The Grateful Girl Cooks!

Instructions

Place a trivet in the inner pot; add 1 cup of water. Spray a 7" baking pan generously with cooking spray on bottom/sides.
Place blackberries in a medium bowl. NOTE: If using frozen berries, do not thaw; put them (still frozen) in the bowl. Add granulated sugar and lemon juice. Gently stir until combined. Pour berries into baking pan; spread to cover the bottom.
In a separate bowl, stir oats, flour, brown sugar, cinnamon, nutmeg and salt together. Add melted butter; stir until streusel is crumbly and holds together when pinched. Spread streusel over the blackberries, covering the fruit.
Cover baking pan with foil, crimping the edges firmly around the pan to seal. Lower pan onto the trivet in the inner pot.
Put the lid on the Instant Pot; lock it in place. Turn the steam release valve to SEALING. Select the MANUAL button (high pressure); set the timer for 10 minutes. It will take 7-10 minutes to reach full pressure before cooking program/timer begins. When cooking program ends, the machine should beep.
Let the pressure release NATURALLY (do nothing) for 5 minutes, then flip pressure knob to VENTING to release all remaining steam. Pressure gauge will drop back down once all steam is gone, indicating it's safe to open the lid. Remove baking pan from the inner pot. The blackberry crisp is done cooking and can be cooled slightly then served. *I prefer to brown and "crisp up" the topping a bit more so I do 1 more step before serving. NOTE (optional): If you want streusel to be browner, turn on your oven broiler while the IP is venting. Once baking pan is removed from the IP, place it on a rack about 4" under the broiler. Keep an eye on it- after 1-2 minutes under broiler, streusel should be browner and crisper!
Let blackberry crisp cool for a few minutes (it will firm up as it cools), then scoop out warm portions into bowls (5 small servings). Add a scoop of vanilla ice cream (if desired) and serve. Enjoy!

Nutrition Facts

Instant Pot Blackberry Crisp

Amount Per Serving (1 (1/4 of total))

Calories 412 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 49mg16%

Sodium 164mg7%

Potassium 219mg6%

Carbohydrates 56g19%

Fiber 6g25%

Sugar 32g36%

Protein 5g10%

Vitamin A 714IU14%

Vitamin C 15mg18%

Calcium 57mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Aug
2025

Shrimp and Broccoli Stir-Fry

categories: Asian, Main Dishes, Seafood

2 Shares

Shrimp and Broccoli Stir-Fry is a delicious dish, with pan-seared shrimp, broccoli, bell peppers, and sugar snap peas in teriyaki sauce.

If you enjoy stir-fry meals, then you may enjoy the recipe I am posting today for shrimp and broccoli stir-fry! Years ago, I found a recipe for a stir fry dish online from Sara Welch, from “Dinner at the Zoo”.

Over the years, I’ve tweaked and changed her original recipe (and ingredients) many times to suit our taste and ended up with this tasty shrimp stir-fry recipe.

This dish features fresh broccoli florets, bell pepper slices, sugar snap peas and large shrimp al pan-seared and covered in a delicious Asian-inspired sauce. If desired, you can serve this yummy stir-fry on top of a bed of steamed brown or white rice for a very filling, all-in-one-bowl dinner!

I’m confident you will enjoy it, so here’s how to make this delicious shrimp and broccoli stir-fry, step by step.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Stir-Fry Sauce

Place soy sauce, water, brown sugar, fresh minced ginger, honey, minced garlic and sesame oil in a small saucepan. Stir to combine and cook this on Medium-High heat, stirring often until the sugar has dissolved.

The sauce is fairly thin at this point, so the next thing you will do is make a “slurry” with water and cornstarch to help thicken the sauce.

Make a “slurry” by mixing a small amount of water and cornstarch in a container until the mixture is smooth and lump-free. Pour the slurry into the sauce and stir or whisk it well, until combined.

Bring the sauce to a boil, stirring often and let it boil for 1-2 minutes or until the sauce has thickened. Once thickened, remove the sauce from the heat source and set it aside.

Stir-Fry The Vegetables

Heat 1 teaspoon of vegetable oil in a large skillet on Medium-High heat. When the oil and skillet are hot (but not smoking), add the broccoli florets, sugar snap peas and red and orange bell pepper slices.

TIP: I love to use a combination of red and orange bell pepper slices for extra pops of color, but if you only have one of those colors (red OR orange) simply use that!

Toss to coat the veggies slightly with the oil, then season them lightly with salt and pepper, to taste. Cook the vegetables for 3-4 minutes, stirring often until they become tender and are only very lightly browned.

Add 2 Tablespoons of water to the skillet and continue to cook the veggies only until the water has evaporated. Remove the veggies from the skillet, put them on a plate and cover to keep them warm.

Prepare The Shrimp

Make sure all the shrimp is de-veined, and the shell and tails are removed. Pat the shrimp dry using several paper towels. If you’re using large shrimp, use between 25-30 count and if you’re using JUMBO shrimp, use about 18-20 count.

Add remaining vegetable oil to the same skillet you cooked the veggies in. Heat it on High until the oil and skillet are hot again (but not smoking).

Place the shrimp in the hot skillet in a single layer and season very lightly with salt and pepper. Cook the shrimp for 2-3 minutes, turning them halfway through the cooking time until they are cooked through and pink on all sides.

Add the stir-fried veggies back into the skillet of shrimp, then pour the thickened Asian sauce on top. Turn the heat DOWN under the skillet to Medium.

Stir to fully cover the shrimp and veggies with the sauce and cook on Medium heat, stirring often, but only until everything is heated through. Don’t overcook the shrimp, simply get the dish hot enough to serve.

Serve And Enjoy The Shrimp and Broccoli Stir-Fry

Once the shrimp and broccoli stir-fry is heated through, it is ready to be enjoyed! For each serving, place brown rice (or white steamed rice) in a bowl and then add the shrimp, veggies and sauce on top.

OPTIONAL GARNISH (highly recommend): If desired, sprinkle the top of each serving with a few chopped green onions and some sesame seeds. This makes the presentation really nice (and those chopped green onions add another little “pop” of flavor!

I hope you have the opportunity to make this delicious shrimp and broccoli stir-fry for yourself and for those you love. It’s really pretty easy to make and tastes wonderful! When you serve it on top of brown rice, it makes this a very filling and complete meal I’m sure you will enjoy.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fantastic, delicious shrimp recipes to choose from, including:

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0 from 0 votes

Shrimp and Broccoli Stir-Fry

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Shrimp And Broccoli Stir-Fry is a delicious dish, with pan-seared shrimp, broccoli, bell peppers, and sugar snap peas in teriyaki sauce.

Category: Main Dish

Cuisine: Asian

Keyword: shrimp and broccoli stir-fry

Servings: 4

Calories Per Serving: 260 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Asian Sauce:

¼ cup low sodium soy sauce
½ cup water
3 Tablespoons brown sugar dark or light
1 Tablespoon honey
2 teaspoons finely minced fresh ginger
2 teaspoons finely minced garlic
1½ teaspoons toasted sesame oil
2 Tablespoons cold water for slurry
4 teaspoons cornstarch for slurry

For Stir Fry:

3 teaspoons vegetable oil* *DIVIDED USE
1¼ pounds large raw shrimp deveined, shells/tails removed
1½ cups fresh broccoli florets* *small bite-sized florets
1 cup red and orange bell peppers (combination of) seeded, thinly sliced lengthwise
½ cup sugar snap pea pods
2 Tablespoons water
salt and black pepper, to taste to lightly season shrimp and veggies

For Serving (optional, but good): Steamed rice, chopped green onions, sesame seeds

Instructions

Make The Sauce:

Combine soy sauce, water, brown sugar, honey, minced ginger, garlic and sesame oil in a small saucepan. Cook on Medium-high, stirring often, until sugar dissolves. Make a "slurry" by mixing 2 Tbsp. cold water and cornstarch in a container until smooth. Add the slurry to the sauce; stir or whisk until combined. Bring sauce to a boil, stirring often; boil 1-2 minutes or until sauce has thickened. Remove pan from the heat; set aside.

