Friday, July 29, 2016

My Rooster Flew the Coop....

A while back the strangest thing happened....I was outside the kitchen working on my dry creekbed area....Ornery had just left for the day...it was about 6am! I heard a loud crash in the kitchen...Mind you no one was in the house!!!! I walked over to the kitchen door and saw my Rooster on the tile floor!!!! Very weird...Not sure how that happened...And... the way it sat on my shelf....It seemed impossible! (It sits down about 3 inches or more below the crown molding!) Nothing else in the kitchen was moved or disturburbed! I had had a fleeting thought that we had had an earthquake...NOPE! Still a mystery....So instead of throwing him away.... Here is what I did to save my beloved and one of my very favorite roosters.....WHEN he flew the coop!

This is the after photo...Love how Mr. Rooster looks...made handsome again!
 This is Mr. Roosterbefore his accident...Guess he wanted to be outside and not COOPED-UP!

Broken Mr. Rooster...my heart sank! He was so pretty and I had had him a very long time!
Very surprised he didn't loose his head!!!!
 He is restored to his former beauty, now he reigns over the back kitchen entry....
 Mr. Rooster now welcomes our back door guests! Love the color he adds to the back walk up!

I was so sick about him falling....
My oldest rooster and one of my faves! I had to think of something to do with him... Couldn't bare to throw him away!

Happy with my salvaged Mr. Rooster.....He's got PineCreekStyle!!!
 photo photo-12_zpsb1f5b574.jpgXO....Happy Birthday Ornery!
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Wednesday, July 27, 2016

Peach Strudel...

YES....My trees & the neighbors have lots of peaches....So... here is simple,  quick & easy,  open & dump recipe....Takes moment to whip together using a box mix and a few items....The results...AWESOME! Mix, Bake, toss some flour in your face and serve with a smile! Oh....and a cup of Coffee...Oh yeah!

Peach Strudel...
 Semi Homemade from PineCreekStyle
 Peach Strudel

  • Yields one loaf


  • 1 box of Cinnamon Swirl Crum Cake (Krusteaz brand)
  • 2/3 cup of water
  • 1 egg
  • 1/2 tablespoon of powdered vanilla
  • 1/2 cup of sliced & diced fresh peaches, drained of juices.

  1. Follow the directions on the box
  2. Stir in the powdered vanilla into the cake mixture
  3. When layering, add the peaches in the middle layer first, then add the 1/2 cinnamon strudel mixture, then repeat as directed
  4. Tah...dah....thats it! Bake, Cool and serve!
Notes: 1. I let my loaf cool for 20 minutes then turn out and wrap the semi warm loaf in foil, then seal in a large ziplock bag....Keeps the loaf moist and fresh.
            2. With the remaining peach juice, mix a little powdered sugar with it and create a yummy glaze to drizzle on top! Only if you want over the top decadent taste! :)

 This slices perfect every time!
My tasters.... gave a hearty two thumbs up!!!!

 photo photo-12_zpsb1f5b574.jpg
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Thursday, July 21, 2016

Peach Pie Crumble...

Peach Pie Crumble....Best darn dessert ever! Can't rave enough about it!
Fresh peaches from our little tree....

Peach Pie Crumble
 The CattleQueen Cooks
        Serves 8 or divide in half for 4


  • 1 prepared pie crust, 2 pieces, bring to room temperature
  • 4-5 for large peaches, peeled and diced
  • 1/2 cup of peach jam
  • Cinnamon Sugar to taste
  • Sliced Almonds, about 1/2 to 3/4 cup, toasted & sugared (see directions)
  • 1 tablespoon of Butter to toast Almonds
  • Reserve a small amount of peach juice from the cut peached
  • Powder Sugar, 3/4 cup
  • Scant amount of Water
  • 1 egg, scrambled with a small amount of water to create an egg wash.

  1. Roll out the pie crust and cut an "X" in the middle of the shell, place on a prepared baking sheet
  2. Mix together the diced peaches and the peach jam, divide in half
  3. Spread the 1/2 the mixture on the pie shell, but not over the "X", see the photo. Repeat these steps with the 2nd pie crust.
  4. Pull the corners from the cut "X", over the peaches to the outside of the crust edge and seal. repeat three more times, creating a squarish ring. (see the photos)
  5. Brush the uncooked crusts with an egg wash....
  6. Bake at 400 degrees for 10-12 minutes or according to the pie crust box directions. Let cool. Then cut at the corners, into four equal pieces. Repeat with the 2nd pie crust.
  7. Toast the Almonds in butter oil lightly browned. Remove from the pan and sugar with cinnamon sugar to taste. Let cool.
  8. Next is the Icing...Mix together the Powdered Sugar, some Peach juice left from the fresh peaches and a scant amount of water ...Mix well, leave thick enough to drizzle on the pie crumble. 


  • Place on a plate or a shallow bowl, one Peach Pie Crumble
  • Sprinkle with the Sugared Almonds
  • Drizzle Icing across the top of the dessert
  • Serve hot or cold
  • Top with vanilla ice-cream or whipped cream

Below is a text I sent to baby sister Nanny! AND her response!!!!
Nice to know my taste testers approved of the dessert! :))))

 It was that GOOD!!!!

The pie crust with the "X" in the middle...
The peach mixture on the pie shell....
The Peach Pie Crumble, cooked! Kind of like a rustic pie...

