Banana Baked Oatmeal

A friend of mine was telling me how much her family loved baked oatmeal.  I had never heard of it before but figured Raven would love it.  This is my first try and it was really tasty. Raven liked it cut into bars so that is how we are eating it. I am going to try a peanut butter and chocolate one soon.  This is What's Cookin on Beaty's Creek today.

Needed:

3 really ripe bananas
3 T Sweet n Low sweetner
2 eggs
1 t salt
1 t vanilla
1/2 t baking soda
1/2 t baking powder
1 1/2 cups whole milk
3 cups oatmeal
1 t cinnamon
 Mash the bananas with the eggs, salt, Sweet n Low, and vanilla.  When all is mashed good add in your oatmeal, cinnamon, baking powder, baking soda and finally the milk.  Mix well, it will be runnier than you thought it would be.  At least for me it was.  Pour into a 9x13 lightly buttered pan, covered with foil and bake at 350' for 25 minutes.  Uncover and place back in oven for 12-15 more minutes.  Cool slightly before cutting.  Store any left in the fridge for up to a week.

Latkes

Okay, I swear I was Jewish in another life. Seriously, I could live on anything in a Jewish kitchen, during Passover included. On the first or second night of Hanukkah we eat latkes, matzah ball soup, and fried doughnuts. I just love latkes with sour cream and homemade apple sauce. The kiddos eat their latkes with apple sauce. The husband is a purist at heart and likes his plain and fresh from the frying pan. Give this recipe a try and it will become a tradition during the holiday of lights. This is What's Cookin on Beaty's Creek today.

Needed:

5 potatoes-peeled

1 egg-beaten

Salt and Pepper to taste

2 T flour or matzah

Oil

Shred potatoes by hand into a bowl filled with cold water. Once shredded, pour off water and add your egg, salt, pepper, and flour then mix well. Heat oil over medium heat in a cast iron or heavy bottom skillet. When oil is heated, drop potato mixture by the tablespoon into the hot oil and spread out a little. Cook until brown and then turn and brown other side. Serve hot with sour cream and apple sauce.

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Whole Wheat Blueberry Muffins

We are lovers of blueberry anything around here and these muffins are three kiddo approved!  Sean said the blueberries were a little sour but everything  else passed.  I have been enjoying one of my birthday presents with these muffins, wonderful organic tea from a great little tea shop, Gray Owl,  in Norman, OK. This is What's Cookin on Beaty's Creek today.

Needed:

1 cup whole milk
1 T lemon juice
1 1/2 cups whole wheat flour
1/2 cup white flour
1 cup sugar
1 T baking powder
1 t sea salt
2 eggs
1/2 cup canola oil
2 cups frozen or fresh blueberries


Mix together your milk and lemon juice and set aside for 10 minutes.  This willm ake your "buttermilk".  Mix all your dry ingredients together.  Now make a well in the middle and add your eggs, milk,and oil.  Mix all together gently. Now fold in your blueberries.  Place [aper liners in each of your muffin cup and fill each one 3/4 full.  Bake at 400' for 18 minutes.

Did you say Butterfinger?????

We have a long love of the Butterfinger bar I hate to admit.  I have been known to gobble down one with a Diet. Dr. Pepper while waiting for the kiddos at one of their activities.  Anyway,  this recipe is just as good as the store bought ones and so easy you will want to slap your moma!  Just not me okay??  This is What's Cookin on Beaty's Creek today.  Raven made this all by herself too!  You know this is a great way to use up all the leftover candy corn and Hershey Bars your kiddos have left from Trick or Treating, that is if you have leftovers....


Needed:

1 bag of candy corn
1 16 oz. jar of peanut butter
1 bag of milk chocolate chips

Place candy corn in a microwave safe glass bowl.  Microwave on high for 1 minute and stir.  Now heat on high for 30 seconds and stir, repeat this 4 more times until candy corn is completely melted.  When melted, pour in peanut butter and stir, stir, stir.  Line an 8x8 cake pan with parchment paper and pour mixture in.  Smooth and cover with plastic wrap.  Place in freezer for 30 minutes.

