Tuesday, December 27, 2011

New Years Eve 2011

What are your plans for this New Years Eve?? Ours are as follows, family will be at our home to feast on many appetizers, punch and as much Wii dancing as we can stand. I almost forgot Ransome will be popping off some big ammo at the stroke of midnight too!! As many of you know I am a early to bed early to rise kinda girl but this year I am staying up!!! Tell me what are you doing to ring in the new year?

Monday, December 26, 2011

Stuffed Mushroom & Swiss Burger Mushrooms

I have always had a secret mushroom & swiss burger addiction. Sean thought an appetizer that tasted like this would be an excellent idea. So to thinking I went....This is pretty darn close and enough so to call it good. I made them for our New Year's Eve feast and they were pretty tasty. This is What's Cookin on Beaty's Creek.

12 button mushrooms
1 pound baby swiss cheese-shredded
1 pound hamburger-browned
1 can golden mushroom soup
1 stick butter
Salt and Pepper to taste

Remove stems from mushroom caps and chop the stems. Brown hamburger with chopped stems, salt, and pepper. Drain grease and then add in golden mushroom soup. Cool completely. Now add in swiss cheese and stir. Place mushroom caps on a parchment lined baking sheet. Stuff caps with hamburger mixture. Place stick of butter in bottom of pan. Cook at 325' for 20 minutes. Serve hot.

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Monday, December 19, 2011

Yule Log

My mother has fond memories of Christmas as a child and the family always having a Yule Log on the big day. I decided to surprise mom this Christmas and make one especially for her. This is the first one I have ever made and to be honest, it was one of the best desserts that I've ever made. There is not a crumb left so I believe it is safe to say that all enjoyed. I used vanilla beans in my whipped cream this time and will never make it with vanilla extract again. Try a Yule log this Christmas and maybe it will become a tradition for your family also. This is What's Cookin on Beaty's Creek...Merry Christmas!

2/3 cup flour
1/2 t baking soda
1/2 t salt
4 eggs
1 cup sugar
4 squares semi-sweet chocolate
2 T water
1 pint whipping cream
1/2 cup powdered sugar
1 vanilla bean-scraped
1/2 cup butter
2 cups powdered sugar
1/4 cup cocoa
2 T milk

Preheat oven to 350' . Grease a 15x10 jelly roll pan with butter and line with parchment paper, grease it also (I used my Silpat and still greased it).

Sift flour, soda, and salt together and put aside. Beat eggs on high speed until thick and light, this usually happens in about 5 minutes. Now add in your sugar a little at a time and beat until thick. Melt chocolate and add to the egg mixture with the 2T water. Fold in dry ingredients and mix gently. Pour into a prepared pan and bake for 15-17 minutes. Remove from pan onto a powdered sugar coated tea towel, I use about a cup of powdered sugar to do this. Now roll tightly into a roll and cool completely. Once roll is cooled, unroll it. Now whip your cream on high and when it begins to thicken up, add your powdered sugar and vanilla bean. Whip until thick. Now spread evenly on your unrolled cake. Roll cake bake up and place seam side down and wrap tightly in plastic wrap and place in fridge. Now is the time to make your icing, Take softened butter, powdered sugar, cocoa, milk and mix until smooth. Slice two ends off and place on each side of "log". Ice cake all over and then take a fork to make ridges to resemble a log. I sprinkled mine with powdered sugar.

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Friday, December 2, 2011

Cherry Cheesecake

I admit it, I could easily eat a whole "good" cheesecake. This has not been a problem for me because I have never really made a "good" cheesecake. Yes, the pumpkin cheesecake that I make is really "good" but this cherry cheesecake is the one. Now with that being said......This cheesecake recipe is "GOOD" and must not be made very often in our home or I will have to roll every where I go. Give this a try and you will love it, I promise! This is What's Cookin this cold December morning.


1 1/2 cups graham cracker crumbs
1/3 cup margarine-melted
1/4 cup sugar

Mix all of the ingredients together and then press into a 9-inch spring form pan. Cover bottom of spring form pan tightly with foil since it will be sitting in a water bath to bake.

Now fill a large baking sheet with hot water (I have about 2 inches of water in my baking sheet) and place into a 475' degree oven. This is where your cheesecake will bake.


4 8-ounce packages cream cheese-softened to room temperature VERY IMPORTANT
1 1/2 cups sugar
2 vanilla beans-scraped
5 eggs-room temperature VERY IMPORTANT

Make sure that your cream cheese and eggs are room temperature. I have made a lot of cheesecakes and this is the MOST important hint I can give you. Mix your cream cheese and sugar until creamy. Now add in your scraped vanilla beans. Now you will add in 1 egg at a time until you have added all the eggs. Make sure each egg gets mixed in before adding the next. Now pour into prepared pan. Place pan in water bath and bake in a preheated 475' oven for 12 minutes. Reduce oven heat to 350' and continue to bake for 55-60 minutes. Do not be tempted to open your oven before the time is up. Remove from water bath and let cool completely.

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Thursday, November 24, 2011

One of the best cranberry sauces I have ever eaten!

The first time I had this cranberry sauce was when I was preggo with Raine. I thought I had died and gone to heaven. My friend, RaeAnne, is a Martha Stewart woman. She even dressed as Martha at a Halloween party we had. I like my cranberry sauce but this one rocks!!! Thank-you RaeAnne and thank-you Martha Stewart!! This is What's Cookin on Beaty's Creek this Thanksgiving, actually the day before.


1 bag cranberries
5 ounces dried Calimyrna figs-halved-chopped
1/2 cup sugar
1/4 cup dry red wine or cranberry juice

In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.
Transfer cranberry sauce to a small bowl. Let cool, cover, and refrigerate up to 3 days. Let stand at room temperature for 30 minutes before serving.

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Tuesday, November 15, 2011

Gooey Pumpkin Butter Cake

I love being part of the Foodbuzz family! I was picked to receive Duncan Hines coupons last week and I was really happy! I use Duncan Hines products all the time and free coupons are just an added bonus! I really like gooey butter cake so why not add a little pumpkin? Now you have Gooey Pumpkin Butter Cake! This would be a great addition to your Thanksgiving buffet. This is What's Cookin on Beaty's Creek today.


1 Duncan Hines yellow cake mix
2 eggs-I use free range
1 stick of butter-melted

1 package cream cheese-softened
1 can pumpkin puree
3 eggs
1 t vanilla
1 stick butter-melted
4 cups powder sugar
1 t cinnamon

Preheat oven to 350 degrees F.
Mix cake mix, eggs, and butter very well in your Kitchen Aid Mixer. Smooth the mixture into a lightly greased 9x13 pan.
For the filling in a large bowl, beat the cream cheese and pumpkin until smooth. Now add eggs, vanilla, and butter. Beat together. Next, add in the powder sugar, cinnamon, and mix well. Pour pumpkin mixture over cake batter and bake at 350' for 40 to 50 minutes. Don't over bake, the middle should still be gooey when done. Serve with Cool Whip.

