Category Archives: G Betty

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Grilled Pineapple and Pound Cake

This dessert has a huge wow factor with minimal effort.

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Start with some freshly sliced pineapple and cream cheese pound cake.

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Spray them down with a little bit of baking spray and cook,

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just long enough to get grill marks on both sides.

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Place a piece of grilled pound cake on a plate, top with the grilled pineapple, some vanilla ice cream, and store bought caramel sauce.

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So good.

5.0 from 1 reviews
Grilled Pineapple and Pound Cake
 
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Grilled Pineapple and Pound Cake
Author:
Serves: 4
Ingredients
  • sliced fresh pineapple
  • sliced pound cake
  • baking spray
  • vanilla ice cream
  • caramel sauce
Instructions
  1. Spray the pound cake and pineapple with baking spray.  Grilled over a hot grill until grill marks form.
  2. Serve warm with vanilla ice cream and caramel sauce.
  3. Eat!

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Cream Cheese Pound Cake

So I’m pretty sure my grandma Betty owned stock in butter, mayonnaise, and cream cheese.

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Butter? Check.  Cream cheese? Check.  Thank the lord she left the mayo out of this recipe.

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This recipe is so easy and produces a dense and rich pound cake as a perfect base for any recipe!

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Look at that luscious batter.

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It can bake up a little dark on the sides so don’t be alarmed.

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But, the middle will be perfectly cooked and delicious.

Cream Cheese Pound Cake
 
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Cream Cheese Pound Cake
Author:
Serves: 24
Ingredients
  • 1 cup butter
  • 8 oz cream cheese
  • 1½ cups sugar
  • 1½ teaspoons vanilla
  • 4 eggs
  • 2 cups flour
  • ½ teaspoon baking powder
Instructions
  1. Preheat oven to 325 degrees.
  2. Cream together the butter, cream cheese, and sugar.
  3. Add eggs, one at at time, beating well after each addition.
  4. Add in baking powder, mix well, and then slowly add in flour.
  5. Spray two 8.5x4.5 loaf pans with baking spray and divide batter evenly between loaf pans.
  6. Bake for 1 hour 10 mins or until a toothpick inserted in the middles comes out clean.
  7. Eat!

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Tortilla Roll Ups

This is another winning recipe from G-Betty!

A few weeks back a catered a wedding for 200 people!!! Boy was that crazy.

One thing that got gobbled up very quickly was these tortilla roll ups.

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They are the perfect little appetizer, because they are best made the day before and just sliced up the day of.

YUM!

Tortilla Roll Ups
 
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Tortilla Roll Ups
Author:
Serves: tons!
Ingredients
  • 1 flour package tortillas
  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 1 cups shredded cheddar cheese
  • 1 bunch of green onions, sliced
  • 4 oz can diced green chilies
  • 4 oz can chopped olives
Instructions
  1. You can use any size tortilla you would like, the bigger the tortilla the bigger the roll up.
  2. Mix everything together, except tortillas.
  3. Spread a thin layer of cream cheese mixture over one tortilla.  Roll up tightly.  Wrap in plastic wrap.
  4. Continue with remaining tortillas and cream cheese mixture until all gone.
  5. Refrigerate overnight.
  6. Slice roll ups into bite sized pieces
  7. Eat!

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Vanilla Wafer Trifle

Do you think I trifles much?  I’ll have to say I come by it naturally though. My grandpa Theron (grandma Betty’s husband) loved layered desserts.  He especially loved this dessert, but with bananas.

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Strawberries are in season though, and during strawberry season it’s the law to use strawberries in anything possible.

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The pudding layer for this trifle is a little different than other trifles I made in the past, and it is what really takes this trifle over the top.

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Also, using vanilla wafers instead of angel food cake or pound cake it also an awesome idea.  You can use a giant trifle dish like I did or make individual sized ones in wine glasses or martini glasses.  (I left out the vanilla wafers in my individual sized one.  I made it for my Grandma Coco, who needs to eat gluten free.)

