Fall is upon us, and the weather is cooling off. So we’ve got a dish for you that will warm you up, Cowboy Beef Goulash. - Click for the full recipe.

So, are you looking for a dish that is heartwarming for your soul and your stomach? What is it? Chicken and dumplings. - Click to see the full recipe.

Learn how to make food fit for a cowboy in your own home — or chuck wagon — kitchen. Editor’s Note: From our April feature on cowboy cook Kent Rollins, the following recipes are excerpted and adapted from Faith, Family & the Feast: Recipes to Feed Your Crew from the Grill, Garden, and Iron Skillet. Caveman Steak Makes 2 servings We’ve had more than 1 million views of this on our YouTube channel, because it’s such a great way to cook a steak. Instead of using the grill, we dig a hole in the ground and build a fire in it. We cook the steak directly on those coals, which gives a better sear to the meat and locks in moisture and flavor. We finish that all in a horseradish and white-wine sauce for a little extra bite of flavor. Since you’ve got the fire hot, go ahead and add corn and a bell pepper to serve alongside the steak. Ingredients: 2 ears sweet corn, in the husks Juice of 1 lime 2 (14-ounce) rib-eye steaks Salt and black pepper 1 bell pepper (green, red, yellow, or orange) ¾ stick butter 1 tablespoon minced garlic ½ tablespoon prepared horseradish ¼ cup white wine, plus more if desired (we like Hatch Green Chile Wine) Directions: 1. Dig a hole in the ground about 2 feet long by 10 inches wide by 10 inches deep. Fill the hole with hardwood or hardwood lump charcoal. Light the coals and let them burn down until they are nearly all white. Be sure to fan the coals well before cooking, which will remove any loose ash. 2. Meanwhile, in a large bowl, cover the corn with water. Let soak for 20 minutes. 3. Generously rub lime juice on one side of the steaks. Season with salt and pepper to taste and rub in well. Flip over and repeat on the other side. Cover and let sit for about 15 minutes. 4. Set the corn, bell pepper, and steaks directly on the coals. Cook the vegetables, turning occasionally, until the pepper is charred and the corn softens, 8 to 10 minutes for the corn and 4 to 5 minutes for the pepper. Cook the steaks for about 3 minutes per side. Remove from the heat and keep warm. 5. Meanwhile, place the butter, garlic, and horseradish in a large cast-iron skillet. Set on the coals and cook, stirring frequently, until the butter has melted and just slightly browned. Stir in the white wine. Place the steaks in the skillet and cook for 1 to 2 minutes per side. For more flavor, you can add a splash more of the wine while cooking, if desired. 6. Let the steaks rest for a few minutes before cutting. Drizzle the wine sauce over the steaks and serve immediately with the corn and bell pepper. Tip: Fanning the coals before cooking will remove most of the ash. However, if a little still clings to the steaks, brush it off and serve. Prep Time: 30 Minutes Total Time: 45 Minutes Mama’s Cheesy Squash Bake Makes about 6 servings This was on our table many a Sunday after church in the summertime. Mama always knew how to take a few simple ingredients and make them into a homemade masterpiece. Tender squash is blended with mozzarella and cheddar cheeses and topped with a crushed-cracker crust. Ingredients: ¾ stick butter, melted 5 medium yellow squash, sliced ¼-inch thick (about 6 cups) 1 medium yellow onion, chopped Salt and black pepper 2 large eggs ½ cup mayonnaise ½ cup milk 1 cup shredded cheddar cheese 1 cup shredded mozzarella cheese 1 sleeve saltine or Ritz crackers, crumbled ½ cup shredded or grated Parmesan cheese Directions: 1. Preheat the oven to 350 degrees. Butter a 12-inch cast-iron skillet or 9-by-13-inch casserole dish. 2. Heat 3 tablespoons of the butter in a large skillet over medium-high heat. Add the squash and onion, season lightly with salt and pepper, and cook, stirring occasionally, until the squash is tender, about 10 minutes. 3. Remove from the heat and drain the squash and onion well (important!) in a colander. Transfer to a large bowl. 4. In a medium bowl, whisk together the eggs, mayonnaise, milk, and cheddar and mozzarella cheeses. 