General Recipes

Prep time: 20 mins | Total time: 20 mins | Yield: 16

These are very impressive brookies with fudgy brownie bottoms topped with a chewy chocolate chip. Such a decadent dessert that will surely win everyone’s heart!

INGREDIENTS

BROWNIE LAYER:

2 large eggs, room temperature

1/2 c. (118 ml) oil or melted butter, slightly cooled

1/3 c. (35 grams) cocoa powder (natural or dutch processed)

1 c. (196 grams) granulated sugar

1/8 teaspoon salt

1/2 c. (60 grams) all-purpose flour

CHOCOLATE CHIP COOKIE LAYER:

1 large egg, room temperature

1 stick (1/2 c., 113 grams) unsalted butter, melted

3/4 c. (170 grams) dark brown sugar, lightly packed (light brown sugar can be used, but will be slightly less chewy)

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking soda

1 c. (170 grams) chocolate chips + more for topping

1 c. plus 1/4 c. (150 grams) all-purpose flour

1/2 teaspoon salt

HOW TO MAKE BROOKIES (BROWNIE + CHOCOLATE CHIP COOKIE)

Step 1: Prepare the oven. Preheat it to 350 degrees F or 17 degrees C. Using the parchment paper, line a 9 x 9-inch square baking dish. Or grease the bottom and sides of the baking dish.

Step 2: For the brownie layer, whisk the flour, sugar, cocoa powder, and salt (optional) in a large bowl until well mixed. Then, add the oil (or butter) and eggs. Beat well until combined and you have a quite thick batter.

Step 3: Into the prepared pan, pour the brownie batter. Smooth out the batter using a rubber spatula.

Step 4: For the cookie layer, mix the melted butter and brown sugar in a large bowl until blended. Then, stir in the egg and vanilla.

Step 5: Place the salt, baking soda, and flour in another bowl. Mix well. Into the mixing bowl with the other ingredients, add the dry ingredients, and beat well until just blended.

Step 6: Place in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the center of the brookies comes out clean. To keep the brookies extra moist and chewy, slightly overbake them. If the top is getting too brown, cover the brookies with foil.

Step 7: Allow the brookies to cool before slicing. In an airtight container, keep the cooled brookies and store them for up to 4 to 5 days at room temperature.

BROOKIES (BROWNIE + CHOCOLATE CHIP COOKIE)

Rebecca Prep time: 20 mins | Total time: 20 mins | Yield: 16 These are very impressive brookies with fudgy brownie bottoms topped with a chewy chocolate chip. Such a decadent… General Recipes BROOKIES (BROWNIE + CHOCOLATE CHIP COOKIE) European Print This

Serves: 6 Prep Time: 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• BROWNIE LAYER:
• 2 large eggs, room temperature
• 1/2 c. (118 ml) oil or melted butter, slightly cooled
• 1/3 c. (35 grams) cocoa powder (natural or dutch processed)
• 1 c. (196 grams) granulated sugar
• 1/8 teaspoon salt
• 1/2 c. (60 grams) all-purpose flour
• CHOCOLATE CHIP COOKIE LAYER:
• 1 large egg, room temperature
• 1 stick (1/2 c., 113 grams) unsalted butter, melted
• 3/4 c. (170 grams) dark brown sugar, lightly packed (light brown sugar can be used, but will be slightly less chewy)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1 c. (170 grams) chocolate chips + more for topping
• 1 c. plus 1/4 c. (150 grams) all-purpose flour
• 1/2 teaspoon salt

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F or 17 degrees C. Using the parchment paper, line a 9 x 9-inch square baking dish. Or grease the bottom and sides of the baking dish.

Step 2: For the brownie layer, whisk the flour, sugar, cocoa powder, and salt (optional) in a large bowl until well mixed. Then, add the oil (or butter) and eggs. Beat well until combined and you have a quite thick batter.

Step 3: Into the prepared pan, pour the brownie batter. Smooth out the batter using a rubber spatula.

Step 4: For the cookie layer, mix the melted butter and brown sugar in a large bowl until blended. Then, stir in the egg and vanilla.

Step 5: Place the salt, baking soda, and flour in another bowl. Mix well. Into the mixing bowl with the other ingredients, add the dry ingredients, and beat well until just blended.

Step 6: Place in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the center of the brookies comes out clean. To keep the brookies extra moist and chewy, slightly overbake them. If the top is getting too brown, cover the brookies with foil.

Step 7: Allow the brookies to cool before slicing. In an airtight container, keep the cooled brookies and store them for up to 4 to 5 days at room temperature.

PREP TIME: 24 HRS 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 24 HRS 45 MINS | YIELD: 4 to 6 servings

This Eggs Benedict Casserole is simply amazing! It’s a great breakfast/brunch to impress everyone. A casserole that is excellent for all occasions or even just for an everyday breakfast.

INGREDIENTS

6 English muffins, cut into 1” pieces (low carb sub these English muffins)

1 tbsp butter

1 tsp onion powder

8 eggs

1 lb. of ham, diced

1 c. half and a half (low carb sub heavy cream)

1 tsp dry mustard

1/4 tsp paprika

Kosher salt

Fresh cracked black pepper

Hollandaise Sauce:

1/2 c. unsalted butter

3 egg yolks

1-2 tablespoons fresh lemon juice (I use closer to 2 tablespoons)

1/4 teaspoon salt

Pinch of pepper (I use a small pinch of cayenne)

HOW TO MAKE EGGS BENEDICT CASSEROLE

Step 1: Using butter, grease a 2-quart baking dish. To the bottom of the dish, spread half of the English muffin cubes. On top, spread half of the ham. Do another layer for the remaining muffin cubes and ham.

