Betty’s Baked Beans

Recipe Comments:

Prep time 10 minutes, cook time 70 minutes. Yields 12.

One of our family’s Indy 500 traditions is a post-race picnic. Although my Mom has attended a few races she usually stays home to prep food while we enjoy the race. One of the most popular post-race picnic dishes is Betty’s Baked Beans.

Recipe Ingredients:

1/2 lb. bacon, diced

1/2 lb. ground beef

1 c. chopped onion

1 can (28 oz.) bacon & onion flavored canned beans

1 can (17 oz.) canned lima beans

1 can (15 oz.) canned kidney beans, rinsed and drained

1/2 c. barbecue sauce

1/2 c. ketchup

1/2 c. sugar

1/2 c. brown sugar

2 Tbsp. mustard

2 Tbsp. molasses

1 tsp. salt

1/2 tsp. chili powder

Recipe Instructions:

Preheat oven to 350 degrees F. Prepare a 2-1/2 qt. baking dish, spray dish with non-stick food spray.

In a large skillet cook bacon, beef and onion until meat is browned and onion is tender; drain. Transfer to greased 2-1/2 qt. baking dish; add all of the beans and mix well. In a small bowl combine the remaining ingredients; then stir them into the beef and bean mixture. Cover and bake at 350 degrees F. for 45 minutes. Uncover and bake 15 minutes longer. (Alternatively put all ingredients together in a crock pot and cook on low for 4 hours.)

Kids in the Kitchen

Looking to engage your child in baking? Kids of all ages can be involved under close adult supervision. The key is giving them age appropriate tasks.


Preschoolers require constant supervision in the kitchen but love being involved in cooking and baking, especially so they can eat their favorite foods they had a hand in making!

  • Learn to wash hands thoroughly
  • Read the recipe out loud to child
  • Have a child help help pull out room temperature ingredients and setting them on the counter
  • Measure room temperature ingredients yourself, but let the child add the ingredient to the bowl
  • Stir, whisk, beat ingredients as needed
  • Use rolling pins and cookie cutters with adult supervision and help
  • Sprinkle baked goods with fruits, streusel, sprinkles or candies
  • Watch baked goods in the oven through the safety glass with oven light on

K – 2nd Grade

Children in Kindergarten through second grade can do everything preschoolers can plus the following, still under close supervision.

  • Let your child read the recipe to you
  • Wash all produce thoroughly
  • Measure room temperature ingredients and put into the mixing bowl
  • Knead and shape dough

3rd – 6th grade

Older elementary age school children can accomplish quite a lot with experience in the kitchen.

  • Read the recipe and assemble all the room temperature ingredients needed
  • Help plan foods to prepare, add ingredients to grocery list
  • Assist younger kids in kitchen basics they have mastered, with adult supervision

Breakfast Burritos with Fluffy Eggs



  • 3 C. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 2 tsp. salt
  • 3/4 C. shortening
  • 3/4 C. hot tap water


  • 24 lg. eggs
  • salt and pepper, to taste
  • 2 Tbsp. Clabber Girl Baking Powder
  • 3 lg. bell peppers, diced
  • 30 oz. canned diced tomatoes and green chilies
  • 8 oz. shredded sharp Cheddar cheese
  • 16 oz. sour cream
  • 8 oz. salsa


Burritos Preparation:

Lightly grease a large skillet; set aside. In a large mixing bowl, combine flour, baking powder and salt. Either by hand or with a pastry cutter, cut in the shortening until the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add one or two more tablespoons of shortening until it is crumbly. Add about 3/4 cup of hot water to the mixture, or just enough to make the ingredients look moist.

With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. Let the dough sit in the bowl, covering it with a dish towel, for about 1 hour.

Pull the dough apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8-inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until tortilla no longer looks doughy. Makes 1 dozen burritos.

Filling Preparation:

Crack eggs into a mixing bowl and beat the eggs. Add salt and pepper to taste. Add the Clabber Girl Baking Powder. Beat the eggs until everything is fully incorporated. Melt the butter in a large skillet over medium heat. Add the beaten egg mixture to the hot skillet and stir often until the eggs are fully cooked.

Heat diced bell peppers, tomatoes and chilies in a saucepan. Add salt and pepper, to taste.


