Recipes

Chef Becky’s Brunch Casserole with Hashbrowns, Turkey Sausage, and Eggs

This hearty casserole is the perfect dish to feed a crowd! The layers consist of hash browns, lean turkey sausage, seasoned eggs, and cheddar cheese. It’s kid friendly, and can be assembled the night before.

Mother’s Day Brunch Casserole

  • 20 ounces hash brown potatoes, shreds
  • 3 tablespoons oil
  • 9.6 ounces Turkey Sausages (precooked Jimmy Dean brand), sliced into ¼ inch rounds
  • 14 large eggs, beaten
  • 1 tablespoon Italian Seasoning
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups cheddar cheese
  1. Add oil to the pan. Brown hash brown shreds in a large non-stick skillet over medium-high heat. Cook sheds for 4 to 5 minutes without disturbing. Turn hash browns and cook for 4 more minutes.
  2. Spray the 13X9 pan with non-stick spray. Place a cookie sheet under the foil pan for support, and safety. Add the hot, browned potatoes and spread evenly over the bottom of the pan. Top with sliced turkey sausage.
  3. In a large bowl, crack the eggs. Check for shell pieces. Add Italian seasoning, milk, salt, and pepper. Blend with a mixer for about a minute and a half. Pour over the casserole. Top with cheese.
  4. Bake uncovered at 370 degrees for 35 minutes. Let rest for 5 to 10 minutes before serving.

Chef Becky’s Chicken & Black Bean Enchiladas with Mexican Cheesecake Pie for Dessert

These Chicken & Black Bean Enchiladas are a guaranteed crowd pleaser! Follow that with my Mexican Cheesecake Pie for dessert, and your guests won’t want to leave! The smell of the cheesecake baking is positively AMAZING!

Chicken and Black Bean Enchiladas

  • 1 ½ pounds chicken breast, cut into tiny pieces
  • 8 ounces bacon, diced
  • 4 garlic cloves, minced
  • 1 cup salsa
  • 1 15 oz. can black beans, UNDRAINED
  • 1 large red bell pepper, diced
  • 2 tablespoons cumin
  • 1 cup green onion, sliced
  • 16 flour tortillas, 8 inch size
  • 12 ounces Jack cheese, shredded or Mexican cheese blend
  • 2 cups salsa
  • 1 cup sour cream (if desired)
  • 13X9 inch casserole pan

Makes 8 servings

  1. Cut chicken into tiny pieces. Dice the bacon, and then cook in large skillet until done. Remove with slotted spoon to drain on paper towels. Keep about 2 tablespoons of the bacon fat in the skillet. Try to remove the dark brown bacon bits that may be in the fat.
  2. Cook chicken and garlic in drippings in skillet for 2 minutes. Stir in 1 cup of the salsa, beans with their juice, red bell pepper, and cumin. Bring to a boil and then turn down to a simmer. Simmer uncovered for 5 minutes.
  3. Stir in green onions and reserved bacon. Let this filling cool in the fridge for about 30 to 45 minutes before rolling the enchiladas.
  4. Microwave 8 tortillas for 30 seconds on high. This makes them easy to roll.
  5. I recommend using a 1/3 cup measuring cup for consistent portioning of the filling.
  6. Spoon a level 1/3-cup bean mixture down center of each tortilla; top with 2 tablespoons cheese. Roll up; place seam side down in a 13X9 inch casserole pan. Spoon the remaining salsa over enchiladas. Sprinkle with remaining cheese.
  7. Bake uncovered in a 365 degree oven for 30 minutes. Serve with sour cream on the side.

Mexican Cheesecake Pie

  • 2 tubes Crescent Roll dough
  • 2 8-ounce packages cream cheese, softened
  • 2 teaspoons vanilla
  • 1 cup sugar

Topping

  • ½ cup butter, completely softened
  • 1 ½ teaspoons cinnamon
  • ¾ cup sugar
  • ½ cup honey
  • 13X9 inch pan, sprayed with non-stick spray
  1. Beat cream cheese with 1 cup sugar and vanilla using an electric mixer until smooth.
  2. Carefully unroll one can of crescent roll dough onto a cutting board or counter, without tearing apart the individual pieces. It will roughly resemble a 13X9 rectangle. Carefully place the dough into the pan. Pinch the seams together and try to cover the bottom of the pan. Evenly spread the cream cheese mixture over the layer of dough. Unroll second tube of crescent roll dough onto the counter, just as you did before. Place this layer of dough on top of the cream cheese mixture. Pinch seams and try to cover the cream cheese completely.
  3. Mix the ¾ cup white sugar, cinnamon, and butter until smooth. Dot this mixture over the top layer of crescent dough. Then using an offset spatula, spread the mixture to completely cover the dough.
  4. Bake uncovered in a 350 degree oven for 35 minutes (do not use convection). Remove from oven, and drizzle the honey over the hot cheesecake in a criss-cross pattern. Serve warm, or at room temperature.

