How To Make Bread Crumbs

Did you know it is super easy to make your own bread crumbs?  Yep… that’s right!  All that is needed is some stale bread and a food processor or blender, to save you money and another trip to the grocery store.It's super easy to make your own bread crumbs with some stale bread and a food processor or blender, to save you another trip to the grocery store.

I used to BUY bread crumbs at the grocery store, but a few years ago I started making my own.  It’s so easy to used leftover stale french bread to easily make them at home! I figure… why pay for it, if you can make the same amount with several pieces of stale bread drying out in the pantry? Right?

My husband LOVES french bread (my preferred bread type for making bread crumbs). He often picks up a fresh warm loaf at the grocery store, but since there are currently only 2 of us living in our home, parts of the original loaf that we don’t eat tend to go stale after a couple days.  Normally people waste stale bread by just throwing it in the garbage… but wait… now you can put it to good use!

To make that old stale bread “go the distance”, why not turn it into something you can use in other recipes?  I add these homemade crumbs to my Really Good Meatloaf, and they’re perfect to stretch out the filling in meatballs, too.  This ends up being a very frugal way to use up inedible stale bread, without wasting it or dumping any of it in the trash. Here’s how:

OPTION 1: Slice up any stale bread you have.  Even if it’s already stale, I simply leave it out, uncovered on the counter for a couple days, until it is CRISPY stale and very hard and dried out!  Another way to do this is to leave the bread in the fridge on a plate or tray, exposed to the air for a day or two. This will remove any moisture left in the bread (and the bread will not grow mold).

4 slices of French bread drying on paper towel

The next thing to do is break or cut the bread up into smaller sized pieces, and toss them, several pieces at a time, into a food processor with the blade attachment on. Continue to pulse and process bread chunks until they have broken down into fine crumbs.

Hard, stale bread is placed into food processor to make crumbs

OPTION 2: If you happen to be in a real hurry, and need those bread crumbs STAT… you can always cut the bread into cubes, spread the cubes onto a cookie sheet, and bake them at 350 degrees for about 10 minutes.  You will need to check them and turn them to prevent burning, but this is another solution that might work for you.  Once you are done toasting them until crispy, process them as mentioned above.

Once the bread has been reduced to tiny crumbs, pour it into sealable jars (I like to use canning jars). If desired, use a funnel to fill the jar, and then use a long skinny skewer to clear any clogs in the funnel).

Funnel is used to transfer bread crumbs into jar

See how many bread crumbs I got out of half a loaf of old, stale bread?  This is the perfect size bread crumbs to use if adding to meatballs or meatloaf, etc. A half loaf of French bread will typically yield about 2 cups of crumbs.

Canning jar, full of finely ground bread crumbs

Sometimes I like to leave the bread crumbs a bit larger, as you can see in the jar on the left (I can use this to make homemade stuffing, etc.). It’s really up to you how finely you process the bread.  The finely processed crumbs in the jar on the right are typically the size you would find in a grocery store, and is my “normal” size.

By the way, if you need Italian bread crumbs for a recipe, no problem! It’s very easy to add a few spices to the bread crumbs to transform them. To make Italian flavored crumbs, simply add salt, black pepper, dried parsley, oregano, basil, onion powder and garlic powder, and mix together until spices are fully incorporated! Exact measurements can be found in printable recipe below.

2 canning jars, full of homemade bread crumbs

It’s so easy to make this staple pantry ingredient… and there’s really no need to spend any extra money buying it!  You can also keep stale pieces of bread in a freezer bag in the freezer (and keep adding to the bag) until you have time to make a bunch of crumbs up! See what I mean? EASY PEASY!

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!  There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a wonderful day!

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How To Make Bread Crumbs
Prep Time
10 mins
 

It's super easy to make your own bread crumbs with some stale bread and a food processor or blender, to save you another trip to the grocery store.

Category: Condiments
Servings: 2 cups (approx.)
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 loaf STALE french bread , sliced
For ITALIAN Bread Crumbs, Add these ingredients (for every CUP of bread crumbs)
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon parsley (dried)
  • 1/4 teaspoon basil (dried)
  • 1/4 teaspoon onion powder
Instructions
  1. Slice up any stale bread you have.  Even if it's already a bit stale, simply leave it out, uncovered on the counter for a couple days, until it is CRISPY stale and very hard and dried out!