Step 2: Place the eggs, half and half, onion powder, dry mustard, salt, and pepper in a large bowl. Mix well until combined.

Step 3: Over the ham and muffin cubes, evenly pour the egg mixture. Cover the casserole and keep it in the fridge overnight.

Step 4: Prepare the oven and preheat it to 350 degrees F when ready to bake. Then, take the casserole out of the fridge and thaw while the oven is preheating.

Step 5: Place the casserole in the preheated oven and bake for about 35 to 50 minutes, uncovered, or until the edges are bubbling and the top starts to brown. Once the eggs are set and a knife inserted in the center of the casserole comes out clean, take the dish out of the oven. Tent with foil while making the hollandaise sauce.

Hollandaise Sauce:

Step 7: Blend the egg yolks, salt, pepper, and 1 tbsp of the lemon juice until mixed. Set aside.

Step 8: Add the butter to a small saucepan over medium-high heat. Melt the butter until foaming.

Step 9: At top speed, blend the egg yolk mixture for 2 seconds. Pour in the hot butter in a thin stream while the blender is running. The sauce will be a thick cream after adding two-thirds of the butter.

Step 10: Adjust the seasonings according to taste.

Step 11: Before serving, drizzle the casserole with the hollandaise sauce and sprinkle with paprika. Enjoy the casserole right away.

NOTE:

If the top is getting brown too quickly, simply tent the casserole with foil.

EGGS BENEDICT CASSEROLE

Rebecca PREP TIME: 24 HRS 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 24 HRS 45 MINS | YIELD: 4 to 6 servings This Eggs Benedict Casserole is simply… General Recipes EGGS BENEDICT CASSEROLE European Print This

Serves: 4-6 Prep Time: 24 hrs 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 English muffins, cut into 1” pieces (low carb sub these English muffins)
• 1 tbsp butter
• 1 tsp onion powder
• 8 eggs
• 1 lb. of ham, diced
• 1 c. half and a half (low carb sub heavy cream)
• 1 tsp dry mustard
• 1/4 tsp paprika
• Kosher salt
• Fresh cracked black pepper
• Hollandaise Sauce:
• 1/2 c. unsalted butter
• 3 egg yolks
• 1-2 tablespoons fresh lemon juice (I use closer to 2 tablespoons)
• 1/4 teaspoon salt
• Pinch of pepper (I use a small pinch of cayenne)

Instructions

Step 1: Using butter, grease a 2-quart baking dish. To the bottom of the dish, spread half of the English muffin cubes. On top, spread half of the ham. Do another layer for the remaining muffin cubes and ham.

Step 2: Place the eggs, half and half, onion powder, dry mustard, salt, and pepper in a large bowl. Mix well until combined.

Step 3: Over the ham and muffin cubes, evenly pour the egg mixture. Cover the casserole and keep it in the fridge overnight.

Step 4: Prepare the oven and preheat it to 350 degrees F when ready to bake. Then, take the casserole out of the fridge and thaw while the oven is preheating.

Step 5: Place the casserole in the preheated oven and bake for about 35 to 50 minutes, uncovered, or until the edges are bubbling and the top starts to brown. Once the eggs are set and a knife inserted in the center of the casserole comes out clean, take the dish out of the oven. Tent with foil while making the hollandaise sauce.

Hollandaise Sauce:

Step 7: Blend the egg yolks, salt, pepper, and 1 tbsp of the lemon juice until mixed. Set aside.

Step 8: Add the butter to a small saucepan over medium-high heat. Melt the butter until foaming.

Step 9: At top speed, blend the egg yolk mixture for 2 seconds. Pour in the hot butter in a thin stream while the blender is running. The sauce will be a thick cream after adding two-thirds of the butter.

Step 10: Adjust the seasonings according to taste.

Step 11: Before serving, drizzle the casserole with the hollandaise sauce and sprinkle with paprika. Enjoy the casserole right away.

Notes

If the top is getting brown too quickly, simply tent the casserole with foil.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8

Cheesy and oh so good! This Breakfast Casserole is an amazing recipe that you can easily whip up using four ingredients in less than an hour. A great addition to your weekly menu rotation that’s excellent to serve for breakfast, brunch, or even dinner. This is also perfect for feeding a big crowd! Keep any leftovers casserole in an airtight container and store in the fridge for up to 3 days. Before serving, reheat in the microwave, covered, or in a 350 degrees oven for a few minutes until heated through.

If you are searching for another freezer-friendly casserole, well, this casserole is a great option. Not only that this is easy and quick to throw together, but it is also very delicious. To freeze, bake and let the casserole cool fully. Keep in an airtight container or zip-top bag (or cover tightly with aluminium foil or 2 layers of saran wrap) and store in the freezer for up to a month. And before I forget, this casserole is also excellent to make a day ahead.

Enjoy this casserole by itself for breakfast or serve this with some cinnamon rolls or pancakes and a fresh squeeze of orange juice or a cup of freshly brewed coffee for a complete meal.

Ingredients

6 eggs, beaten

1 lb. mild breakfast sausage

2 c. shredded cheddar cheese

1 can of crescent rolls

How to make Breakfast Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.

