Main Dish Recipes

Before we get there, let me be the first to warn you, no one has any idea why the cookie is named “the cowboy cookie.” Some believe that it is hard enough to endure long west days while others say that the recipe came from Texas, where cowboys appear to be prolific. They say cowboy cookies were born in the 1800s and were a delight for cowboys to eat while on the road, like an old fashioned candy bar. Now, there’s little or no proof in any way that this is real. After all, it was not until 1938 that they invent chocolate chip cookie itself. Cowboy cookies prove to be a tasty treat. This recipe takes cookie dough from a baking type and incorporates coconut flakes in chocolate chips, oats, sliced pecans. Just be careful, these cookies are hazardously addictive, and eating only one is tough.

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Cowboy Cookies Recipe

Ingredients:

3 cups all-purpose flour

1 tbsp baking powder

1 tbsp baking soda

1 tbsp ground cinnamon

1 tsp salt

1 ½ cups (3 sticks) butter

1 ½ cups granulated sugar

1 ½ cups packed light-brown sugar

(3) eggs

1 tbsp vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups unsweetened flake coconut

2 cups chopped pecans

Directions:

Preheat oven at about 350 ° C.

In a cup, mix flour, baking powder, baking soda, cinnamon, and salt.

Beat butter in a big bowl with a medium speed electric mixer until smooth and fluffy. Beat in sugar slowly, and mix until combine.

Add eggs one at a time, after each beating. Add and beat in vanilla

Add and stir the flour mixture until mixed. Add chocolate chips, oats, coconut, and pecan to taste.

Pour 1/4 cup dough on unfrozen baking sheets for each cookie, spaced 3 inches apart.

Bake until the edges are brown slightly for 15 to 17 minutes; rotate the sheets halfway through. Remove from rack to cool the cookies.

Tip:

If you don’t have pecans or prefer them to pecans, walnuts are a perfect substitute. The pecans are slightly sweeter with a smooth texture. Also, almonds are a decent choice.

Cowboy Cookies

Rebecca Before we get there, let me be the first to warn you, no one has any idea why the cookie is named “the cowboy cookie.” Some believe that it is… Main Dish Recipes Cowboy Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp baking soda
• 1 tbsp ground cinnamon
• 1 tsp salt
• 1 ½ cups (3 sticks) butter
• 1 ½ cups granulated sugar
• 1 ½ cups packed light-brown sugar
• (3) eggs
• 1 tbsp vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups unsweetened flake coconut
• 2 cups chopped pecans

Instructions

Preheat oven at about 350 ° C.

In a cup, mix flour, baking powder, baking soda, cinnamon, and salt.

Beat butter in a big bowl with a medium speed electric mixer until smooth and fluffy. Beat in sugar slowly, and mix until combine.

Add eggs one at a time, after each beating. Add and beat in vanilla

Add and stir the flour mixture until mixed. Add chocolate chips, oats, coconut, and pecan to taste.

Pour 1/4 cup dough on unfrozen baking sheets for each cookie, spaced 3 inches apart.

Bake until the edges are brown slightly for 15 to 17 minutes; rotate the sheets halfway through. Remove from rack to cool the cookies.

Tip:

If you don't have pecans or prefer them to pecans, walnuts are a perfect substitute. The pecans are slightly sweeter with a smooth texture. Also, almonds are a decent choice.

These deliciously spiced cinnamon apple scones will give you a big falling sensation. They are juicy and buttery, with crunchy ribs and soft, fluffy cores. The best finishing touches are crunchy coarse sugar and salted caramel. Nothing is homier than a fresh, baked scone. I like the scent of apples and cinnamon, whether it’s in a pie or these beautiful scones.

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Apple Cinnamon Scones Recipe

Ingredients:

For the Scones:

(1) large egg

¼ cup unsweetened apple sauce

1 tsp lemon juice

1 tbsp sugar

(1) medium apple

2 cups all-purpose flour

½ tsp salt

2 tsp baking powder

1 tsp cinnamon

½ tsp ground ginger

5 tbsp cold butter

Optional: For Cinnamon Glaze:

½ cup powdered sugar

½ tsp cinnamon

2 tsp water

Directions:

Preheat oven at about 400 degrees. Clean the apple, cut it into pieces, and cut any bit of the core off. To slice the apple using a box grater or a large-hole cheese grater.