  2. Break or cut the bread up into smaller sized pieces, and toss them, several pieces at a time, into a food processor (or heay duty blender) with the blade attachment on. Continue to pulse and process bread chunks until they have broken down into fine crumbs.

  3. Once the bread has been reduced to tiny crumbs, transfer mixture into a jar (or container) with a lid, and store until ready to use.

  4. NOTE: I you wish to make ITALIAN bread crumbs, add the spices to the processed bread crumbs and mix well to fully combine ingredients. Transfer mixture into a jar (or container) with a lid, and store until ready to use.

Here’s one more to pin on your Pinterest boards!It's super easy to make your own bread crumbs with some stale bread and a food processor or blender, to save you another trip to the grocery store.

Easy Chile Relleno Casserole

This easy chile relleno casserole (vegetarian) has all the wonderful Southwest flavors of the traditional dish, but is baked not fried, and it’s DELICIOUS!
This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but it is is baked, not fried!

I received this wonderful, meatless chile relleno casserole recipe over 20 years ago from my friend Lanita, who I sang with in a church choir.  She’s an amazing, strong woman, and I love her dearly! I’ve made her recipe for this dish several times over the years, but hadn’t made in quite a while.  So… I decided to make it once again, tweaked her original recipe ever so slightly, made it, devoured it, and now am sharing how you can make it, too!

The Origins of Chile Relleno

Did you know that the words “chile relleno” actually mean “stuffed chile” in Spanish?  This popular dish had its origins in Puebla, Mexico, and showed up in recipe form over 150 years ago.  If you enjoy Tex-Mex food or enjoy eating chile rellenos at your favorite Mexican food spot, I’m confident you will enjoy this twist on the original in this delicious layered casserole.

This easy to prepare dish has lots of mild flavor from whole green chiles and gooey melted cheese, and all the taste commonly found in the original dish, but guess what? It is BAKED, not FRIED, so there’s much less prep work (and calories), and it’s in casserole form! Did I mention how simple it is to prepare?

So How Do I Make This Casserole?

Start by spraying a 9×9 inch baking dish (bottom and sides) with non-stick spray. Slice whole canned green chiles open; rinse out any seeds, then drain. Using HALF of the chiles, place a first layer of chiles (spread open) on the bottom of an 9×9 inch baking dish.

Slicing and cleaning whole green chiles for casserole

Whole green chiles on bottom of glass baking dish

Sprinkle chiles with HALF of the grated jack and cheddar cheeses, then add another layer of the remaining green chiles on top of the cheese.

Layers of green chiles and grated cheese for relleno casserole

Top with the remaining jack and cheddar cheeses.

Grated jack and cheddar cheese on top of green chiles in glass baking dish

In a small bowl, whisk together eggs, flour, milk and salt until fully blended.  Pour this mixture over the casserole, distributing evenly.

Mixing flour, milk and salt for casserole

Pouring milk/flour mixture over chile relleno casserole before baking

This is what it looked like when ready to bake.  Bake casserole at 350 degrees for 30-35 minutes, until golden brown on top (I baked mine for a total of 35 minutes).

Casserole with green chiles and cheese is ready to go into oven

When done, the casserole should be golden brown in color on top.  Remove dish from oven and transfer to a wire rack.  Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve and enjoy!  See how simple it is to prepare?

Easy chile relleno casserole, hot out of the oven!

I took a photo after dinner so you could see what the INSIDE of the casserole looks like (after hungry humans had their fill).  See those chiles peeking out from under the cheese? Ooh- I’m telling ya… this is one great tasting MEATLESS casserole! Truth is… it’s not only good for lunch or dinner… it’s even good for breakfast… yep!

A close up look at the inside of chili relleno casserole after baking

I hope you enjoy this recipe.  I have a similar recipe for a layered casserole on this blog that uses tortillas, green chiles and chicken, if you are interested in looking at that one. It’s called Layered Chicken Enchilada Casserole, and it also tastes fantastic.

**Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!  There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.**

Hope to have you visit again soon. Have a GREAT day!

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Recipe Adapted From: My sweet friend, Lanita Moen

Easy Chile Relleno Casserole
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but it is is baked, not fried!

Category: Dinner
Cuisine: Mexican, Southwestern
Keyword: chile, relleno
Servings: 6 servings
Calories Per Serving: 385 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 14 ounces whole green chiles , canned (2 -7 ounce cans)
  • 3/4 pound jack cheese , grated
  • 1 cup cheddar cheese , grated
  • 2 eggs
  • 1/2 cup all purpose flour
  • cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles  in the bottom of the dish.

  2. Sprinkle chiles with HALF of the grated jack and cheddar cheeses.  Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.

  3. In a small bowl, whisk together eggs, flour, milk and salt until fully blended.  Pour this mixture over the casserole, distributing evenly.
  4. Bake casserole at 350 degrees for 30-35 minutes, until golden brown on top.  Remove dish from oven and transfer to a wire rack.  Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!

Nutrition Facts
Easy Chile Relleno Casserole
Amount Per Serving (1 serving)
Calories 385 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 127mg 42%
Sodium 1118mg 47%
Potassium 259mg 7%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 3g
Protein 23g 46%
Vitamin A 18.1%
Vitamin C 27.4%
Calcium 66.5%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

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

This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but it is is baked, not fried!

Chocolate Peanut Butter Frosted Krispy Bars

The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!

I made these dessert snack bars about a month ago, while trying to think of a way to make Krispy treats with a twist.  I slightly tweaked a recipe for the bars I found on a box of puffed rice cereal (a generic brand), then came up with a simple, quick and easy chocolate peanut butter topping for the bars, that would add another layer of flavor!

They turned out GREAT!  The addition of chocolate and peanut butter… really yummy! One of my favorite flavor combinations!!!  Even my hubby (who doesn’t typically like plain rice “krispy” treats) kept getting into these treats, once made!  They are really very simple to prepare… here’s how!

To make krispy bars: Butter bottom and sides of a 9×13 rimmed pan, then set aside.  Measure and pour krispy cereal into large mixing bowl; set aside. Place butter, peanut butter, vanilla and marshmallows in a large saucepan. Cook on low until these ingredients have completely melted, stirring often to prevent sticking (sorry, no picture).

Once completely blended and smooth, remove from stove and pour immediately over krispy cereal. Stir very well, to fully coat cereal with marshmallow mixture.  Pour mixture into the buttered 9×13 inch rimmed pan.  Press mixture with fingers, spreading out to cover entire pan. Press down over entire pan, to compress ingredients. Let cool.

Krispy bars pressed into pan, ready for chocolate peanut butter frosting

While krispy bars are cooling, prepare the frosting. In a medium saucepan, melt together butter, peanut butter, and cocoa powder until completely smooth.  Remove pan from heat; stir in vanilla extract, then add powdered sugar and enough milk (approx 2-3 Tablespoons plus) to make the frosting easily spreadable.

Chocolate peanut butter frosting cooking in saucepan

Pour the frosting over surface of krispy bars, then quickly spread to fully cover top.

Chocolate peanut butter frosting poured over krispy treats

This is how it looks once all the frosting is evenly spread over top surface. This will cover it all with a thin layer of frosting. (If you want a THICKER layer of frosting, simple double the ingredients)!  Use a knife to cut this into 24 bars. Once cut, let the frosted bars sit for a while to let the frosting firm up a bit.

Chocolate frosted krispy bars in long metal pan

Krispy bars cut into 24 servings

All that’s left to do is grab one… and take a big bite! Want one?

Holding krispy bar above platter of goodies

The bars are chewy, and have a wonderful chocolate peanut butter flavor… a perfect after school treat or after dinner dessert bar! Try not to eat them all at one time!

Platter of chocolate peanut butter krispy treats, on blue cloth

Hope you enjoy these simple, delicious treats!  Have a GREAT day… and thank God for each and every breath you have been given – it truly is a gift!

