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current edition

Anna Aughenbaugh

Pasta salad is my go to summer side dish. We all love it, and it's the perfect way to get veggies on my kids' plates without a fuss. It's perfect alongside grilled burgers or steaks. 


- 1 pound bow tie pasta, cooked according to package directions and drained
- 1 cup diced sweet peppers
- 2 stalks celery, diced
- 1 carrot, cleaned and shredded 
- 1 cup sliced grape tomatoes

For the dressing

- 1 cup mayonnaise (light mayo can be substituted)
- 1/3 cup milk
- 1 teaspoon red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried dill
- 1/2 teaspoon fresh ground pepper

Rinse cooked pasta with cold water until chilled. Drain well. 
Add pasta, peppers, celery, carrot and tomatoes to a large bowl and stir to combine.
Mix all dressing ingredients together until thoroughly combined. Stir into pasta mixture and toss to coat completely.
Cover and refrigerate until ready to serve.


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


For this recipe, visit Miss in the Kitchen online at


Adapted from Betty Crocker

For this recipe, visit Miss in the Kitchen online at




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


Barbecue Meatball Subs have become the new favorite sandwich around our place. The barbecue sauce coats the meatballs, and the smoked Gouda will have your taste buds begging for more.  It’s ideal in my book, because I can feed all five of us with one pound of ground beef, and they are so quick to put together.  I love cooking meatballs in the oven instead of frying them.  It is less of a mess, and I can do something else while they bake.


1 pound lean ground beef

1 egg, beaten

1/4 cup cracker or bread crumbs

2 tablespoons barbecue sauce

2 teaspoons roast beef seasoning or steak seasoning

1 teaspoon salt

1/2 teaspoon pepper

2 cups barbecue sauce

6 hoagie buns

3 tablespoons butter, softened

2 cups Wisconsin Smoked Gouda, shredded

Preheat oven to 375 degrees.

In a large mixing bowl, add ground beef, egg, cracker crumbs, barbecue sauce and seasonings. Mix together using your hands or a wooden spoon just until combined.  Form into balls.  I like to use my small cookie scoop. It helps keep them about the same size.  Place on a foil lined baking sheet about an inch apart.

Bake for 20 minutes, or until meatballs are browned. Remove from baking sheet into a large saucepan.

Cover with remaining 2 cups of barbecue sauce and simmer until meatballs are well coated in barbecue sauce, or about 10 minutes.

Meanwhile, spread butter onto each side of hoagie buns and toast slightly.

Layer meatballs onto bottoms of toasted buns and drizzle with extra barbecue sauce from the pan.  Sprinkle each sandwich with cheese and place under broiler until cheese melts.  Place top bun over each sandwich and serve.



I judge the cookie recipes by how long they last in the cookie jar, and let me tell you, these Soft Bake Peanut Butter Cookies with Mini Chocolate Chip Cookies didn’t make it past the second day!  They are loaded with mini chocolate chips, and the chocolate and peanut butter combination makes them my new favorite cookie!


10 tablespoons softened butter

1/2 cup brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla extract

1 cup crunchy peanut butter

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

12 ounces mini semi-sweet chocolate chips

Preheat oven to 375 degrees F.

Add butter to a mixer bowl and beat at low speed about 1 minute. Add brown sugar and sugar and continue to beat at low speed until well combined. Add eggs, vanilla and peanut butter and beat 2 minutes.

Add flour, baking soda and salt. Beat at low speed until combined and then at medium speed for 1 minute. Fold in mini chocolate chips.

Scoop onto a lined or greased cookie sheet about 2 inches apart.

Bake 10 minutes or just until the edges start to brown.

Allow to cool 5 minutes on cookie sheet and then remove to a wire rack to cool completely.



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


I use my slow cooker a lot during the summer.  It is the ideal way to cook supper without heating up the house, and it does all the work for you on busy days. This recipe requires just a few ingredients, and the results are tender, juicy and flavorful chicken.  It’s great served with mashed potatoes and a garden fresh salad. 



