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Category Archives: Betty’s Kitchen

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 Classic King Ranch Chicken Casserole

Capsicum annuum (green bell pepper). Location:...

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In this video, Betty demonstrates how to make a Classic King Ranch Casserole. This dish has been around a long time in the U.S., and this is a simple, basic version. The recipe is influenced by Southwestern cooking, and the dish is quite a lot like an enchilada casserole.

Ingredients:

12-oz. package frozen 3-pepper and onion blend (You may substitute 1 chopped onion plus ½ chopped green bell pepper, ½ chopped red bell pepper, and ½ chopped yellow bell pepper.)
2 tablespoons extra virgin olive oil
3 cups cooked chicken, chopped or shredded (I cooked 3 salted chicken breasts in a slow cooker for 4 hours—no water added– and then chopped and shredded them.)
10 ¾-oz. can cream of chicken soup
10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can chicken broth
10-oz. can diced tomatoes and green chiles, undrained (Rotel brand is quite often used.)
1 teaspoon chili powder
½ teaspoon garlic salt
(10) 6-inch corn tortillas, cut into 1-inch squares
2 cups shredded sharp Cheddar cheese
cooking oil spray

Heat 2 tablespoons olive oil in a deep saucepan over medium heat. Add frozen 3-pepper and onion blend and sauté until softened. Drain and transfer to a large mixing bowl. Stir in 3 cups cooked chicken, a 10 ¾-oz. can cream of chicken soup, a 10 ¾-oz. can cream of mushroom soup, a 10 ¾-oz. can chicken broth, a 10-oz. can diced tomatoes and green chiles, 1 teaspoon chili powder, and ½ teaspoon garlic salt. In a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray, ladle 1/3 of the chicken and soup mixture. Evenly spread 1/3 of the 1-inch corn tortilla squares over the top. Sprinkle 1/3 of the shredded Cheddar cheese on top of tortilla squares. Repeat these 3 layers twice, ending with shredded Cheddar cheese on top. Bake in a 350 degree (F) oven for 30 minutes, or until bubbly and beginning to brown. Remove from oven and serve immediately. YUM!!! I hope you enjoy this recipe! Love, Betty ♥

 
 

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Betty’s Traditonal Sweet Potato Pie Recipe

Sweet potatoes

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In this video, Betty demonstrates how to make Traditional Sweet Potato Pie. This is great for the holiday season and a wonderful alternative to Pumpkin pie!

Ingredients:

1 ½ cups mashed cooked sweet potatoes (I used canned sweet potatoes, drained, and mashed them with a potato masher. You may cook fresh sweet potatoes in salted water until soft, and then drain, cool slightly, and mash, if you prefer.)
¾ cup brown sugar, firmly packed
¾ cup milk
2 eggs, well-beaten
1 tablespoon butter, melted
½ teaspoon salt
½ teaspoon ground cinnamon
unbaked pie 9-inch pie crust (I used Sensational Sesame Seed Pie Crust, available in bettyskitchen.)
whipped topping

In a large mixing bowl, stir together 1 ½ cups mashed cooked sweet potatoes, ¾ cup light brown sugar, ¾ cup milk, 2 well-beaten eggs, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Beat well, until completely blended. Pour into unbaked pie crust. Cover the top outer edge of the pie crust with strips of aluminum foil to protect it from burning. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F, and bake 35 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold. Place a dollop of whipped cream on top of each piece of pie, if desired. This is a gorgeous pie, and it tastes wonderful. It is a perfect addition to your holiday table! Enjoy! Love, Betty ♥

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

 

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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 St. Patrick’s Day Grasshopper Pie

In this video, Betty demonstrates how to make St. Patrick’s Day Grasshopper Pie. The only connection this pie has to St. Patrick’s Day is that it is a gorgeous green color. The pie is made of marshmallows, crème de menthe, crème de cacao, and whipped cream. It is served in a Chocolate Crumb Pie Crust and garnished with sweetened whipped cream, chocolate curls, and green maraschino cherries.

