Lump of Coal Candy...

Lump of Coal...Oh No! Have you been naughty or nice? Give someone special this gift and let them decide, but NOT suffer! Haha...It's candy! It's simple, easy and quick!


Lump of Coal Candy
The CattleQueen Cooks

1 box of Rice Krispies
11/2 cups of chopped nuts
1 10 ounces bag of small marshmallow's
2 bags of candy melts from Wilton's, Black in color

Directions:

Divide food items in half. It will be easier to create your lumps of coal.
In a large bowl add 1/2 of the Rice Krispies, Nuts and Marshmallow's, mix together.
Microwave the 1/2 candy melts according to the package directions, when completely melted, pour over the cereal, marshmallow's and nuts, coating completely .
Using a table spoon, scoop out small amount of candy mixture and place on waxed or parchment paper, in a small mound. Let dry to hardened.
Serve ASAP! :))) only because they are sweet and fun......

Notes: Repeat with the second half of the ingredients...this recipe makes quite a few treats!

When I wake up at 4 am and feel the eager to make something... I like to make a cup of coffee and enjoy a fire while I cook, early in the morning...

Rice Krispies, Nuts & Marshmallow's...

 Add chocolate, tinted black, and instant fun making Lumps of Coal candy!

 Very yummy and quick to make....

A fun gift...let the receiver decide if they are worthy of such a treat! :)))

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Brisket Taco's

Brisket Taco's...

Pine Creek Style

This Brisket was so good...smoked just right & moist!

Mmmm...Cooked just right!

Read the complete post before cooking...

There are several steps and details..but all are simple. 

You just need time & planning! But so worth the wait!

Enjoy!

 Choose a brisket between 7-10 pounds. Fresh, not frozen, unless you have time to thaw and prepare...

This is a time consuming process and SO worth the time!

The fat cap should be around 1/4 inch thick...the fat cap helps tenderize this cut of meat while smoking. If the cap is any thicker, trim it down to size..you want the smoke to penetrate the brisket.

Start the smoker:

We used Mesquite pellets in our Traeger Grill...run the heat at 225-250 degrees. 

Cook the brisket for 4 hours, uncovered. Baste every hour or so.

 *See basting recipe below

Check the meat temperature, it should be 165-170. This is when the meat starts to tenderize.

 Then wrap aluminum foil for another 3+ hours. This helps the brisket to become tender.

The Brisket is done when the meat thermometer slides in easily and reads 185 degrees.

When done...Wrap the meat in foil, place in an ice chest.

