THANK YOU from our farm family!

As I write this blog, I have tears running down my face this morning as my heart overflows with gratitude.

THANK YOU for being such an important part of our farm family.  Thank you for being a part of the many changes of our farm during the last year.  We have enjoyed getting to know new friends and neighbors.  Thank you for that.

As a mother, I just wanted to take a moment and say how proud I am of my children.  They work so hard all year long.  When many kids are connected to their gaming stations or cell phones, my kids are connected to the farm. 

 They spend their winters crafting, sanding & painting farm signs, raking leaves, trimming trees along fence lines, hauling wood, caring for our chickens and caring for our farmstead.  This includes cleaning farm tools and preparing for the next season, performing maintenance on equipment and cleaning out storage sheds. They help label, organize and store canned goods which are made from summer produce and assist with preparing for local craft and artisan fares and holiday events.

In the spring, they spend countless hours with us outside in preparation for the first plantings.  This includes tilling, raking, picking rocks, pounding stakes and trenching through the mud and gunk to get er' done.  Then they help us plant.  They run planting lines with twine and stakes, rake straight paths for seeds, carefully lay seed in the ground and cover with dirt.  They know one seed lost is a mouth not fed.  This is not to mention all the miscellaneous projects such as laying in new pathways to the chicken coop, building up washout areas along the creek bed, seeding the yard, installing flower and rock beds around the house and painting projects.  These are all things they do on weekends and after school hours.  

When school lets out for the summer, they don't sleep in and watch TV all day, they are up and working in the fields usually by 6 am.  They weed, feed, water, rake, hoe, pick, fertilize, spray for bugs and of course ...taste test all the fresh fruits and veggies.  When they enjoy the first snap peas or sweet strawberries, they grin from ear-to-ear.  Yes, they get tired sometimes and hot, extremely hot.  We live in Arkansas.  They mainly work without complaint as they know how fortunate they are to be living on a farm, working land that their great-grandparents once worked, feeding their family and families in our community.  We make sure to include fun in the mix with picnics in the shade, special adventures in the woods, collecting strange bugs in jars, letting the kids get creative with their "own" gardens, swimming at the end of a long day, spraying each other down with water hoses and making up dances in the field as we work.

You see, it doesn't end with working in the fields.  When the pickings are done, we join forces in our farm kitchen washing and prepping veggies for market, for our farm stand openings, for local charities and for our own personal use.  Summer hours can be very long.  They own this thing called "farm life".

In the fall after the kids go back to school, the farm keeps running.  Most of the days are spent picking fall produce and prepping it for market.  During the weekends, the kids help with farmers market sales and fall clean-up of the farm.  Their primary responsibility is school though and they are expected to work just as hard at school as they do the farm.

I am proud of our kids.  I am proud of our farm.

Thank you for sharing and joining us in our farm life.

We wish you a Merry Christmas and a Blessed New Year in 2015!

Love,
Ladd, Carrie, Alexandria, Adam, Agnes
Max, Sadie, Hercules and the Feathery Chicks

Spicy Venison & Rice Skillet

I love cleaning out the fridge and creating delicious and easy dinners the whole family can enjoy. The kids LOVED this concoction and asked for seconds and thirds!

Ingredients:
1.5 lbs ground venison
1 teaspoon Cavender's Greek seasoning
1.5 cups white rice
1 can corn, drained
1 packet taco or fajita seasoning mix (I used Mrs. Dash taco seasoning)
1/2 cup chunky salsa
Optional: Flour tortillas, tortilla chips, shredded cheese, chopped lettuce, avocado

Brown meat with Cavender's & taco seasoning  in skillet over medium heat (takes approximately 5 minutes). Add rice, 3 cups water, salsa and corn to meat in skillet. Cover and cook for 15 minutes, stirring occasionally.  You may need to add a little more water if too thick.

Best served in warm flour tortillas with shredded cheese, lettuce and avocado.

Browning the venison

Season

Mini Holiday Cheesecakes

I catered an event when I was 16 years old and my Grandma Allen helped me pick out the perfect recipes to please everyone.  These were such a hit that I have been making them every holiday since (and it's been a few years).  It's also one of the easiest make-ahead recipes, which is my favorite part!  I am showing these cheesecakes "undressed" as you can get creative with the toppings.  I hardly use the same toppings twice.  I have listed a few suggestions below.

Ingredients:
Muffin liners
Non-stick cooking spray
Vanilla wafers (about 18-24)
3-8 oz pkgs cream cheese, softened
3/4 cup sugar
1 tablespoon lemon juice
1-1/4 teaspoons grated lemon peel (go all out & use the real stuff!)
3/4 teaspoon vanilla
3 eggs (farm fresh make this even better)
Topping: strawberry or blackberry jam, fresh berries, chocolate chips, pie filling, chocolate drizzle

Place muffin liners into muffin tin.  Lightly spray muffin liners with non-stick spray.  Place vanilla wafers, flat side down into muffin tins.

