How to Make Flaky Biscuits
Making homemade Biscuits is a breeze with this recipe! They are so easy to make from scratch, and all you need are 6 simple ingredients. With this easy recipe, your biscuits will come out super buttery and flaky on the inside and crisp outside. By the by, they are soooo delicious served warm with some homemade Honey Butter! Let me know what you like to eat them with!
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Celebrating 100 years and Betty Crocker Cakesicles | Noresha| Betty Crocker | Cup of Joe Caribbean
It's a 100 year celebration with @BettyCrockerTV in the @CupofJoeCaribbean kitchen and cake artist Noresha Shairsingh of Celebration Cakes joins the party as she show how to make Cakesicles using Betty Crocker Cake Mixes. Try her recipe below.
CAKESICLES
Courtesy Noresha Shairsingh of Celebration Cakes on Cup of Joe Caribbean
1 box Betty Crocker Cake Mix, flavor of your choice
1 – 2 packs white candy melts, melted
Silicone popsicle mold
Popsicle sticks
Sprinkles
Red food coloring
Method
Make the Betty Crocker Cake according to directions. Allow to cool.
In a large bowl crumble cake with fingers
Add 2 tablespoons of melted candy melts and mix until it’s able to form a ball.
Fill into molds and add stick.Chill for 15 minutes and remove from mold. Place on a baking sheet lined with wax paper.Chill the cakesicles for a couple hours.
Remove and dip into the melted candy melts. The cakesicle should be completely coated. Set aside to firm up.
Add a drop or 2 of red coloring to 2 tbsp melted candy melts to make red drizzle.
Fill into a piping bag and snip off the end to make a light drizzle.
Drizzle diagonally on each cakesicle.
While still wet, add sprinkles. Add edible logo or decorations as desired.
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Betty's Savory, Smothered Swiss Steak
Betty demonstrates how to make Smothered Swiss Steak. This is a hearty meal that is easy and inexpensive to make.
Savory, Smothered Swiss Steak
1 ½ pounds cubed steak (I used 8 steaks, as packaged at my grocery store.)
light amount of salt
ground black pepper, to taste
1 cup peanut oil
½ cup extra-virgin olive oil
1 cup flour in gallon-sized Ziploc bag
2 additional tablespoons extra-virgin olive oil
1 medium green pepper, chopped
1 small onion, chopped
14.5-ounce can diced tomatoes, undrained
4 tablespoons butter
¼ cup + 2 tablespoons cornstarch
6 cups beef broth
Season cube steaks with salt and black pepper, using a light amount of salt and a normal amount of pepper. Set aside. In a large oven-proof skillet place 1 cup peanut oil and ½ cup olive oil. Set aside. Heat 2 tablespoons olive oil in a medium-sized skillet. Add chopped green pepper and chopped onion. Saute green pepper and onion until softened. Add diced tomatoes to green pepper-onion mixture. Set aside. Melt butter in large pot or Dutch oven. Add ¼ cup + 2 tablespoons cornstarch. Stir and heat until thickened and beginning to brown. Add 6 cups beef broth and cook over medium heat until slightly thickened. Stir in sauteed green pepper-onion-tomato mixture. Keep this gravy mixture warm over low heat. Heat peanut-olive oil mixture in large oven-proof skillet over medium heat. Meanwhile, place seasoned cubed steak, two at a time in Ziploc bag that contains 1 cup flour. Shake the bag until steaks are well coated. Use tongs to place steaks in hot oil. Continue with the other steaks, until all steaks are in the hot oil. Brown the steaks on both sides; then, remove them from the hot oil and place them on paper toweling to drain. Pour off all oil from large skillet, leaving fond on the bottom. Pour about half of the gravy mixture into the skillet and stir to incorporate the fond into the gravy. (The rest of the gravy mixture may be used as needed in this recipe, or as an accompaniment at the table alongside the Smothered Swiss Steak.) Place browned steaks back into skillet, allowing steaks to be covered by the gravy mixture. Simmer over low heat on top of stove or bake in oven at 325 degrees (F) for about 20 minutes. Use tongs to transfer steaks from skillet to serving dish. Pour gravy over top of steaks, smothering them. (Use reserved sauce for additional coverage as desired.) Serve immediately while hot. These smothered Swiss steaks are great served with cornbread! I hope you enjoy this recipe! Love, Betty ♥
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Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
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Betty's Jazzed-Up Grilled Pimiento Cheese Sandwiches
Betty demonstrates how to make Jazzed-Up Grilled Pimiento Cheese Sandwiches. The filling is sharp Cheddar cheese, blended with mayonnaise, sour cream, pimientos, green onions and a touch of ground red pepper. It is spread on hearty white bread, topped with tomato slices, and then grilled in butter for a gorgeous and delicious sandwich.
