Food

Have you ever heard of a Runza? by Pam Crooks

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If you’re not from the Midwest, I suspect you haven’t.  But here in Nebraska, this beloved sandwich was born and bred only 45 minutes from where I live.

Runzas are hugely popular as a hand-held meal with browned hamburger, shredded cabbage, and onion wrapped in soft dough, served warm, and often with ketchup. Thousands have been sold at Nebraska Cornhusker football games, for example. Drivers will make a pit stop off of Interstate 80 to grab a few for the drive to their destination.  Even my brother from Amarillo, Texas, ordered a dozen frozen Runzas to be shipped to my niece in Dallas who was pregnant and craving them.

They’re that good.

Their start in Nebraska actually had its roots planted when Germans started moving to Russia in the 1700s at the invitation of German princess Catherine the Great, who married into Russian royalty.  As incentive for her countrymen to move to Russia with her, she offered free land, religious freedom, and no requirement to serve in the Russian military.  It was inevitable that the Germans became influenced by Russian dishes, specifically the “pirozhki,” a baked-or-fried hand pie stuffed with savory or sweet fillings.

Also inevitable was the Germans tweaking the pie to suit their own tastes, and their version was called the “bierock.”  It’s said that farmers enjoyed them as a hot meal while they worked in the fields.

By the late 1800s, the promises made by Catherine the Great began to fade, and the Germans were being forced to assimilate into Russian cultures, including their military.  Rebelling, the German Russians fled the country and settled in the Great Plains of America. By 1940, nearly 1/2 million had settled in the United States, with roughly 20,000 of them in Lincoln, Nebraska, alone.

Two German Russian siblings, brother Alex Brening and sister Sally Everett, both of whom lived in Lincoln, began selling the homemade bierocks as lunch for factory workers. The bierocks were so popular that the siblings eventually opened their first restaurant location in Lincoln in 1949.

But trademarking their recipe proved a bit difficult since “bierock” was too general and too cultural, so they named the pies “Runza,” believed to have been poached from “krautrunz,” German for bierocks, or “runsa,” German for ‘belly’ from the rounded pouch shape of the pie.

In 1966, the siblings opened their second location. By 1979, franchises for Runza Restaurants became available.  Today, there are 85 Runza locations throughout Nebraska, with six more in Colorado, Kansas, Iowa, and South Dakota.

 

 

My daughters LOVED Runzas when I made them for dinner, and now they make them for their own children.  Here’s my recipe:

RUNZAS

1 1/2 lb of hamburger, browned and drained

1/2 head of small cabbage, grated

1/2 onion, chopped

Salt and Pepper

2 frozen bread dough loaves (or individual frozen dinner rolls)

Directions:

Add cabbage and onion to hot, drained hamburger.  Season well with salt and pepper.  Stir well and leave in kettle with lid on while preparing bread dough.

Roll out dough on floured surface. Cut dough into serving size squares, about 4 x 4 inches.  Fill centers with hamburger mixture.  Pull up sides of dough and seal.  Place sealed side down on greased cookie sheet.

Bake 375 degrees for 20 minutes or until golden brown.  Serve with ketchup, if desired.

These make great leftovers, too.

 

 

Have you ever heard of a Runza?  Or had one?

What is your favorite fast food sandwich?

Let’s chat, and you could win a $10 gift card for your favorite fast food sandwich!

 

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Cowboy Cookie Exchange with Linda Broday

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Wow, and here we are at New Year’s Eve! How did that happen? This month has zoomed. Cookies have always been favorites of mine. They’re just so yummy either by themselves or with something hot. Here’s one I hope you enjoy and very simple. No eggs, flour, or sugar. It’s really healthy and good for diabetics of which I am one unfortunately.

PUMPKIN OATMEAL COOKIES

2 1/2 cups Rolled Oats

2 cups Pumpkin Puree (not pumpkin pie filling)

1/4 cup Maple Syrup (can use Agave nectar)

Optional – Chocolate chips (or any kind of chips)

Directions:

Preheat oven to 350 F. In a large bowl mix together the oats, pumpkin and syrup. If using chocolate chips, add them also and fold in really well.