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Saturday, November 12, 2011

Sweet Potato Cake

Sean's Aunt gave us some sweet potatoes from her garden the other day. I love sweet potatoes baked, mashed or fried. I decided to try out a new recipe and make these babies into a cake. They smelled so good baking that they almost did not make it to the cake. Raine at one time loved sweet potatoes, but now has decided the she doesn't...Good, more for me haha..... The cake on the other hand was a favorite! Make this for Thanksgiving and you are sure to be the most talked about cook, in a good way too. This is What's Cookin on this COLD Fall morning.


1 cup butter-room temperature
1/2 cup brown sugar
2 t cinnamon
2 cups sugar
3 eggs
16 ounces sour cream
1 cup mashed cooked sweet potato-2 medium sweet potatoes
1 vanilla bean
3 cups flour
1 t baking powder
1 t salt
1 t nutmeg

Sift your dry ingredients and set them to the side. Now combine the dry and wet ingredients together and blend well. Now pour into a greased bundt cake pan. Bake at 350' for 1 hour and 15 minutes. Keep an eye on it after 1 hour, my oven took the extra 15 but yours may not. Ice when completely cool with the following icing.

Cream Cheese Icing
2 package full fat cream cheese-softened to room temperature
3 cups powdered sugar
2 vanilla beans scraped
3 T milk

Mix cream cheese until smooth. Now add in your vanilla bean scrapings, and powder sugar. Beat until smooth. Now add in milk a T at a time until it is smooth hand easy to pour. Now pour over cooled cake and enjoy with a cup of coffee or a glass of milk!

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Friday, November 11, 2011

Godiva Pumpkin Spice Latte

I love me some Godiva chocolates! I was offered Godiva Coffee for being a Foodbuzz featured blogger so I was jumping for joy. Fall is the time for coffee on Beaty's Creek because I am a seasonal coffee drinker. I like an iced coffee every once in a while but let it hit 60' and I am ready for my latte. I like my coffee with legs, meaning very strong. I always have 2 extra shots put into my latte when I order out so this recipe might be a tad strong, leave a shot out if you don't want a lot of energy. This is What's Cookin on Beaty's Creek. Notice the cool glass the latte is in???? It is a Tervis smartcup....Love it. It keeps cold drinks cold and hot drinks hot. They have lids available too so you can take your cup on the go. Raine will probably be getting a Cinderella one very soon.


4 shots of Godiva Pumpkin Spice Coffee
1/4 cup frothed
2 T sugar
1/8 t cinnamon

Make your espresso and place in a warmed mug. Now add your sugar. Top with frothed milk and a sprinkle of cinnamon. That is it, simple and good!

Chicken Noodle Casserole

I know I write a lot of casserole recipes but we really like a good casserole and for the most part, mine are good hee hee. This one came together while thinking about what to have for dinner last night and it turned out to be a winner. This is What's Cookin on Beaty's Creek.

5 boneless, skinless, chicken breast
2 bags of Green Giant frozen broccoli
1 can corn-drained
1 large can cream of chicken
1 can evaporated milk
Garlic Pepper
Salt and Pepper
1 bag egg noodles-cooked and drained
1 pound cheddar cheese-shredded

First, coat chicken breasts with garlic pepper, salt and pepper and brown on both sides in a well greased skillet over medium heat. Chicken will not be cooked but will be browned. Once browned, slice into strips. Meanwhile mix noodles, corn, broccoli, cream of chicken soup, and evaporated milk together, now pour this mixture into a casserole pan and place chicken on top. Sprinkle 1 pound of shredded cheddar cheese on top and cover with a lid or foil. Bake for 35 minutes at 350' or until hot and bubbly.
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Wednesday, November 9, 2011

Thanksgiving 2011

This is what we will be eating this Thanksgiving. Many of the same ole same ole but a couple of new or and improved. This is What's Cookin this Thanksgiving on Beaty's Creek.

Brined and Roasted 20-22 pound turkey
Cure 81 Ham
Mashed Potatoes
Sweet Potato Casserole
Corn Casserole
Broccoli Casserole-Trying a new one this year too. Stay tuned for recipe.
Cranberry Sauce
5 Cup Salad
7 Layer Salad
Deviled Eggs
Hot Rolls
Pumpkin Pie
Pecan Pie
Chocolate Chip Pie
Buttermilk Pie
Cheesecake(not sure of what kind yet)
Coffee and Sweet Ice Tea

Monday, November 7, 2011

Dei Fratelli Contest

Want to win FREE Dei Fratelli all-natural tomato sauces, salsas and other fabulous tomato products for a year?

It’s easy! Enter the 4th Annual Ripened Recipe Contest by submitting your favorite tomato-based recipes at http://www.facebook.com/DeiFratelli and you’ll be automatically entered to win! Submit as many recipes as you’d like but hurry the contest ends November 30th!

Dei Fratelli is a fourth generation, family-owned company based in Toledo, Ohio that makes all-natural, Kosher and gluten-free tomato products. Check out their complete product line here: www.deifratelli.com”

Sunday, November 6, 2011

Tater Tot Casserole

This was a HUGE hit last night. Ransome said it was better than chili cheese fries hee hee. Coming from him that is big! This recipe is super easy and super tasty. You can put it all together and place in the fridge until ready to bake. This will warm you up on a cool Fall evening. This is What's Cookin on Beaty's Creek today!


2 lbs. ground beef cooked and seasoned with salt and pepper to taste
1 2lb bag tater tots
1 can cream of mushroom soup
1 can evaporated milk
1 can cream of chicken soup
2 cups shredded cheddar cheese
Optional-Great with jalapenos or green chilies added in too

Brown and season you ground beef. Once browned place in a deep casserole dish. Now top with your tator tots. Now mix your two soups together with your evaporated milk. Once mixed pour over the top of the tator tots. Now sprinkle shredded cheese on top. Cover and bake for 30 minutes at 350'.

Saturday, November 5, 2011

Thanksgiving 2011

I don't know about you but I love Thanksgiving and preparing for it! As I have said in the past I live with lists and Thanksgiving is no different for me. I make a list of my menu first off. Then I make a grocery list of what I need and a list of what I already have. I like those because it makes it a lot easier to shop sales and save the most! Right now I am making Turkey placemats. I have had the pattern for years and now I am finally making them with Raine's help. Should be super cute. I am not sure if you have heard about the EARTHQUAKES we are having in Oklahoma but they are real and rather spooky to say the least. I can handle ice, snow, and a occasional tornado but now earthquakes!! It is a lot to handle, let me tell you! I will post my menu tomorrow for our Turkey Day. This is What's Cookin on Beaty's Creek this post earthquake morn....

Friday, October 28, 2011

Wendy's Chili

Sean just loves Wendy's chili. The only problem with this is there are no Wendy's close to Beaty's Creek so I make his Wendy's Chili at home. I have been using this recipe for years, just love Todd Wilbur's copycat recipes. I think they are so close to the original that they can fool anyone. It is cold on Beaty's Creek today but we are in Oklahoma for goodness sakes. If you are not familiar with Oklahoma weather you are missing out. We often say "If you don't like the weather, just wait a little bit."

