Archive of ‘Holidays!’ category

Happy Independence Day!

Happy Independence Day from our family to yours!  As someone who considers herself privileged to have  been raised in this great country, I am so grateful for the many freedoms I am fortunate enough to enjoy. As one writer puts it… we are the land of the free,  BECAUSE of the brave!

I’ve shared this quote from Erma Bombeck before, but want to post it again, as it kind of sums up this day, where people all across our country gather together for BBQ’s, fun, and fireworks to celebrate the United States of America, and our founding fathers who put it all on the line for FREEDOM..Happy Independence Day / The Grateful Girl Cooks!
Have a fun, safe, and DELICIOUS celebration, friends.  We’ll be out of state on vacation, but we (or my hubby, the Grill Master) will be grilling something tasty, and enjoying this special day!

Happy Independence Day / The Grateful Girl Cooks!

The Grill Master, busy at work (Should I tell him the lighter fluid goes on the briquets?)

Happy Independence Day / The Grateful Girl Cooks!

Have a wonderful celebration with family and friends. May God continue to bless America.

Happy Independence Day / The Grateful Girl Cooks!

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Irish Chocolate Pots de Crème

Decadent, rich, simple to prepare (in under 10 minutes!) and extremely delicious… those are the first words that come to mind when describing these Irish Chocolate Pots de Crème!Irish Chocolate Pots de Crème / The Grateful Girl Cooks!
I made this amazing dessert a couple weeks ago for a family get together… oh my goodness! Soooo good!   “Pots de Crème” is actually a French dessert “custard” that dates back to the 17th century. It’s name literally means “pots of cream”.  Let me tell you… it’s much thicker than pudding or mousse and is extremely rich (so rich I told my guests that  it would put hair on their chests!). It may be rich, but oh boy, it is DELICIOUS!

The preparation takes less than 10 minutes, which is an added benefit!  I’d been drooling over the recipe, originally posted on a favorite blogger’s website called “The Café Sucre Farine” (thecafesucrefarine.com), so I gave in and decided to make it!  If you’ve never checked out this website, I would encourage you to do so. Chris shares phenomenal recipes, and her husband Scott shares in the fun with his amazing photography work… it’s a wonderful, creative website for food lovers.

Anyways… the method to making these is to simply use a blender. Yep… that’s right! Ingredients are blended together, then poured into small dessert cups (the dessert is very rich, so small servings are the best!).  I also made a Bailey’s Irish Cream syrup which was drizzled onto the tops of the finished Pots de Creme, then they were garnished with whipped cream, a sprig of fresh mint (and dessert cookies!).  Easy and delicious… you’re gonna LOVE this dessert!  Here’s how to make it:

Before you begin, make sure you have your dessert dishes ready to go. Place them on a baking sheet. The dessert bowls I used (Libby Tasting Bowls) hold 4.25 ounces (just over 1/2 cup), so I ended up with 6 portions (I set out 8 cups but only needed 6).  The total amount of servings will depend on the size dish you use.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Chocolate chips, sugar, Bailey’s Irish Cream Liqueur, an egg, and sea salt are placed into a blender.  The ingredients are pulsed several times, just to mix them up a bit (they will not be fully blended).

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Take out the center cap from the blender lid and place a funnel directly into the opening. Place lid back on blender (I took it off to take the photo).

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Into a large microwave safe bowl, pour the whipping cream.  Make sure to use a large bowl, because the cream will be microwaved, and will rise up as it heats.  I used a glass bowl so I could see to make sure the whipping cream didn’t bubble up and over the top of the bowl.  Heat the whipping cream in the microwave on high power for 2 to 2½ minutes, until the cream is really bubbling.  You can see from the photo below how high the cream rose in the bowl, and what the bubbling cream looked like when I took it out of microwave.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Turn blender on LOW and blend ingredients already in there for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while mixing on low.  Once you’ve added all the cream, put your hand over the top of the funnel (to cover), and turn the speed up to HIGH. Let the mixture blend on high for one minute.  When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

The dessert is PERFECT to serve once chilled just as it is, BUT… if you want to kick it up a notch and make the Bailey’s Irish Cream Syrup to garnish the finished dessert, it can be made while the dessert is chilling.  It’s VERY SIMPLE to prepare, and added an extra pop of flavor to the finished dessert.  Irish Cream liqueur is poured into a little saucepan and brought to a boil on medium heat.  The liqueur is boiled and stirred for 2-3 minutes until it has reduced in volume and turned syrupy.  Remove from heat and let cool.  That’s it!  As the syrup cools down, it will thicken a little bit more. Let syrup cool to room temperature before serving.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