Using an electric whisk, beat remaining ingredients (minus the topping) until all ingredients are combined and smooth.  Using large cookie scoop, scoop mixture onto wafers in muffin liners.  Bake at 325 degrees for 25 minutes.  Cool before removing from pan.  Chill.  Top with goodies before serving.

Light cream cheese can be substituted in this recipe.

Bald Knob Bourbon Balls

I have been making this recipe for years and it is the most requested of all the holiday recipes which we gift to friends and family.  Now let me say this, these are good no matter what, but the flavor is best if you make them about a week ahead of time.  When gifting, you will want to make sure the recipient is aware of what they will be eating as these are not really intended for children as much as they are for adults, because the flavor of the bourbon does not cook out.

Ingredients:
1 cup semisweet chocolate pieces
1/4 cup sugar
2 tablespoons light corn syrup
1/3 cup bourbon
2-1/2 cups finely crushed vanilla wafers (about 55 wafers)
1/2 cup finely chopped walnuts or almonds (I usually use 1/4 cup of each)
Large Grain Sugar or Crushed Pistachios

Using double boiler or glass bowl over boiling water, heat chocolate pieces until melted, stirring constantly.  Remove from heat, stirring in sugar, corn syrup and bourbon till well mixed and smooth.  (At this point you will want to taste test, just for the heck of it)

Stir in crushed vanilla wafers and nuts, mixing well.  Let mixture stand about 30 minutes as it will be easier to work with.  Using a small cookie scoop, measure mixture and shape into balls.  Roll in sugar or crushed pistachios and store in a tightly covered container about a week to mellow the flavors.  Makes approximately 50.

Another suggestion, you can dip balls into melted chocolate, roll in cocoa powder or powdered sugar.  Get creative and share the love!

BEST EVER! Creamy Orange Caramels

This recipe was pulled from the Taste of Home magazine December/January 2013 edition.  I have made a few adjustments.  I am just going to say it, these are the BEST EVER caramels I have ever had.  Like melt-in-your-mouth, addictive, hide in the closet type good!  I hope you enjoy!

ONE quick note...this is not a recipe which you can just leave and check on it.  This requires constant supervision, so you should dedicate 45 minutes to an hour just on the cooking part.  This is not a recipe which small children should be involved with.

Ingredients:
1 tsp, plus 1 cup butter divided
2 cups sugar
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp orange extract
1 tsp vanilla extract
Candy thermometer

Line an 11x7 dish (preferably metal) with parchment paper; heavily grease parchment paper with 1 tsp butter.  Set dish on hot plates or double layered dish towels.

In a large heavy saucepan, combine the sugar, corn syrup and remaining butter.  Bring to a boil over medium heat, stirring constantly.  Reduce heat to medium-low; boil gently, without stirring, for 4 minutes.

Remove from the heat, gradually stir in milk.  Cook and stir until a candy thermometer reads 244 degrees (firm-ball stage).  Remove from the heat; stir in orange and vanilla extracts.  Immediately pour into prepared dish (without scraping the saucepan).  Let stand until firm.

Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into 1-in x 3/4 in pieces.  Wrap candies individually in waxed paper; twist ends.


This recipe can easily be doubled and should as you will want to make some for gift-giving and keep the rest!

Also note that other extracts would be delicious in lieu of the orange, such as buttered rum, coconut, raspberry, or possibly even coffee extract.

Another GREAT tip: add toppings after pouring into the pan to cool.  LOVE crushed pretzels, toasted caramel or sesame seeds or shaved orange rind.

Mama's Chocolate & Almond French Toast Bake

Ok, I have to admit, this recipe was created because (a) I had to get rid of a french loaf which I had frozen, defrosted, frozen and defrosted again (b) because my chickens went egg laying crazy and (c) I really want to have a second cup of coffee with the husband instead of having to rush and get breakfast prepared for the kiddos.  This takes all of 10 minutes to assemble the night before and can bake while you get ready for work or enjoy a cup of coffee.

Ingredients:
1 loaf french bread (day old is perfect for this recipe)
2 cups milk (whole, skim, soy or a mixture can be used - whatever you have on hand)
3 eggs
1 tablespoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
3/4 cup sugar
1/2 cup slivered almonds (or your favorite nut)
3/4 cup chocolate chips

Cut loaf into 1-2 inch cubes.  Doesn't have to be exact.  Place cubes on a pan and heat in 350 oven for 7 minutes.  This is just to dry out the bread a little and keep it from turning into mush.

In the meantime, mix together remaining ingredients (except nuts and chocolate chips) till well combined.

Spray a 9x13 baking dish with non-stick spray or rub butter along sides and bottom of pan.

Place bread into large mixing bowl. Pour wet ingredients over top. Add nuts & chocolate chips.  Stir gently just to coat.  Pour mixture into baking dish.  Cover with foil and place in the fridge overnight.  Go to bed dreaming of delicious things to come in the morning.

