Buffalo Cauliflower

Ingredients: 

• 2 tablespoons unsalted butter
• 1/4 cup hot sauce, such as Frank's
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• Kosher salt
• 8 cups cauliflower florets (from about 1 medium head)

Preparation:

Microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. 

Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. 

Serve hot

Whole30 Bacon and Egg Cups -

RECIPE COURTESY OF FOOD NETWORK KITCHEN

Original Post and Video Here

Ingredients:

• 12 strips sugar-free bacon (about 10 ounces)
• 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
• 1 small red bell pepper, finely chopped
• 12 large eggs
• 2 tablespoons chopped fresh chives
• Hot sauce, for serving

Preparation:
Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.

Italian Beef Sandwiches - Slow Cooked

Ingredients:

• 3 cups water
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 bay leaf
• 1 (.7 oz)package dry Italian-style salad dressing mix
• 1 (5 lb) rump roast

Preparation: 

1. Combine water with salt, ground black pepper, oregano, basil, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing  mixture over the meat.
3. Cover, and cook on low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
4. Optional- Put on a hoagie or Italian roll and use left over mixture as au jus for dipping or try the easy marinara sauce.

Stuffed Mussels

Ingredients:

• 4 pounds mussels
• 1/2 cup dry white wine
• 1/4 pound prosciutto
• 3 ounces plain bread crumbs
• 5 tablespoons chopped fresh parsley
• 4 or 5 garlic cloves, crushed
• 1/2 cup olive oil
• Salt and pepper to taste
• Garnish: lemon wedges

Preparation:

Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched).

Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.

Enjoy!

Cake Pops

Ingredients



•1 box cake mix (cook as directed on box for 13 X 9 cake)
•1 can frosting (16 oz.)
•Wax paper
•Candy melts (1 lb. pkg.)
•Candy decorations
•Lollipop sticks


Preparation:

 
Bake cake according to directions and cool completely

Crumble Up Cake



Using hands, or a fork, crumble cake into a large bowl. I used a butter-rich cake batter. Next time, I'd use another mix, as this one was actually too moist.



Add in Frosting


Add in one container of frosting a little bit at a time and mix thoroughly, using the back of the spoon or your hands
 

Mix Until Evenly Distributed



Roll Into Balls


Roll mixture into balls of your desired size and place on wax paper
 

Add Sticks


Insert sticks a little less than halfway into the cake balls. Place in the freezer to firm up.



Melt Candy Coating


Using a microwave or double boiler, melt the candy coating.


Melt Thoroughly

Ensure the candy is thoroughly melted

 

Coat Cake Balls

Dip cake balls into the candy coating by slowly rotating the lollipop stick until the ball is covered. Remove and softly tap and rotate until the excess chocolate falls off. Coat in sprinkles, sugar, or other toppings. Store pops right-side-up in styrofoam or place head down on wax paper for different result. The results were a bit overwhelmingly sweet for my taste, but the kids loved them!

WOWZER Baby Back Ribs

Ingredients:

• 2 whole slabs pork baby back ribs

Dry Rub:

• 8 TBS light brown sugar, tightly packed
• 3 TBS kosher salt
• 1 TBS chili powder
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp jalapeno seasoning
• 1/2 tsp Old Bay Seasoning
• 1/2 tsp rubbed thyme
• 1/2 tsp onion powder

 Braising Liquid:

• 1 cup white wine
• 2 TBS white wine vinegar
• 2 TBS Worcestershire sauce
• 1 TBS honey
• 2 cloves garlic, chopped

Preparation:


Preheat oven to 250 degrees.


In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.


Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.


Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

The Famous iCarly Spaghetti Tacos

Ingredients:


Betty's Easy Marinara Sauce
1lb of browned ground turkey
1 package Angel hair pasta
Taco shells


Preperation:
Add browned meat to the Easy Marinara Sauce. Cook noodles. Put the noodles in the taco shells, and top with the meat sauce.

Eggs and Asparagus

Ingredients

• 1 lb asparagus spears (thick spears are best for roasting)
• 1-2 Tbsp olive oil
• 2 cloves garlic, minced
• Kosher Salt
• Freshly grated black pepper
• Lemon juice
• 4 Eggs

Preparation:

Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard.

Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed.


Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice


Cook eggs to your preference. Plate asparagus and lay egg over top.
Serves 4.


*Now i thought it would be great with the bacon and maybe even some hollandaise sauce. Next time i will definately try those additions.

Chicago Style Hot Dogs - DROP THE KETCHUP

A true Chicago dog has an all beef frank, a poppy seed bun, all the ingredients listed below, and MOST IMPORTANT - NO KETCHUP!

