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Recipes
Potato Smashers
By gmbeckett
MICROWAVE potatoes and water in 2-L microwaveable dish on HIGH 10 min
- 8 new potatoes (3/4 lb./340 g), 1-1/2 inch
- 1/2 cup water
- 2 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
- 1/2 cup Kraft Mozza-Cheddar Light Shredded Cheese
- 4 slices 33%-less-sodium bacon, cooked, crumbled
Canada Flag Cake
By gmbeckett
Line bottom of 13x9 inch baking pan with sliced Sara Lee pound cake
- Sara Lee pound cake
- 2 2 2 pkgs (85g each) Jell-o Strawberry Jelly Powder
- 2 2 2 cups bolling water
- 3 3 3 cups ice cubes
- 2 2 2 cups crushed or sliced strawberries
- Cool Whip
Crispy Parmesan Chicken a la Cordon Bleu
By gmbeckett
In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked...
- 1 1/3 cups hot water
- 1 1/2 cups milk
- 2 tablespoons butter
- 1 box Chicken Helper™ crispy Parmesan chicken
- 1 cup diced cooked ham
- 1 lb boneless skinless chicken breasts
- 1 tablespoon milk
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1/4 cup shredded Swiss cheese (1 oz), if desired
Cheddar-Veggie Egg Envelopes
By gmbeckett
HEAT small nonstick skillet on medium heat
- 4 whole eggs
- 4 egg whites
- 4 tsp. water
- 3 cups loosely packed baby spinach leaves
- 1-1/2 cups sliced fresh mushrooms
- 1 cup halved cherry tomatoes
- 1/2 cup Kraft Double Cheddar Light Shredded Cheese
Bacon, Egg and Cheese Sandwich
By gmbeckett
To make scrambled eggs in microwave: Beat eggs well in medium microwavable bowl
- 8 ounce can Pillsbury® refrigerated crescent dinner rolls
- 8 slices bacon, crisply cooked, crumbled
- 4 egg, scrambled
- 1/2 cup finely shredded Cheddar cheese
- 1 egg, beaten (optiona
- 1 tablespoon cracked black pepper (optional)
Slow-Cooker Pantry Chicken Stew
By gmbeckett
Toss chicken with flour in slow cooker
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup flour
- 1 pkg (225 g) sliced fresh mushrooms
- 2 cups baby carrots
- 1 small onion, chopped
- 1 can (10 fl oz/284 ml) chicken broth
- 1 cup frozen peas, thawed, drained
- 1/2 cup (1/2 of 250g tub) Philadelphia Herb & Garlic Cream Cheese Spread
New England Crab Dip
By gmbeckett
Heat oven to 350°F. Spray 8-inch round (1 1/2-quart) baking dish with cooking spray
- 1 cup mayonnaise
- 1 package (8 oz) cream cheese, softened
- 2 tablespoons fresh lemon juice
- 3 teaspoons seafood seasoning (from 6-oz container)
- 1 lb fresh crabmeat
- 1/2 cup finely crushed oyster crackers
- 2 tablespoons chopped fresh chives
- 2 tablespoons capers
- 2 teaspoons chopped fresh parsley
- Additional chopped fresh chives, if desired
Slow Cooker Ground Beef Lasagna Soup
By gmbeckett
Is it a Pasta?!?! Is it a soup?!?!? Or is is just AWESOME?!?!
- 1 lb. ground beef
- 1 onion, chopped
- 10 3/4 oz. tomato soup, canned, condensed
- 14.5 oz. tomatoes, canned, petite diced
- 15 oz. tomato sauce, canned
- 2 chicken bouillon cubes
- 2 beef bouillon cubes
- 4 c. water
- 1 1/2 tsp. oregano
- 1 1/2 tsp. basil
- 1 tsp. parsley
- 2 tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. pepper
- 8 oz. Ricotta Cheese
- 8 lasagna noodles, broken into small pieces - UNCOOKED
- 12 oz. Shredded Mozzarella Cheese
Cheese Scones
By gmbeckett
HEAT oven to 400ºF. MIX first 4 ingredients in large bowl
- 2 cups flour
- 2 tsp. Magic Baking Powder
- 1/2 tsp. salt
- 1/8 tsp. cayenne pepper
- 1/3 cup cold butter, cut into 1/2-inch cubes
- 1-1/2 cups Kraft Double Cheddar Shredded Cheese
- 3 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
- 2 eggs
- 1/3 cup milk
Crescent-Wrapped Brie
By gmbeckett
Heat oven to 350F. If using crescent rolls: unroll dough; separate crosswise into 2 sections
- 1 can Phillsbury refrigerated crescent dinner rolls or 1 can Phillsbury Crescent recipe creations refrigerated seamless dough sheet
- 1 round (8 oz) Brie cheese
- 1 egg, beaten