Olive Cheese Spread...

 Olive Cheese Spread.... We decided to have a down day and watch movies the day after our Thanksgiving with the family...My rheumatoid flare was NOT liking the weather....UGH! So when lunch time came around, I wanted something warm to eat without a lot of work!

 Ornery gave this newly created recipe a two thumbs up, in-between bites! Needless to say,  it is a keeper recipe!

Olive Cheese Spread
   PineCreekStyle

1/2 Jar or 8 ounces of Olive Bruschetta mix, drained
1 can of sliced black olives, drained
4 ounces of whipped cream cheese
1 cup of cheddar cheese, shredded
1 tablespoon of chopped dehydrated olives
1/2 tablespoon of dehydrated chives
1 loaf of sourdough bread or slices of sourdough

Directions:

Mix together all ingredients except the bread. Blend well.
Slice a loaf of sourdough in half lengthwise, spread the olive cheese blend on both pieces of bread, on a cooking sheet.
Cook for 15 minutes at 350 degrees.
Broil for 2-3 minutes on high to brown...watch carefully, remove when needed.
Slice and serve immediately as appetizers.

Notes: You may also serve the olive cheese spread, in a small cast iron pan and serve with pieces of sourdough! Or toast in the oven on slices of sourdough. Any way you choose to serve it...It will be a hit!


XO

Continue Reading ...

Mini Cheeseball Appetizers...

This is a great recipe....It can be made in small batches or easily doubles or even triples. Perfect for anything... appetizers, parties or snacks! Full of flavor, always a hit when served! We love to make these in a appetizer style and use them as a snack or  a "on the run" treat!

I love serving these as appetizers, so easy to serve.

Mini Cheeseball Appetizer's
 PineCreekStyle

Makes 24 bite size cheese balls or 1 large cheeseball

Ingredients:

• 1 - 8 ounce package of cream cheese, softened
• 1 cup of finely shredded cheddar cheese
• 3 slices of bacon, cooked and crumbled  or ham, finely diced, small
• 1/4  teaspoon of granulated garlic or dehydrated garlic, ground fine
• 1 teaspoon of Worchesterschire sauce
• 1/4 cup of sliced almonds, crushed
• 1/4 cup of stick pretzels, crushed
• Black pepper to taste
• 1/2 teaspoon of dried parsley
• More stick pretzels to use for serving as appetizers, about 24 pieces

Directions:

1. In a bowl, place the cream cheese brick, let soften
2. In a chopper, place the almonds and pretzels and grind small
3. Add to the bowl of softened cream cheese, the cheddar cheese, seasonings, pretzels/almond mixture, meat and Worcestershire sauce and blend well.
4. After mixed well, use a teaspoon, heaping with the cheese mixture and form a small bitesize cheeseball. Repeat until all the mixture is used,  makes about 24 mini cheese balls .
5. To serve, place a stick pretzel in the center of each cheeseball for individual servings.
6. Or make a large cheese ball, as usual ,and serve with crakers or pretzel crackers.

Notes:

*This recipe may be doubled or even tripled.  Cheese balls may also be frozen and used at a later time up to 6 months.
*If you freeze these in bite size pieces....form the small balls, place on a cookie sheet (or small flat pan) and freeze them without touching. after frozen they can be placed into freezer bags and stored in the freezer. This helps to keep the individual pieces from sticking together. I use small freezer bags, such as quart size, making a smaller bundle. This way I can take out only what iIneed to use.
*Bitesize cheese balls are perfect for College students, couples and even kids lunches....
*Put them in the lunch bag frozen and it will be thawed by lunch! Just don't forget to include an ice pack to keep things cool til lunch!

Continue Reading ...

Korean Style Egg Rolls...

Wanting something with a new taste...I concocted a new recipe for Egg Rolls...Korean Style! The results were awesome....Easy & Quick...A new Fave!!!

Continue Reading ...

Onion Fritter Blossom's...

