5 Cup Salad

This is one my husband's favorites. It is good the next day also. I make my salads the night before Easter or Thanksgiving. The fridge gets crowded but it makes life easier on the big day. I finally got around to adding a picture to the post. Enjoy...

3 cans Fruit Cocktail-drained
2 large cans of Mandarin Oranges-drained
1/2 bag small marshmallows
1 cup coconut
2 tubs cool whip

Place first four ingredients in a bowl and mix well, add cool whip and fold gently. Cover tightly with plastic wrap and put in fridge. How easy is that???

Pineapple Casserole

This is soo good with ham. Sean does not like pineapple on ham so this is the next best thing. Give this one a try on Easter. This is What's Cookin on Beaty's Creek.


Needed:

1 stick butter
1 cup sugar
4 eggs-I use free range
5 slices white bread, torn into bite size pieces
1 can crushed pineapple-with juice

Preheat oven to 350'. Butter a medium-sized casserole dish.
In a mixing bowl, cream together butter and sugar, now beat in eggs one at a time. Stir bread and crushed pineapple into this mixture. Pour mixture into the prepared baking dish.
Bake 1 hour,or until bubbly and lightly browned.

Green Chili Soup

I love visiting New Mexico and love the food there. This is my rendition of green chili soup. We like it with fry bread or flour tortillas. This is a soup you can start in the morning in a Crock Pot and have dinner waiting for you when you get home. It really gets better the next day. Raven likes it on flour tortillas as a taco of sorts. Either way it is good! That is What's Cookin today on Beaty's Creek.

Needed:
1 pork roast with some visible fat
4 cans Rotel
2 cans green chilies
Water
Salt ane Pepper- to taste

Place roast in a crock pot or soup pot, pour Rotel, chilies and enough water to cover roast by 3 inches. You may have to add more water when using a soup pot as the soup cooks throughout the day. I salt and pepper my soup pretty heavy, meaning I use about 1/8 cup salt and 1/8 cup pepper, but it is really up to your taste. Cook all day on high in a crock pot or on medium on your stove top. Serve with fry bread or tortillas.

Pulled Pork Sandwich

This is an easy dinner for me and it can be for you too. Fire up the crock-pot, this is What's Cookin on Beaty's Creek today!

Needed:

1 pork roast with fat
1 jar of your favorite bar-b-que sauce
Salt and Pepper to taste
1 cup water

Salt and pepper pork roast really well and place in your crock-pot, now pour bar-b-que sauce and water over roast. Cover and cook on high all day. When roast is done, shred meat. We serve ours on a large hamburger bun with cole-slaw on the meat and bun on top. We eat this with a fork of course....

Buttermilk Pie--Oh My!!

This is one of our favorite recipes! Don't be scared off by the word buttermilk, buttermilk is your friend. If you like custard pies you will really like this buttermilk pie. This is What's Cookin on Beaty's Creek.

Needed:

1 cup buttermilk
1 cup sugar
1 t vanilla
3 eggs
1/4 cup butter-melted
1 pie crust

Mix buttermilk, sugar, eggs, vanilla, and butter together very well. Pour into a pie crust. Bake at 325' for 35 minutes or until golden and set.

Macaroni Salad

I bet you have seen macaroni salad at every picnic you have ever been to. I think mine is different because it is not a sweet macaroni salad. I should say more savory than sweet anyway. I like this with fried chicken and homemade buttermilk biscuits. This is What’s Cookin on Beaty’s Creek today.


Needed:

1 pound elbow macaroni
3 cups mayo
5 green onion-chopped (I used ones from my garden.)
2 stalks of celery-peeled and chopped
3 boiled eggs-chopped
5 small gherkins sweet pickles-chopped
1-pound sharp cheddar cheese-cubed
½ cup milk
Salt and pepper-to taste
Ranch Seasoning (I get this from Country Life)

Boil pasta al dente and drain. Now run cold water over pasta until cooled. You want to drain your pasta very well. Once drained add green onions, boiled eggs, gherkins, and cheese. Stir until well mixed; now add your mayo, salt, pepper, ranch seasoning, and milk. You will really have to stir this pasta well so every piece of pasta gets covered in seasoning and dressing. Place in fridge for at least 4 hours and serve. I always mix in about ½ cup of mayo right before I serve this.

Fruit Cocktail Cake

My Aunt Mary made this cake every year for my Grandpa's birthday. I was never allowed to eat any because it was ALL for my Grandpa. Banning a child from something sweet, what an unrealistic thought ;) Well now I can make the cake and eat all I want, not that I would, never mind my post about Pineapple Upside Down Cake. This is "What's Cookin" on Beaty's Creek today.

Needed:

2 cups all purpose flour
1 1/2 t baking soda
1 cup white sugar
1 cup brown sugar
3 eggs
1- 15 oz can fruit cocktail

Mix all of the ingredients together and bake in a 9x13 pan at 350' for 35 minutes or until a toothpick comes out clean. Let cool slightly and ice with the following icing.

Icing

2 sticks of butter
1 cup white sugar
1/2 cup cream
1 t vanilla
1 cup chopped pecans
1 cup coconut

Heat butter, cream, and sugar over medium heat until it boils, once boiling, boil for 3 minutes and remove from heat and add vanilla, pecans, and coconut. Mix well and then pour over warm cake. Let cake cool completely before cutting.