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.

Homemade Chocolate Cake with Chocolate Butter Cream Icing

What is better than a homemade cake of any sorts?? This cake was made with Acemom in mind, I wish you lived closer I would bring you a piece or two. This cake is moist and tastes like the best bakery chocolate cake you have ever eaten. This is What’s Cookin on Beaty’s Creek today.

Needed:
2 sticks butter-softened
2 cups of sugar
3 eggs
1 t vanilla
2 cups all-purpose flour
2/3 cup cocoa
1 ¼ t baking soda
1 t salt
¼ t baking powder
1 ½ cups water


Heat oven to 350’. Spray two 9-inch round baking pans with non-stick spray. In your Kitchen Aid combine butter, sugar, eggs, and vanilla. Then beat on high until light and fluffy. Now add your flour, cocoa, baking soda, salt, and baking powder and beat until mixed. Pour batter evenly into pans and bake for 30 minutes. Make sure cake does not over bake or it will be dry. Cool completely and then ice with the chocolate butter cream icing that I have listed below.



Chocolate Butter Cream Icing

Needed:
2 sticks of butter-softened
5 cups powder sugar
1-cup cocoa
1-cup milk
1 t vanilla

In your Kitchen Aid beat butter, add powder sugar and cocoa alternately with the milk until icing is a spread friendly consistency, and now blend in vanilla.

Salsa Roast

This recipe is super easy and super good. To me it seems when something is easy to make it is not always easy to eat. My MIL made this for dinner one night before Sean and I were married and I loved it. I make it a few times a year and each time there are no leftovers. Our family is growing so we have to find a pretty big roast to cook. The size of the roast is entirely up to you; the gravy the roast cooks in makes a lot so you won’t run short no matter how big your roast is. This is What’s Cookin tonight on Beaty’s Creek..

Needed:
1 beef roast-size depends on your family size
2 cans golden mushroom soup
1 large jar of Paul Newman's Medium Chunky Salsa

Place all of the ingredients in your crock-pot and cook on high all day. I start ours at 8am and we eat around 4:30. We eat ours with sour cream and chive scalloped potatoes and sweet cornbread muffins.

Baked Potato Soup

Another cold one here on Beaty's Creek, spring weather is predicted for the weekend and I am ready! This soup is yummy and it is worth all of the calories! We eat it with Gold Fish crackers but homemade bread would be yummy too! Well folks that is What's Cookin today.

Needed:
5 lbs. potatoes-peeled and cut into 1/2 inch cubes
Water to cover potatoes
2 lbs. bacon-cooked crisp
2 lbs. sharp cheddar-shredded
Sour Cream
Chives-chopped
2 pints 1/2 and 1/2
Salt and Pepper to taste
2 T cornstarch mixed with 1/2 cup cold water

Boil potatoes in enough water to cover. Salt and pepper water to your taste. It takes quite a bit of salt to taste good, potatoes will really soak the salt up. Cook for about 30 minutes or until potatoes are fork tender, not any longer or you will end up with mush. This is the time to add your 1/2 and 1/2, cheese, and cornstarch mixture. Stir very well and bring to a rapid boil for 5 minutes but no longer or your 1/2 and 1/2 will spoil. Soup should be like a thick cream soup. We like to eat our soup with bacon, shredded cheese, chives and sour cream. Load it with whatever you like on baked potatoes and it will be good though. Regular saltines or Gold fish crackers are a must too! This is comfort food to me on a cold day.

Peach Pie

Sean really likes peach pie, I am not too crazy about it but this recipe is really good. I used my home canned Porter Peaches, which I think really make the difference but store bought canned peaches will do. It turned to Winter on Beaty's Creek today so I made peach pie to warm up the kitchen. Nice excuse to bake isn't it??? Give this one a try, you won't be sorry you did. That is What's Cookin on Beaty's Creek today.