Step 2: In a skillet, cook the sausage until no longer pink. Drain the excess grease when done.

Step 3: In the bottom of the prepared baking dish, spread the crescent rolls and top with sausage. Over the sausage, pour the eggs and generously sprinkle with cheese.

Step 4: Place in the preheated oven and bake the casserole for about 30 minutes.

Nutrition Facts:

Amount Per Serving: Calories 276, Total Fat 18.6g 24%, Cholesterol 170mg 57%, Sodium 465.5mg 20%, Total Carbohydrate 13.1g 5%, Sugars 3.3g, Protein 11.7g 23%, Vitamin A17%, Vitamin C0%

Breakfast Casserole

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 Cheesy and oh so good! This Breakfast Casserole is an amazing recipe that… General Recipes Breakfast Casserole European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 276 calories 18.6 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 eggs, beaten
• 1 lb. mild breakfast sausage
• 2 c. shredded cheddar cheese
• 1 can of crescent rolls

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 13-inch baking dish.

Step 2: In a skillet, cook the sausage until no longer pink. Drain the excess grease when done.

Step 3: In the bottom of the prepared baking dish, spread the crescent rolls and top with sausage. Over the sausage, pour the eggs and generously sprinkle with cheese.

Step 4: Place in the preheated oven and bake the casserole for about 30 minutes.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6

This chicken noodle casserole is one of my family’s favorites for years. It’s scrumptious, very comforting, and easy to throw together. All your favorite classic soup flavors you’ll find in this amazing casserole. Leftovers are also great the next day!

For a quick turnaround, you can use rotisserie chicken to make this casserole. Or you can do what I do. I bake 2 chicken breasts for 30 minutes. Shred them and add them to the casserole. This casserole tastes superb everyone will think that you spent too much effort and time making this.

Ingredients

2 tbsp melted butter

2 c. cooked shredded chicken

2 c. uncooked egg noodles

1 package (10 oz.) of frozen peas and carrots, thawed

1 c. milk

1 can (10 oz.) cream of mushroom soup

1 can (10 oz.) cream of chicken soup

1/2 tbsp dried minced onion

1 package (10 oz.) of frozen corn, thawed

1/2 tsp garlic powder

1/2 tsp Italian seasoning

salt and pepper to taste

How to make Chicken Noodle Casserole

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish.

Step 2: Following the package directions, cook the egg noodles. When done, drain the egg noodles.

Step 3: In a large bowl, place the rest of the ingredients. Mix well and add the cooked noodles. Gently toss.

Step 4: Into the prepared dish, pour the mixture and tent using foil. Place in the preheated oven and bake for about 30 minutes or until the casserole is heated through. Take the casserole out of the oven when done baking and allow it to stand for about 5 minutes.

Step 5: Serve and enjoy!

Notes:

For this recipe, use rotisserie chicken for a quick turnaround. You can also bake 2 chicken breasts for about 30 minutes, shred them, and then add them to the casserole.

If using frozen veggies. Let them thaw for about 30 minutes on the counter before making the casserole.

Chicken Noodle Casserole

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6 This chicken noodle casserole is one of my family’s favorites for years. It’s… General Recipes Chicken Noodle Casserole European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp melted butter
• 2 c. cooked shredded chicken
• 2 c. uncooked egg noodles
• 1 package (10 oz.) of frozen peas and carrots, thawed
• 1 c. milk
• 1 can (10 oz.) cream of mushroom soup
• 1 can (10 oz.) cream of chicken soup
• 1/2 tbsp dried minced onion
• 1 package (10 oz.) of frozen corn, thawed
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• salt and pepper to taste

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish.

Step 2: Following the package directions, cook the egg noodles. When done, drain the egg noodles.

Step 3: In a large bowl, place the rest of the ingredients. Mix well and add the cooked noodles. Gently toss.

Step 4: Into the prepared dish, pour the mixture and tent using foil. Place in the preheated oven and bake for about 30 minutes or until the casserole is heated through. Take the casserole out of the oven when done baking and allow it to stand for about 5 minutes.

Step 5: Serve and enjoy!

Notes

For this recipe, use rotisserie chicken for a quick turnaround. You can also bake 2 chicken breasts for about 30 minutes, shred them, and then add them to the casserole. If using frozen veggies. Let them thaw for about 30 minutes on the counter before making the casserole.

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 24 cookies

These tasty and gooey cookies are easily made using simple seven ingredients. Whip up a huge batch of these amazing lemon gooey butter cookies in under thirty minutes. Also, these cookies freeze well. Just make sure to cool them completely and double wrap them in freezer bags. Keep these cookies in a sturdy freezer container and store them in the freezer.

INGREDIENTS

1 egg

8 oz. cream cheese, softened

1/2 c. butter, softened (1 stick)

1 tbsp lemon zest

1 tbsp lemon juice

1 c. powdered sugar

1 box lemon cake mix (I use Duncan Hines lemon supreme)

HOW TO MAKE LEMON GOOEY BUTTER COOKIES

Step 1: Using a mixer, cream the butter and cream cheese until smooth and creamy. Then, add the egg along with the lemon juice and lemon zest. Mix on low speed until blended. In three parts, add the lemon cake mix, beating after each addition until just combined. Then, keep the dough in the fridge for 2 hours.

