Tuesday, December 30, 2008

Doritos Casserole

This is the easiest casserole you will ever make. I heard about this a few years ago on Good Morning America, this is a version of Charlie Gibson's Casserole. I changed a few things around to my family's likes and now you have Doritos Casserole. I am serving it tonight with corn on the cob that I froze this past summer. We eat a salad with this casserole too. Just depends on what sounds good that day. So corn on the cob it is.

1 large bag of nacho Cheese Doritos
2 cans of your favorite canned chili with beans
1 can medium enchilada gravy
1 16 ounce container of sour cream
1 1/2 pound Colby jack cheese-finely shredded

Crush Doritos in the bag they came in. Much easier if you ask me. Add to crushed Doritos, chili, enchilada gravy and half of your cheese. Pour into a 9x13 pan and spread sour cream over entire casserole evenly and top with remaining cheese. Place in a 350' for 30 minutes or until bubbly and hot.

We really like this. Hope you will give it a try because this is "what's cookin" tonight.

Monday, December 29, 2008

Happy New Year Meal 2009

I got an email from Sal, a really good friend of mine asking "what was cookin" for the new year. Well here it is Sal and all of you.

Black-Eyed Peas ( This is a tradition in our home.)
Mustard Greens
Salt Pork
Homemade Cornbread

We cook our peas without meat in them, we like it on the side. I LOVE mustard greens anytime of year. I only eat a small bowl of peas and a huge bowl of mustard greens. I was always told that you ate the peas for good luck and greens for money in the new year. Not sure about the other items on my menu, they just go well with the peas and greens.

New Year's Eve 2008

Our New Years Eve is going to be great! Every year we have hors d'oeuvres, punch, and a little Martini & Rossi Asti Spumante for the adults. I really like planning, can you tell???
Here is what we are going to have this year. Some are kid friendly and some are for the adults. I will post recipes tomorrow and pictures as the food is made.

Stuffed Mushrooms

2 pounds of button mushrooms with stems removed and chopped
1 cup of plain bread crumbs
2 eggs-beaten
1 stick of butter melted
1 pound of a really strong cheese (blue cheese will do but the stinkier the better)

In a large bowl combine chopped mushroom stems, bread crumbs, butter, cheese, eggs, and garlic. Once mixed well add to mushroom caps. Bake in a 425' oven for 15 minutes. Filling will be bubbling when you take them out. Serve immediately. They are so good! I like them cold too.

Stacey's Meatballs

2 pounds ground turkey
1 cup plain bread crumbs-soaked with 1/2 cup milk that follows
1/2 cup whole milk- to soak bread crumbs in
2 t garlic powder
2 eggs-beaten
salt and pepper to taste
Spaghetti sauce for dipping

Mix turkey, soaked bread crumbs, eggs, garlic, salt, and pepper very well. Form into 1 inch balls and bake at 325' for 20 minutes. Put a toothpick in each ball and serve with warm spaghetti sauce.

Something with shrimp??

Brown Sugar Coated Bacon Wrapped Sausages (YUMMY)

Cocktail polish sausage
1 pound bacon cut in 1/2 twice
1 pound brown sugar
Wooden toothpicks

Place bacon piece around cocktail sausage and toothpick it together. Place sausages on a PARCHMENT LINED 1 INCH SIDED COOKIE SHEET. You will be glad you listened when clean up time comes. Now spread brown sugar over sausages. Make sure you spread it evenly. Bake at 425' for 15-20 minutes. The bacon will be crisp when they are done. Remove from tray and serve hot. Very good!!!

Little Pigs in a Blanket

Small hotdogs
Canned crescent rolls

Wrap pieces of crescent dough around hotdogs. Bake 350' for 15 minutes. Serve with mustard. Wasn't that a easy recipe???

Cheese Dip

1 box of Velveeta-chopped into inch cubes
1 can golden mushroom soup
1 pound ground turkey-browned
1 pound turkey sausage-browned
1 jar Pace Picante Sauce

Place all of the ingredients into a Crock-Pot and heat on low until all has melted and come together. Serve with tortilla chips. This is so good! I like it with fresh veggies too.

Cheese Balls

This recipe comes from Trisha Yearwood's cookbook. It is so good that you have to try it!

1 14 ounce package Hidden Valley Ranch dressing mix
1/2 cup mayo
1/2 cup buttermilk, well shaken
16 ounces cheddar cheese-grated at room temperature
1 cup pecans-finely chopped

In a bowl, combine all ingredients but the pecans. Mix well. Divide mixture into equal parts and place covered in freezer for 30 minutes. When each ball is firm roll in pecans and serve with crackers. This is really a good cheese ball.
Veggie Tray with dip

Fruit Tray with dip

Fresh fruit of your choice( I like different apples, bananas, strawberries, and grapes
16 ounces of cream cheese-at room temperature
1 large jar of marshmallow whip
2 t vanilla

Blend cream cheese, marshmallow whip and vanilla together until very creamy and smooth. Hint, make sure your cream cheese is at room temperature. If not your dip will be lumpy. Chill for at least 1 hour and serve with fresh fruit. Everyone likes this one!

Artichoke Dip with toasted pita crisps

This also comes from Trisha Yearwood's cookbook. You have to try this. Ransome really likes this one.

1-14 ounces can artichoke hearts-drained and finely chopped
8 ounces feta cheese-crumbled
1cup grated Parmesan cheese
1 cup mayo
1-2 ounce jar pimentos-drained and chopped
1 t garlic-minced

Mix all the ingredients together and place into a small casserole dish. Bake uncovered at 350' for 25 minutes or until lightly brown. I serve this with pita crisps. Can't wait to set this one!!!

I am sure there will be more items and I will add those too.

Sunday, December 28, 2008

Corn Meal Pancakes

I did not make cornbread for our New Year meal but I made corn meal pancakes instead. Everyone liked them, so I guess I did okay. Here is the recipe.

2/3 cup all purpose flour
1 1/2 t salt
4 t baking powder
1 1/3 cups white corn meal
2 eggs-beaten
4 T oil
1 2/3 cups milk at room temperature

Sift flour, salt, and baking powder together. Add corn meal and mix well. Combine beaten eggs, oil and milk to mixture. Beat until smooth. Cook on oiled griddle. Only turn the pancakes once. I like mine with butter on them but my husband likes them plain.

Zuppa Toscana Soup

The first time I had this soup I was at the 25th Anniversary of the Reader Exchange Party thrown by the Tulsa World. Linda Fraizier made this soup and it was soo good I rushed home to make it! The only thing I do different is I use Italian pork sausage. You have to try this soup! It is so cold on Beaty's Creek that I am wearing socks with my Birks today. Note, I never wear socks! We eat this with homemade french bread.

3-4 slices bacon cooked crisp
1 pound spicy Italian sausage- chopped and browned (Linda uses Healthy Choice Sausage)
3-4 shallots-minced
1 onion-chopped
2 garlic cloves-minced
1 bunch kale-leaves removed from stem and chopped (if you live in a small town kale will be hard to find so use spinach)
4-5 red potatoes scrubbed and chopped into bite size pieces
4 cups of chicken broth
2 cups half and half

Brown sausage and bacon with onion and garlic. Once sausage and bacon are cooked add broth. Scrap bottom of pot to release all the goodies the bacon and sausage left behind. At this time add the potatoes cook them until fork tender. This will not take very long. Once the potatoes are done add the kale or spinach. The greens will wilt very fast, so don't be scared that you added too much. Right before serving add your half and half. RIGHT BEFORE SERVING ADD THE HALF AND HALF! If you add it any earlier you will have soured half and half in your soup. Yuck!! I did this the first time I made the soup and was very sad to throw it out but that is what I had to do. Make some homemade bread and enjoy!

