Diversity and Delilah…

Every so often the Hubs, Pappy Paul, and Zach Attack, get the itch to get out of the lovely state of MO and go shopping. Their ideal shopping trip isn’t quite the same as mine; they are typically in search of women. Oh yes more piggy women to add to the family. In the past their ventures have taken them east to Indiana, but this time they headed north to Iowa. And I am so excited about the lady they brought back.

To understand the profoundness of this purchase a lesson in breeds of hogs is necessary. Most pure bred hog producers have their favorites/specialty. I have two favorites Spots and Hampshire’s. I have always liked both of these breeds. Now each member of my family has their very own favorite breed.

The Hubs favors the Hampshire breed (side note my hubby is not fond of spots).

While Zach Attack prefers Duroc’s (my least favorite that we raise no offense to red heads)

Pappy Paul is the spot man.

And then Mamma Linda well she just really likes sows who like their heads scratched, but I guess if she had to pick she would choose Yorkshire’s. (I know there are better pictures of yorks out there but I thought this was so funny!)

As you can see we have a many differing opinions, this could be why our farm looks like the coat of many colors.

Any who back to our most recent addition this Delilah, she is a spot. A spot that apparently is good enough to make my non-spot liking hubby appreciate them. When they bought her on Saturday I received a text from him that said “I am now excited about raising spots…hamps are still better though." I don’t really care I just think she is a cutie.

Look at those ears!!! Welcome home Delilah!

There are many more swine breeds out there these just happen to be the ones that we raise, if you want to learn more this is a great site, just click here.

Cheddar and Garlic Creamy Salad Dressing

I enjoy a nice salad with my dinner quite often, I just love fresh veggies. But my other half has other thoughts about salad, “rabbit food,” as he calls it. The funny thing about the hubs and his taste buds is that apparently they change as soon as he enters my mamma’s kitchen. She could put a salad down in front of him most anytime and he will eat it, if I try that I get the “I am not a rabbit” look. So last night I was determined to have a nice refreshing salad to accompany our spicy jambalaya. Knowing that it was going to have to be good I decided to whip together my own special dressing. In the recipe I put a splash of milk because I am not sure what the measurement was, just add milk until it is the consistency you like! You know what he actually liked the salad, he even took some to work with him for lunch today, and that is definitely a good sign.

4 oz. Block Sharp Cheddar Cheese
1 Garlic Clove
½ Cup Greek Style Plain Yogurt
½ Cup Sour Cream
A few Sprigs of Parsley
1 TBSP Pepper
Salt to taste
Splash of milk
Drizzle of olive oil

In your handy dandy food processor mix cheese, garlic, yogurt, sour cream, and seasonings until the cheese is in small crumbles. Slowly add the milk until the dressing reaches your desired consistency. Season with salt and pepper to taste.

Apple Crisp

I have absolutely no shame in admitting an easy recipe, not everything has to be complicated and totally gourmet. Friday when I asked my coworker what he wanted for his birthday treat, he said he was thinking apple crisp. This request made my life quite easy over the weekend. When I was whipping this up last night the hubs thought that he defiantly needed some of it. So as any good wife would I made him his own personal one. Ok really I just had some extra filling and topping, but I let him believe that I had done something extra special. This recipe is easy, now hear me out I do sometimes make my own filling but there isn’t any need to be feel guilty for using a canned pie filling as I did for this version. Get ready I promise you can have this finished in about 10 minutes flat.

Apple Crisp (canned pie filling version)

2 large cans Apple Pie filling
1 box Butter Cake Mix (I like using Betty Crocker’s)
2 ¼ cups Old Fashioned Oats (divided)
3 TBSP Cinnamon (divided)
1 TBSP Brown Sugar
1 stick Cold Butter (cubed) plus 3 TBSP

Preheat oven to 350 degrees. Grease a glass 9x13 baking dish. Pour your filling into the bottom of the pan sprinkle 1TBSP of cinnamon over the filling. In a large bowl mix cake mix, 2 Cups Oats, 2 TBSP cinnamon. Then using your hands mix in 1 stick of cubed butter, continue mixing the butter until it is close to pea size pieces of butter. Pour topping over the filling, spread out evenly. Sprinkle the top with some additional cinnamon in desired. Dot the remaining butter over the top and cover with remaining oats. Bake for 45-50 minutes or until golden brown. Best served with ice cream!

Side note this method can be used for any type of fruit pie filling I really enjoy blueberry!