4 chicken thighs or breasts (about 2 pounds)

12 oz beer (I used Bud Light)

2 tablespoons honey Dijon mustard

2 teaspoon herbs de Provence

1 teaspoon salt

1 whole orange, ends trimmed and sliced into 4 slices

Add chicken to slow cooker. Pour beer into slow cooker and whisk in honey Dijon mustard. Sprinkle herbs de Provence and salt over chicken thighs. Lay an orange slice over each chicken thigh.

Cook on high for 4 hours or 6 to 8 hours on low.



This is a super easy and refreshing drink that everyone will love. It is perfect for parties and backyard barbecues. Enjoy those fresh blueberries before they disappear!


Yield: 6 to 8 servings

2 cups blueberries

1 cup fresh lime juice

1/2 cup sugar

48 ounces Sprite

Ice for serving

Fresh blueberries and lime slices for garnish (optional)

Place blueberries, lime juice and sugar into a blender and process about 30 seconds or until completely smooth.

Pour into a pitcher and pour in Sprite, stirring to mix thoroughly.

Serve over ice.

Garnish with lime slices and blueberries if desired.



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


I gave into my summer and ice cream cravings and whipped up this strawberry-lemonade cheesecake ice cream.  It is thick and creamy and the tart lemons mixed with the sweet strawberries are the perfect summer combination.  Like most of my other ice cream recipes, this has no eggs, so that means no cooking!  It’s a really special treat that can be made ahead and would be a great ending to a neighborhood barbecue or an afternoon of branding!



2 cups heavy whipping cream

1-14 ounce can sweetened condensed milk

4 ounces cream cheese, softened

1/2 cup lemon juice

1 tablespoon lemon zest

1 pound strawberries, diced

Combine cream, sweetened condensed milk and cream cheese until smooth.  Fold in lemon juice and pour into freezer bowl of ice cream maker.  Follow manufacturers directions.

Pour ice cream into a freezer safe bowl and fold in strawberries and lemon zest.  Freeze for 3 hours or until ready to serve.

Remove from freezer and allow to set about 15 minutes before serving.


I get a kick out of trying new barbecue sauces, and I picked up a bottle of Coca-Cola to experiment with. The Coca-Cola Barbecue Sauce was a big hit and was perfect for coating some baby back ribs. It makes a good size batch and you will have some sauce leftover, but I’m telling you – it won’t last long!


5 pounds baby back ribs

1 tablespoon coarse salt

1 teaspoon black pepper

2 cups Coca-Cola Barbecue Sauce

Preheat oven to 325° F.

Line a large baking sheet with foil.  Lay ribs over foil in a single layer.  Season with salt and pepper.  Cover with foil.  Bake for 1.5 to 2 hours, or until ribs are tender.

Remove from oven and brush with Coca-Cola Barbecue Sauce and return to oven for 10 minutes.  Remove from oven, turn ribs over and coat with barbecue sauce.  Return to oven for 10 minutes.  Remove from oven and once again turn ribs over and brush with barbecue sauce.  Return to oven for 5 minutes.


2 cups Coca-Cola

1 cup brown sugar

2 cups ketchup

1 tablespoons of Worcestershire Sauce

1/2 teaspoon liquid smoke

1 teaspoon coarse salt

1/2 teaspoon granulated garlic

1 teaspoon chili powder

Add Coca-Cola to a large saucepan or Dutch oven and place over medium heat.  Add brown sugar and stir until brown sugar is dissolved.  Stir in ketchup, Worcestershire sauce and liquid smoke.  Add salt, garlic and chili powder and stir until well combined. Bring to a boil, stirring often.  Lower heat to simmer and cook for 20 minutes.  Remove from heat and set aside until ribs are done.

Store leftovers in an airtight container in the refrigerator.



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