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Recipes
Fried Cherry Walnut Pies
By Bettybug
In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches
- Vegetable oil, for frying
- 1 cup granulated sugar
- 2/3 cup light corn syrup
- 1/3 cup butter, melted
- 2 large eggs
- 1 1/2 cups chopped walnuts
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup finely chopped dried cherries
- Flour, for dusting
- 2 premade pie crusts
- 1 egg yolk, beaten
- Confectioners' sugar, for garnish
Hawaiian Beef Sliders Recipe
By Bettybug
Drain pineapple, reserving juice and 1-1/2 cups pineapple (save remaining pineapple for another use)
- 1 can (20 ounces) unsweetened crushed pineapple
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/2 pounds lean ground beef (90% lean)
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon white vinegar
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 18 miniature whole wheat buns
- Baby spinach leaves
- 3 center-cut bacon strips, cooked and crumbled
- Sliced jalapeno peppers, optional
Turkey Dressing Bake
By Bettybug
Note: To double this recipe, double all ingredients and bake in greased baking pan, 13x9x2 inches, in 350° oven 55...
- 2 cups cut-up cooked turkey
- 2 eggs
- 1 cup warm water
- 1 package (about 1 ounce) turkey or chicken gravy mix
- 1 1/3 cups herb-seasoned stuffing mix
- 1/4 cup slivered almonds
- MUSHROOM-CORN SAUCE
- 1 can (12 ounces) whole kernel corn with sweet peppers, drained
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (4 ounces) mushroom stems and pieces (with liquid)
Peanut Butter Cream Cheese Frosting
By Bettybug
1 Mix together cream cheese and peanut butter with mixer until smooth
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup creamy peanut butter (would also be good with crunchy peanut butter)
- 1 teaspoon vanilla
- 3 -3 1/2 cups powdered sugar
- 2 tablespoons milk or 2 tablespoons cream
TORTILLA CASSEROLE
By Bettybug
Lorianne Crook's Celebrity Kitchen
- Optional toppings:
- 1 tablespoon vegetable oil
- 1 large yellow onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 can (14 1/2 ounces) diced tomatoes including juices
- 1/2 cup salsa (commercially prepared, or homemade)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- Freshly ground pepper to taste
- 2 cans (15 ounces) black beans, rinsed and drained 2 to 3 cups cubed cooked chicken
- 8 corn tortillas or whole wheat tortillas
- 4 cups (or less to taste) grated Monterey Jack or Pepper Jack
- Sour cream, avocado slices, sliced green onions, chopped olives, salsa
Lemon Confit
By Bettybug
Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water
- 3 organic lemons, skin scrubbed well
- Kosher salt
- 4 peppercorns
- 1/2 lemon, juiced
Souper Chicken Tetrazzini
By Bettybug
MIX soup, milk, onion, cheese and sour cream
- 1 can (!0 3/4 oz.) Campbell's-Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
- 1/2 cup miik
- I small onion, finely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream
- I 1/2 cups cubed cooked chicken or turkey
- I small zucchini, cut in half
- lengthwise and thinly sliced
- 1 1/2 cups hot cooked very thin spaghetti
Round 2 Recipe - Stuffed Peppers
By Bettybug
Preheat the oven to 350 degrees F
- 2 red bell peppers
- 2 cups reserved brown rice mixture from Brown Rice and Mushroom Salad
- 1/2 cup shredded mozzarella, divided
- 1 (15-ounce) can diced tomatoes, drained
Southern Fried Chicken
By Bettybug
Paula Deen
- 3 eggs
- 1 cup hot red pepper sauce
- 2 cups self-rising flour
- 2 1/2 pound chicken, cut into pieces House Seasoning, recipe follows
- Oil. for frying, preferably peanut oil
Apple Cinnamon Oatmeal Casserole
By Bettybug
Preheat the oven to 350 degrees F
- 2 cups half-and-half or milk
- 1/4 cup packed brown sugar
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
- 2 tablespoons ground cinnamon
- 1 cup peeled chopped apple
- 1/2 cup chopped dried apricots
- 1/4 cup chopped pecans
- 1/2 cup raisins
- 2 tablespoons dried cherries
- Cinnamon Oat Nut Topping, recipe follows
- 1/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons chopped pecans
- 3 tablespoons oats