I also decided to add some more calories fancy cookies to garnish the finished dessert, so I found these at our local grocery store… perfect!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

When ready to serve, garnish each serving with whipped cream and a sprig of fresh mint, then drizzle a tiny bit of the Bailey’s syrup over the top, and insert a couple fancy cookies into the chocolate!  You can see in the picture below the Bailey’s syrup on top of the chocolate.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

That, my friends, is how you make this incredible dessert, with very little effort or time involved, but with amazing results!  I made the dessert in the morning, then simply added the garnishes when ready to serve later that evening! Easy!

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Sure hope you will consider making this wonderful, decadent chocolate dessert.  I will definitely be making this recipe again!  Have a wonderful day, and remember to show love, respect, and kindness to all you meet today. God Bless You.

Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

Recipe Source:  https://thecafesucrefarine.com/2015/03/five-minute-irish-chocolate-pots-de-creme

Irish Chocolate Pots de Crème
 
Prep time
Total time
 
As Prepared By:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
For Pots de Crème:
  • 10 ounces semi-sweet chocolate chips (good quality)
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons Bailey's Irish Cream Liqueur
  • 1 large egg
  • pinch of kosher or sea salt
  • 1 cup heavy cream (can substitute Half n' Half)
For Bailey's Irish Cream Syrup:
  • 6 Tablespoons Bailey's Irish Cream liqueur
For Garnish:
  • Whipped Cream
  • Fresh mint sprigs
  • Cookies (optional)
  • Bailey's syrup
Directions
  1. Put small serving dishes onto a baking sheet before beginning.
  2. Put the chocolate chips, sugar, Bailey's Irish Cream, egg, and sea salt into a blender. Pulse the ingredients several times, just to mix them up a bit (they won't be fully blended). Take out the center cap from blender lid and place a funnel directly into the opening.
  3. Pour the whipping cream into a large microwave safe bowl. Use a large bowl, because the cream will be microwaved, and will rise up as it heats. (I used a glass bowl so I could see to make sure the whipping cream didn't bubble up and over the top of the bowl). Heat whipping cream in microwave on high power for 2 to 2½ minutes, until the cream is REALLY bubbling.
  4. Turn blender on LOW and blend ingredients for 15 seconds. SLOWLY pour the hot whipping cream through the funnel into the chocolate mixture while blending on LOW (the very hot cream will help cook the raw egg). Once you've added all the cream, put your hand over the top of the funnel (to cover), and turn speed up to HIGH. Let the mixture blend on high for one minute. When done, carefully pour the chocolate into the serving bowls. Refrigerate for at least 2 hours before serving.
To Make The Bailey's syrup (optional):
  1. If you want Bailey's Irish Cream Syrup to garnish the finished dessert, it can be made while the desserts are chilling. Irish Cream liqueur is poured into a little saucepan, then brought up to a boil on medium heat. The liqueur is boiled for 2-3 minutes until it has reduced in volume and turned syrupy. Remove from heat and let cool. As the syrup cools, it will thicken a little bit more. Let syrup cool to room temperature before serving.
To serve:
  1. Garnish each of the chilled pots de crème with whipped cream, and a sprig of fresh mint, then drizzle a little bit of the Bailey's syrup over the top. Add a couple fancy cookies to the chocolate, if desired! Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Irish Chocolate Pots de Crème / The Grateful Girl Cooks!

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Merry Christmas 2016

In the middle of the hustle and bustle of the holiday season, I’m taking a two week break from blogging to enjoy my family, and celebrate the birth of Jesus.  My life has been forever changed because of God’s mercy, grace and unconditional love. I am so very GRATEFUL.  My hope and prayer is that this Christmas season holds special meaning for you, as well.Merry Christmas 2016 / The Grateful Girl Cooks!

Thank you to all who have visited this blog this year. I am very thankful for you, and sincerely wish each of you a Merry Christmas, Happy Hanukkah, and Happy New Year from the bottom of my heart!  I look forward to discovering, cooking, then sharing many delicious new recipes with you in the coming year. 

Merry Christmas 2016 / The Grateful Girl Cooks!
From our family and home in Oregon to yours… Merry Christmas and Happy New Year!

Merry Christmas 2016 / The Grateful Girl Cooks!

