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Latham Hi‑Tech Seeds

Celebrating June Dairy Month with Homemade Ice Cream
June is National Dairy Month, so I wanted to celebrate by sharing a perfect-for-summer, family fun recipe. Before I get to the recipe, however, I want to first thank all of America’s dairy producers for everything they do to supply our families with wholesome dairy products.

Now, on to the delicious part of the post …

I’m a leader for my daughter’s Brownie Girl Scout troop, which recently completed a Dairy Delights badge by making a few dairy treats. One of the girls’ favorites was home-made ice cream, so that’s why I wanted to share it with you. In fact, it was such a hit that my daughter mentioned it in the Mother’s Day card she made me. She wrote, “My mom is special because she helps me make ice cream.” There’s nothing quite like making childhood memories!

This week I picked strawberries from our garden and plan to make them into ice cream topping (recipe below). Of course, that means I’ll need to make this ice cream recipe with my kids again this weekend. My mouth is watering just thinking about it! Please note that you’ll want to let the strawberry topping stand for a day before it’s ready to eat.

If you have children who will be helping you make the ice cream, here are a few fun facts and activities you can share with them in celebration of June Dairy Month. May you and your family have fun “making memories” this weekend!

Fun Facts
- A cow drinks 25-50 gallons of water – or about a bathtub full – each day!
- One cow produces 90 glasses of milk each day.
- A cow has four stomachs.
- Cows can live up to 25 years.
- A cow can smell up to about 5 miles away.
- No two cows have the same pattern or spots.
- A cow can see almost 360-degree panoramic vision.
Kids Activities
- Crossword puzzle (please note the answers to the crossword puzzle are on page 2)
- More fun facts plus a video clip on making butter
- Cow dot-to-dot puzzle
Team Latham

June 4, 2010

Desserts, General, Recipes
Latham Hi‑Tech Seeds

Memorial Day Weekend Recipes
This week, I wanted to share recipes that are quick and easy, leaving you more time to enjoy with family and friends this holiday weekend.

Saturday Lunch

First, in response to my request for recipes showcasing eggs beyond breakfast, I was sent the following recipe for Mexican Egg Salad Tacos. I haven’t yet taste-tested it, but I must say it intrigues me. It sounds quick and easy – perfect for a Saturday meal in between baseball and softball games. Pair it with fresh fruit and Mexican Fruit Dip, and you have a “fiesta al instante!”

Mexican Fruit Dip

Ingredients
- 1 package (8 oz) cream cheese (not fat free)
- 1 T. vanilla instant pudding (dry)
- 1 tsp. vanilla (Mexican or McCormick)
- 1 c. brown sugar
- 1/4 c. half & half
- 1/2 package toffee chips
Directions
1. Mix and serve with fruit. It’s especially good with fresh strawberries, pineapple and bananas.
Sunday Dinner

I also wanted to share a recipe for Mock Prime Rib. This is one of my favorite fix it and forget it meals, giving you time to enjoy your holiday weekend!

Mock Prime Rib

Ingredients
- 2 to 3 lbs. rump roast
- 1 (14 1/2 oz) can beef broth or Campbell’s Beef Consommé
- 1 pkg. Good Seasons Italian dressing mix
- 1 pkg. Schilling’s Au Jus mix (1 oz)
Directions
1. Place roast in crock pot.
2. Mix broth, Italian dressing mix and Au Jus mix.
3. Pour over roast.
4. Cook on low setting 8-10 hours.
To serve, remove roast and slice 1/2-inch thick. Serve broth as Au Jus.

Memorial Day Barbeque

May is also National Beef Month, and with Memorial Day the unofficial start to the summer grilling season, I wanted to share a favorite recipe of mine. This teriyaki marinade makes grilled steaks especially succulent. Add a couple of your family’s favorite side dishes and you have a Memorial Day barbeque!

