Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
Monthly Archives

March 2020

Main Dish Recipes

Reuben Crescent Bake

by Rebecca March 28, 2020
written by Rebecca

It is a perfect meal to share with your friends and family. A tasty take on a classic Reuben Crescent Bake, it is perfect for a party appetizer or even a light dinner. This recipe needs crescent rolls, corned beef, Swiss cheese, kraut, and a thousand island dressings. It’s great for those times when, like five minutes ago, you need an impromptu appetizer idea. These rubber rolls are one of the recipes that can be produced almost embarrassingly easily and have only some delicious ingredients.

Ingredients:

3/4 cup sauerkraut, drained and squeezed

1/3 cup thousand island salad dressing

1 (8 ounces) tube refrigerated crescent rolls

3/4 pound thin-sliced cooked corned beef

(8) slices Swiss cheese

(1) beaten egg white

Directions:

Preheat oven at about 190 degrees C (375 degrees F). Grease 8×8 inch baking dish.

Mix the sauerkraut and thousand island salad dressing together in a bowl until well combined. Roll the crescent pulley down and cut the pulp into half, put one half on a floured surface of the work and pinch the dough close to 1 sheet. Spread the sheet of dough out to about (12) inches square, and fit the dough into the baking sheet. On the second half of the dough, pinch perforations closed; roll out to about 9 inches square and set aside.

In the preheated oven, prebake the dough crust in the baking dish until lightly browned, 8 to 10 minutes. Remove from the oven and place (4) slices of cheese at the bottom of the crust, sprinkle slices of cheese on top with the corned beef, and spread with the sauerkraut mixture. Lay the sauerkraut mixture (4) remaining Swiss cheese. Place the 2nd layer of crescent roll dough onto the lined baking dish, then press the top crust down to secure the edges of the platter. Clean white with broken egg.

In the oven, bake it at about 15 to 20 minutes until the cheese melts, and the crust is golden brown; let stand about 5 minutes before slicing.

Reuben Crescent Bake

Rebecca It is a perfect meal to share with your friends and family. A tasty take on a classic Reuben Crescent Bake, it is perfect for a party appetizer or even… Main Dish Recipes Reuben Crescent Bake European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3/4 cup sauerkraut, drained and squeezed
  • 1/3 cup thousand island salad dressing
  • 1 (8 ounces) tube refrigerated crescent rolls
  • 3/4 pound thin-sliced cooked corned beef
  • (8) slices Swiss cheese
  • (1) beaten egg white

Instructions

Preheat oven at about 190 degrees C (375 degrees F). Grease 8x8 inch baking dish.

Mix the sauerkraut and thousand island salad dressing together in a bowl until well combined. Roll the crescent pulley down and cut the pulp into half, put one half on a floured surface of the work and pinch the dough close to 1 sheet. Spread the sheet of dough out to about (12) inches square, and fit the dough into the baking sheet. On the second half of the dough, pinch perforations closed; roll out to about 9 inches square and set aside.

In the preheated oven, prebake the dough crust in the baking dish until lightly browned, 8 to 10 minutes. Remove from the oven and place (4) slices of cheese at the bottom of the crust, sprinkle slices of cheese on top with the corned beef, and spread with the sauerkraut mixture. Lay the sauerkraut mixture (4) remaining Swiss cheese. Place the 2nd layer of crescent roll dough onto the lined baking dish, then press the top crust down to secure the edges of the platter. Clean white with broken egg.

In the oven, bake it at about 15 to 20 minutes until the cheese melts, and the crust is golden brown; let stand about 5 minutes before slicing.

Notes

Nutrition Info: Per Serving: 658 calories; 42.1 g fat; 32.1 g carbohydrates; 36.9 g protein; 115 mg cholesterol; 2123 mg sodium.

March 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
Main Dish Recipes

Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

by Rebecca March 28, 2020
written by Rebecca

I remember that I baked this cake years ago for my parent’s anniversary and they loved it. I forgot about it, not until the other day when I found it in my recipes. I tweaked the recipe a little and added a cream cheese frosting made with whipping cream to bring out the natural flavors.

