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This tutorial covers to two news ways that Ive chosen to whiten my teeth based on what Ive learned. The items are all things that can be found in a typical household items. One mixture is baking soda and water. The 2nd mixture is Salt and Lime or Lemon Juice. So far they seem to be working to whiten my teeth and they also make my mouth feel super clean. Also i realized I have less morning breath…lol…Enjoy !!!

In this video, Betty demonstrates how to make a great side dish for lunch or dinner—Bettys Orange Glazed Beets. The beets are glazed with a paste made of brown sugar, butter, flour, and orange juice. The combination of sweet and tart with the beets is fantastic! Beets are a natural source of beta carotene, a component that promotes good health and prevents disease. Ingredients: 16 oz. can sliced beets 1 tablespoon butter or margarine 2 tablespoons flour 2 tablespoons brown sugar ½ cup orange juice Heat 16 oz. beets in their own liquid. In a small saucepan, melt 1 tablespoon butter. Remove from heat. Add 2 tablespoons flour, 2 tablespoons brown sugar, and ½ cup orange juice. Return to heat, stirring constantly until thickened. Drain heated beets. Add sauce to beets, and stir gently to coat. Pour into a nice serving dish. These beets are an excellent accompaniment to almost any meat entree. Happy beet-eating!

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For More Info or to Buy Now: www.hsn.com Don’t let the convenient size fool you! This Breville Compact Electric Juicer features an impressive 700-watt motor that provides 13000 rpms of raw juicing power, for up to 8 ounces of refreshing… Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #394010

In this video, Betty demonstrates how to make healthy and delicious broiled breaded catfish. In this recipe the breading holds the moisture in, so that the cooked catfish is light and flaky—delightful! Ingredients: ½ stick butter or margarine, melted (I used margarine.) 2 tablespoons lemon juice ( I used reconstituted lemon juice from a jar.) 4 or 5 fresh catfish fillets (1 ½ pounds) 1 cup Italian-seasoned dry breadcrumbs Lemon wedges for garnish In a small, shallow bowl, combine ½ stick melted butter or margarine and 2 tablespoons lemon juice. In a second small, shallow bowl, place 1 cup of Italian-seasoned breadcrumbs. Dredge each piece of fish in the breadcrumbs, then dip in the butter mixture, and dredge again in the breadcrumbs. Place the breaded fish fillets on the rack of a broiler pan. (I cover mine with aluminum foil for easy clean-up; you can spray with cooking oil spray instead.) Broil the fish about 5 or 6 inches away from heat, with the oven door partially open, for about 10 minutes, or when fish flakes easily when tested with a fork. Watch the broiling process carefully, as the breading can get too dark. If the breading darkens before the fish flakes, you may want to use a spatula and carefully turn each fillet over to brown the other side while the fish cooks completely. This fish will be very tender, so you will need to carefully transfer it to a serving platter when done. Garnish with lemon wedges, which may be squeezed over the top of the catfish before …

In this video, Betty demonstrates how to make Stewed Tomatoes. This is the time of year that we have an abundance of tomatoes and green peppers. This is a recipe that I created about 35 years ago to use our over-supply of vegetables, and it has turned out to be a very nice side dish or an addition to soups and stews. It is very light and also tasty, and you can control the ingredients to keep it natural and healthy. It is also great for dieters. Ingredients: 1 ½ tablespoons extra virgin olive oil ½ cup green bell pepper, chopped ½ cup onion, chopped ½ cup celery, chopped 1 tablespoon cornstarch 4 cups tomatoes (any variety), peeled and coarsely chopped (I do not remove the seeds, but you may choose to do that. If you need a quick and easy way to peel tomatoes, please check my Quick Tip 75 on peeling tomatoes.) ½ teaspoon sugar ½ teaspoon salt ½ teaspoon ground black pepper Drain 4 cups chopped tomatoes, pressing to get as much juice from them as possible, and place the juice in a measuring cup or small bowl. Set tomatoes and juice aside. In a large, deep skillet, place 1 ½ tablespoons olive oil. Add ½ cup chopped green pepper, ½ cup chopped onion, and ½ cup chopped celery. Saute vegetables in olive oil until crisp-tender, but not browned. Add 1 tablespoon cornstarch to reserved tomato juice. Mix thoroughly. Add tomato-cornstarch mixture to sautéed vegetable mixture. Stir quickly and completely to combine. Stir in ½ teaspoon sugar, ½ teaspoon salt, and ½ teaspoon ground …

