Wednesday, March 25, 2015

Fried Cowboy Hash...

Fried Cowboy Hash was born out of leftovers....these tasty treats are great appetizers or a main meal.
Fried Cowboy Hash
   from PineCreekStyle


  • Wonton wrappers, 1 package
  • 1/2 to 3/4 cup of ranch beans
  • 1 large baked potato, diced or 1 can of sliced canned potatoes, diced
  • 1 to 1/12 cups of diced beef, (leftover Prime Rib. Steak, Tri Tip)
  • 1 large onion, chopped
  • 1 tablespoon of butter for sautéing 
  • Sesonings: PineCreek Ranch Seasoning or Garlic Pepper & cumin to taste

  1. Saute the chopped onion in the butter. set aside 
  2. Mix together: Meat, potatoes, beans and seasonings
  3. Then fold in the onions, mix well
  4. On each wonton, place a small amount of hash mixture and roll closed. Repeat until wontons are filled.
  5. Fry 3 or 4 rolled wontons at a time in olive oil. Place on paper towels as each batch is cooked to soak up excess oil.
  6. Serve Hot.
Suggested Dipping Sauces: Nacho Cheese, sour Cream, Guacomole, Brown Gravy, Salsa....& more

I love using the wrappers...they are so versatile...

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Sunday, March 22, 2015

Ranch Beans & Bacon Omelet...

So easy and so tasty...this omelet is great for Sunday Brunch!
Ranch Beans & Bacon Omelet
  from PineCreekStyle

Recipe based on one Omelet


  • 2 or 3 Eggs, scrambled
  • 2 pieces of cooked bacon, diced
  • 3 heaping tablespoons of ranch beans
  • 1/4 of an onion, sauteed
  • 1/2 cup of cheddar cheese, shredded
  • chives for garnish

  1. Place the scrambled eggs in a frying pan and cook
  2. As the eggs start to set up, add the beans & cooked bacon
  3. Add the cheese & cooked onion
  4. When cooked flip half of the egg on top (like a taco), then turn out onto the dish folding the ends underneath. Garnish with chives and serve....

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Thursday, March 19, 2015

Bacon & Avocado Breakfst Sandwich...

This Sandwich is like an adult grilled cheese for breakfast. Mmmm good!
Bacon & Avocado Breakfast Sandwich
   from PineCreekStyle

Recipe based on one sandwich


  • 1 egg, fried or scrambled
  • 2-3 pieces of cooked bacon
  • 1/2 of an avocado , peeled and sliced
  • Cheddar Cheese, 2-3 large slices
  • Salt & Pepper, scant amount
  • 2 slices of Sourdough bread
  • Butter, small amount
  • Garlic Salt & Parmesan Cheese crumbles


  1. On one side of bread; layer cheese, eggs, bacon, avocado and cheese again.
  2. Season with Salt & pepper
  3. Place the other bread slice on top
  4. Lightly butter on one side of the bread, place the buttered side down on the pan/griddle side to toast
  5. Flip when cooked and repeat on the other side.
  6. You may season the toasted bread lightly with Garlic Salt & Parmesan Cheese and flip both sides again, slightly browning the parmesan cheese

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Monday, March 16, 2015

Colcannon Potatoes...

Colcannon Recipe...
 This potato dish is wonderful and full of flavor!

  • Cabbage slice in small thin pieces or use 2-3 cups of chopped cabbage
  • Chicken Broth, 2 1/2 cups
  • Garlic pepper to taste, go lightly...less is more 
  • 2-3 red potatoes, peel and grate
  • 2 tablespoons of butter, divided
  • 3 to 4 green onions, sliced fine
  • 1/2 cup of whipping cream or milk
  • 1 package of instant mashed potatoes, make according to directions on the package *(mine called for 2 cups of water to be added).
  • 4-6 cooked pieces of bacon for garnish

  1.  Slice cabbage extra fine and add to the broth that's heating.
  2. Next add the red potatoes to the pot. Cook on medium high.
  3. Reduce to medium as the cabbage & potatoes cook down.
  4. Add the green onions
  5. Now add a tablespoon of butter and the garlic pepper. Continue to cook until everything is ready to mix together
  6. Cook a package of instant mash potatoes as directed and set aside. 
  7. When everything is completely cooked, mix together the cabbage mixture and the mashed potatoes. Blend well! The Colcannon is almost READY!
  8.  Pour into the hot potato mixture, 1/2 cup of whipping cream and blend well. **(Milk/Cream may be added to the liquid mixture while cooking or added after cooked! However you like.)
  9.  Place in a serving bowl, make a hole with a spoon on top off the Colcannon and add 1 tablespoon of butter on top.
  10. Next garnish the top of the Colcannon with crisp, chopped cooked bacon. 

