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Cat Creek, Ringgold, GA (2026)

10/16/2026

Old-Fashioned Apple C***r Donut Cake 🍎
A moist, buttery fall cake with warm cinnamon, real apple c***r, and a sweet cinnamon-sugar coating. It tastes just like those fresh apple c***r donuts from a country apple orchard!
Prep: 20 minutes
Bake: 40–50 minutes
Oven: 350°F
Servings: 12
Ingredients
For the Cake
2 cups apple c***r
2½ cups all-purpose flour
1 cup granulated sugar
½ cup packed brown sugar
¾ cup unsalted butter, melted
3 large eggs
½ cup sour cream
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 teaspoons vanilla extract
Cinnamon Sugar Topping
¼ cup melted butter
½ cup granulated sugar
1½ teaspoons cinnamon
Instructions
1. Reduce the c***r: Pour apple c***r into a saucepan and simmer until reduced to ¾ cup, about 15–25 minutes. Let cool.
2. Prepare the pan: Preheat oven to 350°F. Generously grease and flour a 10–12 cup Bundt pan.
3. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Mix wet ingredients: In another bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, sour cream, vanilla, and cooled apple c***r.
5. Combine: Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
6. Bake: Pour batter into prepared Bundt pan. Bake for 40–50 minutes, or until a toothpick inserted into the cake comes out clean.
7. Cool: Let cake rest in the pan for 15 minutes, then carefully turn onto a wire rack.
8. Add topping: While the cake is still warm, brush with melted butter. Mix cinnamon and sugar together and sprinkle generously over the entire cake.
Country kitchen tip: Reducing the apple c***r gives this cake a stronger apple flavor without making the batter too wet. The buttery cinnamon-sugar coating is what makes it taste like an old-fashioned c***r donut.

10/15/2026

Maple Pecan Cream Cheese Coffee Cake
A soft, buttery cake with a sweet cream cheese center, cinnamon pecan crumble, and a maple glaze. Perfect for a chilly fall morning with coffee!
Prep: 20 minutes
Bake: 40–45 minutes
Oven: 350°F
Ingredients
Cake
2 cups all-purpose flour
¾ cup granulated sugar
½ cup butter, softened
2 large eggs
¾ cup sour cream
¼ cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
Cream Cheese Filling
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
Pecan Crumble
½ cup chopped pecans
½ cup brown sugar
⅓ cup all-purpose flour
1 teaspoon cinnamon
¼ cup cold butter, cubed
Maple Glaze
¾ cup powdered sugar
2 tablespoons pure maple syrup
1–2 teaspoons milk
Instructions
Preheat oven to 350°F. Grease a 9-inch square baking pan.
Cream butter and sugar until fluffy. Beat in eggs and vanilla.
Combine flour, baking powder, and salt. Add to the butter mixture alternately with sour cream and milk, mixing just until combined.
In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Spread half the cake batter into the prepared pan. Spoon the cream cheese filling over it, keeping it slightly away from the edges. Gently spread remaining cake batter on top.
Mix pecans, brown sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the cake.
Bake 40–45 minutes, or until the cake portion tests done with a toothpick. The cream cheese center may remain slightly moist.
Cool at least 30 minutes. Stir together glaze ingredients and drizzle over the cake.
Southern kitchen tip: Lightly toast the pecans before adding them to the crumble. It brings out their buttery flavor.

10/14/2026

It does make a huge difference!

10/14/2026

Deviled Egg Eyeballs 👁️🥚

Ingredients

* 6 large eggs
* 3 tablespoons mayonnaise
* 1 teaspoon yellow mustard
* 1 teaspoon sweet pickle relish
* Salt and black pepper, to taste
* 6 green olives, sliced into 12 rounds
* 2 black olives, cut into 12 small circles
* Sriracha, ketchup, or red decorating gel for the veins

Directions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from the heat, and let stand for 12 minutes.
2. Transfer the eggs to ice water. Cool completely, then peel.
3. Cut the eggs in half lengthwise and place the yolks in a bowl.
4. Mash the yolks with the mayonnaise, mustard, pickle relish, salt, and pepper.
5. Spoon or pipe the filling back into the egg whites, smoothing the tops slightly.
6. Place one green-olive slice in the center of each egg.
7. Add a small black-olive circle in the middle to create the pupil.
8. Use a toothpick dipped in sriracha, ketchup, or red gel to draw a few thin veins across the egg white.

