General Recipes

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

Oozing with incredible flavors, this Chicken Parmesan Sandwich is such a winner! I can never get enough of this. I can eat it all the time and not get tired of it! Just follow these easy steps, and you are good to go. Enjoy!

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

8 slices mozzarella cheese, divided

1 lb. refrigerated pizza dough, room temperature

2 Eggs

1 tbsp whole milk

1/2 c grated Parmesan cheese, divided

6 cloves garlic, minced

1 c all-purpose flour

1/4 c fresh parsley, chopped

Salt and pepper, to taste

2 c Italian bread crumbs

1/2 c marinara sauce, plus more for serving

Directions:

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

Line the inside of a sheet pan with parchment paper.

Sprinkle flour onto a flat surface, then place the dough on it. Roll it out and form it into two 2-feet ropes. Tie the ropes to make an eight-figure knot. Place it onto the prepared sheet pan.

Brush the dough with olive oil, then wrap it with plastic. Let it rise for about half an hour.

Place it in the preheated oven and bake for about 25 minutes or until it turns golden brown. Remove from the oven and allow it to cool at room temperature.

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

Sprinkle salt and pepper over the chicken breasts, then rub each to coat. Coat each with flour, egg mixture, and breadcrumbs. Shake off any excess.

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 into the hot skillet, then cook each side for about 3 minutes or until brown. Move them onto a clean plate lined with paper towels to drain excess oil.

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

Cut the knot into two, then top each with marinara sauce and spread it evenly.

Top one knot with chicken followed by 1 tbsp of marinara sauce, 2 slices of mozzarella cheese, and 1/2 of the Parmesan cheese. Repeat this process with the rest of the ingredients ending with the other halves of the knots on top.

Brush each sandwich with the garlic butter mixture. Bake for 5 minutes.

Serve and enjoy!

Chicken Parmesan Sandwich

Rebecca Prep Time: 1 hr | Cook Time: 45 mins | Total Time: 1 hr 45 mins | Yield: 2 Servings Oozing with incredible flavors, this Chicken Parmesan Sandwich is such… 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
• 8 slices mozzarella cheese, divided
• 1 lb. refrigerated pizza dough, room temperature
• 2 Eggs
• 1 tbsp whole milk
• 1/2 c grated Parmesan cheese, divided
• 6 cloves garlic, minced
• 1 c all-purpose flour
• 1/4 c fresh parsley, chopped
• Salt and pepper, to taste
• 2 c Italian bread crumbs
• 1/2 c marinara sauce, plus more for serving

Instructions

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

Line the inside of a sheet pan with parchment paper.

Sprinkle flour onto a flat surface, then place the dough on it. Roll it out and form it into two 2-feet ropes. Tie the ropes to make an eight-figure knot. Place it onto the prepared sheet pan.

Brush the dough with olive oil, then wrap it with plastic. Let it rise for about half an hour.

Place it in the preheated oven and bake for about 25 minutes or until it turns golden brown. Remove from the oven and allow it to cool at room temperature.

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

Sprinkle salt and pepper over the chicken breasts, then rub each to coat. Coat each with flour, egg mixture, and breadcrumbs. Shake off any excess.

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 into the hot skillet, then cook each side for about 3 minutes or until brown. Move them onto a clean plate lined with paper towels to drain excess oil.

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

Cut the knot into two, then top each with marinara sauce and spread it evenly.

Top one knot with chicken followed by 1 tbsp of marinara sauce, 2 slices of mozzarella cheese, and 1/2 of the Parmesan cheese. Repeat this process with the rest of the ingredients ending with the other halves of the knots on top.

Brush each sandwich with the garlic butter mixture. Bake for 5 minutes.

Serve and enjoy!

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

This heartwarming dish is perfect for tonight’s dinner! This Potato Corn Chowder will surely make your dining experience complete! The combination of sweet corn, bacon, and creamy potatoes is perfectly balanced to make such a delicious dish. Try it now!

Ingredients:

3 c low-sodium chicken broth

1 tsp minced garlic

3 c fresh or frozen corn

1 medium onion, diced

1 stalk celery, sliced

4 medium potatoes, diced

2 slices thick-cut bacon, diced

1 tsp salt

1/4 tsp black pepper

3/4 c whole milk or cream

2 tbsp cornstarch

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

1/2 tsp dried thyme

Directions:

Place a large soup pot on the stove and turn the heat to medium-high. Add the bacon, then 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, then scrape the bottom of the pot to get the browned bits. Stir everything until well blended. Turn the heat down to medium.

