Ranch Style Eggs Stacey's Way

I bet you have read ranchos huervos on many Mexican restaurant menus and maybe wondered what they were. Well.... This is my way of cooking them. Raven loves eggs almost any way and she really enjoys this for lunch. Give this recipe a try when you need a quick fix dinner or lunch and you won't be sorry. This is What's Cookin on Beaty's Creek today. By the way, it is supposed to snow this weekend on Beaty's Creek.

Needed:
1 large jar of salsa
5 eggs
4 corn tortillas
shredded cheese
Refried beans

Warm your tortillas in a cast iron skillet. Pour salsa in a medium size pan and break your eggs into salsa, salt and pepper eggs and cover pan. Heat over medium heat until salsa begins a slow boil. Let boil until eggs are cooked to your liking. Now place 2 tortillas on a plate, add your refried beans, and eggs. Spoon some of the salsa on top of eggs and place shredded cheese on top. Serve with more corn tortillas on the side with butter.

Glazed Apple Pie Squares-From Taste of Home

You know it is crazy but I have never posted a recipe from the Taste of Home Magazine in which I am a field editor. Taste of Home has some really great recipes and great pictures. Don't you just love pictures to go along with recipes??? I sure do. This recipe comes from the Feb/March 2009 issue. This is What's Cookin on Beaty's Creek on this rainy day.

Needed:

2-½ cups all-purpose flour
1 T salt
1 cup cold butter-cut into small pieces
1 egg-separated
4 T milk
1 cup crushed cornflakes
1 cup plus 2 T sugar divided
2 t cinnamon
½ t nutmeg (I did not use this)
9 cups thinly sliced peeled Granny Smith apples

Glaze

1 cup powdered sugar
1 t vanilla
2 T milk

In a large bowl, I used my food processor, combine flour, salt, and butter. Mix together until it resembles cornmeal. In a measuring cup combine egg yolk and enough milk to measure 1/3 cup. Gradually add to flour mixture until dough forms.

Divide dough in half. Roll one portion into a thin 15x10 inch rectangle and place in baking pan. Place on your 15x10x1 inch baking pan and sprinkle with crushed cornflakes
In a large mixing bowl combine apples, cinnamon, nutmeg, and sugar, stir until well coated. Spoon over crust.

Roll remaining dough into a 15x10 rectangle and top apples. Bake at 350’ for 45-50 minutes or until golden brown.

For glaze, combine the powder sugar, vanilla and milk until it achieves a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack.

Greek Chicken

I really love Greek food. I swear I was living in Greece in another life. Never have been in this life but hope to one day. This recipe has a few steps but it is so worth it. This is What's Cookin on Beaty's Creek.

Needed:

6 chicken breasts with skin and bones
2 cans diced tomatoes
1 cup Kalamata olives-pitted
1 small jar capers-drained
1 cup crumbled feta cheese
1/4 cup basil leaves-chopped
5 garlic cloves-minced
10 canned artichoke hearts-drained
1/2 cup olive oil
salt and pepper to taste

Brown chicken on both sides in olive oil. Remove from skillet and place in a large casserole dish and pour tomatoes with juice on top of chicken breasts. I placed my Kalamata olives over the chicken equally but you could just sprinkle them about. I also placed my artichoke hearts and capers on each chicken breast. I salted and peppered the heck out of mine but salt and pepper to your taste. Now place crumbled feta, basil, and garlic evenly over the entire dish and bake covered at 350' for 45 minutes. I serve ours with some really great homemade pita bread and a nice salad.

Rocky Road Cookies

Okay I know I have had one mean sweet tooth this week but these cookies are worth all the extra calories and cavities! Don't bake these cookies too long or they will become dry and not too tasty, I like them chewy. I kept taking them out of the oven because I was afraid I would over bake them. One pan did over bake but they are still good dipped in hot coffee. This is What's Cookin on Beaty's Creek today.

Needed:
2 cups all purpose flour
2/3 sup cocoa
1 t baking soda
1 t salt
2 sticks softened butter
1 cup white sugar
1 cup brown sugar
1 t vanilla
2 eggs
1 bag 12 oz. white chocolate chips
1 cup roasted almonds cut in half

Cream butter and sugar together, once it is light and fluffy add your eggs, and vanilla, beat in. Now add your cocoa, flour, salt, and baking soda, mix just until incorporated well. If you over mix cookie dough the cookies will be tough. Now is the time to add your chips and almonds, I stir mine in by hand. Drop by the tablespoon on a parchment lined cookie sheets and bake at 350' for 9-11 minutes. Like I said keep an eye on them.

Red Potato and Green Bean Salad

This is a recipe that my father loves, he loves anything with vinegar in it. Sean on the other hand does not like vinegar, he calls it kryptonite. I like this recipe alone or with some broiled fish. This is What's Cookin on Beaty's Creek today.

Needed:
1/2 pound green beans-cut into 1 1/2 inch pieces
4 pounds small red potatoes-unpeeled and halved
3 T Paul Newman's Light Honey Mustard Salad Dressing
5 T Dijon mustard
1/2 cup olive oil
4 T Italian parsley

Blanch green beans in boiling water for 4 minutes and then place in ice water. Drain and place in large bowl. Boil potatoes for 12 minutes or until fork tender, drain water and place into bowl with green beans. Mix in a small bowl, Paul Newman's Light Honey Mustard Salad Dressing, oil and Dijon, once mixed pour over potatoes and green beans and add parsley with salt and pepper to taste. Serve warm or cold. To me it tastes better the next day.

Sufferin' Succotash

Okay, I'm ready for summer, well maybe not 100 degree summer days, but some nice warm days. Today on Beaty’s Creek it is mighty cool, so I decided to bring summer back to Beaty’s Creek with this succotash recipe. This is a really good recipe to use your garden favorites in. Fresh is always best but right now frozen is a close second. Well this is What’s Cookin on Beaty’s Creek today.

Needed:
¼ cup olive oil
1 small purple onion-diced
1 red bell pepper-diced
3 garlic cloves-minced
1 bag frozen corn
2 small zucchini-diced
2 small yellow squash-diced
1 bag frozen baby lima beans
4 T Italian Parsley-chopped
2 T Marjoram
Salt and Pepper to taste


Heat oil in a large skillet add the following, onion, bell pepper, and garlic, sauté until peppers are crisp tender, about 3 minutes add corn, zucchini, yellow squash, and lima beans, sauté them until just tender, about 5 minutes. Now add marjoram and parsley. Season with salt and pepper to taste. Makes a great side dish!

Pineapple Upside Down Cake

This is a no brainer recipe but it is one of my favorites. I admit it, I cannot have this cake in the house or I will eat it all! Bad Stacey.... Make this and you are sure to be a happy baker. This is What's Cookin on Beaty's Creek today.

Needed:
1 white cake mix
3 eggs
2 cans sliced pineapples
20 maraschino cherries
2 sticks butter
2 cups brown sugar
1/3 cup oil

Melt butter and brown sugar in a 9x13 pan. Meanwhile mix cake mix with 3 eggs,juice from both cans pineapple juice, and 1/3 cup oil. In your brown sugar mixture place pineapple slices 3 across until pan is filled, place a cherry in the middle of each pineapple and in between pineapples. Pour cake mix over brown sugar, pineapple mixture. Bake at 350' for 35 minutes or until cake is golden brown, cake will be firm to the touch and a cake tester will come out clean when done cooking. Let cake cool completely and flip over onto serving platter.