Ingredients:

• 1 all-beef hot dog
• 1 poppyseed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt

Preparation:

Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Easy Shepherd's Pie

Ingredients:

• 1 lb ground turkey
• 1 onion chopped
• 1-2 cups vegetables - chopped carrots, corn, peas
• 1 1/2 - 2 lbs potatoes (3 big ones)
• 8 TBS butter (1 stick)
• 1/2 cup beef broth
• 1 tsp Worcestershire sauce
• salt, pepper, other seasonings of choice

Preparation:

Peel and quarter potatoes, boil in salted water until tender (about 20 min).

While the potatoes are cooking, melt 4 TBS butter (1/2 stick) in large frying pan

Saute onions in butter until tender over medium heat ( 10 mins). If adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

Add ground beef and saute until no longer pink. Add salt and pepper. 
Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

Mash potatoes in a bowl with remainder of butter, season to taste.

Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peak that will brown nicely. You can use the fork to make some designs in the potatoes as well.


Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Top with Gravy!!


Serves 4

Betty Cookers: Thai Sweet Chili Sauce

Betty Cookers: Thai Sweet Chili Sauce

Southern Style Biscuits and Gravy

Biscuit Ingredients:

• 2 cups self-rising flour
• 1/4 cup all vegetable shortening, butter or lard
• 1 cup buttermilk, or whole milk

Preparation:
Preheat oven to 500 degrees. In mixing bowl, cut the shortening into the self-rising flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.
Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.
Turn the dough onto a lightly floured surface. Knead gently by folding the dough 8 to 10 times.
Press into circle that's 1 inch thick.
Cut out biscuits with 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through.
Place the biscuits on baking sheet so that they barely touch. Gather up the scrap dough, press it into a circle, working it as little as possible and continue cutting until all dough has been used.
Bake 8 to 10 minutes or until golden brown.

Sausage Gravy Ingredients:

• 1 pound fresh sausage
• 3 TBS shortening, or bacon drippings
• 1/4 cup all-purpose flour
• 3 cups milk
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Preparation:
In a large heavy skillet, brown the sausage breaking it up with a spatula over medium high heat. Do NOT drain.
Add the shortening, flour, salt and pepper.
Cook stirring constantly until flour begins to brown.
Slowly add milk while continuing to stir.
Bring to a boil, reduce heat to a simmer and cook for one minute sitrring occasionally. As the gravy cools it will thicken so if you want thinner gravy, add a little more milk.
Cut the biscuits in half and pur the gravy over the biscuits.
If you want just a plain milk gravy recipe, form the sausage into patties and brown. Remove them from the skillet to use to make sausage biscuits and continue the recipe the same way.

Boss Hog Vegetarian Chili

Serves 8

Ingredients:

• 1 TBS olive oil


• 1/2 medium onion, chopped


• 2 bay leaves


• 1 tsp ground cumin


• 2 TBS dried oregano


• 1 TBS salt


• 2 stalks celery, chopped


• 2 green bell peppers, chopped


• 2 jalapeno peppers, chopped


• 3 cloves garlic, chopped


• 2 (4 ounce) cans chopped green chile peppers, drained


• 2 (12 ounce) packages vegetarian burger crumbles (or if you prefer meat- ground turkey, browned)


• 3 (28 ounce) cans whole peeled tomatoes, crushed


• 1/4 cup chili powder


• 1 TBS ground black pepper


• 1 (15 ounce) can kidney beans, drained


• 1 (15 ounce can garbanzo beans, drained


• 1 (15 ounce) can black beans


• 1 (15 ounce) can whole kernel corn

Preparation:

1. heat the olive oil in a large pot over medium heat. Sitr in the onion, and seasno with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles (or browned turkey meat). Reduce heat to low, cover pot, and simmer 5 minutes.

2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.


342 calories per service 7.7 g of fat

Slow Cooked Tacos

Ingredients:

• 2 lbs beef shoulder or chuck roast


• kosher salt


• freshly ground black pepper


• extra-virgin olive oil


• 2 cloves garlic, smashed


• 1 large onion, sliced


• 1 (28-ounce) can crushed tomatoes


• 1 tbs ancho chile powder


• 1 tbs cayenne pepper


• 1 tbs ground cumin


• 3 bay leaves


• vegetable oil (for deep frying)


• 6 fresh medium corn tortillas


• kosher salt


• 3 cups finely shreded white cabbage

Preparation:

Season all sides of the beef with a fair amount of salt and pepper. Heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Transfer to crock pot. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.


Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.

To assemble the tacos:
Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
leaves.

