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Betty Corner, 3101 Golden Street, Miami, FL (2026)

04/20/2025

Tennessee Road Trip Snack 🥜🍯

🌟 Ingredients:
- 1 bag of pecans (10 oz)
- 1 bag of cashews (10 oz)
- 1 bag of almonds (16 oz)
- 1 bag of dried cranberries (6 oz)
- 1/2 cup honey
- 6 tablespoons coconut oil
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon

📝 Directions:

1. Preheat the Oven:
Preheat your oven to 275°F (135°C).

2. Prepare the Mixture:
In a small saucepan, heat the honey and coconut oil over low heat until melted. Stir in the vanilla and cinnamon until well combined.

3. Coat the Ingredients:
In a large mixing bowl, combine the pecans, cashews, almonds, and dried cranberries. Pour the honey mixture over the nuts and fruit, tossing to coat evenly.

4. Bake the Snack Mix:
Spread the mixture evenly on a baking sheet lined with parchment paper. Bake for 20-30 minutes, stirring every 10 minutes to ensure even toasting. For a crunchier texture, bake for the full 30 minutes.

5. Cool and Store:
Remove from the oven and let the snack mix cool completely before storing in an airtight container.

Enjoy this sweet and nutty snack on your next road trip!

04/20/2025

Crockpot Cheesy Potatoes 🥔🧀

Ingredients:
- 6 cups peeled and cubed russet potatoes
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided

Instructions:
1. Place the cubed potatoes in the crockpot.
2. In a separate bowl, whisk together the cream of chicken soup, sour cream, melted butter, salt, and pepper.
3. Pour the soup mixture over the potatoes in the crockpot.
4. Stir to coat the potatoes evenly.
5. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the potato mixture.
6. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
7. Stir the potatoes gently before serving.
8. Top with the remaining 1/2 cup of shredded cheddar cheese before serving.

04/20/2025

A Snack That Hits the Spot! 🌟

📝 Ingredients:
- 2 cucumbers, sliced
- 1/4 cup shredded cheese (cheddar or your favorite)
- 2 tablespoons bacon bits
- A pinch of black pepper
- A sprinkle of Old Bay seasoning
- A dash of Salad Supreme seasoning
- 2 tablespoons avocado lime ranch dressing

🍳 Instructions:
1. Slice the cucumbers into bite-sized pieces and place them in a bowl.
2. Add shredded cheese, bacon bits, black pepper, Old Bay, and Salad Supreme seasoning.
3. Drizzle the avocado lime ranch dressing over the cucumber mixture.
4. Stir everything together until the cucumbers are evenly coated.
5. Serve immediately and enjoy this light, flavorful snack!

Perfect for a quick bite or a refreshing side dish. Enjoy

04/20/2025

Taco Cupcakes 🌮🧁

Ingredients:

- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
- 1 (10 ounce) can refrigerated biscuit dough
- 1 cup shredded cheddar cheese
- Toppings: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown ground beef in a skillet over medium heat. Drain off any excess grease.
3. Stir in taco seasoning and water. Simmer for 5-7 minutes, or until the liquid is absorbed.
4. Separate biscuit dough into individual biscuits.
5. Press each biscuit into the bottom and up the sides of a muffin tin cup, forming a small cup.
6. Spoon the seasoned ground beef mixture into each biscuit cup.
7. Top with shredded cheddar cheese.
8. Bake for 12-15 minutes, or until the biscuit cups are golden brown and the cheese is melted.
9. Let cool slightly before removing from the muffin tin.
10. Top with your favorite taco toppings, such as shredded lettuce, diced tomatoes, sour cream, salsa, and guacamole.
11. Serve immediately and enjoy.

04/20/2025

Giant Reese's Peanut Butter Cup Pie 🥜🍫🥧

🌟 Ingredients
- 1 pre-baked pie crust
- 1 1/2 cups creamy peanut butter
- 1 1/2 cups powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- Assorted Reese's candies (Reese's Pieces, Mini Reese's Cups, etc.) for topping

🍴 Instructions
1. In a large mixing bowl, beat the peanut butter, powdered sugar, and cream cheese until smooth and well combined.
2. In a separate bowl, whip the heavy whipping cream until stiff peaks form.
3. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
4. Spread the peanut butter mixture into the pre-baked pie crust, smoothing the top with a spatula.
5. In a microwave-safe bowl, combine the chocolate chips and 1/2 cup heavy cream. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth.
6. Pour the chocolate ganache over the peanut butter filling, spreading it evenly to cover the entire top.
7. Decorate the top of the pie with assorted Reese's candies.
8. Refrigerate the pie for at least 4 hours or until set before serving. Enjoy this chocolatey, peanut buttery indulgence!

04/20/2025

Leftover Mashed Potato Cheese Puffs 🥔🧀

Ingredients:
- 2 cups leftover mashed potatoes, cold
- 1 cup shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Vegetable oil, for frying

Instructions:
1. In a large bowl, combine the cold mashed potatoes, shredded cheddar cheese, flour, beaten egg, garlic powder, onion powder, salt, and pepper.
2. Mix all ingredients together until well combined.
3. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
4. Drop spoonfuls of the mashed potato mixture into the hot oil.
5. Fry for 2-3 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
6. Remove the cheese puffs from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. Serve immediately and enjoy.

