition so our animals stay healthy to make the dairy products we enjoy. Then it's on to the video of my family milking the cows, followed by "where does the milk go when it leaves the farm?" After telling the story of how our milk travels to LandOLakes and within 2 days it is in the grocery store, I showed them cartons of how our milk is sold in the store.

While the kiddos enjoyed eating string cheese, I answered questions. Here are just a few...
If only the girls milk, what happens to the bulls? We raise some of our bull calves for beef, but most of our bull calves are sold to another farmer who raises them for beef. Does it hurt the calf when you put in an ear tag? It is a lot like when people get their ears pierced, a quick pinch and it's over. How long does it take for a cow to have a calf? Just like humans, it takes 9 months. Do cows have more than one calf at a time? It is usually one calf, but we have had twins, and one set of triplets too! What other animals do you have on your farm? Lots of cows, and lots of cats! How much does all this stuff cost on your farm? Many, many dollars; millions, in fact. For example a  combine for harvesting can be about $400,000. (After this answer I was looking at a classroom of very shocked faces!)

I always enjoy sharing our dairy farming story because my family and I are very proud of what we do. Thank you Mrs. Mueller and class for the opportunity to share what happens in My Barnyard!

I Heart Beef!

Alex with her furry family, Josie and Gus

Since February is National Heart Month, today I’m featuring a guest post from supermarket dietitian Alexandra Economy, from Winona, Minnesota. I first met Alex when she was one of my traveling buddies to the Show Me the Blog Conference in St. Louis, Missouri. There she prepared a dairy recipe as part of our Midwest Dairy presentation. 

Since our farm not only has dairy cows, but also raises steers for beef, this lean beef topic is a perfect fit for My Barnyard View.

  

Lean Beef for Heart Health

 

Yes, I’m a dietitian and I fully admit that I love beef. While growing up in northern Minnesota, my favorite meals included beef brisket sandwiches, charcoal-grilled steaks and goulash casserole made with ground beef.

I am thrilled to share news of the latest research on lean beef from a study known as BOLD (Beef in an Optimal Lean Diet) conducted by researchers at Pennsylvania State University, and found that consuming lean beef daily as part of a heart-healthy diet lowered LDL “bad” cholesterol by 10%, which is just as effective as the DASH diet (the gold standard of heart-healthy diets).

 

Due to advancements in science, cattle farmers are actually raising beef that is leaner than it was fifty years ago. Over half the fat in beef is actually monounsaturated fat - the same type of heart-healthy fat found in olive oil. Beef is also packed with protein, B-vitamins, iron, zinc and other nutrients important for good health. A person would have to eat 670 calories in peanut butter to get the same amount of protein in 150 calories of lean beef.

How to choose the leanest cuts of beef? Look for the words “loin” or “round” in the name of the cut, such as top sirloin steak, bottom round roast or tenderloin roast. National Cattlemen’s Beef Association recognizes over 29 cuts of beef that meet the USDA’s guidelines for “lean.” For tips on cooking methods and recipes, check out www.beefitswhatsfordinner.com, and be sure to try out the Skillet Steak with Sautéed Wild 

 Mushrooms recipe I’ve provided. You will love the delicious blend of savory flavors!

Alexandra Economy, RD, LD is a registered dietitian with Hy-Vee, Inc. and a member of the Academy of Nutrition and Dietetics. This information is not intended as medical advice. Please consult a medical professional for individual advice.

Skillet Steak with Sautéed Wild Mushrooms

Makes 4 servings

All you need:

1 to 1-1/4 pounds beef top sirloin steaks, cut 1-inch thick
2 teaspoons olive oil
3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cloves garlic, minced, divided
2 teaspoons chopped fresh thyme
Kosher salt and pepper

All you do:

1.      Heat oil in large nonstick skillet over medium high until hot. Add mushrooms and 1 clove minced garlic; cook and stir for 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.

2.      Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.

3.      Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.

Note: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.

Nutrition information per serving: 195 calories; 9 g fat (3 g saturated fat; 5 g monounsaturated fat); 71 mg cholesterol; 8 mg sodium; 4 g carbohydrate; 1.5 g fiber; 26 g protein; 9.2 mg niacin; 0.5 mg vitamin B₆; 2.3 mcg vitamin B₁₂; 4.3 mg iron; 31.5 mcg selenium; 5.4 mg zinc; 18.5 mg choline. Source: www.Steakbytes.com

A Super Bowl For Super Bowl

Part of the fun of Super Bowl Sunday is the food...and the commercials...and the half-time show...oh yeah, and the football game! Even non-football fans come together to share the day. I like to think it's the fellowship with friends and family, and yes, the food. I score BIG points when I serve this Pizza Dip recipe. I found it many years ago when I cut it out from a magazine, so I don't even know who to thank for it, but it is sure to be a touchdown with your football fans.

Pizza Dip

8 ounces low-fat cream cheese, softened

3/4 cup light mayannaise

1 cup shredded mozarella cheese

5 ounces sliced pepperoni, chopped

2 ripe plum tomatoes, chopped

10 large, pitted black olives, chopped

4 crusty Italian rolls, cut into 1/2 inch pieces OR crackers

Heat oven to 350 degrees. In a large bowl, mix together the cream cheese, mayonnaise, mozzarella cheese, pepperoni, tomatoes and olives. Spoon into a 6 cup baking dish. Bake for 30 minutes, or until lightly browned and bubbly. Allow to cool slightly. Serve with bread pieces or crackers.

While you are watching the 49ers and the Ravens, and enjoying your Pizza Dip, keep an eye out for the first-ever GOT MILK? commercial played during the Super Bowl!  

Go team, and Go Milk!