Fab Fall Food Friday-Sankey Ranch Cornbread

 My sister Susan sent me a "Beyond The Bull" cookbook for my birthday.
 "A 100 year celebration of kickin it up with good food and great parties at The Pendleton Round-up."

 Growing up in the area we always made it to Pendleton during Round-up time to spend time with cousins, watch the parade and join in on the celebrations.

 While thumbing through this cookbook, I came acrossed the recipe for "Sankey Ranch Cornbread" & just had to try it.

 Ike Sankey is a stock contractor for many rodeos. They owned a ranch just a few miles out of Cody Wyoming where my husband & I lived.
 Years ago Ike had a bunch of young horses with out enough buck in them for the rodeo circuit so he would hire young people to come ride and work with them.
 My husband Willie & I took on this job for a short period. Silly me (I fancied myself as a cowgirl back then.)
 We got paid a whopping $25 a day each. Enough money to go down to "The Irma" the local cowboy hangout, have a few beers & tell tall tales.

Sankey Ranch Cornbread

2/3 cup butter

1 1/3 cups granulated sugar

2 eggs

2 cups milk

2 3/4 tablespoons baking powder

1 1/3 teaspoon salt

2 1/3 cups all-purpose flour

1 cup cornmeal

Mix butter, granulated sugar, eggs, and milk together.

Mix baking powder, salt, flour, and cornmeal together.

Mix both mixtures together and pour into a greased 9x13-inch pan.

bake at 400 degrees for 25 minutes or until done in middle.

For more great recipes go to "On A Rainy Night"



Snow Day

The frost is on the pumpkin & the snow is in the air.

This is what we woke up to this morning.

Our first snow day of the season.

School has been cancelled.

It's a great day for baking, taking naps & reading.

Fall Food Friday- Carrot Cake

 Once again it is "Fabulous Fall Food Friday" hosted by Paula. I love participating in this & have found some great recipes in the process.

 Dave & Elaine, Friends from a near by town planted several long rows of carrots. We drove over to help dig them & came home with several five gallon buckets of these plump orange veggies.
 I decided to make carrot cake. One of my favorite desserts.

Spicy Carrot Cake

1/3 cup boiling water

2 cups shredded carrots

2 cups flour

1 1/4 cups sugar

1 1/4 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1/2 cup vegetable oil

3 eggs

1 teaspoon vanilla

1 cup chopped nuts

Pour boiling water on carrots in large mixer bowl.

Heat oven to 350; Grease & flour 13x9 pan.

Beat carrots & remaining ingredients on low speed, scraping bowl 1 minute.

Beat on medium speed 2 minutes.

Pour into pan.

Bake until wooden pick comes out clean, 45- 50 minutes. Cool.

Cream Cheese Frosting

8 oz. package cream cheese, softened

1- pound package powdered sugar

1/2 cup butter

1/4 teaspoon vanilla

Mix together until smooth. Frost cooled cake & serve.

 Be sure to check out all the recipe's at On A Rainy Night.

Spring or Fall?

Fall? Spring? What time of year is it anyway?

 This hen doesn't seem to know the answer to this question. She just hatched out five baby chicks.

 Imagine that, baby chicks in October. Something is a little mixed up here.

 We put them in the green house and hopefully they don't freeze to death with the cold weather that soon will be knocking at our doors.

Red sky in morning sailer take warning.

Fab. Fall Food Friday- Lemon Mallow Pie

 My recipe this week is "Lemon Mallow Pie". It is a very simple recipe that turns out fantastic.
 Just the right amount of sweet tartness.

Lemon Mallow Pie

1 (10 oz.) Pkg. Marshmallows

1/4 Cup water

1/4 cup lemon juice

1 Tbsp. Grated lemon rind

1 cup heavy cream, whipped

1 9 inch graham cracker crust

a few drops yellow food coloring

Melt marshmallows with water & lemon juice in double boiler.

Stir until smooth.

Add lemon rind and food coloring and mix well.

Chill until thickened;

Mix until well blended.

Fold in whipped cream.

Pour into crust.

Chill until firm or freeze.

 To find more great recipes check out Paula's  Blog.

Ranch Burgers

 I found this recipe and made the burgers for supper a few nights ago. They where quite tasty. A welcome change from the plain old hamburger.

Ranch Burgers

1 1/2 pounds lean ground beef

4 teaspoons spicy seasoning mi (recipe below)

4 egg-bread hamburger buns

Romain lettuce

tomato slices

1/4 cup prepared creamy ranch dressing

2 tablespoons canned french fried onions

Spicy Seasoning Mix

Combine 2 teaspoons sweet paprika,

2 teaspoons dried thyme leaves, crushed, 1 1/2 teaspoons salt,

1 teaspoon garlic powder, 1 teaspoon onion powder,

1/2 teaspoon ground black pepper,

and 1/2 teaspoon ground white pepper.

 Store in airtight container, shake before using to blend.

1. prepare spicy seasoning mix.

2. Shape ground beef into four 3/4 inch-thick patties.

 press spicy seasoning mix evenly into both sides of each Pattie.

3. Heat large heavy nonstick skillet 5 minutes over medium heat until hot.

Add patties to skillet.

Cook 12 to 15 minutes to medium doneness. turn once.

4. Line bottom of each bun with lettuce and tomato: top with burger.

spoon ranch dressing evenly over burgers; sprinkle with onion.

close sandwiches.

 Join us on Paula's Blog for "Fabulous Fall Food Fridays" for a chance to win "Goose Berry Patch's" latest Fall cookbook.

Turn the Page tuesday- "The Fall Hunt"

 I'm a day late again with "Turn The Page Tuesday"
 I found this months selection in the free book box at work & couldn't resist the bright fall colors on the cover.

 This book was a fun little mystery to read perfect for this time of the year.

 "The Fall Hunt" by Joanne Clarey starts "Trouble was the last thing on Ellie's mind as she pushed open the Greenberg Federal Bank front door. For the last twenty minutes, she had enjoyed the scenic drive downhill from her cabin located in the tiny mountain village of Hummingbird Falls, to the city of Greenberg. Her beloved mutt, Buddy, whom she had rescued at the village dump last year, accompanied her as usual.

 This pocket book starts out with a bank robbery & has a murder or two to be solved.Packed full of fall festivities, pumpkins & ghouls.

To find more books to read go to "Some Of A Kind"

Fall Food Friday-Taco Soup

 Once again it is "Fabulous Fall Food Friday" The day Paula has brought us together to share recipe's.

My recipe this week is "Crock pot Taco Soup". It's a great time of year to dig out the slow cooker and start brewing up some hearty soups & stews.

 I love to have the crock pot simmering away with our meal all ready when we come in from a busy day.

Crock pot Taco Soup

1 pound ground beef

1 onion chopped

1(15-oz.) can kidney beans, with liquid

1(16-oz.) can chili beans, with liquid

1 (15-oz.) can whole-kernel corn, with liquid

1 (8-oz.) can tomato sauce

2 c. water

2 (14.5-oz.) cans peeled and diced tomatoes

1 (4-oz.) can diced green chili peppers

1 package taco seasoning mix

In medium skillet, cook ground beef until browned over medium heat. Drain thoroughly. Place ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chili peppers and seasoning mix in a slow cooker. Mix and cook on low setting for eight hours.

Makes 10 servings.