 

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Gingerbread Muffins

Need a little holiday inspiration? How about serving these delicious and festive looking Gingerbread Muffins for breakfast during the holidays? They are quick AND easy to make!Gingerbread Muffins / The Grateful Girl Cooks!
I found the recipe in a cookbook that my friend Debbie gave me several years ago. I was browsing through the cookbook getting recipe ideas, but when I saw how easy these muffins were to make, I ran downstairs and whipped some up for our breakfast!  They tasted fantastic (I think my hubby ate THREE of them- they were that good!

The recipe is absolutely simple to make. If you can stir and pour batter into muffin tins, YOU can make these!!! The muffins have a wonderful gingerbread flavor and have a nice “rise” to them. Here’s how you make them:

Preheat oven to 400 degrees, and prepare 12 cup standard sized muffin tin by spraying the bottom only, OR by placing paper baking cups into each muffin cup.  Beat together brown sugar, molasses, milk, oil and one egg in a large bowl. You can easily use a spoon for this.

Gingerbread Muffins / The Grateful Girl Cooks!

Add remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and ground allspice to the batter. Stir to mix ingredients only until flour is incorporated and moistened. Do not over stir.

Gingerbread Muffins / The Grateful Girl Cooks!

Gingerbread Muffins / The Grateful Girl Cooks!

Spoon batter evenly into prepared muffin cups. Each one should only be filled HALF full.

Gingerbread Muffins / The Grateful Girl Cooks!

Bake muffins at 400 degrees for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check muffins at 18 minutes. Mine only took 18 minutes, so I was glad I checked them. This is necessary because oven temps. vary quite a bit!  Once done, immediately remove the muffins from the baking pan, and place them on a wire rack to cool.  Once cooled, they are ready to eat… as is, OR you can fancy them up (can’t help myself!).

Gingerbread Muffins / The Grateful Girl Cooks!

If you want to “fancy them up” a bit, while muffins are cooling off stir together a mixture of powdered sugar, vanilla, and water until the icing is thick enough to drizzle over tops of muffins. I had some red sparkly sugar in my pantry, so I also lightly sprinkled the icing with red sugar after drizzling it on. (Multi-colored sprinkles would add a fun touch, too!).

Gingerbread Muffins / The Grateful Girl Cooks!

Gingerbread Muffins / The Grateful Girl Cooks!

Let the icing firm up just a bit, then the muffins are ready to eat!  Here’s a peek at the inside of one before it got gobbled up!  My husband enjoyed his warm muffins with a tiny touch of butter, which he said made them perfect!

Gingerbread Muffins / The Grateful Girl Cooks!

It’s such an easy recipe to make… and it was kind of fun to have GINGERBREAD muffins for breakfast, right in the middle of the Christmas holidays!  Hope you enjoy them.  I sincerely hope you are finding JOY in this season. Merry Christmas!

Gingerbread Muffins / The Grateful Girl Cooks!

Recipe Adapted From:Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 158, Wiley Publishing, Inc., Copyright 2010, General Mills.

Gingerbread Muffins
 
Prep time
Cook time
Total time
 
Gingerbread Muffins... delicious, EASY, and perfect for the holidays!
As Prepared By:
Recipe type: Breakfast
Serves: 12
Ingredients
For Muffin Batter:
  • ¼ cup brown sugar (packed)
  • ½ cup molasses
  • ⅓ cup milk
  • ⅓ cup vegetable oil
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
For Decorative Icing (to drizzle on finished muffins):
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • Few drops of water (a little at a time until desired thickness is reached)
Directions
  1. Preheat oven to 400 degrees F. spray the bottoms (only) of a 12 standard sized muffin cups with non-stick spray OR insert paper muffin baking cups into each cup.
  2. Mix the the brown sugar, molasses, oil, milk, and egg together in a large bowl with a spoon. Mix well.
  3. Stir in the remaining ingredients (flour, baking powder, ginger, salt, baking soda, cinnamon and allspice). Stir only until all ingredients are mixed in together... do not overmix.
  4. Divide and spoon batter evenly into prepared muffin cups (only fill HALFWAY).
  5. Bake muffins at 400 degrees F for 18-20 minutes, or until a toothpick inserted into the center of muffin comes out clean. It's best to check them at the 18 minute mark, as oven temperatures vary.
  6. When done, immediately remove muffins from baking pan to a wire rack to cool. Once they have cooled down they are ready to serve warm (unless you wish to add a decorative drizzle).
  7. If you wish to drizzle icing over the top of finished muffins, place powdered sugar and vanilla in small bowl. Stir in a few drops of water, stirring as you go. Continue adding a drop or two of water and stirring, until icing is thick enough to drizzle on top of muffins. Wait until muffins are completely cool before drizzling icing on top. Lightly dust with colored sugar or sprinkles, if desired. Let icing firm up on muffins, then serve! Enjoy!