Dessert cakes are very simple to decorate, although all the mousse, fillings, and whipped creams needed to produce were the most time-consuming item. I used to keep a good supply of baked cakes in the freezer to pull out. It is a simple dessert pineapple give the cakes a unique taste that adds up to how tasty this food is. I must say, I consider this cake as a gentle monster, a must-try. Also, you can serve this with or without frosting. Hawaiian Wedding Cake is soft and creamy that offers everything you want from a dessert. A soft banana pineapple cake topped with crushed pineapple and dreamy cream cheese and filling with whipped cream.

Ingredients:

1 cup white sugar.

½ cup of brown sugar.

1 tsp baking soda.

2 cups all-purpose flour.

(2) eggs

(1) can of crushed pineapple with juice.

(1) cup finely chopped walnuts.

¾ cup flaked coconut.

1 tsp cinnamon.

⅛ tsp nutmeg.

1 tsp salt.

1 tsp vanilla.

For Frosting:

(1) package cream cheese.

1 cup white sugar.

⅛ tsp salt.

1 tsp vanilla extract.

1 ½ c whipped cream.

Directions:

Preheat oven at about 350 ° and grease a rectangular pan of 9 “or 9×13.

Put the dry ingredients in a bowl, then combine with the eggs, cinnamon, crushed pineapple, and juice until well mixed.

Pour the batter into the saucepan and bake 35 to 40 minutes.

Beat the whipped cream in a bowl until it is smooth and set aside for making the frosting.

In a bowl, combine the cream cheese, sugar, salt, and vanilla, until smooth and creamy.

Remove the whipped cream and mix.

Once the cake is cooled, I used toasted coconut to frost it and to top with anything of your desire.

Hawaiian Wedding Cake with Whipped Cream Cheese Frosting

Rebecca I remember that I baked this cake years ago for my parent’s anniversary and they loved it. I forgot about it, not until the other day when I found it… Main Dish Recipes Hawaiian Wedding Cake with Whipped Cream Cheese Frosting European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 4 voted )

Ingredients

  • 1 cup white sugar.
  • ½ cup of brown sugar.
  • 1 tsp baking soda.
  • 2 cups all-purpose flour.
  • (2) eggs
  • (1) can of crushed pineapple with juice.
  • (1) cup finely chopped walnuts.
  • ¾ cup flaked coconut.
  • 1 tsp cinnamon.
  • ⅛ tsp nutmeg.
  • 1 tsp salt.
  • 1 tsp vanilla.
  • For Frosting:
  • (1) package cream cheese.
  • 1 cup white sugar.
  • ⅛ tsp salt.
  • 1 tsp vanilla extract.
  • 1 ½ c whipped cream.

Instructions

Preheat oven at about 350 ° and grease a rectangular pan of 9 "or 9x13.

Put the dry ingredients in a bowl, then combine with the eggs, cinnamon, crushed pineapple, and juice until well mixed.

Pour the batter into the saucepan and bake 35 to 40 minutes.

Beat the whipped cream in a bowl until it is smooth and set aside for making the frosting.

In a bowl, combine the cream cheese, sugar, salt, and vanilla, until smooth and creamy.

Remove the whipped cream and mix.

Once the cake is cooled, I used toasted coconut to frost it and to top with anything of your desire.

March 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
Main Dish Recipes

Marinated Cucumber, Onion, and Tomato Salad

by Rebecca March 28, 2020
written by Rebecca

This summer salad, along with sliced cucumbers, tomatoes, and onions, is a simple mixture of oil, vinegar, sugar, salt, and pepper. I love serving it cold, and just before serving, I often add ice cubes to it. So good on a hot summer day. During the summer months, the cucumbers are so plentiful and inexpensive. If you’ve got a vegetable garden, you’ve no doubt got more to do than you know. Cucumbers are also relatively low in calories and very high in volume. They are an excellent way to stay full and hydrated during the summer.

The best summer salad is marinated Cucumber, Tomato, and Onion Salad. It is both sweet and tangy, and the cucumbers and onions can’t beat the fresh crispness. Marinated cucumber, tomato, and onion salad are such a healthy way to enjoy fresh vegetables in summer.

