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Sunday, December 21, 2014

Christmas Fudge...

Christmas Fudge
   ❤From The CattleQueen Cooks at PineCreekStyle❤
Christmas Fudge
20 ounces of candy brick
3/4 cup of Sweetened CONDENSED milk
4 teaspoons of buttermilk
1 teaspoon of pure clear vanilla
heavy dash of salt
1 1/2 cup of chopped nuts & crasins (dried cranberry's)
Directions:
Place your sauce pan on a medium heat
Add sweetened condensed milk, and 20 ounces of chocolate candy brick
Add milk, vanilla and salt
Constant SLOW stirring of ingredients with a spatula
Have a foil lined pan, 9x9 or a 10x10 waiting for cooked fudge


*This is where the patience come in, continue stirring slowly. Do Not Leave the pot. The mixture will turn a RICH creamy white color. 
*At this point add the nuts & crasins, blend well, do this just before you put into the pan.
*When it has a shiny look to it, pour into the prepared w/foil pan.

STORE IN THE REFRIGERATOR FOR 4 HOURS MINIMUM BEFORE CUTTING INTO SMALL SQUARES. I cut as I need, so the fudge does not dry out.

                           ��"Do Everything with Style", Xo...NeeCee��
❤Love, Like & Share with Style❤The CattleQueen Cooks at PineCreekStyle❤
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         ❤SHARING LET'S YOUR  FAMILY & FRIENDS SEE YOUR STYLE❤
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Thursday, December 18, 2014

Divine Divinity - No Cook Style


Divine Divinity-No Cook
   ��From the CattleQueen Cooks at PineCreekStyle 

1- 14 ounce box of buttercream dry frosting mix... ( found mine at Michael's) 
2/3 cup Karo Clear Syrup
1 teaspoon clear & pure Vanilla
1 teaspoon of almond extract , clear
1 cup of boiling water
2 lbs of powdered sugar
1cup chopped pecans....( I use pecans due to walnut allergies, I also make 1/2 the candy without nuts...so if you want all nuts add more if desired)


In a large bowl:
Mix the dry frosting, Karo, vanilla, almond extract and hot water together. Blend well.
Using a hand mixer, slowly add the powdered sugar. Mixing well, the candy will be stiff.
When mixed, drop by teaspoons into small mounds onto wax paper . Let dry for 12 plus hours. Turn candy after about 10 plus hours to dry on the bottom. The weather will make a difference..If raining and humidity is high...it could take longer to dry. 

                           ��"Do Everything with Style", Xo...NeeCee��
❤️Love, Like & Share with Style❤️The CattleQueen Cooks at PineCreekStyle❤️
        ��SHARE THIS POST TO SAVE THE RECIPE ON YOUR TIMELINE��

         ❤SHARING LET'S YOUR  FAMILY & FRIENDS SEE YOUR STYLE❤
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Monday, December 15, 2014

Bacon Pecan Fudge...

Bacon Lovers....Get ready for this amazing fudge! Bacon Pecan Fudge....A wonderful blend of Sweet & Salty....It will tickle your fancy!

Bacon Pecan Fudge
   From The CattleQueen Cooks at PineCreekStyle


18 ounces of candy brick
3/4 cup of Sweetened CONDENSED milk
4 teaspoons of buttermilk ( instant buttermilk works great)
1 teaspoon of pure vanilla
Very light dash of salt, optional
1 cup of chopped pecans, * optional-any favorite nut works
3-4 pieces of bacon cooked crisp, chopped fine
**Caramel to drizzle on top of the hot fudge, once it's in the pan....**does add stickiness to the fudge on one side...that's why it's optional! But adds a touch of Carmel flavor..personal preference.....

Directions:
-Place your sauce pan on a medium heat
-Add sweetened condensed milk, and 18 ounces of chocolate candy brick
-Add milk, vanilla and salt
-Constant SLOW stirring of ingredients with a spatula
-Have a foil lined pan, 9x9 or 10x10 waiting for chocolate
-Fold in the bacon bits and nuts when fudge is done and just before pouring into your pan!

*This is where the patience come in, continue stirring slowly. Do Not Leave the pan. The mixture will turn a RICH dark brown color. When it has a shiny look to it, pour into the prepared w/foil pan.


STORE IN THE REFRIGERATOR FOR 4 HOURS MINIMUM BEFORE CUTTING INTO SMALL SQUARES. I cut as I need, so the fudge does not dry out.
 photo photo-12_zpsb1f5b574.jpgDon't forget to check out our Facebook Pages... "PineCreekStyle" Where the CattleQueen Cooks...There is often extra recipes & kitchen tips posted! Also Check Out our new Page "The CattleQueen aka Boss Lady" ... Where you will find Crafts, Decor & more.....See you there, Check out our Style....Xo, NeeCee
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Thursday, December 4, 2014

Pomegranate Tequila Beef Short Ribs...

Amazing, Delicious, 5 Star Quality, yup... that about sums up these short ribs! They are THAT good!
Move over Roy's, there's a new Short Rib recipe in town! They are fall off the bone good!!!


