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Recipes
Sausage Stuffed Pasta Shells
By Bettybug
1.Preheat oven to 350°F. Cook shells according to package directions
- 18 uncooked jumbo pasta shells
- 1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 container (15 ounces) ricotta cheese
- 1 cup (4 ounces) shredded mozzarella cheese, divided
- 1/3 cup (about 1 1/2 ounces) grated Parmesan cheese, divided
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1 jar (24-26 ounces) spaghetti sauce
Sour Cream Pork Chops with Vidalia Onions
By Bettybug
Sprinkle the pork chops with salt and pepper
- Four 1 1/2 to 2-inch thick boneless pork chops
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 1/2 cups sliced Vidalia onion, separated into rings
- 1 cup beef stock
- 1 tablespoon chopped fresh parsley
- 1 teaspoon yellow mustard
- 1 teaspoon paprika
- One 8-ounce container sour cream
- Hot cooked rice, for serving, optional
- Chopped fresh parsley, for garnish, optional
Michael Symon's Salami And Egg Sandwich
By Bettybug
Preheat a griddle to medium-high Split the rolls, and butter each half
- 4 Egg Knot Rolls
- 1 pound Salami
- 1 cup ShaSha Sauce
- 1 bunch Basil (leaves only)
- 1 cup Pickled Red Onion (sliced)
- 4 Eggs
- Salt and Pepper
- 2 tablespoons Extra Virgin Olive Oil (separated)
- 2 tablespoons Unsalted Butter
- Michael Symon's Shasha Sauce
- 12 Hot Banana Peppers from a jar with tops removed and chopped
- 4 cloves Garlic
- 1 cup Yellow Mustard
- 1 cup White Wine Vinegar
- 1/2 cup Sugar
- 2 tablespoon Sugar
- 2 tablespoon All-Purpose Flour
Oven Fried Onion Rings
By Bettybug
Preheat the oven to 450 degrees F
- 2 cups all-purpose flour
- 2 teaspoons smoked paprika
- 4 teaspoons kosher salt
- 2 cups buttermilk
- 4 eggs
- 3 cups panko breadcrumbs
- 4 tablespoons olive oil
- 2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick
Slow-Cooked Salsa Verde Pork & Pepper Stew W. W. Points Plus 15
By Bettybug
This delectable stew features cubed pork shoulder that slow cooks to tenderness with a flavorful salsa and colorful...
- 1 boneless pork shoulder (about 2 pounds), cut into 1 1/2-inch pieces
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa
- 2 large red and/or green peppers, diced (about 2 cups)
- 3 large carrots, thickly sliced (about 1 1/2 cups)
- Chopped fresh cilantro leaves
- 2 cups regular long-grain white rice, prepared according to package directions (about 6 cups)
Speedy Bacon & Asparagus Bake
By Bettybug
Serving size: 1, Calories: 370, Total Fat: 15g, Saturated Fat: 7g, Cholesterol: 250mg, Sodium: 750mg, Carbohydrates
- 4 H-E-B Whole Wheat or 7 Grain Tortillas
- 4 H-E-B Large Eggs
- 1 c. H-E-B Fat Free Half & Half
- 1 c. H-E-B Reduced Fat Shredded Monterey Jack Cheese
- 1/2 tsp. crushed red pepper (optional)
- 8 slices H-E-B Fully Cooked Bacon
- 1 bag (16 oz.) H-E-B Cut Asparagus, thawed
Grandma Annette's Pork Chops and Apple Compote
By Bettybug
For the Pork Chops: Preheat the oven to 350 degrees F
- For the Pork Chops:
- 6 thick cut pork chops
- extra virgin olive oil
- salt and black pepper to taste
- For the Apple Compote:
- 3 granny smith apples (peeled and large diced)
- 3 tablespoons butter
- 1/2 cup water
- 1/2 teaspoon cinnamon
- 1 lemon (juiced)
- salt to taste
- For the Braised Red Cabbage:
- 1 head cabbage (thinly sliced)
- 4 garlic cloves (crushed)
- 1 red onion
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 cup water (adding in 1/2 cup increments)
- 3 tablespoons butter
- 1/4 cup parsley (chopped)
- salt and pepper to taste
Peanut Butter, Chocolate and Banana Cookie Sandwiches
By Bettybug
Recipe courtesy Paula Deen
- One 17.5-ounce package sugar cookie mix
- 2 tablespoons unsweetened cocoa powder, plus more for dusting
- 1/2 cup (8 tablespoons) butter, softened
- 1 large egg
- Chocolate Peanut Butter Filling, recipe follows
- Sliced bananas, optional
- 5 ounces semisweet chocolate, chopped
- 1/2 cup creamy peanut butter
- 1/4 cup heavy whipping cream
Macaroni Salad
By Bettybug
Bring a large pot of salted water to a boil
- Salt
- 2 cups elbow macaroni (about 8 ounces)
- 2/3 cup mayonnaise
- 3 tablespoons sweet dill relish
- 1 tablespoon chopped pimento
- 2 celery stalks, finely chopped
- 1 large carrot, peeled and grated
- 1/2 Vidalia onion, finely chopped
- Freshly ground black pepper
- 4 hard-boiled eggs
My Buddy Dan's Mile High Chocolate and Butterscotch Parfait Pie
By Bettybug
To make the crust: Preheat the oven to 350 degrees F
- CRUST:
- 25 graham crackers (broken into pieces) or 3 1/4 cups graham cracker crumbs
- 1/4 cup firmly packed dark brown sugar
- 12 tablespoons unsalted butter (1 1/2 sticks)
- Butterscotch Pudding: Recipe courtesy "Joy of Cooking"
- 5 tablespoons unsalted butter
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup heavy cream
- 2 1/4 cups milk
- 1/8 teaspoon salt
- 2 tablespoons water, plus 1/4 cup
- 1 package powdered unflavored gelatin, about 2 1/2 teaspoons
- 1 1/2 teaspoons vanilla extract
- 1/4 cup packed cornstarch
- CHOCOLATE GANACHE:
- 6 ounces quality semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- MOUSSE:
- 8 ounces semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
- 2 cups chilled heavy cream, divided
- 2 tablespoons Cognac or brandy
- 1/4 cup confectioners' sugar
- TOP OF THE PARFAIT:
- 1 cup chilled heavy cream
- 2 tablespoons Cognac or brandy
- Dark chocolate curls
- Equipment: a 9 by 3 1/2-inch spring form pan and a large pastry bag