Jalapeno Cornbread

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This recipe was handed down to my dad by his friend, Wayne Brackeen. Wayne would make a batch of this cornbread, wrap it up in heavy aluminum foil and deliver it to his favorite people. Here in the South, that’s the way we show love! Don’t you just love LOVE!  Heck, I just plain out love cornbread!

Here’s the way you make it:

Preheat the oven to 450°. Pour about ¼ cup of vegetable oil in a cast iron skillet; warm it on the stove. While the skillet is warming begin mixing the ingredients.

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Start by adding the self rising corn meal, self rising flour, baking powder and sugar all together. (*To make your all purpose flour self rising add 1½ tsp. baking powder and ½ tsp. salt to 1 cup of all purpose flour. The same can be done to regular corn meal to make it self rising too.)

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Add 1 can cream style corn and 2 eggs.

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Slice and seed one fresh jalapeño.

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Chop the jalapeño and add it to the mixture with 2 Tbsp. of jalapeño juice.

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Add 2 Tbsp. of whole milk.

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And finally, add the chopped onion.

cornbread 10Stir the mixture all together including a small amount of hot oil from the skillet.   (* About 1 Tbsp, just eye ball it!)

Pour the mixture into the hot skillet and bake for 15-20 minutes or until the center of the cornbread bounces back to touch. Serve a slice with your favorite soup or wrap it up in heavy aluminum foil and share some love with a friend.

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LOVE your cornbread loving friend,

Kadra

* side note: I once was giving the nickname cornbread by my best friends dad. He still calls me that to this day. I named him collard greens. We go together :)

Mexican Cornbread

Ingredients

  • 1 cup self rising corn meal
  • 1 cup self rising flour
  • 1 heaping tablespoon baking powder
  • 1/4 cup sugar
  • 1 14oz cream style corn
  • 2 eggs
  • 1 jalapeño; seeded and diced (you can add the seeds or additional jalapeño for more heat)
  • 2 Tbsp jalapeno juice
  • 2 Tbsp whole milk
  • 1 medium onion, chopped
  • 1-2 Tbsp oil from the hot skillet

Instructions

  1. Preheat oven to 450 degrees. Pour about 1/4 cup oil in the bottom of a cast iron skillet; warm on the stove top.
  2. Mix all the ingredients together and pour into hot skillet.
  3. Bake for 15-20 minutes until the center of the cornbread springs back to the touch.
  4. Turn out onto plate. Slice and serve.
http://cowgirlskitchentales.com/2015/03/jalapeno-cornbread/

Spanish Chicken Soup

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Here’s a great, easy to make soup that you should keep in your weeknight arsenal of recipes.  You know, the recipes that you go back to over and over because 1.) It’s easy  2.) It’s quick and 3.) Everyone in the house like’s it!

Start by boiling 3-4 breast of chicken. This takes roughly 15 minutes. While the chicken is cooking dice 1 red onion and sauté it in 1 tablespoon of butter, set aside.

IMG_8583When the chicken is done, shred it by pulling it between two forks.

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Add a 28 oz can of whole tomatoes.

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Squeeze the tomatoes; breaking them into small pieces. (**Whole tomatoes are generally a better quality tomato than the already “diced” canned tomatoes. The pre-diced tomatoes tend to be hard therefore I always use whole and break them up.)

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Dice a medium green bell pepper, add to the mixture.

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Add the sautéed onion, salt, and pepper.

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For a little heat I add a pinch or two of crushed red pepper. This is definitely optional!

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Lastly, pour in 3 cups of sodium free chicken broth.  (*I like sodium free because I like to control the amount of salt I’m adding to a recipe. You can add as little or as much as you personally desire.)

Simmer on medium heat for 30 minutes, stirring occasionally. (* This soup is by far better the longer it cooks but it’s delicious in this time frame for a quick weeknight soup.)

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Squeeze a wedge of lime in each serving. Spoon a dollop of sour cream with a zest of lime on top.

