baking
In this video, Betty demonstrates her imitation Reese's cups--with the help and encouragement of her 3-year-old grandson, Carter. These are Betty's Peanut Butter Cup Squares, and they are as close to Reese's cups as you will find, made at home! Ingredients: 1 stick butter or margarine 1 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 2 cups confectioner's sugar 6 oz. milk chocolate morsels Melt 1 stick of butter in a saucepan. Add 1 1/2 cups smooth peanut butter, and melt it with the butter over low heat. Remove from heat, and stir in 1 teaspoon vanilla and 2 cups of confectioner's sugar. Blend completely, and then pour into a 9-inch by 9-inch pan (glass or metal). (I used a 7-inch by 10-inch Teflon-coated pan.) Spread the peanut butter blend evenly in the pan to get to all corners and sides at the same level. Melt 6 oz. milk chocolate morsels in a double boiler (or in a small pan over low heat). Spread the melted chocolate evenly over the peanut butter blend. Let stand at room temperature several hours to cool. Do not refrigerate. When the chocolate has set up appropriately, cut your peanut butter cups into squares and place on a pretty serving dish. I like to make the squares fairly small (about 3/4-inch by 3/4-inch). This is a popular sweet treat, and it does provide some protein from the peanut butter. Kids love it!!! Thanks to Carter for his appearance in the video!
In this video, Betty demonstrates how to make a long-standing favorite in her family, Herbed-Seasoned Chicken Crunch. Made of chicken tenders, with a hint of mushroom flavor and herbed-seasoned dressing for coating, it's a real winner! Ingredients: 2 pounds fresh, uncooked chicken breast tenderloins (You may use half chicken breasts or nuggets.) meat tenderizer (no MSG), to taste freshly ground black pepper, to taste 14.75 oz. can condensed cream of mushroom soup 3/4 cup milk 1 tablespoon finely chopped onion 2 cups cornbread-style stuffing mix, crushed (I used plain cornbread-style; you may use plain or herb-seasoned-flavor.) 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley) 1 1/2 tablespoons chopped fresh sage (or 1 1/2 teaspoons dried sage) 1/4 teaspoon paprika 2 tablespoons butter or margarine, melted coking oil spray Place 2 pounds washed, fresh chicken breast tenderloins in a medium-sized bowl. Sprinkle with meat tenderizer, to taste. Grind some fresh black pepper over the chicken, to taste. Use your hands to mix the chicken and seasoning, and then set aside. In a small bowl, mix 1/3 cup condensed cream of mushroom soup, 1/4 cup milk, and 1 tablespoon chopped onion. Stir well, and set aside. Place 2 cups of stuffing mix in a gallon-sized plastic zip-lock bag. Use a rolling pin to crush the crumbs very finely. Add 1 tablespoon fresh chopped parsley, 1 1/2 tablespoons fresh chopped sage, and 1/4 teaspoon paprika to the bag. Close the bag and shake to ...
In this video, Betty demonstrates how to make one of her favorite party desserts, Mini Cheesecakes with Tangy Topping. These are made in muffin tins with a graham cracker "crust," and have a cheesecake filling, baked in the oven. A delicious sweet, sour sauce tops each one of them. These are perfect as finger food for a reception! Ingredients: (for about 18:) 3 tablespoons softened butter or margarine 1 cup Graham cracker crumbs (I made my crumbs from graham crackers, but these are available at your grocery store.) 3 eggs, separated 1 1/2 cups sugar, separated (2) 8-oz. packages cream cheese, softened to room temperature 8 oz. sour cream 1/2 teaspoon vanilla extract Use your fingers to butter 2 1/2-inch muffin tins, and then coat each one generously with Graham cracker crumbs. Set aside. Separate 3 eggs, placing the whites in one mixing bowl and the yolks in another. Now, beat the 3 egg whites until stiff, and set aside. Bet the 3 egg yolks just slightly. In a large mixing bowl combine the 3 beaten egg yolks, 3/4 cup sugar, and (2) 8 oz. packages of softened cream cheese. Beat until smooth and fluffy. Now, fold the 3 stiffly beaten egg whites into the the creamy mixture. Blend gently, but completely. Spoon cheesecake mixture into prepared muffin tins, filling 3/4 full. Bake at 350 degrees for about 15 to 20 minutes. The cheesecakes will be pulling away from the sides of the muffin tin and will be beginning to brown just a little. Allow baked cheesecakes to cool 10 to 15 ...
