This recipe is a variation on Mountain Mama Cook's amazing mac-n-cheese using our Vintage Cheddar.
Cozy up to your cast iron skillet with this true comfort dish. Our sharp white cheddar takes this recipe to the next level and it guaranteed to make your kids smile.
Fall is definitely here now and winter is fast approaching.
As the days get colder, I have a tendency to crave warm beverages and drink them all through the day. In the morning, you couldn’t pry me away from my much needed cup(s) of coffee, but in the afternoon, I like to switch to green tea or even better yet, bone broth!
Not only is bone broth delicious, but it’s also super good for you!
Recipe By Tyler Florence
I just have to say that, thanks to Food Network and Tyler Florence, I cook a mean pot roast. I've made this recipe before and wasn't too impressed, so this is how I changed it to make it the best pot roast EVER! I used strained tomatoes instead of crushed. I added 1/2 cup of good red wine. I put half the vegetables in at first, cooked in the oven at 300 for an hour, then lowered to 275 for 2 more hours. I added potatoes, more carrots and onions and let it cook for another hour and a half. When moisture cooked away, I added more water, strained tomatoes and a touch of wine. This was incredible, the roast was oh-so-tender and delicious.
Farm kids can have fun too! Isabelle and Liam Harvey, Lifeline’s resident farm kids and heirs apparent, had fun showing their Brown Swiss cows and Nubian dairy goats at the 2017 Ravalli County Fair. Who knows? Could there be a Lifeline
We are working overtime to keep our animals warm & cozy for winter! Clint Wiedkamp and Mary Ferrari work double duty at the creamery and farm to make sure, not only does the milk get bottled and delivered every week