Indulge and enjoy,

Kadra

Spanish Chicken Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

6 servings

Ingredients

  • 3 cups cooked chicken breast, shredded
  • 1 Tbsp butter
  • 1 medium red onion, diced
  • 1 can 28oz whole tomatoes
  • 1 cup green bell pepper, diced
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • pinch crushed red pepper *optional
  • 1/4 tsp celery seed
  • 3 cups chicken broth

Instructions

  1. Boil 4 medium chicken breast until done. Shred the chicken; add to clean stock pot
  2. While the chicken is cooking, sauté 1chopped medium red onion in 1 Tbsp. of butter; set aside
  3. Add all the remaining ingredients to the chicken including the sautéed onion and combine
  4. Simmer 30-45 minutes.
  5. Serve with lime wedges, lime zest and sour cream
http://cowgirlskitchentales.com/2015/02/spanish-chicken-soup/

 

 

Triple Chocolate Buttermilk Pound Cake

Southern Living did it again! They always seem to pack their magazine full of mouth watering delectables that I can’t wait to try.  Their February issue was no exception! It only took me 3.2 seconds to round up all the necessary ingredients to make the cake that adorns this month’s cover.

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Isn’t that a beauty! As much as I would love to tell you my version came out as beautiful as theirs, I simply can’t!  But what I can tell you is that people in the South know a thing or two about pound cakes. You can always find a long list of them in  every service league, school or church cookbook.  But I’ve never discovered a chocolate pound cake as delicious as this one.  The rich smoothness of the chocolate combined with the stout hint of buttermilk gives this cake a texture softer than a babes bootie and smoother than velvet on Aunt Pearls fainting sofa.  In other words, Southern Living‘s description CHOCOLATE GOODNESS, is an understatement and the small price of their magazine doesn’t compare to the reward of scoring this recipe. Without further a due….let’s get started.

Preheat oven to 325° . Whisk together all-purpose flour, unsweetened cocoa, baking powder and salt, set aside.

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Beat butter at medium speed with an electric mixer until smooth. Gradually add sugar until light and fluffy. Add eggs one at a time until all yellow disappears. (Make sure your butter and eggs are at room temperature before mixing).

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Combine buttermilk, instant espresso and vanilla. (My instant espresso was plain ole’ instant maxwell house coffee……I’m sure you can pay a hefty price for fancy instant espresso but maxwell house did the job just fine!)

Add flour mixture with butter mixture alternately with buttermilk mixture beginning and ending with flour mixture. Beat at low speed after each addition until it looks like this……

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Add the bittersweet chocolate morsels. (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.)

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Gently fold the morsels into the batter until they’re all incorporated.

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Pour batter into a well greased bundt pan.  Give it a tap or two on the counter and place in your preheated oven for 1 hour 15 minutes to 1 hour 25 minutes. (It took my cake 1 hour 30 minutes to completely cook. All ovens are different so I suggest keeping a close eye on it after the 1 hour 15 minute mark. You can quickly insert a tooth pick to see if it’s done. If the tooth pick comes out with wet batter on it you’ll know it needs more time in the oven.) Cool the cake on a wire cooling rack about 20 minutes. Turn cake out onto cake plate to finish cooling process. When the cake is completely cooled, begin making the glazes.

Chocolate Glaze: Combine the semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at Medium (50% power) 1 to 1½ minutes or until morsels being to melt, stirring after 1 minute. Stir until smooth.  Stir in ½ tsp. vanilla.

Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and ¼ tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake. (I poured my glazes in separate zip lock bags, snipped the bottom corner slightly and used it like a piping bag to drizzle.)

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Slice this beauty up and serve with a side of strawberries and a hot cup of coffee on this winter day, you won’t regret it!

Indulge and Enjoy,

Kadra

*This is not my recipe. This recipe was formulated by Southern Living. My side notes and brand selections are my own thoughts and opinions. I am not payed by Southern Living nor any brand mentioned above to advertise their product. My opinions are my own, not anyone else’s. If this were my husbands opinion he would tell you to leave out the buttermilk and use whole milk. If this were my son’s opinion he would say serve it with whip cream instead of strawberries and if this were my daughter’s opinion, she would say one slice is not enough. Therefore, these are only my opinions!