Now while that is in the freezer, melt your chocolate chips in a double boiler.  Remove pan from freezer and cut into little rectangle "bars", if you will.  Dip each bar into melted chocolate and then place on a parchment lined cookie sheet until set up.  Store in an air-tight container.

Caramel Apple Sheet Cake

I love apples and any recipe with apples in them.  This one reminds me of caramel apples...did I mention I love caramel too????  The cake is super moist and the icing you could eat with a spoon.  Sheet cakes are great to bring to a fall party, little squares of yum!  This is so worth the work!  This is What's Cookin on Beaty's Creek today.

Needed: 

2 cups flour

1 t baking powder

1/2 baking soda
1 t sea salt
2 t cinnamon
1 cup canola oil
2 1/2 cups sugar
4 eggs
1 t vanilla
1/2 whole milk
5 apples-peeled and shredded

Mix all of your dry ingredients together.  Add in oil, eggs, vanilla, and milk and mix until all comes together.  Now fold in the shredded apples.  Now pour cake in a parchment lined jelly roll pan, smooth top evenly and bake at 350' for 20 minutes.  Cool completely.


Icing:

3 sticks butter
1 1/2 cups brown sugar
1/3 cup half and half

4 1/2 cups powdered sugar
4 T half and half ( this is to add to the caramel mixture once it is cooled._


In a medium non-sick pan add butter, brown sugar, half and half and cream over medium heat until butter melts and sugar dissolves.  Now bring to a boil and boil for 3 minutes.  Remove from heat and cool completely.  Now add caramel into your Kitchen Aid with the beater on and add 1 cup at a time of powdered sugar alternating with the 4 T half and half.  You may need more half and half to get to a spreadable icing.  Ice cake and enjoy!

Sugar Cookies to die for!!!!

I LOVE iced sugar cookies! I can eat my weight in these cookies and let me tell you, that is a LOT of sugar cookies. :) This recipe's trick is to make sure you leave the dough in the fridge overnight and then roll it out. I make this recipe every holiday for the kiddos, ya right, the kiddos. This will be one of your favorites too. Make some for Halloween and surprise your little ghouls. This is What's Cookin on Beaty's Creek today.

Needed:

1 1/2 cups butter-room temperature
2 t vanilla
4 eggs-I use free range
5 cups all purpose flour
2 cups sugar
1/2 cup powder sugar
1 t salt
2 t baking powder-I use Rumsford

Cream butter, sugars, salt, and eggs until light and fluffy. Add 2 cups of flour and mix well. Add your last 3 cups of flour and your baking powder and mix until all come together. Place in a Ziploc bag and refrigerate overnight. Roll dough out to 1/4 inch and cutout with desired cookie cutters. Bake at 350' for 8 minutes. They will look a little soft when you take them out but will crisp up nicely as they cool. Ice with butter cream, my favorite, or royal icing.

Pumpkin Rice Pudding

I love rice pudding and always remember my mom making it for me when I was getting over some sort of illness. The raisins were one of my favorite parts. I thought that adding pumpkin to the mix would make it even better and it did!! I think this would make yet another side dish to add to the list for Thanksgiving. This is What's Cookin on Beaty's Creek today.

Needed:

3 quarts water
3 cups rice-not minute rice
10 cups whole milk
2 t vanilla
2 t salt
4 cups sugar
1 can pumpkin puree
2 T ground cinnamon
1 T ground ginger
1 cup raisins

Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer uncovered for 7 minutes. Don't drain, now add in your milk, sugar, salt, and vanilla and simmer over medium heat until rice begins to soften. This happens in about 30 minutes, now stir in your pumpkin, raisins, and spices. Bake at 350' in a 9x13 pan that has been buttered. Bake uncovered for 30 minutes or until firm to the touch. Serve warm.