Friday, October 30, 2009

Pumpkin Pancakes

I have made pumpkin pancakes each Fall since there have been little ones in our home. Raven and Raine just love them, this was actually Raine's first year to eat them. Maybe they are a girl thing because Sean and Ransome just want plain pancakes with no pumpkin, no blueberries, nothing else added. This is a great Fall recipe idea and is perfect for this time of year. Give it a try this weekend. This is What's Cookin on Beaty's Creek.


1 cups all purpose flour
1/2 t salt
2 t baking powder-I use Rumsford
1/2 cup sugar
2 t cinnamon
2 eggs
1 cup milk
2 T oil
1/2 cup pumpkin

Mix all of the dry ingredients together. Now add the wet. Stir just until all comes together. I measure out 1/4 cup of the batter for each pancake. Cook until bubbles appear and then flip. I cook mine over medium heat on a caste iron griddle. Butter and a good dose of syrup and you are ready to go.

Thursday, October 15, 2009

Apple Dumplings

I have made way too many pans of this dessert. I first tried this type of apple dumpling at Silver Dollar City a few years ago. I liked them enough that I came up with this recipe so I could have them at home. These are good with ice-cream or whip cream or just straight out of the oven. This is What's Cookin on Beaty's Creek today.

3 cups all purpose flour
1 cup Crisco-cold
1 egg-I use free range
1 1/2 T rice vinegar
1 t salt
6 T ice water
4 apples-peeled and cut into 8 pieces
1 T cinnamon-optional

Mix flour, salt, and shortening until it looks like cornmeal. Mix in egg, water and vinegar. Now add flour one cup at a time. When dough comes together, roll out and cut into squares. My squares were about 4" X 4" in size. This proved to be the easiest size to roll my apples pieces in and to seal up. Cover dumplings with sauce.(Recipe follows)

For sauce
2 sticks butter
2 cups sugar
3 cups water
2 t vanilla
Mix all the sauce ingredients together and cook on stove over medium heat until sugar melts. Pour over dumplings and bake at 350' for 40 minutes.

Tuesday, October 13, 2009

Potato Chowder

I really wanted some potato soup but the kiddos wanted no part of my dinner suggestion. So I decided on the next best thing, Potato Chowder. It is creamy, potatoey, sausagey, this last ingredient sold them. We ate our chowder with crackers but a good crusty bread or cornbread would be great too. This is What's Cookin on Beaty's Creek. I promise that soup is not all we have been eating, love it on cool days though...

5 pounds of red potatoes-peeled and chopped
5 celery stalks-peeled and chopped
4 carrots-peeled and chopped
2 pounds skinless polish sausage-sliced into 1/4 thick pieces
1 yellow onion-peeled and chopped
Enough water to cover veggies
3 cups whole milk or soy milk
2 T Cornstarch mixed into 1 cup of milk from above 3 cups
Salt and Pepper to taste

In a large soup pot add enough oil to coat bottom, then add your onion, celery, and sausage. Cook until sausage is slightly brown and onions soften. Now add in your carrots and potatoes and cover with water. I add my salt and pepper now. Cook over medium heat for 30 minutes. Add your milk and bring almost to a boil, now add in the milk in which you have added your cornstarch and stir. Chowder will begin to thicken up, serve.

Sunday, October 11, 2009

Taco Soup

After a few days of some of the family not quite feeling up to snuff, this soup just sounded tasty. This one goes together pretty fast and can be made with beef, chicken, soy, or no "meat" at all. We are having ours with sweet cornbread. This is What's Cookin on Beaty's Creek today.


3 pounds hamburger, turkey, chicken or soy-browned
2 cans Rotel
2 cans whole kernel corn
2 cans black beans-drained and rinsed
1 can hominy
1 can red beans-drained and rinsed
1 can tomato sauce
1 packet taco seasoning
1 packet ranch dressing mix
1 t garlic powder

Brown meat of choice and then add, Rotel, corn, black beans, red beans, hominy, tomato sauce, taco seasoning and ranch dressing mix. I add about 3 cups of water to this, salt and pepper to taste. Cook over medium heat for 1 hour. Serve with shredded cheese and sweet cornbread.

Friday, October 9, 2009

Mustard Greens

Mustard greens top my favorite list of Fall veggies. I love to eat these greens along with fried cornbread, nothing else is really needed. This year Ransome decided he likes them also and actually asked for seconds... He was sick earlier in the week, maybe still hallucinating, not sure. I will, however, need to pick lots more to meet our ever growing mustard green need. This is What's Cookin on Beaty's Creek today.


2 Walmart bags full of fresh cut mustard greens-cleaned
Canola Oil
Salt to taste

I wash my greens 3 times. I fill my sink with greens and then cover them with water, dip and then remove from sink and repeat this process 2 more times. I hate grit in my greens so I wash them extremely well. I then cover them in a pot with water and cook them for 30 minutes. Next drain the greens of most of their water and add about 1/2 cup oil and salt to taste. Continue to cook for 30 minutes. I cut mine greens with a metal spatula as they soften. Eat with fried cornbread.

Tuesday, October 6, 2009

Homemade Chicken Noodle Soup

I am sure everyone has a favorite chicken soup recipe that their grandmother made and here is mine. I guess I am the grandmother here, or at least I will be someday. One of our kiddos turned up sick and wanted this soup for lunch. Doesn't chicken soup make you feel good when you are a little under the weather?? This is What's Cookin on Beaty's Creek today.

1 whole chicken-I use free range
4 stalks of celery-cleaned and chopped
4 carrots-cleaned and chopped
2 T ground sage or 5 fresh sage leaves
Salt and Pepper to taste
1 pound of egg noodles
Add to a large soup pot the following, chicken, sage, celery, carrots, salt and pepper. I cover all of this with about 3 inches of water. Cook covered for 2 hours. I like to cook mine until the chicken starts to fall apart. Remove chicken and remove meat from bones and place chicken back to pot. I add my noodles now and cook for about 29 more minutes. We like ours with cornbread.

Sunday, October 4, 2009

Apple Pie

One of my best childhood memories is that of my Granny West making me apple pies! She had to use Sweet and Low but they were so good I did not notice the difference. Some people like cheese on their apple pies, not me, I just want a good old apple pie. This pie makes me feel warm inside on this cool Fall day and brings back great memories of my Granny West too. This is What's Cookin on Beaty's Creek today.


10-12 Granny Smith apples
1 cup sugar
2 T cinnamon-I like a lot of cinnamon
2 layer pie crust

Peel and slice apples. Coat with sugar and cinnamon. Roll out crust for top and bottom. Place bottom crust down into a pie plate, fill with apple mixture and place rolled out top crust on top and seal very well. Sit pie on a parchment lined cookie sheet and bake in a 425' oven for 15 minutes. Lower heat to 350 and continue baking for 60 minutes.