General Recipes

Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 2 Servings

You will never be disappointed with this Chicken Parmesan Sandwich at all! It is packed with delicious flavors that complement each very well! This is the best way to make a sandwich, I’m telling you!

Ingredients:

1/2 c vegetable oil

4 tbsp unsalted butter, melted

4 boneless, skinless chicken breasts, thinly sliced

1/4 c extra-virgin olive oil

1 lb. refrigerated pizza dough, room temperature

1 tbsp whole milk

2 Eggs

2 c Italian breadcrumbs

8 slices mozzarella cheese, divided

1/2 c grated Parmesan cheese, divided

6 cloves garlic, minced

1/4 c fresh parsley, chopped

1 c all-purpose flour

1/2 c marinara sauce, plus more for serving

Salt and pepper, to taste

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Sprinkle flour onto a flat surface, then place then on it. Slice it into two, then unroll each into about 2-feet long ropes. Tie each into a knot.

Line the inside of a sheet pan with parchment paper, then place the dough knots on it.

Brush each dough with olive oil, then wrap it with plastic. Let them rise for at least 30 minutes.

Place the pan in the preheated oven and bake the dough for about 25 minutes or until golden brown. Remove from the oven and allow them to sit at room temperature for a few minutes.

In three bowls, add flour, eggs & milk mixture, and breadcrumbs.

Sprinkle salt and pepper over the chicken breast to season. Dip each into the bowls with flour, egg mixture, and breadcrumbs.

Place cast-iron skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot.

Add the chicken breasts, then cook each side for about 3 minutes or until brown. Transfer them to a clean plate.

Add parsley, melted butter, and garlic into a mixing bowl. Stir everything until well combined.

Slice lengthwise, each of the prepared knots, then top the bottom parts with marinara sauce and spread it evenly.

Add chicken, 1 tbsp of marinara sauce, 2 slices of mozzarella cheese, and 1/2 of the Parmesan cheese on top. Repeat the process with the rest of the ingredients until they are all used up.

Brush each with the garlic butter mixture and bake for 5 more minutes.

Remove from the oven and slice them into two.

Serve and enjoy!

Chicken Parmesan Sandwich

Rebecca Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 2 Servings You will never be disappointed with this Chicken Parmesan Sandwich… General Recipes Chicken Parmesan Sandwich European Print This

Serves: 2 Prep Time: 1 hr Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c vegetable oil
• 4 tbsp unsalted butter, melted
• 4 boneless, skinless chicken breasts, thinly sliced
• 1/4 c extra-virgin olive oil
• 1 lb. refrigerated pizza dough, room temperature
• 1 tbsp whole milk
• 2 Eggs
• 2 c Italian breadcrumbs
• 8 slices mozzarella cheese, divided
• 1/2 c grated Parmesan cheese, divided
• 6 cloves garlic, minced
• 1/4 c fresh parsley, chopped
• 1 c all-purpose flour
• 1/2 c marinara sauce, plus more for serving
• Salt and pepper, to taste

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Sprinkle flour onto a flat surface, then place then on it. Slice it into two, then unroll each into about 2-feet long ropes. Tie each into a knot.

Line the inside of a sheet pan with parchment paper, then place the dough knots on it.

Brush each dough with olive oil, then wrap it with plastic. Let them rise for at least 30 minutes.

Place the pan in the preheated oven and bake the dough for about 25 minutes or until golden brown. Remove from the oven and allow them to sit at room temperature for a few minutes.

In three bowls, add flour, eggs & milk mixture, and breadcrumbs.

Sprinkle salt and pepper over the chicken breast to season. Dip each into the bowls with flour, egg mixture, and breadcrumbs.

Place cast-iron skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot.

Add the chicken breasts, then cook each side for about 3 minutes or until brown. Transfer them to a clean plate.

Add parsley, melted butter, and garlic into a mixing bowl. Stir everything until well combined.

Slice lengthwise, each of the prepared knots, then top the bottom parts with marinara sauce and spread it evenly.

