American Agri-Women

Here I go, not following my blogging schedule/topic, but I think this is important to share. I am am currenty in Nebraska City, Nebraska at the American Agri-Women Mid-Year conference. We are steaming live. If you are interested in hearing some great speakers and topics without leaving the house this is for you.

http://www.ustream.tv/channel/american-agri-women

At this very moment (1:55pm) I am listening to Dr.Gary Sides. Amazing! He is presenting so much useful & interesting facts. Let me share one:
1 birth control pill contains as much estrogen as 125,000lbs of beef from an implanted steer.(so why are we worried about eating beef that have been implanted)

Prayer

Pinterest Tested-Butterfinger Blondies

I've decided I have too many recipes on my Pinterest board so I need to start trying them. First up, Butterfinger Blondies from Six Sisters Stuff.

I just made the bars and not the frosting. They were a hit with everyone who tried them. Me......I thought they were ok, just ok!

Photo from Sixsistersstuff

Ingredients
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars) 

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

Butterfinger Buttercream:

Ingredients

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

Cream the butter and shortening together until smooth.
Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth
Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
Spread on your cooled blondies

Preparation time: 5 minute(s)

Words of Wisdom

What is Silage?

While feeding cattle I decided that I wanted to do a few posts on animal food stuffs. To some of you this might be old news, yet to others it might be totally new, either way I hope you learn a little something. This is a basic educational post.

SILAGE:
- High-moisture livestock feed

-It is fermented and stored in a process called ensiling or silaging, the lack of oxygen during storage is the key to silage production. Entrance of oxygen can spoil the feed

-Usually made from grass crops, including corn,sorghum/milo or other cereals, using the entire  plant (not just the grain).

-The crops are chopped to a specific size depending on the type. Usually it is 3/4inch

-Special terms may be used depending on type (oatlage for oats, haylage for alfalfa)

-Is made either by placing cut green vegetation in a silo, by piling it in a large heap covered with plastic sheet, or by wrapping large bales in plastic film.

-The optimal internal temperature during fermentation is below 100°F

-A good use of plant parts that might otherwise might go to waste.

 Close Up(the pieces are about 3/4inches each)

More Info can be found at these sites:
North Dakota State University -More in depth, and scientific (what I learned in college)
University of Florida- great info with pictures

White Chocolate Peanut Butter Oatmeal Cookies

1 1/4 cups all-purpose flour

1 cup of old fashioned rolled oats

1/2 teaspoons baking soda

1/4 teaspoon salt

8 tablespoons of unsalted butter, melted and cooled

6 tablespoons of creamy peanut butter, melted and cooled

1 cup brown sugar

1/2 cup granulated sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1 cup white chocolate morsels/chunks

1/2 cup peanut butter morsels

Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.

Mix the flour, oats, salt and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in white chocolate and peanut butter chips.

Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and slightly puffy. Do not over bake. Let cool completely then dig in!

Scenic Sunday- Lone Elm

Lone Elm-Kansas

Lone Elm isn't even listed in my Ghost Town book, this one I learned about from my friend as we were checking out "ghost towns" in a 40mile radius of their house.

History Lesson: My friend didn't have much knowledge of the history and it was difficult to find much online. It is more of a township rather than a town as far as most publications are concerned.

County: Anderson

Population: As of 2010 is was 25

The far right building is the only place that is still functioning, they thought it was the post office, but we don't think that is really what it is. I hope someone can enlighten me more if they have anything to share about Lone Elm.

Mistake?!

Pineapple Cream Cheese Spread

Another recipe from my Survivor Party. I found this on Pinterest some where.

INGREDIENTS

       * 8oz low fat cream cheese

• ½ cup low fat sour cream
• 150g fresh pineapple, finely chopped
• ¼ orange bell pepper, finely chopped
• 1 celery rib, finely chopped
• ¼ cup chopped pecans
• ¼ cup chopped parsley
• 1 tsp old style mustard
• ¼ tsp black pepper
• Pinch cayenne pepper
• 75-100 perfect pecan halves (to make the pine cone effect)

INSTRUCTIONS

1. Cut the top off your pineapple and cut it in half lengthwise. Keep that in the refrigerator until you are ready to use it.
2. Using a stand mixer with the paddle attachment (an electric mixer would also work), whip cream cheese and sour cream on medium speed until well incorporated, smooth and creamy in texture, about 2-3 minutes. It might help to have the cream cheese at room temperature before you start.
3. Squeeze the juice out of the pineapple and incorporate to the cheese mixture, along with the rest of the ingredients. Continue mixing on low speed until well combined, about 30-45 seconds.
4. Turn onto final serving plate and shape into a barrel. Make sure that your plate is big enough to accommodate pineapple top, but don’t place it just now. Cover with a plastic film and, ideally, refrigerate until the next day. This will allow flavours to fully develop.
5. You might want to wait until the last minute to cover with pecans to avoid them going soft on you. Also, you might want to take your barrel shaped creamcheese mixture out of the fridge about an hour or two before you are ready to start laying the pecans so it softens up a bit. Pecans will stick better to cheese that is closer to room temperature.
6. Place pineapple top at the top of your barrel shaped cheese, then start layering the pecan halves, starting at the bottom, and keep shingling until you get to the top. Make sure you keep your pecans nice and tight and use the best pecans you can find.

