Rodeo Life

Category: Cook Shack Recipes

  • 5 Minute Southwest Layered Salad & Chili and Cheese Enchiladas

    Southwest Layered Salad – Photo courtesy of iheartnaptime.net

    5 Minute Southwest Layered Salad

    recipe courtesy of Carolyn (Heckman) Thompson from the Pioneer Journey Cookbook

    Ingredients:
    6 c. torn romaine lettuce
    1 15-oz. can black beans, drained
    & rinsed
    1 11-oz. can whole kernel corn, drained
    1/2 c. thick and chunky salsa
    1/2 c. Kraft Three Cheese Crumbles
    1/2 c. Ranch dressing
    1 c. tortilla chips

    DIRECTIONS: Place lettuce on serving platter or in bottom of glass serving bowl. Cover with layers of beans, corn, salsa, and cheese. Drizzle with dressing; sprinkle with chips. Makes 4 servings.

    Chili & Cheese Enchiladas

    recipe courtesy of Catherine Hustead Roe from the Wall Drug Cookbook, 2nd Edition

    Ingredients:
    1½ c. shredded cheddar cheese, divided
    1 c. shredded Monterey Jack cheese
    ½ c. chopped onion
    3 Tbsp. diced green chilies
    8 (6”) flour tortillas
    1 (15 oz.) can Hormel Chili No Beans

    DIRECTIONS: Heat oven to 350°. In bowl, combine 1 cup cheddar cheese, Monterey Jack cheese, onion and green chilies. In center of each tortilla, place about 1/3 cup cheese mixture. Roll up tightly; place seam-side down in greased 12”x8” baking dish. Spoon chili over tortillas and cover. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with remaining ½ cup cheddar cheese. Cover; let stand 2 to 3 minutes or until cheese is melted. Serve with sour cream and salsa, if desired. Serves 4.

    Chili & Cheese Enchiladas

     

  • Spaghetti Pie & No-Bake Cheese Cake

    Spaghetti Pie
    recipe courtesy of Sandra smith and dee anita bowker from cookin’ with cowboys cookbook

    Ingredients:
    1 lb. hamburger, cooked & drained
    1 jar spaghetti sauce
    1/4 c. Parmesan cheese
    2 c. shredded mozarella cheese
    1 medium-sized container of cottage cheese
    1 1 lb. package cooked spaghetti noodles
    2 Tbps butter

    DIRECTIONS: Add spaghetti sauce to drained hamburger. Warm through in a 9×13 inch pan. Pour ¼ cup Parmesan cheese with 2 tbsp. of melted butter. Immediately pour noodles in and toss until cheese and butter cover noodles. Then add cottage cheese and 1 cup shredded cheese, covering all noodles. Pour meat sauce over top and add remaining cheese. Bake at 350° for 40 minutes .

     

    No-Bake Cheese Cake

    recipe courtesy of michele clement from cookin’ with
    cowboys cookbook

    Ingredients:
    1 graham cracker pie shell
    1 8-oz. package soft cream cheese
    1 c. sour cream
    1/3 c. sugar
    2 tsp. vanilla
    1 8-oz container Cool Whip

    Directions: Mix cheese and sugar. Add and stir sour cream and vanilla. Fold in whipped topping. Put in pie shell and chill at least 4 hours. Serve with your choice of pie fillings. I use fresh strawberries.

  • Cherry Custard Fruit Pie

    Cherry Custard Fruit Pie

    courtesy of Karen Vold

    Ingredients:
    Crust:
    2 cups flour
    2 tbs sugar
    3 tbs mild
    1 tsp salt
    2/3 cup oil
    Topping:
    2 eggs
    1 pint sour cream
    1 cup sugar
    1 tsp vanilla
    21 oz can cherry pie filling or blueberry

    DIRECTIONS: Mix crust ingredients together and press in deep-dish 10” pie pan. Sprinkle with cinnamon on bottom.  Pour can of pie filling on bottom of crust.
    For topping, beat eggs, add sour cream, sugar and vanilla. Mix together and pour on top of fruit, then sprinkle a little cinnamon on top. Bake at 375 degrees for 45-55 minutes.
    My sister, Pam Barton, served this fabulous pie to me when we went to Florida to visit her. She got it from her neighbor, and it’s oh so good! You will be sorry it doesn’t make more.