The Hubs Second Favorite Sandwich

My husband is pretty low maintenance man when it comes to supper. I swear that I could fix the man a pork burger each and every night and he would be perfectly happy. I am not saying that he doesn’t enjoy my cooking creations; he just doesn’t have to have anything fancy. This sandwich happens to be the exception to the rule. He loves it, when he sees Italian sausage out he knows that this sandwich is likely to be his supper. It combines the right amount of spicy with a touch of creaminess from the mozzarella cheese.


Roasted Italian Sausage and Pepper Subs
1 package Italian Sausage (Hot or Mild it is up to you!)
1 Onion (Thinly Sliced)
1 Red Bell Pepper (Cut into Strips)
1 Orange Bell Pepper (Cut into Strips)
1 Pablano Pepper (Cut into Strips)
1 box White Button Mushrooms (Sliced)
3 Cloves Garlic (Chopped)
1 TBSP Tomato Paste
Fresh Mozzarella (I like using the kind that comes in small rounds)
Dash of Crushed Red Pepper Flakes
Salt and pepper to taste
Hoagie Rolls

Preheat oven to 425 degrees. Place sausage on a rimmed baking sheet, drizzle with olive oil, and bake for 15 to 20 minutes. While sausages roast sauté onions, peppers, mushrooms, and garlic until softened. Allow sausages to cool and then thick slice. Stir sausages into the pepper mixture. Stir in a little of the juice left from roasting the sausages and the tomato paste. Season with crushed red pepper flakes, salt and pepper. Simmer for a few minutes more. Place your desired amount of sausage and pepper mixture on a hoagie roll top with the cheese. Put sandwich back into the oven to melt cheese.

Then all you need is a napkin and a large appetite. Yummy!

Simple Traditional Pecan Pie

It is another birthday at my office and the birthday boy couldn’t have chosen an easier or tastier treat. Pecan pie, a sweet, crunchy, and nutty treat, it is absolutely delectable. Although it is full of goodness there are plenty of ways to mess up such a simple pie. As with any pie it all starts with the crust. This is another one of my mamma’s classic recipes that I have no shame in stealing. To be perfectly honest my mamma has to help me quite often in making pie crust, I seriously have no shame when it comes to good food. Keep it simple and you will experience the delightfulness of pecan pie…


Pie Crust (there will be a step-by-step post on this later, when I can get my mom to slow down while making it so that I can snap some pics. In the meantime you can try your hand at her recipe.)

3 cups flour
1 tsp salt
1 ½ cup Crisco (you have to use Crisco)
½ tsp vinegar
1 egg
5 tbsp water

Mix first five ingredients together until it forms pea size balls. Then begin adding the water mix thoroughly

Filling

3 lightly beaten eggs
1 cup light corn syrup
1 cup sugar
2 T. butter softened
1 t. vanilla
2 cups pecans

Mix first 5 ingredients well. Place pecans in the bottom of the pie curst then pour in the syrup mixture.Bake at 350 degrees for 55 minutes.

Mamma and baby…

Now I know this blog is called married with pigs and that I typically only feature pictures of our piggy’s but the hubs does happen to have a few cows with his dad. Seriously who could resist sharing this picture with you? I thought it was such touching moment between a mom and her baby I couldn’t help but try to capture it. Now the hubs is probably going to be surprised that I posted this let alone took the picture. Because to be perfectly honest I am a bit terrified of cows, their shear size just makes me nervous. I know I know I was raised around livestock I shouldn’t be scared, it just isn’t normal. I can’t help it, I am working on it I promise. The hubs says I should expand my horizons so I pulled on my boots and my tough girl coat and went to see the cows and their calves. But then I chickened out and headed to the barn to see the cow that was pinned up with her baby, who had no possible way of getting nearer to me than what I wanted. Oh well maybe some day I will put my big girl pants on and brave the cows… pin free…

A simple quiet sunset…

I know we all have watched a sunset at some point in time or another in our life. But most the time we do this when we are on the beach or vacation somewhere or even while having a romantic dinner with our honey. How often do we just look at a sunset on any old day? I don’t maybe I am just the odd man out but unless it is just an exceptionally pretty sunset most days I don’t take the time to watch the sun go over the horizon. When I took this picture I really wasn’t aiming for the sun, I was more focused on the storm front that you could see coming in. And I know this picture isn’t exactly right at sunset but it does remind me to see the beauty in everyday things. I hope you enjoy this picture as much as I and maybe you will notice the sun this evening.

Oh and it is beautiful here today so go out and enjoy the sun!!!!!!

