Saturday, December 25, 2010

Merry Christmas!!!

Hope your Christmas is filled with good food and great family!!!

Thursday, December 16, 2010

Peanut Butter Bon Bons AKA Buckeyes


I've never had a Buckeye candy but if they taste like this, don't pass on them. This recipe is really easy and tasty also. That is a plus this time of year with time being in short supply. These Bon Bons would make a great teacher gift when placed in a beautiful candy tin or basket. My mother was in absolute heaven when she ate these, she is a peanut butter freak. She even eats it on ice-cream for goodness sakes. Give this recipe a try during your Christmas baking frenzy. This is What's Cookin on Beaty's Creek this cold morning.


Needed:

2 cups creamy peanut butter
1/4 cup butter-softened
4 cups powdered sugar
2 cups Semi-Sweet Chocolate Morsels
1 cup white chocolate chips
2 T shortening




Mix peanut butter and butter in your Kitchen Aid mixer until creamy. Now mix in powdered sugar until mixture holds together. Shape into 1-inch balls and place on a parchment lined cookie sheet that will fit in your freezer. Freeze for 1 hour.

Melt both chocolate chips and shortening in medium bowl and heat on HIGH for 1 minute stir well. You may have to heat 10-15 seconds more. Just heat until they melt and can be stirred smooth.

Now dip peanut butter balls into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Let extra chocolate drip off and then place back on a parchment lined cookie sheet. Place in fridge until chocolate is set. Store in covered container in the refrigerator. I left mine on the table in a pretty candy dish and the kiddos loved them!

Friday, December 10, 2010

Pumpkin Donut Muffins


I saw this recipe in the Everyday Food Magazine and thought, sure they taste like donuts. I made them and and sure enough, they do taste like donuts. They are not even fried! Sean was not here when these puppies came out of the oven and boy did he miss out! Raine helped dip them in butter and shake them in the sugar mixture. She had a great time being "chef". Give this recipe a try and you will happy you did. It is supposed to get really cold on Beaty's Creek this weekend. I know what I will be doing to stay warm. This is What's Cookin on Beaty's Creek.

Needed:

10 T butter-@room temperature plus more for pan
3 cups flour
2 1/2 t baking powder
1/4 t baking soda
1 t salt
1/4 t ground cinnamon
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree-from a 15-ounce can
1 cup brown sugar
2 eggs

FOR THE SUGAR COATING
1 cup sugar
2 1/2 t ground cinnamon
1 stick butter-melted


Butter your muffin pans and set aside. Now, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a small bowl, whisk together buttermilk and pumpkin puree. Beat butter and brown sugar until light and fluffy in a your Kitchen Aid. Beat in eggs, one at a time. Now add flour mixture, alternating with pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. In a medium bowl, combine sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Remove muffins from pan,dip in melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Sunday, December 5, 2010

Brussel Sprouts with White Truffle Oil


Doesn't this recipe sound fancy? I've never had truffle oil before, that is until Marx Foods sent me a bottle. Let me tell you, I will never be without it again! I can eat brussel sprouts raw, with bacon, with nothing and I still love them. We usually raise them in the garden but this year they just did not do what they are supposed to....GROW. Anyway to the grocery store I went. This is a super easy recipe that will be a pleasant surprise for your dinners. This is What's Cookin on Beaty's Creek today.

Needed:

3 pounds fresh brussel sprouts
7 T white truffle Oil
Salt and Freshly ground black pepper to taste

Peel outer leaves off of sprouts. Slice sprouts in half and place on a parchment paper lined baking sheet. Coat with oil and salt and pepper liberally or to taste. Now place in a 450' oven for 20 minutes. After 20 minutes, stir and place back in oven and continue to cook for 10 minutes. They should be slightly browned but still crisp. These make a great side dish.