Below you will find the original recipe not in my words but in Southern Livings words…..therefore it’s their opinion :)

SouthernLivings Triple Chocolate Buttermilk Pound Cake

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1 tsp table salt
  • 1 1/2 cups butter, softened to room temperature
  • 3 cups sugar
  • 5 large eggs at room temperature
  • 1 1/4 cup buttermilk
  • 2 tsp instant espresso
  • 2 tsp vanilla extract
  • 1 cup 60% cacao bittersweet chocolate morsels
  • shortening
  • Chocolate Glaze
  • 3/4 cup semisweet chocolate morsels
  • 3 Tbsp butter
  • 1 Tbsp light corn syrup
  • 1/2 tsp vanilla
  • Buttermilk Glaze
  • 1 cup powdered sugar
  • 1-2 Tbsp buttermilk
  • 1/4 tsp vanilla extract

Instructions

  1. Prepare Cake: Preheat oven to 325 degrees. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into a well-greased ( with shortening) and floured 12 cup bundt pan. Sharply tap pan on counter to remove air bubbles.
  2. Bake at 325 degrees for 1 hour 15 minutes to 1 hour 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan; cool completely on rack.
  3. Prepare Chocolate Glaze: combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.
  4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake.
http://cowgirlskitchentales.com/2015/02/triple-chocolate-buttermilk-pound-cake/

Sweet Valentine

We’ve been preparing for Valentine’s Day around here. My little ones enjoy the festivities of Valentines because you know it’s all about the candy love, and candy sweetness shared with friends and family on that day, but mostly about the candy.

Yesterday, we celebrated the day of candy LOVE with their friends at school.  The children decorated shoe boxes in hopes that they would be filled to the brim with candy cards of sweet sentiments.  After ravaging opening each candy card with care it was apparent that they felt the sugar rush love and kindness they were expecting. It was also apparent that the day of candy LOVE brings out the worst sugar induced disposition best in every child’s heart. It pretty much makes me tired  warms my heart reflecting on the day

This year my little ones wanted to include our longhorn named Valentine on their cards.  Here are a few pictures I took while trying to catch the perfect pose.

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Isn’t she grand?

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She insisted this was her good side!

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Her man made his presence known. You can tell her type; muscular, blonde with a little bit of curl. He’s a manly man but…….

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he likes a woman that wears the horns in the family!

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See what I mean, she insisted he keep his distance and get supper started.

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She gave me the pageant pose…..

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But this is her signature pose……the itch.

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Of course there was the occasional photo bomb. There’s always some heifer trying to steal her spotlight!

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Out of all the fun we had taking pictures we finally decided that this one was our favorite…….

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no, this one……….

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well, maybe this one was too………..

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Clearly we have a problem making decisions or maybe we were just moooo-ved by her splendor and couldn’t decide! Either way we want to wish you and yours a happy Valentine’s Day and we hope it’s filled with all the candy LOVE your little heart desires!

XOXO,

Kadra

 

Chunky Chocolate Peanut Butter Cookies

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It’s a cold and rainy January day here in Alabama so I decided to bake a batch of my families favorite peanut butter cookies to brighten the day!  They’re easy, delicious and everything you need!  The smell coming from the oven is enough to cure anybody’s winter blues including these guys!

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Now, if I could only keep them from knocking on the back door!

Chunky Chocolate Peanut Butter Cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup chunky-style peanut butter
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 cup chopped reese's peanut butter cup

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine all-purpose flour, baking soda, baking powder, and salt. Set aside
  3. In a large bowl, beat butter and the peanut butter until fluffy (I use Jif chunky peanut butter).
  4. Add the sugars and beat until smooth.
  5. Add the egg and blend well.
  6. Add the milk and vanilla. (I've used everything from whole milk to Soy or half and half. Nothing seems to mess these cookies up!)
  7. Slowly add the flour mixture and blend thoroughly.
  8. Scoop rounded tablespoonfuls onto ungreased cookie sheets. The cookies will spread so allow several inches between them for expansion.
  9. Give them a tap with your palm before placing in the preheated oven.
  10. Bake approximately 10-15 minutes. During the last couple of minutes of baking, press them with a fork or slotted spatula. Do not over bake. They may appear underdone, but they're not. Allow the cookies to cool on the sheets for a few minutes before removing them to cool completely on a cooling rack.
http://cowgirlskitchentales.com/2015/01/chunky-chocolate-peanut-butter-cookies/

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Spicy Pumpkin Seeds

Did you get a chance to try the Pumpkin Maple Cupcakes we talked about last week? If so, did you clean out a pumpkin to make your own puree? Did you clean and reserve the seeds? If you answered YES to all of these questions then you’re in luck because here’s something spicy to go with the sweet.  Spicy pumpkin seeds are just the right thing to dish up as a healthy snack or use as a hors d’oeuvre at your next fall party. Here’s the super easy recipe!