Step 2: After 2 hours, remove the dough from the fridge and roll it into 1-inch balls. Roll each dough ball through the powdered sugar and place them on parchment paper-lined cookie sheets.

Step 3: Place in the oven and bake for about 10 to 12 minutes at 350 degrees. Remove from the oven and let the cookies cool for about 2 minutes. Transfer the cookies to a cookie cooling rack.

Step 4: Dust the completely cooled cookies with extra powdered sugar.

NOTES:

Fresh lemon juice and zest make a whole lot of difference.

Softened butter is easier to blend.

Make sure to beat the butter and cream cheese until creamy, smooth, and the lumps are gone.

Chill the dough in the fridge for 2 hours for best results.

Position the oven rack in the middle of the oven and preheat the oven before baking the cookies.

Always like baking pans with parchment paper or using silicone mats.

Make sure to not over-bake the cookies. Take them out of the oven once they are lightly browned.

Nutrition Facts:

Serving Size: 1 cookie, Serves: 24
Amount Per Serving: Calories 176, Total Fat 9g 12%, Cholesterol 27.5mg 9%, Sodium 178.6mg 8%, Total Carbohydrate 22.4g 8%, Sugars 14g , Protein 1.7g 3%, Vitamin A7%, Vitamin C1%

LEMON GOOEY BUTTER COOKIES

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 24 cookies These tasty and gooey cookies are easily made using simple seven ingredients.… General Recipes LEMON GOOEY BUTTER COOKIES European Print This

Serves: 24 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 176 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 egg
• 8 oz. cream cheese, softened
• 1/2 c. butter, softened (1 stick)
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 c. powdered sugar
• 1 box lemon cake mix (I use Duncan Hines lemon supreme)

Instructions

Step 1: Using a mixer, cream the butter and cream cheese until smooth and creamy. Then, add the egg along with the lemon juice and lemon zest. Mix on low speed until blended. In three parts, add the lemon cake mix, beating after each addition until just combined. Then, keep the dough in the fridge for 2 hours.

Step 2: After 2 hours, remove the dough from the fridge and roll it into 1-inch balls. Roll each dough ball through the powdered sugar and place them on parchment paper-lined cookie sheets.

Step 3: Place in the oven and bake for about 10 to 12 minutes at 350 degrees. Remove from the oven and let the cookies cool for about 2 minutes. Transfer the cookies to a cookie cooling rack.

Step 4: Dust the completely cooled cookies with extra powdered sugar.

Notes

Fresh lemon juice and zest make a whole lot of difference. Softened butter is easier to blend. Make sure to beat the butter and cream cheese until creamy, smooth, and the lumps are gone. Chill the dough in the fridge for 2 hours for best results. Position the oven rack in the middle of the oven and preheat the oven before baking the cookies. Always like baking pans with parchment paper or using silicone mats. Make sure to not over-bake the cookies. Take them out of the oven once they are lightly browned.

Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Servings: 6

This quiche with sausage gravy is very comforting, packed with flavor brunch that will have everyone begging for more! It’s a pretty simple quiche packed with onions and sausage, then topped with tasty homemade sausage gravy. This quiche is also a great meal prep. Prep as directed until before baking. Tent with saran wrap and keep in the fridge overnight.

Ingredients

2 tablespoons canola oil

24 ounces ground breakfast sausage (or use raw breakfast sausage patties)

1 Vidalia onion, finely diced

Sausage Quiche:

6 eggs

1 pie crust dough (deep dish frozen pie shell can be used)

1/2 c. heavy whipping cream

1/2 c. sour cream

2/3 of the cooked sausage and onion mixture

salt

fresh cracked black pepper

Sausage gravy:

2 c. whole milk

remaining 1/3 of the cooked sausage and onion mixture

1/4 c. all-purpose flour

fresh cracked black pepper

Salt

How to make Quiche with Sausage Gravy

Step 1: Add oil to a hot cooking pan over medium heat along with the diced onion. Cook the onion until translucent before adding the sausage. Continue to cook, breaking the sausage apart until browned. Take the onion/sausage mixture off the heat.

Quiche:

Step 2: Prepare the oven. Preheat it to 350 degrees. Ready a deep-dish pie. Grease and fit it gently into the pan.

Step 3: Beat the eggs, sour cream, heavy whipping cream, salt, and pepper until smooth. Then, add 2/3 of the cooked sausage mixture and stir until combined.

Step 4: Into the pie pan, pour the egg and sausage mixture, evenly spreading it. Place in the preheated oven and bake for about 40 to 45 minutes.

Sausage gravy:

Step 5: On medium heat, cook the rest of the sausage. Sprinkle flour over the sausage and mix well until coated. Gradually pour in the milk while stirring constantly. Cook further while stirring slowly until thickened. When done, take the sausage gravy off the heat.

Step 6: Before serving, top each quiche slice with some gravy. Enjoy!

