Category Archives: Ranch Kitchen

Pizza Tater Tot Casserole Recipe

I have never cared for tater tot casserole. (my mom taught me to say I don’t care for something, rather than I hate it. 😉 ) But somewhere in the early years of our marriage, I found this recipe for pizza tater tot casserole, and I liked it! No cream of mushroom soup – just ground beef, pizza sauce and other pizza toppings, covered with cheese and tater tots!

Pizza tater tot casserole recipe. Easy, simple, good recipe for teens and kids to make!

Super easy and fast, this is a great recipe to keep in your file for those days when you just don’t know what else to make with ground beef again! 😀  It is also easy for teens to make. I am in the stage of life where I want lots of simple recipes that my older kids can make.


Pizza Tater Tot recipe, easy and delicious, different!Brown the ground beef, drain. Add pizza sauce, green pepper, pepperoni, (and mushrooms, if desired). Stir together and place in a 9×13 pan, or 2 quart casserole dish. I used a 12″ cast iron skillet. Sprinkle with 2 cups shredded cheese, and top with tater tots. (frozen is fine) Bake at 350° for 30 minutes or till tater tots are heated through, and cheese is melted. Serve with a salad and bread.

Pizza tater tot casserole recipe

 

Pizza tater tot casserole recipe

I am always on the look out for new, but still simple, beef recipes! This pizza tater tot casserole fits the bill perfectly. I like to keep a bag of tots in my freezer for this quick meal. You know how it is – you are planning to serve leftovers, when you get the call at 11 am that there’s half a dozen hungry cowboys to feed, instead of one! 😀

Don’t tell anyone, but I kind of like those last minute surprises! I am less stressed because I know they weren’t expecting anything. So, I pull out anything I can find, and they like it just fine!

5.0 from 1 reviews
Pizza Tater Tot Casserole Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main dish
Serves: 8 servings
Ingredients
  • 2 lbs ground beef
  • 1 (24 oz) can pizza/pasta sauce or about 2.5 cups
  • 1 cup pepperoni, cut in half
  • ½ green pepper, diced (optional)
  • ½ cup mushrooms, chopped (optional)
  • 2 cups shredded cheese, cheddar or pizza blend
  • 1 bag frozen tater tots
Instructions
  1. Brown the ground beef, drain.
  2. Add green pepper, mushrooms, pepperoni, and pizza sauce, stir.
  3. Spread in a 9x13 pan
  4. Sprinkle cheese over the meat mixture.
  5. Top with tater tots.
  6. Bake, uncovered, at 350* for 30 minutes or till heated through.

 

 

Cheesy Ham and Potato Casserole

This is a sponsored post written by me on behalf of Southern Kitchen®. All opinions are entirely my own.

If you are looking for a way to use up those Christmas ham leftovers – I have the perfect, delicious recipe! This cheesy ham and potato recipe is easy and filling. It is a great comfort food for those days after Christmas when you just want a simple meal.

Cheesy Ham and potato casserole, easy one dish supper for Christmas leftovers!


I know how it is to host a crowd for the holidays – after the big Christmas rush, you just want to kick back and relax, but then – you still need to make meals! With this casserole, you can use up the leftover ham, add a bag of frozen hash browns, and a few other items and there ya go! Just pop it in the oven and you have a hearty, yet simple meal.

Tips: 
– You can use any kind of frozen potatoes, with peppers and onion, plain, shredded, cubed, etc.
– I live at a high altitude. You may not need to bake it as long as I did. Just start watching it at 40 minutes.
– You can use less cheese if you want.
– Salt is optional. If your ham is really salty, you may not need as much, if any.
– It will be pretty runny when you get it out of the oven. Let it set a few minutes before serving.
– If you don’t want to use cream of chicken soup, you can use white sauce. Recipe here.

Cheesy Ham and Potato Casserole, perfect for christmas leftovers. Easy, one-dish meal.

