Cranberry Orange Pecan Snickerdoodles

 I have an extensive collection of family favorite cookie recipes that I've amassed over the past 38 years. They've all been made countless times and have stood the test of time.

I haven't baked a whole lot this summer, but I do like to keep a stash of cookies in the deep freeze to hand out to friends and family. Even our 4 yr old granddaughter has learned that Gram always has cookies on hand. 

Well my cookie supply has been in dire need of restocking. The biggest reason is that we are entering the 5th season. We have Spring, Summer, Fall, Winter, and Hunting Season here and bear season begins tomorrow. We have several friends who will be out and about crawling through the mountains and I want to be prepared if and when they pop in.

So yesterday I made Cowboy Cookies

Ranger Cookies

Gingersnaps

And  this new recipe for Cranberry Orange Snickerdoodles. These haven't made the rounds yet but DH and I both love them and I wanted to share them here

Here's a link to the original recipe: Grandma Honey's House

The only thing I changed is that I added a lot more chopped cranberries and I didn't dip them in white chocolate.

Cranberry Orange Pecan Snickerdoodles

2 3/4 C flour

2 tsp cream of tarter

1 tsp baking soda

1/4 tsp salt

1/2 C butter, softened

1/2 C shortening

2 C sugar, divided

2 eggs

1 Tbsp cinnamon

1 C finely chopped, fresh cranberries (I pulled mine out of the freezer)

zest of 1 large orange

1/2 C chopped pecans

* Mix flour, cream of tarter, soda and salt - set aside. In another large bowl, cream butter and shortening together. Mix in 1 1/2 C sugar and eggs. Gradually add the flour mixture and mix well. Stir in cranberries, orange zest, and pecans. Combine 1/2 C sugar and cinnamon in small bowl. Shape dough into small balls. Coat in sugar / cinnamon mixture. Place on parchment covered cookie sheets. Bake at 350 for 11-12 minutes.

I may have to make these again and add them to Christmas cookie platters. It was an epic baking day, but I should be set for a little while.

Farmhouse Summer Quilt

 In 2020 I'd gone to Amarillo, TX with a friend and as we headed back home, we stopped at a quilt shop in Clovis, NM. The first thing we saw when we walked in was this quilt on the wall and I don't know what it was, but we both instantly fell in love with it and had the quilt shop owner cut kits for us. I don't generally like making quilts from kits because I like selecting my own fabrics, but I loved everything about this one. 

There was something about the slightly shabby, faded Americana aesthetic that spoke to me. And then it sat in a project bin for 5 years until I finally decided to tie into it in February.

The blocks are big and I didn't enjoy piecing them all that much, but they were easy and came together quickly

I've never been drawn to cheater fabrics, but I loved this one and it came in wide yardage and was on sale so I used it on the back

I'm tickled to have this one stitched together

It'll be just right on the 2nd guest room bed

Jackie and Sandy quilted a design called Geranium across it 

It finishes at 88" x 100"

 and I love the end result!

Sunday Blessings

 I began Sunday by baking up some Banana Nut Muffins to make use of some overripe bananas.

 While those were baking, I fixed eggs and bacon and then was greeted with the thunderous sound of a hummingbird feeding frenzy as daylight arrived

DH took a video and if I can figure out how to share it, I will. It's absolute bedlam at all 3 feeders. 

Mornings on the deck are the best way to begin the day. I know I ought to drive in for church, but I just stream my service and praise Him from my mountaintop.

DH is building a shooting bench in the shop so he worked on that a bit

                                       

And I wandered into my sewing room to run a bit of fabric under the needle

Then we dined on the absolute BEST steaks. Reverse sear for the win!

And concluded dinner with fresh peaches and ice cream

We thought the day could not get any better, but then it began to pour

It was such a delightful surprise because the forecast predicted a slim 15% chance in the area. 1.6" in 30 minutes.

The water trough down below the house was under water. The trough is 3' deep.

When it rains like that, the toads emerge

and they began to serenade us

We were treated to quite the symphony

Skeet ran down as soon as the rain quit to investigate the raucous racket

It was the perfect kind of Sunday

Steak Tampiquena

Last week my DIL and I took E into town for a girls' day while the boys worked on peeling cedar stays for the fence

I left them Steak Tampiquena for dinner. A dear neighboring ranchwife friend shared this with me probably 15 years ago and it's a family favorite. I realized I've mentioned it a few times, but never shared the recipe. I've cut a few steps through the years, but I still make it both ways. Originally you begin with making a chicken fried steak and then cover it with the sauce, but last week I used my shortcut method so that's what I'm sharing today. However, I urge you to make the chicken fried steak version at some point because it really does elevate this dish. I've made it both ways for a cowboy crew in the past and it was always a favorite.

Steak Tampiquena

1 stick of butter

2# tenderized round steak sliced into strips

Pepper, granulated garlic, seasoning salt

2 large onions, sliced thinly

1 fresh jalapeno, diced

2 cans green enchilada sauce (I usually use 1 mild and 1 medium)

*Season sliced tenderized round steak (cubed steak) and brown over medium heat in 1/4 C butter. Season in a few small batches and remove browned meat from pan.

Add 1/4 C butter to same pan, adding sliced onions and diced jalapeno, sauteing over medium-low heat for 15 minutes or so, stirring occasionally until onions are golden. 

Stir in green enchilada sauce and let simmer for a few minutes. Stir in cooked meat and let it all simmer for 15 minutes or so.

Spoon over rice or mashed potatoes and sprinkle with shredded sharp cheddar cheese.