Nutrition Facts:

Calories: 816 kcal | Carbohydrates: 31g | Protein: 29g | Fat: 63g | Saturated Fat: 23g | Cholesterol: 290mg | Sodium: 979mg | Potassium: 591mg | Fiber: 1g | Sugar: 7g | Vitamin A: 865IU | Vitamin C: 3.6mg | Calcium: 179mg | Iron: 3.3mg

Quiche with Sausage Gravy

Rebecca Prep Time: 10 mins | Cook Time: 55 mins | Total Time: 1 hr 5 mins | Servings: 6 This quiche with sausage gravy is very comforting, packed with flavor… General Recipes Quiche with Sausage Gravy European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 816 calories 63 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons canola oil
• 24 ounces ground breakfast sausage (or use raw breakfast sausage patties)
• 1 Vidalia onion, finely diced
• Sausage Quiche:
• 6 eggs
• 1 pie crust dough (deep dish frozen pie shell can be used)
• 1/2 c. heavy whipping cream
• 1/2 c. sour cream
• 2/3 of the cooked sausage and onion mixture
• salt
• fresh cracked black pepper
• Sausage gravy:
• 2 c. whole milk
• remaining 1/3 of the cooked sausage and onion mixture
• 1/4 c. all-purpose flour
• fresh cracked black pepper
• Salt

Instructions

Step 1: Add oil to a hot cooking pan over medium heat along with the diced onion. Cook the onion until translucent before adding the sausage. Continue to cook, breaking the sausage apart until browned. Take the onion/sausage mixture off the heat.

Quiche:

Step 2: Prepare the oven. Preheat it to 350 degrees. Ready a deep-dish pie. Grease and fit it gently into the pan.

Step 3: Beat the eggs, sour cream, heavy whipping cream, salt, and pepper until smooth. Then, add 2/3 of the cooked sausage mixture and stir until combined.

Step 4: Into the pie pan, pour the egg and sausage mixture, evenly spreading it. Place in the preheated oven and bake for about 40 to 45 minutes.

Sausage gravy:

Step 5: On medium heat, cook the rest of the sausage. Sprinkle flour over the sausage and mix well until coated. Gradually pour in the milk while stirring constantly. Cook further while stirring slowly until thickened. When done, take the sausage gravy off the heat.

Step 6: Before serving, top each quiche slice with some gravy. Enjoy!

Prep Time: 1 hr | Cook Time: 20 mins | Yield: 16 cookies

I love bite-sized desserts as they are the perfect size for me. These sticky, chewy, and tasty caramel apple pie, cookies no doubt put a fun twist on the regular old apple pie. Not your traditional apple pie but with the same goodness. These cookies are pretty convenient and addicting!

Ingredients

Apple Pie Filling:

1–2 tbsp lemon juice

3 apples (about 1 pound)-peeled and sliced into 8 slices each

3 tbsp white sugar

3 tbsp corn starch

3 tbsp brown sugar

1/2 tsp cinnamon

3/4 c. water

A dash of nutmeg

Pie Crust:

1 tsp sugar

1 c. (2 sticks) unsalted butter, cut into cubes-chilled

1/4 c. ice water

2 and 1/2 c. all-purpose flour

(or you can use 1 package of Refrigerated Pie Crust (2 crusts)

1 tsp salt

Filling and Topping:

1 egg – lightly beaten

1 and 3/4 c. apple pie filling chopped into small pieces

1/4 c. sugar

1 c. caramel sauce

1 teaspoon cinnamon

How to make Apple Pie Cookies

Apple Pie Filling:

Step 1: Toss the sliced apples with lemon juice. Set aside.

Step 2: Place the cornstarch, sugar, brown sugar, cinnamon, nutmeg, and water in a saucepan or pot. Mix well and bring to a boil while whisking constantly over medium-high heat. Allow the mixture to boil for about 2 minutes or until thick. Then, add the slices of apples and stir.

Step 3: Adjust the heat to low and put the lid on. Simmer for about 10 minutes or until the apples are tender but not mushy. Note that the cooking time of the apples varies depending on their size. Take the pot off the heat, leaving the cover on.

Step 4: Remove the apples from the pot once cooled and chop them into small chunks. Set aside.

Pie Crust:

Step 5: Mix the flour, salt, and sugar in a large mixing bowl. Add the chilled butter cubes and mix using a pastry blender until you have a mixture that resembles a coarse meal.

Step 6: Over the mixture, drizzle 2 tbsp ice water and mix. Add another 2 tbsp water. If the dough crumbles, add more water 1 tbsp at a time until the dough holds its shape when squeezed.

Step 7: Into two equal pieces, divide the dough. Flatten each dough and shape two discs. Cover each disc using plastic wrap and chill in the fridge for an hour.

Step 8: Dust your working surface with a little bit of flour. Lay the chilled dough and sprinkle with flour. Make sure to also dust your rolling pin with flour. Roll the dough to about 1/8-inch thickness, turning it as you roll. Do the same with the second disc.

To assemble the Apple Pie Cookies:

Step 9: Prepare the oven. Preheat it to 350 degrees F. Using the parchment paper, line a cookie sheet and grease with non-stick spray. Set aside.

Step 10: Onto 1 pie crust, spread the caramel sauce. On top, spread the apple pie filling, then tap the filling gently using your palms.

Step 11: Into half-inch strips, cut the second pie crust. Over the filling, make a lattice top. Then, cut out the cookies using (about 2.5-inch) round cookie cutter. Place the cut-out cookie dough onto the prepared baking sheet.

Step 12: Brush the tops of the cookies with the beaten egg and generously sprinkle with cinnamon/sugar mixture. Place the baking sheet into the preheated oven and bake the cookies for about 20 to 30 minutes or until golden brown.