Chef Becky’s Pulled Pork Sliders with Apple Raisin Coleslaw

Pulled pork sandwiches are so easy and delicious, you’ll make this recipe year round! My Apple Raisin Coleslaw is the perfect side dish for any barbeque…it features granny smith apples, raisins, and a tangy dressing.

Pulled Pork Sliders with Apple Raisin Coleslaw

  • 4 pound boneless pork shoulder
  • 1 12-ounce can root beer
  • 1 cup Sweet Baby Ray’s BBQ Sauce
  • 1 teaspoon onion powder
  • Black pepper
  • 1 cup Sweet Baby Ray’s BBQ Sauce
  • Potato Rolls
  • TWO Plastic Slow Cooker Liners
  • Rubber Gloves
  1. Place a slow cooker liner in the crockpot. Add the boneless roast, and sprinkle it with the onion powder and black pepper. In a bowl, combine 2 cups root beer and ½ cup bbq sauce. Pour over the pork, and cover. Cook on low for 10 hours. Do not lift the lid to peek! Lifting the lid once will let the heat out, and add 20 more minutes to the total cooking time every time you lift the lid!
  2. Once the 10 hours are up, remove the pork from the crockpot and let it cool for 30 minutes, so you don’t burn yourself handling it. Discard the liner and liquid in the crockpot. Wearing rubber gloves, gently pull the meat apart with your hands. Place a fresh liner in the crockpot, and add the shredded meat back into it. Add 1 cup Sweet Baby Ray’s BBQ Sauce, and add gently stir. Cover, and cook for one more hour on high.
  3. Meanwhile, prepare the coleslaw.

Apple Raisin Coleslaw

  • 1 16 ounce bag pre-shredded coleslaw mix
  • 1 tablespoon apple cider vinegar
  • 1/2 cup mayonnaise
  • 1/2 cup raisins
  • 1 granny smith apple, grated
  • 1 lemon, juiced
  • 2 tablespoons sugar
  • 1 teaspoon celery seed
  • Salt and pepper to taste
  1. Peel the apple, and chop. Drizzle with the juice from one lemon.
  2. Make the dressing by combining the apple cider vinegar, mayonnaise, sugar, and celery seed in a large bowl. Add the bagged shredded coleslaw, the shredded apple with the lemon juice, and raisins. Stir well. Salt and pepper to taste. Chill for at least 1 hour before serving.
  3. Once pork has heated through, slice the rolls. Assemble with the bottom bun, hot pulled pork, coleslaw, and then the top bun.

Chocolate Fondue for Valentine’s Day

Chocolate fondue is the perfect way to celebrate Valentine’s day! Watch me prepare this classic dessert with chocolate chips, heavy cream, coffee, Frangelico, and cinnamon.

Chocolate Fondue

  • 12 ounces chocolate chips (bittersweet, semisweet, or milk)
  • 1/3 cup heavy cream
  • 1 Tablespoon Strong Coffee
  • 1 Pinch Cinnamon
  • 2 Tablespoons Frangelico (hazelnut liqueur, optional)

Tasty things for dipping:

  • Strawberries
  • Raspberries
  • Marshmallows
  • Wafer cookies
  • Coconut Macaroon Cookies
  • Dried Apricots

-Lots of napkins and toothpicks

-Fondue pot or crockpot

  1. Add the chocolate chips, heavy cream, coffee, cinnamon, and Frangelico. Heat using a low setting in an electric fondue pot or crockpot. Stir gently to combine. The chocolate should be completely melted, and it will have a glossy appearance.
  2. This can also be prepared in a microwave safe bowl. Add all ingredients, and microwave using the defrost setting. Stir, and continue heating until completely melted. You may need to re-warm the chocolate once it cools, if you’re not using a fondue pot or crock pot.
  3. Serve at once!

Chef Becky’s Bowl Game Snacks: Fiesta Layered Dip & Bacon Blue Cheese Ball

These two recipes are sure to be a hit at any football tailgater! Today I will show you how to make Fiesta Layered Dip, and a Bacon Blue Cheese Ball! Learn shortcuts in the kitchen, so you will have more time to spend with your guests!

