Category Archives: Recipes

Lasagna Soup on a Cold & Windy Day

Over the past 24 hours we have had close to 3 1/2″ of rain! The good thing is that the temperature never got super low so we aren’t worrying about the state of our livestock like we have in certain previous situations. My mind can’t help but float back almost a year ago to Storm Atlas. That storm made us all gun shy. Every time there is an impending storm it causes us to become uneasy (well, it does for us at least). It is hard not to have that reaction after what happened. I’m happy to say that the worst of our worries right now is the gumbo mud. We were under a flood watch also, but that turned out to be nothing. Let me just say that I’m super happy this storm came now and not later. We are scheduled to ship our calves on Monday and then we will be preg checking our cows the next day. Images of my dad dragging out the cattle pots last fall are all too vivid in my mind. I’ll take a little dust on Monday as well as in the few proceeding days if need be. The more dust…..the more certain we are that our trucks will get out of here. Don’t get me wrong, I’m certainly not cussing the moisture. We needed it!

I’m happy to be in the house for a few days. I had some baking to do for our upcoming busy days. The mud has afforded me the luxury of spending some time in the kitchen. Yesterday I made Molasses Cookies (or Ginger Snaps as some folks call them). I also made the dough for Crispies (which I will finish later today). Today, I decided that a new soup was in order. The wind is absolutely howling outside…..and I mean HOWLING!!!! Perhaps it’s good that it is as it will dry some of the mud up, but holy cow!!!

A new soup…..hmmmmm…..what could that be? I know…..I had stumbled upon a Lasagna Soup recipe some time ago and hadn’t made it yet. Here comes the fun part though….seeing if I had everything to make it. I hadn’t gotten groceries for almost a week and we had company……my supplies had dwindled. I started looking around and decided I could substitute an item or two and then I decided to make the recipe the way I wanted to…..imagine that. 🙂

So, here goes… version of…….

Lasagna Soup

  • 8 ounces Lasagna Noodles, broken into pieces (about 10 noodles)
  • 1 TB Olive Oil
  • Salt & Pepper
  • 1 TB Sugar
  • 1 ½ lbs. Ground Beef
  • 1 onion, chopped
  • 4 cloves Garlic, Minced
  • 1 TB. Oregano
  • 1 TB. Basil
  • 1 TB. Lawry’s Seasoning Salt
  • 1 tsp. Garlic Salt
  • 1 TB. Italian Seasoning
  • 1 small can of Tomato Paste
  • 1 large can of Crushed Tomatoes
  • 4 cups of beef broth
  • ½ cup Heavy Cream or Half & Half

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs.


Drain; drizzle with olive oil and toss. *I used half a box of Ziti and half a box of Bowtie pasta. Don’t judge….I live way out in the country.* 🙂

Meanwhile, brown the ground beef with onion over medium heat.


Add the garlic, oregano, and basil after a few minutes continuing to cook, stirring and breaking up the beef with a wooden spoon, until browned.


Add the tomato paste, crushed tomatoes, and beef broth.


Cover, and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes.


Stir in the noodles and heavy cream.



Simmer 2 more minutes. Serve.


I can’t believe I haven’t made this soup before. It’s delicious and definitely was needed on a day such as this. Hope you give it a try! 🙂 ~Cheyenne

Grandma June’s Birthday & Peanut Butter Brownies

Today my Grandma June would have celebrated her 89th birthday. Unfortunately, she went to heaven in April 2012. I was fortunate to have a close relationship with my Gram. I inherited my love of the kitchen from her I believe. As far back as I can remember, I think of her and she’s always in the kitchen. Through all the years of my growing up she fed us all….and by all I mean: hired men, hired gals, family, friends, branding crews, shipping crews, truckers, cattle buyers, horse buyers, feed salesman, bankers, etc. You name them and she probably fed them! If a person ever traveled out on Cherry Creek north of the Yellowstone River between Miles City and Terry, Montana I bet they ate something my Gram had made. She was famous for her cinnamon rolls and bread…..and her cherry tarts…..ground beef sandwiches….lemon meringue pie….crispies…..rolls…..fried chicken…..gosh, now that I think about it I can’t think of a single thing she made that we weren’t all crazy about! What a tribute to her today….thinking back about how she not only touched my life, but all of those who sat around her kitchen table…..branding fire….or where ever enjoying her cooking talents. A good friend sent me a message earlier today on Facebook that brought me to tears…once again….because I was missing her earlier today something horrible. It was a story told of eating her incredible food through friends who knew my Gram (this friend of mine never met my Gram, but she said what a neat lady she must have been)….and she was!!! Some folks might think of food as just something to eat and move on, but not my Gram. She clearly put more into it than just that. I believe there was a little bit of love and happiness in all she made. She made each meal special….and clearly that showed through because whoever knew her knew about her culinary expertise. 🙂
Here are some pics of my Gram that I’d like to share with you all. This one is a favorite of mine. I think she is somewhere around 17 years old in this picture….and to think they got that hay up there by hand!
Gram on the hay wagon

