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Tag Archives: breakfast

Cowboy Bread


My Aunt, Jolene Miller (Bachman), was the President of the Arizona State Cowbelles for two consecutive years, 1982 and 1983.  I would also like to mention here, that she was, Vice-President of the Arizona Cattle Industry Research & Education Foundation, Field Crop Superintendent for the Maricopa County Fair.  And she actively worked with the 4H and the FFA receiving, the Honorary Chapter Farmer Degree in 1977. 

Many years ago, I received a wonderful present from her, that I have cherished ever since.  An original cookbook of the Arizona State Cowbelles.  It’s filled with some of the most wonderful recipes ever created and it’s a collection of recipes from Cowbelles throughout the state.

From these very pages, come my next recipe.  Not that I didn’t have enough of my own to share, but this one was just too good to pass up.  It was submitted by Carole DeSpain of Snowflake, Arizona.

Cowboy Bread

 

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Western Coffee Cake


I wanted to share one of the easiest coffee cake recipes I’ve ever come across.  I’ve altered it a bit, here and there to match my desired taste.  But, I won’t be offended if you do the same. 

It’s fairly easy and though it may not be the best, it is by me. 

Western Coffee Cake

 

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Ranch Hot Cocoa Mix


This is one of my little guys favorites!  He wanted me to be sure and put this in there for all the “little cowboys” like him.  He says it’s the greatest! 😀

This stores very well and is a recipe for bulk.  However, it never lasts very long around here so I can’t give you an exact shelf life. 

  • 3 cups Sugar
  • 2 cups Powdered Creamer
  • 2 cups Non-Fat Dry Milk
  • 1 1/3 cups Unsweetened Cocoa

     Mix all together until free of lumps.  Store in airtight container.  Use 2 heaping teaspoons to a cup of hot water.

     To complete the drink add mini-marshmallows to the top before serving.

 

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Pigs In A Blanket?


  • 6 medium Potatoes
  • 6 sausage links
  • Salt pork or bacon
  • 1 onion, thinly sliced

     Wash and pare potatoes.  Make a hole through each with an apple corer and put a sausage link into each.  Place on a baking dish.  Top with a slice of salt port or bacon and a thin slice of onion.  Bake at 425^F for 45 minutes or until potatoe is tender, basting with sausage drippings frequently as it bakes.

     Potatoes may have skins left on and wrapped in foil if you prefer.  Bake as you normally would a baked potato.

Serves 6

 

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