Saturday, December 25, 2010

Merry Christmas!!!

Hope your Christmas is filled with good food and great family!!!

Thursday, December 16, 2010

Peanut Butter Bon Bons AKA Buckeyes


I've never had a Buckeye candy but if they taste like this, don't pass on them. This recipe is really easy and tasty also. That is a plus this time of year with time being in short supply. These Bon Bons would make a great teacher gift when placed in a beautiful candy tin or basket. My mother was in absolute heaven when she ate these, she is a peanut butter freak. She even eats it on ice-cream for goodness sakes. Give this recipe a try during your Christmas baking frenzy. This is What's Cookin on Beaty's Creek this cold morning.


Needed:

2 cups creamy peanut butter
1/4 cup butter-softened
4 cups powdered sugar
2 cups Semi-Sweet Chocolate Morsels
1 cup white chocolate chips
2 T shortening




Mix peanut butter and butter in your Kitchen Aid mixer until creamy. Now mix in powdered sugar until mixture holds together. Shape into 1-inch balls and place on a parchment lined cookie sheet that will fit in your freezer. Freeze for 1 hour.

Melt both chocolate chips and shortening in medium bowl and heat on HIGH for 1 minute stir well. You may have to heat 10-15 seconds more. Just heat until they melt and can be stirred smooth.

Now dip peanut butter balls into melted chocolate using a toothpick, leaving a small portion of the center uncovered. Let extra chocolate drip off and then place back on a parchment lined cookie sheet. Place in fridge until chocolate is set. Store in covered container in the refrigerator. I left mine on the table in a pretty candy dish and the kiddos loved them!

Friday, December 10, 2010

Pumpkin Donut Muffins


I saw this recipe in the Everyday Food Magazine and thought, sure they taste like donuts. I made them and and sure enough, they do taste like donuts. They are not even fried! Sean was not here when these puppies came out of the oven and boy did he miss out! Raine helped dip them in butter and shake them in the sugar mixture. She had a great time being "chef". Give this recipe a try and you will happy you did. It is supposed to get really cold on Beaty's Creek this weekend. I know what I will be doing to stay warm. This is What's Cookin on Beaty's Creek.

Needed:

10 T butter-@room temperature plus more for pan
3 cups flour
2 1/2 t baking powder
1/4 t baking soda
1 t salt
1/4 t ground cinnamon
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree-from a 15-ounce can
1 cup brown sugar
2 eggs

FOR THE SUGAR COATING
1 cup sugar
2 1/2 t ground cinnamon
1 stick butter-melted


Butter your muffin pans and set aside. Now, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a small bowl, whisk together buttermilk and pumpkin puree. Beat butter and brown sugar until light and fluffy in a your Kitchen Aid. Beat in eggs, one at a time. Now add flour mixture, alternating with pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. In a medium bowl, combine sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Remove muffins from pan,dip in melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Sunday, December 5, 2010

Brussel Sprouts with White Truffle Oil


Doesn't this recipe sound fancy? I've never had truffle oil before, that is until Marx Foods sent me a bottle. Let me tell you, I will never be without it again! I can eat brussel sprouts raw, with bacon, with nothing and I still love them. We usually raise them in the garden but this year they just did not do what they are supposed to....GROW. Anyway to the grocery store I went. This is a super easy recipe that will be a pleasant surprise for your dinners. This is What's Cookin on Beaty's Creek today.

Needed:

3 pounds fresh brussel sprouts
7 T white truffle Oil
Salt and Freshly ground black pepper to taste

Peel outer leaves off of sprouts. Slice sprouts in half and place on a parchment paper lined baking sheet. Coat with oil and salt and pepper liberally or to taste. Now place in a 450' oven for 20 minutes. After 20 minutes, stir and place back in oven and continue to cook for 10 minutes. They should be slightly browned but still crisp. These make a great side dish.

Sunday, November 21, 2010

Flaky Buttermilk Biscuits


I have always wanted to make biscuits like my Granny West did but never could quite get it right. I think these are pretty close and close enough to call it good. They remind me a little of KFC biscuits only much better. Everyone enjoyed this early morning surprise. Some had them with gravy and others with homemade apple butter. This is What's Cookin on Beaty's Creek this cool Fall day.

Needed:

2 1/2 cups all purpose flour
1 T baking powder
1 t baking soda
1 t salt
2 T butter flavored Crisco
1 stick butter- cut into 1/4 inch pieces(Butter needs to be VERY COLD)
2 T butter-melted
1 1/2 cups cold buttermilk

Mix all of your dry ingredients together. Now add Crisco and mix in with your fingers. Next add the butter and mix with your hands also. When you have pea size flour pieces place bowl in freezer for 30 minutes.
Take out of freezer and stir a little. Now add in your buttermilk and melted butter. I mixed mine with my hands but you can use spoon. When dough comes together, take out of bowl and place on a floured rolling space. Knead until a ball is formed. I roll mine out 1/2 inch thick. Now cut into round or square biscuits. Place in a greased cast iron skillet, make sure the biscuits are touching and bake in a 450' oven for 15 minutes. We ate our biscuits with gravy but hey are so good with jelly and butter!