5. Lightly stir the egg and cheese mixture into the squash mixture. Scrape the cheesy squash into the prepared skillet or casserole dish. Sprinkle the top with the crumbled crackers, followed by the Parmesan cheese. Evenly pour the remaining 3 tablespoons butter on top. 6. Bake for about 25 minutes, or until the casserole sets up and is lightly browned on top. Serve hot. Prep Time: 20 minutes Total Time: 45 minutes Prize-Winning Cowboy Chili Makes 6 to 8 servings So, here’s the funny thing — we’ve never actually won any prizes ourselves with this recipe. However, we’ve gotten a ton of emails from folks who tell us they used this recipe at their local chili cook-off and won! You can use any type of meat, whether it’s ground beef or even wild game. A perfect blend of chili powder, cumin, and oregano gives it a classic chili flavor, and the chipotle chiles take it to blue ribbon status! Beans or no beans is always the question. I do love a bean, and we add kidney beans for more heartiness, but that’s your call. Ingredients: 2 pounds ground beef or chuck, cut into bite-sized chunks Salt and black pepper 1 large yellow onion, chopped 2 (10-ounce) cans Ro-Tel diced tomatoes and green chiles, drained 1 (15-ounce) can tomato sauce 1 (16-ounce) can kidney beans, drained 3 or 4 chipotle chiles in adobo sauce, chopped 1/3 cup chili powder 1 tablespoon minced garlic 2 teaspoons dried oregano 2 teaspoons paprika or smoked paprika ½ teaspoon ground cumin Shredded cheddar cheese, sour cream, and chopped green onions for serving Directions: 1. In a large pot or 12-inch Dutch oven, brown the meat over medium-high heat, breaking up the chopped beef or turning the cubes of chuck, 8 to 10 minutes. As the meat begins to brown, season with salt and pepper to taste. Stir in the onion and continue cooking until the meat has fully browned and the onion is tender, 3 to 5 minutes. Drain the excess grease. 2. Stir in the Ro-Tel tomatoes and chiles, 1 Ro-Tel can of water, the tomato sauce, kidney beans, and chipotle chiles to taste. Stir in 2 teaspoons salt and the remaining seasonings. 3. Cover and bring to a boil for 5 minutes. Reduce the heat and simmer, stirring occasionally, for about 40 minutes, to let the flavors blend. Serve warm, topped with cheese, sour cream, and green onions, if desired. Cast-Iron Tip: Acidic foods, such as tomatoes or barbecue sauces, are harsh on cast iron, but you can cook them in it. Just be sure to clean it well and re-season it after every use. Prep Time: 15 minutes Total Time: 55 minutes ’Naner Pudding Makes about 8 servings This dessert is the Holy Grail of Southern desserts and can be found at nearly every reunion, potluck, or family get-together. My favorite part of this pudding is the creamy, thick texture. You can get creative in the number of layers and types of dishes to serve this in. Ingredients: 1½ cups heavy cream ½ cup sugar 1 cup milk 1 (5-ounce) package instant vanilla pudding mix 1 (14-ounce) can sweetened condensed milk 6 or 7 large ripe bananas 1 (11-ounce) box vanilla wafers Directions: 1. In a medium bowl, using an electric mixer, beat the cream and sugar until stiff. Cover and refrigerate. 2. In a large bowl, beat the milk, pudding mix, and condensed milk until slightly thickened, about 5 minutes. 3. In a small bowl, mash 1 banana with a fork until smooth. Beat into the pudding mixture. Cover and refrigerate for about 20 minutes, or until it reaches a thick pudding consistency. 4. Meanwhile, thinly slice the remaining bananas. 5. Arrange half the vanilla wafers in an even layer in the bottom of a 9-by-13-inch baking pan. 6. Fold half the whipped cream into the pudding mixture. Evenly spoon the pudding mixture over the wafers; then layer with the sliced bananas and remaining whipped cream. Crush the remaining wafers and sprinkle them on top. Cover and refrigerate for 20 minutes, or until you are ready to serve. Prep Time: 30 minutes Total Time: 50 minutes Recipes are excerpted and adapted from Faith, Family & the Feast: Recipes to Feed Your Crew from the Grill, Garden, and Iron Skillet © 2020 by Kent and Shannon Rollins. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography: Images courtesy Kent and Shannon Rollins From our April 2020 issue. Explore:BooksEntertainmentFood & Drink