2 pounds ground beef(I use turkey)
1 29-ounce can tomato sauce
1 29 ounce can kidney beans(with liquid)
1 29 ounce can pinto beans(with liquid)
1 cup onions-diced
1/2 cup green chili-diced(I use canned green chili)
1/4 cup celery-diced
3 medium tomatoes-chopped
2 t Cumin
3 T chili powder
1 1/2 t black pepper
2 t salt
2 cups water

Brown meat. Using fork, crumble the cooked meat into pea size pieces. In a large pot, combine the meat plus all of the remaining ingredients, and bring to a simmer over low heat. Cook stirring every 15 minutes, for 2-3 hours

We eat this with shredded cheese and crackers. I love iceberg lettuce wedges as a side too! That's "what's cookin" on Beaty's Creek tonight.

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Wednesday, October 26, 2011

Corn Soup

This soup is so good on those very cold days that are fast approaching here on Beaty's Creek. We love this soup with fry bread but a hard crusty bread would be a great choice also. The dried corn in this recipe might be hard to come by in your part of the world though. Fortunately we have a couple of semi-local stores that carry it in our neck of the woods. If you can find this dried corn, it is the only way to make this soup as it would not be the same with canned or frozen corn. The dried corn has a very rich corn taste that the others cannot match. This is What's Cookin on Beaty's Creek today.

3 pound beef roast
1 pound dried corn-I use Cope's brand
Salt to taste
Lots of freshly ground black pepper

Cover roast with water. Salt and pepper to taste, now cover with water and place lid on soup pot. Cook over medium heat for 4 hours or until meat is fork tender. Now add your corn and continue to cook for 1 hour. Serve with fry bread. You may need to add a little water to the soup after adding your corn.

Sunday, October 23, 2011

Witch's Hands

It is time for our annual Halloween/Harvest Party! I always look forward to this each year. We gather our friends together and have a costume parade, hot dog roast, and fall party! This year the weather was just absolutely perfect too! This recipe is super easy and super cute. Give this a try when you have to fix goodies for a school party or make it as a surprise to add in

your kiddo's lunch! This is What's Cookin on Beaty's Creek today!

24 clear food serving gloves
24 cups air popped popcorn
120 pieces of candy corn
24 bag ties

Pop popcorn. Open up gloves and insert a piece of candy corn in each finger. Now add your popcorn and tie with a bag tie. Easy peasy and super cute!
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Thursday, October 13, 2011

Caramel Apples

Nothing says fair time like a caramel apple rolled in salty peanuts! I love going to the fair just for the caramel apples and livestock shows. An aggie at heart I am. These are really simple to make in no fancy smancy way but just a few hints that will help you out in the making. This is What's Cookin on Beaty's Creek today.


7 apples of your choice-I used organic yellow delicious and organic granny smith apples
2 bags of wrapped caramels-I love to unwrap them.
3 T water
3 cups of salted peanuts-chopped
7 sticks for apples

Boil water in a large pan and dip your apples for about 5 seconds. This removes any wax they will have on them. I now place them in the fridge overnight because cold apples hold caramel much better. I heat the caramel and 1 cup of the peanuts over medium heat in a non-stick pan. This is one of the only times that I will use a non-stick pan. When it is all melted, remove caramel from heat. Place sticks into your apples and begin dipping them in the caramel and peanut mixture. I like my caramel to be on the cool but not cold side, seems like it sticks better. Once you have done this, dip them in more peanuts (chopped or ground into a finer state) and press them in well. If you can wait to eat them, place back in the fridge for about 30 minutes before eating. It tastes like Halloween already!!!

Tuesday, October 11, 2011

The first Wishi of the year!!!! Hen of the Woods mushroom

We were out and about yesterday and guess what we found?????? A WISHI MUSHROOM!! It is a little early here on Beaty's Creek for Wishi but who cares! It is always like Christmas to find the first one of the year and a good omen also. Keep your eyes peeled, you never know what you might find! Before eating anything you pick in the wild, please check with someone if you are unsure of the edibility. Here is a link to last year's post on Wishi. This is What's Cookin on Beaty's Creek.

Sunday, October 9, 2011

Apple Butter Donuts

These are so good on a cold Fall day. Great to feed a hungry crowd on Turkey Day morning too. The kiddos love these with hot tea. This is What's Cookin on Beaty's Creek.


2 quarts oil for frying
2 cups sugar
2 tablespoons butter -melted
2 Large eggs
3/4 cup apple butter
1 t cinnamon
4 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup buttermilk
1 cup powder sugar -- for dusting

Heat oil over medium heat. I fry mine in a cast iron pot but any heavy bottom pan will do. In a large bowl, beat together white sugar, butter, eggs and apple butter. In a separate bowl, sift together flour, baking powder, salt, baking soda, and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed. Turn dough out onto a lightly floured surface. Roll into a 1/2 to 3/4 inch thick piece of dough. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter. I used a upside down jar and a small leaf cookie cutter for the middle. Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain above oil with a spatula and then drop into powdered sugar. Serve hot.

Saturday, October 1, 2011

Peanut Butter Oatmeal Cookies

I really love being part of Foodbuzz's Tastemakers Program! What a great way to try new products! Planters Peanut Butter was in my Tastemaker box this time. We eat a ton of peanut butter around here and Planters is one of our favorites! Ransome was wanting cookies today and wasn't sure if he wanted oatmeal, hold the raisins, or peanut butter. I decided to combine the two and came up with this recipe. These would make a great lunch box cookie. This is What's Cookin on Beaty's Creek today.


1 cup shortening
1 cup Planters Peanut Butter
1 cup sugar
1 cup brown sugar
2 eggs
1/2 t salt
5 t baking powder
2 t vanilla
2 cups oats
3 1/2 cups all-purpose flour

Cream shortening, peanut butter, both sugars, vanilla, and salt together. Add eggs one at a time. Now add oats, flour, and baking powder and mix until all comes together. Drop by the tablespoon on parchment paper and bake for 12 minutes in a 375' oven.

Sunday, September 25, 2011

Spicy Shrimp Skillet

The people at Anderson Seafood were kind enough to send this very inland Okie some of the best shrimp I have ever eaten. So large and tasty that I am now spoiled from most of the shrimp we usually get in Oklahoma.


2 pounds large shrimp-deveined and cleaned but with tail still on
3 sticks butter
1 T Cayenne Pepper
1 T Black Pepper
1 T Sea Salt
1 T Crushed Red Pepper Flakes
4 Garlic Cloves-minced
1 cup Parsley-minced

Heat a large cast iron skillet over medium heat, add in butter, cayenne pepper, black pepper, salt, and crushed red pepper flakes. When butter is melted add in shrimp and garlic. Cook over medium heat until shrimp are done. Right before serving add parsley and toss well. Serve with baguettes and the gravy from the shrimp.

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Saturday, September 17, 2011

Garlic Knots

I was sent Crisco's Olive Oil for being a Foodbuzz Featured Publisher. I was thrilled because I use tons of Crisco's Olive Oil and to get some for free was like Christmas for this foodie. The first time I had garlic knots it was love at first bite. I knew that I had to make these and I did. I think mine are better than the ones we have had in restaurants though. Give them a try with your spaghetti dinner or as an appetizer and you will not be disappointed. They are simple to make once you get the tying of the knot down. This is "What's Cookin" today.