After your first cup of coffee and preheating the oven to 375 degrees, place the covered pan into the oven for 25 minutes.  Remove foil and continue baking till top is golden, about 10 more minutes.  Make sure to stick the center with a toothpick to ensure no yolk or goo is evident (meaning it's done cooking) before removing from oven.

Best if spooned into bowls, drizzled with a little syrup or powdered sugar and served with a tall glass of milk.  Enjoy!

If you don't care for chocolate chips, simply omit or substitute.  Here are some other great combinations:
* apple chunks & chopped walnuts
* dried cranberries & chopped pecans
* dark chocolate, dried cranberries, orange zest, chopped pecans
* take it over the top with chopped up Snickers bars or Reese's peanut butter cups

Molasses Butterballs

I found this recipe in a magazine at some point and it has just become a traditional baking item in our farm kitchen around the holidays.  What is ideal about this recipe is the quantity which it yields.  In addition, it uses such a small amount of molasses, it's ideal to use up that last little bit hanging out in the jar leftover from making cookies or bread.

Ingredients:
1 cup butter (no substitutes)
1/4 cup packed brown sugar
1/4 cup molasses
2-1/4 cups all-purpose flour
2 cups very finely chopped walnuts (I use 1 cup walnuts, 1 cup almonds & pulse in blender)
1/2 cup powdered sugar

Cream butter and sugar with electric mixer using paddle attachment.  Scrape down sides of bowl, add molasses and mix till combined.  Add flour and nuts till mixture resembles course crumbles.

Using small cookie scoop, scoop dough and use hands to shape and roll mixture into 1-1/4 inch balls.  The warmth from your hands will soften the butter and allow you to shape the cookies into balls.  If you are making several batches, I have found you will need to wash your hands with warm water to keep your hands warm and in direct contact with the dough to allow the best shaping.

Place on ungreased cookie sheets and bake in a preheated 325 degree oven about 20 minutes or until set.  Don't bake too long or you will break your teeth when biting into these nuggets.  Transfer to a wire rack and allow to cool.

Place powdered sugar into a zip bag.  Add cookies a few at a time and shake gently to coat.  Store in an airtight container.  Makes approximately 56.

Bald Knob Farm's version of Neiman Marcus Cookies

This recipe is IDEAL for gift giving as it makes a HUGE batch!  My Grandma Allen printed off this recipe for me years ago and I have adapted the original recipe to my taste (and budget).  These are a HIT at our house and with all our friends, so when making, I usually go ahead and make two batches, freezing one batch unbaked, already formed cookies in a freezer bag till ready to use.

Ingredients:

1. 5 cups blended oatmeal (quick cook or old fashioned)
2. 3 cups chopped nuts (I use 1 cup peanuts, 1 cup walnuts & 1 cup almonds)
3. 1 6-pk Hershey's snack size milk chocolate bars
4. 3 tablespoons cocoa powder
5. 2 cups butter, room temperature
6. 2 cups brown sugar
7. 2 cups white sugar
8. 4 eggs
9. 2 teaspoons vanilla
10. 2 teaspoons soda
11. 1 teaspoon salt
12. 2 teaspoons baking powder
13. 4 cups call purpose flour
14. 24 oz chocolate chips (I use semi-sweet, but a mixture of dark & semi-sweet is awesome too)

• Measure 5 cups oatmeal into blender and blend to a fine powder.  Set aside.
• Measure 3 cups nuts, Hershey's bars broken into pieces and 3 tablespoons cocoa powder into blender and pulse till nuts and chocolate are coarsely chopped and cocoa is blended into mix.  Set aside.
• Cream butter, brown sugar and white sugar in mixer.  Add ingredients 8-12 until smooth.  Add flour and oatmeal mixture till incorporated.  Stir in nut mixture and chocolate chips.  NOTE: use a VERY strong spoon as this mixture is THICK.
• Using a small cookie scoop, scoop then roll into 1 inch balls.  Placed on cookie sheet.  Bake at 375 for approximately 10-13 minutes.  Makes 100 + cookies

Best served with a tall glass of milk and a friend.

What's the Dill? Snack Mix

During the holidays it is easy to get sucked into the "sugar rush" with all the baked goods around.  This snack mix is a perfect nibbler, loved by most everyone and my kids especially love this in their lunchboxes!  PLUS, I get to use up all those seasonings sitting in my cabinet along with the pretzels I scored on clearance after Halloween!  TWOFOR!!!!

Ingredients:
12 oz or 6 cups mini pretzels or sticks
6 oz lightly salted nuts (cocktail peanuts or cashews are super in this mix)
1/2 cup vegetable oil
1 packet creamy dressing mix (ranch or creamy italian work well)
1 teaspoon lemon & pepper seasoning
1 teaspoon garlic & herb seasoning (I prefer the salt free Mrs. Dash)
1/2 teaspoon dried dill weed

Mix together pretzels and nuts in a large bowl.
Whisk together remaining ingredients and pour over pretzel mix.  Stir to coat.  Bake mix on cookie sheet at 350 degrees for approximately 20 minutes, stirring often.

Remove from oven, let cool and enjoy!  Store in an airtight container.