Fiesta Layered Dip

  • 1 15-ounce can refried beans
  • 1 15-ounce can black beans, drained
  • 1 1.25-ounce packet of taco seasoning
  • 1 cup guacamole
  • 1 cup salsa
  • 1 cup olives, sliced
  • 1 cup Mexican sour cream
  • 1 1/2 cup cheddar cheese
  • 1/2 cup green onions, sliced
  • Tortilla Chips for serving

In a 13X9 serving dish, layer the ingredients in the following order:

  1. Refried beans
  2. Black beans
  3. Taco seasoning
  4. Guacamole
  5. Salsa
  6. Sour Cream
  7. Cheddar Cheese
  8. Olives
  9. Green Onions

Serve with tortilla chips.

Bacon Blue Cheese Ball

  • 8 ounces cream cheese (1/3 less fat)
  • 2 tablespoons celery, minced
  • 2 tablespoons onion, minced
  • 3 drops Tabasco
  • 3 drops Liquid Smoke
  • 1 pinch cayenne pepper
  • ¾ cup ounces blue cheese crumbles
  • ¾ cup bacon bits
  • 1 cup Real bacon bits
  • Ritz crackers for serving
  1. In a medium bowl, mix together the cream cheese, celery, onion, Tabasco, liquid smoke, and cayenne pepper. Blend well. Add the blue cheese crumbles and stir very gently, to keep the texture of the blue cheese crumbles in the spread. Using your spatula, shape the cheese into a ball.
  2. On your counter, spread a 12 inch piece of plastic wrap. Spread the bacon bits into a 5 inch circle in the center of the plastic wrap. Using the spatula, scoop the cheese ball out of the bowl and on top of the bacon bits. Using your hands, gather the plastic wrap up around the ball, and press the bacon bits into the cheese ball. Form into a round shape, and twist the plastic wrap to completely cover the cheese ball. Chill in the refrigerator until ready to serve. If desired, you could make two smaller cheese balls…one to serve immediately, and the other to have on hand for unexpected guests.
  3. When you’re ready to serve, unwrap a cheese ball. Place in the center of a decorative plate and arrange Ritz crackers around the cheese ball. Serve with a small spreader.

Chef Becky’s Thanksgiving: Bacon Wrapped Green Beans & Cranberry Crescent Roll-Ups

Learn two easy and impressive recipes for Thanksgiving in this 5 minute movie! First, I will teach you how to make Bacon Wrapped Green Bean Bundles, and then Cranberry, Orange, and Walnut Stuffed Crescent Rolls. Both recipes can bake on the same cookie sheet, at the same time and temperature. Cook like a Rock Star this Thanksgiving and Christmas!!

Bacon Wrapped Green Bean Bundles

  • 1 pound fresh French Green Beans (petite variety, at Costco)
  • 8 slices bacon
  • Course Sea Salt
  • Black Pepper
  1. Cut off about 1 ½ inches from the bacon ends, so you end up with slices that are 6 inches long. Fry the 6 inch long bacon slices in a large skillet. Cook for about 10 minutes on medium low. Do not cook until crispy. The bacon needs to remain slightly soft to wrap around the green beans.
  2. Drain on paper towels.
  3. In a large pot, add 2 inches of water. Add 1 teaspoon salt to the water, and bring it to a boil. Toss in the green beans and boil for 4 or 5 minutes, or until barely tender. Do not overcook. When the beans are tender, drain in a colander.
  4. Line a cookie sheet with foil. Divide the green beans into 8 small piles. Place one bacon strip on a plate, and then place one pile of green beans on the bacon. Roll the bacon around the green beans, and place on the cookie sheet. Repeat with remaining green beans and bacon.
  5. Sprinkle the coarse salt over the green beans, and follow with fresh cracked pepper.
  6. Bake in a 375 degree oven for 15 minutes. This recipe bakes at the same time and temperature as the Cranberry Orange Walnut Crescent Rolls, and can be prepped the day before.

 

Cranberry, Orange, Walnut Crescent Rolls

  • 1 tube Crescent Roll Dough (refrigerator section)
  • ½ cup Walnuts, toasted and chopped
  • 1/4 cup Dried Cranberries
  • 1 Orange, Zested Cinnamon
  1. Unroll the crescent dough. Arrange the dough triangles so the shortest side is closest to you. Sprinkle lightly with cinnamon all over. Arrange about 1 teaspoon chopped walnuts along the shortest edge of each triangle. Place 1 teaspoon dried cranberries on top of the walnuts. Using your fingertips, place about 1/8 teaspoon orange zest on top of the cranberries and walnuts. Roll up the crescents and place on a foil lined cookie sheet. Sprinkle cinnamon lightly over the rolls before baking.
  2. Bake in a 375 degree oven for 15 minutes. This recipe bakes at the same time and temperature as the Bacon Wrapped Green Bean Bundles, and can be prepped the day before.