Add the corn and potatoes, then simmer for a few minutes.

Cover the pot with the lid, the cook the potatoes for about 15 minutes or until fork-tender.

Turn the heat down to low, then add the slurry and stir until well blended. Simmer for a few more minutes until the texture of the sauce becomes thick. Remove from the heat.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them at room temperature. Reheat for a few minutes before serving again. Although, I doubt that there will leftovers because this will be gone in just a few minutes. That’s how delicious it is!

Nutrition Facts:

Serving: 287 grams | 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 This heartwarming dish is perfect for tonight’s dinner! This Potato Corn Chowder… 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
• 1 tsp minced garlic
• 3 c fresh or frozen corn
• 1 medium onion, diced
• 1 stalk celery, sliced
• 4 medium potatoes, diced
• 2 slices thick-cut bacon, diced
• 1 tsp salt
• 1/4 tsp black pepper
• 3/4 c whole milk or cream
• 2 tbsp cornstarch
• cheese, green onions, and bacon bits as desired for serving
• 1/2 tsp dried thyme

Instructions

Place a large soup pot on the stove and turn the heat to medium-high. Add the bacon, then 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, then scrape the bottom of the pot to get the browned bits. Stir everything until well blended. Turn the heat down to medium.

Add the corn and potatoes, then simmer for a few minutes.

Cover the pot with the lid, the cook the potatoes for about 15 minutes or until fork-tender.

Turn the heat down to low, then add the slurry and stir until well blended. Simmer for a few more minutes until the texture of the sauce becomes thick. Remove from the heat.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them at room temperature. Reheat for a few minutes before serving again. Although, I doubt that there will leftovers because this will be gone in just a few minutes. That's how delicious it is!

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

This Broccoli Cheddar Soup is packed with incredible flavors that everyone is going to love! It is ready for serving in just half an hour! This recipe was made easy with the use of an Instant Pot! Try it now, and I promise you that it is worth all the time and effort. Enjoy!

Ingredients:

32 ounces of chicken broth (or vegetable broth)

¼ teaspoon crushed red pepper flakes

1 c shredded carrots

½ teaspoon black pepper

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

1 small yellow onion, diced

2 c heavy whipping cream

1 teaspoon kosher salt

¼ c cold water

3 c sharp cheddar cheese, shredded

¼ c cornstarch

2 tablespoons unsalted butter

Directions:

In your Instant Pot, add chicken broth, sliced onion, carrots butter, sliced broccoli, pepper, crushed pepper flakes, and salt.

Stir everything until well incorporated.

Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook for 4 minutes. Let the pressure release quickly.

Add the slurry (water and cornstarch mixture). Stir until well blended.

Press the “Sauté” button, then add the cheddar cheese and heavy whipping cream. Stir everything until well blended.

Cover the Instant Pot again, then cook everything for another 4 minutes. Give it a good stir once more before serving.

Serve right away. Enjoy!

Notes:

Feel free to use half & half instead of cream.

Make sure to slice the broccoli into small cuts.

I use shredded carrots for this recipe.

You should use shredded cheese for this recipe.

Leftovers should be kept in an airtight container, then 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 This Broccoli Cheddar Soup is packed with incredible flavors that everyone is… 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

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

Instructions

In your Instant Pot, add chicken broth, sliced onion, carrots butter, sliced broccoli, pepper, crushed pepper flakes, and salt.

Stir everything until well incorporated.

Cover and seal the Instant Pot, then press the "Pressure Cook" button and cook for 4 minutes. Let the pressure release quickly.

Add the slurry (water and cornstarch mixture). Stir until well blended.

Press the “Sauté” button, then add the cheddar cheese and heavy whipping cream. Stir everything until well blended.

Cover the Instant Pot again, then cook everything for another 4 minutes. Give it a good stir once more before serving.

Serve right away. Enjoy!

Notes

Feel free to use half & half instead of cream. Make sure to slice the broccoli into small cuts. I use shredded carrots for this recipe. You should use shredded cheese for this recipe. Leftovers should be kept in an airtight container, then 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

It will only take you less than 30 minutes to make these Peach Hand Pies! Loaded with spectacular flavors, these treats are always a hit! A must-try recipe indeed!

Ingredients:

1 teaspoon cinnamon

1 Egg white, beaten

2 boxes (14.1 ounces each) of refrigerated pie crust

¼ c milk

2 ½ c powdered sugar

1 can (21 ounces) peach pie filling

Directions:

Prepare the oven and preheat it to 425 degrees F.