Dinner with Dana…

Every few months or so my very best girl friend on earth and I meet for a much need girls night. Now considering the fact that she lives a million miles away, ok more like a hundred, but it seems further. We don’t really get to see each other all that often, I mean we talk on the phone at least once a week, but is still not the same as face to face contact. Any way she is a lovely FACS (formerly Home Economics) and she happened to be in Columbia MO for a conference. Considering the fact that COMO is only an hour a way from me we took the opportunity to make a date.


As we were leaving the big Target and discussing where to eat she mentioned that she had heard of this Cajun place called Jazz. Well it happens to be one my favorite places to eat. I love spicy food and the atmosphere at Jazz is so laid back, with live music on the weekends, great food and entertainment, who could resist.

We had a lovely meal of popcorn crawfish and crawfish creole, but decided that we needed a little something to fulfill our sweet tooth. Let me introduce to a beignet these little jewels are amazingly yummy and messy all in one. And let me tell you when you put a bit of this chantilly cream on the top, it will make any Yankee beg to be on Bourbon Street. Now I have no idea how to make these yet but you better bet the farm that I am going to figure out how. Until then find a restaurant near you and order some up in a hurry!

Warm sweet yummy goodness!

I have no explanation for the first picture; it was my wedding day sometimes I get a bit excited. Plus it was the most recent picture I could find of Dana and I together, since I forgot my camera yesterday!

Creamy Mushroom and Spinach Pasta

Getting pork chops out for supper isn’t a rare occasion around our house. I don’t mind this, but sometimes I want something a little different for a side dish. The hubs is not typically a huge pasta but I definitely am. This pasta dish seems to suit his fancy though, it is the mushrooms they are the quickest way to his heart. The dish is great all by itself or served along side a nice seared pork chop. It is perfect for a simple supper but refined enough you could serve it at your next dinner party.

1 lb Whole Wheat Angle Hair Pasta
Olive Oil
2 TBSP Butter
10-12 Large Button Mushrooms Sliced
4 Cloves Garlic Chopped
1 bag Fresh Baby Spinach Trimmed (I like to trim the stems, but it is fine if you don’t)
1 Cup Dry White Wine (or Chicken Stock)(You may need some extra stock depending on how thick or thin you like your sauce)
1/3 Cup Heavy Cream
2 Lemons
Parmesan Cheese
Salt and Pepper

Cook pasta according to package directions. Heat enough oil to cover the bottom of the pan with 1 TBSP of butter. Once the oil is hot, cook mushrooms and garlic until mushrooms are seared and brown, between 4 and 6 minutes. Slowly add wine, then stir in spinach allow wine and spinach to cook down 2-3 minutes. Stir in cream, (and more stock if you wish). Allow cream to bubble away for a few minutes to allow sauce to thicken. Finish sauce by squeezing lemons over and season with salt and pepper to taste. Toss with pasta. Serve with parmesan cheese on top.

O’Lime Jello Poke Cake

Due to technical difficulties, I have know idea what, this didn't post yesterday...

In honor of the day of the Irish I decided to make the easiest and tastiest cakes know to man. Now normally I would not use lime jello, actually I am not that big of a fan of it, but to honor the holiday I sacrificed. And honestly I liked it. Normally I would use cherry or strawberry jello. You can use any flavor of jello that you would like, think festive. This cake is really moist and delicious from all the warm jello being poured over a warm white cake.


Ingredients
1 White Box Cake Mix
1 Regular Size of Jello
1 Container of Cool Whip
Bake cake according to package directions. A few minutes before the cake is finished baking make the jello. When the cake come out of the oven poke holes in the cake and pour the warm jello over. When cake has cooled spread the Cool Whip over the top like icing. Enjoy

Bacon Wrapped Sweet Barbequed Chicken

After reading a couple recipes on afarmerslife  blog I came up with this recipe. I took the idea of basting the chicken and wrapping in bacon. I mean what could bad if it is wrapped bacon. I am not a huge honey mustard fan so I had to find a different marinade, click here for the orginal recipe. Then I remember the little shrimp wrapped in bacon treasures that my cousin makes. They have more of a sweet BBQ sauce. Thinking this might be a good combination, I gave it a shot. Boy am I glad that I did. I hope you enjoy!

