Heavenly Brownies for Your Sweetie

Tomorrow is Valentine’s Day and it’s possible you haven’t quite figured out how you will satisfy your sweetie’s sweet tooth. Don’t worry, I’ve got your back. This delicious and super easy brownie recipe won over my farmer’s heart. Actually his mom makes these brownies and I kid that the only reason he decided he’d have me forever is because I can create a close replication of hers. So technically I had his heart before I ever made the brownies, but I’m fairly certain it sealed the deal. That’s exactly what you need right? A brownie recipe that will be both your key to a lifelong happy marriage and the tool to win a farmer’s heart forever. All of that depending on whether or not you are already married or are even interested in winning over the heart of a farmer. The recipe is an old Ghirardelli recipe that she has adapted over the years.

Back to the task at hand. Make delicious brownies. Preheat the oven to 350 degrees and gather these ingredients:

1 cup of Sierra Nevada Cheese Organic European Style Butter, melted

1 1/2 cup white sugar

2 tsp vanilla

4 eggs

1 1/3 cups flour

1 1/2 cups Ghirardelli sweet ground cocoa powder

1/2 tsp salt

1/2 tsp baking powder

In a large bowl combine the butter, sugar, vanilla and eggs. Mix until blended. Add in the flour, cocoa powder, salt and baking powder. Mix until smooth. At this point you can add in nuts or chocolate chips of any variety. Your choice. My guy prefers chopped walnuts, but you can do whatever will win over your man’s heart. Pour into a greased 9 x 13 pan (I’ve found that metal works better than glass). Bake for 30 minutes.

I love these brownies warm but they stay fresh for days, not that they last that long, but if they did they would be fresh. I promise.

Cheesy Recipes for the Big Game!

The big game is right around the corner and whether you are a Seahawks fan or a Broncos fan, everyone is a cheese fan. For that reason we’ve rounded up some of the most scrumptious cheesy football recipes on earth. I’ve categorized them by which type of cheese I would most likely use.

Cheddar

–          The Pioneer Woman’s Potato Skins: http://thepioneerwoman.com/cooking/2012/06/potato-skins/An absolute favorite of mine and so scrumptious. This recipe is fairly easy and the skins are to die for made with our Farmhouse Cheddar. Skins with skin…. DELISH!

–          And just in case you were dying to make a football shaped cheese ball, here you go: http://www.foodnetwork.com/recipes/jeff-mauro/spicy-cheddar-cheese-football-recipe.html I would go with our Graziers Sharp Cheddar and of course a little Gina Marie!

–          Game Day Poppers: http://www.foodie.com/recipes/jalapeno-poppers-1?utm_source=outbrain&utm_medium=Nabisco&utm_campaign=awareness Thanks for the recipe Foodie! These look pretty easy and absolutely mouthwatering. I would obviously use our Gina Marie and I would likely use our Graziers Sharp Cheddar or our Farmhouse Cheddar.

Jack

–          Wingless Buffalo Chicken Pizza: http://www.foodnetwork.com/recipes/rachael-ray/wingless-buffalo-chicken-pizza-recipe.html This Buffalo Chicken Pizza from Rachel Ray looks so yummy. I would probably opt to use our organic jack cheese, or our smokehouse jack for an extra pop of flavor.

–          Six Layers and a Chip Dip: http://www.foodnetwork.com/recipes/food-network-kitchens/six-layers-and-a-chip-dip-recipe.html This recipe curtesy of the Food Network looks great! Honestly what’s a super bowl party without a layer dip? I would definitely use our Habanero Jack, that’s how my gang loves it. Just a little kick, and a whole lot of flavor.

–          Almond-Bacon Cheese Crostini http://www.tasteofhome.com/recipes/almond-bacon-cheese-crostini Bacon and cheese, does it get any better? These crostinis from Taste of Home are a crowd pleaser! I would use our Organic Jack or Farmhouse Jack.

 

Who are you rooting for on gameday?

Dessert Cheese Ball Recipe from a Facebook Friend

Yesterday on Facebook we asked you guys to share your favorite holiday treat recipes. We were looking for something quick and delicious to share with you. Thanks to our friend Maureen, we found it! Oreo Truffles…. they sound so delicious.

Here’s what you need:

1 8 oz Gina Marie Cream Cheese

One row of Oreos crushed

Milk Chocolate for dipping

In a bowl combine the cream cheese and crushed Oreos. Mix with your fingers until blended. Then divide the mixture into one inch balls. Using a toothpick, dip the balls into the melted milk chocolate until evenly coated. Place on parchment paper to set. Serve chilled.