Stir-Fry Veggies And Shrimp:

Heat 1 tsp. vegetable oil in a large skillet on Medium-High. Once hot, add broccoli florets, sugar snap peas and red/ orange bell pepper slices. Toss to coat veggies lightly with oil; season lightly with salt and pepper, to taste. Cook 3-4 minutes, stirring often until veggies are tender. Add 2 Tbsp. water to the skillet; continue to cook veggies only until water evaporates. Transfer veggies out of the skillet and onto a plate; cover/keep warm.
Add remaining 2 tsp. vegetable oil to the same skillet. Heat on Medium-High until oil is hot (but not smoking). Put shrimp in skillet in a single layer, season lightly with salt/pepper. Cook shrimp 2-3 minutes, turning them over halfway through cooking time until they're cooked through and pink on all sides.
Add veggies back into the skillet of shrimp; pour sauce on top. Turn the heat DOWN to Medium. Stir to fully coat shrimp and veggies with sauce; cook on stirring often but only until everything is heated through. Don't overcook shrimp, simply get this dish hot enough to serve.
For each serving, place brown or white steamed rice in a bowl (rice is optional but highly recommended). Add shrimp, veggies and sauce on top. OPTIONAL GARNISH: If desired, sprinkle each serving with chopped green onions and sesame seeds. Serve and enjoy!

Recipe Notes

The caloric and nutritional calculation provided does not include rice, green onions or sesame seeds for optional serving recommendations, so please plan accordingly.

Nutrition Facts

Shrimp and Broccoli Stir-Fry

Amount Per Serving (1 (1/4 of total))

Calories 260 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Cholesterol 228mg76%

Sodium 761mg33%

Potassium 666mg19%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 16g18%

Protein 32g64%

Vitamin A 1512IU30%

Vitamin C 86mg104%

Calcium 131mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Aug
2025

Homemade Crème de Menthe

categories: Beverages

2 Shares

It’s easy to make homemade crème de menthe to use in baked goods, cocktails or other recipes. Learn how make this mint-flavored liqueur!

Have you ever made any homemade liqueurs before? A lot of people use them for flavoring several types of mixed cocktails. I use this mint-flavored liqueur, known as crème de menthe, to add extra flavor to some of my baked goods, including brownies or cakes.

Today I want to share a sweet little recipe for crème de menthe I found online a while ago. It is such a simple recipe to make and once it’s made, this liqueur lasts a long time in the pantry.

If you’re interested, here’s a way to make simple homemade crème de menthe from the comfort of your own kitchen.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make The Liqueur

The steps for making this “minty” liqueur are really quite simple and can be made in a short amount of time. Start by pouring 2 cups of water into a medium saucepan, put the pan on your stove and then add 2 cups of granulated sugar.

Heat the water and sugar mixture (stirring often) until it has reached the “almost boiling” point. Once all the sugar has dissolved, remove the pan OFF of the heat source, and let the liquid “syrup” cool COMPLETELY.

When the liquid has completely cooled, add ½ cup of vodka and 1 Tablespoon of real peppermint extract to the liquid. Stir until both ingredients have been fully combined with the water and sugar mixture.

Add Food Coloring Or Not?

At this point you will need to decide what color you want the liqueur to be. The addition of green food coloring is traditional yet completely OPTIONAL. I added 6 drops of food coloring here for the photos, so you can see how it looks as I show you the steps involved.

It’s important to know this choice is yours whether you want the liqueur to be green or remain clear. The crème de menthe will taste exactly the same with or without the green color, so I will leave this decision completely up to you!

Note: If you plan on gifting small bottles of the liqueur to family or friends (especially around Christmas time), it is quite lovely to see the nice green color!

Once you add the green food coloring (if using), be sure to stir the liqueur very well so the color is evenly distributed throughout the liquid.

Time To Bottle It Up

When I photographed this, I used several different sized bottles (large and small) to show you what they would look like with the liqueur inside.

You will need bottles that have tight-fitting lids or screwcaps. The amount of crème de menthe liqueur you will end up with is about 3 cups (or 24 ounces), so plan accordingly.

Okay… now let’s bottle the homemade crème de menthe up! Place a funnel (or a measuring cup with a spout) into the mouth of the bottle or bottles you will be using. TIP: You may find it helpful to place the empty bottle in the sink first, in case you spill any!

Carefully pour the cooled liqueur through the funnel and into the jar. Fill the jar to the top, then tightly cap the bottle. Repeat this using other bottles until all the crème de menthe is gone.

Be sure to wipe the jars clean with a wet dish cloth or paper towels so any drips don’t make the jars sticky! Be sure to label each jar (especially if the liqueur is CLEAR), so you’ll remember what’s in it!

You’ll see I used some handy dandy masking tape to label this little jar shown below… ha ha! Store the homemade creme de menthe liqueur in your pantry where it will be available for many different uses over time. TIP: Storing the liqueur in a “dark” pantry also helps prevent evaporation of the liquid in the bottles.

Ways To Use Homemade Crème de Menthe

There are many ways people enjoy using prepared crème de menthe liqueur. It is commonly used in cocktails such as a “Grasshopper” or in a “Peppermint Espresso Martini” but can also be used to give a minty flavor to hot chocolate or coffee.

It is also used in desserts like chocolate cake, mint chocolate truffles or it can be mixed into ice cream. I use it whenever I make Creme de Menthe Brownies, as shown in the next two photos below.

This liqueur adds such a delicate peppermint flavor to frostings for cakes, brownies and cupcakes, which we love! Shown below is when I used it to make delicious Crème de Menthe Brownies, and they taste really good!

I hope you have the opportunity to make this mint-flavored liqueur and find many different ways to enjoy its fresh flavor! It will keep a long time in the pantry, so once you’ve made it, you’re set!

Thanks for stopping by, and I invite you to come back soon for more recipes. Take care, may God bless you, and have a wonderful day.

Looking For More UNIQUE HOMEMADE RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some “unique” made from scratch recipes you might enjoy checking out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Original recipe source: contributed by Stef at TooMuchToDoSoLittleTime.com via Tasty Kitchen.

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0 from 0 votes

Homemade Creme de Menthe

Prep Time

5 mins

Cook Time

2 mins

Cooling Time (inactive prep)

5 mins

Total Time

12 mins

It's easy to make homemade creme de menthe to use in baked goods, cocktails or other recipes. Learn how make this mint-flavored liqueur!

Category: Liqueur

Cuisine: All Cuisines

Keyword: homemade creme de menthe

Servings: 24 (recipe yield about 3 cups total)

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups water
2 cups granulated sugar
½ cup vodka
1 Tablespoon real peppermint extract
6 drops green food coloring (OPTIONAL)

Instructions

Pour water into a medium saucepan and add 2 cups of granulated sugar. Heat the water and sugar mixture on the stovetop (stirring often) until it has reached the "almost boiling" point. Once all sugar has dissolved, remove the pan OFF the heat source. Let liquid cool COMPLETELY.
Once liquid is completely cool, add vodka and peppermint extract. **If using, add 6 drops of green food coloring, as well. The crème de menthe will taste exactly the same with or without the green color. Stir until these ingredients have been fully combined with the water and sugar mixture.
Place a funnel (or measuring cup with a spout) into the mouth of the bottle. TIP: It's helpful to place the empty bottle in the sink first, in case you spill any liqueur! Carefully pour the liqueur through the funnel and into the jar. Fill bottle to the top, then add a tight-fitting lid. Repeat with additional bottles, as needed.
Wipe jars clean with a wet cloth or paper towel, so any drips don't make the jars sticky! Label each jar (especially if the liqueur is CLEAR), so you'll remember what's in it! Store homemade creme de menthe in a dark pantry (to help prevent evaporation). Enjoy!