Thursday, December 25, 2008

Peanut Clusters

This is one of my husband's favorite candies. His grandmother made them for him and I took over when we got married. They are super simple and oh so good! Make sure you use roasted peanuts and not dry roasted. The dry roasted give the cluster a funky sweet taste. That sounds weird right?? A candy that has a funky sweet taste.. Trust me don't use dry roasted! Anyway here is the recipe. Not much to do, just make sure you use a double boiler( a bowl on top of a sauce pan filled with water but not touching the bowl) or your chocolate may cease up.

1 bag of semi sweet chocolate chips
1 container roasted peanuts, but not dry roasted

Melt chocolate over low heat in a double boiler. When melted add peanuts. Stir until covered in chocolate. Drop by tablespoons onto a parchment lined cookie sheet. Let cool completely, then remove and store in an air tight container.

Give these a try, You will not be disappointed and your friends will be impressed!

Christmas 2008

I bet you are wondering why I have not posted pictures in a few days. Well, I have been busy like most of you I am sure. Give me a day or two and they will appear. Now on to Christmas Dinner.

Pinto Beans
Bean Balls
Salt Meat

I bet many of you have never heard of bean balls, correct??? Well around Beaty's Creek they were common when I was growing up. Now a few people still make them and I am one of them. My husband's dear grandmother, Minnie, taught me how and I am now teaching Raven. It is a family tradition, have to pass those down. I will give you the recipes and post the pictures in a few days.

Pinto Beans
5 pounds of pinto beans- rinsed
Water- enough to cover
Salt to taste
1/4 cup of oil
Large pot

Add beans to pot. Add water, salt and oil. I add oil so my beans will not boil over. It really works. Bring beans to a hard boil and reduce heat. Cook over medium heat all day. The beans will be done before that but we like our beans to have a creamy broth and cooking all day insures that. You will have to add a lot of water through out the day. DO THIS OR BEANS WILL SCORCH!!!

I make my own but if you are using store bought make sure it is not a Bavarian Sauerkraut. You want the ingredients to read cabbage, water, salt and vinegar ONLY!

I coat my skillet with oil and add drained sauerkraut to the skillet. Cook over medium heat until heated.

Bean Balls
White cornmeal
Pinto Beans
Boiling bean broth and water

Let me tell you this, you can always add bean water or boiling water but you CANNOT ADD CORNMEAL. REPEAT DO NOT ADD CORNMEAL. Now back to the recipe. I pour about 7 cups of cornmeal into a large bowl. I then add 1 or 2 cups of beans. Don't stir yet. Now is the time to add boiling bean water, yes the water you cooked your beans in. Add it a cup at a time and stir between cups of boiling bean water. You know you have added enough when you can make a ball and then flatten it out and the ball stays together. Make sense??? I hope so. Believe me it took me several attempts to get this right. Once the "balls" are made you will add them back to the bean water. I remove most of the beans and place into another pan with bean water. You want to have the bean water a slow boil. Cook for about 15 minutes. The cornmeal will already be cooked from adding the boiling water. You are just cooking the outside and firming them up a bit. Remove the "balls" from the bean water and plate up. We eat ours with oil over then with lots of salt and pepper. Yummy!

Salt Meat
Slice meat into 1/4 inch slices
Place into water and boil for until foam forms in water. This usually happens in about 10 minutes. Drain very well. Place on deep cookie sheets and place into a 400' oven until golden and crisp. I NEVER COOK SALT MEAT ON TOP OF THE STOVE!! It pops 100 times worse than bacon. In the oven is my trick and it works soo well. You just have to use your self clean on your oven the next day but it is worth it!!

I hope you will try all of this sometime! It is soo good and it is "what's cookin" tonight!

Wednesday, December 24, 2008

Christmas Eve 2008

It is that time again. I make an endless list for a meal that I hope all will enjoy. I love cooking! It is like Christmas for me every time I step into my kitchen. Wait, not every time, like when I must sweep or mop it is not so Christmas like but all the other times it is!! I talked to my dad yesterday and he was shocked that I actually "like" to cook, Thanks for noticing dad. Now on to the menu. We talked about doing a Cajun Boiling Pot of sorts but decided to take the Crown Roast route. Easy and good!

Here's the menu:

Crown Roast for 6 (Raine does not "count" on this one.)
Fingerling Potatoes roasted in the oven with garlic and Parmesan cheese
A really good salad of baby greens and organic veggies
Homemade wheat bread
Homemade butter
Not sure of the dessert will have to think about this. Maybe a Red Velvet or a Yule Log I will have to see what sounds good closer to the day.
Tea and Coffee

Monday, December 15, 2008

Stacey's Stew

I posted my husband's version of stew and here is the one I grew up on. I added mushrooms but this is my mom, Eva's recipe! I really like it. All of our children like it too. That is a big order to fill in this house. When we don't want to eat meat, yes, that does happen, we just add more mushrooms. We like ours with home made cornbread too. This is "what's cookin" tonight.

5 pounds golden Yukon potatoes-peeled and quartered
2 pounds of button mushrooms-cut in half
2 golden onions-peeled and quartered
2 pounds of carrots-peeled and cut into 2-inch pieces
1 can of whole tomatoes(I use home canned tomatoes but store bought is fine.)
1 can of tomato sauce
1 beef chuck roast-cut into 2 inch pieces
Salt and Pepper to taste

In a dutch oven pour enough oil to coat bottom of pan. Place meat, mushrooms, and onions in pan with salt and pepper. Brown meat on all sides. Add tomatoes, carrots, mushrooms, tomato sauceand enough water to cover. Cook until carrots are just about fork tender. at this time add your potatoes. I peel and cut everything at one time, I place the potatoes in a bowl of water to keep them from turning pink or brown. When potatoes are done serve in a bowl with a big piece of cornbread! Can't wait for dinner!

Velveeta Fudge

Okay, I know you are asking yourself, “Velveeta Fudge, has Stacey lost her mind?” Well the answer is yes and no. I feel like I have lost my mind sometimes but this is not one of them. An artist friend of ours made this at our homeschool Holiday party and I did not get the recipe or she was not giving it, hee hee. Anyway the internet came to the rescue and I found this recipe on About.com and will add my helpful hints from making this as you read the recipe. Give this a try and you will be pleasantly surprised! I love it and it is EASY to make!!!!!

1-cup butter-2 sticks
8 oz. Velveeta-cubed
5 cups powdered sugar -sifted
½ cup unsweetened cocoa –sifted
½ cup dry milk-SIFTED (The recipe did not say to sift this but you must or you will have tiny little lumps.)
2 t vanilla
2 cups of nut if you choose to add nuts

In a non-stick saucepan over medium heat add Velveeta and butter. Stir constantly until it is all melts together. Remove from heat. Add the powdered sugar and cocoa. Mix until well blended, and then add your dry milk. Stir until all is smooth and somewhat fudge like. Finally add your vanilla and stir well. Pour into pan of your choosing. I poured mine into 2 pie plates. Cover and place in fridge until set. Cut into squares and EAT!! Yummy, I promise!!

