Taking a Break for the Summer

I want to thank you, my dedicated followers and frequent readers, for your presence and time to read my blog.

I had come to the conclusion a while back that my blog isn't what a lot of people are interested in following. There are a LOT, and a LOT MORE, food blogs and I'm not "in the game" here. I didn't want to close this blog if there was a chance so I've given it a few more months.

I also am having a major time crunch and just not getting things done that I need to do. I have gotten much busier here with the farm, taking care of hubby, and trying to do the charity work I so want to do.

I've come to conclusion that I may as well close OR just take the Summer off from this blog. Now really is the time... So I'm going to give it some more time and work on either a new strategy here or come back in the Fall and say good bye.

So, THANK YOU for stopping in here from the bottom of my heart and I wish you many blessings! I'd love to see you all enjoy your Summer too and maybe come back and see what is what in the Fall. Peace be with you!

Empty Tomb Rolls - Perfect for Easter

These are perfect for Easter, and a family tradition. The Empty Tomb Rolls are a basic dough recipe, or any dough recipe that you may enjoy, wrapped around a marshmallow, and baked.

The dough/bread represents Christ’s Tomb, and the marshmallow represents Jesus Christ. After this delicious roll is baked, the marshmallow melts into the bread and is left with an empty hole, representing the Empty Tomb after Christ was resurrected.
...
Basic Roll Dough:
1 cup warm water
2 pkg active dry yeast
3 eggs
4 – 4 1/2 cups flour
1/2 cup butter, melted
1/2 cup sugar
1 tsp salt

Instructions
Dissolve yeast in the warm water, with a pinch of sugar. Beat in the eggs.
Melt the butter in a microwave safe dish. When cooled, add butter to yeast mixture.
 Gradually add the flour, sugar and salt to the mixing bowl, and mix until smooth, or dough climbs up the blade/hook.
Let rise once, then roll out for empty tomb rolls.

Empty Tomb Rolls:
Make your favorite dinner roll recipe, roll the dough out flat, then cut into circles.
Wrap each piece of dough around a large marshmallow making sure dough seals around the marshmallow.
 Brush each roll with melted butter and roll the dough ball in sugar and cinnamon mixture (this step can be omitted), but would make for a great breakfast this way.
Place each roll in a greased pan and cover pan with plastic wrap. Refrigerate overnight. In the morning, remove from refrigerator and let rise until double. If it doesn’t rise much, it will be completely okay.

Bake at 375° until golden brown – about 15-20 min. If you did not roll the dough in cinnamon and sugar, you can brush a little butter over the tops, while warm.
When the roll is opened, like the tomb, it is empty.

Notes
Matthew 28:1-25, Mark 16:12
You can also make the empty tomb rolls with Crescent rolls. It won’t taste quite the same, but it’s a lot faster and easier. And still yummy!

Source: SuzyQ's Bakery Shoppe & Cafe and thanks to Susan for posting it on her group! I don't know the original source to give credit. What I've posted is all I know.

Citrus Glazed Fruit Kabobs

Today is National Eat Something on a Stick Day, so what better to post for your delight than some fruit kabobs! I discovered this while searching for some kiwi recipes for a recipe tag group I belong to. So I had to share this one with you all!

Citrus Glazed Fruit Kabobs

1 C. vanilla yogurt
1 T. chopped fresh mint
1/4 t. ground ginger
3/4 C. packed brown sugar
1/4 C. lime or orange juice
dash ground cinnamon
2 kiwifruit, peeled, halved and thickly sliced
1/2 C. each fresh peach, apricot, plum and nectarine wedges
1/2 C. thickly sliced ripe banana
1/2 C. cubed fresh pineapple
1/2 C. cubed peeled mango

For sauce, in a small bowl, combine the yogurt, mint and ginger; cover and refrigerate for 30 minutes.
For glaze, in a small saucepan, combine the brown sugar, lime juice and cinnamon.  Cook and stir over medium heat until sugar is dissolved.  Remove from the heat.
On 8 metal or soaked skewers, alternately thread the fruit, brush with half of the glaze.  Grill uncovered over medium low heat for 12-16 minutes or until lightly browned, turning occasionally and basting frequently with remaining glaze.  Serve warm with yogurt sauce.

Enjoy!

Onion Storage Tip

"Store onions in a leg from a pair of panty hose. Between each onion knot the hose and hang in a cool, dry place. When you need an onion cut below the knot."