Ingredients:

1 cup of water

1/2 cup distilled white vinegar

1/4 cup vegetable oil

1/4 cup sugar

2 tsp salt

1 tbsp fresh, coarsely ground black pepper

(3) cucumbers, peeled and sliced 1/4-inch thick

(3) tomatoes, cut into wedges

(1) onion, sliced and separated into rings

Directions:

In a bowl, add and whisk together water, vinegar, oil, sugar, salt, and pepper until smooth; add the cucumbers, tomatoes, and onion and stir to coat.

Cover bowl with plastic wrap; let it cool for at least 2 hours.

Tips:

For more flavor, add a chopped fresh dill or a dried Italian seasoning.

Use red onion rather than white onion.

Use the cherry tomatoes rather than standard tomatoes.

Use rice wine vinegar, diluted white vinegar, or red wine vinegar instead of apple cider vinegar.

You can use olive oil instead of vegetable oil.

Peel or leave the skin on the cucumbers.

I like adding a pair of ice cubes to the bowl right before serving. The cucumbers taste that good when it’s cold.

Marinated Cucumber, Onion, and Tomato Salad

Rebecca This summer salad, along with sliced cucumbers, tomatoes, and onions, is a simple mixture of oil, vinegar, sugar, salt, and pepper. I love serving it cold, and just before serving,… Main Dish Recipes Marinated Cucumber, Onion, and Tomato Salad European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 cup of water
  • 1/2 cup distilled white vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 2 tsp salt
  • 1 tbsp fresh, coarsely ground black pepper
  • (3) cucumbers, peeled and sliced 1/4-inch thick
  • (3) tomatoes, cut into wedges
  • (1) onion, sliced and separated into rings

Instructions

In a bowl, add and whisk together water, vinegar, oil, sugar, salt, and pepper until smooth; add the cucumbers, tomatoes, and onion and stir to coat.

Cover bowl with plastic wrap; let it cool for at least 2 hours.

Tips:

For more flavor, add a chopped fresh dill or a dried Italian seasoning.

Use red onion rather than white onion.

Use the cherry tomatoes rather than standard tomatoes.

Use rice wine vinegar, diluted white vinegar, or red wine vinegar instead of apple cider vinegar.

You can use olive oil instead of vegetable oil.

Peel or leave the skin on the cucumbers.

I like adding a pair of ice cubes to the bowl right before serving. The cucumbers taste that good when it's cold.

March 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
Main Dish Recipes

Garlic and Parmesan Roasted Asparagus

by Rebecca March 28, 2020
written by Rebecca

My ideal way of eating asparagus is roasting them. Sprinkling a few seasonings, and then sticking them in the oven, is so easy. This version of garlic and parmesan cheese is my latest manner of making them. I love the melted cheese finish, and since the garlic and cheese are so flavourful, you don’t have to add many other seasonings. This new and flavorful Parmesan Asparagus. Tossed asparagus in garlic and parm, then cooked in the oven. This roasted Parmesan garlic asparagus is so good and is so simple to produce. For 15 minutes, you can create this dish with just a few ingredients. The flavors of garlic and parmesan taste incredible with the asparagus and go wonderfully with dinners of pasta or chicken.

Ingredients:

(1) bunch asparagus spears, trimmed

3 tbsp olive oil

(4) garlic cloves, minced

2 tbsp Parmesan cheese

salt/pepper to taste

Directions:

Add and put the asparagus at the bottom of the baking pan.

Pour the olive oil generously on top and vigorously swirl to cover.

Sprinkle uniformly on top of seasoned asparagus with garlic, parmesan, salt, and pepper.

Place the saucepan in a 425 degree preheated oven and bake for around 15 minutes until the fork-tender.

Take out from the oven and serve

Tips:

Try it on quinoa or rice as a special topping, especially at the office.

Serve it for a meal that everyone just loves alongside the roasted split chicken breast.

Crockpot pork tenderloin also goes fine with roasted asparagus.

Thicker asparagus stems will take nearly 10 minutes, with thin stalks cooking in approximately 6 minutes.

You can add any cheese to this recipe.

Try grilling asparagus for a smoky flavor before adding the cheese and broiling.

Do not freeze asparagus, as once it thaws, it won’t remain firm. Keep parmesan garlic roasted asparagus ready for the leftovers by storing them in the refrigerator in an airtight container.

