What Makes a Cowboy Cookie?

OK, so I have been on this Cookie Kick for a little while now. I am sure that the calories are going to make me look as round as they are, but I have been enjoying baking and eating them way too much if you ask me! My latest experiment is the “TEXAS COWBOY COOKIE,” and they are wonderful.

I am not sure as to what makes a “Cowboy Cookie” though, let alone a Texas one. I am guessing it has to do with a comment made in the recipe. It states, “Makes 24 Texas sized cookies or 36 Yankee cookies.” Yes I guess everything really is bigger in Texas, even our cookies. These cookies are also very hardy and will fill you up pretty easily. They are everything that you would want a cookie to be.

Be careful when you make them though. The recommended recipe, is enough for a large posse. You might want to cut the recipe in half for just the family to enjoy. You can adjust the recipe a little through the Bigoven website. I have enjoyed having them around though – with the emphasis on the “round”.

Even though I am from Texas, these cookies are as cowboy as I get. In other words, just call me a city boy! I do love a hardy cookie though; especially one with pecans, chocolate chips, coconut flakes, cinnamon, oatmeal, and a whole lot of flavor. The cinnamon really enhanced the flavor, inspiring a miriad of comments from friends and family.

Check out the recipe. They are easy! They are filling! They are wonderful! Remember, “The size of a cookie can bring a whole new meaning to the term round-up.”

Click here for Recipe!

Advertisement

Fire and Ice Creole Chicken with Asparagus

Creole Chicken and AsparagusI remember when I was a child watching a guy by the name of Justin Wilson cooking the Cajun way. “I Garontee!” He was notorious for putting wine in whatever he cooked and then taking a good swig of it. He was probably plastered before he got done with the show, but I loved it. He was one of the first experiences I had of a famous male cook. He made me interested in Cajun Cooking. So, here is to you Justin; you have been an inspiration.

I called this Fire and Ice Creole Chicken with Asparagus because it has some bite to it, but you can cool it down with the cheese sauce on the Asparagus. It is not inherently too spicy, but I thought it was a cool name. After all they say if something is spicy when you eat it, do not reach for the glass of water. Water will just enhance the burning sensation. Milk is what they say will help ease the burn in your throat.

It is amazing what you can do with Velveeta if you try. Basically I just combined some Velveeta Cheese, sour cream, half and half, and dried dill to make a cheese spread over the steamed asparagus. Be careful not to over cook the Asparagus. It will continue to cook even after you take it off the burner. I have done that plenty of times over the years. Timing is everything when it comes to cooking this vegetable. I love Asparagus! Cooked through with just a little bit of hardness, you can have a wonderful side dish to go with this Creole Chicken. (Broccoli would be great as well.) 

Just because it has some spice to it, doesn’t necessarily make it creole. This was however a wonderful and extremely easy dish to make. Throw some spices in a Ziploc bag, mix it with the chicken, and then throw it into a skillet. Add some mango salsa and you have a wonderfully simple and luxurious dinner. MMM, MMM!

Just Remember, “A little inspiration can go a long way. I Garontee!

Recipe: Creole Chicken