Tag Archives: thanksgiving

Cook Organic this Holiday Season-Family Friday

EEECK I just agreed to host Christmas Eve celebrations at my house. What was I thinking? Well, it actually makes sense. Being dairy farmers whose cows do not take the holiday off, it is just easier if the party comes to us. Instead of: chores, milking, drive, party, drive, chores, milking…which often results in crabby kids, crabby parents and annoyed cows (since we are often late). There will be more Falalala in our holiday.

With Thanksgiving about a week away, it is a good time to start making those holiday cooking plans. I never need an excuse to bake, but my baking goes in high gear this time of year. Thankfully, Organic Valley has a great website full of delicious, healthy and organic recipes. Organic Valley’s Holiday Food Guide

click for source

I have heard great things about Organic Valley’s eggnog. Since I am FINALLY not pregnant this year, I think I will indulge a bit.

Check out this fabulous recipe: Spice Eggnog Cheesecake with Gingersnap Crust

Flavors of eggnog, gingerbread and spices cheer on the season in this delicious cheesecake.

  • 23 cups ground gingersnap cookies (8 ounces)
  • 12 tablespoons Organic Valley Butter, melted
  • 24 ounces Organic Valley Cream Cheese, softened (three 8-ounce packages)
  • 1 cup sugar
  • 2 tablespoons flour
  • 12 whole nutmeg, freshly grated (or 3/4 teaspoon ground nutmeg)
  • 18 teaspoon freshly ground cloves
  • Organic Valley large eggs
  • 12 cups Organic Valley Eggnog
  • 14 cup spiced rum or brandy (or 2 teaspoons rum extract)
  • 1 teaspoon vanilla extract

1. Crust: Heat oven to 350 degrees F. Combine ground gingersnaps and melted butter. Reserve 1/4 cup of the mixture. Press the remaining mixture into the bottom and partially up the sides of a 9-inch spring form pan. Bake 10 minutes. Set crust aside to cool (but leave the oven on).

2. Filling: Use electric beaters at medium speed to cream cheese for 4 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. Gradually beat in sugar and flour and continue beating 3 minutes, scraping sides occasionally. Grate 1/2 of a whole nutmeg over surface of batter, add cloves and blend the spices into the mixture. Beat in eggs one at a time. Beat in egg nog, spiced rum and vanilla.

3. To bake: Gently pour filling into crust. Bake until cheesecake is lightly browned and  instant thermometer inserted in center reads 160 degrees, 60 to 70 minutes. Turn off oven, open the door halfway and leave cheesecake inside until the oven has cooled off, 20-30 minutes. Transfer cheesecake to a cooling rack and run a thin-bladed knife around and inside its outer edges. (This will help prevent a crack from forming on the surface.) Cool cheesecake to room temperature. Sprinkle reserved gingersnaps over the cake. Chill cheesecake thoroughly before serving.

Copyright by Terese Allen

Ohh YUM!!!

Leave a comment with your favorite recipe for the holiday season. I am always looking to try something new.



Leave a comment

Filed under Cooking, family, Family Friday Linky, Food

We Give Thanks

Tomorrow is Thanksgiving. A time to give thanks, spend time with family and friends and maybe watch some football. Even though the cows don’t give us a day off, we still take time to visit relatives and eat until we cannot eat any more.  This year we have lots to be thankful for.

God: He is the provider of all and for all. Even though sometimes he makes us wait for what we want, the rains come, the crops grow, the cows produce milk and our family is kept safe.

Family: Our family is healthy and close. I am personally thankful that my children are able to live so close to both sets of grandparents. Of course the farm is 1.2 miles away and my parents live 8 miles away.

Farmers: Tomorrow’s feast would not be possible without the hard work and dedication of thousands of farmers: Turkey farmers, wheat farmers, cultivated wild rice farmers, pumpkin farmers, corn farmers, the list goes on and on. If you enjoy your meal tomorrow, thank a farmer.

Organic Valley: While some organic companies were not renewing contracts with their farmers, Organic Valley made a commitment to its farmers and kept everyone “on the truck.” Organic Valley is owned by its farmers. We are PROUD to be Organic Valley Family of Farmers. We have met many friends over the past year and half.

Our Customers: Whether you are one of our meat customers, or you are a dedicated Organic Valley buying, we thank you. With your commitment to our family farm, we are able to keep doing what we are doing.

Our family has a lot to be thankful for and we are truly blessed.

The Zwebers

Jon, Lisa, Sarah, Steven, Samantha, Tim, Emily, Erik and Jonathan

Leave a comment

Filed under family, farming, Organic Valley