Horse Encounter

Driving the back roads of some of the western states often has its pleasant surprises.  Nevada is no exception.  A big picture view from many visitors is much is a barren waste land.  Mostly desert.

Locals know that is far from the truth.  There is abundant wildlife all around.

Click on Link to Horse Encounter of a Wild Kind

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COOKIES: Oatmeal Chocolate Chip

COOKIES: Oatmeal Chocolate Chip

Personal Recipe: Rick Beach
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 36 Cookies

Ingredients

  • 1 Cup Butter Softened
  • 1 Cup Brown Sugar Packed
  • 1/2 Cup white sugar
  • 2 Large Eggs
  • 1 1/2 tsp Vanilla extract
  • 1 1/2 Cups Flour
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 Pinch Clove Powder
  • 1 Pinch Cayenne Pepper
  • 3/4 tsp Salt
  • 3 Cups Quick Cooking Oatmeal
  • 1 Cups Nestle’s® Chocolate Chips Optional: Substitute Rasins or Dried Cranberries in place of the Chocolate Chips

Instructions

  • Preheat Oven 325°F
  • In large bowl, cream the butter, brown sugar, and white sugar, until smooth and just starts to fluff. Beat the eggs in one at a time. Then beat in the vanilla.
  • In another bowl combine the Flour, baking soda, cinnamon, cloves, cayenne, and salt. Whisk to combine.
  • Stir the flour & Spice mixture into the Creamed butter mixture.
  • Stir and fold in the quick oats
  • Fold in the Chocolate chips. Mix until evenly distributed.
  • Drop by heaping spoonfuls onto an un-greased cookie sheet.
  • Bake for 12 minutes. Allow to cool about 5 minutes then transfer them to a wire cooling rack.

RECIPE MEATLOAF MINI BUNDT CAKE PAN

RECIPE MEATLOAF MINI BUNDT CAKE PAN

Great looking & tasting individual servings. Start your mashed potatoes right after you pop your meat mixture in the oven to bake. These will all come together while things are hot. Serve with a side of steamed vegetables, bread, etc. ~Rick Beach
Servings: 6 Servings

Ingredients

MEAT LOAF

  • 1 1/2 lb Ground Beef Lean or Sirlon
  • 2 Gloves garlic Minced
  • 1 Med Onion Diced
  • 3/4 Cup Celery Sliced/Chopped
  • 1 Cup Ketchup
  • 1 Cup Bread cubed
  • 1/4 Cup Milk
  • 1/2 tsp Mustard Yellow French's Hot Dog type
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Liquid Smoke Hickory Flavor
  • 2 Tbsp Cilantro dried flakes
  • 1/2 tsp Black Pepper ground
  • 1 tsp Salt
  • 2 Large Eggs

MEATLOAF TOPPING

  • 1/2 Cup Ketchup

MASHED POTATOES

  • 3 Large Russet Potatoes Peeled and cubed
  • 3 Cloves garlic Peeled
  • 1/2 Stick Butter
  • 1/2 Cup buttermilk
  • 1 tsp Salt
  • Bacon Crumbs and Chopped Chives Optional garnish

Instructions

MEATLOAF

  • Preheat oven to 350°F
  • Saute the Garlic, Onions, and Celery in a small amount of olive oil.
  • In a mixing bowl combine all ingredients and mix together by hand.
  • Divide the meat mixture into 6 equal parts. Press into a greased (6) mini bundt pan. [I use half of my 12 unit pan]
  • Bake 45 minutes. Turn out upside down on a foil lined cookie sheet. Pre Grease or spray oil the foil first. Add the topping and return to the oven to broil.

MEATLOAF TOPPING

  • Set Oven to High Broil. Spread the 1/2 cup ketchup topping on the exposed tops of the 6 upside down mini meatloaves. Dividing the ketchup equally and using it up. Immediately return the 6 mini's to the oven and broil the ketchup side up for 5 minutes. The topping ketchup should be broiled just enough to slightly dry it, but not brown or burn it. Remove from the oven and top with mashed potatoes before serving.

