*One Skillet Breakfast*

5 cups Hash Brown Potatoes
2 cups cooked Ham, cubed
½ cup Onion, chopped
½ cup Green Bell Pepper, chopped
4 Tbs. Olive Oil, divided
8 large Eggs, beaten
Salt and Black Pepper to taste

Warm two tablespoons of oil in a large, deep heavy skillet over medium-high heat. Reduce the heat to medium and saute the hash brown potatoes, ham, onions and bell peppers for about 10 to 15 minutes, or until golden brown, turning the mixture frequently as it cooks. Remove the golden mixture from the skillet, and add the remaining two tablespoons of olive oil to warm. Return the potatoes and ham to the skillet and add the eggs. Stir the mixture while it cooks until the eggs are set, much like you would prepare scrambled eggs. Season with salt and pepper and serve warm.



Salad & Dressing

This recipe was submitted by Chery-Rogers Barnett (Dale Evan’s daughter)

1 med. Size head romaine
1 small bunch green onions
2 cloves of garlic
1 rounded tsp. Salt
1 lemon
3 tbl. leaf oregano
1 tsp. Sugar
1 tbl. olive oil

In a wooden bowl, squeeze garlic through press, cream garlic with salt & sugar. Squeeze lemon juice onto top of this mixture, cover this with leaf oregano. Let stand 1 hour. Tear greens, chopped onions, layer onto top of garlic mixture. Pour olive oil over all and mix from the bottom up. Serve immediately.

<fontsize=3>:Side Dishes:

*Shoe Peg Corn Salad*

This is a great side dish! Especially if ya like a tart taste! This was sumitted by my friend Shirley who now lives in Krum, TX.

¾ cup apple cider vinegar
½ cup oil
1 cup sugar
1 tsp. pepper
1 can Shoe Peg corn
1 can French cut green beans
1 can early peas (the tiny kind)
1 bunch green onions, chopped
1 cup celery, chopped fine
1 cup green pepper, chopped

Combine first four ingredients and boil till sugar is dissolved. Cool. Mix together the remaining ingredients, add the liquid and mix again. Let stand in refrigerator at least 4 hours before serving.

10 or more

Preparation Time:
30 minutes or less 

*West Texas Baked Beans*

Step 1:
If ya don’t have time to let beans soak over night, place them in a large pot, with 2 inches of cold water and bring to a boil. Turn off heat; cover and let set for a hour.

Step 2:
6 cups dried pinto beans (2½ pounds)
1 pound of bacon
2 onions, cut into ¼ inch diced
4 teaspoons chilli powder
4 cloves garlic, minced
1¼ cups firmly packed light-brown sugar
salt & pepper, to tast

In a stock pan or Dutch oven, cover beans with cold water by 6 inches. Soak 6 hours or overnight. In a heavy skillet, cook bacon over medium heat until crisp. Remove bacon, and set aside. Pour off all but 3 tablespoons fat. Add onions, chilli powder and garlic; saute, stirrin’, until onions are soft, ’bout 5 minutes. Drain beans. Return to stock pot. Cover with water by 2 inches. Crumble bacon into small pieces. Add to beans, with onion mixture and sugar. Cook covered over medium-high heat. Stir occasionally, until beans are soft and liquid is amost absorbed, ’bout 2½ hours. Season with salt & pepper and serve warm!

Aproxomately 14

*Corn Casserole*

1 can cream corn
1 cans regular corn (don’t drain)
4 eggs
¾ cup oil
1 pkg jiffy cornbread mix
1 t sugar

Mix all together and put into a greased 9 by 13 in baking dish. Bake at 350° F for 1 hour.

:Main Courses:

*Fantastic Chicken*
Very good and easy chicken recipe. This was given to me by my good friend, Shirley, from Krum, Texas. It is a family recipe.

1 8-oz jar apricot or peach preserves
1 pkg dried onion soup
1 bottle thick red French salad dressing
2 broiler chickens

Mix together all ingredients and spread over chicken pieces which have been placed in a low-sided pan. Bake at 350° F for 1½ hours.


Preparation Time:
10 minutes max.

*ROY ROGERS Chicken & Dumplin’s*

This recipe is one of Roy’s favorite recipes. I found it in my copy, of “The All American Cowboy Cookbook”. 

1 chicken
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening
¾ cup milk
Dashes of any and all spices you can find in the
kitchen (I use pepper, garlic salt, paprika, onion salt, and celery salt).