04/20/2025

Slow Cooker Lipton Onion Potatoes 🥔🧅

Ingredients:

- 2 pounds Yukon gold potatoes, peeled and cubed
- 1 (1 ounce) envelope Lipton Onion Soup Mix
- 1/2 cup butter, melted
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste (optional, taste after cooking as the soup mix is salty)

Instructions:

1. Place the cubed potatoes into the slow cooker.
2. In a separate bowl, whisk together the melted butter, olive oil, Lipton Onion Soup Mix, garlic powder, and black pepper.
3. Pour the mixture over the potatoes in the slow cooker, ensuring they are evenly coated.
4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
5. Once cooked, taste and add salt if needed.
6. Serve hot and enjoy.

04/20/2025

Pecan Pie Lasagna 🥧🍮

Ingredients:

- 1 package (15 ounces) refrigerated pie crusts
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup caramel sauce, store-bought or homemade
- 2 cups pecan halves, toasted

Instructions:

1. Preheat oven to 350°F (175°C).
2. Unroll pie crusts and bake according to package directions until golden brown. Let cool completely.
3. In a large bowl, beat butter and cream cheese with an electric mixer until smooth and creamy.
4. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
5. In a separate bowl, whip heavy cream until stiff peaks form.
6. Gently fold whipped cream into the cream cheese mixture.
7. To assemble the lasagna, break one pie crust into pieces to fit the bottom of a 9x13 inch baking dish.
8. Spread half of the cream cheese mixture over the pie crust layer.
9. Drizzle with half of the caramel sauce and sprinkle with half of the toasted pecans.
10. Repeat layers with remaining pie crust pieces, cream cheese mixture, caramel sauce, and pecans.
11. Cover and refrigerate for at least 2 hours before serving to allow the layers to set.
12. Cut into squares and serve chilled.

04/20/2025

Blue Hearts for our Dads
in Heaven!
💙🩵 🩵 🩵💙

04/20/2025

Triple Reese's Peanut Butter Cookies 🍪🥜

Ingredients:

- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 1 cup Reese's Pieces candies
- 1 cup chopped Reese's Peanut Butter Cups

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in the peanut butter until well combined.
7. Fold in the Reese's Pieces candies and chopped Reese's Peanut Butter Cups.
8. Drop by rounded tablespoons onto ungreased baking sheets.
9. Bake for 9-11 minutes, or until the edges are golden brown.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Enjoy your Triple Reese's Peanut Butter Cookies!

04/20/2025

Garlic Butter Steak Bites & Creamy Pesto Alfredo Tortellini 🥩🍝

Ingredients:

- 1 pound sirloin steak, cut into 1-inch cubes
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound cheese tortellini
- 1 cup heavy cream
- 1/2 cup pesto
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, toss the steak cubes with salt, pepper, and thyme.

2. Melt 2 tablespoons of butter in a large skillet over medium-high heat.

3. Add the steak to the skillet and cook for 3-5 minutes, or until browned on all sides and cooked to your desired doneness. Remove the steak from the skillet and set aside.

4. In the same skillet, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 1 minute, or until fragrant.

5. Return the steak to the skillet and toss to coat with the garlic butter.

6. While the steak is cooking, cook the tortellini according to package directions. Drain and set aside.

7. In a large saucepan, combine the heavy cream and pesto. Bring to a simmer over medium heat.

8. Stir in the Parmesan cheese and cook until the sauce has thickened slightly, about 2-3 minutes.

9. Add the cooked tortellini to the sauce and toss to coat.

10. Serve the creamy pesto alfredo tortellini topped with the garlic butter steak bites and garnish with fresh parsley.

04/18/2025

Pecan Caramel Cinnamon Roll Cream Cheese Pound Cake

🧁 Ingredients:

For the Cake:

1 ½ cups (3 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1 ½ tsp baking powder

½ tsp salt

1 tsp vanilla extract

½ tsp ground cinnamon

½ cup buttermilk (or regular milk if you don’t have buttermilk)

1 cup chopped pecans (optional)

For the Cinnamon Swirl:

½ cup packed brown sugar

2 tbsp ground cinnamon

2 tbsp melted butter

For the Caramel Pecan Glaze:

½ cup unsalted butter

1 cup packed brown sugar

2 tbsp heavy cream

½ tsp vanilla extract

1 cup chopped pecans, toasted

👩‍🍳 Directions:

1. Prep the Cake:
Preheat oven to 325°F (163°C).

Grease and flour a 10-inch bundt pan or a 9x5 loaf pan.

2. Make the Cake Batter:
In a large bowl, cream together butter and cream cheese until light and fluffy (about 4–5 minutes).

Add granulated sugar and beat until smooth.

Add eggs one at a time, beating well after each addition.

In another bowl, whisk together flour, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients.

Stir in the vanilla extract and chopped pecans (if using).

3. Make the Cinnamon Swirl:
In a small bowl, mix together brown sugar, cinnamon, and melted butter.

Pour half of the cake batter into the prepared pan.

Swirl the cinnamon mixture into the cake batter using a knife or spatula.

Add the remaining batter and swirl again.

4. Bake:
Bake for 1 hour and 15–30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

5. Make the Caramel Pecan Glaze:
In a medium saucepan, melt butter over medium heat.

Add brown sugar and stir until it begins to bubble.

Add heavy cream and stir constantly for about 2 minutes until smooth.

Remove from heat and stir in vanilla extract.

Fold in the toasted pecans.

6. Glaze the Cake:
Once the cake has cooled, pour the caramel pecan glaze over the top.

Let the glaze set for a few minutes before slicing and serving.

Betty Corner

04/20/2025

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