YouTube Mom Betty Givan's Family Recipes

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Try these family recipes from YouTube sensation Betty Givan.

Betty's Peaches and Cream Crumble

Ingredients:

(2) 1 lb. 5 oz. cans peach pie filling (total of 42 ounces)
16 oz. sour cream
1 ½ cups light brown sugar, firmly packed
18.25 oz. box white cake mix
½ cup butter, cold and in slices
½ cup chopped pecans

Directions:

Pour (2) 1 lb. 5 oz. cans peach pie filling into a 13-inch by 9-inch by 2-inch baking dish. Spread until even. Set aside. In a medium pot, mix 16 oz. sour cream with 1 ½ cups firmly packed light brown sugar. Place over low heat and stir until brown sugar dissolves. Spread sour cream-brown sugar mixture over peach pie filling layer. In a large bowl cut ½ cup butter into an 18.25 oz. white cake mix until it is the texture of coarse cornmeal. Add ½ cup chopped pecans and sprinkle topping evenly over the two layers in baking dish. Bake at 350 degrees (F) for 25 minutes. Let cool 15 minutes to one-half hour. For best results, serve while warm.

Betty's Easiest, Best-Tasting Lasagna You'll Ever Make

Ingredients:

1 pound lean ground beef (I use 4% fat ground beef.)
2 or 3 teaspoons bottled minced garlic (Or, use 1 fresh clove of garlic, minced.)
1 large chopped onion
28 oz. bottle of spaghetti sauce (I use Prego meat-flavored Italian sauce.)
1 1/4 cups water
1 tablespoon sugar
2 teaspoons oregano
1 teaspoon sweet basil
salt and pepper to taste
16 oz. carton cottage cheese
8 oz. carton plain yogurt
1/2 cup Parmesan cheese
2 eggs
2 cups mozzarella cheese
8 oz. (1/2 of a 16 oz. pkg.) uncooked lasagna noodles
cooking spray for baking dish

Directions:

In a large skillet, brown one pound of ground beef, along with 2 or 3 teaspoons minced garlic and one chopped onion over medium heat, stirring continually. When the meat is crumbly and the garlic and onion are clear, remove the skillet from the stove and stir in a 28 oz. jar of spaghetti sauce, 1 1/4 cups water, 1 tablespoon sugar, 2 teaspoons oregano, and 1 teaspoon sweet basil. Salt and pepper, if desired. Blend completely and set aside. This is the meat sauce mixture. In a medium to large mixing bowl, combine 16 oz. cottage cheese, 8 oz. plain yogurt 1/2 cup Parmesan cheese, and 2 eggs. Blend completely, and set aside. This is the cheese mixture. Now start assembling your layered lasagna casserole. Spray a 13-inch by 10-inch Pyrex dish (or similar baking dish) with cooking spray. Place 1/3 of the meat sauce mixture on the bottom, followed by 1/2 of the uncooked lasagna noodles, overlapped, 1/2 of the cheese mixture, and 1/2 of the grated mozzarella cheese. Repeat the layers, and top with the remaining 1/3 of the meat sauce mixture. Cover with aluminum foil. Bake for one hour in an oven that has been preheated to 350 degrees. Remove the foil, and bake 15 minutes longer. Let stand 20 minutes. Serve while hot. To serve, cut into squares, and remove them to individual serving plates with a spatula. All of my family and friends adore this lasagna--it is one of my favorite "go-to" recipes! Buon appetito!!!

"Melt-in-Your-Mouth" Oreo Truffle Ingredients:

1 package Oreo cookies, crushed in the food processor to fine crumbs
1-8 oz. package of cream cheese, at room temperature (fat free makes them too soft)
12 oz. semisweet chocolate chips
½ oz. paraffin , optional (from Betty: I added this, because it will make your coated truffles prettier and easier to handle; it is not necessary.)

Directions:

Crush the Oreo cookies and mix with cream cheese. Using a small melon baller, scoop and roll the mix into small balls. (I just pinched off a small amount and rolled it in my hand.) Put on a foil or wax paper covered baking sheet with a little space between them. Refrigerate for about an hour.

Melt the chocolate chips and roll the Oreo balls to cover. Refrigerate on the baking sheet until set before moving them to a different container. These may be served on a fancy plate or placed in an airtight storage container to keep them fresh.

You can roll these with just one hand. Melt the chocolate in the microwave, then place the glass bowl over another bowl with hot water in it to keep the chocolate soft. Also, if you tilt the bowl with the chocolate, you can keep most of it near the bottom and roll the balls near the top for a thinner coating. They can be served cold or room temperature. They're softer at room temperature. (Note from Betty: I melted the chocolate, along with the paraffin, in the top of a double boiler, because it was convenient for me; it's just your choice.)