Saturday, December 13, 2008

Caramel Corn

(I think this is the best caramel corn I have ever eaten.) It is always in our gift baskets we give out. My Aunt gave me this recipe when I first got married and I have made it every year since.

2 cups Brown sugar
2 sticks Butter
1 t Salt
¼ cup corn syrup
½ t baking soda
20 cups air popped corn
3 cups pecans or any nut you like

Add first 4 ingredients to a non-stick saucepan, (You will be glad you used this when clean up comes around.) Bring mixture to a boil for 5 minutes. Remove from heat and add soda, stir quickly and smoothly. Mixture will foam up after soda is added. Pour over popcorn and pecans, stir to coat evenly. Popcorn and pecans should be in a large roasting pan. Makes for easier stirring. Place in 250’ oven for 1 hour. Stir popcorn every 15 minutes. Cool completely and store in an airtight container. This is so buttery and good!
Special note: I use parchment paper in the bottom of my roasting pan. Sure makes clean up a lot easier.

Friday, December 12, 2008


My Granny West made this every year for Christmas. I looked forward to it each year. That is until I developed Type 1 Diabetes at the age of 5. I would always help her make it but never could eat it. I still have wonderful memories of helping her out. Not sure if I was that much help but it sure was fun! Thank goodness for advances in the treatment of diabetes I can have divinity but I don't eat much. I still prefer making it and giving it than I do eating it. Funny how that works. Ransome loves it and has been waiting for the divinity to cool down so he can sample a piece. I will give you a few hints about divinity making. First hint, don't even think about making it if it is raining, snowing or very humid! Low humidity is sometimes hard to come by on Beaty's Creek but it happens. It will be awful if you make it on days like I just described. Believe me I know!! Second hint, stir in the syrup slowly or you will have a egg white omelet. Not good... Well enough of my rambling here is the recipe.

2 cups white sugar
1/2 cup corn syrup
1/8 t salt
1 t vanilla
2 T powder sugar
Candy thermometer

Place sugar, corn syrup, and salt in a NON-STICK saucepan. You will be glad you used a non-stick when it comes to cleaning up. Heat mixture until it reaches 260' on a candy thermometer. While this mixture is coming up to temp, beat egg whites until stiff. I do this in my Kitchen Aid. I told you I love my Kitchen Aid. Once it has reached 260' pour very slowly into egg whites while beating on high. Add powdered sugar and vanilla now. Once all of your syrup is in continue to beat until it thickens up. You will hear it while mixing, the tone will change. I add red to mine to make it look pretty for Christmas. Now you will drop by tablespoon onto a parchment lined cookie sheet. I then place 1/2 of a pecan on mine. You can use any nut. Give this recipe a try. You won't be sorry you did. It may take some practice but with practice comes perfection. I am still waiting on mine.

Wednesday, December 10, 2008

Christmas Goodies 2008

Every year we bake cookies and make candy for family and friends. We then deliver the gift baskets to everyone. I really enjoy baking and making candy this time of year. Just not the same baking shaped cookies and fudge in July. Know what I mean? Here is a list of what we will be making this year. I will post recipes and pictures as things are made. Now get cookin!

Iced Sugar Cookies
Honey Drop Cookies
Mexican Wedding Cookies
Chocolate Covered Cherry Cookies
Gingerbread Cookies
Granny West's Ginger Snaps
Caramel Popcorn
Chocolate Fudge
Peanut Butter Fudge
Brown Sugar Fudge
Peanut Brittle
Coconut Brittle
Peanut Clusters
and Chex Mix

Tuesday, December 9, 2008


Tonight is another Ransome Picks night. It is really cold on Beaty's Creek today and snow is in the forecast!! We love snow here!! It is probably because we never get very much. Ransome wants chili dogs tonight and as all of you know, what Ransome wants is what Ransome gets. Ransome will be roasting our hotdogs over the fireplace. It will be the first time Raine has seen the fireplace with a fire in it. We will see how that goes..... This chili will warm you up so give it a try.

2 pounds ground chuck
1 onion-chopped
1 large can tomato sauce
4 cups of pinto beans (I use leftover pintos or you can use Mexican style canned beans)
4 T chili powder
1 t cumin

Brown the ground beef with onion. When beef is done and onions are soft add the following, tomato sauce, pintos, chili powder and cumin. I add water because we like our chili soupy. I cook ours all day long on a low heat. I like it better when it has cooked a while. We like it with crackers, lettuce wedges, carrot sticks and shredded cheese. Tonight it is with hotdogs. Give this easy recipe a try!

Monday, December 8, 2008

Pumpkin Roll

This cake looks very impressive and is very easy to make. It just takes a little time and PATIENCE. PATIENCE IS A MUST!! This cake is easy to take also. I leave mine rolled up until I get to where I am going and sift a little powder sugar on it when I get there. Give it a try, you won't be sorry.


1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 t baking powder
1/2 t baking soda
1 t ground cinnamon
1/4 teaspoon salt
3 large eggs (I use free range)
1 cup sugar
2/3 cup Pumpkin
1 pkg. cream cheese-at room temperature
1 cup powdered sugar-sifted
6 tablespoons butter-softened
1 t vanilla
Powdered sugar

Heat oven to 375°. Grease 15 x 10-inch jelly-roll pan, line with parchment paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Stir flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. I do this overnight. Sprinkle with powdered sugar before serving.

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Sunday, December 7, 2008

Hamburger Soup AKA Sean's Stew

This is one of my husband's favorite soups. It is really EASY and good! I cut cheese up and put in mine once it is in the bowl. I love cheese in EVERYTHING! We eat this with crispy cornbread. The funny thing is my husband's family calls this soup, "stew". So when we were first married I told him I was fixing "stew" for dinner. When he got home he was excited to eat "stew". When I dished it up he said "this is not stew." I was really confused by this. The difference in his and my family's stew is a big difference. I will post a recipe for my family's stew later this week. Here is his family's version.

2 pounds ground chuck-browned with 1 onion-chopped
6 cans of Veg-All canned veggies
2 cans of whole kernel corn
2 t garlic powder
Salt and Pepper to taste
2 cans tomato soup-concentrate
1 quart of water

Once browned add canned veggies, tomato soup, garlic, salt, pepper, and water. Stir. Bring to a boil. Lower heat to a simmer. Serve with cornbread.

Saturday, December 6, 2008

Honey Drop Cookies

I received this recipe from a lady I went to school with. Her grandmother made these for her when she was a little girl. They are a soft cookie and are Raven's favorite. Be careful not to bake too long or these will burn easily. It is so sad to have cookies burn and you don't have anymore honey in the house and you have to go to town in the dark to locate honey. Hey wait a minute I was thinking back and got carried away. You know what I mean don't you??? Just be sure to rotate your pans and you should be fine.


2/3 cup butter flavored Crisco
1 cup honey

Cream until light and fluffy.


2 eggs (not beaten)
1 t vanilla

Beat with above.

2 1/2 cups flour
1 t baking soda
1 t salt

Mix with above.

1 package chocolate chips

Bake on parchment lined cookie sheet. Bake about 6 minutes on lower rack, then move to upper rack for 4-6 minutes or until light and golden. These are so good with milk!

