Kissimmee River Boer Goats

07/02/2025

These two are AVAILABLE sale fell through…..Still searching for new herd of their own. PM me for details. ABGA REGISTERED 100% papers in hand. We are in Okeechobee Florida

11/05/2024

ABGA registered 100% needs a new place to call home. Send me a PM.

10/23/2024

Need there own girls! ABGA 100% last two pictures are there sire.

05/23/2024

The long history of T1D tells many stories relevant to today. While T1D is no longer a guaranteed death sentence, many still die from it each year, and we still need a cure.

05/23/2024

"Chocolate Chip Cheesecake Cookies Recipe"

• Ingredients:
• 1 1/4 cups All-purpose Flour
• 1/4 cup Cornstarch
• 1/2 teaspoon Baking Powder
• 1/4 cup Unsalted Butter, softened
• 4 oz Cream Cheese, softened
• 1 Large Egg
• 1 tablespoon Milk
• 1/2 teaspoon Vanilla Extract
• 1 1/4 cups Powdered Sugar
• 5-6 tablespoons Mini Chocolate Chips

• Directions:
1. Prepare the Dry Mix: In a medium bowl, mix together the flour, cornstarch, and baking powder. Set aside.
2. Cream Butter and Cheese: In a big bowl, use an electric mixer to blend the butter and cream cheese until smooth.
3. Add Wet Ingredients: Mix in the egg, milk, and vanilla extract until well combined.
4. Combine with Sugar: Gradually add powdered sugar, mixing until the mixture becomes fluffy.
5. Form the Dough: Gently fold in the dry ingredients until everything is mixed well. Then stir in the mini chocolate chips. Pop the dough into the fridge for about an hour to firm it up.
6. Preheat and Prepare: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
7. Shape the Cookies: Take out the chilled dough and shape it into 24-26 balls, placing them on the baking sheets about 1.5 inches apart. Slightly flatten each ball.
8. Add Chocolate Chips: If you're feeling extra indulgent, sprinkle some extra mini chocolate chips on top of each cookie.
9. Bake: Slide the baking sheets into the oven and bake for about 10 minutes, until the cookies are just starting to turn golden.
10. Cool: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Chocolate Chip Cheesecake Cookies!

10/04/2023

08/08/2023

Love this

08/01/2023

Here it comes again!

07/06/2023

PEACH COBBLER POUND CAKE
For the Cake:
3 cups All Purpose Flour
3 cups Granulated Sugar
6 Large Eggs
1 1/2 cup Unsalted Butter
8 oz Cream Cheese softened at room temperature
2 tsp Vanilla Extract
1/4 tsp Salt
1 cup diced peaches fresh or canned with the juices drained off
For the Topping:
2 peaches sliced (fresh or 8 oz canned sliced peaches with the juices drained)
1/2 cup Brown Sugar
1/4 cup Melted Butter
For the Glaze:
1 cup Confectioners Sugar
1 tsp Vanilla Extract
2-3 Tbsp Milk adjust to desired thickness
2 Tbsp Brown Sugar for sprinkling on cake
Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
In a large mixing bowl, cream together the butter, sugar and cream cheese until combined. Then add in the eggs, one at a time, mixing after each egg. Then add in the vanilla extract.
Next gradually add the flour, 1/2 cup at a time and mix on low speed. Scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Then mix in the salt.
Gently fold the diced peaches into the cake batter. Set the batter aside while preparing the cake topping.
Melt the butter in a small bowl and then mix it with the brown sugar. Place the sliced peaches in the bottom of the greased bundt pan. Then cover the slices with the brown sugar and melted butter mixture.
Pour the cake batter on top making it as even as possible. Gently tap the bundt pan on the work surface to eliminate any large air bubbles.
Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
While the cake is cooling, prepare the glaze. Whisk together the confectioner’s sugar, vanilla extract and milk. Gradually add the milk to the mixture until the glaze is the consistency that you prefer.
Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze on top
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