Thanksgiving Turkey..."The Perfect Turkey"

Ingredients:

• 1 (18 pound) whole turkey, neck and giblets removed


• 2 cups kosher salt


• 1/2 cup butter, melted


• 2 large onions, peeled and chopped


• 4 carrots, peeled and chopped


• 4 stalks celery, chopped


• 2 sprigs fresh thyme


• 1 bay leaf


• 1 cup dry white wine

Preparation:


Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Cheesy Shrimp & Asparagus

Ingredients:

• 1 lb cooked shrimp thawed
• a small bunch of asparagus, cut in small pieces
• 2 TBS butter
• 2 TBS flour
• 2 cups warm milk
• salt and pepper to taste
• 1 1/2 cup grated cheddar cheese
• pasta of your choice

Preparation:
Use a 2 quart micro pitcher. Melt 2 tablespoons butter on full power for 1 minute. Add flour, stir well. Micro cook 30 seconds at full power. Add warm milk. Cook sauce 1 1/2 minutes at full power. Stir well, repeat another 1 1/2 minutes or until sauce is slightly thickened and bubbly. Add seasonings and cheese. Mix until cheese is completely blended. Add thawed, rinsed and drained shrimp, and add asparagus. Cook pasta as directed. Pour Cheesy Shrimp & Asparagus Sauce over pasta. Serve

Sweet Soy Pork

This recipe was submitted by our friends at Be In Love Designs. Considering their unique taste in their Custom Cut Invitations, we are excited to try this recipe.

This is a quick and easy recipe, learned as a kid. Really, almost no need to measure!

Ingredients:

• 2-4 Pork Chops


• Low Sodium Soy Sauce


• 4-8 TBS of Apricot Preserves


• Minced Dried Chives (to taste)


• 1-2 TBS Minced Garlic (use the preminced in olive oil pepper to taste)

Preparation:

In a casserole dish with lid (or foil), place peppered pork chops inside and fill with soy sauce about half way of the meat's thickness. Sprinkle with garlic and chives. Cover and cook in preheated oven at 350 degrees for 35-40 minutes, turning over pork chops once halfway through.

Then place 2 TBS of apricot preserves on top of each pork chop. Cook uncovered for an additional 5-8 minutes, or until preserves begin to melt. This dish is best served over rice.
Thanks Be In Love Designs! Remember to Share Your Recipes With Betty Here .

Betty's Perfect Manhattan

A Perfect Manhattan may possibly be the best alcoholic drink created, but finding someone to make "Betty's Perfect Manhattan" is hard to come by. The requirements for Betty's Perfect Manhattan is 1. Must be served on the rocks 2. Must, I'll repeat, MUST be served in an old fashioned glass or lowball glass AND 3. Must be shaken not stirred. Drink with caution, 1 perfect manhattan made right will do the trick, 2 you may be in trouble.
Serving Size 2 cocktails
Ingredients

• 4 shots Johnny Walker Red (or in this economy Canadian Club will do the trick)
• 1 shot Dry Vermouth
• 1 shot Sweet Vermouth
• ice
• cherry juice
• cherries

Preparation:
Put 4 shots blended whiskey, Johnny Walker Red , 1 shot Dry Vermouth, 1 shot Sweet Vermouth in a shaker filled with ice. Add a few teaspoons of cherry juice. Shake. Pour into 2 lowball glasses filled with ice. Top with cherry. Enjoy responsibly.

Brie Cheese Fondue

Serve with Ideas
Use fresh baguette slices or chunks of flavorful artisan breads, lightly blanched vegetables, fruit (fresh figs and green apples are our favorites), cooked and sliced flavored sausages or chicken, and an array of relishes, jellies (pepper jelly rocks with this), mustards, olives, hot peppers, capers, cornichons, and spreads- whatever you have on hand.

4 servings

• 2 cloves garlic, crushed
• 1 cup dry white wine
• 1/4 cup sherry
• 1 lb Brie cheese, rind removed and cubed
• 1 TBS cornstarch
• 1 pinch freshly grated nutmeg
• salt and white pepper to taste

Preparation:

Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. You can also make fondue in a regular sauce pan and transfer to the fondue pot, but why get two pans all crazy cheesy? Add the white wine and sherry to the pot and heat over medium-low heat.

Toss the cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot. When the cheese has melted, remove it from the heat and grate in a little nutmeg. Season with salt and pepper to taste. The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly.
Prepare your fondue pot base and keep fondue warm over low heat. Get out the good linen napkins and set the table. This is a meal to be proud of!

Chocolate Covered Strawberries

Be Mine

24 servings

• 16 ounces milk chocolate chips
• 2 TBS shortening
• 1 lb frsh strawberries with leaves

Preparation:
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.