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Recipes
Pita Stack Supper
By gmbeckett
Set 2 of the pita breads aside for tops
- 6 Greek-style (no pocket) or regular pita breads
- 2 tbsp Dijon mustard
- 8 slices Black Forest ham or turkey breast
- half sweet or roasted red pepper, thinly sliced
- 8 large spinach leaves, torn
- 8 slices Swiss, Havarti or brick cheese
- 1 tomato, thinly sliced
- 2 thin slices red or mild onion, separated into rings
Chicken A La King
By gmbeckett
Cut the chicken into 1" cubes; place in slow cooker
- 4 medium chicken breasts
- 1 medium onion
- 1 (10 3/4 oz) can cream of chicken condensed coup
- 3 tbsp flour
- 1/2 tsp pepper
- 1 cup fresh or canned peas
- 2 tbsp chopped pimentos
- 1/2 tsp paprika
Slow-Cooker Bacon, Egg and Cheese Casserole
By gmbeckett
Cut bread into 1/2-inch cubes
- 2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf, baked according to package directions
- 12 eggs
- 1 pint (2 cups) half-and-half
- 2 cups shredded Cheddar cheese (8 oz)
- 1 lb thick-sliced bacon, cooked, coarsely crumbled
- 1 medium green bell pepper, coarsely chopped (1 cup)
- Chopped fresh parsley, if desired
Broccoli Pie
By gmbeckett
Sprinkle 2 tbsp parmesan cheese on baked pie crust
- 1/4 cup grated parmesan cheese
- 2 cups chopped fresh broccoli
- 1 cup shredded swiss cheese
- 1/4 cup sliced green onions
- 3 eggs
- 2/3 cup chicken broth
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp tabasco sauce
- Crisco pie crust
Chicken Tetrazzini
By gmbeckett
In large saucepan, heat oil over medium heat; cook mushrooms stirring occasionally, until no liquid remains, 8-10 m...
- 1 tbsp vegetable oil
- 3 cups sliced mushrooms
- 3 tbsp all-purpose flour
- 1 tsp eash salt and paprika
- 1/4 tsp pepper
- 2 cups milk
- 2 cups cubed cooked chicken
- 1 cup frozen peas, thawed
- 12 oz linguine
- 1/4 cup grated parmesan cheese
- 2 tbsp sliced almonds, toasted
Crock Pot Mac & Cheese
By gmbeckett
Boil the macaroni in water for 6 minutes, Drain
- 2 cups uncooked elbow macaroni
- 4 tbsp butter
- 2 1/2 cups grated sharp cheddar cheese
- 1/2 cup sour cream
- 1 10 3/4 ounce can condensed cheddar cheese soup
- 1/2 tsp salt
- 1 cup whole milk
- 1/2 tsp dry mustard
- 1/2 tsp black pepper
Baby Potato and Mozzarella Papillote
By gmbeckett
Preheat grill to medium. Cut baby potatoes in quarters
- 4 cups (about 1.5 lb) baby potatoes
- 3 tbsp pesto
- salt and freshly ground pepper
- 4 oz mozzarella, diced or grated
Chicken Crunch
By gmbeckett
In shallow dish combine 1/3 cup soup, 1/4 cup milk, set aside
- 1 can cream of chicken soup
- 1/2 cup milk
- 4 skinless, boneless chicken breast halves
- 2 tbsp all purpose flour
- 1 1/2 cup pepperidge farm herb seasoned stuffing, finely crushed
- 2 tbsp butter, melted
- 1 tsp chopped fresh parsley or dried parsley flakes
- 1/2 tsp lemon juice
Mini Biscuit Waffles
By gmbeckett
Spray waffle maker with cooking spray
- 1 can (7.5 oz) Pillsbury® refrigerated tender layer biscuits
- 1/3 cup maple-flavored or real maple syrup
- Peanut butter or your favorite jam, if desired
Fresh Tomato-Basil Pasta
By gmbeckett
Cook pasta in large skillet as directed on package, omitting salt; drain
- 3 cups rotini pasta, uncooked
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup philadelphia sundried tomato and basil light cream cheese product
- 3 tomatoes, chopped
- 1/4 cup chopped fresh basil
- 2 tbsp parmesan cheese