Saturday, September 12, 2015

Minestrone Soup

It's getting cool again on Beaty's Creek and I want me some soup. Nothing is better than a pot of soup on a cold day. Bake some bread and you are good to go. I am making a hard crusty bread to dip in olive oil tonight.

1 pound Italian sausage-cut into chunks
1 large purple onion-chopped
4 large carrots-peeled and chopped
4 celery stalks-stripped and chopped
5 garlic cloves-minced
2 zucchini-sliced into 1/2 inch slices and then quartered
1/2 pound green beans-these can be fresh or frozen(I could not find fresh so I used frozen.)
3 quarts beef or chicken broth(Add this as you go, we like it soupy, so we add more.)
1 quart whole tomatoes-smashed(I used home canned)
3 T Italian seasoning(I use fresh in the summer but this time of year I use dry.)
1 T pepper
salt to taste
3 cups cabbage-shredded into 1/2 inch shreds
1 can cannelloni beans-drained
1 can garbanzo beans-drained
1 cup small shaped pasta(I always use different shapes to jazz it up.)
Fresh Parmesan cheese- shredded finely

Brown sausage with onions and garlic until the sausage is no longer pink. This is the time to add your broth, so you can get all the goodies off the bottom of your soup pot, now add the green beans, zucchini, carrots, celery, and both beans. Simmer for 20 minutes and add cabbage, tomatoes, pasta, and all of your seasoning. Cook for 30 minutes, you may need to add a little water if soup gets too thick after adding your pasta. We grate Parmesan cheese over soup in each bowl. This makes a lot of soup but it reheats very well. In fact I usually freeze some for lunch. Give it a try, I know you will like it! Well that is "what's cookin" tonight.

Wednesday, July 1, 2015

Tie Dye Jello

This is a really cool kid dessert that my kiddos love. We all know we need some cool right now with these hot and steamy days . This is a super easy dessert too, only bad thing is you have to wait a little for it to gel. This is What’s Cookin on this beautiful summer’s day on Beaty’s Creek.


2 boxes of blue-raspberry Jello
2 boxes of cherry Jello
2 containers Cool Whip-frozen

Make each Jello flavor separately using only 1-½ cups of water per box. When each flavor is made and is still hot add in 1 container of Cool Whip and stir until dissolved completely. Now pour 1 flavor into a pretty Jello mold and place in fridge until almost set. This usually happens in about 30 minutes. Now add your second flavor and swirl in the almost set flavor. Now place in fridge and let set up completely. This usually takes a couple of hours. We serve ours with more Cool Whip. Another really good combo is orange Jello and lemon Jello mixed together.

Tuesday, June 2, 2015

3 Berry Cobbler

Every berry in this cobbler was harvested locally! The blackberries were picked by my husband, dear friends and little ole' me. Not so little but you get what I mean. ;) The strawberries are Stilwell strawberries and the best strawberries that I have ever eaten. The blueberries are from Fisher's Blueberry Farm and picked by yours truly. It is like a vacation for me to get to pick blueberries all by myself. Does that sound terrible? Don't get me wrong as I love my kiddos and my husband but sometimes it is nice to have an hour to yourself. I always make various cobblers and thought why not add all three berries together and make a 3 berry cobbler. I am glad that I did because I think it is extra tasty and so did the family. This is What's Cookin on Beaty's Creek today.

3 cups sliced strawberries
3 cups blueberries
3 cups blackberries
3 cups sugar
1/4 cup sugar for top crust
2 T cornstarch

Pie Crust
I double this recipe for a cobbler.

Place all of your berries in a large bowl. Pour sugar and cornstarch in and mix very well. Let sit on the counter while you roll out your crust. The juices from the berries will thicken a little while sitting there and that is fine. Place your bottom crust in a deep 9x13 pan. I used a lasagna pan for this cobbler. Pour in berries. Roll out top crust and place on top of berries. Seal top to bottom crust. Cut slits in top crust and sprinkle 1/4 cup of sugar on top. Bake at 325' for 1 hour. Serve warm with vanilla ice-cream.

Thursday, May 21, 2015

Potato Salad

It is a beautiful day on Beaty's Creek and what do we like to do on a day like this?? Grill of course and what goes with any grilled item? Potato Salad, this recipe is so good I can eat it alone by the bowl full. It is so good with bacon bits on top too. Try this recipe the next time you grill.

5 lbs. of potatoes-peeled, boiled, and cut into 2 inch pieces
4 eggs-boiled and chopped
1 yellow onion-chopped
1/2 a green pepper-seeded and chopped into bite size pieces
2 celery stalks-stripped and cut into bite size pieces
1 small jar pimentos-drained
3 cups of mayo
2 T yellow mustard
Salt and Pepper to taste

Once your potatoes and eggs are cooled place into a large bowl and salt and pepper them really well. Now is the time to add the onion, green pepper, celery, and pimentos, mix all items very well. Now add your mayo and mustard and mix until potato salad is creamy but still has potato chunks.