Apple Pie Cookies

Rebecca Prep Time: 1 hr | Cook Time: 20 mins | Yield: 16 cookies I love bite-sized desserts as they are the perfect size for me. These sticky, chewy, and tasty… General Recipes Apple Pie Cookies European Print This

Serves: 16 Prep Time: 1 hr Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Apple Pie Filling:
• 1–2 tbsp lemon juice
• 3 apples (about 1 pound)-peeled and sliced into 8 slices each
• 3 tbsp white sugar
• 3 tbsp corn starch
• 3 tbsp brown sugar
• 1/2 tsp cinnamon
• 3/4 c. water
• A dash of nutmeg
• Pie Crust:
• 1 tsp sugar
• 1 c. (2 sticks) unsalted butter, cut into cubes-chilled
• 1/4 c. ice water
• 2 and 1/2 c. all-purpose flour
• (or you can use 1 package of Refrigerated Pie Crust (2 crusts)
• 1 tsp salt
• Filling and Topping:
• 1 egg - lightly beaten
• 1 and 3/4 c. apple pie filling chopped into small pieces
• 1/4 c. sugar
• 1 c. caramel sauce
• 1 teaspoon cinnamon

Instructions

Apple Pie Filling:

Step 1: Toss the sliced apples with lemon juice. Set aside.

Step 2: Place the cornstarch, sugar, brown sugar, cinnamon, nutmeg, and water in a saucepan or pot. Mix well and bring to a boil while whisking constantly over medium-high heat. Allow the mixture to boil for about 2 minutes or until thick. Then, add the slices of apples and stir.

Step 3: Adjust the heat to low and put the lid on. Simmer for about 10 minutes or until the apples are tender but not mushy. Note that the cooking time of the apples varies depending on their size. Take the pot off the heat, leaving the cover on.

Step 4: Remove the apples from the pot once cooled and chop them into small chunks. Set aside.

Pie Crust:

Step 5: Mix the flour, salt, and sugar in a large mixing bowl. Add the chilled butter cubes and mix using a pastry blender until you have a mixture that resembles a coarse meal.

Step 6: Over the mixture, drizzle 2 tbsp ice water and mix. Add another 2 tbsp water. If the dough crumbles, add more water 1 tbsp at a time until the dough holds its shape when squeezed.

Step 7: Into two equal pieces, divide the dough. Flatten each dough and shape two discs. Cover each disc using plastic wrap and chill in the fridge for an hour.

Step 8: Dust your working surface with a little bit of flour. Lay the chilled dough and sprinkle with flour. Make sure to also dust your rolling pin with flour. Roll the dough to about 1/8-inch thickness, turning it as you roll. Do the same with the second disc.

To assemble the Apple Pie Cookies:

Step 9: Prepare the oven. Preheat it to 350 degrees F. Using the parchment paper, line a cookie sheet and grease with non-stick spray. Set aside.

Step 10: Onto 1 pie crust, spread the caramel sauce. On top, spread the apple pie filling, then tap the filling gently using your palms.

Step 11: Into half-inch strips, cut the second pie crust. Over the filling, make a lattice top. Then, cut out the cookies using (about 2.5-inch) round cookie cutter. Place the cut-out cookie dough onto the prepared baking sheet.

Step 12: Brush the tops of the cookies with the beaten egg and generously sprinkle with cinnamon/sugar mixture. Place the baking sheet into the preheated oven and bake the cookies for about 20 to 30 minutes or until golden brown.

PREP TIME: 10 MINS | COOK TIME: 25 MINS | YIELD: 4 SERVINGS

This tomato, spinach chicken skillet is your perfect low-carb/keto dinner option that you can easily throw together in less than thirty minutes. A filling, very comforting, delicious, and nutritious chicken dish excellent for your entire family!

INGREDIENTS

2 tbsp butter, divided

5 cloves garlic, minced

4 medium chicken breasts (or 2 chicken breasts, sliced horizontally)

5 medium tomatoes, (chopped in cubes)

1 tsp Italian seasoning

1 tsp paprika

3–4 c. fresh spinach

1 small onion, minced

1/2 c. chicken stock

1 c. shredded cheese (cheddar, mozzarella, or a mix)

Fresh chopped parsley, for garnish

1/4 tsp salt and fresh cracked pepper

Crushed red chili pepper flakes, to taste

HOW TO MAKE TOMATO SPINACH CHICKEN SKILLET

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C or in broiler mode. In the meantime, place the salt, pepper, Italian seasoning, paprika, and crushed red chili pepper flake in a small bowl. Mix well and rub this on the entire chicken. Set aside.

Step 2: In a large oven-proof skillet (or cast-iron), melt 1 tbsp butter over medium heat. Once the butter has melted, add the chicken to the skillet and sear for about 4 to 5 minutes per side until no longer pink inside and is completely cooked. To a plate, set the chicken aside when done.

Step 3: Add the rest of the butter to the now-empty skillet along with the garlic and onion. Cook for about a minute until aromatic. Next, add the tomatoes and continue to cook for a few minutes more until the tomatoes break down and render some juices. Pour in the chicken broth and add the spinach. Stir and cook further until the spinach has wilted. This takes another 1 to 2 minutes.

Step 4: Return the chicken to the skillet and sprinkle with shredded cheese. Transfer the pan to the preheated oven and quickly broil until the cheese has melted and bubbly.

Step 5: Serve the tomato, and spinach chicken skillet immediately, garnished with some fresh chopped parsley. Enjoy!