Roll into balls and press down on a cookie sheet. You can put them pretty close together since they don’t spread.

Bake for 10 minutes. Remove and cool.

There are any number of substitutions. You can add vanilla, nuts, cranberries, and pumpkin pie spice to make them even tastier.

I eat these for breakfast and also as a snack. I hope you enjoy them as much as I do.

Happy New Year!

Cowboy Cookie Exchange with Karen Kay

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Howdy!

Well, here we are on the sixth day of the twelve days of Christmas!  Are you still baking Christmas cookies?  Must admit it’s this time, when I’m not so stressed getting everything ready for the big day, when I have the most fun in the kitchen.

The recipe I’m going to share with you today is an old recipe, passed down from our neighbor down the street when I was very little.  It is one our family has loved for as long as I can remember.  It is called Mom Johnson Cookies.  My only addition to it is to use organic ingredients.  Otherwise, it is the same and this recipe makes lots of cookies to fill up that cookie jar.

Mom Johnson Cookies

1 cup sugar

1 cup brown sugar

1 cup butter

2 eggs

1 cup sour milk (one can make this by adding 2 TBs vinegar to milk if you don’t have sour milk on hand)

1 tsp. baking soda

1 tsp. vanilla

1 BIG tsp. baking powder

1/4 tsp. nutmeg

1/2 tsp pumpkin pie spice

5 cups of flour

Optional:  Red hots

Drop from teaspoon onto greased cookie sheet.  Bake at 350 degrees for 8-10 minutes.  We always put a red-hot atop each cookie before baking.

Upon reading over the former posts, I’m going to get out my recipe cards and write down some of these recipes!  They sound so good!

May the joy of these next few days in the twelve days of Christmas be yours and may the New Year be full of love, romance and lots of happy reading!

Cowboy Cookie Exchange with Shanna Hatfield

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I LOVE to bake during the holidays.

One of the first Christmas presents I remember receiving was an Easy Bake oven. While my mom rushed around trying to get ready for 40+ people to descend on our house for Christmas dinner, I sat up my little oven on the kitchen floor and baked a batch of cookies for my grandma.

I have so many wonderful memories of spending time in the kitchen baking with my mom, and I think that’s part of the reason I still enjoy it so much.

There’s also the fact that I enjoy a good cookie!

The recipe I’m sharing today will fill your house with the most decadent delightful scent as it bakes. I used to spend hours rolling out and frosting gingerbread which never turned out just like I hoped. Then I switched to making these Gingerbread Bars. It takes far less time and mess, and they always turn out great.

Gingerbread Bars

INGREDIENTS:

2 ¾ cups all-purpose flour

1 ¼ teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 ¼ cup butter, softened

1 ¼ cups packed light-brown sugar

2/3 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/3 cup unsulfured molasses

1 bag white chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F.

Coat a 17×12-inch rimmed baking sheet with cooking spray. Line the bottom with parchment cut to fit and coat parchment with spray.

Whisk together flour, baking soda, and spices.  In a large bowl, beat butter and sugars on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla and molasses. Gradually add flour mixture, and beat until just combined. Stir in white chocolate chips. Spread batter in prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely on wire rack. Cut into bars or use cookie cutters to cut out shapes. Store in an airtight container.

Pro Tip: Spray your measuring cup with non-stick spray and the molasses will slide right out.

Yield: 3 dozen bars

If you want, you can cut shapes out of the bars (then someone has the task of eating those leftover pieces)!

Wishing you a beautiful holiday season

brimming with joy

and a new year full of hope and love!

 

 

Cowboy Cookie Exchange with Sarah Lamb

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Hello everyone! I sure hope you had a wonderful Christmas. Whether you met up with friends and loved ones or stayed at home snug in your jammies, I hope you found some moments of joy.