Place a burrito on a plate. Spread 1-2 generous Tbsp. of sour cream in the middle. Add fluffy scrambled eggs, then bell pepper-tomato-chili mixture and top with shredded sharp Cheddar cheese. Fold the top and bottom of the burrito in towards the center, then fold the left side over the filling and roll into burrito shape.

Serve with additional sour cream and salsa.

Perfectly Fluffy & Delicious Scrambled Eggs

Scrambled eggs never go out of style for breakfast, brunch, or even a breakfast-for-dinner meal! This Perfectly Fluffy & Delicious Scrambled Eggs recipe is just that: fluffy and delicious scrambled eggs. A great go-to recipe.

This scrambled egg recipe makes fluffy and deliciously flavorful eggs that are perfect by themselves or as fillers for breakfast burritos. This recipe bumps basic scrambled eggs up a notch creating a fluffier and flavor packed scrambled egg.

We generally have big breakfast on Sunday mornings, scrambled eggs are always included. My family of 6 can easily go through a dozen eggs for our weekend breakfast!

There are so many ways to eat them! They pair perfectly with just about every breakfast food there is: pancakes, sausage, bacon, waffles, fried potatoes, and the list goes on! Enjoy them plain, topped with cheese, salsa, different herbs, etc. You can never go wrong with scrambled eggs!

The recipe is simple!

Crack your desired amount of eggs into a mixing bowl and beat the eggs. Add salt and pepper to taste. Add the Clabber Girl Baking Powder, 1/4 tsp. per egg. This helps make the scrambled eggs extra fluffy!

Add the milk or heavy cream, 1 Tbsp. per egg. Beat the eggs until everything is fully incorporated. Melt the butter in a skillet over medium heat. Add the beaten egg mixture to the hot skillet. Stir often until the eggs are fully cooked. If I am ever in a hurry or trying to think of what to make for a meal, scrambled eggs often comes to mind. Pair with other sides and you’ve got a complete meal.

Perfectly Fluffy & Delicious Scrambled Eggs

Ingredients for Perfectly Fluffy & Delicious Scrambled Eggs

  • Eggs
  • Milk or heavy cream – 1 Tbsp. per egg
  • Clabber Girl Baking Powder – 1/4 tsp. per egg
  • Salt and pepper, to taste
  • Butter – 1/4 tsp.

Directions for Perfectly Fluffy & Delicious Scrambled Eggs


Crack your desired amount of eggs into a mixing bowl and beat the eggs. Add salt and pepper to taste. Add the milk or heavy cream, 1 Tbsp per egg.
Add the Clabber Girl Baking Powder, 1/4 tsp. per egg. Beat the eggs until everything is fully incorporated. Melt the butter in a skillet over medium heat. Add the beaten egg mixture to the hot skillet and stir often until the eggs are fully cooked.


Dark Hot Chocolate Mix

Do you love a delicious hot chocolate drink in the wintertime? This Dark Hot Chocolate is a great choice! It has a rich, creamy chocolate flavor that is perfect for a warm hot chocolate.

My kiddos love to go outside and play in the snow during the winter. They build forts, have snowball fights, and love to go sledding. I always like to have a nice cup of warm hot chocolate ready for them when they come inside. What a great way to warm up…and delicious too! This recipe is simple, and you’ll have several cups of hot chocolate mix to have on hand. If your making hot chocolate several times during the winter like I am, it sure won’t last long.

First you’ll need to break up the unsweetened baker’s chocolate and add to the food processor. This will break it up more and create a powder out of it. There may be some small chunks, which is ok, it will melt when the drink is prepared for serving. Add all the ingredients to the food processor to blend and mix well. This recipe makes 4 cups of hot chocolate mix, so there will be plenty to keep for later use. Place the dark hot chocolate mix in a jar or container for easy keeping to make hot chocolate in the future. What a great idea for a simple Christmas gift as well!!

For one cup of dark hot chocolate, use 2 Tbsp. dark hot chocolate mix per 4 ounces of boiling hot water. Make sure to use boiling water, so that it is hot enough to melt any chocolate chunks that are in the mix. To make a large batch of Dark Hot Chocolate, bring 5 cups of water to a boil. Add the water to a slow cooker and add 1 ¼ C. of the Dark Hot Chocolate mix and stir together well. Use the slow cooker on keep warm setting, to keep the hot chocolate warm. Ladle out when needed. Top with your favorite toppings: mini marshmallows, whipped cream, chocolate drizzle, or cinnamon.

