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Jalapeño Popper RecipeMade the medium version for New Year’s Eve and they were SUCH a hit that I had to make them again ...
01/05/2026

Jalapeño Popper Recipe

Made the medium version for New Year’s Eve and they were SUCH a hit that I had to make them again tonight.

Here are three versions: spicy, medium, and mild so everyone’s happy

🌶 Spicy Version (makes ~40 poppers)

Ingredients
• 20 jalapeños
• (2) 8-oz jars Tillamook Jalapeño Honey Cream Cheese
• 1 cup shredded taco blend cheese
• 1 lb bacon

Instructions
Dice and fry the bacon until crispy. Set aside to cool slightly.

In a large bowl, mix both jars of cream cheese with the diced bacon and shredded cheese.

Cut the tops off the jalapeños and slice them in half lengthwise. Remove seeds with a spoon.
(Wear gloves I forgot and could smell colors at this point 😂 the burn is REAL.)

Rinse the peppers after deseeding and pat dry with a paper towel. Fill each half with the cream cheese mixture using the back of a spoon.

Bake at 350° for 40 minutes or until bubbly and golden.

🌶🌶 Medium Version
Same steps just use:
• 8 oz regular cream cheese
• 8 oz jalapeño honey cream cheese

🌶 Mild Version
Same steps just use:
• 16 oz regular cream cheese

These disappear FAST, so don’t say I didn’t warn you🔥

One Pan, Creamy Beef & NoodlesThis is one of those recipes that was born out of necessity using what was already in the ...
01/04/2026

One Pan, Creamy Beef & Noodles

This is one of those recipes that was born out of necessity using what was already in the cabinet and then stuck around because it’s just that good.

Ingredients
• 1 lb ground beef
• Salt, pepper & smoked paprika (season to taste)
• 1 Tbsp minced garlic (measured with the heart heavy handed encouraged 😅)
• 8 oz medium egg noodles (about ½ a bag)
• 4 cups beef broth
• (I use Better Than Bouillon — a heaping spoon mixed into 4 cups warm water for extra flavor)
• 4 oz cream cheese, cubed (½ a block)
• ¼ cup sour cream

Slurry
• ¼ cup water
• 2 Tbsp cornstarch

For Serving
• Shredded cheese of choice
• Chives

Instructions
1. Brown the ground beef in a large skillet, seasoning with salt, pepper, and smoked paprika.
2. Add the garlic and stir until fragrant, about 30 seconds.
3. Stir in the egg noodles and beef broth. Bring to a simmer and cook until the noodles are tender.
4. Add the cream cheese and sour cream, stirring until fully melted and creamy.
5. Mix the cornstarch and water, then slowly pour it into the bubbling skillet while stirring until thickened to your liking. (You can use soursough discard in place of this if you have it)
6. Serve warm, topped with shredded cheese and chives.

High hydration sourdough cinnamon rolls… and honestly, probably the best cinnamon rolls I’ve ever made. Soft, pillowy, r...
01/03/2026

High hydration sourdough cinnamon rolls… and honestly, probably the best cinnamon rolls I’ve ever made. Soft, pillowy, rich, and absolutely worth the time. This is one of those bakes that reminds me why I love slowing down in the kitchen and letting sourdough do its thing 🤍
Recipe below for anyone who wants to try them this makes about 1 dozen rolls.
High-Hydration Sourdough Cinnamon Rolls
Dough
• 500g unbleached all-purpose flour
• 230g active sourdough starter
• 400g warm water
• 16g salt
Instructions
1. Mix starter and warm water together intil a slurry is made. Add flour and hand mix with a wooden spoon or dough whisk until just incorporated.
2. Let rest 30 minutes.
3. Sprinkle ⅓ of the salt over the dough. Do one round of stretch and folds (grab, stretch, fold, rotate — repeat 4 times).
4. Rest 30 minutes. Add ½ of the remaining salt and repeat stretch and folds.
5. Rest 30 minutes. Add remaining salt and do one final set of stretch and folds.
6. Cover and let rest at room temperature 2–4 hours, until dough has expanded, doesn’t stick when touched, and has visible bubbles.
7. Refrigerate overnight.
Filling
• 2 cups brown sugar
• 3 Tbsp cinnamon
• ½ stick butter, melted
• Dash of water
Mix until a thick, spreadable paste forms.
Assemble & Bake
1. Remove dough from fridge and stretch into a large sheet on a clean work surface. (Do not roll It out)
2. Spread filling evenly over dough.
3. Roll tightly from one end and cut into 12 equal rolls.
4. Place in a prepared baking dish.
5. Bake at 350°F for 45 minutes.
Frosting
• ½ bag powdered sugar
• 1 stick butter, melted
• Splash almond extract
• Splash vanilla extract
• ~3 Tbsp milk (add slowly)
Mix until smooth and spreadable. Frost rolls while warm and enjoy.
Soft, gooey, high-hydration sourdough goodness these dont last long in our house 🖤