Whisk the milk, apple sauce, lemon juice, sugar, and sliced apple together in a small dish.

Stir the flour, salt, baking powder, cinnamon, and ginger together in a separate, large bowl. Add the butter, then work it into the flour until it resembles coarse, damp sand.

Add and pour into the large bowl the cup with the flour and butter that holds the apple egg mixture. Mix until a dough shape, and there is no dry flour left in the bowl.

Turn out the dough onto a slightly blurred surface and shape it into a 1.5-inch, 6-8-inch disk (spray more flour on your hand and dough surface, if required). Cut it into eight wedges.

Place the cut scones on top of a baking sheet with parchment paper. Bake the scones in a completely preheated oven for 18-20 minutes or just slightly brown. Allow the scones to completely cool

Add powdered sugar, cinnamon, and water together to create a glaze until it becomes a thick paste. When the cooling of the scones is complete, drizzle the glaze.

Apple Cinnamon Scones

Rebecca These deliciously spiced cinnamon apple scones will give you a big falling sensation. They are juicy and buttery, with crunchy ribs and soft, fluffy cores. The best finishing touches are… Main Dish Recipes Apple Cinnamon Scones European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 86 voted )

Ingredients

• For the Scones:
• (1) large egg
• ¼ cup unsweetened apple sauce
• 1 tsp lemon juice
• 1 tbsp sugar
• (1) medium apple
• 2 cups all-purpose flour
• ½ tsp salt
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• 5 tbsp cold butter
• Optional: For Cinnamon Glaze:
• ½ cup powdered sugar
• ½ tsp cinnamon
• 2 tsp water

Instructions

Preheat oven at about 400 degrees. Clean the apple, cut it into pieces, and cut any bit of the core off. To slice the apple using a box grater or a large-hole cheese grater.

Whisk the milk, apple sauce, lemon juice, sugar, and sliced apple together in a small dish.

Stir the flour, salt, baking powder, cinnamon, and ginger together in a separate, large bowl. Add the butter, then work it into the flour until it resembles coarse, damp sand.

Add and pour into the large bowl the cup with the flour and butter that holds the apple egg mixture. Mix until a dough shape, and there is no dry flour left in the bowl.

Turn out the dough onto a slightly blurred surface and shape it into a 1.5-inch, 6-8-inch disk (spray more flour on your hand and dough surface, if required). Cut it into eight wedges.

Place the cut scones on top of a baking sheet with parchment paper. Bake the scones in a completely preheated oven for 18-20 minutes or just slightly brown. Allow the scones to completely cool

Add powdered sugar, cinnamon, and water together to create a glaze until it becomes a thick paste. When the cooling of the scones is complete, drizzle the glaze.

This recipe for a zesty dinner is ready in minutes, and super-flexible. Substitute anything that catches your eye from veggies-fresh or frozen. You can also exchange the beef for chicken or tofu to please whatever palates you feed. The first time I take a bite of this dish, I immediately remember a memory of when I was a child. The first time I take a bite of this dish, I immediately remember a memory of when I was a child. We visit a newly opened Chinese restaurant, which is quite nostalgic at that time as it was my first visit to an Asian restaurant. I think most of us agree that Asian foods are very delicious and healthy. Share this healthy meal with your family and friends.

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Black Pepper, Beef and Cabbage Stir Fry Recipe

Ingredients:

2 tbsp vegetable oil

(4) cloves garlic, chopped

1/2 pound ground beef

(1/2) small head cabbage, shredded

(1) red bell pepper, cut into strips

2 tbsp soy sauce

1 tsp cornstarch

1/2 cup cold water

1 tsp ground black pepper

salt, to taste (optional)

Directions:

Heat over medium-high heat a wok or large skillet, add the oil. Saute the garlic, then add the ground beef for about 5 seconds. Stir-fry, 5 to 7 minutes, until the beef, is uniformly brown; remove excess fat.

