Tabouleh

My love of tabbouleh started in the 80's.  My mother would make it occasionally and I just loved it.  Through the years I have changed my recipe to go along with my likes of the time.  One thing is for sure, ALWAYS use fresh lemon juice.  Please don't use the bottled stuff for this recipe.  I eat this with homemade pita bread and a little feta cheese.  Yummy!

Needed:
3 cups prepared Bulgar wheat
2 tomatoes-chopped
2 bunches green onions-sliced
1 English cuke-chopped
2 bunches-parsley-chopped
2 cups fresh lemon juice
1 cup olive oil
2 T fresh ground pepper
1 T sea salt

Pour 7 cups of boiling water over Bulgar and let set until it cools.  Pour off extra water. Now add in tomatoes, green onions, cuke, and parsley.  Stir well.  Sale and pepper to taste now.  Mix in another bowl lemon juice, and olive oil.  Pour over mixture and stir, stir, and then stir some more.  Let tabbouleh sit overnight, if you can wait that long, and serve with pita and feta. So good!

Beautiful Creatures- Cherry Fluff

In our book club we have been knee deep in the Beautiful Creatures series of books.  Of course I see the mention of a food  in a book and all I can think about is what is in it and what it would taste like if I did this or that.  I know, it's food OCD.......This recipe is SWEET but it is light in the same way.  I think this would make a good dessert for the Easter Holiday, at least it looks Springy.  Did I mention that here on Beaty's Creek we ate fresh wild onions while it was snowing?????  Come Spring where are you???  This is What's Cookin on Beaty's Creek!

Needed:
1 can crushed pineapple
1 can sweetened condensed milk
1 container Cool Whip
1 can Cherry Pie filling


Mix everything together and then chill overnight.  Simple, simple, simple but sooo good!

St. Michael's Alley White Chili

When Sean and I were first dating he took me to St. Michael's Alley on a date.  We had escargot and white chili. I know what a weird combo.  St. Michael's was and is still known  for their white chili.  I was so happy when the Tulsa World published this recipe a while back.  It is just like St. Michael's and I don't have to leave my home on Beaty's Creek.  I know it has been a bit since I have posted a new recipe the reason is I have been have some issues with my left eye and a one eyed blog writer is not the best by far.  heehee   This is  What's Cookin on Beaty's Creek today. Like Spring today and Winter tomorrow...Only in Oklahoma!!

Needed:
2 yellow onions-chopped
5 garlic cloves-minced
4 chicken breast-cooked and chopped
1 pound Great Northern Beans
2 cans Rotel
3 cups chicken broth
1 jalapeno-chopped
2 T chili powder
1 t cayenne pepper
1 T cumin
1 Tabasco
1 T Worcestersthire Sauce
2 t oregano
Salt and Pepper to taste

Cook your beans in chicken broth just until tender.  Now  add in your onions, garlic, chicken, Rotel, jalapeno, cumin, salt, pepper, oregano, Tabasco, chili powder, cayenne pepper, and Worcestershire Sauce. Stir and let simmer over a medium low heat for 1 hour.

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.