Mosier Farms Fall Update

Whew!! It's been a while since I have written.  A lot has happened in my tiny corner of the world.  We have butchered 40+ chickens, started and completed harvest.  We have been so blessed!  Another successful year either in the bin or already hauled to the elevator.

I am traveling to my son's house every Tuesday and 3 Friday's for the next 8 weeks.  My daughter in law is finishing up her student teaching and I get to spend the day with my happy go lucky grandson! Life is good!

Chicken Ranch Pizza

2 - 12" Prepared Pizza Crust of your choice (I used Boboli)
15 oz jar Classico Roasted Red Pepper Alfredo Pasta Sauce or
Classico Garlic Alfredo Pasta Sauce
1 envelope dry Ranch dressing mix or Fiesta Ranch dressing mix (spicy)
2 cups Shredded Mozzarella Cheese (I used 4 cheese Pizza)
10 oz frozen Broccoli
6 slices bacon fried and crumbled
1/4 cup chopped onions (optional)
1 cup chopped tomatoes (optional)

Preheat the oven to 450 degrees
In a bowl mix Alfredo sauce and dry ranch dressing mix (set aside)
Cut chicken breasts into pieces and brown thoroughly
Cook broccoli
Assemble: Evenly divide the following ingredients between the 2 pizza crusts
1) Ranch Alfredo Sauce
2) Chicken
3) Bacon
4) Broccoli
5) Tomato
6) Shredded Cheese

Bake 15 minutes or until the Cheese is melted

**We eat one and I freeze one for later.
**I like to mix the alfredo sauce and the ranch dressing mix a day ahead

Twinkie Cake

1 box Twinkies (10 per box)
1 large box Vanilla instant pudding (mixed with milk according to package directions)
1 20oz can crushed pineapple drained
4-5 large bananas, sliced
1 – 12 oz. tub Cool Whip
Heath bar toffee chips or chopped pecans (optional)

Cut each Twinkie in half lengthwise. Place halves in 9 x 13 pan with cream side up. Layer 1)pudding, 2)pineapple, 3)sliced bananas and 4)Cool Whip. Sprinkle with toffee chips or chopped pecans. 

Keep refrigerated

The original link to this recipe: Miss Anne's Twinkie Cake 

10 Commandments of a Farm Wife

10 COMMANDMENTS FOR THE FARMER'S WIFE

Rosa E. Borntreger, Riceville, IA



1. Thou shalt not chase cows with your hands in your pockets because husbands don't like that.

2. Thou shalt cook meals that can be served 30 minutes early or two hours late.

3. Thou shalt learn how to keep farm records.

4. Thou shalt love with thy whole heart the aroma of new mown hay and sweet smelling cows.

5. Thou shalt be inspired at seeing the sun rise and relieved to see it set, even if the sink is full of dirty dishes.

6. Thou shalt learn how to open gates, guard them carefully and close them again.

7. Thou shalt thrill at the sight of a newborn calf and rejoice after you have succeeded in teaching it to drink.

8. Thou shalt live closely to God with a true faith that exceeds that of those who don't know what it's like to live on a farm.

9. Thou shalt cherish your meals together and patiently endure long waits for the vet to arrive and take the time to make decisions as when to mow the grass.

10. Thou shalt love lunch together even though the smell of the farmer may be stronger than the food on the table.

Cheeseburger Meatloaf

Ingredients

2 pounds ground beef (lean)

1 cup Quaker Oats

1 envelope onion soup mix

2/3 cup milk

1/4 cup catsup

2 eggs, lightly beaten

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

1 or 2 cups Shredded Velveeta Cheese (depending on your taste)

4 or 5 slices of bacon

Combine all ingredients in large bowl; mix thoroughly. Place in a 9x13 pan and shape into a loaf. Lay bacon on top of meatloaf. 

Bake in a 350 degree oven for approximately 1 hour 15 min.

Baby Chicks

I am so spoiled, my entire life has been spent on the farm.  I first was a farmers daughter, granddaughter and have been a farmwife for 30+ years.  Because of this lifestyle I have grown accustomed to several things, one includes homegrown farm fresh food.  In particular, I have a hard time eating any meat we purchase from the grocery store......well.....I won't buy beef, pork, or chicken at the grocery store, period.  If we don't have a supply of 'home-grown' we will purchase our meat from the local locker plant.   We just received our shipment of baby chicks, 11 Buff Orphingtons which will continue to lay eggs, even in the winter and 41 Rhode Island Reds, that we will butcher at the end of the summer.  There is nothing better than farm fresh eggs!   McMurray Hatchery also included with our order a 'special' chick.  I believe it is a Partridge Cochins.  For now we have them all settled in with a heat lamp, food, and water.  They have settled down over the past couple of days and so far we haven't lost any chicks. Praise the Lord!

A Day in the Sun

Here is Martina Rose.

They're out and ready for mischief. Look at that face.....Yep! I see you!

It's a Boy!

We have a new bull calf born yesterday (Friday, February 18th).  In case your wondering, bull is a boy.  This will be our second one this year.  Martina Rose is the mama, and Rocky Balboa is the papa.

Italian Beef

Ingredients:

2 cans Au Jus
2 cans Beef Broth

1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion powder 1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (5 pound) rump roast 3 or 4 Pepperoncini Peppers (more or less depending on your taste) Directions

Mix all of the seasonings, broth and au jus in a crockpot, Add Rump Roast.  Cook on low heat 4-6 hours until the meat is done and tender enough to shred with a fork.
When meat is done, remove from crockpot (leave the juices in the crockpot) and with 2 forks, shred meat.  Put the meat back in the crockpot, add Pepperoncinis and let simmer for another hour. 
Serve on toasted butter toasted Hoagie Rolls.  If you prefer you may also add Mozzarella or Provolone cheese and melt under the broiler before serving. Serve with juices from the crockpot.


** If you make this the day before and refrigerate overnight, the fat will harden and rise to the top, just skim it off with a fork, however I always leave a small bit if it. Then reheat.

Cheesy Chili Hash Brown Bake

This is delish!!  I found this recipe in a Southern Living magazine.

Ingredients
2 pounds browned ground beef
1 (15.5 oz.) can Manwich Original Sloppy Joe Sauce
1 (15 oz) can Hormel Chili with Beans
15 oz package frozen country style shredded hash browns
2 cups shredded Cheddar Cheese

Instructions:
Preheat oven to 425 degrees. 
Mix sloppy joe sauce, chili, and browned ground beef.
Pour chili mixture into a 9x13 pan. 
Top with frozen hash browns
Bake, covered at 425 degrees for 30 minutes.
Uncover and bake for 10 minutes until the top is browned and crisp.
Sprinkle with cheese and bake 5 more minutes or until cheese is melted.