In this video, Betty makes the original Fritos Chili Pie Casserole for her family. The recipe originated either with the Frito-Lay Company or Sonic Drive-In Restaurants, where it was once served. If you like chili, cheese, and Fritos, youll *love* this recipe! Ingredients: 3 cups Fritos corn chips 1/2 large sweet onion, chopped (Note: I used 1 whole large onion in my video, but I think most people will like this recipe better with 1/4 to 1/2 onion, chopped—unless you *really* love onions!) 15 oz. can chili (either with beans or no beans) 1 cup grated American cheese (I used Velveeta.) Place 2 cups of Fritos corn chips in a baking dish. Arrange chopped onion and half of the grated cheese on corn chips. Pour chili over onion and cheese. Top with remaining corn chips and grated cheese. Bake at 350 degrees for about 15 minutes, until cheese is melted and corn chips on top are beginning to brown. Serve immediately. This is a great dish for kids!!! To give you an idea of how widespread this recipe is, here are a couple of link to the very same recipe that I demonstrated: www.cooks.com and recipes.chef2chef.net Enjoy! BG

In this video, Betty demonstrates how to make her all-time favorite peanut butter cookies. Out of hundreds of recipes tested and adapted, this one is Number One! Ingredients: 1 cup creamy (smooth) peanut butter 1/2 stick butter 1/2 stick margarine 1/2 cup white sugar 1/2 cup brown sugar, firmly packed 1/2 teaspoon vanilla extract 1 egg 1 1/2 cups self-rising flour Cream 1 cup peanut butter, 1/2 stick butter, 1/2 stick margarine, 1/2 cup white sugar, and 1/2 cup brown sugar until smooth. Add 1/2 teaspoon vanilla extract and 1 egg. Beat well, until all ingredients are well-combined. Stir in 1 1/2 cups self-rising flour, until mixture turns into a ball shape. Cover with plastic wrap and refrigerate for 4 hours or overnight. When ready to make cookies, roll small pieces into 1-inch balls and place them about 2 inches apart on a baking sheet. Use a fork to flatten each ball with a criss-cross pattern. Bake in an oven that has been preheated to 375 degrees for 10 minutes. Remove from the oven when done, and immediately place on a cooling rack or flat platter to maintain their shape while cooling. When cool place in a zip-lock plastic bag or sealed container for storage. These are the yummiest of cookies, and a great comfort food!

In this video, Betty demonstrates how to make a gorgeous and luscious sweet treat–Chocolate Cherry Cordial Dessert. It is made of vanilla ice cream, and is chock full of maraschino cherries, pecans, and chocolate pieces. Simply Irresistable! Ingredients: 1 ½ quarts to 2 quarts vanilla ice cream, softened 1 cup maraschino cherry halves ½ cup chopped pecans (4) 1.55 oz. milk chocolate bars, finely chopped (I used a large 5 oz. bar of dark chocolate; the dark chocolate freezes harder, and is harder to chew, but the taste is more chocolate-y.) Reddi Wip topping for garnish Stemmed maraschino cherries for garnish In a large bowl, combine 1 ½ quarts to 2 quarts softened vanilla ice cream, 1 cup maraschino cherry halves, ½ cup chopped pecans, and 4 chopped milk chocolate bars. Spoon the mixture into a 9-inch springform pan. Cover with aluminum foil and freeze at least 4 hours, or until firm all the way through. Remove the sides from the springform pan. Cut into wedges and serve on a nice serving dish. Garnish with a dollop of Reddi Wip and a stemmed maraschino cherry. Serve immediately. Yum!

In this video, Betty responds to a viewer request for banana recipes and makes a summer favorite–Banana Milkshake–both Vanilla Banana Milkshake and Chocolate! Banana Milkshake!!! Ingredients (for each shake): 1 large fresh ripe banana, sliced 1/4 to 1/2 cup milk (1/2 cup milk makes a thin milkshake; 1/4 cup milk makes a thick milkshake.) 1/2 teaspoon vanilla extract 1 cup vanilla ice cream or 1 cup of chocolate ice cream Place all of the ingredients into a blender process on “blend” until …

In this video, Betty demonstrates how to make Hot Buttered Rum. This is a delicious drink as the weather gets colder, and it is festive enough for holiday entertaining! Note: This recipe makes only about 5 servings. It is based on using a pint of ice cream. If you want to use a gallon of ice cream, just multiply each ingredient by 8, and you will have about 40 individual servings. Ingredients: 2 oz. butter, softened to room temperature ¼ cup confectioner’s sugar ¼ cup brown sugar ½ teaspoon …

In this video, Betty demonstrates how to make very basic (but super tasty) salmon cakes. This is a very easy recipe, inexpensive, quick, and healthy! You can’t beat that!!! Ingredients: 15.75 oz. can pink salmon (drained) 2 eggs, well beaten 2 tablespoons dried chopped onion 1/3 inner packet of saltine crackers, finely crushed olive oil for sauteing Beat the 2 eggs well. Add the drained salmon, 2 tablespoons dried chopped onion and the 1/3 inner packet of finely crushed saltine crackers …

In this video, Betty demonstrates a penuche candy icing for the Applesauce Spice Cake, uploaded yesterday. Penuche is known in the Southern states, as well as parts of New England. It is a wonderful, caramel flavored candy, that can be used as icing, and it goes perfectly with Applesauce Cake or Spice Cake, so I put it on an Applesauce Spice Cake!!! Ingredients: 1 stick butter or margarine 1 cup light brown sugar, firmly packed 1/4 cup milk 2 cups confectioner’s sugar hot water, as needed In …

In this video, Betty demonstrates how to make very basic (but super tasty) salmon cakes. This is a very easy recipe, inexpensive, quick, and healthy! You can’t beat that!!! Ingredients: 15.75 oz. can pink salmon (drained) 2 eggs, well beaten 2 tablespoons dried chopped onion 1/3 inner packet of saltine crackers, finely crushed olive oil for sauteing Beat the 2 eggs well. Add the drained salmon, 2 tablespoons dried chopped onion and the 1/3 inner packet of finely crushed saltine crackers …