tag:blogger.com,1999:blog-73379107784407156632024-03-14T10:45:15.441-05:00What's Cookin??What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.comBlogger392125tag:blogger.com,1999:blog-7337910778440715663.post-59052230300584656942020-07-06T06:55:00.000-05:002020-07-06T10:37:11.188-05:00Broccoli Pasta Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGj3qbbkngPmc_JKzkQm8LMFqG40_h2xM5DchNho7hNQnHoIeLAbFlJPl3MTvVb2s71W89u0D_99jW0EL_eqWLJiPnoV2ve_JAOXGqojQ3ddTaHi3f9CwknSw5EgStedBN4h8JcId_whh9/s1600-h/brocpastasalad.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5348091976092836626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGj3qbbkngPmc_JKzkQm8LMFqG40_h2xM5DchNho7hNQnHoIeLAbFlJPl3MTvVb2s71W89u0D_99jW0EL_eqWLJiPnoV2ve_JAOXGqojQ3ddTaHi3f9CwknSw5EgStedBN4h8JcId_whh9/s320/brocpastasalad.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
This salad is so good, if I do say so myself. I used broccoli and green onions fresh from my garden. Don't you just love garden time?? This is such a good side dish or if you are like me it is dinner. This is <em><strong>What's Cookin</strong></em> on Beaty's Creek.<br />
<br />
1 pound pasta-boiled al dente<br />
1 large head broccoli-broke into florets<br />
4 green onions-chopped<br />
1 cup salted sunflower seeds<br />
1 pound sharp cheddar-shredded<br />
1/2 pound purple grapes-cut in half<br />
1 bottle Cole Slaw dressing-I use Hidden Valley brand<br />
Salt and Pepper to taste<br />
<br />
Combine all of the ingredients and stir until well coated, now refrigerate for a couple of hours. I always save a little bit of dressing to stir in right before serving.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-77457602823149784272019-10-24T04:30:00.000-05:002019-10-26T06:51:22.186-05:00Payday anyone??<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4VwOrL-zfE6a2PtHOFMB4zXxvsdzcJRn9qEViiyPyzEL-pCWaOmQzBC_BxjCjQKtFKmA8p-WRuDHcP5NL3UjEiI1UhaPSOv7Pn3NsidkiACxqUfM6_tN08cd5YJuv-VDTGV-xTMt41l1/s1600-h/pdmix.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5386735061525646754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4VwOrL-zfE6a2PtHOFMB4zXxvsdzcJRn9qEViiyPyzEL-pCWaOmQzBC_BxjCjQKtFKmA8p-WRuDHcP5NL3UjEiI1UhaPSOv7Pn3NsidkiACxqUfM6_tN08cd5YJuv-VDTGV-xTMt41l1/s320/pdmix.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
If you like Payday candy bars you will love this mix! It is good for a snack or munchin while watching the game. This is <em><strong>What's Cookin </strong></em>(not) on Beaty's Creek.<br />
<br />
<strong>Needed:</strong><br />
Candy Corn<br />
Salted Peanuts<br />
<br />
All you do is mix the peanuts and candy corn 2 to 1. If you want a Baby Ruth candy bar flavor, add a few chocolate chips.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-58379798897478587752019-10-03T17:35:00.000-05:002019-10-04T09:39:37.340-05:00Wishi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEpKDzz_OitCtKwZWVhgSpVrMbsPqFmx2AbbpGT-_NJCz8A3NrKJ6RGtZbvzNv3oD27ptRKprEmGEXjfzT9hFjerZHt56pfrcrkGYTVlS7_5uRj8fp30Dm2j1kLp8Xn11vPLkTFC_wob4/s1600-h/wishi.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5292409029147790210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEpKDzz_OitCtKwZWVhgSpVrMbsPqFmx2AbbpGT-_NJCz8A3NrKJ6RGtZbvzNv3oD27ptRKprEmGEXjfzT9hFjerZHt56pfrcrkGYTVlS7_5uRj8fp30Dm2j1kLp8Xn11vPLkTFC_wob4/s320/wishi.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
What the heck is Wishi you may ask... Hen of the Woods or Maitake are other names for this delicious wild mushroom. Wishi is the Cherokee name for it and I love it! To me this mushroom tastes like meat, no kidding. The old timers would cook their wishi in different types of grease and then the Wishi would taste like whatever grease they had used. Lard would give a pork taste, fat that fish was cooked in a fish taste, I think you know what I mean. We like ours cooked in a little canola oil with salt and lots of coarsely ground black pepper. Where do we get our Wishi?... Well if I told you that I would have to kill you. Around these parts you NEVER give the location of your mushroom patch. I did not take any pictures of the Wishi before it was cooked, that will have to wait for this Fall's crop. They usually are found in October here on Beaty's Creek. Here are a couple of ways to cook this versatile mushroom.<br />
<br />
When you gather the Wishi you will take it home and clean it very well. I do this under running water. You will strip the Wishi into 1/2 strips or 3/4 inch strips if you want to deep fry it. Once all of the wishi is stripped you will place it into a large pot,( I use a large dutch oven.) and cover the Wishi with water. Boil for about 15-20 minutes. Your water will have a dark color to it when you pour the water off. Drain Wishi very well, now is the time to either freeze your Wishi or cook it! I do both so we can enjoy the Wishi all through the year.<br />
<br />
Fried Wishi:<br />
<br />
Coat a heavy bottomed skillet with about a 1/4 inch of canola oil or any oil you choose. Heat oil over medium heat and add Wishi. Salt and pepper to taste. We cook it until it slightly browns on one side and then we turn it and brown the other side. We like ours a little crispy. Now is the time to eat that delicious mushroom!<br />
<br />
Deep Fried Wishi:<br />
<br />
Needed:<br />
All-purpose flour<br />
Salt and Pepper to taste<br />
Oil<br />
<br />