 

Dice up some bell peppers (I used those mini ones, because that’s what I had in the fridge!), and dice a half of an onion.
I loved using my sharp paring knife from Southern Kitchen! It made the dicing super easy. And it has a smooth handle – no sharp edge between handle and blade. That is my pet peeve with paring knives! ALL my paring knives have it. But not this knife! This has become my go-to paring knife, because it has a smooth handle-to-blade transition. (yes, I am picky about my knives!)
I used some turkey ham for this recipe, but I will probably make it again after Christmas, using my leftover ham.

This recipe makes a great potluck dish, also. Just put it in a slow cooker for 4 hours on high.

Cheesy Ham and Potato casserole, perfect for using christmas leftovers! Easy, one-dish meal.

Slice up some ham – leftover ham works great – cut the slices in strips, then cut the strips into squares.

I have been using these Cangshan series knives for a while, now, and they are amazing. Their weight is balanced perfectly, so it is a pleasure to use them. You know how some knives are just nicer to use? You reach for that knife over and over? Well, I have been reaching for these knives first. They just fit nice in my hand, which makes them fun to use. Plus, they are sharp! They sliced smoothly through the ham, no sawing needed.

Cheesy Ham and Potato casserole, perfect for using christmas leftovers! Easy, one-dish meal.

Place the potatoes in a bowl, add all the remaining ingredients, and stir well. I just use frozen potatoes, but you can dice leftover baked potatoes, too.

Cheesy Ham and Potato casserole, perfect for using christmas leftovers! Easy, one-dish meal.Cheesy Ham and Potato casserole, perfect for using christmas leftovers! Easy, one-dish meal.

Spread mixture in a greased 9×13 or similar size baking dish. Bake for 40-50 minutes. (60-70 minutes if you live above 5,000 ft elevation) I like to add a small handful of cheese to the top for the last 5 minutes. Remove from oven and allow to cool for 5 minutes before serving.

Cheesy Ham and Potato casserole, perfect for using christmas leftovers! Easy, one-dish meal.Cheesy Ham and Potato casserole, perfect for using christmas leftovers! Easy, one-dish meal.

I had fun creating and sharing this recipe, using products from Southern Kitchen, and guess what? You can submit your own recipe to Southern Kitchen! Southern Kitchen has regular recipe contests – more info here: https://www.southernkitchen.com/recipes/new

You can go browse their website to find inspiration and beautiful kitchen tools. And, to make it even better, I have a special offer for you! I have partnered with Southern Kitchen to offer my readers a special discount for Southern Kitchen’s online store. You can get $10 off your first purchase over $50 when you use coupon code WELCOME10. Go check them out! Think Christmas gifts, birthday gifts, etc. Hey, any cook I know would be happy to receive this knife set under the tree! 😀
Cheesy Ham and Potato Casserole recipe, perfect for christmas leftover ham!
The knives I used for this recipe are the Cangshan TC Series 3-Piece Starter Knife Set + Wood Sheaths. They are sleek, modern, and oh, so sharp! I chose the 8 inch chef’s knife for dicing the ham, and the 3.5 inch paring knife for the peppers. There is also a 5 inch serrated utility knife included in the set. I like to use it for tomatoes and more.

The knives come with beautiful wooden sheaths that protect the blades. The sheaths are magnetic, so the knives stick to them, plus, you can stick them on the fridge or your magnetic knife strip for storage. I was excited when I saw that the sheaths were magnetic, just ask my husband, haha!
I really enjoy using these knives, they make meal prep fun! You can go to their store to find them.

Southern Kitchen Knife set, sharp, beautiful, sleek, modern.

I love how the sheaths are magnetic! SO handy!

Cheesy Ham and Potato Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 1 bag frozen hash browns (21 oz)
  • 2 cups diced ham
  • ¼ cup diced bell peppers, optional
  • ½ onion, diced (about ½ cup)
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1 can milk
  • 2 cups shredded cheddar cheese (opt: plus ½ cup for topping)
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon black pepper, optional
Instructions
  1. Place all ingredients into a large mixing bowl, mix well.
  2. Spread in a 9x13 baking pan.
  3. Bake at 375 for 40-60 minutes. Start checking at 40 minutes.
  4. Sprinkle with ½ cup shredded cheese during last 5 minutes. (optional)
  5. Let cool for 5 minutes before serving.

