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.