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Homemade Tortillas!

For a long time I thought tortillas were difficult to make. I sure loved the homemade flavor but I didn’t think it was worth all the effort. Well, Shan sure set me straight when she came up with this recipe.
These tortillas are easy to make and have simple ingredients (with one secret ingredient that sure makes them good- bacon grease).
Now you don’t have an excuse to buy those old packaged ones anymore. Double the recipe, refrigerate the extra for later use.  Y’all enjoy!
Watch the How To Video:

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Mexican Tres Corn Bake


If you’re looking for an alternative to a cornbread recipe we’ve got one for you. Skip the dry old cornbread and try this corn bake. It’s moist and nearly a full meal with peppers, three types of corn (cornmeal, kernel corn and creamed corn), and meat! Get the cast iron skillet hot and let’s serve it up.




Mexican Tres Corn Bake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1 8.5-ounce box Jiffy Corn Muffin Mix
  • 1 15-ounce can whole kernel corn, drained
  • 1 4.75-ounce can or a heaping 1⁄2 cup creamed corn
  • 1/2 cup diced yellow onion
  • 3/4 cup diced red bell pepper
  • 1 1/2 cups chopped sausage or about 7 oz.
  • 1 cup sour cream
  • 1 large egg beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded pepper jack or cheddar cheese


  1. Preheat the oven to 350°F. Lightly butter an 8-x-11-inch baking pan or a 10-inch cast iron skillet.
  2. In a large bowl, combine the Jiffy Mix, kernel corn, and creamed corn.
  3. Stir in the onion, bell pepper, and sausage. Slowly stir in the sour cream, egg, and salt and pepper.
  4. Pour half of the mixture into the pan. Sprinkle the cheese evenly over the top and then pour the remaining corn mixture over the cheese.
  5. Bake for 50 to 60 minutes, or until the dish springs back slightly to the touch and just begins to brown around the edges. To retain the moisture, be careful not to overcook this dish. It will set up a bit more as it cools.
  6. Remove from the oven and let cool for a few minutes. Serve warm or at room temperature.


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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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Quick Set Sourdough Starter Recipe

Sourdough was always a staple on a chuck wagon, and we still use it today on our wagon. The problem I found with traditional sourdough is that it is pretty high maintenance. You have to feed it, stir it, read it a bedtime story. You can’t even go on vacation without making sure someone can babysit the dog and the starter.
I altered my grandmother’s recipe for sourdough starter to make it easier and low maintenance. This starter recipe you don’t have to constantly feed and it’s ready in just 12 to 24 hours! Since it’s so quick to make, I usually keep it a week and a time and throw it out. Or just make it for one recipe and throw it out and make another only when you need it. You don’t have to keep this starter constantly going.
I recommend using a 1 to  1 1/2 gallon crock jar. If you don’t have a crock jar, you can also use the ceramic insert from a CrockPot. Don’t use metal! Check antique stores, Ebay or type in “crock jar” in google for search result.
4 cups warm water1 package dry yeast5 tablespoons sugar4 cups flour1 Russet potato, peeled and quartered
Add the water and  yeast to a crock jar that is at least 1 ½ gallons. You can also use the ceramic insert from a crock pot if you don’t have a jar. Just don’t store in metal!
Mix in the sugar and flour. The consistency should be just slightly thinner than pancake batter. Adjust your water or flour if needed to reach desired consistency.
Drop in the potato. Cover with a cup towel. Stir about 6 hours in. The starter is ready to use in 12 hours, but I like to let it set-up 24 hours for a more sour/tart flavor.
Before using the starter, be sure to whisk. Use as a replacement for milk or buttermilk in recipes.
Only recharge the starter when you take 3 cups out of it.
Replace with:1 1/2 cups flour, 1 1/2 cups warm water and 2 tablespoons sugar. Whisk and it’s ready to use again or cover and let set another 6 -12 hours for a more sour/tart flavor.
Try this sourdough starter in our sourdough biscuit recipeHERE.
Check out the Video

