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Recipes
Garlic Cheese Cigars
By gmbeckett
Asiago will give a sharper cheese flavour than creamier and milder Fontina
- 1-1/3 cups (325 mL) drained ricotta cheese
- 1 egg yolk
- 1/2 cup (125 mL) minced fresh parsley
- 1 pinch nutmeg
- 1 cup (250 mL) finely diced Canadian Fontina cheese or Asiago cheese, (4 oz/125 g)
- 6 tbsp (75 mL) butter
- 2 cloves garlic, pressed or pounded into paste
- 1 tsp (5 mL) fennel seeds
- 1/2 tsp (2 mL) paprika
- 1/4 tsp (1 mL) salt
- 7 sheets phyllo pastry
Grilled Bacon-Stuffed Pork Chops
By gmbeckett
In large nonstick skillet, cook bacon over medium-high heat until slightly crisp, 5 to 8 minutes
- 6 slices sodium-reduced bacon
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup (60 mL) dry white wine
- 2 cups (500 mL) cubed whole wheat bread
- 1/4 cup (60 mL) chopped fresh basil
- 1/4 cup (60 mL) fresh oregano
- 1/4 cup (60 mL) grated Parmesan cheese
- 4 boneless pork chops, (about 1 lb/450 g total)
- 1 tsp (5 mL) olive oil
- 1/4 tsp (1 mL) pepper
- 1 pinch salt
Bocconcini Chicken Burgers
By gmbeckett
Grinding chicken thighs for this burger, rather than using the already-ground chicken, gives the best flavour and t...
- Patties:
- 4 slices Canadian bocconcini cheese (one 4-oz/125 g ball)
- 1 plum tomato, sliced
- 4 fresh basil leaves
- 4 hamburger buns
- 1 lb (454 g) boneless skinless chicken thighs
- 1 egg
- 1 tbsp (15 mL) water
- 1/2 onion, grated
- 2 garlic cloves, minced
- 1/3 cup (75 mL) grated Parmesan cheese
- 1/4 cup (50 mL) dry bread crumbs
- 2 tbsp (25 mL) chopped fresh basil
- 2 tbsp oil-packed sun-dried tomatoes
- 1/4 tsp (1 mL) salt and pepper
Ultimate Grilled Corn on the Cob
By gmbeckett
HEAT barbecue to medium-high heat
- 4 ears corn on the cob, husks and silk removed
- 1/4 cup butter, softened
- 2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
- 1 Tbsp. finely chopped fresh chives
Chocolate Gingerbread Cookie Dough
By gmbeckett
In large bowl, beat shortening with sugar until fluffy; beat in eggs, fancy molasses and cooking molasses
- 1 cup shortening, softened
- 1 cup granulated sugar
- 2 eggs
- 3/4 fancy molasses
- 1/2 cup cooking molasses
- 3 oz bittersweet chocolate, melted
- 5 1/2 cups all purpose flour
- 2 tsp ground ginger
- 1 tsp each baking soda, salt, ground cloves and cinnamon
Slow-Cooked Pork Stew with Dumplings
By gmbeckett
COMBINE first 6 ingredients in slow cooker; cover with lid
- 2 lb. (900 g) pork tenderloin, cut into 1-inch pieces
- 2 large carrots, peeled, cut into 3/4-inch pieces
- 2 stalks celery, cut into bite-size pieces
- 2 onions, chopped
- 2-1/2 cups 25%-less-sodium chicken broth
- 2 bay leaves
- 2 eggs
- 2 pkg. (120 g each) Stove Top Stuffing Mix for Chicken
- 1 cup warm water
- 1 tub (250 g) Philadelphia Herb & Garlic Cream Cheese Spread
- 1/4 cup chopped fresh chives
Chocolate Chip, Oats 'n Caramel Cookie Squares
By gmbeckett
Heat oven to 350°F. In large bowl, break up cookie dough
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 cup quick-cooking oats
- Dash salt, if desired
- 2/3 cup caramel ice cream topping
- 5 tablespoons Pillsbury BEST® all-purpose flour
- 1 teaspoon vanilla
- 3/4 cup Fisher® Chef's Naturals® Chopped Walnuts
- 1 cup Hershey's® semi-sweet baking chips (6 oz)
Chocolate Chip Cookies
By gmbeckett
Heat oven to 375 degrees F
- 2 sticks unsalted butter
- 2 1/4 cups bread salt
- 1 tsp baking soda
- 1/4 cup cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tbsp milk
- 1 1/2 tsp vanilla extract
- 2 cups semisweet chocolate chips
Make-Ahead Meatballs
By gmbeckett
Let meatballs cool, then freeze in airtight container for up to 3 weeks
- 1 lb lean ground beef
- 1/4 cup fresh bread crumbs
- 1 egg
- 2 tsp worcestershire sauce
- 1 clove garlic, minced
- 1/2 tsp each salt and pepper
Cheesy Chicken Sour Cream Burritos
By gmbeckett
1. Spray 4-quart slow cooker with cooking spray
- 8 boneless skinless chicken breasts
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
- 2 cans (4.5 oz each) Old El Paso® chopped green chiles, drained
- 4 cups shredded taco-flavored cheese or Cheddar cheese (16 oz)
- 1 container (8 oz) sour cream
- 16 Old El Paso® flour tortillas for burritos (8 inch)
- Toppings, If Desired
- Shredded lettuce
- Additional sour cream
- Old El Paso® salsa (any variety)