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AMAZON’S Top 100 Cookbooks

We’re so honored that our cookbook,A Taste of Cowboy, was just named on “Amazon’s Top 100 Cookbooks for a Lifetime of Cooking.”
When Shannon and I put together this cookbook, it was a culmination (and that’s a big word for me), of over 25 years cooking whether it was with Mama in the kitchen or at the chuck wagon for cowboys.
As we were putting this cookbook together we knew we had to include a lot of comfort recipes that are easy to make with uncomplicated but bold flavors. But we wanted this to be more than just recipes. the biggest feedback we get from folks is that the thing they most enjoy are the stories and the pictures Shannon has taken from the ranches we’ve cooked for over the years. Even if you never cook a recipe out of this book, you’ll still get something out of it. We’ve had folks just set it on their coffee table.
We’d love for y’all to check it out and share it with your friends and family. It is available at major bookstores and if you’d like a signed copy you can also get one from our website.
Thank y’all for making this adventure so special for us. Keep the fire hot! Kent

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Savory Green Onion and Cheddar Cookie

Savory cookie? Yep. Think a biscuit mixed with a cookie with a great onion and cheddar flavor. This will be a great addition to your own Super Bowl party.
printable recipe
Makes about 30 rounds
Total Time: 25 minutes
1 stick butter, softened1⁄2 cup sour cream1⁄4 teaspoon red pepper flakes1 tablespoon minced onion flakes 2 teaspoons minced garlic flakes 6 tablespoons diced green onion 1 cup shredded cheddar cheese1 1⁄4 cups all-purpose flour

Preheat the oven to 350 degrees F. Lightly butter a cookie sheetIn a medium bowl, beat the butter and sour cream until smooth. Mix in the red pepper flakes, onion, garlic and green onion. Mix in the cheese.

Slowly mix in the flour until smooth. Scrape the dough out onto a floured surface. Lightly knead the dough, incorporating some of the flour on the surface, until all the stickiness is gone.Roll out to 1/8-inch thick. Cut out small rounds (we use a tomato paste can).

Place on the sheet and bake for about 12 – 15 minutes or until the bottoms are golden brown. Serve warm or at room temperature.

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Easy Homemade Jerky

Have you noticed how much jerky is at the convenience store? Save your money and try our easy jerky recipe. You don’t even need a fancy dehydrator and you can use any type of meat on hand like elk, beef or deer.
2 lbs. meat (chuck roast, bottom round, brisket, deer, buffalo, etc.)
¼ cup soy sauce
2 ½ tablespoons liquid smoke
2 tablespoons Worcestershire
2 tablespoons light brown sugar
2 teaspoons salt
1 teaspoon meat tenderizer
½ teaspoon coarse ground pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
Freeze the meat for about 40 minutes or just until stiff for easier cutting.Meanwhile, whisk together the remaining ingredients in a bowl.Remove the meat from the freezer and cut into tin slices. Cut off any excess fat around the edges, this will prevent spoilage and allow for faster curing.Dip the strips of meat into the marinade mixture so both sides are coated and place in a large bowl. Cover and place in the icebox overnight or for at least 6 hours. The longer it sets, the better the flavor.Preheat the oven to 180 degrees F. Remove the rack and cover with tinfoil. Place the strips of meat on the foiled rack, making sure the strips are flat and not touching each other.Place the rack in the center of the oven. If using two racks, be sure to rotate halfway through cooking.Close the oven door and place a towel or potholder in between the door and the oven, just enough to allow a small crack for airflow. This will allow moisture to release while cooking.About 1 ½ hours in, flip the meat over and continue cooking for another 1 ½ hours. You can cook the jerky longer for more of a crunchier texture.Place the jerky on a wire rack until dried and cool. Place in a plastic bag with a paper towel and seal. This can be kept for about 4 days. If storing longer than four days, freeze until ready to eat.

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Refried Bean Eggrolls

The East meets West here in this fun appetizer. You’ve got the traditional Mexican flavors of a good ol’ fashioned refried burrito but instead of a tortilla we wrap them with an egg roll. Now don’t get me wrong, it’s not like we have a bunch of egg roll wrappers at the wagon or back on the trail, but I bet old cookie would have liked ’em!

