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Recipes
Cheddar Cheese Bread Loaf
By gmbeckett
In bowl, stir together flour, cheese, baking powder, sugar, oregano, mustard and salt
- 2 cups all-purpose flour
- 2 cups shredded old cheddar cheese
- 4 tsp baking powder
- 1 tbsp granulated sugar
- 3/4 tsp dried oregano
- 3/4 tsp dry mustard
- 1/2 tsp salt
- 1 egg beaten
- 1 cup milk
- 1 tbsp butter, melted
- 6 green onions, finely chopped
Blueberry Muffins
By gmbeckett
These Blueberry Muffins are crazy easy, four simple steps and your less than a 1/2 hour away from blueberry bliss!
- 1 1/4 cup quick cook oats
- 1 cup flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
- 1 cup blueberries
Taco-Stuffed Crescent Pockets
By gmbeckett
Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain
- 1/2 lb lean (at least 80%) ground beef
- 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 1/2 cup Old El Paso™ Thick 'n Chunky salsa
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1/2 cup shredded Mexican cheese blend (2 oz)
Crunchy Scalloped Potatoes
By gmbeckett
In large pot of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes; drain and let ...
- 2-1/2 lb 2-1/2lb Yukon Gold potatoes, (about 7), peeled and halved crosswise
- 2 tbsp 2tbsp butter
- 1-1/2 cups 1-1/2cups sliced leeks, (white and light green parts only)
- 3 tbsp 3tbsp all-purpose flour
- 1/2 tsp 1/2tsp salt
- 1/4 tsp 1/4tsp pepper
- 1 pinch dried thyme
- 1-3/4 cups milk
- 1/2 cup fine fresh bread crumbs
- 2 tbsp grated parmesan cheese
- 1 tbsp butter, melted
Tuna Fish Cakes
By gmbeckett
Step 1 Mix all ingredients
- 2 (170 g each) cans white tuna in water, drained, flaked
- 1 (120 g) pkg. Stove Top Stuffing Mix for Chicken
- 3/4 cup water
- 1 cup Kraft Mozza-Cheddar Shredded Cheese
- 1 carrot, shredded
- 1/4 cup Miracle Whip Original Spread
- 2 Tbsp. sweet pickle relish
Potato Cheddar Perogies
By gmbeckett
Filling: In large pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain and transfer to ...
- Filling:
- Savoury Perogy Dough
- 2 tbsp (30 mL) butter
- 1 onion, sliced
- 1 lb (454 g) russet potatoes, peeled and cubed
- 2 tbsp (30 mL) butter
- 1/3 cup (75 mL) finely chopped onion
- 1/2 cup (125 mL) shredded Cheddar cheese
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Herb & Cheese Filled Cherry Tomatoes
By gmbeckett
Combine cream cheese, dill and milk in bowl and whisk until blended
- 1 pkg (3 oz) cream cheese, softened
- 1/2 tsp dried dill weed
- 1 tsp milk
- 15-16 cherry tomatoes
Cheesy Scalloped Potatoes & Ham
By gmbeckett
Heat oven to 350°F. Cook potatoes in boiling water in Dutch oven or stockpot 10 to 12 min
- 4-1/2 lb. red potatoes (about 13), cut into 1/4-inch-thick slices
- 1 container (500 mL) fat-free sour cream
- 1 cup Cheez Whiz Light Cheese Spread
- 9 oz. (255 g) deli smoked ham , chopped
- 4 green onion s, sliced
- 1/4 cup Kraft 100% Parmesan Light Grated Cheese
Cordon Bleu Chicken Rolls
By gmbeckett
Spray 3- to 4-quart slow cooker with cooking spray
- 6 boneless skinless chicken breasts (about 5 oz each)
- 3 thin slices (3/4 oz each) deli ham, cut in half
- 3 slices (1 oz each) Swiss cheese, cut in half
- 1 can (10 3/4 oz) condensed cream of celery soup
- 1 cup sour cream
- 1 teaspoon parsley flakes
- 1 teaspoon marinade for chicken (white Worcestershire sauce) or regular Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
Peppermint Bark
By gmbeckett
Make It Now If you don't have a double boiler, use a metal bowl set over a pot of simmering water
- 2 pounds white chocolate, chopped into 1/2-inch pieces
- 12 large candy canes
- 1/2 teaspoon peppermint oil