Garlic and Parmesan Roasted Asparagus

Rebecca My ideal way of eating asparagus is roasting them. Sprinkling a few seasonings, and then sticking them in the oven, is so easy. This version of garlic and parmesan cheese… Main Dish Recipes Garlic and Parmesan Roasted Asparagus European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • (1) bunch asparagus spears, trimmed
  • 3 tbsp olive oil
  • (4) garlic cloves, minced
  • 2 tbsp Parmesan cheese
  • salt/pepper to taste

Instructions

Add and put the asparagus at the bottom of the baking pan.

Pour the olive oil generously on top and vigorously swirl to cover.

Sprinkle uniformly on top of seasoned asparagus with garlic, parmesan, salt, and pepper.

Place the saucepan in a 425 degree preheated oven and bake for around 15 minutes until the fork-tender.

Take out from the oven and serve

Tips:

Try it on quinoa or rice as a special topping, especially at the office.

Serve it for a meal that everyone just loves alongside the roasted split chicken breast.

Crockpot pork tenderloin also goes fine with roasted asparagus.

Thicker asparagus stems will take nearly 10 minutes, with thin stalks cooking in approximately 6 minutes.

You can add any cheese to this recipe.

Try grilling asparagus for a smoky flavor before adding the cheese and broiling.

Do not freeze asparagus, as once it thaws, it won't remain firm. Keep parmesan garlic roasted asparagus ready for the leftovers by storing them in the refrigerator in an airtight container.

March 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
LC

Easy Burrito Casserole

by Rebecca March 28, 2020
written by Rebecca

My husband loves this recipe. His exact words were, “Oh my god Sarah, this is amazing”. It’s simple and easy to make burrito dish with a lot of tasty flavors that even my kids enjoy! By any chance, I have a busy schedule working and don’t have much time to cook dinner, this recipe is a go-to.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later…

Buritto Casserole Recipe

Buritto Casserole Recipe

To make this recipe, please follow the instructions below:

Ingredients:

2 pounds ground beef

1 package taco seasoning mix

¼ cup water

1 (28 ounce) can mild enchilada sauce

1 (16 ounce) can refried beans

1 (15.25 ounce) can whole kernel corn, drained (optional)

8 tortillas, cut into 2-inch strips

2 cups shredded Mexican cheese blend

Directions: 

Preheat the oven to 375 degrees

Heat a big skillet over medium heat.

Cook and stir beef in the heated skillet until fully browned and crumbly for about 7 minutes. Drain and rid the grease.

Add water and taco seasoning. Cook and stir until meat is coated for 4 -5 minutes more. Add corn, enchilada sauce, and refried beans. Stir gently to combine.

Put a layer of tortilla strips in the bottom of a baking dish.

Top with a layer of meat mixture and Mexican cheese and more tortilla strips. Repeat the layers if necessary. End with a layer of Mexican cheese.

Bake in the oven until cheese is fully melted and golden for about 10 minutes.

Nutrition Info:

Per Serving: 390 calories; 21.5 g fat; 27.3 g carbohydrates; 22.4 g protein; 71 mg cholesterol; 823 mg sodium.

Easy Burrito Casserole

Rebecca My husband loves this recipe. His exact words were, “Oh my god Sarah, this is amazing”. It’s simple and easy to make burrito dish with a lot of tasty flavors… LC Easy Burrito Casserole European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 5 voted )

Ingredients

  • 2 pounds ground beef
  • 1 package taco seasoning mix
  • ¼ cup water
  • 1 (28 ounce) can mild enchilada sauce
  • 1 (16 ounce) can refried beans
  • 1 (15.25 ounce) can whole kernel corn, drained (optional)
  • 8 tortillas, cut into 2-inch strips
  • 2 cups shredded Mexican cheese blend

Instructions

Preheat the oven to 375 degrees

Heat a big skillet over medium heat.

Cook and stir beef in the heated skillet until fully browned and crumbly for about 7 minutes. Drain and rid the grease.

Add water and taco seasoning. Cook and stir until meat is coated for 4 -5 minutes more. Add corn, enchilada sauce, and refried beans. Stir gently to combine.

Put a layer of tortilla strips in the bottom of a baking dish.