Add chicken, 1 tbsp of marinara sauce, 2 slices of mozzarella cheese, and 1/2 of the Parmesan cheese on top. Repeat the process with the rest of the ingredients until they are all used up.

Brush each with the garlic butter mixture and bake for 5 more minutes.

Remove from the oven and slice them into two.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 Servings

The amazing flavors and texture of this soup are sure winners! This Potato Corn Chowder is total comfort food that the whole family is going to love! A must-try recipe!

Ingredients:

3 c low-sodium chicken broth

4 medium potatoes, diced

2 slices thick-cut bacon, diced

1 medium onion, diced

3 c fresh or frozen corn

1 stalk celery, sliced

3/4 c whole milk or cream

1/2 tsp dried thyme

1 tsp minced garlic

2 tbsp cornstarch

1 tsp salt

cheese, green onions, and bacon bits as desired for serving

1/4 tsp black pepper

Directions:

Place a large pot on the stove and turn the heat to medium-high. Add the bacon and cook for a few minutes until crispy.

Add the celery and onion, then sauté for a few minutes until soft. Add salt, pepper, thyme, and garlic. Sauté for about a minute or until aromatic. Add the broth to deglaze the pot.

Add corn and potatoes, then stir until just combined. Let the mixture simmer and turn the heat down to medium.

Cover the pot with the lid, then cook everything for about 15 to 20 minutes or until the potatoes are fork-tender.

Turn the heat down to low, then add the slurry. Stir until well blended. Simmer for a few more minutes until the texture becomes thick.

Serve right away. Enjoy!

Notes:

Feel free to add more vegetables to this soup if you wish.

Add a bit of cayenne pepper for a spicy version.

You can add more meat to this if you wish. I suggest adding chicken breast or sausage.

Leftovers should be kept in the fridge.

Nutrition Facts:

Serving: 287grams | Calories: 281cal | Carbohydrates: 46g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 548mg | Potassium: 1023mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 18.2mg | Calcium: 63mg | Iron: 1.8mg

Potato Corn Chowder

Rebecca Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 6 Servings The amazing flavors and texture of this soup are sure winners! This… General Recipes Potato Corn Chowder European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 281 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c low-sodium chicken broth
• 4 medium potatoes, diced
• 2 slices thick-cut bacon, diced
• 1 medium onion, diced
• 3 c fresh or frozen corn
• 1 stalk celery, sliced
• 3/4 c whole milk or cream
• 1/2 tsp dried thyme
• 1 tsp minced garlic
• 2 tbsp cornstarch
• 1 tsp salt
• cheese, green onions, and bacon bits as desired for serving
• 1/4 tsp black pepper

Instructions

Place a large pot on the stove and turn the heat to medium-high. Add the bacon and cook for a few minutes until crispy.

Add the celery and onion, then sauté for a few minutes until soft. Add salt, pepper, thyme, and garlic. Sauté for about a minute or until aromatic. Add the broth to deglaze the pot.

Add corn and potatoes, then stir until just combined. Let the mixture simmer and turn the heat down to medium.

Cover the pot with the lid, then cook everything for about 15 to 20 minutes or until the potatoes are fork-tender.

Turn the heat down to low, then add the slurry. Stir until well blended. Simmer for a few more minutes until the texture becomes thick.

Serve right away. Enjoy!

Notes

Feel free to add more vegetables to this soup if you wish. Add a bit of cayenne pepper for a spicy version. You can add more meat to this if you wish. I suggest adding chicken breast or sausage. Leftovers should be kept in the fridge

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings

Cheesy, creamy, and insanely delicious! These three words best describe my experience with this Broccoli Cheddar Soup! Ready in just 20 minutes, giving this recipe a try will be the best decision you will ever make today. Enjoy!