Saturday, November 13, 2010

Carrot Spoon Bread


You know I really love Everyday Food Magazine. There are so many good recipes in the magazine each month and I have never made anything from it that failed. I decided to make this one for Thanksgiving this year but wanted a test run a few weeks before and it passed!!!! We had it with Hormel Pork Tenderloins and it was a great side. Give this one a try with your Thanksgiving Meal. It will travel great too, another bonus. This is What's Cookin on this cool Fall morning on Beaty's Creek.


Needed:

3 cups peeled and finely grated carrots
3 T water
1 1/2 cups all purpose flour
2 t baking powder
1/4 t baking soda
3/4 t salt
4 eggs
1 cup packed brown sugar
1 stick butter-melted

Place shredded carrots in a microwave safe bowl with water. Cover and microwave for 4 minutes. Cool. Now beat eggs, sugar , and butter together. Sift flour, baking powder, baking soda, and salt and then add to egg mixture. Place in a well buttered 2 quart baking dish and bake at 350' for 55-60 minutes. Serve warm but it is really good cold too.

Tuesday, November 9, 2010

Thanksgiving 2010

It is that time of year again folks! I look forward to the Fall all Summer long. I am not a big fan of the hot and humid days that Summer brings to Beaty's Creek. Fall is my time to bake and not worry about heating up the house with the oven.
Thanksgiving is a great time to make those family favorites and throw in a few new ones too. Never know what you will find if you make the same thing each year. Here is the menu I will be preparing this Thanksgiving, let me know what you are making this year! I love to hear what other people are cooking.

Roasted Turkey
Cure 81 Ham
Mashed Potatoes and Turkey Gravy
Dressing-going to list my recipe this year, stay tuned
Granny West's Corn Casserole
Grandma Minnie's Sweet Potato Casserole
Carrot Spoon Bread-recipe to come
Cranberry Sauce-trying a new one this year, stay tuned
Broccoli Casserole-new recipe too
Brussel Sprouts-I will list my recipe for this too
Hot Rolls
Sweet Cornbread Muffins
Deviled Eggs
5 Cup Salad
Pumpkin Pie
2 Layer Pumpkin Pie
Pecan Pie
Chocolate Chip Pie
Pumpkin Roll
Raisin Pie
Cherry Pie

Tuesday, November 2, 2010

Pumpkin Cake with Honey Frosting


This recipe comes from the Everyday Food magazine. This is my favorite of all of the Martha Stewart magazines and I've had a number of successful recipes from it . We like pumpkin and I just bought a gallon of honey and was itching to use it in a recipe. This cake was the perfect fit on all accounts! It has been getting really cool on Beaty's Creek as of late. This cake with a hot cup of jasmine tea was just right this cold morning. This is What's Cookin on Beaty's Creek.



Needed:

1 stick unsalted butter, melted, plus more for pan
2 1/2 cups flour
2 t baking soda
1/2 t salt
1 T cinnamon
2 large eggs
1 1/2 cups sugar
1 can pumpkin

FOR THE HONEY FROSTING
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey


Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
In a medium bowl, whisk flour, baking soda, salt, cinnamon. In a large bowl, whisk eggs, sugar, butter, and pumpkin until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
Spread top of cooled cake with honey frosting. Cut cake into squares and serve.

Thursday, October 28, 2010

Popcorn Balls


We like to make popcorn balls around Halloween and the kiddos always look forward to it. I like to make them orange like pumpkins. Raine likes to help make these. She is the perfect little helper. This is What's Cookin on Beaty's Creek today.




Needed:


6 cups air popped popcorn
1 bag of marshmallows
1 stick of butter
1 t vanilla


Melt marshmallows and butter in a pan over medium heat. When melted stir in vanilla. Pour over popcorn and stir until coated. Butter up your hands because this is going to get messy. Scoop a cup of coated popcorn in your buttered hands and press like their is no tomorrow to form a ball. Store them in an air tight container.

Thursday, October 14, 2010

Tabouli


I really like tabouli and could eat it everyday, with fresh pita bread of course. I made the family enchiladas and I was just not feeling in the mood for those...so I decided to make me some good ole' tabouli. I think tabouli gets better with age, much better. This is What's Cookin on Beaty's Creek today.

Needed:

2 cups cracked wheat
2 cups very hot water
1 cucumber-peeled and chopped
2 tomatoes- chopped
1/2 cup fresh mint-chopped
2 cups fresh parsley-chopped

Dressing:

1 cup fresh lemon juice
1 1/2 cups extra virgin olive oil
1 T pepper
2 T salt

Pour hot water over cracked wheat and let set for 1 hour. All of the water should be soaked up but if you have a little left over, pour it off.
Now take all of your veggies and pour lemon juice, oil, salt and pepper over them. Now add this to your cracked wheat and stir very well.
Place in fridge overnight. Serve with freshly baked pita bread.

Wednesday, October 6, 2010

Pumpkin Bread

Well it has been busy around here lately. Raven took off to see NYC and tour NYU. Yes, I cried at the air port. What is up with moms and good byes. She is having a blast! She is on the look out for John Mayer. ;) Back at home the kiddos and I are wanting to bring in Fall with some good ole' pumpkin bread. This recipe is moist and gets better with age in the fridge of course. This is What's Cookin on Beaty's Creek while Raven is away.