You can usually find the egg roll wrappers chilled, near the produce at the grocery store.
Makes about 10 rolls
Total Time: 20 minutes
1 (16 oz.) can refried beans
¼ cup sour cream
½ (4 oz.) can chopped green chiles
1 (1 lb.) package eggroll wraps
1 (8 oz.) package shredded pepper jack cheese
1 large yellow onion, chopped
Canola oil for frying
In a medium bowl, mix the refried beans, sour cream and green chiles together. You can microwave the beans slightly to soften them and make them easier to mix.Place an egg roll wrapper on the table in a diamond position. Spoon 1 ½ – 2 tablespoons of the bean mixture onto the middle of the wrapper.Sprinkle the top with about 1 heaping tablespoon of cheese and 1 tablespoon of onion.Fold the right wing of the wrapper toward the middle followed by the left so they overlap in the middle. Fold the bottom flap up toward the middle so it looks like an envelope. Begin rolling the wrap up toward the top flap. Dip your fingers in a little water and apply to the corner of the top and roll all the way up. The water will help the egg roll stay together. Be sure that the egg roll is sealed all the way around so oil doesn’t get inside when frying.Continue making rolls until all the bean mixture has been used.Fill a medium saucepan with the oil until about 1 – 2 inches deep. Heat over medium high heat until about 350 degrees  F.Place the egg rolls in the saucepan and fry turning occasionally until all the sides reach a golden brown color, about 2 – 3 minutes.Remove from the oil and place on a paper towel. Allow to cool to warm before serving.
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Horseradish Honey Chicken Wings

So, I’m not a big fan of Buffalo Wings. To me the taste is a bit overpowering and I don’t like all the vinegar taste. Are y’all with me on this? That’s why we came up with this tasty alternative. Horseradish and honey make a great glaze for these wings and you’ll be ready for game day, branding, or any other occasion for sweet and tangy snack.
Serves about 10Total Time: 7 hours 10 minutes
3⁄4 cup ketchup
1/3 cup horseradish sauce1⁄4 cup honey3 teaspoons lemon juice1 tablespoon balsamic vinegar2 1⁄2 lbs. chicken wings (thawed if frozen)

Preheat the oven to 400 degrees F. Lightly butter a baking sheet.Whisk all the ingredients together in a medium bowl, except the wings. Set aside.Toss the chicken wings in the sauce to generously coat. You can also place the sauce and wings in a large Ziploc bag to coat. Let soak a few minutes.

Remove the wings from the sauce place in a single layer on thesheet. Reserve the remaining sauce.

Place the sheet on the center rack and cook for about 4 5minutes. Halfway through cooking, flip the wings over and baste both sides with the leftover sauce. About 5 to 8 minutes before done, move to the top rack to let the wings brown up slightly.Allow to cool slightly before serving.

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BTA’s and Shannon’s Summer Sangria

Before I met Shannon I HATED an avocado. Not because I’d ever had one but because guacamole looked like something I had stepped in way too many times in a pasture. But come to find out the little fellers are pretty dang good. So why not throw some bacon in there with them and an even creamier texture with cream cheese?
Shannon got to making some sangria punch too, ’cause I’ll never turn down a refreshment.
Time: 15 minutes Makes about 2 cups
4 slices thick cut bacon3 medium avocados, pitted3 ounces cream cheese, softened1⁄2 cup diced tomatoes1⁄4 cup diced purple onion1⁄2 teaspoon garlic powder, or more to taste black pepper and saltBaguette, crackers or garlic toast for serving
1. Chop the bacon into pieces and place in a skillet over medium-high heat. Cook the bacon until crispy, about 10 minutes.
2. Meanwhile, spoon the avocado into a medium bowl and mash with a fork until smooth. Whip in the cream cheese with the fork. Stir in the tomatoes, onion, bacon and seasonings, to taste.
3. Spoon the mixture onto bread, crackers or garlic toast and serve.
Tip: If you don’t have thick-cut bacon, be sure to add a few more slices of bacon to enhance the flavor.
Shannon’s Summer Sangria
1 (750ml) bottle red moscato wine1/3 cup peach schnapps, or more to taste2 cups ginger ale2 heaping cups frozen fruit (I like to mix peach and strawberries)
Combine the wine, schnapps and ginger ale in a large pitcher. Stir in the fruit. Place in the refrigerator for about 2 or until the fruit softens. Serve chilled.
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If you know me, you know I like a little kick in my food, especially when it comes to a quick snack. These little fellers are a tasty snack or appetizer with a kick of red pepper flakes. I like to serve them with pimento cheese spread- or your favorite dip.
Prep: 5 minutes
1 cup canola oil1 (16 oz) packet Ranch seasoning4 – 6 teaspoons red pepper flakes, to taste 1 teaspoon dill weed1 box saltine crackersDip or spread for serving (optional)
1. In a small bowl whisk together the oil, Ranch, red pepper, and dill. Set aside.
2. Place two sleeves of the crackers in a 1 gallon Zip-loc bag. Pour half of the oil mixture into the bag and seal the bag. Toss the crackers around until fully coated.
3. Remove the crackers from the bag. Repeat with the remaining crackers and oil mixture. Serve.