In The Kitchen With Mrs. B

In The Kitchen With Mrs. B Personal Chef, Food lover,& baker. Former Mrs. B's On Main, tearoom, dessert cafe in Ok. Follow me on this page and Pinterest. At in the kitchen with Mrs.

B, we specialze in homemade offerings. From our sandwiches, soups, quiche, desserts and more, with each recipe you will find a delicious homemade goodness in each and everything we do. From comfort foods, Under 500 calorie item, Gluten Free recipes, etc.

Payment Options:   Amex Discover Mastercard Visa

General Manager: Tammy Branscum

Culinary Team: Tammy Branscum, owner & chef.

Operating as usual

Hello all & Happy Spring!I’ve been making/eating this Taco Salad ever since I was a teenager. So today I’m going to shar...
03/30/2021

Hello all & Happy Spring!
I’ve been making/eating this Taco Salad ever since I was a teenager. So today I’m going to share it with you. It’s simple and delicious.

Taco Salad

1 lb ground beef 90/10 or 80/20
1/2 taco seasoning package
1 -1 1/2 head(s) Romaine Lettuce
2 cups washed & sliced grape or cherry tomatoes
1 bunch green onions, washed & sliced
1 small red onion, sliced thin
1 can pinto or red kidney beans, drained and rinsed
2 cups shredded cheddar cheese
2-3 cups Doritos (Nacho or Taco), crushed
1 bottle Catalina dressing
1 cup Picante sauce
Optional additions-jalapeño, cilantro, chicken or shrimp, avocado, pineapple, etc. You can totally change this up by using Ranch dressing and mixing with it with the picante sauce instead of Catalina! Goodness imagine that with chicken instead of ground beef!

Brown ground beef, add taco seasoning, cook for another couple of minutes. Drain & set aside
Wash & tear lettuce
Wash and slice tomatoes
Wash and slice green onions
Drain and rinse beans
Slice red onions into thin rings

Mix the lettuce, tomatoes, onions, beans, ground beef & cheese together. Crush Doritos. Mix picante sauce and dressing together. Wait until you’re ready to serve before you add the Doritos and dressing mixture into the salad. You will more than likely have some dressing left over. Dress your salad as heavy or light however you prefer.😁
This is a large salad that you can customize to your taste. It’s perfect for this time of year and of course the summer. Enjoy!!

Hello all & Happy Spring!
I’ve been making/eating this Taco Salad ever since I was a teenager. So today I’m going to share it with you. It’s simple and delicious.

Taco Salad

1 lb ground beef 90/10 or 80/20
1/2 taco seasoning package
1 -1 1/2 head(s) Romaine Lettuce
2 cups washed & sliced grape or cherry tomatoes
1 bunch green onions, washed & sliced
1 small red onion, sliced thin
1 can pinto or red kidney beans, drained and rinsed
2 cups shredded cheddar cheese
2-3 cups Doritos (Nacho or Taco), crushed
1 bottle Catalina dressing
1 cup Picante sauce
Optional additions-jalapeño, cilantro, chicken or shrimp, avocado, pineapple, etc. You can totally change this up by using Ranch dressing and mixing with it with the picante sauce instead of Catalina! Goodness imagine that with chicken instead of ground beef!

Brown ground beef, add taco seasoning, cook for another couple of minutes. Drain & set aside
Wash & tear lettuce
Wash and slice tomatoes
Wash and slice green onions
Drain and rinse beans
Slice red onions into thin rings

Mix the lettuce, tomatoes, onions, beans, ground beef & cheese together. Crush Doritos. Mix picante sauce and dressing together. Wait until you’re ready to serve before you add the Doritos and dressing mixture into the salad. You will more than likely have some dressing left over. Dress your salad as heavy or light however you prefer.😁
This is a large salad that you can customize to your taste. It’s perfect for this time of year and of course the summer. Enjoy!!

Great idea!Ok ladies don’t throw out those roses. Put the roses in a jar with pure olive oil. Boil some water in a pot. ...
02/16/2021

Great idea!
Ok ladies don’t throw out those roses. Put the roses in a jar with pure olive oil. Boil some water in a pot. Turn the pot off and place your jars in the hot water for 30 minutes. Now you have rose oil which is good for the skin. Rose oil makes your skin glow. Rose oil in the store is very expensive so make your own. Knowledge is power!

