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Recipes
Salmon Croquettes W. W. Points Plus 4
By Bettybug
1. Place salmon in a medium bowl; pick out and discard skin (leave bones in), then mash with a fork
- One 14 3/4-ounce can pink salmon, drained
- 1 celery stalk, minced 4 scallions, thinly sliced
- 1 egg
- 1 tablespoon snipped dill
- 1/2 cup wheat germ
- 1 tablespoon olive oil
- 4 cups mixed salad greens
- 1/2 lemon, cut into wedges
Apple Pie Bread
By Bettybug
Preheat the oven to 350 degrees F
- Bread
- 1/2 cup butter, softened
- 1 cup sugar
- 1/4 cup 1% milk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups shredded apples (I peeled mine.)
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- Streusel Topping
- 1/4 cup light brown sugar, packed
- 3 tablespoons flour
- 1/4 teaspoon cinnamon
- 1/2 cup walnuts, chopped
- 2 tablespoons cold butter
Cilantro Grilled Chicken Breast
By Bettybug
Chicken: Preheat a grill or grill pan over high heat
- Chicken:
- 1 pound (2 large breasts) boneless skinless chicken breast, butterflied
- 2 tablespoons canola oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons Cilantro Herb Butter, recipe follows
- Fresh parsley, optional, for garnish
- Cilantro Butter:
- Scampi Butter, recipe follows
- 2 tablespoons finely chopped fresh cilantro leaves
- Scampi Butter (Base):
- 1/4 pound unsalted butter, softened
- 1 tablespoon minced garlic
- 2 tablespoons minced red onion
- 1 tablespoon chopped fresh parsley leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Dash white pepper
- Dash Worcestershire sauce
- 1 lemon, juiced
- 1 tablespoon white wine
Good Sam Club News » Good Sam Culinary Experience » Print
By Bettybug
Steam potatoes over boiling water until tender to the poke of a fork
- 3 3
Fully Loaded Bacon-Wrapped Hot Dogs H. G.
By Bettybug
Carefully break 4 toothpicks in half
- 4 hot dogs with about 40 calories and 1g fat or less each
- 4 slices turkey bacon or center-cut bacon
- 1 cup sliced onion
- 1 cup sliced red bell pepper
- 1 jalapeno pepper, seeded and sliced into strips (not rings)
- 2 tablespoons fat-free mayonnaise
- 4 light hot dog buns
- 4 teaspoons yellow mustard
LEMONY CHEESECAKE BARS
By Bettybug
1. Preheat oven to 325°. Combine graham cracker crumbs, pecans, sugar and melted butter in mixing bowl
- 1 1/2 cups graham cracker crumbs
- 1/3 cup finely chopped pecans
- 1/3 cup sugar
- 1/3 cup melted butter or margarine
- 2 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
- (NOT EvaporatedMilk)
- 2 eggs
- 1/2 cup ReaLemon® Lemon Juice from Concentrate
Breakfast Cookies
By Bettybug
Preheat oven to 350 degrees
- 2 cups unsalted butter, melted
- 2 cups light brown sugar packed lightly
- 3 cups granulated sugar, divided
- 6 large eggs
- 1 tablespoon vanilla extract
- 2 cups quick-cooking oatmeal
- 2 cups Texas pecan pieces
- 12 ounces bacon, cooked crisp and roughly chopped
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons baking powder
- 4 cups regular corn flakes
- 1/8 cup cinnamon
Sausage, Shrimp and Peppers over Cheesy Grits
By Bettybug
For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan
- CHEESY GRITS:
- 2 cups low-sodium chicken stock, plus more if needed
- 2 cups cream, plus more if needed
- 4 tablespoons unsalted butter
- 3/4 cup grits or polenta
- 4 ounces American cheese, torn into pieces
- 1/2 cup grated Parmesan
- Kosher salt and freshly cracked black pepper
- SAUSAGE, SHRIMP AND PEPPERS:
- 3 tablespoons olive oil
- 1 pound Parmesan-parsley pork sausage, cut into 1/4-inch-thick rounds
- 4 cloves garlic, minced
- 1 small orange bell pepper, cut in small dice
- 1 small red bell pepper, cut in small dice
- 1/2 Spanish onion, cut in small dice
- 1 pound uncooked large shrimp, peeled, deveined and cut into thirds
- 1/2 cup low-sodium chicken stock
- 1 tablespoon unsalted butter
- Chopped fresh parsley, for garnish
Marshmallow Crispy Treats
By Bettybug
Thoroughly grease a 9- by 13-inch pan with softened butter
- 4 tablespoons salted butter, plus more for greasing
- One 10-ounce bag marshmallows
- 1/4 teaspoon salt
- 6 cups rice cereal
- 1 bag mini white marshmallows
- Rainbow sprinkles, to decorate
Hot Open-Faced Creamed Chicken with Tarragon
By Bettybug
Heat the butter in a saucepan over medium heat
- 3 tablespoons butter, plus more softened for the toast
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 1 1/2 cups chicken stock, recipe follows
- Kosher salt and freshly ground white or black pepper
- 3/4 cup baby frozen peas
- 1/2 cup heavy cream
- One 4-ounce jar chopped pimientos, drained
- 2 to 3 tablespoons chopped fresh tarragon
- 1 rounded tablespoon Dijon mustard
- Freshly grated nutmeg
- 1 1/3 to 1 1/2 pounds shredded Poached Chicken Breasts, recipe follows
- 4 slices (1 1/2 inches thick) good-quality white bread