Think Outside the Barn

Welcome to Think Outside the Barn!

Thanks for joining us on Think Outside the Barn - the Missouri Department of Agriculture's blog.  We encourage you to visit often, tell us what you think and join the conversation of promoting Missouri agriculture. 

Superbowl Fare #5 - Quick and Easy

It's Friday, you've got a million things to do this weekend and don't have time to make a dish for your Superbowl party. Here are three quick and easy options all using AgriMissouri products.

Option #1 - Sweet Pepper Jelly Cheeseball from Laurie's Kitchen
I keep one or two of these on hand at home when I need something tasty in a hurry. Making the cheeseball is so simple. You mix packet 1 with a block of cream cheese, chill for a couple hours, then form it into a ball and roll it in packet 2. Serve with crackers or vegetables on the side. I've received great reviews from this cheeseball.

Option #2 - Little Pleasures Foods Creamy Herb Dip Mix (in the photo)
This is easy as well. Just mix the contents of the packet with sour cream and mayonnaise and it's done. Serve it in a bread bowl and it looks like you been slaving away on this dish.

Option #3 - Meatballs with Garden Goodies Fruity Peppers Pepper Jelly
You may be thinking, I do not have time to make meatballs, no one does. Buy the frozen meatballs in the freezer section and put them in a crockpot with a jar of Fruity Peppers Pepper Jelly (raspberry jalapeno and cherry jalapeno are my favorites). You will have a sweet, tangy meatball ready for your party with little effort on your part. No one needs to know that you didn't make the meatballs.

Find more great products like these in the AgriMissouri Buyer's Guide.

Photo courtesy of Little Pleasures Foods.

Are you Thinking Outside the Barn?

Thanks to all of our readers that have been following Missouri agriculture's story since we launched Think Outside the Barn. We appreciate your words of encouragement, questions, opinions and comments. 

As we look in to the days ahead, let us know what you think about Think Outside the Barn. What stories do you want to see? What topics are important to you?  Make a comment, share with us what you think and let's keep promoting Missouri agriculture.

Superbowl Fare #4 - Tangy Bacon Cheeseball

This is a recipe my friend, Crystal, brought for a girls gathering a couple weeks ago. It's yummy! I had to have the recipe and now I'm sharing it with you. Enjoy!

Tangy Bacon Cheeseball

Ingredients
1 (8-ounce) package cream cheese
1/2 cup milk (try a local option)
2 cups shredded Sharp Cheddar
2 cups shredded Monterey Jack cheese
1/4 cup crumbled blue cheese
10 slices cooked bacon (try Swiss Meat & Sausage Company's champion bacon)
1/4 cup chopped green onions, white part only
1/4 cup parsley
1 (2-ounce) jar diced pimiento, drained
3/4 cup chopped (Missouri) pecans (check out the Missouri pecans in the Buyer's Guide)
1 tablespoon poppy seeds

Directions
1. Beat cream cheese and milk in large bowl with an electric mixer set at low speed until well blended. Add Cheddar, Monterey Jack and blue cheese. Beat at medium speed until well combined.

2. Crumble bacon. Add green onion, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed.

3. Transfer half of mixture to large piece of plastic wrap. Form mixture into ball; wrap tightly. Repeat with remaining mixture. Refrigerate until well chilled, about 2 hours.

4. Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large dinner plate.

5. Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each cheeseball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.

Yields 2 cheese balls

Superbowl Fare #3 - Delicious Black Bean Burritos

Here is another recipe that we recently tried. We liked it but we really think the filling is better as a dip with chips than in a burrito but that's just our opinion. Try it and let me know what you think.

One more note, you may want to increase this recipe for a party because it only makes two large burritos or about two cups of dip. Enjoy!

Delicious Black Bean Burritos

Ingredients
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained (check your winter farmers' market for dried black beans)
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Directions
1.Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.

2.Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

3.Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.

4.Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Photo and recipe courtesy of allrecipes.com.

Superbowl Fare #2 - Lamb and Cheese Spread

Today's recipe my mom made for parties and now I carry on the tradition by bringing it to parties. If you have friends who aren't sure if they like lamb, don't tell them what it is until they've tried it. We've converted many a non-lamb eater with this recipe.

The ground lamb may be hard to find, ask your butcher or contact a local lamb producer or farmers' market that has winter hours. Enjoy!

Lamb and Cheese Spread

Ingredients
1 lb ground American Lamb
1 clove garlic, crushed
1 tablespoon chili sauce
1 (8 oz.) package cream cheese, softened
1 tablespoon prepared horseradish
1 teaspoon beau monde powder
1 teaspoon dill weed
1/8 teaspoon fresh pepper
1 teaspoon onion powder or 2 tablespoons fresh minced onion

Directions
Combine lamb, onion (if using fresh) and garlic. Cook over low heat until browned, stirring occasionally. Drain off drippings. Combine lamb and remaining ingredients, mix well. Chill. Serve as a spread for bread or crackers, as desired. Makes about 2 cups.