Needed:


1 can pumpkin
4 eggs
1 cup vegetable oil
3 cups sugar
3 1/2 cups flour
2 t baking soda
1 t salt
1 t cinnamon

Directions
Preheat oven to 350'. Spray your loaf pans very well.
Mix pumpkin, eggs, oil, water and sugar until well blended. Now add the flour, baking soda, salt, cinnamon and stir well. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Monday, September 27, 2010

Pineapple Pie


My husband just loves pineapple pie. Well, he has been incredibly sweet lately and I wanted to be sweet right back. I worked and worked at getting this pineapple filling just right, thick enough not to run when cut but not too pasty tasting...know what I mean? I hate pie filling for that reason alone. Raven's favorite pie is cherry and I refuse to use a canned pie filling. She has to wait for me to pit cherries and then make the filling. I will be making these a lot more since I have my filling to where I am finally happy with it! This is What's Cookin on Beaty's Creek today.

Needed:

1 can crushed Pineapple-undrained
1 cup sugar
2 T cornstarch
1/2 t salt
1 T butter
1 T lemon juice

Pie crust for a double crust pie

Place crushed pineapple, sugar, cornstarch and salt in saucepan. Cook over medium heat stirring constantly until it thickens and clears. Now add in butter and lemon juice. Cool slightly.

Pour filling into unbaked 9-inch pastry shell. Cut remaining pastry into 1-inch wide strips for lattice top. Weave strips crisscross over pie to make lattice top. Pinch edges.

Bake at 400øF., 25 to 30 minutes or until lightly golden

Tuesday, September 21, 2010

Fall is here!!! Let's make an Apple Cake


I just love apple cake with my favorite coffee or hot tea, or just by itself. I always want to make an apple cake when Fall rolls in and you will too when you try this recipe. This is What's Cookin on Beaty's Creek.



Needed:

3 cups all-purpose flour
2 cups sugar
1/2 cup brown sugar-packed
2 t cinnamon
1 t sea salt
1 t baking soda
1 1/2 cups vegetable oil
3 eggs-I use free range
2 t vanilla
4 cups apples, 4-5 apples-peeled and chopped into 1/2 inch pieces-I used Granny Smith this time but I also use Golden Delicious and Gala apples
1/2-1 cup water


Sift all of your dry ingredients. Now mix your wet ingredients together and add a little at a time. Mix all of the wet into the dry completely before adding more. I added about 3/4 cup of water to batter. It is really a thick batter.
Pour into a greased tube pan ad bake at 350' for 55-60 minutes. A long toothpick needs to come out clean when done. I start checking on mine at about 50 minutes of baking time. I hate it when I burn something so good.

Sunday, September 12, 2010

Glazed Donuts


I love warm Krispy Kreme donuts. I always turn in when the sign is on! Well around Beaty's Creek there are no Krispy Kremes, along with many other things. This recipe is light and really tasty. I hate them when they get cold but Ransome just heated them up in the microwave and said they were great! What can I say, I am a purest. I want something fresh or not at all. :) This is What's Cookin on Beaty's Creek this morning.




Needed:

2 cups warm milk
1 stick butter
1 cup sugar
1 t salt
2 T yeast
4 eggs
1/2 t nutmeg
7 cups all purpose flour

Glaze

3 cups powdered sugar
1 t vanilla
1/2 cup milk

Make glaze first and let sit while making the donuts.

Melt butter in warm milk, add 1 t sugar and salt. Let this mixture cool. Add yeast, nutmeg, eggs, and the rest of the sugar. Stir well and add in 1/2 of your flour. Again stir well. Now add in the rest of your flour. Knead for 8 minutes. Let rest for 1 1/2 hours.
Now roll out dough, cut into shapes. Let rise for 1 hour. Heat up oil over medium heat. I cooked mine in about 4 inches of oil. Brown on both sides and drain on paper towels. While still warm glaze your donuts. Eat right away.

Tuesday, August 24, 2010

Mandarin Orange Cake


This cake will take the heat right out of a Summer's day. It has been a hot one on Beaty's Creek and I wanted something cool to eat for dessert and this hit the spot. Give it a try and it is sure to cool you off. This is What's Cookin on Beaty's Creek today.




Needed-

Cake-
1 large can mandarin oranges-undrained
1 white cake mix
1/2 cup vegetable oil
4 eggs


Topping-
4 cups milk
2 Small packages instant vanilla pudding mix
1 large can mandarin oranges drained
1 container Cool Whip


Mix all of the cake ingredients listed together, Make sure that the oranges are really beat into small pieces in the mix. Bake at 325' until cake is set in the middle. Cool completely.

Mix pudding with 4 cups of milk and mix for 3 minutes. Now add in mandarin oranges and Cool Whip. Pour on top of cake. Refrigerate overnight.

Friday, August 13, 2010

Buttermilk Pancakes


Raine and Ransome just love pancakes but I have never been too crazy for them. Maybe it is because I had to eat them with sugar-free syrup while growing up, YUK! These pancakes are very good though and I think it is the buttermilk in the recipe that makes all of the difference. I can actually enjoy these pancakes, with real maple syrup that is. This What's Cookin on Beaty's Creek today.