Make sure your Wishi is dried from boiling it. Place about 5 cups of flour in a brown paper bag add salt and pepper to taste and place Wishi in bag. Coat as you would chicken to fry. Really shake off extra flour. Helps keep your oil clean. Heat about 3 inches of oil in a deep pan or deep fryer. Place Wishi in a little at a time. Don't crowd Wishi or it will stick together. Fry until golden brown. Serve right away!What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com1tag:blogger.com,1999:blog-7337910778440715663.post-24695336494943282992019-06-24T07:45:00.000-05:002019-06-24T07:48:55.024-05:00Sun Tea<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnaa8J2GRnSs5-OdpuyQxEF-UIrMzN0MI_VEbhTXed02lg-myLd0n9rASXCIZRfC2P_je55pPOQk7JjFmOdteOQx4EX9ZqrbyHMdw3Tf1R2OiV4fZfkFCvfW_yCFhx5Qv4FckaQtKloy0/s1600-h/suntea.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5363657803034273954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnaa8J2GRnSs5-OdpuyQxEF-UIrMzN0MI_VEbhTXed02lg-myLd0n9rASXCIZRfC2P_je55pPOQk7JjFmOdteOQx4EX9ZqrbyHMdw3Tf1R2OiV4fZfkFCvfW_yCFhx5Qv4FckaQtKloy0/s320/suntea.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
It is another hot one on Beaty's Creek and I thought of something to make that will not heat up your kitchen one bit! I had never made sun tea in my life but this has been a big hit this summer. Nothing is as good as a glass of sweetened sun tea and a good book to read while your kiddos play in the creek. This is <em><strong>What's Cookin </strong></em>(not) on Beaty's Creek today!<br />
<br />
<strong>Needed:</strong><br />
<br />
7 large tea bags<br />
1 gallon of water<br />
a glass jar with a lid that will hold a gallon of water( I used a sun tea jar)<br />
3 hours of hot sunlight<br />
<br />
<br />
Place tea bags in water and close jar lid. Let stand in the sunlight for 3 hours. Serve within 24 hours.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-7842968890040445022019-03-17T03:00:00.000-05:002019-03-18T12:54:23.003-05:00Wild Onions and Eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJR_DDE1PK5Lgb-eTd-IrvzUP60H3mMLl-ZPYlqvOFhoiCQN_kiUwT0_supcDm1_sBMWe4rpYmzifwrImtUGYp1UE1BFGzrMGpuqZnP5qWKL3GHd4Nft0Kpeo9Lmqy2FcZ477qlkTNo4A/s1600-h/wonions.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5316928037217054850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJR_DDE1PK5Lgb-eTd-IrvzUP60H3mMLl-ZPYlqvOFhoiCQN_kiUwT0_supcDm1_sBMWe4rpYmzifwrImtUGYp1UE1BFGzrMGpuqZnP5qWKL3GHd4Nft0Kpeo9Lmqy2FcZ477qlkTNo4A/s320/wonions.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Ladies and gentlemen..... Spring has arrived on Beaty's Creek!! You know spring is really here when you cook up a bunch of wild onions and eggs. Nothing could be better, well maybe a few morels(more on that later). The Tulsa World featured me a few years ago in an article about spring greens in Oklahoma. I am not telling all of you to go in the woods and try to figure out what onions are so read this and enjoy the thought of a wild onion and egg dinner. If you live in NW Arkansas or NE Oklahoma I am sure you know where to dig onions, but if not leave me a comment and I will try to help you out.<br />
<br />
<strong>Needed:</strong><br />
<br />
2 hand fulls of wild onions cleaned and chopped into bite size pieces<br />
Salt to taste<br />
Oil<br />
3 cups of water<br />
5 eggs-beaten<br />
<br />
Coat the bottom of a skillet with oil and saute your wild onions until softened a bit, now add your water and cook over a slow boil for 20 minutes, let some of the water evaporate. Now add your beaten eggs and stir like crazy until eggs come together and are done. We love the broth that you get from the onions, so good with crispy cornbread. That is <em><strong>What's Cookin</strong></em> on Beaty's Creek today.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com3tag:blogger.com,1999:blog-7337910778440715663.post-45329951281086090132019-02-12T06:05:00.000-06:002019-02-27T13:34:50.448-06:00King's Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKZkv9aDkANCyfbmQLk_g7AjlLVmZKqRReASeI0-riN9jpIYgGSahz1PVO2kROc_xi4SxxOgdqnLfO_SvjPCuJuDFSdF75Tut_qNiO7HBm5Ur3snidwl-tADQkbkLQ_FgZihek2wEJf7A/s1600-h/kingcake.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5438936362238313186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghKZkv9aDkANCyfbmQLk_g7AjlLVmZKqRReASeI0-riN9jpIYgGSahz1PVO2kROc_xi4SxxOgdqnLfO_SvjPCuJuDFSdF75Tut_qNiO7HBm5Ur3snidwl-tADQkbkLQ_FgZihek2wEJf7A/s320/kingcake.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I have always wanted to make a King's Cake but never had until 2 years ago. The kiddos loved it and so did I. It is not that hard to make but finding all of the colored sugar around Beaty's Creek was not an easy thing to do. I colored plain granulated sugar for the yellow with gel food coloring and it worked just fine though. You can eat King's cake from January 6th until Fat Tuesday, not a day before or after. You must place a baby somewhere in your King's Cake. Raine was more than a little skeptical about the baby part but was okay with it once we explained it to her. If you are lucky enough to find the baby in your slice of King's Cake, you must throw a party next year. This is <em><strong>What's Cookin </strong></em>on Beaty's Creek this Fat Tuesday!<br />
<br />
<br />
<strong>Needed:</strong><br />
<br />
<br />
2 T active dry yeast <br />
1/2 cup granulated sugar <br />
1 1/2 sticks unsalted butter, melted <br />
1 cup warm milk <br />
5 large egg yolks<br />
4 1/2 cups all-purpose flour <br />
2 t salt <br />
1 t canola oil <br />
2 T cinnamon <br />
2 cups sugar<br />
1 plastic king cake baby or a pecan half <br />
4 cups powdered sugar<br />
5 T milk <br />
2 vanilla beans-scraped<br />
Purple-, green-, and gold-tinted sugar sprinkles <br />
<br />
Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat for 1 minute. With the mixer running, add the egg yolks one at a time, then beat for 1 minute. Add the flour, salt, vanilla and beat until everything is mixed well. Increase the speed to high and beat until the dough pulls away from the sides of the bowl and forms a ball. <br />
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the canola oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.<br />
<br />
Meanwhile, make the filling. In a large mixing bowl, combine the 2 cups of sugar and cinnamon. Set aside.<br />
<br />
Line a baking sheet with parchment paper.<br />
<br />
Turn the dough out onto a lightly floured work surface. Using your rolling pin roll<br />