In this video, Betty demonstrates how to make her terrific Cheesy Mixed Vegetable Casserole. It is great for taking to pot luck dinners, but it make a perfect side dish for any entrée—no need for more than this, because it is loaded with vegetables—and good taste! Ingredients: 16 oz. package frozen mixed vegetables 1 cup chopped celery ½ cup chopped onion 1 cup mayonnaise ½cup shredded sharp Cheddar cheese (for casserole mixture) ¼ teaspoon salt 1/8 teaspoon ground black pepper 2 cups bit-sized cheddar cheese crackers (Cheez-its), crushed ¼ cup butter or margarine, melted ½ cup shredded sharp Cheddar cheese (for topping) cooking oil spray for baking dish Cook 16 oz. frozen vegetables according to package directions. Drain well. In a large mixing bowl, combine cooked vegetables, 1 cup chopped celery, ½ cup chopped onion, 1 cup mayonnaise, ½ cup shredded sharp Cheddar cheese, ¼ teaspoon salt, and 1/8 teaspoon pepper. Spoon into an 8-inch by 12-inch by 2-inch (or similar) baking dish that has been sprayed with cooking oil. In a small bowl, combine crushed Cheddar cheese crackers (this will be less than 2 cups after being crushed), ¼ cup melted butter or margarine, and ½ cup shredded Cheddar cheese. Sprinkle crumb mixture evenly over the top of the casserole. Bake at 300 degrees for 25 to 30 minutes, or until casserole is bubbly and the top is beginning to brown lightly. Remove from oven and serve as soon as possible. A delightful way to get your family eating (and enjoying ...
Clara's Holiday Special! Cucidati Fig Cookies Part I Recipe: Cucidati Cookies (Sicilian Cookies by Clara) FILLING Boil 2 cups of water and add 1/2 cups sugar. Let cook. 3/4 cups shelled hazel nuts 1/2 cups shelled almonds 1/2 cups shelled walnuts 1/2 cups shelled pecans Toast all nuts on cookie sheet separately (different nuts take different times to toast). Grind together with nuts: 1/2 lb. diced candied fruit 1/4 lb. dark raisins 1/4 lb. light raisins 1/4 lb. dates (pitted) 1 orange with rind 1 dried tangerine with rind 2 lbs. figs or (2 packages or atleast 14 oz. apiece) Mix well all the ground ingredients. Add 1/2 or 3/4 of the cooled sugar water to make a nice soft mixture (be careful not to make it too soft). Save the rest of the sugar water mixture. Add 1/2 cup whiskey to ground ingredients. Mix well and let stand overnight. Keep in a fridge or cool place. You may need to add the sugar-water the next day. DOUGH 10 cups flour 1 lb lard 1 1/2 cups sugar 1 cup cold milk 2 heaping table spoons baking powder 1 table spoon vanilla 12 eggs Work flour and lard like you would pie crust. Melt sugar in milk. Beat egg and add vanilla. When flour and lard are mixed well, add baking powder, then add the other ingredients and mix until you have a nice liable dough. Let stand at least one hour, or this can be made the day before. Cover with a clean dish towel and put in the fridge or a cool place. Roll dough. Fill with filling (you can use a pastry bag). Cut and bake on ungreased ...
This is a video of recent bloopers that have occurred in bettyskitchen. You don't see everything that happens in bettyskitchen, so here's a little look behind the scenes! I hope you enjoy It! Love to all of you! --Betty :) ♥♥♥♥♥
In this video, Betty demonstrates how to make her light and luscious Holiday Potato Yeast Rolls. These rolls are perfect for a fancy dinner, and they are the easiest to make that I have run across. There is no need to knead them! I have used this as my go-to recipe for 30 years. I think you will enjoy them! Ingredients: 2 packages active dry yeast ½ cup warm water (105 - 115 degrees) 1 ½ cups warm milk (105 - 115 degrees) ¾ cup instant potato flakes ½ cup butter or margarine, softened ½ cup sugar ½ to 1 teaspoon salt (I used 1 teaspoon in the video, but I think the rolls would have been better with less.) 2 egg yolks, slightly beaten About 4 ½ flour, divided (You may use all purpose or self-rising flour. If you use self-rising flour, you should reduce the salt to ½ teaspoon.) 4 tablespoons butter or margarine, melted (for brushing tops of rolls) Dissolve yeast in ½ cup warm water and let stand 5 minutes. In a large bowl, combine yeast mixture, 1 ½ cups warm milk, ¾ cup potato flakes, ½ cup butter, ½ cup sugar, and ½ teaspoon salt. Mix well. Stir in 2 slightly beaten egg yolks and ½ cup flour. Cover with a towel, plastic wrap, or aluminum foil, and let rise in a warm place, free from drafts for 30 minutes. (Batter will look spongy.) Gradually stir in enough of the remaining flour to make a soft dough. Cover and let rise in a warm place 1 hour, or until dough is doubled in bulk. Punch dough down. Turn onto a lightly-floured surface, and roll out to ¼-inch to 3/8-inch ...