Nutrition Facts: Energy 789.12 cal, Fat 44.55 g, Protein 76.68 g, Carbs 22.7 g, Saturated Fat 17.44 g, Polyunsat Fat 6.89 g, Monounsat Fat 15.84 g, Sugar 8.89 g, Cholesterol 231.87 mg, Sodium 718.58 mg, Potassium 2297.01 mg, Fiber 7.4 g

TOMATO SPINACH CHICKEN SKILLET (LOW CARB – KETO)

Rebecca PREP TIME: 10 MINS | COOK TIME: 25 MINS | YIELD: 4 SERVINGS This tomato, spinach chicken skillet is your perfect low-carb/keto dinner option that you can easily throw together… General Recipes TOMATO SPINACH CHICKEN SKILLET (LOW CARB – KETO) European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 789.12 calories 44.55 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter, divided
• 5 cloves garlic, minced
• 4 medium chicken breasts (or 2 chicken breasts, sliced horizontally)
• 5 medium tomatoes, (chopped in cubes)
• 1 tsp Italian seasoning
• 1 tsp paprika
• 3–4 c. fresh spinach
• 1 small onion, minced
• 1/2 c. chicken stock
• 1 c. shredded cheese (cheddar, mozzarella, or a mix)
• Fresh chopped parsley, for garnish
• 1/4 tsp salt and fresh cracked pepper
• Crushed red chili pepper flakes, to taste

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C or in broiler mode. In the meantime, place the salt, pepper, Italian seasoning, paprika, and crushed red chili pepper flake in a small bowl. Mix well and rub this on the entire chicken. Set aside.

Step 2: In a large oven-proof skillet (or cast-iron), melt 1 tbsp butter over medium heat. Once the butter has melted, add the chicken to the skillet and sear for about 4 to 5 minutes per side until no longer pink inside and is completely cooked. To a plate, set the chicken aside when done.

Step 3: Add the rest of the butter to the now-empty skillet along with the garlic and onion. Cook for about a minute until aromatic. Next, add the tomatoes and continue to cook for a few minutes more until the tomatoes break down and render some juices. Pour in the chicken broth and add the spinach. Stir and cook further until the spinach has wilted. This takes another 1 to 2 minutes.

Step 4: Return the chicken to the skillet and sprinkle with shredded cheese. Transfer the pan to the preheated oven and quickly broil until the cheese has melted and bubbly.

Step 5: Serve the tomato, and spinach chicken skillet immediately, garnished with some fresh chopped parsley. Enjoy!

Prep Time: 10 mins | Cook Time: 10 mins | Servings: 4

I am obsessed with Chili’s sliders. They are the best little cheeseburgers, I’ve ever tasted! And this copycat recipe of Chili’s Big Mouth Bites gets me to enjoy my favorite teeny-weeny cheeseburgers at home any time! I am drooling over this perfectly seasoned ground beef that is seared and placed in toasted brioche buns topped with, cheese, bacon, sauteed onions, and drizzled with jalapeno ranch sauce.

Ingredients

1/4 lb. bacon

1 tbsp butter for sliders

1 1/2 lbs ground chuck

1/2 c. diced white onion

1 tbsp butter for sauteing onions

2 slices of American cheese

1 tsp chopped pickled jalapeno peppers

8 brioche buns or other slider buns

1 c. Ranch dressing

1 tsp salt

1/2 tsp ground black pepper

How to make Chilis Big Mouth Bites

Crispy Bacon:

Step 1: In a large skillet, cook the bacon. Transfer the cooked bacon to a wire rack to drain.

Step 2: Wipe the skillet, saving the bacon grease for cooking. Break the bacon once cooked into about 2 to 3-inches pieces.

Jalapeno Ranch Sauce:

Step 3: Into a blender, place ranch dressing, and pickled jalapenos. Pulse until you have a smooth dressing.

Sauteed Onions:

Step 4: To a large skillet, melt the butter. Then, add the diced onion and cook until translucent. Set the onion aside when done.

Hamburger Slider:

Step 5: Into a bowl, place the ground chuck. Season with salt and freshly ground black pepper. Mix well.

Step 6: Into 8 portions, divide the seasoned ground beef. Into the skillet, place many burger patties, making sure to not overcrowd the pan. Cook the patties for about 3 to 4 minutes per side until browned. Then, add 1/4 slice of American cheese on each patty once the burger has browned.

Step 7: On the bottom bun, place the cooked onions and bacon. Cover with the top burger patty and drizzle with some of the spicy ranch sauce. Then, add the top bun.

Nutrition Facts:

Calories: 1045 kcal | Carbohydrates: 42g | Protein: 45g | Fat: 77g | Saturated Fat: 34g | Cholesterol: 311mg | Sodium: 1575mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 994IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 4mg

Chilis Big Mouth Bites

Rebecca Prep Time: 10 mins | Cook Time: 10 mins | Servings: 4 I am obsessed with Chili’s sliders. They are the best little cheeseburgers, I’ve ever tasted! And this copycat… General Recipes Chilis Big Mouth Bites European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 1045 calories 77 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 lb. bacon
• 1 tbsp butter for sliders
• 1 1/2 lbs ground chuck
• 1/2 c. diced white onion
• 1 tbsp butter for sauteing onions
• 2 slices of American cheese
• 1 tsp chopped pickled jalapeno peppers
• 8 brioche buns or other slider buns
• 1 c. Ranch dressing
• 1 tsp salt
• 1/2 tsp ground black pepper

Instructions

Crispy Bacon:

Step 1: In a large skillet, cook the bacon. Transfer the cooked bacon to a wire rack to drain.

