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Betty s Chicken and Cheese Bow Tie Pasta

From - Posted: Jul 13, 2011 - 32,023 views
Cooking | Betty s Chicken and Cheese Bow Tie Pasta | Betty s Chicken and Cheese Bow Tie Pasta
Betty s Chicken and Cheese Bow Tie Pasta
Betty s Chicken and Cheese Bow Tie Pasta
Duration: 09 minute 45 seconds 
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In this video, Betty demonstrates how to make Chicken and Cheese Bow Tie Pasta. This is a luscious chicken and pasta dish that has a tangy cheesy sauce. Ingredients: 8 ounces bow tie pasta...
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Betty s Bloopers bettyskitchen, June July, 2011

Here are some behind-the-scenes clips that did not go so well in bettyskitchen. Blooper of today: I forgot to upload these bloopers, until just now! Love you all! --Betty :)
10,630 views | Jul 11, 2011

Betty s Simple Shredded Potato Patties

In this video, Betty demonstrates how to make Shredded Potato Patties. These are an interesting departure from the standard potato cakes made from leftover mashed potatoes (which you will also find in bettyskitchen). Ingredients: 6 medium-sized potatoes, peeled 1 teaspoon salt, for boiling potatoes freshly ground sea salt, to taste freshly ground peppercorns, to taste dash of ground red pepper, to taste (optional) 2 tablespoons butter, melted and cooled 2 eggs, well-beaten ¼ cup self-rising cornmeal mix (You may substitute cornmeal or flour if you don't have cornmeal mix.) peanut oil for frying Place 6 whole, medium-sized, peeled potatoes in a pot with enough boiling water to cover them, leaving room for the water to bubble. Add 1 teaspoon salt. Cook potatoes about 12 to 15 minutes, until crisp-tender. Do not overcook. Drain. Cover with plastic wrap and refrigerate overnight. The next day, use a kitchen shredder to shred the chilled potatoes. Add freshly ground sea salt and freshly ground peppercorns, to taste. Sprinkle a dash of ground red pepper or top, to taste (optional). Add 2 tablespoons melted butter, 2 well-beaten eggs, and ¼ cup self-rising cornmeal mix. Fold gently, until all ingredients are combined. Pour peanut oil into a heavy skillet, just enough to generously coat the bottom. Place the oil over medium heat. Meanwhile, form potato mixture into potato patties. Place the patties into the heated peanut oil in a single layer. Fry over medium heat until the under side is brown. Turn, and brown the other side. When both sides are brown, remove from skillet and place on a platter with paper toweling to drain. Continue this procedure until all patties are browned and drained. Remove from platter and place on a nice serving dish. Serve immediately—while hot! These are crunchy and crusty on the outside and full of flavor on the inside! I hope you enjoy them! --Betty 
37,337 views | Jun 12, 2011