OMG GOOD & Ornery approved! :)))

 photo photo-12_zpsb1f5b574.jpgXO
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Sunday, July 17, 2016

Hawaiian Chicken aka Volleyball Chicken?....

 Volleyball Chicken?.....Really it is a Hawaiian Recipe I have had for years...BUT...When Our Daughter played for a traveling Volleyball team in high school....She called it Volleyball chicken....Because,  it was our go-to-lunch when we traveled. So it stuck....Volleyball Chicken!

12-18 boneless thighs or breasts...which ever you prefer
Equal amounts of water and soy sauce= I used 1 1/2 cups of each
Season to taste with garlic pepper, minced onion, and garlic; chopped, minced or a mixture of each.
A healthy dose of Lemon juice
 Sesame seeds, optional; to taste 
Bake at 350 for 1 hour
It's that simple......YUMMY! 
Soak in soy sauce mixture for at least 2-4 hours or overnight before cooking.....
Serve hot or cold!
 Place chicken in a doubled zip lock bag and soak with soy sauce mixture for a minimum 2-4 hours, even better overnight!
 Pour soy sauce mixture over the chicken and soak....
Don't forget the healthy dose of Lemon juice
 How the bag looks while it is soaking.......
 Store it in the fridge while it soaks....
 Mmmmm, it's baking.......350 degrees for 1 hour....
MMMMM...I can smell it baking now.....(NO, Really... I CAN...I have another batch cooking for our Grandson's traveling Basketball team tomorrow...It make acquire a new name....Basketball Chicken...heehee)
All done and ready to eat.....YOU are going to love it!
This Chicken has Style & Taste...
NeeCee Signature

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Friday, July 15, 2016

Black Ranch Beans...

Black Ranch Beans....This is basically an Open & Dump Recipe...but it is amazing! I came up with the name because I use Black Beans and Ranch Beans as my base.  I have had several different Black Bean Soups, but this is my favorite.  The name also always brings to mind a local ranch, known as the Black Ranch. It was owned, until recent years, by Shirley Temple Black and her husband Charles Black. Yes, THE... Shirley Temple...! Always loved her.... To find out more about the ranch just Google the Black Ranch, on Elder Creek in Tehama County, Ca....One of the oldest contiguious ranches in California.   On to the recipe...

Black Ranch Soup
  The CattleQueen Cooks


  • 1 can of Black Beans, drained & rinsed
  • 3-4 cans of Ranch Beans, do not drain
  • 4 cups of water
  • 1 beef soft cube (I use Knoors brand)
  • 1 large onion, chopped & sautéed 
  • 1 tablespoon of Butter for sautéing 
  • Garlic Pepper, to taste
  • Cumin, to taste
  • 1 pound of lean hamburger, cooked and crumbled
  • 1 small can of diced mild green chilis
  • 2 large potatoes, washed & diced medium, raw
  • 1 cup of yellow corn, frozen *optional
  • 1/4 to 1/2 cup of chopped cilantro

  1. Open both cans of beans, drain the black beans, dump in a stock pot.
  2. Add the water and the beef cube.
  3. Saute the onion in butter.
  4. Cook and crumble the hamburger, season with the garlic pepper.
  5. Add the meat to the stock pot
  6. Next, add the green chilis, diced potatoes & corn (#optional)
  7. Season to taste with cumin.
  8. Stir in the chopped Cilantro.
  9. Cook until heated and potatoes are cooked
Serve as is or add some chopped raw onions &/or shredded Mexican cheese for garnish.

Enjoy, NeeCee...XO

Photo credit listed on the photo above...courtesy of the internet and bio.

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Sunday, July 10, 2016

Pasta Carbonara...

This recipe was amazing....Ornery says this is his new favorite recipe! It was that good!

Pasta Carbonara..
   The CattleQueen Cooks


  • 2-3 tablespoons of Butter
  • 2-3 tablespoons of Olive Oil
  • 1 small Yellow Onion, diced small
  • 3-4 roasted Garlic Cloves, minced
  • 1/2 cup of Heavy Cream
  • 1/4 cup of Italian parsley, wash and chopped
  • 1/3 cup of grated Parmesan Cheese
  • 2/3 cup of shredded White Cheddar Cheese
  • 1 soft cube of Chicken broth (Knorr's brand)
  • 4-5 egg yolks, blend together
  • Salt & Pepper
  • 4-5 pieces of bacon or pancetta
  • 1 package of Spiral Pasta ( I use low carb for my dietary needs), or Angel Hair pasta may be used.

  1. Boil a pot of salted water. Add the pasta, the water should be about one inch above the pasta. Also add the chicken broth cube and a splash of olive oil.Cook until Pasta is done, drain if needed.
  2. In a saute pan, melt the butter and oil over medium heat, then add the diced onion and garlic. Saute lightly. Add the pancetta or the bacon, mix well. Cook and stir once in a while until the bacon is cooked. (I usually start the pasta when the bacon has been added). If you like the Bacon crispy, cook a little longer.
  3. When done, stir together the Bacon mixture into the pasta. Mix well.
  4. Stir in the the heavy Cream, Cheeses, parsley and the Egg yolks. Mix well.
  5. Place the Pasta Carbonara in a prepared casserole dish, bake for about 15 minutes at 350 degrees to finish and serve.

 photo photo-12_zpsb1f5b574.jpg
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