Granny West’s Ginger Snap Cookies

These were my Grandpa West’s favorite cookies. Granny made them for him each winter. She would save bacon grease for this recipe. Yes, I said bacon grease. I like them much better made with bacon grease but you can use shortening. I would say make them first with bacon grease and you will not want to use anything else. They just melt in your mouth when you eat them.

1-cup bacon grease or Braum's Butter
2 eggs
6 T Molasses
1 ½ cup sugar
2 ¼ baking soda
3 cups Shawnee Mills flour
1 ½ t cinnamon
1 ½ t ginger

Preheat oven to 350’.

Cream bacon grease, sugar and eggs together until light and fluffy. Add rest of ingredients. Mix until smooth. Form dough, and place into fridge for 1 hour. When chilled roll into 1 inch balls and then roll balls into sugar. Place on parchment lined cookie sheet. These don’t spread a lot. I bake mine 3 wide just to be safe. Bake for10 minutes. They will look soft when you take them out but they will crisp up as they cool. These are so good with hot tea! Must go make tea now.

Sugar Cookie Cutouts

I had never tried this recipe and was so glad when I did. Not sure where I got this one but it sure is tasty! I had to stop myself before I ate them all. If I had used them with butter cream I would have been in T-R-O-U-B-L-E. They are soft but crispy too. My husband likes sanding sugar on them and that is how I made these. I will make them again with royal and butter cream icing for gift baskets. Here is the recipe. You better try it sooner than I did.

8 oz. Of cream cheese
1 cup butter
1-½ cups of sugar
2 t. really good vanilla
2 ¼ cups flour
½ t. baking soda

Preheat oven to 350’. Beat cream cheese, butter, sugar and vanilla in bowl and mix until creamy. I use my Kitchen Aid because it is easier and faster for me. Add flour and soda mix well. Cover and place in fridge for 1 hour.

Roll dough ¼ inch thick. Cut into desired shapes.

Bake for 10-12 minutes or until golden brown. They will be soft and crisp up as they cool, so don’t over bake.

Ice with butter cream or royal icing. You can also sprinkle sugar on cut out shapes before baking. They are so good!

Thursday, December 4, 2008

Holiday Cookie Party

I really like to make cookies. I also like to eat cookies. Not so good... Our homeschool group is having a Holiday Cookie Party and I am hosting this event along with a my son's wonderful guitar instructor. I know I will make Sugar Cookies, and my Granny West's Ginger Snaps but what else should I make???? Let me think. I know! I will make Honey Drop Cookies. I got this recipe years ago from a lady I went to school with. They are one of Raven's favorite cookies too. Better get busy. I will post the recipes with pictures tomorrow.

Monday, December 1, 2008

Navy Beans

Have you ever wondered why Navy Beans are called Navy Beans??? Well in any case that is what's cookin tonight. We are having Navy beans with ham that is left over from Thanksgiving, fried potatoes and sweet cornbread. Sounds good to me. It snowed here on Beaty's Creek this morning. It was such a pretty sight! We have all the Christmas decorations up and ready for Santa. Need to do a little decorating outside still. Oh, I almost forgot to give you the recipe for the beans. Here it is...

2 lbs washed and sorted Navy Beans
salt to taste
2 quarts of water
Ham bone with ham still on it

After you have rinsed and sorted your beans add to a large chili pot. Pour in your water and add salt. Bring to a hard boil for 1 1/2 hours. Turn down heat to a simmer for 2 hours longer. Beans will be ready to eat. We like ours with a gravy like sauce but not mushy. Make sense? If you like your beans more soupy than thick add more water. We are having ours with fried potatoes and sweet cornbread. Give it a try.

Sunday, November 30, 2008

Turkey Salad

I LOVE this turkey salad recipe! My husband does not and likes turkey and Miracle Whip only, nothing else. I like it too but my recipe rocks! Give this a try and eat it on a good homemade whole wheat bread. So good! Can you tell I am excited about eating it?? Better get this posted so I can eat!

White turkey meat-chopped into half-inch chunks
3 apples-chopped into half-inch chunks (I used organic jonagold)
4 stalks of celery-chopped
1 cup of walnuts or pecans-chopped
Salt and pepper to taste
Enough mayo to make moist

I combine all the above ingredients. I like mine really chilled so I place it in the fridge for several hours, if I can wait that long before I eat it. I like it on bread as I said but I also like it on butter lettuce. Yummy! Not sure what I will make tomorrow. Next week my children have a party that I am making Christmas cookies for. Not sure what kind yet. One will be a sugar cookie with icing but not sure what other kinds I will make. We are also collecting stocking stuffers for needy children. Til later…

Friday, November 28, 2008

Thanksgiving 2008


Pecan Pie and Pumpkin Pie

Cranberry Sauce

Here are a few pictures of our Thanksgiving lunch. You do realize I make everything that we eat. I love it and would not have it any other way. We forgot to take pictures of most things. I could not believe it but we did. I was on auto pilot by this time and ready to get home. Oh, did I mention I cooked everything at my parents home. Remind me not to do that again if I even think about it, warn me not to. It is really hard to cook anywhere but home. I love my oven and hate my mothers. Well here are the pictures. Hope you like them. I will post some of my after the turkey recipes tomorrow.

Sunday, November 23, 2008

Turkey Meatloaf

We really like Turkey Meatloaf. At first mine were dry and just not meatloaf like. I started playing around with it and found this to be the best one for our family. Give it a try and you will love it too.

2 lbs. Ground turkey
1 lb. Shredded cheddar cheese
3 eggs (I use free range)
½ cup milk
Salt and pepper to taste
Ketchup for the top of meatloaf
1-cup Italian bread crumbs (I make my own with 1 loaf of French bread, 1 cup of parsley, and 1 clove garlic-minced)
Parchment Paper
9x13 pan (Yes, I should own stock in a 9x13 company.)

Mix all of the ingredients except for ketchup in a large mixing bowl. I use my hands. Place parchment on 9x13 pan. Form meatloaf and place on parchment. Bake at 350’ for 1 hour. Place ketchup on top of meatloaf and place back in oven for 20 minutes. Should form a glaze on top of meatloaf.

Saturday, November 22, 2008

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Chocolate Chip Pie

This pie is to DIE for! One of our relatives made this pie and would not give me the recipe. NEVER WOULD!! I wanted to make it so bad. I searched high and low. Finally found the toll house recipe but it was not the same. I tweaked it a little and this is the way I like it best!


1 unbaked 9-inch deep-dish pie shell
2 large eggs(I use free range)
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Cool Whip

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Pour into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with Cool Whip.

Double Layer Pumpkin Pie

I made this for my husband when we were first dating and he loved it! I have made it every Thanksgiving since. It is like cheesecake but a lot easier. All of our children like it too. My mother can eat a whole pie by herself. She is soo tiny I wonder where she puts it all.

Double Layer Pumpkin Pie


1 prepared graham cracker pie crust
4 oz. cream cheese, softened
1 T cream, chilled
1 T sugar
1 1/2 cups Cool Whip, thawed
1 cup cream, chilled
2 pkgs. instant vanilla pudding
1 can Pumpkin
2 t Cinnamon
Cool Whip

Mix cream cheese, 1 T cream and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of pie crust.