MASHED POTATOES

  • Cover cubed potatoes with water, salt and gloves. Cook at a low boil for 20 minutes. Test potatoes to see if close to done. Stir and continue to low boil about another 10 minutes or until the potatoes are tender.
  • Skim off the garlic (save it), then drain off the water. Crush the cooked garlic cloves with the back of a spoon. Return the drained cooked potatoes and the cooked crushed garlic to the still hot cooking pan. Add the Butter, Buttermilk, and salt. Allow the butter to melt.
  • First mash the potatoes with a potato masher, Then whip them using a mixer until they are fluffy. Adjust your milk to get the desired consistency. Be careful not to add too much liquid.
  • Use a piping bag and tip, or a spoon to top the baked mini meatloaves with whipped mashed potatoes. Garnish and serve.

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RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)

RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)

Recipe by Rick Beach
Servings: 8 Servings

Ingredients

  • 2 Tbsp Olive oil
  • 1 Cup Celery Chopped
  • 1 Medium Onion Chopped
  • 2 Cloves Garlic diced fine
  • 3 Tbsp Butter melted
  • 1 tsp Salt
  • 1/2 tsp ground black pepper adjust to taste
  • 1 pinch Cayenne Pepper Optional- if you want it
  • 3 Tbsp Flour
  • 1 Cup Whole milk
  • 1 Cup Heavy cream
  • 1 Cup Sour cream
  • 1 Cup Cheddar Cheese
  • Ham Sliced Adjust to your liking
  • 4 Large Potatoes Peeled and sliced thin 1/4 inch or less thick

Instructions

  • Saute the Celery in the Olive oil, then add the onion and garlic. Saute until translucent.
  • In a large bowl whisk together the sauteed items and all the other ingredients except the Potatoes and Ham.
  • Pour a small amount (About 3/4cup) of the whisked ingredients in the bottom of the Dutch Oven.
  • Next Layer that with ham. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  • Next Layer that with Potato Slices. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  • Next Layer that with ham. Then Pour another amount (about 3/4 cup) the of whisked ingredients on the Ham.
  • Next Layer that with Potato Slices. Then Pour the remainder of the whisked ingredients on the Ham.
  • Cover the Dutch Oven with its lid. Use hot charcoal for 350 Degrees, more top heat than bottom. Bake about 1- 1 1/2 hours until potatoes are tender.
  • Use the same directions and heat for baking this in your kitchen oven.

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RECIPE SWEET LIME PIE

RECIPE SWEET LIME PIE

This is a "Sweet Lime" Pie recipe. For those unfamiliar with Sweet Limes, when ripe and at peak flavor, they appear more like a lemon. Yellow skin, and pale green on the interior. We grow these in our yard and start enjoying them the middle of December. Key Lime juice could be substituted if you have access to those instead.
Servings: 1 Pie

Ingredients

  • 5 Egg Yokes Beaten
  • 1 Can 14oz Eagle Brand Sweetened Condensed Milk
  • 1/2 Cup Sweet Lime Juice
  • 1/8 tsp Vanilla
  • 1 Pinch Salt Fine ground Sea Salt
  • 1 9 inch Prepared Graham Cracker Crust

Instructions

  • Preheat Oven to 375°F
  • Combine the beaten egg yokes, sweetened condensed milk, vanilla, salt, and lime juice. Whisk well until silky smooth. Dump into the unbaked graham cracker crust.
  • Bake in preheated oven for 15 minutes. Toothpick test should come out clean. Do no over bake.
  • Allow to cool then chill.
  • Top with whipped cream when served.

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RECIPE Peanut Butter Kiss Cookies

RECIPE Peanut Butter Kiss Cookies

Servings: 3 Dozen

Ingredients

  • 1 Can 14oz Eagle Brand Sweetened Condensed Milk
  • 3/4 Cup Peanut Butter Creamy Style
  • 1 tsp Vanilla
  • 2 Cups Bisquick
  • sugar
  • 36 Hershey's® Kisses® brand milk chocolates, unwrapped

Instructions

  • Heat Oven to 375°F
  • In large bowl mix the Milk, Peanut Butter, and vanilla until smooth and silky
  • Mix in the Bisquick and continue until uniform
  • Shape dough into 1 1/4 inch balls. Roll the balls in sugar. Place on ungreased cookie sheet about 2 inches apart.
  • Bake 8 to 10 minutes checking the bottoms so they are slightly golden brown, not dark. Then remove them from the oven and transfer to a cool cookie sheet. Immediately push kisses into the baked balls. They are soft and should squish down as the kiss is pushed into it. Chocolate will warm and become soft. Don't knock the tops of the kisses off. Allow to cool and the chocolate reset.

