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current edition

Anna Aughenbaugh


This is a great pasta dish reminiscent of lasagna but a little easier.  I used medium pasta shells, but use the pasta of your choice.  It’s so filling without being terribly rich.  The perfect sides are garlic bread and a big green salad.

For this recipe, visit Miss in the Kitchen online at


For this recipe, visit Miss in the Kitchen online at

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



This is a quick and easy meal perfect for weeknights and can feed the whole family with a pound of ground beef. If you are in a big hurry, you can use a jar of spaghetti sauce with the ground beef instead of the diced tomatoes. Either way, it’s delicious!

For this recipe, visit Miss in the Kitchen at


For this recipe, visit Miss in the Kitchen online at

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


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.


Taco salad is a family favorite around our outfit – quick, easy and delicious.  It is also a great way to get my guys to eat salad! 


2 pounds ground beef

1/2 teaspoon sea salt

2 tablespoons taco seasoning

6-8 flour tortillas – I used the fajita size

3 cups vegetable oil for frying tortillas

2 cups shredded cheddar cheese

5 cups shredded lettuce

4 green onions, chopped

1 cup cherry tomatoes

Salsa-Ranch Dressing (recipe below)

Add ground beef to a large skillet and season with salt.  Cook over medium-high heat, stirring as it browns until meat is well browned.  Lower heat to low and add 1/4-cup water and taco seasoning.  Cook 5 minutes.

Meanwhile, heat vegetable oil in a heavy saucepan to 350°F.  Use a tortilla bowl maker or a pair of tongs to fry tortillas until lightly browned.  Remove to a paper towel lined plate to drain.

Fill tortilla bowls with lettuce, top with seasoned ground beef, cheese, onions, tomatoes and dressing.



1 cup mayonnaise

1/2 cup salsa

1/2 cup milk

3 tablespoons (or one packet) Hidden Valley Ranch Salad Dressing Mix

1 teaspoon cumin

In a Mason jar on medium size bowl add all ingredients and whisk together until well combined.  Store in an airtight container in the refrigerator until ready to use.

This dressing also makes a great dip!


These Chocolate Chip Turtle Cookie Bars are rich and delicious, and I am declaring them my new favorite.  You have classic chocolate chip cookie dough, layered with dulce de leche caramel, pecans and topped with more chocolate chip cookie dough.


1/2 cup softened butter

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 tablespoon vanilla extract

1 1/4 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chocolate chips

1/2 cup dulce de leche caramel

3/4 cup coarsely chopped pecans

Preheat oven to 350 degrees F.

Spray a 9 x 9 inch pan with non-stick cooking spray.

Add butter to a mixer bowl and beat until creamy. Add sugars and beat until combined. Add egg and vanilla and continue to beat about 2 minutes. Add flour, baking soda and salt. Beat until well combined. Fold in chocolate chips.

Pour half of cookie dough into prepared pan and spread evenly.

Heat dulce de leche in microwave for about 20 seconds, stir and pour over cookie dough, spreading evenly. Sprinkle with pecans.

Dollop remaining cookie dough over the top and carefully spread evenly.

Bake for 25 minutes for gooey bars, or add 5 to 10 minutes for a more cookie-like base.

Allow to cool completely before slicing.



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


Creamy Roasted Red Onions

Creamy roasted red onions are an amazing side dish for holiday meals and family get-togethers. Red onions are oven roasted, stuffed with a creamy onion filling and topped with a crunchy panko and bacon topping.

Serves 4

For the Onions:

4 medium-sized red onions

1 tablespoon olive oil

1/4 teaspoon salt

For the Filling:

3 ounces cream cheese, softened

1/4 cup sour cream

1 teaspoon salt

1 teaspoon herbs de Provence

1/2 teaspoon grated or minced garlic

For Topping:

1/2 cup Panko bread crumbs

1 tablespoon butter, melted

2 slices bacon, cooked and crumbled

1 tablespoon fresh parsley, chopped fine

Preheat oven to 400 degrees F.

Peel the onions. Trim the root ends, so they will set upright and cut about 1/2 inch from the tops. Drizzle olive oil over onions and rub it all over. Season with 1/4 teaspoon salt.

Bake for 50 minutes. Remove from oven and allow to cool slightly.

Gently remove the centers of the onions leaving a shell. I left 2 to 3 layers.

Return a slice of the center to each to form a bottom.

Coarsely chop onion centers.

In a bowl, combine cream cheese, sour cream, salt, herbs de Provence, garlic and chopped onions.

Spoon filling into shells.

In a small bowl combine Panko, butter, bacon and parsley.

Spoon carefully over stuffed onions.

Bake for 20 minutes or until filling is heated through and bread crumbs just start to brown.

Serve immediately.



Brown Butter Toasted Coconut Skillet Cookies

1/2 cup brown butter*

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 3/4 cup all purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups toasted coconut

1 tablespoon natural sugar

Preheat oven to 350 degrees F.

Add brown butter that has been cooled to a mixer bowl and add brown sugar. Beat until combined. Add eggs and vanilla, and mix until well combined.

Add flour, salt, baking soda and coconut and mix about 2 minutes until all combined.

Spray a cast iron skillet with non-stick cooking spray. Add cookie dough to skillet and sprinkle with natural sugar.

Bake 20 minutes or until golden brown.

Cool 10 minutes before slicing.

*To brown the butter, add to a shallow pan or skillet and cook over low heat until brown bits form in the bottom of the pan, being careful not to burn.  Remove from heat and pour into a bowl to cool.



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.