https://www.facebook.com/382078414995900/

Betty's Kitchen, 1300 Bellevue Way NE, Bellevue, Seattle, WA (2026)

01/26/2025

GRILLED SHRIMP CAESAR WRAPS

Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper
Juice of 1 lemon
For the Caesar Salad:
4 cups chopped Romaine lettuce
½ cup Caesar dressing (store-bought or homemade)
½ cup grated Parmesan cheese
½ cup croutons, crushed slightly
For the Wraps:
4 large flour tortillas
Optional: sliced avocado, diced tomatoes, or a sprinkle of red pepper flakes for added flavor
Instructions:
1. Marinate the Shrimp:
In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, pepper, and lemon juice. Let marinate for 10–15 minutes.
2. Grill the Shrimp:
Preheat a grill or grill pan over medium-high heat.
Thread the shrimp onto skewers (if using an outdoor grill) or place them directly on the grill pan.
Cook for 2–3 minutes per side, or until the shrimp are pink and opaque. Remove from the grill and set aside.
3. Prepare the Caesar Salad:
In a large bowl, toss the chopped Romaine lettuce with Caesar dressing until evenly coated.
Add Parmesan cheese and croutons, tossing gently to combine.
4. Assemble the Wraps:
Lay a tortilla flat on a clean surface. Place a generous scoop of the Caesar salad in the center.
Add 4–5 grilled shrimp on top of the salad.
Optional: Add sliced avocado, diced tomatoes, or red pepper flakes for extra flavor.
Fold in the sides of the tortilla and roll it up tightly like a burrito.
5. Serve:
Slice the wrap in half diagonally and serve immediately. These wraps pair wonderfully with fresh fruit or a side of chips for a complete meal.

01/26/2025

SOUTHERN FRIED APPLE HAND PIES

Ingredients:
For the Dough:
2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
½ cup unsalted butter, cold and diced
½ cup cold buttermilk
For the Filling:
3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
½ cup brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp unsalted butter
1 tbsp cornstarch + 1 tbsp water (for slurry)
For Frying:
Vegetable oil, for frying
Optional Toppings:
Powdered sugar, for dusting
Cinnamon sugar mixture
Instructions:
1. Make the Dough:
In a large bowl, whisk together the flour, salt, and sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the buttermilk, mixing until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling:
In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 8–10 minutes, stirring often, until the apples are tender.
Stir in the cornstarch slurry and cook for 1–2 minutes until the mixture thickens. Remove from heat and let cool completely.
3. Assemble the Hand Pies:
Roll out the chilled dough on a floured surface to about ⅛-inch thickness. Use a round cutter (4–5 inches) to cut out circles.
Place a spoonful of the cooled apple filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
Place the pies on a parchment-lined baking sheet and refrigerate for 15–20 minutes to firm up.
4. Fry the Hand Pies:
Heat 2–3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the pies in batches for 2–3 minutes per side, or until golden brown. Remove and drain on paper towels.
5. Serve:
Dust the warm pies with powdered sugar or cinnamon sugar, if desired. Serve immediately and enjoy!

01/26/2025

PECAN PASTRY BRAID

Ingredients:
For the Pastry:
1 sheet puff pastry, thawed
1 cup chopped pecans
½ cup brown sugar
2 tbsp unsalted butter, melted
1 tsp ground cinnamon
1 tsp vanilla extract
For the Icing:
½ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Filling:
In a small bowl, mix the chopped pecans, brown sugar, melted butter, cinnamon, and vanilla extract until combined.
3. Roll Out the Puff Pastry:
Unfold the puff pastry sheet onto a lightly floured surface. Roll it out slightly into a rectangle, about 10x12 inches.
Transfer the puff pastry to the prepared baking sheet.
4. Assemble the Braid:
Spread the pecan mixture evenly down the center third of the puff pastry, leaving about 1 inch at the top and bottom.
Using a sharp knife or scissors, cut diagonal slits about 1 inch apart along both sides of the pastry, stopping just before the filling.
Fold the top and bottom edges over the filling, then alternately cross the strips from each side over the filling to create a braided look.
5. Bake the Pastry:
Brush the top of the braid with an egg wash (1 egg beaten with 1 tbsp water) for a golden finish. Bake for 20–25 minutes, or until the pastry is puffed and golden brown.
6. Prepare the Icing:
While the braid cools slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or powdered sugar as needed.
7. Add the Finishing Touch:
Drizzle the vanilla icing over the warm pastry. Let it set for a few minutes before slicing and serving.

