Party Mix

We love Chex Mix and I always make our spicy version of this popular snack. Marx Foods sent me a package of items to try in a few of my recipes and the timing couldn't have been better. As I said, we like our party mix a little on the spicy side and Tabasco just doesn't do the trick. Their Habanero Salt is the absolute perfect seasoning for our spicy mix. Check out Marx Foods , some very unique products for your future recipes. This is What's Cookin on Beaty's Creek today.

Needed:

1 cup of roasted and salted peanuts

1 cup English walnuts

1 cup pecans

3 cups pretzels

3 cups Rice Chex

3 cups Corn Chex

3 cups cheese crackers

3 sticks butter

2 t Habanero Salt

2 T garlic powder

2 T chili powder

1 t seasoned salt

2 T Worcestershire Sauce

Mix all of the dry ingredients and place into a large baking pan. In a small sauce pan melt butter. Now add to the melted butter all of your spices and Tabasco, stir very well. Now pour over the dry ingredients and stir. Place in a 300' oven for 1 hour. I stir mine every 15 minutes. Cool completely and store in a air tight container.

Chocolate Fudge like no other

I have always made fudge but let me tell you, I had to work at it. Either this recipe is really easy or maybe I have finally mastered my fudge making skills... Who knows, but this one is a definite winner. This is What's Cookin on Beaty's Creek today, and many days to follow in this busy Christmas Season. I am also going to give it a try with peanut butter chips.

Needed:

4 cups chocolate chips-I used semi sweet but any will do

2 cups white chips

1 can evaporated milk with 4 cups sugar or 1 can sweetened condensed milk

1 t Kahlua

1/2 t salt

Time

First you need to make your sweetened condensed milk (or buy a can of sweetened condensed milk). Over a low heat on top of the stove, mix one can of evaporated milk with 4 cups of sugar and cook for 1 hour. By this time it should be thick enough when stirred to divide in the pan.

In a heavy bottomed sauce pan place your chocolate chips with your homemade sweetened condensed milk (or your store bought sweetened condensed milk) and heat over low heat again. When chocolate starts to melt, stir gently. When all is melted, in about 20 minutes, remove from heat and add your Kahlua, salt, and white chips then stir quickly. Now pour into a parchment lined 8x8 pan and Cool completely. When cooled, remove from pan and cut into bite size squares.

Pin It

Chicken Barley Soup

My MIL made this soup the other night and we loved it. We thought everyone else might enjoy the recipe so to the blog it went. It takes a little time to chop all of the veggies but once that part is done, all goes together quickly. This is What's Cookin on Beaty's Creek today.

Needed:

2 T oil

1 onion-chopped

1 cup celery-chopped

4 cups mushrooms-sliced

4 garlic cloves-minced

1 cup carrots-peeled and sliced

3 quarts chicken broth

5 cups diced new potatoes

3 cups cubed boneless, skinless chicken breast

1 cup barley

1/4 cup butter

1 cup toasted slivered almonds

Salt and Pepper to taste

Heat oil over medium heat, to it add your onion, celery, mushrooms, garlic, carrots, and chicken. Saute until veggies are tender and chicken is slightly browned. Now pour in your broth. Make sure to scrape the your soup pot to deglaze the goodies. Now add in your potatoes and barley and cook for 35 minutes. Now is the time to toast your almonds in a 350' oven for 10 minutes. Right before serving drop your butter in the pot and salt and pepper to taste. Serve with your toasted almonds on top and with a crusty bread.

Kanuchi

Kanuchi is a hickory nut soup with hominy that is eaten hot or cold and with sugar or honey, I like mine cold with sugar. My husband's Grandmother would make this every year and I have continued this tradition for our children. I believe most Cherokees make Kanuchi during the winter holiday season because the fall crop of hickory nuts are now seasoned and ready for use. Finding people who make the Kanuchi nut balls are getting harder and harder to find. We will most likely be making our own next year. Stay tuned. This is What's Cookin on Beaty's Creek today.

Needed:

Kanuchi Ball

1 pound bag of dried hominy

1 quart of water

Take your nut ball and simmer it in a soup pan with about 2 cups of water. Now you will drain your nut mixture through a sieve several times. The Kanuchi ball has some of the nut shell along with the hickory nuts and you don't want shells in your finished product. Meanwhile take a quart of water and pour over your hominy in a large soup pot. You will cook this for 1 hour. Watch it because you will have to add about 1 more quart of water to the hominy as it cooks. Once hominy is cooked, pour your sieved nut mixture in and stir. Continue to cook for about 1 more hour.

Pumpkin Cheesecake

I love cheesecake of any sort. The problem with that is I am not close to a Cheesecake Factory or a bakery that makes cheesecake. I had to become my own best friend and make a good cheese cake. This is What's Cookin on Beaty's Creek today.

Needed:

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted margarine or butter
Mix ingredients, and press into a 9-inch springform pan.

Filling:

3 packages cream cheese-softened to room temperature
3/4 cup sugar
1/4 cup packed brown sugar
5 eggs
1/4 cup evaporated milk
1 can pumpkin
1 t cinnamon

Beat cream cheese, sugar, and brown sugar; mix until light and fluffy. Add eggs, one at a time, add remaining ingredients on medium speed, mixing well. Pour batter into prepared crust, bake for 1 hour at 350'.

Topping:

6 teaspoons butter-melted
1/2 cup brown sugar
1 cup chopped pecans

Mix melted butter, brown sugar, and pecans. Sprinkle topping on cheesecake and bake 15 minutes longer. Cool cheesecake and run knife around edge of pan. When cheescake has completely cooled, cover with plastic wrap and refrigerate

Turkey Noodle Soup

Here is an idea for what is left of your turkey. Make soup..... I make mine like I do my chicken noodle soup but use your leftover turkey carcass. I boil the carcass for a couple of hours and then strain all of the bones out. It is really good. This is What's Cookin on Beaty's Creek today.

Pumpkin Pie

Nothing too different or special about my pumpkin pie. I use cream instead of evaporated milk and only use cinnamon for seasoning. Try this recipe, you will like it! This is What's Cookin on Beaty's Creek today.

Needed:

3/4 cup granulated sugar
2 t ground cinnamon
1/2 t salt
2 large eggs (again I use free range eggs)
1 can pure pumpkin (not pumpkin pie filling)
1 1/2 cups of heavy cream
1 unbaked 9-inch pie shell
Whipped cream or Cool Whip


Mix sugar, cinnamon, and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in heavy whipping cream.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or Cool Whip before serving.