In this video, Betty demonstrates how to make Grilled Pepperoni-Pesto Sandwiches. These are made with sliced Italian bread, filled with mozzarella cheese, pesto sauce, pepperoni, and pizza sauce, and then grilled to perfection on a stove top. Ingredients (for 4 sandwiches): about 8 oz. sliced mozzarella cheese, or as desired (8) 1-inch thick slices Italian bread ¼ cup pizza sauce ¼ cup pesto sauce 20 to 24 slices pepperoni 2 tablespoons butter, softened For one sandwich: Place 1 cheese slice on top of a slice of Italian bread. Spread evenly with pizza sauce. Top with another cheese slice, and spread evenly with pesto sauce. Top with another slice of cheese, and arrange 5 or 6 pepperoni slices over the top. Top with another cheese slice and finish the sandwich with a second slice of Italian bread. Spread a small amount of butter on top of the sandwich. Invert the sandwich onto a hot nonstick skillet or griddle, and cook over medium heat until browned. Spread a small amount of butter on the ungrilled side of the sandwich. Turn, and cook until brown. Serve immediately. This is one way you can use the pesto sauce we made recently. Tomorrow I will be showing you how to use pesto sauce with pasta—stay tuned! Love, Betty ♥
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In this video, Betty shows you the rest of her visit to Cumberland Falls State Park in search of a moonbow. This video includes the showing of our accomodations and lunch and dinner at the Riverview Restaurant at the park. For lunch, I ordered a country ham and Swiss cheese sandwich with French fries (with iced tea to drink!), and Rick ordered a fried catfish sandwich with fries (with a soft drink). The meal was delicious, and we skipped the luscious desserts, which were Derby Pie, Fruit Cobbler, Sugar-Free Apple Pie, Chess Pie, Kentucky Silk Pie, and Meringue-Topped Banana Pudding. All of the foods are Kentucky-style food, and I have actually made all of them in bettyskitchen. I might make a variation of one of the desserts. For dinner, Rick ordered the food bar, and he had fried chicken, fried frog legs, coleslaw, potato salad, mashed potatoes with cream gravy, carrots, corn, country-style ribs, pasta salad, and blueberry pie. I ordered their hot brown sandwich. I have made the majority of these items in bettyskitchen, but I do plan to post country-style ribs soon, preceeded by my own barbecue sauce. I hope you will watch for that! After dinner, we set up our photographic equipment and waited to see if a moonbow would appear. Thanks for you interest in our little trip! –Betty ♥
Michael shows us how grilling gets done with Spano’s Pizza Crust. Find more recipes, tips and videos at SpanosBakery.com
In this video, Betty demonstrates how to make a luscious and filling sandwich: Grilled Chicken and Mozzarella on a Ciabatta Bun. This is a grilled chicken fillet, brushed with Italian salad dressing, topped with roasted red pepper and mozzarella cheese, and served on a ciabatta bun that is spread with mayonnaise. Yum! Ingredients: 4 thin, uncooked chicken fillets (about 1 pound) ¼ cup Italian salad dressing 7-oz. jar roasted red peppers, drained and cut into sandwich-sized pieces 4 slices mozzarella cheese 1/3 cup mayonnaise 4 ciabatta bread buns ¼ cup fresh basil, chopped (If you do not have fresh basil, you may used dried basil; use only 1/3 as much as the fresh.) Grill the 4 chicken fillets, brushing generously with ¼ cup Italian salad dressing. Grill about 15 minutes, or until chicken is thoroughly cooked. Top each chicken fillet with a piece of roasted red pepper, and then a slice of mozzarella cheese. Continue to grill, until cheese is melted. Meanwhile, spread mayonnaise on the cut sides of each ciabatta bun. Arrange grilled chicken fillet (with red pepper and melted mozzarealla) on bread and top with fresh cut basil. Close the bun, and serve while hot. This is a tasty sandwich that is very little trouble to make, and it is quite impressive! Enjoy!!! –Betty 
All-in-one Walnut Sponge with Coffee Cream, the best sponge of all, and should work even if you’ve never made a cake before in your life. Ingredients; 110g / 4oz self-raising flour, sifted 1 teaspoon baking powder 110g margarine (whipped vegetable fat), at room temperature 110g / 4oz golden caster sugar 2 large eggs 1 tablespoon instant espresso dissolved in 1 ½ tablespoons of boiling water 50g / 2oz finely chopped walnuts For the filling and topping; 250g / 9oz Mascarpone cheese 1 dessertspoon instant espresso powder 1 rounded dessertspoon golden caster sugar 8 walnut halves Pre-heat the oven to 170ºC, 325ºF, gas mark 3 Method; Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the walnuts and coffee) to the bowl and, provided the margarine is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take about 1 minute but, if you don’t have an electric hand whisk, you can use a wooden spoon and a little bit more effort. What you should end up with is a soft mixture that drops off the spoon easily when you give it a sharp tap. Then add the coffee mixture and the chopped walnuts and whisk them together. Divide the mixture between the prepared sandwich tins, spreading the mixture around evenly. Then give each <b>…</b>