I can’t wait to serve these at Christmas!

Just in Time Pumpkin Roll Recipe

It’s the bottom of the ninth and bases are loaded. Well, not exactly, but Thanksgiving is truly right around the corner. If you’re looking for a simple, delicious recipe that always looks impressive this is the recipe for you. I don’t think there is anything better than a delicious, light and fluffy pumpkin roll. I’m about to share our secret family recipe with you.  Maybe I should clarify, the recipe isn’t a secret but the fact that we use the one of the Libby’s can is!

Here it is folks, the simple to a last minute Thanksgiving Dinner dessert home run!

Ingredients

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup LIBBY’S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (We usually use walnuts because that is what we have on hand, but I love this dessert with pecans!)

FILLING

• 1 pkg. (8 oz.) cream cheese (Gina Marie of course), at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons Sierra Nevada Organic Vat-Cultured Butter, softened
• 1 teaspoon vanilla extract
• Powdered sugar

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan (I have the best luck with my granite wear jelly roll pan); line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (I have had the best luck with simple flour sack towels) with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth, fold in Gina Marie . Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Serve with a smile, thank you for the recipe Libby!

Smitten Kitchen Pumpkin Cupcakes: Maple-Cream Cheese Frosting

Thanksgiving is just around the corner. Seriously, don’t have a heart attack but you only have 11 days left to figure out your plan for the big day. Let us help you out by introducing you to the best pumpkin cupcake recipe of all time. That might be a slight exaggeration, but seriously it is the best one we’ve ever found.

Our friend over at Smitten Kitchen has the cupcake recipe for you here:  http://ow.ly/qWKpx

The most delicious part of her recipe is the frosting so we wanted to be sure you didn’t miss it!

Maple–Cream Cheese Frosting From Smitten Kitchen (Use Gina Marie Cream Cheese of Course!)
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Now for the secret to success: While you would normally beat the cream cheese and butter until creamy and then add the other ingredients, DON’T. The best way to handle Gina Marie Cream Cheese frosting is to beat the butter and powdered sugar together very well with the syrup. Once all of those ingredients are whipped together gently add in the cream cheese and blend until smooth and fluffy. If you beat the cream cheese it will run.

If you’d rather make a pumpkin roll, I love them and will share my favorite recipe later in the week.

P.S. Congrats to our cream cheese giveaway winner, Kelly Mora! Maybe we should do another one of those Facebook giveaways soon. What do you think?

Best Cheese of the Year: Gina Marie Cream Cheese

EXCITING NEWS! You may have seen on our Facebook page that we had some exciting news to share with you our cheese loving fans. Here’s the scoop. Our all natural Gina Marie Cream Cheese has been named by Culture magazine as one of the best cheeses this year.

This is quite an honor. We are among some amazing cheese makers and artisanal cheeses as one of this year’s recipients. Here’s how the cheeses are selected according to Culture:

“A team of culture editors and cheese experts selected the 101 award-winning cheeses featured inside the 72-page special-edition magazine. Your cheese was chosen to be among the 101 (which are unranked and arranged in no particular order).

The 101 best cheeses were chosen from among hundreds of top award-winners at seven international competitions held between September 2012 and August 2013: the American Cheese Society Judging & Competition, British Cheese Awards, Canadian Cheese Grand Prix, International Cheese Awards, Lactium Awards, U.S. Cheese Championships, and World Cheese Awards. Decisions were based upon factors such as flavor, texture, appearance, and geography.”

So there you have it, Gina Marie Cream Cheese is the best of the best.

 

To celebrate we are going to interrupt our series of soup recipes to highlight Gina Marie. We are also giving away some cream cheese on our Facebook page, so don’t miss out on that!

Here’s our first recipe, one of my favorites.

Gina Marie Cream Cheese and Sausage Stuffed Mushrooms

1/2 lb bulk seasoned sausage (pork or turkey)

8 oz. Gina Marie Cream Cheese

1 basket of baby bella mushrooms

Preheat the oven to 350 degrees. Brown the sausage until cooked through. Mix the sausage and cream cheese gently. **Remember Gina Marie doesn’t have ANY stabilizers or fillers so you have to be gentle.** Set aside. Remove the stems from the mushrooms. Scoop 1 tablespoon of the cream cheese sausage filling into the center of the mushroom. Place on an ungreased cookie sheet. Place the full cookie sheet into the oven and bake for 45 minutes or until the mushrooms are soft. Enjoy!

