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Friday, January 23, 2015

Smother'd Slab Steak & Fix'ns

Smother'd Slab Steak & Fix'ns
From The CattleQueen Cooks at PineCreekStyle
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Serves 3-4

1 large Filet Mignon, sliced into 4- 1/2 inch slabs
8-12 small-medium Asparagus Spears
1-2 large potatoes, sliced into thick slabs, lengthwise
8-12 Large mushrooms, washed, stems removed & retained
1-2 large yellow onions, sliced into large pieces
4 slices of thick white aged cheddar, use 1 per slice per steak slab
1-2 tablespoon of butter
Green Olives w/Gouda Cheese, grilled in balsamic vinegar for potato garnish, optional (see previous post)

Balsamic Vinegar, Marsala Wine, Olive Oil, garlic pepper & truffle salt for cooking and seasoning

Instructions:
Prepare all food before cooking, wash, slice etc.
On a prepared (olive oil) griddle..grill & sear/brown meat on both sides with the seasonings, Marsala & balsamic vinegar . Place on a large oven safe pan or dish.
As you prepare the remaining ingredients, set the oven on 350 degrees.
On the grill, fry the sliced potatoes to sear & crisp. Season with salt & pepper. Finish these in the microwave for about 5 minutes on high just before serving.
Sautéed the mushrooms, buttons & stems in butter and Marsala Wine until Caramelized
Grill the Asparagus in Balsamic Vinegar
Grill the onions also in the Balsamic Vinegar

Steak Slab Assembly:
On the seared steak, layer, pieces of cheddar cheese, chopped mushroom stems, asparagus & onions. Place in the warmed oven to heat and meld together!
Finish the Potatoes and grill the olive garnish I'd desired.
Serve the steak slab along with the potatoes and mushrooms.
Great presentation, & delicious too!
Chew, Eat, Repeat

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Wednesday, December 24, 2014

HayStacks...

A very simple candy recipe...especially for last minute...quick & easy....
Recipe is posted on the photo.....Merry Christmas Everyone....
Cherish the Memories You make this Holiday Season,
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Monday, December 22, 2014

Butter Rum Ham...

Oh My...this was AMAZING! Full of flavor & taste, I barely had enough for left overs.
I froze the ham bone...Using that this week for some pinto bean soup! YUM, keep an eye out for the recipe!
This recipe has been getting requests all week. Thought I would share the recipe again. Save to your timelines or print the recipe! It's that good!
This ham was so moist and  easy to prepare!
 I bought this ham for Thanksgiving dinner. It was so good...I'm doing a repeat for Christmas!

Rum Butter Glaze...
1 cup of Karo syrup 
2 heaping tablespoons of Hot Butter Rum Batter
1/4 cup of gold rum
1 tablespoon of brewed coffee
Blend together and baste the ham with some glaze
Cook the Ham according to the directions. *I used a Smithfields Spiral Bone-in Ham.
After the Ham is cooked, glaze again & let rest for 10-15 minutes.
Slice & Serve
Holiday Ham Served with Style...
***Love, Like & Share with Style***
 photo photo-12_zpsb1f5b574.jpgMerry Christmas





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Sunday, December 21, 2014

Christmas Fudge...

Christmas Fudge
   ❤From The CattleQueen Cooks at PineCreekStyle❤
Christmas Fudge
20 ounces of candy brick
3/4 cup of Sweetened CONDENSED milk
4 teaspoons of buttermilk
1 teaspoon of pure clear vanilla
heavy dash of salt
1 1/2 cup of chopped nuts & crasins (dried cranberry's)
Directions:
Place your sauce pan on a medium heat
Add sweetened condensed milk, and 20 ounces of chocolate candy brick
Add milk, vanilla and salt
Constant SLOW stirring of ingredients with a spatula
Have a foil lined pan, 9x9 or a 10x10 waiting for cooked fudge


*This is where the patience come in, continue stirring slowly. Do Not Leave the pot. The mixture will turn a RICH creamy white color. 
*At this point add the nuts & crasins, blend well, do this just before you put into the pan.
*When it has a shiny look to it, pour into the prepared w/foil pan.