Find more recipes using American lamb at Americanlambboard.org.

Superbowl Fare #1 - Johnny Appleseed Meatballs

The Superbowl is synonymous with food, friends and commercials. Many of us have no preference which team wins, it's a great excuse to get together with friends and eat. Everyday this week we'll offer a Superbowl-style recipe along with tips on making the recipe more local. Enjoy!

Johnny Appleseed Meatballs

Ingredients
1 pound ground beef (visit the Buyer's Guide to find a local producer)
1/4 cup dried bread crumbs
1/2 cup chopped or grated, peeled apple (check your local retailer)
1 egg
1 teaspoon onion salt
2 tablespoons vegetable oil
1 cup water
1 tablespoon brown sugar
1 (.75 ounce) packet dry brown gravy mix

Directions
1.In a large bowl, combine ground beef with chopped apple, bread crumbs, egg and onion salt. Divide into 18 to 20 meatballs. Roll each one between your hands to shape into a ball.

2.Heat a large skillet and add oil. Cook the meatballs until browned; pour off fat.

3.Stir in water, brown sugar and gravy mix. Cover and simmer for 15 minutes

Recipe courtesy of allrecipes.com.

Farmville: Making Farming Even More Fun - right at your computer

Who ever thought that an online game could generate so much excitement for farming? Farmville, with more than 70 million users worldwide, is quickly becoming one of the most popular games on Facebook. Occupants of Farmville can acquire land, plant crops and reap harvest all from the comfort of their own home.

As corny as it may sound, I have to admit that I’ve tried my hand at Farmville farming and I’ve found it quite gratifying.  The opportunity to own land, till crops and to enlarge my virtual bank account are all experiences that appeal to people everywhere. In Farmville, attending to crops regularly and helping neighbors leads to lucrative outcomes for all.

Although Farmville is far from reality, it allows users to understand the basics of production and generates interest and excitement in the agriculture industry.  And isn’t that what agri-marketing is all about?

Now who is going to join me on Farmville?

Congratulations Missouri Master Farmers!

The Master Farmer Award Program honors farmers in Missouri who not only work hard for their communities, but demonstrate exceptional business skills and leadership.  The Missouri Department of Agriculture would also like to congratulate these exceptional farmers for their hard work ethic in the agriculture industry!  The recent honorees are:

• Bill Cook, Garden City, MO
• Richard Oswald, Langdon, MO
• Brent Sandidge, Marshall, MO
• Denis Turner, Hartville, MO

According to Missouri Ruralist Editor Jerilyn Johnson, a banquet to award these farmers will be held on Feb. 6, 2010 at the Missouri Young Farmers/Young Farm Wives Convention at the Lake of the Ozarks.  This is an exceptional achievement for these Missouri farmers and it demonstrates their commitment to Missouri agriculture.

To find out more about these exceptional Missouri farmers and to read their short bio's, visit University of Missouri Extension.

Once again, Congratulations ! Your impressive achievements honor Missouri agriculture!

Register Today for the Missouri Livestock Grading and Judging Contest and Workshop!

Missouri youth can now register for the Missouri Livestock Grading and Judging Contest and/or Workshop on March 13 at the University of Missouri's Trowbridge Livestock Center in Columbia.  The workshop provides an opportunity for grades nine or lower to engage in educational sessions on USDA grading, traditional judging and keep/cull classes. The contest, open to all ages, teaches youth and adults how to evaluate live animals by applying USDA grade standards and then being judged on the process.

In addition to the contest, adults can become a certified judge or coach/assist a livestock judging team.  The certified livestock judges list will be made available to livestock show officials and activity organizers and the Missouri Association of Fairs and Festivals. 

This is a great opportunity to get the whole family involved! The deadline to register is Feb. 19, 2010 and the workshop will be limited to the first 275 entries received by this date.  For more information on rules, regulations and a schedule of events visit mda.mo.gov!

We look forward to seeing you!

Friday Fixin's - Italian Calzones

The recipe below is one we tried just this past weekend. I was leary because I am not a calzone fan but my husband loves them so I gave in. They are really good! Don't be scared of making the dough, it's super easy but if you don't have time, try refrigerated pie dough.

Italian Calzones

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1/2 cup ricotta cheese
1 1/2 cups shredded Cheddar cheese (we used mozzarella)
1/2 cup diced pepperoni (purchase from local meat processor)
1/2 cup sliced fresh mushrooms (find local mushrooms in the Buyer's Guide)
1 tablespoon dried basil leaves (check the farmers' market or grow your own)
1 egg, beaten

Directions
1.To Make Dough: In a small bowl, dissolve yeast in water and let sit for about 5 minutes. Add the oil, sugar and salt to yeast; add yeast mixture and 1 cup of the flour in another bowl, mix until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

2.To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.

3.Preheat oven to 375 degrees F (190 degrees C).

4.When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

5.Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Photo and recipe courtesy of allrecipes.com.