Onion Fritter Blossom's.... I made these for Sunday Supper and they were an instant hit! They were so good, I ate the leftovers for breakfast the next morning! Amazing.......An original recipe from the CattleQueen Cooks at PinecreekStyle...

XO

Continue Reading ...

Fancy Ham & Cheese Roll-Up's...

So I fixed these little gems for dinner tonight....Sweet Caroline (Mom) was here for dinner...She loved them so much, she had a few! :))) (Pssst....Don't tell her I said a few!!!) She raved about them on almost every bite!

These would be great served as appetizer's, lunch or dinner...the butter sauce they are cooked with is just flat out delish! Ornery will be disappointed he was on the road! I'll have to remake them this weekend for Father's Day!

 Fancy Ham & Cheese Roll-Up's
      The CattleQueen Cooks

Ingredients:

• One can of Pillsbury French Bread
• 1/2 pound of thinly sliced Honey Ham
• Several thin slices off a brick of Jack Cheese
• 1 large Onion, chopped & sautéed
• 1 tablespoon Butter to sauté the Onions 
• Seasoning to taste, Garlic Pepper (see my blend here), sprinkled on the cooking onions
• 4-6 tablespoons of Butter, melted for the sauce
• 1/2 tablespoon of Worcestershire Sauce
• 1 tablespoon, loose of Brown Sugar, (*I used Splenda, sugar free brand) 
• 1/2 tablespoon of Dejon Mustard
• 1/2 tablespoon of Poppy Seeds

Directions:

1. Roll out the bread dough on a prepared area, into a rectangular shape
2. Layer the Ham across the bread dough
3. Next, layer the cheese on top
4. Sprinkle the sautéed onions across the cheese
5. From the long side, roll the bread into a long rol, see photos
6. Slice the roll into equal parts
7. Layer the sliced rolls into a prepared baking pan, place loosely into the pan
8. Prepare the Butter Sauce: Stir together the melted butter, worchestershire sauce, brown sugar, dejon mustard & the poppy seeds.
9. Pour the butter sauce evenly over the ham rolls
10. Bake in a 350 degree preheated oven for 25-30 minutes until done, cover with foil if need be, to prevent browning the rolls too much

Notes:

• This recipe may be doubled easily
• Make the meat roll and chill for up to two hours before cutting and baking.
• Serve with a side of Soup or Salad

 Easy prepping.....

 Mmmm, sautéed onions!

 Rolled and ready to slice...

 Sliced with the butter sauce preparred and poured over the top!

Absolutely tantalizing taste! Soon to be a favorite!!!!!


XO

Continue Reading ...

Pineapple Sausages or Pineapple 'n Pork Kabob's

This recipe may be fixed two ways....I came up with this appetizer recipe when I found Pineapple & Bacon Sausage at our local meat market...It was an instant hit! Devoured immediately ......

The hint of coffee and the brown sugar takes this recipe over the top!

On a side note: I love to add a small, yellow onion to the saute' , it takes this recipe beyond
yum-i-lic-cious!  Mmmm-mmm-good!

Continue Reading ...

Chili Rellano Cheese Bombs...

Chili Rellano Cheese Bombs.... How many ways can I say YUM!!! We had been gone to the Central Valley Ranch for several days...no much food in the fridge at the River Ranch...Craving Mexican food, I wanted something to satisfy my craving!And quick....I wanted Chili Rellenos but no large chilis were in the pantry! So I came up with a solution! These can be served with any meal...in several different ways...  Tonight we ate them as an appetizer/ meal...AMAZING! My craving was satisfied!