Betty s Flavorful Chicken and Dressing Casserole ☆

In this video, Betty demonstrates how to make Chicken and Dressing Casserole. This is part of my Christmas menu and is intended especially for those of you who need an entrée that can take the place of turkey and dressing, when you are rushed for time. You can double or triple the recipe, if you need more. The amount of this recipe feeds 4 comfortably. Ingredients: 4 uncooked chicken breasts, unseasoned (I used 8 chicken tenderloins.) 1 tablespoon butter 1 tablespoon extra virgin olive oil 1 can cream of celery soup (preferably sodium-reduced) 1 can cream of chicken soup (preferably sodium-reduced) ½ cup chicken broth ½ package dry onion soup mix, if desired (Onion soup mix is quite salty, so you should go easy on this—or omit it, if you choose.) ½ of a 14-oz. package Pepperidge Farm herb-seasoned stuffing mix 2 cups chicken broth cooking oil spray Spray bottom of a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray. Heat 1 tablespoon butter and 1 tablespoon extra virgin olive oil in a skillet over medium heat. Place 4 chicken breasts (or 8 chicken tenderloins) in hot butteroil mixture. The chicken does not need to be salted, because there will be plenty of salt in the other ingredients. Brown the chicken on both sides and place in sprayed baking dish. The chicken does not have to be cooked all the way through at this point, just browned. Sprinkle a little of the package of onion soup mix over the top of the chicken tenderloins, using at most ½ package. The whole package would be overpowering in this recipe, unless you are making a large amount of chicken in one dish. In a medium saucepan, mix 1 can cream of celery soup, 1 can cream of chicken soup, and ½ cup chicken broth. Stir over medium heat until warm and smooth. Pour soup mixture over chicken and onion soup mix. In a medium-sized bowl, mix 2 cups of chicken broth with 7 ounces herb-seasoned stuffing mix, stirring until the stuffing mix absorbs most of the broth. Spread dressing mixture over top of casserole. Cover with aluminum foil and bake for 20 minutes in a 400 degree (F) oven. Remove foil and continue to bake for an additional 15 minutes, or until the top of the stuffing is beginning to brown and become crisp. Serve immediately. This is a dish that can be enjoyed any time of the year, but I am offering it as an option on your Christmas table, for those of you who are looking for a quick, economical recipe that has a holiday flavor. Enjoy!!! --Betty 
14,874 views | Dec 06, 2011

Betty s Baked Chicken and Cheese Empanadas

In this video, Betty demonstrates how to make Baked Chicken and Cheese Empanadas. These empanadas have a wonderful Southwestern flavor, and they are baked—not fried! Ingredients: 3 cups cooked chicken, chopped 4 oz. finely shredded sharp Cheddar cheese 4 oz. finely shredded Monterey Jack cheese 4 oz. cream cheese, softened to room temperature 2 oz. jarred diced pimiento, drained 2 oz. canned diced green chiles, drained ½ teaspoon chili powder ½ teaspoon ground dried cumin seed ½ teaspoon ground dried oregano leaves 15 oz. package refrigerated pie crusts (You will need more than one package of refrigerated pie crusts in order to use all of the chicken mixture from this recipe.) small amount of water cooking oil spray In a large bowl, whip 4 oz. cream cheese with an electric mixer. Add 4 oz. shredded cheddar cheese and 4 oz. shredded Monterey Jack cheese and beat into the whipped cream cheese. Add 2 oz. diced jarred pimiento, 2 oz. canned green chiles, ½ teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon oregano, and 3 cups chopped, cooked chicken. Mix well, using your hands to finish the mixing, because the mixture will be stiff. Set chicken mixture aside. Roll out 1 pie crust on a lightly floured surface, until it is approximately a 15-inch circle. Use a 3-inch biscuit cutter to cut out circles of pie crust. For each circle, use water to wet the edge of one side. Place 1 rounded teaspoonful of chicken mixture in the center of circle. Fold in half, forming a crescent, pressing watered edges together to seal. Using a fork, press edges to seal more tightly and to decorate the edge. Place each finished crescent on a baking pan that has been sprayed with cooking oil spray. Bake at 400 degrees (F) 12 minutes, then turn each empanada over and bake 8 additional minutes. Remove from pan and place on a serving plate. Serve immediately. This recipe will make a large number of empanadas. One pie crust will enclose about 20 to 24 empanadas, but you will have a lot of filling left over. You may make the empanadas up to the point of baking and then freeze them. To bake, thaw and bake as directed above. These are delicious served with taco sauce, salsa, ranch dressing, tartar sauce, as well as many other sauces. Enjoy! --Betty :)
37,852 views | Apr 16, 2012

How to Make Chicken and Bow Tie Pasta

Get the 5-star recipe @ http:allrecipes.comrecipechicken-and-bow-tie-pastadetail.aspxWatch how to make a simple pasta dish with chicken, broccoli, and a rich cream sauce. Chive and onion cream cheese is the star ingredient here. Subscribe to allrecipes @ @AllrecipesvideoPinteresthttp:pinterest.comallrecipes
9,771 views | Feb 12, 2013