Great idea!
Ok ladies don’t throw out those roses. Put the roses in a jar with pure olive oil. Boil some water in a pot. Turn the pot off and place your jars in the hot water for 30 minutes. Now you have rose oil which is good for the skin. Rose oil makes your skin glow. Rose oil in the store is very expensive so make your own. Knowledge is power!

12/25/2020
Cranberry & Orange Cake with Orange Cream Cheese Buttercream !
12/24/2020

Cranberry & Orange Cake with Orange Cream Cheese Buttercream !

Cranberry & Orange Cake with Orange Cream Cheese Buttercream !

07/09/2020

A delightful delicious combination of Blueberries & Key Lime! Perfect summer treat.

Blueberry-Key Lime Pound Cake

1 cup (2 sticks) unsalted butter at room temperature
2-1/3 cups all purpose flour
1-1/2 tsp. baking powder
1/4 tsp. plus 1/8 tsp. salt
1-3/4 cups sugar
2 tsp. finely grated lime zest
8oz. cream cheese at room temp.
4 lg. eggs plus 1 lg. egg yolk, at room temperature
2-1/2 cups room temperature blueberries (about 13 oz.), washed & drained on paper towels
1/8 cup key lime juice

Glaze
2 Cups powdered sugar
4 Tbs. key lime juice

Position a rack in the center of the oven and preheat to 350. Butter & flour a 12 cup Bundt pan.
Sift flour, baking powder, and salt into a medium bowl. Put sugar and lime zest in a food processor and pulse 20 times. If you don’t have a processor, omit this step and blend zest into the flour.
In a large bowl with stand or hand mixer beat the butter & cream cheese on medium speed until smooth (about 1 minute). Add sugar & zest mixture and beat on medium until light and fluffy, 1-2 minutes. Slowly add eggs one at a time mixing well after each addition and stopping mixer to scrape the bowl twice. Beat in the egg yolk. Reduce speed to low and slowly add flour mixture. Stop mixer one last time to scrape the bowl and add the key lime juice, then beat at medium speed until batter is smooth and light, about 20 seconds. With a rubber spatula, gently fold the blueberries into the batter. Transfer the batter into the prepared pan, spreading it evenly with the spatula. Tap the pan lightly against the counter to eliminate any air pockets. Bake until wooden skewer inserted in the center comes out clean, 50 to 55 minutes. Careful not to over bake. Set the pan on wire rack to cool for 10 minutes and then invert onto the rack, remove the pan, and let the cake cool completely.
Whisk the powdered sugar and key lime juice together until smooth. The glaze should be thin enough to pour. If not add more juice 1 tsp. at a time. Drizzle the glaze over the top and sides of the cake. Let glaze set fully before serving. Enjoy!

The Chocolate Fix
03/01/2020

The Chocolate Fix

Strawberry Decadence
03/01/2020

Strawberry Decadence

The one and only Chocolate Fix!
02/29/2020

The one and only Chocolate Fix!

Strawberry Rose Cake
02/14/2020

Strawberry Rose Cake

12/17/2019
Red Velvet Cheesecake
12/17/2019

Red Velvet Cheesecake

Happy Thanksgiving!
11/27/2019

Happy Thanksgiving!

Three Rose Cakes for a “very special client”Chocolate, Strawberry & Pumpkin Spice.
11/20/2019

Three Rose Cakes for a “very special client”
Chocolate, Strawberry & Pumpkin Spice.

Happy Thanksgiving!
11/17/2019

Happy Thanksgiving!

This past Monday it was 15* windchill here in Oklahoma.  Perfect soup weather...so I made one of our favorites Zuppa Tos...
11/14/2019

This past Monday it was 15* windchill here in Oklahoma. Perfect soup weather...so I made one of our favorites Zuppa Toscana!

