Beverley’s 2023 Recipe Book
Bacon & Cheese Strata Ingredients: 6 slices of bread (French, or whatever you have on hand) 6 slices cooked bacon 1/4 - 1/2 cup finely chopped pepper (yellow, red, orange, or green) 2 green onions, sliced (or use a regular onion, finely chopped) 2 cups grated cheese (cheddar is best but I like using a mix like Tex Mex) 3 eggs, lightly beaten 1 1/2 cups of milk 1 tsp worchestershire sauce (or more) 1/4 tsp each of sait, pepper, and dry mustard (or more to taste) Directions: Lightly butter a 9" round baking dish. Remove the crust from the bread. Cut bread into 3/4" cubes. You should have five cups. Set aside. Crumble or cut bacon into 1/2" pieces. Put half the bread crumbs in the bottom of the baking dish. Follow with half the bacon, pepper, onion and top with cheese. Sprinkie with half of the salt and pepper. Repeat layer, ending with cheese and sprinkle the rest of the salt and pepper. In a small bowl, whisk together the eggs, milk, worchestershire sauce, and dry mustard. Pour evenly over the layers, and let stand for at least 30 minutes. You can leave this in the fridge for hours, even overnight. If time only allows for 30 min, cover with plastic wrap, and place a plate on top and add more weight on this to help speed up the absorbing of the milk mixture to the bread, Bake uncovered in preheated oven at 350 degrees for 40-45 min, or until a knife inserted in the middle comes out clean. NOTE: This is a great recipe for using up old bread and leftovers. You can substitute the bacon for cubed ham, and you could try to add taco seasonings and chopped tomato or salsa instead of pepper, just ensure you drain the excess liquid. This can be served as breakfast, brunch, lunch, or supper.
Asian Style Pork Ingredients: 1 lb cooked pork, cut into bite size cubes 1/4 cup flour 1 1/2 tsp salt 1/4 tsp pepper 1 pepper, sliced thinly (can use yellow, red, organge, or green) 1 small onion, sliced thinly 1 can pineapple tidbits 3/4 cup ketchup 1/2 cup brown sugar 1 tbsp dry mustard 1 tsp worchestershire sauce Directions: Combine all ingredients in a large bowl and then transfer into a large frying pan or sauce pan. Bring to a boli over medium heat, cover, reduce heat and simmer for 30 min, stirring occasionally. You may need to add liquid (fruit juice or water), or more ketchup if it becomes too thick. Serve over rice or noodles. NOTES: This is my go-to recipe if I have any leftover pork.
Pasta & Feta Casserole Ingredients: 250 g penne or small/medium shell pasta 1/4 cup butter 1 onion, chopped 2 cloves of garlic, finely chopped (can used store bought minced) 1 pepper, diced (red, yellow, or orange) 3/4 cup flour 2 1/2 cups milk 1 small can of tomato paste salt & pepper to taste 250 g feta cheese, drained and cubed 1/2 cup parmesan 1/2 cup pitted black olives, sliced 2 tbsp fresh dill (or parsley) 1/2 tsp oregano Directions: Cook pasta according to directions on box, rinse with cold water, and drain well. Melt butter in a large saucepan. Add onion, garlic, and diced pepper. Cook for 3-4 min, stir in flour and cook for 3 min. Add milk, tomato paste, and salt & pepper. Reduce heat and cook or 5 min, siirring often. Combine pasta with sauce, Add feta, olives, half of the parmesan, dill/parsely, and oregano. Transfer to a 9x13" baking dish. Sprinkle with remaining parmesan. Bake in preheated 350 degree oven for 25-30 min.
Easy Chicken Pot Pie Ingredients: 2 cups of chicken/turkey (or a mix), cooked and diced 1 cup frozen corn 1 cup frozen peas 1 small onion, chopped 1 can of condensed celery soup 1 can of condensed potato soup 1 Knorr Homestyle Stock Chicken Bouillon portion 1/2 tsp thyme, onion salt, & pepper 1 frozen pie crust Directions: Microwave corn and peas in minimal water in a small bowl until tender, approx. 5-7 min, and do not drain. Set aside. Mix the stock and seasonings with the soups and mix until completely blended. Add vegetables and meat, stir and then pour into a 1 qt baking dish, or a deep dish pie pan. Cover with pie crust, gently pressing down to touch contents. Cut 2-3 slashes in the top and bake in preheated 350 degree oven for 45-50 min.