4 Boneless Skinless Chicken Breast
12 pieces Thick Cut Bacon
1 Cup BBQ Sauce (I used Cattleman’s, feel free to use your fave)
3 TBSP Teriyaki sauce
1 TBSP Brown Sugar (Plus more for sprinkling)
Salt and Pepper

Mix BBQ Sauce, Teriyaki Sauce, and Brown Sugar in a small bowl. Season both sides of the chicken breast with salt and pepper, then baste with BBQ mixture, making sure both sides are well coated. Starting at the thinner end of the chicken breast wrap each breast with three pieces of bacon, covering the entire breast. Place chicken on a baking sheet, baste more sauce on top of bacon. Bake at 350 for 25 minutes. Remove from oven and switch oven to broil. Add more BBQ Sauce to the top of the chicken and sprinkle with brown sugar. Place chicken back under the broiler for 5 minutes , this will crisp the bacon up and caramelize the top of the chicken.

A Surprising Guest…

On Saturday Morning my mamma got a rather disturbing call from my pap. It went a bit like this.
“You will never guess what Norm (their yellow lab) brought home,”

“Oh no not another rotting creature,”

“No this time it is definitely alive,”

“Oh he found a friend,”

“I guess if you consider a young deer a friend,”

“Seriously…Hum… your kidding right?”

“No there is definitely a deer standing on our front porch.”

“OH”

Well my mamma and I promptly headed home and discovered that Norm for sure had a friend there, one that he was no longer all that fond of.

This deer has been hanging out at my parent’s neighbor’s house since it was young. It eats, sleeps and lives with their cattle. But this weekend it decided to venture down the road with Norm.

Mamma is quite glad that its stay was only temporary she was really worried about her garden and flower beds this summer.

Follow the leader…

To clean up a corn field that experienced a bit of disease/wind damage last fall, the hubs decided to put the sows out there after they were weaned from their babies. There was plenty of corn in the field for the sows to munch on and become used to being away from their babies. Great idea I thought!


Then hubs decided that we needed to move a few of these girls to a different pen. I thought oh great it should be a ton of fun chasing sows around a thirty acre corn field. But the hubs said no worries my girls are trained. And trained they were. One little bucket of corn and the hubs had quite a following.

Just a few fall for it at first...

Then a few more...

Now the gang is all here lets head to the trailer...

I guess I shouldn't doubt the hubs he does seem to have his ladies here under control... I was the biggest problem for him... I was suposed to have the trailer opened and ready instead of taking picutres. Oh well I am sure he has forgiven me by now...

Creamed Peas

Yes that is what I said creamed peas. I absolutely love green veggies, but this hasn’t always been the story. I mean as a child I ate green beans and broccoli but as far as other green vegetables I really wasn’t too open minded. As I have gotten older I don’t know if it is my taste buds maturing or if I just am obsessed with trying new things but each time I go to the grocery store I try to challenge myself to buy a different veggie to use in a different way. So yesterday I was at the grocery store and the challenge was on. It was frozen peas that spoke to me. I remember seeing creamed peas as a child and thinking oh goodness those look so goopy and grose. This was going to be quite a challenge, but I knew these that creamed peas had to be good.


Frozen peas
Butter
Heavy Cream
Whole Garlic Cloves
Freshly Grated Parmesan Cheese
Salt and pepper to taste
Now this recipe is more of a portion thing than actual measurements. I used a half bag of peas. So that is what my portions are based on.

Start out by melting a few tablespoons of butter in a nonstick skillet once melted lower the heat and pour in enough cream to cover the bottom of the skillet and come up a bit on the sides. Now add in a few cloves of garlic. Allow the cream to simmer and reduce in half. Place peas in a strainer and rinse with warm water, pick out any bad peas. Once the cream has reduced stir in the peas. Once the peas and cream have come together and peas have warmed through add the cheese. Prior to serving remove the garlic cloves. Season with salt and pepper.
I hope you enjoy these as much we did, and learn to love the green veggies.

Look at the sunshine!

“Ahhhhhhhhhh feel that sun it makes me so happy”

I seriously love winter, because I love snow, but this winter has been quite a test. I mean enough is enough. This past weekend winter stepped aside and let spring give us a glimpse of what is to come. With all this sun the hubs and I were out working with the pigs. I thought since it was such a nice day that it would be the perfect opportunity to let all the newest litters we have had to get out and get some sun. Let me tell you both mamma’s and babies loved the time outside in the warm sun. Now if I could just have a chat with the weather man about bringing us some more of those warm sunny days!

“Come on mamma get up and play with us.”

"Not going to happen kid, this sun is to relaxing."

“Mamma not so close your cramping my style.”

It was such a wonderful day and the little ones were so cute running around.

Today I had big plans for the blog I mean real big plans. I had noticed that I had been neglecting blogging about or even mentioning the pigs the name sakes for my blog. I believe that this neglect is due to the fact that it has been so blasted cold that when I went out to work with the pigs I just wanted to get in get out and get back inside pictures were the last thing on my mind. So when the sun finally made an appearance around these parts this weekend I was so excited. I took loads of pictures, which I subsequently forgot to upload, wow what a brainy I am. Any who the pigs will be stars of the show tomorrow as long as I don’t forget again.