1 lb Italian Sausage, browned in skillet
1 yellow Onion, cooked with Italian Sausage
8 strips Bacon, cooked with Italian Sausage
2 TB Olive Oil
5 large Russet Potatoes, baked
2 Heads Garlic, roasted in oven
2 - 32 oz Chicken Stock
Salt & Pepper to taste
Couple Dashes Red Pepper Flakes
1/2 Bunch of Kale
1 cup Heavy Cream

Bake Potatoes & Garlic; I cut the tips of the garlic heads off then add a drizzle of olive oil and sprinkle with salt & pepper wrapping in foil, roast/bake with the potatoes at 400 degrees for 1 hour. Remove peeling from potatoes and chop into bite sized pieces. Squeeze from the bottom of the garlic heads and the delicious garlic morsels will burst out the top, then chop into pieces, ( it will be more like a paste). Brown Sausage, Onion & Bacon in Olive Oil. Place into crockpot with all the remaining ingredients except the kale & cream, cook for 3 hrs on high then add the kale & cream, turn crockpot to low cooking another 1 hour. Serve with some crusty bread...Delicious!

Chicken & Wild Rice Soup1 Rotisserie Chicken, deboned & skinned2 - 32 oz Chicken Stock1 lg can Cream of Mushroom or Chic...
11/14/2019

Chicken & Wild Rice Soup

1 Rotisserie Chicken, deboned & skinned
2 - 32 oz Chicken Stock
1 lg can Cream of Mushroom or Chicken
2 pkgs of Long Grain & Wild Rice
4 Carrots - skin removed, chopped or grated
1 lg Onion
1 1/2 tsp DriedThyme
1 tsp Minced Garlic or Garlic Powder
Salt & Pepper to taste

Combine all ingredients in crockpot and cook on high for 4 hrs. Serve with crusty bread

In The Kitchen With Mrs. B
10/25/2019

In The Kitchen With Mrs. B

Ahh Fall is finally upon us, and that means soup is on at our house! This Tomato Tortellini is my go to soup...Rich & Sa...
10/15/2019

Ahh Fall is finally upon us, and that means soup is on at our house! This Tomato Tortellini is my go to soup...Rich & Satisfying!

Tomato Tortellini Soup

1 lb. Italian Sausage
2 Tablespoon Olive Oil
1- Yellow Onion
1- 32 oz Chicken Stock
1- 28 oz can Crushed Tomatoes
1 jar Marinara/Spaghetti Sauce
2 cups deveined & Chopped Kale
1 Bag Cheese Tortellini
2 teaspoons Minced Garlic
2 teaspoons Basil
1 teaspoon Italian Seasoning
1teaspoon Salt
1/2 teaspoon Black Pepper
Parmesan Cheese

Brown Italian sausage & onion in olive oil. In the crockpot add cooked Italian sausage, onions, chicken stock, tomatoes, marinara, garlic, basil, Italian seasoning, salt & pepper. Cook on high for 2 1/2 hours. Add kale & frozen Tortellini cook for another 30 minutes on low. Sprinkle with Parmesan cheese and serve with garlic toast. Enjoy!

Are you looking for a delicious taste of Fall? This salad is where you’ll find it. Substitute green beans for the brusse...
09/10/2019
Fall Roasted Vegetable Panzanella Salad is made with butternut squash, brussels sprouts, apples, dried cranberries, pec… | *Best Fall Seasonal Recipes* in 2019 | Salad recipes, Salad, Roasted vegetables

Are you looking for a delicious taste of Fall? This salad is where you’ll find it. Substitute green beans for the brussel sprouts & sweet potatoes for the butternut squash if you prefer. Enjoy!

Fall Roasted Vegetable Panzanella Salad is made with butternut squash, brussels sprouts, apples, dried cranberries, pecans, pepitas and baby kale then tossed together in a cider vinaigrette. It's the perfect fall salad or colorful side dish for your Thanksgiving table! #panzanella #salad #brusselspr...

Lemon & Raspberry with White Chocolate Buttercream!
08/17/2019

Lemon & Raspberry with White Chocolate Buttercream!

Something different and sounds delicious! Perfect for the upcoming warm days!
04/17/2019
Cotton Candy Lemonade

Something different and sounds delicious! Perfect for the upcoming warm days!

In honor of those hot summer days we miss so much, we've created the perfect drink to lift your spirits - Cotton Candy Lemonade!

So easy!
02/07/2019
Red Velvet Fudge

So easy!

This Red Velvet Fudge requires no thermometer to make and is a fun and delicious treat to make your loved ones for Valentine's Day!

Address

Ada, OK
74820

Telephone

(580) 399-2222

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