  • Full Beef Tender

    Full Beef Tender

    courtesy of Karen Vold

    Serves 10-12

    Ingredients:
    Full beef or pork tenderloin
    Worchestershire sauce
    lemon pepper powder
    garlic powder
    butter
    brandy

    DIRECTIONS: A full beef tender trimmed – pour Worcestershire sauce all over. Rub with lemon pepper and garlic powder (lightly). Brown all over on high heat in electric skillet with butter. Put in corningware dish – then pour 1/2-3/4 cup cheap brandy into drippings. Stir around a few minutes and pour over beef tender. Put in oven at 300 degrees covered for about 30 minutes. Then uncover and cook another 30 minutes, depending on how rare you prefer. It is ready to serve, but if you must hold for a while take out of pan you cooked in as it will continue to cook.
    This fabulous recipe comes from a lady in Oklahoma City who invited us to supper while there during the National Finals Rodeo over 30 years ago. Her name was Judy and I’m sorry I don’t remember her last name!  My entire family loves it so much it has been our Christmas Dinner special every Christmas.  Hope you enjoy it as much!

  • Wild Rice Casserole or Dressing

    courtesy of Karen Vold

    Serves 8

    Ingredients:
    1 box of Uncle Ben’s Brown and Wild Rice Seasonings – cook according to instructions.

    DIRECTIONS: Sauté onions and mushrooms and add to rice; mix, then pour half and half over it until soupy, 3 cups or more. Bake 30-45 minutes at 300 degrees. Add more liquid if needed.  You can use 3/4 – 1 cup of sour cream to replace equal amount of half and half if you like. This makes a great accompaniment to a turkey dinner.
    Shirley Churchill has brought this dish several times for Thanksgiving and everyone always enjoys it.  Good any time of year if you like rice.

     

  • Mocha Punch

    Mocha Punch

    courtesy of Karen Vold

    Yield: 20-25 servings (about 5 quarts)

    Ingredients:
    1 1/2 quarts water
    1/2 cup instant chocolate drink mix
    1/2 cup sugar
    1/4 cup instant coffee granules
    1/2 gallon vanilla ice cream
    1/2 gallon chocolate ice cream
    1 cup whipped cream, whipped chocolate curls (optional)

    DIRECTIONS: In a large saucepan, bring the water to a boil. Remove from the heat. Add drink mix, sugar and coffee; stir until dissolved.  Cover and refrigerate for 4 hours or overnight. About 30 minutes before serving, pour into a punch bowl.  Add ice cream by spoonfuls; stir until partially melted. Garnish with dollops of whipped cream and chocolate curls if desired.
    Christmas 2007 was the first time I tried this punch. I used it at our Christmas party and it was so pretty in the punch bowl. It looked like a giant chocolate milkshake. It really disappeared fast. I highly recommend it if you like chocolate shakes. I found it in the “Country Catalogue.”

  • Biscuits & Gravy Breakfast Casserole & Pumpkin Chocolate Chip Brownies

    Biscuits & Gravy Breakfast Casserole - Courtesy of Pinterest user Jennifer LopezBiscuits & Gravy Breakfast Casserole

    recipe courtesy of Dalton Boyden, Wasatch Rodeo Club from “One Big Family on the Rodeo Trail Cookbook”

    ingredients:
    1 lb. cooked sausage, bacon or ham
    1 pkg. of buttermilk biscuits
    8 eggs, scrambled

    1 pkg country gravy mix, prepare as directed on package
    1 c. shredded cheddar cheese

    DIRECTIONS: Preheat oven to 350 degrees. Grease a 13×9 pan. Open biscuits and cut each one into quarters. Layer the bottom of the pan with the biscuits. Sprinkle the sausage, bacon or ham over the biscuits. Pour the eggs over the biscuits and meat. Pour the prepared gravy over the rest of the pan, sprinkle with the cheese. Cover and cook 30-45 minutes or until the eggs are cooked through and the cheese is melted.

    Pumpkin Chocolate Chip Brownies - Courtesy of flickr user, Nikki GPumpkin Chocolate Chip Brownies

    recipe courtesy of Spikers Rodeo Club from “One Big Family on the Rodeo Trail Cookbook”

    ingredients:
    1/2 c. pumpkin puree
    2 egg whites
    1 c. flour
    1/2 tsp. ground allspice
    1/4 tsp. salt
    1/2 c. semisweet chocolate chips
    1 egg
    1 Tbsp. vegetable or canola oil
    1 tsp. baking powder
    1/4 tsp. ground nutmeg
    2/3 c. brown sugar, packed
    1 tsp. unsweetened cocoa powder

    DIRECTIONS: Preheat over to 350 degrees. Line a 7×11 pan with parchment paper. In a large bowl combine pumpkin, eggs and oil until smooth. Set aside. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add that to the wet ingredients and mix. Stir in chocolate chips. Pour into prepared pan and spread evenly. Bake for 15-20 minutes or until it passes the toothpick test. Cool before cutting.