Nutrition Facts

Homemade Creme de Menthe

Amount Per Serving (1 ounce (equals 2 Tbsp.))

Calories 77 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Sodium 1mg0%

Potassium 1mg0%

Carbohydrates 17g6%

Sugar 17g19%

Calcium 1mg0%

Iron 0.01mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Aug
2025

Garlic Butter Red Potatoes

categories: Side Dishes, Vegetable Dishes

2 Shares

Garlic Butter Red Potatoes is an easy veggie dish with only a few ingredients. Buttery tender potatoes with spices and parsley taste great!

Today I want to share a yummy recipe for garlic butter red potatoes. This “recipe” is how I typically have cooked red potatoes for many years because they always turn out so good!

The cooking method is so simple, and these delicious, buttery and tender potatoes are filling and are such a perfect side dish for so many meals! Here’s how to make garlic butter red potatoes.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I love red potatoes and have grown them in our little backyard raised bed garden for many years. Some of them are pictured below, which show the different sizes they can grow in the same planting bed. You never know what you will harvest with potatoes, so it’s like a treasure hunt to dig them up!

This year I didn’t get any planted, so my husband and I have been purchasing them at our local grocery store when we want to eat them. Today I will share this recipe for red potatoes that is so simple to prepare, and the results are delicious, whether you use home-grown or store-bought potatoes!

Prepare The Red Potatoes

The red potatoes shown below are the ones I used so you can see the varying sizes. For this recipe I used about 1¼ pounds of red potatoes, which was about 15 small red potatoes. This recipe is best (and the quickest cooking time) if you use red potatoes that are on the SMALL side.

NOTE: Ignore the purple potatoes in the photo below- they’re awfully cute, but I boiled them at the same time as the red ones and used them for another dish.

Give the red potatoes a good rinse, then place them whole (do not peel) in a large saucepan and cover them with water. Add a couple pinches of salt, then bring the water to a boil on High heat.

Boil Potatoes Until Tender

Cook the potatoes in boiling water until they’re tender. It usually takes about 15 minutes for small potatoes to become tender, but your time may vary slightly due to size of the potatoes you are using.

Test the potatoes for tenderness by inserting a butter knife into one of the potatoes (choose a bigger one). The knife should easily slide into the potato and that’s when you’ll know they are done.

Time To Add Butter And Spices

When done, remove the potatoes from the water. Drain the potatoes and then slice them in half lengthwise and set them aside briefly.

Melt 2 Tablespoons of butter in a large skillet on LOW heat. Once melted, carefully add the halved, hot potatoes to the skillet. They are already tender, so all they need is some seasoning and a quick re-heat before they’re ready to be served.

Season the potatoes with salt, black pepper and garlic powder, to taste. Typically, I add about ¼ teaspoon of each of these spices.

Stir the spices into the potatoes, then take a little bite. Add more salt, pepper OR garlic powder as needed to suit your own taste.

Heat the potatoes only until they have been reheated through, then transfer them out of the skillet and into a serving bowl. Pour any leftover melted butter from the skillet over the potatoes.

Garnish And Serve The Garlic Butter Red Potatoes

The final step is to sprinkle fresh parsley leaves on top of the garlic butter red potatoes. The bright green of fresh parsley sure adds a pop of color, doesn’t it? Fresh parsley also adds even more flavor to these soft, buttery potatoes!

Serve the garlic butter red potatoes while hot and enjoy this delicious veggie side along with a favorite meat dish. The potatoes are quite tasty and look lovely on any table.

We enjoyed the potatoes served with Air Fryer Veggies for Two (recipe soon) and delicious Instant Pot Boneless Pork Chops (this recipe is also coming soon). There are usually enough small potatoes for 4 small side portions.

What a yummy meal, and even though the potatoes are really easy to prepare, they taste wonderful and I’m confident you’ll like them, too.

I hope you have the opportunity to make Garlic Butter Red Potatoes for those you love and trust you will enjoy them as much as we do.

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful dishes featuring potatoes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
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0 from 0 votes

Garlic Butter Red Potatoes

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Garlic Butter Red Potatoes is an easy veggie dish with only a few ingredients. Buttery tender potatoes with spices and parsley taste great!

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: garlic butter red potatoes

Servings: 4 small servings

Calories Per Serving: 151 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¼ pounds small red potatoes
2 pinches salt (added to boiling water to cook potatoes) *Used only for boiling water
2 Tablespoons butter melted
¼ teaspoon salt + more to taste, if needed
¼ teaspoon black pepper + more to taste, if needed
¼ teaspoon garlic powder

For Garnish:

1½ Tablespoons fresh parsley leaves chopped, if very large

Instructions

Cook potatoes in boiling water until tender (approx. 15 minutes for small potatoes to become tender)- your time may vary due to size of potatoes you're using. Test potatoes for doneness by inserting a butter knife into a potato (choose a bigger one). The knife should easily slide into the potato once fully cooked. Drain potatoes; slice them in half lengthwise; set aside.
Melt butter in a large skillet on LOW heat. Carefully add the halved, hot potatoes.
Season potatoes with salt, black pepper and garlic powder, to taste. Stir potatoes until coated. Taste; add more salt, pepper or garlic powder as needed to suit your taste.
Heat potatoes only until reheated through. Transfer hot potatoes into a serving bowl. Pour any leftover butter from the skillet over the potatoes.
Sprinkle fresh parsley leaves on top of the potatoes. Serve immediately. Enjoy!

Nutrition Facts

Garlic Butter Red Potatoes

Amount Per Serving (1 (1/4 of total))

Calories 151 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 15mg5%

Sodium 217mg9%

Potassium 659mg19%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 2g2%

Protein 3g6%

Vitamin A 312IU6%

Vitamin C 14mg17%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Aug
2025

How To Can Marionberry Jam

categories: Canning And Preserving

2 Shares

Learn how to can Marionberry jam, a delicious fruit jam for toast, biscuits and scones. Recipe yields 5 pint-sized jars, ready for pantry storage.

Marionberries are delicious eaten fresh AND are totally awesome used in cobblers, crisps, pies, turnovers, scones and JAM! They’re from the same “family” as blackberries but have a couple slight differences.

Marionberries are primarily grown here in Oregon (where I live). This variation of a traditional blackberry was developed in Oregon, as well. They’re similar to a traditional blackberry but are slightly longer and larger. Marionberries also tend to be firmer in texture than a traditional blackberry.

Today I want to share how to make delicious homemade jam using this fruit, step by step. Here’s how to make Marionberry jam.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Picking Fresh Marionberries

In late June, I went on an EARLY morning berry-picking adventure with one of my neighbors. We went to the first day a local U-Pick farm was open for the season. She wanted to get there in the cool morning air.

She picked me up at 5:45 a.m. and I truly thought we would be the only ones crazy enough to get to the farm at 6:00 a.m. when they opened. When we arrived at about 6:05 a.m., I was shocked to see LOTS of people already out in the fields picking berries! Oregonians love their U-Pick farms, especially on a nice dry day!

When ripe, marionberries turn from red to a deep purple in color. You can see in the 2 photos below the fresh marionberries on the vines and my marionberry haul for the morning (I also picked lots of blueberries and raspberries!).

Making Jam Requires A Little Prep First

Before you begin cooking the jam, make sure you have all of your ingredients and equipment (canner, jars, lids, utensils, etc.) ready to go. Wash the jars in soapy hot water and drain.