Chili Rellano Cheese Bombs
       The CattleQueen Cooks
Recipe makes #16 cheese bombs

Ingredients:

1 can of large Biscuits, your favorite brand, 8 count
1 large can of chopped green chili's, drained well
Serveral thin slices of jack cheese, enough for 16 cheese bombs
Garlic Salt for seasoning, as needed
1 egg for and egg wash, with a splash of water, mixed well

Directions:
Roll out all 8 Biscuits with a rolling pin, into a thin oblong shape. Cut in half, into two's.
Layer the center of each biscuit dough with some Jack Cheese. Leave some edges of dough bare for rolling later.
Next, layer some chopped Chili's, in the center of the cheese.
Top with more Jack Cheese.
Roll the dough closed to enclose the Chili & Cheese.
Brush on the Egg wash on each roll.
Sprinkle with Garlic Salt to taste.
When the rolls are finished, bake in a preheated oven at 350 degrees for about 13-15 minutes,or according to your biscuit package.

Serve warm....Yummy, ooey good!

Continue Reading ...

Cheesy Crab Dip & a Note from NeeCee

Obviously I am not able to do a complete post from my Computer. Even though I have had it in the shop many,many times...!!! Thank you for being patient....YES the computer is home...NO it is not working right YET!

We have tons of recipes and other subjects posted on this site...Please feel free to toggle around and enjoy....Im also working on a Cookbook, my goal is to have it ready by the end of the year....
You can view pages from the cookbook on our PINE CREEK STYLE Facebook page... that we also share on The CattleQueen Cooks & Pinterest.....

That being said....
Please check out our Facebook pages "PineCreekStyle" & "The CattleQueen Cooks"....We have been posting on this site, continuously, since the computer/tech problems...And we are growing in numbersthanks to you. Our Pinterest page is growing quickly and you will surely find everything you are looking for there & more! Dont forget about Instagram as well!
                                      There is a whole lot going on you don't want to miss....

Here is a repost of a favorite ....and you still have time before the game to make it! Easy Peasy....

Cheesy Crab Dip...

Crab Dip....Great for the Holidays!

Every year some friends drop by with fresh crab to add to our holiday meals.

LOVE, LOVE, LOVE it! Thank you, Thank, you Jason & Jodi...

We love eating fresh crab with cocktail sauce or drawn butter! But I also love to save a little left over for a recipe or two. This year I made Crab Dip! It was amazing...and it's not just me saying that!
The few who tried it, raved about it!

Cheesy Crab Dip
1 brick of cream cheese, softened
1 package of Sharp Cheddar Cheese, Shredded (about 2 cups)
1 cup of shaved parmesan cheese
1 cup of sour cream
1 jar of marinated artichokes hearts, drained, leaves removed & cut into small chunks
1 heaping tablespoon of capers, drain
1 teaspoon of dehydrated galic
Celery salt & Black pepper, season to taste
1 fresh cooked crab, cleaned and shred into pieces
Mix well, Bake in a prepared small casserole dish at 350 degrees for 30 minutes.
Cover with foil if needed the last 10 minutes.
Serve with a small sourdough loaf of sliced bread...slightly warmed.
Or Crackers!...Mmmm, maybe just with a spoon!!!
I was told by one of my tasters..." If there were a table full of Crab Dips...this would be the one to EAT, Hands Down!"
Now that's a compliment! Hubby chimed in to report this was the BEST he's ever eaten, put's others to shame!!!
Give it a try....The ingredients are so simple! Most items are probably already in your pantry/fridge.
Your Holiday Guests will Rave about your Recipe with Style...

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 ...

Loaded 'Tater Chips...

Oh My....You have seen something simular at restaurants. But WOW, these are truly yummy, you will make them again & again! Serve as an appetizer or serve during the next big game... It will be a hit!

Loaded 'Tater Chips
  The CattleQueen Cooks

Ingredients:

1 bag, family size, of Kettle Chips, Salt & Pepper Style
1 jar of Four Cheese Alfredo sauce
1 1/2 cups of Jack Cheese, grated
3-4 pieces of bacon, cooked crisp & crumbled, prepared and ready for topping
1 medium yellow onion, sliced thin
1 tablespoon of butter
Pine Creek Ranch Seasoning or garlic pepper, to taste
1/4 cup of small Blue Cheese crumbles
Balsamic Oil & Vinegar Dipping sauce for drizzling

Directions:

In a sauce pan, heat on medium to low, the Alfredo sauce & the grated Jack Cheese. Cook to blend & meld together, keep sauce warm
Then In a small fry pan sauté the sliced onion with the butter and season to taste with the seasoning
Next, layer the Chips on a large serving plate, in a stacked pile
Gently pour the warm Cheesy Alfredo sauce over the top of the chips
Add the sautéed onions over the top of the sauce and chips
Place the crumbled bacon bits over the top of everything
Drizzle the Balsamic Dipping sauce over the top everything
Add the Blue Cheese Crumbles as the finished topping

Serve immediately.....

