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Betty’s Version of Cheesy Peas

Velveeta Cheese

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In this video, Betty demonstrates how to make her version of Cheesy Peas. This recipe was inspired by our recent trip to Michael’s Restaurant in Ravenna, Kentucky. I have made almost every item that we found on the salad/buffet bar in bettyskitchen. I also have Blakemore peas in bettyskitchen, which is a vegetable side dish that is a little more elaborate than this simple version of Cheesy Peas, and you may prefer it.

Ingredients:

12-oz. package frozen green peas
8-oz. package Velveeta cheese product, cut into cubes
2-oz. jar sliced pimientos, undrained

Steam a 12-oz. package of frozen green peas, until they are crisp-tender. (They should retain their bright green color. If you don’t have a steamer, you may boil the peas until crisp-tender and then drain.) While the peas are being steamed, prepare your cheese sauce. In the top of a double boiler, place 8 ounces of Velveeta cheese, cut in cubes. Add a 2-ounce jar of undrained sliced pimientos. Stir continuously, until cheese is melted. Do not overheat. By the time the cheese sauce is melted, the peas will probably be steamed to the appropriate degree of doneness. Combine the peas and the cheese sauce. Stir thoroughly and pour your Cheesy Peas into a nice serving bowl. This makes a great side dish that goes with just about anything! I hope you enjoy the recipe! Love, Betty 

 

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Betty’s Sweet and Sour Spiced Carrots Recipe

Carrot diversity

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In this video, Betty demonstrates how to make Sweet and Sour Spiced Carrots. This is a great relish-type dish for a holiday table.

Ingredients:

4 to 6 medium carrots, peeled and cut into about 3-inch lengths
¾ cup sugar
¾ cup white vinegar
¾ cup water
1 teaspoon mustard seed
2 sticks of cinnamon, broken
3 whole cloves

Cook 4 to 6 prepared carrots for 5 minutes. Drain and cut into thin pieces. (Cut into a style that is attractive.) Combine ¾ cup sugar, ¾ cup white vinegar, ¾ cup water, 1 teaspoon mustard seed, 2 sticks cinnamon (broken), and 3 whole cloves. Simmer 10 minutes. Pour over carrots. Cool. Cover with plastic wrap and refrigerate 8 hours or overnight. Drain well and place in a nice serving bowl to accompany a holiday (or other) dinner. We really enjoy Sweet and Sour Spiced Carrots with turkey, chicken, or ham. The carrots are very tasty! Enjoy!!! –Betty 

 
 

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Betty’s Fresh Fruit Medley with Orange Dressing Recipe

Zumo de naranjas sanguinas

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In this video, Betty demonstrates how to make a Fresh Fruit Medley with Orange Dressing. This fruit salad is made from oranges, apples, and bananas, which are generally easy-to-find. It becomes elegant when Orange Dressing is drizzled over the top.


Ingredients:

2 oranges, peeled and sliced into quarter-slices
2 apples, unpeeled and cubed (I used red delicious apples.)
2 bananas, sliced
splash of lemon juice
1 cup orange juice
½ cup sugar
2 teaspoons cornstarch

In a small saucepan, combine 1 cup orange juice, ½ cup sugar, and 2 teaspoons cornstarch. Cook over low to medium heat, stirring constantly, until mixture is thickened. Cool. Refrigerate until ready to use. When ready to assemble your salad, prepare the 2 oranges, 2 apples, and 2 bananas, using some lemon juice to protect the apples and bananas from browning. Stir fruits pieces until combined, and then transfer mixture to a nice medium-sized salad bowl. When ready to serve, pour the Orange Dressing into a small pitcher. Spoon a generous portion of the fruit mixture into sherbet glasses, and drizzle Orange Dressing over the top. This is a simple and elegant dessert, and is made of items you will quite often have on hand. It is a wonderful fruit salad to grace your holiday table, and it is healthy and low in calories. I hope you enjoy this recipe! –Betty 

 
 

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Betty’s Holiday Table Butter Pecan Spoon Rolls Recipe

Betty's Midwest Kitchen in Aman Suria

In this video, Betty demonstrates how to make Holiday Table Butter Pecan Spoon Rolls. These are yeast rolls that you do not have to wait on to rise. Also, the addition of butter and pecans make them festive for your holiday table.