For myself, I think I spent three days in the kitchen. Phew. That was exhausting. But I had a heap of yummy treats. I wanted to share one of my favorites, which are the softest, most flavorful sugar cookies I’ve ever eaten in my life. They are also pretty much foolproof. Just my kind of recipe!

Here’s what they look like, decorated with sugar sprinkles, courtesy of my youngest son.

 

 

Super Soft Sugar Cookies

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (omit if using salted butter)
  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 6 ounces cream cheese, softened
  • 2 teaspoons vanilla extract

Instructions

  1. Using an electric hand mixer or a stand mixer, beat the butter and sugar until well blended. Add cream cheese and vanilla; mix.
  2. Reduce speed to low and slowly add in dry ingredients. Beat just until incorporated and the dough starts to come together. 
  3. Preheat the oven to 350º F 
  4. Either scoop cookie dough into small balls, flatten slightly and bake, or else roll out and cut with cookie cutters into shapes and place on baking sheets, about a half inch apart.
  5. Bake for 10 to 13 minutes or until the cookies are just beginning to turn brown around the edges. Remove from the oven and let sit on baking sheets for 5 minutes. 
  6. Decorate as desired. 

 

And that is it, my friends! So simple, so tasty! If you try it, I hope you’ll enjoy them.

Cowboy Cookie Exchange with Jo-Ann Roberts

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Merry Christmas Eve, Friends!

Any time I can bake cookies is the most wonderful time of the year!

But during the holiday season, there is something special about the scents of butter, sugar, vanilla, and spices wafting through the house, along with the Christmas tree lights, and holly, jolly holiday songs on the Music Channel.

Most of my cookie recipes are handed down from my grandmother, mother, and aunts. They are the same cookies I make for weddings and special occasions for our family and friends. I have vivid memories of watching their fingers shape, scoop, roll, and frost dozens of Italian cookies, then carefully pack them in rows between sheets of wax paper in large plastic tubs before placing them in the bottom of the chest freezer until Christmas Eve.

This year, however, I’m changing things up a bit. Since y’all will reading this on Christmas Eve, I’m going to share a cookie that is sure to keep Santa satisfied during his trip around the world.

For years, I’ve been making the oatmeal cookie recipe that was printed on the Quaker Oats box. But recently, they were leaving me a little “flat”…pardon the pun. So, when I saw this recipe, I decided to give it a try. All I can say is “WOW!”

Buttery and rich, this old-fashioned oatmeal cookie is fantastic. They’re crunchy and crisp around the edges and chewy in the middle. Coconut adds tons of flavor and texture. It’s what makes this different from other oatmeal cookies. I opted to add walnuts and raisins along with the coconut and loved these. If you love oatmeal cookies, give these a try.

Grandma Helen’s Oatmeal Cookies

Yield:  18- 24 cookies depending on size of cookie scoop 
Prep time: 15 Min
Cook time: 10 Min

Ingredients

1 cup butter, room temperature

1 cup white sugar

1 cup brown sugar, firmly packed

2 large eggs, well beaten

1 tsp. vanilla extract

1 tsp. salt

1 tsp. baking soda

1 ½ cups all-purpose flour

3 cups old-fashioned oats

2 cups of coconut (or your choice of, nuts, raisins, dates, chocolate chips, etc.)*

Directions

  1. Cream together butter, white sugar, and brown sugar in a large bowl.
  2. Add beaten eggs and vanilla.
  3. In a separate bowl, mix salt, baking soda, flour, oatmeal, and coconut.
  4. Add dry ingredients to the butter mixture and mix until combined.
  5. Fold in your choice of nuts, chocolate chips, raisins, or dates.
  6. Allow dough to rest in the refrigerator (or on the counter) for a few hours.**
  7. Use a cookie scoop, drop dough onto a parchment-lined baking sheet, and bake immediately.
  8. Bake at 375 degrees for 10-12 minutes.

*I use a mix of raisins, coconut, and walnuts.