That is the tip of the day from the right-hand column. I wanted to add to it! Instead of tieing knots between onions, use some of the excessive twist ties we all have on hand. If you cut the toe and then have twist ties, you'll be able to reuse the pair of pany hose over and over! Plus, using twist ties makes it easier to get more onions in each pair of panty hose. You aren't using a large portion of each leg to be in a knot!  So less waste and less pairs of panty hose needed!

Jazzed up Peanut Butter Sandwich TNT

I just had a DELISH PB sandwich for lunch! I thought I'd share what I did with  you!

I started with 2 slices of whole wheat bread. Then I got the agave syrup and creamy pb out and spread one on each slice. From here you can make changes based on what you have handy! I then liberally sprinkled cinnamon over the bp I slathered on, and I do mean liberally! I then sliced a banana in half and then lengthwise and placed the slices on my sandwich. I slice lengthwise because my sandwiches hold together better than if I slice in rings.

It was awesome with the cinnamon added. Why haven't I done that before? Cinnamon is good for blood sugar levels and helps prevent bs spikes.

Other things I've added to a pb & banana sandwich are nuts or raisins. Sub apple slices for the banana, honey for the agave, crunchy pb for smooth, or what ever suits your taste or you have on hand! If you don't have a fresh banana or apple, you can substitute dry fruit for it.  Other add-ons that can be used are wheat or oat bran, a bit of flax meal, etc. They will stick to the pb and not be very noticible.

I think for the next one I'll do the same, but will also add a light sprinkling of nutmeg. I hear nutmeg is also good for diabetics!  Enjoy!

St. Patrick's Day

Do you do anything special for St. Patrick's Day? I thought I'd share a couple recipes related to the day. These are a couple fun recipes and not your main meal. Enjoy!


St. Patrick's Day Popcorn

Serves: 24
Source: Country Woman

Ingredients:
4 quarts popped popcorn
1 cup sugar
1/2 cup packed brown sugar
1/2 cup water
1/2 cup light corn syrup
1 teaspoon white vinegar
1/4 teaspoon salt
1/2 cup butter
8 to 10 drops green food coloring
Instructions:
Place popcorn in a large roasting pan; keep warm in a 250° oven. Meanwhile, in a large heavy saucepan, combine the sugars, water, corn syrup, vinegar and salt. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 260° (hard-ball stage).
Remove from the heat; stir in butter until melted. Stir in food coloring. Drizzle over warm popcorn and toss to coat. Cool. Break into pieces. Store in an airtight container.

I LOVE Country Woman Magazine. The recipes in it are always good ones IMHO. Next up is another reliable source, Reynolds Wrap company.



St. Patrick's Day Cookies

Source: Reynolds® Parchment Paper

COOKIES:
1 package (16.5 oz.) refrigerated sugar cookie dough
2/3 cup flour

SUGAR COOKIE ICING:
1 box (1 lb.) confectioners' sugar
3 tablespoons meringue powder (powdered egg whites)
6 tablespoons water
1 teaspoon flavoring extract, optional
Green, neon green, black, yellow, red, orange, and blue food coloring

DECORATIONS:
Dark green and neon green sugar crystals
Yellow and green mini candy-coated chocolate candies
Miniature marshmallows
Chocolate frosting
PREHEAT oven to 350°F.

COOKIES:
LINE cookie sheets with Reynolds Parchment Paper; set aside. No need to add extra grease or spray your cookie sheets.
KNEAD flour into sugar cookie dough until well blended.
ROLL out half of cookie dough at a time to 1/4-inch thickness between lightly floured sheets of Parchment Paper. Using circles, shamrocks and leprechaun hat shaped cookie cutters, cut out cookies; place on parchment-lined cookie sheets.
BAKE 7 to 12 minutes, depending on the size of the cookies or until the edges begin to brown. Let stand one minute on cookie sheets. Slide Parchment Paper with cookies onto a wire rack to cool completely.

DECORATING SUGAR COOKIES:
BEAT powdered sugar, meringue powder, water and extract in a large bowl,
with an electric mixer, on high speed until smooth and thick, about 1 minute.

DIVIDE icing into 8 small bowls. Keep one bowl of frosting white. Stir food coloring in remaining frosting to make green, neon green, black, yellow, blue, orange, and red icing. Cover icing tightly when not in use, icing dries quickly.
PIPE outlines of cookies with contrasting colors of icing using a decorating bag with tip. Or, place icing in plastic zipper bags. Snip off one corner with scissors and use to pipe icing.