Rawlins scores 62 not out from 33 balls as Sussex see off Kent by eight wickets

This week we make crispy meat pies. Fried with that good crust, it’s so good, so juicy. - Open to see the full recipe and video instructions.

Popular Categories Recent Recipes

.css-1sgivba{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;-webkit-flex-direction:row;-ms-flex-direction:row;flex-direction:row;gap:0.5rem;margin-bottom:var(--chakra-space-2);} .css-cosgki{font-size:16px;font-weight:var(--chakra-fontWeights-bold);} Product Type: Art Print Print Size: 12" x 9" Finished Size: 12" x 9" .css-1336n79{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-align-items:center;-webkit-box-align:center;-ms-flex-align:center;align-items:center;-webkit-flex-direction:row;-ms-flex-direction:row;flex-direction:row;gap:0.5rem;margin-top:var(--chakra-space-8);margin-bottom:var(--chakra-space-8);} Product ID: 55572794919A

I get questions all the time about what my go-to essentials are on the wagon. You, a chuck wagon cook was more than a cook going down the trail and it

Chuck wagon cook Kent Rollins sings the praises of an essential tool

This recipe came about when I was cooking on a ranch and due to weather we had been in there a few extra days. I was quickly running out of

Howdy y'all and thanks for stopping by on a beautiful afternoon here in Oklahoma. I have had a lot of questions from you guys lately about cast iron

These apple dumplings are so tender and delicious. Tart slices of green apple are wrapped in cinnamon-sugar dusted crescent rolls, and cooked in a

Howdy y'all, and thanks for stopping by the website. We have recently reached 2 million subscribers on our YouTube Channel. In order to welcome the many

Popular Categories Recent Recipes

Get ready for a tasty crunchy outside and a delicious creamy potato inside.

Cowboy Makes Steak Fingers With Gravy! 🤤 | steak, gravy

Want a different type of 'tater side dish this Thanksgiving? Give these Mountain Dew 'Taters a try. Full recipe on our website. | Thanksgiving, Mountain Dew, recipe, Tater Tots

Let's take a historical trip shall we? This red eye gravy came about from some hard times. Back when cream or milk wasn't available, folks came up with

I’m throwing it back to summer 2019 here, with a long-overdue blog post for Lorna and Zoe’s gorgeous wedding at The Secret Garden, in Ashford, Kent. I’d been recommended to Lorna and Zoe by one of our mutual friends, and after a little change around of dates and plans, I was delighted to be able to

Makes 9 servings

When I picked up my latest cookbook purchase, On the Trail and in the Kitchen: Tried and True Recipes from Kent Rollins (self-published...

Better Tasting Cowboy Coffee! 😎

We are remaking the iconic french fry- you can grab the full recipe on our youtube channel. | French-fried potatoes, YouTube, recipe

About Kent Kent Rollins is from a lost period in time and a dying state of mind, when life was simple and character was king. Kent was born and raised

Famous cowboy cook Kent Rollins teaches you how to make a heavenly recipe for chicken fried steak, a Texas staple.

Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: Sign up for updates on the New Bertha stove visit Used

Is there any fast food meal more iconic than a steak finger basket meal from the Dairy Queen? I’m not kidding when I say that I love this meal. I can make

Most of Kent Rollins’ cooking is done outdoors, and his kitchen goes with him in an 1876 Studebaker chuck wagon pulled by horses.

Oh EM GEE🤤This is 🤤🤤🤤Chicken Bacon Ranch CRACK sandwiches.2 large, boneless, skinless chicken breasts1/3 yellow onion, chopped One packet ranch seasoning 1 teaspoon Kent Rollins seasoningSalt and...