How To Cook Pasta With Cheese

This guide shows you How To Cook Pasta With Cheese Watch This and Other Related films here: http:www.videojug.comfilmhow-to-cook-cheesy-pasta Subscribe! Check Out Our Channel Page: Like Us On Facebook! https:www.facebook.comvideojug Follow Us On Twitter! http:www.twitter.comvideojug
113,292 views | Apr 20, 2012

Betty s Brunch at Jean Farris Winery with Rick NO RECIPE

In this video, Betty and her husband, Rick, have brunch at Jean Farris Winery. Jean Farris Winery is located between Richmond, Kentucky (in Madison Country, where we live) and Lexington, Kentucky (a larger city that is in the next county over, Fayette County). The winery contains several plots of grapevines, which you will see in this video. There is also a Bistro, where you can have dinner any night of the week and brunch on a couple of days of the week. We chose to have brunch, with my brunch being Quiche, a Field Greens Salad and fresh Strawberries on the side. Rick had Crab Cakes Benedict, with home-cured Crisp Bacon and Cheddar Cheese Grits. We shared a Bourbon Pecan Tart and came home with an unopened bottle of Jean Farris Dolce Blush wine. We had a wonderful time at Jean Farris Winery, and we hope you will try it out, if you are in the vicinity! I will be making a recipe that will be similar to one of the items on our menu. Love, Betty :)
8,319 views | Jul 15, 2011

Betty s Best Chocolate Cake with Double Frosting

In this video, Betty demonstrates how to make her Best Chocolate Cake with Double Frosting. This cake is composed of three moist chocolate layers that are frosted with Betty's Never Fail White Icing and then Betty's Rich Chocolate Frosting over the top of that. It is a gorgeous cake and is absolutely delicious! You will find the two cake icings in separate videos. Ingredients: ¾ cup plus 2 tablespoons cocoa powder 1 cup boiling water 2 tablespoons butter, softened to room temperature 2 cups sugar 2 cups self-rising flour ½ cup additional butter, softened to room temperature ½ cup buttermilk 2 eggs 1 teaspoon vanilla extract Betty's Never Fail White Icing (video is in bettyskitchen) Betty's Rich Chocolate Frosting (video is in bettyskitchen) dark chocolate curls or shavings, optional In a small saucepan, combine ¾ cup plus 2 tablespoons cocoa powder, 1 cup boiling water, and 2 tablespoons butter. Stir until smooth and set aside. Place 2 cups sugar and 2 cups self-rising flour in a large mixing bowl and stir until well-blended. Add cocoa mixture and ½ cup butter. Use an electric mixer on medium speed to blend. Add ½ cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Beat for 2 minutes with electric mixer. Ladle batter into 3 greased and floured 8-inch cake pans that have lined with waxed paper on the bottom. (I used 8 ¾-inch cake pans, resulting in thinner layers and shortened cooking time.) Bake at 350 degrees (F) for approximately 25 minutes, or until a toothpick inserted into the cake comes out clean. (My cake layers took only 20 minutes, since they were in 8 ¾-inch pans.) Cool cake in pans for about 10 minutes, and then cool completely on racks. Spread Betty's Never Fail White Icing between the layers and on top of cake. Let the icing set up before continuing. (You may find it useful to refrigerate the cake for a couple of hours.) Spread Betty's Rich Chocolate Frosting over top and sides of the cake. Garnish with chocolate curls, if desired. Let cake frosting set up before serving. This is a gorgeous cake that is my very favorite! I hope you enjoy it!!! Happy New Year 2011! Love, Betty ♥♥♥♥♥
319,492 views | Jan 01, 2011