FOR SUGARED OUTLINES, sprinkle heavily with sugar crystals while icing
is wet. Lightly shake off excess crystals. TIP: Sprinkle over Parchment Paper to catch excess for reuse.
TO ICE INSIDE OUTLINES, add a little water to thin icing, if necessary. Spoon a small amount of icing onto outlined cookies. Using a brush, small spatula or your finger, spread icing up to outline to fill in spaces.

FOR SHAMROCKS, follow directions above for outlining and icing the
cookies with green outlines or neon green outlines and icing.
FOR POTS OF GOLD, pipe black icing onto unfrosted round cookies to outline the handle and the shape of the pot. For the "gold", use yellow icing as the glue to attach yellow mini candy-coated candies. Tip: Dots of frosting can be substituted if yellow candies are not available in the quantities that you need.

FOR RAINBOWS, pipe curved lines of colors of the rainbow around the top
edge of round cookies. To make the clouds, use scissors to cut miniature
marshmallows in half. Press the cut edge down on the ends of the
rainbows.

FOR LEPRECHAN HATS, follow directions above for outlining and icing the
hats with green frosting. Pipe chocolate frosting across cookies for a
hat band. Pipe a square of yellow frosting for a buckle on the hat band.
When icing is dry, pipe details of hat with green frosting.

FOR MESSAGE COOKIES, follow directions above for icing the cookies.
While the icing is still wet, add a border of coordinating mini candy-coated chocolate candies; let dry. Pipe messages with either contrasting color icing or chocolate frosting.

REYNOLDS KITCHENS TIPS:
- Cover icing at all times. Icing can dry out quickly.
- Let icing dry before adding a different color of icing. If icing is still wet, colors will blend.

Powdered Sugar Magic!

You can work a little magic in the kitchen with some powdered sugar! Have you ever tried this? For me, it's a "WHY didn't I think of that?" trick!

CHOCOLATE POWDERED SUGAR

2 tablespoons powdered sugar
1 teaspoon unsweetened cocoa

In a small bowl stir together powdered sugar and unsweetened cocoa.

NOTE:
Chocolate Powdered Sugar is quite light in color.
Dark chocolate cookies show it off best.

OTHER VARIATIONS:
Make strawberry with strawberry quick powder.
Make lemon with lemonade mix.
Use koolaid packets to make rainbow colors with just a hint of flavor!
Add a pinch of cinnamon to the chocolate mix if you like!

This is just toooo simple and should be fun! Enjoy!

Fun with Food!

A perfect cake for the Daytona Race Day, a race car enthusiast, or kids who are enthralled with cars! Do you have a car lover in your family? A NASCAR fan?And who isn't interested in a NEAT cake?

Pudding Mix with Variations

Pudding Mix

1/2 C. cornstarch

1 C. flour

1 1/2 C. Sugar

1 tsp. salt

Mix ingredients well and store in sealed container.

Vanilla Pudding:

3 C. Milk

3/4 C. pudding mix

2 eggs, beaten

2 Tblsp. butter

2 tsp. vanilla

In medium saucepan, beat eggs and add rest of ingredients. Bring to boil, stirring constantly with wire whisk. Cook for 1 minute.

 

Chocolate Pudding:

3 C. Milk

3/4 C. pudding mix

2 eggs, beaten

1/4 C. sugar

2 Tblsp. butter

2 tsp. vanilla

5 Tblsp. cocoa

 

In medium saucepan, beat eggs and add rest of ingredients. Bring to boil, stirring constantly with wire whisk. Cook for 1 minute.

Who doesn't like pudding? The Jello mixes DO come in sugar free and I LOVE them. Pistachio is my fav and I really like the Watergate salad with it, SF whipped topping and crushed pineapple! But now and then, we are out of the convenience packages or would like to make our own from scratch. So I hope these recipes can help you out. I think I should try it with Splenda!

ENJOY!

Date and Nut Muffins

Is there anyone who doesn't love muffins? I know I love them! I also like to double batches I make so I can stick some in the freezer. It works great!

The recipe I'm sharing is one I need to try. What I'll probably do is add a bit of cinnamon and also some protein powder. They up the nutrition of muffins and I like to eat them for meals.