Ingredients:

1 baked Chocolate Crumb Pie Crust (You will find a recipe for this in bettyskitchen. If you prefer, you may use a ready-made chocolate pie crust.)
32 large marshmallows
2/3 cup milk
¼ cup crème de menthe (You may substitute 1 tablespoon mint flavoring for a non-alcoholic version.)
3 tablespoons white (clear) crème de cacao—or crème de cocoa (You may substitute 2 teaspoons white chocolate flavoring for a non-alcoholic version. If you cannot find white, the color of the chocolate flavoring will darken the coloring of the finished pie.)
1 ½ cups chilled whipping cream
½ cup additional chilled whipping cream
small amount of confectioner’s sugar
dark chocolate curls or shavings (You will find a Quick Tip on making chocolate curls in bettyskitchen.)
green maraschino cherries

Heat 32 marshmallows with 2/3 cup milk in a saucepan over low to medium heat, stirring constantly until marshmallows are melted. Reduce heat if the sauce begins to stick to the bottom of the saucepan, and continue to stir continuously. (If the sauce sticks to the saucepan, it will brown slightly, causing small brown flecks in your pie mixture.) Chill sauce until thickened. Blend in ¼ cup crème de menthe and 3 tablespoons white (clear) crème de cacao. Use a mixer to beat 1 ½ cup whipping cream until stiff. Fold whipped cream into marshmallow mixture. Pour into baked chocolate crumb crust. With a mixer, beat ½ cup whipping cream until stiff. Add confectioner’s sugar, to taste. Place dollops of sweetened whipped cream evenly in a pattern on top of pie. Sprinkle chocolate curls or shavings on top of the whipped cream (or over the entire top of the pie). Place a green maraschino cherry on top of each dollop of whipped cream. Place pie in the refrigerator for 4 hours (or more), so that it will become firm. Cut individual slices and place them on nice dessert plates. This is a showy, dramatic dessert that tastes wonderful, and it allows you to have something green for dessert on Saint Patrick’s Day! I hope you enjoy this St. Patrick’s Day Grasshopper Pie! Love, Betty ♥♥♥♥♥

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

 

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Betty’s Chocolate Lover’s Mousse

A chocolate mousse.

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In this video, Betty demonstrates how to make Chocolate Lover’s Mousse. This mousse has a rich chocolate flavor and looks gorgeous. It is quite simple to make and is very elegant, particularly during the holiday season.

Ingredients:

8 oz. semi-sweet chocolate chips (You may use milk chocolate chips, if you want a milder flavor.)
1 tablespoon butter
2 ½ cups very cold whipping cream, divided
1/3 cup confectioner’s sugar
whipped topping for garnish
maraschino cherries with stems for garnish
fresh mint leaves, for garnish

Melt 8 oz. semi-sweet chocolate chips along with 1 tablespoon butter in the top of a double boiler. Remove from heat. Whisk ½ cup whipping cream into the melted chocolate/butter mixture, forming a smooth, glossy dark chocolate cream. Let the chocolate cream sit for about 5 minutes to cool a little. After about 5 minutes, pour 1 pint (2 cups) very cold whipping cream into a large mixing bowl. Use an electric mixer to beat the cream until it is frothy. Add 1/3 cup confectioner’s sugar, and continue to beat the cream until it forms soft peaks. Place ¼ of the sweetened whipped cream into the chocolate cream. Mix quickly until the whipped cream and chocolate cream are completely combined. Now transfer the mixture to the large bowl of sweetened whipped cream. Gently fold, until completely combined. Now, spoon chocolate mousse into about 8 dessert dishes. Cover each with plastic wrap and refrigerate anywhere from 2 hours up to 48 hours before serving. When ready to serve, Place a dollop of whipped topping on top of each dish of mousse. Put a stemmed maraschino cherry in the middle of the whipped topping. Place a sprig of fresh herb in the whipped topping to finish the garnishing. These are absolutely gorgeous when served! They are great for the holiday season, because you can make them ahead, and do very little work to prepare the garnish at serving time. This Chocolate Lover’s Mousse is timeless and elegant. I hope you like it! Happy Holiday Season! –Betty ♥♥♥♥♥

As I mentioned in this video, one of my videos from bettyskitchen was selected to be in ifood.tv’s Thanksgiving eCookbook! This is a beautiful e-cookbook with color pictures and recipes for a bountiful Thanksgiving meal. I’m sure you will want to check it out. I will put a link on my channel page to the cookbook, and provide any information about the cookbook that I can. I am honored to have one of my recipes in such a gorgeous and useful e-cookbook.
Notes:
– The cookbook has 18 recipes and 4 useful Thanksgiving articles on how to carve a turkey, what to do with leftovers, and Thanksgiving cocktails
– These recipes came mostly from ifood.tv’s Featured Partners, who are a variety of cookbook authors, chefs, nutrition & health experts, etc.
– ifood.tv has a free Featured Partner Program that helps video producers promote and distribute their food videos.
– If anyone would like to join ifood.tv or join their Featured Partner program, contact biz@ifood.tv.