Chicken Enchiladas Ingredients: 1/2 cup cream cheese 1/2 cup sour cream 1 1/3 cups thick salsa 1 tsp or more chili powder 3 cups cooked chicken, diced 2 cups shredded cheese (Nacho or Tex Mex) 1/3 cup green onions, sliced 1/4 cup fresh cilantro (or you can use cilantro paste) 10 flour tortillas (use the smaller ones) Directions: In a medium bowl, stir cream cheese with sour cream, 1/2 cup salsa, and chili powder. Mix in diced chicken, 1 cup of grated cheese, green onions, and cilantro. On each tortilla, spread about 1/3 cup of the mixture and roll up. Place seam side down in a greased 9x13" baking dish. Repeat for all tortillas. Pour remaining salsa on top, sprinkle with remaining cheese, and bake in preheated 350 degree oven for 30 min or until cheese is fully melted.
Easy Chicken & Broccoli Divan Ingredients: 3 cups cooked bite size broccoli florets 2 cups cooked chicken, cubed 1 can cream of condensed broccoli (or broccoli and cheddar) soup 1/3 cup milk 1/2 cup shredded cheese (cheddar or a mix is best) 2 tbsp sry bread crumbs (or crackers that have been finely crumbled) 1 tsp butter Directions: Arrange broccoli and chicken in the bottom of a 1 1/2 qt (1.5 l) baking dish. Mix together the milk and soup and pour over the broccoli and chicken. Sprinkle cheese on top. Top this with the bread crumbs drizzled with melted butter. Bake in preheated 425 degree oven for 30 min, or until completely heated through (cheese should be melted and mixture bubbling hot on the edges).
Chili Con Carne Ingredients: 1-2 lbs ground beef 1 onion, chopped 1 clove of garlic, minced 1 pepper, chopped (red, yellow, orange, or green) 1 cup celery chopped 1 large can of diced tomatoes (or fresh one) 2 large cans of tomato sauce (depending on how thick you like it) 1 - 2 cans of baked beans 2 cans of other beans (I like red kidney and black beans, but whatever you prefer) 1 can of mushrooms or you can use fresh mushrooms sliced 1 tsp (or more) worchestershire sauce 2 tbsp vinegar 2 tbsp brown sugar 2 tbsp chili powder (more or less to taste, but for me, I like more) Other spices you can include are salt & pepper, italian seasoning, cayenne, paprika, pepper flakes, etc. Directions: Brown meat. Add vegetables and cook until they are softened, but still crunchy. Add the rest of the ingredients and spices, and bring to a boil. Reduce heat and simmer for at least 30 min but you can simmer longer. You can also cook all of this on low for 4-6 hours in a crockpot.
Crockpot Mac & Cheese Ingredients: 2 cups macaroni 4 tbsp butter 2 1/2 cups grated cheese (I prefer Tex Mex) 1 cup sour cream 1 can condensed cheddar soup 1 cup milk 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dry mustard You can add other spices to taste. Directions: Boil macaroni until firm but cooked (about 6 min), and drain. Rinse in cold water and set aside. In a saucepan mix butter with the cheese until just melted. In a crockpoot combine all ingredients, then add the cheese and butter,stir well and add the cooked macaroni and stir until well mixed. Cook on low for 2 hours, stirring every 30 minutes.
Tortellini Soup Ingredients: 1 lb italian sausage (ground or remove meat from the casing, I like using spicy Italian, but mild or medium will do) 4 tsp garlic, minced 1 cup sliced carrots 2 cans sliced mushrooms (or you can use fresh sliced mushrooms) 1/2 onion, diced 1 cup cubed zucchini (or sliced celery) Butter 5 cups chicken broth (I prefer the roasted garlic by Campbells) 1 large can diced tomatoes 1 large can tomato sauce 1 tsp Italian seasoning 2 tbsp fresh parsley, chopped (optional) 1/2 tsp pepper 1 tsp nutmeg 1 package of cheese tortellini Parmesan cheese (to taste) Directions: Cook sausage in a very large pot until brown, then add garlic, onions, mushrooms, zucchini, and carrots (add butter if necessary). Cook for 10 min over low-med heat. Add broth, tomatoes, sauce, Italian seasoning, and pepper. Bring to a boil, then add tortellini and cook on a gentle bil for 20 min. Add nutmeg and parsely and boil for another 5-10 min.