Pour 1 cup cream into bowl. Add pudding mixes. Beat with wire whisk for 1 minute (mixture will be thick). Stir in pumpkin and cinnamon with wire whisk until well mixed. Spread over cream cheese layer.

REFRIGERATE for 4 hours or until set. Garnish with more Cool Whip, if desired.

Pecan Pie

I first made a pecan pie when I was just married, that was 16 years ago. I used a Dear Abby recipe that I clipped out of the Tulsa World Newspaper. I thought it was a little too buttery, sorry Dear Abby. I worked with it and came up with this recipe. Hope you will give it a try. Pecan Pie is one of my many favorites.

Pecan Pie

1 unbaked 9" pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten ( I use eggs from my parents free range chickens. Their yolks are so yellow and pretty.)

1/3 cup butter, melted

1/2 t. salt

1 t. vanilla

1 cup pecan halves( I use organic from my parent's farm. They are so good!)

Heat oven to 350ºF.

In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; I place pecans in a pretty pattern around the top of the pie.

Bake for 45 to 50 minutes or until center is set. (Knife inserted in center will come out clean when pie is done.)

If crust or pie appears to be getting too brown, cover with foil for the remaining baking time. Remove from oven and cool.

Pie Crust

First things first. I must give you my pie crust recipe before I give you ALL of my pie recipes that I am going to make for Thanksgiving. If Raine cooperates today I will post the following;
Pecan Pie
Pumpkin Pie
2 Layer Pumpkin Pie
Chocolate Chip Pie
and the Pumpkin Roll

We will see how this goes. I think she knew what I was typing because she flew in here to get on my lap. Til later here is my pie crust recipe.

This is for a double crust. That way you can make two single crusts with this recipe.

2 cups all-purpose flour
1 t salt
3/4 chilled Butter Flavor Crisco ( I only use Crisco. Off brands have a taste I don't like.)
4-8 T ice cold water (I put ice in my water to get it really cold)

Blend flour and salt very well in a mixing bowl. I use my Kitchen Aid. Makes my life a lot easier. Cut chilled shortening in until crumbly. Add water a Tablespoon at a time until dough can hold together when squeezed. Test by rolling a small ball of dough together and squeezing the ball. If it holds together dough has enough water if it crumbles you need more water.

Roll dough from center out. Bake according to pie instructions.

It is really not hard to make your own pie crust. I like to make extra and put in the freezer for later use.

Friday, November 21, 2008

Deviled Eggs

My dad jokes that he cannot eat "deviled eggs" because they are too evil. Well, I guess he has eaten plenty of the eggs to know this, hee hee. This is something I always make when we have a get together and they never come home with me. Ransome and Raine both like them so I am making 18 this Thanksgiving. Maybe I will get one.

12 eggs-boiled and peeled. I use organic farm eggs from my folks farm. They are soo good!
2 cups of mayo
2 T Yellow mustard
salt and pepper to taste
Cayenne Pepper for topping

I boil my eggs with 1/2 a cup of salt in the water. Doing this makes for easy peeling. Really, I kid you not. Once eggs are peeled cut them in half. Remove yolks. With a fork, mash yolks, add mayo, mustard, salt, and pepper to taste. Once thoroughly mixed, spoon or pipe with a pastry bag and star tip into eggs halves. Sprinkle tops of yolk lightly with Cayenne pepper. Most people use paprika but we prefer the added spice of cayenne. Hope you give my eggs a try.

7 Layer Salad

This is such a pretty salad. It is really good too. Not so good for left overs so make sure you eat it up.

2 lbs. baby greens
3 carrots-shredded
3 stalks of celery-chopped
1/2 green pepper-sliced
1 small purple onion-thinly sliced
1 Pound of Sharp cheddar-shredded
1 pound of bacon-cooked crisp
1 1/2 cups of mayo
1 package frozen peas
1 large punch bowl

Layer items in listed order. Peas should be placed in salad frozen. Right before serving toss salad. It is easy and makes a very pretty dish on the table. Make this salad the night before you are going to eat it. The peas will be perfect!

Wednesday, November 19, 2008


This is my very favorite thing to eat on Thanksgiving!! I love it raw best of all. You will find NO EGGS in this dressing. I grow fresh sage and I think it makes a world of difference in the dressing. If you don't have fresh sage, dried is fine. Just be careful to not get too carried away, sage is a very strong herb. You don't want Grinch colored dressing do you??? Here is the recipe for our dressing.

2 pans of homemade cornbread (recipe will follow the dressing recipe)
2 loaves of homemade white bread (the only time we eat white bread)
1 bunch of celery-chopped into 1/2 inch pieces
4 yellow onions-diced
1 pound of butter
2 quarts of broth (can be chicken or turkey)
Salt and pepper to taste
Sage to taste
1 large bowl for mixing

Break cooled cornbread and white bread into chunks. Sauté celery and onions in the pound of butter. I know sounds like a lot of butter but you are making a lot of dressing. Yes, a lot.... Makes me feel better anyway. Once fork tender add to breads. Heat broth to a slow boil. Add broth a ladle at a time, being sure to stir each ladle full. Make sense??? Once dressing is the consistency of moist bread add salt, pepper, and sage. Stir very well. Now comes my FAVORITE part... The tasting. I cannot wait to taste... Okay back to the recipe. Season to your taste. Some people like it really peppery; I am one of those and others like a lot of sage. It is up to you. Place in baking pans, of course I use 9x13 baking pans. Bake at 425' until crusty. Should have a crust on top and be moist inside. I also like to bake some in the turkey. Just be careful. Remember cold dressing into a cold bird. I let my dressing sit in the fridge overnight and then stuff the bird. Always use a thermometer . Now on to the cornbread recipe.

6 cups of WHITE CORNMEAL (not yellow or a mix)
2 T baking powder (I use Rumford brand)
1 cup of powder milk
3-4 cups of warm water

Mix all of the ingredients together until well mixed. Bake in 2 well-greased cast iron skillets. You can use a heavy bottom-baking pan. You just crusty cornbread.
Bake at 425' until golden brown and crust. This usually takes 30-45 minutes.

Hope you try it!

Tuesday, November 18, 2008

The Easiest Hot Rolls You Will Ever Make

I hope all of you read the Tulsa World today. I had a small article written about how I cook a turkey. Here is the link http://www.tulsaworld.com/scene/article.aspx?subjectid=39&articleid=20081119_39_D1_Thanks692385&archive=yes
I am so caught up with Thanksgiving I have not been able to take many pictures though, sorry. We are having these hot rolls tonight with a pork roast dinner, so picture taking was easy.

I love hot rolls and these are so good you will not believe it! Easy and good makes a difference when talking about bread making. I make A LOT of BREAD!! Raven loves homemade wheat bread and Sean loves all BREAD!! Ransome and Raine are the biscuit eaters, so I make those too. I am willing to share my hot roll recipe if you promise you will make them. Okay, here it is...