Fill a water bath canner half full of water and bring the water to a low simmer. Place the jars on an elevated rack in the canner and let the low simmering water keep them warm while you make the jam.

You can also put the empty jars on a dish towel-lined cookie sheet and put them in the oven at 250°F. for 20 minutes to keep them warm. It’s important to only fill warm or hot jars with the hot jam (cold or room temp. jars might crack or break when hot jam is added).

Before beginning I also measure out the full amount of granulated sugar into a huge bowl or pot, because it needs to be added all at once at the right stage of the jam-making process.

How To Can Marionberry Jam

For this recipe you will need 6 cups of finely crushed ripe marionberries, which should be measured AFTER they have been crushed! I recommend crushing them one cup at a time, using a potato masher, which works very well!

After you crush the berries, measure them to make sure it is 1 full cup, then add those berries to the large water bath canner you’ll be using. Continue crushing and measuring one cup at a time to get accurate measurements and 6 cups total of finely crushed berries, which you’ll need to make this jam.

Add Pectin And Sugar

Once you have all 6 cups of crushed berries in the canner, stir in a box of powdered pectin until combined. Turn the heat to HIGH, and bring the mixture to a full rolling boil, stirring constantly. NOTE: A full rolling boil is when it’s boiling so hard it doesn’t stop bubbling, even when it is stirred.

Once the berries reach the full rolling boil stage, stir in the granulated sugar quickly and all at once! Stir the mixture very well to combine the ingredients and dissolve all of the sugar.

Bring the jam mixture back to a full, rolling boil. Once it has reached that stage, set a timer and boil it for EXACTLY 4 minutes, stirring constantly.

When the time is up, remove the pan from the heat, and skim off any accumulated foam that has appeared on top (discard).

Filling the Jars

I always put a dish towel under the hot canning jars before filling, because it helps to catch any drips. Ladle the hot jam into hot drained jars, leaving 1/8″ (one-eighth inch) of headspace in each jar. I suggest using a canning funnel to do this, because it is much easier (and less messy!).

Insert a plastic knife down into each jar a couple times to help remove any air bubbles that may be present, then adjust the headspace to 1/8″ by removing or adding jam, if necessary.

Use a damp dish cloth or paper towel to wipe down the rim and edges of the jar. You need the jars to have clean edges and clean rims so the flat lids can seal properly.

Add the flat lids, then screw on the jar rings to fingertip tightness (don’t overtighten). Place the filled jars on an elevated rack in the canner with the simmering water.

Processing The Jars Of Marionberry Jam

Lower the elevated rack of jam jars into the simmering water. The jars will need to be fully covered by the water, with at least an inch of water above the top of the jars. Add more boiling water, if necessary so the water line is 1″ above the top of the jars.

Cover the canner. Bring the water in the canner to a gentle boil (not a rolling boil). Once the water is boiling, process the jam for 10 minutes. When done, wait a couple minutes then remove the canner lid (lift it away from you because of steam).

Carefully lift each jar out of the water using canning tongs. Set the jars on a dish towel to cool (don’t put HOT jars directly on the kitchen counter because temperature variances could cause the jars to crack).

As the jars cool, you should hear a “ping” sound as each jar seals. Let the jam cool for 12-24 hours without disturbing the jars. Once cool, check to ensure each jar sealed properly. The jar lid should not spring back when pressed lightly in the middle.

If you find a jar lid that did not seal (and the lid springs or pops back when pushed), you will need to refrigerate (and use) that jar of jam because it cannot be safely stored long term in a pantry.

Storing And Enjoying Homemade Marionberry Jam

Store the properly sealed (and labeled) jars of marionberry jam in a dark pantry for up to a year (or more). Remove the screw band (outer jar ring) when you store the jars.

I love to give jars of jam to our friends and family to “spread the love”, but my favorite thing to do is to eat it!

When you’re ready to enjoy some delicious marionberry jam, open a jar and serve it on toast, English muffins, etc. It is absolutely delicious and is a great taste and reminder of Summer that can be enjoyed even in the cold wintertime!

I hope you’ve enjoyed learning how to make marionberry jam and trust you (and those you love) will enjoy it as much as we do! It really is a delicious berry jam, and I love having jars of it available year-round in our pantry.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More HOMEMADE JAM Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of jam recipes to choose from, including:

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Recipe adapted from instructions found in a box of MCP Powdered Pectin

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

How To Can Marionberry Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Learn how to can Marionberry jam, a delicious fruit jam for toast, biscuits and scones. Recipe yields 5 pint-sized jars, ready for pantry storage.

Category: Canning and Preserving

Cuisine: American

Keyword: how to can marionberry jam

Servings: 5 pint jars (44 calories per Tbsp.)

Calories Per Serving: 44 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups finely crushed marionberries rinsed. **SEE NOTE BELOW)
2 ounces powdered fruit pectin =1 box (some boxes are 1.75 oz.)
8½ cups granulated sugar

Instructions

Make sure to have all ingredients and equipment (canner, jars, lids, utensils, etc.) ready to go.

1) Wash and drain jars. Prepare flat lids and screw bands.
2) Fill canner ½ full of water, simmer water on Low.
3) Get the jars warm/hot: Place jars on rack in the canner; let simmering water keep them warm while cooking jam OR put empty jars on a dish towel-lined cookie sheet; warm in oven at 250°F. for 20 minutes. *Important-only fill warm or hot jars with hot jam (cold/room temp. jars may crack when hot jam is added).
4) Measure total amount of sugar into a huge bowl; it must be added all at once at the right stage of the jam-making process.
Crush marionberries (need 6 cups finely crushed berries- measured AFTER they're crushed! Crush 1 cup at a time, using a potato masher. Add crushed berries to a large (separate) stockpot.
Stir in pectin until combined. Turn heat to HIGH- bring berry mixture to a full rolling boil, stirring constantly. NOTE: A full rolling boil is when it's boiling so hard it doesn't stop bubbling, even when stirred. Once it reaches a full rolling boil, stir in sugar all at once! Stir well to combine and dissolve the sugar.
Bring berry mixture back to a full, rolling boil on High. Once fully boiling, set a timer- boil jam for EXACTLY 4 minutes, stirring constantly. When time is up, remove stockpot from the heat. Skim/discard any foam on top.
Put a dish towel under hot canning jars before filling (helps to catch drips). Ladle hot jam into hot, drained jars using a canning funnel, Leave1/8" (one-eighth inch) headspace in each jar. Insert a plastic knife down into each jar a couple times to remove air bubbles, then adjust headspace to 1/8" (if necessary) by removing or adding jam. Use a damp cloth or paper towel to wipe down rims and edges of each jar (need to be clean so flat lids can seal properly). Add flat lids, then screw on jar rings to fingertip tightness (don't overtighten). Place jars on elevated rack in the canner.
Lower rack of jars into the simmering water. Jars must be fully covered with water, with at least 1" of water above the top of the jars. Add more boiling water, if necessary so water line is 1" above the top of the jars. Cover the canner. Bring water in canner to a gentle boil. Once water is gently boiling, process jam for 10 minutes. When done, wait 2-3 minutes then remove canner lid (lift it away from you because of steam).
Carefully lift jars out of the water with canning tongs. Set jars on a dish towel to cool (don't put HOT jars directly on the kitchen counter because temperature variances could cause the HOT jars to crack). As jars cool, you should hear a "ping" sound as each jar seals. Let jam cool for 12-24 hours without disturbing. Once cool, check to ensure each jar sealed properly. The jar lid should not spring back when pressed lightly in the middle. If a jar did not seal properly (lid springs or pops back when pushed), you need to refrigerate (and use) that jar of jam because it cannot be safely stored long-term.
Wipe down, then label the jars. Remove the screw band before storing jars. Store jam in pantry for up to a year (or more). Enjoy!

