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Tag Archives: Cheddar cheese

Betty’s Simple Super Bowl Bean and Cheese Dip

In this video, Betty demonstrates how to make a Super Simple Bean and Cheese Dip. This dip is composed of refried beans, cheddar cheese soup, milk, and chopped green chiles. It is heated just to boiling, and then it’s ready to serve with chips!

Ingredients:

16-oz. can refried beans
10 ¾-oz. can condensed cheddar cheese soup
¼ cup milk
½ of a 4-oz. can chopped green chiles, undrained (You may use the full 4-oz. can, if you want the dip to be a little spicier!)
tortilla chips (I used Frito‘s Scoops)

In a medium-sized pot, combine a 16-oz. can of refried beans, a 10.75-oz. can of condensed cheddar cheese soup, ¼ cup milk, and 2 to 4 oz. chopped green chiles. Stir until combined. Heat slowly, stirring constantly, until smooth and bubbly. Transfer to a serving bowl, and serve with tortilla chips. This is a nice dip to put in a crock pot and keep warm during a party. (You may want to double the recipe if you’re taking it to a get-together. It’s great for holiday parties or sports games or just when you’re lounging on the sofa and feel like a spicy snack. I hope you enjoy this recipe! –Betty 

 

 

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Betty’s Celestial Cheese Rice Strata

In this video, Betty demonstrates how to make her Celestial Cheese-Rice Strata. This is a beautiful and tasty casserole that goes with almost any entrée. I hope you can use it over the holidays!

Ingredients:

3 cups cooked regular rice (Use 1 ½ cups rice, 1 ½ cups water, 1 teaspoon salt. Cook, covered, for 14 minutes.)
2 cups shredded sharp cheddar cheese
2 oz. diced pimiento, drained
2 ½ cups milk
4 eggs, well-beaten
½ teaspoon seasoned pepper
½ teaspoon dry mustard
¼ to ½ teaspoon hot sauce (Use more, if you like it hot!)
½ teaspoon salt, optional (I omitted the salt, but the casserole will be better with ½ to ¾ teaspoons salt.)

Place half of the cooked rice into a lightly greased 13-inch by 9-inch by 2-inch Pyrex baking dish. Top with half of the cheese and half of the pimiento. Repeat layers. Combine remaining ingredients and mix well. Pour mixture over rice layers. Bake at 325 for approximately 45 minutes, or until a knife inserted into the center comes out clean. Serve immediately! This is a great addition to any table, and it is wonderful at holiday and potluck dinners! I hope you enjoy it! Have a Very Merry Christmas! Love, Betty & Rick ♥♥♥♥♥ ( This was made at Christmas 2010 lol)

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

 

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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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Fast Food Style Hash Browns Recipe

Bleu cheese omelette and hash browns

Image by Premshree Pillai via Flickr

How to make delicious fast food style hash browns. A couple of months ago I uploaded a bbq hash brown recipe and received a number of requests on how to make fast food style ones, so here they are!

Ingredients:

4 peeled potatoes — parboiled until they start to soften
1 beaten egg
2 tbs skim milk powder
1/3 cup plain flour
1 tsp salt
1 tsp sugar
1/8 tsp pepper
1 tsp softened butter
Oil to fry in

I hope you enjoy! :)

 

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Betty’s Beer Cheese Dip

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Image via CrunchBase

 

In this video, Betty demonstrates how to make Super Bowl Beer Cheese Dip. This is great as an appetizer or party food, but it is delicious anytime.

Ingredients:

10 ¾-oz. can Cheddar cheese soup
¾ cup beer
2 cups shredded Cheddar cheese
¼ teaspoon garlic powder
¼ teaspoon ground red pepper
¼ teaspoon hot pepper sauce

Combine a can of Cheddar cheese soup with ¾ cup beer in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Gradually add 2 cups shredded sharp Cheddar cheese, stirring constantly until cheese melts. Stir in ¼ teaspoon garlic powder, ¼ teaspoon ground red pepper, and ¼ teaspoon hot pepper sauce. Pour immediately into a serving bowl and serve with crackers. This is also great accompanied with celery and blue cheese dip. (You can find a recipe for my Best Blue Cheese Dip in bettyskitchen.) I hope you can use this recipe, if you are looking for party food. It is great for Super Bowl entertaining! Enjoy!!! –Betty 

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Posted by on March 9, 2011 in Betty's Kitchen, Cheese, Dips

 

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Betty’s Nachos Supreme–Best Ever!