Vanilla Wafer Trifle
 
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Vanilla Wafer Trifle
Author:
Serves: 12
Ingredients
  • 1 can sweetened condensed milk
  • 1½ cups cold water
  • 1 small box instant vanilla pudding
  • 2 cups heavy whipping cream, whipped
  • 3 cups sliced strawberries
  • 1 large container of cool whip
  • 1 box vanilla wafers
Instructions
  1. In a medium bowl combine the water and sweetened condensed milk.  Stir in pudding mix until well mixed.  Chill for 10-15 minutes or until almost set.  While the pudding mixture is chilling, beat the heavy whipping cream to stiff peaks.  Fold pudding mixture into whipped cream.
  2. Line the bottom of a trifle dish with vanilla wafers, top with half of the pudding mixture, 1 cup of sliced strawberries, and about half of the cool whip.  Repeat.
  3. Garnish with the remaining sliced strawberries.
  4. Eat!

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Spanish Quiche

We all know that my Grandma Betty was an awesome cook.  I’ve featured a few of her recipes her before and this one is another winner.

Now this quiche doesn’t have a crust, so I guess it is more like a frittata.  But my G-Betty called it a quiche so that is what I’m sticking with!

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This recipe is so versatile.  You can cut it into little squares and serve it as an appetizer (like I did), it makes a great addition to any brunch, or serve it as dinner with a light salad. Just don’t forget the salsa!  I like to use Pace.  But please make sure it’s at least the medium spicy.  The mild is really just for wimps!

The two different types of corn and the addition of cornmeal gives this quiche great flavor and texture!

Spanish Quiche
 
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Spanish Quiche
Author:
Serves: 12-16
Ingredients
  • 3 eggs
  • 10 oz frozen corn, defrosted
  • 1 can creamed corn
  • 2 tablespoons of butter
  • ½ cup cornmeal
  • 4 oz grated Monterey jack cheese
  • 4 oz grated cheddar cheese
  • 1 4 oz ca diced green chilies
  • ½ teaspoon salt
  • ½ teaspoon Worcestershire sauce
  • 1 small yellow onion, chopped
  • 4 pieces bacon cooked and chopped (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, cook the onion in the butter.  Once the onion in soft stir in the green chilies. Let cool.
  3. As the onion mixture is cooling crack the eggs into a large bowl.Mix them up a  little bit. Stir in the defrosted frozen corn, creamed corn, cornmeal, both cheeses, salt, and Worcestershire sauce.  Stir in the cooled onion mixture. Add in the bacon if using.
  4. Spray a 7x11 baking dish or 9x13 baking dish with non stick cooking spray.  Spread the quiche mixture evenly into the pan.
  5. Bake for 45 minutes to one hour for the 7x11 baking dish and 30 minutes for the 9x13. You want it be a little browned and not jiggly anymore.  Let cool slightly before cutting.
  6. Eat!

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Hot Artichoke Dip

This is another winner from my grandma Betty.  She really was the best cook, but every time I make one her recipes I feel her here with me.

Food is a great way to make memories and remember people.

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Make sure you hand chop your can of artichokes, don’t put them in the food processor.  They will turn to mush and your dip with not be good.

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This dip is great for any occasion, and even though it’s best eaten hot, it still tastes great eaten at room temperature.

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Happy munching!

Hot Artichoke Dip
 
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Hot Artichoke Dip
Author:
Serves: 8-12
Ingredients
  • 1 cup mayonnaise
  • 1 cup grated parmesan cheese
  • 1 can of artichokes, chopped
  • 1 4 oz can green chilies
  • 2 cloves of garlic, grated
Instructions
  1. Preheat oven to 350.
  2. Mix together all ingredients.  Place in a pie dish, 8x8 baking dish, or something along that size.
  3. Cook for 30 minutes, or until brown and bubbly.
  4. Eat!

I double this all the time and cook it in a 9×13 baking dish.

I like to serve it with chips, but some veggies would also be good with it.