2 cups warm water
2 T of loose yeast or 2 envelops
½ cup of sugar
½ cup of butter, melted
2 large eggs, beaten
1 ½ t salt
6 cups of all purpose flour, sifted
Baking pan

Place water in a large bowl or your Kitchen Aid Mixer bowl, this is what I use. I love my Kitchen Aid mixer! Sprinkle yeast on top of water. Should foam up in 5 minutes. If it does not, your yeast may not be good. Once foaming adds sugar, eggs, salt, and butter. Mix for 3 minutes. Once that is mixed add flour 1 cup at time until well incorporated. Knead for 5 minutes. Brush bread dough with butter and cover for 1 hour or until it is doubled in size. I place mine on top of my stove to rise. Once raised, butter your baking pan. Break dough into 3-inch balls and roll in your hand until smooth. This dough is a little sticky, so add a little flour to your hands. Put into pan and brush each roll with melted butter. Cover with plastic wrap and let double in size, this usually will happen in 1 hour. Uncover and bake at 400’ for 35- 40 minutes and they are golden brown.

These are soo good and easy but they don’t look easy when served. Now get baking!!

Monday, November 17, 2008

Green Bean Casserole

I know all of you have either made or eaten Green Bean Casserole. Mine is different but the same. Clear as mud?? Thought so. This is on most tables for Thanksgiving, so give it a try.

Now don't worry. I will be posting some pictures tomorrow. I thought some one you would like recipes for Thanksgiving. Til then, have a great Monday!!

Green Bean Casserole
4 cans of French-style green beans-drained
4 cans Cream of Mushroom soup
4 slices of crisp bacon-crunched up
2 cans of French’s Onions —I know not homemade but they are really good
Salt and Pepper to taste
9x13 baking pan (yes, I own a lot of these)

Heat oven to 325’. Place all of your beans, soup, 1 can of onions, salt and pepper in a bowl and mix well. Pour that mixture into your baking pan. Place crumbled bacon and 2nd can of onions on top of bean mixture. Place in oven for 30 minutes.

This a little different than the normal “green bean casserole.”

Sunday, November 16, 2008

Cranberry Sauce and Broccoli Casserole

I really like to eat cranberry sauce. I like it with the Thanksgiving Meal but I really like it on turkey sandwiches. I make my sandwich with dressing and cranberry sauce. Sooo good!! I make my cranberry sauce the day before Thanksgiving so it has time to setup the way I like it. I hope you will try this recipe.

Cranberry Sauce
1 bag of fresh cranberries
2 cans of mandarin oranges
1-2 cup of sugar
Medium saucepan

Rinse cranberries. Place them in your saucepan. Pour juice from mandarin oranges in with cranberries. Put sugar in and stir well. Bring to a boil. Once berries begin to pop add your mandarin oranges. Cook until berry mixture thickens to a jam consistency. Usually around 30 minutes. You MUST CONTINUE TO STIR. If you don’t you will have a scorched mess. Another don’t ask issue with me. Try this recipe. You will never go back to the canned version again!

Broccoli Casserole

This is my all time favorite casserole. I can eat a huge bowl of it everyday. No, I don’t. Stop asking…. This is really a comfort food for me. This is a snap to put together. What is Thanksgiving without all of the sides???

Broccoli Casserole
2 frozen bags of name brand broccoli- thawed (I have found the off brands or cheaper brands have A LOT of stems)
2 pounds of Velveeta- melted
1 pound of Colby cheese- shredded
2 cans of cream of mushroom soup
1 stick of butter
1 small onion diced
7 cups of cooked rice (you can use brown or whites)
Salt and pepper to taste
13x9 baking dish

In a large bowl, place rice, thawed broccoli, and soup. Mix well. In a pan melt butter. Once melted sauté onion until tender. Add onion to rice mixture. Melt Velveeta in the microwave. Pour Velveeta into rice mixture. Now is the time to salt and pepper to taste. Once seasoned to you liking pour into your 13x9 pan and sprinkle with shredded Colby. Bake @ 325’ for 30 minutes. Top should brown a little.

Better stop for now. I am hungry. Will post Granny West’s Corn Casserole this afternoon. Get cookin!! Or at least make your shopping list.

Saturday, November 15, 2008

Mashed Potatoes and Homemade Turkey Gravy

I really love mashed potatoes. The way I make them on Thanksgiving should be illegal. I always use whole milk from a dairy in Claremore OK that does not pasteurize. Don't be alarmed. Unpasteurized milk is completely safe. It is in fact better for you. The milk from this dairy is soo good. I will be using their cream and milk this Thanksgiving. Here is their website in case you want to check it out. Now back to the potatoes. When you make them with cream and butter they are so delicious you will be hard pressed to make them any other way. Here is how to make them.

5 lbs. of Yukon gold potatoes peeled and cut in chunks
1 stick of butter
Enough cream added to make the potatoes whip up nice. This can be from 1 cup to 2 cups
Salt and Pepper to taste
Dutch oven

Place potatoes in dutch oven and cover with water. I pour a small amount of canola oil in with the potatoes. This keeps them from boiling over so easy. Boil the potatoes until they are fork tender. Drain water off. Mash with potato masher. Put butter in and let it melt while you stir in the cream. Whip with a mixer until you like the consistency. It is entirely up to you. Some people like them lumpy, my father, or fluffy, my husband. Salt and pepper to taste and you are done. Now on to the gravy.

Homemade Turkey Gravy

Drippings from roasted turkey
Turkey broth from turkey parts that come with your turkey in a bag or in the cavity. Use everything but the liver.
All Purpose flour
Sat and Pepper to taste

Take drippings and heat them up in either the roasting pan or a large saucepan. When heated up add flour. Cook the flour until it is golden brown. Stir constantly or it will BURN!!! Add broth. I start with a quart. Cook until gravy is the thickness you like. Add salt and pepper. Serve piping hot. If more broth is needed add at 1/2 cup increments. If you need to thicken it up a little mix 2 T cornstarch in with 1 cup of cooled broth. Mix cornstarch and broth very well. Pour slowly into gravy. It should thicken quickly.

Hope you try this recipe and please don't buy canned gravy. You will like this MUCH better...

Grandma Minnie's Sweet Potato Casserole

Grandma Minnie's recipe needs a post of it's own for this casserole. When I first had it I could not believe what a pleasure for the mouth it was. I have made it every year since. Grandma Minnie passed away in 2002 but her recipes live on through her family's cooking each year. Cooking for me would not be the same without the first memories of the recipe, who made it and where it was first eaten. It is like taking a trip through time. I hope this will become one of your favorites too.

Grandma Minnie's Sweet Potato Casserole

5 lbs. sweet potatoes peeled and cut into chunks
2 sticks of butter
1 can of crushed pineapple
1 cup of sugar
2 cups of brown sugar
1 cup of pecans chopped
1 bag of large marshmallows
1- 13x9 baking pan
1- parchment lined baking sheet

First boil your sweet potatoes as you would potatoes for mashed potatoes. Once they are fork tender,then mash sweet potatoes with one stick of butter and 1 cup of brown sugar. I know this is a sweet dish but it is worth it. Pour mashed sweet potatoes into your baking dish. Next place pineapple and 1 cup of sugar in a saucepan. Boil until liquid disappears. This happens in about 12 minutes. Pour pineapple on top of mashed sweet potatoes. Next take one stick of butter and brown sugar and place into a saucepan. Once the sugar and butter are melted add the pecans. Coat evenly. Then place pecans on a parchment lined baking sheet put in the oven at 250' for one hour. Turning EVERY 15 MINUTES. If you don't they will BURN!! Once they have cooled, crunch them up and place on top of pineapple. You are almost done now... Place marshmallows in a even line and cover top completely. Put into 325' oven until heated through. Marshmallows should be golden. This will happen in 30 minutes but keep a careful watch on them.