 **(DO NOT ADD ICE!) 

The meat will stay hot and continue to tenderize until you are ready to serve. It may stay in the ice chest for up to 1 to 2 hours before serving.

~~~

I placed my meat in a roasting pan with some broth while cooking, *(see the Infusion Broth Recipe below).

**You will check your meat every hour or so and baste the meat with the broth! No need to turn the meat. Just make sure you close the smoker door each time.

**DO NOT BASTE THE MEAT AFTER THE FOIL HAS BEEN PLACED ON THE MEAT, (after about 4 hours).

There is some prep time involved and a rub to add to the meat...

Some of my photos were lost..."I DON'T KNOW HOW" but...I shall muddle through...The end results were awesome and there are enough photos to help you through the process! 

 We injected a mixture of:

The Infusion:

1 cup of beef broth

2 tablespoons of olive oil

1 tablespoon of Worcestershire sauce

1/4 cup of brewed Coffee

Mix well and inject the liquid in several places around the brisket about 4 or 5 times. Reserve the remaining broth for cooking and basting the meat. If you need more broth simply use plain beef broth.

*Some people use Apple Juice & Water to baste with, this would replace my Broth Recipe.

The basting Broth keeps the meat from drying out!

Then there is the...

 Pine Creek Style Rub

1 tablespoon Worcestershire Pepper Blend

1/2 tablespoon of cumin

1 tablespoon of Brown Sugar Splenda 

*(or 1/2 tablespoon of Brown Sugar) 

1/4 cup of sea salt

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon ground mustard

1 tablespoon of mexican chili power

Mix well.

Put olive oil on both sides of the brisket, then apply the rub to both sides of the meat.

This recipe is for ONE brisket...

It may be multiplied for more briskets.

 Yum this Brisket has the perfect crust!

 Cooked to perfection! Remove the fat cap and discard before cutting or fork splitting the meat. If slicing, cut AGAINST the grain!

We cut ours into small bites. We also froze half of the meat to use later for other recipes.

On this night we made Brisket Tacos! YUMMY!

Brisket can be served several ways...with potatoes & gravy...ETC.

 YUMMO....let's start layering!

 We made ours simple....We wanted the Smoked Brisket to be the main flavor!

Lettuce, green onions, tomatoes, cilantro & sour cream...

And a touch of HOT Sauce!

These were SO tasty...the smoked flavor really made a difference!

This Brisket had Pine Creek Style...

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Crab Cakes...Best Ever!

it was Sunday and I have been in a clean & purge mood. So when dinner time came...I went to the pantry...I had forgotten to thaw anything doe dinner! I spied Crab in the can...don't whence...yes there are some great canned crab brands out there.  I often keep this & salmon on hand for quick dinners. Living in land & in the foothills, fresh crab is not always available ! (I wish I had had fresh crab!) So next best thing! These crab cakes were maked in a muffin tin and were so tasty. We served them with cocktail sauce & dijon mustard. My fave is to use both! YUM...kicked it over the top!

Crab Cakes...Best Ever!
  The CattleQueen Cooks

Ingredients :

3 cans of premium canned crab meat, packed in water, rinsed, drained and placed in a paper towel to remove excess water. (or 1 pound of fresh Crab)
1 cup of ritz crackers, ground fine
1 smal jar of oil packed pimentos, do not drain
1 egg
1 heaping teaspoon dijon mustard
2 tablespoons of lemon juice
1 tablespoon of fresh parsley, chopped fine or dehydrated
1 heaping teaspoon of Old Bay Seasoning
1 tablespoon of Worcestershire Sauce

After baked: Garnish with 1 heaping tablespoon of butter, seasoned lightly with garlic salt

Directions:

Place crab meat in a medium bowl, check for any fragments of shell, fork shred into small pieces
Add crushed ritz crackers , I used a food processor to do this.
In a separate bowl, mix together: The egg, pimentos w/oil, mustard, seasoning. lemon juice. and worcestshire sauce, blend well
Mix the sauce mixture with the crab meat and crackers.
In a prepared muffin tin, add the meat mixture to fill.... makes 10-12 crab cakes depending how fill you fill the muffin tin.

Bake in a preheated oven at 350 degrees for 30 minutes. Remove from the oven and drizzle 1 heaping table spoon of melted garlic butter over the top equally!  Serve immediately!

Serve with Cocktail sauce &/or Dijon Mustard, serve alone, as a meal or on a bed of lettuce.

Ornery gave this a two thumbs up between bites!!!
XO

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Homestyle Mac 'n Cheese...Diet friendly!

Who doesn't love comfort food! Especially when you start that dang diet again! Haha... It's that time again, the "I ate too much through the Holidays, got to go on a diet NOW" time! :))))
Anyway, my daughter and have teamed up to work together support wise...as we go on our choosen diets and exercise routines! Here is my first post for the "Lean 'n Mean Cuisine " recipes....

Homestyle Mac 'n Cheese

  TheCattleQueen Cooks

Ingredients:

1 box of DreamFields corkscrew pasta
Enough water to cover about an inch over the pasta in a deep pot or cast iron pan.
1 chicken broth soft cube, Knorr's brand. *(Or add one can of chicken broth with some water to cover as mentioned above)
1 jar of cheddar cheese dip, (Find in the Chips & Snacks aisle)
1 bag of shredded cheddar cheese, about 2 cups
Season with pepper or a non salt seasoning, (the broth has plenty of sodium or use a low sodium)
1 small jar of pimentos with the oil
3 strips of bacon cooked crisp and crumbed for topping.
Chives for garnish

Directions:

In a large stock pot, add the past, water, broth cube and jar of pimentos /oil. Boil until the pasta is cooked. No need for draining liquids.
Fold in the jarred cheddar cheese dip & stir well.
Next, add the shreaded cheese and blend.

Ready to serve...
Add some crumbled Bacon on top and garnish with Chives.

A  "Lean 'n Mean Cuisine" meal for a Low Glycimic Diet



XO

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Beef & Pepper Sauce (aka... Au Poivre Sauce)...