 

How to make pancakes.

My kids love pancakes for breakfast! I have to say; their syrupy sweetness also goes pretty good with my morning cup of black coffee! :) So, I thought I would share my super easy recipe for fluffy pancakes.

How To Make Pancakes - Easy recipe!

The great thing about this recipe, is that you can just put all ingredients in one bowl and stir! I use a whisk and beat it good, till it is well mixed. You can also use an electric mixer – or even a blender. But the fastest way is just to whisk it good. It is ok if there are a few lumps in the batter. When you fry the pancakes the lumps will disappear. The batter is pretty runny, so you can add less milk for a thicker batter – which will also make slightly thicker pancakes.


How To Make Pancakes, easy recipe

You can use any skillet – but for our large family, I like to use my electric skillet. I can fry 4 at a time, which really speeds things up. Sometimes I make the pancakes a bit smaller, and fry 6 at a time. My Presto® electric skillet was a wedding gift – 17 years ago!! I didn’t use it much the first 7 years, but for the past 10 years I have used it quite a lot. I can also throw an egg on there with the pancakes, or some sausages…

It is non-stick, which makes cleanup a breeze. I usually think nonstick will get scratched too easily, but this skillet has lasted a long time. The spatula pictured is steel – probably not the best choice! But I am careful, and so far it has been fine.

How to make pancakes, easy recipeHow to make pancakes, easy recipe diyHow to make pancakes - easy recipe diy

We like syrup on our pancakes – but honey, maple syrup, or fruit is also delicious! Right now the days are getting colder, and somehow pancakes seem like the thing to make for the kiddos! They like peanut butter on theirs – which I encourage for the protein. :)

How to make pancakes, easy recipe diy

How to make pancakes.
 
Prep time
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Total time
 
Author:
Serves: 14 pancakes
Ingredients
  • 2 cups flour
  • 2 eggs
  • 2 cups milk
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup vegetable oil
Instructions
  1. Place all ingredients in bowl.
  2. Mix will with whisk or electric mixer.
  3. Use a ¼ cup measuring cup to pour onto hot griddle or frying pan.
  4. Fry till there are bubbles all over pancake - about 1-2 minutes.
  5. Flip to other side and fry for another 1 minute or till golden brown on bottom.
  6. Stack on a plate and cover with towel to keep warm.
  7. Spread with butter and drizzle with syrup.
Nutrition Information
Serving size: 1 pancake

 

Easy Jello Pudding Cake Recipe for your Holiday party!

When I was a kid, my mom made easy jello pudding cake often. It was one of my favorite desserts! The pretty jello paired with the creamy pudding was just great. Especially in the heat of a Southern Illinois summer – it was so refreshing!

Easy Jello Pudding Cake Recipe

Mom used strawberry jello most frequently, but sometimes she experimented with green or orange. I have used a white cake with blue jello(raspberry) for July 4th, green jello (lime) with pistachio pudding for St. Patrick’s Day, or red (strawberry) for Christmas. So many fun options!


The pudding is one of my favorite parts. I am not a huge fan of thick frosting, but this pudding is  just right. Creamy and sweet, but not too sweet! :)

The other great thing about this easy jello pudding cake, is how simple it is. First, you bake a cake mix according to directions on box. I use yellow but you could also use white cake mix.

When it comes out of the oven, let it cool 10 minutes while you mix up the jello. Mix 1 package jello (any flavor) with 1 cup hot water. When it is dissolved, add 1/2 cup cold water.

Poke lots of holes in the cake, with a fork. Make sure you get around the edges.