Ingredients:

2 c heavy whipping cream

1 small yellow onion, diced

¼ teaspoon crushed red pepper flakes

3 c sharp cheddar cheese, shredded

¼ c cold water

1 head broccoli, chopped very small (florets only), about 3 c

2 tablespoons unsalted butter

1 c shredded carrots

¼ tbsp cornstarch

32 ounces of chicken broth (or vegetable broth)

½ tsp black pepper

1 teaspoon kosher salt

Directions:

In your pressure cooker, add chicken broth, butter, crushed red pepper flakes, carrots, salt, pepper, onion, and broccoli. Stir just until mixed.

Cover and seal the pressure cooker, then cook for about 4 minutes on a high setting. Do a quick release of the pressure.

Add cornstarch and water into a bowl. Stir until completely dissolved.

Press the “Sauté” button, then add the slurry together with cheddar cheese and heavy whipping cream. Stir everything until well incorporated. Cook for another 3 minutes or until the texture of the soup becomes thick.

Spoon into serving bowls, then top each with a pinch of red pepper flakes.

Serve right away. Enjoy!

Notes:

Serve this soup with bread.

Make sure to slice the broccoli into small cuts.

Use shredded carrots and cheese for this recipe.

Feel free to use half & half instead of heavy cream for this recipe.

Feel free to use vegetable soup for this recipe instead of chicken broth.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Amount Per Serving: Calories: 846 | Total Fat: 72g | Saturated Fat: 43g | Trans Fat: 2g | Unsaturated Fat: 21g | Cholesterol: 215mg | Sodium: 1809mg | Carbohydrates: 20g | Fiber: 4g | Sugar: 6g | Protein: 33g

Broccoli Cheddar Soup

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings Cheesy, creamy, and insanely delicious! These three words best describe my experience… General Recipes Broccoli Cheddar Soup European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 846 calories 72 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c heavy whipping cream
• 1 small yellow onion, diced
• ¼ teaspoon crushed red pepper flakes
• 3 c sharp cheddar cheese, shredded
• ¼ c cold water
• 1 head broccoli, chopped very small (florets only), about 3 c
• 2 tablespoons unsalted butter
• 1 c shredded carrots
• ¼ tbsp cornstarch
• 32 ounces of chicken broth (or vegetable broth)
• ½ tsp black pepper
• 1 teaspoon kosher salt

Instructions

In your pressure cooker, add chicken broth, butter, crushed red pepper flakes, carrots, salt, pepper, onion, and broccoli. Stir just until mixed.

Cover and seal the pressure cooker, then cook for about 4 minutes on a high setting. Do a quick release of the pressure.

Add cornstarch and water into a bowl. Stir until completely dissolved.

Press the "Sauté" button, then add the slurry together with cheddar cheese and heavy whipping cream. Stir everything until well incorporated. Cook for another 3 minutes or until the texture of the soup becomes thick.

Spoon into serving bowls, then top each with a pinch of red pepper flakes.

Serve right away. Enjoy!

Notes

Serve this soup with bread. Make sure to slice the broccoli into small cuts. Use shredded carrots and cheese for this recipe. Feel free to use half & half instead of heavy cream for this recipe. Feel free to use vegetable soup for this recipe instead of chicken broth. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 24 Servings

These Peach Hand Pies are ready to be devoured in less than 30 minutes! Coated with a delicious glaze, you can never go wrong with these delicious treats! Surprise everyone with these pies. Enjoy!

Ingredients:

1 teaspoon cinnamon

1 Egg white, beaten

1 can (21 ounces) peach pie filling

¼ c milk

2 boxes (14.1 ounces each) of refrigerated pie crust

2 ½ c powdered sugar

Directions:

Prepare the oven and preheat it to 425 degrees F.

Line a baking sheet with parchment paper.

Take out the crust from the pack and let it rest at room temperature.

In a mixing bowl, add the peach pie filling together with cinnamon. Stir until well incorporated.

Roll out the crusts and slice them into 6 round cuts. I used a 4-inch cutter for this step.

Add about 1 tablespoon of the filling in the middle of each crust. Fold each in half and seal the sides by crimping them with a fork. Poke small holes over each pie.

Add the egg white into a mixing bowl, then beat until smooth. Brush each pie with the beaten egg white. Place them onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the pies for 15 minutes or until done.