Place the chicken in a large pot and cover with water. Boil until tender. Reserve the broth. Remove and discard the bones. Return the chicken to the broth. Mix the flour, baking powder, salt, and shortening. Blend in the milk. Drop dough by spoonsful into the hot liquid. Cook, uncovered for 10 minutes, then cover the pot and cook for another 10 minutes.

Sevings: 4 to 6 


*Lemon Meringue Pie*

(The recipe below is courtesy of RoysMyGuy (a Roy Rogers MB Member). She found the recipe in the brochure “An Evening Under Western Stars” dated May 15, 1999. This is the ‘Lemon Pie’ that Arline Wilkins made and won the heart of Roy Rogers.)

1 cup sugar
4 tbsp. flour
1 cup water
few grains salt
1 lemon, grated rind and juice
1 tablespoon margarine
3 eggs, separated
1 baked pie shell

Combine sugar and flour.Add a little of the water; mix smooth. Add beaten egg yolks. Add remaining water. Cook over hot water, stirring constantly, until thick. Cover, cook 10 minutes. Remove from heat; add salt, grated lemon rind and juice, and margarine. Mix well. Cool slightly. Pour into baked (9 inch) pastry shell. Make a meringue of beaten egg whites and 6 tablespoons sugar. Swirl on pie. Bake in moderately slow oven, 325° F, 20 minutes. Cool. Yield: 6 portions.

*Apple Walnut Cobbler*

5 cups peeled and thinly sliced apples
¾ cup walnuts, divided
¾ cup sugar
½ teaspoon cinnamon
1 cup all purpose flour
1 teaspoon baking powder
1 beaten egg
½ cup evaporated milk
⅓ cup margarine or butter melted

Heat oven to 325° F. Lightly grease a 2 qt square baking dish. Spread apples in prepared dish. Sprinkle with ½ cup walnuts. In a small bowl, stir together ½ cup sugar and cinnamon, sprinkle over apples. In medium bowl, stir together flour, ½ cup sugar, and baking powder. In small bowl combine egg, evaporated milk and melted butter. Stir into flour mixture until smooth. Pour evenly over apples, sprinkle with remaining walnuts. Bake 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cut into squares, serve warm topped with ice cream or whipped topping.

The morns are meeker than they were,
The nuts are getting brown;
The berry’s cheek is plumper,
The rose is out of town”.

~ Emily Dickinson ~

*Apple Custard Pie*

This sounds like a GREAT recipe to try. Especially, when “the holiday season is near”. Thanks to Roysmyguy from the RR/DE Message Board. Another great recipe!

1 Refrigerated Pie Crust
2 cup Sliced Apples
½ cup Sugar
½ tsp. Cinnamon
¼ cup Butter or Margarine (no substitutions)
1 cup Sugar
4 Eggs
2 Tbl. Flour
1 tsp. Vanilla
¾ cup Buttermilk
3 Tbl. Butter or Margarine (no substitutions)
¼ cup Sugar
¼ cup Brown Sugar, packed
½ cup Flour
¼ tsp. Cinnamon
Whipped Cream or whipped topping

Preheat oven to 325°’ F, or 300°’ F if using a glass pie plate. Bring pie crust to room temperature as directed on package. Unfold crust onto 9″ pie plate. Flute edges. Melt first ¼ cup butter in skillet. Add apples and ½ cup sugar and cook for about 3 minutes until apples are tender. Set aside to cool. In mixer bowl cream together next ¼ cup butter and sugar. Add eggs, one at a time. Mix in flour, vanilla and buttermilk. Place apple mixture in prepared crust. Pour egg mixture over top. Bake for 30 minutes. While pie is baking, prepare streusel topping. Mix together 3 Tbsp butter,sugar, brown sugar, flour and cinnamon until crumbly. After pie has baked for 30 minutes, sprinkle streusel topping over top of pie and return to oven for additional 30 minutes or until knife inserted in center comes out clean. Cool for 1-2 hours. Serve with whipped cream or topping.

Servings: 8

*Johnny Appleseed Cake*

(This cake’s very tastey! Especially when apples are plentiful. This recipe is submitted by my pal, Painted Pony.)