01/26/2025

BISCUITS AND GRAVY BREAKFAST CASSEROLE

Ingredients:
For the Casserole:
1 can (16 oz) refrigerated biscuit dough (like Pillsbury Grands)
1 lb ground breakfast sausage (mild or spicy, depending on preference)
6 large eggs
½ cup milk
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 cup shredded cheddar cheese (optional)
For the Gravy:
¼ cup all-purpose flour
2 cups whole milk
Salt and black pepper to taste
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cook the Sausage:
In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled. Drain excess grease and set aside.
3. Make the Gravy:
Using the same skillet, sprinkle the flour over the cooked sausage. Stir until the flour absorbs the fat and forms a paste.
Gradually pour in the milk, whisking constantly to prevent lumps.
Cook for 5–7 minutes, or until the gravy thickens. Season with salt and pepper to taste. Set aside.
4. Prepare the Casserole:
Cut each biscuit into quarters and arrange them evenly in the prepared baking dish.
Spread the cooked sausage over the biscuits.
In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder. Pour the egg mixture evenly over the biscuits and sausage.
Sprinkle the shredded cheddar cheese on top, if using.
5. Bake:
Bake in the preheated oven for 30–35 minutes, or until the eggs are set and the biscuits are golden brown.
6. Add the Gravy:
Once the casserole is baked, pour the prepared gravy evenly over the top.
7. Serve:
Let the casserole rest for 5 minutes before serving. Slice into portions and enjoy!

01/20/2025

ROASTED PEACHES WITH HONEY

Ingredients:
4 ripe peaches, halved and pitted
2 tbsp unsalted butter, melted
3 tbsp honey (plus extra for drizzling)
1 tsp vanilla extract
½ tsp ground cinnamon (optional)
Optional toppings:
Vanilla ice cream or whipped cream
Chopped nuts (e.g., almonds, pecans, or walnuts)
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Peaches:
Place the peach halves cut-side up on the baking sheet.
In a small bowl, mix the melted butter, honey, vanilla extract, and cinnamon (if using).
Brush the mixture generously over the peaches, ensuring the tops are well-coated.
3. Roast the Peaches:
Roast in the preheated oven for 20–25 minutes, or until the peaches are tender and slightly caramelized around the edges.
4. Serve:
Serve the peaches warm, drizzled with extra honey. Add a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of nuts for added texture and flavor.

01/20/2025

CROCK POT PEANUT BUTTER & JELLY DESSERT

Ingredients:
1 cup creamy peanut butter
1 ½ cups strawberry or grape jelly (or your favorite flavor)
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp salt
1 cup whole milk
1 tsp vanilla extract
½ cup unsalted butter, melted
Optional: Chopped peanuts for garnish
Instructions:
1. Prepare the Crock Pot:
Lightly grease the inside of your crock pot with cooking spray or butter.
2. Mix the Batter:
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the milk, vanilla extract, and melted butter to the dry ingredients. Stir until just combined.
3. Assemble the Dessert:
Pour half of the batter into the bottom of the crock pot.
Drop spoonfuls of peanut butter and jelly over the batter, spacing them evenly.
Pour the remaining batter on top and spread gently to cover.
4. Cook:
Cover and cook on high for 2-2.5 hours or until the dessert is set and slightly golden around the edges.
5. Serve:
Spoon the warm dessert into bowls and serve as-is or top with a scoop of vanilla ice cream. Sprinkle with chopped peanuts for extra crunch, if desired.

01/20/2025

CLASSIC PEANUT BUTTER AND JELLY SANDWICH

Ingredients:
2 slices of bread (white, whole wheat, or your favorite type)
2 tbsp creamy or crunchy peanut butter
2 tbsp jelly, jam, or preserves (your choice of flavor—grape, strawberry, raspberry, etc.)
Instructions:
Spread the Peanut Butter:

Use a butter knife to evenly spread the peanut butter on one slice of bread. Cover it edge to edge to prevent soggy bread from the jelly.
Add the Jelly:

Spread the jelly on the other slice of bread, ensuring an even layer across the surface.
Assemble the Sandwich:

Place the two slices together with the peanut butter and jelly sides facing each other.
Slice and Serve:

Use a knife to cut the sandwich into halves or quarters, if desired. Serve immediately and enjoy!

01/20/2025

COCONUT PECAN FROSTING

Ingredients:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
½ cup unsalted butter, cut into pieces
1 tsp vanilla extract
1 ½ cups sweetened shredded coconut
1 cup chopped pecans
Instructions:
1. Cook the Base:
In a medium saucepan, combine the evaporated milk, sugar, egg yolks, and butter.
Cook over medium heat, stirring constantly, until the mixture thickens. This usually takes about 10–12 minutes.
2. Add Flavor and Texture:
Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Mix well until everything is evenly distributed.
3. Cool the Frosting:
Let the frosting cool to room temperature, stirring occasionally. As it cools, it will thicken further.