  • COOK SHACK: Chocolate Zucchini Bread & Grandma Casserole

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    Chocolate Zucchini Bread
    recipe courtesy of Siri Stevens

    ingredients:
    3 eggs
    2 cups sugar
    1 cup oil
    1 tsp vanilla
    3 cups grated zucchini
    1 tsp salt
    1 tsp soda
    1/4 tsp baking powder
    2 & 3/4 cups flour
    1/4 cup cocoa
    1 cup choc chips

    DIRECTIONS: In a mixing bowl beat eggs, oil, sugar and vanilla extract. Stir in zucchini. In a separate bowl combine dry ingredients (except sugar). Add to zucchini mixture and mix well. Pour into greased pan and bake at 325 degrees for 1 hour .

     

     

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    Grandma Casserole

    recipe courtesy of Dave Rubenthaler, in memory of Florence Rubenthaler, “Country Cookin’, The Pioneer Journey Cookbook”

    ingredients:
    1 large onion, diced
    1 lb. ground beef
    salt & pepper to taste
    1 pkg/ (8 oz.) of noodles
    2 cans cream of celery soup
    1 box (8.5 oz.) Jiffy corn muffin mix
    1 egg
    1/3 c. milk

    DIRECTIONS: Saute onion in butter or oil, add ground beef, salt and pepper. Cook until done, drain fat. Cook noodles in salted water until done. Drain. Add noodles and soup to meat and mix well. In separate bowl mix corn muffin mix according to instructions using the egg and milk. Put meat and noodle mixture into a greased baking dish. Cover with corn muffin batter. Bake at 400 degrees until corn is done, about 20 minutes.

  • Cook Shack : Jalapeno Popper Mac

    Cook Shack : Jalapeno Popper Mac

    Mac Sauce
    recipe courtesy of The Mac + Cheese Cookbook

    Ingredients:
    3 cups whole milk
    ½ cup unsalted butter
    ½ cup all purpose flour
    2 teaspoons kosher salt or 1 teaspoon table salt

    DIRECTIONS: 1. Heat the milk in a pot over medium heat until just starts to bubble but is not boiling, about 3 to 4 minutes. Remove from heat. 2. Heat the butter over medium heat in a separate heavy-bottomed pot. When the butter has just melted, add flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from heat.
    3. Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk and thinner as you slowly pour in the entire three cups.
    4. Once all the milk has been added set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. Use the spoon test to make sure it’s ready. To do this, dip a metal spoon and if it doesn’t slide off like milk, you’ll know it’s ready. You should able to run your finger along the spoon and have the impression remain. Add the salt.
    5. The Mac Sauce is immediately ready to use and does not need to cool. Store it in the fridge for a day or two if you want to make it ahead of time – it will get a lot thicker when put in the fridge, so it may need a little milk to think it out a bit when it comes time to melt in the cheese. Try melting the cheese into the sauce first, and if it is too thick then add milk as needed.

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    Jalapeno Popper Mac
    recipe courtesy of The Mac + Cheese Cookbook

    ingredients:
    ½ pound dried elbow pasta
    2 cups Mac Sauce (recipe above)
    2 cups grated sharp cheddar cheese
    ½ cup cream cheese
    ¼ cup stemmed, seeded and chopped jalapeno chiles, plus extra for garnish
    ½ cup panko crumbs

    DIRECTIONS: 1. Preheat oven to 400 degrees.
    2. Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse pasta with cold water and drain it again.
    3. Add the sauce, Cheddar, cream cheese, and chiles to a large, heavy bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Turn off the heat and stiff in cooked pasta. Take a taste to check the potency of the chiles – jalapenos can vary in heat, depending on the batch and season so you may want to add more to increase the fire.
    4. Pour the cheesy noodle mixture into a large baking dish. Top evenly with panko and bake until you see the cheese sauce bubbling on the sides, 10 to 15 minutes.
    5. Spoon into bowls and serve immediately.