Healthy eating isn’t boring, boring food is boring.Tonight’s main dish was turkey meatloaf, and honestly… I’ve missed ha...
01/03/2026

Healthy eating isn’t boring, boring food is boring.
Tonight’s main dish was turkey meatloaf, and honestly… I’ve missed having the time freedom to cook like this. Simple ingredients, big flavor, and comfort food that still fits into a balanced way of eating.
This is proof you don’t have to give up the foods you love to eat, you just have to make them at home.
Bonus: I’m working in Condon tomorrow and I already know exactly what’s going in my lunch bag 😌
Recipe + macros below 👇🏼
Turkey Meatloaf (Healthy, Not Boring)
Ingredients
• 2 lbs ground turkey (93% lean)
• 1½ cups Italian-seasoned breadcrumbs
• 2 large eggs
• ½ yellow onion, finely chopped
• 3 Tbsp minced garlic
• 4 oz tomato sauce
• ¼ cup nonfat yogurt
• 1 tsp dried thyme
• Salt & pepper, to taste
Glaze
• 4 oz tomato sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsp brown sugar
Instructions
1. Preheat oven to 375°F.
2. In a large bowl, gently mix all meatloaf ingredients until just combined.
3. Line a small cast iron skillet or loaf pan with one slice of bread (I used fresh sourdough). This keeps the loaf from sticking and absorbs excess grease so the meat stays moist.
4. Add meat mixture, shape into a loaf.
5. Mix glaze ingredients and pour evenly over the top before baking.
6. Bake for 55–65 minutes, until internal temperature reaches 165°F.
7. Rest 5–10 minutes before slicing.
I made this into 2 small loaves for meal prepping!
Serving Size & Macros
• Serving size: 6 oz cooked meatloaf
• Calories: 280
• Protein: 30g
• Fat: 10g
• Carbs: 14g
High protein, delicious, and comforting, while staying filling, exactly how healthy food should be.

homemade blueberry muffins for Logan’s breakfasts 💙 Perfectly fluffy and packed with juicy blueberries. Such a simple re...
02/05/2025

homemade blueberry muffins for Logan’s breakfasts 💙 Perfectly fluffy and packed with juicy blueberries. Such a simple recipe, but they sure do bring some warmth and comfort to the morning.

Mix everything together except for the blueberries, then gently fold those in. Divide the batter into your muffin dishes and bake! 🫐

Makes 6 Jumbo muffins at 400°F for 30 minutes or 12 regular muffins at 350°F for 30 minutes, or until a toothpick comes out clean from the center.

Ingredients:
• 1 ½ cups flour
• ¾ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• ⅓ cup vegetable oil
• ¼ cup sourdough discard
• 1 large egg
• ½ cup milk
• 1 ½ teaspoons vanilla extract
• 8+ ounces fresh blueberries (be generous!)

The perfect start to a busy day! 🧁

Our fav chicken noodle soup recipe coming in handy when the sickness hits our home. Easy to make and a fav around here.1...
12/15/2024

Our fav chicken noodle soup recipe coming in handy when the sickness hits our home.

Easy to make and a fav around here.

1 pound skinless, boneless chicken
8 ounces egg noodles
4 tablespoons butter
1 large yellow onion, diced
2 large carrots, chopped
2 stalks celery, chopped
minced garlic, measure with your heart
2 bay leaves
1/2 teaspoon dried thyme
8 cups chicken stock (we do a boullion water mix or home made)
Salt and pepper, to taste
(Typically dont use much if any depending on how salty your broth is)

Sauté celery, onion and carrots in melted butter until soft, Add Garlic and diced chicken. stirring until chicken is seared. add 8 cups of stock, stir in thyme and bay leaves. Simmer until veggies and chicken are cooked through. Add Egg noodles and cook 6-10 min until done.

taste and adjust seasoning as needed

remove bay leaves and serve!

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PO Box 33
Fossil, OR
97830

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