This is so good! I cannot wait until Turkey day. I will post mashed potatoes and gravy in a little bit.

Friday, November 14, 2008

Turkey and Ham

I have ordered fresh turkeys for years and love them. I think the taste is the best for the money too. Here is what I do and it is nothing too fancy. I know a lot of you brine your turkeys for taste and moistness but to tell the truth, I have never had a bad tasting turkey. That is since I took over the cooking role of my mother when I was 12. Sorry mom. :)

Rinse thawed or fresh turkey and pat dry
Rub oil all over bird. This means inside and out. The oil really makes the skin taste good. You will want to place your salt and pepper in small dishes. I do this so I will not cross contaminate the salt and pepper mills. Salt and pepper the turkey INSIDE and OUT generously. Don't worry if it looks like a lot. It will soak into the meat on the inside and remember you only get a small piece of skin with each slice of turkey. Place in a large roasting pan and bake in your oven according to your turkey's cooking instructions. I use my Nesco, so there is no need to baste but when I use the oven I baste every hour that the turkey is in the oven. I also cover my turkey in the oven with foil when it reaches the brown color I like.

Now on to the ham. We really like Cure 81 hams. My husband is really quite picky on what ham he likes. I guess not picky but he likes what he likes. I guess that is where the children get that from. We don't use glazes either. I just put the ham in the oven in a covered roasting pan and warm it through at 325'. Depending on the size this can take anywhere from 30--1 1/2 hours.

That is it for now. Raven opened her play yesterday with the lead role! We will go celebrate today.

Wednesday, November 12, 2008

Thanksgiving 2008

Every year I write up a menu with the date in the heading, like the one above. Not sure why?? Maybe it is my type A personality coming out. Who knows? All I know is that it makes me happy to see the menu with what is needed handwritten next the menu choice. I use recipes my family loves and always have. Not too many new things, maybe one or two but the comfort food is what they want. Me too... I have a tablecloth I made many years ago with every feather known to man on it. We have used it every year since. I made embroidered napkins this year on my new machine, love them. I cannot believe I have not done it before. Well enough chit chat. Here is the menu. I will post recipes in a day or so and the pictures will come on Turkey Day.

Turkey-- of course, I am cooking a 22 pounder this year in my Nesco with the convection feature. I truly love my Nesco! If you don't have one you must get one. It frees up your oven for many other things on Turkey Day.

Ham-- we always have ham too

Grandma Minnie's Sweet Potatoes-- These are to die for!!

Mashed Potatoes and Turkey Gravy--enough said

Cranberry Sauce--I make homemade. I like the store bought when in the hospital but you should at least try making a homemade version this year.

Broccoli Casserole-- This is my favorite.. My recipe is a little different.

Granny West's Corn Casserole--- This is my father's favorite. Sweet and savory at the same time. Granny knew what she was doing when it came to cooking.

Green Beam Casserole--Love it but I do tweak it a bit.

Homemade Hot Rolls--These are the BEST and EASIEST you will ever eat or make. Stay tuned..

Dressing--Yes, we call it dressing on Beaty's Creek. My husband helps with this. I love it raw out of the bowl. I am hungry for it right now. Must wait..Must wait..

5 Cup Salad--Everyone really likes this. Cool and fruity

7 Layer Salad-- I use baby greens in this because Raven HATES iceberg. Me too.

Deviled Eggs---Would not be a holiday without these.

Pecan Pie---I use organic pecans. We grow pecan trees at my mom and dad's farm. They make such a difference!

Pumpkin Pie-- Basic but so good

2 Layer Pumpkin Pie-- Like a cheesecake but even better to me.

Chocolate Chip Pie-- I could eat the whole thing but of course I don't....

Pumpkin Roll--Looks so impressive but is really pretty easy to make. Just takes some practice.

Ice Tea and Coffee

I make my pie crust. It is just easier for me. I like to know what goes into our food. Ever read a store bought crust's ingredients?? Scary!!

There it is. You never know what fresh produce will make me think of something to add to the menu. I will shop in the following week. Get your menu going. You might be like me and have one every year now. It is something to see year after year. Gets me in the mood. Oh wait, I am always in the mood for good food.

Monday, November 10, 2008

Apple Strudel

I know I promised this recipe quite a few days ago so better late than never. I love apple strudel soo much!! I love the crispy layers of crust and the sweet but not too sweet apple filling. This recipe is VERY EASY so you must try it! No excuses!

Here is what you will need;
7 or 8 peeled and sliced apples- I used organic jonagold
2 sticks of butter
1 T cinnamon
1-cup sugar
½ package of phyllo dough- thawed in the fridge overnight

Melt 1 stick of butter in a sauté pan. Add apples, sugar and cinnamon. Cook for 10 minutes or just until apples begin to soften. Take 2nd stick of butter and melt in microwave. Use a brush and brush EACH LAYER OF PHYLLO DOUGH!! Don’t skip this step or your strudel will taste like shoe soles. Don’t ask how I know this. Place the buttered layers on a parchment lined cookie sheet. Spoon cooled apples into middle of phyllo. Bring the phyllo around and close off. Make sure you sealed well. Should seal easily with the phyllo being buttered. Take a fork and poke several holes on top of your strudel. Sprinkle top with sugar. Bake @ 325’ until golden brown. This should take any where from 20-25 minutes. Cut and enjoy…

It is very cool and rainy on Beaty’s Creek today. I am making my Thanksgiving Menu tonight and will post it soon. Can’t wait until Turkey Day!! Til then keep cooking….

Sunday, November 9, 2008

Potato Soup and Rubber Bread

What is better and easier than a pot of potato soup?? There are many versions, some call for milk or cream to be added at the end and some are just a water base soup. I love either one. My husband likes fresh onions chopped and put on top of his bowl of soup. Raven and Ransome like a little bit of crisp bacon crumbled over the top of theirs. Potato soup is comfort food for me no matter how you fix it. I am also including a recipe for Rubber Bread. The recipe comes from my husband’s Grandmother Minnie. Hope you will give these two recipes a try. It is going to be a cool week around Beaty’s Creek, a good time for soup.

Potato Soup
5 pounds of potatoes, peeled and cut into 1 inch cubes
1 yellow onion, chopped
2 celery stalks, cut into ¼ chunks
2 carrots, peeled and cut into ¼ thick disks
1 stick of butter
Just enough water to cover potatoes, carrots, celery and onions
Milk to color broth once everything is done
Salt and Pepper to taste

Melt butter into a large soup pot. Place onions, celery, and carrots into butter. Cook until slightly softened, 5-8 minutes. Add potatoes, salt, pepper and cover with water. Cook on medium heat until veggies are fork tender, 20 minutes. Add your milk. Make slurry of 1 cup of broth from soup and 2 T cornstarch. Pour into soup and stir very well. This will make a more creamy soup. If you want a thin broth don’t add the slurry.

Serve with chopped onions and crisp bacon.

Rubber Bread

5 cups of all-purpose flour
3 cups of water
Oil to coat skillet

Pour flour into a large bowl. Make a well in the middle of the flour. Pour water in the well. Mix with hands until it has the feel of biscuit dough. You may need a little more water or flour. Depends on your location. Humidity is a big factor here. Form into flat rounds about 3 inches big. Brown on each side in a cast iron skillet. Serve hot with potato soup or pinto beans.

