Toll House Pie

I just HAD to post this recipe for Toll House Pie.  It is officially the most requested pie recipe in our home. It is the one food item requested for every Birthday, Thanksgiving, Christmas, Millard Fillmore’s Birthday…well…you get the idea. Our two sons are grown men and they STILL request this for their birthdays. That makes this mom’s heart happy.Toll House Pie / The Grateful Girl Cooks!
I received this “gift” of a recipe from a friend named Cindi who I used to sing with in a church choir in Southern CA over 30 years ago. I’m sure she had noooo idea that it would become one of my most worn out recipe cards. It is such an easy recipe – and what a keeper!

Toll House Pie / The Grateful Girl Cooks!
Enjoy a slice of this pie (filled with chocolate chips, pecans, brown sugar, etc.) that is decadent, rich, and sweet enough to put hair on your chest!

Toll House Pie / The Grateful Girl Cooks!Toll House Pie / The Grateful Girl Cooks!Toll House Pie / The Grateful Girl Cooks!Grab a fork and take a nice, big bite! Hope you enjoy it.

Toll House Pie / The Grateful Girl Cooks!Original Recipe Source: Cindi Carlisle Wilcox (over 30 years ago)

Toll House Pie
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Easy to prepare, rich and decadent pie, filled with chocolate chips and pecans!
As Prepared By:
Recipe type: Dessert
Serves: 8
  • ¾ cup butter, melted (then cooled to room temp)
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar (light or dark-I usually use dark)
  • ½ cup pecans or walnuts, chopped (I always use pecans)
  • 2 eggs
  • 1 6 oz. bag semi-sweet chocolate chips (plus additional chips if you want to swirl some on top of baked pie for decorative look)
  • 1 pie crust (either buy one or make your own...I always make my own)
  1. Preheat oven to 325 degrees.
  2. Mix all ingredients together in large mixing bowl.
  3. Pour mixture into an unbaked pie crust. Bake at 325 degrees for 1 hour. Remove from oven and let cool down on a wire rack.
  4. If desired, melt ¼ cup chocolate chips in a double boiler and decoratively swirl the melted chocolate over the top of the baked, and cooled pie.
Original Recipe Source: unknown. I was given the recipe by my friend Cindi Carlisle Wilcox years and years and years ago!



Mom’s Old-Fashioned Chili

On a cold, wintry day nothing tastes as good as a big bowl of Mom’s Old-Fashioned Chili…just the way my Mom always made it for us growing up. The tradition continues, and I’ve been using this family recipe for evuhhhhh! So easy. So GOOD! I think you’ll like it, too.Mom's Old-Fashioned Chili / the Grateful Girl Cooks!

The awesome part is that if you simply omit the meat it is a totally vegetarian or vegan meal. I know this amazing tidbit because I’ve tried it (we have two vegetarians and a vegan in our family) and they loved it, too. So…grab the ingredients, a wooden spoon, knife, cutting board, a big stockpot (or crock pot) and get ready to say “Thank You, JB’s Mom!!!!!!”

I make this chili year-round, but it is especially good when it is COLD outside. I’ve even left the meat out of this recipe to make a completely vegetarian chili when family members come over for dinner…and it is wonderful!

Mom's Old-Fashioned Chili / the Grateful Girl Cooks!
I can almost smell it cooking away on the stove…yum!

Mom's Old-Fashioned Chili / the Grateful Girl Cooks!
Sure hope you enjoy it!

Mom's Old-Fashioned Chili / the Grateful Girl Cooks!

Mom's Old-Fashioned Chili
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Nothing like a hot bowl of homemade chili on a cold day to warm the soul!
As Prepared By:
Recipe type: Soup
Serves: 8
  • 1½ lbs. ground beef
  • 1 large brown onion, chopped (go ahead and have yourself a little cry)
  • ½ green pepper, chopped
  • 1 large (big, fat one)and 1 small can diced tomatoes (14.5 oz)
  • 1 large can chili beans (or 2 regular sized)
  • 1 can kidney beans (14.5 oz.)
  • 1 can black beans (14.5 oz.)
  • 1 can pinto beans (14.5 oz.)
  • 1 tsp. paprika
  • 2 tsp. Worcestershire sauce
  • ½ tsp. cayenne pepper
  • 3 TBSP. chili powder
  • 1½ tsp. garlic powder
  • 2-3 tsp. salt (more or less, to taste)
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 1 cup water
  • 1 small can tomato paste (I've also used tomato sauce when out of tomato paste)
  1. In skillet, brown ground beef, chopped onion and green pepper. Drain off grease.
  2. If you are using a crock pot: Put the browned meat mixture in crockpot; add the rest of the ingredients...(cook on low for 6 hours)
  3. If cooking in a large pot on the stove top, add the browned meat mixture to the rest of the ingredients; simmer (uncovered) for about an hour and a half.
  4. When ready to serve, garnish each serving with grated cheese, a small dollop of sour cream and a sprig of cilantro (optional).
This recipe makes a large pot of soup. It will freeze well.