Betty s Traditional Southern Pecan Tarts

In this video, Betty demonstrates how to make Traditional Southern Pecan Tarts. I was inspired to make these tarts after our trip to Jean Farris Winery, where Rick and I shared a Bourbon Pecan Tart for dessert. The pecan tarts I am making in this video do not have any alcohol or chocolate chips. These are just the traditional style of pecan tarts. Ingredients: 3 ounces cream cheese, softened ½ cup butter, softened 1 cup flour (all-purpose or self-rising) cooking oil spray ¾ cup firmly packed light brown sugar 1 teaspoon butter 1 egg, well beaten ¼ teaspoon salt 1 teaspoon vanilla 23 cup chopped pecans Combine 3 ounces cream cheese and ½ cup butter, and blend until smooth. Add 1 cup flour, mixing well. Refrigerate dough 1 hour. (You may use the dough immediately, if it is workable.) Shape the dough into 24 balls. Shape each ball into a small shell and place it in a muffin pan that has been sprayed with cooking oil spray. The pastry shell should cover the bottom and go up the sides of the muffin tin about ½ inch. Bake the shells at 350 degrees (F) for about 10 minutes before filling. Watch to make sure the shells do not get over-browned. While the shells are baking, make your pecan filling: Combine ¾ cup firmly packed light brown sugar, 1 teaspoon butter, 1 well beaten egg, ¼ teaspoon salt, 1 teaspoon vanilla, and 23 cup chopped pecans. Bring the partially baked tart shells out of the oven and place 1 teaspoon filling into each shell. Bake at 350 degrees (F) for an additional 10 to 15 minutes. Again, watch to make sure the tarts do not get over-browned. Remove from oven and immediately remove tarts from muffin tin and place on a nice serving plate. Enjoy!!! This recipe will make 24 Traditional Southern Pecan Tarts. Love, Betty ♥♥♥♥♥
26,183 views | Jul 17, 2011

Betty s Best Ever Oven Baked Tuna Casserole Recipe

In this video, Betty demonstrates how to make her Best-Ever Oven-Baked Tuna Casserole recipe. It is creamy and crusty and full of wonderful Parmesan cheese--the best tuna casserole around! Ingredients: 6 oz. uncooked pasta (I used bow-tie pasta.) 12 medium, to large pot of water, salted with 1 tablespoon salt 2 tablespoons butter 14 cup flour 1 12 cups grated Parmesan cheese 1 12 cups milk for cheese sauce (I use skim milk.) 14 teaspoon salt (2) 6-oz. cans chunk light tuna in water, drained 1 additional cup milk (while blending casserole together) 12 cup frozen green peas cooking spray Fill a medium to large pot one-half full of water. Add 1 tablespoon salt, and bring the water to a full boil. Add the 12 oz. of pasta, and bring to a boil. Cook for 7 to 10 minutes, until al dente (chewy--not mushy). While the pasta is cooking, prepare your casserole cheese sauce. Melt 2 tablespoons butter in a saucepan on the stove. Remove from heat and stir in 14 cup flour an stir vigorously, until the two are blended into a roux. Add 12 oz. (1 12 cups) grated Parmesan cheese, 1 12 cups milk (I use skim milk), and 14 teaspoon salt. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the pasta is cooked. Drain the pasta in a colander in the sink and place the pasta back in the pot. Stir in 1 additional cup milk, (2) 6 oz. cans chunk light tuna, drained, and 12 cup frozen green peas. Mix thoroughly. transfer the mixture into an large oven-proof dish, which has been sprayed with cooking spray. Bake in an oven that has been preheated to 350 degrees for 35 minutes. Remove from oven, and let stand about 5 minutes before serving. Serve to your grateful guests! This recipe makes a large casserole, so it is very economical; also, your kids will love it, because it is a variation on macaroni and cheese! If you don't have a large family, you may freeze the leftovers, and avoid cooking a meal later! A real winner in every way!!!
215,605 views | Apr 02, 2009

