Thursday, November 26, 2015

Our Thanksgiving Table

Our Thanksgiving Table this year....May you all be as blessed as we are...Enjoy your Day  Happy Thanksgiving from PineCreekStyle
Table is ready

The sky & the tree in the background was awesome

Turkeys in out our Livingroom window on the riverside! So Beautiful I had to make Thanksgiving Cards!

Happy Thanksgiving Everyone!
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Monday, November 23, 2015

Bacon Brown Sugar Sausages

 This is the most popular requested appetizer I make.  We have had over 1,000 hits on this
 recipe. Voted "The Best" by friends and family.
Bacon Brown Sugar Saugages...

 Bacon Brown Sugar Sausages
      The CattleQueen Cooks

  1. 1 package of "little beef smokies" sausages
  2. 1 pound of bacon, strips cut into thirds
  3. 1 cup of brown sugar (I used Splenda Brown Sugar, works great!)
  4. Garlic pepper to taste
  5. 1 tablespoon of dehydrated onions
  6. 2-3 tablespoons of brewed coffee
  7. 1 tablespoon of crown royal whiskey
  •  Mix the coffee, whiskey, the onions and 1 heaping tablespoon of brown sugar, blend well
  • Wrap each sausage in a (1/3) piece of bacon strip
  • Place the bacon/sausage in a prepared 11x13 baking dish
  • Drizzle the bacon wrapped sausage with the coffee mixture, cover completely
  •  Preheat the oven to 350 degrees.
  • Next mix the garlic pepper into the brown sugar
  • Then place the brown sugar mixture over the top of the bacon wrapped sausages
  •  Use it all, heap it on...
  • Place the meat in the hot oven and bake until bacon is cooked
This appetizer is Fantastic! It also travels well. If I take this dish to friends or families houses, I place the finished product in a crock pot and set it on the buffet setting. You won't be disappointed!

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Thursday, November 19, 2015

Holiday Pie Crust...

Pretty Pie Crust for your Holiday table...And the taste is amazing! Presentation is AWE-some!
Great Holiday presentation with ease!

Holiday Pie Crust:
2 pie shells, prepared, softened
1/4 cup of cranberries, chopped fine ( I used a food processor)
1/4 cup of chopped pistahios, fine
Cinnamon Sugar to taste
Sprinkle the cranberries, nuts and spice on top of one prepared pie crust.
Place the 2nd pie crust on top and gently press together.
Using small leave shape cookie cutters. cut the double layered into the leaf shapes.
Place on a parchment lined baking sheet.
Bake at 350 degrees for about 10-12 minutes, or according to your pie crust directions.
Let cool slightly...Ready to use for garnishes!
***If using as a pretty crust for your pie...follow the directions according to your recipe! Cover with foil to keep from burning when needed!
Place ingredients on one crust!

Place the 2nd pie crust on top, lightly press the crusts together
Using a small cookie cutter, cut your leaves
Pretty & Tasty

Enjoy your Holidays...
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Tuesday, November 17, 2015

Buttered Rum Batter...

Butter Rum Batter....
  This past week, I have had serveral emails, and a few phone calls, asking about Buttered Rum Batter. Most of the time, I use the store bought varitey found in the liquor department of the grocery stores. Usually on an end cap during hloidays or with other "stir-in's" in the liquor aisle. ANYHOW...
This got me looking for my Grandma's Original Recipe for Buttered Rum Batter...She, as I do, used it in several desserts, cocktails and Coffee!...It's also good in Hot Choclate for an "Over the Top Treat"!

Buttered Rum Batter
The CattleQueen Cooks


  • 1 pound (box) of Dark Brown Sugar
  • 1 cube of softened butter, room temp (I use Salted Butter)
  • 1 1/2 teaspoons (or 1 teaspoon) of ground cinnamon
  • 1/2 teaspoon leveled, ground nutmeg
  • 1/2 teaspoon leveled, ground cloves
  • 1 teaspoon of pure vanilla
  • Pinch of Salt
  • Pinch of  Cayenne Pepper, I use a big pinch. This optional but WOW its good!

  1. Blend all ingredients together, by creaming gently with a pastry blender, then a fork or spoon.
  2. Mix thoroughly. 
  3. I bottle the batter into smaller mason jars.
For Cocktail mixes, Baking, Meats, Coffee & Hot Chocolate.... oh the possibilities !

Check out my Butter Rum Ham Recipe here...or Make a Hot Buttered Rum Drink to warm your soul:

Hot Buttered Rum Drink:

  • Place 1 heaping tablespoon of batter, in a 8-10 ounce mug
  • Add 6-8 ounces of hot water, mix well together
  • Stirr in a large jigger of Rum (1 1/2 ounces), blend
  • Serve Hot!
  • If you want it with cream, add 1 tablespoon (or desired amount) of cream or ice cream, like Grand Dad did!

Enjoy and Happy Thanksgiving....
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Saturday, November 14, 2015

Roasted Butternut Soup...

