In this video, Betty demonstrates how to make No-Bake Chocolate Oatmeal Cookie Squares. This was a special request from her son-in-law, Chris, who preferred these cookies to the traditional birthday cake for his birthday celebration! They are dark chocolate flavor, and contain peanut butter and oatmeal, making them more nutritious than the average cookie. Ingredients: ½ cup milk ¼ cup butter or margarine, melted ½ cup cocoa 2 cups sugar 1 teaspoon vanilla extract ½ cup smooth or chunky peanut butter 2 ½ cups quick-cooking oats Place ½ cup milk, ¼ cup melted butter or margarine, ½ cup cocoa, and 2 cups sugar into a saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir in 1 teaspoon vanilla extract, ½ cup peanut butter, and 2 ½ cups quick-cooking oats. You may finish these cookies up in a couple of ways. 1) Drop by teaspoonfuls onto waxed paper, and let set up for about ½ hour or 2) Pour mixture into a large (13-inch by 9-inch by 2-inch) greased pan and cool, then cut into equally-sized squares. This is a traditional cookie recipe in my part of the country. These cookies are great as snacks for children, and are great as lunchbox items, but big kids like them, too!

bit.ly Picnic Recipes – Picnic Food Ideas It’s gorgeous outside. Time to plan a picnic! Adrien Sharp for the Kraft Kitchens shares some great ideas for what to serve and how to pack up a great meal that travels. Transcript: Are you looking for new ways to spend quality time with your family? One of my favorite things to do on a nice summer day to go on a picnic. Bring a football maybe a kite and everyone gets a chance to enjoy the outdoors and each other for an afternoon. Hi I’m Adrien Sharp for the Kraft Kitchens here with some great ideas for what to serve and how to pack your next picnic. Let’s start with the food. Sandwiches are the original here when it comes to food that travels but just because they’re portable does not mean they have to be predictable. With just a few simple steps you can create your own masterpiece. This is the Kickn’ Chicken Wrap. Perfect for eating outdoors. The kick comes from the chipotle flavored mayo and the jalapeño American cheese. All you need to do is spread your mayo on the bottom, add the cheese, next with the chicken, the lettuce and then the celery. That’s all there is to it! This ones the the Tuscan Club on a ciabatta roll. It’s made with shaved oven turkey breast bacon lettuce tomato and here comes the Tuscan part: sun dried tomato and basil cream cheese on the top half of the ciabatta and some Italian dressing on the bottom half. And to go with these great sandwiches I’ve made some terrific side salads. This one’s coleslaw and …

In this video, Betty demonstrates how to make sumptious Peppercorn Steaks with Bourbon Sauce. These are New York strip steaks, seasoned with cracked peppercorns, pan-fried to perfection, and then drenched in a sauce made of Bourbon whisky, beef broth, green onions, and butter. This would be a great entree for your to make for your sweetheart on Valentine’s Day! Ingredients: 2 teaspoons whole black peppercorns (2) 8-oz. New York strip steaks (You may use a different cut of steak, if you prefer.) 1/2 tablespoon extra virgin olive oil 1/3 cup Bourbon whisky (I used Maker’s Mark. If you prefer not to use an alcoholic beverage, substitute 1/3 cup beef broth.) 3 tablespoons chilled butter, cut into pieces 1/8 cup sliced green onions 1/3 cup beef broth (I used 1/3 cup from a 10 3/4-oz. can of Campbell’s condensed beef broth.) Crush 2 teaspoons black peppercorns with a mortar and pestle. (I used a garlic press, instead.) Season (2) 8-oz. New York strip steaks on both sides with salt. Sprinkle crushed peppercorns over both sides of steaks, pressing to adhere. Heat 1/2 tablespoon olive oil in a skillet over medium high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium rare. Meanwhile, heat Bourbon in heavy small saucepan over medium heat until warm. Remove from heat, and carefully ignite with a lighter or match. Let flame for 30 seconds, and then cover with a lid that fits to extinguish the flame. Transfer steaks to serving plates. Cover with …

Raw food author and chef Jennifer Cornbleet shares how to prepare a delicious dairy-free ranch dressing using soaked cashews. From her DVD, Raw Food Made Easy.

www.cookinup.com. An oldie but a goodie. Egg salad is a very wholesome, very easy recipe that is often overlooked. With the help of Chef Paul, making tasty egg salad sandwiches is a snap. Make it from scratch, and you can avoid all those nasty preservatives that you might find in cafeteria sandwiches.

My recipes: www.youtube.com

In this video, Betty demonstrates how to make Mothers Day Spice Cake. Flavored with cloves and cinnamon, this is a gorgeous and tasty cake with a spiced buttercream frosting, Ingredients: ¾ cup butter ¾ cup firmly packed light brown sugar 1 cup sugar 3 eggs 1 teaspoon vanilla extract 2 ¼ cups self-rising flour ¾ teaspoon ground cloves ¾ teaspoon ground cinnamon 1 cup buttermilk (You may substitute 1 cup of milk and 1 tablespoon lemon juice.) spiced buttercream frosting (This is a previous video upload in bettyskitchen.) Cream ¾ cup butter in a large mixing bowl with an electric mixer. Beat in ¾ cup brown sugar. Gradually add 1 cup white sugar, beating until light and fluffy. Add 3 eggs, one at a time, beating after each addition. Stir in 1 teaspoon vanilla. Add 2 ¼ cups self-rising flour to the creamed mixture alternately with 1 cup buttermilk, beginning and ending with flour. Mix well after each addition. Grease and flour two 9-inch round cakepans, and line with waxed paper. Grease and flour the waxed paper. Pour batter into prepared pans. Bake at 325 degrees for 35 to 40 minutes, or until a clean toothpick inserted into the center comes out clean. Cool in pans until cake is completely cooled to room temperature. Spread Spiced Buttercream Frosting between layers and on top and sides of cake. This cake is a great choice for Mothers Day. I hope you enjoy it! Happy Mothers Day from Betty & Rick! :

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

Raw food author and chef Jennifer Cornbleet shares how to prepare garden vegetable soup, especially good for lunch. From her DVD, Raw Food Made Easy.