STORE IN THE REFRIGERATOR FOR 4 HOURS MINIMUM BEFORE CUTTING INTO SMALL SQUARES. I cut as I need, so the fudge does not dry out.

                           ��"Do Everything with Style", Xo...NeeCee��
❤Love, Like & Share with Style❤The CattleQueen Cooks at PineCreekStyle❤
        ��SHARE THIS POST TO SAVE THE RECIPE ON YOUR TIMELINE��

         ❤SHARING LET'S YOUR  FAMILY & FRIENDS SEE YOUR STYLE❤
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Thursday, December 18, 2014

Divine Divinity - No Cook Style


Divine Divinity-No Cook
   ��From the CattleQueen Cooks at PineCreekStyle 

1- 14 ounce box of buttercream dry frosting mix... ( found mine at Michael's) 
2/3 cup Karo Clear Syrup
1 teaspoon clear & pure Vanilla
1 teaspoon of almond extract , clear
1 cup of boiling water
2 lbs of powdered sugar
1cup chopped pecans....( I use pecans due to walnut allergies, I also make 1/2 the candy without nuts...so if you want all nuts add more if desired)


In a large bowl:
Mix the dry frosting, Karo, vanilla, almond extract and hot water together. Blend well.
Using a hand mixer, slowly add the powdered sugar. Mixing well, the candy will be stiff.
When mixed, drop by teaspoons into small mounds onto wax paper . Let dry for 12 plus hours. Turn candy after about 10 plus hours to dry on the bottom. The weather will make a difference..If raining and humidity is high...it could take longer to dry. 

                           ��"Do Everything with Style", Xo...NeeCee��
❤️Love, Like & Share with Style❤️The CattleQueen Cooks at PineCreekStyle❤️
        ��SHARE THIS POST TO SAVE THE RECIPE ON YOUR TIMELINE��

         ❤SHARING LET'S YOUR  FAMILY & FRIENDS SEE YOUR STYLE❤
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Monday, December 15, 2014

Bacon Pecan Fudge...

Bacon Lovers....Get ready for this amazing fudge! Bacon Pecan Fudge....A wonderful blend of Sweet & Salty....It will tickle your fancy!

Bacon Pecan Fudge
   From The CattleQueen Cooks at PineCreekStyle


18 ounces of candy brick
3/4 cup of Sweetened CONDENSED milk
4 teaspoons of buttermilk ( instant buttermilk works great)
1 teaspoon of pure vanilla
Very light dash of salt, optional
1 cup of chopped pecans, * optional-any favorite nut works
3-4 pieces of bacon cooked crisp, chopped fine
**Caramel to drizzle on top of the hot fudge, once it's in the pan....**does add stickiness to the fudge on one side...that's why it's optional! But adds a touch of Carmel flavor..personal preference.....

Directions:
-Place your sauce pan on a medium heat
-Add sweetened condensed milk, and 18 ounces of chocolate candy brick
-Add milk, vanilla and salt
-Constant SLOW stirring of ingredients with a spatula
-Have a foil lined pan, 9x9 or 10x10 waiting for chocolate
-Fold in the bacon bits and nuts when fudge is done and just before pouring into your pan!

*This is where the patience come in, continue stirring slowly. Do Not Leave the pan. The mixture will turn a RICH dark brown color. When it has a shiny look to it, pour into the prepared w/foil pan.


STORE IN THE REFRIGERATOR FOR 4 HOURS MINIMUM BEFORE CUTTING INTO SMALL SQUARES. I cut as I need, so the fudge does not dry out.
 photo photo-12_zpsb1f5b574.jpgDon't forget to check out our Facebook Pages... "PineCreekStyle" Where the CattleQueen Cooks...There is often extra recipes & kitchen tips posted! Also Check Out our new Page "The CattleQueen aka Boss Lady" ... Where you will find Crafts, Decor & more.....See you there, Check out our Style....Xo, NeeCee
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