A TEAT for You to say I am Sorry!

Well It has been a while since I was on here and I have a blog in progress explaining why but haven't finished it yet. Since I have been gone for so long I thought I'd make it up to you by posting a couple treats for you. The first is a web site I found and liked it. 


http://www.myamericanfarm.org/

At this site there are free games about Agriculture and information for both kids, adults, and teachers. The more people are informed about farming and the farm life style the better chance to, 

        "Keep America Growing and Producing!"  
                                                        Check it out.

The second is a recipe I found that was easily tweaked to be used with lamb. It is one of those kind that if fixed right the kids will never realize what they are eating.

                            PIZZA BALLS 

There are two ways presented here to fix these both are great but the lamb is healthier and of course my preferred way. The Shepherdess

3 cans Pillsbury Buttermilk Biscuits (10 per can), 
56 pepperoni slices, ( This can be substituted with browned, well drained ground lamb, 1 to 2 pounds)  
Block of Colby cheese, 
1 beaten egg, 
Parmesan, Italian seasoning, Garlic powder, 
1 jar pizza sauce

Cut the block of cheese into 28 squares. 
Flatten a biscuit out. 
Stack pepperoni or ( brown ground lamb in frying pan add lightly:  Italian spices, salt, pepper, powder or fresh garlic, chopped or powdered onions. After meat is drained and cooled add 2 teaspoons to biscuits in place of pepperoni) 
Place cheese on top, 
Gather up the edges of the biscuit. 
Line up the rolls in a greased 9x13 in pan. 
Brush with beaten egg. 
Sprinkle with Parmesan, 
Italian seasoning and garlic powder. 
Bake at 425°F for 18-20 minutes. 

Use the pizza sauce for dipping