Meanwhile, add milk and powdered sugar to a mixing bowl. Whisk until well blended.

Remove the pies from the oven and coat each with the glaze. Put them back onto the parchment paper and allow them to rest for at least 5 minutes.

Serve and enjoy!

Notes:

Leftovers can last up to 1 month in the freezer. Make sure to put them in an airtight container.

Nutrition Facts:

Amount Per Serving: Calories: 124 | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 3g | Cholesterol: 0mg | Sodium: 74mg | Carbohydrates: 21g | Fiber: 1g | Sugar: 13g | Protein: 1g

Peach Hand Pies

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 24 Servings These Peach Hand Pies are ready to be devoured in less than… General Recipes Peach Hand Pies European Print This

Serves: 24 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 124 calories 4 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 teaspoon cinnamon
• 1 Egg white, beaten
• 1 can (21 ounces) peach pie filling
• ¼ c milk
• 2 boxes (14.1 ounces each) of refrigerated pie crust
• 2 ½ c powdered sugar

Instructions

Prepare the oven and preheat it to 425 degrees F.

Line a baking sheet with parchment paper.

Take out the crust from the pack and let it rest at room temperature.

In a mixing bowl, add the peach pie filling together with cinnamon. Stir until well incorporated.

Roll out the crusts and slice them into 6 round cuts. I used a 4-inch cutter for this step.

Add about 1 tablespoon of the filling in the middle of each crust. Fold each in half and seal the sides by crimping them with a fork. Poke small holes over each pie.

Add the egg white into a mixing bowl, then beat until smooth. Brush each pie with the beaten egg white. Place them onto the prepared baking sheet and arrange them in a single layer.

Place the baking sheet in the preheated oven and bake the pies for 15 minutes or until done.

Meanwhile, add milk and powdered sugar to a mixing bowl. Whisk until well blended.

Remove the pies from the oven and coat each with the glaze. Put them back onto the parchment paper and allow them to rest for at least 5 minutes.

Serve and enjoy!

Notes

Leftovers can last up to 1 month in the freezer. Make sure to put them in an airtight container.

Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins | Yield: 8 Servings

I am so excited to share this recipe with you today because I know that you are going to love it! These Cinnamon Crescent Rolls are coated with a glaze that is very addicting! You will surely eat a lot of these treats. Good thing that this recipe can yield up to 8 rolls! Don’t forget to share this recipe with everyone. I’m sure they’re going to love it more than we do. Enjoy!

Ingredients:

2 1/2 teaspoons cinnamon

1/4 cup white sugar

2 tablespoons milk

4 tablespoons butter, softened

1/2 teaspoon vanilla extract

1/4 cup powdered sugar

8-count crescent rolls

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Apply cooking spray to the inside of a rimmed cookie sheet.

Roll out the crescent rolls, then place them onto the prepared cookie sheet.

Add cinnamon, butter, and sugar into a mixing bowl. Beat until well incorporated.

Transfer the mixture on top of the prepared rolls and spread it evenly. Roll each and arrange them in a single layer on the cookie sheet.

Place the cookie sheet in the preheated oven and bake the Cinnamon Crescent Rolls for about 10 to 12 minutes or until they turn golden brown.

Remove the rolls from the oven and allow them to rest for a few minutes while you prepare the glaze.

Add vanilla, milk, and powdered sugar into a mixing bowl. Stir everything until well blended.

Pour the glaze over the rolls and spread it evenly. Make sure to coat each well.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1, Calories: 224 kcal (11%), Carbohydrates: 26g (9%), Protein: 1g (2%), Fat: 13g (20%), Saturated Fat: 7g (44%), Cholesterol: 19mg (6%), Sodium: 285mg (12%), Potassium: 4mg, Sugar: 17g (19%), Vitamin A: 220IU (4%), Calcium: 14mg (1%), Iron: 0.4mg (2%)

Cinnamon Crescent Rolls

Rebecca Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins | Yield: 8 Servings I am so excited to share this recipe with you today because… General Recipes Cinnamon Crescent Rolls European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 12 mins 12 mins

Nutrition facts: 224 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 teaspoons cinnamon
• 1/4 cup white sugar
• 2 tablespoons milk
• 4 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 8-count crescent rolls

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Apply cooking spray to the inside of a rimmed cookie sheet.