1 cup chopped, peeled tart apples
¾ cup sugar
½ cup all-purpose flour
1 tsp baking powder
½ cup chopped nuts
1 egg, lightly beaten
1 tbs lemon juice
1 tsp vanilla extract
pinch of salt
ground cinnamon

1. Preheat oven to 350° F; butter an 8-inch pie pan. In a large bowl, combine the apples, sugar, flour, nuts, egg, lemon juice, vanilla, baking powder, and salt. Stir in cinnamon to taste. The batter will be very thick.
2. Spread the batter into the pie pan.
3. Bake for 25 minutes.
4.Serve with whipped cream or ice cream.

You could double this recipe and put it in a bunt pan or angle food pan. Invert pan and release it onto a cake plate. You can make a glaze like I did. Drool over top of cake. Scrumpous!

Come said the wind to the leaves one day,
Come o’re the meadows and we will play.
Put on your dresses scarlet and gold,

*Buttermilk Pound Cake*

(This is an excellent pound cake! It was sumitted on the RR/DE Message Board recipe page, by Stella Mae not too long after I joined in 2001). Real yummy!!

3 cups sugar
1 cup buttermilk
1 cup shortening
3 cups flour
6 eggs
½ tsp.salt
2 tsp. lemon extract

Cream sugar and shortening. Add egg yolks. Beat after each addition alternately with dry ingredients. Beat egg whites untill stiff. Add to other mixture. Add extract. Bake at 350° F for 1 hour and 15 minutes.

2/3 cup sugar
1/3 cup water
1 teaspoon lemon extract

Bring to a boil and boil 1 minute.Add 1 teaspoon
lemon extract and spoon over cake.

*Gooey Butter Cake*

(This is one of Cowpokey D’s favorites! He’s a pal over on the RR/DE Message Board. His wife Merrijoy makes him ALL KINDS of goodies! That right, Cowpokey?)

1 yellow cake mix
1 stick margarine (softened)
1 egg

1 lb. powdered sugar
1 8 oz, creme cheese
2 eggs

Put topping on before baking.

Bake in oven at 350° F for 30 minutes


~*Scripture Cake*~

4½ cups flour…..I Kings 4:22—“…thirty measures of fine flour…”

1½ cups butter…..Psalms 55:21—“The words of his mouth were smoother than butter.”

2 cups sugar…..Jeremiah 6:20—“…and the sweet cane from a far country.”

2 cups raisins…..II Samuel 16:1—“…and an hundred bunches of raisins…”

2 cups figs…..Nahum 3:12—“…like fig trees with the first ripe figs.”

2 cups almonds…..Numbers 17:8—“…brought forth buds, and bloomed blossoms, and yielded almonds.”

2 T. honey…..Judges 14:18—“What is sweeter than honey?”

1 pinch salt…..Luke 14:34—“Salt is good.”

6 eggs…..Isaiah 10:14—“…and as one gathereth eggs…”

½ cup milk…..Judges 4:19—“And she opened a bottle of milk and gave him a drink.”

2 tsp. baking powder…..I Corinthians 5:6—“…a little leaven leaveneth the whole lump.”

6-8 tsp. spices*…..II Chronicles 9:9—“…and of spices great abundance…”

* *frac12; tsp. nutmeg or ¼ tsp. each of nutmeg and ginger
*1 or 2 tsp. allspice
*4 tsp. cinnamon
*1 tsp. ground cloves
(*Amounts of spices can be adjusted according to your taste.)

Cream butter and sugar. Beat in eggs, one at a time. Add flour, sifted before measuring, baking powder and salt, alternately with milk. Stir in honey. Add spices. Stir this mixture until well blended. Add raisins, finely chopped figs, and slivered or chopped almonds. Pour into well greased large tube pan such as is used for angel food cake. If desired use a large rectangular pan or 2 loaf pans instead. Bake at 350° F. for about 50 minutes or until done. Cool and slice. This is a moist cake. If you use loaf pans, the cake may be extremely moist in the center and take longer to bake.

*Apple Dumplings*

Pastry for a 9″ 2 crust pie
6 baking apples about 3″ in diameter,
peeled and cored
3 tablespoons raisins
3 tablespoons chopped nuts
2 cups brown sugar, packed
1 cup water

Heat oven to 425°’ F. Prepare pastry and cut into squares about 6″ x 6″. Put apple into the middle of each square. Mix raisins and nuts, fill the center of each apple. Bring corners of pastry up and join together by moistening with water. Press in sides of pastry. Place dumplings in ungreased baking dish. Heat brown sugar and water to boiling, carefully pour around dumplings. Spooning syrup over dumplings 2 or 3 times during baking, bake about 40 minutes until crust is golden and apples are tender. These are best served warm! YUMMY!!

*Cowboy Cookies *

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1½ cups (3 sticks) butter (at room temperature)
1½ cups granulated sugar
1½ cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Preheat oven to 350° F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop ¼ cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies. (I doubled the recipe as they don’t last very long).

NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350° F for 15 to 18 minutes.

*Children’s Menu*

Anything edible.

Visit home. Open cabinets. Eat everything that is edible. Open freezer. Thaw anything that is edible. Eat all thawed freezer food that is edible. Open refridgerator. Eat everything that is edible. Kiss Mom and Dad. Go home. Sounds pretty simple to me.


Preparation Time:
Faster than one would expect.


I love cooking this food this time of the year!
The scent of cinnamon fills the air
An apron around my waist
A smudge of flour upon my nose
Help yourself to a little taste!

*Pumpkin Pie Cake*

(Here’s a great holiday recipe to try. My daughter Chantelle gave me this recipe.)

1 29 0Z. can pumpkin
4 eggs
1 – 13 oz. can evaperated milk
1 tsp. ginger
½ tsp.nutmeg
2 tsp cinnamon
1½ cup sugar
1/8 tsp salt

1 box of dry yellow cake mix
1 cup melted butter or margerine
1 cup chopped nuts
Cool Whip

Mix GROUP 1 INGREDIENTS and pour into a 9″ by 13″ ungreased bakin’ pan. Sprinkle the boxed yellow cake mix over the mixed ingredients in bakin’ pan. Pour the 1 cup melted butter over the cake mixture in pan. Sprinkle the nuts over the top of the cake mixure in pan. Bake at 350° F for 1 hour. Let cool and spread Cool Whip over the top. Refrigerate until served. ENJOY!!

*Strawberry Cake*

½ cup shortening
1 cup sugar
3 eggs { separated }
2 cups sifted cake flour
2 tsp baking powder
A touch of salt
2/3 cup of milk
2/3 tsp of vanilla
3 oz. package of strawberry Jello
½ cup of fresh strawberries

Cream Cheese Icing:
3 oz. of cream cheese
½ box of powdered sugar
1 Tbl. of butter
1 tsp. of vanilla
Beat all ingredients until smooth.

Cream together, shortening, gradually adding sugar, the egg yolks, one at a time. Cream well.
Sift together the flour, baking powder and salt.
Add alternately with the milk, add vanilla and Jello. Beat the egg whites until stiff, and then fold them into your batter.
Pour into two round cake pans.
Bake in preheated 350° F oven for about 25 to 30 minutes. Remove from pans and let cool.

Spread ⅓ of the icing on one of the cakes and place the other on the top of it. Continue icing the cake. Place fresh Strawberries on the top of your cake.

Deliciously moist cake enjoy.

For Easter cake variation:

1 cup of flaked coconut placed into a plastic bag add two – three drops of green food coloring and shake. Place the coconut on top of the cake and place marshmallow chicks and bunnies all around it. The Lighter Side; Substitute: may use eggs substitutes, fat free milk, light cream cheese and margarine instead of butter.

*Red Velvet Cake*

1 (18 oz. box yellow cake mix
5 eggs
½ cup vegetable oil
1 cup low-fat or regular buttermilk
2 tablespoons cocoa powder
2 oz. red food coloring

In a large bowl, combine the dry cake mix and only the ingredients listed above (do not add the ingredients listed on the cake box). Check the box directions to see how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.

Remove from oven and let cool for a few minutes. Run a dull knife around the edges, then carefully turn out onto a cake rack or plate to finish cooling (you may use a 13″ X 9″ rectangle pan instead).

*Cream Cheese Icing*

1 8 oz. package cream cheese, softened
½ stick butter, softened
½ box plus 2 tablespoons confectioner’s sugar
1 teaspoon vanilla extract

Using a mixer, blend all of the ingredients together until smooth and creamy. You can add one or two drops of red food coloring for a pink icing, or leave it white for the traditional one.

*Pumpkin Bars*
2 cups sugar
½ cup oil
1-16 oz can pumpkin
4 eggs beaten
2 cups bisquick
2 teaspoons cinnamon
½ cup raisins
¾ cup pecans (optional)

In large mixing bowl beat together sugar, oil, pumpkin, and eggs for one minute at medium speed. Stir in the rest of the ingredients and pour into a 9×13 lightly greased pan. Bake at 350° F about 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely.