Take a large spoon and spoon the jello over the cake, slowly. This is somewhat tedious, but keep at it. Pay special attention to the higher areas where it just wants to run off. Keep spooning jello until it is all on. It seems like a lot but it will be fine. 😉 Then set your cake in the fridge to chill for several hours. Easy jello pudding cake recipe

After the cake is cold, mix the pudding and pour it over.Easy Jello Pudding Cake Recipe #holidayEasy Jello Pudding Cake Recipe #holidayEasy Jello Pudding Cake Recipe #holiday ;

Jello Pudding Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 1 yellow or white cake mix
  • 1 box jello (any flavor)
  • 1 box vanilla pudding
  • 2 cups cold milk
Instructions
  1. Prepare cake according to directions on box.
  2. Cool cake 10 minutes.
  3. Mix jello with 1 cup hot water till dissolved. Add ½ cup cold water.
  4. Poke cake with fork.
  5. Slowly spoon jello over cake.
  6. Chill cake for an hour.
  7. Mix pudding with milk.
  8. Pour pudding over cake.
  9. Serve.

 

Scottish Egg Recipe

 

Easy Scottish Egg Recipe

The wind whipped about me mercilessly, as I waited for the cowboys to get their food and coffee. The sun was shining and the temperature hung around 45*, but it didn’t feel that warm on the open prairie. The sound of cows lowing and calves bawling drowned out the talking and laughter of the cowboys.


When I looked in the foil-covered pan sitting on the tailgate, I saw something that looked like sausage balls. I took one, because I love sausage! The hot sausage warmed my cold hands, and I  bit into it as the Wyoming wind whipped my hair. Inside the sausage was a hard-boiled egg!

Then I remembered… Cliff had told me that this ranch served something called “Scottish Eggs”. His description of a hard-boiled egg inside sausage had sounded delicious. I was happy to get a chance to try them. Somehow, it seemed the perfect food for a branding snack. Hot, easy to hold, full of protein – to give the cowboys energy.

Easy Scottish Egg Recipe

I relished every bite, and resolved to go home and make them myself! Since that day on the wide and windy prairie, I have made them often. Today I want to share with you this incredibly easy, filling breakfast food.

The process is incredibly simple. You take a pound of bulk pork sausage, divide into 6 equal parts, and flatten each part. Then you place a hard-boiled egg on top of the sausage, and wrap the sausage around the egg. The wrapping is the hardest part – you might have to squish it a bit to get the egg completely covered. You can divide the sausage into only 5 parts for a thicker sausage layer, if you like.

Easy Scottish Egg RecipeEasy Scottish Egg RecipeEasy Scottish Egg RecipeEasy Scottish Egg Recipe

Scottish Egg Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Scottish
Serves: 6
Ingredients
  • 6 hard-boiled eggs, peeled
  • 1 lb pork sausage
Instructions
  1. Peel the eggs
  2. Divide the sausage into 6 equal portions
  3. Smash each sausage ball flat
  4. Lay egg on sausage
  5. Wrap sausage around egg
  6. Place on a pan
  7. Bake at 350 for 20 minutes.

 

5 meal ideas for the ranch crew.

Gathering cows

meal ideas

Do you need some meal ideas for the ranch crew? It’s easy to run out of ideas for meals, when you have to cook for a dozen or more hungry cowboys. Especially if you need to cook several days in a row!


I’ll be the first – and maybe only – one to say; I love cooking for the ranch crew! But even I run out of ideas. I get into a rut and then I hate my own cooking, haha! Thankfully, cowboys seem to be fine with the same foods over and over again.

I have been on ranches where they expect a feast: 1-2 kinds of meat, potatoes, several vegetables, several salads, several desserts, plus rolls and drinks.
Some ranches take a more relaxed route, and tend to have more normal fare; meat, a couple sides and a dessert.
My husband has told tales of ranches he’s helped on, where they served only a small sandwich or burrito and nothing else. Yikes!

