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made for Spring Day 2011 all persons invloved are of the legal drinking age (21+) twitter: twitter.com

In this video, Betty demonstrates how to make a New Year’s Eve Sparkling Drink. It is a beautiful drink, and tastes wonderful. With pineapple sherbet, fresh strawberries, and your choice of champagne or sparkling white grape juice, it’s sure to please just about everyone! Cheers, and Happy New Year! Ingredients: 1 1/2 quarts pineapple sherbet 2 cups fresh strawberries, cut into eighths champagne or sparkling white grape juice, about 3/4 cup per serving (You can get this in 25.4-oz. bottles at your grocery store.) Clear stemmed glasses for serving Spoon about 2 1/2 to 3 scoops of pineapple sherbet into each stemmed glass. Top each serving with about 1/4 cup strawberries. Pour champagne over each serving. Serve immediately. YUM!

laetitiamaklouf.com http Inspiration for the first time gardener! Eighty per cent of young people live in concrete cities where space is at a premium. Fewer and fewer of us get the chance to flex our green fingers, but gardening is not just for the Titchmarshes and the Dimmocks. If you fancy a flat full of greenery, homegrown fruit and veg, a window box that’s the envy of the street, or you’ve just acquired your first, much coveted Outside Space but don’t have a clue what to grow, this is the book for you. THE VIRGIN GARDENER is a jargon-free plant recipe book divided into five sections: Grow, Decorate, Eat, Drink and Luxuriate. Would you like to sip homemade elderflower bubbly, grow your own garlic, or distil your own rosewater? With simple, step-by-step advice, Laetitia explains how. For the busy and stressed, find quick ideas for turning garage flowers into the perfect posy and tips on which herbs to harvest all year from your windowsill. For the more adventurous, learn how to grow chillies, pineapples and jungle greens. For the perfectionist, discover the secrets to ageing terracotta pots and having bulbs in flower on Christmas Day. And whose flat wouldn’t be transformed by mossy pots, a mini alpine meadow or a chocolate bower? Irresistibly sassy, stylish and beautifully illustrated throughout with full-colour photography, THE VIRGIN GARDENER will seduce you into a life of roots and shoots. As Laetitia says, ‘Go forth and grow!’

In this video, Betty demonstrates how to assembly everyone’s favorite 7-Layer Mexican Dip. Great for parties! Ingredients: 16 oz. can refried beans 2 avocados 2 teaspoons lime juice 2 chopped tomatoes (2) 4.25 oz. cans chopped or sliced ripe olives 1 cup sour cream 1/2 cup mayonnaise 1 package taco seasoning mix shredded Mexican cheese (Cheddar and Monterey jack) to taste 1 bunch green onion tips, chopped 1 package of Tostitos crispy rounds tortilla chips Spread the refried beans evenly in the bottom of a clear (approx. 9 inch by 12 inch) Pyrex dish. For the second layer, peel and mash the two avocados with the two teaspoons lime juice in a small mixing bowl. Spread this over the top of the refried beans. Wash and chop 2 tomatoes. Drain them with a colander, and then sprinkle them evenly over the avocado layer. Next, drain the ripe olives and sprinkle them over the tomato layer. At this point, mix together 1 cup of sour cream, 1/2 cup of mayonnaise and 1 package of taco seasoning mix in a small mixing bowl. Spread this mixture evenly over the ripe olive layer. Now, sprinkle the mayonnaise mixture layer generously with Mexican cheese. Finally top the 7-layer dip off with a sprinkling of the bunch of green onion tops. To serve, dip a Tostito into the dip and eat.! Enjoy!!!

Summer Cocktail is a simple party drink which is perfect for any summer party. Vodka, Wine, Sparkling Apple Juice and Cranberry Juice are combined with ice to create a fruity, sweet but slightly tart cocktail that everyone will love. For an non-alcholic version, simply replace the vodka and wine with Mineral Water and more Cranberry Juice. Give it a go! MY SECOND CHANNEL: www.youtube.com PLEASE SUBSCRIBE! au.youtube.com FOLLOW ME! www.twitter.com BECOME A FAN ON FACEBOOK! www.facebook.com =================RECIPE FACT SHEET ================= INGREDIENTS IN THIS DISH: 1 Part Chilled Vodka 1 Part Fruity White Wine 2 Parts Sparkling Apple Juice 1 Part Cranberry Juice Ice Makes 1.25 Litres (when 1 Part = 1 Metric Cup) Preparation Time: 2 minutes ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC (Look up Google for a conversion chart if using Imperial) More cooking videos at: www.onepotchefshow.com Music by Kevin McLeod (Used with Permission) http

