White Chocolate Cranberry Cookies

Posted on September 25, 2011 by okieranchwife

Ohhh. Another Christmas gift of mine for friends and family. Pretty funny I think because  made Christmas cookies in college that we could not even feed to the birds!

  • 2/3 cup Butter
  • 2/3 cup packed Brown Sugar
  • 2 large Eggs
  • 1 1/2 cup Oatmeal
  • 1 1/2 cup All purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 package (6 ozs) dried Cranberries
  • 2/3 cup White Chocolate chips

Preheat oven to 375 F.

Beat butter and brown sugar in a mixing until fluffy. Add eggs, mix well. Combine oats flour, baking soda and slat in a different bowl. Add to butter mix in several additions. Mix well. Stir in cranberries and white chocolate chips.

Drop by teaspoons fulls onto a greased cookie sheet. Bake 11 minutes, until golden brown. Cook on wire racks. Makes about 30 cookies.

Posted in Uncategorized | Leave a comment

Mom’s Red Velvet Cake

Posted on September 24, 2011 by okieranchwife

Okay, another family story. LOL! Back in late 1960’s and early 1970’s, my mom loved to go on bus trips to NYC to see Broadway shows. On one trip her group of ladies went to a well-known NYC restaurant. I think it was Sardi’s but don’t quote me. They had the Red Velvet Cake for dessert. Loved it and asked for the recipe. They got it. When they got the check there was an extra $100 added for the recipe. The ladies had to pool their money but they got the recipe. My mom made this cake for me at every birthday because it was my favorite! 

Have all ingredients at room temperature.

  • 1/2 cup Butter
  • 1 1/2 cup Sugar
  • 2 Eggs
  • 2 level tablespoons Cocoa
  • 3 bottles of Red Food Coloring (Use all 3 for a deep dark red)
  • 1 teaspoon Salt
  • 1 tablespoon White Vinegar
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla extract
  • 2 cups Cake Flour
  • 1 1/2 teaspoon Baking Soda

Cream Cheese Icing:

  • 1 stick salted Butter, softened
  • 1 package (8 ozs) Cream Cheese or Neufchatel Cheese
  • 1 1/2 cups Confectioner’s Sugar
  • 3 to 4 tablespoons Milk or Half & Half
  • 1 teaspoon Vanilla Extract

Beat to mix until smooth. Add more milk if needed to get a nice spreadable consistency. Set aside until cake layers are baked and cooled. 

Preheat oven to 350 F.

Cream butter, sugar and eggs in a large bowl of a stand mixer or use a hand mixer. Make a paste of food coloring and cocoa. Add to the cream butter mixture. Mix the salt and vanilla to the buttermilk. Alternating salt/vinegar mixture with flour mix into the cream butter mix. Mix baking soda and vinegar and fold into the cake mix.  This should make 2 cakes for a double layer cake. Bake for 30 minutes. Turn out the layers on wire racks to cool. Use the icing between the 2 layers, on the sides and on top. This cake is so good with coffee. Make it an Irish Coffee!

Posted in dessert | Leave a comment

Meatball Stew

Posted on September 24, 2011 by okieranchwife

Ummm, more comfort food. These meatballs are little rounds of seasoned goodness! And cooking in a slow cooker, your kitchen equipment cooks for you while you are doing something else. That’s multi-tasking.

  • 1 pound lean Ground Beef or Bison
  • 1 medium Sweet Onion, fine chopped
  • 1 Whole Egg
  • 1 cup dry Breadcrumbs (I like Panko style)
  • 1 clove Garlic, peeled and pressed
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Pepper
  • 1 teaspoon dried Italian Seasoning
  • 1/2 teaspoon dried Thyme
  • 2 tablespoons Butter or Extra Virgin Olive Oil (EVOO)
  • 1 cup Beef Broth Low sodium store bought or home made
  • 1 can (15 ozs) Diced Tomatoes with Italian Seasoning
  • 1/4 teaspoon Garlic powder
  • 4 Carrots, peeled and thick sliced
  • 3 large Potatoes, peeled and diced
  • 1 medium Onion, sliced
  • 2 tablespoons Cornstarch
  • 1/4 cup cold Water

Combine ground meat,chopped onion,egg, breadcrumbs, pressed garlic, salt, pepper, Italian seasoning and thyme. Make about 24 meatballs. Heat the butter or EVOO in a medium skillet. Working in batches if needed, brown the meatballs and drain well on a paper towel.   Place carrots, potatoes and sliced onion on the bottom of the slow cooker. Top with meatballs. Mix the tomatoes,beef broth, powdered garlic and pour the mixture over the meatballs and veggies. Cook on low for 8 or 9 hours.

Before serving, remove the meatballs from the slow cooker. Make a paste with the cornstarch and water. Mix well into the slowcooker with the veggies. Cover and cook on high for 10 or 15 minutes to thicken the sauce. Return meatballs to the cooker and serve.