Keep refrigerated until serving.

Makes 12 deviled egg eyeballs.

Deviled Egg Eyeballs by Cat Creek 👁️🥚

10/13/2026

Caramel Apple Cinnamon Rolls 🍎
Soft, fluffy cinnamon rolls filled with buttery cinnamon apples and topped with a rich caramel glaze. Perfect for a chilly fall morning!
Prep: 25 min · Rise: 1 hr 30 min · Bake: 25–30 min
Makes 12 rolls
Ingredients
For the dough
1 cup warm whole milk (about 110°F)
2¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar
⅓ cup melted butter, cooled
2 large eggs
1 teaspoon salt
4 to 4½ cups all-purpose flour
For the apple cinnamon filling
2 medium Granny Smith apples, peeled and finely diced
3 tablespoons butter
¾ cup packed brown sugar, divided
1½ tablespoons ground cinnamon
1 teaspoon vanilla extract
2 tablespoons softened butter
For the caramel glaze
½ cup packed brown sugar
¼ cup butter
¼ cup heavy cream
½ teaspoon vanilla extract
Pinch of salt
Instructions
1. Prepare the dough: Combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy. Mix in melted butter, eggs, salt, and 4 cups flour. Add additional flour as needed to form a soft, slightly tacky dough.
2. Knead and rise: Knead for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise about 1 hour, or until doubled.
3. Cook the apples: Melt 3 tablespoons butter in a skillet. Add diced apples and ¼ cup brown sugar. Cook for 5–7 minutes until slightly softened and the excess moisture has evaporated. Stir in vanilla and cool completely.
4. Fill the rolls: Roll dough into a 12-by-18-inch rectangle. Spread with 2 tablespoons softened butter. Mix remaining ½ cup brown sugar with cinnamon and sprinkle evenly over dough. Scatter cooled apples on top.
5. Roll and slice: Roll tightly from the long side and cut into 12 rolls. Arrange in a greased 9-by-13-inch baking dish.
6. Second rise: Cover and let rise 30 minutes, until puffy.
7. Bake: Bake at 350°F for 25–30 minutes, until golden brown and cooked through.
8. Make the caramel glaze: Melt butter and brown sugar in a saucepan over medium-low heat. Add heavy cream and salt. Bring to a gentle simmer for 2 minutes, stirring. Remove from heat and stir in vanilla.
9. Finish: Let rolls cool for 10 minutes, then drizzle generously with warm caramel glaze.
Old-fashioned tip: Use tart Granny Smith apples. Their flavor balances the sweet caramel, and they hold their shape beautifully when baked.

10/12/2026

Banana Nut Bread

Ingredients

* 3 very ripe bananas, mashed
* ½ cup butter, melted
* ¾ cup brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1½ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt
* ½ teaspoon cinnamon
* ½ cup chopped pecans or walnuts
* ¼ cup chopped nuts for the top, optional

Directions

Preheat oven to 350°F. Grease a 9x5-inch loaf pan.

In a large bowl, mash the bananas. Stir in the melted butter and brown sugar.

Add the eggs and vanilla and mix until combined.

In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.

Gently stir the dry ingredients into the banana mixture just until combined. Don’t overmix.

Fold in the chopped nuts.

Pour into the prepared loaf pan and sprinkle a few extra nuts over the top, if desired.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool in the pan for about 10 minutes, then remove and let cool before slicing.

Cat Creek Tip: The uglier and browner those bananas get, the better your banana bread will taste. 🍌

10/12/2026

Halloween Snack Mix 🎃👻

Ingredients

* 6 cups popped popcorn
* 2 cups miniature pretzels
* 2 cups Rice Chex or Corn Chex cereal
* 1 cup candy corn
* 1 cup orange, brown, and yellow chocolate candies
* 1 cup miniature marshmallows
* 10 ounces white chocolate or vanilla candy melts
* Halloween sprinkles, optional

Directions

1. Line a large baking sheet with parchment paper.
2. Combine the popcorn, pretzels, and cereal in a large bowl.
3. Melt the white chocolate according to the package directions.
4. Drizzle it over the mixture and gently toss until lightly coated.
5. Spread the mixture over the prepared baking sheet.
6. Immediately scatter the candy corn, chocolate candies, marshmallows, and sprinkles over the top.
7. Let it sit until the chocolate is completely firm.
8. Break into clusters and serve in a large bowl.