Ingredients:

3 tablespoons butter
½ cup chopped pecans
2 cups warm water
1 package dry yeast
¼ cup sugar
¾ cup vegetable oil
4 cups self-rising flour
cooking oil spray for muffin tins

In a small saucepan, melt 3 tablespoons butter. Add ½ cup chopped pecans. Toast over low heat for 5 to 7 minutes, tending constantly. Drain any excess butter, and set aside to cool completely. In a measuring cup or small bowl, mix 2 cups warm water with 1 package dry yeast. Let sit, until ready to add to roll batter. In a large bowl, place ¼ cup sugar. Add yeast/water mixture. Stir together. Add ¾ cup vegetable oil and mix thoroughly. Stir in 4 cups self-rising flour. Beat with an electric mixer until smooth. Spoon batter into muffin tins that have been sprayed with cooking oil spray, filling two-thirds full. Bake at 400 degrees F for about 12 minutes, or until puffed and golden. Serve immediately with fresh butter. This dough will keep in the refrigerator easily for a week or more, making them really convenient for serving with large dinners. If you prefer to have plain spoon rolls, just leave out the buttered pecans. I hope you enjoy this recipe! –Betty 

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Posted by on March 22, 2011 in Baking, Betty's Kitchen

 

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Betty’s Holiday Drinks with Ice Balls Recipe

Some typical alcoholic beverages.

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In this video, Betty demonstrates how to make ice balls and shows how they can be used in Betty’s Christmas Cherry-Pineapple Punch (already in bettyskitchen), and in a new recipe, Betty’s Whisky Sour. The use of ice balls in the place of ice cubes was inspired by Maker’s Mark distillery. I uploaded a video last year of our trip to Maker’s Mark Distillery, in which I explained the Maker’s Mark Ambassador program. You can become a Maker’s Mark ambassador, just by going to Maker’s Mark web site and signing up. (You must be of age.) Maker’s Mark will then place your name on a barrel of their fine bourbon whisky whenever it is ready to cure. It will take about 15 or 16 years for your barrel of whiskey to be cured. It is taste tested by a professional taster, and you will be informed of the progress of your barrel. When your barrel is ready to be bottled, you are given the opportunity to buy whisky from your barrel of whisky. Maker’s Mark sends all of its ambassadors Christmas gifts, and I have shown you a few of them. This year they sent out ice trays for making ice balls. They call them “bourbon balls,” not to be confused with the candy of the same name. (If you are interested in Bourbon Ball Candy, I have Maker’s Mark’s recipe demonstrated in bettyskitchen.) I thought some of your might have received your ice trays, and in this video, I show you how they look with Christmas Cherry-Pineapple Punch, and also with my own Whisky Sours. One great thing about the ice balls is that they keep your drink cold without diluting it like ice chips do. If you don’t have ice ball trays, you can experiment with matching small cups for half-circles of ice. Ice balls can be made ahead and frozen in a zip lock plastic bag for later use. The recipe for my Whisky Sours is below:

Whiskey Sours

Ingredients (for 1 drink):

1 ice ball (If can’t make ice balls, you may use crushed ice.)
2 oz. bourbon whisky
1 oz. lemon juice, chilled
1 oz. lime juice, chilled
2 oz. simple syrup (You can make simple syrup by placing ½ cup sugar and ½ cup water in a small pot and warming it on the stove until the sugar is dissolved. Then cool it in the refrigerator before adding it to the mix.)
½ orange slice, chilled
1 stemmed maraschino cherry, chilled
1 cocktail pick (optional)

Place an ice ball in an Old Fashioned glass. In a measuring cup, mix together 2 oz. bourbon whisky, 1 oz. lemon juice, 1 oz. lime juice, and 2 oz. simple syrup. (If you are not using an ice ball, also add ice chips.) Pour mixture into a cocktail shaker and shake vigorously. (If you don’t have a shaker, use a mixer or blender to blend well.) Immediately pour over ice ball, and place a cocktail pick containing ½ of an orange slice and 1 stemmed maraschino cherry on top of the drink. Enjoy!

 

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Betty’s Christmas Fruitcake — Family Favorite!

Two types of vanilla extract

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In this video, Betty demonstrates how to make Christmas Fruitcake. This recipe is a tradition in my family, and my sister, Barbara, makes it every year. It is much better that pre-packaged fruitcakes, and I think you will love the combination of Christmas-y flavors!

