Saturday, November 28, 2009

Pumpkin Cheesecake

I love cheesecake of any sort. The problem with that is I am not close to a Cheesecake Factory or a bakery that makes cheesecake. I had to become my own best friend and make a good cheese cake. This is What's Cookin on Beaty's Creek today.


2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted margarine or butter
Mix ingredients, and press into a 9-inch springform pan.


3 packages cream cheese-softened to room temperature
3/4 cup sugar
1/4 cup packed brown sugar
5 eggs
1/4 cup evaporated milk
1 can pumpkin
1 t cinnamon

Beat cream cheese, sugar, and brown sugar; mix until light and fluffy. Add eggs, one at a time, add remaining ingredients on medium speed, mixing well. Pour batter into prepared crust, bake for 1 hour at 350'.


6 teaspoons butter-melted
1/2 cup brown sugar
1 cup chopped pecans

Mix melted butter, brown sugar, and pecans. Sprinkle topping on cheesecake and bake 15 minutes longer. Cool cheesecake and run knife around edge of pan. When cheescake has completely cooled, cover with plastic wrap and refrigerate

Friday, November 27, 2009

Turkey Noodle Soup

Here is an idea for what is left of your turkey. Make soup..... I make mine like I do my chicken noodle soup but use your leftover turkey carcass. I boil the carcass for a couple of hours and then strain all of the bones out. It is really good. This is What's Cookin on Beaty's Creek today.

Wednesday, November 25, 2009

Pumpkin Pie

Nothing too different or special about my pumpkin pie. I use cream instead of evaporated milk and only use cinnamon for seasoning. Try this recipe, you will like it! This is What's Cookin on Beaty's Creek today.


3/4 cup granulated sugar
2 t ground cinnamon
1/2 t salt
2 large eggs (again I use free range eggs)
1 can pure pumpkin (not pumpkin pie filling)
1 1/2 cups of heavy cream
1 unbaked 9-inch pie shell
Whipped cream or Cool Whip

Mix sugar, cinnamon, and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in heavy whipping cream.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or Cool Whip before serving.

Friday, November 13, 2009

Wild Owl Mushroom--Bearded Tooth

The Bearded Tooth mushroom is another one of my favorite wild edibles found around Beaty's Creek. The Cherokee name for this mushroom is "ooo-gook" or owl. When gathering the owl you must be careful to not make the mushroom mad. Say what??? This mushroom if removed roughly or if it hits the ground will turn bitter and not be edible. I have been told this by several old timers so we are careful when gathering these little jewels. I don't know if this is entirely true, but I like to respect the beliefs of the old folk. It is also just plain fun to look for mushrooms that can get mad! I like to soak these in cold water and then slice them, flour them up, salt to taste and fry to a golden brown. Before eating anything you pick in the wild, please check with someone if you are unsure of the edibility. This is What's Cookin on Beaty's Creek today.

Wednesday, November 11, 2009

Pumpkin Chocolate Chip Loaves

I really like to make and eat quick breads. This recipe comes from the cookbook 125 Best Chocolate Chip Recipes. Give this bread a try to tide your crew over until the bird gets done this Thanksgiving. This is What's Cookin on Beaty's Creek today.

3 cups all purpose flour
2 t cinnamon
1 1/2 t baking powder
1 1/2 t baking soda
1 t allspice
1 t nutmeg
1/2 t salt
1 cup vegetable oil
3 cups sugar
4 eggs
2 cups canned pumpkin puree
1/4 cup water
1 1/3 cups semi sweet chocolate chips
Sift together dry ingredients, except sugar. In your Kitchen Aid combine oil, sugar, eggs, and pumpkin, stir until well combined. Now add in your dry ingredients a cup at a time. Add in your chips now and stir until just mixed. Pour into well greased loaf pans and bake at 350' for 70 minutes.

Sunday, November 8, 2009

Thanksgiving 2009

It is that time of year again and I am so excited. Is there something wrong with me? I love planning our Thanksgiving Dinner Menu! Do you? I think planning ahead really helps me out. I try to make a menu and then write down what I need for each item I am making. I like to make a few different things each year but of course most want the traditional Thanksgiving food. This is what I am planning so far. Stay tuned for changes and updates.

Turkey-I am going to brine it this year
Mashed Potatoes and Gravy
Grandma Minnie's Sweet Potato Casserole
Some green veggie type casserole
Homemade Rolls
Cranberry Sauce-I am changing this a little this year but here is last year's recipe
7 Layer Salad
5 Cup Salad
Deviled Eggs
Pineapple Casserole
Granny West's Corn Casserole
Pumpkin Pie
Sweet Potato Pie
Pecan Pie
Chocolate Chip Pie
Double Layer Pumpkin Pie
Pumpkin Cheesecake-I have never made one but thought I would give it a try

Sunday, November 1, 2009

Crock Pot Orange Chicken

I came up with this recipe out of sheer desperation. I wanted me some ORANGE CHICKEN!! Living in a rural area is great until you want something that is an hour drive away. I thought to myself, "how hard could this be? " Self answered, "not that hard!" Give this a try the next time you have to be gone all day. This is What's Cookin on Beaty's Creek today.


6 boneless chicken breasts
1/2 teaspoon ginger
1 teaspoon salt
1 T pepper
6 cups orange juice
3/4 cup sugar
1 T soy sauce
4 T cornstarch
2 cups mandarin oranges
Steamed Rice

Put chicken, ginger, salt, pepper and orange juice in slow-cooking crock pot and cook on high for 6 hours. The last hour or so I add in 4 T cornstarch to 1/8 cup of the cool orange juice just to thicken up the sauce. Serve chicken over hot steamed rice on platter. Top with mandarin orange segments .