It’s June and that means we’re busy getting thistle sprayed, something that’s very important to keep it from maturing. Noxious weeds like thistles, when left unattended, can quickly spread out of control taking over a pasture (and those around it), choking out the grass we need for the grazing cattle.
And, because we have cattle in several different pastures, our family spends a good deal of time checking them via horseback, observing Mammas and their calves, making sure everyone looks strong and healthy. This time of year, we are mostly checking for bad eyes (often caused by heat, flies and/or tall grass) and checking for foot rot, which is an infection that is treatable if caught quickly. A good mineral program provided for the cows and calves is a very preventive way of keeping foot rot at bay, which also ensures that there’s less stress put on the cows and calves.
Anything we can do for our cattle to make sure they are relaxed and healthy is what we’re aiming for. This makes everybody happy – the cattle get to eat and grow in an environment that they are comfortable in, ensuring they can produce the gains in weight that we desire.
June is Dairy Month!
If your family is like ours, you’re probably not really looking for an excuse to eat ice cream, but what the heck. June is National Dairy Month so why not break out the ice cream freezer and cool off? Below are two of our favorite Dairy Month recipes – both are quick and easy to create.
Chocolate Mint Ice Cream Sundae Cookie Cups
1 carton Chocolate Mint Ice Cream, your favorite brand
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup dark brown sugar, packed
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1/3 cup cocoa
1 tsp. baking soda
1 tsp. kosher salt
Preheat oven to 350 degrees F.
In a large mixing bowl, beat sugars and vanilla until creamy; add eggs and beat well.
In a small mixing bowl, combine flour with cocoa, baking soda, and salt; gradually add flour mixture to butter mixture in large mixing bowl. Combine well, then portion dough into approx. 2-inch balls and place each one into a greased muffin cup.
Bake for 10-12 minutes, uncovered, on center rack of oven. (Don’t worry if the cookie cups look a little under baked; over baking them will make them too hard to eat when you add the ice cream.) Cool just slightly, then take a small spice container (or something close to that size) and gently press down in the center of each cookie to making a little well.
To assemble the cookie cups, fill each cooled cup with a small scoop of chocolate mint ice cream, then spoon a bit of chocolate coating recipe below) over each ice cream scoop; sprinkle with a few slivered almonds, if desired. Place cookie cups into freezer to harden.
To serve, let cookie cups sit out at room temperature for 10 minutes to soften – this makes them easier to eat!
1/3 cup semi-sweet chocolate chips
1 1/2 tsp. coconut oil
In a small glass bowl, combine chocolate chips and oil; microwave on full power for 15-20 seconds. Stir until chips and oil are combined and creamy.
In-A-Jiffy Soft Serve Strawberry Banana Ice Cream
3 very ripened bananas, sliced and frozen separately
2 cups fresh strawberries, stems removed
vanilla extract, to taste
whipping cream or half and half (fat free half and half works fine, too)
Add frozen banana slices, strawberries and vanilla to food processor bowl.
Process ingredients, adding a splash or two of cream or half and half as needed, until mixture is nice and smooth.
Enjoy at once, or if you prefer, freeze ice cream until firmer in texture.
Now You’re Cookin’,
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