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Recipes
Pizza Frittata
By Beckylynn
1. Heat the oven to 400 degrees
- 8 large eggs
- 1/3 cup low-fat milk
- 1/2 cup sliced, oil packed sun-dried tomatoes
- 1 tsp of oregano
- 1/2 tsp of slat
- 1/4 tsp pepper
- 1 cup grated mozzarella
- 2 TBSP canola oil
- 1/2 medium red onion, sliced thinly
- 1 small zucchini, thinly sliced
- 2 cups sliced button mushrooms
- 10 slices pepperoni
- 1/4 cup fresh basil, thinly sliced
3 bean chili
By Beckylynn
To serve: Lime wedges, sour cream, diced white onion, cilantro, corn or flour tortillas or tortilla chips or rice ...
- 1 tablespoon olive oil
- 1 medium onion, chopped small
- 1 to 2 peppers of your choice (see Notes, below), finely chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 1/2 teaspoons table salt or 2 1/2 teaspoons kosher or coarse salt
- 1 12-ounce bottle beer
- 1 28-ounce can crushed tomatoes, fire-roasted if you can find them
- 1 1/2 cups mixed dried beans (see Note)
- 3 1/2 to 4 cups water
Chicken Cordon Bleu Pasta
By Beckylynn
Bring a large pot of water to a boil over med-high heat
- 1 lb. Pasta (I used penne-you could use any fun shaped pasta)
- 1 cup Chicken Breasts, cooked and cubed
- 1 cup Ham, cooked and cubed
- 1 1/2 cups Milk
- 8 oz. Cream Cheese (softened)
- 2 Tbsp. Dried Minced Onion
- 2 cups Swiss Cheese, shredded
- Salt
- Pepper
- Cayenne Pepper
- 1 cup Panko Crumbs
- 1/2 cup Butter, melted
First Fall Baking Project
By Beckylynn
CONNECT
- 1 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoon ground cloves
- 3/4 of a medium sized banana, mashed
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup canned plain pumpkin (not pumpkin pie filling)
- 1/2 cup skim milk
- 1/3 cup butter, melted
- ~1/4 cup cinnamon sugar
olga's kitchen bread recipe | restaurant recipes | clone restuarant recipes | copycat restaurant recipes
By Beckylynn
Scald milk, remove to large bowl
- 1 1
- cup milk
- 1/4 cup honey
- 1/4 cup margarine
- 1 teaspoon salt
- 2 1/4 teaspoons (1 package) active dry yeast
- 1/4 cup warm water
- 1 teaspoon granulated sugar
- 4 cups all-purpose flour, divided
- 1 egg
The Dinner That Helps You Burn Fat
By Beckylynn
Warm 1 Tbsp olive oil in a large sauté pan over medium heat
- 1 . Warm 1 Tbsp olive oil in a large sauté pan over medium heat. Sauté 1 chopped onion, 1 Tbsp curry powder, 2 cloves minced garlic, 2 tsp minced ginger, and a seeded, diced jalapeño pepper.
- 2 . Add 1 (14.5-oz) can diced tomatoes and their juices, 1 (15-oz) can drained, rinsed chickpeas, and the breast meat from a rotisserie chicken, shredded. Simmer, stirring occasionally, 10 to 15 minutes, until fragrant. Makes 4 servings.
- 3 . Serve over brown basmati rice (keep it to 1/2 cup per serving) and top with a dollop of low-fat yogurt and chopped fresh cilantro.
Categories
By Beckylynn
Begin by layering carrots and onions in the bottom of your slow cooker
- 2 large carrots, peeled and diced
- 1 small onion, peeled and sliced into thin strips
- 2 cloves garlic, minced
- 1 medium green bell pepper, seeded and sliced into thin strips
- 1 medium red bell pepper, seeded and sliced into thin strips
- 1 lb boneless skinless chicken breasts or chicken thighs, cut into cubes
- 2.5 ounces tomato paste
- 1 (14 oz) can coconut milk
- 1 tsp salt
- freshly ground black pepper to taste
- 1 tbsp curry powder
- 1 tbsp garam masala
Chicken and Vegetable Stir Fry
By Beckylynn
Add soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a bowl then add chicken and mix...
- 1 lb chicken breasts, cut into bite-sized pieces
- 1/4 cup low-sodium soy sauce
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1/2 teaspoon fresh grated ginger
- 1/4 teaspoon red pepper flakes (or more or less)
- 3/4 cup chicken broth
- 2 teaspoons cornstarch
- 1 Tablespoon grapeseed oil (or other high heat cooking oil such as canola or vegetable)
- 6 cups assorted vegetables (I used broccoli florets, yellow squash, carrot, edamame, and corn – could use bell peppers, zucchini, red onion, etc.)
- Cooked rice, for serving
Pumpkin cupcakes
By Beckylynn
Preheat oven to 350° F. In a large bowl mix all ingredients, batter will be very thick
- Vanilla Pumpkin Cupcakes
- print recipe here
- 1 Box Betty Crocker Super Moist French Vanilla cake mix
- 1 pkg. Jello Instant Pumpkin Spice pudding mix
- 1 cup sour cream
- 1 cup softened butter
- 4 eggs
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp Pumpkin Pie Spice
- Cinnamon Buttercream Frosting
- 1 cup real butter (softened)
- 1 cup vegetable shortening
- 1 pinch of salt
- 1/4 tsp vanilla extract
- 4 cups powdered sugar
- 1 tsp cinnamon
- 1/3 cup heavy whipping cream
Overnight Yeast Waffles
By Beckylynn
Instructions Place flour, yeast, salt and sugar into the bowl of a stand mixer fitted with the whisk attachment
- 2 2/3 cups (12 oz/340 grams) all purpose flour
- 2 1/4 tsp (1 envelope) active dry yeast
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1/2 cup butter, melted (plus additional softened butter for cooking)
- 2 cups whole milk
- 2 eggs