Here’s another one of my Grandpa, Grandma, ReAnn (my cousin), and Me. I think we were about 3 in this picture:

Gram, Grandpa, Re & Me

Here is my Gram and Aunt Beryl (my Gram and she were close and married to brothers…and were neighbors). I’m in the middle:

Gram, Auntie Beryl & Me

Here is one of my favorites….Gram with her 3 grandchildren (ReAnn, Wyatt, and me):

Gram & The Grandkids

Here is another favorite….just Gram and me:

Gram & Me

My Gram was beautiful inside and out:

Gram at Wyatt's Wedding

The following 2 pictures are very special to me. I remember her with Stone. She would light up so much whenever her great-grandchildren were around her!

Gram & Stone

Gram & Stone sitting

You can see how special she was to me… all of us. I miss her so much and think of her often. I always feel close to her when I’m in the kitchen, which is probably why I’ve gravitated towards cooking/baking so much these last 10 years of my life. I truly find enjoyment in the entire process….I think I inherited a bit of my Gram. 🙂

Today, in my Gram’s honor, I decided to bake something. I’ve had a hankering for some peanut butter brownies. I don’t know about you, but I do not like recipes that use cake mixes or brownie mixes. I guess I might be a big of a cooking snob, but I think that takes the fun and creativity out of it. It might save you a few minutes, but if you’re going to dirty a dish I say why not do the whole thing? Anyway, I have been searching for some kind of recipe to follow. Guess what? I couldn’t find one….so I more or less had to piece my own together! I do this a lot so I wasn’t totally surprised….and I was worried about the outcome either. I have made a brownie recipe for some time that I stumbled upon somewhere….excuse me for not remembering, but I cruise a lot of sites! It’s pretty basic, but they always turn out really well. I basically just added a bag of peanut butter chips to see what would happen. The outcome? OH MY GOSH!!!! Yum! Here it the recipe:

Peanut Butter Brownies

  • ½ cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • ½ cup all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 1 bag of peanut butter chips

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. In a large saucepan, melt ½ cup butter.Remove from heat. Stir in sugar, eggs, and vanilla.


Beat in cocoa, flour, salt, and baking powder.



After everything is mixed really well add the peanut butter chips.


Mix the chips into the batter then spread into prepared pan.


Bake in preheated oven for 25-30 minutes. Do not overcook.

The result?! I think you’d better just make these yourself and give me some feedback! 🙂


Let’s just say that I would have loved to sit down and enjoy one of these with a glass of milk….with my Gram! Here’s to you, Gram…..hope you are in the kitchen with your apron on and Grandpa is nearby….love you always! ❤

Ellen’s Lemon Zucchini Bread

Yesterday was a busy one around here! My main goal for the day was to get our deck cleaned and prepped for staining. While clearing some things off the deck I stumbled upon a wasp’s nest in a deer skull that was hanging on the deck fence…..yikes!!! The wasps were not happy that I had disturbed their happy home. I had Stone and our nephew, Quanah, helping me so I thought it was best to take cover inside for a bit while they simmered down.

Shane had brought me a few zucchini from our neighbors the other day so I decided to bake some lemon zucchini bread. This is truly a recipe that I look forward to making every summer when the loads of zucchini begin the pile up. I eagerly grate up every zucchini I can find and freeze what I don’t use. I’ve found that it freezes really well. When I am wanting to bake some lemon zucchini bread it’s there in the freezer whenever I want it!

This recipe has a bit of history to it that I will share with you. My folks sold their place in Montana early in the 2000’s. Shane and I moved down here in the spring of 2005. I remember my mom raving about this recipe. Ellen Franko and her husband Rich were the buyers of my parent’s ranch on Cherry Creek. Ellen had made this one of the times Mom and Dad were up there and it was an instant hit with both of them. I had heard my Mom going on about this recipe. I asked if she knew how to make it. She didn’t, but told me to get a hold of Ellen and perhaps she would pass it on to me. I did just that. Ellen was gracious enough to give me the recipe. I eagerly made that first batch of delicious lemon zucchini bread. It was out of this world!! The crust is just a tad bit crunchy. The flavor is amazing. It’s moist and the color from the zucchini skin adds great green flecks throughout the bread…it’s pretty!


