Mini Individual Quiche's...

Mini Individual Quiche's....Nothings better when you want a fast ,on the go meal...Make ahead, freeze and heat on the go...Or have them made ahead of time for the holiday's and serve your guests in style. Perfect for college students or couples!

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Bruschetta Bagels...

Rising to the challenge of our College granddaughter K-8....I am busily creating and recalculating recipes to fit College students needs. She was in a dorm last year and had a meal ticket! This year, she is in an apartment...with a full kitchen! So....I gave her an uncompleted "CattleQueen Cookbook", with promises of more recipes to follow. Then I loaded her up with homemade cookies, quiche and seasonings as she left for her trek to school in the next state!...Hope some of those cookies made it to the fiancee!
  (YEP...Big news this SUMMER...K-8's engaged! Expanding our family.....WHOOHOO!)

Her requests were for simple, few ingredients and smaller quantities. That being said....Nana jumped right in and started to work! I now have three new boards on our Pinterest page at PinecreekStyle: College Cooking (along with helpful cooking & cleaning tips), College Decor  (Decorating on a budget w/o losing awesomeness!) & Gifts for the College Student (meaning mainly Mom, Dad & Grandparents !!! )..... Check these boards out along with all of our other boards...We promise there will be plenty for you to Pin & Save!

Bruschetta Bagels....

XO

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Ham & Zucchini Quiche...

I love a good Quiche! This recipe is simple & the results are always perfect! I did a rustic finish to the edges of the Quiche crust....It didn't need to look perfect, because it tastes perfect! Just a little secret...I do a rustic crust when my rheumatoid arthritis is literally a pain!

Ham & Cheese Quiche
  The Cattle Queen Cooks

Yields: One Quiche

Ingredients:

• 1 cup of heavy whipping cream
• 4 eggs, slightly beaten
• Garlic Pepper to taste
• 4 slices of bacon, cooked and crumbled
• 1/2 pound of pork sausage, cooked, crumbled and drained
• 1/2 medium zucchini, grated and wrapped in a paper towel to absorb the moisture
• 1 small onion, chopped & saute'd
• 1 tablespoon of butter, for saute' onions
• 1 cup of shredded cheddar cheese
• 1/8 cup of Parmesan grated cheese
• 1 pie shell

Directions:

1. Set the oven to 350 degrees
2. In a pie pan, place one pie shell, finish crust edges as desired, rustic, shaped, fork, etc.
3. Prick the crust with a fork to vent and set aside.
4. In a medium bowl, mix together; beaten eggs, garlic pepper, whipping cream, cheddar cheese, cooked sausage and cooked bacon, saute'd onions and prepared zucchini. Mix well.
5. Pour the egg mixture into the prepared pie crust. 
6. Sprinkle the parmesan cheese on the top of the egg mixture.
7. Bake in the oven for 40-50 minutes or until a knife inserted into the cooked center, comes out clean. Let stand for 5 minutes; cut into wedges to serve.

Notes:

Quiche is perfect for Breakfast, Lunch or Dinner...Serve with fruit, a green salad, veggies, etc.

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Spaghetti Squash Soup...

Creamy Spaghetti Squash Soup...beyond amazing! A wonderful starter to any meal, or serve for lunch or as a main meal.....Mama D gave this recipe two thumbs up!

Oh my this is good stuff!

Creamy Spaghetti Squash Soup

  The CattleQueen Cooks...

Ingredients:

• 2 Spaghetti Squash, #should sound hollow when you knock on them
• 1 cube of butter, quartered
• 3-4 tablespoons of roasted dehydrated chopped onions
• 8-12 of prepared roasted garlic pieces
• Garlic pepper seasoning (or Pine Creek Ranch Seasoning) to taste
• Cumin, sprinkled on top
• 6-7 cups of water
• 2 chicken broth cubes (I prefer Knoor's brand)
• 1 cup of heavy cream

Directions:

1. Prepare and roast the Spaghetti Squash with the butter, garlic and seasonings.
2. Place on a baking sheet and bake in a preheated oven at 350 for one hour.
3. When cooked, scrape out the squash with a large spoon. Place in a prepared stock pot.
4. Add any of the butter and seasonings left on the pan to the stock pot.
5. Pour in the water and add the broth cubes.
6. Turn the burner on medium to medium low.
7. Mix well and then add the heavy cream.
8. Cook for about  a half hour.
9. Let cool slightly.
10. In a blender, add some soup and blend on high until creamy. Return to a new stock pot, set on low. Repeat the blender process until all the soup has a creamy texture. 
11. Either serve immediately or reheat for later....May be made up to one day a head of time.

