Payday anyone??

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 What's Cookin (not) on Beaty's Creek.

Needed:
Candy Corn
Salted Peanuts

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.

Italian Soup

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 What's Cookin on Beaty's Creek today.


Needed:

5 Italian sausage links- sliced and then browned
1 onion-chopped
6 garlic cloves-minced
2 quarts chicken broth
2 cans Italian tomatoes-undrained
1 package Barilla's cheese tortellini
2 bags Fresh Express baby spinach
3 T dried Italian Seasoning
3 t fresh basil-minced
1 T black pepper
1 T crushed red pepper
Shredded Parmesan cheese

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.

Pumpkin Cake with Cream Cheese Frosting

When Fall weather starts to cool things off here on the creek, it's time for a pumpkin cake. A nice big pot of hot tea also, can't forget that one. I just love the way this cake smells while baking in the oven... It makes the whole house smell of Fall. This is What's Cookin on Beaty's Creek.

Needed:

4 eggs
2 cups sugar
1 1/2 cups oil
2 cups all purpose flour
3 t cinnamon
1 t salt
2 t baking soda
1 1/2 t baking powder
2 cups canned pumpkin
2- 8 ounce packages of cream cheese at room temperature
4 cups powder sugar
1/4 milk

Cream together eggs, sugar, add oil. Once creamed add in pumpkin. Sift flour, baking soda, baking powder, cinnamon, and salt. Now add flour a cup at a time to mixture. Pour into a greased and floured tube pan. Bake at 350' for 55 minutes or until it tests done with a cake tester. Cool completely before removing from pan.

Frosting

Beat cream cheese until fluffy and add the powdered sugar a cup at a time alternating with the milk. Mix until creamy. Spread on icing and enjoy!

Pumpkin Rice Pudding

I love rice pudding and always remember my mom making it for me when I was getting over some sort of illness. The raisins were one of my favorite parts. I thought that adding pumpkin to the mix would make it even better and it did!! I think this would make yet another side dish to add to the list for Thanksgiving. This is What's Cookin on Beaty's Creek today.

Needed:

3 quarts water
3 cups rice-not minute rice
10 cups whole milk
2 t vanilla
2 t salt
4 cups sugar
1 can pumpkin puree
2 T ground cinnamon
1 T ground ginger
1 cup raisins

Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer uncovered for 7 minutes. Don't drain, now add in your milk, sugar, salt, and vanilla and simmer over medium heat until rice begins to soften. This happens in about 30 minutes, now stir in your pumpkin, raisins, and spices. Bake at 350' in a 9x13 pan that has been buttered. Bake uncovered for 30 minutes or until firm to the touch. Serve warm.

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.


Needed:

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!

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.


Needed:

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.

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.




Needed:

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!

Pumpkin Cake with Honey Frosting

This recipe comes from the Everyday Food magazine. This is my favorite of all of the Martha Stewart magazines and I've had a number of successful recipes from it . We like pumpkin and I just bought a gallon of honey and was itching to use it in a recipe. This cake was the perfect fit on all accounts! It has been getting really cool on Beaty's Creek as of late. This cake with a hot cup of jasmine tea was just right this cold morning. This is What's Cookin on Beaty's Creek.



Needed:

1 stick unsalted butter, melted, plus more for pan
2 1/2 cups flour
2 t baking soda
1/2 t salt
1 T cinnamon
2 large eggs
1 1/2 cups sugar
1 can pumpkin

FOR THE HONEY FROSTING
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey


Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
In a medium bowl, whisk flour, baking soda, salt, cinnamon. In a large bowl, whisk eggs, sugar, butter, and pumpkin until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
Spread top of cooled cake with honey frosting. Cut cake into squares and serve.

Fall is here!!! Let's make an Apple Cake

I just love apple cake with my favorite coffee or hot tea, or just by itself. I always want to make an apple cake when Fall rolls in and you will too when you try this recipe. This is What's Cookin on Beaty's Creek.



Needed:

3 cups all-purpose flour
2 cups sugar
1/2 cup brown sugar-packed
2 t cinnamon
1 t sea salt
1 t baking soda
1 1/2 cups vegetable oil
3 eggs-I use free range
2 t vanilla
4 cups apples, 4-5 apples-peeled and chopped into 1/2 inch pieces-I used Granny Smith this time but I also use Golden Delicious and Gala apples
1/2-1 cup water


Sift all of your dry ingredients. Now mix your wet ingredients together and add a little at a time. Mix all of the wet into the dry completely before adding more. I added about 3/4 cup of water to batter. It is really a thick batter.
Pour into a greased tube pan ad bake at 350' for 55-60 minutes. A long toothpick needs to come out clean when done. I start checking on mine at about 50 minutes of baking time. I hate it when I burn something so good.

Apple Dumplings

I have made way too many pans of this dessert. I first tried this type of apple dumpling at Silver Dollar City a few years ago. I liked them enough that I came up with this recipe so I could have them at home. These are good with ice-cream or whip cream or just straight out of the oven. This is What's Cookin on Beaty's Creek today.

Needed:
3 cups all purpose flour
1 cup Crisco-cold
1 egg-I use free range
1 1/2 T rice vinegar
1 t salt
6 T ice water
4 apples-peeled and cut into 8 pieces
1 T cinnamon-optional

Mix flour, salt, and shortening until it looks like cornmeal. Mix in egg, water and vinegar. Now add flour one cup at a time. When dough comes together, roll out and cut into squares. My squares were about 4" X 4" in size. This proved to be the easiest size to roll my apples pieces in and to seal up. Cover dumplings with sauce.(Recipe follows)

For sauce
2 sticks butter
2 cups sugar
3 cups water
2 t vanilla
Mix all the sauce ingredients together and cook on stove over medium heat until sugar melts. Pour over dumplings and bake at 350' for 40 minutes.

Mustard Greens

Mustard greens top my favorite list of Fall veggies. I love to eat these greens along with fried cornbread, nothing else is really needed. This year Ransome decided he likes them also and actually asked for seconds... He was sick earlier in the week, maybe still hallucinating, not sure. I will, however, need to pick lots more to meet our ever growing mustard green need. This is What's Cookin on Beaty's Creek today.

Needed:

2 Walmart bags full of fresh cut mustard greens-cleaned
Water
Canola Oil
Salt to taste

I wash my greens 3 times. I fill my sink with greens and then cover them with water, dip and then remove from sink and repeat this process 2 more times. I hate grit in my greens so I wash them extremely well. I then cover them in a pot with water and cook them for 30 minutes. Next drain the greens of most of their water and add about 1/2 cup oil and salt to taste. Continue to cook for 30 minutes. I cut mine greens with a metal spatula as they soften. Eat with fried cornbread.