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Betty’s Original WOW! Peanut Butter Milkshake

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In this video, Betty demonstrates how to make her original WOW! Peanut Butter Milkshake. I think this is YouTube‘s Best Peanut Butter Milkshake!

Ingredients (for 1 large milkshake, with some peanut butter sauce leftover):

¼ cup sugar
¼ cup water
½ cup creamy peanut butter
1/3 cup confectioner’s sugar
2 cups vanilla ice cream
1/8 cup milk (You may add more milk, if you like your milkshake thinner.)
Smoothie straws and/or iced tea spoons

In a small pot, combine ¼ cup sugar and ¼ cup water. Place over medium-high heat and stir constantly, until the sugar melts, forming a simple syrup. When you see bubbles forming around the edge of the pot, remove it from the heat. Allow the simple syrup to cool at room temperature for awhile, and then refrigerate until cool. Add ½ cup peanut butter and 1/3 cup confectioner’s sugar to the simple syrup. Stir until smooth, making a peanut butter sauce. (This sauce may be used as a sundae topping as well.) Place 2 cups vanilla ice cream in a blender. Add 1/8 cup milk and ½ cup of the peanut butter sauce. Set blender to liquefy, and blend until smooth. (I like to leave some strands of peanut butter sauce in the blended milkshake. Pour immediately into a tall dessert glass (or two small dessert glasses). Insert a smoothie straw or iced tea spoon, and voila! The BEST Peanut Butter Milkshake you will find! Enjoy!!! –Betty 

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Betty’s Beer Cheese Dip

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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 Old Standby Chewy Peanut Squares

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In this video, Betty demonstrates how to make her Old Standby Chewy Peanut Squares. These are made by pouring a tasty peanut butter sauce over cereal flakes, then cutting them into individual serving pieces once they are set up.

Ingredients:

½ cup butter
¾ cup white syrup or Karo‘s light corn syrup
¾ cup sugar
1 teaspoon vanilla
¾ cup creamy peanut butter
4 cups Special K or cornflakes cereal (I used Special K with chocolate pieces.)

Place ½ cup butter, ¾ cup white syrup or light corn syrup, and ¾ cup sugar in a medium to large pot. Place over medium heat, and bring to a boil. Boil 2 ½ minutes. Remove from heat and add 1 teaspoon vanilla and ¾ cup creamy peanut butter. In a large bowl, place 4 cups of Special K or cornflakes cereal. Pour the peanut butter sauce mixture over the cereal and mix thoroughly. Press into a 9-inch square pan. Let sit at room temperature for about half an hour, and then refrigerate for another half-hour. Cut into 16 squares and place on a nice serving dish. These keep well at room temperature throughout the day, but for longer storage, you may refrigerate or freeze them. This is a great pick-up dessert for your Super Bowl party! I hope you love it! –Betty ♥

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Betty’s Quick Tip 95–How to Make “Instant” Salsa

In this video, Betty demonstrates how to make “Instant” Salsa to go with corn tortilla chips.

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Betty’s Mini Corn Dogs

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In this video, Betty demonstrates how to make Super Bowl Mini Corn Dogs. These are just like regular corn dogs, but they use Lit‘l Smokies, instead of hot dogs.

Ingredients:

1 egg, well-beaten
½ cup yellow cornmeal (You may use white cornmeal.)
½ cup all purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
½ cup milk
2 tablespoons butter, melted and cooled
14-oz. package Lit’l Smokies (You may use hot dogs and cut each one into thirds.)
peanut oil for deep-frying
honey mustard for dipping (I prefer Herlocker’s dipping mustard.)

In a medium-sized mixing bowl, beat 1 egg until well-beaten. Add ½ cup cornmeal, ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup milk, and 2 tablespoons melted butter. Stir with a spoon to combine mixture, and then beat with an electric mixer until smooth. With tongs, dip Lit’l Smokies into batter, one at a time, and place on a rack to drain. Heat about 1-inch of peanut oil in a heavy pot on the stove until it reaches 350 degrees. With tongs, gently drop individual coated mini corn dogs into hot oil and fry until golden brown, about 2 minutes. As individual corn dogs get done, remove them from the hot oil and drain them on a platter that has been covered with paper toweling to drain. When all corn dogs are fried and drained, place them on a nice serving platter with a small cup of honey mustard in the middle for dipping. This is a really popular recipe, and I hope you can use it for your parties! –Betty 

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