**I seldom bake cookies immediately after mixing the dough. The primary reason for a brief resting period is to redistribute the liquid in the dough. While the dough sits, turning from loose and soft to drier and more scoopable, the flour is hydrating, yielding cookies that will bake and brown more evenly. The sugar also absorbs moisture from the eggs and butter: With less “free moisture” hanging around, the dough has a higher concentration of sugar, and the higher this percentage, the more likely it is that you’ll get cookies with chewy centers and crispy edges.

Wishing you all the joy that this beautiful season can bring.

Merry Christmas – Happy New Year!

 

Surprising Facts Plus a Christmas Novella!

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As most people already know, I’m a bit of a history buff. I’m always running across things that surprise and interest me, so I found an article quite by accident that’s provided material for a blog.

With Thanksgiving and Christmas coming up, it’s a given that we’ll be eating tomatoes. But did you know that in the early 1800s, tomatoes were only used as medicine and not eaten? In fact, people thought they were unappetizing, poisonous in fact!

Compliments of Pixabay

An Ohio doctor put them in pill form and sold them as a medicinal tonic that would cure indigestion, jaundice, and a host of other problems. But when F. & J. Heinz began making and marketing ketchup, people decided they were tasty.

In 1883, the Supreme Court declared tomatoes as fruit due to them having seeds and growing from a flowering vine.

This has always been a bit weird to me because they seem to be a vegetable.

But ketchup changed the way people thought of tomatoes and began eating them.

* * * * *

Compliments of Goosebumps on Pixabay

Another weird article I saw was about cucumbers. They weren’t well liked prior to the 18th century and people saw them only as food for livestock. They called them “cowcumbers” and that continued until after 1870.

Louisa May Alcott joked about cowcumbers in a letter to her sister Anna. Food was a scarcity from the 14th century to the 20th and people could’ve been eating them all along. Just seems so strange to me to starve when there was food.

So when you’re eating your Thanksgiving dinner, you’ll have something to tell your guests. Tomatoes were medicine and cucumbers were cowcumbers. HaHa!

* * * * *

I have a new Christmas novella coming on November 30th. LOVE COMES TO CHRISTMAS is #7 in the Christmas Stocking Sweethearts series by seven of the Fillies.

I loved writing this story and making some Christmas magic. It stars Gillian Everly and Brett Love. Also Zema the border collie.

It’s available for preorder HERE.

The launch date is Dec. 4th and I’ll have a post then also and tell more.

But, here’s a blurb. Also, there is no mention of tomatoes or cucumbers in this story.

Someone is going to great lengths to convince Gillian Everly her beloved Christmas store is haunted. Sudden, mysterious occurrences keep her unsettled, still she doesn’t buy into ghosts and spirits. An intruder has to be getting seemingly through locked doors. With a big Christmas Eve performance planned, she doesn’t have time for strange shenanigans.

Brett Love, a new customer, is taken by the beautiful shop owner and tries to help. He loans her a dog to keep her safe against whatever is happening in the shop. It seems the perfect solution.

The unthinkable happens when Gillian confronts the intruder, and she’s left with a maimed hand. Will she ever be able to perform again? Watching another dream die will shatter her fragile hope.

Tell me if you’ll be eating tomatoes and/or cucumbers this Thanksgiving. Or you might mention if you like this cover. I’ll give away a $10 Amazon gift card.

 

 

Cowgirls in the Kitchen – Winnie Griggs

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I’m a big fan of soups, especially this time of year, and I’m always on the lookout for new soup recipes, especially of the quick and easy variety. Here’s one that a friend turned me on to, with a few little tweaks of my own.

Tomato, Corn and Spinach Soup

Ingredients

  • 2 large cans tomato soup, about 23 oz each
  • 3 cups water
  • 1 cup chicken broth
  • 2 cans creamed corn (about 15 oz each)
  • 2 cans whole kernel corn (about 15 oz each)
  • 2 cans diced tomato with green chilies
  • 2 cups fresh or frozen spinach, chopped
  • 1 can tomato paste (6 oz)
  • salt and pepper, to taste
  • Optional: Shredded cheese for topping (I like pepper jack, but feel free to use  your own favorite)

Directions

  1. Mix all ingredients except cheese in a deep pot and stir until mixed well.
  2. Heat on medium, stirring often, for 15-20 minutes. Add additional liquid if needed
  3. Reduce to low and simmer for another 15 minutes.
  4. Stir and serve.