Top with a layer of meat mixture and Mexican cheese and more tortilla strips. Repeat the layers if necessary. End with a layer of Mexican cheese.

Bake in the oven until cheese is fully melted and golden for about 10 minutes.

Notes

Nutrition Info: Per Serving: 390 calories; 21.5 g fat; 27.3 g carbohydrates; 22.4 g protein; 71 mg cholesterol; 823 mg sodium.

March 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
Main Dish Recipes

Cinnamon Apple Cake

by Rebecca March 28, 2020
written by Rebecca

Cinnamon and apple have a pretty little friendship, right? They lift like friends only do. And though when they are apart, they are entirely different things, together they are their flavor entity: apple-cinnamon. The word allows the combination of cozy, moist spice, and tender, sweet apples come to mind. And that combo (with an added sidekick for a bit of crunch of chopped walnuts) is just the pair to taste a simple everyday cake like this one.

We think of a “daily” cake as a cake, which comes in a bowl together, needs less than 15 minutes for the oven, and needs no frosting. You know, the kind of baked in a pan which would simply go through a quick bread? That is what this is. You can bake it in any type of pan you want, eat it as a snack or quick dessert, or even sneak a slice for breakfast — it doesn’t matter. This cake has a tender, moist crumb and has a strong cinnamon flavor. The apples do not overrun– there’s just enough to keep it moist and flavourful – but make sure you chop it pretty well. Here you don’t want large chunks either. It’s a crunchy sandwich. Simple to make, easy to enjoy, and with a classic blend of sweetness and spice.

Ingredients:

2 cups all-purpose flour

(1) a large apple, peeled and chopped

1 cup of vegetable oil

1 cup dark brown sugar

1/2 cup granulated white sugar

1/2 cup walnuts, chopped

(2) large eggs

1 tbsp ground cinnamon

1 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Directions:

Preheat oven at about 350 ° F and grease a 9-inch circular cake pan.

Add eggs and oil together in a bowl. Add the sugars of cinnamon, white and brown, and vanilla extract and blend until mixed.

Add and combine the flour, salt, baking soda, and baking powder, then mix until well incorporated. Fold in the nuts and apples and pour the batter into the prepared pan.

Bake until clean comes to a toothpick inserted in the center, about 4 minutes

Cinnamon Apple Cake

Rebecca Cinnamon and apple have a pretty little friendship, right? They lift like friends only do. And though when they are apart, they are entirely different things, together they are their… Main Dish Recipes Cinnamon Apple Cake European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups all-purpose flour
  • (1) a large apple, peeled and chopped
  • 1 cup of vegetable oil
  • 1 cup dark brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup walnuts, chopped
  • (2) large eggs
  • 1 tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

Preheat oven at about 350 ° F and grease a 9-inch circular cake pan.

Add eggs and oil together in a bowl. Add the sugars of cinnamon, white and brown, and vanilla extract and blend until mixed.

Add and combine the flour, salt, baking soda, and baking powder, then mix until well incorporated. Fold in the nuts and apples and pour the batter into the prepared pan.

Bake until clean comes to a toothpick inserted in the center, about 4 minutes

March 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
Main Dish Recipes

Easiest Ever Cinnamon Rolls

by Rebecca March 28, 2020
written by Rebecca

This recipe for cinnamon rolls makes cinnamon rolls classic, home-style. They ‘re fluffy, soft, and have vanilla glaze on top. It took me some time to develop quick cinnamon rolls that keep all the traditional overnight cinnamon rolls flavor. This recipe only needs one rise, which is perfect for beginners.

Ingredients:

For the Cinnamon Rolls:

(1) pkg or 2 1/2 tsp yeast

1 c water, warm

1/4 c powdered milk or buttermilk

1/2 c sugar

1/4 c cooking oil

(1) egg

4 c self-rising flour

For the Cinnamon Roll Filling:

1 c sugar

3 tsp ground cinnamon

3/4 c finely chopped pecans (optional)

(1/2 – 1) stick butter, room temperature

For the Confectioner’s Sugar Glaze:

2 c confectioners’ sugar, sifted

1 tsp vanilla

3-4 tsp warm water

Directions:

In 1 cup of warm water, dissolve the yeast. Let sit for approximately 5 minutes. Stir to ensure that all the yeast dissolves.