Notes: I garnish with Black Pepper & Pistashio's. Makes a beautiful presentation.

 This smelled heavenly while cooking!

Slice the squash in half with a sharp knife. Either in a round & oblong shape, clean and discard membranes . Then slice a small piece off the bottom of each piece so the squash will sit level while cooking.

Theis is the cooked sphagetti squash after it was pulled from the skin....Mmmm, smells awesome!

The Spaghetti Squash prepared and ready to bake......


 Garnish with Black Pepper & Crumbled Pitashio's!!!!

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Steak & Veggie Bruschetta...

I made this bruschetta for lunch recently...Ornery was very happy!


Steak & Veggie Bruschetta
Author: The CattleQueen Cooks
Ingredients:

1 loaf of sourdough bread, sliced horizontally in half, then each side, slice (Do not completely cut through the bottom half) into individual serving sizes, set aside

• 4-6  tablespoons of soften or melted butter
• Garlic salt to taste
• 1/2 heaping cup of grated Parmesan Cheese
• 3/4 cup of diced cooked steak
• 1 cup of diced, cooked mixed veggies; I used broccoli, cauliflower & potatoes
• 1 to 1 1/2 cups of Four Cheese Alfredo Sauce
• Garlic Pepper blend, see my recipe here, to taste
• Garnish with chopped Italian Parsley

Directions:

1. On the bread halves, apply the butter & season with the garlic salt
2. Sprinkle the Parmesan cheese on top.
3. Broil the Bread until the bread is crispy to desired amount. Watch closely.
4. Reduce the empty oven to bake & 400 degrees
5. On top of the cooked bread add the meat & veggies evenly across the tops of the bread
6. Next add the cheesey Alfredo sauce across the top, spreading evenly
7. Return to the oven and bake at 400 degrees until hot, about 10-15 minutes

Serve as a meal or as appetizers .....

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Spaghetti Sandwich...

We LOVE left over Spaghetti! Mama D. LOVES Cold Spaghetti Sandwiches....I love the Ultimate Grilled Spaghetti Sandwhich! Never had one? Check out the recipe below...

The Ultimate Spaghetti Sandwich
   Author: The CattleQueen Cooks

Ingredients & Directions per Sandwich:

• Left over Spaghetti...Need a recipe? Check here, it's our Family's Fave!
• 2 slices of Extra Sourdough sandwich bread
• 2 strips of bacon, cooked
• 2 tomatoe slices
• 2-3 slices of Sharp White Cheddar Cheese
• 1 tablespoon of softened Butter
• Garlic Pepper/Salt to taste

1. Butter one side of each bread slice, sprinkle with garlic salt or garlic pepper (great seansoning recipe here)
2. Place one slice, buttered side down, on a griddle or fry pan
3. Layer in order: 1 piece of Cheese, some Spaghetti, the Bacon, Tomatoe slices and another piece of Cheese
4. Place the other slice of bread, butter side on outside, on top of the sandwich, press slightly down with a spatula
5. Grill on both sides until golden brown and Serve 

The ultimate in a Spaghetti Sanwich! YUM....

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Hot Dawg...

Hot Dawg...That was GOOD! 

Hot Dawg
  from PineCreekStyle

Sometimes, simple is all you need for something to be so good! This is our favorite "go to" Hot Dawg!

Ingredients:

• Sourdough rolls
• Butter, garlic salt & parmesan cheese for each bun
• All Beef Hot Dogs, pan fried
• Avocado, sliced
• Tomato, sliced
• Yellow Onion, sliced
• Cheddar cheese, shredded
• Thousand Island Dressing

Directions:

1. 1 toasted sourdough roll. cut/split down the middle, from the top
2. Lightly butter the bread and season with garlic salt & parmesan cheese, broil until toasted
3. Next add Thousand Island Dressing, followed by: sliced tomato, sliced avacado, sliced yellow onion....top with a grilled all beef hot dog...garnish with shredded cheddar cheese
4. Serve! 

Amazing....Serve with salad or chips
XO

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Salmon Breakfast Sandwich, Gourmet Style...