Ingredients:

1 lb. pitted dates, chopped
1 lb. pecans, chopped
¼ lb. red, candied cherries, chopped
¼ lb. green, candied cherries, chopped
½ lb. candied, sliced pineapple, chopped
1 cup sugar
1 cup self-rising flour
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
4 eggs, well-beaten

Combine dates, pecans, cherries, and pineapple in a large mixing bowl; set aside. Combine dry ingredients; add to fruit mixture, stirring well. Stir in eggs and vanilla. Spoon batter into a buttered and floured 10-inch tube pan. Bake at 250 degrees (F) for about 1 hour and 45 minutes to 2 hours, or until a wooden pick inserted into the center of the cake comes out clean. Cool cake completely in pan. Remove, and place on a nice cake plate. Slice into ½-inch slices to serve. (It is very rich.) Note: Cake may be baked in 2 buttered and floured standard loaf pans at 250 degrees (F) for 1 hour and 20 minutes, or until wooden pick inserted comes out clean. You may think you are not fond of fruitcake, but I think this recipe will convince you that it is a great tradition for the holidays. Thanks to my sister Barbara for the recipe, and much love to all of you at Christmastime! –Betty 

 
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Posted by on March 16, 2011 in Baking, Betty's Kitchen, Sweets

 

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Betty’s Tuna Noodle Casserole Deluxe Recipe

In this video, Betty demonstrates how to make Tuna Noodle Casserole Deluxe. This is a nice change of pace after the holidays, and it is also a response to those of you who are looking for a dish that is quick, easy, and economical—plus really tasty!

Ingredients:

3 cups uncooked noodles
1 teaspoon salt
(2) 5-oz. cans tuna packed in water, drained
½ cup mayonnaise
1 cup chopped celery
1/3 cup chopped onion
¼ cup chopped green pepper
2-oz. jar diced pimiento, undrained
½ teaspoon salt
10 ¾-oz. can condensed cream of celery soup
½ cup milk
1 cup shredded sharp cheddar cheese
cooking oil spray

In a large pot, cook 3 cups noodles according to package instructions. (I used 1 teaspoon salt in preparing the noodles.) Drain noodles and return them the pot where they were cooked. Combine cooked noodles, (2) 5-oz. cans tuna, ½ cup mayonnaise, 1 cup chopped celery, 1/3 cup chopped onion, ¼ cup chopped green pepper, ¼ cup diced canned pimiento, ½ teaspoon salt, a 10 ¾-oz. can of cream of celery soup, ½ cup milk, and 1 cup shredded sharp cheddar cheese. Stir well, until all ingredients are combined. (Note: If you like your vegetables very soft, you may sauté the celery, onion, and green pepper in 1 tablespoon of butter before adding them to the mixture.) Turn mixture into a 2-quart casserole that has been sprayed with cooking oil spray. Bake, uncovered, in a 425 degree (F) oven for 20 minutes. Serve immediately! I hope all of you had a wonderful Christmas day, and I hope you can use this recipe after your big holiday meal! Love, Bets ♥

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Posted by on March 16, 2011 in Betty's Kitchen, Pasta, Seafood

 

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Betty’s Strawberry Colada Punch Recipe

Macro photograph of coca-cola bubbles.

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In this video, Betty demonstrates how to make Strawberry Colada Punch. This is a great drink for celebrating the New Year! You can make it with alcohol or choose the non-alcoholic version. If you are looking for a champagne drink, you will find one of those in bettyskitchen that uses pineapple sherbet, fresh strawberries, and champagne.

Ingredients:

15-oz. package frozen, sliced strawberries, partially thawed
13.5-oz. can coconut milk (You may use cream of coconut.)
3 cups pineapple juice, chilled
3 cups club soda, chilled
2 cups light rum (For a non-alcoholic version, replace the rum with 2 additional cups of club soda. In this video, I used 1 cup rum and 1 additional cup of club soda.)
crushed ice
sugar or sweetener to taste, optional (Note: I did not use sugar or sweetener in this video, but, if you like sweet drinks, you will probably want to add some sweetener.)

Place a 15-oz. package of partially-thawed, frozen, sliced strawberries into a blender. Add a 13.5-oz. can of coconut milk. Blend until smooth, stopping to scrape down sides, if needed. Pour into a punch bowl, or other large container. Add 3 cups pineapple juice, 3 cups club soda, and 2 cups light rum (You may substitute 2 additional cups club soda for the rum for a non-alcoholic version). Add sugar or sweetener to taste, if desired. Stir until blended. Ladle into glasses filled with crushed ice and serve immediately. Enjoy! –Betty 

 
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Posted by on March 12, 2011 in Baking, Betty's Kitchen, Fruit, Sweets

 

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Betty’s Rich Chocolate Frosting Recipe

White chocolate is marketed by confectioners a...

