Sunday, March 1, 2015

Grandma's Mounds Cookie Brownines...

Recently I found a hidden vintage recipe of my GrandMother -inlaws.... GrandMa D was an amazing ranch cook....I learned plenty from her...and cherish every moment of my cooking lessons. When I was first married, we would see Orney's grandparents whenever we went home for a visit. She was a wealth of information, and frugal. That woman's cupboards would look like Mrs. Hubbards and she would manage to pull a meal together fit for a King! Anyhoo...found this recipe in the bottom of a recipe box, turned upside down...It looked like a scrap of paper with Aunt Toni's old phone number on it....So glad I turned it over....This was the recipe on the other side!

Grandm'a Mounds Cookie Brownies
 from PineCreekStyle

I love this recipe...it tastes like a Mounds Bar but was written by Grandma in the early 1960's. (On a side note...Mounds Candy Bars came about in 1970) . Grandma didn't name her recipe, I did.
They reminded me of a mounds bar.


  • 1 box of Devil's Food Cake Mix
  • 1/3 cup of margarine *(I used butter), melted
  • 1 can of sweetened condensed milk
  • 1 egg
  • 1/14 cup of coconut, *(I totasted mine)
  • 1 cup of chopped nuts, *(I used walnuts), optional
Spray a 12 x 12 or a 9 x 13 pan with pam
Preheat Oven to 350 degrees

  1. In a bowl mix the Cake mix and melted butter together, press into the prepared pan
  2. In another bowl, mix the topping together: Sweetened Condensed milk, 1 egg, coconut & nuts. Mix well, then pour the thick mixture over the top of the bottom layer
  3. Bake at 350 degrees for 30-40 minutes until done.
  4. Let cool and cut into small squares

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Thursday, February 26, 2015

Street Enchilada's...

I have seen a few recipes for Street Enchilda's...they all looked great. Here is my version...We thought they were delicious! Definately worth a try....
                                 *Love, Like & Share*
Street Enchilada's
  from PineCreekStyle

Based on 8 Enchilada's

  • 1 package of corn tortilla's *My package contained 8 tortilla's, 6" in size
  • 1 large can of Enchilada Sauce (your favorite brand)
  • 1 beef broth cube, I used Knorr's brand
  • 1 tablespoon of Honey
  • 1/2 cup of cilantro, chopped
  • 1/2 cup of yellow onion, chopped
  • 2 cups of cooked beef, sliced in small strips *I used a cooked Tri-Tip
  • 2 cups of Mexican Cheese, shredded
  • garlic pepper to taste

  1. Heat the Enchilada sauce along with the beef broth cube, & honey in a sauce pan. Heat until mixture thickens, for about 15+ minutes. Cool slightly.
  2. Have the onions, cilandtro, meat and cheese prepared and ready to assemble the enchilada
  3. In a cast iron skillet (or an oven safe pan of your choice), add a small amount of sauce to the bottom of the pan
  4. Next, dip the tortilla's, one at a time, in the enchilada sauce pan, coating both sides. Move the tortilla to the cast iron pan and fill with the meat, cilantro, onions & cheese. Folding in half and laying on its side. Repeat this step with each tortilla, ans equally filling each one.
  5. Pour any remaining sauce over the top of the enchilada's, sprinkle the top with any remaining cheese.
  6. Bake at 375 degrees for 20-30 minutes

Yum..... Eat, Chew, Repeat...
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Classic Deviled Eggs...

Classic Deviled Eggs...
   from PineCreekStyle

Classic Deviled Eggs are so yummy and full of protein. They are great for a light snack too! There are so many things you can add to deviled eggs, there are dozens upon dozens of additions. Be creative and switch it up once in a while. But...It is always handy to have the Classic recipe to build from....Besides with Easter is on its way....Sooo egg recipes will be needed, that I am sure!

