Friday, October 17, 2014

Prime Rib Roast, Pine Creek Ranch Style

Prime Rib, the Pine Creek way.....

*Based on a 18 lb Prime Rib Roast
Adapted from a previous post 3 years ago...worth sharing again....
Pine Creek Style Meat Rub:
 2 tablespoons Kona Coffee Spice
 2 tablespoons Garlic Salt
2 tablespoons Worcestershire Pepper
Mix well...

Preparing the Meat:

1. Allow the meat to come to room temperature before cooking. This helps the meat to reach the correct temps while cooking. Set out on the kitchen counter, still wrapped, for 2 hours before you prepare for cooking. Using this method allows the meat to cook more evenly throughout the roast. 
2. After 2 hours, unwrap and rinse meat in cool water. Pat the roast dry with paper towels. Turn the oven on at 450 degrees, to preheat.
3. Place bone side down on a baking sheet or roasting pan. Cut small slits across the top of the roast (see the picture above). Insert garlic bulbs in a few of the slits, (use as desired for taste). 

**(I buy garlic bulbs at Costco they come in a large package but they are divided into small sections. I freeze them using them as I need. It works well.)

4. Rub olive oil, (Lucero is a local company, I used their garlic infused olive oil),  over the roast including the ends. Then apply the meat rub, recipe below:

5. Cover the top, sides and ends with the meat rub.

6. Sprinkle roast with course salt covering the top.

*The salt helps the meat to retain it's juices. Course salt dissolves slower, blending the flavors with the meat.

You are ready for the OVEN!

Cooking Time:
7 ribs, 16-18 pounds
15 minutes at 450 degrees
Then lower the oven, to 325 degrees, for 3 to 3 1/2 hours
Every half hour or so, baste the ends with the drippings. *Baste once across the top, just before you remove from oven. Insert the meat thermometer into the meat, the thickest part of the meat, not touching the bone, 1/2 hour before done, checking for temperature. When the temperature reaches 120 degrees, remove the roast from the oven. Let roast REST for 20-30 minutes, every important. Cover with foil while resting. Resting time allows the juices to penetrate the roast adding flavor to the meat.

 *Save drippings for your gravy!

**Prime Rib is traditionally served as a juicy, rare (to medium) piece of meat. Rare meat is cooked 120-125 degrees and has a bright red center that grows to a slightly pinkish color towards the exterior.

"Pine Creek Style Prime Rib"

Had to show off that beautiful Prime Rib...one more time!......
Enjoy your Holidays...Plan ahead with Style....
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Sunday, October 12, 2014

Prime Rib Jalapeño Poppers

The perfect flavors blended together in Jalapeño Bliss...YUM!
Prime Rib Jalapeño Poppers
   The CattleQueenCooks at PineCreekStyle

  • 1 - 8oz brick of cream cheese, softened 
  • 1/2 of 1 small can of chopped Jalapeños, drained
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of finely chopped cooked prime rib, tiny bits
  • PineCreek Ranch Seasonings (HERE) or Garlic Pepper & Cumin to taste
  • Mexican chili pepper seasoning to taste
  • 1 pkg of Wonton wrappers

1. Set the won ton wrappers aside, for the moment
2. Blend all the ingredients together, cream well together
3. Place a tablespoon of the mixture in the center of the wonton and roll or wrap as you like
4. Fry each popper in a fry pan prepared with hot oil, cook on all sides until done
5. Serve with nacho cheese sauce 

Ornery's new fave! Yum!

Serve with Style as an appetizer or for dinner!
 photo photo-12_zpsb1f5b574.jpgEnjoy....
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Thursday, October 9, 2014

Pumpkin Bars...

Oh My...these are truly a treat!
Pumpkin Bars
from The CattleQueen Cooks at


  • 1 box of Perfectly Pumpkin Cookie Mix, *I used one from Pillsbury
  • 1/2 cup plus 2 tablespoons of melted butter
  • 1 heaping teaspoon of vanilla powder
  • 1/3 cup of light Karo syrup
  • 1 large egg, lightly whipped
  • 1 cup of chopped walnuts
  • 2 tablespoons of Blood Orange Tequila (recipe here) or orange juice
Heat the Oven to 350 degrees