Posted in crockpot meals, main dish | Tagged , , , | Leave a comment

Red Beans and Rice

Posted on September 23, 2011 by okieranchwife

This dish is always a big hit around our place. Sometimes we use as a main dish with cornbread for lunch. The we use as it a side for dinner. The beans have a lot of protein and the rice gives you carbohydrates. A win-win combination.

  • 1 pound Red Kidney Beans
  • 3 cups Water
  • 1 or 2 Ham Hocks
  • 1 medium Onion, chopped
  • 1 clove Garlic, peeled and pressed
  • 1 rib Celery, chopped with leaves if any
  • 1 Bay Leaf
  • 1 pound Sausage of your choice, we like the Spicy kind
  • 2 cups Cooked Brown Rice
  • Chopped Green Onions
  • Grated Cheddar Cheese

Cover the beans with water and soak overnight. You can also use a quick soak method.* Drain the water from the soaked beans. Put 3 cups of fresh water in a large soup pot and bring to boil. Reduce heat, cover and simmer for 30 minutes. Add salt, ham, onion, garlic, celery and bay leaf. Simmer for 2 hours. Add water if needed.

Remove ham hocks from the beans. Cut the meat into small chunks. Put these back into the pot. Discard the bones, skin and fat. I give that to the dogs who just love it. Cut the sausage into small pieces and cook in a skillet. After it is cooked and brown put into the bean pot. Simmer for about 30 minutes.  Place the rice in a large serving platter and spoon the beans over the rice. Garnish with green onions and cheese.  

*Put the beans in a large pot. Cover with water and bring to a boil. Cook for 2 minutes with a lid on. Turn off heat and let stand for 1 to 2 hours. Drain water and continue with the recipe.

Posted in emergency cooking, main dish, sides | Tagged , , , , | 2 Comments

Sooner Oatmeal Cookies

Posted on September 22, 2011 by okieranchwife

This is one of our favorite cookie recipes. Our friends and family get these at Christmas!

  • 2 1/2 sticks Butter, softened
  • 1/2 cup packed Brown Sugar
  • 1/4 cup Sugar
  • 1 Egg
  • 1 1/2 teaspoon Vanilla Extract
  • 1 1/2 cup All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoon ground Cinnamon
  • 1/2 teaspoon Salt
  • 1/2 teaspoon ground Nutmeg
  • 3 cups uncooked Oats

Preheat oven to 375 F.

Beat butter and sugar until creamy in a large mixing bowl with a stand mixer or hand mixer. Add egg and  vanilla. Beat well.  Mix the flour, baking soda, cinnamon, salt, nutmeg in a different mixing bowl. Add to the butter mixture. Mix well. Add the oats. Mix well.

Drop cookie by spoonfuls onto a cookie sheet. Bake 8 minutes. Remove from oven and cool for 2 minutes on cookie sheet. Transfer to a wire rack to cool completely. Store in an air tight container. (If they last that long!)

Posted in dessert, snacks | Tagged , | Leave a comment

Oklahoma Baked Beans

Posted on September 22, 2011 by okieranchwife

During the past week, we went to several meetings for the OK Cattleman’s Association. The most recent one was at the Fisher Ranch. Nice Cattle, even nicer horses! At most events here in OK, one of the sides is almost always baked beans. This is a quick cook version that I love. I have it listed under emergency cooking because beans are packed with protein and most ingredients are available in an emergency situation.

  • 1 can (15 ozs) Kidney Beans, drained
  • 1 can (15 ozs) Pork and Beans
  • 8 Slices of thick cut Bacon, cooked and crumbled
  • 1 medium Onion, chopped
  • 1/2 cup Ketchup
  • 1/4 cup Brown Sugar
  • 1 tablespoon Worcestershire Sauce
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1 cup sharp Cheddar Cheese, shredded
  • Sea Salt and Pepper to taste

Preheat oven to 400 F.

Combine all ingredients and only 1/2 cup cheese in a mixing bowl. Season to taste. Fold into a lightly oiled baking dish. Bake for 45 minutes. Garnish with remaining 1/2 cheese and bake covered with aluminum foil for 15 minutes. Can garnish with parsley…… but really? Do you need to? LOL!!

Posted in emergency cooking, sides | Tagged , , , | Leave a comment

Tortilla Soup

Posted on September 21, 2011 by okieranchwife

This really is region specific dish. I mean, someone says Clam Chowder, you think Boston and New England. Slaw dog you think Chicago. Tortilla Soup is South west.