10 cloves of garlic-minced
1/4 pound Parmesan cheese-finely grated (Buy the chunk and grate it, none of the canned junk.)
Salt and Pepper to taste
Crisco Extra Virgin Olive Oil
5 cups of all purpose flour
1/2 t salt
2 T yeast
3 cups of warm water

Sift flour and salt into a large bowl, make a hole in the middle of flour and add all of your water, now place your yeast in water and let sit for 5 minutes. Mix until all of the water is incorporated into the flour, you may need a little more water depending on humidity in your area. Once you have a good dough, meaning one that will pull back after being stretched. Let dough rise for 45 minutes.Break off golf ball size pieces of dough and roll into a rope, this is what you are going to tie into a knot, once tied place on a parchment lined baking sheet and bake at 350' until golden brown, this usually happens in 18 minutes. Once baked, place your minced garlic, Parmesan cheese, salt, pepper and olive oil over the top of your knots and enjoy!!

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Wednesday, September 7, 2011

Bacon Wrapped Scallops

Here on Beaty's Creek, good seafood is hard to come by. I was ogling the Anderson Seafood website and debating what I really wanted. I emailed them to tell them how great their seafood looked and how I wished we lived closer as to buy such fresh seafood. Much to my surprise, they called me and offered to give me some seafood to feature on my blog!!!! Yes, I said GIVE!!!! How great was that?? My family was so excited when our box came that they could not wait to sample the seafood!!! I told Alberto at Anderson Seafood that I had not had a good scallop since my wedding almost 20 years ago. How great was it to receive some of the bests scallops in my package??? Thank-you Anderson Seafood for some great seafood! This is What's Cookin on Beaty's Creek today!!!

1 pound bacon
Salt and Pepper to taste
Juice of one lemon
Wooden picks

Dry each scallop and wrap with 1/2 slice of bacon. Place a wooden pick in each scallop to hold bacon on. Salt and pepper to taste. Broil for 4 minutes, then flip scallops and cook for 4 more minutes. Squeeze lemon juice over scallops and serve.

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Monday, September 5, 2011

Crack Pie

I saw this recipe in Bon Appetit Magazine and knew I would have to make it. Not much was changed and just mainly for my personal taste on salt. This pie is my "Crack" and will be yours also when you make it for the first time. This is What's Cookin on Beaty's Creek.


Oat Cookie Crust

9 T butter-room temperature-divided
6 T brown sugar-split up
2 T sugar
1 large egg
3/4 cup old-fashioned oats
1/2 cup flour
1/4 t baking powder
1/4 t baking soda
1/2 t sea salt


3/4 cup sugar
1/2 cup brown sugar
1/2 t salt
1/2 cup butter-melted
7 T heavy whipping cream
4 large egg yolks
1 vanilla bean-scraped

Oat Cookie Crust

Preheat oven to 350°. Line 13x9x2-inch metal baking pan with parchment paper. Combine 6 T butter, 4 T brown sugar, and 2 T sugar in medium bowl. Beat mixture until light and fluffy, occasionally scraping down sides of bowl. Add egg, beat until pale and fluffy. Add oats, flour, baking powder, baking soda, salt and beat until well blended. Turn oat mixture out onto prepared baking pan and press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Remove from oven and cool completely.

Now using hands, crumble oat cookie into large bowl and add 3 T butter and 2 T tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Now pour mixture into a pie plate an shape into a pie crust with your hands.


Whisk both sugars, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes at 350' (filling may begin to bubble). Reduce oven temperature to 325°. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill covered overnight.

Sunday, August 21, 2011

Fried Frog Legs

Ransome and his cousins were at the creek last night and came home with a pouch full of frog legs. Now those are some fresh legs...heehee I fried them for their lunch today and Ransome did not care for them, go figure. Now Ransome's little sister, Raine, just loved them,
she is such a country girl. :) Ransome and his cousins have brought in a bounty this week from Beaty's Creek. We've had fish, crawdads, and now frog legs courtesy of these young men. This is What's Cookin on Beaty's Creek today.


20 frog legs-cleaned
2 cups white cornmeal
1 cup flour
3 T black pepper
3 T cayenne pepper
5 T sea salt
3 eggs
2 cups of milk

Soak frog legs in a mixture of 3 beaten eggs and 2 cups milk for 30 minutes. Mix together all of your dry ingredients. Add your frog legs a few at a time to the dry mix. Shake until well coated. Add to a caste iron skillet that has about an inch of oil in it that has been heated up until a tiny bit of four sizzles when added. Cook until browned on one side and then flip and brown the other side. I cooked mine for about 4 minutes on each side but time really depends on the size of the frog legs. Serve hot.

Tuesday, August 9, 2011


This is a quick and really good dinner. Everyone makes their tostada a little different so it is great if you have picky eaters. I like lots of sour cream on mine and Raine loves refried beans on hers. However you make them I bet this will be a dinner you will make often. This is What's Cookin on Beaty's Creek today.


12 corn tortillas
Hamburger-browned and seasoned with salt and pepper
Sabra Salsa
Sour Cream
Refried Beans

Heat oil in a cast iron skillet, when hot, fry tortilla until crispy. I cook each one for about 2 minutes on each side. I keep mine in a warm oven so they will stay hot. That is really all you have to do. Layer with what you like on a tostada. I like, hamburger, cheese, salsa, and loads of sour cream! When I don't have homemade salsa the Sabra Salsa is my favorite one to use. It tste fresh!

Thursday, August 4, 2011

KODAK and Foodbuzz Tastemaker Outreach

I was so happy to be selected to get a FREE photobook from KODAK! I just love to scrapbook but always seem to run short of time. I have always wanted to make a photo book online but never have until now! Once I figured out what pictures I wanted to use and how to use them, it was a breeze. Believe me, I am totally old school when I scrap. KODAK made it so easy to make them online that this will definitely be a way for me to make Christmas or birthday gifts for the grandparents! Below is a link that Kodak is giving to readers of my blog for 40% off of a medium or large photo book!! How great is that?? Copy and paste the link below and get started. It is too hot to cook much, so scrap for the day.


Order by August 31-2011

Wednesday, August 3, 2011

Today's Tulsa World

I was surprised this morning when I read the Tulsa World and found an article about my Dashboard Dried Apples. Thanks Natalie!

Thursday, July 21, 2011

Dried Apples

I have so many great memories of my Granny West's dried apples that she would make every year. It was a big treat for a kid who never got anything sweet. My Grandpa West made a screen sheet of sorts to place the apple pieces on with another sheet of screen placed over the top. In the morning he would climb a ladder and place this screened contraption with apples on the roof top for the day. In the evening he would climb that same ladder and bring them in the house for the night. In the morning he would climb up the ladder (mind you he was in his late 80's while doing all of this) flip the screen contraption over and leave them to bake in the sun. It usually only took a couple of days in Oklahoma to make dried apples. Granny would let me eat a few but the rest were saved for winter and her fried pies. In my case baked pies and I can still smell them. Well, this Summer on Beaty's Creek has been a scene straight out of Death Valley. We have had 15 days OVER 100' and more to come. Yesterday's temp was 107' with a heat index of 115 degrees! So, I came up with a fun little thing to do.....Dry apples on the car dash board....yep and it works!!!So if you want to have a little fun and make your car smell yummy, give this a try. This is What's Cookin on Beaty's Creek today.