into a rectangle about 24x6. <br />
<br />
<br />
<strong>Filling:</strong><br />
2 cups sugar<br />
2 T cinnamon<br />
<br />
Sprinkle the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a circle and place it on the prepared baking sheet with seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.<br />
<br />
Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 1 hour in my kitchen.<br />
<br />
<br />
Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes at 350'. Cool completely on a cooling rack. <br />
<br />
<strong>Icing:</strong><br />
Take the 4 cups of powdered sugar, vanilla bean scrapings, and milk and stir until thick and creamy. Ice cake evenly and then sprinkle with purple, gold, and green sugar.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com2tag:blogger.com,1999:blog-7337910778440715663.post-14316781533012034602019-02-02T06:46:00.000-06:002019-02-07T01:22:55.265-06:00Chicken and Sausage Jambalaya<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpi5A7p26DrXTBXPiVXYwh1gQFjQ_f5FWIzJ0x-1IH71Mq6p7MDZkRMikHvm9wIPAB6fBTi0HOdcoAeWcCXrrZHCwmQtxtOU-stwpRTmdpb9LA1CxpjCO7vO5ymHfDkzUa8Ofdb1ErcgB/s1600-h/csjam.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5306501217837232946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpi5A7p26DrXTBXPiVXYwh1gQFjQ_f5FWIzJ0x-1IH71Mq6p7MDZkRMikHvm9wIPAB6fBTi0HOdcoAeWcCXrrZHCwmQtxtOU-stwpRTmdpb9LA1CxpjCO7vO5ymHfDkzUa8Ofdb1ErcgB/s320/csjam.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<strong>Fat Tuesday is soon Ya' All</strong>!! Time to eat some good ole <strong>Cajun Food</strong>!!! Raven loves this with lots of cayenne pepper on top, she loves spicy food. I really like it with crispy cornbread sticks. This is <em><strong>What's Cookin </strong></em>today on Beaty's Creek where winter is still knocking on the door.<br />
<br />
<strong>Needed:</strong><br />
4 boneless chicken breasts<br />
5 stalks of celery-stripped and chopped into bite size pieces<br />
1 green pepper-seeded-and chopped into bite size pieces<br />
1 large yellow onion-peeled and chopped into bite size pieces<br />
oil<br />
2 pounds of Andouille or smoked sausage-cut into bite size pieces<br />
1 large can tomato sauce<br />
1 large can whole tomatoes-chopped and mashed<br />
2 cartons chicken broth<br />
3 garlic cloves-minced<br />
1 T cayenne pepper (we like 2)<br />
Salt and pepper to taste<br />
White Rice<br />
<br />
Oil the bottom of a soup pot with a 1/4 of oil add the following, sausage, celery, green pepper, onion, and garlic. Saute all until the sausage is slightly brown, now add tomatoes. tomato sauce, chicken, and broth. Cook over medium heat for at least 4 hours, now you will add the rice, I add about 3 cups of rice but it is really up to you. (Just remember that 1 cup of rice turns into 2 cups of rice.) Continue to cook until rice is done. Serve with cornbread sticks.<br />
<br />
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwhatscookin-stacey.blogspot.com%2F2009%2F02%2Fchicken-and-sausage-jambalaya.html&media=http%3A%2F%2F2.bp.blogspot.com%2F_mzP2b_vYUA0%2FSaR6vhldszI%2FAAAAAAAAALM%2FuKJ1sKVq0R8%2Fs1600-h%2Fcsjam.jpg&description=Chicken%20and%20Sausage%20Jambalaya">Pin It</a>What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-53332346303040580142018-12-12T08:42:00.000-06:002018-12-18T11:24:38.476-06:00Peanut Brittle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYbBwW5mZMN2meCoLhn8LSx99alFvz8NeQrQjRidzI3A72rL7a-zKfHdBdt-o91vk6eDO46jBUfm0Gk7M6wYBO17-qlFHEhYaBuHwYVzeOJKXruBAuUYe6iUPnM5WEWvn9YY0lpzhi_3K/s1600-h/pbrit.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5279414048629283858" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYbBwW5mZMN2meCoLhn8LSx99alFvz8NeQrQjRidzI3A72rL7a-zKfHdBdt-o91vk6eDO46jBUfm0Gk7M6wYBO17-qlFHEhYaBuHwYVzeOJKXruBAuUYe6iUPnM5WEWvn9YY0lpzhi_3K/s320/pbrit.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Needed:<br />
1-cup sugar<br />
1/3-cup corn syrup<br />
1/3-cup water<br />
1 T butter<br />
1/2 t baking soda<br />
1-cup raw peanuts<br />
Candy thermometer<br />
<br />
Boil sugar, syrup, and water together until it forms a hard ball in cold water or reaches 260' on your candy thermometer. Continue cooking, lower heat add peanuts and butter. Cook until peanuts crack and turn brown. Remove from heat add soda and stir until dissolved. Pour quickly into a buttered pan (I use my Silpat for this)and spread evenly. The thinner the better. When cooled crack into smaller pieces. This was my Granny West’s recipe. She made this every year with pecans, peanuts or big shavings of coconut. I am so glad I have her recipeWhat's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-37271116092467004292018-11-01T08:29:00.000-05:002018-11-07T07:33:26.189-06:00Homemade Marshmallows<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWCUu7GtQbwGVzOdkagTLlTVuHUOVGs3-a3idhz_XLd5G6KF0jK7k6o57DOapJIbP9EmmlVbEsZ_Ee7xKEjAimpSwFnP2fAUpBHycXGtETyzs7sDBctPODez1aoRl9HbkvoYo_e72-BhM/s1600-h/marshmo.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5417345656912437970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheWCUu7GtQbwGVzOdkagTLlTVuHUOVGs3-a3idhz_XLd5G6KF0jK7k6o57DOapJIbP9EmmlVbEsZ_Ee7xKEjAimpSwFnP2fAUpBHycXGtETyzs7sDBctPODez1aoRl9HbkvoYo_e72-BhM/s320/marshmo.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<div>
<span class="blsp-spelling-error" id="SPELLING_ERROR_0">OMG</span>! Who would have thought making marshmallows at home was so easy. I could be honest and say I never knew you could make marshmallows at home. Okay, so I never knew it! Now that I do, I will never buy them! Hot cocoa will never be the same again! This is<strong><em> What's <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Cookin</span></em></strong> on <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Beaty's</span> Creek today.</div>
<br />
<br />
<div>
</div>
<br />
<br />
<div>
<br />
<strong>Needed:</strong><br />