Teriyaki Marinade

Ingredients
- ½ tsp. garlic sauce
- 1 T. brown sugar
- ½ tsp. ginger
- ½ tsp. black pepper
- 1 T. oil
- 2 T. water
- ¼ c. soy sauce
- ½ tsp. Accent
Directions
1. Mix all ingredients together.
2. Pierce meat every inch or so with meat fork; place in covered container with marinade sauce. Turn occasionally.
3. Soak overnight or for at least 12 hours.
If you have a chance to make any of the recipes please let us know how they worked out for you. Have a wonderful holiday weekend!
Team Latham

May 28, 2010

Beef, Food & Family, General, Poultry, Recipes, Sides
Latham Hi‑Tech Seeds

Chocolate Covered Cookie Dough Truffles… Need we say more?

While I know it’s not Soy Foods Month any more, we couldn’t pass this recipe up. It was just too delicious.

You’ll want to have a quiet hour to yourself to make these, so wait until everyone else is in bed or has left your house for the day. Not only does the peace and quiet help you focus on following the recipe, but “alone time” ensures there will be plenty for you to taste-test. Otherwise, these delicious treats will be all gone and you will have only eaten one. (Well, plus the one or two you might eat in the process of making them!)

If you don’t have the luxury of peace and quiet when you’re making these, that’s okay. Here’s a link to coloring sheets you can download provided by the Iowa Soybean Association. http://www.iasoybeans.com/soyedmaterials/soyedmaterials.html

You can find the below cookie dough and other delicious recipes on www.tastykitchen.com.

Team Latham

May 7, 2010

Desserts, General, Recipes
Latham Hi‑Tech Seeds

National Soy Foods Month – Edamame Recipes
Edamame or soybeans are a nutritional powerhouse. Good friends of mine shared the below recipes incorporating edamame and they were too delicious not to share. Let us know what you think of them, or, tell us how you edamame!

For more information on Soy Foods month, click here.

Edamame Dip with Pita Chips

Makes 6 servings

Source: http://www.dispatchkitchen.com/live/content/recipe/recipe.html?ID=0331201001

Ingredients
- 3 pita bread rounds (preferably pocketless), each cut into 8 wedges
- 5 tablespoons olive oil
- Salt
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 tablespoons chopped, fresh parsley
- 1 package (16 ounces) frozen shelled edamame
- 1 cup vegetable broth
- Ground pepper to taste
Directions:
1. Preheat oven to 350 degrees.
2. Scatter pita on a baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt.
3. Bake until crisp, about 15 minutes. Cool.
4. Meanwhile, heat 2 tablespoons oil in a heavy large saucepan over medium heat. Add onion. Cook until softened, about 8 to 10 minutes. Stir in garlic. Stir until fragrant, about 1 minute. Add edamame and broth. Bring to a boil. Reduce heat and simmer until beans are tender, about 8 to 10 minutes. Cool slightly. Drain, reserving 1/2 cup cooking liquid.
5. Transfer beans and 1/4 cup cooking liquid to blender. Add parsley. Blend until pureed. Add remaining 2 tablespoons oil. Process until smooth, adding more cooking liquid to reach desired consistency. Season generously with salt and pepper.
6. Serve with pita chips.
Team Latham

April 16, 2010

Food & Family, General, Recipes, Sides
Latham Hi‑Tech Seeds

An easy (and delicious!) Sunday dinner
With different schedules for work, school and extracurricular activities, it’s no wonder that mealtime has gone the way of the moldboard plow for many families. That’s why I try to make Sunday dinners extra special.

Sunday mornings can be just as busy as any other day of the week, so fortunately the following recipe is quick to make and can be prepared ahead of time. Just pop it in the oven by 9:30 a.m., and your main course will be ready at noon. I like to serve it with baked apples or frozen peaches plus a side of green beans.

http://family.samhsa.gov/get/mealtime.aspx

Oven Baked Chicken

Ingredients:
- Frying chicken
- 1 cup old fashioned rice ( I use 2 cups of Minute Rice)
- 2 cans cream of chicken soup
- 2 cups milk
- 1 package of dry onion soup
Preparation:
- Heavily grease a 9×13 inch pan.
- Sprinkle dry rice in pan. Lay raw chicken pieces on top of rice.
- Mix cream of chicken soup & milk together; pour over chicken.
- Sprinkle dry onion soup on top.
- Cover with foil; bake for 2 1/2 to 3 hours at 350 degrees.
Team Latham

April 9, 2010

General, Poultry, Recipes
Latham Hi‑Tech Seeds

Food Fit for March Madness

One of our Field Position readers submitted the following recipe as an idea on how to use corned beef leftover from St. Patrick’s Day.