01/19/2025

EASY PECAN PIE COBBLER WITH A CAKE MIX

Ingredients:
1 box yellow cake mix
3 large eggs
1 stick (½ cup) unsalted butter, melted
1 ½ cups chopped pecans
1 cup light corn syrup
1 cup packed brown sugar
2 tsp vanilla extract
1 ½ cups water
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Prepare the Batter:
In a large bowl, mix the cake mix, 2 eggs, and the melted butter until well combined. The mixture will be thick.
Spread the cake batter evenly into the prepared baking dish.
3. Add the Pecan Layer:
Sprinkle the chopped pecans evenly over the cake batter.
In a medium bowl, whisk together the corn syrup, brown sugar, vanilla extract, the remaining egg, and water.
Pour the mixture over the pecans, ensuring it evenly covers the surface.
4. Bake:
Bake for 40-50 minutes, or until the top is golden brown and the edges are set. The center will still be slightly gooey—this is what makes it a cobbler!
5. Cool and Serve:
Allow the cobbler to cool for about 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!

01/19/2025

PRALINE PECAN PIE BALLS

Ingredients:
For the Filling:
1 cup finely chopped pecans
1 cup graham cracker crumbs
½ cup light corn syrup
½ cup packed brown sugar
1 tsp vanilla extract
For the Coating:
1 ½ cups semi-sweet or milk chocolate chips
1 tbsp coconut oil or shortening (optional, for smoother chocolate coating)
Extra chopped pecans (optional, for garnish)
Instructions:
1. Make the Filling:
In a mixing bowl, combine the chopped pecans, graham cracker crumbs, corn syrup, brown sugar, and vanilla extract. Mix until the mixture comes together into a sticky dough.
Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat with the remaining dough.
Place the balls on a parchment-lined baking sheet and refrigerate for 1 hour, or until firm.
2. Melt the Chocolate:
Place the chocolate chips and coconut oil (if using) in a microwave-safe bowl.
Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
3. Coat the Balls:
Using a fork or toothpick, dip each pecan pie ball into the melted chocolate, ensuring it's fully coated.
Place the coated balls back onto the parchment-lined sheet.
If desired, sprinkle extra chopped pecans on top before the chocolate sets.
4. Chill:
Refrigerate the chocolate-covered balls for at least 30 minutes, or until the chocolate hardens.

01/19/2025

CHOCOLATE PEANUT BUTTER BALLS

Ingredients:
1 cup creamy peanut butter
¼ cup unsalted butter, softened
1 tsp vanilla extract
2 cups powdered sugar
2 cups semi-sweet chocolate chips
1 tbsp coconut oil or shortening (optional, for smoother coating)
Instructions:
1. Prepare the Peanut Butter Mixture:
In a large mixing bowl, combine the peanut butter, softened butter, and vanilla extract. Beat until smooth.
Gradually add the powdered sugar, mixing until a thick, dough-like consistency forms.
2. Roll the Balls:
Scoop about 1 tablespoon of the peanut butter mixture and roll it into a ball with your hands.
Place the balls on a parchment-lined baking sheet and refrigerate for 30 minutes, or until firm.
3. Melt the Chocolate:
Place the chocolate chips and coconut oil (if using) in a microwave-safe bowl.
Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
4. Coat the Peanut Butter Balls:
Using a fork or toothpick, dip each peanut butter ball into the melted chocolate, ensuring it's fully coated.
Place the coated balls back onto the parchment-lined sheet.
5. Chill:
Refrigerate the chocolate-covered balls for at least 1 hour, or until the chocolate is set.

01/19/2025

PINEAPPLE UPSIDE-DOWN CUPCAKES

Ingredients:
For the Topping:
¼ cup unsalted butter, melted
½ cup packed brown sugar
1 can (20 oz) pineapple rings, drained and cut into small chunks
12 maraschino cherries
For the Cupcakes:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup pineapple juice (reserved from the canned pineapple)
¼ cup milk
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with cupcake liners.
2. Prepare the Topping:
Mix the melted butter and brown sugar in a small bowl.
Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
Add a few chunks of pineapple and one maraschino cherry in the center of each cup.
3. Make the Cupcake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the pineapple juice/milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
4. Assemble and Bake:
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then carefully invert the pan onto a baking sheet to release the cupcakes.

Betty's Kitchen

01/26/2025

01/26/2025

01/26/2025

01/26/2025

01/20/2025

01/20/2025

01/20/2025

01/20/2025

01/19/2025

01/19/2025

01/19/2025

01/19/2025

Address

Website

Alerts

Shortcuts

Share

Category