Add the cabbage and pepper and cook until the vegetables are tender and the beef cooks in full. Add soy sauce. Blend the cornstarch and water, and pour in. Pepper to season; add salt to taste. Cook, stir until the sauce thickens.

Note:

There are inexpensive and flavourful cuts of beef steak, which can be quickly tenderized, and slice into thin strips. And also, do yourself a favor and apply a tbsp of shredded ginger or ginger paste.

If you want to add more color to the platter then you can, just add other vegetables, the sky is the limit.

This dish is best with steamed rice.

Black Pepper Beef and Cabbage Stir Fry

Rebecca This recipe for a zesty dinner is ready in minutes, and super-flexible. Substitute anything that catches your eye from veggies-fresh or frozen. You can also exchange the beef for chicken… Main Dish Recipes Black Pepper Beef and Cabbage Stir Fry European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp vegetable oil
• (4) cloves garlic, chopped
• 1/2 pound ground beef
• (1/2) small head cabbage, shredded
• (1) red bell pepper, cut into strips
• 2 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 cup cold water
• 1 tsp ground black pepper
• salt, to taste (optional)

Instructions

Heat over medium-high heat a wok or large skillet, add the oil. Saute the garlic, then add the ground beef for about 5 seconds. Stir-fry, 5 to 7 minutes, until the beef, is uniformly brown; remove excess fat.

Add the cabbage and pepper and cook until the vegetables are tender and the beef cooks in full. Add soy sauce. Blend the cornstarch and water, and pour in. Pepper to season; add salt to taste. Cook, stir until the sauce thickens.

Note:

There are inexpensive and flavourful cuts of beef steak, which can be quickly tenderized, and slice into thin strips. And also, do yourself a favor and apply a tbsp of shredded ginger or ginger paste.

If you want to add more color to the platter then you can, just add other vegetables, the sky is the limit.

This dish is best with steamed rice.

Notes

Nutrition Facts Per Serving: 280 calories; 22.1 g fat; 9.5 g carbohydrates; 11.6 g protein; 48 mg cholesterol; 547 mg sodium.

It is the tenderest and most delicious chicken that you’ll ever get. Fit for tacos, burritos, sandwiches, or quesadillas. You just need a few ingredients, and you can put them in your kitchen and cupboard right now. I remember I did this recipe when I came across it and wanted to do it.

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Brown Sugar Chicken Recipe

Ingredients:

3 pounds of chicken thighs, skin removed

1/2 tbsp of kosher salt, or to taste

1/4 tbsp of freshly cracked black pepper

1/4 tsp of Creole or Cajun seasoning

1/4 tsp of garlic powder, or to taste

1/2 cup of light brown sugar, packed

(1) (6 oz) can of pineapple juice

1/3 cup of soy sauce

2 tbsp of cornstarch

2 tbsp of water

Directions:

Remove the skin of the chicken and lightly season with salt, pepper, cajun seasoning, and garlic powder. Pat in the chicken seasoning and place in the slow cooker. Blend the brown sugar, pineapple juice & soy sauce; pour around the chicken. Cover and cook for 5 to 6 hours at low depending on chicken size. Use a large spatula to remove the chicken from the slow cooker to an aluminum foil platter & loosely tent; set aside to prepare the glaze.

Set the cooker to high until the mixture boils, or move to the stovetop to a casserole. Whisk the water and cornstarch together until there are no lumps. Slowly pour in the boiling sauce until fully absorbed and proceed to boil for around 3 to 4 minutes or until the mixture is thick. Remove from heat, and let it rest. Brush the sauce over each thigh of the chicken and serve on the table with the remaining sauce.

Note:

I also applied a few grinds of Perfect Poultry seasoning by Rachel Ray to the chicken, including sea salt, back pepper, ginger, garlic, rosemary & thyme. I used soy sauce low in sodium too.

Treat your family and friends with this dish and let them enjoy it.