In this video, Betty demonstrates how to make luscious Cheesy Garlic Aioli French Bread. This is a loaf of French bread that you can pick up from your bakery, slice it in half lengthwise, spread it with Garlic Aioli Sauce (from yesterday’s upload), and brown it in the oven. It is scrumptious! Ingredients: 1 loaf French bread (You may use home baked bread or pick up a baked loaf at your deli or bakery.) garlic aioli sauce, enough to spread 2 halves of a loaf of French bread (You will find the recipe for garlic aioli sauce in bettyskitchen.) ¼ cup shredded Parmesan cheese ¼ cup chopped fresh flat-leaf Italian parsley Slice 1 loaf of French bread in two equal halves, lengthwise. (This is easier to do when the bread is slightly frozen.) Spread the cut side of each half with garlic aioli sauce. (Note: This sauce is *very* flavorful, so you will not need to spread it very thick.) Sprinkle ¼ cup shredded Parmesan cheese over both halves of the aioli-spread bread halves. Sprinkle ¼ cup chopped flat leaf Italian parsley over the top of the cheese. Bake at 350 degrees until crisp around the edges and beginning to brown. Remove from oven, place on serving dish, and serve immediately! This bread tastes wonderful alone, but I used it to round out an Italian-style dinner. Enjoy!!! –Betty 
In this video, Betty demonstrates how to make a tasty Garlic Aioli Sauce. This sauce is made up of garlic, sea salt, egg yolks, and extra virgin olive oil. I use a blender to make the process very easy. You may use this sauce to spread sandwiches, or to add flavor to other dishes. It is delicious! (Note: I’m sorry I was MIA yesterday—my computer service has been down from Thursday night until this morning…I just spent the extra time cooking and planning some meals for you!) Ingredients: 2 cloves garlic, minced ¼ teaspoon sea salt 2 egg yolks ½ cup extra virgin olive oil Mince 2 cloves of garlic on a cutting board, and add ¼ teaspoon coarse sea salt. Mince the garlic and salt together until garlic is finely minced and juicy. Place the salted garlic in a blender. Add 2 egg yolks, and pulse the blender a few times to combine the flavors. Now, slowly pour ½ cup extra virgin olive oil through the top of the blender, and blend on the lowest speed. As you continue to pour in the olive oil, you may pour it a little faster, and blend at a higher speed. When you have blended about ½ cup olive oil in, take the blender lid off and check the consistency of your Garlic Aioli Sauce. It should be like mayonnaise. When it is the consistency of mayonnaise, use a long, thin spatula to remove the Garlic Aioli Sauce from the blender, and place it in a small serving bowl. Use as desired. I will be making Cheesy Garlic Aioli French Bread with my sauce, and I plan to upload it tomorrow! (Note <b>…</b>
In this video, Betty demonstrates how to make her sister’s luscious Lasagna. Made of lasagna noodles, layered with meat sauce and a variety of Italian cheeses, this is an easy and great-tasting lasagna! Ingredients: 6 lasagna noodles 1 pound lean ground beef 32-oz. jar spaghetti sauce (I used Prego “Italian sauce.”) 3 cups shredded pizza cheese–mozzarella and provolone (I buy this mixture already prepared, but you can shred 1 ½ cups of each of the two cheeses.) 1 ½ teaspoons dried parsley flakes 1 egg, beaten dash of salt and pepper ½ cup grated Parmesan cheese 8-oz. package mozzarella cheese slices cooking oil spray Cook 6 lasagna noodles according to package directions. Brown 1 pound of ground beef and drain, if needed. Add a 32-oz. jar of spaghetti sauce to browned ground beef and heat until bubbly. In a bowl, mix 3 cups shredded pizza cheese, 1 ½ teaspoons parsley flakes, 1 beaten egg, and a dash of salt and pepper. Place 1/3 of the meat mixture in the bottom of a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Place 3 cooked lasagna noodles evenly on top of meat mixture. Add half of pizza cheese mixture. Repeat layers, adding meat sauce, then 3 noodles, then cheese mixture, and ending with a layer of meat mixture. Sprinkle ½ cup grated Parmesan cheese on top. Place 8-oz. sliced mozzarella cheese in a layer on top of the Parmesan cheese. Bake in a 350 degree oven for 30 minutes, until browned and bubbly. Serve immediately with <b>…</b>
This is my step by step video on how to make Macaroni Salad! Its very quick and easy, and its a warm weather friendly recipe. This is the perfect side dish to bring to your summer BBQ’s All items used in this video were bought bought by me !
In this video, Betty demonstrates how to make a gorgeous and healthy Black Eyed Pea Salad. It is a great, light summertime delight that you will enjoy whether you are watching your calories or not! Ingredients: (2) 15-oz. cans black eyed peas, drained and rinsed (You may cook an equivalent amount of dry black eyed peas, according to package instructions, if you prefer.) 2 cups chopped Roma tomatoes (Any variety of tomato is fine.) 1 cup chopped green pepper ½ cup chopped onion ½ cup rice vinegar 2 teaspoons sugar (You may use sugar substitute to lower the calories.) In a medium serving bowl, combine 2 cans black eyed peas, 2 cups chopped tomatoes, 1 cup chopped green pepper, and ½ cup chopped onion. Mix well. In a small bowl, combine ½ cup rice vinegar and 2 teaspoons sugar. Pour over pea mixture and toss. Chill at least 30 minutes before serving. This is a colorful and nutritious salad, and it is also very tasty! Enjoy!!! –Betty