Jazzed-Up Grilled Pimiento Cheese Sandwiches
(Makes 2 sandwiches; you may have some filling left over.)
2-oz. jar diced pimiento, drained
¼ cup mayonnaise
¼ cup sour cream
green tops of 1 green onion, finely chopped
1/8 teaspoon ground red pepper, or less, to taste
8-oz. extra-sharp white cheddar cheese, shredded
4 white or wheat bread slices
1 medium tomato, thinly sliced
2 tablespoons butter, softened
In a large bowl, stir together 2-oz. diced pimientos, ¼ cup mayonnaise, ¼ cup sour cream, finely chopped tops of 1 green onion, and 1/8 teaspooon (or less) ground red pepper. Stir in 8-oz. shredded extra sharp white cheddar cheese. Spread one side of each of two bread slices with softened butter, and place them, buttered side down, in a large skillet or on a griddle. Spread about 1/3 cup of pimiento cheese mixture on top of each slice of bread. Place 2 thin slices of tomato on top of the pimiento cheese, and cap each sandwich with another slice of bread. Butter the top of the bread with softened butter. Place the skillet over medium heat, and then reduce to low, grilling the sandwiches slowly to allow flavors to mingle and cheese to melt. When brown on the bottom side, turn the two sandwiches over and brown the other side. When both sides are brown, remove from skillet and immediately place on a serving plate. I served mine with Kentucky Caviar and Raspberry Tea, both of which you will find in Betty's Kitchen. I hope you enjoy the sandwiches! --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 Heavenly Banana and Strawberry Dessert
Betty demonstrates how to make her Heavenly Banana and Strawberry Dessert recipe. As demonstrated, you can make a lower-fat, lower-sugar ( and thus lower-calorie!) version of this recipe, but I am giving you the original recipe below. Make adjustments as you choose! For best results, use the recipe below. Enjoy!
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Heavenly Banana and Strawberry Dessert
2 cups self-rising flour
2 sticks of margarine, melted
1 cup chopped pecans
8 oz. cream cheese, softened
2 cups confectioner's sugar
8 oz. whipped topping (Cool Whip is fine), thawed
4 bananas, sliced
1 quart strawberries, washed and sliced in half
12.75 oz. carton strawberry glaze
In a large mixing bowl, combine 2 cups flour, 2 sticks of melted margarine, and 1 cup chopped pecans. Mix until you have a cookie dough. Drop large spoonfuls of dough into a 13 inch by 9 inch by 2 inch Pyrex dish. Use your hands to smooth the dough out evenly over the bottom of the dish, getting to all corners, making a crust for your dessert. Bake the crust for 15 minutes in an oven that has been preheated to 400 degrees. Cool. (You may speed up the cooling process by placing the cooked crust in your refrigerator for about an hour--after it cools a bit initially). When the crust is cool, begin making the filling. In a large mixing bowl, mash 8 oz. cream cheese with a fork until smooth. Add 2 cups of confectioner's sugar, and stir with the cream cheese until blended. Now, fold in the thawed 8 oz. carton of whipped topping. Next, add 4 sliced bananas and stir gently until combined. Pour this banana layer over the top of the cooled crust. Now, prepare your topping. Place 1 quart of washed, halved strawberries in a medium to large mixing bowl. Add in a 12.75 oz. carton of strawberry glaze. Stir gently to combine. Place this strawberry mixture on top of the banana mixture in your Pyrex dish. You will need to drop the strawberry mixture by spoonfuls and then gently smooth it our, in order not to disturb the banana layer. Cover the finished dessert with plastic wrap and place in the refrigerator at least 4 hours. (Overnight is better, for stability and for pretty serving pieces.) To serve, cut into desired squares and place on a dessert plate. Looks and tastes heavenly!
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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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EASY Christmas Snowballs - Pecan Balls - So Easy, ANYONE Can Make These
INGREDIENTS:
1 cup all purpose flour
1/2 cup (4 ounces/113 grams) butter, softened - I use unsalted
1 cup finely chopped toasted pecans
3 Tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup powdered sugar for rolling
FULL RECIPE:
This is the easiest recipe for snowball cookies. No mixer... One bowl... Stupid easy. Anyone can make these holiday favorites.
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