Optional: Sprinkle individual servings with desired amount of cheese

NOTES:

  • You can substitute an equivalent amount of frozen corn for the canned
  • I like my soups spicy, but if this is too spicy for you, substitute one or both cans of diced tomatoes with chilies with regular diced tomatoes
  • This recipe makes 8-10 servings and freezes well

Potlucks and a Recipe

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Hello everyone, Winnie Griggs here. A few weeks ago hubby’s family held their annual family reunion. It’s always such fun to see everyone, to note the changes that have taken place in the family – marriages, births, graduations and, sadly deaths. There are family tree documents to be updated, mementos and photos to look at and stories to share. And of course there are the oodles and oodles of yummy food dishes to partake of.

Which brings me to the subject of today’s post. I was wondering about the history of potluck events and so did a little research and thought I’d share the results with all of you.

A Brief History

It turns out the term “potluck” has been in use for centuries. Its earliest known usage dates back to the 16th century. In his play *”Unfortunate Traveler”, English playwright Thomas Nash used “pot-lucke” to refer to an impromptu meal, where a guest would take whatever food was available in the pot—which is where the “luck” came in. 🙂

While early references to potluck seem to suggest folks shared whatever food was on hand, the idea evolved over time, particularly in the U.S. It came to mean a coordinated event where each attendee contributes a dish of their choosing. In fact, the concept of gatherings where meals are shared has deep roots in American culture. Early on, pioneers and settlers were often isolated, and community gatherings were a way to pool resources and support one another. In most of the 19th century, potlucks were commonly associated with church socials and community events, especially in rural areas.

The potluck as we know it today became popular in the 20th century, particularly in regions with strong agricultural roots. The economic realities of the Great Depression and war years reinforced the importance of thrift and resourcefulness, and potlucks offered an affordable way for communities to come together. Families would often prepare large, shareable dishes like casseroles or Jell-O salads, foods that became iconic at mid-century potlucks.

Today, while potlucks still carry that practical, communal spirit, they’ve also become more personalized, with people bringing signature dishes or experimenting with new trends like favorite soups, vegan, or gluten-free.

 

Trivia and Stats

  • Classic potluck favorites include casseroles, pasta salads, baked beans, deviled eggs, and Jello salads.
  • Interestingly, a 2019 survey found that 46% of potluck attendees brought some form of baked dish (such as lasagna or baked ziti), while about 23% brought desserts, especially cookies and pies.
  • Modern potlucks often have themes, ranging from international cuisine to comfort food to breakfast for dinner potlucks. Themes can help add an extra layer of fun and creativity, inspiring people to try new dishes.
  • Did you know the world’s largest potluck was held in Grand Forks, North Dakota, in 2008? It involved over 8,000 people bringing dishes, making it a major event! The diversity of dishes at this gathering set a world record.
  • Workplace potlucks are especially popular, as they allow colleagues to bond over food. A survey found that 67% of American workers have participated in at least one office potluck, and about 85% of them said it helped boost team morale.
  • Potlucks are most common around the holidays, with approximately 76% of respondents saying they attend at least one potluck during the Thanksgiving to Christmas season. The Fourth of July and Easter are also popular potluck holidays.
  • While the heart of potlucks lies in homemade dishes, many attendees admit to taking shortcuts. About 35% of potluck participants say they’ve brought a store-bought dish at least once!
  • With an increase in dietary restrictions, potluck hosts are becoming more mindful. A study revealed that 52% of potluck hosts now request attendees label their dishes to indicate whether they are vegetarian, gluten-free, or contain common allergens like nuts.

At their core, potlucks are about more than just food—they’re about building connections, creating shared experiences, and encouraging everyone to contribute something meaningful. In our fast-paced, technology-driven world, there’s something nostalgic and heartwarming about gathering around a table of home-cooked (or at least thoughtfully selected) dishes.