Needed:
3 cups all purpose flour
1 1/2 T baking powder
2 t baking soda
2 T sugar
1 t salt
4 cups buttermilk
2 eggs
3/4 stick butter-melted
Blueberries, blackberries, bananas, walnuts, strawberries, or fruit/nut of your choice.

Mix dry ingredients together. Add wet ingredients and stir well. Batter will have a few lumps in it. Don't over mix. Heat a cast iron griddle over medium heat. When heated add 2 T butter, now pour 1/2 cup of batter on to the griddle. When bubbles form and edges begin to grow, flip for plain pancakes or add fruit of your choice. I love blackberries on mine. Serve with syrup and butter.

Sunday, August 8, 2010

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!

Saturday, July 24, 2010

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.

Saturday, July 10, 2010

Broccoli Grape Salad


I can eat this salad everyday of the week. It all started when I was prego with baby number 3, Miss Raine, who just happens to be 3 right now. I craved this salad so often that I knew that I needed a master recipe, instead of buying my deli out of it each week. The hardest part for me was the dressing but once I mastered that, it was smooth sailing. That is until I started craving Gala apples and Havarti cheese. Did I mention that Havarti cheese is not be found anywhere near Beaty's Creek??? That is another story for another day. Give this salad a try at your next potluck. This is What's Cookin on Beaty's Creek today.

Needed:

1 head cauliflower-broke into small bite size florets
1 pound broccoli crowns-broke into small florets
1 pound red grapes-halved
1 pound bacon-cooked until crisp and drained on a paper towel
1 small red onion-diced
1 cup sunflower seeds
2 1/2 cups mayo
1 cup milk
1/2 cup white sugar
1/2 t garlic powder
1 t salt
1 t black pepper


Mix mayo, sugar, garlic powder, salt, pepper, and milk together until sugar dissolves and set aside. Now mix all of your veggies and grapes together. Pour in dressing and add bacon and stir very well. Place in fridge for 4 hours before serving. When serving I sprinkle sunflower seeds on top.

Monday, July 5, 2010

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.

Monday, June 28, 2010

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!

Saturday, June 19, 2010

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.

Sunday, June 13, 2010

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. :)

Monday, May 31, 2010

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!!

Tuesday, May 25, 2010

Corned Beef Sandwich


When Corned Beef was plentiful in grocery stores I bought a few extra and stuck them in the freezer for sandwiches and such. You cannot beat a good corned beef sandwich. Ransome, our little avid skateboarder, fell off a log near our creek and broke his arm last weekend. He had to have surgery and is at home wishing he could skateboard, maybe this sandwich will help. These are a favorite of ours and they come in handy when you need a quick meal. This is What's Cookin on Beaty's Creek today.

Needed:
2 slices of Jewish rye-toasted
Mustard
2 slices Swiss cheese
3 slices corned beef
1/4 cup sauerkraut

Toast bread, once toasted spread with mustard and lay cheese on each slice of bread. Now top with corned beef and sauerkraut. Cut in half and enjoy!

Monday, May 24, 2010

Vegan Sour Cream Dip

I know this sounds like a oxymoron but it is not. I love sour cream and when it comes to eating healthy, sour cream does not fit into the equation. I make this up at least once a week and just love it on baked potatoes or with chips and veggies. My Healthy Living Class is learning all about tofu and this recipe was a big hit! This is What's Cookin on Beaty's Creek today.

Needed:

1 block extra firm tofu
1/3 cup canola oil
1/4 cup lemon juice
1 packet southwestern ranch dry dip

Mix all of the ingredients in a blender or food processor until creamy. This usually happens in about 3 minutes. Place covered in the fridge. I promise if you try this that you will love it!


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Tuesday, May 11, 2010

Fried Rice


As I've said many times, here on Beaty's Creek there are few take out places and NO Chinese take out places at all! I have to make my own when we get the craving for some Chinese food. I have always loved fried rice and this is my way of having it at home! This is What's Cookin on Beaty's Creek today.

Needed:
2 pounds of white rice-steamed
1 bunch of green onions-chopped
2 carrots-peeled and sliced 1/8 inch thick
1 cup frozen peas
2 eggs-beaten
Oil of your choice-I use canola
6 T soy sauce
1 T sea salt
1 T black pepper
Meat of your choice or firm tofu cut into 1/2 inch pieces


I think the trick to really good homemade fried rice is steaming your rice the day before you are going to use it. The next trick is to have a really hot wok. I use an electric stove so I cook on high when I use my wok.

Heat wok with about 3 T of oil in it. When heated add your meat of choice (thinly sliced) and cook until almost done. Remove from wok and add in veggies, soy, salt and pepper. Cook until fork tender, remove from wok. Now add beaten eggs and cook until done. I stir mine around up the sides of the wok and then scrap them off, remove from wok. Add about 3 T oil and add your rice back with your meat choice. Stir constantly for about 4 minutes, now add in your veggies and eggs with a little more soy sauce. Serve hot with additional soy if you like.

Sunday, April 25, 2010

Everyday Cookies


I was looking for a new cookie recipe and came across this one. I decided to give it a try because the ingredients sounded like an interesting mix. It comes from Food Editors' Favorites Treasured Recipes and the recipe made me laugh out loud. Well they are called Everyday Cookies, I assumed this meant that you could make these everyday. Well, I had to make sure that I had all of the listed ingredients before starting. Check your pantry because the list is a little long and a little different and if your pantry is like mine, coconut does not always live. Be sure to not bake these longer than listed or the bottoms will burn and the tops will still be light gold. This is What's Cookin on Beaty's Creek today.