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Nestle’s® Toll House Chocolate Chip Cookies

Nestle’s® Toll House Chocolate Chip Cookies

This is the recipe right off Nestle’s® Chocolate Chip bag. Added to our recipe list to allow ease of printing it out. We love making a large batch of these around the Holidays. Baked and cut into "Bar" form. Sealed in freezer containers, then frozen. Great for last minute guests, gifts, Holiday house warming offerings, or dunked in a cup of coffee. Our recommendation is you don't skimp on the ingredients. Use real Nestle’s® Chocolate Chips, and real Vanilla. Don't use knock-off or imitation products. Then you can truly enjoy a quality cookie made with a recipe and ingredients that have stood the test of time.
Servings: 5 Dozen

Ingredients

  • 1 Cups Butter softened
  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Brown Sugar Packed
  • 1 tsp Vanilla
  • 2 Eggs
  • 2 1/4 Cups Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Cups Nestle’s® Chocolate Chips
  • 1 Cup Nuts Chopped Optional

Instructions

  • Preheat oven to 375°F.
  • Beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Then add eggs one at a time beating well after adding each egg.
  • In a second bowl, Combine the Flour, Baking Soda, and salt. Gradually beat the Flour mixture into the creamy butter mixture.
  • Stir/Fold in the Chocolate Chips and (Optional Nuts).
  • For Individual cookies: Drop by rounded Tbsp. onto an ungreased baking sheet.
  • For individual round cookies: Bake 9-11 minutes until golden brown. Cool on baking sheet 2 minutes then move to wire rack to cool completely.
  • For cookie bars: Preheat oven to 375°F. Grease 15x10 Jelly Roll Pan. Spread prepared cookie dough into the prepared pan. Bake 20-25 minutes or until golden brown. Cool on rack. Once cooled, cut and remove from pan. (A Pizza wheeled rolling cutter works great for cutting the bars)

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RECIPE Cookie Press Christmas Cookies

RECIPE Cookie Press Christmas Cookies

Using a cookie press you can create little shortbread type Holiday cookies [Spritz] that are typically decorated with icing, sprinkles, and colored sugars.
Servings: 90 Cookies

Ingredients

Plain/Vanilla Spritz Cookie Press Cookies

  • 2/3 Cup Granulated Sugar
  • 1 Cup Butter
  • 1 Large Egg
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 2 1/4 Cups Flour

Chocolate Spritz Cookie Press Cookies

  • 3/4 Cup Ganulated Sugar
  • 1 1/4 Cup Butter
  • 2/3 Cup Brown Sugar Packed
  • 1 tsp Vanilla
  • 2 Large Eggs
  • 3 1/4 Cup Flour
  • 3/4 Cup Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt

Instructions

  • There are two separate recipes above. One for white cookies, Another for Chocolate cookies. Mix them separately. Bake them separately. If you make both recipes you will end up with about 90 cookies in total

Mixing/Baking the White/Plain/Vaniliia Cookies

  • Heat oven to 375°F
  • In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.
  • Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.
  • Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.

Mixing/Baking the Chocolate Cookies

  • Preheat oven to 375 F
  • In a large mixing bowl with an electric mixer, beat butter and sugars, and vanilla, until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
  • In another bowl, sift together flour, cocoa powder, baking soda and salt.
  • Gradually stir flour mixture into butter mixture. Shape dough into a log and place in your cookie press.
  • Press cookies out onto an ungreased baking sheet. Bake for 10 to 12 minutes. Remove to wire racks to cool completely.

Layered Vanilla & Chocolate Cookies

  • Used press with wide saw toothed die and lay out a long strip. On top layer a long strip of white/vanilla
  • Variation use crushed candy, (Crushed candy canes work good) between the layers. Cut the strips in bite sizes and bake at 350°F for about 10 minutes.
  • Decorate with white or colored icing and sprinkles.
  • To make pinwheels Roll a Layer of the Vanilla dough out on wax paper. On a second piece of wax paper roll out a thin lay of the Chocolate dough. Flip the chocolate layer over on top of the white. Press dough together slightly. Peel off the top layer of wax paper. Roll the double layer of white and chocolate into a log removing the bottom wax paper. Cover the dough log with wax paper. Then cover in foil and chill in the fridge for about an hour. Then remove foil and wax paper, and slice disks off the log about 1/4 inch thick. Arrange on cookie sheet and bake as directed above.

