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Recipes
Microwave Millionaires
By Bettye
Unwrap caramels and place in 2 quart casserole
- 1 package caramels, (14 oz)
- 1 1/2 T. milk
- 2 cups chopped pecans
- 1 package milk chocolate chips (12 oz)
- 1 T. vegetable shortening
Sausage Apple Turnovers
By Bettye
Cook sausage and chopped onion until sausage is brown and onion is tender but not brown
- 1 lb. bulk pork sausage
- 1 small onion, chopped
- 1 medium cooking apple, cored and chopped (about 1 1/4 c.)
- 1/2 cup raisins
- 1/2 of an 8 oz. can tomato sauce
- 1/4 t. ground cinnamon
- Pastry: use favorite recipe or refrigerator pie dough
Potatoes (New) in Parchment
By Bettye
1. Heat the oven to 400 degrees
- 2 pounds small new potatoes, each 1 1/2 to 2 inches in diameter
- 1/4 cup olive oil
- Salt and pepper
- 1 rosemary sprig
- A few thyme sprigs
- A few sage sprigs
- 1 head of garlic, cloves separated but not peeled
- 3 tablespoons chopped flat-leaf parsley.
Rosemary Pork Chops
By Bettye
Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4...
- 3 garlic cloves
- 2 tsp. coarsely shopped rosemary
- 3 T. olive oil
- 4 bone-in pork chops, 1/2 in. thick
Roasted Potatoes and Asparagus with Parmesan
By Bettye
Preheat oven to 450 degrees with rack in upper third
- 1 lb. aspargus, trimmed and cut into 1 inch pieces
- 1 lb. Yukon Gold potatoes, cut into 1 inch pieces
- 3 T. olive oil
- 1/3 cup grated Parmigiano-Reggiano
Gazpacho, Spicy Chipotle
By Bettye
This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer
- INGREDIENTS
- 3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes following illustrations below (about 4 cups)
- 2 medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes following illustrations below (about 2 cups)
- 2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes following illustrations below (about 2 cups)
- 1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
- 2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
- 2 teaspoons table salt
- 1/3 cup sherry vinegar
- Ground black pepper
- 5 cups tomato juice
- 2 1/2 tablespoons minced chipotle chiles in adobo
- 1/4 cup minced fresh cilantro leaves
- 6 tablespoons lime juice
- 2 teaspoons grated lemon zest
- 8 ice cubes
- Extra-virgin olive oil for serving
Chocolate Puppy Chow
By Bettye
Melt margarine, chocolate chips and peanut butter in medium sized bowl in microwave and blend together
- 6 cups Crispix cereal
- 1/4 cup margarie or vegetable oil
- 1 package chocolate chips (6 oz)
- 1/4 cup creamy peanut butter
- 1 cup powdered sugar
Mango Salsa/Pico
By Bettye
1. chop the tomatoes, mangoes, and onion(s)
- 2 mangos
- 3 large tomatoes
- 1 – 1.5 onion
- 1 bunch cilantro
- 1-3 jalapeno’s
- brown sugar
- olive oil
- lime juice (lots)
Oven Crespella with Nutella Sauce
By Bettye
Put a 12-inch over proof heavy skillet in middle of over and preheat oven to 450 degrees
- 3/4 cup all purpose flour
- 2 large eggs
- 1/4 cup granulated sugar
- 1 tsp. pure vanilla extract
- 1/2 tsp. salt
- 1 1/2 cups plus 3 T whole milk, divided
- 2 T. unsalted butter
- 1/2 cup chocolate-hazelnut spread such as Nutella
- Confectioners sugar
Chicken (Broiled ) and Artichokes
By Bettye
Preheat broiler. Toss chicken and artichokes with 2 T
- 8 skinless, bonless chicken thighs (2 1/2 lbs.)
- 12 oz. bottled marinated artichoke hearts, drained and quartered if whole
- 3 T. extra-virgin olive oil, divided
- 2 T. chopped parsley
- 2 - 3 T. grated parmesan