Cottage Cheese Croissants Recipe Easy Recipe For Zucchini

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COTTAGE CHEESE CROISSANTS



Cottage Cheese Croissants image

A delicious unleavened recipe. Perfect for breakfast or to serve with soups. Omit the sugar and lemon from the glaze for a savory version. Prep time includes 4+ hours of refrigeration.

Provided by danlynclark

Categories     Lunch/Snacks

Time 5h45m

Yield 24 croissants

Number Of Ingredients 7

1 cup butter
2 cups small curd cottage cheese
2 cups flour
1 tablespoon butter
1 tablespoon cream or 1 tablespoon milk
1 cup powdered sugar
1 teaspoon lemon juice

Steps:

  • Combine butter and cheese until light and fluffy.
  • Add flour.
  • Mix until dough forms.
  • Wrap dough tightly in wax paper or plastic wrap and refrigerate 4 hours or overnight.
  • Divide dough into thirds.
  • Return other portions to refrigerator.
  • Roll dough into 10 inch circle on well-floured board.
  • Cut into 8 wedges.
  • Roll each into crescent starting at wide end.
  • Repeat with remaining dough.
  • Bake on lightly greased baking sheet, 2 inches apart at 350 degrees for 30-45 minutes or until golden brown.
  • While croissants are baking, prepare glaze.
  • Drizzle glaze or brush on tops of warm croissants.
  • Serve warm.

EASY CHEESY ZUCCHINI CASSEROLE



Easy Cheesy Zucchini Casserole image

Provided by My Farmhouse Table

Categories     Side Dish

Time 55m

Number Of Ingredients 8

4 cups Zucchini, diced into 1 inch pieces
1 cup Mayonnaise
1 cup Shredded Cheddar Cheese
2 Eggs, slightly beaten
1 tsp Pepper
3/4 - 1 tsp Garlic Powder
1/4 cup Panko Breadcrumbs
1 Tbsp Butter, melted

Steps:

  • To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
  • In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
  • Pour into a greased 1 1/2 quart baking dish.
  • In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
  • Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.

COTTAGE CHEESE AND ZUCCHINI CASSEROLE



Cottage Cheese and Zucchini Casserole image

Bake this Cottage Cheese and Zucchini Casserole for a warm and comforting dish. Serve up this creamy vegetable delight and enjoy with the family.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 16 servings

Number Of Ingredients 13

2 Tbsp. oil
4 small zucchini (1 lb.), sliced
4 small yellow squash (1 lb.), sliced
1/4 lb. sliced fresh mushrooms
2 cloves garlic, minced
3 eggs, beaten
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Finely Shredded Mild Cheddar Cheese
4 green onions, sliced
1/4 cup chopped fresh basil
2 Tbsp. flour
1 tsp. dried oregano leaves
1/2 tsp. crushed red pepper

Steps:

  • Heat oven to 350°F.
  • Heat oil in large skillet on medium-high heat. Add zucchini, squash, mushrooms and garlic; cook 5 min., stirring frequently. Drain.
  • Mix remaining ingredients in large bowl until blended. Stir in cooked vegetable mixture. Spoon into 2-1/2-qt. casserole sprayed with cooking spray.
  • Bake 45 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

ZUCCHINI COTTAGE CHEESE CASSEROLE



Zucchini Cottage Cheese Casserole image

What will you do with the veggies from your garden? Try a Zucchini Cottage Cheese Casserole! Top the Zucchini Cottage Cheese Casserole with parsley & cheese!

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 10 servings

Number Of Ingredients 10

2 Tbsp. oil
4 zucchini, sliced
1 cup sliced fresh mushrooms
1 onion, chopped
1 clove garlic, minced
3 eggs
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 Tbsp. flour
2 Tbsp. dried Italian seasoning
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms, onions and garlic; cook and stir 5 min. Drain.
  • Mix eggs, cottage cheese, flour and seasoning in large bowl. Stir in shredded cheese. Add vegetable mixture; mix well. Spoon into 12x8-inch baking dish sprayed with cooking spray.
  • Bake 45 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

ZUCCHINI/COTTAGE CHEESE CASSEROLE



Zucchini/Cottage Cheese Casserole image

A warm, satisfying way to use some of the piles of zucchini that are around at harvest time. I don't know where my husband got this recipe, but it's a good one.

Provided by MarieL

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 cups sliced zucchini
1 cup chopped onion
1 -2 tablespoon olive oil
2 cups cottage cheese
3 eggs, beaten
1 cup cooked rice
1 pinch salt
1 pinch pepper
1/2 cup soft breadcrumbs
1/2 cup parmesan cheese
1/4 cup melted butter

Steps:

  • Saute the zucchini and onions in the olive oil, then set aside.
  • Mix together the cottage cheese, eggs, rice, salt and pepper.
  • Layer the zucchini/onion mixture and the cottage cheese mixture in a greased casserole dish.
  • Mix the bread crumbs and parmesan together, then sprinkle over the casserole.
  • Drizzle the melted butter over all.
  • Bake for 40 minutes at 350 degrees F.

Nutrition Facts : Calories 300.6, Fat 18.2, SaturatedFat 9.4, Cholesterol 143.9, Sodium 556.8, Carbohydrate 17.3, Fiber 1, Sugar 2.5, Protein 16.9

TRADITIONAL LAYERED FRENCH CROISSANTS



Traditional Layered French Croissants image

Crisp buttery outer layers and a soft, delicate interior make these delectable croissants melt in your mouth.

Provided by moeagaru

Categories     Bread     Yeast Bread Recipes

Time P1DT6h45m

Yield 24

Number Of Ingredients 11

2 tablespoons all-purpose flour
1 ½ cups unsalted butter, at room temperature
4 cups all-purpose flour, divided
½ teaspoon salt
3 tablespoons sugar
2 (.25 ounce) packages active dry yeast
¼ cup lukewarm water
1 cup milk
½ cup heavy cream
1 egg
1 tablespoon water

Steps:

  • Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.
  • Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.
  • Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
  • To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.
  • Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.
  • If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.
  • Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.
  • Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
  • To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.
  • Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.
  • Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.
  • Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 18.8 g, Cholesterol 44.9 mg, Fat 14 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.7 g, Sodium 139.6 mg, Sugar 2.1 g

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