In adding the protein powder or even whey powder, they can be sent for lunches for the kiddos in place of a sandwich. Cream cheese instead of butter is great and fruity cream cheese spreads can be added to. Or, try a couple thinly sliced apple pieces with the cream cheese. The muffins in the photo above have a chunk of apple in them. That's do-able with most any muffin recipe too! I've done that before too and it works GREAT!

Muffins are versitle and we can be with them! ENJOY!

Date and Nut Muffins

1 1/2 cups chopped dates
3/4 cup boiling water
1 tsp baking soda
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
2 eggs
3/4 cup brown sugar
1/4 cup melted butter
1 teaspoon vanila

In a small bowl, combine dates, boiling water and baking soda. In another small bowl, combine flour, baking powder, salt and walnuts.

In a large bowl, beat eggs until light and frothy. Beat in brown sugar, melted butter and vanilla. Add date mixture to egg mixture in large bowl, stir to combine. Add flour mixture to date and egg mixture, stir until just combined.

Spoon batter into greased of paper lined muffin tins. Bake at 400 degrees F. for 20 to 25 minutes.

Photo: Source unknown

I found a couple recipes that are pretty much identical for a diabetic friendly fudge! YUM! Being diabetic, it's been one of the things I've missed being able to have a few bites of. NO MORE! I'm trying this! I have a package of my soft goat cheese thawing to make this. This one even has some nuts in it.

SUGAR FREE FUDGE

Ingredients
2-8 OZ. PKGS REDUCED FAT CREAM CHEESE
2-1OZ SQS. UNSWEETENED CHOCOLATE-MELTED AND COOLED
SUGAR SUBSTITUTE EQUAL TO 1 CUP SUGAR
1 TEASPOON VANILLA
1/2 CUP PECANS CHOPPED

Directions
In a small bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smooth. Stir in pecans. Pour into an 8 inch square pan lined with foil, cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
Yields 16 servings
Source: Diabetic Connect

RED DEVIL MAGIC MAYONNAISE CAKE & DEVIL'S FOOD FUDGE FROSTING

Here's another tasty treat fit for Valentine's Day. 

Due to the mayo, this should be a rich, moist cake that is slightly heavier. I LOVE a mayo cake!

RED DEVIL MAGIC MAYONNAISE CAKE

2 c. all-purpose flour
1 c. mayonnaise
1 c. sugar
1 c. cold water or cold coffee for mocha flavor
1/3 c. unsweetened cocoa powder
2 tsp. vanilla
2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees. Combine all cake ingredients in bowl and whisk until smooth. Pour into 2 greased and floured 8-inch cake pans. Bake 25-30 minutes. Let cool 5 minutes in pan, turn out and cool completely on wire rack.

DEVIL'S FOOD FUDGE FROSTING:

3 c. powdered sugar
1/2 c. unsweetened cocoa powder
1/2 c. butter, softened
3 tbsp. water or cold coffee
1 tsp. vanilla

Combine all ingredients in a bowl and beat until smooth and creamy.
Source: www.Cooks.Com

German Chocolate "Dump" Cake

It's time for a few Valentine's treats! And THIS one should be just the thing!

I love the ease of making a dump cake, but even though this isn't what I would consider a dump cake it sounds DELISH! Then at the end of the recipe it refers to the cake as an earthquake type cake. I don't know where the recipe came from (an am not trying to bash it!) I do think I'll give it a try. Then I think I'll add some of my frozen sweet cherries as part of the decoration. If it works out as I expect it will, I'll probably add cherry pie filling dolloped over the unbaked cake to add to it. I love a "typical" cherry dump cake and think the addition of the coconut and frosting will make this something very holiday like. Can't you see it "dressed" up for Valentine's Day or Christmas?

GERMAN CHOCOLATE DUMP CAKE

2 c. chopped nuts
1 can coconut
1 pkg. German chocolate cake mix

ICING:

1 stick butter
1 (8 oz.) cream cheese
1 box powdered sugar

Butter oblong 9 x 13 inch pan. Pack pecans in bottom of pan. Press coconut on top of pecans. Mix cake by directions on the box and pour into pan on top of coconut and nuts.
Melt 1 stick butter, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300 degrees for 1 hour. This cake is sometimes called earthquake because it falls in center when baked.