In this video, Betty demonstrates how to make a colorful, delightful Pineapple Orange Layered Gelatin Salad, sometimes called “Sawdust Salad.” It tastes great, goes with just about anything, and is very inviting! It will be one of your favorites!!! Ingredients: 1 small box lemon Jello (I used sugar-free, but I suggest you use regular, unless you are accustomed to using sugar-free.) 1 small box orange gelatin (Again, I used sugar-free, but I suggest you use regular, usless you are accustomed to using sugar-free.) 2 cups hot water 1 1/2 cups cold water 2 bananas, sliced 20 oz. can crushed pineapple, drained (Save the juice for later in this recipe!) 1 cup (or more to taste) miniature marshmallows 1 cup reserved pineapple juice 1/2 cup sugar 2 tablespoons flour 1 well-beaten egg 1/2 pint whipping cream (very cold) 3 oz. cream cheese, softened 12/ cup to 1 cup shredded Cheddar cheese Dissolve 1 small box lemon Jello and 1 small box orange Jello in 2 cups hot water. Add 1 1/2 cups cold water. Place in a large, clear bowl. Add 2 sliced bananas and 20 oz. drained, crushed pineapple. Stir. Sprinkle approximately 1 cup of miniature marshmallows over the top. Cover the bowl with plastic wrap and refrigerate until set, at least 4 hours. Meanwhile, begin your pineapple pudding layer. Combine 1 cup reserved pineapple juice, 1/2 cup sugar, 2 tablespoons flour, and 1 well-beaten egg. Stir until smooth. Place over low heat and cook, stirring constantly, until thickened and bubbly. Allow …

In this video, Betty demonstrates how to make a luscious Light Lemon Pie. I substituted low fat/low sugar substitutes for almost every ingredient in this pie, yet it tastes indulgent and scrumptious! This is a great dessert if you are watching fat/sugar/calories! Ingredients: 1 small package lemon-flavored gelatin (I used a small package of sugar-free Jello.) 1 1/2 tablespoons sugar (You may substitute an artificial sweetener in place of the sugar.) 1 cup boiling water 1/4 cup cold water 2 tablespoons lemon juice (You may use freshly-squeezed lemon juice or bottle lemon juice.) 6-oz to 8-oz. carton lemon-flavored yogurt (I used 6-oz. “lite” lemon yogurt.) 8-oz container frozen whipped topping, thawed (I used 8-oz. fat-free whipped topping; it is also avaiable in the sugar-free variety.) 1 to 2 teaspoons grated lemon rind 9-oz. graham cracker crust–10-inch diameter (I used a reduced-fat “ready-to-serve” graham cracker crust.) whipped topping, grated lemon rind, lemon slices, for garnish In a large mixing bowl, combine a small package of lemon-flavored Jello, 1 1/2 tablespoons sugar, and 1 cup boiling water. Stir for a few minutes, until the gelatin dissolves. Stir in 1/4 cup cold water and 2 tablespoons lemon juice. Chill about an hour, or until the mixture is the consistency of unbeaten egg whites. Fold 6-oz. to 8-oz. lemon yogurt, 8 oz. thawed whipped topping, and 1 to 2 teaspoons lemon rind into gelatin mixture. Pour into crust. Chill at least 3 hours, or until firmly …

In this video, Betty demonstrates how to make Spiced Buttercream Frosting, using some spices from “the spice island of the Caribbean,” Grenada. This is a wonderful version of buttercream frosting, with a little orange juice, ground cloves, and ground cinnamon added! You will love this special twist to an old favorite! Ingredients: 1 cup butter, softened to room temperature 3 cups confectioners sugar 1 tablespoon orange juice ¼ teaspoon ground cloves ½ teaspoon ground cinnamon Combine 1 cup butter with 3 cups confectioners sugar, creaming until light and fluffy. Add 1 tablespoon orange juice. Beat until spreading consistency. Beat in ¼ teaspoon ground cloves and ½ teaspoon ground cinnamon. This is a beautiful and delicious frosting for cakes, cupcakes, cookies, and fruit and nut breads. I will be uploading a Mothers Day cake tomorrow that is perfect for using this frosting! Much love, Betty 

In this video, Betty demonstrates how to make Classic Waldorf Salad. This salad was originally created in 1893 at the Waldorf Hotel (later to become the Waldorf-Astoria Hotel). The basics of this salad were apples, celery, and mayonnaise at the beginning. Later, English walnuts were added, and now there are many versions of Waldorf Salad. I add some lemon juice, sugar, salt, and whipped cream for a gorgeous, luscious salad or dessert. Ingredients: 2 cups diced red apples (I used red delicious apples.) 1 cup 1-inch julienne celery sticks 1/2 cup broken English walnuts 1/4 cup mayonnaise 1/2 teaspoon lemon juice 1 tablespoon sugar dash of salt 1/2 cup whipping cream, whipped Combine, 2 cups diced apple, 1 cup chopped celery, and 1/2 cup broken English walnuts in a nice serving bowl. In a medium-sized mixing bowl, blend 1/4 cup mayonnaise, 1/2 teaspoon lemon juice, 1 tablespoon sugar, and a dash of salt. Set aside. Whip 1/2 cup whipping cream. Fold into the mayonnaise mixture. Fold dressing into Waldorf Salad. You may use this as a salad or as a dessert. Just place a serving in a salad bowl or on a dessert dish. It’s lovely, and tasty! I hope you like this one!