This bread is great warm out of the oven, cold, and it freezes really well. I put a little bit of butter on a slice and I’m in heaven! Sounds wonderful, doesn’t it?! I love this recipe so much that I actually put it on All Recipes back in 2010! Anxious to try it? Here it is:

Ellen’s Lemon Zucchini Bread

Grease pans with Crisco and sprinkle the bottoms with sugar. Mix the following ingredients (I usually beat the eggs first before I add the rest of the wet ingredients).

  • 3 Eggs
  • 2 c. Sugar
  • 1 c. Oil
  • 1 tsp Vanilla
  • 2 tsp Lemon Extract
  • Zest of 1 Lemon


Combine the flour, salt, baking powder, and baking soda in a separate bowl. Add to the wet mixture above.

  • 3 c. Flour
  • 1 tsp Salt
  • 1/4 tsp Baking Powder
  • 1 tsp Baking Soda


Add zucchini when mixture gets too thick to mix.

  • 2 c. Grated Zucchini



Pour into pans.


Bake 350 degrees for 1 hour in greased and sugared pans.

Makes 2 regular loaves or 4 smaller loaves. *I usually always make 4 small loaves as I find that they cook more evenly than the larger loaves.*




I hope you give Ellen’s Lemon Zucchini Bread a try. It is SO good…..everyone who tries it will love it…..and it’s a new use for all those zucchini! 🙂 ~Cheyenne

White Chicken Enchiladas

My morning ritual of scanning Facebook brought me onto a new recipe yesterday morning – White Chicken Enchiladas. I wasn’t set on what we were having for supper yet so I decided to give it a whirl. We love Mexican dishes at our house so I figured I couldn’t miss with this one.

I have one rule for making new recipes that I follow religiously. The first time I make a new recipe I follow it to a tee. After the first time, I allow myself the freedom to embellish however I see fit. I think it’s important to follow it exactly the first time to see how the recipe was meant to be. I’ve found through doing this that I am able to change things more to our liking with little effort. Some recipes (but very few) require no changes at all. These White Chicken Enchiladas fit into that category. It’s very rare that I find a recipe that I wouldn’t change a bit so I’m super excited to share it with you!

White Chicken Enchiladas

  • 10 Tortillas (I used 8 large tortillas)
  • 2 cups cooked, shredded Chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 TB Butter
  • 3 TB Flour
  • 2 cups Chicken Broth
  • 1 cup Sour Cream
  • 1 (4 oz) can diced Green Chilies

*The recipe didn’t call for this, but we love the majority of our meat to be cooked on our Traeger grill. I coated the chicken breasts in olive oil. I then sprinkled on some cumin and chili powder (pretty heavy on just one side). I then grilled the breasts until they were done. I let them cool a bit and then I shredded them.*

Preheat oven to 350 degree. Grease a 9×13 pan. Mix chicken and 1 cup of cheese.


Roll up in tortillas and place in pan.


In a sauce pan, melt butter, stir in flour and cook 1 minute.


Add broth and whisk until smooth.


Heat over medium heat until thick and bubbly. Stir in chilies and sour cream. Do not bring to a boil, you don’t want curdled sour cream.


Pour over enchiladas and top with remaining cheese.



Bake 20-25 minutes and then under high broil for 3 minutes to brown the cheese.



*Side note – the sauce doesn’t freeze very well, so if you’re making them ahead of time. Just make and freeze the enchiladas. Make the sauce the day of.

Let me just say this…..MAKE THESE…..YOU WON’T REGRET IT!!!! 🙂 ~Cheyenne

Joan’s Marinated Cucumbers

I must be sick…..I’m sitting down to blog for the second time in one day! I have had difficulty blogging twice per month and now look at me go! 🙂 I’m going to hold off on publishing this until tomorrow (Monday) so I don’t overdo it today. Ha!

I’m listening to my son and his cousins arguing and playing….playing and arguing. Perhaps it’s the same thing?! 🙂 At any rate, it’s nice having them here. We don’t get to see them as often as we would like to. My brother took time to help me with Doc this morning. As most of you know, Doc is THE horse in my life who changed everything. I love him more than any other horse we own….he is my baby. Last weekend at the Cowgirl Swank Classic I wasn’t happy with our performance (meaning me and my horse). It seemed like Doc was out in left field….and I was there right with him. Roping is mostly on me (the misses and the catches), but even that seemed off. When I first bought Doc his previous owners were using a hackamore on him. Nothing against hackamores, but I feel like I don’t have much side pull in one of those so we’ve tried several different bits on him. A person needs side pull when you are learning to sort cows. The one he likes the best is the one made by Keith Welling from Crawford, NE. It has a broken mouth piece with a little lifesaver in it. It also swivels on the sides so it gives me some side pull without being all sidepull and no whoa. Anyway, Wyatt looked at several bits I have and decided that is the one I should use on him. I didn’t want to go back to using a snaffle so I was happy with his decision.