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Here's a wee bitty song about Colcannon...
Colcannon or The Skillet Pot Song
*Many artists have sung & recorded this song

"Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your Mother used to make?"
"Yes, you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I'm going to cry.
Oh, wasn't it the happy days when troubles we had not,
And our Mothers made Colcannon in the little skillet pot."
Happy St. Patrick's Day
NeeCee @ Pine Creek Style
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Friday, March 13, 2015

My Irish Coffee Cheesecake...

Not only did his recipe smell heavenly while cooking, it tasted Heavenly!
My Irish Coffee Cheesecake
  from the CattleQueen & PineCreekStyle


  • 3 ounces of crushed Oatmeal cookies (I used *Mothers Oatmeal Cookies)
  • 1 1/2 tablespoon of Brown Sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons of butter, melted

Crust Directions:

  1. Crush Oatmeal cookies
  2. Mix together, cookie crumbs, cinnamon, brown sugar & melted butter
  3. Press into a prepared 10 inch spring form pan or round baking pan
  4. Set aside and blend filling next
Cheesecake filling:

  • 1  (4ounce) package of cream cheese, softend
  • 1 1/4 cup of brown sugar
  • 1 1,2 tablespoons of flour
  • 2 eggs and 1 egg yolk, scrambled together
  • 2 1/2 tablespoons of Whiskey
  • 1 1/2 tablespoons of Baileys Irish Cream
  • 1 teaspoon of Coffee Extract
Cheesecake direction:

  1. Cream together all ingredients with a mixer
  2. Pour on top of the waiting crust
  3. Bake in the oven at 325 degrees for 45 minutes, use a toothpick to check if done
  4. Remove from oven, set on stove, prepare glaze
Mix together, Blend well

  • 1/2 cup of sour cream
  • 1 heaping tablespoon of brown sugar
  • 1/4 teaspoon of coffee extract

Glaze directions:

  1. Evenly spread Glaze over the warm cheese cake
  2. Bake in the oven (325 degrees) for 5-7 minutes
  3. Remove and cool on counter for 20 minutes, then place in the refridgerator for at least 1-2 hours before serving

Whipping Cream Topping:

  • 1 1/2 cups of Heavy whipping cream
  • 1 tablespoon of brown sugar
  • 1/4 teaspoon of coffee extract


  1. Whip cream and other ingredients together until cream thickens
  2. Use as topping for the Cheesecake...A dollop in your coffee is nice too!

**Reserve some oatmeal cookies & crumbs for garnishing too...
Several steps but so.... worth it!
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Tuesday, March 10, 2015

Butter Cream Mints...

Mom D. just celebrated her 86th Birthday...One of her favorite candies is Butter Cream Mints...So what better gift than these for her birthday...
Butter Cream Mints


  • 1 - 4 ounce brick of Cream Cheese, softened to room temperature
  • 1 pound box of powdered sugar (add additional 1/2 to 1 cup if needing to stiffen the mixture)
  • 1 tablespoon of butter
  • 1/4 teaspoon of pepperment oil
  • Food coloring: Yellow-2 drops, Pink- 2 drops of red, green - 1 drop

  1. Mix together the cream cheese, butter and mint, blend well
  2. Slowly add the powder sugar a little at a time using a hand mixer. Continue adding the full amount of powdered sugar.
  3. If making different colored candies, divide the creamed candy into equal parts, then add the food coloring to each amount and blend. (I made, pink, green, white & yellow)
  4. Fill a frosting tube with colored candy...(I left the end off the tube for a little larger candy drop.)
  5. Lay out waxed paper on the counter, make small candy drops on the waxed paper. Let candy dry for 24 hours, turning over until dry. the candy will be dry on the outside and soft on the inside. 
  6. Makes 60 plus candies
You may also roll the candies into little balls and slightly flatten with  fork tines, use about 1/2 teaspoon of candy for each candy drop. Turn over every so ften while drying.

Store in the refrigerator after dried, in an airtight container, when not serving...

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