Gmbeckett's profile page
Recipes
Eggs Benedict Casserole
By gmbeckett
1. Place half of the Canadian bacon in a greased 3-qt
- 12 ounces Canadian bacon, chopped
- 6 English muffins, split and cut into 1-inch pieces
- 8 large eggs
- 2 cups 2% milk
- 1 teaspoon onion powder
- 1/4 teaspoon paprika
- HOLLANDAISE SAUCE
- 4 large egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup butter, melted
Fully Loaded Burger Bowls
By gmbeckett
Mix together beef, seasoned salt, garlic powder, black pepper and worcestershire sauce
- 2 lb extra lean beef
- 2.5 teaspoons Lawry's Seasoned Salt
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper Ground
- 3 teaspoon Worcestershire sauce
- 4 TB butter
- 2 cups sliced mushrooms
- 2 cups of cheddar cheese. shredded divided
- 10 slices of bacon cooked and diced
- diced chives bacon bbq sauce, ranch for topping
Guacamole
By gmbeckett
mix all ingredients together and chill
- 3/4 cup red onion (diced)
- 2 1/2 TBSP Jalapeno (minced)
- 1/2 tsp cumin
- 1 1/2 tbsp garlic (minced)
- 3 Avocado
- 1 1/2 tsp salt
- 3/4 lime
- 1/2 lemon
- 1/3 cup cilantro (chopped)
- 1/2 cup tomatoes (diced)
Sun-Dried Tomato and Goat Cheese Appetizers
By gmbeckett
Heat oven to 375°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds
- 1 (12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
- 1/2 cup mayonnaise
- 2 oz. (1/2 cup) crumbled goat cheese
- 1/4 cup chopped drained oil-packed sun-dried tomatoes
- 1 teaspoon dried onion flakes
- 1 teaspoon dried pesto seasoning
- 1 tablespoon grated Parmesan cheese
Artichoke Pasta Salad
By gmbeckett
In a medium pot of boiling salted water, cook pasta according to package instructions
- Coarse salt and pepper
- 6 ounces small pasta shells
- 2 cloves garlic
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon grated lemon zest plus 4 teaspoons juice
- 1/2 cup marinated artichokes, plus 2 tablespoons marinade
- 1 tablespoon grated Parmesan
- 2 cups torn escarole
Chicken Noodle Parmesan
By gmbeckett
In 3 quart saucepan, combine soup, milk, cheese and pepper, add noodles and chicken
- 1 can cream of chicken & broccoli soup
- 1/2 cup milk
- 1/3 cup grated parmesan cheese
- 1/8 tsp pepper
- 3 cups cooked medium egg noodles
- 2 cups cubed cooked chicken
Slow Cooker Quinoa Chicken Chili
By gmbeckett
Delicious chicken chili with the added protein of nutty Quinoa
- 1 cup quinoa, rinsed
- 28 ounces crushed tomatoes
- 14 ounces diced tomatoes with green chilies
- 2 (16 ounce) cans black beans, drained and rinsed
- 2 1/2-3 cups chicken stock
- 15 ounces corn, drained
- 2 large boneless skinless chicken breasts
- 1 large green bell pepper, seeded and chopped, I use a 4 ounce can chopped green chilies
- 1 teaspoon dried minced onion, I use more
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin, I use 1/2 teaspoon
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon chili powder, can use Taco seasoning
Dancing Skeleton Cookies
By gmbeckett
Divide dough in half and flatten into discs; wrap each and refrigerate until firm, about 1 hour
- cocoa sugar cookie dough (see recipe)
- icing (see recipe)
Baked Bull's-Eye Eggs
By gmbeckett
Preheat oven to 375 degrees
- 2 tablespoons unsalted butter, room temperature, plus more for sheet
- 6 slices sandwich bread
- 6 large eggs
- Salt and pepper
- Toppings, such as grated cheddar, chopped parsley, sliced avocado, hot sauce, and chopped tomatoes (optional)
Slow-Cooker Lasagna
By gmbeckett
No fuss slow cooked lasagna is perfect for a weeknight meal
- 1 pound (450-g) extra lean ground beef
- 1 (675-ml) jar pasta sauce
- 1 cup water
- 1 3/4 cups light ricotta cheese
- 1 3/4 cups Kraft 4 cheese Italiano light shredded cheese, divided
- 1/4 cup Parmesan cheese, divided
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 7 lasagna noodles, uncooked