Add and combine the yeast to the powdered milk, sugar, oil, and egg in a bowl.

Add flour slowly to 1 1/2 cups and work till smoothly. Add 2–2 1/2 c of additional flour slowly until the dough works well, making it quick to handle. Cover for 5 minutes and let rest.

Knead the dough until smooth onto a floured surface. Put the dough in a bowl with the sides lightly oiled. Cover and set in a warm atmosphere. Let it rise until the size doubles

Knead the dough to smooth on a floured surface and roll it out into a large rectangle. The room temperature butter spread evenly over the top of the dough rectangle.

Add and mix the cinnamon and sugar in a small cup, then scatter evenly over the buttered bread.

Sprinkle pieces of chopped pecan evenly over the mixture of sugar and cinnamon. (optional)

Fold as evenly and tightly as possible, starting at the widest side. Use kitchen twine to cut it into rolls at 1-inch intervals.

Place them on a greased sheet of cookie or baking dish. Cover and place in a dry, warm place until doubled in size.

Bake for 20-30 minutes in a preheated 350-degree oven. Remove from the oven to start cooling. Although still dry, the glaze will drizzle over.

TO PREPARE THE GLAZE: Add and combine vanilla to the sifted candied sugar in a small mixing cup. VERY SLOWLY add a teaspoon of warm water at a time until the mixture reaches consistency to allow the warm cinnamon rolls to drizzle it over. If you do get it too thin, just add more sugar.

Easiest Ever Cinnamon Rolls

Rebecca This recipe for cinnamon rolls makes cinnamon rolls classic, home-style. They ‘re fluffy, soft, and have vanilla glaze on top. It took me some time to develop quick cinnamon rolls… Main Dish Recipes Easiest Ever Cinnamon Rolls European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the Cinnamon Rolls:
  • (1) pkg or 2 1/2 tsp yeast
  • 1 c water, warm
  • 1/4 c powdered milk or buttermilk
  • 1/2 c sugar
  • 1/4 c cooking oil
  • (1) egg
  • 4 c self-rising flour
  • For the Cinnamon Roll Filling:
  • 1 c sugar
  • 3 tsp ground cinnamon
  • 3/4 c finely chopped pecans (optional)
  • (1/2 – 1) stick butter, room temperature
  • For the Confectioner's Sugar Glaze:
  • 2 c confectioners’ sugar, sifted
  • 1 tsp vanilla
  • 3-4 tsp warm water

Instructions

In 1 cup of warm water, dissolve the yeast. Let sit for approximately 5 minutes. Stir to ensure that all the yeast dissolves.

Add and combine the yeast to the powdered milk, sugar, oil, and egg in a bowl.

Add flour slowly to 1 1/2 cups and work till smoothly. Add 2–2 1/2 c of additional flour slowly until the dough works well, making it quick to handle. Cover for 5 minutes and let rest.

Knead the dough until smooth onto a floured surface. Put the dough in a bowl with the sides lightly oiled. Cover and set in a warm atmosphere. Let it rise until the size doubles

Knead the dough to smooth on a floured surface and roll it out into a large rectangle. The room temperature butter spread evenly over the top of the dough rectangle.

Add and mix the cinnamon and sugar in a small cup, then scatter evenly over the buttered bread.

Sprinkle pieces of chopped pecan evenly over the mixture of sugar and cinnamon. (optional)

Fold as evenly and tightly as possible, starting at the widest side. Use kitchen twine to cut it into rolls at 1-inch intervals.

Place them on a greased sheet of cookie or baking dish. Cover and place in a dry, warm place until doubled in size.

Bake for 20-30 minutes in a preheated 350-degree oven. Remove from the oven to start cooling. Although still dry, the glaze will drizzle over.

TO PREPARE THE GLAZE: Add and combine vanilla to the sifted candied sugar in a small mixing cup. VERY SLOWLY add a teaspoon of warm water at a time until the mixture reaches consistency to allow the warm cinnamon rolls to drizzle it over. If you do get it too thin, just add more sugar.