1 – 3 oz package cream cheese
⅓cup margarine (softened)
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar
Mix first 4 ingredients, add sugar and
beat until smooth. Spread over cake.

*Grandma Christian’s Christmas Fudge*

(Here’s my Grandma Christian’s Christmas Fudge she always made every year.)

Ready In: 30 Minutes

1 package (12 ounces) semisweet chocolate chips
1 package (11½ ounces) milk chocolate chips
1 jar (7 ounces) marshmallow creme
1 ½ cups chopped walnuts
2 teaspoons vanilla
4 cups sugar
1 can (12 ounces) evaporated skimmed milk
2 tablespoons butter or margarine ”

** peanut butter, butterscotch or white chocolate chips can be used in place of either one or both of the ‘chocolate chips’ above.

Makes about 3½ pounds (117 pieces).

Line a 13- x 9- x 2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set aside. In a large bowl, combine the semisweet chocolate chips, milk chocolate chips, marshmallow creme, walnuts, and vanilla.

In a heavy large saucepan, stir together the sugar, evaporated skimmed milk, and butter. Bring to boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Lower the heat to moderately low. Stir and boil for 1 2 minutes. Remove from heat.

Carefully pour the boiling mixture over the chocolate mixture. Stir until the chocolate is melted and the mixture is creamy and well combined. Quickly turn the fudge into prepared pan. While fudge is warm, use the tip of a small knife to score into 1-inch squares.

When fudge is firm, lift it out of pan; cut into squares. To store, cover tightly and refrigerate (Suggestion on cutting fudge).
By lining the pan with foil, you can remove the fudge quickly and easily.

When the candy is firm, grasp the foil and lift the block of fudge out of the pan. Remove the foil and place the candy on a cutting board. Using a long-bladed, serrated knife, such as a bread knife, cut along the lines scored in the fudge. To get a smooth even cut, place one hand on the knife handle and the other on the top of the blade, then press down evenly until the knife cuts through the candy.

*Grandma Christian’s Divinity*

(Here’s my Grandma Christian’s Divinity recipe she made every year.)

Choose a dry day to make divinity. Sugar absorbs moisture from the air, divinity may never set up if you try to make it on a humid day.

Start with room temperature egg whites. They heat up to a greater volume than cold egg whites.

2½ cups sugar
½cup light corn syrup
½ cup water
2 large egg whites
1½ teaspoons vanilla
2/3 cup coarsely chopped pecans or walnuts or chopped red or green candied cherries (optional)

Cooking time: 25 minutes.

Line a baking sheet with waxed paper. In a large heavy saucepan, combine the sugar, corn syrup, and water. Bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of the pan.) Boil for 3 minutes. If using a candy thermometer, carefully clip to side of pan, making sure the bulb is immersed but not touching the bottom of the pan.

Cook over moderate heat, without stirring, to 260° on candy thermometer, hard-ball stage (15 to 18 minutes). (Or, use this cold water test. Using a spoon, drop a small amount of hot mixture into very cold, not icy, water. Dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should not flatten but can be deformed by pressure.)

Remove pan from heat; remove the thermometer from saucepan. In a large bowl, with very clean beaters and an electric mixer on medium to high, beat the egg whites until stiff peaks form. Slowly pour hot syrup mixture in a fine stream over egg whites, beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally.

Add the vanilla. Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5 to 6 minutes), scraping the side of the bowl occasionally. Stir in nuts (if using).

Working quickly, drop by teaspoonfuls onto waxed paper. If the divinity becomes too stiff, beat in very hot water, a few drops at a time, until it is a softer consistency. Cool completely. To store, cover tightly. (Follow the recipe directions carefully. Timing is important. Adding the hot syrup too quickly or not beating the candy mixture long enough can cause divinity to fail. Overbeating the divinity will cause it to set up before you can drop it into individual pieces.)

Makes about 36 servings

“Let’s not forget our horse friends and pals”!!

*Trigger’s Horse Cookies*

Description: (These are for devoted horse pals and their friends. I found these on the internet.)

In a large mixing bowl combine:
2 cups sweet feed or equivalent feed
1 cup white flour
1 cup sugar (white or brown)
2 tbsp vegetable oil or shortening
1 cup water

Preheat oven to 350° F. Using a tablespoon, drop 2″ dia. clumps on greased and floured pan. Bake for approximately 20 minutes at 350° F. Makes about 5 doz. cookies.

When warm they will be soft. Let sit out for a few days until they’re hard and crunchy before giving as treats.