Based on 6 eggs, doubles well

  • 6 eggs, boiled & peeld, cut in half
  • 1/4 cup of Mayonnaise 
  • 1 tablespoon of yellow or dijon mustard
  • 1 tablesppon of dill or sweet pickle juice ( 1 teaspoon white vinegar works too)
  • 1/8 teaspoon salt (I like to use Garlic Salt)
  • Black Pepper to taste
  • Smoked Paprika for garnish
  • Dill Weed for garnish 
  • And/or Chives for garnish

  1. Boiled Eggs, peeled & cut in half, place the yolks in a bowl, set whites aside
  2. Mash the yolks with a fork.
  3. Add in the mayonnaise, mustard, pickle juice, salt and pepper
  4. Mix well together
  5. Fill the white portion on the egg halves equally with the mayo/mustard mixture using a teaspoon, filling all of the eggs or you may pipe them in also.
  6. Sprinkle with the Paprika and or dill weed to garnish
A great classic Recipe to always have on hand...
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Monday, February 23, 2015

Oven Roasted Artichokes

Oven Roasted Artichokes...

Simply awesome, buttery garlic flavor. Baked in the oven to perfection.

  • Artichokes, fresh
  • 1 tablespoon butter per artichoke
  • Salt & Pepper to taste
  • Prepared minced garlic, small amount or a pieces of a garlic bulb
  • Roasted Garlic, for garnishing 
The directions:
  • Choose the amount of Artichokes you wish to bake...I used 2 artichokes for this recipe
  • Wash, drain and prepare to bake. Cut the tips of the leaves with a straight edge, removing the spiny pointed ends
  • Next, cut the the artichokes in half, lengthwise
  • Clean the inside center of the fuzzy part of the choke, leaving the heart intact
  • Preheat the oven to 375 degrees
  • Lightly oil the Artichokes with olive oil
  • Place the prepared Artichokes on a prepared cooking sheet.
  • In the center of the heart, place a small amount of prepared garlic and a small chunk of butter, sprinkle with roasted garlic. Season with Pepper & Salt to taste
  • Melt 2 tablespoons of butter with some garlic salt seasoning to taste, drizzle & pour over the artichokes
  • Bake in the oven for 50-60 minutes at 375 degrees. Check after 30-40 minutes, they may need to be covered with foil. You want them roasted not burnt. Watch closely the last 20 minutes, in case you need to turn down the heat.
Eat them alone or serve with garlic butter or mayonnaise 

 These are so good we eat them as a main meal. They are also great to serve as an appetizer. You can also serve these cold with a drizzle of Balsamic vinegar on top!

Eating our Veggies with Style,

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How to Peel an Egg Easily...

It sounds silly...but to peel a hard boiled egg can be painful for me! I have two RA's & Osteo arthritis...This is a simple and quick way to peel and egg quickly with little effort. The beauty of it it is less time consuming than picking the shell off...for everyone!
After you boil you eggs, give them an ice bath the follow these steps for easy removal of the shell.

  1. Tap both ends of the egg , craking the shell on both ends
  2. Gently squeeze the egg in yor palm
  3. Place the tip of a teaspoon under the cracked shell in the middle of the egg. Lift the shell off and repeat, done. 
Simply rinse and set on a paper towel to dry as you finish the other eggs.
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Friday, February 20, 2015

Smores-e-licious Cheesecake Bites...

Smores-e-licious Cheesecake Bites
   from PineCreekStyle

Smores-e-licious Cheesecake Bites
  So delicious &light in taste. Not over the top sweet, just right!


  • 2 1/2 cups of Miniature Marshmallow's
  • 2 bricks of Cream Cheese, softened
  • 1 cup of Powder Sugar
  • 1 cup, (plus 1/4 cup for garnish) of Crushed Graham Crackers
  • Melting Chocolate, 8-10 ounces

  1. In a bowl, mix and blend the cream cheese & powder sugar. Blend well. 
  2. Mix in the Marsh mellows, blend well
  3. Place the 1 cup of crushed  graham crackers in a small bowl
  4. Melt the Chocolate in a medium bowl, for dipping.
  5. Pinch off bite size pieces of the cream cheese mixture, dip into the melted chocolate & immediately dip the bottom (chocolate) into the graham crackers
  6. Place the Bites onto a waxed paper baking sheet and let the chocolate harden
  7. Repeat until done
  8. Drizzle the remaining Chocolate over the top of the Cheesecake bites, then garnish with remaining graham cracker crumbs
  9. Let chocolate harden, keep in the refrigerator unless serving

Eat, Chew & Repeat...
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