With March Madness underway, this recipe looks like a relatively easy way to feed the masses who might have congregated in front of the Big Screen.

I have yet to try this one, so I’d love to hear from anyone who taste-tests the Rueben Loaf. Thank you so much to the reader who submitted the recipe!

Also, please feel free to share your favorite Game Day recipes.

Team Latham

March 23, 2010

General, Recipes, Sides
Latham Hi‑Tech Seeds

A St. Patrick’s Day Recipe

My first name is obviously of Irish origin, although my heritage is German. On a day like today, however, it gives me all the reason I need to celebrate. I’m not that much into corned beef and cabbage, but I have a hard time resisting a treat that is both sweet and crunchy. That’s one of the reasons I decided to try this Blarney Stone recipe, with its smooth frosting and crunchy peanut topping.

This recipe is also a great way to celebrate March as National Peanut Month. Midwesterners are more familiar with the months that celebrate pork, beef, dairy and eggs. Although we don’t grow peanuts here, I’m challenging you to celebrate National Peanut Month. After all, this German is celebrating St. Patty’s Day!

St. Patty’s Day comes with lots of fun traditions. If you’re interested in learning more about the tradition of wearing green on St. Patty’s day, watch this short film from the History channel.

Please share some of your family’s favorite St. Patty’s day activities or recipes with us – we’d love to hear them!

Team Latham

March 17, 2010

Desserts, Food & Family, General, Recipes
Latham Hi‑Tech Seeds

Recipes that put a little "spring" in your kitchen
John and I helped host coffee and fellowship at church on Sunday. For occasions such as this, I always enjoy making recipes that are easy to prepare ahead of time, make large quantities and require little prep time. Plus, they must look and taste delectable. This weekend I chose two recipes that fit the bill on all accounts: Peanut Butter Cup Cookies, which are one of my kids’ favorites, and Blueberries & Lemon Cream in Phyllo Shells.

Blueberries & Lemon Cream is most likely a recipe you don’t already have in your collection. I do hope you’ll give it a try! It’s a nice, light recipe for spring and summer. May this recipe help bring a little “spring” into your kitchen, too.

Peanut Butter Cup Cookies

from AllRecipes.com

Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup peanut butter
- 1/2 cup packed brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 40 miniature chocolate covered peanut butter cups, unwrapped
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
Team Latham

March 9, 2010

General, Recipes
Latham Hi‑Tech Seeds

Putting a New Twist on Pizza
Experience has taught me that the key to hosting a successful party – whether it’s for adults or children – is having large quantities of good food. And our daughter’s 9^th birthday party was no exception.

Last Friday, my daughter requested to take cupcakes to school for her birthday treats. Since her party theme was Zany Zebras, I tried my best to make her treats fit the theme. My artwork leaves a little to be desired, but these cupcakes were a hit in the classroom. Kids were pleasantly surprised to bite into the mini Oreo® center.

That night we hosted six girls for an overnight, and those little girls had big appetites! For supper, I put a new twist on pizza by serving a casserole. Some of our guests had second – and even third – helpings! Best of all, it’s easy to make and costs less than ordering take-out. Add baby carrots and apples slices to complete the hassle-free, well balanced meal.

Breakfast the next morning was a snap, too. Monkey Bread is not only delicious, but it’s an easy recipe for kids to help make. From the time my kids were in preschool, they’ve been able to help cut up the biscuits and shake them in cinnamon/sugar. Food always tastes better (in their minds) when they had a hand at making it! I just sliced a few strawberries and bananas, fried a little bacon, and poured glasses of cold milk to round out the meal on Saturday morning.