Author's signature

Recipe for bars (only) adapted from box of Kroger Crispy Rice Cereal

Chocolate Peanut Butter Krispy Bars
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!
Category: Dessert, Snack
Servings: 24 bars
Calories Per Serving: 110 kcal
Author: JB at The Grateful Girl cooks!
Ingredients
For Krispy Bars
  • cups puffed rice cereal (like Rice Krispies)
  • 1/4 cup butter
  • 4 cups miniature marshmallows
  • 1 Tablespoon (heaping) peanut butter
  • 1 teaspoon vanilla extract
For Chocolate Peanut Butter Frosting
  • 2 Tablespoons butter
  • Tablespoons (heaping) unsweetened cocoa powder
  • 1 Tablespoon (heaping) peanut butter
  • 1/4 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2-3 (or more) Tablespoons milk (enough to make frosting spreadable)
Instructions
To Make Krispy Bars:
  1. Butter bottom and sides of a 9x13 rimmed pan; set aside.  Measure krispy cereal into large mixing bowl; set aside. Place butter, peanut butter, vanilla and marshmallows in a large saucepan. Cook on low until they have completely melted, stirring often to prevent sticking. Once completely blended/smooth, remove from stove; pour immediately over krispy cereal. Stir well, to fully coat cereal.  Pour mixture into buttered 9x13 pan.  Press mixture down with fingers to compress; spread to cover entire pan.  Let cool.

To Make Frosting:
  1. In a medium saucepan, melt butter, peanut butter, and cocoa powder until completely smooth, stirring often until smooth.  Remove from heat. Stir in vanilla extract, then add powdered sugar and enough milk (approx 2-3 Tablespoons +) to make the frosting easily spreadable. Pour frosting over surface of krispy bars, then quickly spread, to fully cover.

  2. Let frosted bars sit for a while to let frosting firm up slightly, then use a knife to cut into 24 equal sized bars. When ready, serve and ENJOY!

Nutrition Facts
Chocolate Peanut Butter Krispy Bars
Amount Per Serving (1 bar)
Calories 110 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 77mg 3%
Potassium 31mg 1%
Total Carbohydrates 19g 6%
Sugars 10g
Protein 1g 2%
Vitamin A 11.9%
Vitamin C 5.8%
Calcium 0.2%
Iron 13.8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!The traditional snack or dessert treat of families everywhere gets an update in this delicious recipe for Chocolate Peanut Butter Krispy Bars!

Easy Stuffed Beef Rolls

You’ll love these Easy Stuffed Beef Rolls, featuring ground beef with a savory bread crumb, onion and spice stuffing inside, and baked with brown gravy on top!You'll love these Easy Stuffed Beef Rolls, featuring ground beef with a savory bread crumb, onion and spice stuffing inside, and baked with brown gravy on top!

I recently found a recipe in my old, “practically ancient” recipe box.  The recipe is at least 15-20 years old (and probably more than that!). I used to write recipes down on 3×5 cards (back in the day before computers… ha ha), and came upon this one a couple weeks ago. I don’t know what the original source was (back then I was too ignorant to write it down), but knew I wanted to modify the recipe slightly and try it.

I made the beef rolls for my husband and I and saved the leftovers for another meal (recipe makes 6!).  I found the recipe to be VERY easy to make, and the results were very good!  The beef rolls are also quite economical to make (especially when it makes 6 servings), so it’s a “good on the ol’ family budget” recipe, as well!

Hope you will consider making them for an easy dinner for your family or friends. Here’s an overview of how to make them:

Mix ground beef, slightly beaten eggs, Worcestershire sauce, salt, pepper and garlic powder together in a large bowl until fully combined. Set aside.

Ground beef, eggs and spices in bowl before mixing

Mix ingredients for stuffing in a small bowl (bread crumbs, onion, sage, pepper, marjoram and chicken broth). Set aside.

Bread crumb, onions and spices for beef roll stuffing, in bowl

Divide the meat evenly into 6 portions. Place on wax paper, leaving space between each ball of meat.  Lay a piece of wax paper on top of the meat (enough to cover). Use your hands to flatten out each piece of meat, shaping it into a 4 inch square.