Click "More" For The Full Recipe PUMPKIN OATMEAL BUTTERSCOTCH COOKIES Mix 1 egg ½ cup of butter (soft) ½ cup sugar ½ tsp nutmeg ½ tsp cloves 1 tsp cinnamon 3 tsp vanilla 5 tablespoons water 1 tablespoon baking powder Mix all for at least three minutes with a hand mixer Add 1 Package Krusteaz Pumpkin Spice Quick Bread Mix 1 Cup Quick Oats Mix all together until mixing is complete Add 1 11oz package of Butterscotch Morsels Baking Preparation Preheat oven to 375 degrees. Roll dough into balls. Pour sugar into a bowl and roll balls in sugar until completely coated. Place on cookie sheet. Using a fork, press down twice to create a criss-cross design. Bake for about 11 minutes. Theme Music - Okay by The Judges on Vinyl - www.myspace.com
Learn how to check the trimming of a layer cake and get expert tips on homemade baking recipes in this free cooking video. Expert: Karen Weisman Contact: www.kitchenandcrafts.com Bio: Karen Weisman graduated from Boston University with a degree in Hotel and Food Management. She teaches cooking, baking, cake decorating, and various crafts. Filmmaker: Karen Weisman
www.howdini.com Need an elegant appetizer recipe that's easy to make and won't break the bank? Lauren Chattman from Pillsbury shows us how to make two different variations of pinwheel appetizers - one with Mediterranean flavors and another with good ole' bacon and cheddar cheese. Appetizer recipes: How to make Mediterranean pinwheel appetizers Mediterranean Crescent Pinwheel Appetizers Recipe 1. Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle. 2. Arrange 1/4 of prosciutto slices over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture over prosciutto on each rectangle. Sprinkle with basil. 3. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place cut side up on sprayed cookie sheets. 4. Bake at 375°F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm. Bacon-Cheddar Pinwheel Appetizers Recipe 1. Heat oven to 350°F. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal. 2. Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions. 3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side ...
Nancy Douglass Granny Nancy's Kitchen Hottest cooking show on PBS 31, Cooking Tips and more this meal is called Overnite Oatmeal and a Multi bean dish called Power Beans. Officiall Site www.grannynancyskitchen.com Nancy Douglas Recipes like Big Bird Special, Obama Salad, along with web cam deserts. Full meals that will make a NFL,NBA, NHL player go crazy for. A number one Best seller recipe book as well. Recipes like Big Bird Special, Obama Salad, along with web cam deserts. Full meals that will make a NFL,NBA, NHL player go crazy for. A number one Best seller recipe book as well. POWER BEANS 1 Extra Large can Baked Beans (DO NOT DRAIN) 1 Regular size can Kidney Beans (DRAIN) 1 Regular size can Northern Beans (white beans) (DRAIN) 1 Regular can Butter Beans (DRAIN) ¾ cup Brown Sugar (DRAIN) ¼ cup Vinegar (DRAIN) 1 Tablespoon Mustard Sausage (optional)
Jack replaces sugar with Splenda while baking to see if it truly tastes the same. Be sure to subscribe. INGREDIENTS 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup sugar 1 large egg 1/2 teaspoon vanilla Garnish: coarse or sanding sugar*; or melted chocolate (see cooks' note, below) Whisk together flour, baking powder, and salt in a small bowl. DIRECTIONS Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.) Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to ...
In this video, Betty demonstrates how to turn some unused tortellini into a delicious side dish (or possibly main course!). Ingredients: 10 oz. frozen tortellini stuffed with Romano and Parmesan cheese, thawed (You may use any type of pre-packaged tortellini that you like.) 1 tablespoon butter or margarine 1/4 cup finely chopped onion 10.75 oz. can condensed cream of celery soup 1 cup shredded sharp Cheddar cheese 14.5 oz. can diced tomatoes (drained--reserve the juice.) 1/2 cup reserved juice from tomatoes In a medium saucepan, melt 1 tablespoon butter or margarine. Add 1/4 cup chopped onion, and saute until the onion is clear and beginning to brown. Add 10.75 oz. can of cream of celery soup and 1/2 cup of reserved tomato juice. Stir until smooth. Add 1 cup shredded sharp Cheddar cheese and a 14.5 oz can of drained, diced tomatoes. Cook over low heat, stirring occasionally, until the cheese melts. Combine the 10 oz. of prepared tortellini with the cheese sauce mixture, and mix well. Pour into a 1 1/2-quart casserole dish and bake at 350 degrees until hot and bubbly. Serve immediately as a side dish, or as your entree! It is hearty and filling! ...And delicious!!!
John Shows You How To Cook A Stuffed Chicken Right Here On Cook With Recipes.com
Lets go mexico with this healthy breakfast burritto
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