Dark Hot Chocolate


  • Hot Chocolate Mix:
  • 3 oz. unsweetened baker’s chocolate
  • 1 1/2 C. powdered sugar
  • 1 1/2 C. powdered milk
  • 1/2 C. Dutch Process (European-style) cocoa
  • 1 tsp. powdered vanilla, optional
  • 1 Tbsp. Clabber Girl Corn Starch
  • 1/2 tsp. kosher salt
  • Toppings:
  • Vanilla Marshmallow Kisses or Marshmallow Bits
  • Whipped topping
  • Ground cinnamon


Add all ingredients in a food processor and blend until well combined. Makes about 4 C. of dry hot chocolate mix. 

Use 2 Tbsp. dark hot chocolate mix per 4 oz. boiling hot water. It is important to use boiling water, as it needs to be hot enough to melt the baker’s chocolate. 

Let the mix sit for one minute, then stir the beverage to be sure that all the chocolate is melted. Top the prepared hot chocolate vanilla marshmallow kisses, or marshmallow bits, whipped topping and cinnamon. 

To make a large batch of dark hot chocolate, bring 5 C. water to a boil. Mix boiling water with 1 ¼ C. Dark Hot Chocolate mix in a slow cooker and stir well. Keep slow cooker on keep warm setting and ladle out the hot chocolate drink as needed. Top with your favorite hot chocolate toppings.

Note: For 1 C. of Dark Hot Chocolate, use 1 C. of boiling hot water with 4 Tbsp. mix. 

Miracle on 7th Street Event

Clabber Girl Bake Shop Café Sales to be Donated to Two Local Children’s Charities During ‘Miracle on 7th Street’

Chances And Services for Youth (CASY) and Borrowed Hearts named as the benefiting children’s organizations

TERRE HAUTE, IN, November 12, 2019— Clabber Girl Corporation is proud to announce that the proceeds of all sales at the Clabber Girl Bake Shop Café on Friday, December 6th and Saturday, December 7th will be donated to two local children’s charities as part of Clabber Girl’s participation in the 2019 ‘Miracle on 7th Street’ event.

The two benefiting charities are Chances And Services for Youth (CASY) and Borrowed Hearts. Both organizations are making tremendous impacts on the community to improve the lives of children. All monies donated to these two worthy causes will be used locally by the charities.

Clabber Girl Bake Shop Café sales during breakfast and lunch on Friday, December 6th and Saturday, December 7th as well as sales during First Friday Chef’s Night on Friday, December 6th will be donated to Chances And Services for Youth (CASY) and Borrowed Hearts. The December theme for Chef’s Night is ‘Breakfast for Dinner’.

Keeping with Clabber Girl’s annual tradition, the Clabber Girl Museum and Bake Shop Café will be decorated with a colorful display of holiday trees and Clabber Girl will be a train stop for the ‘Miracle on 7th Street’ event.
For more information about ‘Miracle on 7th Street’, please visit:

About Chances And Services for Youth (CASY): CASY collaborates and networks with local, state, and national non-profit organizations, businesses, and governmental/law enforcement agencies to provide cost-effective programs for infants through college-age children and their families.

About Borrowed Hearts: The Borrowed Hearts mission is to help every foster family by sharing, helping, inspiring, nourishing, and educating. Our goal is to raise awareness for fostering and the needs these families have through community partnerships and advocacy. All funds raised are used to provide clothing, hygiene, development, and a loving support system for families who willingly give of themselves to care for foster children.

About Clabber Girl Corporation:
Clabber Girl Corporation is the manufacturer of Clabber Girl® Baking Powder, the #1 retail baking powder brand in the nation. For more than 150 years, Clabber Girl has earned the trust of home cooks and culinary professionals alike. Today, Clabber Girl is more than just baking powder; it is a leader in the food industry. Recently, it has expanded its product offerings to include a broader range of cooking and baking ingredients, creating a stronger presence in retail, foodservice and industrial markets. Clabber Girl is a subsidiary of B&G Foods, Inc. (NYSE: BGS).

