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Dairy a great way to find warm foods for game day

Dairy is a good source of nutrients for a healthy diet. And there are a lot of simple delicious recipes available for quick, easy meals. This week Cook Simply features one of the ultimate comfort foods; Macaroni and Cheese, along with a tasty Cold Veggie Pizza if you are looking for a snack during a game night battle or football game. And finally, a recipe that combines tasty berries with healthy oatmeal. Enjoy and until next time, simply cook.

Cold Veggie Pizza

2 tubes crescent roll sheets
12 ounces cream cheese, softened
1/2 cup Greek yogurt
1/4 cup mayonnaise
1 teaspoon onion powder
3/4 teaspoon garlic powder
1 teaspoon dried dill
1 teaspoon dried parsley
Salt and pepper, to taste
1 cup shredded cheddar cheese (optional)
4-5 cups chopped or sliced veggies

1. Preheat oven to 375°F. Unroll each sheet of crescents on a half sheet pan, joining the seams in the center. Bake for 12-14 minutes or until crust is golden brown and puffy. Remove from oven and allow to cool.
2. Meanwhile, beat together the cream cheese, yogurt, mayo, onion powder, garlic, dill, and parsley. Season to taste with salt and pepper.
3. Spread the cream cheese mixture evenly over the crust. Top with shredded cheese, if desired.
4. Sprinkle the veggies evenly over the crust and press them in a bit. Cover with saran wrap. Store in the fridge until ready to serve. The pizza will last for a few days but is best served within 2-8 hours.
Notes: Sour cream can be substituted for the Greek yogurt. If you can’t find crescent sheets, you can substitute crescent rolls, but you will have to roll out the dough, so the seams are no longer visible. My favorite veggies to use are sliced mini bell peppers, chopped cucumbers, sliced and halved radishes, broccoli, and quartered cherry tomatoes. The crust can be baked, cream cheese assembled, and veggies prepped in advance. I recommend waiting to assemble the pizza, until two hours or less before serving.
PREP TIME: 30 minutes COOK TIME: 14 minutes TOTAL TIME: 44 minutes YIELD: 16 servings
Source ADA-Mideast Website

Berry Quinoa Breakfast Bowls

1/2 cup uncooked quinoa, rinsed
1 cup lowfat milk
Pinch of salt
4 teaspoons maple syrup, divided
1/4 teaspoon vanilla extract or almond extract
1/4 teaspoon cinnamon
1/2 cup plain non-fat Greek yogurt
1 cup strawberries
2 tablespoons slivered almonds, toasted
Almond butter for drizzling on top (optional)

In a medium-sized saucepan, heat the milk over medium heat (slowly to prevent scorching). When the milk is simmering, add in the quinoa and a pinch of salt and stir to combine. Bring the quinoa to a gentle boil then cover with a lid and reduce the heat to low.
Simmer for 10 minutes then stir in a tablespoon of the maple syrup and the cinnamon. Cover with the lid and cook for another 10 minutes or until the quinoa has absorbed most of the milk and is tender. Check the quinoa occasionally and stir. If it starts to get too dry, add in additional milk.
Stir together the Greek yogurt, a teaspoon of maple syrup, and a splash of vanilla extract.
Divide the cooked quinoa into 2 bowls. Top each with half of the Greek yogurt, berries, and almonds. Drizzle with almond butter if desired

Slow Cooker Macaroni and Cheese

8 ounces elbow macaroni
1/4 cup unsalted butter
16 ounces sharp cheddar cheese, shredded
1 1/2 cups low-fat milk
12 ounces evaporated milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup Greek yogurt

1. Cook the pasta in boiling salted water to al dente, about 6-7 minutes, then drain and set aside.
2. In a medium saucepan, heat the butter and cheese on medium-low heat and stir until completely melted.
3. Lightly spray a slow cooker with nonstick cooking spray and add the melted cheese and butter mixture, cooked noodles, milk, evaporated milk, mustard, salt, and pepper. Stir to combine and cook covered on low for 2-2½ hours, stirring occasionally, until the noodles are tender and the sauce has thickened.
4. Add the Greek yogurt and stir until completely combined. Turn off the slow cooker and serve hot. Cooking time 2 hours. Serves 12.
Source ADA-Mideast Website