Mothers Day Dinner is Planned...

Happy Mothers Day Everyone....
  Today I am posting my Mother's Day Menu...some of our favorite foods combined into one meal!
Enjoy.....All of these recipes have had many, many hits & pins on Pinterest......
                           PLEASE SHARE & PIN WITH LOVE TO SAVE THIS MENU
Find all the recipes listed below:

1. Jalapeno Popper... here
2. Deviled Eggs... here
3. Corn Fritters...here
4. Grilled Mexican Corn...here
5. Bourbon Brown Sugar Coffee Rib Eye's...here
6. Fruit Nachos...here

7.  Sea Salt & Pepper'd Baked Potatoes

        from The CattleQueen Cooks

• Wash and pierce the skins of Baking Potatoes (use the amount you need per person, plus a couple extra for good measure)
• Olive Oil, about 1 teaspoon per potato
• Coarse Sea Salt & Pine Creek Ranch Seasoning (here) or Black Pepper, mixed and used for seasoning potatoes, shake & rub coat the skin
• Preheat the oven to 300 degrees
• prepare the potatoes, coat with olive oil & seasoning
• Bake for 90 minutes
• Slice the center open & Serve
• Add the toppings of your choice

Happy Mother's Day,
XO

Continue Reading ...

My Bailey's Irish Whiskey Pie....

Not only did his recipe smell heavenly while cooking, it tasted Heavenly!

My Bailey's Irish Whiskey Cheesecake
  from the CattleQueen & PineCreekStyle

Ingredients:
Crust:

• 3 ounces of crushed Oatmeal cookies (I used *Mothers Oatmeal Cookies)
• 1 1/2 tablespoon of Brown Sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons of butter, melted

Crust Directions:

1. Crush Oatmeal cookies
2. Mix together, cookie crumbs, cinnamon, brown sugar & melted butter
3. Press into a prepared 10 inch spring form pan or round baking pan
4. Set aside and blend filling next

Cheesecake filling:

• 1  (4ounce) package of cream cheese, softend
• 1 1/4 cup of brown sugar
• 1 1,2 tablespoons of flour
• 2 eggs and 1 egg yolk, scrambled together
• 2 1/2 tablespoons of Whiskey
• 1 1/2 tablespoons of Baileys Irish Cream
• 1 teaspoon of Coffee Extract

Cheesecake direction:

1. Cream together all ingredients with a mixer
2. Pour on top of the waiting crust
3. Bake in the oven at 325 degrees for 45 minutes, use a toothpick to check if done
4. Remove from oven, set on stove, prepare glaze

Glaze:
Mix together, Blend well

• 1/2 cup of sour cream
• 1 heaping tablespoon of brown sugar
• 1/4 teaspoon of coffee extract

Glaze directions:

1. Evenly spread Glaze over the warm cheese cake
2. Bake in the oven (325 degrees) for 5-7 minutes
3. Remove and cool on counter for 20 minutes, then place in the refridgerator for at least 1-2 hours before serving

Whipping Cream Topping:

• 1 1/2 cups of Heavy whipping cream
• 1 tablespoon of brown sugar
• 1/4 teaspoon of coffee extract

Directions:

1. Whip cream and other ingredients together until cream thickens
2. Use as topping for the Cheesecake...A dollop in your coffee is nice too!

**Reserve some oatmeal cookies & crumbs for garnishing too...
Several steps but so.... worth it!

Continue Reading ...

Irish Colcannon Potatoes

Colcannon Recipe...

 This potato dish is wonderful and full of flavor!

Ingredients:

• Cabbage slice in small thin pieces or use 2-3 cups of chopped cabbage
• Chicken Broth, 2 1/2 cups
• Garlic pepper to taste, go lightly...less is more 
• 2-3 red potatoes, peel and grate
• 2 tablespoons of butter, divided
• 3 to 4 green onions, sliced fine
• 1/2 cup of whipping cream or milk
• 1 package of instant mashed potatoes, make according to directions on the package *(mine called for 2 cups of water to be added).
• 4-6 cooked pieces of bacon for garnish

Directions:

1.  Slice cabbage extra fine and add to the broth that's heating.
2. Next add the red potatoes to the pot. Cook on medium high.
3. Reduce to medium as the cabbage & potatoes cook down.
4. Add the green onions
5. Now add a tablespoon of butter and the garlic pepper. Continue to cook until everything is ready to mix together
6. Cook a package of instant mash potatoes as directed and set aside. 
7. When everything is completely cooked, mix together the cabbage mixture and the mashed potatoes. Blend well! The Colcannon is almost READY!
8.  Pour into the hot potato mixture, 1/2 cup of whipping cream and blend well. **(Milk/Cream may be added to the liquid mixture while cooking or added after cooked! However you like.)
9.  Place in a serving bowl, make a hole with a spoon on top off the Colcannon and add 1 tablespoon of butter on top.
10. Next garnish the top of the Colcannon with crisp, chopped cooked bacon. 