Spicy Pumpkin Seeds

Ingredients

  • 2 cups of seeds (rinsed and dried)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon season salt
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons worcestershire sauce
  • 6 tablespoons butter melted
  • parmesan cheese

Instructions

  1. Lay out pumpkin seeds on a parchment lined sheet pan.
  2. Mix the next 6 ingredients and pour over seeds making sure to coat all.
  3. Sprinkle desired amount of parmesan cheese on top of the seeds.
  4. Cook for 1 hour in a 300 degree F oven.
  5. Sprinkle additional parmesan cheese the last 15 minutes of cook time if desired.
http://cowgirlskitchentales.com/2014/10/spicy-pumpkin-seeds/

Before:

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These are a delicious snack as well as addicting…….trust me, I speak from experience!

 

 

Pumpkin Maple Cupcakes

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It’s October; do you know what that means?  You guessed it, there’s only 63 days 15 hours 5 minutes and 59 seconds until Christmas!  It’s the truth!

Here’s how I know!  As soon as we shuffle through September the world starts counting down the days until the big man in the red suit shimmies down the chimney.  Just take a quick jog through Hobby Lobby or your local department store to see Christmas trees and decor flanking the shelves.  It’s pure craziness and for a brain like mine, that can only handle one season at a time, it’s downright distracting! But let’s not panic just yet.  I’m here today to take a vow to revel in October with all of  its cooler temps, colorful glory and of course, the most important part, pumpkin season!

YES!! Yes!!! yessss!!  What other time of the year can you eat your decorations? Sounds like a WIN-WIN to me and here’s a great recipe to reel you back into Fall, Pumpkin Maple Cupcakes.  They’re heavenly and every reason not to skip the best season of all!

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I started by roasting a medium sized pumpkin. No, it’s not the ideal roasting size pumpkin but, it’s the smallest one I could find at our local grocery store and since I used it in something sweet like cupcakes, it worked.

I washed it very good with warm water and gave it a quick once over with a kitchen towel to dry it off.

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I  carved around the stem and made a lid.

aug sep oct 2014 413Then I cut it in half.  I scooped out the fibrous strands and seeds, reserving the seeds to roast later.

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Then I quarted it, only placing 2 pieces on a lined sheet pan which yielded way more pumpkin pulp than I needed!   I cooked the pumpkin in a preheated, 400 degree oven for about an hour and a half.  (Depending on the size of your pumpkin the cooking time can fluctuate more or less. You will know the pumpkin is ready when it’s tender……

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and looks like this.)  Remove the pumpkin from the oven and allow it to cool.

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Scoop out the pulp, discarding the skin.

I pureed the pumpkin pulp in a food processor and just as easy as that, it was ready to use!  (You can refrigerate any leftover pumpkin puree up to five days or freeze it up to a year. Although, some say freezing it that long may effect the taste of your baked goods. I’m not sure because I’ve never been able to keep it that long.  It seems to talk to me until I’ve used it all up within a few weeks….. I have that problem with a lot of things! I’ve never been able to keep anything I’ve canned or frozen past its season! Can I get an AMEN or am I the only one that does that?)

*An alternative to roasting a pumpkin would be to buy a can of pumpkin puree. It’s a lot quicker but definitely not as good!

O.K., now you’re ready to start making the cupcakes!

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Whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and salt. Set aside.

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Cream the butter and sugar until light and fluffly, about 3-4 minutes.

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Add the pumpkin puree (doesn’t that look beautiful and way more natural then the canned stuff!) and vanilla extract.

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Beat in the eggs, one at a time.

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Slowly add the dry mixture into the wet mixture until thoroughly combined.

Place paper baking cups in 2 (12-cup) muffin pans; spoon batter into cups, filling two-thirds full. Bake in a preheated 350 degree oven for approximately 20 minutes or until just firm to the touch.

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Cool completely on wire racks.

Prepare the Maple Cream Cheese Frosting as directed and pipe or spread on all cupcakes. Or serve as a muffin, without frosting, for breakfast. Either way, these are sure to become one of your Fall favorites!