Dipped Gingersnaps

This is one of my all-time favorite “go-to” cookie recipes: Dipped Gingersnaps! I ALWAYS make them at Christmas to give away to family and friends, but I also end up making them year-round because they are so easy and delicious! Dipped Gingersnaps / The Grateful Girl Cooks!

These cookies are actually soft and chewy, so I’ve never really figured out why that have the word “snap” in them. Rather than waste any brain cells trying to figure it out, I’ve found it best to just go with it. I feel I’m better for it.

This recipe makes approximately 14 dozen cookies, but never fear…you can easily half the recipe, if you’re not planning to feed an entire village, or eat them all by yourself. These cookies also freeze very well, so I usually make the whole batch at once and then freeze some for another time. The ginger flavor permeates these delicious cookies, and if you choose to dip them in white chocolate icing or drizzle them with glaze, you won’t be sorry!

I usually dip half of the cookie in a white chocolate icing, but they can also be drizzled with a light powdered sugar glaze, as seen in the photo below. Both instructions and ingredients are included in the printable recipe (below).

Dipped Gingersnaps / The Grateful Girl Cooks!Dipped Gingersnaps / The Grateful Girl Cooks!

Recipe adapted from: Laura Kimball, via Taste of Home Magazine

Dipped Gingersnaps
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A delicious dipped gingersnap, bursting with the flavors of ginger and molasses!
As Prepared By:
Recipe type: Cookies
Cuisine: American
Serves: 14 dozen
  • 2 cups sugar
  • 1½ cups vegetable oil
  • 2 eggs
  • ½ cup molasses
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 1 TBSP. ground ginger (powder)
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • Additional sugar
For dipped cookies:
  • 2 pkgs. (12 oz. each) vanilla baking chips
  • ¼ cup shortening (Crisco)
For drizzle-glaze cookies:
  • 2 cups powdered sugar
  • 1-2 tsp. warm water (or more till glaze is slightly thin)
  • 1 tsp. vanilla
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses.
  3. In separate bowl, combine dry ingredients; gradually add to the creamed mixture and mix this very well.
  4. Shape dough into ¾ inch balls (roll the dough between both hands to form a ball) and then roll the cookie ball in sugar (approx ⅓ cup, more or less) in a small bowl.
  5. Place cookies 2 inches apart onto ungreased cookie sheets.
  6. Bake at 350 degrees for 10-12 minutes, or until the cookie springs back when touched lightly. Remove cookies to wire racks to cool.
  7. When completely cooled, you can either dip the cookies or drizzle a thin glaze over them...whatever you prefer. ENJOY!
  8. For dipping: Melt the vanilla chips with shortening in a small pan over low heat. Dip the cookies half way into the mixture, shake or let the excess drip off. Place on waxed paper or foil-lined baking sheets to harden.
  9. For drizzle-glazing: In small bowl, mix powdered sugar, vanilla and warm water till you have a slightly thin glaze, adding more sugar to thicken or a touch more water to thin. Place cookies on foil to catch the glaze that might run off the cookies. Drizzle the glaze on top of cookies. Let harden.




Fried Chicken, Spicy Mayo and Slaw Sandwich

So here’s the story… my friend gave me a subscription to Bon Appétit magazine last year. My husband was looking through one of the issues and came upon this recipe for a Fried Chicken , Spicy Mayo and Slaw Sandwich.Fried Chicken, Spicy Mayo and Slaw Sandwich / The Grateful Girl Cooks!

Being the nice guy that he is, he hinted mentioned to me (of course rather casually) that it sure sounded good, and was wondering if I thought I could make this recipe.

Fried Chicken, Spicy Mayo and Slaw Sandwich / The Grateful Girl Cooks! Fried Chicken, Spicy Mayo and Slaw Sandwich / The Grateful Girl Cooks!

Fried Chicken, Spicy Mayo & Slaw Sandwich / The Grateful Girl Cooks!

So I did. End of story. Did you enjoy it? Actually, it was fairly easy, and really tastes GOOD! Seriously good. the sandwich was easy to prepare, and the taste was unexpectedly wonderful! My husband and I LOVED it and I have prepared it a few times since then. Hope you will give it a try…I think you will really like  this delicious sndwich.

Fried Chicken, Spicy Mayo & Slaw Sandwich / The Grateful Girl Cooks!