5 pounds of Granny Smith apples- peeled and slice 1/8 inch thick
Cinnamon to taste
Parchment lines baking sheets
A car or truck dashboard ;)

Place sliced apples on your parchment lined baking sheets. Sprinkle with cinnamon and place on your dashboard. Leave all day. Bring into your home overnight. Place back on your dashboard the next day. At the end of that day your apples are ready to be stored. I store mine in a ziplock bag with all the air removed.

Thursday, July 14, 2011

Chocolate Angel Food Cake

Raven loves chocolate anything so why not make a chocolate angel food cake for my little "angel"......Wait, did the world just come to an end???? Did I just call my teenage daughter an angel????? Ignore the last few sentences and let's just call this a delicious cake. Ransome loved it with whipped cream and Raine made peanut butter sandwiches with it. It will be 111' on Beaty's Creek with an equal amount of humidity to top that off!!!! What gives???? I love my corner of the world but I am starting to sing Christmas songs and dream of hot cocoa by the fire. I know, come inside big momma, the heat is getting to you! Give this cake a try and enjoy it with fresh fruit! This is What's Cookin on Beaty's Creek this morning!


16 egg whites
1/2 cup cocoa powder
1 1/2 cups sugar
1 cup flour-sifted
1 t salt

Beat egg whites, until frothy. Now add in salt, and sugar and whip until stiff. Fold in cocoa and flour. Pour into an angel food cake pan and bake for 45 minutes at 350'. Cool completely before slicing.

Bake at 350' for 45 minutes.

Monday, July 4, 2011

The Best Oven Baked Brisket you will ever eat!!!

I really love brisket if it is good and juicy. I hate it when you order brisket and it comes to you dry with little more than smoke for taste. I smoke brisket and ribs but this recipe for brisket is really better than a smoked brisket. I think the apple juice adds a taste to the beef that is hard to get on the smoker. Another good thing about this recipe is you can cook it even if it is 20' outside. Of course it will be a while until we see temps like that on Beaty's Creek. We our brisket with potato salad, pickles, and onion. This is What's Cookin on Beaty's Creek today.


1 beef brisket that has not been trimmed
1 quart apple juice
Salt and Pepper to taste
1 cup brown sugar

Pour apple juice into a covered baking pan. Lay your brisket in the pan and coat with salt and pepper. I use a lot because as the brisket cooks in the apple juice it spreads the salt and pepper through out the meat. I now place the brown sugar on the top of the brisket and spread it all over with my hand. Cover and bake at 300' for 5 hours. Now cover with bar-b-que sauce of your choice, replace cover,and turn the oven up to 400' for 1 1/2 hours. Let meat rest for 20 minutes before you slice it. Serve on buns with a pickle and onion. Good and easy!

Friday, July 1, 2011

Greek Pasta Salad

I get tired of the same old pasta salads but I do love them in the Summer months along with our favorite grilled foods. This year I thought I had better come up with more recipes for pasta salad so...this was my first try and it's not bad. Raven loves anything Greek and this salad made for a nice cool dinner after a hot afternoon at the creek. This is What's Cookin on Beaty's Creek today. Will someone please shut the oven door, this heat is crazy!


1 pound whole wheat pasta
2 jars artichoke hearts-chopped
1 can black olives-split in half
1 head of roasted garlic
1 T salt
1 T black pepper
1 cup mozzerella cheese-shredded
2 tomatoes-chopped
1 bottle Paul Newman's Own Family Recipe Italian Salad Dressing
1 bottle Paul Newman's Own Caesar Salad Dressing

Boil pasta al dente, pour hot water off and run cold water over til pasta is cool. Now toss in artichoke hearts, black olives, roasted garlic, salt, pepper, cheese, and tomatoes. Toss well and then pour in both dressings and stir to coat. Place in fridge for 3 hours.

Thursday, June 23, 2011

Cajun Boiling Pot

Many moons ago there was a restaurant in Tulsa Oklahoma called the Cajun Boiling Pot. It was so good and different from the ordinary that it quickly became a favorite. Every time we had friends or family in town, we would just have to take them there. What made this place so different was that they did not serve on plates. When your low country boil was ready, they would bring it to your paper lined table and dump it in the center. This was before the Food Channel or Emeril and anyone in the great state of Oklahoma cooked like this, much less served like this. Many of my high school friends were shocked, in a good way, when their food was brought to them. Well a few years ago the Cajun Boiling Pot closed and we had to fend for ourselves, so this is our Cajun Boiling Pot. Give it a try and you will be having this again and again on those special family get togethers. One of the best things about this...there are no dishes to wash afterwards! This is What's Cookin on Beaty's Creek this first day of Summer and Raven's 17th birthday!

15 ears corn-cut in half
7 pounds red potatoes
3 pounds yellow onions-cut in quarters with the skin left on
5 pounds shrimp
5 pounds Cajun and or hot links-cut into 2 inch slices
5 pounds crab legs
1/4 cup salt
cayenne to taste
2 heads garlic-sliced in half
(you can add crawdads but we prefer them prepared other ways)

Boil water in a huge pot seasoned with Old Bay Crab Boil, salt, and cayenne. Add in potatoes and cook for 12 minutes on a steady boil. Now add in corn, onions, and hot links. Boil these for an additional 8 minutes and then remove everything from the pot. Now add shrimp and crab and boil for 8 minutes and now remove all of these from the pot. Now dump everything on top of a table covered with newspapers and serve with melted butter, cocktail sauce and french bread.

Wednesday, June 8, 2011

Canned Pineapple

Ever since Raven vacationed in Hawaii a few years ago, she has loved fresh pineapple. I have finally learned how to pick a fresh, and ripe, pineapple at the store. Our family of five can sure put away the pineapple. I hate to think when winter hits there will be no fresh pineapple. I know it is spring but I always think of the future hee hee...anyway, Sean bought me 10 pineapples so I decided to can pineapple this year. I had to fight off the kiddos while I cleaned them but I did manage to have quite a bit left after their fly by raids. Each pineapple makes 1 quart, not bad if you ask me. Like I said, I am sure one was eaten in the canning process. This is What’s Cookin on Beaty’s Creek this extra hot day!


10 pineapples
4 cups sugar
12 cups water
10-quart jars, flats and rings

Clean your pineapples and cut into chunks. Bring to a boil the water and sugar. Pack pineapple into clean jars. When water and sugar aka syrup are boiling ladle into packed jars. This is now the time to boil your flats. I never boil mine but just heat them until bubbles form on them in the water. Now place flats on clean jar tops and screw rings on tightly. Place into hot water bath canner and cover jars with 2 inches of water. When water begins to boil start timer. Boil for 20 minutes. Cool jars and place in cabinet.

Wednesday, June 1, 2011

June Already?????