Slow Cooker Brown Sugar Chicken

Rebecca It is the tenderest and most delicious chicken that you’ll ever get. Fit for tacos, burritos, sandwiches, or quesadillas. You just need a few ingredients, and you can put them… Main Dish Recipes Slow Cooker Brown Sugar Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 32 voted )

Ingredients

• 3 pounds of chicken thighs, skin removed
• 1/2 tbsp of kosher salt, or to taste
• 1/4 tbsp of freshly cracked black pepper
• 1/4 tsp of Creole or Cajun seasoning
• 1/4 tsp of garlic powder, or to taste
• 1/2 cup of light brown sugar, packed
• (1) (6 oz) can of pineapple juice
• 1/3 cup of soy sauce
• 2 tbsp of cornstarch
• 2 tbsp of water

Instructions

Remove the skin of the chicken and lightly season with salt, pepper, cajun seasoning, and garlic powder. Pat in the chicken seasoning and place in the slow cooker. Blend the brown sugar, pineapple juice & soy sauce; pour around the chicken. Cover and cook for 5 to 6 hours at low depending on chicken size. Use a large spatula to remove the chicken from the slow cooker to an aluminum foil platter & loosely tent; set aside to prepare the glaze.

Set the cooker to high until the mixture boils, or move to the stovetop to a casserole. Whisk the water and cornstarch together until there are no lumps. Slowly pour in the boiling sauce until fully absorbed and proceed to boil for around 3 to 4 minutes or until the mixture is thick. Remove from heat, and let it rest. Brush the sauce over each thigh of the chicken and serve on the table with the remaining sauce.

Note:

I also applied a few grinds of Perfect Poultry seasoning by Rachel Ray to the chicken, including sea salt, back pepper, ginger, garlic, rosemary & thyme. I used soy sauce low in sodium too.

Treat your family and friends with this dish and let them enjoy it.

Are you aware that you can make banana bread in a slow cooker? Although this banana bread cooks for two or three hours, all of it is hands-off. You just add them to the crockpot once you combine the ingredients and let it do all the work. If you don’t have access to an oven, it’s too hot for real baking, or you’re just curious to make banana bread in your slow cooker, this delicious recipe is perfect.

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Banana Bread Recipe

Ingredients:

Cooking spray

1/2 c. (1 stick) melted butter

3/4 c. granulated sugar

1/4 c. packed brown sugar

(2) large eggs

1 tsp. pure vanilla extract

(3) medium bananas, mashed

2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. kosher salt

1 1/2 c. chocolate chips, plus more for topping

Directions:

Using two 4 “to 5” parchment paper strips, line your slow cooker’s bowl in an “x” form and spray with cooking spray. Whisk the butter, sugar, brown sugar, eggs and vanilla together in a large bowl. Whisk in shredded bananas.

Whisk the flour, baking powder, baking soda, cinnamon, and salt together in another big cup. Fold into wet ingredients when mixed, then fold into chocolate chips.

Transfer batter into an even layer to prepare a slow cooker and smooth. Sprinkle with more chocolate chips on top, and cook for 4 hours at small. Remove from the slow cooker and allow to cool before serving for 10 minutes.

Note:

Free the toasted pecans to omit. If you prefer a different nut such as walnuts or slivered almonds, use those instead. Toasted nuts also add a good crunch, and toasting in the nuts will bring out the aromatic oils. Another idea is to add chocolate chips. Mini chocolate chips make a particularly delightful addition because they don’t overshadow the banana flavor. Add chocolate chips to the nuts in the same ratio and gently mix them into the batter.

Crock-Pot Banana Bread

Rebecca Are you aware that you can make banana bread in a slow cooker? Although this banana bread cooks for two or three hours, all of it is hands-off. You just… Main Dish Recipes Crock-Pot Banana Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cooking spray
• 1/2 c. (1 stick) melted butter
• 3/4 c. granulated sugar
• 1/4 c. packed brown sugar
• (2) large eggs
• 1 tsp. pure vanilla extract
• (3) medium bananas, mashed
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. kosher salt
• 1 1/2 c. chocolate chips, plus more for topping

Instructions

Using two 4 "to 5" parchment paper strips, line your slow cooker's bowl in an "x" form and spray with cooking spray. Whisk the butter, sugar, brown sugar, eggs and vanilla together in a large bowl. Whisk in shredded bananas.

