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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 Coconut Bonbons Video Recipe

White chocolate is marketed by confectioners a...

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In this video, Betty demonstrates how to make Christmas Coconut Bonbons. These bonbons are made of butter, confectioner’s sugar, sweetened condensed milk, pecans, and coconut, and then dipped in chocolate for a fantastic Christmas treat!

Ingredients:

½ cup butter, softened
16 ounce box confectioner’s sugar
½ of a 14 ounce can of sweetened condensed milk
3 ½ ounces flaked coconut
1 cup finely chopped pecans
12 ounce bag of semisweet chocolate chips
1 ounce paraffin (optional)

In a large mixing bowl, combine ½ cup butter and a 16 ounce box of confectioner’s sugar. Stir until well blended. Mix in ½ of a 14 ounce can of sweetened condensed milk, 3 ½ ounces of flaked coconut, and 1 cup of finely chopped pecans. Form mixture into 1-inch balls and place on a shallow baking pan that is lined with waxed paper. Chill balls for ½ to 1 hour in the refrigerator. In a double boiler, melt 12 ounces of semisweet chocolate chips and 1 ounce of paraffin (if desired). Use a toothpick to dip balls in melted chocolate mixture. Place on a large pan or platter that is covered with waxed paper. Chill, until ready to serve or store. When ready to serve, place the chilled bonbons on a nice serving plate, removing any excess chocolate that has stuck to the bottom. These can be made ahead and frozen. Just thaw them for a couple of hours before serving them. You may leave theses bonbons at room temperature or keep them refrigerated. They keep well when stored in a covered container. Enjoy!!! –Betty 

 

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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 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 Kentucky “Caviar” Recipe

In this video, Betty demonstrates how to make Kentucky “Caviar.” This is a relish made of a variety of vegetables that has a taste similar to caviar.

Ingredients:

15.8-oz. can black-eyed peas, rinsed and drained
15.5-oz. can white hominy, drained
½ cup fresh curly parsley, chopped
½ cup fresh cilantro, chopped
4 green onions, thinly sliced
1 medium to large tomato, chopped
1 small red bell pepper, seeded and chopped
2 cloves garlic, minced
1/2 of a 16-oz. bottle Italian dressing (You may use the entire bottle, if desired.)

In a large bowl, stir together a 15.8-oz. can of drained and rinsed black-eyed peas, a 15.5-oz. can of drained white hominy, ½ cup fresh chopped parsley, ½ cup fresh chopped cilantro, 4 sliced green onions, a chopped tomato, a chopped red bell pepper, 2 cloves of minced garlic and ½ of a 16-oz. bottle of Italian dressing (or more). Cover with plastic wrap and refrigerate for at least 8 hours to let flavors mingle. To serve, either drain off the excess Italian dressing, or use a slotted spoon to spoon your Kentucky Caviar into serving dishes. This is a terrific relish to serve as an appetizer with crackers or tortilla chips. It is great for parties, such as Super Bowl and other sports events parties, too. It is quick and easy to prepare, and it is very healthy—also a treat for vegetarians! Enjoy! –Betty 

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

 

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