What Not to Wear...The North Face

I know its been awhile since I've had a Fashion Friday, nothing really jumped out at me until this past weekend. CP and I headed to Oklahoma for the Express Bull Sale. It was cool and windy and he went to put his North Face jacket on and mentioned to me that he heard North Face donated to PETA, HSUS or something like that. Was it true, he asked. I wasn't really sure, but as we sat through the auction I looked around and saw quite a few NF jackets. I decided to do some research on this when I got home.

I did a little searching and ran onto this article in the BEEF Magazine, stating the The North Face supports HSUS!

Did those beef producers know that they were wearing a jacket and supporting a company that goes against their livelihood?

 Now what to do with CP's jacket, rip out the embroidery? Cover it with a Eat Beef patch?

National Agriculture Day

You, I and 142 other people ate today because of one American farmer. We officially recognize our farmers and all they do to make our lives better on March 8, National Ag Day. Farmers not only produce food, fiber and fuel, they contribute to a strong economy. In fact, the total impact of agriculture and agribusinesses account for 20 percent of the state’s economy, according to Kansas Inc.

The role of farmers will become even more critical with the exploding world population. We reached 7 billion people in 2011. The United Nations forecasts that world population will reach 9 billion by 2050 – and that farmers will have to produce 70 percent more food than they do today.

Be part of  agriculture, if even just for one day. Take a drive in the country with your family, for instance. There’s no prettier green than winter wheat fields waking from winter dormancy. And, wave if you see a farmer. I guarantee they’ll wave back.

Happy Ag Day.

Words of Wisdom-Patience

THE Bull Sale of all Bull Sales!

Express Ranches-Yukon, OK

This past Friday was the Express Ranches Bull Sale-558 Angus for sale
We left KS at 5am and drove straight to Yukon. Upon arrival we went straight to the pens and had to check out the bulls that CP was interested in. After a deciding that quite a few, "would work" we headed inside to get a buyer number (826) You can check out the catalog here.
We watched bulls sell from $3,000 to the top seller that went for $129,000! The complimentary lunch was awesome. Salad with every type of topping, green beans, roasted potatoes, and a  brisket carving station. Dessert options were cookies, cake, apple cobbler, mixed berry cobbler and ice cream! YUM!

There were 3 auctioneers and 6 spotters. Express prides themselves on bringing each bull through the ring. After the purchase of #308 we called it a day.We didn't watch the last 250 sell.  About 3:00pm they put out hot dogs, chips, brownies, and other dessert bars....With TO-GO BOXES!! I refrained from going crazy, I stayed calm and acted like I go to these places everyday...HA!

Then we went out to see his purchase. Not to shabby, eh?

Check out Bob's house in the background!

If I ever have my dreams come true and have my own huge sale, or become and event planner for large ranches  I'm gonna model it after EX!

Cake Batter Puppy Chow

I'd seen this floating around Pinterest and decided to give it a whirl.It's from So Very Blessed.
WARNING: Super sugary. I almost couldn't handle it, so after I tried it I gave it to the guys.

• 5 cups Chex cereal (I prefer the Rice Chex)
• 10 oz (5 squares) vanilla flavored Almond Bark
• 1 1/2 cups yellow cake mix
• 1/2 cup powdered sugar
• vegetable shortening, optional

1. Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.

2. Pour the cereal, cake mix, and powdered sugar into a paper bag or container with a lid.

3. Drizzle melted Almond Bark over the cereal and fold down the top of the paper bag or put the lid on the container.

4. Shake bag or container until the cereal is evenly coated.

Thrifty Hospitality

I want to share a picture of my room at the "B&B" I joke, because this is actually the spare room at my good friends parent's house. They always have about 5 different fancy flavored creamers(just for me) and a pot of coffee on all day. See what I mean about a "B&B"?!

When I walked in I thought it looked perfect and I even had a gift basket.This is where the "Thrifty Thursday" comes in. Pam always hits the after Christmas sales and picks up those ready made gift baskets to have on hand. What a great idea! My mom had decided thatshe is going to start doing the same thing.

Many times those sets are under $5 and can also be found after other holidays such as Valentines, Mother's Day, and Easter.

What a thrifty way to make a guest feel welcomed.