XO
Here's a wee bitty song about Colcannon...
Colcannon or The Skillet Pot Song
*Many artists have sung & recorded this song


"Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your Mother used to make?"
Chorus:
"Yes, you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I'm going to cry.
Oh, wasn't it the happy days when troubles we had not,
And our Mothers made Colcannon in the little skillet pot."
Happy St. Patrick's Day
from
NeeCee @ Pine Creek Style

Continue Reading ...

Salted Butter Rum Fudge

OMG...My taste buds went to Heaven!!!! New recipe I created for the Holidays. Quick and Easy Fudge.....

Salted Butter Rum Fudge

Merry Christmas...

Continue Reading ...

Frosty's Fudge...

This is an original recipe I concocted for the Grandkids! It's fun and BLUE! Ornery laughed when he saw it....he said it looked like Play Dough!!! But, it sure tasted good!!! :)))

Frosty's Fudge

If you can get past the Color, this fudge is awesome & quick! I came up with the idea to create this recipe for the grandkids!...Ornery said it looks like play dough but tastes awesome! :)))

Frosty's Fudge

 The CattleQueen Cooks

Ingredients:

1 package of Blue Candy Melts from Wilton's

1 - 16 ounce can of prepared frosting, White or Butter Cream

1/2 teaspoon of Peppermint flavoring, (*optional, not needed)

1 teaspoon of vanilla powder

Pinch of salt

Directions:

In a saucepan, melt the candy melts over low heat

When melted, add the remaining ingredients and stir well

When blended, pour the fudge into a square foil lined pan & refrigerate for at least 2 hours until hardened

Cut into serving pieces

The Kids are going to love this fudge!

Continue Reading ...

Our Family's Norwegian Carrot Bread Recipe

Our Family Norwegian Carrot Bread Recipe

Ingredients:

3 Eggs

1/2 cup Canola Oil

1/2 cup of Butter, softened

3 cups of Sugar

3 cups of Flour, sifted

1 teaspoon Cinnamon

1 teaspoon Salt

1 teaspoon of Baking Soda

1 teaspoon Vanilla

1 cup Pineapple, crushed & drained well

2 cups of shredded Carrots, grated fine

2 cups of Walnuts, coarsely chopped

Directions:

Combine eggs, butter & sugar. Cream together

In a separate bowl, mix together the flour, baking soda & spices together. Pour the flour mixture in to the creamed sugar bowl and mix well.

Fold in the carrots, pineapple and walnuts. Stir together.

Pour equally into two well greased loaf pans.

Bake at 350 degrees for one hour. Test with a toothpick, you may need to cook 10-15 minutes longer depending on your oven. 

Completely cool before serving.

Serve with butter or cream cheese on the side

**This recipe does well if doubled.

Continue Reading ...

Loaded Artichoke Spinach Dip

A family favorite...Sure to please this holiday season!

Packed with flavor...You may want to make a double batch!

Continue Reading ...

Tex-Mex Toast for Breakfast...

This is a simple recipe packed with fresh flavor...a simple yet tasty breakfast for the busy holiday season! Also linked is our Homemade Guacamole & Pine Creek Ranch Seasoning recipes...ranked among our highest hits for recipes!

Oh my, the combo of the fresh relish and seasonings take this dish over the top!

Tex-Mex Toast for Breakfast
 The CattleQueen Cooks

Ingredients:
 Per Serving...

• 1 slice of Texas Toast or Sourdough Bread
• 1 tablespoon of Butter, softened
• Seasonings, Garlic Pepper (or Pine Creek Ranch Seasoning Recipe here)
• 1 egg, cooked over easy (or your choice)
• 1/2 cup of Guacamole, home made (see my recipe here) or store bought
•  1/2 cup of Quick & Fresh Relish containing: Chopped tomatoes, green onions & cilantro

Directions:

1. Grill the toast on a flat iron or use a toaster. On a flat iron I butter the bread and season with garlic pepper (or use my Pine Creek Ranch Seasoning, seen here)
2. Spread the Guacamole on the toasted bread, as you would with jam
3. Next, place a cooked "Over Easy" Egg on top
4. Garnish with tomato relish & serve

Simplistic & Great Presentation!

Continue Reading ...

Sangria..Pine Creek Style

Granddaughter K-8 requested Sangria for Thanksgiving....Oh MY...this was a hit! Everyone loved this Sangria and wants the recipe! Perfect for Christmas & New Years!

The taste was amazing and the Punch Bowl was dry!