I cannot believe it is June 1st! June is the busiest month by far on Beaty's Creek. First off we have Ransome's birthday on June 8th, then we have Raven's birthday on the 21st, my mother's on the 25th, and then Raine's on the 27th. I am tired from just typing all of that. Oh, did I mention Raine starts ballet this month and Ransome has several different skateboard adventures planned. OMG, Raven is touring colleges too. Okay I will quit rambling but sometimes a girl has to share. On the food side of this there will be some yummy cake recipes and of course some new canning recipes! That is What's Cookin on Beaty's Creek today.

Monday, May 30, 2011

Oreo Truffles

I am probably the only person in America that has not heard of Oreo Truffles. A friend of mine, thanks Sal, told me about these and boy am I glad she did. They are easy to make and a crowd pleaser. I made them for a class party that Raven has been working with in our local school and they were a big hit. Of course all of those folks have probably had them before haha. They were just too kind to say so. This is What's Cookin on Beaty's Creek today.

1 box of Oreo Cookies
1 package Cream Cheese-softened to room temperature
2 lb. white chocolate
1 T Canola oil

Place Oreo cookies in your food presser and whirl away. Next pour Oreo crumbs in a bowl and mix very well with cream cheese. Now place bowl covered in the fridge for 1 hour. Now is the time to get going. I scooped out about 1-1 1/2 T of the mixture and then formed that into balls and placed the balls on a parchment lined cookie sheet. Continue making the balls until you have none left. Now place balls, covered, overnight in the freezer. Before taking them out of the freezer, melt white chocolate with 1 T of canola oil in a double boiler. Stir when melted until very smooth. Dip balls one at a time in the white chocolate and then place back on parchment paper. Place on a pretty tray and serve.

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Sunday, May 22, 2011

Apple Muffins

I have been so busy canning strawberry jam and making everything under the sun, with strawberries, that I almost forgot to blog...Bad Stacey... I have a very strong weakness for Stilwell strawberries. They are grown locally and taste so divine that words cannot describe. Raine and Ransome went with Sean and I to get them this year, a first time for them. Raine's face was red from her nose down by the time we got home. She too shares my love of strawberries. This recipe has nothing to do with strawberries but it rocks in the same way! Apple muffins are quite tasty with a hot cup of tea or a glass of iced tea. This is one of the many things that are What's Cookin on Beaty's Creek today.


2 cups flour
1 cup sugar
1 t baking soda
1 t cinnamon
1 t salt
2 eggs
1 cup apple juice
3/4 cup buttermilk
3 Granny Smith Apples-peeled, cored, and chopped

Mix your wet ingredients together. Now add to all of your dry ingredients. Now add in your apples and stir just until mixed well. Place 1/2 cup into a muffin pan that is lined with cupcake liners. Bake at 325' for 20 minutes.

Monday, May 9, 2011

Apple Brownies

Apple brownies???? Give them a try before you say WHAT? As you know I like anything with apples in it

. This is a moist cake like brownie but not like an apple cake. The kiddos even devoured them and that's a good thing. This is What's Cookin on Beaty's Creek today.


1/2 cup butter-softened
1 cup sugar
1 egg
2 apples-peeled, cored, and chopped
1 cup flour
1/2 t baking soda
1/2 t baking powder
1 t cinnamon

Cream butter and sugar, beat in egg, then mix in apples. Sift dry ingredients and work into the first mixture. Pour into a buttered, 8 x 8-inch baking dish and bake at 350' for 40 minutes.

Monday, May 2, 2011

Easy Peasy Coconut Cake

Ransome absolutely loves anything coconut! He has been feeling the allergy season up close and personal this week so I thought a special treat was in store. Nothing hard or difficult,

too much going on this week, like my retina being reattached.... Anyway this cake is super easy and super good. This is What's Cookin on Beaty's Creek today.


1 yellow cake mix-baked according to instructions on box(Told you this was easy)
1 boxes instant coconut pudding-made according to directions on box
1 tub Cool Whip

I am embarrassed to tell you the directions because I am sure you will know what to do but here goes. Take cooled cake, top with coconut pudding, top pudding with Cool Whip. EAT!!!!!

The Best Rice Pudding You Will Ever Cook!!

This is the best rice pudding I have ever eaten. Way better than my mother’s, sorry mom, but it is true. Everyone in the family loved it including Ransome who is not a big fan of raisins. This is quick to prepare and would be great on these cool Spring days. This is What’s Cookin on Beaty’s Creek and many more days to follow.


2 cups white rice(I used Uncle Ben's that I received through Foodbuzz,yeah me!)
4 cups water
4 cups whole milk-divided
2 cups sugar
1 t salt
2 eggs-beaten
2 cups raisins
½ stick butter
1 vanilla bean-scraped

In a pan, bring water to a boil, when boiling add rice and raisins, cover with lid and lower temperature to low. Cook for 20 minutes or until rice is tender. Here is something my grandmother told me, “If you add your sugar to rice that is still hard, it will never soften up.” Sounds weird but it is so true. Now in another pan add 2 cups of milk with sugar, vanilla scrapings, butter, and salt. Heat over medium heat until hot but not boiling. Now add in rice and stir until creamy. Mix your eggs and 2 cups of milk very well. When the rice mixture is creamy remove from heat and mix in egg mixture and stir like crazy. Return to heat and keep stirring until rice mixture gets thick and creamy. Serve warm with a little cinnamon on top.

Sunday, April 24, 2011

Sante Fe Chicken Casserole

This is an easy and tasty meal that you can make ahead of time. Everyone really liked this and of course that was a huge bonus for me. :) Spring has finally sprung on Beaty's Creek and so has storm season. I love this time of year, just have to remember we will miss these storms once the Summer heat hits. This is What's Cookin on Beaty's Creek today.

1 whole chicken-boiled, boned, and chopped
1 can whole kernal corn- drained
1 can black beans-rinsed
1 can diced tomatoes-drained
1 pound whole wheat pasta-boiled
1 pound of cheddar cheese-shredded
3 containers of Philadephia Sante Fe Cooking Creme
Salt and Pepper to taste

Mix chicken, pasta, corn and black beans all together. Salt and pepper to taste. Now mix in Philadephia and the cheese. Baked covered for 30 minutes in a 350' oven.

Monday, April 11, 2011

Whole Foods Cooking Class

I will be cooking all vegan at Whole Foods tomorrow evening. Check out their website and sign up!
We will eat some tasty treats that are as healthy as they are good! Hope to see you tomorrow!

Tuesday, April 5, 2011

English Muffins

English muffins are one of Sean's favorites but for me, not so much.  I much prefer a buttery croissant that is much healthier (~; Raven calls English muffins"egg McMuffins." Wonder what she eats at Mickey D'd???  Any who this recipe is plenty good and not too awful hard to make.  The worst part is waiting for the muffins to rise a second time and this IS VERY IMPORTANT!  Let them rise enough or you will not have the little bubbly holes in your English muffins that are oh so yummy.  This is What's Cookin on Beaty's Creek.  By the way has anyone seen Spring??