Oozing with Goodness Baked Macaroni and Cheese

Ingredients:

8 oz. elbow macaroni
water, salted with 1 tablespoon salt
3 tablespoons butter or margarine
1/4 cup flour
2 cups milk (I use skim milk.)
2 cups shredded cheddar cheese
1/2 teaspoon salt

Directions:

Cook the macaroni in a medium to large pot that is half-full of boiling water, salted with 1 tablespoon of salt. Place 8 oz. of macaroni in the boiling water. It will take about 8 minutes for the macaroni to cook to a consistency that is al denti (chewy, but not mushy). It will continue to cook when baked in the casserole. Meanwhile, prepare your cheddar cheese sauce. In a medium-sized sauce pan, melt 3 tablespoons butter or margarine, and add 1/4 cup flour. Mix the flour thoroughly into the melted butter or margarine. Do not combine the flour and butter over heat at this point. Add 2 cups milk, 2 cups shredded cheddar cheese, and 1/2 teaspoon salt. Mix thoroughly. Now, place the cheese sauce over low heat, and cook and stir until the mixture is smooth and cooked through. Move the cheese sauce to a "warmer-type" burner until your macaroni is done, and stir it occasionally. When the macaroni is done, pour it through a colander to remove all the water, and return the macaroni to its original pot. Stir in the cheese sauce gently until completely mixed. Spray an 8-inch by 10-inch Pyrex dish with cooking spray, and add the prepared macaroni to the dish. Place the dish of macaroni in an oven that has been preheated to 350 degrees. Bake for 30 minutes, or until done to your liking. This is one of the *most favorite* recipes of my family. Kids love it, too!!!

Super Bowl Nachos Supreme

Ingredients:

2 tablespoons butter, melted
1 large clove garlic, minced
1 cup finely chopped onion
4-oz. can diced green chiles, undrained
1 large fresh tomato, chopped
1 tablespoon fresh cilantro, chopped (You may substitute 1 teaspoon dried cilantro.)
(2) 16-oz. cans refried beans
5 oz. Monterey Jack cheese, cubed
(2) 10-oz. packages white corn tortilla chips
3 cups shredded Cheddar cheese
4 jalapeno peppers, seeded and sliced into rings (optional)

Directions:

Melt 2 tablespoons butter in a large pot. Add 1 large clove of minced garlic. Saute until garlic is tender. Add 1 cup chopped onion. Saute until onion is soft and clear. Add a 4-oz. can undrained diced green chiles, 1 large chopped tomato, and 1 tablespoon fresh cilantro. Simmer until tender and flavors are blended. Add (2) 16-oz. cans refried beans, stirring until mixture is smooth. Stir in 5 oz. Monterey Jack cheese cubes, and cook over low heat until cheese melts and mixture is bubbly, stirring occasionally. Cool; cover and chill well. (At this point, you may freeze the bean mixture for later use.) When read to bake your nachos, select unbroken white corn tortilla chips and place them on a cookie sheet or ovenproof platter. Top each with a generous teaspoonful of bean mixture, sprinkle with shredded Cheddar cheese, and top with a slice of jalapeno pepper, if desired. Broil 6 inches from broiler unit, just until cheese melts. Top hot nachos with small dollops of sour cream and a sprinkling of chopped cilantro. Serve immediately. These are the *best* nachos I have in my recipe collection, and I hope you love them! Love, Betty

Parmesan Chicken Casserole with Wild Rice

Ingredients:

2 lb uncooked chicken breasts or chicken breast strips
10 3/4 oz. can condensed cream of mushroom soup
10 3/4 oz. can condensed cream of celery soup
10 3/4 oz. can condensed cream of chicken soup
2 cups milk
1 stick margarine (cut into chunks)
1 box Uncle Ben's long grain and wild rice (fast cooking recipe)
grated Parmesan cheese to taste (I use about 1/2 can Kraft fat free grated Parmesan cheese)
Cooking spray, if desired
Directions:

Mix the three cans of soup with 2 cups of milk and 1 stick of margarine in a saucepan. Place the saucepan over low heat as you work on the chicken. Stir the soup mixture occasionally. Now, remove all extra fat, skin, and gristle from the chicken and discard it. Cut the uncooked chicken breast meat into bite-sized chunks (or cubes). When the soup mixture is hot and smooth, start assembling your casserole. Use a large oven-proof casserole dish. I use a 10.5 inch by 14.75 inch by 2.25 inch Pyrex dish. If you don't have an oven-proof dish this large, make two casseroles with smaller oven-proof dishes and cook for a shorter time. Spray the baking dish with cooking spray, if desired. This is not necessary, because there is enough fat in the sauce from the margarine, but it might make serving a little easier. Now, pour one-half of the soup mixture into the bottom of the baking dish. Lightly and evenly sprinkle the long grain and wild rice over the top of the soup mixture. (You may set aside the seasoning mixture that comes with the box of rice. It will not be used in this recipe.) Next, place the chunks of uncooked chicken breast evenly over the top of the rice. Now, pour the remaining soup mixture over the top of the chicken chunks. Finish off the casserole by generously sprinkling the top with Parmesan cheese. It is important that you sprinkle plenty of the Parmesan cheese. Bake the casserole in an oven that has been preheated to 350 degrees. (I cover the casserole with aluminum foil, bake for about 1 hour, then remove the foil and brown the top for about 15 minutes.) You may omit the aluminum foil and cook the casserole for 1 hour and 15 minutes; it won't be quite as saucy. Serve while hot. I assure you that this will become one of your go-to entrees! It's terrific!!!

Recipes courtesy Betty Givan. See more from Betty here and CLICK HERE to watch the full story on "20/20"

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