Super Bowl Snacks Across America

1. Maine - Deviled Lobster Puffs
2. New Hampshire - Maple Pecan Twists
3. Vermont - Lime Cooler Mini Ice Cream Pies
4. New York - Crescent Pizza Pockets
5. Massachusetts - Baked clam dip
6. Rhode Island - Cinnamon Roll Coffee Cake
7. Connecticut - Crescent Burger Bake
8. New Jersey - Italian Seasoned Super Sub
9. Pennsylvania - Philly Cheesesteak Dip
10. Delaware - Crescent Crab Puffs
11. Maryland - Blue Crab Filled Crescents
12. Ohio - Hot And Spicy Chorizo Chili
13. West Virginia - Ramp Pesto Turkey Sqaures
14. Virginia - Ham and Cheese Crescents
15. North Carolina - BBQ Pork Sandwiches
16. Michigan - Easy Chicken Pasties
17. Indiana - Halftime Caramel Popcorn Balls
18. Kentucky - Oven Fried Ranch Chicken
19. Tennessee - Bacon And Tomato Crescent Pizza
20. South Carolina - Maple Cream Wafers
21. Georgia Peach - Peach Chutney Pinwheels
22. Florida - Glazed Orange Crescents
23. Alabama - Corn Bread Sticks
24. Mississippi - Ultimate Frozen Mud Pie
25. Louisiana - Creole Crawfish & Cheese Tart
26. Arkansas - PB&J Cookie Stuffed Pies
27. Missouri - Ravioli Bites
28. Illinois - Chicago Style Crescent Dogs
29. Wisconsin - Sausage & Cheese Crescents
30. Iowa - Grilled Hoagie Sandwiches
31. Minnesota - Crescent Dog on a Stick
32. North Dakota - Knoephla Dumpling Soup
33. South Dakota - Chislic
34. Nebraska - Crescent Corn Dogs
35. Kansas - Spicy BBQ Triangles
36. Oklahoma - Fried Okra
37. Texas - Steak Tacos with Avocado Salsa
38. New Mexico - Crescent-Chile Rellenos
39. Colorado - Denver Eggs Frittata
40. Wyoming - Buffalo Sloppy Joes
41. Montana - Oyster Stew
42. Idaho - Perfect Potato Pockets
43. Utah - Rainbow Jelly Shooter
44. Arizona - Indian Fry Bread
45. California - Grape Pie
46. Nevada - Pizza Biscuit Wreath
47. Oregon - Chocolate Hazelnut Turnovers
48. Washington - Bacon Apple Cheddar Rolls
49. Alaska - Island Style Crab Cake Sliders
50. Hawaii - Mini Aloha Puff Pizzette

I was a tiny bit disappointed this didn't come with hot links to each recipe but then one can google the name of the dish with ""+recipe and get them quickly. I was glad to get it though!

I hope you enjoy them! It was fun even to just read them!

Impossible Pies

Have you ever made an impossible pie? They are good and they are usually pretty easy. The recipes might LOOK like they take some doing, but really, they don't! They are also easily adaptable.

Did you know you can use a smallish plastic basket to set your recipe ingredients into and have at hand when the time comes for popping it in the oven? Mix the dry ingredients for the "impossible" part into a baggie or container. Then add the can goods or what ever is reasonably possible to the basket and you'll have less to grab when you are ready to make it. You can also mix wet ingredients together and put into your casserole dish. Then all you'll need to do (usually later that day or the next) is mix the "impossible" ingredients and finish it off quickly.

Below this cute little divider are 2 recipes for EASY impossible pies I'd like to try.

IMPOSSIBLE PUMPKIN PIE

1 1/3 c Milk
3 tb Butter or margarine - softened
4 Eggs
1/2 c Sugar (You can use Splenda or Truvia!)
1/2 c Buttermilk biscuit mix
1 c Canned pumpkin
Pumpkin pie spice
Whipped cream (optional)

Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender. Blend until mixed.

Turn into greased 9-inch pie pan and bake at 400F 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean. Cool.
Serve with whipped cream, if desired.

Impossible Bacon Breakfast Pie

1 pound bacon
1 can chopped green chiles
1 cup grated Monterey jack cheese
1 1/2 cups milk
1 cup Bisquick baking mix
6 ounces sour cream
3 eggs
salt and pepper to taste

Brown, drain and crumble bacon. Put in bottom of 11 x 7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350ºF until tests done with knife (35-45 min).

I think you can get away with this one for any meal!

Do you think you'd like one of these? I REALLY do need to get some MYO bisquick mix made up! Today would be good!

Enjoy!

Wisconsin Fun Facts

Wisconsin Leads the Nation In:
* Number of Dairy Farms: 18,000
* Number of Cheese Plants: 126
* Total U.S. Cheese Production: 2 Billion Pounds
* Wisconsin is the first in the production of many popular cheese varieties.