3 envelopes unflavored gelatin<br />
1 cup water<br />
1 1/2 cups granulated sugar<br />
1 cup corn syrup<br />
1/4 t salt<br />
1 T vanilla and seeds from one vanilla bean<br />
1 cup powdered sugar for dusting </div>
<br />
<br />
<div>
Butter<br />
<br />
In your Kitchen Aid Mixer place 1/2 cup of your water, now add the 3 packets of gelatin. Now in medium sauce pan combine the sugar, corn syrup, salt, and 1/2 cup water. Turn heat to medium high and cook but don't stir until your candy thermometer reaches 240'. Now turn your mixer on low and SLOWLY pour in the syrup. Once it is all poured in turn mixer on high and mix for 10 minutes. It will get very thick at this point add your vanilla and vanilla beans. Pour into a heavy buttered 9x13 pan that has been heavily dusted with powdered sugar. I buttered my hands to help smooth out the marshmallow. Once it is smoothed use a sifter and sift about 1 cup of powdered sugar on top. Let cool completely and then cut into any shape you like.<br />
<br /></div>
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<script src="https://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com3tag:blogger.com,1999:blog-7337910778440715663.post-49968605874853234432018-10-13T21:57:00.000-05:002018-10-16T08:14:13.429-05:00Chicken Enchilada Soup-Stacey's Way<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiRopYWrQXW24TrVGl7hS0TXKauR5YKSKnceYTlj3gvSMlWZ-NBY_tlZhIAnQu_uZeBGr3_pL7MR2zkO31sdhbATanVeeewDb1pKIOWj23wZkNA70r8i5k7HyLZE9_KAMvqYtuHGzZsO5/s1600-h/eschsoup.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5394502417860678706" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiRopYWrQXW24TrVGl7hS0TXKauR5YKSKnceYTlj3gvSMlWZ-NBY_tlZhIAnQu_uZeBGr3_pL7MR2zkO31sdhbATanVeeewDb1pKIOWj23wZkNA70r8i5k7HyLZE9_KAMvqYtuHGzZsO5/s320/eschsoup.jpg" style="cursor: hand; cursor: pointer; display: block; height: 213px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
The weather has cooled down, finally! I know a lot of you may have an enchilada soup recipe but this one is just right for the entire family. My kiddos love things a little on the spicy side so you may need to adjust this recipe if your little ones don't like spicy. This is <em><strong>What's Cookin </strong></em>on Beaty's Creek today.<br />
<br />
<strong>Needed:</strong><br />
5 boneless skinless chicken breast-browned and cut into bite size pieces<br />
1 can Hatch Medium enchilada sauce<br />
1 can Hatch Mild enchilada sauce<br />
1 yellow onion-chopped<br />
2 cloves of garlic-minced<br />
2 pounds American cheese-shredded<br />
1 jalapeno-chopped<br />
6 cups chicken broth<br />
2 T chili powder<br />
1 T cumin<br />
Oil<br />
Cilantro<br />
Sour Cream<br />
Corn Tortillas<br />
<br />
Brown chicken breast whole in an oil lined soup pot until golden brown. They will will not be completely cooked. Now cut them into bite size pieces. In same pot saute onion, jalapeno, and garlic. I also add my cumin and chili powder at this time to brown it a little. I like the taste better when I "cook" it a little. Now add your chicken back in with the broth and enchilada sauce. Cook for 1 hour over medium heat. Now add in your shredded cheese and cook for 30 more minutes. Serve with sour cream, more cheese, cilantro and corn tortillas.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-24590341966433460462018-09-28T07:52:00.000-05:002018-09-28T07:52:46.272-05:00Italian Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QJi_ylPoO05fwhSpEUc4TmOL1UD00khA4p56F8MH1SQGRuVXQfjcd_dDqeuUGysFaXKA3bIbK6j67NUNQ_8gYVbVpOCxiS7wgEh2RsGdF2vNoVKg9v7dD0TYo_L0VdxZmHJIvCRT7XdS/s1600/itsoup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5532054167818649218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3QJi_ylPoO05fwhSpEUc4TmOL1UD00khA4p56F8MH1SQGRuVXQfjcd_dDqeuUGysFaXKA3bIbK6j67NUNQ_8gYVbVpOCxiS7wgEh2RsGdF2vNoVKg9v7dD0TYo_L0VdxZmHJIvCRT7XdS/s320/itsoup.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Fall is finally in the air on Beaty's Creek and I am so glad it is. I love soup when it starts to cool off and this one is perfect on a crisp Fall evening. All enjoyed this soup and that is a big plus for a family of 5. This is <span style="font-weight: bold;"><span style="font-style: italic;">What's Cookin</span></span> on Beaty's Creek today. <br />
<br />
<br />
<span style="font-weight: bold;">Needed:</span><br />
<br />
5 Italian sausage links- sliced and then browned<br />
1 onion-chopped<br />
6 garlic cloves-minced<br />
2 quarts chicken broth<br />
2 cans Italian tomatoes-undrained<br />
1 package Barilla's cheese tortellini<br />
2 bags Fresh Express baby spinach<br />
3 T dried Italian Seasoning<br />
3 t fresh basil-minced<br />
1 T black pepper<br />
1 T crushed red pepper <br />
Shredded Parmesan cheese<br />
<br />
Brown sausage in a deep heavy bottom soup pot with onion, garlic, salt, and pepper. Once browned, pour in chicken broth, tomatoes, Italian seasoning and red pepper. Cook over medium heat for 1 hour. Now add add in tortellini and spinach. Cook for 20 more minutes over medium heat but not boiling. The last few minutes put in the basil. Serve topped with Parmesan cheese and hot crusty bread.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com1tag:blogger.com,1999:blog-7337910778440715663.post-59390603370200385632018-09-07T08:51:00.000-05:002018-09-07T10:41:58.407-05:00The Moistest Carrot Cake You Will Ever Eat!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TyZDTNoLA9rnmVkZQ8qNdgwqeGEo_jwDWzWFgr5HIuq29LzpzjNv1wtjWl2LCBszyaTEQDmc4VLUMX9mDGDvkBu3XCEVD7wVjI3gfKIRU0M8sGE4Xmshb30DnzVP6RmV9aQRAyxhIblt/s1600-h/carrotcake.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5360675041881448354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5TyZDTNoLA9rnmVkZQ8qNdgwqeGEo_jwDWzWFgr5HIuq29LzpzjNv1wtjWl2LCBszyaTEQDmc4VLUMX9mDGDvkBu3XCEVD7wVjI3gfKIRU0M8sGE4Xmshb30DnzVP6RmV9aQRAyxhIblt/s320/carrotcake.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