Whisk the flour, baking powder, baking soda, cinnamon, and salt together in another big cup. Fold into wet ingredients when mixed, then fold into chocolate chips.

Transfer batter into an even layer to prepare a slow cooker and smooth. Sprinkle with more chocolate chips on top, and cook for 4 hours at small. Remove from the slow cooker and allow to cool before serving for 10 minutes.

Note:

Free the toasted pecans to omit. If you prefer a different nut such as walnuts or slivered almonds, use those instead. Toasted nuts also add a good crunch, and toasting in the nuts will bring out the aromatic oils. Another idea is to add chocolate chips. Mini chocolate chips make a particularly delightful addition because they don't overshadow the banana flavor. Add chocolate chips to the nuts in the same ratio and gently mix them into the batter.

I found another quick dinner under 30 minutes that is not only sincere and balanced but great as well. It is a quick and easy bow tie pasta dish with some fresh broccoli tossed with some good olive oil infused with garlic, lemon zest and freshly squeezed lemon juice topped with toasted slices of almond and freshly rubbed Parmesan cheese. The lemon zest brought with it such refreshing bursts of flavor along with the hearty broccoli bites and the good almond crunch. Who says nutritious food can not taste good? If you think pasta and broccoli sound like a weird combination, you’ll have to trust me on this one and try it out. You won’t be disappointed. Enjoy this recipe with your whole family and friends.

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Bowties and Broccoli Recipe

Ingredients:

12 oz pasta

1 lb frozen broccoli florets

3 Tbsp butter

3 Tbsp grated Parmesan

Salt to taste

Freshly cracked pepper to taste

Pinch crushed red pepper (optional)

Directions:

Take a pot of water to a boil before adding the pasta. Boil for 7-10 minutes until the pasta is al dente. Add the frozen broccoli florets to the boiling pasta water, turn off the heat and allow to rest for 1-2 minutes or until the broccoli is tender-crisp. Drain in a colander the pasta and broccoli.

Move the pasta and broccoli to the pot (with the heat off) or a cup, then add the butter. Toss until all of the butter has melted and powdered. Add the parmesan, salt, freshly cracked pepper and flakes of red pepper, then mix again to paint. Add the seasoning to taste and adjust as needed. Serve straight away.

Note:

In this recipe, you can replace your preferred pasta. Just cook on the package as directed, add the broccoli and bell pepper near the end of the cooking time, and proceed as directed in the recipe.

BOWTIES AND BROCCOLI

Rebecca I found another quick dinner under 30 minutes that is not only sincere and balanced but great as well. It is a quick and easy bow tie pasta dish with… Main Dish Recipes BOWTIES AND BROCCOLI European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 oz pasta
• 1 lb frozen broccoli florets
• 3 Tbsp butter
• 3 Tbsp grated Parmesan
• Salt to taste
• Freshly cracked pepper to taste
• Pinch crushed red pepper (optional)

Instructions

Take a pot of water to a boil before adding the pasta. Boil for 7-10 minutes until the pasta is al dente. Add the frozen broccoli florets to the boiling pasta water, turn off the heat and allow to rest for 1-2 minutes or until the broccoli is tender-crisp. Drain in a colander the pasta and broccoli.

Move the pasta and broccoli to the pot (with the heat off) or a cup, then add the butter. Toss until all of the butter has melted and powdered. Add the parmesan, salt, freshly cracked pepper and flakes of red pepper, then mix again to paint. Add the seasoning to taste and adjust as needed. Serve straight away.

Note:

In this recipe, you can replace your preferred pasta. Just cook on the package as directed, add the broccoli and bell pepper near the end of the cooking time, and proceed as directed in the recipe.

