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Recipes
Quick & Easy Egg Casserole
By Bettybug
Preheat oven to 350°F. Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally
- 1 lb. breakfast sausage
- 2 cups shredded reduced fat Cheddar cheese
- 16 oz. liquid eggs
- 2 cup 1% milk
- 1 sliced red pepper
- chopped basil
- 6 slices bread, cut into 1-inch cubes
- salt & Pepper to taste
Mexican Lasagna
By Bettybug
Rachael Ray Food Network
- 3 tablespoons extra-virgin olive oil
- 2 pounds ground chicken breast, available in the packaged meats case
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 red onion, chopped
- 1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
- 1 cup medium heat taco sauce
- 1 (15-ounce) can black beans, drained
- 1 cup frozen corn kernels
- Salt
- 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
- 2 1/2 cups shredded Cheddar or shredded pepper jack
- 2 scallions, finely chopped
Split Pea Soup
By Bettybug
Heat the oil in a large soup pot over medium heat
- 1/2 cup olive or vegetable oil
- 1 stalk celery, chopped
- Pork bone
- Piece country ham, desired size of choice
- 2 white onions, chopped
- 2 pounds dried split peas
- 1 gallon chicken stock
- Salt and freshly ground white pepper
- Croutons
Classic Cannoli W, W. Points Plus 3
By Bettybug
1. In medium bowl, combine ricotta, sugar,orange rind, extract, and chocolate chips
- 1 cup fat-free ricotta cheese
- 2 tablespoons confectioners' sugar
- 2 tablespoons coarsely shredded fresh orange rind
- 1 1/2 teaspoons vanilla extract
- 6 tablespoons mini semi- sweet chocolate chips
- 6 prepared cannoli shells
Cinnamon Apple Cake
By Bettybug
Cake: Cream the margarine, oil, sugar and eggs
- Cake:
- 1 stick margarine
- 1/2 cup oil
- 2 cups sugar
- 3 eggs
- 2 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp vanilla
- 1 can sliced pie apples (not pie filling)
- 1 cup chopped pecans
- Glaze:
- 2 cups powdered sugar
- 4 tbl fresh lemon juice
CHEWY CHOCOLATE CHUNK-CHERRY COOKIES
By Bettybug
Try swapping the cherries for dried cranberries, which are just as tart and a cinch to find
- 31/2 cups all-purpose flour
- 2 teaspoons baking soda Salt
- 3 sticks unsalted butter, room temperature
- 2 cups packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 12 ounces semisweet chocolate, coarsely chopped (2 1/4 cups)
- 8 ounces dried cherries (1 1/4 cups)
Black Bean Soup (Sopa de Frijoles)
By Bettybug
Soak the beans overnight in cold water
- 2 2 2 pounds black turtle beans
- 1 1/2 1 1/2 1/2 ounces olive oil
- 8 8 8 ounces onion small diced
- 4 4 4 garlic cloves chopped
- 2 2 2 ounces jalapeno or other fresh green chile, chopped
- 4 4 4 tablespoons paprika
- 1 1/2 1 1/2 1/2 teaspoons ground cumin
- 1 1/2 1 1/2 1/2 teaspoons ground coriander
- 1 1 1 bay leaf
- 5 5 5 quarts white stock, vegetable stock, or water
- 1 1 1 pounds drained canned tomatoes chopped
- Salt
- Hot pepper sauce
- 8 8 8 ounces avocado, medium diced, for garnish
- 8 8 8 ounces Spanish dry chorizo medium diced, for garnish
- 8 8 8 ounces tomatoes, medium diced for, garnish
Danish Chocolate Streusel-Swirled Coffee Cake
By Bettybug
Method: In a small bowl, sprinkle the yeast over the warm water
- For the cake/bread
- 1 package active dry yeast
- 1/4 cup warm water, 105°F to 115°F (41°C to 46°C)
- Pinch of sugar, plus 6 tablespoons (90 grams)
- 12 tablespoons (170 grams) unsalted butter at room temperature
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract, or 1/2 teaspoon ground cardamom
- 3 large eggs
- 4 1/2 to 5 cups (550 grams) unbleached all-purpose flour ( I ended up using approximately 700 grams)
- 1 cup warm milk, 105°F to 115°F (41°C to 46°C)
- For the chocolate streusel
- 2/3 cup (150 grams) sugar
- 1/4 cup (30 grams) unbleached all-purpose flour
- 3 tablespoons (45 grams) cold unsalted butter, cut into bits
- 2 tablespoons (30 grams) unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- For the topping
- 1 egg white, beaten until foamy
- 3 tablespoons sliced almonds
Bobby's Buffalo Chicken Sliders
By Bettybug
For the mango sauce: Combine the onions, pepper flakes, garlic, celery, mango, habanero pepper and 1 cup water in a...
- 2 tablespoons dehydrated onions
- 1 teaspoon red pepper flakes
- 6 cloves garlic
- 2 stalks celery, chopped
- 1 ripe medium mango, roughly chopped (keep skin on)
- 1/4 habanero pepper, seeded
- 1 cup sugar
- 1/4 teaspoon salt
- Juice of 1 lemon
- Nonstick cooking oil spray, for greasing
- 3 large split chicken breasts, bone-in, skin-on (about 2 1/2 pounds)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chicken stock (low sodium or homemade)
- 12 slider buns
- 12 slices tomato
- 12 lettuce leaves
- 3/4 cup crumbled blue cheese
How to Make Kool-Aid Pickles
By Bettybug
Rachelle Williams, eHow Member Kool-Aid Pickles are delicious! Also called Koolickles, they are eaten all over ...
- Things You'll Need:
- 1 Gallon Jar of Dill Pickles
- 1 Package of Unsweetened Kool-Aid (your favorite flavor)
- 1 lb of plain White Sugar
- 1 Gallon Container
- Read more: How to Make Kool-Aid Pickles | eHow.com http://www.ehow.com/how_5044025_make-koolaid-pickles.html#ixzz1DsbZfg00