We spent over an hour at the arena. He talked to me a lot about the concept in working cows and how to achieve the job. Mind you, this is working cows in the arena….not on on the range. There is a difference. The concept is the same, but the handle is a lot different in certain ways. The end result is that you want to get ahead of the critter and turn it back. This is best done when your horse responds to you, slows up, and turns efficiently (a horse who watches a cow is also beneficial). Doc was not turning efficiently last weekend. His nose was up in the air…..I was double-reining him…..we both looked like it was our first rodeo. So…….I asked for help……and I got it. At the end of our training session I left the arena with a deeper understanding of what I’m trying to do with my horse. Doc left with a wet saddle blanket and the thought that he was surely close to death. I smile when I say that….Doc is a little melodramatic and I baby him….what should I expect? The truth is…..he did what I asked of him…..he did what Wyatt asked of him when he crawled on him. Doc is a tad on the lazy side, but I would rather have that than a horse who is jittered up and not trustworthy. I love my horse… in my opinion, he is perfect for me. We have work to do….both of us. I’m not above asking for help either…..I know I don’t know everything and that I can learn from those around me who know more. I’m really glad Wyatt took time to help me today! Here are a few pics of Wyatt showing Doc how to get the job done:

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Wheat harvest is finishing up today at our place. We are so glad to have it done and fortunate to not have had any hail. Wheat prices are down, but it’s all good. Here is a picture I captured of the two combines cutting one of our last fields yesterday. It’s amazing how these big machines gobble up all that wheat!

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Here is what the Slim Buttes looked like today after all the wheat was harvested:

Harvest Pic

I truly feel fortunate to live in such a beautiful place (despite it’s shortcomings in the good road/good water department)! It’s been a really good year so far…..we are truly blessed.  🙂

It’s been pretty hot and dry for the last week or so. Perfect cucumber weather if you ask me! That brings me to a recipe that Mom and I got from our neighbor, Joan Bolln. I’ve named it Joan’s Marinated Cucumbers. I don’t think it had an official name……so I gave it one. We’ve been making a variation of this recipe for years. I think Joan captured the perfect amount of each ingredient to make it taste the best. Give it a try and see what you think!

Joan’s Marinated Cucumbers

  • 3 Cucumbers, sliced
  • ½ an onion, diced
  • 1 c. Miracle Whip
  • ½ c. Sugar
  • Vinegar to taste
  • Salt & Pepper to taste

Combine the last four ingredients making sure to taste it. If more of one or two ingredients are needed, add them.



I prefer my cucumbers to be a bit tangy so I use a tad more vinegar, but the end result is totally up to you. Add in the cucumbers and the onions. Mix it up really well.



You can eat these right away or refrigerate for a day. I think letting them sit for a day in the fridge makes them better, but that’s just my opinion. I love this side dish…..oh who am I kidding…..I take the top off and eat them right out of the dish…..most any time of the day! 🙂 Enjoy! ~Cheyenne

Spaghetti Pizza

Wow….it’s been a busy couple of weeks around here. It is summer after all…..being busy shouldn’t surprise me, but I feel kind of like I got ambushed. It’s now Sunday after the Cowgirl Swank Classic and I’m just now feeling back to normal. A few days in 100 degree heat will definitely wear a person out!

The Cowgirl Swank Classic was a success again this year. We had 13 teams of ladies competing in the 5 standard WRRA (Women’s Ranch Rodeo Association) events:  Sorting, Doctoring, Trailer Loading, Tie Down/Mugging, and Calf Branding. It was definitely a memorable rodeo  weekend!

I’ve been struggling with fatigue this week plus Stone got sick. I ended up taking him to Rapid City to the doctor. Turns out he had double ear infections! I consider us lucky that he is almost 6 years old and this is his first run-in with that icky stuff. Of course he came down sick the day Western Horseman planned to come down to our place to interview me and take pictures for their segment “Women of the West”. I couldn’t believe my luck. However, it ended up working out. The gals from WH were super to work with. We improvised and met at the fairgrounds in Rapid City instead. It wasn’t what I envisioned for the interview (I didn’t get to show them our place and Doc didn’t get to be in the pictures), but all in all… was great! I was so honored to be interviewed and to spend some time with them. They may end up coming back up sometime and then they will make it out to our place hopefully.