This Gourmet Sandwich was amazing, it would be perfect for Breakfast, Brunch or Lunch....
Salmon Breakfast Sandwich
     from PineCreekStyle

Ingredients:

• 1 sheet of Puff Party, cut in fourths see directions below
• Small amount of butter, melted to brush the tops of the uncooked pastry
• Scant amount of garic salt & pepper, sprinke on top of the uncooked pastry
• Scant amount of grated parmesan 
• 1 fried egg per sanwich, runny/soft yolk
• 1 package of fresh smoked salmon, divided in fourths
• Capers, desired amount per sandwich
• Hollandaise sauce, I used Knoor's brand and followed the directions on the package, divide into four equal rations

Directions:

1. Bake the Puff pastry according to the directions on the bos, brush melted butter on top and sprinkle the tops with seasonings and parmesan. Bake and set aside. After cooled divide each puff pastry in half. set aside until assembly.
2. Fry one egg per sandwich, we like over easy style...*The yolk is wonderful mixed with  all the other ingredients. **Your preference on the cooked egg
3. Have the Hollandaise sauce cooked and on simmer...use it to assemble and drizzle over the finished sandwich
4. Have the press salmon, prepared to layer for assembly
5. Assembly of Sandwich: On the bottom of the puff pastry, add a talespoon og Hollandaise sauce. Next layer the salmond, and egg, adding more Holandaise sauce over each layer. Place the top of the puff pastry on top and drizzle with Hollandaise sauce. Garnish with Capers and Serve.

A beautiful presentation! You will get tons of Ohhh's & Ahhh's, before, during and after serving these gems! Years 4 Sandwiches....Be sure to serve with forks and knives...
They are delicate, but delectible! Two thumbs up!
XO

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Pork Roll-Up's

Well...Here is the recipe I promised on Saturday! Pork Rib Roll-Up's....Mmmmm-mmm Good!

 Pork Rib Roll-Up's
    from PineCreekStyle

Recipe based on per Sandwich:

• Flat-out Roll up bread, 1 per sandwich, *I found mine in the bakery/deli department
• 1 heaping 1/2 cup of cooked pork rib, fork shredded
• 2-3 slices of sharp aged white cheddar cheese, or grated
• Chives, to taste
• Mushrooms, sliced & sautéed, optional
• Season with Pine Creek seasoning (recipe here) or Garlic Pepper to taste
• Butter, softened * I used a specialty butter, **my Cabernet Butter...recipe here

Directions:
1. Lay the flat bread out and layer the ingredients in the order listed above, reserve the butter
2. Roll up the bread from one end to the other.
3. Butter the out side of the bread
4. On a grill, heat the rolled sandwich and cook until toasted, (on both sides) and cheese is melted.

This sandwich was very good! I am always looking to use leftovers in a new way....This worked very well!
Enjoy with Style....

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Sweet & Sour Sliders...

Sweet and Sour Sliders....

Chicken & Ham Style

We took these to a neighborhood gathering....I didn't bring any home!

 I used canned chicken (white meat) & canned ham. I marinated the meat in the sauce below for about 4 hours.

 Sweet & Sour Sauce:

3/4 cup of sugar, ( used 1/2 that amount by using Splenda)

Season with Salt & Pepper

1'/2 cup  white vinegar

2 tablespoons of soy sauce

2 teaspoons of minced garlic

3/4 cup of ketchup 

Mix well then add to 2 cups of shredded meat and let marinade for a few hours. *I made two different types of sliders; ham & chicken. I used 1 cup of each meat.

 I used dinner rolls for my sliders (I used whole wheat, Sara Lee Brand).

I sliced them in rows 4, then in half lengthwise. This was easier to fill the sandwiches. Layer a piece of jack cheese on the bread first, then the meat....

 I added chives and a light sprinkle of garlic salt...

 Add another layer of jack cheese...

 Place the top on the slider...

 The Ham is assembled the same as the chicken sliders above...

 YUM...they are looking GOOD!

Bake at 335 degrees for 10-15 minutes, or until cheese is melted and meat is hot.

After Baked... 

Brush the tops with soften butter and sprinkle a light layer of garlic salt

After they were baked, I finished slicing the sliders into the dinner roll size.

These didn't last long....

These Sliders were Yummy & Tasty with Style

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