But aside from the obvious; Have Plenty Of Food rule, I thought I’d share some of my favorite meals to make for the crew.
Cowboy throwing a loop

table full of food

Meal idea #1
BBQ Sandwiches
Chips
Watermelon
Baked Beans
Jello Cake

Meal idea #2
Roast Beef
Mashed potatoes
Corn casserole
Spinach salad
Pie with ice cream

Meal idea #3
Brisket
Cheesy potatoes
Green Beans
Layered salad
Cherry Cheesecake

plate of food prime rib

Prime rib!

Meal idea #4
Beefy Enchiladas
Spanish Rice
Refried Beans
Homemade Salsa + chips
Texas Sheet Cake

Meal idea #5
Stew (for cool fall days!)
Cornbread
Blueberry cobbler

prime rib branding food

NOTES & TIPS

~The brisket in Meal #3 can be done at home, or – if that intimidates you – you can buy it pre-cooked at Sam’s Club. They sell it already smoked and cured. It is really delicious!! All you have to do it put in the electric roaster (or oven) and warm it up. Super easy!

~I was nervous the first time I served stew, thinking it wasn’t fancy enough. But it was a cold day and the guys loved it! It was warm and filling. I am considering making it over the fire with my dutch ovens, this fall. 😀 Wouldn’t that be fun?

~Enchiladas are a bit different for this area. We are too far north for it to be a big thing. But my husband loves Spanish-style food, so I sneak it in there occasionally. :) The guys don’t seem to mind, as long as I have really good homemade salsa! 😉 I don’t make it more than maybe once per year, because they do like their potatoes.

I am thinking about putting together a book with all my ranch meals; menus, meats, sides, desserts, recipes, servings. Is that something that would be helpful to you? Let me know in the comments!

branding meal for the ranch crew

One of my favorite sights: the cowboys filling their plates after a hard day of work. Branding lunch with the Double 8 crew, 2017.

Branding potbranding iron

ranch crew eating lunch

The crew eating lunch at the Nimmo Ranch, 2016.

I hope this list has sparked some ideas in you for meals! Now, I have a favor to ask of you: Would you please comment with some of your favorite meals for the crew? Or any large-crowd recipe that you use and love? I’d appreciate it!

Cowboy Poetry – The Ranch Wife.

ranch wife

First published in Working Ranch Magazine.

The Ranch Wife
by Kay Schrock


The cowboy is a dashing figure
With wide-brimmed hat and jangling spur.
He’s the hero of the big screen
Riding and roping in his blue jeans.

But there is someone behind the scenes
Who tends the babies, and cooks, and cleans.
She’s not well-known to the public eye
Her life is obscure under western skies.

Up at dawn to fry the bacon
Wash the clothes, and feed the children.
When her cowboy needs help, she is called
If errands need run, or calves need hauled.

When the neighbors come – she cooks the food,
For branding and shipping and pregging, too.
She knows how to drench a leppy,
And what to do, if it’s not too peppy.

She takes a turn at the night-calving –
Dreaming of sleep she could be having!
But when the calves sell for a good price,
When her man cleans up so nice,

When she watches a stunning sunrise,
Crimson and gold – cov’ring the skies.
When she tucks her babies in bed,
Still chuckling inside from things they said,

When she rides the prairies wide,
She feels a thrill of joy inside.
She thanks God again for this wonderful life,
Wanting nothing else but to be a ranch wife!

Cooking with mamaMom and babyranch coupleIMG_0839

Blackberry Pie Recipe

blackberry pie recipeBig drops of sweat ran down my face as I gently pulled the briars away from my skirt. I gingerly stomped at the base of the brambles ahead of me, trying to mash them down away from me, so they wouldn’t grab my clothes and skin. I steadied the plastic ice-cream bucket with my other hand, careful not to allow any berries to spill.

I picked all the ripe blackberries within reach, then carefully reached through the briars to pick a few more. I reached as far as I could without spilling my bucket of berries, or falling face-first into the briars. No matter how careful I was, I would get my arm caught on a thorn, then I’d grit my teeth as I unhooked my skin. Sweat ran down my face and down my back and down my legs.