Roll out the crescent rolls, then place them onto the prepared cookie sheet.

Add cinnamon, butter, and sugar into a mixing bowl. Beat until well incorporated.

Transfer the mixture on top of the prepared rolls and spread it evenly. Roll each and arrange them in a single layer on the cookie sheet.

Place the cookie sheet in the preheated oven and bake the Cinnamon Crescent Rolls for about 10 to 12 minutes or until they turn golden brown.

Remove the rolls from the oven and allow them to rest for a few minutes while you prepare the glaze.

Add vanilla, milk, and powdered sugar into a mixing bowl. Stir everything until well blended.

Pour the glaze over the rolls and spread it evenly. Make sure to coat each well.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 8 mins | Cook Time: 35 mins | Total Time: 43 mins | Yield: 8 Servings

This incredible recipe never fails to make our day extra special! My family just loves this Mary Mac’s Tea Room Oven Baked Macaroni & Cheese. This recipe is a copycat of this famous dish. For a quick and easy recipe to try today, then you need to consider this one! It is ready for serving in less than an hour. With 8 servings, everyone gets to taste how delicious this is. Enjoy!

Ingredients:

2 tablespoons salted butter, melted

2 c extra sharp cheddar cheese, shredded

1/2 lb. cooked elbow macaroni

3 large Eggs

1/4 teaspoon paprika

1 teaspoon hot sauce

1 teaspoon sugar

2 c evaporated milk

1/2 teaspoon salt

1/2 teaspoon white pepper

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to a square baking dish.

Crack the eggs into a large mixing bowl. Whisk until creamy and smooth.

Add hot sauce, butter, evaporated milk, sugar, salt, and pepper into the bowl with the eggs. Whisk everything until well blended.

Add 1/2 of the macaroni noodles into the prepared baking dish and spread them evenly.

Add 1/2 of the milk mixture over the macaroni and spread it evenly. Scatter 1/2 of the cheese mixture over the milk mixture layer. Repeat the process with the rest of the ingredients until everything is arranged in layers. Top with paprika.

Place it in the preheated oven and bake for about 35 minutes or until done.

Remove from the oven and allow it to rest for a few minutes before serving.

Serve warm. Enjoy!

Notes:

Leftovers should be kept in an airtight container. Put them in the fridge and reheat them before serving them again.

Nutrition Facts:

Calories: 354 kcal | Carbohydrates: 29.3g | Protein: 17.4g | Fat: 18.9g | Saturated Fat: 11.4g | Cholesterol: 126mg | Sodium: 458mg | Potassium: 284mg | Fiber: 1g | Sugar: 7.8g | Calcium: 382mg | Iron: 1mg

Copycat Mary Mac’s Tea Room Oven Baked Macaroni & Cheese

Rebecca Prep Time: 8 mins | Cook Time: 35 mins | Total Time: 43 mins | Yield: 8 Servings This incredible recipe never fails to make our day extra special! My… General Recipes Copycat Mary Mac’s Tea Room Oven Baked Macaroni & Cheese European Print This

Serves: 8 Prep Time: 8 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 354 calories 18.9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons salted butter, melted
• 2 c extra sharp cheddar cheese, shredded
• 1/2 lb. cooked elbow macaroni
• 3 large Eggs
• 1/4 teaspoon paprika
• 1 teaspoon hot sauce
• 1 teaspoon sugar
• 2 c evaporated milk
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to a square baking dish.

Crack the eggs into a large mixing bowl. Whisk until creamy and smooth.

Add hot sauce, butter, evaporated milk, sugar, salt, and pepper into the bowl with the eggs. Whisk everything until well blended.

Add 1/2 of the macaroni noodles into the prepared baking dish and spread them evenly.