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Pumpkin Maple Cream Cheese Cupcakes

Serving Size: 24 cupcakes

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 1/2 cup pumpkin puree
  • 4 teaspoons pure vanilla extract
  • 4 large eggs
  • Maple Cream Cheese Frosting
  • 2 cups unsalted butter, softened
  • 1 (8 oz) block cream cheese
  • 3 tablespoons pure maple syrup
  • 8 cups powdered sugar

Instructions

  1. Prepare Cupcakes:
  2. Preheat oven to 350 degrees F. Whisk together flour, cinnamon, ginger, allspice, nutmeg, baking powder, and salt.
  3. In a mixing bowl, add butter and sugar. Beat until light and fluffy. Add the vanilla extract and pumpkin puree. Slowly add the eggs, one at a time.
  4. Slowly add the dry mixture into the wet mixture until thoroughly combined.
  5. Place paper baking cups in 2 (12 cup) muffin pans; spoon batter into cups, filling two-thirds full.
  6. Bake for 20 minutes or until firm to the touch.
  7. Prepare Frosting:
  8. Beat butter at medium speed until fluffy and creamy. Add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. When all the powdered sugar is incorporated, whip until fluffy. Add the maple syrup until blended. Pipe or spread cupcakes with frosting.
  9. * If you desire a thicker frosting simply add powdered sugar until you reach the desired consistency.
http://cowgirlskitchentales.com/2014/10/pumpkin-maple-cupcakes/

Cowboy Cookies

I planned on sharing the cowboy cookie in a few weeks but I’ve had several requests for it lately so here it is! I’ve also included a *NEW* handy dandy little printable recipe.  I’ve always shown a step-by-step guide for my recipes and that’s fine and dandy when you’re a visual learner and have access to some type of computer gadget in your kitchen. But, it’s always nice to click on “print” and B A M….out pops a nice printed recipe so you can strategically place it in your big box or folder of recipes and proclaim…… “I’ll make that one day!”………I have a lot of those!

When it comes to these mouth watering, soft yet rugged little cookies, there’s no reason to delay! Come on y’all, let’s make some cowboys! They are undeniably the best sugar creations ever!

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Start by creaming together 1 stick of butter and ¾ cup of brown sugar until smooth.

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Beat in the egg and 2 tablespoons of vanilla extract.

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Stir in ¾ cup of coarsely chopped dates and let the mixture rest for 5 minutes to allow the dates time to soften.

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Beat on high speed for 3 minutes until…..

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the mixture is very light brown and creamy.

Combine 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt and  ¼ teaspoon baking powder in a small bowl. Slowly add the flour mixture to the creamed mixture. (I got ahead of myself and didn’t snap a picture!)

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Combine ½ cup coconut (I use the Baker’s brand),  ½ cup granola (Nature Valley Oats and Honey is what I use), and ¾ cup chopped walnuts.

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Stir into creamed mixture, mixing well.

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Fold in chocolate chips by hand. Do not blend these in with the mixer!

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Drop the batter by tablespoonfuls…..

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onto a parchment lined pan about 1½ inches apart. Pat dough down. (One good pat is sufficient. Don’t press flat, or the cookie will come out too thin. It tastes best a little thick!)

Bake in a  350° oven for 12-15 minutes or until lightly browned. Cool on baking sheets 15 minutes. (These are gooey in the middle and need time to set.)

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And here’s that handy dandy printable recipe that I mentioned earlier.  Enjoy!

Cowboy Cookies

Cook Time: 15 minutes

2 Dozen

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 2 Tbsp. vanilla extract
  • 3/4 cup coarsely chopped dried dates
  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1 3/4 cups semisweet chocolate morsels
  • 3/4 cup coarsely chopped walnuts
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup plain granola

Instructions

  1. Preheat oven to 350 degrees.
  2. Beat butter and brown sugar at medium speed with an electric mixer until smooth.
  3. Add egg and vanilla, beating well.
  4. Stir in dates; let stand 5 minutes to soften dates. Beat at high speed 3 minutes until light brown and creamy.
  5. Whisk together flour, baking soda, salt, and baking powder in a small bowl; add to butter mixture mixing until blended.
  6. Stir in chocolate morsels, and remaining ingredients.
  7. Drop scoops of dough 2 inches apart onto lightly greased baking sheets. Pat dough down. (One good pat is sufficient. Don't press flat, or the cookie will come out too thin. It tastes best a little thick!)
  8. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on baking sheets 15 minutes. (These are gooey in the middle and need time to set.) Transfer to wire racks.
http://cowgirlskitchentales.com/2014/08/cowboy-cookies/

Winners for the Giveaway

I got up this morning excited to see who would be chosen to receive the free Sweet P’s loot from yesterday’s giveaway.  I sat down and quickly started to scroll through the comments on the blog and Facebook page.  It became immediately evident to me that the underlying message that everyone wrote was that summer is a time to enjoy with family; a respite in regards to the hustle of a long school year. If you don’t have children in your life right now, summer break is still an opportunity for you to enjoy while the world slows down a bit. It seems to me that the hottest part of the year is when we take the time to rejuvenate and make the most memories. I think God intended it that way. Isn’t his wisdom and timing perfect!