March 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
Main Dish Recipes

CORN FRITTERS

by Rebecca March 28, 2020
written by Rebecca

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Appetizer, Snack, etc…) To SAVE it for later…

Corn Fritters Recipe

Corn Fritters Recipe

INGREDIENTS:

  • 3 cups corn kernels (See Kelly’s Note)
  • 1 cup all-purpose flour
  • 1 Tablespoon sugar
  • 1 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 3/4 cup heavy cream
  • Vegetable oil, for frying
  • Sliced scallions, for serving
  • Sour cream or garlic aioli, for serving

DIRECTIONS:

INSTRUCTIONS

In a big bowl, mix together corn kernels, sugar, flour, and baking powder.

Put 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Stir in the heavy cream and eggs until the batter is well-combined.

Now, line a plate with paper towels.

And coat the bottom of a big sauté pan with vegetable oil and place it over medium-high heat.

Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape.

Cook in fritters for 5 minutes, then flip them once and cook them for an extra 4 minutes until they’re golden brown and cooked through.

Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.

Now, Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

CORN FRITTERS

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Appetizer, Snack, etc…) To SAVE it for later… INGREDIENTS: 3 cups corn kernels (See Kelly’s Note) 1 cup all-purpose… Main Dish Recipes CORN FRITTERS European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 4.1/5
( 17 voted )

Ingredients

  • 1 can whole kernel corn
  • 2 eggs
  • Salt & pepper to taste
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 shredded cheese
  • 1 pat butter
  • 2 tbsp oil

Instructions

In a big bowl, mix together corn kernels, sugar, flour, and baking powder.

Put 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Stir in the heavy cream and eggs until the batter is well-combined.

Now, line a plate with paper towels.

And coat the bottom of a big sauté pan with vegetable oil and place it over medium-high heat.

Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape.

Cook in fritters for 5 minutes, then flip them once and cook them for an extra 4 minutes until they’re golden brown and cooked through.

Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.

Now, Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

March 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
Main Dish Recipes

BEEF STROGANOFF CASSEROLE

by Rebecca March 28, 2020
written by Rebecca

I love to cook, I think I have got a lot of recipes in my pocket already to back me up every day. If you are a mom like me, you’ll know the struggle of thinking about what meal to prepare for your family every single day. Especially if you have kids that are so picky. And most of us moms have a go-to-recipe whenever we feel like we don’t know what to cook, or if we’re just too lazy to think about what to cook. Like me for example, this recipe for a beef stroganoff casserole is my back pocket. Simple, easy to put together because the ingredients are almost readily available. My family’s favorite, even my kids love them! The tender beef, soups, sour cream, egg noodles are perfectly put together in one casserole and topped with cheese for a hearty, scrumptious dinner for the whole family to enjoy. It’s a complete meal. I think this recipe saves me like 99% of the time. And my family loves it so much and that’s what’s important.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later…

Beef Stroganoff Casserole Recipe

Beef Stroganoff Casserole Recipe

INGREDIENTS

1 can cream of mushroom soup.

1 can cream of chicken soup.

8 oz of sour cream.

12 oz of uncooked egg noodles.

1 pound of ground beef.

⅓ cup of grated parmesan cheese.

HOW TO MAKE BEEF STROGANOFF CASSEROLE

Step 1: Place the ground beef in a skillet and cook until brown. Drain any excess fat.

Step 2: Cook the noodles following the instruction on the package and drain.

Step 3: Place the Mushroom soup, chicken soup, and sour cream in a bowl. Mix until well combined. Then, add the beef and noodles.

Step 4: Pour the mixture over a 10 x 13-inch casserole dish. Make sure to cover the dish with a foil.

Step 5: Place in the preheated oven and bake for 30 to 40 minutes.

Step 6: Top with the parmesan cheese before serving. Enjoy!

BEEF STROGANOFF CASSEROLE

Rebecca I love to cook, I think I have got a lot of recipes in my pocket already to back me up every day. If you are a mom like me,… Main Dish Recipes BEEF STROGANOFF CASSEROLE European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 40 voted )

Ingredients

  • 1 can cream of mushroom soup.
  • 1 can cream of chicken soup.
  • 8 oz of sour cream.
  • 12 oz of uncooked egg noodles.
  • 1 pound of ground beef.
  • ⅓ cup of grated parmesan cheese.