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In this video, Betty demonstrates how to make Rich Chocolate Frosting. This frosting is composed of unsweetened chocolate squares, butter, eggs, half-and-half, confectioner’s sugar, and flavorings. It looks lovely and tastes decadent!

Ingredients:

(2) 1-oz. squares unsweetened chocolate
½ cup butter, softened to room temperature
1 egg (I used ¼ cup egg substituteEgg Beaters.)
1 tablespoon half-and-half
2 teaspoons vanilla extract
1 ½ teaspoons lemon juice
16-oz. package confectioner’s sugar

Place (2) 1-oz. squares unsweetened chocolate in top of a double boiler. Bring water in double boiler to a boil over medium heat. Reduce heat to low and heat chocolate until it melts. Set aside to cool slightly. Place ½ cup butter in a large mixing bowl. Mix with an electric mixer. Add cooled, melted chocolate, 1 egg (or ¼ cup egg substitute), 1 tablespoon half-and-half, 2 teaspoons vanilla, and 1 ½ teaspoons lemon juice. Mix well with mixer. Continue to mix with mixer while slowly adding a 16-oz. package of confectioner’s sugar. Beat until the mixture is smooth and spreadable. Spread immediately on cakes, cupcakes, etc. This is a beautiful frosting that is so easy to use. You can easily spread it over the top of Never Fail White Frosting on my Best Chocolate Cake with Double Frosting! Enjoy!!! –Betty

 

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Betty’s Boneless Hot Wings Recipe

Rooster in grass.

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In this video, Betty demonstrates how to make her fabulous Super Bowl Boneless Hot Wings. These are not made from chicken wings, but are made from chicken breast meat instead. This makes them easier and less messy to eat. You just dip them into Betty’s Super Bowl Hot Wing Sauce, and you have all the flavor of hot wings. (I also have Betty’s Hot Wings posted in bettyskitchen, if you prefer the chicken wing version.)

Ingredients:

3 pounds boneless, skinless, uncooked chicken breasts, with excess fat removed and cut into chunks about 1 ½ inches on each side.
freshly ground sea salt, to taste
freshly ground black peppercorns, to taste
2 eggs, well beaten
1 cup flour (all purpose or self-rising)
1 teaspoon salt
½ teaspoon paprika
½ teaspoon dried rosemary
peanut oil for frying

Place 3 pounds of uncooked, boneless, skinless chicken breast chunks in a large bowl. Grind fresh sea salt and fresh black peppercorns over the top, to taste. Use your hands to work the salt and pepper into the chicken chunks and set aside. (Wash hands before continuing.) In a small bowl, beat 2 eggs, until well-beaten and set aside. In a gallon-sized zip-lock bag, place 1 cup flour, 1 teaspoon salt, ½ teaspoon paprika, and ½ teaspoon dried rosemary. Bring the top of the bag together and shake well to distribute the spices throughout the flour and set aside. Place ½-inch of peanut oil in a cast iron or other heavy skillet. Heat over medium heat until a pinch of flour will sizzle in the oil. Now, moving quickly, place about 3 chunks of the salted and peppered chicken into the egg wash and drain for a second or so, then place them in the seasoned zip-lock bag of flour. Bring the top of the bag together and shake to distribute the seasoned flour over the chicken chunks. Shake off excess flour mixture and then carefully place chicken into the hot peanut oil. Continue placing coated chicken chunks into the hot oil, using this method, until you have a single layer. You will probably have to fry your chicken chunks in batches, and if you run out of the seasoned flour, just mix up another batch in a zip-lock bag. When the chicken turns a golden brown color on the bottom side, use tongs to turn each piece and brown the other side. When both sides are brown, the chicken will be done. Use tongs to remove each piece of chicken to a platter that is covered with paper toweling to drain. Continue coating and frying the chicken in this manner until all chicken pieces have been cooked and drained. With tongs, move all chicken pieces to a nice serving plate. Serve with Betty’s Super Bowl Hot Wing Sauce, along with celery sticks and Betty’s Best Blue Cheese Dressing. I hope you can use this recipe in your parties for sports events! –Love, Betty ♥♥♥♥♥

 

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