Will you need a recipe to use your leftover ham? This delicious ham and potato casserole is the ideal recipe for a fast weekend dinner to throw away together. Better still, only a few ingredients are needed to produce. This cheesy ham and potato casserole is just an hour away from your busy schedule and takes only 10 minutes for its preparation. It’s a hearty casserole that doubles to satisfy all your comfort food cravings as a decent side to any meal or a standalone dish.

Based on the classic combo of ham and cheese that is known everywhere. It begins with some diced ham (which makes use leftover baked ham, by the way, really handy), that’s mixed with peppers, onions, and potatoes – so you’ve got all your meat, starch, and veggie in one plate. Then you just top it and bake it with a simple, cheesy sauce made from shredded cheddar cheese and chicken soup.  A simple dish for a cold winter day, and is a perfect tummy warmer.

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Ham and Potato Casserole Recipe

Ingredients:

(24 oz) Frozen Shredded Hash Brown Potatoes

2 tbsp Frozen Minced Onions

2 cups Sour Cream

(1) can Cream of Chicken Soup

1/2 cup butter (melted)

1 tsp salt

2 1/2 c of shredded Cheddar Cheese (divided)

3 cups Ham (cooked and diced)

Directions:

Preheat oven at about 350 degrees F.

Put frozen hash browns and minced onions in a large mixing bowl and blend.

Add sour cream, chicken soup cream, butter melted, salt, ham, and shredded cheese with 2 cups. Mix well with the

Put the mixed ingredients in a 9X13 casserole dish and finish with 1/2 cup of shredded cheese leftover.

Bake for 40–45 minutes.

Note:

The best part is that in this recipe, you can do anything, and it is very versatile. You can replace cheddar with swiss, and replace the ham with chicken they’ll all work fine.

Serve this casserole to top out the meal with a side of vegetables.

Cheesy Ham and Potato Casserole

Rebecca Will you need a recipe to use your leftover ham? This delicious ham and potato casserole is the ideal recipe for a fast weekend dinner to throw away together. Better… Main Dish Recipes Cheesy Ham and Potato Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• (24 oz) Frozen Shredded Hash Brown Potatoes
• 2 tbsp Frozen Minced Onions
• 2 cups Sour Cream
• (1) can Cream of Chicken Soup
• 1/2 cup butter (melted)
• 1 tsp salt
• 2 1/2 c of shredded Cheddar Cheese (divided)
• 3 cups Ham (cooked and diced)

Instructions

Preheat oven at about 350 degrees F.

Put frozen hash browns and minced onions in a large mixing bowl and blend.

Add sour cream, chicken soup cream, butter melted, salt, ham, and shredded cheese with 2 cups. Mix well with the

Put the mixed ingredients in a 9X13 casserole dish and finish with 1/2 cup of shredded cheese leftover.

Bake for 40–45 minutes.

Note:

The best part is that in this recipe, you can do anything, and it is very versatile. You can replace cheddar with swiss, and replace the ham with chicken they'll all work fine.

Serve this casserole to top out the meal with a side of vegetables.

When it comes to a perfect choice for the main course dinner, people often overlook cabbage. It’s cheap and satisfying, the best combination. The number of servings can vary based on the appetites of those you’re feeding while feeding this braised cabbage. This Steamed Cabbage With Red Potatoes and Smoked Sausage has to be one of the challenging meals I’ve ever had the pleasure of photographing, but please don’t let the looks fool you — this meal is insanely delicious. It’s filled with flavor, along with lots of potatoes, smoked sausage, and for the nutritious side, you can add spices and herbs. It needs only one pot and not too much time to prepare, but it takes a little while to cook for it. Most of the overall cooking time is hands-off, so you can make another dish, a side dish, the sauce or just relax.

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Steamed Cabbage with Red Potatoes and Smoked Sausage Recipe

Ingredients:

2 tbsp butter

(1) big onion, chopped

1/2 cup water

(1) large head cabbage, cut into wedges

(5) red potatoes, cut into cubes

1 lb smoked sausage, sliced

1 tsp salt

1/2 tsp pepper

Directions:

Add and melt butter in a Dutch oven and add onions. Saute until gentle.