Line a baking sheet with parchment paper.

Unwrap the pie crusts and let them rest on your counter

In a mixing bowl, add the peaches and pie filling. Stir the ingredients until well combined.

Add the cinnamon and stir until well incorporated.

Roll out the pie crusts, then slice them into 6 round shapes.

Top each crust with about 1 tablespoon of the peach pie filling. Fold it and press the sides. Use a fork to poke small holes in each pie.

In a mixing bowl, add the egg white and whisk until smooth. Brush the top of each pie with it.

Place the pies 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 sugar to a mixing bowl. Whisk until well blended.

Remove the pies from the oven, then dip each into the glaze. Make sure to coat each well. Let them rest for about 5 minutes.

Serve and enjoy!

Notes:

You can freeze the pies. They can last up to 1 month in the freezer.

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

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 It will only take you less than 30 minutes to make these… 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
• 2 boxes (14.1 ounces each) of refrigerated pie crust
• ¼ c milk
• 2 ½ c powdered sugar
• 1 can (21 ounces) peach pie filling

Instructions

Prepare the oven and preheat it to 425 degrees F.

Line a baking sheet with parchment paper.

Unwrap the pie crusts and let them rest on your counter

In a mixing bowl, add the peaches and pie filling. Stir the ingredients until well combined.

Add the cinnamon and stir until well incorporated.

Roll out the pie crusts, then slice them into 6 round shapes.

Top each crust with about 1 tablespoon of the peach pie filling. Fold it and press the sides. Use a fork to poke small holes in each pie.

In a mixing bowl, add the egg white and whisk until smooth. Brush the top of each pie with it.

Place the pies 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 sugar to a mixing bowl. Whisk until well blended.

Remove the pies from the oven, then dip each into the glaze. Make sure to coat each well. Let them rest for about 5 minutes.

Serve and enjoy!

Notes

You can freeze the pies. They can last up to 1 month in the freezer. Place any leftovers in an airtight container, then put them in the fridge.

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

These Cinnamon Crescent Rolls never fail to make my day extra special! They are just simply the best! The best thing about these treats is that you can serve them pretty much any time of the day! Ready in less than 30 minutes, this recipe will be the best decision you will ever make today. Enjoy!

Ingredients:

2 1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 cup powdered sugar

1/4 cup white sugar

8-count crescent rolls

2 tablespoons milk

4 tablespoons butter, softened

Directions:

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

Apply cooking spray to a rimmed cookie sheet.

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

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

Add the mixture on top of the rolls and spread it evenly. Roll and arrange them back onto 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 Cinnamon Crescent Rolls from the oven and allow them to rest for a few minutes at room temperature.

For the Glaze:

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

Pour the glaze on top of the Cinnamon Crescent Rolls to cover them.

Serve right away. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them at room temperature. Reheat for a few seconds before serving again.

You can freeze these Cinnamon Crescent Rolls. They can last up to 2 months in the freezer.

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 These Cinnamon Crescent Rolls never fail to make my day extra special!… 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 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup powdered sugar
• 1/4 cup white sugar
• 8-count crescent rolls
• 2 tablespoons milk
• 4 tablespoons butter, softened

Instructions

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

Apply cooking spray to a rimmed cookie sheet.

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

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

Add the mixture on top of the rolls and spread it evenly. Roll and arrange them back onto 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 Cinnamon Crescent Rolls from the oven and allow them to rest for a few minutes at room temperature.

For the Glaze:

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

Pour the glaze on top of the Cinnamon Crescent Rolls to cover them.

Serve right away. Enjoy!

Notes

Place any leftovers in an airtight container, then put them at room temperature. Reheat for a few seconds before serving again. You can freeze these Cinnamon Crescent Rolls. They can last up to 2 months in the freezer.

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

I just love this Mac and Cheese recipe! It’s a copycat of the famous Mary Mac’s Tea Room Oven Baked Macaroni & Cheese. You will be amazed at how easy it is to make this very special dish. Serve this over dinner with your loved ones. In less than an hour, prepare to fall in love. Total comfort food it is! Enjoy!

Ingredients:

2 tablespoons salted butter, melted

2 c extra sharp cheddar cheese, shredded

1/2-pound 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, then whisk until well incorporated. Add butter, sugar, evaporated milk, hot sauce, salt, and pepper. Whisk everything until well blended.

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

Add 1/2 of the milk mixture over the macaroni and spread it evenly as well followed by 1/2 of the cheese. Repeat the process with the rest of the ingredients until everything is arranged in layers. Top with a sprinkle of paprika.