Store in an airtight container at room

10/11/2026

Pineapple Upside-Down Cake

Ingredients

For the topping

* ¼ cup butter
* ¾ cup packed brown sugar
* 1 can (20 oz) pineapple slices in juice
* Maraschino cherries

For the cake

* 1½ cups all-purpose flour
* 1½ teaspoons baking powder
* ¼ teaspoon salt
* ½ cup butter, softened
* ¾ cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla
* ½ cup whole milk
* ¼ cup reserved pineapple juice

Directions

Preheat oven to 350°F.

Melt ¼ cup butter in a 9-inch round cake pan. Sprinkle the brown sugar evenly over the melted butter.

Drain the pineapple, reserving the juice. Arrange pineapple slices over the brown sugar and place a cherry in the center of each slice.

In a bowl, whisk together flour, baking powder and salt.

In another bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla.

Gradually mix in the dry ingredients, alternating with the milk and reserved pineapple juice. Mix just until combined.

Gently spoon the batter over the pineapple and spread evenly.

Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake rest for about 10 minutes. Run a knife around the edge, place a serving plate over the pan and carefully flip it over.

Let the pan sit for a minute before lifting it away so all that buttery brown-sugar topping stays on the cake.

Cat Creek Tip: Serve it slightly warm. That buttery pineapple and brown-sugar topping is the best part!

10/10/2026

Crock-Pot Beef Stew

A good old-fashioned version with tender beef, potatoes, carrots, and thick brown gravy.

Ingredients

* 2½ lbs beef chuck, cut into 1½-inch chunks
* 1½ lbs Yukon Gold or russet potatoes, cut into chunks
* 4 carrots, peeled and sliced thick
* 1 medium onion, chopped
* 3 cups beef broth
* 1 packet brown gravy mix
* 2 tablespoons tomato paste
* 1 tablespoon Worcestershire sauce
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon salt
* ½ teaspoon black pepper
* ½ teaspoon dried thyme
* 2 tablespoons cornstarch
* 2 tablespoons cold water

Directions

1. Place the potatoes, carrots and onion in the bottom of the Crock-Pot. Add the beef on top.
2. Whisk together the beef broth, gravy mix, tomato paste, Worcestershire sauce, garlic powder, onion powder, salt, pepper and thyme.
3. Pour over the beef and vegetables.
4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef and vegetables are fork-tender.
5. About 20 minutes before serving, mix the cornstarch and cold water until smooth. Stir it into the stew.
6. Cover and continue cooking until the gravy has thickened.

Cat Creek Tip: Chuck roast is worth using here instead of lean stew meat. The little bit of fat and connective tissue breaks down during the long cook and gives you much more tender beef and richer gravy.

And I’d serve this with a big piece of buttered cornbread. 😋

10/09/2026

🕷️ Spider Peanut Butter Cookies

Ingredients

* ½ cup butter, softened
* ½ cup creamy peanut butter
* ½ cup granulated sugar
* ½ cup packed brown sugar
* 1 large egg
* 1 teaspoon vanilla
* 1¼ cups all-purpose flour
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 24–30 chocolate truffles or round chocolate candies
* ½ cup chocolate chips, melted
* Candy eyes

Directions

1. Heat oven to 350°F. Line a baking sheet with parchment paper.
2. Beat butter, peanut butter, granulated sugar and brown sugar until creamy. Beat in the egg and vanilla.
3. Mix in flour, baking soda and salt just until combined.
4. Roll into roughly 1-inch balls and place about 2 inches apart. Gently flatten each one just a little.
5. Bake 9–11 minutes, until the edges are lightly golden but the centers are still soft.
6. Let the cookies cool for about 5 minutes, then press one chocolate candy into the center of each cookie for the spider’s body.
7. Put melted chocolate into a small zip-top bag and snip off the corner. Pipe four little legs on each side of the chocolate body.
8. Use a dab of melted chocolate to attach two candy eyes.

Let the chocolate set before serving.

Cat Creek

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