3 cups all purpose flour
2  t yeast
1 t salt
1 T sugar
1 1/2 cups warm water
2 T butter-melted
1/2 cup cornmeal

Mix water, yeast, salt, and sugar.  Let yeast proof.  Now add in your butter and flour.  When all comes together knead for 10 minutes.  Now cover and let rise until doubled in size.  Took about 1hour in my kitchen.  Once dough has risen, break into 9 equal balls and flatten slightly.  Place the slightly flattened balls on a cornmeal coated sheet of parchment paper. Let them double in size.  This took about 50 minutes in my kitchen.  Now heat up a large cast iron skillet over medium heat.  Place 3 of your risen muffins in the heated skillet and cover with a lid.  Now reduce the heat to low-medium.  Cook for 8-9 minutes and then flip and continue to cook for 5 minutes more.  Cool completely.  

Saturday, April 2, 2011

Send good vibes to Oklahoma today.....

I am competing  in a cooking contest for the first time tonight. What am I making you ask???  I hope you are asking.  A cobbler, not just any cobbler but a really super, good one that I hope the judges will LOVE!!!!  I will post the recipe very soon so you to can make this yummy cobbler!!!  Well that is What's Cookin today on Beaty's Creek!  If you are in the area come on out, sample and VOTE for my cobbler!! Here is the info http://backalleytulsa.com/sidesearch/  Hope to see there!!!

Tuesday, March 29, 2011

Easy Key Lime Pie

Sean and I have been watching the past seasons of the Dexter series from Showtime. Seeing all of the beautiful Florida scenes has made us both long for a Key Lime Pie. This pie had to be a no bake so it fits the warm weather image. I am not a believer in short cuts but this pie was so good I may never bake one again!  This is What's Cookin?? on Beaty's Creek this warm and sunny day.


1 graham cracker crust
1 can sweetened condensed milk
3/4 cup of key lime juice
Zest from 2 key limes
1/2 t sea salt
1-8oz. container Cool Whip

Mix sweetened condensed milk, key lime juice, peel, and salt together.  Pour into pie crust and place in fridge until set.  I let my sit in the fridge for 4 hours.  Now spoon on Cool Whip and serve.

Tuesday, March 22, 2011

Raisin Oatmeal Bread

My oven is fixed!!! Hear the birds singing?? Oh no, that is just my kiddos wanting brownies,  hee hee.  I decided to celebrate my oven's return by baking like a mad woman. This is the first of several recipes I "baked" yesterday.  Raven loves a healthy breakfast so I try to mix it up a little for her.  You can only eat fresh fruit and have hot tea so many mornings in a row.  This is a pretty good raisin bread if you ask me.  Ask Ransome and he will tell you raisins are from the devil, funny kid he is.  If you are a lover of raisin bread, bake this and then toast it and slather it with some butter.  This is What's Cookin on Beaty's Creek today.


1 1/2 cups warm water
1 cup whole milk
1/2 cup honey
1 t cinnamon
2 T yeast
1 T sea salt
1/2 cup corn oil
2 1/3 cups old fashioned oatmeal
1 cup whole wheat flour
4 cups all purpose flour
1 cup raisins

Mix water, milk, yeast, honey, and salt together.  Add to it oatmeal, whole wheat flour, and all purpose.  Mix until well blended.  Now add in oil, and cinnamon, knead for 5 minutes.  Now with your hand knead in raisins.  Let rise for 2 hours.  Now divide dough in half and place in two loaf pans.  Let rise for 1 hour.  Bake at 350' for 40-50 minutes.  Remove from oven and butter top.  Remove from pans after 20 minutes.  

Tuesday, March 15, 2011

Foodbuzz and Newman's Own Video--Finally

Hold your biscuit and cup of tea.  What's Cookin?? finally made the cooking video and posted it on YouTube. Check it out!  Thanks Foodbuzz and Newman's Own for this opportunity!


Saturday, March 12, 2011

Foodbuzz/Newman's Own Video Day

Send good vibes my way today as I make my very first cooking video!!!

Thursday, March 3, 2011

And the news is........

What's Cookin was selected by Foodbuzz  and Newman's Own to make a video featuring my recipes using Newman's Own products.  As if that is not great enough Tulsa Kids Magazine has asked me to write their food section for July, August and September!!!  I am sooo excited  and scared!  Me on video?????  We shall see how it turns out.  All of you will be the first to see and hear all about it.  Thanks for reading my blog.

Wednesday, March 2, 2011

Exciting News!!!!!!

Let me catch my breath and I will tell you my GOOD NEWS!!!!  Stay tuned......

Friday, February 25, 2011

Flaky Biscuits

I just love flaky biscuits but who doesn't?  The trouble with flaky biscuits is that you must work with very cold ingredients and work fast.  Hot fresh biscuits on a cold Beaty's Creek morning is a warm and a great way to start any day.  You can make your dough ahead and have it waiting for you in the morning or better yet, make them and then freeze them so all you have to do is pop them in a preheated oven.  This is What's Cookin on  Beaty's Creek this morning.  By the way, how many weeks until morel season???


1 3/4 cups flour 1 T sugar 
2 1/2 T Rumsford baking powder 
1 t salt 
1/2 t baking soda 
8 T very cold butter-cut into small pieces
3/4 cup buttermilk 

Mix all dry ingredients with a wire whisk.  Now coat butter with flour mixture, (this really helps to get your flaky biscuits).
Blend butter into your dry ingredients by hand or with your Kitchen Aid Mixer  until you have very small pieces of flour coated butter.  Now add in your buttermilk and stir until flour will hold together when mashed in your hand.
Now sprinkle flour over your board.  I used a granite slab and I LOVE IT! I will be writing more on the wonders of granite when I do a new pie crust recipe in a few posts to come. Anyway plop your dough out on your board and roll out to about a inch.  Now fold over dough onto itself until you have three layers. Now roll those three layers out into an inch slab again.  Repeat this process two times and then roll a final time so your dough is 1 inch thick. Now cut out your biscuits. I continue to make biscuits with the left over dough until I have only small pieces left and Raven eats those, she loves dough.
Once cut out,  place in a greased cast iron skillet ( I use bacon grease for mine). Bake at 450' for 12 minutes or until golden brown.  Serve as soon as they are out of the oven!  So good with gravy or butter and honey!


Thursday, February 17, 2011

Pumpkin Carob Chip Granola Bars

Raven likes a healthy breakfast so I am always trying new things for her. She loves soft granola bars but hates all of the additives that are in the store bought ones. I messed around with this recipe a bit until I arrived at something acceptable for everyone. She loved them and even Ransome ate several so I call it a success. It has been super cold on Beaty's Creek and I have kept my oven going just to feel a little more warmth. It was -27 degrees one week ago with 27 inches of snow on the ground. Today, the snow is gone and it is 70 degrees, can you believe that??? Crazy Oklahoma weather that I love, Oh yeah! Fix these granola bars for your family and don't bother telling them that they are healthy either. This is What's Cookin on Beaty's Creek today.


3 1/4 cups old fashioned oats
1 t cinnamon
1 t salt
1 cup brown sugar
1/2 cup pumpkin puree
1/2 cup applesauce
1/2 cup honey
1 cup carob chips

In a large bowl mix oats, cinnamon, and salt together. Now add in brown sugar, pumpkin, applesauce, and honey. Mix until soft. Now add in your chips and stir. Press into a well greased 8x8 pan and bake at 350' for 30 minutes. You want to take them out when they are still a little soft. They will firm more as they cool. With a sharp knife cut into bars after 5 minutes of cooling.

