Chocolate Chip
Cheese Ball

(Mike Grott calls this "Sin Ball")

Ingredients

1 pkg (8 oz) cream cheese, softened

½ cup butter, softened (no substitutes!)

¼ tsp vanilla
extract

¾ cup powdered sugar

¾ cup miniature semisweet chocolate chips

¾ cup finely chopped pecans

Graham crackers

2 Tbsp brown sugar

Directions

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy.

Gradually add sugars; beat until just combined. Stir in chocolate chips.

Cover and refrigerate for 2 hours.

Place cream cheese mixture on a piece of plastic wrap; shape into a ball.

Refrigerate for at least 1 hour.

Just before serving, roll cheese ball in the pecans.

Serve with graham crackers. Great for tailgating!

The dairy farm at Purdue University serves as a research station for farm management practices, offers jobs and learning experiences to Purdue students, and is a fully operational working dairy farm. About 210 Holstein cows and 250 young replacement heifers (future dairy cows) call Purdue home. The farm also has about 20 Brown Swiss dairy cows for teaching and extension.

The farm is run by manager Mike Grott, an assistant manager, seven full-time equivalent technicians and several part-time student workers. Because it is used for research, the farm has electronic scales for weighing animals, space for demonstrations and classes, and a metabolism unit. The metabolism unit allows researchers to collect feces and urine samples from animals and study individual animals more closely. These animals can be fed and milked individually so accurate data can be collected. The research area also uses two geothermal fields (energy from beneath the earth) for temperature control.

The dairy cows are milked twice daily in a newly renovated parlor, once at 5:30 a.m. and again at 4:30 p.m. The observation deck, housed in the research building, is open for visitors who wish to watch the milking. You can also take a virtual tour of the farm here!