Easy Punch Recipes * Free Juicing Recipes * Party Punch Recipes * Free Healthy Recipes * ❤ Easy Fruit Punch Recipe made with Watermelon & Lemon ❤ * I ngredients * — 1/2 a Watermelon (juice the rinds too, but ONLY if the watermelon is organic!) — 1 Lemon (leave peel on if organic; cut peel off if inorganic) * P reparation * — 1) Run all ingredients through your Breville juicer, or whatever the best juicer is for you. bit.ly — 2) Add ice, if desired — 3) Enjoy! * I nspiration * — What are you going to do for energy? You’re going to consume living water present in fruits and vegetables which are infused with fructose, natural fruit sugars. — Lemons have ‘pulling’ and astringent effects in the body which open up the lymphatic system, cleanse the kidneys, flush the liver. — Fruit is a ‘stimulant,’ so I don’t understand why everyone doesn’t consume just fruit for breakfast! — When you need to be more balanced and steady, make sure to eat vegetables! — Perhaps one reason why fruits and vegetables aren’t more popular as a basis for our diet is because there isn’t much profit in them…no one can patent a watermelon! Everyone already agrees that watermelon is good for us, so you never hear anything on the news about watermelon controversies. — As your level of consciousness is raised, via the clarity that raw fruits and vegetables provide, you may find yourself less interested in things like trashy magazines and violent movies…not that they are inherently bad, but again, you …

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 responds to a viewer request for a Guacamole dip recipe. This is a wonderful version of Guacamole–everyone’s party favorite! Ingredients: 2 Haas avocados, peeled and cut into chunks (I put the chunks in a bowl and sprinkle them with a little lemon juice to keep them from turning brown while I get everything else prepared.) juice of 1/2 lime 1/4 to 1/2 teaspoon salt (Start with 1/4 teaspoon and taste when dip is done. Increase salt to 1/2 teaspoon, if desired.) 1/2 small red onion, finely chopped 1 Roma tomato, chopped 2 tablespoons cilantro, snipped 1 large clove of roasted garlic, minced. (I saute my garlic in olive oil until softened after mincing.) 1 tablespoon sliced jalapeno peppers from a jar, finely diced dash of ground black pepper In a small bowl, combine 2 chunked avocados, 1/4 teaspoon salt, and the juice of 1/2 lime. Mash with a fork until blended. It can be a little lumpy. Add 1/2 chopped red onion, 1 chopped Roma tomato, 2 tablespoons snipped cilantro, 1 clove of minced, roasted garlic, 1 tablespoon chopped sliced jalapeno peppers, and a dash of black pepper. Blend all ingredients together with a spoon. When blended, pour the Guacamole dip into a serving dish, and serve with restaurant style tortilla chips. This will go in your recipe box, if you don’t already have a good recipe for Guacamole! Thanks for the request! Ole!!! –Betty

In this video, Betty demonstrates a Brown Sugar Glazed Ham recipe, dating back to her college days (in the ’60′s). Being a starving student, Betty almost always had breakfast, lunch, and dinner at the university cafeteria. One item that was served repeatedly was Glazed Ham. Betty (using her ever-analyzing food talents) created the following recipe as an imitation of the ham served in the cafeteria, and she has continued to make it throughout her 39 (almost 40!) years of marriage. Ingredients: 1 canned ham (I used Hormel brand, 5 pounds. You may use any brand, and reduce it to 3 pounds, if desired.) 1 cup brown sugar, firmly packed 2 tablespoons prepared mustard 1 teaspoon orange juice (You may use another flavor of juice or a juice drink.) Remove the canned ham from the container and place in a crock pot on low for 6 to 8 hours. You may need to cut it into two pieces to get it to fit in the crock pot. When you are ready to put your Brown Sugar Glazed Ham recipe together, remove the ham from the crock pot, and place it on a tray for slicing. Use a kitchen knife, slicer, or electric knife to slice the ham into equal pieces. You may decide to leave some of the ham unglazed for guests who prefer to skip the brown sugar flavor. In a small bowl, mix 1 cup of firmly packed brown sugar with 2 tablespoons of prepared mustard. Use about 1 teaspoon of orange juice to get them to combine. Now spread the tops and bottoms of your sliced ham and place them in an appropriately-sized …

In this video, Betty demonstrates how to make hearty and delicious Comforting Homemade Vegetable Beef Soup. It is slow cooked with steak cubes and tasty vegetables and spices. It is made in such a way as to make it the lowest fat version of soup that has meat in it. Ingredients: 2 pounds lean beef cubes, trimmed of fat (I used 1 pound of eye of round steak and 1 pound of top sirloin steak.) 1 to 2 tablespoons extra virgin olive oil 1 tablespoon salt 3 quarts (12 cups water) 3 cups tomato juice 2/3 of an 8-oz. can tomato sauce 3 bay leaves 1/2 teaspoon ground black pepper 1/2 tablespoon Worcestershire sauce 1 onion, chopped 3 cups mixed vegetables (I used a 16-oz. package of frozen vegetable soup starter. If you cannot find this, just use frozen mixed vegetables, or drained Veg-all, or freshly chopped vegetables of your choice.) 1 teaspoon chili powder 6 additional cups water saltine crackers, for serving (I used fat-free saltine crackers.) Chop 2 pounds of lean beef into cubes. (I prefer to use steak, because it is less fatty than stew meat.) Heat 1 to 2 tablespoons olive oil in a deep skillet. Brown the beef cubes in the oil, until there is no pink on the outside. Pour 3 quarts (12 cups) water into a large pot. Add 1 tablespoon of salt, and then add the browned beef cubes. Cook, uncovered, over low heat for about 3 hours. Most of the liquid will evaporate or be absorbed by the meat. (you might want to check the meat while it is cooking, to make sure it doesn’t boil dry …