Place the baking dish in the preheated oven and bake for about 35 minutes or until the cheese has melted completely and turned golden brown.

Remove from the oven and let it rest for a few minutes at room temperature.

Serve warm and 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:

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 I just love this Mac and Cheese recipe! It’s a copycat of… 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-pound 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, then whisk until well incorporated. Add butter, sugar, evaporated milk, hot sauce, salt, and pepper. Whisk everything until well blended.

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

Add 1/2 of the milk mixture over the macaroni and spread it evenly as well followed by 1/2 of the cheese. Repeat the process with the rest of the ingredients until everything is arranged in layers. Top with a sprinkle of paprika.

Place the baking dish in the preheated oven and bake for about 35 minutes or until the cheese has melted completely and turned golden brown.

Remove from the oven and let it rest for a few minutes at room temperature.

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

Delicious, insanely delicious! This French Crepe is just amazing! Breakfast is going to be a sure hit if you only give this recipe a try! Ready in just 25 minutes, you will not be disappointed with this at all!

Ingredients:

2 eggs

1 1/4 c / 300ml milk

2 tablespoons / 30 grams of butter

1 c / 125 grams flour

1/2 teaspoon salt

Directions:

Sift in salt and flour into a mixing bowl. Discard any lumps.

Put the butter into a heat-proof bowl, then place it in the microwave and heat for a few minutes until melted. Remove from the microwave and allow it to cool.

Add milk and 2 cracked eggs into another mixing bowl. Whisk to mix.

Add 1/3 of the egg mixture into the bowl with the flour, then whisk until well incorporated. Repeat the process with the rest of the egg mixture.

Add the melted butter and the rest of the wet ingredients, then whisk again until well blended.

Wrap the bowl with plastic, then put it in the fridge to chill for at least half an hour.

Remove the bowl from the fridge and whisk the batter to mix again.

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

Add 1/3 cup of the crepe into the pan, then move it around to cover the bottom of the pan. Cook each side for 30 seconds or until they turn brown. Transfer onto a clean plate. Repeat the process with the rest of the batter.

Add the fillings in each Crepe, then 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.

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 Delicious, insanely delicious! This French Crepe is just amazing! Breakfast is going… 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
• 1 1/4 c / 300ml milk
• 2 tablespoons / 30 grams of butter
• 1 c / 125 grams flour
• 1/2 teaspoon salt

Instructions

Sift in salt and flour into a mixing bowl. Discard any lumps.

Put the butter into a heat-proof bowl, then place it in the microwave and heat for a few minutes until melted. Remove from the microwave and allow it to cool.

Add milk and 2 cracked eggs into another mixing bowl. Whisk to mix.

Add 1/3 of the egg mixture into the bowl with the flour, then whisk until well incorporated. Repeat the process with the rest of the egg mixture.

Add the melted butter and the rest of the wet ingredients, then whisk again until well blended.

Wrap the bowl with plastic, then put it in the fridge to chill for at least half an hour.

Remove the bowl from the fridge and whisk the batter to mix again.

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

Add 1/3 cup of the crepe into the pan, then move it around to cover the bottom of the pan. Cook each side for 30 seconds or until they turn brown. Transfer onto a clean plate. Repeat the process with the rest of the batter.

Add the fillings in each Crepe, then 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.

Yield: 8 Servings

This breakfast dish is just an amazing one! With simple ingredients, which I know you already have, you can have the best food to serve your loved ones today! This Easy Sausage Breakfast Casserole only requires 4 ingredients! How awesome is that? You will surely love this casserole. Ready in less than an hour and can feed up to 8 people! By the way, this is also the best hangover food! I kid you not! It has all the things you wish for in a breakfast dish. Sausage, eggs, and cheese! It doesn’t get any better than that! Try this recipe now!

Ingredients:

1 Pillsbury crescent roll tube (8oz)

1-pound mild breakfast sausage

6 eggs (blended)

2 heaping cups of shredded cheddar cheese

Directions:

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

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

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

Roll out the crescent dough to the bottom of the prepared baking dish. Use your fingers to press the sides together.

Add the cooked sausage over the dough and spread it evenly.

Add beaten eggs on top of the sausage layer and spread it evenly followed by 2 cups of shredded cheese.

Place the baking dish in the preheated oven and bake the casserole for about 30 minutes or until the cheese becomes golden brown.