Monday, February 7, 2011

Cowboy Beans

I have made this dish since Sean and I were first married. It is a family pleaser for sure! The weather on Beaty's Creek has been down right COLD! We've had record breaking cold temps of -15 and try 16+ inches of snow in 2 days! The need for hot comfort foods are a must! This recipe is not too sweet but just sweet enough, but you can make it as sweet as you like. This is What's Cookin on Beaty's Creek today.


2 cans canned corn
2 cans tomato sauce
6 cups pinto beans-cooked
3 pound ground beef
1 large onion-chopped
1 t cumin
2 t salt
8 T chili powder
1 cup brown sugar

Brown ground beef with onion. When cooked drain any fat and then add in chili powder, cumin, and salt. Stir until combined. Now add in your tomato sauce, beans, corn, and brown sugar. Stir well and let simmer over medium heat for 2 hours. Stir every 30 minutes. Serve with cornbread and shredded cheese.
*I always make Cowboy Beans the day after we have beans for dinner, good way to use up your leftovers.

Wednesday, February 2, 2011

Pumpkin Bread Pudding

I like a rich tasting bread pudding and occasionally a sweet one also. Who would have thought I would want something sweet and rich. I read a recipe for pumpkin bread pudding in an old Everyday Food magazine the other day and thought, why in the world have I not ever made a pumpkin bread pudding before????? Self did not know why and this recipe was born. This is What's Cookin on Beaty's Creek today.


1 can pumpkin puree
1 1/2 cups whole milk
2 eggs-lightly beaten
1 cup brown sugar
1 t salt
1 t cinnamon
1 baguette that is a day old-cut into 2 inch cubes
1/2 cup pecans-chopped

Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature.

Side note this recipe is being featured on http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-3.html Check it out!

Thursday, January 27, 2011

Super Bowl Cheese Dip

The folks at Foodbuzz were nice enough to send me some Pace Picante Sauce to use for a recipe. The first thing that came to my mind was my cheese dip. I have always used Pace when I have made this dip so this was a no brainer. This dip would be super at your Super Bowl Party this year. I am a Cowboys fan, and it saddens me to think the Cowboys will not be playing in this Super Bowl on their home field. Oh well it just gives me more time to cook for the game. Give this a try and you are sure to make your guests happy! This is What's Cookin on Beaty's Creek today.


1 2 lb. box of Velveeta-chopped into inch cubes
1 can golden mushroom soup
1 pound ground beef-browned
1 pound pork sausage-browned
1  medium sized 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.

Sunday, January 23, 2011

Flour Tortillas

We eat our fair share of tortillas around here and I just love them when they are freshly made. I must say that if you've never had a freshly made tortilla with butter, you are missing out. It took several failed attempts to figure them out but I eventually got 'em right. My recipe calls for lard, I know it's scary but it really does make a difference. I tried Crisco, canola oil, and even butter but the lard won out. The other trick to making these is to have a cast iron griddle. My husband Sean bought the griddle that I used to make these tortillas with when we were first married and I love it. Invest in good cast iron because it will last a lifetime. Give this recipe a try the next time you are wanting burritos or just some tortillas to eat with butter and salt. This is What's Cookin on Beaty's Creek this cold day.


5 cups all purpose flour
1 cup lard
1 t salt
2 cups very hot water
5 t baking powder

Mix your dry ingredients together, I use a whisk and it sifts everything very well. Now add your lard and mix until crumbly looking. Now add in the water and stir until dough forms a smooth ball. It is a little sticky but that is fine. Cover and let rest for 1 hour. Now break off pieces of dough and roll into balls the size of a golf ball. Heat up your griddle. I heat mine on a medium heat on an electric range. Meanwhile roll your tortillas out. Sean likes his thin and I like mine a little thicker. It is up to you how you roll yours out. Place on heated griddle and cook just until golden and turn and cook the reverse side the same. Cover with a towel until ready to eat.

Tuesday, January 18, 2011

Chocolate Filled Cupcakes

This delicious recipe comes from the Taste of Home Magazine. This magazine has great recipes and I am proud to be one of their Field Editors from Oklahoma. Each issue has at least 4 recipes that I want to make, this being just one of them from the current issue. The kiddos thought cream filled cupcakes from home were the bomb, to say the least as they want to make them again and again. I did enjoy my cupcake with a very strong cup of coffee. This would be so good for a Valentine's treat for that special someone or for your kiddo's class party. This is What's Cookin on Beaty's Creek today.


3 cups all purpose flour
2 cups sugar
1/2 baking cocoa
2 t baking soda
1 t salt
2 cups cold water
3/4 cup canola oil
1 egg
2 T white vinegar
2 t vanilla


4 oz. cream cheese
1/4 cup sugar
1/8 t salt
4 T beaten egg
1/2 t vanilla
3/4 chocolate chips
Powdered sugar

In a large bowl, combine all of the dry ingredients. In another bowl combine the wet. Stir the wet into the dry and stir just until moistened.

For filling, beat the cream cheese, sugar, and salt until smooth. Beat in egg and vanilla. Fold in chips.

Fill 20 paper-lined cupcake cups half full with batter. Drop one tablespoon of cream filling into batter and then top with batter. Bake at 350' for 25 minutes. Cool completely and then dust with powdered sugar. My kiddos wanted icing on their cupcakes, guess that were not sweet enough. Here is the recipe I used for the icing just in case you want the extra sweet variety.

1 stick butter-softened
2 cups powdered sugar
1/2 cup baking cocoa
4 T milk

Cream butter and sugar until creamy. Slowly add in cocoa and milk. Mix until creamy. Top each cupcake with icing.

Tuesday, January 11, 2011

Funnel Cakes

We love funnel cakes in the Feather household and I have made them for many years. They are actually one of the first things I ever made as a child. I'll make them as a treat and this usually happens during the cold weather months. Healthy huh?? My kiddos think that these are so cool because they are made with an actual funnel. Of course they watch, the oil is way too hot, and they sprinkle the heck out of them with powdered sugar...Yummy! I know some people like fruit topping but why mess a good thing up with something healthy? hee hee... This is What's Cookin on this cold with lots of snow predicted day on Beaty's Creek.

2 1/2 cups flour
1/2 cup granulated sugar
2 t baking soda
1 1/2 t baking powder
1/2 t salt
2 1/4 cups milk
2 eggs
Canola Oil
2 cups powder sugar
Funnel and wire sifter

Mix with a whisk flour, sugar, baking soda, baking powder, and salt together into a large bowl. Mix in milk and eggs and stir until all mixed together. Pour oil into a deep cast iron skillet. I put about 3 inches of oil in my pan and it works very well. Heat over medium heat until a bit of the batter sizzles when you drop it in. Now pour 1 cup of batter into your funnel, but first place your finger over the hole. Hold funnel over your hot oil and move quickly in a circular motion with your funnel open. Cook until golden brown on one side and then flip and cook until the other side is golden also. Remove and place on a paper towel lined plate and sift powder sugar over the funnel cake. Eat while hot!