Chef Becky’s Delicious Butter Cookie Dough for Christmas Cookies

Follow along as I made a quick and delicious butter cookie dough, perfect for use with Christmas cookie cutters!

Delicious Butter Cookies

  • 2 cups all-purpose flour (I like King Arthur Flour brand)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter (salted), at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • ½ teaspoon vanilla
  1. Whisk together the flour, baking powder, and salt in a small bowl.
  2. In a standing electric mixer, use the paddle attachment to beat the softened butter and sugar together. Use medium-high speed and beat for 3 minutes. Scrape down the sides with a rubber spatula. Add the egg and vanilla. Mix for about 20 seconds. Turn mixer off and add the flour mixture. Mix for 15 seconds. Scrape down the sides and mix for 15 more seconds.
  3. Form dough into two slightly flattened disks, about 6 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Dough will keep in the refrigerator for 5 days.
  4. When you’re ready to bake the cookies, preheat oven to 375 degrees.
  5. Remove one piece of dough from the refrigerator (keep other half in the refrigerator until you’re ready to roll it out). Sprinkle flour on the work surface, and rub flour on the rolling pin. Using even pressure, gently roll the dough out to ¼ inch thick.
  6. Have a plate of flour next to your work surface for dipping the cookie cutters in to help prevent the dough from sticking to the cookie cutters. Cut out desired shapes.
  7. Line a cookie sheet with foil, and arrange cookie dough on it. Allow half an inch of space around each cookie. If you’re using sprinkles, apply them now.
  8. Bake in a 375 degree oven for 7 ½ minutes. Slide the foil (with cookies still on it), onto your counter, and let them cool completely.
  9. Decorate with icing (recipe follows).

 

Decorating Icing

  • 1 pound powdered sugar
  • 4 teaspoons powdered egg whites (not reconstituted) Wilton brand
  • 1/3 cup water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
  1. Whisk together the flour, baking powder, and salt in a small bowl.
  2. Beat together all ingredients in a stand mixer. Using the whip attachment, mix at medium speed until combined, about 1 minute. Increase speed to high and continue beating icing for 3 minutes. Scrape down the sides using a rubber spatula.
  3. Add Wilton gel tint in desired color. If not using immediately, cover with plastic wrap.
  4. Put frosting into decorator’s bags with desired tips.

Additional items for decorating:

  • Edible glitter
  • Non-pariels
  • Sprinkles

Chef Becky’s Pumpkin Cream Puffs

In this video, I will show you how to make a delicious bite-sized dessert, perfect for Fall!

Pumpkin Cream Puffs

PUMPKIN BUTTER
  • 1 15-ounce can pumpkin puree
  • ¼ cup applesauce
  • 1/3 cup water
  • 3/4 cup white sugar
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1/4 teaspoon allspice
CREAM CHEESE DRIZZLE
  • 2 ounces cream cheese
  • 2 teaspoons milk
  • 3 tablespoons powdered sugar
PUFFS
  • 1 17 ounce box puff pastry***Separate sheets and thaw for 1 hour (make the pumpkin butter while the puff pastry is thawing).
EQUIMPENT
  • Mini muffin pan (I prefer silicone)
  • 2 inch round biscuit cutter or cookie cutter
  • 2 tablespoons canola oil in a small dish
  • 3 inch square paper towel
  • Electric Mixer

Makes 2 dozen

  1. Start thawing the puff pastry sheets before making the pumpkin butter.
  2. In a medium non-stick saucepan, combine all ingredients. Stir well and bring to a boil. Reduce heat to low, and simmer for 30 minutes. Keep a close eye on it, as it will burn easily. Stay nearby, and stir it every few minutes, scraping the bottom of the pan every time. Let cool.
  3. Preheat oven to 400 degrees.
  4. Soak the square of paper towel in the oil. Use this to wipe inside each well of your mini muffin pan. Grease it well, so the puffs will slide out easily after baking.
  5. Unfold the puff pastry, and smooth out the creases. Using a 2 inch round biscuit cutter, cut 24 circles. These can be cut free hand with a butter knife. They don’t need to be perfect circles.
  6. Lightly press the puff pastry circles into the mini muffin pan. Add about ¾ teaspoon of the pumpkin puree into each. Bake for 20 minutes at 400 degrees.
  7. While puffs are baking, prepare the Cream Cheese Drizzle. Soften the cream cheese in the microwave. Add the milk and powdered sugar. Using an electric mixer, beat unto thoroughly combined.
  8. Remove puffs from oven and let cool for 15 minutes. Remove from the muffin pan. Dollop about ¼ teaspoon of the cream cheese drizzle on top of each puff.