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Cottage Cheese Crescent Rolls

Cottage cheese crescent rolls is a recipe out of grandma’s recipe box.  Years ago I copied some recipes on  my recipe cards and put them into my box.  I recently found this recipe and it sounded interesting.  I have no recollection of Grandma making this or of eating these.  So why not try them.

How easy to mix it all and forget about it overnight.  Plus there are only three ingredients, it can’t get much easier than that. I baked them up the following evening to accompany our dinner.

Next time I might roll them out a bit thinner.  The directions were old and didn’t give a lot of guidance.  1/4 inch thickness would be about right next time.  I made only have a recipe and it made 16 rolls which seemed like plenty so I will keep the recipe adapted.  I also wasn’t sure if I mixed them enough because I could still see bits of cottage cheese.  Don’t worry the cottage cheese just melted away in the oven and no one would guess it was in there.

They had a great butter flavor and we found they tasted best with a bit of jam.  I would make these again for sure.  These rolls are pretty small but being loaded with butter probably is just right.

Cottage Cheese Crescent Rolls

Cottage Cheese Crescent Rolls:

  • 1/2 cup butter, softened
  • 1 cups flour
  • 6 oz. cottage cheese ( I used skim it was fine)


Mix all together (there will be little bits of cottage cheese it is ok) and refrigerate covered overnight.

Dough after chilling overnight

Dough after chilling overnight

Divide dough into half.

Roll each half as you would a pie crust and cut into 8 triangles as you would pie pieces, use a bit of flour if needed as you roll out to prevent sticking.

Rolling up the triangle pieces

Rolling up the triangle pieces


Roll each triangle starting with the big end up into a crescent roll shape.

Ready for the oven

Ready for the oven

Bake at 325 degrees for 25-30 minutes.

Mexican Lasagna

Mexican Lasagna

This is a family favorite recipe, I remember my mom making this often.  In fact it when Mr.Picky ate this for the first time, became his favorite meal.  I remember making this casserole for him on our 1 year anniversary, and packing the whole pan to the park to eat as a picnic.

It is an easy one dish meal that is quick to put together.  This recipe works great to put together the night before, and put in the oven the next day.  Plus who doesn’t want to use up the crumbs and crushed tortilla chips at the bottom of the bag?

Mexican Lasagna:

  • 4-5 cups crushed tortilla chips
  • 1 lb. ground beef
  • 1/2 cup onion, chopped
  • 15 oz. can tomato sauce
  •  1 package of taco seasoning or my taco seasoning mix:
  • 1 Tbs chili powder
  • 1 tsp cumin
  • 1/4 tsp red pepper flakes
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp dried minced garlic
  • 1/2 tsp dried minced onion
  • 1/2 cup water
  • 16 oz. container of sour cream, lite works fine
  • 16 oz. container of cottage cheese, lite works fine
  • 2 cups shredded cheese (cheddar or mexican blend)

Start by browning up ground beef, once it is almost all brown add in onions, water, and seasonings.  Allow to cook for a minute or two, and add in tomato sauce.  Simmer for 15 minutes and set aside.

In a bowl combine sour cream and cottage cheese until well combined.

Grease a 9×13″ pan lightly, and preheat oven to 375 degrees.

Mexican Lasagna


Place a thinly layer of tortilla chips in the bottom (about half the chips).

Next spoon as evenly as you can half of the meat mixture.

On top of that spoon dollops of the white mixture.

Mexican Lasagna

Repeat layers again ending on the white mixture, top with shredded cheese.Mexican Lasagna

Bake at 375 degrees for 30-40 minutes until bubbling and starting to brown.  Allow to cool for 10 minutes before serving, a bit of salsa goes great on top!

*Variations: sometime I will add a layer of corn or sliced olives just below the shredded cheese.

Scrambled Eggs with Cottage Cheese

Scrambled Eggs with Cottage CheeseBreakfast is important to this family. The minute my kids wake up they are asking for something to eat. At 6 am I am usually not awake enough before my coffee to fix a big breakfast yet. Both kids start out with some dry cereal or yogurt usually until we have what my daughter calls “second breakfast“.  She expects a full hot breakfast between 8-9 am. I am a stay at home mother and wife, so this is what my job in tales.  Mr.Picky would eat some sort of potatoes, eggs, or biscuits and gravy everyday if it was his choice. I try to mix things us daily though. Most of the time we eat some sort of oatmeal, or scrambled eggs and toast.

Mr.Picky likes his eggs fried or poached, and will only rarely eat scrambled eggs if they are loaded with cheese. He would never prefer them this way because then he says, “I am just making them unhealthy by loading them with cheese”.  He does like cottage cheese so I thought why not add that in there instead.  I tested it out first and found it to be wonderful.

Scrambled Eggs with Cottage Cheese:

  • Scrambled eggs according to how you like them.  Just before set, fold in cottage cheese and serve.  Cottage cheese will slightly melt.
  • To my two eggs, I added about 1 1/2 Tbs cottage cheese.

Zucchini and Onion Saute

I ate my eggs with my favorite vegetable saute, zucchini, bell peppers, and onions.  As well as my requirement for eggs, salsa.

Award Winning Cottage Cheese Dip

Award Winning Cottage Cheese DipSo I am calling this award-winning because it did win an award.  My mother as a girl entered this dip into the county fair and won a ribbon.  As a girl growing up grandma would always put this dip out with vegetables, and tell me the store about my mom winning a ribbon.  I remembered hearing this story many times, but recently my grandma told me that everyone got a participation ribbon.  I still think it should have won, it is amazing and a lot healthier than most dips you make.  I tend to make this dip if I put out vegetables for my kids, or when I go to game nights.  No one can ever guess what is in it, and you would think it is just loaded with fat.

Cottage Cheese Dip:

  • 1 cup cottage cheese ( I use low-fat)
  • 1 TBS ketchup
  • 1/2 tsp season salt
  • 1/2 tsp Worcestershire sauce
  • 1/8 tsp pepper
  • 1/8 tsp celery salt
  • 1/8 tsp garlic salt
  • 2 TBS mayo or milk ( I always use 1% milk)
  • 1 TBS grated onion

Cottage Cheese Dip

Cottage Cheese Dip

Blend all in a blender, with an immersion blender and jar, or food processor.  Mix it until combined and to desired smoothness.

I prefer mine smooth, and you would be amazed at how smooth cottage cheese can get.

Like in my ranch recipe I place all ingredients in a pint size mason jar.  Then blend with my immersion blender, then it is already to lid and put in the fridge.

*My favorite vegetables with this dip are jicama and carrots, but whatever your favorite is I’m sure it will be great!

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