 

 

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

 

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Betty’s Elegant Chicken Cordon Bleu

Cubes of Swiss cheese

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In this video, Betty demonstrates how to make an impressive and flavorful Elegant Chicken Cordon Bleu. This entrée is made by wrapping uncooked chicken around slices of ham and Swiss cheese. Then it is breaded and fried to a golden brown. When cut with a knife, the melted Swiss cheese delightfully oozes out of the center. This is an elegant and delicious entrée for a dinner party.

Ingredients:

2 whole chicken breasts, boned, halved, and skinned (I also trim off any fat.)
8 thin slices Swiss cheese
8 thin slices baked ham
2 eggs, well beaten
ground sea salt, to taste
freshly ground black pepper, to taste
½ cup fine, dry bread crumbs
4 tablespoons cornstarch
3 tablespoons butter
3 tablespoons extra virgin olive oil

In a small bowl, beat 2 eggs and set aside. Pound pieces of chicken breast thin and flat between two pieces of waxed paper with a mallet wrapped in aluminum foil. Brush both sides of each chicken breast piece with beaten egg. Put 2 slices of very thin Swiss cheese on each chicken piece so that it doesn’t overlap the chicken. Place 2 slices of very thin ham on top of the cheese so that it, too, doesn’t overlap. Brush the whole assembly with beaten egg and grind sea salt and black peppercorns to taste. Fold the long edges of the chicken slice over the cheese and ham slices, about ½-inch, then start at one end and roll the chicken like a jelly roll, making sure that the ham and cheese are completely hidden inside. Use toothpicks to keep chicken in place. Put each roll, as it is done, on a plate. Refrigerate the four chicken rolls for at least ½ hour. In a shallow dish, mix ½ cup dry breadcrumbs with 4 tablespoons cornstarch. Roll chilled rolls in beaten egg, then in cornstarch and breadcrumb mixture. Pat the coating on so it covers the chicken thickly and completely. Return to plate and chill again for at least ½ hour. Heat the butter and olive oil together in a heavy skillet over medium heat. Fry the chilled rolls in it, turning them as each side browns, until all pieces are golden. Drain on paper towels and serve immediately. This is a showy and elegant dish, and makes the focal point for a lovely dinner. I hope you enjoy it! Love, Betty ♥♥♥♥♥

 

 
 

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Betty’s Easy Spaghetti with Savory Marinara Sauce

Penne pasta served with tomato sauce

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In this video, Betty demonstrates how to make Easy Spaghetti with Savory Marinara Sauce. This is a great recipe to use if you are in a hurry, and you are looking for a recipe that is tasty and also economical!

Ingredients:

1 medium onion, chopped
3 cloves of garlic, minced
¼ to ½ teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
16-oz. can tomato sauce
28-oz. can crushed tomatoes
3 tablespoons fresh parsley, chopped (You may used dried herbs in this recipe; just use 1/3 as much as listed for fresh herbs.)
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon lemon juice
½ cup shredded Parmesan cheese
16-oz. package uncooked spaghetti (I used only ½ of a 16-oz. package, but I had a lot of sauce left over!)
1 teaspoon salt for cooking spaghetti (optional)

In a deep skillet, heat 3 tablespoons olive oil over medium heat. Add 1 chopped onion, 2 minced cloves of garlic, and ¼ to ½ teaspoon crushed red pepper flakes. Sauté until the onion is clear., about 5 minutes. Add a 16-oz. can of tomato sauce, a 28-oz. can of crushed tomatoes, 3 tablespoons fresh chopped parsley, 1 1/2 tablespoons chopped fresh oregano, 2 tablespoons fresh chopped basil, 1 teaspoon salt, and ½ teaspoon ground black pepper. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Add ½ teaspoon lemon juice, and simmer for 5 minutes more. As soon as you begin simmering your spaghetti sauce, start making your spaghetti, according to package directions. (I add about 1 teaspoon of salt to the boiling water.) The spaghetti will be done about the same time as the Marinara sauce is ready. Drain the spaghetti using a colander. Place drained spaghetti on a large platter and spoon Marinara sauce over the top. Sprinkle ½ cup shredded Parmesan cheese over the top, and serve immediately. This recipe makes a *large* amount of spaghetti, but it is still excellent when reheated the next day! I like to serve it with heated French or Italian bread, with olive oil and balsamic vinegar for dipping the bread, and a green salad alongside! Buon Appetito !–Betty 

 

 

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