An Update from Our Graziers Dairy Farmers

Last spring we wrote about our Dairy Farm specialist visiting our Graziers dairy farms.  We shared pictures of the farms and information about the Graziers program. Our specialist returned the farms last week and took some pictures for us to share.

The cows are happy as ever on the Alderson’s dairy farm. They are making roughly the same amount of milk as they were in the spring, and Mr. Alderson has done an outstanding job managing his grasses so there will be plenty for the fall and winter.

Remember that new field Mr. Alderson planted that we shared a picture of?

Here’s that field a few months later.

Amazing right?

The Belo’s cows are doing well too! As the winter comes their milk supply will decline slightly but they will continue to be high milkers.

Both families are ready for the holidays and looking forward to spending time with loved ones.

Are you ready for holiday season?

A Match Made in Fall Soup Heaven!

It’s finally Fall. Don’t you just love the Fall? I certainly do. Today, as I sit here sipping deliciously fresh apple cider, I’ve got a big batch of chili going in the slow cooker. I can’t wait until dinner time, because homemade chili and moist cornbread is in the running for my favorite Fall meal of all time.

Now, there are a variety of cornbread recipes out there to choose from.  I like to stick with tried and true recipes. So here is my favorite cornbread recipe, straight out of the South and from the kitchen of one of the best bread bakers that I know.

Moist Cornbread

2 eggs, beaten

1 can creamed sweet corn

1 c. sour cream (Can be replaced with Gina Marie Cream Cheese if you’re feeling naughty.)

3 T melted Sierra Nevada Cheese Vat-Cultured Organic Butter

1 C yellow cornmeal

Preheat your oven to 425 degrees. Grease a large cast iron skillet with more of our delicious butter and place the skillet in the oven. Mix together all the ingredients. Pour the mixture into the hot skillet and then bake for 25 minutes or until golden brown.

Serve with EXTRA butter and your favorite Fall soup or chili.

Tomato Soup and Sharp Cheddar Grilled Cheese

In the spirit of Fall we’ve decided to do a series of blog posts that include our favorite soups and hot sandwiches. To kick off the series I thought I’d share my favorite tomato soup recipe. We had this for lunch yesterday with a Graziers Sharp Cheddar grilled cheese sandwich on whole wheat bread and it totally hit the spot.

I trust you can make the grilled cheese without instructions, just use Graziers sharp cheddar and PLENTY of Sierra Nevada Organic Vat Cultured European Style Butter!

Incredibly Fresh Tomato Soup

6 T butter

1 onion chopped (I use yellow because that’s what I have on hand usually.)

1 T minced garlic

2 medium sized tomatoes diced

46 oz. tomato juice

4 T sugar

1 T Chicken bullion

1 ½ C Half and Half

In a medium size stew pot melt the butter. Add the onions and garlic and let simmer over medium heat until translucent. In a separate bowl whisk the sugar and bullion into the tomato juice. Add the tomato juice mixture to the onions and garlic. Add the diced tomatoes. Allow simmer for 10 minutes. Add half and half and allow the soup to simmer for another 5 minutes. Top with shredded Graziers sharp Cheddar and serve alongside your Graziers Sharp Cheddar grilled cheese.  YUM!

Guilt Free Pumpkin Muffins

Fall is upon us and isn’t it lovely! There are three things I love the most about fall: 1. Hot drinks all day, 2. Scarves, 3. Pumpkin. I LOVE pumpkin; breads, muffins, coffee, tea you name it I’m there. I’m also trying to make healthier food choices right now, so you can imagine the joy I felt when my sister in law gave me a recipe for guilt free pumpkin muffins. They are oh-so-delish and you won’t second guess eating them for one minute. They are even wheat free!

Guilt Free Pumpkin Muffins

1 C canned pumpkin

½ C Applesauce

½ C Plain Heroes Greek Yogurt (It would also be fun to try Vanilla Cappretta Greek Goat Yogurt here.)

3 egg whites

1 ¾ C Old Fashioned Oats

½ C Stevia or Sugar

1 t baking soda

2 t baking powder

1/3 t. salt

1 ½ t cinnamon

1 t pumpkin pie spice

Put all of the ingredients in a food processor or blender and blend until smooth. Divide evenly between 12 greased muffin tins. Bake at 350 degrees for 15-20 minutes.

These muffins are so worth it and with an ingredient line up like that you can feel good about treating yourself to desert!

Hello October!