Good for the Soul, a taste of Heaven.....This soup is amazing, perfect for Thanksgiving!
I was never a fan of Butternut Squash, I would turn up my nose and say No Thank You! Until...I made my own!
I fell in love with soup and even crave it!

Roasted Butternut Squash Soup
  Author:The Cattle Queen Cooks

  • 2+ pounds of butternut squash, cut in half and seeded (mashed after cooking)
  • 3-4 tables spoons of olive oil

  • 2 yellow onions, medium, chopped fine and sauted
  • 3-4 tablespoons of butter
  • 4 cups of chicken broth
  • 1/2 cup of heavy whipping cream
  • Pinecreek Ranch Seasoning (recipe here), or garlic pepper & salt to taste
  • 1 heavy dash of nutmeg
  • 1 dash of cumin to taste, (I do two dashes!), optional
  • 2 cloves of garlic, roasted and mashed
  • Garnish suggestions: Roasted pumpkin seeds, crisp bacon, chives, sour cream, crispy deep fried onions.... All are yummy, in combo's or separate!


Roasted Squash:
  1. Wash, cut and seed the squash
  2. Place in a broiler pan 
  3. Drizzle with the olive oil and sprinkle with PineCreek Ranch Seasoning, nutmeg, cumin & a dash of cinnamon if you wish (you may mix the spices together and then sprinkle on the squash)
  4. Place some garlic cloves, cut in half, place in the well of the squash
  5. Top the well with butter
  6. Heat oven to 375...
  7. Cook "well" up for 20 minutes...Add a broil setting for a few minutes if you want it browned (I do...)
  8. After 20 minutes, turn the squash over and add 1/4 cup of water to the broiler pan. (add a little more water, if needed)
  9. Continue to cook the squash at 375degrees for another 20-25 minutes.
  10. When done, let cool
  11. Scoop or cut out the squash from the shell
  12. Place the squash and roasted garlic with any juices in a blender (or mash together) and blend well
  13. Next add in the Whipping Cream and blend together
  14. Now we are ready to at the puree to the soup stock...see directions below
  15. On a side note...This is delish served as a side dish, just like it is! 
Soup Stock Directions:
  1. In a stock pot, heat the Chicken broth on medium to medium high...
  2. In a frying pan, saute' the diced onions, in a little butter, season with spices as desired
  3. Next add any remaining butter to the stock pot, if any left over
  4. Add the cooked onions to the stock
  5. Next...Butternut Puree, from recipe above, blend well
  6. Add more water if need to thin the soup, (even for the leftovers, if there any!)
  7. Cook until heated through and serve....Even better the next day...
The Garnishes listed above are great in taste & presentation... I often will have a few choices waiting on the side and let my family and guests add their own when serving buffet style.
The perfect recipe to make the day before for the Holidays

Roasted butternut, so worth the extra time it takes! Over the top good!

Savory & amazing...Your family & guests will love this recipe! I promise!
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Tuesday, November 10, 2015

Best Ever Thanksgiving & Duck Recipes..

This is a re-post of my Turkey & Duck recipes...The Duck was my Dad's favorite....it turned out wonderful....I miss him (he passed 3 years ago this coming Christmas) and I am so happy I could please his palate for Duck!....Enjoy and Happy Thanksgiving Everyone!

A Moist Traditional Turkey...&
 There's a Duck in the OVEN
This turkey is very moist.
 My cooking secret makes all the meat moist and tender.
 This turkey was cooked in our smoker. We love the flavor the smoker adds to the taste. I love having my oven is free for all of side dishes.
 Rinse and prepare turkey. Oil the skin with garlic infused olive oil. Coat/sprinkle the outside (of the turkey) with Garlic pepper, Parmesan herbs, Worcestershire pepper and White pepper.
Place inside the empty cavity a FROZEN CUBE OF BUTTER!
Yep, that's my secret!  It melts slowly and helps tenderize the meat, leaving a slight buttery taste. 
*I don't care for breast meat, BUT I love to eat this white meat!
 Next, place a quarter of an peeled onion in the cavity with the butter.
 Add 3 cloves of garlic.
 Fold and close the turkey opening. We used small wooden skewers.
Cook on medium or about 300 degrees for 3/12 to 4 hours. Temperature inside the meat should reach 160-165 degrees.  Let rest for 20-30 minutes before carving.
Tastefully good, moist turkey and a happy tummy...
"See the duck recipe below"
NeeCee Signature
Just Ducky...
 Rinse and ready the duck. Do NOT oil. Duck has a lot of natural fat.
 Baste the outside with a sauce of your choice. I used an apricot pepper sauce.
Sprinkle with garlic pepper, inside and out. s
Stuff the duck with 1/8 of an onion and a couple of garlic cloves.
 Secure the duck with skewers as shown.
 We cooked the duck in the smoker at 350 degrees for 2 1/2-3 hours. reaching 160 degrees for cooked meat temperature. Let rest for about 15-20 minutes before carving.
All Photo's belong to Pine Creek Style by NeeCee
Thanksgiving Dinner Served with Style...

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