Needed:

1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
1 cup vegetable oil
2 eggs
1 t vanilla extract
3 1/2 cups all purpose flour
1 t cream of tartar
1 t baking soda
1 t salt
1 cup rice crispy cereal
1 cup quick cooking oat meal
1 cup shredded coconut
1/2 cup chopped pecans


Preheat oven to 350'. Cream butter, sugars, and oil. Add eggs and vanilla, beat well so oil does not separate. Add flour mixed with cream of tartar, baking soda and salt. Stir in rice cereal, oats, coconut and nuts. Drop by teaspoons onto ungreased cookie sheet, flatten slightly. Bake on lower rack for 5-6 minutes and then move to middle rack and bake for 5 minutes longer. Remove from sheets and cool completely.

Thursday, April 8, 2010

Cochon 555 @ Stillwater, OK


















First of all I would like to thank foodbuzz for selecting my blog to go to Cochon 555! Raven and I had a blast! The food was incredible and the wine even better. Choc Beer was also there, you will have to check out their website. They have been an Oklahoma brewery for many years with a lot of history in the state. Really good beer to say the least.

Our vote for the best of the Cochon 555 had to go to Catalan out of Houston Tx. Their chefs and food were the absolute best! Their pork was juicy and seasoned to perfection. They had an appetizer of whipped lard on a crustini, I thought I had died and gone to heaven. One person I talked to said "it tasted like budda." I never knew that fat could taste so good, a good thing since I am teaching a healthy eating class. Their pork tacos were the best I have ever eaten and that is saying a lot. I love pork tacos and eat them whenever I get a chance. The Catalan used a Mangalitsa breed of pig that is also known as the "Woolly Pig." This breed is known for a high quality lard-type fat and a high percent of marbling which doubles that of average pork. This pork had a wonderful taste with just the bare minimum of seasonings. I think that says a lot about the quality of the meat when you don't have to spice it up to taste good. This pork was fork tender too, no knife needed.

Our other honorable mention goes to the Chef himself, Matt Harris from J&G Grill at the St. Regis, out of Utah. We just loved Matt's Maple coated pork. He used a Yorkshire/Hampshire breed of pig. This breed was bred for a very thick back fat and marbling of the meat. This makes for juicy and great tasting pork.

My pick for the best tasting wine goes to Miner Winery. I am a big fan of their attitude and taste! One thing I hate about red wine is the oak taste. The red I sampled of theirs was not "oaky" at all. It was very good with pork. I realize the pictures we took are not the best but neither was the lighting. I hope you got a feel of how great Cochon 555 was. If you are lucky enough to have Cochon 555 roll into your city, be sure to check it out!

Colcannon


This must be my Irish week. I love Colcannon and can eat it as a main dish or as a side. This is definitely a dish where simple ingredients combine to make something unique and tasty. It is easy to make but there are a few steps to get to the end product. This is What's Cookin on Beaty's Creek today.

Needed:
4 pounds potatoes-peeled and quartered
1-2 pound head green cabbage
1 stick butter
1 cup cream
1 pound bacon-cooked until crisp

Boil potatoes in salted water until fork tender, as you would for mashed potatoes. Meanwhile, pour enough oil on a heavy bottom skillet to coat it. Cut up your cabbage and remove the core. I cut mine into 1 inch wide strips. Salt and pepper to taste and place into an oil coated skillet. Cook over medium heat until softened but not mushy. Now pour water off of potatoes and mash. While mashing add in your butter and salt and pepper to taste. Add in cream and whip up the potatoes until light. I love to use my Kitchen Aid for this. Now add in cabbage and bacon and stir well. That is it. You are good to go now and remember to share.

Thursday, April 1, 2010

Homemade Banana Moon Pies


Ransome loves Moon Pies and so do I. I have seen so many recipes for them but I think this one is the best, soft and sweet. I just love using vanilla beans instead of liquid vanilla extract. I think the taste is best with the beans, plus I love the look of the tiny little vanilla goodness in every bite. This is the first cookie that I have piped out of an icing bag but it will not be the last. This is What's Cookin on Beaty's Creek today.

Needed:

2 cups all purpose flour
1/2 t baking powder
1/2 t baking soda
1 very ripe banana-mashed
1/2 cup sour cream
1 stick butter-softened
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 vanilla bean-scraped
2 packages cream cheese-softened
2 cups powdered sugar
1 vanilla bean-scraped

In your Kitchen Aid Mixer with the paddle attachment, mix your butter and both sugars together until light and creamy. Add in your banana, sour cream, vanilla, and egg. Now add your egg and sour cream and mix well. Now sift all of your dry ingredients together. I added mine in a cup at a time until all are mixed well. Now fill a pastry bag that is fitted with a 1/4 tube tip. I squeezed out mine to half dollar coin size on a parchment lined cookie sheet. I wish that I had pressed the "tip" down so the outside of the cookie would have looked smoother, next time maybe. I guess they look fine with the little pointy tip on top though. Bake at 350' for 10-12 minutes. They will not get golden but will be solid to the touch when done. I removed mine from the parchment paper to a cooling rack. Cool completely.