Spaghetti Squash Casserole Ingredients: 1 spaghetti squash (small to medium in size) 2 tsp olive oil 1 lb ground turkey or chicken (I like to use spicy Italian sausage) 1 small red onion, diced i pepper, diced (red, yellow, or orange) 1 tsp each of salt & pepper 1 large can diced tomatoes 3 cloves of garlic, minced 1 tsp Italian seasoning 1/2 tsp crushed red pepper flakes (don’t add if you use spicy sausage) 1 cup (or more) shredded mozzarella cheese Chopped fresh parsley or basil (optional) Directions: Cook the squash - this can be done days before. Pierce squash with a fork about 8 times. Cook in microwave for 3-4 min (do not cook for more than 5 min whole). Remove squash and slice in half top to bottom lengthwise. Using a spoon scoop out seeds and pulp and discard. Place 1/4 cup of water in bottom of small casserole dish or a plate and add squash cut side face down. Cover lightly with plastic wrap. Microwave for 6-10 min until squash is easily pierced throught the skin with a fork. Remove plastic wrap and gently run fork from top to bottom creating strands of squash. Set aside when done. Cook meat in oil in large frying pan. Once browned, add onion, pepper, and salt & pepper. Cook for 8 min. Add drained tomatoes, garlic, and seasonings. Let cook until most of the liquid has cooked off, about 4 min, then add squash. Cook and stir until remaining liquid has cooked off (1-2 min). Stir in half of the cheese. Lightly grease a casserole dish and with slotted spoon add mixture to dish in an even layer. Bake uncovered in a preheated 350 degree oven for 20 min. Remove and add remaining cheese and bake until cheese melts (about 10 min). You can broil for a few minutes to brown cheese, then remove and add fresh herbs and let rest for 5 min before serving.
Chicken Tetrazzini Florentine Ingredients: 350 g spaghetti, broken into thirds 1 package (225 g) baby spinach leaves 1 tbsp oil 1 package (225 g) sliced fresh mushrooms 1 onion, chopped 2 cups milk 1 cup Philadelphia Herb & Garlic Cream Cheese (you can try other flavours, as this is mild) 4 cups shredded rotisserie chicken 1/4 cup parmesan cheese 1 1/2 cups grated mozzarella Directions: Cook spaghetti in a large pot as directed on package (do not add salt though), adding the spinach to the boiling water for the last minute. Meanwhile, heat oli in nonstick skillet on med heat. Add mushrooms and onions. cook and stir for 4 mins or until mushroms release their liquid. Add milk and cream cheese, cook for 3-5 mins or until cream cheese is completely melted and sauce is well blended, stirring constantly. Drain spaghetti mixture in colander and rinse with cold water. Drain well. Return to the pot, add chicken, mushroom sauce, and 2 tbsp parmesan. Mix well. Pour into a 9x13" greased baking dish and cover with foil. Bake for 25 min in 350 degree preheated oven. Remove from oven, remove foil and top with mozzarella and remaining parmesan. Return to the oven and bake uncovered for 10 min or until spaghetti mixture is hot and bubbly and mozzarella is melted. Let stand 10 minutes before serving.
Creamy Garlic Butter Tuscan Mushrooms Ingredients: 2 tbsp butter 4 cloves of garlic, finely diced 600 g (21 oz) button mushrooms 1 small onion, chopped 1/2 cup white wine 150 g (5 oz) jarred sun dried tomatoes in oil* (reserve 1 tbsp of oil) 1 1/2 cups heavy cream Salt & Pepper to taste 3 cups baby spinach leaves 1/2 cup parmesan 1 tsp Italian herbs 1 tbsp fresh chopped parsley (optional) Directions: In a large skillet over med-high heat melt butter, then saute onion. Add garlic & cook 1 min. Cook tomatoes and oil (from jar of tomatoes) in butter for 2 min. Add mushrooms and cook for 5 min. Pour in wine and reduce to half, scarping bits as you go. Reduce heat (low-med) and add heavy cream, simmer gently. Add salt & pepper. Add spinach leaves and allow to wilt in the pan. Add parmesan, simmer until cheese melts. Mix in herbs & garnish with parsley. Serve sauce with chicken, steak, pork, etc. and serve with noodles or rice.
Crockpot Salisbury Steak Ingredients: 2 lbs ground beef 1/4 cup breadcrumbs 1/4 cup milk 1 packet of dry onion soup mix 1/2 tsp thyme 1/4 cup flour 2 tbsp olive oil 1 onion, sliced 2 cans condensed cream of mushroom soup 3/4 cup water 1 packet of au jus mix Directions: In a large bowl, combine beef, breadcrumbs, milk, soup mix, & thyme. Mix until well combined, and make into 8 patties. Arrange onion slices on bottom of crockpot. In a large skillet, heat oil over med-high heat. Dredge patties lightly in flour, then brown both sides. Place browned patties on onion slices, stacking them alternately. Stir together soup, water, & au jus, and pour over beef patties. Cover and cook on low for 4-5 hours. Serve with rice or potatoes.
