Saturday, April 18, 2015

Ranch Ready Chilli with Red Pepper Butter for the Cornbread...

Ranch Ready Beans aka Rodeo Beans....
This is hearty, rib stick'n chili. Easy to fix when you have a big crew to feed. It may be made ahead, which will blend the seasonings to total perfection. So simple, basically an open and dump recipe....so enjoy!
Ranch Ready Chili  
  The Cattle Queen Cooks at PineCreekStyle
  • 1 Large family size tin of chili beans (I used Dennison's)
  • 1 large can of Ranch Beans
  • 2 cans of white kidney beans or white beans
  • 1 can of red kidney beans
*Open and dump in a large stock pot and stir together. 
Do not drain any of the beans.
  • 1 large yellow onion, chopped
  • 2 green apples, peeled and chopped fine
  • 1 of each; yellow, red and green bell pepper, chopped
  • 1 heaping teaspoon of prepared minced garlic
*Add to the bean mixture and stir
  • 1 lb of ground hamburger, cooked and crumbled
  • 1 package of hot sausage (4), *I used Habenerro style, cut bite size
Stir into the Chili bean pot.
Season with garlic pepper to taste. Stir again.
Let simmer until heated through and serve. 
* It tastes better the longer you cook it, giving it time to blend. 
The apple cooks down and adds a unique flavor to the chili.
                      Serve with corn bread and red pepper butter! 

Red Pepper Butter: 
2 cubes of butter, softened
1 tablespoon of diced pimento's
1 teaspoon of chives
Garlic Pepper to taste
Blend together well and serve with your favorite corn bread.

This is a recipe I have served often for branding's or ranch/family
 gathering's.It is always well received... 
Rib Stick'n Ranch Beans served with Style
.. photo photo-12_zpsb1f5b574.jpgXO

Continue Reading ...

Thursday, April 16, 2015

Lemon Mousse...

Lemon Mousse....Wonderfully rich, yet light and non filling....This recipe can be quickly made or made ahead...serve chilled or cold.
Lemon Mousse
   from the CattleQueen at PineCreekStyle

Sweet Whjpped Cream topping:

  • 1 1/2 cups of heavy whipping cream
  • 1/8 cup, leveled, powdered sugar
  • 1 teaspoon of vanilla

  1. In a cold, large glass or metal bowl, all add ingredients
  2. Beat well until stiff peaks form, do not over beat
  3. Place in the refrigerator to chill, until served
  4. Reserve 1/2 cup of the prepared whipping cream for the mousse
Lemon Mousse:

  • 1 - 8 ounce package of cream cheese, softened
  • 1 cup of powdered sugar
  • 1/2 jar of Lemon Curd (or 5 ounces) **1 cup of Prepared Lemon Pie mix maay be used instead.
  • 1/2  teaspoon Lemon Extract, **Omit if you use the Lemon Pie mix
  • 1 teaspoon of vanilla
  • 1/2 cup of prepared sweet whipping cream
  • A drop or two of yellow food coloring, if desired
Directions for the Mousse:

  1. In a large chilled glass or metal bowl, place all of the ingredients listed above for the mousse
  2. Whip with an electric mixer until completely mixed
  3. Divide mousse into small vessels; jars, cocktail size glasses, etc
  4. Top with the chilled whipping cream
  5. Ganish if you like with cookies, cookie crumbs or nuts, optional
  6. Store in the refridgerator until served
  7. **It is rich in taste so smaller portions are recommended...there's always room for seconds!
Enjoy...Eat, Chew, Repeat!
 photo photo-12_zpsb1f5b574.jpgXO
Continue Reading ...

Monday, April 13, 2015

Polenta Poppers, Done Two ways...

These poppers are are amazing and packed with flavor....I have fixed them two different ways with amazing results and cudo's to match! One recipe, fixed two ways...how fun is that?
Polenta Poppers
   The CattleQueen at PineCreekStyle

Basic cheese mixture:
  • 8 ounces or 1 cup of prepared Polenta
  • 8 ounces of creamed cheese, softened
  • 1 heaping cup of shredded cheddar cheese
  • Garlic Pepper season to taste
  • A couple of heavy dashes of Chipotle Hot Sauce
Additional add in's (for the baked or fried panko coated Poppers):
  • 3-4 pieces of bacon, cooked crisp and crumbled
  • jalepeno's or mild tricolored peppers, diced small, about 1/4 cup or more, diced very small
Add the above ingredients together and shape into balls or desired shape.
Next :
  • In a bowl mix together: 1 1/2 cups of panko breading, 1/4 cup of flour and season with garlic pepper and red pepper to taste. Keep in mind the red pepper packs a punch.
  • Coat the cheese balls in the panko mixture and place on a prepared baking sheet. Cheese balls may be sprayed with a cooking spray also if desired.
  • Bake until panko is crisp and lightly browned at 325 degrees. Cooking times vary, watch closely or Deep fry in a cast iron pan until fried crisp and drain on paper towels
  • Serve with a small amount of nacho cheese, (spice it up if you wish), for effect & dipping
*Second version is as listed below for the Polentla Poppers:
  • Mix together the basic Cheese mixture to use as stuffing in the peppers
  • Have 10-12 mild or jalepeno peppers, cleaning out the seeds and membrane
  • Fill the peppers with the basic cheese mixture
  • 10-12 strips of bacon, cut in half, wrap aound the filled peppers
  • Place on a prepared baking sheet , set the oven on 250 or 300 for a slow roast & preheat
  • Mix together, 1/4 cup of coffee, 2 heaping tablespoons of brown sugar and 1 tablespoon of whiskey(optional). Blend well and drizzle over each popper
  • cook on a slow roast until the bacon is cooked. **If I am preparing a full meal, I fix these first and let roast as I am preparing the remaininh food. 
  • Serve as a side dish or as an appetizer
Two Ways to Serve Polenta Poppers...and a flavor burst for your tastebuds!
 photo photo-12_zpsb1f5b574.jpgXO
Continue Reading ...

Thursday, April 9, 2015

"This Ain't My First Rodeo"...Ranch Style Bedroom ...

Love, Love Love how my guest room turned out...."This Ain't My Frist Rodeo" Bedroom...
I have been Collection items for this room a very long time....Finally, everything came together!

 I had fun mixing patterns & colors....old & new...personal family items from years past....
 This was fun...a frame from a family homestead, a skull from the ranch, my jewelry designed by me...love how this embellished skull turned out.
Love the reflections from the room in the free standing mirror.....
 My blinged-out Cow Horns on display...

I love my side tables, a little Cowgirl Shabby Chic!
Needless to say I'm walking on Sunshine....
"Love My Cowgirl Shabby Chic Bling Bling Thing" ...
look in the new room!

 photo photo-12_zpsb1f5b574.jpgXO.... Love, Like & share with Style!
Continue Reading ...

Monday, April 6, 2015

Ham & Tater Soup...

Easter Dinner leftovers can make delicious new recipes...Continue the YUM!
Ham & Tater Soup
Ham & Tater Soup
    from The CattleQueen at PineCreekStyle


  • 6-7 medium russet potates, diced with skins on
  • 1 cube of Knorrs chicken broth
  • water, enough to cover potatoes in the pan, plus more as needed
  • 1 1/2 cups of cube cooked ham
  • 1 heaping cup of peas
  • 1 - 8 ounce tub of cream cheese, plain or garlic & chives
  • 3-4 cloves of roasted garlic, chopped
  • 1 medium yellow onion, chopped small
  • 1 cup of jack cheese, cubed small
  • Season with White Pepper & Garlic Salt to taste

  1. In a stock pot place the onions, garlic and potatoes
  2. Cover with water to about an inch or two above the veggies
  3. Place the Stove burner on medium to cook
  4. After the potatoes have cooked down some, mash gently with a masher or fork, keep cooking
  5. Add the ham & peas
  6. Add the cream & jack cheese, reduce to a lower temp, stir occasionally to blend
  7. Season with white pepper & garlic salt to taste
  8. Cook until veggies are tender and soup has thickened
Serve with Hot bread....Eat, Chew & Repeat! And Enjoy......
 photo photo-12_zpsb1f5b574.jpgXO
Continue Reading ...

Saturday, March 28, 2015

Short Rib Bruschella ...

Short Rib Bruschette....An impressive & quick dish to serve as an appetizer or or a main meal
Short Rib Bruschetta


  • 1 1/2 cups cooked short rib meat, shredded
  • 1 cup of pan roasted veggies, cooked & chopped (The veggies I used: carrot, potato, zucchini, onion
  • 1 1/2 cups of shredded or diced white cheddar cheese
  • Garlic pepper to taste
  • Hawaiian Chili pepper seasoning, crushed, sprinkle to taste
  • Butter softened
  • 1 loaf of roasted garlic sourdough, french bread style

  1. Slice the loaf of bread into equal, individual slices. Lightly butter the slices and place on a prepared baking
  2. Sprinkle or place a small amount of cheese on the bread
  3. Next, layer the shredded rib meat on top of the bread
  4. Add the chopped veggies
  5. Layer the remaining cheese
  6. Sprinkle each bread piece with garlic pepper & Hawaiian Chili Pepper seansoning
  7. Roast the bruschetta under the broiler on high...watching closely, until the cheese melts and bruschetta is fully heated 
Serve immediately.....Eat, Chew, Repeat!
 photo photo-12_zpsb1f5b574.jpgXo

Continue Reading ...