Betty demonstrates how to make Sausage-Pineapple Casserole. This casserole is made up of smoked sausage, pineapple chunks, and sweet potatoes. The flavors blend beautifully. Sausage-Pineapple Casserole 20-ounce can pineapple chunks in pineapple juice 14-ounce package smoked sausage, cut into 1-inch pieces 15-ounce can sweet potatoes, drained and sliced into 1-inch chunks 3 tablespoons brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 1 tablespoon butter Drain the pineapple, reserving juice. Add water to juice (if necessary) to make 1 ¼ cups. Arrange pineapple chunks, sausage, and sweet potatoes in a 10-inch by 6-inch by 1 ¾-inch baking dish. In a small saucepan, combine brown sugar, cornstarch, and salt. Stir in the reserved pineapple juice mixture. Cook and stir until thick and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in butter until it melts. Pour over sausage mixture. Cover with aluminum foil and bake at 350 for 35 to 40 minutes, or until hot and bubbly. Remove from oven and serve immediately. Delicious! I hope you enjoy this recipe. --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen

Betty demonstrates how to make Slow Cooker Loaded Baked Potato Soup. This recipe was adapted from a version by 12 Tomatoes and Greater Good, also Simply Made with Love. It is great served with Sour Cream Cornbread (the previous video in Betty’s Kitchen). Slow Cooker Loaded Baked Potato Soup 1 (32 oz.) bag frozen cubed hash browns, thawed 4 cups chicken broth 1 (10.5 oz.) can condensed cream of chicken soup 1 (8 oz.) package cream cheese, softened and cut into cubes 1 ½ cups sharp cheddar cheese, finely shredded, plus ½ cup extra for garnish 3/4 cup crumbled crisp bacon, plus ¼ cup extra for garnish ¼ teaspoon dried rosemary coarse salt, to taste freshly ground black peppercorns, to taste Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, crumbled bacon, and cream cheese in slow cooker. Season with rosemary, salt, and pepper. Mix thoroughly. Place lid on slow cooker and cook on HIGH for 3 hours, or until potatoes are tender, stirring occasionally. Taste and adjust seasoning, if necessary. Serve hot into soup bowls. Garnish with cheddar cheese and bacon bits. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen

Betty demonstrates how to make Sirloin Steak Tamale Pie. This is a casserole that has a chili base, a middle layer of sharp Cheddar cheese, and a topping of crunchy cornbread. It is great for chilly days! Sirloin Steak Tamale Pie Chili Base: 1 teaspoon to 1 tablespoon olive oil 1 small onion, chopped 1 small green bell pepper, chopped 1 jalapeno pepper, minced 3 cloves garlic, minced 1 to 1.5 pounds sirloin steak, seasoned with salt, cooked, and cubed or shredded (You may substitute 1 to 1.5 pounds of ground beef, salted and browned.) 14.5-ounce can diced tomatoes, undrained (2) 15.5-ounce cans pinto beans, undrained 3 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 2 tablespoons brown sugar Cheese layer: 1 ½ cups grated Cheddar cheese Cornbread layer: 1 cup yellow cornmeal 2/3 cup all-purpose flour 1 tablespoon sugar pinch of salt 1 teaspoon baking soda 2/3 cup milk 2 eggs 3 tablespoons melted butter 1 cup frozen kernel corn cooking oil spray For the chili base, heat olive oil in deep skillet. Add onion, green pepper, jalapeno pepper, and garlic. Saute over low to medium heat until softened, about 5 minutes. Add cooked sirloin steak (or ground beef) and heat through. Add tomatoes, pinto beans, chili powder, cumin, oregano, and brown sugar. Simmer for 20 minutes. Taste for salt, and add salt, if needed. For the cornbread topping, combine yellow cornmeal, flour, sugar, salt, baking soda, milk, eggs, melted butter, and kernel corn in a large bowl. Stir until smooth. To assemble Tamale Pie, pour the chili mixture into the bottom of a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Sprinkle shredded Cheddar cheese evenly over top of chili. Spoon cornbread batter over the top and smooth toward all edges. Bake at 375 degrees (F) until brown and bubbly, about 15 to 20 minutes. Serve while hot. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen

Betty demonstrates how to make an Italian Sausage Sub. This sandwich has mild Italian sausage, marinara sauce, and mozzarella cheese on a submarine sandwich bun and is served hot. Italian Sausage Sub 2 to 3 pounds mild Italian sausage links, cut into 1 ½- to 2-inch pieces ¼ to ½ cup water 1 green pepper, chopped 1 onion, chopped 1 clove garlic, minced 1 jar (about 24 ounces) Italian sauce (spaghetti sauce) 1 teaspoon dried oregano 1 teaspoon dried basil 1 pound mozzarella cheese, thinly sliced 6 submarine rolls or similar bread Place cut sausage pieces in deep skillet. Cook over medium heat, turning often, until done and outside is crusty. Remove sausage from skillet. Place in a bowl and set aside. Pour off grease from skillet and discard. Put water in skillet and heat, stirring constantly, to deglaze the skillet. Add green pepper, onion, and garlic. Saute until vegetables are soft. Stir in Italian sauce, dried oregano, and dried basil. Split open the rolls and place them in baking dishes. Top each half-roll with cooked sausage. Cover each with Italian sauce, followed by slices of mozzarella cheese. Cover with a little more Italian sauce. Bake at 400 degrees (F) for 5 to 10 minutes, until cheese is melted and beginning to brown. Serve immediately. These subs may be served open-faced or closed. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen

Betty demonstrates how to make Pumpkin Spice Cupcakes. These are great for fall parties, Halloween, and Thanksgiving, as well as any time of the year! Pumpkin Spice Cupcakes 1 ½ cups all-purpose flour 2 teaspoons pumpkin pie spice 2 teaspoons baking powder ¼ teaspoon salt 1 cup cooked pumpkin 2 tablespoons molasses 1 teaspoon vanilla extract ½ cup butter, softened ½ cup white sugar ¼ cup brown sugar 2 eggs In a medium-sized mixing bowl, stir together flour, pumpkin pie spice, baking powder, and salt. Set aside. In a small mixing bowl, stir together pumpkin, molasses, and vanilla extract. Set aside. In a large mixing bowl, use an electric mixer on medium speed to beat butter, white sugar, and brown sugar until light and fluffy. Continue to beat, adding eggs, one at a time, beating well after each egg is added. Add a portion of the flour mixture, alternately, with a portion of the pumpkin mixture to the batter, and continue to beat until all ingredients are combined. Scrape down the sides of the bowl as needed. Line a 12-well cupcake tin with paper liners. Use a ¼-cup ice cream scoop to fill the tin with batter. Bake cupcakes at 350 degrees (F) until a toothpick inserted in the center comes out clean. Let cool, and then frost, if desired. Some good frostings for these cupcakes are Cream Cheese Frosting and Butter Cream Frosting. (Both are available in Betty’s Kitchen.) I hope you love these cupcakes! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen

Betty demonstrates how to make a Chocolate Chess Pie. This pie is similar to the traditional Southern Chess Pie, but it also contains cocoa powder. Chocolate Chess Pie 1 unbaked 9-inch pastry shell (pie crust) 1 ½ cups sugar 3 ½ tablespoons cocoa powder ¼ teaspoon salt 2 eggs, well-beaten ¼ cup butter, melted 5-ounce can evaporated milk 1 teaspoon vanilla extract whipped cream and fresh mint leaves, for garnish In a large bowl, stir together sugar, cocoa powder, and salt. Add beaten eggs, melted butter, evaporated milk, and vanilla. Mix well, using low to medium speed of an electric mixer, until smooth. Pour into an unbaked pastry shell (pie crust) and bake at 350 degrees (F) for about 30 to 45 minutes, or until center is set. (A knife inserted into the center should come out clean.) Let cool completely and then cut into wedges. Serve with whipped cream and fresh mint leaves. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen

Betty demonstrates how to make an Easy Salmon Loaf. This is a quick entrée that can be made using leftover cooked salmon or canned salmon, along with some common pantry ingredients. Easy Salmon Loaf 1 egg, well-beaten 1 ½ cups finely shredded Cheddar cheese 1 tablespoon milk 1 tablespoon melted butter ¼ to ½ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon dried parsley flakes ½ cup fresh bread cubes 2 cups cooked salmon, flaked Topping ingredients: additional fresh bread cubes 1 additional tablespoon melted butter In a large bowl, thoroughly combine all ingredients, except topping ingredients. Shape into a loaf and place in a greased 9-inch by 5-inch loaf pan. Cover top of loaf with additional fresh bread cubes. Drizzle additional melted butter over top. Cover with aluminum foil. Bake at 375 degrees (F) for 30 minutes. Remove foil and continue to bake at 375 degrees until bread cubes are beginning to brown. Remove from oven and let rest for 10 minutes. Slice, serve, and enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen

Betty demonstrates how to make Chicken and Dumpling Casserole. This is a quick and easy entrée that tastes fantastic. Chicken and Dumpling Casserole 3 cups cooked boneless, skinless chicken breast, shredded or chopped ½ cup butter 1 small onion, chopped 2 ribs celery, chopped ground sea salt, to taste freshly ground black peppercorns, to taste cooking oil spray 2 cups chicken broth 10.5-ounce can cream of chicken soup 1 cup self-rising flour 1 cup milk In a small skillet over medium heat, sauté onion and celery in butter until soft, about 8 to 10 minutes. Season with salt and pepper. Spray a 9-inch by 13-inch by 2-inch baking dish with cooking oil spray. Place half of the sautéed vegetables in prepared baking dish and spread them out evenly. Layer half of the cooked chicken over the top. Repeat these two layers: the remaining half of the sautéed vegetables, followed by the remaining half of the cooked chicken. In a medium-sized bowl, mix the chicken broth and soup and pour over the layered vegetables and chicken. Do not stir. In a separate bowl, mix the self-rising flour and milk. Pour this over the layers (leaving some gaps), but again, do not stir. Bake at 350 degrees (F) for about 40 minutes, or until casserole is set and top is lightly browned. Serve immediately. Enjoy! --Betty :) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Please subscribe: http://www.youtube.com/bettyskitchen ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Betty's Website: http://www.bettyskitchen.us ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Other places to watch Betty's Kitchen: Facebook: https://www.facebook.com/pages/bettyskitchen/166973502092 Pinterest: http://www.pinterest.com/bettyskitchen/bettyskitchen/ Twitter: https://twitter.com/Myshine Google+: https://plus.google.com/108882445101872897307/posts ifood.tv: http://www.ifood.tv/bettyskitchen Roku: http://www.rokuguide.com/channels/betty%27s-kitchen