Easy Jambalaya Ingredients: 3 tbsp olive oil 2 large onions, diced 1 red pepper, diced 1 green pepper, diced 3 cloves of garlic, chopped 1 can (28 oz) diced tomatoes 2 cups ham or sliced sausage (I like using ground spicy Italian sausage) 1/2 cup dry white wine 1 tsp thyme 1 tsp basil 1 tsp paprika 1/2 tsp cayenne salt & pepper to taste 3/4 cup rice Prawns or shrimp (optional) Directions: Heat oil in a large dutch oven over med heat. Add onions, peppers, and garlic and saute for 10 min. Mix in tomatoes, ham, wine, thyme, basil, paprika, and cayenne. Bring to a boil. Gradually stir in rice. Cover pot, and reduce heat to low-med. Simmer until rice is tender, about 20-25 min. If you are adding shrimp or prawns, lay them on the top for the last 10 min of cooking time.
Hashbrown Casserole Ingredients: 1 package of frozen hashbrowns, thawed 1 ham (8 oz), diced 1 can condensed potato soup 1 can condensed cheddar soup 1 cup sour cream 2 cups shredded cheese (or a mix) 1 cup parmesan Directions: Combine all ingredients in a large bowl except for parmesan. Transfer into a greased 9x13" baking dish. Sprinkle parmesan on top. Bake for 1 hour in 375 degree preheated oven.
Skilllet Chicken Tortellini Alfredo Ingredients: 1 1/2 cups heavy cream 4 tbsp (1/2 stick) butter 2 pinches of nutmeg 1 1/2 cups parmesan 1 package (18 oz) frozen cheese tortellini 2 boneless skinless chicken breasts or thighs, cut into 1" pieces (about 1 1/4 lbs) salt & pepper to taste, and you can garnish with fresh parsley Directions: Heat cream, butter, nutmeg, and 1 cup of parmesan, salt, & pepper in a large ovenproof skillet (or you can transfer to a casserole dish to bake) over med-high heat, whisking occasionally, until butter and cheese are melted, about 3-4 min. Add tortellini and simmer until cooked through (4-5 min). Add chicken and 1/2 cup parmesan. Bake in 425 degree preheated oven until chicken is just cooked through, sauce has thickened, and top starts to turn golden brown (10-12 min). Do not overcook. Let stand for 10 min before serving. Sprinkle with parmesan if desired.
Mongolian Beef Ingredients: 1 lb ground beef 1 tsp salt 1/2 tsp pepper 1/3 cup soy sauce (or tamari) 1/4 cup beef broth 2 tsp rice vinegar 2 tbsp brown sugar 1 tbsp cornstarch 1 inch piece of ginger, grated 4 cloves of garlic, minced 3-4 green onions, sliced Directions: In a small bowl, whisk together soy sauce, broth, vinegar, borwn sugar, and cornstarch. Set aside. In a large skillet, brown meat over med-high heat. Reduce heat to low-med, add garlic & ginger to pan, let cook 2-3 min. Pour sauce into pan with beef and simmer to thicken (1-2 min). Stir to coat and add green onions and cook for 2-3 min. Best served with rice and stir fried veggies, and/or broccoli.
Egg Roll Bowl Ingredients: 1 lb ground pork or beef 2 tsp garlic, minced 1 package (14 oz) coleslaw mix 1/4 cup low sodium (or light) soy sauce 1 tsp ground ginger 2 tsp srirachia 1 tbsp sesame oil 2 tbsp green onion sliced Directions: Brown meat in a frying pan over medium heat, then add all other ingredients. Cook for about 8 min, until cabbage is tender. You might want to try adding mushrooms, or beans sprouts. Serve with rice.
Lasagna (or Lasagna Roll Up option) Ingredients: 3 cups ricotta cheese 3 cups shredded mozzarella 2 eggs 1 lb ground beef 1 can (48 oz) of pasta sauce 12 cooked lasagna noodles 1/2 cup parmesan cheese Italian herbs to taste. Directions: Mix ricotta, mozzarella, and eggs. Set aside. Brown beef and stir in pasta sauce. In a shallow baking dishes, create layers, starting with pasta sauce & beef mixture, then one layer of noodles, then ricotta cheese mixture. Repeat layers and top with parmesan cheese. Bake in 400 degree preheated oven for 30 min. Serves 12 so you can easily cut this recipe in half. Lasagne Roll Ups Option - you can use this recipe but you can eliminate the ground beef. Spread a small amount of pasta sauce on bottom of 9x13" baking dish, and set aside. Evenly spread a spoonful of the cheese mixture along one noodle, roll up and place in the pan, placing it seam side down. Repeat until complete, cover with pasta sauce, top with mozzarella and bake. Bake at the same temperature and time as above.