Add 1/2 of the milk mixture over the macaroni and spread it evenly. Scatter 1/2 of the cheese mixture over the milk mixture layer. Repeat the process with the rest of the ingredients until everything is arranged in layers. Top with paprika.

Place it in the preheated oven and bake for about 35 minutes or until done.

Remove from the oven and allow it to rest for a few minutes before serving.

Serve warm. Enjoy!

Notes

Leftovers should be kept in an airtight container. Put them in the fridge and reheat them before serving them again.

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 8 Servings

These French Crepes are so addicting! These fluffy treats are best served with your favorite toppings over breakfast! It is a must-try recipe that you will surely enjoy preparing!

Ingredients:

2 eggs

2 tablespoons / 30 grams of butter

1 1/4 c / 300ml milk

1/2 teaspoon salt

1 c / 125 grams flour

Directions:

Sift salt and flour into a mixing bowl. Discard any lumps that you get.

Place the butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until melted. Allow it to cool.

Add milk and 2 cracked eggs into a mixing bowl. Whisk until well incorporated.

Add 1/3 of the egg mixture into the bowl with the flour. Whisk everything until well blended. Repeat the process until everything is well incorporated.

Pour in the melted butter and stir until well incorporated. Cover it with plastic and let it chill in the fridge for half an hour or overnight.

Remove the bowl from the fridge and whisk the mixture again.

Place a large frying pan on the stove and turn the heat to medium-low. Add a bit of butter and allow it to melt.

Add 1/3 cup of the mixture, then move the pan around to spread it. Cook for a minute or until brown. Turn it over and cook the other side for another 30 seconds. Transfer onto a clean plate. Repeat the process with the rest of the batter.

Add your preferred fillings over each crepe and roll it up.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

These are some suggestions for the fillings:

Nutella and Banana

Cream Cheese and Smoked Salmon

Jam and Whipped Cream

Ham and Cheese

Lemon Juice and Sugar

Nutrition Facts:

Amount Per Serving: CALORIES: 80 | TOTAL FAT: 5g | SATURATED FAT: 3g | TRANS FAT: 0g | UNSATURATED FAT: 2g | CHOLESTEROL: 58mg | SODIUM: 208mg | CARBOHYDRATES: 14g | FIBER: 0g | SUGAR: 0g | PROTEIN: 5g

French Crepe Recipe

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 8 Servings These French Crepes are so addicting! These fluffy treats are best served… General Recipes French Crepe Recipe European Print This

Serves: 8 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 80 calories 5 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 eggs
• 2 tablespoons / 30 grams of butter
• 1 1/4 c / 300ml milk
• 1/2 teaspoon salt
• 1 c / 125 grams flour

Instructions

Sift salt and flour into a mixing bowl. Discard any lumps that you get.

Place the butter into a heat-proof bowl, then place it in the microwave. Heat for a few minutes until melted. Allow it to cool.

Add milk and 2 cracked eggs into a mixing bowl. Whisk until well incorporated.

Add 1/3 of the egg mixture into the bowl with the flour. Whisk everything until well blended. Repeat the process until everything is well incorporated.

Pour in the melted butter and stir until well incorporated. Cover it with plastic and let it chill in the fridge for half an hour or overnight.

Remove the bowl from the fridge and whisk the mixture again.

Place a large frying pan on the stove and turn the heat to medium-low. Add a bit of butter and allow it to melt.

Add 1/3 cup of the mixture, then move the pan around to spread it. Cook for a minute or until brown. Turn it over and cook the other side for another 30 seconds. Transfer onto a clean plate. Repeat the process with the rest of the batter.

Add your preferred fillings over each crepe and roll it up.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again. These are some suggestions for the fillings: Nutella and Banana Cream Cheese and Smoked Salmon Jam and Whipped Cream Ham and Cheese Lemon Juice and Sugar

Yield: 8 Servings

From the name itself, it is indeed only 4 ingredients! This Easy Sausage Breakfast Casserole is just simply amazing! I only have good things to say about this casserole because that’s all there is! My family loves this so much. I always make sure to have all the ingredients available because they constantly crave this casserole! Well, I can’t blame them! Here you go! Just follow these easy steps and you are good to go! Breakfast is going to be awesome; I’m telling you!