We are finishing up our wheat harvest here. Shane has been helping out as much as possible so I haven’t seen him much the past few days. My brother and his two boys came yesterday so Stone is getting some good cousin time in. Wyatt (my brother) is going to help me with Doc in a bit. I’ve been practicing sorting steers. I didn’t feel we did that great last weekend in that event so I can use all the help I can get. Wyatt is involved in Reined Cow Horse events so he knows more about that aspect than anyone I know around here. I’m glad for his advice.

As far as cooking…..this summer has been difficult. It’s been long days and late nights. I made Pasta and Beef with Whiskey Cream Sauce at 10 pm the other night. I’m not a lover of frozen pizza and things like that so I figured I may as well make something good… we’ve had leftovers for two days now (not Shane’s favorite thing, but even he hasn’t complained…..we are busy)!

A couple of weeks ago I made Spaghetti Pizza and I’ve had it on my list to blog about. I’ve made this recipe since high school. In fact, I make it from memory. I’ve never had a written recipe that I know of. Typing this out for you all is proving to be a challenge, but here goes:

Spaghetti Pizza

  • 1 ½ lbs. ground beef
  • 1 Onion, chopped
  • 1 TB Oregano
  • 1 TB Basil
  • 1 TB Italian Seasoning
  • 1 TB Seasoning Salt
  • Salt & Pepper to taste
  • 1 jar of Spaghetti Sauce (or make your own as I do. I use Tomato Sauce, Diced Tomatoes, Red Wine, Sugar, and Italian Seasonings)
  • Spaghetti, cooked
  • Pepperoni, sliced
  • Mozzarella Cheese, shredded
  • Parsley

Bring water to a boil and cook Spaghetti. I use about two handfuls (sorry I’m not more specific, but that’s how I handle spaghetti). Brown the ground beef. Add onion and seasonings as it is browning (adding more seasonings if necessary). Drain the grease off. When the spaghetti is done al dente, drain the water. Spray a 9×13 pan with cooking spray. Place the cooked spaghetti in the bottom of the pan.


Make sure that it covers the bottom and fills the pan up about ¼ of the way. Next add the ground beef making sure all the spaghetti is covered. Pour the Spaghetti Sauce over the meat. You can also mix the meat in with the sauce before you put it on the Spaghetti (I did it this way this time).



Layer the top of the Spaghetti Sauce with Pepperoni.


Use as much Pepperoni as you like (I put it on pretty thick). Next cover the dish with shredded Mozzarella Cheese.


Sprinkle some Parsley one for color. Put the pan in a 350 degree oven for about 20 minutes or until the cheese is melted and it starts to turn brown. Remove from the oven. Let cool for 10-15 minutes. Cut into squares and serve.

Spaghetti Pizza

This dish is delicious and it truly gets better as it sits. I’ve made it using half ground beef and half ground pork sausage. I’ve also made it using various “pizza” toppings. Any way you make it…’s super! I hope you give it a try! ~Cheyenne

Apple Cake with Vanilla Sauce & A Magazine Cover

It’s almost the middle of July already….holy cow!! It’s just crazy how fast time goes by. I swear June flew by and I barely remember it at all… kidding!

My family and I had a busy 4th of July and that was rolled into my birthday on the 7th. I’ve always loved the 4th of July holiday because I felt like I got extra celebrating in for my birthday. The day after my birthday is also great because it’s the day my mom was born. If she could have held out a couple more hours we would have shared a day. I always tell her what a great birthday present I must have been….she just rolls her eyes at me. 🙂

I had a great few days of birthday celebration starting on the 2nd. We went to a kids rodeo in Crawford (it’s such a treat to see my son and the other youngsters learning the competition ropes in the arena). The 3rd and 4th of July we helped out at the Old West Trail Rodeo in Crawford. I helped distribute flags to the queens for the sponsor runs. If you have no idea what I am talking about you may want to pay attention. I actually kind of thought “how hard can it be…..all I have to do is hand flags to the queens”. Yeah, right… have to hand the right flag to the right queen at the right time…..throughout the entire rodeo. When they do the sponsor run (all flags out) it is like a war zone. I can’t remember the exact count, but there are something like 25 flags or so…’s just crazy! It went well through because I got to work with two great gals so that made it easier. Shane ran the roping chute during the rodeo. That’s not an easy job either… must pay very close attention to the roper nodding his head. He also helped all through the slack on the night of the 3rd after the rodeo and helped feed the stock. He got to our trailer and went to bed at 3 am! During the day of the 4th we were in the parade promoting the Cowgirl Swank Classic – Women’s Ranch Rodeo. It is coming up on the 19th and 20th so I’ve also been really busy planning it. After the parade we went to Fort Robinson to tour the grounds and stables. We also checked out the art exhibit there. What a great place that is! We had a fun few days, but we were worn out by the night of the 4th (we got home at 2 am).