Summer allows us to venture out together while spending time with our families during reunions, vacations and lazy afternoons on the porch.  They’re the days our children will one day reminisce about and the days that will always be etched in our minds with fond memories.  Thank you for sharing the stories that made your summer unique and special to you. I always love reading a good tale!

Here’s the nitty gritty on the ten winner’s! Today I’m sharing their stories.

  1. Gibson Graham – “Spending time with grandchildren while school is out!!!”
  2. Forrest Julie Albritton – “Spending copious amount of time with family at the beach and in south Florida…don’t want it to end”
  3. Renee Dickerson – “Being able to be at home with my 4 year old and 8 month old….we have gone and done whatever just to make memories!!!”
  4. Sissy Skipper – “Working in the garden with my husband.”
  5. Lois Keel – “Having my granddaughters with me all day long 2 days of the week. I see so little of them during the school year and the weekends. 12 and 14 years old now, oh gosh how did it happen so fast?”
  6. Pamela Jacobs – “Having my children home from college and school. I love cooking their favorite treats and spending girl time with them!”
  7.  Dana Perry – “Getting to spend the whole summer together as a family of three. My son is in 4th grade, and my husband and I both teach. Heavenly summers!”
  8. Diane-Jack Jordan – “Spending more fun time with God’s gift to older people, our grandchildren! They love things that our kids use to enjoy like swimming in the pond, fishing, hunting, frog hunting, football, baseball and the woods and water anywhere!!!!”
  9. Kayleigh Hornsby – “This summer we moved from Montgomery, AL to Savannah, Ga! We’ve been exploring the city and local beaches!”
  10. Kadie – “I’ve spent my summer moving and shaking! It’s been a blast though!  I moved to Pike Road, started a job and helped my life long best friend finish planning her wedding!  We’ve had bridal showers, bachelorette beach weekends and all the fun that fits in between! Looking forward to finally celebrating the wedding on August 2nd! Wow, can’t believe summer is almost over!!”

Do you see what I’m talking about now? Summer was created for us to spend extra time with the ones we love while making memories that will last a lifetime!

If your name wasn’t pulled from the hat this time, don’t fret! I like to give, so keep checking back here on “Tales from a Cowgirls Kitchen” for more fun giveaways. Better yet, subscribe to the blog and don’t miss anything! Not only do I share through giveaways from time to time, I also share my recipes that were once used in my restaurant, Sweet P’s Eats and Treats, as well as tips I use everyday in my own kitchen. We have fun here; you don’t want to miss out!

As for the ten lucky winners, please private message me here on the blog or Facebook with your mailing information by Monday, July 28th, to receive your prizes.

XOXO,

Kadra

 

 

More to Share

Summer is quickly coming to a close for us and I’m already feeling the end of summer blues.  When most people look forward to shuffling their children back to school and into their normal weekly routine, I dread it.

To pick up my spirit’s, I’ve decided to share more Sweet P’s loot. That’s right, I’m selecting ten winners and giving away t-shirts, hats and more. Here’s how to play!

1.) Leave a comment on here or on my facebook page telling me what your favorite part of summer was.  Did you enjoy spending lazy days around the house, going to your favorite beach spot or sending the kid’s off to camp; so you and the hubby could eat a meal together while enjoying adult conversation?  Maybe, you finally finished the book you started reading last summer or had a chance to organize the closet you’ve been putting off since Christmas.  Whatever made your summer a success, I want to hear about it.

2.) The second way to win is to “share” a recipe from my Facebook page. Just pick one of my recipe’s that I’ve posted – Share it on your page – Comment on my page that you shared it and bam you’re in for a chance to win.

3.) If you complete 1 and 2  that doubles your chances! That’s right, leave a comment about your summer and share one of my recipes on your page and your name goes in the hat twice. Doesn’t get any sweeter than that!

sweet p's shirts

Photo Credit: Big Dreamz Creative

Remember……the prizes are chosen by me.  You don’t get to pick size, color or quantity.  Hey, it’s FREE and the whole anticipation thing of not knowing what’s going to show up in the mail is just awesome. Just ask the last ten winners!

O.K., let’s get this party started y’all! XOXO

Kadra