Ingredients:

6 Eggs (blended)

2 heaping c of shredded cheddar cheese

1 Pillsbury crescent roll tube (8 ounces)

1 lb. mild breakfast sausage

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9×13-inch baking dish.

Place a skillet on the stove and turn the heat to medium. Add the sausage, then cook for a few minutes until crumbly and brown, Remove any accumulated fat. Remove from the heat.

Roll out the crescent dough and place it into the prepared baking dish. Use your fingers to gently press the sides of the dough.

Transfer the cooked sausage over the prepared dough and spread it evenly.

Add the beaten eggs on top of the sausage layer and spread it evenly as well. Scatter the shredded cheddar cheese over the egg layer.

Place the baking dish in the preheated oven and bake the casserole for about half an hour or until the cheese turns golden brown.

Remove the casserole from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Easy Sausage Breakfast Casserole (4 Ingredients!)

Rebecca Yield: 8 Servings From the name itself, it is indeed only 4 ingredients! This Easy Sausage Breakfast Casserole is just simply amazing! I only have good things to say about… General Recipes Easy Sausage Breakfast Casserole (4 Ingredients!) European Print This

Serves: 8

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 6 Eggs (blended)
• 2 heaping c of shredded cheddar cheese
• 1 Pillsbury crescent roll tube (8 ounces)
• 1 lb. mild breakfast sausage

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to a 9x13-inch baking dish.

Place a skillet on the stove and turn the heat to medium. Add the sausage, then cook for a few minutes until crumbly and brown, Remove any accumulated fat. Remove from the heat.

Roll out the crescent dough and place it into the prepared baking dish. Use your fingers to gently press the sides of the dough.

Transfer the cooked sausage over the prepared dough and spread it evenly.

Add the beaten eggs on top of the sausage layer and spread it evenly as well. Scatter the shredded cheddar cheese over the egg layer.

Place the baking dish in the preheated oven and bake the casserole for about half an hour or until the cheese turns golden brown.

Remove the casserole from the oven and allow it to rest for a few minutes at room temperature.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 20 Servings

If you want an easy recipe to try today, then this is the one for you! You only need 3 ingredients for this. Yes, you read it right! These Crescent Sausage Bites only requires, well, sausage, cream cheese, and crescent rolls! These delicious treats are ready in just half an hour! With 20 servings, these are the best party food ever. Enjoy!

Ingredients:

Dash salt & ground black pepper

1-pound hot sausage (pork or turkey)

2 packages of crescent rolls

1 (8-ounce) package of cream cheese

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place a pan on the stove and turn the heat to medium. Add the sausage, then cook for a few minutes until crumbly and brown. Use a spatula to break it into small pieces. Remove any accumulated fat. Sprinkle salt and pepper to season.

Add the cream cheese, then stir until completely melted.

Roll out one crescent roll onto a flat surface. Put it onto a baking sheet. Seal the sides of the dough by pressing them.

Add the cooked sausage on top of the dough and spread it evenly. Make sure to leave a small space on the sides.

Roll out the other crescent roll, then place it over the sausage. Roll up and seal the sides of both doughs.

Place it in the preheated oven and bake for about 15 to 20 minutes or until it turns golden brown.

Remove from the oven and slice it into small cuts.

Serve and enjoy!

Notes:

Salt and pepper are not counted as ingredients.

You can eat these delicious treats any time of the day!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

3-INGREDIENT CRESCENT SAUSAGE BITES

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 20 Servings If you want an easy recipe to try today, then this is… General Recipes 3-INGREDIENT CRESCENT SAUSAGE BITES European Print This

Serves: 20 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Dash salt & ground black pepper
• 1-pound hot sausage (pork or turkey)
• 2 packages of crescent rolls
• 1 (8-ounce) package of cream cheese

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place a pan on the stove and turn the heat to medium. Add the sausage, then cook for a few minutes until crumbly and brown. Use a spatula to break it into small pieces. Remove any accumulated fat. Sprinkle salt and pepper to season.