Add your cream cheese and vanilla bean scrapings into your Kitchen Aid bowl and with the paddle attachment on, whip until light. Add in the powdered sugar a cup at a time until all is added. Fill a pastry bag and use the same size tip that you used to make the cookies. Place about a tablespoon of icing on the bottom of a cookie and top with another. Store in the fridge.

Thursday, March 25, 2010

Corned Beef Hash


Raven loves corned beef hash, I guess she is my little Yankee ;~) I decided to make her some out of our leftover corned beef from St. Patrick's Day and it turned out scrumptious. We ate this with buttered rye bread and it makes it even better. This is What's Cookin on this rainy Spring Day on Beaty's Creek.

Needed:
7 russet potatoes-peeled and sliced 1/4 inch thick
2 carrots-peeled and a sliced 1/4 inch thick
2 pounds corned beef-cut into 1/2 cubes
4 T canola oil

Coat bottom of a heavy bottom skillet with canola oil and heat over medium heat. When heated add your carrots and potatoes. Cook for 5 minutes and then add in your corned beef. Continue to cook for 20 minutes or until potatoes are soft and corned beef if crispy.

Saturday, March 20, 2010

Cochon 555 Oklahoma

I am excited to tell all of you that I will be going to Cochon 555 Oklahoma in Stillwater, Oklahoma on April 3rd! This blog and I were selected by foodbuzz to go! You will hear all about it on this blog too! I cannot wait!

Cochon 555 Oklahoma

Chefs:
CHRIS SHEPHERD - Catalan - Houston, TX
MATT HARRIS - J&G Grill - Park City, UT
CURT HERRMANN - White Owl - Tulsa, OK
KURT FLEISCHFRESSER - Coach House - Oklahoma City, OK

Butcher: RYAN FARR - 4505 Meats

Wineries:

Revana Family Vineyard
Miner Family Vineyards
Domaine Serene
K Vintners
Raptor Ridge Winery

Judges:

Philippe Garmy – OSU-HRAD, Stillwater
Jon Biegel – Chesapeake Energy, OKC
Mark Brown- Tulsa World, Tulsa

Chess Tart


I was reading my Martha Stewart Living Magazine and came across a recipe for a Chess tart. I changed it around to fit what I had in the pantry and it was great! If you have never had a chess pie, it is like a pecan pie without the pecans. Chess pies have Southern roots an can be found in most cookbooks featuring down home cooking. This is What's Cookin on Beaty's Creek today.

Needed:

For the Tart Shell

3 cups graham cracker crumbs
10 T butter-melted
4 T sugar

Mix all the above ingredients together and stir very well. Press firmly into your tart pan. I used plastic wrap laid on top to make smoothing easier. Put in fridge for 15 minutes to let the crust set. Bake at 350' for 15 minutes. Cool completely. Lower oven temp to 325'. Now on to the filling.

For the Filling:
2 cups granulated sugar
1 cups packed brown sugar
6 eggs
2 sticks butter-melted
2 vanilla beans-scraped

Mix all of the filling ingredients together and pour into tart shell and bake at 325' for 40 minutes. It will look a little loose when you take it out. Cool completely and place in fridge overnight. Serve cold, if you can wait that long....

Saturday, March 13, 2010

Lentil Soup


Lentils are a very underrated legume. This soup was liked by the family but Sean was having none of it. He did manage to eat a partial bowl but that was his limit. He does not care for the texture of lentils, I on the other hand just love them. This is What's Cookin on Beaty's Creek today on this rainy almost Spring day!

Needed:
1 Pound lentils
1 pound carrots-cleaned and chopped
2 celery stalks-cleaned and chopped
1 cup Bulgar
2 garlic cloves-minced
1 onion-cleaned and chopped
5 cups water
2 T salt
2 T red pepper flakes
3 T olive oil

In a soup pot, heat olive oil over medium heat. Now add in your carrots, celery, onion, garlic, salt, and red pepper flakes and saute until slightly softened. Add in your lentils and water. Cook over medium heat for 30 minutes. Add in 1 cup bulgar and cook for 15 more minutes. Serve with a crusty bread.

Thursday, March 4, 2010

Ina's Blueberry Cake-Made Stacey's Way


Raine is my blueberry baby! Her Grandy Carole grows some blueberries and Raine thinks that they are the perfect food. Raine wanted a blueberry cake for her birthday party, she thinks B-day parties are so fun that we are having them every couple of weeks. It's funny but at the same time kinda scary, not of Raine wanting a B-day party but for me giving her one that often... I found this particular recipe in one of my Ina Garten cookbooks. I changed a few things to our likes and whipped it right up for the "again" birthday girl. This is What's Cookin on Beaty's Creek today.


For the streusel

1/4 cup sugar
1/3 cup light brown sugar-lightly packed
1 t cinnamon
1 stick butter-melted
1 1/2 cups all purpose flour

For the cake:

6 T butter-softened
1 cup sugar
2 eggs-at room temperature
1 vanilla bean-scraped
2/3 cup sour cream
1 1/4 cups all purpose flour
1 t baking powder
1/4 t baking soda
1/2 t salt
1 cup fresh or frozen blueberries


Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar

Monday, March 1, 2010

Tomato Quinoa


Hold on to your hats folks because Stacey has gone veggie. I just love a good vegetarian meal and will occasionally add my favs to the blog. I live amongst the carnivorous so these will be in addition to my usual recipes. You will hear about the good recipes and I'll save the bad ones for the dog hee hee. Here is one that the whole family chowed on for lunch. This is What's Cookin on Beaty's Creek today.