Percent of Total U.S. Production:
* 80% - Cold Pack & Cheese Food
* 67% - Muenster
* 43% - Brick
* 26% - Cheddar
* 25% - Mozzarella

Wisconsin dairy farms produce more than 23 billion pounds of milk every year. That's about 14% of the country's total milk supply.

Wisconsin is the # 1 cheese-producing state, making 26% of the country's cheese.

Wisconsin cheesemakers use about 90% of Wisconsin's milk supply to make more than 2 billion pounds of cheese every year.

Wisconsin has 1,290 licensed cheesemakers--more than any other state.

Wisconsin has the country's most stringent state standards for cheesemaking and overall dairy product quality.

Wisconsin ranks first among all states in the production of Cheddar, American, Mozzarella, Brick, Muenster and Limburger cheeses.

Wisconsin is home to more than 126 cheese plants--more than any other state in the country--that produce more than 350 varieties, types and styles of Wisconsin cheese--nearly double that of any other state.

There are six major breeds of cattle in Wisconsin and the United States:
* Ayrshire
* Brown Swiss
* Guernsey
* Holstein
* Jersey
* Milking Shorthorn

In an average day, a dairy cow will:
* Eat about 90 pounds of feed
* Drink a bathtub full of water
* Produce 5 to 6 gallons of milk a day, which is about 80 8-ounce glasses of milk!

The average dairy cow weighs about 1.400 pounds.
* Cows have four stomach compartments.
* Cows spend an average of six hours each day eating, and an additional eight hours ruminating or chewing their cud.
* Most cows chew at least 50 times per minute.

* If people ate like cows, they would have to eat about 360 cheeseburgers and drink 400 to 800 glasses of water each day!
* To get the same amount of calcium provided by a quart of milk you would have to eat three and a half pounds of peas, 27 oranges, 50 tomatoes or 50 slices of whole wheat bread.

* Dairy farmers milk their cows at least twice a day, every day.
* There are approximately 340 to 350 squirts in a gallon of milk. Thank goodness milking machines were invented in 1865!

Remember the tale of Little Miss Muffet?
* Her curds and whey were an early version of cottage cheese.

The average American eats more than 27 pounds of cheese each year, 30% more than 10 years ago,and will consume about a ton of cheese during a lifetime!

It takes:
* 10 pounds of whole milk to make one pound of cheese.
* 12 pounds of whole milk to make one pound of ice cream.
* 21.2 pounds of whole milk to make one pound of butter.

* One quart of milk weighs 2.15 pounds
* One gallon of milk weighs 8.6 pounds
* 46.5 quarts of milk equals 100 pounds

It's neat to have a divider that fits the topic!

This info came to me thru a group. I find it interesting, but I do believe there is some old info here. I don't think the AVERAGE cow only produces 5-6 gallons a day. Some breeds do, but then there is the Holstein who is a major milker and many milk double that. So, please don't take the info as verbatim and fact. If you need to, please do research further and see what the real facts are. I'm posting this as a starting point. If you do research this, please do make a comment giving the info you found and if you have the source, that would be great too!

I would also LOVE LOVE LOVE to find this info for EACH state here in the US. I would find that very interesting too.

I also didn't edit out the info that wasn't exactly food related. I feel it's important that we all learn more about our food, how it's created, from where, etc. I think an informed person can make better decisions about their food. We don't all have farms or ranches either so people don't learn some of the important food info that was learned in the past. So I hope you enjoy it and aren't disgusted by some animal info along with our food info. After all, milk does come from a cow, goat, sheep, etc.

Calzone vs Stromboli

Did you know, according to Mario Batalli, that a calzone is traditionally made with cheese and ham? And, if you add a sauce it becomes a stromboli?

I didn't! I called them all calzones if they were made with bread or pizza dough.

I do like them and should make them more often. They are a very easy way to eat a "pizza" contained so it's not so messy if it has lots of goodies, and especially in the hot stage.

Here's one I've made in the past. It was whole wheat bread flour and the green is fresh parsley. It has fresh tomato instead of store-bought sauce, my own goat milk cheese, etc. It was DELICIOUS and easy to make. A bread machine makes mixing up the dough and the first kneading soooo easy!

I learned the difference on The Chew tv show on ABC. I love the show and always enjoy it most when Mario is on.

Fun Food Photo Day