 

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Tex-Mex Party Nuts

If you are looking for a delicious appetizer for your next party (or just want a unique snack), you should give these Tex-Mex Party Nuts a try! Slightly sweet, slightly spicy and totally addicting, they will be a big hit… AND they are totally EASY to prepare!Tex-Mex Party Nuts / The Grateful Girl Cooks!
I found the recipe in a cookbook a friend of mine gave me several years ago for Christmas, and was anxious to try it. I waited until my husband bought an “industrial strength size” jar of mixed nuts at Costco, then smuggled enough out of the jar to make this recipe. Wow… am I glad I did! These roasted mixed nuts are amazing, and the best part is… they are easy to make with a few simple household spices, and only take a few minutes to make! Here’s how:

Measure the mixed nuts into a large bowl. Add melted butter, and stir until the nuts are coated.

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

In a separate small bowl, mix together the spices EXCEPT for the granulated sugar (save that for later!). Sprinkle the spice mix over the mixed nuts, and stir to fully coat.

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Spread the spiced nuts onto a 15 x10 x 1 inch baking pan. Spread them out in a single layer. Bake the nuts, uncovered, in a 300 degree oven for 10 minutes. When done, immediately pour the hot spiced nuts into a medium bowl.

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Sprinkle the nuts with granulated sugar while they are still HOT from the oven. Stir to fully coat.

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Let the nuts cool completely, then serve on a pretty plate or in a serving bowl.

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

The Tex-Mex Party Nuts also make a lovely gift during the holidays. Simply place the nuts into a canning jar, then decorate, and enjoy giving them as a gift to a friend!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

The first time I made them I was afraid (before trying them) that they might be TOO spicy, but was pleasantly surprised to find out they absolutely were NOT!  Perfect combo of slightly sweet/slightly spicy ingredients! The nuts will keep for up to 3 weeks, if you store them in an airtight covered container at room temperature.  The recipe is EASILY doubled… or tripled.  Sure hope you will give them a try… they are quite tasty!

Tex-Mex Party Nuts / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 272, Wiley Publishing, Inc., Copyright 2010, General Mills.

Tex-Mex Party Nuts
 
Prep time
Cook time
Total time
 
These Southwest-inspired slightly sweet, slightly spicy mixed nuts will be a big hit at your next party!
As Prepared By:
Recipe type: Appetizer
Serves: 2 cups
Ingredients
  • 2 cups salted mixed nuts
  • 1½ Tablespoons butter, melted
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground red cayenne pepper
  • --------------------------------------------------------
  • 2 Tablespoons granulated sugar (set aside)
Directions
  1. Preheat oven to 300 degrees F.
  2. Place mixed nuts in a medium sized bowl. Add melted butter and stir until the nuts are fully coated.
  3. In a small bowl, place all spices EXCEPT for the granulated sugar. Mix together. Sprinkle spice mix over the buttered mixed nuts, and stir until coated.
  4. Place nuts onto a 10 x15 x 1 inch baking pan in a single layer. Bake the nuts uncovered for 10 minutes. The nuts should be fully roasted. Remove nuts from oven and immediately place them into a bowl.
  5. Sprinkle the nuts with the granulated sugar while the nuts are still HOT. Stir to coat.
  6. Let the nuts cool completely, then serve.
  7. If storing, the nuts will keep for about 3 weeks in a covered airtight container at room temperature.

 

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Happy Thanksgiving!

Happy Thanksgiving!  We really do have so much to be thankful for, if you think about it.  Enjoy this holiday; hopefully you will be able to carve out some quiet time of reflection, and give thanks for God’s many blessings, large or small in your life.Happy Thanksgiving / The Grateful Girl Cooks!

One of the quotes I LOVE is this “There is ALWAY something to be thankful for”.  My hope is that your day is filled with laughter, love, fantastic food, and the gift of family and friends. May your celebration be sweet!

From our home to yours… Happy Thanksgiving!

Happy Thanksgiving / The Grateful Girl Cooks!

Happy Thanksgiving / The Grateful Girl Cooks!

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Happy 4th of July!

I really like this quote from celebrated author Erma Bombeck, which is really quite fitting for our July 4th celebration today…Happy 4th of July / The Grateful Girl Cooks!