Add the cream cheese, then stir until completely melted.

Roll out one crescent roll onto a flat surface. Put it onto a baking sheet. Seal the sides of the dough by pressing them.

Add the cooked sausage on top of the dough and spread it evenly. Make sure to leave a small space on the sides.

Roll out the other crescent roll, then place it over the sausage. Roll up and seal the sides of both doughs.

Place it in the preheated oven and bake for about 15 to 20 minutes or until it turns golden brown.

Remove from the oven and slice it into small cuts.

Serve and enjoy!

Notes

Salt and pepper are not counted as ingredients. You can eat these delicious treats any time of the day! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins

This Cheesy Sausage Dip is loaded with amazing flavors! From the sausage to the cheese, you will surely have a good time with it! You can cook this on the stove or in a slow cooker. Either way, it is the best! Ready in just 25 minutes, don’t wait another minute not knowing how delicious this dip is. Enjoy!

Ingredients:

1 (15-oz.) can whole kernel corn, drained

1/2 tsp garlic powder

1 (16-oz.) package of processed cheese product (like Velveeta)

1 (8-oz.) package of cream cheese

2 (10-oz.) cans diced tomatoes and green chilis (mild or hot), drained

1 (16-oz.) Johnsonville Italian Sausage

Directions:

Stove:

Place a large skillet on the stove and turn the heat to medium-high. Add the ground sausage, then cook for a few minutes until crumbly and brown. Use a spatula to break the sausage. Remove any accumulated fat.

Reduce the heat to medium-low, then add the cubed cheeses. Stir and cook for a few minutes until completely melted.

Add the chilis, kernel corn, garlic powder, and drained tomatoes. Stir everything until well incorporated. Cook for a few minutes.

Remove the skillet from the heat. Move the dip into a serving bowl.

Serve with some tortilla chips or corn. Enjoy!

Slow Cooker:

Place a large skillet on the stove and turn the heat to medium-high. Add the ground sausage, then cook for a few minutes until crumbly and brown. Use a spatula to break the sausage. Remove any accumulated fat.

Transfer the sausage into a slow cooker together with the rest of the ingredients.

Cover and seal the slow cooker, then cook everything on a low setting until done.

Serve with some tortilla chips or corn. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge.

Cheesy Sausage Dip

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins This Cheesy Sausage Dip is loaded with amazing flavors! From the sausage to the cheese, you… General Recipes Cheesy Sausage Dip European Print This

Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (15-oz.) can whole kernel corn, drained
• 1/2 tsp garlic powder
• 1 (16-oz.) package of processed cheese product (like Velveeta)
• 1 (8-oz.) package of cream cheese
• 2 (10-oz.) cans diced tomatoes and green chilis (mild or hot), drained
• 1 (16-oz.) Johnsonville Italian Sausage

Instructions

Stove:

Place a large skillet on the stove and turn the heat to medium-high. Add the ground sausage, then cook for a few minutes until crumbly and brown. Use a spatula to break the sausage. Remove any accumulated fat.

Reduce the heat to medium-low, then add the cubed cheeses. Stir and cook for a few minutes until completely melted.

Add the chilis, kernel corn, garlic powder, and drained tomatoes. Stir everything until well incorporated. Cook for a few minutes.

Remove the skillet from the heat. Move the dip into a serving bowl.

Serve with some tortilla chips or corn. Enjoy!

Slow Cooker:

Place a large skillet on the stove and turn the heat to medium-high. Add the ground sausage, then cook for a few minutes until crumbly and brown. Use a spatula to break the sausage. Remove any accumulated fat.

Transfer the sausage into a slow cooker together with the rest of the ingredients.

Cover and seal the slow cooker, then cook everything on a low setting until done.

Serve with some tortilla chips or corn. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge.