Bettybug's profile page
Recipes
Vegetarian Pot Pie
By Bettybug
Heat the oven to 400 degrees F and arrange a rack in the middle
- 1 tablespoon unsalted butter
- 2 small heads fennel, finely chopped (about 3 cups)
- 1/2 medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped (about 2/3 cup)
- 12 ounces white button mushrooms, sliced (about 5 cups)
- 1 small russet potato, peeled and diced small (about 2 1/2 cups)
- 1/4 cup all-purpose flour
- 1 cup low-sodium mushroom broth
- 1 cup whole milk
- 1 cup frozen baby green peas
- 1/4 cup thinly sliced fresh chives
- 1/4 cup parsley
- 1 tablespoon white vinegar
- 1 large egg yolk
- 7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Steamed Mahi Mahi with Vegetables and Garlic Mustard Sauce
By Bettybug
In a high-sided skillet over medium heat, add the canola oil
- 1 teaspoon canola oil
- 1/2 red onion, sliced
- 1 medium yellow squash, sliced
- 1 medium zucchini, sliced
- 1/2 (8-ounce) package sliced mushrooms
- 1 cup chicken broth
- Kosher salt and freshly ground black pepper
- 4 (4-ounce) pieces mahi mahi
- 4 sprigs fresh thyme
- 1 tablespoon chopped garlic
- 2 tablespoon spicy brown mustard
Raisin Bran Muffins W. W. Points Plus 4
By Bettybug
Our healthier-version of this classic muffin is a reminder that home baked really is best
- 2 spray(s) cooking spray
- 1 cup(s) whole wheat flour
- 2/3 cup(s) uncooked wheat bran
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 cup(s) regular butter, softened
- 2/3 cup(s) unpacked light brown sugar, or turbindo sugar
- 1 large egg(s)
- 1 cup(s) buttermilk
- 1 cup(s) raisins, chopped
Banana, chocolate and oatmeal tea bread
By Bettybug
Preheat the oven to 180ºC/355ºF
- 1 large egg
- 75 ml vegetable oil
- 125 g caster sugar
- 3 bananas – 2 thinly sliced, for the batter, and 1 in thicker slices, to decorate the bread
- 30 g rolled oats* - set aside 1 tablespoon, for sprinkling
- 150 g all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 40 g dark chocolate, finely chopped – I used 60% cocoa solids
Easy Burrito Bake
By Bettybug
Heat oven to 375°F. Spray 13x9-inch pan with cooking spray
- 2 cups Original Bisquick® mix
- 1/2 cup cold water
- 1 can (16 oz) Old El Paso® refried beans
- 2 cups cooked rice
- 1/2 cup Old El Paso® Thick ‘n Chunky salsa
- 2 cups shredded Cheddar cheese (8 oz)
- 2 cups shredded lettuce
- 1 cup chopped tomato
- 1/4 cup sliced ripe olives
- Additional salsa, if desired
- Sour cream, if desired
Sunrise sandwich
By Bettybug
1-Prepare Grands Biscuits and HORMEL® Bacon as directed on packages
- 1 (1 lb 0.3-oz) can Pillsbury Grands Refrigerated Buttermilk Biscuits
- 8 slices HORMEL Bacon
- 1 tablespoon margarine
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped onions
- 8 eggs, beaten
- 8 (2/3-oz.) slices American cheese
Tex-Mex Corn Chowder
By Bettybug
1. Combine cream com, whole kernel corn, undrained tomatoes, beans, broth and 1/2 cup water in medium saucepan
- 1 can (14-3/4 oz.) DEL MONTE® Cream Style Golden Sweet Corn
- l can (8-3/4 oz.) DEL MONTE Whole Kernel Corn, drained
- 1 can (14-1/2 oz.) DEL MONTE Diced Tomatoes with Garlic & Onion
- 1 can (15 oz.) black or red kidney beans, rinsed and drained
- 1/2 cup chicken broth
Quesadilla Salvadoreña
By Bettybug
(Salvadoran sweet cheese poundcake) Unlike the Mexican snack of the same name, Salvadoran quesadilla is a rich, ...
- All-purpose flour -- 2 cups
- Baking powder -- 2 teaspoons
- Grated queso fresco or parmesan cheese -- 1/2 pound
- Sugar -- 2 cups
- Eggs, beaten lightly -- 4
- Whole milk -- 1 cup
- Butter, melted -- 2 sticks (1/2 pound)
- Sesame seeds (optional) -- 2 tablespoons
Chuck Wagon Brisket
By Bettybug
Very good cooked indoors
- 6 pounds beef brisket
- Salt and pepper
- 2 packets (1 1/2 ounces) meatloaf seasoning (recommended: McCormick)
- 1 bottle (12 ounces) beer
- 2 cups apple cider (recommended: Treetop)
- 1 cup sliced onions
- 2 cups BBQ sauce (recommended: KC Masterpiece)
- 1 cup soaked hickory or oak wood chips
Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting
By Bettybug
Preheat oven to 350 degrees F
- 2 cups plus 2 tablespoons sugar
- 1 and 3/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup canola oil
- pinch of vanilla powder (or 2 teaspoons vanilla extract)
- 1 cup boiling water
- 9 oz bittersweet chocolate, finely chopped
- For the graham cracker crust
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
- For the marshmallow frosting
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- pinch of vanilla powder (or 2 teaspoons vanilla extract)