Tuesday, November 18, 2014

Tex Mex Chili, Crockpot Style...

This is the perfect meal to throw together on busy a winter day...Basically an open and dump recipe. Simple, easy and full of flavor....
Tex Mex Chili
  the CattleQueenCooks at PineCreekStyle


  • 2 large cans of Chili with Beef  (I used Dennison's Original)
  • 2 large cans of Ranch Beans (the brand was Ranch Style Beans)
  • 1 small can of dices tomatoes with the juice
  • 2 small cans of boiled sliced potatoes, drain & largely diced
  • 2-3 carrots, peel, and slice into rounds
  • 1 can of sweet corn, drained & roasted
  • 1 small can of green chili's or jalapenos, drained ...Your choice
  • 1 tablespoon of Mexican oregano , leveled
  • 1 beef broth cube, (I used a beef broth cube from Knor's)
  • 1 cup of water
  • 1 small onion, chopped and sauté'
  • 3 or 4 garlic pieces, chopped and roasted with the onions
  • 1-2 tablespoons of butter
  • Spices: Pine Creek Ranch Seasoning or Garlic Pepper & Cumin to taste

  1. Place in a prepared (cooking spray) large crock pot, place all ingredients except the onion, garlic,  corn and butter. mix well and let simmer
  2. Sauté the onions, garlic and corn with butter. Cook until browned, then add to the crock pot.
  3. Let cook on low all day if you like...or cook on a higher setting to dine sooner. Easy to do either way since this is an open & dump recipe.
Great for a busy day or night on the run..... Serve with your favorite bread or cornbread

Savory Chili for a Cold Winter Night, Seved with Style....
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Saturday, November 15, 2014

Crab Rangoon's...

You know you have something extra special when your Taste Tester's face and body language says it all! Recently I was spending the day baking in the kitchen and staging my food photos. We had a serviceman at the house, he couldn't help but comment on the aroma's as I was cooking & he was moving about room to room working. When I was done...I offered a few food samples to the young man....
As he was leaving, I happened to catch his response through the kitchen window. His body language was all I needed to see....the tilt of his head and his sigh of joy from the taste was all I needed to know that he was very happy with my Crab Rangoon's! Ohhhh, that was sweet, it put a small on my face!
Crab Rangoon's
    from the CattleQueen Cooks at PineCreekStyle


  • 8 ounces of cream cheese, softened
  • 2 cans of crab meat, drain, rinse & squeeze dry
  • 1 small jar of pimentos, drained and rinsed
  • 2 stalks of green onions, sliced thin
  • 24 large wonton wrappers or 48 small wontons
  • 1 small onion, diced & sautéed
  • 1 tablespoon of butter
  • 1 tablespoon Worcestershire sauce
  • PineCreek Ranch Seasoning (here) or garlic pepper to taste
  • Dash of red pepper, go lightly, you just want a touch of spicy bite


  1. Saute the chopped onions in a fry pan with butter, PineCreek Seasoning & the Worcestershire Sauce. cook until caramelized and cool
  2. Mix all other ingredients together, blending well
  3. Prepare the wonton wrappers for filling
  4. Fold in the cooked onions to the cream cheese mixture and blend
  5. Fill the wonton wrappers with the cream cheese mixture, about 1 heaping tablespoon or so and roll up. (If using the small wrappers, use a teaspoon for measurement and fold in a triangle shape
  6. 6. Fry the Rangoon's in a small amount of  hot olive oil on both sides and cool on a paper towel. Keep the Crab Rangoon's hot in a warm oven...then serve. 
  7. Use a Chinese hot sauce or sweet & sour of desired for dipping

This is an awesome appetizer.... Or serve as a meal with a side salad.
Full of Amazing Taste & Holiday Style...
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Wednesday, November 12, 2014

Pomegranate Pistachio Ice Cream Pie...

Ice Cream Pie might sound a bit COLD right now...But, the taste is perfect for the holidays ! A wonderful treat to round out your Holiday menu. Easy, yet a beautiful presentation for the Holiday table. Take a look....

Pomegranate Pistachio Ice Cream Pie
 The CattleQueen Cooks at PineCreekStyle


  • 1/2 gallon of vanilla bean ice-cream , softened
  • 1/2 cup of pistachios, shelled and chopped (reserve a small amount for garnishing)
  • 1/4 of Pomegranate Tequila (see recipe here) or Pomegranate juice
  • 1/2 cup of Pomegranate jelly or spread
  • 1/4 cup of Brown Sugar, lose, not packed
  • 1 prepared graham cracker pie crust
  • Fudge Ice Cream Topping for drizzling on top of the finished dessert.
  • Pam Style Spray
  • A Springform pan

  1. While Ice Cream is softening, blend together the Pom juice/tequila, Pom jelly & brown sugar. Mix well.
  2. In a large bowl, combine the softened ice cream & the jelly mixture. Blend well.
  3. Fold nuts into the ice cream mixture, reserve some for a garnish. Gently blend. Set aside.
  4. Prepare the Springform pan with Pam style spray
  5. Place the pie crust in the bottom of the prepared pan.
  6. Gently & Slowly, pour the softened ice-cream blend into the pan. Freeze until solid.
Finishing touch:

After the ice-cream has set and is solid, remove from the pan and place on a serving dish. Garnish with the Fudge topping, and the reserved nuts. Serve immediately or re-freeze until needed.

Amazing on the Palette, Serve with Style...

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Wednesday, November 5, 2014

Crockpot Queso Dip...

Perfect for the Holidays & such an easy appetizer to fix. Packed full of flavor,  this will be a "go to" recipe. In fact, you may even want to grab a spoon and eat it like soup! It's that yummy!
Crock Pot Queso Dip
  The CattleQueen Cooks at PineCreekSyle

  • 16 ounces of Velveeta Cheese, cut into cubes
  • 2 cups of grated cheddar cheese
  • 1 cup of Half & Half
  • 3 tablespoons of butter, **1 tablespoon for grilling onions, 2 for the cheese sauce
  • 1/2 level teaspoon of red pepper, or less according to your taste
  • 1 small cooked onion, chopped fine and grilled in 1 tablespoon of butter
  • 1 teaspoon of cumin
  • 1 tablespoon of prepared garlic paste
  • 1 can of chopped green chills, mild, drained but not dry...leave a little juice for the dip
  • 1 tablespoon of prepared red pepper, chunky paste (in a *tube in the fresh veggie section) or a small jar of pimentos, drained
  • 1 tablespoon of prepared Cilantro paste ,*tube
  1. Directions:Place all ingredients into a medium to large crock pot
  2. Cook on medium for 2 hours, or high for 1 hour. Stirring every so often to mix and blend
  3. Once all the cheese is melted, lower heat to low for about 30 minutes
  4. And it's ready to serve...just add a serving spoon, reduce to simmer, leave in the crock pot to keep the Queso slightly warm...Serve with Kettle chips, Corn chips or Tortilla chips.
The perfect amount of spice...gives a tiny bite...a tiny, mild bite! Perfect!!!
Serving Queso with Style.....
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Sunday, November 2, 2014

Pomegranate Liqueur...

Let the Holiday recipes begin...This homemade liqueur is simple and may be used in many different dishes & cocktails...
Pomegranate Liqueur
   from The CattleQueen Cooks at PineCreekStyle


  • 1 - 750 ml of white Tequila (or Vodka, our choice)
  • 2 cups of Pomegranate juice
  • 1 cup of water
  • 2 cups of sugar

  1. Combine the juice, water & sugar in a large stock pot. Bring to a boil. Gently boil for 5-7 minutes while slowly stirring , until the sugar dissolves .
  2. Remove from heat and cool completely .
  3. Pour together the cooled juice mixture and the tequila (or vodka) into a large vessel.
  4. Place in a cool dark area for about 10 days so the flavors meld together.
  5. This recipe doubles nicely 
Great fall color with a sweet tartly taste....
Serve your Holiday Dishes with Style...

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Thursday, October 30, 2014

Bewitching Brownies...

These little gems were pretty tasty. A combo or cookies, brownies & candy! Yum....
 Bewitching Brownie's
   from the CattleQueen aka PineCreekStyle

  • One package of pre made chocolate chip cookie dough, slightly softened
  • One box of Brownie mix, including the ingredients on the box, mine called for 1 egg & 1/3 cup of oil along with 3 tablespoons of water. Read directions & see the photo below... 
  • 12 snicker squares...I use Peanut butter, cut diagonally, in half into 24 pieces

  1. In a greased muffin tin (12 muffin pan) place one softened cookie dough on the bottom.
  2. Mix the brownie 's together as directed on the box, using the ingredients called for on that box. Place 1 heaping tablespoon of uncooked brown dough on top of the cookie dough.
  3. Next, place 1/2 of the candy square on top of the the brownie dough
  4. In a preheated oven, cook the Bewitching Brownies according to the cooking directions on the brownie box. Check the brownies for done-ness a few minutes before the a looted time to cook. they may finish cooking before that mentioned time.
  5. Let cool for 15 minutes and remove from the pan.
  6. Serve Makes 24 brownies, * (You may use large size muffin tins, just double the cookie & brownie doughs, & 6 candy bars, which will make 12 large brownies)
This recipe reminds me of melted witches hats...perfect for a Halloween treat! Easy to make...delicious to eat! * I used a Halloween cookies dough to add to the Halloween fun!
Oh my.....Yummy....Everyone loved these treats!
Enjoy the Yum with Style....
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