Needed:
2 cups quinoa-that has been rinsed very well
4 cups water
2 T nutritional yeast
2 T salt
1 onion-chopped
2 T basil-chopped
2 T red pepper flakes
2 garlic cloves-minced
1 jar home canned tomatoes-or 1 large can whole tomatoes from the grocery.
2 T olive oil

I sauteed my onions, garlic, and pepper flakes in 2 T of olive oil. Just long enough for the onion and garlic to get a little color to them. I then added in the tomatoes and salt. I cooked this for about 30 minutes at a low boil. For the quinoa, bring 4 cups of water to a boil, when boiling add in your quinoa and 2 T nutritional yeast. Cook uncovered for 20 minutes or until all of the water is absorbed. I then poured the quinoa into the tomato mixture. You can sprinkle a little basil on it if you care to. This meal is good for you and a quickly prepared warm lunch that your kiddos will love.

Monday, February 22, 2010

Oysters on the Half Shell




I look forward to months with an "r" in them so I can have my beloved oysters on the half shell. This year we bought a box of these gems at White River Fish Market and boy were we happy with the quality! These were the best oysters we have eaten in years! So plump and juicy that I could not wait for all of them to get shucked before I dug in. Speaking of shucking, Sean found the best thing in the world to shuck these tight lipped goodies. What did he use??? A chain saw multi tool.... Maybe it is the red-neck in us but it worked so well that we abandoned our oyster specific shucking tool for good. Not too much to tell you on shucking but my sauce is different from any you have ever eaten. This is What's Cookin on Beaty's Creek today.

Needed:

1 cup ketchup
3 T horseradish-creamed
1 T cayenne pepper
2 T lemon juice
1 t garlic-minced


Mix everything together and serve with oysters or shrimp.


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Thursday, February 11, 2010

French Apple Tart


I love Ina Garten! I own every cookbook she has ever written and watch her show on the Food Channel until my kiddos beg me to stop. This recipe comes from her Back to Basics cookbook and is a must have in any kitchen. That being said, this is an awesome and very easy tart that will impress everyone you serve it to. Give it a try with some freshly whipped cream and you will be dreaming of warm summer days. This is What's Cookin on Beaty's Creek today.

Needed:

For the Crust:
2 cups all purpose flour
1/2 t kosher salt
1 T sugar
12 T cold butter-diced
1/2 cup cold water

For the Apple:
4 Granny Apples- peeled and sliced 1/8 thick
1/2 cup sugar
4 T butter-diced
1/2 cup apricot jelly
2 T water


For the pastry, place flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10-12 times, until the butter is in small bits the size of peas. With the motor running pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat oven to 400'. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Now place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove stem and cores with a sharp knife. Slice apples crosswise 1/4 inch thick. Place apples slices overlapping in a pretty design. Sprinkle cut butter all over apples. Now sprinkle sugar all over apples. Bake for 45 minutes to 1 hour. Remove from oven. Melt apricot jelly on stove and brush on top of tart. Serve warm.

Friday, February 5, 2010

Curry Chicken


I really enjoy a good curry chicken. The trouble is there are no restaurants near Beaty's Creek to get this favorite dish. Some people say that they hate curry but those people have never had this! Asian or Thai curry has a totally different taste than the Indian type in my opinion. I bought my curry paste at this Asian Market in Tulsa. They have a great selection of cooking items and are friendly and eager to assist. That is a plus when you are learning, as I am, about Asian cooking. Give this recipe a try the next time you have chicken laid out and not sure what to do with it. This is What's Cookin on Beaty's Creek today. Can you believe it, they are predicting more snow for Beaty's Creek....I think we have had our share this year. It is definitely time for spring!!!

Needed:

1 whole chicken-cut up
Oil
5 carrots-peeled and cut into 2 inch pieces
1 bag frozen peas
3 potatoes-peeled and cut into 2 inch chunks
1 onion-peeled and quartered
1 container button mushrooms-halved
2 T curry
3 garlic cloves-peeled and smashed
1 can unsweetened coconut milk-I found this at my local grocery store
3 cups water
2 cans Thai red curry paste
Salt and Pepper to taste
Steamed Rice

Season chicken with salt and pepper. Coat a large dutch oven with oil and heat up over medium heat. Once heated, add chicken fat side down. Don't crowd your chicken so you may have to brown it in two batches. Brown on each side for about 5 minutes, when browned remove from pan and add in all your veggies. When veggies are just beginning to soften add your chicken back in with you water, coconut milk, and curry paste and stir well, being sure to scrape the bottom of your pan to release all the goodness. Cook covered for 1 hour over medium heat, stir every once in awhile. Serve over steamed rice.

Monday, February 1, 2010

San Pellegrino Almost Famous

I am trying to win a trip to the San Pellegrino Almost Famous get away to Napa in March. I would love to go and share with you all that I would learn. Wish me luck and I will keep you updated! Could I be the next Almost Famous Chef????