Recipe Source:

Fried Chicken, Spicy Mayo and Slaw Sandwich
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Delicious chicken sandwich, paired with a spicy mayo and jalapeno coleslaw.
As Prepared By:
Recipe type: Entree
Cuisine: American
Serves: 4
For the Spicy Mayo and Slaw:
  • 1 garlic clove, finely chopped
  • ½ cup light mayonnaise (can use regular mayo too, of course)
  • 1 Tablespoon Louisiana-style hot pepper sauce
  • ½ small red onion, thinly sliced
  • 1 jalapeno, finely chopped
  • 4 C. thinly sliced green cabbage
  • ½ cup Bread and Butter pickle slices, plus ¼ cup pickle juice from jar
For Fried Chicken and Assembly:
  • 2 cups all purpose flour
  • 1 Tablespoon ground black pepper
  • ½ teaspoon salt (plus more for later)
  • 1 cup buttermilk
  • 2 - 8 oz. chicken breasts, cut in half crosswise
  • Vegetable or Peanut oil
  • 4 sandwich rolls (I used Kaiser rolls)
  • 2 TBSP unsalted butter, room temperature (I used regular...whatever!)
  1. Make the slaw: Mix garlic and mayo in small bowl. Cover and refrigerate. In a separate bowl, toss remaining ingredients to combine. Cover and refrigerate.
  2. To make chicken: In a small bowl, whisk flour, black pepper and salt. Set aside.
  3. Into another shallow bowl, pour the buttermilk.
  4. Working with 1 piece of chicken at a time, dredge the chicken in the flour mixture, shaking off the excess. Then dip the chicken in the buttermilk, letting the excess drip back into the bowl. (Messy, but are you having fun yet?) Then dredge the chicken again in the flour mixture, shaking off the excess. Set chicken onto a piece of foil while you coat the other three pieces.
  5. Pour the oil into a large, heavy skillet to a depth of ½ inch. Place the deep-fry thermometer into the oil so that the bulb is submerged. Heat over medium heat until the thermometer registers 350 degrees.
  6. Carefully place the 4 chicken breasts in hot oil. Fry chicken until golden brown and cooked through (approximately 3-4 minutes per side). When done, remove chicken and transfer to a wire rack. Season with additional salt to taste.
  7. Spread the cut sides of the rolls with butter. Heat a large skillet or griddle over medium heat. Working in batches, grill the rolls, butter-side down, till lightly browned and crisp (about 1 minute).
  8. To "build" the sandwich: Spread the bottom of the toasted sandwich roll with ¼ of the spicy mayo. Then add the chicken breast, followed by ¼ of the cabbage slaw. Slap a roll top on that bad boy, take a big old bite and then say "YUM!"
You will need a deep-fry thermometer for this recipe.




Orange Cheese Danish Pastry

SERIOUSLY- Some mornings you just don’t want a nutritious, healthy breakfast. Period. I know that’s how it is for me some days…I want to eat a healthy breakfast, but… you know how it is… That’s how this recipe for Orange Cheese Danish Pastry came about…Orange Cheese Danish Pastry / The Grateful Girl Cooks!
You know how it is at times when you wake up and all you want is a humongous cup of steaming hot coffee and something sweet and “not so good for you”? It was that way for me one morning, so I went on a search for something tasty that would rock my world (in a “breakfast-y” kind of way), and found this recipe.

It was fairly easy to make, and turned out to be very tasty! Why not give it a try…I think you will be surprised at how delicious it is!

Orange Cheese Danish Pastry / The Grateful Girl Cooks!


 Have a great day!

Orange Cheese Danish Pastry / The Grateful Girl Cooks!

Recipe adapted from:

Orange Cheese Danish Pastry
Prep time
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A delightful breakfast pastry, filled with orange-flavored cream cheese/ricotta mixture. This recipe makes 2 pastries.
As Prepared By:
Recipe type: Breakfast
Serves: 10
  • ½ cup (4 oz.) ricotta cheese
  • ½ cup (4 oz.) cream cheese
  • ⅓ cup sugar
  • 1 egg
  • 2 Tablespoons butter, softened
  • 1 Tablespoons all-purpose flour
  • 2 tsp. grated orange rind
  • ½ tsp. vanilla
  • 2 sheets (1 lb.) frozen puff pastry, thawed
  • ½ cup confectioners sugar (powdered)
  • 1 Tbsp. orange juice
  • 2 Tbsp. sliced almonds (or you can use walnuts or pecans)(optional)
  1. Combine cheeses, sugar, egg, butter, flour, orange rind and vanilla in a large bowl. Beat with a whisk, or an electric mixer on medium speed, until well blended.
  2. Carefully unfold the pastry sheet into a rectangle; place it on a baking sheet.
  3. With a sharp knife make 2-inch deep cuts at 1-inch intervals on the long sides of the pastry. Spread ½ of the cheese mixture down the center 3 inches of the pastry.
  4. Crisscross strips over the filling, alternating sides and bringing the strips all the way across the filling.
  5. Repeat process for the second pastry.
  6. Bake in a preheated 400 degree oven approximately 25 minutes or until the bottom of the pastry is golden brown. Remove from oven and cool on a wire rack.
  7. While pastry is cooling down, sift confectioners sugar into the orange juice in a bowl. Mix until the icing is smooth.
  8. Drizzle the mixture over the pastries, then sprinkle with sliced almonds.
  9. Serve and Enjoy!





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