About B&G Foods:
Based in Parsippany, New Jersey, B&G Foods and its subsidiaries manufacture, sell and distribute high-quality, branded shelf-stable and frozen foods across the United States, Canada and Puerto Rico. With B&G Foods’ diverse portfolio of more than 50 brands you know and love, including Back to Nature, B&G, B&M, Cream of Wheat, Green Giant, Las Palmas, Le Sueur, Mama Mary’s, Maple Grove Farms, Mrs. Dash, New York Style, Ortega, Polaner, SnackWell’s, Spice Islands and Victoria, there’s a little something for everyone. For more information about B&G Foods and its brands, please visit

Honey Garlic Roasted Cauliflower

Honey Garlic Roasted Cauliflower is packed full of flavor! The pepper-garlic roasted cauliflower paired with the savory sauce is a delicious combination.

The versatility of cauliflower has greatly increased in recent years, as there are so many creative ways to transform it. For this recipe, the raw cauliflower roasted with the olive oil, pepper, and garlic salt transforms into golden tastiness in the oven. It is delicious as is, but adding the savory sauce takes it to the next level.

We love to grow cauliflower as part of our Spring and late Fall garden. It’s a cool crop so it loves the cooler weather.

My family is a big fan of cauliflower as part of our meal! Everyone likes it. We like to prepare it different ways. We always like to change up our side dishes and this Honey Garlic Roasted Cauliflower doesn’t disappoint. It is always sure to be a favorite at dinnertime.

Honey Garlic Roasted Cauliflower


  • 1 lg. head cauliflower, cut into bite sized pieces
  • 1 Tbsp. olive oil
  • 1/4 tsp. garlic powder
  • Pepper, to taste
  • 6 Tbsp. honey
  • 3 garlic cloves, minced
  • 1 1/2 Tbsp. soy sauce 
  • 6 Tbsp. water
  • 2 tsp. Clabber Girl Corn Starch


  1. Clean and cut the cauliflower into bite size pieces and place into a medium sized bowl. Add the olive oil, garlic powder and pepper. Mix together so the cauliflower pieces are evenly coated. 
  2. Line a baking sheet with parchment paper and spread the cauliflower pieces out evenly. Roast in the oven at 400° F for 15 to 20 minutes or until cauliflower is cooked tender. Remove baking sheet from oven and allow the roasted cauliflower to cool for about 10 minutes. 
  3. Make the sauce while the cauliflower is roasting in the oven. Using a small sauce pan on the stove, add all the sauce ingredients except for the Clabber Girl Corn Starch and the water. Bring to a low boil and stir until well blended. 
  4. In a small bowl, combine the water and the Clabber Girl Corn Starch, and stir until the corn starch is completely dissolved in the water. Then add the mixture to the other sauce ingredients in the pot and stir in well. 
  5. Bring sauce to a boil again and then cook until the sauce thickens, about 2 minutes. Remove from heat and set aside. Cool for a few minutes, it should still be warm, but not hot. The sauce will thicken more as it cools. 
  6. In a small mixing bowl, add the cooled roasted cauliflower and pour the warm sauce over. Toss the cauliflower so it is evenly coated with sauce and absorbed. Top with fresh green onions when serving. 

Hazelnut Dipped Pretzels


  • 1 C. hazelnut spread
  • 1 Tbsp. unsalted butter, room temperature
  • ½ C. powdered sugar
  • ½ C. brown sugar, packed
  • 60 mini pretzels
  • 2 C. Rex Espresso baking chips (1 bag)


In the bowl of a stand mixer, blend together the hazelnut spread and butter.
Add the powdered sugar and brown sugar. Blend until thoroughly combined.
Roll the hazelnut butter mixture into small balls (about two tsp. each).
Sandwich a hazelnut ball in between two pretzels. Set aside. Repeat with
remaining hazelnut balls and pretzels.
Melt the Rex Espresso baking chips in a double boiler until about half of the chips are melted.
Remove from heat and continue to stir until completely melted.
Working one at a time, dip a hazelnut filled pretzel into the melted Rex
Espresso baking chips halfway to coat one side. Place the dipped pretzel onto a parchment lined baking sheet.
Repeat with remaining pretzels. Allow to cool and for the melted chips to set.