May you enjoy this special day celebrating our FREEDOM!  I am truly GRATEFUL for the freedoms that are mine as a citizen of this great country, and for those who have made it possible throughout our history because of their hard fought determination and sacrifice.

May God continue to bless America.

Happy 4th of July! / The Grateful Girl Cooks!

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Merry Christmas 2015!

Just a quick note to say thank you to all who have visited this blog in 2015. I am taking a two week break over the holidays to narrow my focus onto the TRUE meaning of this blessed season… the birth of Jesus. My life has been forever changed because of His mercy, grace and unconditional love for me. I am so very GRATEFUL.  My hope and prayer is that this Christmas season holds special meaning for you, as well.

I love this quote from “How The Grinch Stole Christmas”, by Dr. Seuss:

 “And the Grinch, with his Grinch-feet ice cold in the snow, stood puzzling and puzzling, how could it be so? It came without ribbons. It came without tags. It came without packages, boxes or bags. And he puzzled and puzzled ’till his puzzler was sore. Then the Grinch thought of something he hadn’t before. What if Christmas, he thought, doesn’t come from a store. What if Christmas, perhaps, means a little bit more.”

I look forward to a new year and sharing many delicious recipes in 2016 with you. God Bless!

Merry Christmas 2015 / The Grateful Girl Cooks!

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Chex Mix Munchies – Made In The Microwave!

My Great Aunt used to make Chex Mix every year. It was a treat, as a young girl at Christmas time, to grab a big handful from what seemed like a never empty bowl of this snack when we visited her home. She would bake it for hours, then serve it. Well, nowadays we can make Chex Mix Munchies… in the microwave in under 15 minutes!Chex Mix Munchies - Made In the Microwave / The Grateful Girl Cooks!
It’s as easy as mixing the ingredients together, mixing melted butter and spices, stirring, and cooking it in the microwave. Boom! Instant munchies!

Put ingredients in a large microwavable bowl.

Chex Mix Munchies - Made In the Microwave / The Grateful Girl Cooks!

Melt butter in the microwave.

Chex Mix Munchies - Made In The Microwave / The Grateful Girl Cooks!

Mix up spices and Worcestershire sauce. Add to melted butter and stir.

Chex Mix Munchies - Made In The Microwave / The Grateful Girl Cooks!

Pour this mixture over the Chex mix. Stir really well to distribute sauce.

Chex Mix Munchies - Made In the Microwave / The Grateful Girl Cooks!

Microwave on high for 5-6 minutes, stirring mixture well every 2 minutes. When done, spread Chex mix out on paper towels to cool completely.

Chex Mix Munchies - Made In The Microwave / The Grateful Girl Cooks!

Once completely cool, store Chex Mix Munchies in an airtight covered container. That’s it!

Chex Mix Munchies - Made In The Microwave / The Grateful Girl Cooks!

The recipe makes about twenty four 1/2 cup servings. Plenty for everyone to eat OR package part of it up and give as gifts!! Enjoy these munchies… and don’t say I didn’t warn you. They are scrumptious!

Chex Mix Munchies - Made In the Microwave / The Grateful Girl Cooks!Recipe Adapted From: General Mills Recipe, “Original Chex Party Mix” (recipe on cereal box)

Chex Mix Munchies - Made In The Microwave!
 
Prep time
Cook time
Total time
 
Crunchy and delicious, these Chex Mix Munchies are perfect for a quick snack!
As Prepared By:
Recipe type: Snack
Serves: 24 servings (1/2 cup each)
Ingredients
  • 3 cups Corn Chex cereal
  • 3 cups Rice Chex cereal
  • 3 cups Wheat Chex cereal
  • 1 cup Cheerios (I used Team Cheerios)
  • 1 cup mixed nuts
  • 1½ cups stick pretzels (bit size)
  • 6 Tablespoons butter
  • 2 Tablespoons Worcestershire sauce
  • 1½ teaspoons seasoning salt
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
Directions
  1. Put the cereals, nuts, pretzel sticks, and Cheerios in a large microwavable bowl. Set aside.
  2. Melt butter in a small microwavable bowl until melted (about 35-40 seconds on high). Stir in Worcestershire sauce, seasoning salt, garlic powder, and onion powder. When completely blended, pour this over the bowl of cereal mix.
  3. Microwave on high for 5-6 minutes (UNCOVERED). Every 2 minutes, stir the ingredients to continue coating everything. When done, spread the Chex Mix out on paper towel and let them cool completely.
  4. Once cool, store Chex Mix Munchies in a covered container.

 

 

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