Also, on the 3rd I was surprised and thrilled to be featured in Real American Cowboys Magazine. Not only was I the feature store, but I was on the cover!!! My hopes of being a cover model have no been fulfilled (j/k). 🙂 Here it all is:

Picture Quality RACM Cover

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Katie Barlett, who is originally from Australia, but now resides in Texas wrote the article. She did a great job! As thrilling as it was to be on the cover I doubt that Cosmo will be calling anytime soon. 🙂

I mentioned earlier that I’ve been busy planning our upcoming women’s ranch rodeo. If you’ve never put on a rodeo before, it’s unbelievable the amount of work that goes into it. I certainly couldn’t do it alone. I’m very thankful for good friends to help me put on a great weekend. If you want to check it out, here is our website:

Even though I have been busy with all sorts of things, I decided yesterday to make a cake I had seen the day before on Facebook:  Apple Cake with Vanilla Sauce. How yummy does that sound?! Without further ado, here it is:

Apple Cake with Vanilla Sauce

For Apple cake

  • 2 cups sugar
  • 1/2 cup softened butter
  • 2 eggs
  • 4 large apples, cored and grated
  • 2 cups all-purpose flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 cup chopped nuts (optional- I leave them out)

For Vanilla Sauce (Makes 3/4 cup.)
•1 cup water
•1/2 cup sugar
•1 tablespoon cornstarch
•2 tablespoons butter
•2 teaspoons vanilla extract
•pinch salt

Apple Cake Directions

Cream together sugar and butter. Add eggs one at time.


Add grated apples.


Sift together flour, soda, salt, cinnamon, and nutmeg. Add in half of flour mixture stir in until incorporated, add second half and still until just mixed. (I stir in the flour by hand to avoid over-mixing.)


Pour into a greased 9 x 13 baking dish.


Bake at 350 degrees for 40 minutes or until cake tester comes out clean. (less if you bake convection)


Vanilla Sauce Directions

Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened.


Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted.


Spoon over dessert Enjoy!


How was it? Amazing!!! I let the cake cool quite a bit then I made the sauce to put over the top…..YUM!!! Hope you give it a whirl…it’s going in my recipe box as a keeper (great way to use up apples when needed)! ~Cheyenne


Flathead Cherry Pie

I posted a picture of my finished pie on my Facebook page this morning and said something about the kind of cherries I used to make it.

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I was asked what “Flathead Cherries” were. Being from Montana, I just assumed that everyone knew what they were….wrong! Flathead cherries grown near Flathead Lake in the western part of Montana. They are amazing!!!

In my last blog post, I mentioned how I wasn’t able to go to my cousin’s wedding in Washington last weekend. I still regret not being able to go. My mom brightened my day by bringing home a whole bunch of Flathead cherries. She gave a bunch to me and we talked about what to make. Here is some of what I started with:


I thought I would make some jelly….maybe a tart….maybe some turnovers. Then our friends decided to come out last evening to visit. I planned supper and the idea hit me to make a “fresh” cherry pie (something I have never done before). I researched a few recipes online, but eventually made my own up by combining a few.

The biggest thing to worry about when working with fresh cherries is removing the pits. Almost 10 years ago I somehow acquired a Pampered Chef Cherry Pitter. It was probably when I was a consultant for the company….who knows, but I remembered that I had it and thought it would come in handy. Boy, did it ever!!! That is one of the handiest tools ever! Shane helped me by taking a picture of the before and after process:



Easy as “pie” (excuse the expression)! 🙂

That little tool seriously make pitting 5 cups of cherries seem like a breeze! Even Stone pitted a bunch of cherries….to a 5-year-old, it was FUN! 🙂

So, onto my recipe. Basically, it was a breeze! Here it is:

Flathead Cherry Pie

  • Your favorite pie crust for a 2 crust pie
  • 5 cups of fresh Flathead Cherries (use whatever fresh cherries you like)
  • 1 ½ cups of granulated Sugar
  • 4 TB Cornstarch
  • 1-2 tsp. Almond Extract
  • ½ tsp. Vanilla
  • 1 ½ TB Butter, to dot
  • The white of one egg, beaten slightly
  • 1 TB granulated Sugar, to sprinkle

Place cherries in a medium saucepan and place over medium heat. Cover.