Since my blonde showed through for the millionth time in my life I decided to share with you one of my most favorite pictures. I talk about the hubs quite a bit on this blog but not a whole ton of pictures are ever of him and this one just takes the cake for me.

I took this picture last year one day while he and I were in the farrowing barn. One of our gilts "Dutch" was having her first litter of pigs. The hubs was so excited about these pigs and was hovering over her like a mad man. But when I snapped this picture he looked so happy and completely in his element, I knew all the hovering was totally worth it.

Carrot Cake!!!!!!!!!!!

It is another birthday at my office March is absolutely full of them so I will be baking like a crazy lady! It is now DonDon’s turn to pick out her dessert and carrot cake it is. When she told me this is what she wanted I was so excited. I love carrot cake; I had carrot cake as one of the layers of my wedding cake. Sorry sometimes I can’t help but relate great food to the most important times in my life. Anyway when DonDon asked for carrot cake one of our other co-workers mentioned that he wondered who the first person was to think that carrots would taste great in a cake. I have also wondered this but truly I don’t give it to much thought. I just figure I can eat a bigger piece of cake since it is loaded with the nutrition of carrots; that must be why I have such great eye sight. Plus who could resist cream cheese icing??? This is another one of my mamma’s recipes, I love stealing her recipes they are always so easy and they turn out fabulous Although my mamma said that only one batch of icing was necessary because when she makes layered cakes she only ices in between the layers and on top, not the sides. I feel that is a good waste of cake surface area that could be covered with sweet cream cheesy goodness and I am not one for being wasteful.


Carrot Cake
1 ½ cups Vegetable Oil
2 cups Sugar
4 Eggs
2 cups Flour
2 tsp Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
½ tsp Salt
3 cups Carrots (grated)
1 cup Pecans (please please please use pecans, walnuts are just not right, why because I said so)

Mix sugar and oil together. Add eggs one at a time. Sift together flour, baking powder, soda, cinnamon and salt. Slowly add to the first mixture. Fold in carrots and nuts. Pour batter into either two 8 inch round pans or a 9x13 cake pan. Bake at 350 degrees for 30-50 minutes(depending on pan choice).

Cream Cheese Icing (I always double the batch)
1 stick Butter
8oz Powdered Sugar
1 8oz package Cream Cheese
2 tsp Vanilla
½ cup Pecans (Again pecans NO WALNUTS)
Combine all ingredients until smooth and creamy. More powdered sugar may be needed to reach your desired consistency.

Mamma’s Chocolate Sheet Cake

So incase you (the two people not counting my parents who read my blog), sorry I get distracted easily, anyway incase you haven’t noticed from reading this blog I really enjoy chocolate I pretty much need it in my life on a daily basis. Note I said need and those who have the joy of working or living with me would agree that I seriously NEED it, otherwise, it aint pretty. This recipe comes from my mamma, she is an amazing cook from cinnamon rolls to chicken casserole pretty much anything she puts out is great.


Growing up we were always a pretty busy family, involved in many 4-H and FFA activities. This equated to many dinners we had to attend. My mom being a working mom didn’t have time to fuss over extravagant dishes. I always remember this cake being her go to item, and everyone always loved it. This was my first attempt at it and oh boy was it good. So let's kick this...


Mamma’s Chocolate Sheet Cake
Cake Ingredients:
2 cups Sugar
2 cups Flour
1 stick Margarine
½ cup Crisco
4 TBSP Cocoa
1 cup Water
½ cup Buttermilk
1 tsp Vanilla
1 tsp Baking Soda
2 Eggs Slightly Beaten
Preheat oven to 400

Sift sugar and flour set aside.

Put Margarine, Crisco, Cocoa, and water in a saucepan and bring to a boil. Remove from heat. Pour over sugar and flour mixture and combine. Then mix in buttermilk, vanilla, baking soda, and eggs. Pour into a greased jellyroll pan. Bake for 20 minutes.

 Icing Ingredients:
1 stick Margarine
6 TBSP Cocoa
6 TBSP Milk (might take more)
1 Cup Powdered Sugar
1 tsp Vanilla
1 Cup Pecans chopped

Start icing 5 minutes before cake is done.
Bring margarine, cocoa, and milt to a quick boil add powdered sugar, vanilla and pecans. Spread on cake while still hot.