Betty’s Oven-Baked Mini Reubens

Betty’s Oven-Baked Mini Reubens Tube. Duration : 8.03 Mins.

In this video, Betty demonstrates how to make Oven-Baked Mini Reubens. These are reuben-style finger sandwiches that you can make on cocktail rye bread from your leftover St. Patrick’s Day Corned Beef! Ingredients (for 12 mini reuben sandwiches): 24 slices of cocktail rye bread ½ cup (or more) Thousand Island dressing cooked corned beef, cut into 24 slices to fit the bread 8 oz. Swiss cheese, sliced into 24 slices to fit the bread 14.5-oz. can shredded sauerkraut, well drained butter, for greasing pans Butter a shallow baking pan that is large enough to hold 12 sandwiches made with cocktail rye bread. Also, butter a matching baking pan *on the bottom*. Set the pans aside (exposing the buttered sides) while you prepare your sandwiches. To assemble one sandwich, spread Thousand Island dressing on one side of two pieces of cocktail rye bread. Now, place a slice of Swiss cheese on top of each of the spread pieces of bread. Next, place a slice of corned beef on top of each cheese slice. To finish the sandwich, place a small amount of drained sauerkraut on one of the prepared sandwich halves and put the two halves together. Place the assembled sandwich on your buttered baking pan. Repeat this process, until you have assembled 12 reuben sandwiches on cocktail rye bread and placed them on the buttered baking pan. Now, place the other baking pan, *buttered side down*, on top of the mini reuben sandwiches to provide pressure and stability while baking. Bake at 375 (F) for 10 …

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Betty’s Mini Cheesecakes with Tangy Topping Recipe

Betty’s Mini Cheesecakes with Tangy Topping Recipe Tube. Duration : 8.98 Mins.

In this video, Betty demonstrates how to make one of her favorite party desserts, Mini Cheesecakes with Tangy Topping. These are made in muffin tins with a graham cracker “crust,” and have a cheesecake filling, baked in the oven. A delicious sweet, sour sauce tops each one of them. These are perfect as finger food for a reception! Ingredients: (for about 18:) 3 tablespoons softened butter or margarine 1 cup Graham cracker crumbs (I made my crumbs from graham crackers, but these are available at your grocery store.) 3 eggs, separated 1 1/2 cups sugar, separated (2) 8-oz. packages cream cheese, softened to room temperature 8 oz. sour cream 1/2 teaspoon vanilla extract Use your fingers to butter 2 1/2-inch muffin tins, and then coat each one generously with Graham cracker crumbs. Set aside. Separate 3 eggs, placing the whites in one mixing bowl and the yolks in another. Now, beat the 3 egg whites until stiff, and set aside. Bet the 3 egg yolks just slightly. In a large mixing bowl combine the 3 beaten egg yolks, 3/4 cup sugar, and (2) 8 oz. packages of softened cream cheese. Beat until smooth and fluffy. Now, fold the 3 stiffly beaten egg whites into the the creamy mixture. Blend gently, but completely. Spoon cheesecake mixture into prepared muffin tins, filling 3/4 full. Bake at 350 degrees for about 15 to 20 minutes. The cheesecakes will be pulling away from the sides of the muffin tin and will be beginning to brown just a little. Allow baked cheesecakes to cool 10 to 15 …

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Betty’s Green Chile Cornbread Recipe

In this video, Betty demonstrates how to make one of her favorite breads, Green Chile Cornbread. The recipe uses cornmeal mix, eggs, cream-style corn, chopped green chiles, Cheddar cheese, yogurt, and milk. It is baked in a casserole dish in the oven, and makes a lovely bread to accompany just about any meal. Ingredients: 2 eggs, well beaten (2) 8 ½-oz. packages corn muffin mix (I used jiffy mix.) 8 ¼-oz. can cream-style corn 4 ½-oz. can chopped green chiles, drained 1 cup shredded Cheddar cheese ½ cup plain yogurt ¼ cup milk cooking oil spray In a large mixing bowl, use an electric mixer to beat 2 eggs. Add (2) 8 ½-oz. packages corn muffin mix, an 8 ¼-oz. can cream-style corn, a 4 ½-oz. can chopped green chiles (drained), 1 cup shredded Cheddar cheese, ½ cup plain yogurt, and ¼ cup milk. Combine all ingredients, just until dry ingredients are moistened. Pour batter into a 13-inch by 9-inch by 2-inch baking pan that has been sprayed with cooking oil spray. Bake at 450 for 20 minutes, or until golden brown. You can test for doneness by placing a clean toothpick in the center, and it should come out clean. This cornbread is delicious served with fresh butter. I served my Green Chile Cornbread with my Top-Notch Taco Soup, which is posted in bettyskitchen. Enjoy!!! –Betty 

http://www.youtube.com/watch?v=nGQqYZGwu6w&hl=en

Betty’s Pecan-Crusted Oven-Broiled Chicken Breasts Recipe

In this video, Betty demonstrates how to make her Pecan-Crusted Oven-Broiled Chicken Breasts recipe to accompany her Southern dinner, including Brown Sugar-Topped Baked Sweet Potato, Country-Style Pressure Cooker Green Beans, Morning Coffee Blueberry Muffins, Perfect Pound Cake with Sugar Glaze Topping with Crispy, Sugary Nuts, and Triple Chocolate Frozen Ice Cream Pie (all in other videos). Ingredients: 4 pounds boneless, skinless chicken breast halves (about 8 to 10) 1/2 cup flour 1 well-beaten egg 1 cup buttermilk 1 cup finely-ground pecans 3/4 cup dry breadcrumbs 1 1/2 teaspoons salt 2 teaspoons paprika dash of ground black pepper cooking spray 1 stick butter or rmargarine, melted Wash chicken pieces and trim off of all excess fat, gristle, etc. Set aside. Place 1/2 cup flour in a gallon-sized zip-lock plastic bag, and set aside. Combine buttermilk and egg in a small bowl, and set aside. Place 1 cup ground pecans, 3/4 cup dry breadcrumbs, 1 1/2 teaspoons salt, 2 teaspoons paprika, and a dash of ground black pepper in a separate gallon-sized zip-lock plastic bag, and set aside. Now, take each chicken breast, put it in the bag of flour, and shake it, until completely covered. Next, dip the floured chicken into the buttermilk/egg mixture, and let it drain on a large plate. Continue until all pieces of chicken are coated with flour, and the buttermilk mixture and are draining on the plate. Now, place each drained chicken breast, one at a time, into the seasoned pecan …

http://www.youtube.com/watch?v=ZtvJURaWgEs&hl=en