The bees buzzed lazily around the sweet blossoms, and crawled over the ripe, juicy berries. Ants scurried over the berries, too, getting their fill of the sweetness. Every so often, I’d have to pick a tick off my arms or my dress. But they were less annoying than the chiggers that I would certainly find the following day. We’d rub Avon ‘Skin-So-Soft’ oil all over our arms and legs before we began, but it didn’t work that great. We still came home loaded with ticks and chiggers.


After several hours of picking wild blackberries in the soggy, stifling heat, Mom would finally sigh and say: “Well, I guess that’s as much as we can get today. We better go home.”

Sweeter words were never spoken.

We’d untie the scarves from our waists, carefully pouring our buckets of berries into the huge, stainless steel bowls. We’d climb wearily into the van, picking off the last few briars and sticks and other debris from hours trampling around in brambles higher than our heads.

If mom had a bit of extra money, she’d stop at the Little Red Barn on the way home, and buy us an ice cream cone. It didn’t make up for picking blackberries, but it sure was delicious! I would lick the ice cream as fast as I could, trying to get every drop of cool sweetness before it dripped and was wasted. The hot summer sun burned down and the wind from the open windows felt hot, not cooling at all. But with no AC, moving air seemed better than still air, somehow.

When we arrived at home, mom carefully washed the berries, and spread them on a clean towel to dry. Then she would put them in bags and into the freezer. They would make many delicious pies all year long.

But she didn’t freeze all of them – she made pie, too. And jam. But the pie was my favorite! We’d have blackberry pie for dessert, Saturday evening, then we would have a slice for breakfast Sunday morning. It was the most delicious thing I ever ate! It tasted like hot sun and sweet summertime and mom’s love.blackberry pie-3

Here is my personal recipe for blackberry pie. Mom never measured, and I don’t either. We add and taste! But just for you, I measured. I measured several times, over several weeks, trying to perfect the taste. I think I have it!

Now, I don’t live in the blackberry mecca of the Midwest, anymore. There aren’t any blackberry bushes out here, that I have found. So, I start with frozen blackberries from the grocery store.

Put them in a kettle, add some water, and let them simmer. You don’t want too much water or you will end up with a lot of sauce and not much fruit. The berries really cook down! Also, I buy Clear Jell from Amazon. You can substitute corn starch, but I do not know the ratio.
When the berries come to a simmer, add sugar, butter, and lemon juice. Stir occasionally till it boils.

Add the clear jell mixture, and stir quickly because it begins to thicken almost immediately. Bring to a boil then remove from heat. You can fill your crust immediately, or let the filling cool. Either way works.

Tips:
–Cornstarch thickens more as it cools. Clear Jell reaches its full thickening when it boils.

–This recipe is crafted for tame, store-bought blackberries. if you use wild berries, they will definitely need more sugar! They make better pies, in my opinion, but they are much more tart. :) Fresh berries work great, too. 

–This goes well with my Pie Crust Recipe. 😉

5.0 from 1 reviews
Blackberry Pie Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 16 oz bag frozen blackberries (or 3 cups)
  • 1 cup water
  • ⅓ cup sugar
  • 2 TBLS butter
  • juice from ½ lemon (about 2 TBLS)
  • ¼ cup water
  • 2 TBLS clear jell
  • 2 9-inch pie crust
Instructions
  1. Put berries in large saucepan, add water. Bring to a simmer, add sugar, butter, and lemon juice. Simmer till sugar is dissolved, and butter is melted, stirring occasionally.
  2. Mix Clear Jell and ¼ cup water in a cup. Stir with spoon till dissolved.
  3. Taste the blackberry mix to see if it tastes ok. Add more sugar or lemon juice, if needed.
  4. Stir in the clear jell and bring to a boil. Caution! At this point it will bubble and splash, and the filling is quite hot!
  5. Once it is at a boil and the filling is no longer cloudy, remove from heat and let cool. Fill one pie crust and top with second crust. Pinch edges closed, and bake at 350* for 1 hour.