  • Honey BBQ Chicken & Pumpkin Cornbread

    8735185681_ab472f13a6_oHoney BBQ Chicken

    recipe courtesy of Liz Fourez, LoveGrowsWild.com

    Ingredients:
    3 boneless skinless chicken breasts
    18 ounce bottle Honey BBQ Sauce
    1/2 cup Italian Salad Dressing
    1/4 cup brown sugar
    2 Tablespoons Worcestershire sauce

    DIRECTIONS:
    Place chicken in a slow cooker. In a bowl, combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire. Pour sauce over the chicken and cover with lid. Cook 6-8 hours on low or 3-4 hours on high. Remove chicken from the slow cooker and shred using two forks. Return the chicken to the slow cooker to coat with sauce and serve on kaiser rolls.

     

    cornbreadPumpkin Cornbread

    recipe courtesy of Jaclyn, CookingClassy.com

    Ingredients:
    1 cup all-purpose flour
    1 cup cornmeal
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 tsp ground cinnamon
    1/2 tsp ground ginger
    1/4 tsp ground nutmeg
    1/4 tsp ground cloves
    1/2 cup packed light-brown sugar
    1/4 cup unsalted butter, melted
    1 cup canned pumpkin puree
    1/2 cup sour cream
    2 large eggs

    DIRECTIONS: Preheat oven to 375 degrees. In a mixing bowl whisk flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In a separate mixing bowl, add brown sugar and break up sugar. Add in melted butter and pumpkin. Mix in sour cream and eggs. Pour mixture into flour mixture. Pour batter into an 8 by 8 inch baking dish. Bake about 25 – 30 minutes. Cool slightly on a wire rack then cut into squares.

  • Burgers from the Ranch & Baked Candy Apples

    Burgers from the Ranch

    recipe courtesy of Kristie Binder,”Rodeo Road Recipes”

    Burgers from the Ranch - Courtesy of Flicker user, Niklas Rhöse

    INGREDIENTS:
    1 1/2 lb. ground beef
    1 pkg. chipotle seasoning mix
    1/4 cup red onion, chopped fine
    1 cup cheddar cheese, shredded
    1/2 lb. bacon, precooked
    mayonnaise
    lettuce
    tomatoes
    large hamburger buns

    DIRECTIONS:
    Preheat grill to medium-high heat. Combine hamburger with the next four ingredients. Place patties on the grill. Grill until they reach desired doneness. Lightly toast buns on the grill. Spread mayonnaise on one bun, top with patty, lettuce and tomato.

     

    Baked Candy Apples

    recipe courtesy of Kristie Binders,”Rodeo Road Recipes”

    Apples - Courtesy of Andy Chilton, UnSplash.com

    INGREDIENTS:
    1 large baking apple, cored
    2 T. brown sugar
    3/4 tsp. butter
    5 red-hot candies

     

    DIRECTIONS:
    Preheat grill to medium-high heat. Place bown sugar, butter and candies into the center of apple. Wrap apple in heavy-duty aluminum foil and place on grill. Grill apple for approximately 20 minutes. Test apple for doneness by poking with fork. Once done, enjoy!

  • Grilled Peaches & Cowboy Butter

    above: Grilled Peaches - Courtesy of Mike McCune

    Grilled Peaches
    recipe courtesy of Kristie Binders,”Rodeo Road Recipes”

    ingredients:
    1 1/2 Tbsp. butter
    3 Tbsp. brown sugar
    1/3 cup dark rum (spiced is best)
    8 ripe peaches – peeled, pitted & halved

    DIRECTIONS:
    Melt butter in saucepan on grill. Stir in brown sugar and rum until it dissolves. Place peach halves in melted mixture, stir and coat. Place peaches on grill over medium heat, about 5 minutes per side. Spoon on excess mixture as peaches grill. Makes about 8 servings.

     

    above: Cowboy Butter - Courtesy of Neha MathurCowboy Butter
    recipe courtesy of Ang Paris,”JugglingActMama.com”

    ingredients:
    1 cup salted butter (2 sticks)
    1/4 cup finely minced fresh parsley
    A pinch of red pepper flakes
    A pinch of coarsely ground black pepper
    1 clove garlic, finely minced
    Juice and zest of ½ lemon

    DIRECTIONS:
    Allow the butter to come to room temperature before starting. Beat the butter until creamy, then add in the parsley, red pepper flakes, black pepper, minced garlic, lemon juice and zest. Mix until well combined. Scrape down the sides of the bowl and turn the mixture out onto a piece of parchment paper. Using the back of a spatula, spread out the mixture into a log shape. Roll the parchment paper up and twist the ends. Refrigerate for at least 4 hours to allow the flavors to come together.