Stacey

Thursday, January 28, 2010

Beef Taquitos


I have never been a big fan of taquitos but the kiddos just love them. I made beef this time around but think chicken would be even better. You have to have a "no fear" kind of mentality when cooking these puppies! Hot oil burns, or so I have been told. This meal takes a little planning but is really worth the time. I served our taquitos with rice and of course my favorite, pinto beans. This is What's Cookin on this ice storm warning day, I just hope for the foot of possible snow they are predicting instead.


Needed:
1 3 pound beef roast
3 whole jalapenos-I used canned ones that I pickled but fresh is fine too
1 purple onion-diced
2 bunches of cilantro-chopped
5 T salt
5 garlic cloves-smashed and peeled
5 T black pepper
Water
10 corn tortillas
Oil


Place all of the ingredients in a soup pot and cover with water. Cook over medium heat with lid on until roast falls apart. I cooked this one for about 4 hours. Now remove roast from broth and shred roast.

Now wrap three of your corn tortilla in a damp paper towel and microwave on high for 30-40 seconds. They should be rollable now. Place about a 1/4 cup of the meat in the middle of each corn tortilla and roll up. Pour oil a quarter of the way up in a heavy bottomed skillet, I used my cast iron. Heat oil over medium heat. Lay each taquitos seam side down. Fry for 4 minutes or until golden brown and then turn and repeat. Serve with salsa, sour cream, pico.

Saturday, January 23, 2010

Banana Pound Cake


I really like a good moist pound cake but add banana to the mix and I am in heaven! This cake has the moistness that I look for in a pound cake but with a banana bread twist. The caramel icing is the BOMB, it is OFF THE HOOK and all the those other annoying phrases that are used to describe great food!! This is What's Cookin on Beaty's Creek along with several pots of hot tea!

Needed:

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups butter
2 cups brown sugar
1 cup white sugar
4 ripe bananas, mashed
5 eggs
1 vanilla bean-scraped
1 cup chopped pecans

Icing:

1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cream

Preheat an oven to 325 degrees F. Sift together flour, baking powder, baking soda, and salt in your Kitchen Aid mixer bowl. Now beat together 1 1/2 cups butter, and both sugars until light and fluffy. Add the bananas, followed by the eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat vanilla bean scraping with the last egg. Now add flour one cup at a time, mixing until it is fully mixed in. Fold in the pecans. Now pour the batter into prepared bundt pan. I really butter and flour the heck out of mine and never have a problem with anything sticking.
Bake at 325' until a toothpick inserted into the center comes out clean, about 1 hour and 40 minutes.

To make icing:
Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Friday, January 15, 2010

Sweet Potato Pie


You may think that sweet potato pie tastes just like pumpkin but you are wrong!! Sweet potato pie, if made correctly has a totally different taste than pumpkin. Yes, it is made like a pumpkin pie but the end result is different. This is What's Cookin on Beaty's Creek today.



Needed:




3 Baked sweet potatoes or 3 cans of sweet potatoes drained

3 eggs-I use free range

1 can evaporated milk

1 t salt

1/2 cup white sugar

3/4 cup brown sugar

2 T butter

1 t vanilla




Mash your sweet potatoes with both sugars, salt, and butter. A few lumps are fine. Now add your eggs, vanilla, and evaporated milk. Stir very well. Now pour into a chilled pie crust. Bake at 425' for 20 minutes and them lower oven temperature to 350' and continue to bake for 40 minutes. You want to be able to insert a knife and have it come out clean in the center of pie. 1 hour was fine in my oven. Serve warm with whipped cream!


Wednesday, January 6, 2010

Honey Mustard Chicken Breasts


I am always looking for something different to do with boneless, skinless chicken breast. We always have Paul Newman's Light Honey Mustard Salad Dressing in the fridge, makes a great dip for grilled chicken strips or nuggets. I decided to try it on some chicken breast that I was getting ready to put in the oven. After all of the little sample takers made a pass, I barely had any left for the salad. This is What's Cookin on Beaty's Creek today.



Needed:



4 boneless, skinless chicken breasts-thawed

1 T salt

1 T black pepper

1 bottle Paul Newman's Light Honey Mustard Salad Dressing

2 T Lemon Pepper Seasoning



Coat chicken rather heavy with the salad dressing and season with salt, pepper, and lemon pepper. Bake on parchment paper at 435' for 30 minutes or until no longer pink. Slice and serve on top of salad. We used Paul Newman's Olive Oil and Vinegar Salad Dressing to top off the salad, a good combo.

Monday, January 4, 2010

Sweet Potato Balls


These are a good side item for ham but also make a great fork appetizer. They are pretty darn healthy too! This is a plus this time of year right after the big holiday season. This is What's Cookin on Beaty's Creek today.


Needed:


2 cans sweet potatoes-drained of any liquid

2 cups sweetened shredded coconut

1/2 cup brown sugar

1 can pineapple rings-drained of any juice


Mix sweet potatoes, brown sugar, and 1 cup of coconut together and set aside. Now place pineapple rings on a 9x13 baking pan. Make a ball out of sweet potato mixture and then roll that ball in the additional cup of coconut and place on top of pineapple. Bake at 350' for 20 minutes. Serve warm.



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