This recipe is my dad's favorite because it is so moist. Apparently carrot cake is not always moist. This cake is so good the next day right out of the fridge. I love cold cake with a hot cup of tea. My kids love carrot cake because they feel like they are eating a vegetable disguised as dessert. Whatever, we do count this cake as a veggie. Am I a good moma or what?? Did I mention I serve this with liver??? Not really, quit making a face. Give this cake a try the next time you are craving carrot cake. This is <em><strong>What's Cookin </strong></em>on Beaty's Creek today.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<strong>Needed:</strong><br />
3 cups all-purpose flour <br />
2 cups sugar <br />
1 t salt <br />
1 T baking soda <br />
1 T cinnamon <br />
1 1/2 cups canola oil<br />
4 large eggs-beaten, I use free range <br />
1 T vanilla <br />
1 1/2 cups shredded coconut <br />
2 cups finely grated carrots <br />
1 cup of crushed pineapple<br />
<br />
<strong>Icing</strong><br />
8 oz cream cheese at room temperature <br />
6 T butter at room temperature <br />
2 1/2 cups powder sugar<br />
1 t vanilla <br />
<br />
<br />
Preheat oven to 350°F. Butter and flour two 9 inch cake pans. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in coconut, carrots and pineapple. Pour batter into pans. Set on the middle rack of oven and bake for 45 minutes, or until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool completely.<br />
<br />
To make icing, cream together the cream cheese and butter in a mixing bowl and slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla at the end. Ice as you would any two layer cake.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-22768479724487642262018-07-13T05:28:00.000-05:002018-07-25T07:24:48.885-05:00Pico de Gallo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSnRjnkjIfClGZnIzFMPJoA2fdG8qj9sPmPSLRg_Z5zMRv2V5TqlqL85BEB9iMPd1KF4vEaPEnSjJYImSISODDNTlX0hA4HTwZRCoW6HiPGJm-EWpKJLj_re1yYO_BJ2X6ucq_0FX-90Y/s1600-h/pico.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5368381002107223778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXSnRjnkjIfClGZnIzFMPJoA2fdG8qj9sPmPSLRg_Z5zMRv2V5TqlqL85BEB9iMPd1KF4vEaPEnSjJYImSISODDNTlX0hA4HTwZRCoW6HiPGJm-EWpKJLj_re1yYO_BJ2X6ucq_0FX-90Y/s320/pico.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I think this is the Mexican form of Bruschetta, except you serve this as a side or with chips and not bread. I like it on eggs, baked potatoes, chips, crackers, and can eat it with just about anything. Give this a try the next time you have some fresh from the garden tomatoes. This is <em><strong>What's (not) Cookin</strong></em> on Beaty's Creek today.<br />
<br />
<strong>Needed:</strong><br />
5 vine ripe tomatoes-chopped<br />
3 homegrown jalapenos-diced<br />
1 white onion- chopped<br />
<br />
Mix all of the ingredients together and serve with tortilla chips or tacos.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-16642842156724134252018-07-07T09:00:00.000-05:002018-07-15T09:46:59.855-05:00Homegrown Goodness--Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMtvAun9NnRVPjtlDq7CCsn9A1N67Wn9TjphaSZ9JDj9hmqycN4xTObGMlCo2Ox_9sBeAqS_SQdBAXHNiM72fRHe0T6maxJeHfpd7bXABIHZDSLj-UprBzqsfg2cY65rygWTF040FiWIG/s1600-h/tompic.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5364272710119565266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMtvAun9NnRVPjtlDq7CCsn9A1N67Wn9TjphaSZ9JDj9hmqycN4xTObGMlCo2Ox_9sBeAqS_SQdBAXHNiM72fRHe0T6maxJeHfpd7bXABIHZDSLj-UprBzqsfg2cY65rygWTF040FiWIG/s320/tompic.jpg" style="cursor: hand; cursor: pointer; display: block; height: 223px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
The best thing out of a garden in my opinion are tomatoes. I have several varieties growing with some old and some new to me. My grandparents raised Jet Star tomatoes and I can still taste those tomatoes warm from the garden. My husband's grandparents raised Arkansas Travelers, this tomato will bear until frost. In addition to the old favorites I also have a few heirloom varieties. One of the heirloom varieties are Big Zebra, a green tomato with darker green stripes that is great tasting. My husband has to close his eyes when eating them though. He likes a tomato to be red and that is all there is to it. The other heirloom I have in this picture is the Old German and it is yellow with pink spots throughout and tastes similar to the Arkansas Travelers. I have some Cherokee Purple growing too but they are not pictured because they aren't quite ready for picking. No matter what variety of tomato you raise, plant a tomato plant and you will be so pleased with yourself and the best tomatoes in the world.<br />
<br />
<br />
I like tomatoes semi-pure, meaning salt and pepper only. This is<em><strong> What's Cookin </strong></em>(not) on Beaty's Creek today.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com1tag:blogger.com,1999:blog-7337910778440715663.post-3235683637834566592018-07-07T07:59:00.000-05:002018-07-08T10:00:49.317-05:00Zucchini Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFksGFGsON8JG9MXA3jVvCBdorbLLiawtdkQ7N3cIWXdHZ15h_-yZbC2WD1iiZD2M7o3A7jELIKZUjupCgBqF1u1kjfuir3yXtCKyO2L9pEV-rRJ5BoicSaSxe7pt1hw6BUq1ZjLucRw5/s1600-h/zb.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5359882982712845202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFksGFGsON8JG9MXA3jVvCBdorbLLiawtdkQ7N3cIWXdHZ15h_-yZbC2WD1iiZD2M7o3A7jELIKZUjupCgBqF1u1kjfuir3yXtCKyO2L9pEV-rRJ5BoicSaSxe7pt1hw6BUq1ZjLucRw5/s320/zb.jpg" style="cursor: hand; cursor: pointer; display: block; height: 231px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
My husband does not care for zucchini too much but he does like this bread with cream cheese on it. This bread keeps well in the fridge and taste so good cold! This is <em><strong>What's Cookin</strong></em> on Beaty's Creek on this beautiful morning!<br />
<br />