Pumpkin Mug Cake


  • 2 Tbsp. water
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. pumpkin puree
  • 2 Tbsp. sugar
  • ½ tsp. vanilla extract
  • ½ tsp. Clabber Girl Baking Powder
  • 1 tsp. pumpkin pie spice
  • ¼ C. all-purpose flour


Whisk water, oil, puree, sugar, vanilla, baking powder, pumpkin pie spice and flour together.

Spoon the mixture into one 8 oz. mug. Microwave on high 1 1/2 minutes until top has set.

Microwave ovens below 1000 watts may require additional cook time to reach proper internal temperature of 210° F. Let stand one minute before enjoying.

Top with melted chocolate, chopped nuts, additional pumpkin pie spice and/or whipped cream as desired.

Sweet Potato Fries with the Toasted Marshmallow Dipping Sauce

Sweet Potato Fries with Roasted Marshmallow Dipping Sauce

These Sweet Potato Fries are easy to make, baked to slightly crispy, lightly seasoned and paired with a delicious Toasted Marshmallow Dipping Sauce to satisfy your salty and sweet cravings!

We plant sweet potato slips every Spring to harvest fresh sweet potatoes from our garden in the Fall. I love any time we can use produce that comes out of the garden, that we’ve grown ourselves. I sure enjoy that sweet potatoes can be prepared savory or sweet and taste wonderful both ways. For this recipe it is a nice and light mix between the two!

For sweet potato fries, I enjoy a little crisp on the outside and soft on the inside. Baking the sweet potato fries using Clabber Girl Corn Starch will give you a crispy sweet potato fry that is perfectly crispy on the outside and still soft and flavorful on the inside.

This recipe is easy to make. You simply cut the sweet potatoes into long strips, about 1/4 inch wide. They then are soaked in water for about 30 minutes. This helps them to soften up a little for baking.

The dipping sauce comes together quickly.

Sweet Potato Fries with Toasted Marshmallow Dipping Sauce


Sweet Potato Fries:

  • 2 sweet potatoes, peeled
  • 2 Tbsp. olive oil
  • 2 Tbsp. Clabber Girl Corn Starch
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • Fine sea salt, to taste

Toasted Marshmallow Dipping Sauce:

  • 1 bag large marshmallows
  • 1/2 C. heavy cream
  • 1 tsp. ground cinnamon
  • 1 tsp. brown sugar
  • 1/2 tsp. ground nutmeg


Peel and slice the sweet potatoes into long, thin strips. About 1/4-inch-wide, so all the strips are evenly cut. Place the fry strips into a large bowl of water and soak for about 30 minutes.

After the 30 minutes, remove the fries from the water and pat dry with a clean towel. Add the fries to a medium sized bowl. Drizzle the olive oil over the fries and use a spatula and mix so all the fries are well coated.

In a separate bowl, add the Clabber Girl Corn Starch, garlic powder and pepper and whisk together until well blended. Sprinkle the corn starch mixture over the prepared sweet potato fries and toss so they are all well coated. Evenly space on a Parchment paper lined baking sheet and place in the oven for 15 minutes at 425° F.

Remove the baking sheet, then using a spatula flip over the sweet potato fries, keeping them evenly spaced. Then place them back in the oven for an additional 15 minutes. Remove the baking sheet and lightly sprinkle the sweet potato fries with the fine sea salt and let cool for 5 minutes. Serve warm with the Toasted Marshmallow Dipping Sauce.

Toasted Marshmallow Dipping Sauce:

Evenly place the large marshmallows on a baking sheet and place in the 425° F. oven. Watch for the marshmallows to become lightly toasted, about 2 minutes. Once the marshmallows are toasted, remove them from the oven. Using a blender, add the heavy cream, marshmallows, cinnamon, brown sugar and nutmeg and blend until well mixed and combined. Pour the blended sauce into dipping bowl.

Enjoy the Sweet Potato Fries with the Toasted Marshmallow Dipping Sauce.

Recipe notes:

You will want to make the sauce right at the time you are ready to serve the fries, as the sauce will set up after a while.

This is a great snack to enjoy at home or to serve for a pot luck meal. The sweet and salty pairing is so yummy!

Sweet Potato Fries in a mug with Roasted Marshmallow Dipping Sauce