Betty s Easy and Elegant Pavlova

In this video, Betty demonstrates how to make an Easy and Elegant Pavlova. This is a beautiful and delicious dessert that originated in Australia or New Zealand. Its main features are a large baked meringue shell and fresh fruit, such as strawberries or kiwi fruit. It is quite simple, yet showy and healthier than most desserts. Ingredients: 4 egg whites 1 cup sugar 1 teaspoon almond extract (You may use vanilla extract, if you prefer.) 1 teaspoon lemon juice 2 teaspoons cornstarch 2 cups whipping cream ½ cup confectioner's sugar (same as powdered sugar or icing sugar) 2 cups strawberries (capped, washed, and cut in half) Note: kiwi fruit and chocolate chips may be added, as well. Line a rectangular baking pan with parchment paper and draw a 9-inch circle at the center. Beat 4 egg whites until stiff. Add 1 cup sugar, a little at a time, beating well after each addition. Beat until smooth and glossy, but do not overbeat. Fold in 1 teaspoon almond extract, 1 teaspoon lemon juice, and 2 teaspoons cornstarch. Spread meringue mixture in a circular shape on the marked parchment paper. Build up the edges, so that there is a nice indentation in the center of the circle of meringue. Bake 1 hour at 300 degrees (F). Remove from oven and cool in pan on wire rack. Beat 2 cups of whipping cream until stiff peaks form. Add ½ cup confectioner's sugar and beat until smooth. Set aside. Remove parchment paper from bottom of cooled meringue and place meringue on a flat serving plate. Fill the center of meringue with sweetened whipped cream. Arrange strawberry halves on top. Cover with plastic wrap and chill until ready to serve. This is gorgeous! I hope you love it! --Betty ♥♥♥♥♥
22,334 views | Aug 17, 2011

Four cheese pasta Italian recipe

This four cheese sauce with pasta quills makes a very tasty and substantial first course, that you can personalize with your favourite types of cheese. Find this and many more recipes on the Giallozafferano App in English *** Hi everyone and welcome to our GialloZafferano kitchen: today we'll be preparing together the pasta quills with four cheeses: it's a very substantial and tasty dish made with different cheeses, ideal for the dairy product lovers. But let's see together what ingredients we'll need: • 2,8 oz (80 g) of Emmenthal or Gruyère cheese • 2,8 oz (80 g) of soft Taleggio cheese • 3,5 oz (100 g) of sweet blue cheese • ¼ cup (50 ml) of heavy cream • 13 cup (80 g) of grated Parmesan cheese • White pepper salt • Just under 1 cup (200 ml) of whole milk • 14 oz (400 g) of ridged pasta quills So let's prepare our pasta quills with four cheeses: First, remove the rinds from the cheeses, dice the soft ones and grate the harder ones. Now pour the milk and the heavy cream in a small saucepan and add all the cheeses, which should melt on a very low flame or, if you prefer, in a bain-marie. In the meanwhile you can put a pot of salted water to a boil and boil the pasta quills. Here we are, as you can see our cheeses have melted, so pour them immediately into a wide saucepan... add a pinch of ground white pepper... and once the pasta is al dente, drain it and sauté it in the saucepan for a few moments. In this recipe I've used almost 1 cup of whole milk and ¼ of a cup of heavy cream, but if you want to make your pasta even more tasty, yet high calorie as well, you can add 1 whole cup of heavy cream, and avoid the milk. Now sauté everything, after that our pasta is ready. Our pasta quills with 4 cheeses is ready, remember to serve it immediately otherwise the sauce will dry out. Another advice is to add, or substitute, one or more cheeses as you prefer. From Sonia and GialloZafferano, bye and see you next video recipe!
107,427 views | Nov 08, 2010