After the cherries lost considerable juice, which takes a few minutes (be sure to stir frequently), remove from heat. I smashed them down a bit too so that there would be some whole cherries and some not. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract and vanilla and mix.


Return the mixture to the stove and cook over low heat until thickened, stirring frequently.


Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch. *I ended up adding almost 2-3 TB of cornstarch as the cherries were really runny.*

Preheat the oven to 350 degrees.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan.


Pour cooled cherry mixture into the crust.


Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Instead of doing that I decided to do some star cutouts in my top crust before I put it on the pie (it’s so close to the 4th of July that I couldn’t resist!). Brush with egg white and sprinkle with sugar.


Bake about 50 minutes (or longer). Remove from the oven and place on a rack to cool. Here is my beauty:


It was out of this world!! I made Three Cheese-Stuffed Shells with Meaty Tomato Sauce for supper complete with a salad and cheesy garlic bread. We didn’t get to the pie till 9 pm because we were all so full! 🙂

Jody made a new drink early in the evening. It’s called a Firefighter and holy cow was it yummy! It consists of Cinnamon Whiskey, Kahlua, Cream, and Coke. Doesn’t it “look” innocent?!


I only had one…..that was by far enough…..good thing supper only had to be put in the oven or we might have had chips and dip for supper. YUM!!!!

The boys are getting along famously….check this out:


The great white hunters were off to trap frogs….or coyotes….or rabbits….who knows…..they were having a blast! 🙂 Travon is visiting us for a few days with his horse Mindy. We are helping him with her. This is the kind of stuff that my husband thrives on…he loves kids and loves seeing them conquer goals. Travon is a great kid! It’s so nice to have an older boy around for Stone to learn from….it’s amazing the things that he picks up. Since Travon is an only child too it works out nicely. We are practicing up for the kids rodeo in Crawford on the 2nd of July. Summer truly is the best season if you ask me. Hope you try the pie recipe….if you do nothing else, try to get your hands on some of those Flathead Cherries…’ll be glad you did! 🙂 ~Cheyenne

To Die For…..Cinnamon Roll Cake

The past few days I have been under the weather again. I hate the topic of my not feeling well…..ovarian cysts. You would think at 40 years old the female fairies would give me a pass, but I guess not. I’ve been plagued with PCOS and other issues most of my life (since adolescence). For the most part, I understand why “the curse” has been used to name that wretched “time of the month” thing. I won’t go into details, but let’s just say that I feel like a bloated whale….with not much energy. Sweat pants are becoming my friend…..and I’m about sick of feeling like crap! Anyway….I’ve met with my doctors and they have a plan….let’s just hope what they are planning will work for me. I hate to think of having this problem every month….ugh!

Today, I finally started to feel better. Better in fact, that I felt like baking (you know I’m not feeling well if I’m not much use in the kitchen). A few days ago I stumbled upon a Cinnamon Roll Cake recipe that I really wanted to try. I even happened to have all of the ingredients on hand (surprise!) so I decided to give it a whirl this afternoon. Holy heck!!! This is one of the easiest and yummiest cakes I have ever made. I’d almost call it a coffee cake, yet it isn’t. You will have to take my word on how awesome it is…..or hurry to your kitchen and make it for yourself. It is seriously so easy….Stone even did the stirring for the topping. 🙂 Here is the recipe for you all to use….no idea where it came from as I can’t find the original post. I just know that it is mind blowing….and maybe button blowing as well if you eat too much. LOL

Cinnamon Roll Cake


  • 3 cups Flour
  • 1/4 tsp. Salt
  • 1 cup Sugar
  • 4 tsp.  Baking Powder
  • 1 1/2 cups Milk
  • 2 Eggs
  • 2 tsp. Vanilla
  • 1/2 cup Butter, melted
  • 1 cup Butter,  softened
  • 1 cup Brown Sugar
  • 2 Tbsp. Flour
  • 1 Tbsp. Cinnamon
  • – GLAZE
  • 2 cups Powdered Sugar
  • 5 Tbsp. Milk
  • 1 tsp. Vanilla


  1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
  2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
  3. For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
  4. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
  5. FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

I got so carried away making this (and I’m a bit out of practice since it’s a busy time of year and I haven’t blogged as much as I did this past winter) that I forgot to take step by step pictures. I did take a few so here there are:

20140620_10 20140620_11

Putting the topping on the batter.


After I drug a knife through it and all around.


Fresh out of the oven!


Just poured the glaze on the warm cake.


My little frosting eater!


How was it? TO DIE FOR!!!! You HAVE to try this cake….so easy and so crazy good that it should be illegal! 🙂 Enjoy! ~Cheyenne

Mexican Steak Skillet – And More Winter!!

