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Cooking for Betty: August 2012
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Wednesday, August 15, 2012. Close Up Shot of BLT Pasta Salad. 1 lb pasta of your choice. 1 lb thick sliced bacon, diced. 2 tbsp minced shallots. 2 tbsp minced fresh basil. 2 tbsp cider vinegar. Salt and black pepper to taste. 4 cups chopped romaine lettuce. 4 cups halved grape tomatoes. Whisk together mayonnaise, reserved drippings, shallots, basil, vinegar, and sugar in a large bowl; season with salt and pepper. This recipe is courtesy of Cuisine at Home; Issue 94, August 2012. Sunday, August 12, 2012.
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Cooking for Betty: Peanut Butter Cup-Cakes
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Tuesday, August 7, 2012. I have a hard time spending $4 on a single gourmet cupcake because there are a million different cupcakes that you can make right in your own kitchen (and for a fraction of the price! Mini Peanut Butter Cupcakes. I only had one cupcake to photograph because as soon as they were made I rushed them up to a picnic at the pool. The feedback from my guests were that they were rich, but we agreed that was a good thing! Subscribe to: Post Comments (Atom). Follow my Blog by Email. I am n...
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Cooking for Betty: Pea Pesto Crostini
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Sunday, August 12, 2012. Crostini topped with tomatoes, parmesan and pea pesto. Summer is really a great time to showcase the beautiful colors and flavors of its bounty. Since it is hot outside we are always looking for light options that don't weigh us down. On a particularly hot day my husband and I decided that we would just eat a tapas style meal with some chilled chardonnay. Besides being beautiful and tasty, Pea Pesto Crostini. Subscribe to: Post Comments (Atom). Follow my Blog by Email. Nothing sa...
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Cooking for Betty: July 2012
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Tuesday, July 31, 2012. Zucchini is a versatile ingredient that can be added as a component in a main course or become a stand alone side. I was craving something crunchy and found this recipe on food network for Zucchini Parmesan Crisps. Monday, July 30, 2012. Don't even require a mixer, it is mixed by hand. In my opinion, there were 2 adjustments that needed to be made in the recipe; I believe the cherry must be pitted for people to enjoy biting into this tea cake and the cherry needs to be added l...
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Cooking for Betty: Bloody Mary Gratin
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Thursday, August 2, 2012. My wonderful mother came down from Pennsylvania last month for a visit with the kids and brought with her a slew of tomatoes. I was so excited to enjoy them on sandwiches and also just sliced with olive oil and balsamic vinegar. There was such an abundance that I also wanted to try some new recipes where tomatoes were the star. I subscribe to a wonderful magazine called Cuisine at Home. In the August 2012 issue they had a recipe for Bloody Mary Gratin, sounds delicious right?
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Cooking for Betty: Black and Blue Burger
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Thursday, August 9, 2012. Black and Blue Burger. Black and Blue Burger. The first thing is to pick a good quality ground beef; I typically use an organic 90/10 Angus beef because your food is only as good as the ingredients you cook with in your kitchen. I make my own blackened seasoning, but you can always buy pre-made at the store. 1 tbsp of Italian seasoning. 1 tsp of cracked black pepper. 2 tbsp of paprika. 2 tbsp of salt. 1 1/2 tbsp of cayenne pepper. The lucky girl boutique. Follow my Blog by Email.
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Cooking for Betty: May 2012
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Thursday, May 31, 2012. Memorial Day with Bourbon Peach Cobbler. Nothing says Memorial Day like good friends, a hot day at the pool, and a box of driveway fireworks. We had tired kids and since I was partaking in the fun, the day called for quick, easy, and classic food. Hotdogs and hamburgers were out since I was sure everyone had or would have their fill of them this weekend. My friend suggested ordering pizza. Sam's Club. Strawberries and whipped cream. My daughter with her Strawberry Shortcake. It wa...
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Cooking for Betty: June 2012
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Thursday, June 28, 2012. Oh my gosh was it good? This stovetop recipe is so easy and basic, but I learned so much from watching my Grammie. I learned to add the cheese off the heat and have the temperature on low so that the cheese didn't get stringy or ball up. I learned to make sure you cook the flour taste out of the roux and cook the noodles to al dente. (s. French Breakfast Puffs and my Grammie's Sifter. They are a simple delicious breakfast or brunch item. 2 Tbsp unsalted butter. 1 cup of whole milk.
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