Chicken Parmesan aka Chicken Parm with CookingAndCrafting

This was beautiful moist and so delicious I wanted to cry haha13 c. all purpose flour Kosher salt and freshly ground pepper 2 eggs 34 c. Italian style bread crumbs 34 c. grated Parmesan cheese 4 skinless boneless chicken breast 2-3 T. olive oil 2 c. tomato pasta sauce from 24-oz. jar 1 c. shredded mozzarella cheese Cooked spaghetti, optionalPreheat oven to 375 degrees. Place flour in a shallow bowl; add 12 tsp. salt and 14 tsp. pepper. In another bowl, beat eggs. Combine breadcrumbs and Parmesan in third bowl.Pound chicken to 14 inch thickness. Sprinkle both sides of breasts with 12 tsp. salt and 18 tsp. pepper. Lightly dredge in seasoned flour, shaking off excess. Next dip chicken into egg to coat completely, letting excess drip off. Then dredge chicken in breadcrumb mixture, evenly coating on both sides. In large ovenproof skillet, heat oil over medium-high heat. Place chicken in skillet; cook until golden on both sides, about 3 minutes per side. Transfer to oven. bake until cooked through, 10-15 minutes. Spoon tomato sauce over chicken; sprinkle with mozzarella. Return to the oven until cheese is just melted, about 2 minutes. Serve with spaghetti.Please "Like" my video, if you liked it. Like it even if you don't ;) Share! Sharing is caring. Click on the share button so your friends can also enjoy this video.If you enjoyed this recipe or craft and you plan on making it at a later date, the easiest way to access it later is to "Favorite" it. Comment!! By commenting, I get to know who YOU are! Eventually, I end up knowing your name and I feel like that gives us a better bond than an unseen name. You can even just leave me a smiley face because who doesn't love smiley faces?Subscribe! By subscribing, you get all of the videos that I upload after today delivered into your subscription center! It's free and comes with a money back guarantee! Subscribe here: http:bit.ly12Lkz6X If you go to http:tinyurl.comkc2f4vc , you can put a check mark in front of "CookingandCrafting" and check the box for "email with new uploads", you will receive an email the minute I upload a video. How sweet is that function? Facebook: http:tinyurl.comkm4fz98 Pinterest: http:tinyurl.comkgooof5 Instagram: http:tinyurl.coml2wmdbr Google Plus: http:tinyurl.comoyylaon My other channel, where I vlog and take you OTG (on the go!!) around Hawaii and on trips with me: http:tinyurl.comlagmt3rPlaylists to all of my videos: http:tinyurl.comlp2fgvzPlease check out my bestie YT friend, Tammy (yoyomax12): http:tinyurl.com3vzgpca Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.Lastly, smile! I like it when you smile :)
58,706 views | Apr 08, 2011

Betty s Chicken and Prosciutto Tortelloni Alfredo

In this video, Betty demonstrates how to make Chicken and Prosciutto Tortelloni Alfredo. This delicious entree is created from pre-made tortelloni that is stuffed with chicken and prosciutto. All you have to do is cook the tortelloni and make a gorgeous Alfredo sauce to mix with it! Ingredients: (2) 9-oz. packages chicken and prosciutto tortelloni (Note: Use only 1 package of tortelloni, if you want a larger proportion of Alfredo sauce to tortelloni.) ¼ cup butter, melted 1 small clove garlic, finely chopped 2 tablespoons flour 1 cup milk 1 cup finely shredded Parmesan cheese (You may substitute Romano cheese.) 2 tablespoons fresh parsley, chopped ½ teaspoon ground black peppercorns (You may substitute regular ground black pepper.) ¼ teaspoon ground sea salt (You may substitute regular table salt.) Parsley sprig for garnish In a large pot of water, boil (2) 9-oz. packages of chicken and prosciutto tortelloni, according to package directions. Meanwhile, in a large deep skillet, melt ¼ cup (4 tablespoons) butter. Add 1 small clove of finely chopped garlic. Cook garlic in butter over low heat, until the garlic is softened. Add 2 tablespoons flour to the garlic-butter mixture and stir until all lumps are gone. Add 1 cup of milk and return the skillet back to the stove and cook over medium heat, stirring constantly, until sauce is smooth and thickened. Remove from heat. Add 1 cup finely shredded Parmesan cheese, 2 tablespoons fresh chopped parsley, ½ teaspoon freshly ground pepper and ¼ teaspoon freshly ground sea salt. Mix well. Drain the tortelloni when it is done, and add the tortelloni to the skillet of Alfredo sauce. Stir to coat tortelloni completely. Immediate place on a nice serving platter, garnish with a sprig of parsley, and serve. I served this with heated French bread dipped in olive oil, tomatoes topped with Parmesan cheese, along with fresh strawberries and a glass of iced tea. It was terrific! I hope you enjoy this recipe; it's very simple to make, but it gives you something that is a little out of the ordinary. Enjoy!!! Love, Betty ♥
16,665 views | Nov 05, 2010


