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The Weekly News Source for Wyoming's Ranchers, Farmers and AgriBusiness Community

Miss in the Kitchen

by Wyoming Livestock Roundup

Frozen Pineapple Cream Pie is soooo creamy and delicious and unbelievably easy to make!  You will be begging for seconds!


1 large graham cracker crust

8 ounces softened cream cheese

14 ounces can sweetened condensed milk

1 cup crushed pineapple (with juice)

Whipped cream for garnish

Add softened cream cheese to a mixer bowl and beat at medium speed until smooth. Add sweetened condensed milk and continue beating at medium speed, about 2 minutes. Add pineapple and mix on low speed until well combined.

Pour into prepared piecrust.

Freeze for 4 to 6 hours before serving.

Remove pie from freezer and let stand at room temperature for about 5 to 10 minutes before slicing. Garnish with whipped cream if desired.



Smoked sausage and black beans with sweet barbecue sauce will be your saving grace for a quick supper. Spring has sprung, and as far as the guys are concerned daylight’s a burnin’. That means they wait until the very last minute of daylight to come in for supper.


1 tablespoon olive oil

1 medium onion, chopped

14 ounces Petit Jean Arkansas Smoked Sausage, sliced into 1/2 inch slices

1 – 15 ounce can black beans, rinsed and drained

1 cup barbecue sauce

1/3 cup pineapple juice

2 to 3 cups cooked rice for serving

Add olive oil to a large skillet and place over medium heat. Add onion, and cook 2 minutes or until onions start to soften. Add smoked sausage and black beans. Cook, stirring often, about 5 minutes. Add barbecue sauce and pineapple juice and stir to combine. 

Continue to cook over medium heat until sauce starts to bubble. Lower heat and cook 20 minutes, stirring occasionally.

Serve over cooked rice.




Milisa Armstrong lives on a cattle ranch in Kaycee where she cooks, writes and raises a family. Visit her blog at for more recipes.

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