Peel any or more of the potatoes, and cut in half or thirds. Pour 1⁄2 of water, then add sausage slices and potato chips.

Slice the cabbage into thick or thin pieces and leave out the hard white part of the cabbage. Place them in the bowl.

Cut the onions and put them into the put. Add and season with salt and pepper. Then steam for 30 minutes, or until the vegetables tenderize.

Cook on medium pressure, then blend and shrink to medium/low. Cook for about 30 minutes or until the potatoes and carrots are tender. Leave the lid on, removing the cover only when cooking. If necessary, add water to keep it from burning, then stir occasionally.

Steamed Cabbage With Red Potatoes, and Smoked Sausage

Rebecca When it comes to a perfect choice for the main course dinner, people often overlook cabbage. It’s cheap and satisfying, the best combination. The number of servings can vary based… Main Dish Recipes Steamed Cabbage With Red Potatoes, and Smoked Sausage European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• (1) big onion, chopped
• 1/2 cup water
• (1) large head cabbage, cut into wedges
• (5) red potatoes, cut into cubes
• 1 lb smoked sausage, sliced
• 1 tsp salt
• 1/2 tsp pepper

Instructions

Add and melt butter in a Dutch oven and add onions. Saute until gentle.

Peel any or more of the potatoes, and cut in half or thirds. Pour 1⁄2 of water, then add sausage slices and potato chips.

Slice the cabbage into thick or thin pieces and leave out the hard white part of the cabbage. Place them in the bowl.

Cut the onions and put them into the put. Add and season with salt and pepper. Then steam for 30 minutes, or until the vegetables tenderize.

Cook on medium pressure, then blend and shrink to medium/low. Cook for about 30 minutes or until the potatoes and carrots are tender. Leave the lid on, removing the cover only when cooking. If necessary, add water to keep it from burning, then stir occasionally.

When you like to explain breakfast cheesecake, we’ve got just the recipe for you. These Cheesecake Crescent Rolls bake into triangles, which are conveniently sliceable. The cheesecake filling is a simple combination of cream cheese, cinnamon, and butter, with some additional vanilla extract flavor. This recipe will always impress me, and it is so simple yet elegant in a way that no other can replicate. I recommend this recipe to whoever wants a cheesecake and find simplicity a great thing. Don’t forget to treat your family and friends with this dessert.

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Cheesecake Crescent Rolls Recipe

Ingredients:

(2) cans of Pillsbury Crescent rolls

2 (8oz each) package cream cheese, softened

1 1/2 tsp vanilla

1/4 cup butter, melted

cinnamon

sugar

Directions:

Unroll and spread on the bottom of a 9 x 13 baking dish a can of crescent rolls (or 8 x 8 if you want to cut the recipe in half).

Add and combine soften cream cheese, a cup sugar, and vanilla.

Spread over top of crescent rolls.

Remaining crescent rolls unroll and layer over layer of cream cheese. Add and melt the butter and scatter over crescent rolls.

Sprinkle with sugar and cinnamon.

Bake in a 350-degree oven for 20-30 minutes until bubbly and slightly browned. Drizzle if you wish, with a little sugar. Let it cool, slice, and serve.

Tips:

You can conveniently cut a triangle after baking and cooling, by following the perforated lines in the dough. We recommend putting your feet up and getting a cup of coffee to enjoy this treat, as cheesecake has never been easier to bake and enjoy at any time of day.

Although we also recommend dusting the pastry with powdered sugar, if you feel adventurous, feel free to whip some cream and sprinkle a touch of nutmeg on top.

You can add fruits on top if you want an additional flavor in this recipe.

Cheesecake Crescent Rolls

Rebecca When you like to explain breakfast cheesecake, we’ve got just the recipe for you. These Cheesecake Crescent Rolls bake into triangles, which are conveniently sliceable. The cheesecake filling is a… Main Dish Recipes Cheesecake Crescent Rolls European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 25 voted )

Ingredients

• 2 cans of Pillsbury Crescent rolls
• 2 (8oz each) package cream cheese, softened
• 1 1/2 tsp vanilla
• 1/4 cup butter, melted
• cinnamon
• sugar

Instructions

Unroll and spread on the bottom of a 9 x 13 baking dish a can of crescent rolls (or 8 x 8 if you want to cut the recipe in half).