  • 8 cups low sodium Chicken stock or Home made
  • 4 Green Onions, minced
  • 2 large Tomatoes, chopped
  • 1/4 cup Extra Virgin Olive Oil (EVOO)
  • 6 Corn Tortillas, cut into 1/4 inch pieces
  • 1 dried Ancho Chili Peppers, sliced
  • 1 cup Monterey Jack Cheese, cubed
  • 6 tablespoons Crema (Mexican Table Cream) or Sour Cream
  • Fresh Cilantro Sprigs

In a large soup pot bring the broth to a simmer over medium heat. Add the green onions and tomatoes. In a skillet heat some EVOO and saute the tortilla strips. Drain and place on paper towels. Fry the chili slices in the same skillet for about 30 seconds. Place on paper towel to drain.  Divide the cheese and the tortilla strips into 6 bowls. Ladle the soup broth into the bowls. Place a tablespoon of Crema or Sour Cream in each bowl and garnish with fresh cilantro. Serve immediately.

Posted in soup | Tagged , , , | Leave a comment

Okra Fritters

Posted on September 21, 2011 by okieranchwife

Fritters are definitely comfort food and this dish is Texas and Oklahoma comfort food at it’s best.

  • 6 ozs fresh Okra, thin sliced
  • 1/2 cup Sweet onion, minced
  • 1/2 cup Orange Bell Pepper, fine diced 
  • 1/2 cup Tomato, minced and drained
  • 1/2 cup Self Rising Flour
  • 1/2 cup Yellow Cornmeal
  • 3 Eggs, beaten
  • Sea Salt nad Pepper to taste
  • Vegetable Oil for Frying

In a mixing bowl, combine okra, onion, bell pepper and tomato. Add the flour and cornmeal, tossing to coat evenly. Stir in eggs and season to taste.

Preheat oven to 200 F. This is to keep the fried fritters warm while finishing the entire batch.

In deep skillet, pour in 1/2 inch of oil. Heat to 360 F or until a bit of the fritter batter sizzles when dropped in it. Drop the batter by spoonfuls in the hot oil and fry. Turning once and frying until golden brown about 1 minute total. Using a slotted spatula or a spider utensil, place the fried fritters on a paper towel, then transfer to a warmed platter and keep in oven until all fritters are cooked. Serve warm.

Posted in sides, snacks | Tagged , , | Leave a comment

Lamb Shank Stew

Posted on September 20, 2011 by okieranchwife

My husband ranked our dinner tonight as the best lamb he has ever had. And he has lamb overseas in very hot countries that specialize in lamb and goat, so I am a happy lady! I used one 2 1/2 pound lamb shank, bone-in for the two of us and it was enough for our dinner tonight and lunch tomorrow. Be sure to trim the fat off before browning, it will cut down on the grease in the skillet. Cast iron is an excellent choice for this dish because the iron will even out the heat from the stove top burner.

  • 1 Lamb Shank about 2 1/2 pounds, fat trimmed off really well
  • 2 tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 large Sweet Onion, sliced thick
  • Sea Salt and Black Pepper to taste
  • 1/2 teaspoon dried Marjoram (if at all possible use the Marjoram because it gives such a nice floral herbal smell to the dish)
  • 2 medium Tomatoes, chopped
  • 1 can (4 ozs) Mushrooms, undrained
  • 1 cup Water
  • 1 pound fresh Green Beans, whole but vine end trimmed
  • 1 tablespoon Parsley

Heat the EVOO over medium high heat in a deep cast iron skillet with a lid. Brown the shanks really well. Remove shank to plate and set aside. Drain off the grease and leave just a light coating in the skillet. Add the onions to the skillet, reduce heat to medium and brown well about 5 minutes. Add salt pepper, marjoram, tomatoes, mushrooms and liquid and water.  Cover and cook over a low to medium low heat for 1 1/2 hours. Turning the shank occasionally.  Add more water to keep a stew consistency if needed. Add the whole green beans, cover and cook for an additional 30 minutes.

 

 

Posted in cast iron cookery, main dish | Tagged , , , | Leave a comment

Fresh Tomato Sauce

Posted on September 20, 2011 by okieranchwife

I like to make my own condiments so I can control the sugar content. But I admit that sometimes I don’t want to babysit a pot on the stove. This recipe is a compromise. Viola! Tomato sauce in a slowcooker. 

  • 4 cups peeled, seeded and finely chopped Tomatoes
  • 1 medium Sweet Onion, minced
  • 1 1/2 teaspoon dried Basil
  • 1 can (6 ozs) Tomato Paste
  • 3 cloves Garlic, peeled and pressed
  • Salt and pepper to taste

Bring water to a boil in a medium soup pot. Plunge the tomatoes in the boiling water for 20 seconds. Then plunge them into ice cold water. This will allow the skins to be striped off very easily.

Combine all ingredients in a lightly oiled crockpot. Cover and cook on low for 6 to 10 hours. If a thicker sauce is desired, remove lid and cook on High until you have the consistency desired. This makes about 5 cups.

Posted in condiment, crockpot meals | Leave a comment