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

Serve warm 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 This breakfast dish is just an amazing one! With simple ingredients, which I know you already have, you can have the best food to serve your loved… 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

• 1 Pillsbury crescent roll tube (8oz)
• 1-pound mild breakfast sausage
• 6 eggs (blended)
• 2 heaping cups of shredded cheddar cheese

Instructions

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

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

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

Roll out the crescent dough to the bottom of the prepared baking dish. Use your fingers to press the sides together.

Add the cooked sausage over the dough and spread it evenly.

Add beaten eggs on top of the sausage layer and spread it evenly followed by 2 cups of shredded cheese.

Place the baking dish in the preheated oven and bake the casserole for about 30 minutes or until the cheese becomes golden brown.

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

Serve warm 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 are having guests over, then you have got to give this recipe a try! These 3-Ingredient Crescent Sausage Bites are total crowd-pleasers! This recipe only requires 3 ingredients, mainly, sausage, crescent rolls, and cream cheese! Game night or just a simple family gathering will be awesome with these heavenly treats! Try them out now. 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 skillet on the stove and turn the heat to medium. Add the sausage, then cook for a few minutes until crumbly and brown. Sprinkle salt and pepper to season. Remove any accumulated grease.

Stir in cream cheese until well incorporated.

Roll out one crescent roll package, then lay it onto a baking sheet. Press the sides to seal.

Add the sausage mixture over the dough and spread it evenly and leave about 1/2-inch space to the sides.

Roll out the 2nd dough and place it on top of the sausage layer. Press the sides of the dough to seal.

Toss it in the preheated oven and bake for about 20 minutes or until the top turns golden brown. Remove from the oven and slice it into small cuts.

Serve and enjoy!

Notes:

You can serve these delicious treats pretty much any time of the day! Breakfast, lunch, snack, or dinner, they will surely make your day amazing!

Leftovers should be placed in an airtight container, then put 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 are having guests over, then you have got to give… 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 skillet on the stove and turn the heat to medium. Add the sausage, then cook for a few minutes until crumbly and brown. Sprinkle salt and pepper to season. Remove any accumulated grease.

Stir in cream cheese until well incorporated.

Roll out one crescent roll package, then lay it onto a baking sheet. Press the sides to seal.

Add the sausage mixture over the dough and spread it evenly and leave about 1/2-inch space to the sides.

Roll out the 2nd dough and place it on top of the sausage layer. Press the sides of the dough to seal.

Toss it in the preheated oven and bake for about 20 minutes or until the top turns golden brown. Remove from the oven and slice it into small cuts.

Serve and enjoy!

Notes

You can serve these delicious treats pretty much any time of the day! Breakfast, lunch, snack, or dinner, they will surely make your day amazing! Leftovers should be placed in an airtight container, then put 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 a classic one! I’ve been making this for years now! This recipe is pretty simple. All you need are basic ingredients and some easy steps. You can either cook it on the stove or in a slow cooker! Ready in just 25 minutes, this will be the best dip you will ever taste! Serve it with some tortilla chips, and you have yourself something to remember! Invite everyone over and surprise them with this flavorful dip. Enjoy!

Ingredients:

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

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

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

1/2 tsp garlic powder

1 (16 oz.) Johnsonville Italian Sausage

1 (8 oz.) package of cream cheese

Directions:

Stove Method:

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

Slice the cheeses into small cuts, then put them into the skillet with the sausage. Stir and cook for a few minutes until completely melted.

Add garlic powder, drained whole-kernel corn, chili, and 2 cans of drained tomatoes. Stir and cook for a few minutes.

Remove from the heat.

Serve with some tortilla chips. Enjoy!

Slow Cooker Method:

Repeat steps 1 to 3.

Transfer everything into a slow cooker. Cover and seal, then cook for a few minutes until ready to serve.

Serve with some tortilla chips. Enjoy!

Notes:

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

Feel free to serve this with corn tortillas as well.

Cheesy Sausage Dip

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins This Cheesy Sausage Dip is a classic one! I’ve been making this for years now! This… General Recipes Cheesy Sausage Dip European Print This

Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

Stove Method:

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

Slice the cheeses into small cuts, then put them into the skillet with the sausage. Stir and cook for a few minutes until completely melted.

Add garlic powder, drained whole-kernel corn, chili, and 2 cans of drained tomatoes. Stir and cook for a few minutes.

Remove from the heat.

Serve with some tortilla chips. Enjoy!

Slow Cooker Method:

Repeat steps 1 to 3.

Transfer everything into a slow cooker. Cover and seal, then cook for a few minutes until ready to serve.

Serve with some tortilla chips. Enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Feel free to serve this with corn tortillas as well.