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Recipes
Mushroom Dip
By gmbeckett
With processor or whisk, combine yogurt, cream cheese, onion, dill, garlic, mustard and pepper until smooth
- 3/4 cup plain yogurt
- 4 oz light cream cheese, softened
- 1/4 cup each chopped green onion and chopped dill
- 1 clove garlic, chopped
- 1 tsp Dijon mustard
- 1/4 tsp black pepper
- 1 lb mushrooms
Chocolate-Filled Sandwich Cookies
By gmbeckett
In large bowl, beat butter with granulated and brown sigars until fluffy; beat in egg and vanilla
- Filling:
- 3/4 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp each baking soda and salt
- 90 g milk chocolate, chopped
- 90 g semisweet chocolate or bittersweet chocolate, chopped
- 1 tbsp unsalted butter, softened
- 1/3 cup whipping cream
- 1/2 tsp mint extract (optional)
Scones
By gmbeckett
In a large bowl, stir together flour, sugar, baking powder, baking soda and salt
- 2 1/4 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup currants
- 1 cup buttermilk
- 1 egg, lightly beaten
Easy Ham Casserole
By gmbeckett
Mix potatoes, ham, cheese and onion
- 4 cups frozen hash brown potatoes, thawed
- 1 1/2 cups chopped ham
- 1 cup grated cheddar cheese
- 1 small onion, chopped
- 1/2 cup miracle whip
- 1/2 cup milk
- 1/4 tsp pepper
- 1/2 cup fresh bread crumbs
- 1 tbsp butter, melted
Chicken Parmesan Casserole
By gmbeckett
Heat oven to 375°F. In 12x8-inch (2-quart) ceramic or glass baking dish, arrange chicken
- 4 boneless skinless chicken breasts, cut into 1-inch pieces
- 1 3/4 cups marinara sauce
- 3 tablespoons chopped fresh basil
- 1 1/2 cups shredded mozzarella cheese (6 oz)
- 6 tablespoons butter, melted
- 1 teaspoon Italian seasoning
- 1 can (8 oz) Pillsbury® refrigerated garlic breadsticks
- 1/2 cup grated Parmesan cheese
Grands Ham and Cheese Melts
By gmbeckett
Heat oven to 375°F. Press 4 biscuits into 5-inch rounds on ungreased large cookie sheet
- 1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
- 8 slices American cheese
- 8 oz thinly sliced deli ham
- 1 egg
- 1 teaspoon water
Ham 'n Cheese Omelet Bake
By gmbeckett
Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch
- 1 (10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
- 1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
- 10 eggs
- 1 1/2 cups milk
- 1 teaspoon dry ground mustard
- Salt and pepper, if desired
- 2 cups diced cooked ham
- 1/3 cup chopped onion
- 4 oz. (1 cup) shredded Cheddar cheese
- 4 oz. (1 cup) shredded Swiss cheese
- 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
Spring Training Cookies
By gmbeckett
Get into your spring training - cookie style
- Icing Paint:
- 2/3 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 cups icing sugar
- 1/4 cup water (approximately)
- paste food colouring
Fresh Corn Cakes with Avocado Tartare Sauce
By gmbeckett
For cakes, boil corn until kernels are very soft, 6 to 8 minutes
- CORN CAKES
- 2 to 3 ears of corn on the cob
- 1 tbsp (15 mL) finely chopped jalapeño or hot red pepper (optional)
- 1 green onion, thinly sliced
- 3/4 cup (175 mL) all-purpose flour
- 2 tbsp (30 mL) granulated sugar
- 1/2 tsp (2 mL) each of baking soda, baking powder and salt
- 1 egg
- 1/2 cup (125 mL) buttermilk
- 1 tbsp (15 mL) melted butter
- 1/2 tsp (2 mL) vanilla
- Canola oil for frying
- AVOCADO TARTARE SAUCE
- 1/4 cup (60 mL) finely chopped dill pickle
- 1 tbsp (15 mL) capers, drained
- 1/4 cup (60 mL) regular or light mayonnaise
- 1 small avocado, peeled and pitted
- Pinch of salt
- Pea sprouts, coriander leaves or chives for garnish
Bowtie Pasta Toss
By gmbeckett
Cook pasta in boiling water following package directions
- 1/2 lb bowtie pasta, uncooked
- 1 1/2 cups frozen peas
- 4 slices low fat ham, cut into julienne strips
- 4 tomatoes, diced
- 1/4 cup parmesan cheese
- 3 tbsp margarine
- 1 clove garlic, minced
- juice of 1/2 a fresh lemon
- 1/2 tsp freshly ground pepper
- 1 tsp chopped fresh thyme