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?

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.

Needed:
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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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!

Needed:

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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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.

Crust:

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.

Filling:

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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