Dill Potatoes Ingredients: Fresh dill, chopped Heavy cream (at least one cup, maybe two depending on how many potatoes you are cooking) Butter Onions, chopped Mini potatoes, boiled to just a little bit hard and then cut in half Salt (some), pepper (less), and sugar (dash) Directions: Cook onions in butter for about 3 min, add most of the dill, cook for a min, then add cream, salt, and pepper. Add the potatoes and bring to a boil and simmer for about 20 min, until sauce thickens a bit (it will because of the starch from the potatoes, thus the reason for cutting the potatoes in half). Add a dash of sugar and the rest of the dill at the end just before serving. NOTE: You can substitute perogies for potatoes
Dutch Pancakes Ingredients: 1 cup milk 1 cup flour 2 large eggs 2 tsp butter Dash of salt 1 tsp sugar, and any other flavours like vanilla, cinnamon, etc. Directions: Mix together, then pour the batter (about a 1/3 cup at a time depending on size of pan and how thick you want them) into a large non stick frying pan, then lift pan and swirl batter around so you get the entire bottom of the pan covered with batter. Flip once it starts to firm and thicken or lift on the sides. Brown the other side and serve immediatley with syrup, or other ingredients. My kids loved to put butter and icing sugar on theirs. Best eaten with topping and then rolled up. Remember the first one is never the best one, they get better as you go.
Puffed Wheat Squares Ingredients: 1/2 cup butter 1/2 cup corn syrup 1 cup brown sugar 2 tbsp cocoa 1 tsp vanilla 9 cups puffed wheat Directions: Combine butter, corn syrup, brown sugar, and cocoa in a large pot and bring to a gentle boil, and cook for 3-5 min. Remove from the stove and add vanilla, stir, and then add puffed wheat. Stir until all the puffed wheat is evenly covered. Pour and press into a 9x13" nonstick, greased pan. Chill and cut into squares, then store them in an air-tight container.
Very Best Peanut Butter Cookies Ingredients: 2 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup butter. at room temperature 1 cup sugar 3/4 cup packed brown sugar 2 large eggs, at room temperature 2 cups peanut butter 1 1/2 tsp vanilla 1/2 cup peanuts & peanut butter chocolate chips (optional) 1/2 cup sugar for rolling Directions: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside. Cream butter and sugars together on medium speed with handmixer with paddle (or mix by hand but mixing times will be longer) for 1-2 min. Add eggs and beat on high for 1 min. Add peanut butter and vanilla, and beat on high until well combined. Add dry ingrediemts to wet ingredients, mix on low until well combined. Cover and chill dough for 1 hour in refrigerator. Roll dough into balls using about 1 1/2 tbsp, roll in sugar and flatten with fork, and criss cross the markings. Bake for 10-12 min in 350 degree preheated oven. The cookies will be very lightly browned on sides, and centers will look soft. Remove and cool cookies on the baking sheets for 5 min before transferring to cooling racks.
Kahlua Cheesecake Ingredients: CRUST 1 1/3 cups chocolate wafer crumbs 1 tbsp sugar 2 tbsp butter FILLING 7 squares of semi-sweet chocolate 2 tbsp butter, melted 1/4 cup Kahlua 2 packages (250 g each) of cream cheese, softened 1/3 cup sugar 2 large eggs 1 cup sour cream TOPPING 1 cup sour cream 1 square semi-sweet chocolate 2 tsp oil 1 tsp Kahlua Directions: Crust - combine wafer crumbs, sugar, and butter. Press onto bottome of 9" springform pan, and chill. Filling - Melt chocolate, butter, and Kahlua in microwave on med power for 2 min, stir until smooth. Beat cream cheese & sugar until smooth. Add eggs one at a time, beating on low until just combined. Blend in sour cream & chocolate mixture. Pour batter into crust. Bake in 450 degree preheated oven for 10 min. Reduce heat to 250 degrees & bake 35-40 min longer, until barely set in center. Run knife around cake, allow to cool completely in pan. Chill. Topping - Before serving, spead sour cream over surface of cake. Let stand at room temperature for 1 hour. Melt remaining ingredients. Spoon in a circular pattern over cake, then draw knife from center to edges for feather effect.