 

April Showers Bring Snow-plowers.

My daughter's pony.

My daughter’s pony.

In Wyoming we have a saying:

“April showers bring snow-plowers.”

Last week we had a bit of snow, again. It covered the mud and made it pretty for a day or so. We have had some type of snow/sleet/rain mix periodically over the past two weeks. Great stuff for a ranch! Moisture at this time of year should make the grass (hay) grow pretty good.


cats in snow

My parents were here for a little over a week in April. My sister Jane and her family (5 kids) came up for a couple days too. That was fun! Our kids played in the mud, fished in the creek, and just ran around like cousins like to do!

Family hotdog roast.

Family hotdog roast.

While my parents were here, we received a call about a little girl who needed a place to stay. We had said “no more foster kiddos”, but when there’s a need, the DFS tends to call anyways! Ha!

Well, hearing her story turned our hearts to mush, (every story does!) and we said ‘yes’.
foster kid

I bought a smoker/grill combo last summer. I am finally trying my hand at smoking, recently. The first attempt was tasty, but not soft enough for pulled pork. Yesterday I loaded my smoker in the morning and by evening it was done. The ribs were less tender than I wished, but the pork butt was pretty great! The elk roast is surprisingly tender too, although the outer crust is pretty hard. I may try wrapping in bacon next time. I can say I am hooked on smoking! Delicious! I miss southern bbq sometimes, so now I can finally make my own!

 

smoking meat

smoked, pulled pork

smoked, pulled pork

Smoked elk roast

Smoked elk roast. Check out that smoke ring!

The month of May promises to be full to the brim with fun events. Brandings, recital for my musical kids, church meetings, visiting with old friends, a wedding, and more brandings! 😀 Not to mention; gardening time is here! Chicks! Flowers! Woohoo! 😀 I have started working on my raised beds, and plan to finish them and plant them this month.

That’s what we’ve been up to; what about you? Anything special going on?

Gluten-Free Peanut Blossoms

Welcome to another guest contributor: Mrs. Kauffman. This is my sister, and she runs a gluten-free cooking blog. Her husband is sensitive to gluten, so she cooks gluten-free daily in her home. I am anxious to try this recipe, myself! You can find her blog with more delicious GF recipes right here: Gluten Free Cook Shack

This is possibly the easiest gluten free cookie recipe ever. It only takes four ordinary ingredients. And I’ve had people say they taste better than regular peanut butter cookies. But that is for you to decide and then let me know what you think. 😊

Gather the ingredients.

Gather the ingredients.

You will need:


1 cup peanut butter

1 cup sugar

1 egg

1 tsp. baking soda

These amounts can easily be doubled for a bigger batch.

Mix the soda into the sugar a little. White or brown sugar will work.

Gluten-free Peanut blossoms.
Then dump all ingredients into a bowl and stir thoroughly.

Stir together.

Stir together.

Spoon on to a cookie sheet. Press with fork, if desired.

Gluten-free Peanut Blossoms.
Bake at 350* for approx. 10-12 minutes or until they look just barely done.

Gluten-free Peanut Blossoms

Now the most important part – leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.

Enjoy fresh or frozen, dunked in milk or however you like to eat them!

Gluten-free Peanut Blossoms

Gluten-Free Peanut Blossoms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 10
Ingredients
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp. baking soda
Instructions
  1. These amounts can easily be doubled for a bigger batch.
  2. Mix the soda into the sugar a little. White or brown sugar will work.
  3. Then dump all ingredients into a bowl and stir thoroughly.
  4. Spoon on to a cookie sheet. Press with fork, if desired.
  5. Bake at 350* for approx. 10-12 minutes or until they look just barely done.
  6. Now the most important part - leave them on the cookie sheet to cool at least 3-4 minutes before carefully removing to counter. You want them to be still warm. Too hot or too cold and they will crumble to pieces. And they need moved very carefully to counter to finish cooling. Once they are completely cool; then they will hold together well.