Thursday, November 6, 2008

Apple Butter

Oh how I love apple butter. I love it on toast or some good homemade biscuits. I love it in a spoon too. I have made apple butter for many of my 38 years. My grandmother started me on the path. She always made it for me when I was little. I can still smell the cinnamon in the air. Oh, wait...there is cinnamon in the air because I am making apple butter in my crock pot!! You will be shocked at just how easy it really is. Some people put vinegar in their apple butter. How gross is that?? Sorry but the truth hurts sometimes. I can always taste the vinegar. I think people do it so the the acid level will be high enough so that the butter will not ruin. I have never had that problem in my life. You just need to make sure that you watch the time when canning in a hot water bath. You can even store this in the fridge for 2 weeks with no problem. This year I am making the apple butter with organic jonagold apples from Iowa. They are so good. I have used all kinds of apples so just use what you have on hand and adjust the sugar to the particular apple you are using.

Apple Butter
25 apples peeled, quartered, and cored
1/4 cup of water
Sugar to taste
2 T cinnamon (I use more but we really like cinnamon)

Place apples into crockpot with water. Cook on high all day. That is at least 8 hours. Add sugar and cinnamon. Continue to cook overnight. Stir in the morning and see if it is thickness of warm pudding. If not continue to cook on high until this is reached. This is usually done when butter cooks overnight.
Ladle into hot canning jars. Seal with canning lids. Place jars into a deep enough pan that you can place water 1 inch over jars. Process for 12 minutes. remove from pan and cool. Jars will be sealed when cooled. If not place into fridge and use within 2 weeks.

Sunday, November 2, 2008


I just love baklava. I have always bought pieces and have been quite happy with my occasional fix. That is until this recipe. This is the easiest and the BEST baklava I have ever eaten and I hope you agree. Try it and you will be pleasantly surprised!

What you will need
1 ½ cups butter, melted
3-½ cups sugar
3 cups English walnuts or pecans
2 t cinnamon
1 store bought package of phyllo dough, thawed in fridge

Preheat oven to 375’. Heat 3 cups of sugar and 1-½ cups of water in saucepan. Bring to a boil and boil for 10 minutes. It will be syrupy now.

In a food processor combine walnuts or pecans, cinnamon and ½ cup of sugar. Pulse until ground finely.
Butter a 13x9 pan. You will have to cut your phyllo sheets to fit your pan. Layer 1 sheet of phyllo at a time. Butter each layer. Once you have 3 sheets place 1/3 of nut mixture. Then 6 sheets of phyllo (butter between each sheet), nut mixture, 6 sheets phyllo (butter between each sheet), nut mixture and then the final 3 sheets of phyllo (remember to butter between each sheet). Cut baklava into 24 squares BEFORE baking!! Bake at 375’ for 30 minutes. It will be golden when you take it out. Pour syrup over baklava. Let syrup completely soak in before cutting. This is soo good!

Friday, October 31, 2008

Halloween 2008

What a Party it was!! The kids loved it and so did the adults. There were hotdogs roasted and marshmallows browned!! I just love marshmallows over a fire. What is any better I ask???? Here are a couple of recipes you might fix for your spooks next Halloween…...

Bloody Punch
1- 2 liter bottle of RC cola
1- 2 liter bottle of Hawaiian Punch
1- Quart of orange sherbet

Pour cola and punch into punch bowl and mix well. Add sherbet then serve. It is sooo good! It is best to have the cola and punch cool but not cold. This way the sherbet melts better.

The Best Sugar Cookies You Have Ever Had!!!

I love iced sugar cookies. I repeat, I love iced sugar cookies. That is if they are iced with butter cream icing. I am not crazy about royal icing, it can make cookies look cool but I am not sure they taste that good???? I forgot to take pictures of these so you will have to wait for that. I make them quite often so it will not be long.

The Best Sugar Cookies you will ever eat!!!!

4 cup all purpose flour
1 t baking powder
1 t salt
1 cup butter or 2 sticks
2 1/2 cups sugar
2 eggs
2 t vanilla

Sift dry ingredients together. Cream room temperature butter and sugar, add eggs one at a time. Add vanilla to creamed butter and sugar. Add flour a cup at a time. Once all flour is mixed in divide dough into 2 balls and wrap in plastic wrap. Place in fridge for at least 1 hour. Roll out to 1/2 thickness and cut into shapes. Bake at 325' until golden brown. Ice with butter cream or royal icing. I prefer butter cream...

Now get your spooks off the walls and have a good night. Our son is playing guitar like a wild man...sugar rush I assume....

Monday, October 20, 2008

Native Soup

We eat this soup with fry bread anytime the weather cools off, like now. The whole family loves this soup and it is odd because usually each kiddo likes what they like and that’s that. Nice to have something the whole family agrees on. Try this one...

Here is the recipe, hope you like it...

Native Soup
Beef rump roast chunked up
5 pounds of potatoes peeled and chunked up
4 onions peeled and quartered
Place all of the above ingredients, except for the potatoes; you will add these the last 30 minutes of cooking, into a soup pot and cover with water. Salt and pepper to your taste. We like it pretty peppery. But it is completely up to your tastes how you season it. Once the meat is tender and the broth look rich add your potatoes. This should be the last 30 minutes of cooking. Serve with fry bread and your meal is complete. I will post my fry bread recipe another time. What are you waiting for, get cooking!!

Sunday, October 19, 2008

Pumpkin Tart

Well the tart was finally made. It was more cheesecake than tart, in my humble opinion. Raven liked it, she is our cheesecake expert. It looks very pretty and would be great for Thanksgiving or Halloween. Speaking of Halloween, we are having a huge party this year. Stay tuned for those recipes. First here is the Pumpkin Tart recipe.

Pumpkin Tart
1-cup walnuts
1-sleeve graham crackers
1 t cinnamon
½ cup melted butter

3, 8-ounce cream cheese packages
1-cup sugar
2 eggs lightly beaten
1 cup of canned pumpkin
1 t cinnamon

Put walnuts and cracker crumbs into food processor and spin until finely chopped and smooth, add melted butter and sugar stir until well blended. Press into tart pan.

Mix cream cheese, sugar, eggs, pumpkin and cinnamon. Blend until smooth. Pour into tart pan.
Bake at 350’ for 35-40 minutes or until center is almost set. Cool for 1 hour. Best if chilled overnight.

Thursday, October 16, 2008

Ransome Picks!!

Our daughter Raven is visiting her grandparents for a few days so Ransome is the man. Well, he always thinks he is the man but tonight he is. We told him while driving home last night that he would pick what we were having for dinner. Scary.... I was not sure what he would pick... Homemade veggie burgers, one of his favorites... Steak, baked potatoes and salad of baby greens, another of his favorites.... Nope. He wants mac and cheese, broccoli and hold your breath......Little bitty hotdogs in BBQ sauce. We live in a small town and I am now on the search for the dogs. You know sweet cornbread sounds really good with this meal. Check later and I will attempt to post pictures of this meal. Oh, I am making a pumpkin cheesecake tart for dessert. I have to eat something don't I??

Didn't get time for the tart today, of course not... The journey for the dogs took too long... There is always tomorrow. Til then...