Add and combine soften cream cheese, a cup sugar, and vanilla.

Spread over top of crescent rolls.

Remaining crescent rolls unroll and layer over layer of cream cheese. Add and melt the butter and scatter over crescent rolls.

Sprinkle with sugar and cinnamon.

Bake in a 350-degree oven for 20-30 minutes until bubbly and slightly browned. Drizzle if you wish, with a little sugar. Let it cool, slice, and serve.

Tips:

You can conveniently cut a triangle after baking and cooling, by following the perforated lines in the dough. We recommend putting your feet up and getting a cup of coffee to enjoy this treat, as cheesecake has never been easier to bake and enjoy at any time of day.

Although we also recommend dusting the pastry with powdered sugar, if you feel adventurous, feel free to whip some cream and sprinkle a touch of nutmeg on top.

You can add fruits on top if you want an additional flavor in this recipe.

This recipe for peanut butter oatmeal cookies provides tender cookies on the inside, chewy around the middle, and just barely crisp around the edges. These cookies are full of the purest flavor of peanut butter. They are sweet but not so clothy. If you’re a fan of my recipe for giant cookies, you’ll probably love these. I can promise they ‘re going to be a success with the families, friends, kids, and colleagues. I have bad memories of cookies, which is why I hated it growing up. This recipe takes a particular place in my heart. Peanut Butter Oats Cookies are ending other cookies it is a mouthful of delicious cookies,

These cookies are made more hearty by oats than most. Oats are the only structure needed for this cookie recipe. As long as your oats are gluten-free, then these cookies will also be gluten-free. Such cookies are also easy to produce. You don’t have to soften the butter first (just melt it). You don’t have to drag a big stand mixer (your hand mixer or any elbow grease would perform fantastically). Then, you need only one mixing pot.

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Oatmeal Peanut Butter Cookies Recipe

Ingredients:

1 c Chocolate chips

1 c Brown sugar

1 tsp Salt

1 tsp Vanilla

1 c Peanut butter

1 c Sugar

(3) Eggs

1 c Crisco

1 tsp Baking soda

1 1/2 c Flour

2 c Oatmeal

Directions:

Preheat oven at about 350 ° C. Add and cream Crisco, peanut butter, milk sugar, and beat eggs.

Stir in chips and mix in dry ingredients. Fall onto the baking sheet by spoonfuls, bake for 15 minutes.

Tips:

I’m in love with how peanut butter transforms these cookies, but they’ll still work with almond butter or sunflower oil.

You can add chocolate chips, diced almonds, raisins, or dried fruit up to 1 1⁄2 cups.

If you’re aiming to make it vegan,  you can substitute Crisco Butter with coconut or vegetable oil.

Oatmeal Peanut Butter Cookies

Rebecca This recipe for peanut butter oatmeal cookies provides tender cookies on the inside, chewy around the middle, and just barely crisp around the edges. These cookies are full of the… Main Dish Recipes Oatmeal Peanut Butter Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 27 voted )

Ingredients

• 1 c Chocolate chips
• 1 c Brown sugar
• 1 tsp Salt
• 1 tsp Vanilla
• 1 c Peanut butter
• 1 c Sugar
• (3) Eggs
• 1 c Crisco
• 1 tsp Baking soda
• 1 1/2 c Flour
• 2 c Oatmeal

Instructions

Preheat oven at about 350 ° C. Add and cream Crisco, peanut butter, milk sugar, and beat eggs.

Stir in chips and mix in dry ingredients. Fall onto the baking sheet by spoonfuls, bake for 15 minutes.

Tips:

I'm in love with how peanut butter transforms these cookies, but they'll still work with almond butter or sunflower oil.

You can add chocolate chips, diced almonds, raisins, or dried fruit up to 1 1⁄2 cups.

If you're aiming to make it vegan,  you can substitute Crisco Butter with coconut or vegetable oil.