Recipe Notes

NOTE: Plan ahead... total amount of berries needed is 6 cups CRUSHED. Make sure to have a couple cups of extra whole berries before beginning to ensure you have the correct amount of crushed berries necessary for this jam!

Nutrition Facts

How To Can Marionberry Jam

Amount Per Serving (1 Tablespoon ( 5 pint jars total))

Calories 44 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.001g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.003g

Sodium 1mg0%

Potassium 9mg0%

Carbohydrates 11g4%

Fiber 0.3g1%

Sugar 11g12%

Protein 0.1g0%

Vitamin A 12IU0%

Vitamin C 1mg1%

Calcium 2mg0%

Iron 0.05mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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05
Aug
2025

Bowtie Pasta Alfredo and Chicken

categories: Chicken, Italian, Main Dishes

4 Shares

Pin4

Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.

The recipe I am sharing with you today is one I’ve made for years. I love this dish because it is so delicious and easy, thanks in part to using a leftover, already cooked chicken breast.

Using a pre-cooked (baked or grilled) chicken breast saves so much preparation time, and then it’s simply a matter of heating the sauce and cooking the pasta! All in all, this is a scrumptiously satisfying meal.

Honestly, this dish is really simple to make and I’m confident you’re going to love it! Here’s how to make Bowtie Pasta alfredo and Chicken.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Alfredo Sauce

Melt 4 Tablespoons of butter (½ stick) on Low heat in a saucepan. Once the butter has melted, pour in 1 cup of heavy whipping cream and stir to combine.

Continue to cook the butter and whipping cream on a low simmer for 3-4 minutes, stirring often, but do NOT let the mixture come to a boil.

Add 1 cup of finely grated Parmesan cheese (fresh is the absolute best and is recommended) but you can use “shaker can” cheese if necessary.

Stir to combine, then stir gently until the cheese has melted and the sauce thickens slightly. Again, be careful to not let the sauce boil. Lightly season the sauce with garlic powder, salt and a small pinch of black pepper, then stir to combine.

TIP: If necessary, you can make the sauce ahead of time, then you simply need to re-heat it a few minutes before the pasta is finished cooking.

Prepare The Chicken And Fresh Spinach

For this recipe I use pre-cooked (baked or grilled) chicken, which is a real time-saver. I use1 large, cooked chicken breast and cut it into small bite-sized cubes, then set the chicken aside.

TIP: You can always use a cooked rotisserie chicken breast if that’s more convenient but remove (and discard) the skin before you cut it into cubes.

Chop enough fresh spinach to measure 1½ heaping cups. Set the chopped spinach aside until the pasta has finished cooking.

Cook The Bowtie Pasta

Bring a large saucepan of lightly salted water to a boil and cook the bowtie pasta according to the package directions. The cooking time is typically between 10-12 minutes.

Once the pasta is fully cooked, drain off the water (but do NOT rinse the pasta), and then immediately add the drained pasta back into the large pan (while it is still hot).

Combine All Ingredients

Once the drained bowtie pasta is back into the saucepan, immediately add warm, cubed chicken pieces and the chopped spinach.

Pour the creamy hot alfredo sauce over the top and then toss everything gently, until the bowtie pasta and all the other ingredients are combined and covered with sauce.

If the sauce appears to be too thick, drizzle in a little bit more of the heavy whipping cream (or milk, if desired) and stir to combine.

Once all the ingredients are combined (and still hot), take a quick bite of the pasta and add additional salt and pepper, to suit your taste. Now the bowtie pasta alfredo and chicken is ready to be served.

Serve The Bowtie Pasta Alfredo And Chicken

Transfer the hot pasta into individual serving bowls (or plates). If you want to garnish this dish, add some more Parmesan cheese on top. I do this (along with a pinch of coarse black pepper) and it looks nice as a finishing touch AND adds even more flavor to this dish!

This is a nice “all-in-one” main dish, with the pasta, chicken and spinach. We enjoy it, especially when served with a small mixed green salad on the side. The delicious pasta dish (with chicken) and a salad on the side becomes a filling and delicious meal!

I hope you have the opportunity to make this delicious bowtie pasta alfredo and chicken dish for yourself and those you love. It’s really delicious, and I’m confident you’ll enjoy it!

Thanks so much for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy pasta recipes to choose from, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Bowtie Pasta Alfredo and Chicken

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Bowtie Pasta Alfredo and Chicken is a delicious 30-minute dish, with pasta, chicken and fresh spinach in a creamy butter Parmesan sauce.

Category: Main Dish

Cuisine: Italian

Keyword: bowtie pasta alfredo and chicken

Servings: 4

Calories Per Serving: 670 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Alfredo Sauce:

4 Tablespoons butter
1 cups heavy whipping cream
¼ teaspoon garlic powder
⅛ teaspoon salt add more later if needed, to taste
1 pinch ground black pepper a small pinch + more later, if needed
1 cup finely grated Parmesan cheese fresh cheese is recommended

For Pasta, etc.:

8 ounces uncooked bowtie pasta
6 ounces pre-cooked chicken breast 1 large chicken breast, cut in small cubes
1½ cups fresh chopped spinach
additional salt and pepper as desired, to taste
additional grated Parmesan (optional-for garnish)

Instructions

Melt butter on Low heat in a saucepan. Once melted, add heavy whipping cream; stir to combine. Cook on a low simmer for 3-4 minutes, stirring often, but do NOT let the mixture come to a boil.
Add Parmesan cheese. Stir to combine until the cheese has melted and the sauce thickens slightly (don't let the sauce boil. Add garlic powder, salt and a small pinch of black pepper, then stir to combine. TIP: If necessary, make the sauce ahead of time, then re-heat it a few minutes before the pasta has finished cooking.
Bring a large saucepan of lightly salted water to a boil; cook pasta according to package directions (cook time is usually 10-12 minutes). Once pasta is fully cooked, drain the water (don't rinse the pasta), then immediately put the hot, drained pasta back into the pan. Add warm, cubed chicken and chopped spinach.
Pour hot alfredo sauce on top; toss gently until all ingredients are combined and covered with sauce. If sauce seems too thick, add a bit more cream (or milk); stir to combine. Taste pasta, add more salt and pepper, if desired.
Serve immediately while hot. If desired (optional)-garnish pasta with additional Parmesan and/or clack pepper. Enjoy!

Nutrition Facts

Bowtie Pasta Alfredo and Chicken

Amount Per Serving (1 (1/4 of total))

Calories 670 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 25g156%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 146mg49%

Sodium 678mg29%

Potassium 455mg13%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 3g3%

Protein 26g52%

Vitamin A 2509IU50%

Vitamin C 4mg5%

Calcium 289mg29%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Aug
2025

Creamy Banana Pie Overnight Oats

categories: Breakfast

2 Shares

Make Creamy Banana Pie Overnight Oats for 2! It’s a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

I love making overnight oats and have been making many different flavors for years now. I especially enjoy making them in the Summer, because when it’s really HOT outside I don’t like to heat up the kitchen making traditional breakfasts.

Overnight oats are a wonderful solution because they only take a few minutes prep the night BEFORE you’re going to eat them. In the morning you’ll wake up to find jars full of cold, creamy, delicious oats ready to enjoy for breakfast!

The recipe I’m sharing today is one I found online a few months ago, have made several times, and really enjoy! Here’s how to make Creamy Banana Pie Overnight Oats.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Will I Need?

You will need old-fashioned oats, milk, vanilla yogurt, 2 ripe bananas (one in oats, one for garnish), maple syrup (or honey), vanilla, and cinnamon. Before serving, you’ll garnish each jar of oats with graham cracker crumbs, banana slices and sliced almonds (or walnuts).

