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Recipes
Hash Brown Casserole
By Bettybug
1. Preheat oven to 425. Spray 9 x 13-inch baking dish withcooking spray
- 1 bag (26 oz) frozen countrystyle hash browns
- 2 cups shredded mild cheddar
- 1/4 cup minced onion
- 1 cup milk
- 1/2 cup beef stock or canned beef broth
- 2 tbsp margarine, melted
- 1/8 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 tsp salt
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
No Sugar or Fat Raisin Oatmeal Bars W. W. Points Plus 3
By Bettybug
When you have a sweet tooth and want to stay on track, here'a nice treat
- 3 mashed bananas (ripe)
- 1/3 cup unsweetened applesauce
- 2 cups oats
- 1/4 cup almond milk (unsweetened)
- 1/2 cup raisins (optional)
- 1 tsp. vanilla
- 1 tsp. cinnamon
Maple Breakfast Casserole
By Bettybug
1.Preheat oven to 325°F. Toss apples with sugar and cinnamon; set aside
- 2 large Golden Delicious apples, peeled, chopped
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 8 eggs
- 3 cups milk
- 1 teaspoon vanilla
- 8 cups French bread cubes (3/4-inch pieces)
- 1 pkg. Jimmy Dean® Premium Pork Maple Roll Sausage, cooked, crumbled, drained
- 2 cups (8 ounces) shredded cheddar cheese, divided
Jimmy Dean's Recipe for a Lazy Sunday
By Bettybug
(and sausage and egg breakfast pizza) Very good
- 1 pkg. Regular Flavor Jimmy Dean Pork Sausage
- 1 can (8.5 ox.) refrigerated crescent rolls
- 1 cup boxen hash brown potato cubes, thawed
- 4 oz. (1 cup) shredded sharp Cheddar cheese
- 3 eggs, lightly baaten
- 3 tbsp. milk
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3 tbsp. each diced red and yellow pepper (optional)
- 1/4 cup thinly sliced green onions (optional)
- 2 tbsp. grated Parmesan cheese
Hip-Hip-Hooray Chicken Satay H.G.
By Bettybug
Cook's Note: If grilling, presoak 12 wooden skewers in water for 30 minutes
- Chicken Skewers:
- 12 ounces raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness
- 1/8 teaspoon curry powder
- 1/8 teaspoon salt
- 2 dashes black pepper
- Sauce:
- 1/3 cup plain light soymilk
- 2 tablespoons reduced-fat peanut butter, room temperature
- 1 1/2 tablespoons reduced-sodium or lite soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon crushed garlic
- 1/4 teaspoon dried minced onion
- 1/8 teaspoon cayenne pepper
- 1/4 cup plain fat-free yogurt
Chocolate Creme Brulee
By Bettybug
Preheat the oven to 300 degrees F
- 3 cups heavy whipping cream
- 3/4 cup sugar, plus 2 tablespoons
- 1 (1-ounce) square unsweetened chocolate, chopped
- 2 1/2 tablespoons chocolate flavored liqueur
- 1 tablespoon plus 1 1/2 teaspoons unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 8 egg yolks
Garth's Breakfast Bowl
By Bettybug
In a large skillet, melt the butter and scramble the eggs
- 2 tablespoons butter
- 8 large eggs
- One 16-ounce bag frozen hash browns, such as Tater Tots, thawed
- 1 pound pork sausage
- 1 pound bacon
- One 9-ounce package cheese and roasted garlic tortellini
- 10 ounces sharp Cheddar, grated (about 2 1/2 cups)
Ranch Meatloaf
By Bettybug
Meatloaf seasoned with a package of ranch mix is a perfect blend of flavors the entire family will love
- 3/4 pound ground beef
- 1 egg, beaten
- 1 (1-ounce) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1/3 cup dried breadcrumbs
Santa Fe Enchilada Bake
By Bettybug
Very good and easy to make
- Topping:
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 each large onion and green pepper, chopped
- 2 cups salsa
- 1 pkg. (10 oz.) frozen corn, thawed, drained
- 12 corn tortillas (6 inch)
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
- 1 tomoes, 2 cups lettuce and 1 cups cilantro.