<strong>Needed:</strong><br />
3 cups all purpose flour<br />
1 t salt<br />
1 t baking soda<br />
1 t baking powder<br />
1 T cinnamon<br />
3 eggs-beaten<br />
1 1/2 cups oil<br />
3 cups sugar<br />
1 T vanilla<br />
2 cups finely grated zucchini<br />
1 cup chopped walnuts (optional)<br />
<br />
Sift dry ingredients together. Beat eggs and sugar together until creamy looking and now add oil and vanilla. Now is the time to add dry mixture a cup at a time until all is added. Add zucchini and nuts. I baked mine in loaf pans and this recipe will make 3 loaves. Bake at 325' for 1 hour. Let cool completely before removing from pans.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com1tag:blogger.com,1999:blog-7337910778440715663.post-44856327055607966122018-06-01T00:00:00.000-05:002018-06-02T10:19:02.007-05:00Broccoli Grape Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6X0BAX62QA0GOKZrPxhvZLBkatHZJhnOS36PrSEdiHbskmVs1iB4nxWbDp1XOMpJq1HfUyisww27DFnZWa86GcHulonD8q-yvpPrHMiky9DvP_a3buNUXvN67WQilOVXWXI7aR3Oa1N9E/s1600/brocsal.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5492323448177341922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6X0BAX62QA0GOKZrPxhvZLBkatHZJhnOS36PrSEdiHbskmVs1iB4nxWbDp1XOMpJq1HfUyisww27DFnZWa86GcHulonD8q-yvpPrHMiky9DvP_a3buNUXvN67WQilOVXWXI7aR3Oa1N9E/s320/brocsal.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I can eat this salad everyday of the week. It all started when I was prego with baby number 3, Miss Raine, who just happens to be 10 going on 11 right now. I craved this salad so often that I knew that I needed a master recipe, instead of buying my deli out of it each week. The hardest part for me was the dressing but once I mastered that, it was smooth sailing. That is until I started craving Gala apples and Havarti cheese. Did I mention that Havarti cheese is not be found anywhere near Beaty's Creek??? That is another story for another day. Give this salad a try at your next potluck. This is <em><strong>What's Cookin </strong></em>on Beaty's Creek today.<br />
<br />
<strong>Needed:</strong><br />
<br />
1 head cauliflower-broke into small bite size florets<br />
1 pound broccoli crowns-broke into small florets<br />
1 pound red grapes-halved<br />
1 pound bacon-cooked until crisp and drained on a paper towel<br />
1 small red onion-diced<br />
1 cup sunflower seeds<br />
2 1/2 cups mayo<br />
1 cup milk<br />
1/2 cup white sugar<br />
1/2 t garlic powder<br />
1 t salt<br />
1 t black pepper<br />
<br />
<br />
Mix mayo, sugar, garlic powder, salt, pepper, and milk together until sugar dissolves and set aside. Now mix all of your veggies and grapes together. Pour in dressing and add bacon and stir very well. Place in fridge for 4 hours before serving. When serving I sprinkle sunflower seeds on top.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com2tag:blogger.com,1999:blog-7337910778440715663.post-225265427262070162018-05-01T16:05:00.000-05:002018-05-06T08:47:23.801-05:00Poke Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCNcgXw6HGawpDCILll3uKGM5uBdBp2nFvXueHc8cloq1o_ULr_-XBB3buXSZfALTNuEL_2f5eHRIoy1JrrtC9wEBRpUZj5hGrEAktdI7CXK6nfxtSyDU_QCI86RU_iqa-B6iYczZsExW/s1600-h/pokesalad.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5330964407981138258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCNcgXw6HGawpDCILll3uKGM5uBdBp2nFvXueHc8cloq1o_ULr_-XBB3buXSZfALTNuEL_2f5eHRIoy1JrrtC9wEBRpUZj5hGrEAktdI7CXK6nfxtSyDU_QCI86RU_iqa-B6iYczZsExW/s320/pokesalad.jpg" style="cursor: hand; cursor: pointer; display: block; height: 206px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
<br />
Sounds odd but around here it says SPRING ALMOST SUMMER!! I have always wondered why "<em>Poke Salad</em>" is called "<em>Poke Salad</em>", one it is not a salad and two it is cooked. My dad said it is as close to a salad as the old timers got so who knows?? Poke is really the last of the “wild grown” edibles that we have around Beaty’s Creek until the fall and it is pretty much everywhere. My grandpa use to say Poke Salad was your spring tonic; it may not be tonic but is a spring favorite. We like our "<em>poke salad</em>" with eggs and of course crusty cornbread. My father likes his "<em>poke salad</em>" with vinegar on top and served like you would any cooked green. This is <em><strong>What's Cookin </strong></em>in my Beaty's Creek kitchen tonight. Hold your breath Sal.....<br />
<br />
Needed:<br />
1 paper grocery bag full of very young poke tips (I don’t like the stalks boiled, I have a recipe for those later on.)<br />
Water<br />
Salt<br />
1/2 cup Oil<br />
6 Eggs-beaten<br />
<br />
<br />
Wash poke very good and place in a large pot, cover with water and boil for 3 minutes, now you will pour all of the water off of the poke. Why you may ask???? Well, poke will make you sick if you eat it after the first boiling. Boil again but this time boil it for only 1 minute and then pour off the water and add oil to poke. You will still have a little water in the bottom of the pot, this is fine, salt poke and sauté in oil for about 3 more minutes, now add your eggs. We don’t like ours real eggy but the amount of eggs is up to you. When you add your eggs you will need to stir and stir and stir again, this helps keep everything even and no big pieces of eggs. Cook until all the eggs are set.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com1tag:blogger.com,1999:blog-7337910778440715663.post-70844813720360077612018-04-01T07:00:00.000-05:002018-04-01T07:33:25.072-05:00Morel Mushrooms--Need I say more???<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFj2qvsY-WJhDDZJW3SB1rNItr2LGw5CYMozMi6I7ndNVi_-NLEk08v0QVTziwe5GwfbGfw1pAWswCHCpmc261zMEIJOSlrwHacUFyRlIgbYVfHcVLKU0nOPmz_xp5DP-qiDNG1x3orIT/s1600-h/morels.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5323108568606103938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFj2qvsY-WJhDDZJW3SB1rNItr2LGw5CYMozMi6I7ndNVi_-NLEk08v0QVTziwe5GwfbGfw1pAWswCHCpmc261zMEIJOSlrwHacUFyRlIgbYVfHcVLKU0nOPmz_xp5DP-qiDNG1x3orIT/s320/morels.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