Combine oats, milk, vanilla yogurt, maple syrup (or honey), vanilla, ground cinnamon and 1 ripe, mashed banana in a medium bowl. Stir them well, because you want them to be fully combined.

Place Oats In Jars And Refrigerate Overnight

Divide the oats mixture evenly into two half-pint or pint-sized jars (16 oz.). I have used both sizes of jars for this recipe but now use half-pint jars (8 oz.), so they fill to the top (for presentation).

You can use other containers for this, but make sure that the containers you use are at least 8 ounces (1 cup) and have lids. The photo shown below is a PINT jar (16 oz.) and you can certainly see the oats do not reach the top of the jar.

Cover the jars tightly and place them in the refrigerator OVERNIGHT. This is really important, because while the jars of oats chill overnight, the oats will soften and absorb most of the liquid in the jar.

The photo shown below shows a half-pint jar (8 oz.) and it’s filled almost all the way to the top with the overnight oats. This is the size jar I use almost 100% of the time now.

Garnish The Creamy Banana Pie Overnight Oats

Remove the jars from the refrigerator in the morning after the oats have chilled overnight (at least 8 hours). Stir the oats well and add the additional garnishes before serving because the added toppings add even more flavor!

Top each jar of creamy banana pie overnight oats with banana slices, crushed graham cracker crumbs, and almond slices (or chopped walnuts). Sprinkle with a few poppyseeds on top (optional), for extra fun!

Serve And Enjoy!

Serve the creamy banana pie overnight oats cold, dig in and enjoy this delicious and especially filling breakfast treat! It not only LOOKS good, but it also TASTES great!

The oats are thick and creamy, banana-flavored, and the crunchy almonds, banana slices and graham cracker crumbles remind me of eating banana cream pie! It’s delicious!

I hope you have the opportunity to make this yummy breakfast treat for yourself and those you love. The recipe can easily be doubled or tripled to meet your needs, and I’m confident you’ll enjoy it (especially on really HOT summer days- wink, wink).

Looking For More OVERNIGHT OATS Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of overnight oats recipes you might enjoy checking out, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source, and with thanks to Angelica at: Delicious Banana Cream Pie Overnight Oats – A Sweet and Creamy Breakfast Delight – Pepper Basil

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Banana Pie Overnight Oats

Prep Time

5 mins

Cook Time

0 mins

Overnight Refrigeration (inactive prep time)

8 hrs

Total Time

8 hrs 5 mins

Make Creamy Banana Pie Overnight Oats for 2! It's a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

Category: Breakfast

Cuisine: All Cuisines

Keyword: creamy banana pie overnight oats

Servings: 2

Calories Per Serving: 447 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Overnight Oats:

1 cup old-fashioned oats
1 cup low-fat milk
½ cup low-fat vanilla yogurt
1 small banana (RIPE) mashed well
1 Tablespoon maple syrup (or honey)
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

For Garnish (before serving):

1 small banana sliced, divided between jars
¼ cup crushed graham crackers
4 raw almonds (or walnuts) sliced or chopped
1 pinch poppyseeds (OPTIONAL) divided between jars

Instructions

Combine oats, milk, vanilla yogurt, maple syrup (or honey), vanilla extract, cinnamon and mashed banana in a medium bowl. Stir well until fully combined.
Divide oat mixture evenly into two 8 oz. jars or containers. You can use other containers, but make sure each one is at least 8 oz. (1 cup), and has a lid.
Cover jars; place them in a refrigerator OVERNIGHT. This is important, because while the oats chill overnight, they soften and absorb the liquid in the jar.
Remove jars from the refrigerator after oats have chilled overnight (at least 8 hours). Stir oats and then top with garnishes before serving. Garnish each jar of oats with 3-4 banana slices, crushed graham cracker crumbs, and almond slices (or chopped walnuts). Sprinkle with poppyseeds (optional). Serve cold and enjoy!

Nutrition Facts

Creamy Banana Pie Overnight Oats

Amount Per Serving (1 (1/2 of total))

Calories 447 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 13mg4%

Sodium 175mg8%

Potassium 871mg25%

Carbohydrates 81g27%

Fiber 8g33%

Sugar 36g40%

Protein 15g30%

Vitamin A 212IU4%

Vitamin C 10mg12%

Calcium 307mg31%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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30
Jul
2025

Instant Pot Cinnamon Bundt Cake

categories: Breakfast, Cakes, Instant Pot Recipes

2 Shares

Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

Looking for a delicious recipe to make for breakfast or a snack, using an Instant Pot? I’ve got a good one here for you to check out today!

An Instant Pot Cinnamon Bundt Cake is an easy to prepare, delicious treat! A decadent cinnamon sugar layer is swirled through the batter making it look and taste wonderful, and a sweet cream cheese icing tops it off perfectly!

This simple recipe will yield enough for 8 slices and could be enjoyed as a morning coffeecake OR as a snack or dessert, if desired. I found the recipe in one of the Instant Pot cookbooks I own and I’m happy to share it with you today. Here’s how to make an Instant Pot Cinnamon Bundt Cake.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make Cinnamon Sugar and Prepare Bundt Pan

Stir together granulated sugar and ground cinnamon in a small bowl until combined. Set this mixture aside.

For this Instant Pot recipe, you will need a 1-quart bundt pan OR a tube pan that fits inside your Instant Pot. Generously butter the pan all over (shown below). Set the bundt pan aside while you prepare the batter.

Prepare The Bundt Cake Batter

Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined. These are the “dry” ingredients for the bundt cake.

In a SEPARATE bowl, whisk together milk, melted (cooled) butter, 2 eggs and vanilla extract. Whisk these ingredients until they are fully combined. These are the “wet” ingredients.

Pour the “wet” ingredients into the bowl with the “dry” ingredients, then whisk or stir until they’ve been fully mixed together. This is the batter for the bundt cake.

Layer And Swirl The Batter and Cinnamon Sugar

Now it’s time to layer the batter with the cinnamon sugar mixture you made earlier. Use a large spoon and place HALF the batter in the buttered bundt pan, spreading it evenly in the pan.

Sprinkle the cinnamon/sugar mixture evenly over the surface of the batter until it has all been distributed. Using a butter knife or a small spatula, swirl it through the batter in a back-and-forth motion so the cinnamon sugar is decoratively intertwined with the batter (see photo #2 below).

Prepare The Instant Pot And Bundt Cake For Cooking

Spoon the remaining half of the batter on top and spread it out, being careful not to mix it with the cinnamon swirl layer below. Now the Instant Pot Cinnamon bundt Cake is ready to be cooked!

Pour 1½ cups of water into the Instant Pot inner pan. Place a trivet into the water on the bottom of the Instant Pot. Carefully lower the bundt cake pan down onto the trivet.

Cook The Cinnamon Bundt Cake

Lock the lid of the Instant Pot in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure.

It usually takes the Instant Pot about 10 minutes or so to reach full pressure inside before it begins cooking at the time selected.

Once the cooking program has finished, let the internal pressure release NATURALLY (do nothing) for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which will allow all of the remaining steam in the appliance to be released.

When all steam has been released, open the Instant Pot. Carefully lift the bundt cake pan up and out of the Instant Pot, then let the cake cool (still in the pan) on a wire rack for about 5-7 minutes.

Carefully run a butter knife around the inside edges of the pan to separate the cake from the pan. Invert (flip over) the bundt pan onto the wire rack, then lift the pan off of the cake.

If you buttered the pan very well, the cake should slip out with no problem. Immediately turn the cake right side up and let it cool for several minutes before adding the icing.

Glaze And Serve Instant Pot Cinnamon Bundt Cake

While the Instant Pot Cinnamon Bundt Cake cools, make the cream cheese icing to decorate the finished cake. Beat softened cream cheese, powdered sugar and vanilla extract in a small bowl until the icing is smooth and lump-free.