Hopefully, your “little monkeys” will enjoy these recipes, too. I always enjoy swapping ideas with other moms, so feel free to share with me your kids’ favorites.
OREO® Surprise cupcakes

Print Recipe

Ingredients

1 18 ounce package chocolate cake mix (2 layer size)
1 8 ounce package Philadelphia Cream cheese, softened
1 egg
2 tablespoons sugar
48 miniature Oreo cookies
1 1/2 cups thawed Cool Whip

Instructions

Heat oven to 350°F. Prepare cake batter as directed on package. Spoon evenly into 24 paper- or foil-lined muffin cups, filling each cup about 1/2 full.
Beat cream cheese, egg and sugar until well blended. Place about 1-1/2 teaspoons of the cream cheese mixture over cake batter and add 1 cookie. Cover with remaining cake batter.
Bake 19 to 22 minute or until toothpick inserted in centers comes out clean. Cool 5 minutes before moving cupcakes from pans to wire racks. Cool completely. (There may be an indentation in top of each cupcake after baking.).
Frost cupcakes with Cool Whip®. Garnish with remaining cookies.
Monkey Bread

Print Recipe

Ingredients

¾ c. sugar
1 tsp. cinnamon
4 tubes of biscuits cut into ¼’s
1 c. brown sugar
¾ c. melted butter
1 ½ tsp. cinnamon

Instructions

Place sugar in cinnamon in a plastic bag; shake biscuit pieces. Arrange coated pieces in Bundt pan.
Mix well. Pour over biscuits in Bundt pan.
Bake at 350 degrees for 40-45 minutes.
Turn out on cookie sheet to cool.
Pizza Casserole

Print Recipe

Ingredients

2 c. twisted macaroni cooked according to package directions
1 ½ lb. hamburger browned with onion, salt & pepper
2 c. shredded mozzarella
1, 15- oz. can pizza sauce
1, 8- oz. can tomato sauce
½ tsp. sugar
Dash of onion salt garlic salt and oregano

Instructions

Mix hamburger and macaroni.
In a separate pan, mix: tomato sauce and tomato paste, sugar, onion salt, garlic salt and oregano.
Then add the sauce mix to the hamburger and macaroni.
Put ½ of this mixture in a 2-qt. casserole dish and top with half the mozzarella.
Then add the remaining mixture and top with another layer of cheese.
Bake at 350 degrees for 30-40 minutes.
NOTE: I like to add Hormel’s mini pepperonis to this casserole, too.
Team Latham

March 1, 2010

Beef, General, Pork, Recipes
Latham Hi‑Tech Seeds

In honor of Spring (and good food of course)

I heard a bird this week that I haven’t heard since last spring. I know, I know. There’s five feet of snow out there and this is a very small slice of hope in it all, but it is hope nonetheless! It means that soon more and more birds will return to the northland. And soon, we’ll see green again.

In honor of green – and of our trip to Key West last week – I’m sharing a recipe straight from Kermit. Kermit’s Key (West) Lime Shoppe was a popular stop for the Latham group. And thanks to a recipe posted on foodnetwork.com, we can all enjoy it from the comfort of our own homes. Below is the recipe for Kermit’s delectable Key Lime Pie. Enjoy!

Do you have a favorite pie recipe that screams spring? Oh, who are we to judge? We love all pie!

Team Latham

February 19, 2010

Desserts, General, Recipes

Latham Hi‑Tech Seeds

Celebrating June Dairy Month with Homemade Ice Cream

Latham Hi‑Tech Seeds

Memorial Day Weekend Recipes

Saturday Lunch

Mexican Fruit Dip

Sunday Dinner

Mock Prime Rib

Memorial Day Barbeque

Teriyaki Marinade

Latham Hi‑Tech Seeds

Chocolate Covered Cookie Dough Truffles… Need we say more?

Latham Hi‑Tech Seeds

National Soy Foods Month – Edamame Recipes

Edamame Dip with Pita Chips

Latham Hi‑Tech Seeds

An easy (and delicious!) Sunday dinner

Latham Hi‑Tech Seeds

Food Fit for March Madness

Latham Hi‑Tech Seeds

A St. Patrick’s Day Recipe

Latham Hi‑Tech Seeds

Recipes that put a little "spring" in your kitchen

Peanut Butter Cup Cookies

Latham Hi‑Tech Seeds

Putting a New Twist on Pizza

OREO® Surprise cupcakes

Ingredients

Instructions

Monkey Bread

Ingredients

Instructions

Pizza Casserole

Ingredients

Instructions

Latham Hi‑Tech Seeds

In honor of Spring (and good food of course)