If you've never had a Morel mushroom you are missing out. Some people like them in cream sauces but here on Beaty’s Creek we like 'em floured and fried! My husband and son are good at finding Morels and really enjoy the “hunt”. If you grew up around Beaty’s Creek, I am sure you've spent part of your springtime hunting for these prized mushrooms. Here is a recipe for frying Morels Beaty’s Creek Style. If you are lucky enough to know what Morels are, you know that these mushrooms (when fresh) are so rich and delicious that words cannot describe. If you have never eaten Morel mushrooms, look online and get cha’ some. This is <em><strong>What’s Cookin </strong></em>on Beaty’s Creek.<br />
<br />
<br />
<strong>Needed:</strong><br />
<br />
25 or more morels-soaked in salt water over night in the fridge (This helps get out any buggies that maybe in the morel.)<br />
2 cups all purpose flour<br />
Salt<br />
Oil<br />
Cast Iron skillet<br />
<br />
Drain morels really well and split in half, once split, place in bowl with flour and salt to taste, coat with flour and place in a heated skillet that is covered in 2 inches of oil. Cook until golden brown and drain on paper towels. ENJOY!!What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com1tag:blogger.com,1999:blog-7337910778440715663.post-70883518017506668352018-03-14T13:08:00.002-05:002018-03-14T13:08:28.553-05:00March 14 2018Still going strong. I have lost 26 pounds so far, still have a lot to go. Still having trouble drinking enough but I am improving. I also started Elevate Coffee and I love it! I really like Fathead Bread but not in the bread way. To me, it tastes just like cheese bread from Pizza Hut. I am working on some pictures so stay tuned.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-3994944837370204252018-03-12T05:00:00.000-05:002018-04-07T08:04:43.725-05:00Minestrone Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1T-7yOHXkNkWmhTqsRDh2ldyQ7M4HORDq7zTLHYCMpbhDG-2inTuv6aqm-c-anQouqb777orBDs0RHvyhBXOSRYQoeMtof_fBR1Kk3o2Nz2QR3YBShEVj2wT6BeCDIr6URbNVCECAbx8k/s1600-h/minestrone.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5295029627609111314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1T-7yOHXkNkWmhTqsRDh2ldyQ7M4HORDq7zTLHYCMpbhDG-2inTuv6aqm-c-anQouqb777orBDs0RHvyhBXOSRYQoeMtof_fBR1Kk3o2Nz2QR3YBShEVj2wT6BeCDIr6URbNVCECAbx8k/s320/minestrone.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
It's getting cool again on Beaty's Creek and I want me some soup. Nothing is better than a pot of soup on a cold day. Bake some bread and you are good to go. I am making a hard crusty bread to dip in olive oil tonight.<br />
<br />
Needed:<br />
1 pound Italian sausage-cut into chunks<br />
1 large purple onion-chopped<br />
4 large carrots-peeled and chopped<br />
4 celery stalks-stripped and chopped<br />
5 garlic cloves-minced<br />
2 zucchini-sliced into 1/2 inch slices and then quartered<br />
1/2 pound green beans-these can be fresh or frozen(I could not find fresh so I used frozen.)<br />
3 quarts beef or chicken broth(Add this as you go, we like it soupy, so we add more.)<br />
1 quart whole tomatoes-smashed(I used home canned)<br />
3 T Italian seasoning(I use fresh in the summer but this time of year I use dry.)<br />
1 T pepper<br />
salt to taste<br />
3 cups cabbage-shredded into 1/2 inch shreds<br />
1 can cannelloni beans-drained<br />
1 can garbanzo beans-drained<br />
1 cup small shaped pasta(I always use different shapes to jazz it up.)<br />
Fresh Parmesan cheese- shredded finely<br />
<br />
Brown sausage with onions and garlic until the sausage is no longer pink. This is the time to add your broth, so you can get all the goodies off the bottom of your soup pot, now add the green beans, zucchini, carrots, celery, and both beans. Simmer for 20 minutes and add cabbage, tomatoes, pasta, and all of your seasoning. Cook for 30 minutes, you may need to add a little water if soup gets too thick after adding your pasta. We grate Parmesan cheese over soup in each bowl. This makes a lot of soup but it reheats very well. In fact I usually freeze some for lunch. Give it a try, I know you will like it! Well that is "what's cookin" tonight.What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-9797652043108703162018-03-08T14:33:00.000-06:002018-04-17T16:54:12.215-05:00Spring Forward Strawberry Shortcake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYU_JTJV27qaHax5aDGCYXQ4VHaJJoN2n0pVicAlT52btA-dCVoQaJnyslrEa_iWL2VYTeN-nuv6_b_OTUsBiI-FbOL0GFg8MDmu5HOpXatgMmtIAhSqp8gkhWTUPGA8N2dZimFzTI_7y-/s1600-h/sberrysc.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5310902049742101234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYU_JTJV27qaHax5aDGCYXQ4VHaJJoN2n0pVicAlT52btA-dCVoQaJnyslrEa_iWL2VYTeN-nuv6_b_OTUsBiI-FbOL0GFg8MDmu5HOpXatgMmtIAhSqp8gkhWTUPGA8N2dZimFzTI_7y-/s320/sberrysc.jpg" style="cursor: hand; cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I sit here at the computer waiting for my shortcake to cool off so I can dig in. I love strawberry shortcake. My favorite is with Stilwell Strawberries but we are a little early for them yet so I will make do with California strawberries. I think this recipe is the bomb! Try this and you will be a happy you did! That is <em><strong>What's Cookin </strong></em>on Beaty's Creek today.<br />
<br />
<strong>Needed:</strong><br />
2 cups all purpose flour<br />
4 t baking powder(I use Rumford)<br />
1/2 cup oil(I use canola)<br />
1 cup sugar 1/2 cup sugar for top of cake<br />
1 T vanilla<br />
1 1/2 cup milk<br />
<br />