Instructions

Step 1: Place the ground beef in a skillet and cook until brown. Drain any excess fat.

Step 2: Cook the noodles following the instruction on the package and drain.

Step 3: Place the Mushroom soup, chicken soup, and sour cream in a bowl. Mix until well combined. Then, add the beef and noodles.

Step 4: Pour the mixture over a 10 x 13-inch casserole dish. Make sure to cover the dish with a foil.

Step 5: Place in the preheated oven and bake for 30 to 40 minutes.

Step 6: Top with the parmesan cheese before serving. Enjoy!

 

March 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
Main Dish Recipes

HOMEMADE SWEET DINNER ROLL

by Rebecca March 28, 2020
written by Rebecca

Baking bread from scratch is easier than you might think, especially when you’re using a fast-rising leaven. Baking fresh bread in my house began as a holiday tradition but it soon became something we enjoy doing even on weekends. There’s just nothing better than a nice sweet dinner roll, packed with a delicious dinner roll right out of the oven. I used white sugar right in the dough as well as on top to amplify the sweetness factor that makes these fluffy, soft, and somewhat chewy just like a great recipe for bread.

It’s impossible to resist the light, fluffy, buttery, and sweet dinner rolls, homemade, with a few basic ingredients. This dough makes perfect rolls for dinner, but it can also be used to make cinnamon rolls. Mix in the bread machine, then bake the rolls in the oven. They ‘re light, tender, and sweet.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Breakfast, Snacks, etc…) To SAVE it for later…

Sweet Dinner Roll Recipe

Sweet Dinner Roll Recipe

Ingredients:

1/2 (about 110 degrees F or 45 degrees C) cup of warm water

1/2 cup warm milk

1 egg

1/3 cup butter, softened

1/3 cup white sugar

1 tsp salt

3 3/4 cups all-purpose flour

1 (. 25 oz) package active dry yeast

1/4 cup butter, softened

Directions:

Put the water, milk, egg, 1/3 cup butter, sugar, salt, flour, and yeast in the manufacturer’s suggested order in the bread machine pan.

Turn the dough out to a lightly floured surface until the process is complete. Divide the batter into two. Roll into a 12-inch circle every half, spread 1/4 cup of softened butter throughout the entire round. Break every round into eight wedges. Roll the wedges starting at wide end; roll gently but tightly. Place the point side down on the sheet of ungreased cookies. Bring it in a warm place with a clean kitchen towel cover, and let it rise for 1 hour. In the meantime, the oven preheats to 400 degrees F (200 degrees C).

Bake for 10 to 15 minutes in a preheated oven, until golden.

HOMEMADE SWEET DINNER ROLL

Rebecca Baking bread from scratch is easier than you might think, especially when you’re using a fast-rising leaven. Baking fresh bread in my house began as a holiday tradition but it… Main Dish Recipes HOMEMADE SWEET DINNER ROLL European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1/2 (about 110 degrees F or 45 degrees C) cup of warm water
  • 1/2 cup warm milk
  • 1 egg
  • 1/3 cup butter, softened
  • 1/3 cup white sugar
  • 1 tsp salt
  • 3 3/4 cups all-purpose flour
  • 1 (. 25 oz) package active dry yeast
  • 1/4 cup butter, softened

Instructions

Put the water, milk, egg, 1/3 cup butter, sugar, salt, flour, and yeast in the manufacturer's suggested order in the bread machine pan.

Turn the dough out to a lightly floured surface until the process is complete. Divide the batter into two. Roll into a 12-inch circle every half, spread 1/4 cup of softened butter throughout the entire round. Break every round into eight wedges. Roll the wedges starting at wide end; roll gently but tightly. Place the point side down on the sheet of ungreased cookies. Bring it in a warm place with a clean kitchen towel cover, and let it rise for 1 hour. In the meantime, the oven preheats to 400 degrees F (200 degrees C).

Bake for 10 to 15 minutes in a preheated oven, until golden.

March 28, 2020 0 comment
0 FacebookTwitterPinterestEmail
Newer Posts
Older Posts

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    CROCK POT SMOTHERED PORK CHOPS

    March 21, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top