Monday, June 28, 2010

Easy Snack Bars

This is a quick and easy sweet treat. I used semi-sweet chocolate chips because that's what was in the pantry but Ransome said he wants white chips next time. Peanut butter chips might be equally tasty also. These are a great after swimming snack. The kiddos have been swimming like little fish in Beaty's Creek this week and will come home absolutely famished. Do you remember that? Swimming all day and coming home so hungry even an apple looked good. Try this recipe and you are sure to win points with your kiddos! This is What's Cookin on Beaty's Creek today.


2 cups graham cracker crumbs
2 cups flaked coconut
1/4 cup margarine, melted
1 can sweetened condensed milk
3 cups chocolate chips

In a medium bowl, mix graham cracker crumbs, coconut, sweetened condensed milk, and butter. Mix until smooth. Press into a greased 8x8 pan.
Bake for 10 minutes in a 325' oven. As soon as you take it out of the oven add your chocolate chips. When they melt swirl them around. Cool, if you can let them and enjoy!

Saturday, June 19, 2010

Blueberry Bars

Well it is blueberry picking time on Beaty's Creek again and I am more than willing to pick a few gallons. What is better in a smoothie than frozen blueberries?? This recipe is one of our favorites and I am sure you will like it too. I have been using the I Can't Believe It's Not Butter brand of butter and I am surprised it isn't! It tastes good and it is great to bake with also. This is What's Cookin on Beaty's Creek today!


1 cup sugar
1 t baking powder
2 1/2 cups all purpose flour
1 cup butter or I Can't Believe It's Not Butter
1 egg
1 t salt
1 t vanilla

4 1/2 cups blueberries
1 cup sugar
2 t cornstarch

Mix flour, 1 cup sugar, salt, and baking powder together. Now cut in the butter until crumbly looking. Add in the egg and mix well. Press 3/4 of the crust into the bottom of a 9x13 pan. Now mix blueberries, sugar, and cornstarch together then pour over the bottom crust. Sprinkle the remaining crust on top of blueberries and bake at 350' fro 45 minutes.

Sunday, June 13, 2010

Cornbread Salad

When I first heard about this I thought what in the world? How could that be good??? But boy was I wrong! This is one of our favorites. Pretty easy to do and even easier if you have left over cornbread. You can use a sweet cornbread recipe or a plain ole cornbread recipe. Which ever you choose the salad will be great! This is What's Cookin on Beaty's Creek today.

1 pan of cornbread-cut into bite size pieces
2 cans pinto beans-drained and rinsed
2 tomatoes-diced
2 cups of shredded cheese
4 cups of leaf lettuce-shredded
2 cans of corn-drained
1 bottle of ranch dressing
1 cup salsa

Layer in a large punch bowl, yes that is what I use, in this order,
pinto beans
and cheese.

I make mine in the morning and then right before serving I toss the salad. I let people add their own dressing.

To make the dressing, take your favorite ranch bottled dressing and your favorite bottled salsa and mix. Easy peasy. :)