Sift flour and baking powder together into a large bowl and make a bowl in the middle, this is where you will add your sugar, milk, oil, and vanilla. Mix as you would pancake batter. I few lumps are fine. Now pour into a 9x13 baking pan and sprinkle a 1/2 cup of sugar on top. Bake at 350' until golden brown, this happens in about 30 minutes in my oven. Cool and serve with with strawberries and whipped cream!What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com1tag:blogger.com,1999:blog-7337910778440715663.post-70462450865342995692018-02-17T15:54:00.000-06:002018-03-14T12:56:07.591-05:00February 17Well, I am going strong on this Keto adventure. I have not had bread, pasta, rice or any sweets for over a month now. I really don't miss anything. I know that is weird but I really don't. I have lost 16 pounds but I have a lot more to go.... I am having trouble with getting enough electrolytes. Everyone must be on this diet in my small town because I cannot find Powerade Zero or electrolytes add-ins. Other than that I am going strong!What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-10578677837561335032018-01-26T09:27:00.001-06:002018-01-26T09:27:56.231-06:00Still Going Strong<br />
<br />
January 26 2018<br />
Weight 252<br />
<br />
<br />
Well, I am down 6 pounds and going strong. How do I feel you may ask? Well, I feel pretty darn good. Just have to get used to eating so much. I know that sounds weird coming from someone at my weight but I really am not a big eater, never have been. The place I lose control of calories is when my blood sugar gets low and we are talking 30 and below. At that blood sugar, I have never thought real rational. I grab whatever and eat until I feel better. Well with this keto diet I cannot do that. Just can't but I also cannot die. LOL So I bought glucose tablets, not very tasty but they get the job done with just a few carbs. I really think that is going to help me. I have been in ketosis and out. No clue why but I got to a moderate and now I am at a trace. Something I am working on. <br />
<br />
Things I have made, fat head bread, mashed cauliflower, stuffed peppers, and last night I made pizza with almond flour. All have been quite tasty. I am a big vegetable eater and prefer my cauliflower roasted or steamed. I have recipes I will get on this weekend.<br />
<br />
Wish me luck! <br />
<br />
What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0tag:blogger.com,1999:blog-7337910778440715663.post-21919478865374857552018-01-20T10:22:00.001-06:002018-01-20T10:22:47.034-06:00Keto?????I have debated back and forth with myself for about a year now whether or not to get on the Keto band wagon. See Ketones in the Type 1 diabetic world is a very bad thing. So me getting use to having "ketones" is a very scary thing.<br />
<br />
Once I had gotten past that I was good to go.<br />
<br />
I will tell you I am not a big eater, even tho I am a fatty. So this eating breakfast, snack, lunch, snack, dinner and then a snack is very hard for me. Also Fat Bombs??? What the heck, I am eating Fat Bombs to lose weight???? Another big one for me. Also I don't really like meat...Why am I doing this again? Yeah because I need to lose weight. I admit it I am not a big water drinker unless you count the water in Coke Zero.....Another big adjustment. I love beans and those are a no-no too. Not a big bread eater at all so that is not a problem. Really not big on sweets either. <br />
<br />
So here I go, if you want to follow this journey saddle up. I am going to publish my stats too and we will see how things go week by week.<br />
<br />
<br />
January16-2018<br />
Weight 258<br />
Height 5'3<br />
<br />
I will post recipes that I like and the family likes. They are eating normal so I am still cooking everything I always have too. Wish me luck!What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com2tag:blogger.com,1999:blog-7337910778440715663.post-53359615453318522882017-12-04T17:55:00.000-06:002017-12-06T19:56:24.831-06:00Copy Cat McDonald's Oatmeal CookiesMy hubby is addicted to the McDonald's oatmeal cookies. Well I hate the place, but I secretly do go there and get McRib's, hangs head in shame, and wanted to come up with a healthier, if that is even possible, recipe. Here is my attempt and Sean says they are just like the other one's.<br />
<br />
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<b>Needed:</b></div>
<div style="line-height: 1.22em; padding: 0px 0px 10px;">
1 cup butter-room temperature</div>
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1 cup brown sugar</div>
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1/2 cup white sugar</div>
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2 eggs</div>
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1 t vanilla </div>
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1 1/2 cups flour</div>
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1 t baking soda</div>
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1 t cinnamon</div>
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1 t salt</div>
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3 cups old fashioned oats</div>
<div style="line-height: 1.22em; padding: 0px 0px 10px;">
1 cup raisins-plumped</div>
<div style="line-height: 1.22em; padding: 0px 0px 10px;">
1 cup toffee bits<br />
<span style="line-height: 1.22em;"><br /></span>
<span style="line-height: 1.22em;">1 cup of coconut</span></div>
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<br /></div>
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<br /></div>
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Preheat oven to 350 degrees F. Grease cookie sheets.</div>
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In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon (and salt); stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.</div>
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Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.</div>
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What's Cookin Stacey??http://www.blogger.com/profile/07570379268366033086noreply@blogger.com0