Step 2: Wipe the skillet, saving the bacon grease for cooking. Break the bacon once cooked into about 2 to 3-inches pieces.

Jalapeno Ranch Sauce:

Step 3: Into a blender, place ranch dressing, and pickled jalapenos. Pulse until you have a smooth dressing.

Sauteed Onions:

Step 4: To a large skillet, melt the butter. Then, add the diced onion and cook until translucent. Set the onion aside when done.

Hamburger Slider:

Step 5: Into a bowl, place the ground chuck. Season with salt and freshly ground black pepper. Mix well.

Step 6: Into 8 portions, divide the seasoned ground beef. Into the skillet, place many burger patties, making sure to not overcrowd the pan. Cook the patties for about 3 to 4 minutes per side until browned. Then, add 1/4 slice of American cheese on each patty once the burger has browned.

Step 7: On the bottom bun, place the cooked onions and bacon. Cover with the top burger patty and drizzle with some of the spicy ranch sauce. Then, add the top bun.

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 8 servings

I am excited to share this another amazing casserole perfect for a meatless dinner. A delicious vegetarian enchilada casserole that you can easily and quickly throw together any day using minimal ingredients. It’s a great weeknight meal that is also excellent for entertaining.

Ingredients

½ c. Frozen Corn

1 ½ c. Enchilada Sauce

½ c. Diced Poblano Peppers

1 c. Diced Red Bell Pepper

1 tbsp Taco Seasoning

12 Corn Tortillas, cut in half

15 oz. Black Beans, (canned or cooked)

Fresh Cilantro

1 c. Shredded Mexican Cheese

¼ c. Sliced Scallions

2 oz. Baby Spinach, (about 2 handfuls)

How to make Vegetarian Enchilada Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Heat 1 tbsp of oil in a medium skillet over medium-high heat. Once the oil is hot, add the peppers to the skillet and cook for about 2 minutes until tender. Sprinkle with 2 tsp taco seasoning. Then, add the corn and continue to cook for a minute more. To taste, season with salt.

Step 3: To the skillet, add the spinach and continue to cook over low heat until wilted.

Step 4: Add the beans, the rest of the taco seasoning, and scallions to another bowl. Season with salt to taste and stir well.

Step 5: On the bottom of an 8 x 8-inch or equivalent pan, spread a half cup of sauce. Across the bottom of the sauce, layer 8 tortilla halves, slightly overlapping. Over the tortillas, spread half of the bean mixture, followed by half of the vegetable mixture. On top, sprinkle 1/3 of the cheese.

Step 6: Top the cheese layer with 8 tortilla halves and spread a half cup of the sauce on top, followed by the rest of the bean and veggie mixture. On top, sprinkle half of the rest of the cheese mixture.

Step 7: Over the cheese mixture, layer the last 8 tortilla halves. On top, spread the rest of the sauce and finally cover with the remaining cheese.

Step 8: using foil, tent the pan and place it in the preheated oven. Bake for about 20 minutes. Take the casserole out of the oven when done and allow it to cool before slicing into squares.

Nutrition Facts:

Yield: 8 Serving Size: 1 square
Amount Per Serving: Calories: 239 | Total Fat: 5g | Saturated Fat: 3g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 539mg | Carbohydrates: 38g | Fiber: 9g | Sugar: 5g | Protein: 12g

Vegetarian Enchilada Casserole

Rebecca Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 8 servings I am excited to share this another amazing casserole perfect for a… General Recipes Vegetarian Enchilada Casserole European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 239 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c. Frozen Corn
• 1 ½ c. Enchilada Sauce
• ½ c. Diced Poblano Peppers
• 1 c. Diced Red Bell Pepper
• 1 tbsp Taco Seasoning
• 12 Corn Tortillas, cut in half
• 15 oz. Black Beans, (canned or cooked)
• Fresh Cilantro
• 1 c. Shredded Mexican Cheese
• ¼ c. Sliced Scallions
• 2 oz. Baby Spinach, (about 2 handfuls)

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Heat 1 tbsp of oil in a medium skillet over medium-high heat. Once the oil is hot, add the peppers to the skillet and cook for about 2 minutes until tender. Sprinkle with 2 tsp taco seasoning. Then, add the corn and continue to cook for a minute more. To taste, season with salt.

Step 3: To the skillet, add the spinach and continue to cook over low heat until wilted.

Step 4: Add the beans, the rest of the taco seasoning, and scallions to another bowl. Season with salt to taste and stir well.

Step 5: On the bottom of an 8 x 8-inch or equivalent pan, spread a half cup of sauce. Across the bottom of the sauce, layer 8 tortilla halves, slightly overlapping. Over the tortillas, spread half of the bean mixture, followed by half of the vegetable mixture. On top, sprinkle 1/3 of the cheese.

Step 6: Top the cheese layer with 8 tortilla halves and spread a half cup of the sauce on top, followed by the rest of the bean and veggie mixture. On top, sprinkle half of the rest of the cheese mixture.

Step 7: Over the cheese mixture, layer the last 8 tortilla halves. On top, spread the rest of the sauce and finally cover with the remaining cheese.

Step 8: using foil, tent the pan and place it in the preheated oven. Bake for about 20 minutes. Take the casserole out of the oven when done and allow it to cool before slicing into squares.