Notes:
*Serve as an appetizer
*You may choose to serve sliced, green onions over the sautéed onions, use 1-3 stalks, sliced.

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 ...

Shredded Beef Taquito's...

Shredded Beef Taquito's...
Delish, Quick & Easy....Very Yummy!

Shredded Beef Taquito's
Author: NeeCee @ The CattleQueen Cooks

Ingredients:

• 1- 8oz package of softened cream cheese
• 2 cups of shredded Mexican blend cheese
• 1 can of green chili's, drained or jalapenos, chopped
• 12 tortilla's ( I used Low Card whole wheat tortilla's)
• 1 medium onion, chopped fine
• 1 tablespoon of dehydrated chopped garlic
• 1 package of taco seasoning
• cumin to taste
• 1 1/2 cups shredded, cooked beef *(I used Prime Rib and fork shred the meat)
• olive oil for frying

Directions:

1. In a medium bowl, blend the spices into the cream cheese
2. Next, add the chopped onion, green chili's  & garlic, mixing well
3. Blend in the Mexican cheese and shredded beef
4. Spread a small amount onto a tortilla with a spatula, then roll up, repeat until all 12 are filled
5. In a frying pan, heat the olive oil for frying
6. Fry 3-4 taquito's at a time on all sides, turning as needed
7. Drain taquito's over the pan and set on paper towels to drain
8. Serve immediately

Serve with Sour Cream, Salsa, Guacamole &/or Nacho Cheese

Continue Reading ...

Roasted Corn Crack Dip...

This dip is absolutelyamazing.....It gets devoured in no time! It's so good, its hard to stop eating it!
I had seen several recipes for Crack dip abd had even tasted it before. BUT...I enhanced and added some ingredients...the dip is amazing and it turned out better than I imagined!

Roasted Corn Crack Dip

 Author: The CattleQueen Cooks

Note: I make a large batch because it disappears so quickly!

Ingredients:

• 2 cups of yellow corn, I used frozen
• 3 cups of Sour Cream
• 1 cup of Mayonnaise
• 6 green onions
• 1/2 cup of chopped green &/or red peppers, raw
• 1 can (7 ounces) of green chili's, drained
• 1/2 cup heaping of jalapenos, (jarred), chopped
• 2- 8 ounce cream cheese packages, softened
• 4 cups of shredded Mexican cheese blend
• 1/2 cup of fresh chopped Cilantro
• 1-2 tablespoons of butter fro sauteing
• Garlic Pepper seasoning , to taste (Check out Our Special blend here)

Directions:

1. In a frying pan saute the trimmed green onions in a small amount of butter, cook hot and fast, they cook quickly, set aside to cool, then cut into small pieces
2. Saute the red/green peppers in the same pan. let cool, set aside with the green onions
3. Saute the Corn in the remaining amount of butter with the garlic pepper for seasoning. Set aside and let cool, then add to the other sauteed veggies
4. In a large bowl, blend the cream cheese, sour cream and mayo together, you may use a mixer to blend
5. Fold in the shredded cheese to the cream cheese mixture, blends well
6. Next, add in the sauteed veggies, green chili's and jalapenos & cilantro. Blend well.
7. Let the dip meld the flavors for an hour or two before serving.

Serve the dip cold,  with toasted sourdough bread or tortilla chips. This could be use as a sandwich spread or canapes also. Guaranteed to make you guests happy!

Continue Reading ...