  1. Prepare the crust first...Mix together with a fork; Cookie mix, 1/2 cup of melted butter & one tablespoon of Blood Orange Tequila (or orange juice)..blend well
  2. Place the cookie crust mixture in a 8 x 8 prepared pan, press & flatten evenly across the pan 
  3. Bake for 10 minutes, let cool
  4. Prepare the topping: In a bowl, mix together: Karo Syrup, vanilla, whipped egg, 1 tablespoon of Blood Orange Tequila or Orange juice, mix well...then add in the Walnuts and stir well
  5. Spread the walnut mixture evenly across the top of the partially cookie crust
  6. Bake for another 23-25 minutes until the topping is set. Let cool completely before cutting into small squares 
Amazingly Sweet & Tasty, Serve with Style...
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Wednesday, October 8, 2014

Blood Orange Tequila...

This is the perfect season for Spirits.....like my homemade Blood Orange Tequila!
Blood Orange Tequila
   from PineCreekStyle

  • 1 - 750 ml 100% proof Silver Tequila
  • 2 cups of fresh squeeze Blood Oranges (or just Oranges)
  • 1 cup of water
  • 2 cups of sugar

  1. In a Large sauce/stock pan combine the water, Juice and sugar bring to a boil. Let boil gently for about 5-7 minutes until sugar dissolves.
  2.  Remove from the heat and let cool.
  3. Mix together, in a large jar the vodka & the Blood Orange simple syrup. 
  4. Place the Jar in a cool/dark area of the counter, shake and blend together once a day. Let cure for 10 days...this will allow the flavors meld together
  5. This yields about 5 cups, more or less
This recipe doubles easily....

Awesome for use in recipes and cocktails. Perfect color for fall gatherings

Orange-fully Good & Stylish Color...

 photo photo-12_zpsb1f5b574.jpgEnjoy.....

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Sunday, October 5, 2014

Brown Sugar Butterfinger Pie...

I love reading recipes, never tire of my hobby! Last week a friend posted Butterfinger Pie on her site! It looked so good, I went searching for my recipe...as you expect...I made mine that day!
Brown Sugar Butterfinger Pie
  from PineCreekStyle


  • 1 - 8 ounce brick of Cream Cheese, softened
  • 1 - 8 ounce carton of whipped cream, such as Cool Whip, softened
  • 1 heaping tablespoon of Brown sugar
  • 1 bag (11-12 ounce bag) of miniature butterfingers bars, crushed *reserve 1/2 cup for the topping
  • 1 prepared graham cracker or short bread (cookie) pie crust
  • Caramel Topping, for drizzling
  • *A light dusting of coarse Sea Salt for the top, optional

  1. In a large bowl blend and mix together the cream cheese and cool whip 
  2. Next fold in the Brown Sugar and mix well, let mixture sit to meld while preparing the candy bars
  3. Place unwrapped candy bars in a large zip lock baggie and crush into pieces, reserve 1/2 cup for the topping....fold in the crushed candy bars into the cool whip mixture. Blend well
  4. Place the candied whip cream mixture into the Pie crust.
  5. Sprinkle the remaining crushed candy bars across the top of the pie.
  6. Drizzle Caramel across the top of the pie, sprinkle lightly with the Sea Salt *(optional)
  7. Place the Pie in the fridge for a minimum of 2 hours until set.
You may use several different types candy bars instead of Butterfingers...Experiment, it all fun & tasty!
Serve with Style!

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Thursday, October 2, 2014

Mac 'n Cheese Bites...

These are so simple and tasty! Adults and Kids alike are going to love these!
 Mac 'n Cheese Bites
   from PineCreekStyle

Easy Peasy!


  • Mac 'n Cheese, cooked,  leftovers or fresh, 2 tablespoons per wrapper
  • Won Ton wrappers, 1 per Mac Wrap
  • Olive Oil fro frying
  • **Add Bacon or Ham for added tastiness !!!

  1. On each wrapper place 2 tablespoons of cooked Mac 'n Cheese
  2. Fold like an envelope and roll shut
  3. Fry in Hot oil on both sides till done
  4. Remove "Bites" from pan and place on a paper towel to remove excess oil
  5. Serve!.....
Dip in Cheese Sauce or Garlic Alfredo Sauce for extra goodness!
The Kids are going to love these!!!! Great for appetizers too!
Tasty & Full of Cheesy Style....
 photo photo-12_zpsb1f5b574.jpgEnjoy!
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