Blackberry Jam

I know I am going a little berry crazy lately but you will forgive me won't you? I am big fan of blackberries and their seeds. We have loads of wild blackberries around Beaty's Creek and the usual chiggers that go with blackberries and the heat of Summer. I don't care, I will itch for days just to have this jam, (there is that word again) when ole' Jack Frost is knocking at the door. This is What's Cookin on Beaty's Creek today.

Needed:

6 cups of blackberries-mashed
5 cups of sugar
2 packages of liquid pectin-(I love liquid pectin much more than powder.)
4 pint jars with flats and rings

Mash blackberries with sugar. Now in a thick bottomed pan pour in your blackberry mixture. Add in your liquid pectin and heat over medium heat until boiling. Boil for 3 minutes. Remove from heat and pour into jars. Seal jars and process in a hot water bath for 12 minutes. Let sit in a dark cabinet for a least one week before opening. I could not do this and nothing bad happened. Enjoy!

White Chocolate Macaroons

Raine and I came up with this recipe because I was going to make white chip cookies and then macaroons. We decided to combine these into one cookie and this is the result. They turned out quite tasty as they disappeared in record time. I know it is too hot to be doing much baking but make these in the morning and then take them with you to the creek or pool. This is What's Cookin on Beaty's Creek today.

Needed:
3 egg whites
1 T vanilla
1 t salt
1 cup sugar
3 cups coconut
2 cups white chocolate chips

Beat egg whites in your Kitchen Aid mixer until soft peaks form. Now add your sugar, vanilla, and salt and beat until stiff peaks form. Now fold in your coconut and chips. Drop by tablespoons onto a parchment lined cookie sheet. bake at 325' until golden. Cool completely and enjoy.

Blueberry Jam

Jam...Hmmm...I have to tell you the story of my hate of the word jam. I don't really know why, maybe I consider it a Yankee word for preserves. Then why am I calling my recipe jam? Because apparently everyone but me calls blueberry preserves, blueberry jam. Whatever you call this recipe you will be glad that you made it. Nothing will taste better than homemade "jam" on fresh baked bread or in Greek yogurt! This is What's Cookin on Beaty's Creek today.

Needed:

4 cups crushed blueberries
4 3/4 cups sugar
1 package pectin
4 pint jars with flats and rings


Raven crushed my blueberries and I was glad that she did since Raine, our 3 year old, was assisting in the jam making. Okay, now I am calling my preserves jam, so jam it is. Pour your crushed berries into a heavy bottom pot and add your pectin. I will usually stir the heck out of the berries so the pectin dissolves completely. Now bring it to a rolling boil, the kind of boil that does not stop when stirred. Add in your sugar and boil for 3 minutes. Pour into 4 pint jars and seal. I process my jars in a hot water bath for 10 minutes.

Easy Snack Bars

This is a quick and easy sweet treat. I used semi-sweet chocolate chips because that's what was in the pantry but Ransome said he wants white chips next time. Peanut butter chips might be equally tasty also. These are a great after swimming snack. The kiddos have been swimming like little fish in Beaty's Creek this week and will come home absolutely famished. Do you remember that? Swimming all day and coming home so hungry even an apple looked good. Try this recipe and you are sure to win points with your kiddos! This is What's Cookin on Beaty's Creek today.

Needed:

2 cups graham cracker crumbs
2 cups flaked coconut
1/4 cup margarine, melted
1 can sweetened condensed milk
3 cups chocolate chips



In a medium bowl, mix graham cracker crumbs, coconut, sweetened condensed milk, and butter. Mix until smooth. Press into a greased 8x8 pan.
Bake for 10 minutes in a 325' oven. As soon as you take it out of the oven add your chocolate chips. When they melt swirl them around. Cool, if you can let them and enjoy!

Blueberry Bars

Well it is blueberry picking time on Beaty's Creek again and I am more than willing to pick a few gallons. What is better in a smoothie than frozen blueberries?? This recipe is one of our favorites and I am sure you will like it too. I have been using the I Can't Believe It's Not Butter brand of butter and I am surprised it isn't! It tastes good and it is great to bake with also. This is What's Cookin on Beaty's Creek today!

Needed:

1 cup sugar
1 t baking powder
2 1/2 cups all purpose flour
1 cup butter or I Can't Believe It's Not Butter
1 egg
1 t salt
1 t vanilla

4 1/2 cups blueberries
1 cup sugar
2 t cornstarch

Mix flour, 1 cup sugar, salt, and baking powder together. Now cut in the butter until crumbly looking. Add in the egg and mix well. Press 3/4 of the crust into the bottom of a 9x13 pan. Now mix blueberries, sugar, and cornstarch together then pour over the bottom crust. Sprinkle the remaining crust on top of blueberries and bake at 350' fro 45 minutes.

Cornbread Salad

When I first heard about this I thought what in the world? How could that be good??? But boy was I wrong! This is one of our favorites. Pretty easy to do and even easier if you have left over cornbread. You can use a sweet cornbread recipe or a plain ole cornbread recipe. Which ever you choose the salad will be great! This is What's Cookin on Beaty's Creek today.

Needed:
1 pan of cornbread-cut into bite size pieces
2 cans pinto beans-drained and rinsed
2 tomatoes-diced
2 cups of shredded cheese
4 cups of leaf lettuce-shredded
2 cans of corn-drained
1 bottle of ranch dressing
1 cup salsa

Layer in a large punch bowl, yes that is what I use, in this order,
cornbread
pinto beans
tomatoes
lettuce
corn
and cheese.

I make mine in the morning and then right before serving I toss the salad. I let people add their own dressing.

To make the dressing, take your favorite ranch bottled dressing and your favorite bottled salsa and mix. Easy peasy. :)

Corn on the Cob

Okay, now you think I have lost my ever loving mind don't you?? I mean how hard is it to boil corn on the cob? Not hard but there is a secret. Want to know what it is? Read the "recipe" and you will have the secret to good corn on the cob, no matter if it is fresh from the plant or a few days old from the store. This is What's Cookin on Beaty's Creek today!

Needed:

10 ears of corn on the cob-cleaned
1 pot of boiling water
1 cup white sugar

When you fill your pot with water add your sugar. Now heat your water to boiling, now add in your corn. I boil mine for 20-30 minutes but that is up to you. You may wonder what sugar does for the corn, well I will tell you. It brings the natural sugar out in the corn. See the sugar goes to starch when corn is picked. It happens pretty fast too. I just always add sugar to my corn water. Once corn has boiled, pour off water and eat with loads of butter, salt, and pepper! Summer is almost here!!