Country Lifestyles
Cooking with Courtney – July 2015
Berries & Cream Cupcakes
Cupcake:
1 box yellow cake mix
3/4 cup finely chopped strawberries
2 tablespoons water
1/3 cup vegetable oil
3 large eggs
Fresh berries for garnish (optional)
Icing:
1 stick butter, room temperature
6 oz. cream cheese
1 teaspoon vanilla extract
2 cups powdered sugar
Combine mix, water, oil, and eggs until thoroughly mixed. Gently stir in strawberries. Fill muffin tin (liners optional) cups half full until mixture is gone. Bake in 375 degree oven for 20-22 minutes or until golden brown. Set aside to cool on wire rack. While your kitchen fills with the heavenly aroma of baked goods, prepare the icing by beating butter, cream cheese, and vanilla together. Slowly add powdered sugar until thoroughly mixed. Pipe on top of cooled cupcakes and top with your choice of berries as garnish. Lovely AND delicious!
Sweet & Spicy Smoked Ribs
1 rack pork baby back ribs (trimmed)
1 cup brown sugar
1/2 tablespoon chili powder
1/2 tablespoon paprika
1/2 tablespoon ground cumin
1 tablespoon garlic salt
Dash of cayenne pepper
Pinch of nutmeg
Smidge of ground ginger
Fresh rosemary
In large mixing bowl, combine all dry ingredients. Rinse ribs and immediately top with rub mixture (the water will help rub stick to ribs). Wrap with heavy duty foil and refrigerator overnight. Remove the ribs from the refrigerator about 1 hour before you are going to smoke them. They will be closer to room temperature by cooking time. Heat your smoker to 250 degrees F. Using indirect heat, cook wrapped ribs for about 2 hours. Unwrap from foil and add smoke for about another hour. When fully cooked, the meat will start to pull away and the tip of the bone will appear. Prepare yourself for a backyard feast, one definitely worth the wait!
Courtney McEwen
806-282-2526
www.saucepansandsuperheroes.com
Meat, Play, Love!
By Dal Houston
I am terribly saddened by all the argumentative discourse that seems to be going on in today’s world. It seems as though it is no longer enough just to disagree on certain issues. We are expected to classify someone as an enemy if they do not always agree with us on all issues, lest we be considered weak.
To make things even worse, because those who disagree with you are now considered enemies, the sentiment seems to be that it is only fair and proper to destroy them, because they are the enemy, again with the fear of ridicule for being weak if we do not fight.
With all that said, and seemingly unrelated, I am a big John Wayne fan. From watching him dive into his role as a cowboy, to marveling at his time portraying a soldier or appreciating his acting gig as a sailor, there is seldom a week that goes by without me watching at least one
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Martha Crump
That old adage, “What you don’t know won’t hurt you.,” may have some basis in truth when applied to minor situations. However, when what you don’t know is presented in the form of a “Trojan Horse” and is what amounts to an incredible attempt to fleece American property rights, it becomes a different story altogether.
To put this unbelievable tale together, we need to step back to Joe Biden’s 2021 Executive Order which pledged commitment to help restore balance on public lands and waters, to create jobs, and to provide a path to align the management of America’s public lands and waters with our nation’s climate, conservation, and clean energy goals.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Lacey Vilhauer
Ingredients:
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
¼ cup water
Directions:
Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a large bowl. Puree the strawberries in a food processor and add to the lemon mixture along with juice of one lemon and water. Taste and add more juice as desired.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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