Bathtub Betty BBQ presents; BBQ'd Beef Ribs
Dru's Killer Sauce! Home made Bar-B-QUE Sauce!
Cooking For men Tony D'Angelo shows you how to make home made Bar-B-Que Sauce
Dru's Killer Sauce! Home made Bar-B-QUE Sauce!
Betty's Baked Shredded Beef and Bean Chimichangas
Betty demonstrates how to make Baked Shredded Beef and Bean Chimichangas. These beef chimichangas also contain refried beans and a spicy tomato blend. Baking these chimichangas, rather than frying, makes them a little healthier.
Baked Shredded Beef and Bean Chimichangas
1 pound shredded cooked beef (I used top sirloin steak, cooked in a slow cooker and then shredded. You may used browned ground beef, if you prefer.)
1 tablespoon extra-virgin olive oil
½ cup finely-chopped onion
2 cloves minced garlic
16 ounce can refried beans
1 tablespoon chili powder
1 teaspoon ground cumin seed
4 ounces tomato sauce
10 to 12 (9-inch) flour tortillas
extra-virgin olive oil, for brushing on rolled tortillas
1 additional tablespoon extra-virgin olive oil
1 fresh finely-chopped jalapeno pepper, seeds and fibers removed
12 ounces additional tomato sauce
10 ounce can Ro-tel diced tomatoes and green chiles
6 ounces finely-shredded Cheddar or Monterey Jack cheese
In a deep skillet, sauté ½ cup finely chopped onion and 2 cloves minced garlic over medium-low heat until softened. Add 1 pound shredded cooked beef, a 16 ounce can of refried beans, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 4 ounces tomato sauce. Stir to combine, and continue to heat over medium-low heat until heated through. Spoon about ½ cup of meat mixture off center of a tortilla. Fold the edge nearest the filling, just until mixture is covered. Fold in opposite sides of tortilla to center. Roll up. Brush all sides with extra-virgin olive oil. Place seam side down in a large ovenproof dish or in 1 of 2 smaller ovenproof dishes. Repeat with remaining meat mixture and tortillas. Bake at 350 degrees for about 15 minutes. While chimichangas are baking, mix together topping: In a medium-sized saucepan, sauté 1 fresh finely chopped jalapeno pepper in 1 tablespoon extra-virgin olive oil until softened. Add 12 ounces tomato sauce and a 10 ounce can of Ro-tel diced tomatoes and green chiles. Stir together over medium-low heat until heated through. Remove chimichangas from oven when done. Arrange chimichangas on serving plates. Spoon hot tomato-pepper sauce over tops, and sprinkle with 6 ounces finely-shredded Cheddar or Monterey Jack cheese. Serve immediately. I hope you enjoy this recipe! Love, Betty ♥♥♥♥♥
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NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
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Betty's Comfort Food Meatloaf Dinner
Betty reveals her secrets for making the perfect meatloaf. Meatloaf is a favorite comfort food--try Betty's version!
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Comfort Food Meatloaf Dinner
1 1/2 pounds lean ground beef
1 1/2 teaspoons salt
1/2 cup chopped onion
1/2 cup ketchup + 3/4 cup ketchup (for topping)
2 well-beaten eggs
4 cups cubed bread (Almost any type or combination of leftover breads will do.)
Combine 1 1/2 pounds ground beef, 1 1/2 teaspoons salt, 1/2 cup chopped onion, 1/2 cup ketchup, 2 well-beaten eggs, and 4 cups of cubed bread. Beat with a mixer until well combined. Form into a loaf, and place in a Pyrex (or other oven-proof) loaf pan that has been lined with aluminum foil. Press the meatloaf to fill out all corners of the loaf pan. Cover with a generous amount of ketchup (approximately 3/4 cup). Cover the top with the aluminum foil, and place meatloaf in an oven that has been preheated to 350 degrees. Bake for 1 hour and 15 minutes, and then remove the foil from the top. Bake 15 minutes longer, until the meatloaf is bubbly and is set on the top. Remove from the oven, and immediately remove the meatloaf from the aluminum foil, and drain, if needed. Slice (using an electric knife, if possible) into serving slices. Arrange on a platter and serve while hot! A delicious can't-be-beat comfort food!!!
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NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
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Other places to watch Betty's Kitchen:
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Stuffed Bell Peppers | Betty Crocker Approved
Now this is mealtime magic! Bell peppers stuffed with savory goodness and cooked to perfection in a slow cooker. @bevcooks channeled her inner Betty. Now it’s your turn.
Betty's Memorial Day Onion Burgers
Betty demonstrates how to make her memorial Day Onion Burgers. Also, as an added treat, Betty's ghost husband Rick appears (at the request of many of you!).
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Memorial Day Onion Burgers
1 1/4 pounds ground beef
1 oz. envelope onion soup and dip mix
2 tablespoons barbecue sauce (optional)
In a large bowl, combine 1 1/4 pounds ground beef and a 1 oz. envelope of onion soup mix. Mix thoroughly. Add 2 tablespoons of barbecue sauce (if you want a smoky flavor). Form into 5 hamburger patties. Grill on an outdoor grill, or an electric kitchen grill, or fry them in a skillet. An outdoor grill gives the best results. Cook to the desired degree of doneness. Remove to a serving platter.
Menu suggestions:
You can serve these burgers on Kaiser buns, with mayonnaise, ketchup, or mustard with lettuce, tomato slices, Swiss or Cheddar cheese slices, sauteed mushrooms and onions, etc. Accompanying dishes can be Betty's Barbecue Bean Bake, Betty's Homestyle Memorial Day Potato salad, and some potato chips, pickles, olives, and any other items of your choice. A great dessert for this meal is Betty's Chocolate Turtle Dessert Pizza. Have a *great* cookout!!!
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NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Betty's Website:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Other places to watch Betty's Kitchen:
Facebook:
Pinterest:
Twitter:
Google+:
ifood.tv:
Roku: