Cowboy Baby Shower for Allyson

For the centerpiece on the table, I used a cowboy boot vase with wild daisies growing in the pasture and some of my onion toppers from the garden

I draped a cowboy quilt over the railing and added one of Keith's arrows & hat 

The tables all had some cowboy creeds, codes and prayers posted for great conversation

Scrumptious decadent dark chocolate almond mouse cake shaped like a boot

Haystacks and cowpaddies (left) and cowboy crunch

Allysons's good friend Molly made a wonderful cowboy matted frame to place in Isaac's room everyone signed the mat

Food for the day!


Large 4 - 5 lb pork butt roast
2 large onions
2 cups of ginger ale
cowboy rub
balsamic wine vinegar/ apple cider/worcestershire just a small mix to pour on - 3/4 cup

Place one large onion sliced in the bottom, rub the roast and place on top, place the rest of the onion on top.
Pour a cup of the ginger ale on and the vinegar mix
Cover and set on low for 12 hours (add ginger ale if drys out)  keep checking

After 12 hours drain and save the juice after removing any fat 
 shred by hand the barbeque and place back into pot
pour juice over and cook on low for another 2 hours

I served the sauce on the side

Corn Casserole

1 stick of butter melted
1 can of fiesta corn drained
1 can of creamed corn
1 8oz container of sour cream
2 eggs beaten
1 jiffy corn muffin mix
4 oz of mexican shredded cheese
can of chopped green chilies optional

Preheat 350  spray a 9 x 13 pan
mix all ingredients together by hand and  pour into pan
Bake for 50 - 60 minutes

Spinach - Artichoke Pasta Salad

For pasta I used Hodgson Mill Veggie Rotini
3/4 cup olive oil
5 cloves of garlic pressed
1 can of diced tomatoes drained
1 jar of artichoke hearts drained and cut up
fresh spinach leaves 
sliced black olives
feta and parmesan cheese

Boil the pasta

Saute garlic in olive oil, add diced tomatoes and artichoke hearts, add spinach until wilted 
Mix with pasta and add the olives and cheese, I add sea salt, crushed black pepper and red pepper flakes to taste
Refrigerate until serving, if this is dry add more olive oil before serving

Butterscotch haystax

12 oz butterscotch chips
3 tablespoons peanut butter
5 oz chow mein noodles

Melt chips and peanut butter in microwave about 2 min (stir halfway)
Stir in noodles and drop with tablespoon on waxed paper
Messy but good

   Peanut Butter Balls

I flattened these to look like cow patties

2 c creamy peanut butter
1/4 c unsalted butter
1/4 tsp salt
1/2 tsp vanilla extract
2 c powdered sugar
1 pkg 24 oz chocolate almond bark

Heat the peanut butter, unsalted butter and salt in microwave for about a minute
stir in the vanilla and confectionary sugar and mix until it has consistency of dough
roll into balls and refrigerate until firm about an hour
Melt the almond bark in microwave about 90 seconds
Dip the balls one at a time in the melted chocolate and place on waxed paper
Cool until set and store in airtight container in fridge until serving

Chocolate Almond Mouse Cake

I made a cardboard template of a cowboy boot

I baked it  in a 9x 13 pan and cut after it was cooled to make a boot

My cake recipe is under chocolate raspberry mouse cake in my recipes