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Betty’s Colorful Cracked Easter Eggs with Chelsea & Carter — EASTER

April 17, 2014

Betty’s Colorful Cracked Easter Eggs with Chelsea & Carter — EASTER

yt notes

Betty’s daughter, Chelsea, and grandson, Carter, demonstrate how to decorate Easter eggs. These colorful eggs are made by cracking the shells before coloring to give a “marbled” effect.


6 large eggs
water to cover eggs, with 1/2-inch water above eggs
assorted gel paste food colors
plastic Ziploc sandwich bags
1 teaspoon water per color used

To make these colorful Easter eggs, bring eggs to a boil over medium to high heat. Reduce heat and boil for 7 minutes. Remove from heat, place on lid that fits, and let eggs sit in the hot water for 5 minutes. Use a skimmer to transfer eggs from hot water to a rimmed dish. Let cool for 30 minutes. For each egg, roll on counter and lightly crack the egg as much as desired. Prepare a Ziploc bag by adding about 4 drops of food coloring and 1 teaspoon water, mixing well. Place cracked egg in bag with food color and water.

Using your fingers on the outside of the bag, gently roll cracked egg in color mixture. Set aside and prepare remaining eggs, using a new bag each time and a different color. When all eggs have been colored in their plastic bags, wait 30 minutes for the colors to soak in.

To finish each egg, transfer from plastic bag to strainer over a bowl or pot, pressing from the outside, in order to keep hands clean. Pour water over the egg to rinse off excess color. Dry with paper toweling and then peel egg, revealing a colorful, marbled-designed peeled egg.

Place all eggs on a nice plate to display. These eggs are not appropriate for an Easter egg hunt, since they do not have shells. They are, however, edible, so you may cut them in any desired fashion and serve them with your Easter meal! This is a great project to do with children, although you may want to control the use of the colors, so that hands and clothing do not get stained. We hope you enjoy this Easter treat! –Betty, Chelsea, & Carter ♥


Betty’s Roasted Brussels Sprouts — EASTER

April 17, 2014

Betty’s Roasted Brussels Sprouts — EASTER

yt notes

Apr 14, 2014
Betty demonstrates how to make Roasted Brussels Sprouts to accompany Easter dinner. This method of preparing Brussels sprouts is delicious and very healthy.


1 pound fresh Brussels sprouts, rinsed, dried, and trimmed
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black peppercorns

Line an appropriately-sized baking pan with aluminum foil. In a large bowl, stir together olive oil, kosher salt, and ground black peppercorns. Place Brussels sprouts in bowl and stir to coat. Place coated Brussels Sprouts evenly on foil in one layer. Place another piece of aluminum foil over top of pan and seal edges with bottom piece of aluminum foil to make a packet. Bake at 400 degrees (F) for 20 minutes. Remove top piece of foil (temporarily) to stir Brussels sprouts and adjust seasoning and oil, as desired. Replace top piece of foil. Continue to bake for an additional 20 minutes, or until fork-tender. During the last 2 minutes of baking, remove the top piece of foil completely and turn oven to BROIL. When Brussels sprout are at desired brownness, remove from oven and transfer to a nice serving plate. Serve immediately. I hope you enjoy these Roasted Brussels Sprouts on your Easter table! –Betty ♥


Betty’s Lemon Sours (Bar Cookies) — EASTER

April 17, 2014

Betty’s Lemon Sours (Bar Cookies) — EASTER

yt notes

Betty demonstrates how to make Lemon Sours for Easter. Lemon Sours are bar cookies that are perfect for a holiday dinner or snack.

Step 1. Crust:
1 stick (½ cup) butter, softened
½ cup dark brown sugar, firmly packed
1 cup self-rising flour
cooking oil spray
In a large bowl, cream butter and ½ cup brown sugar together using electric mixer on medium speed. Add 1 cup flour and mix well. Press evenly into bottom of a 13-inch by 9-inch by 2-inch Pyrex baking dish that has been sprayed with cooking oil spray. Bake at 350 degrees (F) for 10 minutes.

Note: Have Step 2 ready when the 10 minutes of cooking the crust is over and pour immediately over top of cooked crust.

Step 2. Filling:
2 eggs
1 cup dark brown sugar
1 cup shopped pecans
1 cup sweetened angel flake coconut
2 tablespoons flour
1 teaspoon vanilla extract
1/8 teaspoon salt
In a large bowl, beat eggs using an electric mixer on medium speed until frothy. Add 1 cup brown sugar and beat until combined. Add pecans and coconut, which have been tossed with 2 tablespoons flour. Stir in vanilla and salt. Spread over cooked crust and bake 15 to 20 minutes at 350 degrees (F), or until a toothpick inserted in the center comes out clean.

Note: Have Step 3 ready when the cookies have baked and spread it over the hot cookies.

Step 3. Glaze:
1 ½ teaspoons grated lemon rind
2 ½ tablespoons lemon juice
1 cup confectioner’s sugar (This is the same as icing sugar or powdered sugar.)
In a medium-sized bowl, beat lemon rind, lemon juice, and confectioner’s sugar using an electric mixer on medium speed until smooth. Spread evenly on top of baked cookies. Cool completely and cut into bars of desired size and shape. Transfer to a nice serving plate. Enjoy! I hope you love these Lemon Sours! Love, Betty :)
NEW Cookbook: Betty’s Kitchen Cookbook, 2013 Recipes, (c) 2014
also available: The Betty’s Kitchen Collection, Second Edition, (c) 2013
Both can be ordered from or

Betty’s Jackson-Style Broccoli Casserole — EASTER

April 17, 2014

Betty’s Jackson-Style Broccoli Casserole — EASTER

yt notes

Betty demonstrates how to make Jackson-Style Broccoli Casserole as a side dish for Easter dinner. This recipe was in my local newspaper, and it came from Sean Jackson, the owner of Jackson’s, a popular restaurant here in Richmond, Kentucky.


10 ounce package frozen chopped broccoli (If you want to emphasize the broccoli, you may add an additional half-package or whole package of frozen chopped broccoli.)
10.75-ounce can cream of mushroom soup
salt and pepper, to taste
1 teaspoon garlic powder
1 cup finely shredded cheddar cheese
1 cup shredded Velveeta cheese
1 cup heavy cream
1 cup milk
1 inner pack of Club crackers, crushed
additional ½ cup finely shredded cheddar cheese

Cook broccoli in boiling water according to package directions, about 5 minutes. Drain thoroughly and place in a 2-quart casserole dish. Stir in cream of mushroom soup, salt and pepper, and garlic powder. In a medium-sized pot, place 1 cup finely shredded cheddar cheese, shredded Velveeta cheese, heavy cream, and milk. Heat over low to medium heat, stirring constantly until cheese melts. Stir into broccoli mixture in casserole dish. Sprinkle crushed Club crackers evenly over top.

Sprinkle ½ cup finely shredded cheddar cheese over top of cracker crumbs. Bake at 350 degrees (F) for about 30 to 40 minutes, or until casserole is bubbly and cracker crumbs and cheese are beginning to brown on the top. Transfer from oven to cooling rack. Let rest for 5 to 10 minutes. Serve as a side dish with your Easter dinner. I hope you love this casserole! Thanks to Jackson’s Restaurant for the recipe! –Betty ♥


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