It’s perfect for large barbecues and way less of mess than grilling. 
Serves: 24 Yield 48 corn on the cobs
4 dozen corn on the cob
2 gallons boiling water
1. Husk and clean all the corn. Place in the bottom of a squeaky-clean large insulated picnic cooler.
2 Pour the boiling water over the corn (2 quarts of boiling water per dozen ears of corn). Close the lid and let set for 30 minutes.
3 Drain the water out from the plug and keep the lid closed.
4 This will keep the corn warm for about 2 hours.
5. Season with butter and salt

via Favorite Recipes! – Sheila Pulanco Russell.


  • 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
  • 1/2 regular package uncooked turkey bacon, finely diced
  • 1 medium onion, diced
  • 1/4 bunch celery, diced
  • 8 cups milk
  • 4 cups water
  • 4 chicken bouillon cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 cup salted butter
  • 3/4 cup flour
  • 1/4 bunch freshly chopped parsley
  • 1 cup whipping cream

***For garnish:***

  • Shredded cheese
  • Turkey bacon bits
  • chopped green onions


In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Perfect tailgate food!! Or a great appetizer for a party!!

Makes: 45 cups


  • 1 can Rotel, drained
  • 1 cup shredded swiss
  • 1 cup mayo
  • 1/2 lbs Turkey Sausage
  • 3 pkg. phyllo pastry cups – thawed


  1. Preheat oven to 350 degrees F.
  2. Fry Turkey Sausage until brown
  3. Mix in the first 3 ingredients and scoop evenly into the cups.
  4. Place on baking sheet and cook at 350 for 15 min.


  • 4 chicken breasts, bone in
  • salt and pepper, to taste
  • 2 tablespoons chicken stock, plus extra for tortillas
  • 1 onion, chopped
  • 1/2 poblano pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 cup canned tomato, drained and chopped
  • 12 corn tortillas
  • cooking spray

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes.


  • 1/2 cup chopped cooked chicken breast
  • 3 tablespoons chopped Fuji apple
  • 2 tablespoons chopped black or red grapes
  • 2 tablespoons Crunchy Peanut Butter
  • 1 tablespoon lite mayonnaise (or greek yogurt)
  • 2 teaspoons honey
  • Iceberg lettuce


Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.

Spoon into open lettuce leaf, roll and serve


  • 3/4 cup flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup water


  1. Sift dry ingredients
  2. Add water and mix well
  3. Use to coat fish or chicken filets
  4. Cover the fish or chicken completely
  5. Deep fry until a deep golden brown

  • 1 1/2 cup(s) FLOUR
  • 1/2 teaspoon(s) BAKING SODA
  • 1/2 teaspoon(s) BAKING POWDER
  • 1/2 teaspoon(s) SALT
  • 3 EGGS
  • 1 cup(s) SUGAR
  • 2 tablespoon(s) BUTTER; Softened.
  • 1 teaspoon(s) VANILLA
  • 1 teaspoon(s) LEMON EXTRACT
  • 1/3 cup(s) LEMON JUICE
  • 1/2 cup(s) OIL


  • 1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
  • 2 tablespoon(s) WHOLE MILK; I Used 2%.
  • 1/2 teaspoon(s) LEMON EXTRACT

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9×5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.


  • 3 cups All-purpose Flour
  • 2 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 2 Tablespoons Honey
  • 1 can Beer, 12 Ounce Can
  • ¼ cups Unsalted Butter, melted

Preheat oven to 350F. Grease a 9x5x3 loaf pan. Line the bottom of the pan with parchment paper. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (Microwave the honey for 5 to 10 seconds beforehand to make it easier to stir in).

Pour half of the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.


2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

2 tablespoons sugar

dash of salt

1/2 cup butter

3/4 cup buttermilk Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.


Mix dry ingredients. 

Cut in butter, add milk and knead into soft dough. Do not over knead! 

Pat into a ungreased 6×6 pan. I use a pie pan myself so you can use whatever. 

Cut into serving size portions before you cook. 

Bake at 400′ for 15 to 20 minutes or until done and golden brown. 

Copyright © A Cowboy’s Wife


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