Carefully transfer this icing to a zip lock plastic bag and then seal the bag. When the cake has cooled a bit, cut a small bottom corner off of the ziplock bag. If the cake is still too hot the icing will melt, so be patient!

Place a piece of parchment paper, wax paper, or foil under the wire rack holding the cake. This will help catch any icing “drips”, making cleanup easier after icing the cake.

Squeeze the bag to move the icing to the cut corner, then apply the icing in a decorative fashion to the surface of the cinnamon bundt cake.

Let the icing firm up a bit, then slice the Instant Pot cinnamon bundt cake into 8 wedges and serve it warm or at room temperature. You can see in the photo below the lovely cinnamon sugar mixture running through the middle of the slice! YUMMY!

I hope you have the opportunity to make this delicious Instant Pot Cinnamon Bundt Cake! You can serve it as a coffeecake, a snack or a simple dessert, and I sincerely hope you’ll enjoy it as much as we do.

Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Pinterest: The Grateful Girl Cooks!
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Original recipe source (and highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, pages 40-41, published by Ten Speed Press in 2018

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Cinnamon Bundt Cake

Prep Time

10 mins

Cook Time

45 mins

Natural Pressure Release and Cooling

15 mins

Total Time

1 hr 10 mins

Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

Category: Breakfast, Dessert or Coffeecake

Cuisine: All Cuisines

Keyword: Instant Pot, cinnamon bundt cake

Servings: 8 wedges

Calories Per Serving: 366 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cinnamon Sugar:

2 Tablespoons granulated sugar
¾ teaspoon ground cinnamon

For Bundt Pan:

softened butter (to generously grease bundt pan) AS NEEDED

For Cake:

2 cups all-purpose flour
⅔ cup granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup butter melted/cooled
½ cup low-fat milk (or whole) at room temp.
2 teaspoons vanilla extract
2 large eggs at room temp.

For Icing:

½ cup powdered sugar (confectioner's sugar)
¼ cup cream cheese at room temp.
½ teaspoon vanilla extract

Instructions

A Little Prep:

Stir together granulated sugar and cinnamon in a small bowl until combined. Set mixture aside. Generously butter a 1 qt. bundt pan or tube pan. Set pan aside.

Make Batter:

Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined ("dry ingredients"). In a SEPARATE bowl, whisk together milk, melted (cooled) butter, eggs and vanilla ("wet ingredients"). Pour "wet" ingredients into the "dry" ingredients, then whisk or stir until the batter is fully combined.
Using a large spoon, place HALF the batter in the buttered bundt pan, spreading it evenly. Sprinkle all the cinnamon/sugar mixture evenly over the batter. Using a butter knife or spatula, swirl it through the batter in a back-and-forth motion so cinnamon sugar is intertwined with the batter. Spoon remaining half of the batter on top; spread it out, being careful not to mix it with the cinnamon swirl layer.

Cook The Cinnamon Bundt Cake:

Pour 1½ cups of water into the Instant Pot inner pan, then place a trivet on the bottom. Carefully lower the bundt pan down onto the trivet.
Lock the lid in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure. It usually takes the Instant Pot about 10 minutes to reach full pressure inside before it begins cooking at the time selected. Once cooking program has finished, let the internal pressure release NATURALLY for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which releases all the remaining steam.
When all steam has been released, open the Instant Pot. Carefully lift hot pan out of the Instant Pot. Let cake cool (still in pan) on a wire rack for 5-7 minutes. Carefully run a butter knife around inside edges of pan. Invert pan onto the wire rack, then lift the pan off of the cake. If you buttered the pan well, the cake should slip out with no problem. Immediately turn cake right side up; let it cool for several minutes before adding icing.

Icing And Serving Cake:

Beat softened cream cheese, powdered sugar and vanilla in small bowl until lump-free and smooth. Spoon icing into a zip lock plastic bag; seal the bag. When cake has cooled a bit, cut a small bottom corner off the ziplock bag. IMPORTANT: If cake is too hot the icing will melt, so be patient! Place parchment paper, wax paper, or foil under wire rack. This helps catch any icing "drips", making cleanup easier. Squeeze bag to move icing to the cut corner, then apply in a decorative fashion to the surface of the cinnamon bundt cake.
Let icing firm up; slice cake into 8 wedges. Serve warm or at room temp. Enjoy!

Recipe Notes

NOTE: Low-fat milk was used for the caloric calculation. You will also need a small amount of butter to "grease" the bundt pan before filling (as needed).

Nutrition Facts

Instant Pot Cinnamon Bundt Cake

Amount Per Serving (1 slice (1/8 of total))

Calories 366 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 82mg27%

Sodium 290mg13%

Potassium 198mg6%

Carbohydrates 53g18%

Fiber 1g4%

Sugar 28g31%

Protein 6g12%

Vitamin A 479IU10%

Vitamin C 0.04mg0%

Calcium 90mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Jul
2025

Panzanella Salad

categories: Meatless Meals, Salads

2 Shares

Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan & herbs in oil and vinegar dressing.

Panzanella salad is a classic dish, famous throughout the Mediterranean region, especially the Tuscan region of Italy where it is generally thought to have its roots.

Apparently, this dish started out as a simple way for “common people” to use up their stale homemade bread. They would combine it with oil, vinegar, herbs, and vegetables like cucumbers, etc. to make a meal.

Once tomatoes were introduced into Europe, they were added to the basic salad and soon this simple peasant salad became a favorite “bread and tomato” salad. Eventually even the royal class came to love this flavorful salad and the rest is history, as they say.

Today I want to show you how easy a panzanella salad (with cannellini beans and arugula) is to make. I can assure you it’s really delicious and hopefully this encourages you to try it! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Bread Croutons

TIP: I recommend baking the croutons while the salad is marinating (see further below) in order to save time.

Cut STALE Italian Bread (or sourdough) into bite-sized cubes (crust included). Using stale bread is the best way to ensure the croutons hold their shape and don’t get soggy!

You will need about 2 cups of cubed stale bread for this salad. Toss the bread cubes with a Tablespoon of extra virgin olive oil to cover and then lightly season with salt and black pepper.

Place them in a single layer on a baking sheet. Bake in a preheated 350°F. oven for 15-20 minutes, being sure to stir them every 4-5 minutes until they become lightly browned and crisp.

The two photos shown below are from a previous blog post of mine showing how to make Air Fryer salad croutons (with butter and spices). I used these nicely seasoned croutons when I photographed this recipe.

Make A Simple Dressing For The Salad

The salad dressing for panzanella salad is very simple to make and uses only a few ingredients. The key is to make the dressing in the same bowl you will serve the salad in because the remaining salad ingredients will be added into the bowl.

Whisk together 1½ Tablespoons of red wine vinegar and ⅛ teaspoon salt. Slowly drizzle in 1½ Tablespoons of extra virgin olive oil, WHISKING CONSTANTLY while you add it!

Once the oil and vinegar mixture has emulsified (completely blended), the dressing is ready for the final ingredient additions.

Add Tomatoes, Beans, Herbs And Let Marinate

Chop the tomatoes, saving all the juice and seeds. Place the chopped tomatoes and all the seeds and juice into the bowl. The dressing will take on a slightly red color.

Next add drained cannellini beans (for protein!), thin red onion slices, fresh basil and fresh oregano (½ the total amount of basil and oregano called for).

Toss these salad ingredients together well, to ensure they are all covered fairly well with the oil and vinegar salad dressing.

Once they’re fully combined, let the salad “rest and marinate” for 20 minutes. This is a perfect time to bake the croutons!