Needed:
For pie crust:
2 sticks COLD butter-cut into little pieces
1 t salt
1 T sugar
2 1/2 cup flour
1/2 cup COLD water

Place flour, salt, and sugar in food processor and whirl around a little. Now add your butter and pulse until it looks like cornmeal. Once this is achieved add 1/4 cup of your water and pulse, add the last 1/4 cup and pulse until dough comes together. Form in to 2 equal balls and flatten between plastic wrap and place in fridge for 1 hour.

For the Pie Filling:
2 quarts of home canned peaches or 4 cans of store bought peaches-drained
1 1/2 cups sugar
1 T cornstarch

Mix all of the above ingredients together and set aside while you roll out your pie crust. Roll out crust and place into pie pan, fill with peach filling and top with rolled out top crust, make sure you seal the sides very well. Sprinkle with sugar and poke several small holes in top crust. Bake at 400' for 1 hour. If crust browns too quickly cover with foil.

Peanut Butter and Jelly Bars

My mother loves peanut butter, I mean she can and will eat anything with peanut butter in, on or near it. Thank goodness none of my children have a peanut allergy or they would never be able to see their grandmother. Anyway I was looking through Martha Stewart's Cookie Cookbook and came across the Peanut Butter and Jelly bars and knew my mother would love them. I changed the recipe a little here and there to fit our tastes better. I admit it, I like Martha Stewart and really like to play around with her recipes. I cannot follow a recipe to the T and I have to make it the way I know will be good. Make these bars and you will forget just how cold it is. Hey what happened to Spring??? This is What's Cookin on Beaty's Creek.

Needed:
1 cup of softened butter
2 1/2 cups all purpose flour
2 cups white sugar
1/2 cup brown sugar-packed
2 eggs(I use free range)
1 t salt
1 1/2 t baking powder(I use Rumford's)
1 t vanilla
2 cups preserves of your choice(I used Griffin's, an Oklahoma company that makes the BEST store bought Strawberry Preserves I have ever eaten.)


Preheat oven to 350'. Meanwhile beat in your Kitchen Aid mixer your butter, eggs, both sugars, and vanilla until they are light and fluffy. Now, sift flour, salt, and baking powder together add a cup at a time to butter mixture until mixed well. Now place 1/2 of the mixture on a parchment lined 9x13 pan, smooth evenly. I used a large metal spoon to achieve this and it worked very well. Now pour your preserves over the layer, spread the preserves evenly and crumb the rest of the peanut mixture on top. Bake for 45 minutes. I covered mine at about 25 minutes due to fast browning. Martha says to bake for 45-60 minutes and to cover if it is getting too brown. My oven is right on temperature and the bars were starting to brown at 25 minutes, so be careful.

Twice Baked Potatoes

I bet you have heard of twice baked potatoes haven't you??? Well here is one more for your recipe books. This is a child friendly one too, all chowed down last night. We had these with homemade rotisserie chicken and a nice salad. Can't wait until our garden starts producing and I won't have to buy all of my salad items. I have some really good recipes for garden items that I will share, stay tuned. Well that's "What's Cookin" on Beaty's Creek, well last night anyway.

Needed:
7 large potatoes(They don't have to be bakers.)
1 cup sour cream
1/2 cup butter
2 cups sharp cheddar
Salt and Pepper to taste
1 minced garlic clove
Chives(chopped)

Bake your potatoes in a 425' oven for 1 hour or until fork tender and let cool. Once cooled cut as you would to add butter for a baked potato and scoop out potato into a bowl. Don't scrape too much, you will want to leave 1/8 inch of potato against the skin. Make sense? Now add to your scooped out potatoes the butter, sour cream, cheese, salt, pepper, and garlic. I mash this mixture like I would for mashed potatoes. Once mixed add back to your potato skins and place on a parchment lined pan, make sure you use parchment or you will have a messy clean up. Bake at 425' for 25 minutes or until bubbly. Top with chives and serve.