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Sausage Crescent Rolls Recipe

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Royal Broccoli Souffle Recipe

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RumChata Cheesecake Recipe

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Spinach and Feta Flank Steak

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Pizza Lovers Casserole Recipe

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Chocolate Chip Cookie Blondies

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Mini Chocolate Cakes with Caramelized Bananas

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Creamy Green Chile Chicken Cobbler

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Arnold Palmer Cupcakes Recipe

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Tomato and Pepper Sirloin Steak Recipe

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Royal Broccoli Souffle Recipe

Royal Broccoli Souffle Recipe Ingredients : 4 large egg whites 2 cups chopped fresh broccoli florets 1/4 cup water 2 tablespoons butter 3 tablespoons all-purpose flour 1/4 teaspoon cayenne pepper 3/4 cup fat-free milk 2 tablespoons grated Parmesan cheese 1 teaspoon ground mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1 large egg yolk, beaten 1/4 teaspoon cream of tartar How To Make Royal Broccoli Souffle : Let egg whites stand at room temperature 30 minutes. Grease a 1-1/2-qt. souffle dish; dust lightly with flour. Preheat oven to 350°. Microwave broccoli and water, covered, on high until broccoli is tender, 2-3 minutes. Let stand for 5 minutes; drain. Pulse broccoli in a food processor until blended. In a small saucepan, melt butter over medium heat. Stir in flour and cayenne pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Transfer to a large bowl; stir in che

Tomato and Pepper Sirloin Steak Recipe

Tomato and Pepper Sirloin Steak Recipe Ingredients : 1/2 cup all-purpose flour 3/4 teaspoon salt 1/2 teaspoon pepper 1-1/2 pounds beef top sirloin steak, thinly sliced 3 tablespoons canola oil 1 small onion, chopped 1 garlic clove, minced 1 can (28 ounces) diced tomatoes, undrained 2 large green peppers, cut into strips 2 to 3 tablespoons beef broth 1-1/2 teaspoons Worcestershire sauce Hot cooked rice How To Make : In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices , a few pieces at a time. Toss gently to coat. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes. Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

Creamy Green Chile Chicken Cobbler

Creamy Green Chile Chicken Cobbler Ingredients : 2 cups all-purpose flour 1/2 cup grated Parmesan cheese 2 teaspoons baking powder 6 tablespoons cold butter, cubed 3/4 cup plus 2 tablespoons heavy whipping cream 3 ounces cream cheese, softened 1/2 cup sour cream 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 1 can (10 ounces) green enchilada sauce 2 cans (4 ounces each) chopped green chiles 2-1/2 cups shredded rotisserie chicken (about 10 ounces) 1-1/2 cups shredded Colby-Monterey Jack cheese How To Make : Preheat oven to 450°. For crumb topping , whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces. Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°. In a large bowl, mix cream cheese and sour cream until smooth. Stir

Sausage Crescent Rolls Recipe

Sausage Crescent Rolls Recipe Ingredients : 36 frozen fully cooked breakfast sausage links 1 package (1/4 ounce) active dry yeast 1 cup warm water (110° to 115°) 1/2 cup sugar 1/2 cup butter, melted 3 large eggs 1 teaspoon salt 5-1/2 to 6 cups all-purpose flour TOPPING: 1 large egg white 1 tablespoon water 3 tablespoons sesame seeds, toasted How To Make : In a large skillet, cook sausage over medium heat just until browned, turning frequently . Cool slightly; refrigerate. Dissolve yeast in warm water. Add sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Refrigerate, covered, overnight. Turn dough onto a lightly floured surface; divide into 6 portions. Roll each portion into a 10-in. circle; cut each circle into 6 wedges. Place a sausage at wide end of each wedge; roll up from wide ends. Place point sides down, 2 in. apart, on greased baking sheets. Cover with a

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