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RECIPE Chocolate Dipping Sauce

CHOCOLATE DIPPING SAUCE

A simple great way to dip and decorate Pretzels, Oreo Cookies, Graham Crackers, Animal Cookies, and many other snacks. Commonly used to create Holiday decorative goodies. This sauce sets up when cooled to add a decorative touch.
Servings: 20 Dips

Ingredients

  • 8 oz Chocolate Chips Chocolate, White, Etc
  • 2 Tbsp Crisco Shortening

Instructions

  • For every 8 oz of Chips (Chocolate, White, Etc) add 2 Tbsp. of Crisco Shortening. In the microwave or double boiler heat and stir until silky smooth.
  • Dip your items in the melted chocolate and lay out on waxed paper. You can speed this up by using chilled cookie sheets.
  • Dipping a second time after the first dip has cooled, will create a thicker layer of chocolate. Either way, before chocolate has hardened, you can drizzle with sprinkles, or colored sugar.

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RECIPE: Pumpkin Roll with Cream Cheese Filling

RECIPE: Pumpkin Roll with Cream Cheese Filling

Prep Time25 mins
Cook Time15 mins
Total Time1 hr 40 mins
Servings: 10 Servings

Ingredients

Pumkin Cake for the Roll

  • 3 Eggs Room Temperature
  • 1 Cup Cup Granulated Sugar
  • 2/3 Cup Cup Canned Pumpkin
  • 1 tsp lemon juice
  • 3/4 Cup Flour
  • 1 tsp Baking Powder
  • 2 tsp Cinnamon ground
  • 1 tsp Ginger ground
  • 1/2 tsp Nutmeg ground
  • 1 Pinch Clove Powder ground
  • 1/2 tsp Salt

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 5 Tbsp Butter softened
  • 1 Cup Powdered Sugar
  • 1 tsp Vanilla extract

Powdered Sugar for the towel

  • 1/2 Cup Powdered sugar for the towel

Instructions

The Cake

  • Note: 2/3 Cups of Pumpkin is half of a 15 oz can of canned Pumpkin. So instead of wasting a partial can, plan on making a double batch (2 Rolls). The recipe above is for a single batch (1 Roll).
  • Heat Oven to 350°F. Prepare a greased 10x15 jelly roll pan (cookie sheet). Line the bottom with wax paper, then lightly spray the wax paper with a spray oil such as Pam.
  • Lay out on your counter, a thin towel, sized at least the size of your jelly roll pan. Sprinkle it liberally with powdered sugar.
  • In a large bowl lightly beat the eggs. Gradually beat in the sugar, beat until thick and light yellow. (4 to 5 minutes of beating). Add the pumpkin and lemon juice and beat on low until blended.
  • In a separate bowl, combine/sift the flour, baking powder, spices, and salt. Add the sifted dry ingredients to the egg mixture. Whisk until well combined. Spread the batter onto the prepare Jelly pan.
  • Bake in the preheated oven for 12 to 15 minutes. The cake should spring back when lightly touched with your finger. Start checking at 12 minutes, and at 1 minute intervals after that. Remove the cake from the oven and run a knife along side all edges to help release it from the pan. Immediately flip the cake/pan onto the powdered sugar covered towel. Gently lift the upside down pan away and the cake should remain behind on the towel. Gently peel away the wax paper and discard it.
  • Starting on the narrow end of the cake, roll the cake and the towel up together to form a log. Place this on a wire rack to cool.

Filling

  • While the cake is cooling prepare the filling. In a small bowl sift the powdered sugar and set it aside. Using a mixer, Beat together the cream cheese and butter until light and fluffy (about 4 minutes). Gradually beat in the sifted powdered sugar and vanilla. Beat until smooth.

The Filling & The Rolling

  • Once the cake roll is cool (needs to be cool to avoid melting the filling), carefully unroll the cake. Spread the cream cheese filling evenly over the entire surface of the cake. Then roll the cake and filling (not the towel this time) into a log, or roll. Wrap in plastic wrap and chill at least 1 hour in the refrigerator before serving. These can be made ahead and frozen.
  • Slice the cake and filling roll into 1 inch slices. Keep leftovers in the refrigerator.

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