recipe
Oct
27
2014

Good Morning all! Milk Cow Kitchen Update! WOOT!

Just got word that YES!! We are extending the Milk Cow Kitchen review and giveaway! There will be more recipes this week and the next two!!! AND an added bonus so stick around and continue to let me know you have been here and I’ll add your name (again if it is a return visit!) – the more comments – the more chances to win!  I will give you all the details tomorrow.

If you follow me on Pinterest I have a couple of Halloween/Autumn boards you might be interested in.  If you don’t follow me well…why not???

Hallowe’en and Autumn Love both have some great ideas.  Check those out!

And while you are down that rabbit hole we call Pinterest, search Milk Cow Kitchen, MaryJane Butters and MaryJanesFarm.  TONS of cool things to pin and try out for yourselves.

And  it is countdown to Halloween for me!  Lots to do!  I thought I would give you a little taste of Halloweens Past and let you know a few details of  the Milk Cow Kitchen scoop!

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Until tomorrow here are the links to the previous recipes and post for Milk Cow Kitchen:

Pumpkin Pie Ice Cream

Sweet Corn Casserole

Scalloped Potatoes

Four-Cheese Macaroni

If you haven’t read the interview with MaryJane here’s your link to that: Meet MaryJane Butters

maryjane.b

You can find out more about MaryJane Butters by visiting:
RaisingJane.org
MaryJanesFarm.org
HeritageJersey.org

See all you happy people tomorrow!  Make this Monday a good one!

Oct
24
2014

Pumpkin Ice Cream from Milk Cow Kitchen

As promised another recipe for today!  That was crazy easy ice cream and so delicious!

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  • 1 1/2 cups milk
  • 1 cup sugar
  • 2 eggs
  • 1 cup cream
  • 1 cup fresh cooked or canned pumpkin
  • 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  1. In a medium pan over medium heat, whisk together milk, sugar and eggs.  Cook until slightly thickened (about 10 minutes), stirring constantly. Remove from heat.
  2. Whisk in remaining ingredients until well combined.  Chill thoroughly.
  3. Process mixture in an ice cream maker according to manufacturer’s instructions.

I used my Cuisinart Ice Cream Maker, available here.  This ice-cream turned out amazing! This will be a go to recipe.

Here is how to enter to win an autographed copy of Milk Cow Kitchen: Super simple! Leave a comment at the end of this Q &A and the other posts that will follow this week (recipes! YAY!!) and consider yourself entered for each comment. So the more you have to say, the more chances you have to win! This book is beautiful! You will love it! And chock-full of not only information but wonderful recipes for you to try. At the end of this week a winner will be randomly chosen to receive a signed copy of Milk Cow Kitchen! Woot!

book-milk_cow_kitchen

You can find out more about MaryJane Butters by visiting:
RaisingJane.org
MaryJanesFarm.org
HeritageJersey.org

Oct
24
2014

Sweet Corn Casserole from Milk Cow Kitchen by MaryJane Butters

As promised! Okay this is so easy. SO easy. And if you can, let it cool a bit before you eat it – I burned my tongue!! So delicious. AND gluten free! Way to go MaryJane – another winner!

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  • 1 1/2 cups fresh or thawed frozen corn, divided
  • 2 eggs
  • 1/2 cup butter, melted and slightly cooled
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 4 ounce can diced green chilies (can sub 1/2 cup fresh poblano chile, finely diced)
  • 1/2 cup cooked ham, cut into 1/4 inch cubes (optional)
  • 1 cup cornmeal ( I used gluten free cornmeal)
  • 2/3 cup white rice flour
  • 1 T baking powder

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    1. Preheat oven to 350. Generously butter and 8 x 8 clear glass baking dish. Recipe easily doubled by using a 9 x 13 clear baking dish and doubling the ingredients.
    2. Combine 1 cup corn and eggs in a food processor; blend.  Transfer to a large bowl.  Add butter, sour cream, sugar, and salt.  mix thoroughly.  Add remaining 1/2 cup corn, chilies, and ham (optional); mix.
    3. In another bowl, combine cornmeal, flour and baking powder
    4. Combine wet and dry ingredients; stir until just blended.
    5. Transfer mixture to prepared baking dish.  Bake until casserole is puffed in center, golden brown around the edges and a knife inserted in the center comes out clean, about 50 minutes (60 if doubling the recipe)

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      Here is how to enter to win an autographed copy of Milk Cow Kitchen: Super simple! Leave a comment at the end of this Q &A and the other posts that will follow this week (recipes! YAY!!) and consider yourself entered for each comment. So the more you have to say, the more chances you have to win! This book is beautiful! You will love it! And chock-full of not only information but wonderful recipes for you to try. At the end of this week a winner will be randomly chosen to receive a signed copy of Milk Cow Kitchen! Woot!

      book-milk_cow_kitchen

      You can find out more about MaryJane Butters by visiting:
      RaisingJane.org
      MaryJanesFarm.org
      HeritageJersey.org

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