So how do you feel about potlucks? Do you enjoy them? Is there a favorite dish you like to bring when you go to one? Leave a comment to be entered in a drawing for your choice of any of my books.

Oh, and here is the recipe I promised you – it’s the dish I brought to this year’s reunion.

I created this recipe by combining my favorite parts of a couple I found in magazines and adding my own touches to it.

 

Spanish Rice with Shrimp and Sausage

(This recipe serves 12 – all items can be halved if you want to prepare a smaller batch)

Ingredients

  • 16 ounces Shrimp
  • 2 tablespoon Olive Oil
  • 2 lb Smoked Sausage (I substitute Andouille)
  • 12 ounce package of Yellow Rice
  • 1 cup diced Red Onion
  • 14.5 ounces Diced Tomatoes
  • 10 ounces Diced Tomatoes with Green Chilies
  • 0.5 cup Chicken Broth
  • 1 small stalk celery, finely chopped
  • 2 cup Frozen Peas
  • (optional) Additional Chopped Green Chilies or Jalepenos to taste

Instructions

  • Cook the Rice according to the package directions.
  • While rice is cooking, spray cooking spray over a large non-stick skillet; heat skillet over medium-high heat. Add Sausage Red Onion and celery. Cook and stir until sausage is cooked through and onion becomes translucent (about 5 to 7 minutes).
  • Stir in both cans of Tomatoes and the Broth. Bring contents to a boil then lower the heat. Simmer, uncovered for about 10 minutes.
  • Add in the Shrimp, Peas, (and optional Green Chile Peppers if desired). Cook, continuing to stir until the shrimp is pink and opaque (about 5-8 minutes). Season with Salt and Pepper to taste.
  • Combine contents of the skillet together with cooked Rice and serve.

Note: This recipe can be made the day before and then heated before serving

Cowgirls in the Kitchen – Shanna Hatfield

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 Back in June, we had company coming. Friends I’d made online, but had yet to meet in person.

So, of course, I decided I wanted to make several thing I’d never made before, like a corn salad. I browsed through dozens of recipes but couldn’t find one I liked. I ended up making my own recipes.

Turns out, that was a tasty decision!

Corn Salad

INGREDIENTS

2 large ears fresh corn

4 strips bacon

1/4 cup freshly shredded Parmesan cheese

1 teaspoon chopped parsley

1/4 cup Olive Garden Italian Dressing

salt to taste

DIRECTIONS

Preheat oven to 425 degrees. Line a baking sheet with foil.  Cook bacon 15-20 minutes until crisp and browned. Remove from oven and transfer to a paper-towel lined plate to drain grease. When cool enough to touch, dab away grease and crumble into small pieces. Reserve a tablespoon of bacon grease from the pan.

Bring a large pot of salted water to boil. Shuck corn and remove silk strands. Add corn to boiling water. Cover and cook about five minutes. Remove from heat, drain hot water, and immerse in cold water to stop cooking process.

Pat cobs dry and use a sharp knife to cut the kernels off the cobs. (I’ve found it’s easiest to hold cobs at an angle to remove kernels. My mom had one of those handy-dandy tools you set over the top of a cob on a cutting board, pushed it down, and it removed all the kernels lickety-split.)

Place corn kernels and bacon in a mixing or serving bowl. Drizzle with the bacon grease (just trust me on this!). Add Parmesan cheese, parsley, and salad dressing. Season with salt. Stir to combine ingredients, then cover with plastic wrap and refrigerate overnight. It gives the flavors time to blend. When ready to serve, sprinkle more Parmesan cheese and parsley on top of the bowl (optional).

NOTES: If you are in a hurry, you can use frozen corn instead of fresh, and substitute bacon bits for just-cooked bacon. You can also use dried parsley instead of fresh. If you can’t find Olive Garden Italian Dressing, make your own with this copycat recipe.

Yield: Approximately 4 servings