Finish The Panzanella Salad

After the panzanella salad has marinated for 20 minutes, add 1½ cups of baby arugula to the salad. I was fortunate to be able to use our first picking of baby arugula from our backyard raised bed garden! Whoo Hoo!

Now add the toasted (cooled) croutons and toss the panzanella salad very well, to cover everything with the salad dressing. I’m always amazed at how good this salad smells, because of the fresh basil and oregano!

Take a small bite and season with additional salt and black pepper, if desired. Now the last step is to garnish the salad with Parmesan cheese and serve!

Right before serving, add the Parmesan. You can finely grate it on top of the salad (shown in the 1st photo below) or use the other way, shown in the 2nd photo below.

The other way we enjoy adding the fresh Parmesan is to very thinly slice the cheese and add the thin ribbons of cheese to the salad (shown below).

There’s no right or wrong way to add the parmesan cheese… just make sure you add it! The Parmesan adds another layer of fantastic flavor to this delicious savory salad.

Serve the panzanella salad immediately and enjoy it’s fantastic Mediterranean-inspired flavor! We enjoyed it this time served alongside a small piece of grilled halibut (and salsa). YUM!

I hope you have the opportunity to make this classic salad for yourself and those you love. My hope is that you enjoy it as much as we do!

Thank you so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salad recipes (savory and sweet) you may enjoy, including:

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Recipe adapted from: “The Complete Mediterranean Cookbook”, page 91, published in 2016 by The Editors of America’s Test Kitchen

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Panzanella Salad

Prep Time

10 mins

Cook Time

0 mins

Resting Time (inactive prep)

20 mins

Total Time

30 mins

Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan & herbs in oil and vinegar dressing.

Category: Salad

Cuisine: Mediterranean

Keyword: panzanella salad

Servings: 3

Calories Per Serving: 324 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Croutons:

2 cups stale Italian or sourdough bread cubes
1 Tablespoon extra virgin olive oil
salt and pepper, to lightly season

For Dressing And Salad:

1½ Tablespoons red wine vinegar
⅛ teaspoon salt
1½ Tablespoons extra virgin olive oil
¾ pound ripe red tomatoes* *cored/ chopped (SAVE JUICE/SEEDS)
1 cup cannellini beans drained and rinsed
½ small red onion very thinly sliced
1½ Tablespoons fresh basil* chopped *DIVIDED USE
1 Tablespoon fresh oregano minced *DIVIDED USE
1¾ cup baby arugula
salt and pepper to taste
1 ounce Parmesan cheese grated or shaved

Instructions

For Simple Homemade Croutons:

Cut STALE bread into bite-sized cubes. Toss bread cubes well with 1 Tbsp. olive oil then season lightly with salt/pepper. Place cubes in a single layer on baking sheet. Bake at 350°F. for 15-20 minutes, stirring every 4-5 minutes until lightly browned and crisp. Remove from pan; let cool.

Salad Dressing And Salad:

Make salad dressing in the same bowl you will serve the salad in. Whisk together 1½ Tbsp. red wine vinegar and ⅛ tsp. salt. Slowly drizzle in 1½ Tbsp. olive oil, WHISKING CONSTANTLY while adding!
Chop tomatoes, saving the juice and seeds. Place tomatoes, seeds and juice into bowl with salad dressing. Add cannellini beans, red onion, ¾ Tbsp. fresh basil and ½Tbsp. oregano (this is half of total amt. called for). Toss well, to cover everything with salad dressing. Set bowl aside. Let salad "rest and marinate" for 20 minutes.
Add arugula and croutons to salad; toss to combine everything. Take a bite, season with additional salt and black pepper, if desired.
Garnish salad with grated or shaved Parmesan cheese. Serve immediately. Enjoy!

Recipe Notes

TIP: I recommend baking the croutons while the salad "rests" (for 20 minutes). in order to save time!

Nutrition Facts

Panzanella Salad

Amount Per Serving (1 (1/3 of total))

Calories 324 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Trans Fat 0.05g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 6mg2%

Sodium 715mg31%

Potassium 415mg12%

Carbohydrates 27g9%

Fiber 6g25%

Sugar 10g11%

Protein 10g20%

Vitamin A 1377IU28%

Vitamin C 19mg23%

Calcium 211mg21%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

22
Jul
2025

Clam and Potato Chowder

categories: Soups

4 Shares

Pin4

Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe yields about 5 servings.

I don’t know about you, but we love soup at our house! I used to think soup was only a cold weather dish but have now come to appreciate a good bowl of soup any old time of the year.

Today I want to share a recipe for a hearty clam and potato chowder that is actually pretty simple to make. It is packed with lots of tender cubed potatoes and clams and is flavored with bacon, spices, broth and cream.

As written, the recipe typically will yield about 5 good sized bowls of chowder as a main dish, and more if you serve smaller portions of chowder (as a “soup” side dish).

I really think you will enjoy this thick chowder as a delicious main dish, especially when served with thick, crusty bread slices on the side (to dip!). Here’s how to make clam and potato chowder.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First- A Little Prep

Cut two strips of bacon into small pieces, then cook them until they’re fully cooked and crispy in a medium skillet. When done, leave the bacon pieces AND any bacon grease that has accumulated in the skillet (don’t clean it out!).

Add 2 Tablespoons of butter to the skillet and cook on Medium heat until the butter melts. Add chopped onions, celery and HALF of the cubed potatoes called for in the recipe.

These potatoes will become tender and will help the chowder to thicken slightly later as the remaining ingredients including liquids are added.

Cook this mixture for 10 minutes, stirring often. During the last minute of cooking, add minced garlic and stir constantly so it doesn’t burn.

Stir in all-purpose flour until it is becomes fully blended into the potatoes, etc. The flour will help act as a thickener for the chowder as several liquids are added while the chowder cooks.

Adding the flour and letting it “cook” a minute or two helps cook the “flour” taste out. Cook this mixture for about 1-2 minutes, stirring often to coat the potatoes, celery and onions with flour.

Cook The Chowder

Add 3 cups of chicken stock, the reserved clam juice, salt, pepper and dried thyme. Stir well until combined, then stir in the remaining half of the cubed potatoes.

Cook the chowder on Medium-Low until the chowder has thickened and the potatoes are tender. Stir the chowder often, until the newly added potatoes have become tender.

Pour in 2 cups of half and half and stir until combined. NOTE: You can substitute heavy whipping cream for the half and half, if desired (this results in a lot more calories per serving but makes the chowder creamier).

Add the drained clams to the chowder and stir them in until they’re fully incorporated. Continue to heat the chowder on LOW heat.

Heat the soup until everything is heated through, but don’t let the chowder come to a boil. Keep it at a low simmer, stirring often until it becomes hot.

Time To Serve The Clam and Potato Chowder

Ladle the hot clam and potato chowder into individual serving bowls and garnish each serving as desired! We enjoy this dish served with crusty French bread slices on the side (which we use to sop up some of that chowder)!

I hope you have the chance to make this lovely clam and potato chowder, and trust you will enjoy it, too! The recipe, as written usually yields enough chowder for about 5 servings.

Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More SOUP and CHOWDER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious soup and chowder recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (original found on an old handwritten index card and adapted to our taste)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Clam and Potato Chowder

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe makes about 5 servings.

Category: Main Dish, Soup

Cuisine: All Cuisines

Keyword: clam and potato chowder

Servings: 5

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 slices bacon slices cut into thin strips
2 Tablespoons butter
1 cup chopped yellow onion
¼ cup minced celery
1¼ pounds russet potatoes peeled, cut in small cubes, *divided use
1 clove garlic minced
4 Tablespoons all-purpose flour
3 cups chicken broth
2 6.5 oz. cans of minced clams** **reserve the juice!
½ teaspoon dried thyme
salt and pepper, to taste
2 cups half and half