Beef & Pepper Sauce....When you sit down to dinner and at first bite....You fall in love with the flavors... & then you know.... You have a winning recipe! It's that YUMMY!

Brown, sear and simmer the ground sirloin meatballs. Shown with the lid on!

 Shown with the lid off....

 Dinner is served...

 Au Poivre Sauce...aka Pepper Sauce...OH MY, OH MY!!!

 My sautéed veggies served with the meat & sauce.  Sliced Potatoes, Zucchini & Onions.

These meatballs were the bomb!!! Big & Beefy!

We were in love with this new recipe of mine at first bite!

XO

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Beefy Irish Pub Sandwiches...

This sandwiches are always hit! Never once have these been anything, except deliscious & devoured! :)))
Served these at Christmas this year, but we also serve them year round!  

Beefy Irish Pub Sandwiches....

Irish Pub Sandwiches
  @The CattleQueen Cooks

Serves 6-8

Ingredients:

3 pounds of Chuck Roast, trim fat
1 tablespoon of Olive Oil
1/3 cup of Soy Sauce
1 cup of Coke (not diet)
2- 10.5 ounce cans of Beef Consommé
1/4 cup of minced Onion
1 Beef Bouillon cube, (I used Knorrs, soft cube)
1 teaspoon (or to taste) of Garlic Pepper (PineCreek Brand , see recipe here)
1/4 teaspoon of thyme
1 package of Knorr's Classic Brown Gravy, dry

*In addition you will need: 12-14 slices of Provolone or Jack Cheese & 6 -8 Sourdough rolls

Directions:

Combine all ingredients in a large crock. Cook on low for four hours.
Fork shred the beef off the bone, discard any chunks of fat & remove bones. Return to the crock pot & gravy mixture, cook for another 2 hours on low.

To Serve:

On sourdough sandwich rolls, split and fill with beef and two slices of Jack or Provolone cheese.
Heat in the microwave to melt cheese or use an oven set at 350 degrees, until cheese is melted.

In a small bowl add some of the gravy/cooking juices for dipping if desired. (Additional gravy may be added/made for dipping as well).


XO

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Norwegian Almond Bars...

Oh my, these are so good. One of my favorite cookies from childhood. A little labor intensive but so worth the work... Praises will be sung! I made a double batch and not a crumb is left!

Norwegian Almond Bars
  The CattleQueen

Ingredients:

1 3/4 cups of flour
2 teaspoons baking powder
1/4 teaspoon salt, not leveled
1 cup softened butter, (2 sticks)
1 cup of sugar
2 eggs
1/4 teaspoon almond extract
2 tablespoons whipping cream (or milk)
1/2 cup of sliced almonds

Icing Ingredients:

1 cup of powdered sugar
1/8 teaspoon almond extract
3-4 tsp of whipping cream or milk

Directions:

In a medium bowl, sift together the flour, baking powder & salt. Sift & set aside.
In larger mixing bowl, beat together yhr ugar and soft butter. Then, beat in the almond extract.
Next beat in the flour mixture. The mixture will be crumbly, but will get better the more you work it. Mix until dough blends together.
Divide the dough into 4 equal portions. Shape each portion into a 12 inch long roll. Place two rolls, 4-5 inches on a baking sheet covered with parchment paper.
Flatten each roll, with a rolling pin or your hand, until they are about 3 inches wide.
Brush the flattened cookie log with milk, sprinkle with almonds and lightly press into the dough.
Bake at 325 degrees for 12-15 minutes ( I baked mine at 13 minutes).
While the baked cookie slab is still warm, but not hot & on the baking sheet,  diagonally cut into 1 inch strips with a pizza cutter. Carefully transfer the cut cookies to a wire cooling rack and drizzle with the icing.
Store in an airtight container, with parchement or wax paper between each layer. The cookies are better the next day, but how can you resist taste testing? ? ?

Notes: This recipe doubles well.

 This is a Christmas treat for us but, any holiday is worth celebrating with these cookies...

 Simple hint: To hold down the parchment paper while you work; Spray a little cooking spray on the baking pan before placing the parchment paper on top. Works perfect to hold your paper down & in place!

 OH MY....amazing cookies!

 These are baked and glazed....

Ready to bake...

Labor intensive, but... OH so worth it!

XO

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Chicken Meatball Stoup...

A great Soup/Stew for a cold winter night.....

 The smell coming from the crockpot was soon good!

                                                                                                                                                                                                                                                                                 

XO

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Italian Walnut Cake...

This cake is so rich & moist, made from a box! Tastes like a beloved pastry store cake...

Italian Walnut Cake
  PineCreekStyle

1 box of white cake mix
3 whole eggs, not just the whites
Olive oil in place of vegetible or canola oil as called for on the box directions.
Half water and half heavy whipping cream for the liquid (water) called for on the box
1 level tablespoon of powdered white vanilla
1/4 cup of chopped walnuts, divided for the cake mix
1/4 cup for the garnish on top of the cooked cake
*Powder sugar for icing, I use the butter cream recipe on the box and made half.

Directions:
Mix the ingredients using the directions on the box, when blended, fold in the 1/4 cup walnuts. Bake in two round pans according to the box directions, mine was at 350 degrees. Length of time will be stated on the box according to your pans.
After baked, let cool 20 minutes before turning out

Frosting:
Follow the directions on the box of powder sugar for the butter cream recipe. I made 1/2 the recipe. I also softented the butter, to a creamy texture,  so that I could use the frosting as a glaze. (Same amount of ingredients but the softened creamy butter changes the consistency) Frost the middle layer and the top with equal amounts and let the frosting/glaze slide down the sides of the cake. Garnish the top with chopped walnuts.

 So yummy & rich....but I still wanted more....

 This was a hit with my tasters!

Very rich and moist!

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