One-a-Week #3

Image by Blondie5000 via Flickr

In this video, Betty demonstrates how to make her *best* Super Bowl Nachos Supreme. These are individual nachos that have a flavorful bean topping, a sprinkling of Cheddar cheese, and are baked in the oven and then garnished, as desired.

Ingredients:

2 tablespoons butter, melted
1 large clove garlic, minced
1 cup finely chopped onion
4-oz. can diced green chiles, undrained
1 large fresh tomato, chopped
1 tablespoon fresh cilantro, chopped (You may substitute 1 teaspoon dried cilantro.)
(2) 16-oz. cans refried beans
5 oz. Monterey Jack cheese, cubed
(2) 10-oz. packages white corn tortilla chips
3 cups shredded Cheddar cheese
4 jalapeno peppers, seeded and sliced into rings (optional)

Melt 2 tablespoons butter in a large pot. Add 1 large clove of minced garlic. Saute until garlic is tender. Add 1 cup chopped onion. Saute until onion is soft and clear. Add a 4-oz. can undrained diced green chiles, 1 large chopped tomato, and 1 tablespoon fresh cilantro. Simmer until tender and flavors are blended. Add (2) 16-oz. cans refried beans, stirring until mixture is smooth. Stir in 5 oz. Monterey Jack cheese cubes, and cook over low heat until cheese melts and mixture is bubbly, stirring occasionally. Cool; cover and chill well. (At this point, you may freeze the bean mixture for later use.) When read to bake your nachos, select unbroken white corn tortilla chips and place them on a cookie sheet or ovenproof platter. Top each with a generous teaspoonful of bean mixture, sprinkle with shredded Cheddar cheese, and top with a slice of jalapeno pepper, if desired. Broil 6 inches from broiler unit, just until cheese melts. Top hot nachos with small dollops of sour cream and a sprinkling of chopped cilantro. Serve immediately. These are the *best* nachos I have in my recipe collection, and I hope you love them! Love, Betty ღღღღღ

 
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Posted by on March 9, 2011 in Betty's Kitchen, Super Bowl

 

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Betty’s Winning Chili Cheese Hot Dogs Recipe

A cooked hot dog garnished with mustard.

Image via Wikipedia

In this video, Betty demonstrates how to make her Winning Super Bowl Chili Cheese Hot Dogs. These use Betty’s Own Super Bowl Chili Sauce, which you will find in bettyskitchen.

Ingredients:

1 package hot dogs
1 package hot dog buns
Betty’s Own Super Bowl Chili Sauce, heated and ready to serve from crock pot
shredded sharp Cheddar cheese
chopped fresh onions
sauerkraut, drained
sweet or dill pickle relish
mustard and ketchup, and other condiments, as desired

Boil as many hot dogs as desired in water, according to package instructions, about 4 minutes. Steam buns, if desired, for about 2 minutes. (I did the boiling of the hot dogs and the steaming of the buns with an appliance called “The Steamie.”) When ready to assemble your Winning Super Bowl Chili Cheese Hot Dogs, lift each hot dog out of boiling water using tongs, and let it drain a bit before inserting it into steamed bun. Use a slotted spoon the hold the amount of chili sauce you want, and let the liquid drain from it back into the crock pot. Then arrange the chili sauce from the slotted spoon on top of the hot dog. Sprinkle with shredded sharp Cheddar cheese and chopped onions. Place over steam for an additional 2 minutes to melt the cheese on top. Serve immediately. You may use just the chili sauce or just the cheese to top the hot dog. You may also choose any of the following as additional toppers: mustard, ketchup, sweet or dill pickle relish, sauerkraut, and other condiments, as desired. This is a great, hearty snack for a Super Bowl Party, and it is very easy to make! Happy Game Day! –Betty 

 

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