Ingredients 1 litre Chicken Stock (4 cups - 34 ounces) 300g dried macaroni or penne pasta (10.5 oz - 0.66 pound) 2 tbsp oil 500g skinless chicken breast fillet, thinly sliced (1.1 pounds) 200g button mushrooms, sliced (0.4 pound) 2 tbsp plain flour 2 cups shredded tasty cheese 12 cup dry breadcrumbs Preheat oven to 220°C. Reserve 1 cup of stock. Pour remaining stock into a large saucepan & bring to the boil. Add pasta, partially cover, and cook for 7 mins or as directed on pack. Do not drain. Remove from heat. Heat 1 tbsp oil in a frying pan. Add chicken and cook for 5 minutes until golden brown. Add to pasta. Heat remaining oil in the frying pan, add mushrooms, cook until softened. Stir in flour and cook, stirring, over medium heat for 1 min. Add reserved stock, stirring continuously, until just thickened. Stir through pasta mixture with 1 cup of cheese. Spoon into an ovenproof dish. Top with remaining cheese and breadcrumbs and bake for 20 mins or until golden.
46,924 views | Jan 07, 2012

Betty s Melt in Your Mouth Oreo Truffles

In this video, Betty demonstrates how to make "Melt-in Your-Mouth" Oreo Truffles. This recipe was submitted by Jessicab98, as a yummy way to welcome the holiday season. These truffles are truly wonderful! My family loves them! Ingredients: 1 package Oreo cookies, crushed in the food processor to fine crumbs 1-8 oz. package of cream cheese, at room temperature (fat free makes them too soft) 12 oz. semisweet chocolate chips ½ oz. paraffin , optional (from Betty: I added this, because it will make your coated truffles prettier and easier to handle; it is not necessary.) Crush the Oreo cookies and mix with cream cheese. Using a small melon baller, scoop and roll the mix into small balls. (I just pinched off a small amount and rolled it in my hand.) Put on a foil or wax paper covered baking sheet with a little space between them. Refrigerate for about an hour. Melt the chocolate chips and roll the Oreo balls to cover. Refrigerate on the baking sheet until set before moving them to a different container. These may be served on a fancy plate or placed in an airtight storage container to keep them fresh. You can roll these with just one hand. Melt the chocolate in the microwave, then place the glass bowl over another bowl with hot water in it to keep the chocolate soft. Also, if you tilt the bowl with the chocolate, you can keep most of it near the bottom and roll the balls near the top for a thinner coating. They can be served cold or room temperature. They're softer at room temperature. (Note from Betty: I melted the chocolate, along with the paraffin, in the top of a double boiler, because it was convenient for me; it's just your choice.) Some tips from Jessica: "I also like to buy little gift boxes at the dollar store along with tissue paper to make little gift boxes with 4 or 5 pieces. It's a fun, yummy thing to bring to a party. Everyone will wonder how you made them! You can also use different flavor Oreos (no double-stuffed) to make these. We usually do regular, mint, and white. Before putting them back in the fridge to set, the regular ones get an extra drizzle of the semisweet chocolate, the white ones get a white chocolate drizzle, and the mint get a green-colored white chocolate drizzle. Just a fun way to make sure people know which one they're getting." These truffle look and taste terrific! Thank you, Jessicab98 for sharing this wonderful recipe with me and my viewers! It is greatly appreciated!—Betty 
272,904 views | Nov 13, 2010

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