Sangria...Pine Creek Style
Author: The Cattle Queen Cooks

Ingredients:

• 1 bottle of Cabernet or Red Table Wine
• 1 liter bottle of 7-Up for Sprite ( I used Diet), chilled
• 1 bottle of Simple Syrup
• 1 cup of Dark Rum
• 1/2 cup (or a half of can) of Cranberry Sauce
• 1 teaspoon of Cinnamon, leveled
• 1/2 teaspoon of Nutmeg, leveled
• 14 teaspoon of Cloves, leveled
• 1 tablespoon of Lemon Juice
• 1 medium Orange, sliced in half and then sliced thin
• 1 medium Lemon, sliced
• 1 can of chopped Pears, drained but reserve the juice
• 2 small Red Delicous Apples, chopped small
• 1 can of Peaches, sliced, drained, reserve the juice

Directions:

1. In a sauce pan cook a reduction sauce over medium heat: Together add the Simple Syrup, Cranberry Sauce, Lemon Juice,  Cinnamon, Nutmeg, Cloves & Rum. Blend together with a wire whip. Bring to a boil, then continue to cook on medium to reduce and thicken the sauce. After about 5-7 minutes on the reduced heat. Remove from the burner and let cool. Stir in the reserved Juices from the Peaches and Pears. Blend well.  At this point I placed the reduced liquid into a mason jar to cool in the refrigerator .
2. In a large punch bowl, add the fruit; Pears, Apples, Peaches, sliced Lemons & sliced Oranges
3. Pour the Red Wine over the top of the fruit
4. Next add the cooled Rum reduction, blend well
5. Slowly pour the liter bottle of 7-up (Sprite) to blend in with the Wine & fruit mixture



Preparing the fruit!

6. You may add ice to chill further & Serve (*No need for waiting serve, the cooked Rum reduction with season your Sangria perfectly!)

Notes:

* In addition: Freeze fruit in water, to make an Ice ring or round mold of 2-3 inch thickness, for a large decorative ice cube

* If taking this recipe to another location, place the fruit together in a large baggie, transport the Rum reduction in a jar or doubled baggie, and the unopened wine and liter bottle, mix after arriving in a Punch bowl.

* Any fruit left in the punch bowl is an awesome snack for later. Just bag it up and place in the fridge!

Continue Reading ...

Sangria Salad

Granddaughter K-8 asked if I could make Sangria for our Holiday dinner....Of course, aiming to please, I did! (I will share that recipe later this week) When I was making the sangria, the aroma was amazing...So amazing I decided to make Sangria Salad instead of the traditional Ambrosia Salad. The result was amazing!

Sangria Salad
 The CattleQueen Cooks

Ingredients:

• 1 package of miniature marshmallows
• 1 large, family size,  tub of Cool Whip, softened
• 1 can of crushed pineapple, drained
• 2 medium apples, cored and cubed small
• 1 to 1 1/2 cups of chopped, roasted pecans
• 1 large can of mandrian oranges, drained
• 1 large package of frozen cranberries
• 1 cup of water
• 1 cup of cabernet wine
• 1/2 cup of bakers extra fine, sugar
• 1 level teaspoon of cinnamon
• 1/2 leveled teaspoon of cloves
• Scant amount of salt & a small amount of olive oil for roasting the pecans

Directions

1. In a medium sauce pan, add the water and wine, turn burner to medium high
2. Slowly add the sugar & spices to the liquid, disolve the sugar and stir slowly
3. Add the frozen cranberries, cook continuously until the berries and liquid cook down. Bring to a slight boil. It will make a thick sauce. Do not leave the sauce while cooking, stir occasionally. Remove sauce from the heat and cool. Place in a bowl & cool further in the refridgerator.
4. Next, roast the pecans in a fry pan, over medium heat, with a scant amount of salt and olive oil. These will roast quickly, do not leave the pan.  After cooked, place on paper towels to cool.
5. In a large bowl, place drained pineapple & oranges. Add the chopped apples & roasted pecans.
6. Fold in the marshmallows, mix well. 
7. Add the softened cool whip and blend.
8. Finally, fold in the cooled cranberry sauce and blend well.
9. Place the salad in the refridgerator, cool until serving.

Continue Reading ...

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

Ingredients:

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

Directions:

•  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!

Continue Reading ...

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

Directions:

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

Bake

Pretty & Tasty

  

Granddaughters helping make the pies

Pretty Pies

My personal Bakers LadyBug & CocoBean

Enjoy your Holidays...

Continue Reading ...

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

Ingredients:

• 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!

Directions:

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.

USE:
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....

Continue Reading ...

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

Ingredients...

• 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!

Directions:

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!

Continue Reading ...

Pomegranate Liqueur for the Holidays....

Let the Holiday recipes begin...This homemade liqueur is simple and may be used in many different dishes & cocktails... This recipe has been viewed and pinned hundreds of times! Worth the pinning...YUM! 

Pomegranate Liqueur
   from The CattleQueen Cooks at PineCreekStyle

Ingredients:

• 1 - 750 ml of white Tequila (or Vodka, our choice)
• 2 cups of Pomegranate juice
• 1 cup of water
• 2 cups of sugar

Directions:

1. Combine the juice, water & sugar in a large stock pot. Bring to a boil. Gently boil for 5-7 minutes while slowly stirring , until the sugar dissolves .
2. Remove from heat and cool completely .
3. Pour together the cooled juice mixture and the tequila (or vodka) into a large vessel.
4. Place in a cool dark area for about 10 days so the flavors meld together.
5. This recipe doubles nicely 

Great fall color with a sweet tartly taste....
Serve your Holiday Dishes with Style...

Continue Reading ...