It’s amazing how this spring has kind of put a hamper on my blogging. In a perfect world, I would get to sit down every morning and blog away. However, I live in reality so this is the way it is! It makes me that much more thankful and appreciative when I do get to sit down to write. 🙂

I’ve had quite the week. I felt a bit strange about a week and a half ago, but I didn’t think much about it. A couple of dizzy spells and upset stomach, but nothing major. Last Friday (May 2nd) rolled around and holy cow……I was in a bad way. I let things go until Saturday morning (the day my folks were branding) mostly because I was hoping it would go away and I didn’t want to pay for emergency room fees. Well, the pain didn’t go away…it got worse. So Saturday morning I ambled into the walk-in clinic in Chadron, which is 30 miles from our house. It was determined that I had a severe bladder infection.

I haven’t had a bladder infection in well over 10 years and when I did have one it never felt like this, but I’m not a doctor so who was I to question their diagnosis. Well, things didn’t get much better. I trudged around in sweats all weekend and Monday. I was hopeful that the meds were just taking their sweet time. Tuesday morning I woke up in worse shape than ever so I decided it was time to change doctors and go to the gal we normally do (she was unavailable over the weekend). So, off I went. Much to my surprise I didn’t have a bladder infection….and I never did! How can a clinic misdiagnose something so simple? Hmmmm…..well, whatever. I found myself in the middle of an exam and then a CT Scan. Have you ever had to drink the Barium they give you so they can see your organs during a scan? If you haven’t thank your lucky stars. UGH!!!!!!! After the tests were completed I was informed that I had just been through an Ovarian Cyst rupture. Unbelievable!! The pain was excruciating….and quite odd! No symptoms existed except a lot of pain and pressure down below. How crazy! Well, thanks to our lady doctor, she got to the bottom of it and I’m now almost back to normal.

We have been going through some harsh weather conditions as of the last two weeks also. In that regard I’m a bit thankful as I didn’t have to beg to be in the house on bedrest… was a given with our lovely gumbo out here. In the past two weeks, we’ve had around 6″ of rain and close to 12″ of snow (it didn’t accumulate much). I’m sure you can imagine the run off around here. Our creeks are out of their banks and it’s roaring! We went without power for over 7 hours on Wednesday. Shane had to go haul the lineman in so we could get the lines back up. He even helped them finish the job. What a guy!


Doc and the other horses weren’t amused by the storm.



Check out all of the water!








We are thankful for the moisture! I am a bit irritated at Mother Nature though and I will admit it. Tomorrow was supposed to be our branding day, but due to her temper it has to be rescheduled to Wednesday. After looking at the forecast, it may need to be moved again! Frustrating, but nothing we can’t handle! We are under a Winter Storm Watch tonight….again…..I can’t believe it (it’s May for crying out loud)!! I’m not happy about it, but what can I do? I guess pray that it isn’t severe and that all of those baby calves and their mamas hunker down out of it until it passes. I know that this too shall pass (as my Gram used to say). It’s sometimes hard to remember that when you are in the middle of things. One thing to look forward to is LOTS of green grass and fat calves this fall. Our reward for enduring the difficulties.

Onto other things…..I do finally feel well enough to be back in the kitchen at least! Here is what I made last night and it was yummy!!

Mexican Steak Skillet


  • 2 Tablespoons Canola Oil
  • 1 Large Onion, Chopped
  • 2 cups Minute Rice
  • 3 cloves Garlic, Minced
  • 1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
  • 1 can Diced Tomatoes (14.5 Ounce Can)
  • 2 cups Chicken Broth (more If Needed)
  • 2 teaspoons Cumin (more To Taste)
  • Salt & Pepper (to taste)
  • 2 teaspoons Cilantro
  • 2 teaspoons Oregano
  • Steak (cut into thin bite-sized pieces) – *whatever amount you want – pre-cooked
  • 2 cups of Mexican Cheese (or whatever cheese you like) – shredded

Preparation Instructions

Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes.


Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 or 4 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes.


Finally, add broth and stir together. Add some salt/pepper and the cumin, cilantro, and oregano. Bring to a boil.


Add the sliced up steak pieces and mix it all up. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done.


Add more liquid as needed; rice shouldn’t be sticky. Top with cheese, stir to ensure it is all mixed.


When melted, serve immediately.


Top with fresh chopped cilantro is you want to (or dried cilantro….it’s all I had…don’t judge!) 🙂


Give this recipe a whirl….it makes quite a bit so we are having it for lunch today. Enjoy!! ~Cheyenne