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!
Lacey Vilhauer
Ingredients:
1 lb. ground beef
1 package of taco seasoning or 2-3 Tbsp
homemade taco seasoning
2/3 cup water
16 oz. Monterey Jack cheese, shredded
8 oz. sharp cheddar, shredded
4 oz. can diced green chilies, undrained
4 large eggs, separated
2/3 cup heavy cream or evaporated milk
1 Tbsp flour
½ tsp salt
¼ tsp cayenne pepper
1 Roma tomato, sliced thinly
Directions:
Preheat the oven to 350 degrees and lightly coat a 9×13 baking dish with cooking spray. Set aside.
Heat a heavy-bottomed skillet over medium heat, then brown the ground beef. Drain.
Add the taco seasoning to the ground beef and 2/3 cup water. Stir well and let sauce thicken.
Transfer the ground beef to the prepared baking dish, spreading it into an even layer. Sprinkle the diced green chilies over the ground beef layer. Combine the shredded cheeses and sprinkle them over the ground beef and chilies. Set aside.
Separate the egg whites from the yolks, placing the egg whites in a medium-sized bowl, and the yolks into a separate medium-sized bowl. Add the heavy cream, flour, salt and cayenne pepper to the yolks. Whisk to combine.
To read more, pick up the June issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Jesse Kader
This month western meets safari with this fun army green jumpsuit. I love a good jumpsuit that is simple but stylish and can be accessorized in so many ways. This one especially caught my eye because of the western yoke detail. See this and more at www.jessesjewelz.com
University of North Texas music students were in awe by Texas Music icon, Lyle Lovett recently during his visit to the Denton campus to share his music and personal secrets on navigating a successful music career.
The four-time Grammy winner has recorded 14 albums and has released 25 singles throughout his illustrious career. He’s also most famous for creating his Large Band consisting of his talented rhythm section and a full horn section.
I too have had the honor of recording with Lyle during my time with Asleep At The Wheel and being a UNT grad, I was pleasantly surprised by this act of good will toward these young musicians.
To read more, pick up a copy of the May issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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