Pomegranate Tequila Beef Short Ribs
In a large crock pot:
Ingredients:

  • 1 or 2 racks of Beef short ribs (depending on size, mine served up to 4 people, with one package), mine were frozen! 
  • 1/2 cup of Pomegranate Tequila Liqueur (see recipe here), or... use 1/4 cup pom juice & 1/4 cup tequila (The Liqueur cooks out, but you may just use straight Pom juice.) 
  • 1 bottle of your favorite BBQ sauce
  • 2 tablespoons of brown sugar
  • Pine Creek Ranch Seasoning (see recipe here) or Garlic pepper to taste. I went a little heavy on my dashing!
  • 2 heaping tablespoons of Pomegranate jelly
  • 2-3 gloves of garlic, mashed
  • 1 medium onion, quartered & sliced thin
  • 2 tablespoons of tomato paste
  • 1 beef broth cube, * I use Knor's Brand
  • 1 cup of water
  • 1 pkg of Knor's beef gravy, dry
  • 1 tablespoon of butter ( to sauté the onions) 
Directions:

  1. In a large vessel mix; water, gravy package, jelly, tomato paste. Mix well with a wire whip. Set aside.
  2. Place the ribs frozen (or fresh) into a prepared crock pot. Pour the BBQ sauce over the top of the ribs. **Turn the crock pot on high for the first hour, turn the meat once to help thaw. Then reduce the heat to low for 4 hours.
  3. Add the Pomegranate Tequila, to the pot, pouring over the meat.
  4. Next, add the water mixture, stir gently
  5. Toss in the beef cube, it will melt and you will blend & stir a few times in the first hour.
  6. Add the mashed garlic.
  7. Saute' the onions in a frying pan with the butter. When caramelized, add to the crock pot.
  8. Sprinkle in the brown sugar
  9. Add the desired amount of garlic pepper, to taste, stir gently & mix everything.
  10. After on hour on high (turn meat once or twice) , reduce to low and cook for another 4 hours.
OMMGG.....Oh Miss Molly, Good Golly...This is the best EVER short ribs! Ornery said nothing will ever compare with these ribs! He gave a 2 thumbs up and a 5 Star rating! Yes, they were that good, even if I say so MYSELF!

Additional infö: I used 1 cup of the cooking broth to make my gravy for the top of my ribs. I just used another package of Brown Gravy mix to blend with the cooking broth! YUM!

We served our dinner with Garlic Mashed potatoes and Creamed spinach with garlic bread. Oh and of course a nice bottle of Cabernet! These were so good, I want to make them again for a small dinner party or a holiday meal... See more photos below....
A 5 Star Dinner served with Style... Xo,

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Sunday, November 30, 2014

Nana's Melt in Your Mouth Fudge...

My grandchildren love my fudge. It is always requested for the holidays.
*There is nothing hard about making this fudge, the best ingredient is your patience. Just don't rush the "cooking" of the fudge, you want the sugars & ingredients to blend well.

Nana's Fudge
  • 18 ounces of candy brick
  • 3/4 cup of Sweetened CONDENSED milk
  • 4 teaspoons of milk
  • 1 teaspoon of pure vanilla
  • heavy dash of salt
  • 1 cup of chopped nuts, optional
Directions:
Place your sauce pan on a medium heat
Add sweetened condensed milk, and 18 ounces of chocolate candy brick
Add milk, vanilla and salt
Constant SLOW stirring of ingredients with a spatula
Have a foil lined pan, 9x9 waiting for chocolate

*This is where the patience come in, continue stirring slowly. Do Not Leave the pan. The mixture will turn a RICH dark brown color. (*At this point add the nuts if desired, blend well, do this just before you put into the pan)
When it has a shiny look to it, pour into the prepared w/foil pan.

STORE IN THE REFRIGERATOR FOR 4 HOURS MINIMUM BEFORE CUTTING INTO SMALL SQUARES. I cut as I need, so the fudge does not dry out.

Sweet Success with Style...
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Wednesday, November 26, 2014

Our Homemade Blessing Dressing....

Another must for Thanksgiving Day...This post has had well over 1,000 hits....and tons of compliments...Don't forget to check out the Turkey & Duck recipes too! Xo, NeeCee

Our Homemade "Blessing Dressing" Recipe...

Thanksgiving Blessing Dressing
    From Pine Creek Style
1 cup of butter, melted
3 cups chicken broth/stock 
1 pkg of leek soup, dry (I use Knorrs brand)
Blend together in a stock pan over low heat to simmer,
Season to taste with salt & garlic pepper

**1 cube of butter sliced into tablespoons for preparing ingredients 

Toast 3/4 cup of chopped Pecans in **1 tablespoon of butter,
 Over medium heat in a small fry pan, watch closely, cool
 & set aside.

2-3 stalks of celery, diced & sliced fine
1 large onion, diced fine
Sauté in a fry pan together with **1 tablespoon of butter,
 Season lightly with garlic pepper , add to the stock and simmer

**3 large eggs, set aside till later...
1 can of water chestnuts, drained & diced fine, *optional
2 cans do water packed artichoke hearts, drained, leaves
 removed, diced fine
Set aside to add later

Turn off simmering stock pot, let cool while you assemble 
 dry dressing mix....

In a large mixing bowl :
4 cups of prepared sour dough bread mix
4 cups of prepared cornbread mix
Add toasted pecans, artichoke & water chestnuts
Blend well together..

**Next ; The raw eggs (cracked blended/ scrambled together and uncooked...)
 And the cooled cooked stock.... Blend everything together well

Place dressing in a greased baking dish. Dot the top of the dressing with **remaining butter..Place in a preheated oven at 300 degrees for 30 minutes covered with foil...
Cook for another 30 minutes, either covered Or uncovered according to your preference...

***Optional ingredients: If you want a sweeter dressing, replace the artichokes and water chestnuts with a peeled and diced large apple & some dried, chopped cranberries.
                

Happy Thanksgiving with Blessings & Style...
NeeCee Signature
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