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Sourdough Biscuits

Ingredients1 ( 1⁄4-ounce) package rapid-rise yeast3 cups Sourdough Starter ( see below)4 to 5 tablespoons sugar1⁄3 cup vegetable oil2 1⁄2 tablespoons baking powder
2 teaspoons salt2 1⁄2 to 3 cups all-purpose flour
2 tablespoons butter, melted
1. Preheat the oven to 350°F with a rack in the middle. Butter a 9-x-13-inch baking pan or 12-inch cast iron skillet.
2. In a large bowl, dissolve the yeast in the starter. Whisk in 4 tablespoons of the sugar and let sit for 1 minute.
3. Whisk in the oil, baking powder, and salt. At this point, taste the starter. If it is too tart, add a little more sugar, to taste. Remember, the first time you use the starter, it will be the sourest.
4. Slowly begin stirring in the flour until it makes a soft dough and is no longer sticky. Turn the dough out onto a floured surface and roll out to about inch thick.
5. Cut out about 16 rounds with a biscuit cutter and place on the baking pan or skillet close together.
6. Cover the biscuits with a buttered piece of wax paper and let rise in a warm place for 40 minutes to 1 hour, or until nearly doubled in size.
7. Uncover the biscuits and bake for 20 to 25 minutes, or until golden brown. Brush with melted butter and serve warm.
Sourdough Starter
4 cups warm water1 ( 1⁄4-ounce) package rapid-rise yeast5 tablespoons sugar4 cups all-purpose flour
1 russet potato, peeled and quartered
1. Add the warm water to a crock jar that holds at least 1 gallons. This will prevent the starter from frothing over while it’s setting up.
2. Whisk in the yeast and sugar and let sit for 1 minute.
3. Slowly whisk in the our. Drop the potato pieces into the bottom of the crock jar. Cover with a tea towel and let sit on the counter for at least 12 hours, stirring halfway through. You can let the starter sit longer for a more sour flavor.
4. Before using the starter in a recipe, whisk it briskly until smooth.
TIP: The starter will be sourest with its first use, so you may want to add a little more sugar to the first recipe you use it in. I typically keep this starter for a week at a time, stirring at least once a day. However, you can keep it as long as the potato stays intact. I prefer to use a russet potato because it holds up the best, but you can use any potato you have on hand. Always cover the starter with a towel and never refrigerate it.
To recharge the starter:
After 3 cups have been taken out, replace with 1 1/2 cups flour, 1 1/2 cups water, and 2 tablespoons sugar. Whisk and cover. The starter can be used again immediately or let set for another 12 hours for a more sour flavor.
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Dutch Baby with Fresh Berries

Shan’s got a good recipe for y’all here – a Dutch Baby, which is a German pancake. It is a classic cast iron dish perfect for breakfast, brunch or even as a dessert. Served with fresh mixed berries it makes a great treat as a dessert or for breakfast.
About 4 servings
Prep Time: 10 minutes
Total Time: 30 minutes
3 eggs
¾ cup flour
½ cup milk
1 tablespoon sugar
¼ teaspoon salt
1 teaspoon vanilla
1 teaspoon ground ginger
3 tablespoons butter
Powdered sugar, berries/fruit, syrup for serving (optional)
Preheat the oven to 425 degrees F.In a mixing bowl, combine the eggs, flour, milk, sugar, salt, vanilla and ground ginger until smooth.Place the butter in a 10-inch cast iron skillet and melt over medium-high heat.Remove from the heat and pour the batter into the skillet.Bake for about 20 minutes or until puffed and golden brown. There may be a little moisture in the middle of the Dutch baby, which is fine it sets up a little as it cools and gives a gooey texture. Be careful not to overcook or it may cause it to stick to the skillet.Allow to cool slightly before carefully removing from the skillet. Serve warm with powdered sugar and/or mixed fruit, syrup, etc.
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Brown Sugar Banana Bread

I love banana bread. I don’t care what kind it is, but when I came home and Shannon had made this I thought it was the BEST banana bread I had. The addition of cream cheese sure makes this a moist cake and with the brown sugar crumble on top, I think it will become your favorite too.
makes: 1 loafprep time: 5 minutestotal time: 1 hour and 5 minutes
2 large bananas4 oz. cream cheese, softened1 cup sugar1 stick butter, melted1⁄2 teaspoon salt1 1⁄2 teaspoons baking powder
1⁄2 teaspoon vanilla extract1 3⁄4 cup all-purpose flour2 tablespoons light brown sugar 1⁄4 teaspoon cinnamon
Preheat the oven to 350 degrees F with a rack in the middle. Butter a loaf pan.In a large bowl, cream together the bananas, cream cheese and sugar until smooth. Mix in the butter.Mix in the salt, baking powder and vanilla. Slowly mix in the flour until combined.Pour the mixture into the loaf pan.In a small bowl combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the top of the dough.Bake for about 1 hour or until an inserted toothpick comes out clean. Allow the bread to cool before removing from the pan.