Beef divided into 6 four inch squares

Place 2 Tablespoons of stuffing mixture onto each meat square. Use your fingers to “spread”  the mixture out to within 1/2″ of each edge. Carefully roll up each square, one at a time, tucking filling in as you go (if stuffing falls out, just put it right back in), continuing until all 6 beef rolls are done. Make sure you seal up or tuck in the seam and ends of each roll to hold stuffing in while it bakes.

Spray a 13×9 inch baking dish with non-stick spray.  Place beef rolls, SEAM SIDE DOWN onto baking pan, leaving space between each roll. Bake in a preheated 375° oven (uncovered) for 20 minutes.

Stuffing is added to beef, then rolled up to seal it in

While beef rolls are baking, make the gravy by combining an envelope of brown gravy mix with a cup of water. Bring the gravy mixture to a full boil, then reduce heat and simmer for one minute.

Brown gravy is cooked, to add to stuffed beef rolls

After the beef rolls have baked for 20 minutes, remove pan from oven.  Spoon the gravy over the top and sides of the meat. Place the pan back into the oven and continue cooking for an additional 25 minutes (uncovered).

Partially baked beef rolls are covered with gravy then baked again

When the stuffed beef rolls are done, carefully remove hot pan from oven.

Stuffed beef rolls with gravy, hot out of oven

Using a spatula, transfer a beef roll to individual serving plates.  If desired, you can always have more gravy on hand (by making a second batch) to spoon over meat and/or potatoes (if serving), but it is not necessary!

Easy Stuffed Beef Roll on plate, served with mashed potatoes and peas

You can see some of the stuffing inside this beef roll that has been cut in half.

Easy stuffed beef roll, cut in half to show inside

This recipe is so simple… and yet it is delicious!  It’s a nice, easy way to present/serve individual portions to your family or guests.  If you enjoy this type of “old-school” dinner, you will enjoy this, and you might also love my recipe for Really Good Meatloaf! YUM.

**Thank you for visiting my blog. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!  There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list. Thank you.**

Have a great day, and remember, as always, to be KIND to those you cross paths with today. You just never know what pain or hurt someone may be going through, and all it takes is a simple kindness extended, to possibly ease the burden a little for them.

Author's signature

Original recipe source: Unknown

Easy Stuffed Beef Rolls
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
You'll love these Easy Stuffed Beef Rolls, featuring ground beef with a savory bread crumb, onion and spice stuffing inside, and baked with brown gravy on top!
Category: Dinner
Keyword: Beef
Servings: 6 servings
Calories Per Serving: 350 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • pounds ground beef
  • 2 eggs , slightly beaten
  • 1 Tablespoon Worcestershire sauce
  • 1/2 teaspon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
For Stuffing:
  • 1/2 cup dry bread crumbs
  • 2 Tablespoons onion , finely chopped
  • 1/4 teaspoon sage
  • 1/4 teaspoon marjoram , optional
  • 1/8 teaspoon black pepper
  • 1/3 cup chicken broth
For Gravy:
  • 1 envelope brown gravy mix
  • 1 cup water
Instructions
  1. Mix ground beef, slightly beaten eggs, Worchestershire sauce, salt, pepper and garlic powder together in a large bowl until fully combined. Set aside.

  2. Mix ingredients for stuffing in a small bowl (bread crumbs, onion, sage, pepper, and chicken broth). Set aside.
  3. Divide the meat evenly into 6 portions. Place on wax paper, leaving space between each ball of meat.  Lay a piece of wax paper on top of the meat (enough to cover). Use your hands to flatten out each piece of meat, shaping it into a 4 inch square. Place 2 Tablespoons of stuffing mixture onto each meat square. Use your fingers to "spread"  the mixture out to within 1/2" of each edge. Carefully roll up each square, one at a time, tucking filling in as you go (if stuffing falls out, just put it right back in), continuing until all 6 beef rolls are done. Make sure you seal up or tuck in the seam and ends of each roll to hold stuffing in while it bakes.

  4. Spray a 13x9 inch baking dish with non-stick spray. Place beef rolls, SEAM SIDE DOWN onto baking pan, leaving space between each roll. Bake in a preheated 375° oven (uncovered) for 20 minutes.
  5. While beef rolls are baking, make the gravy by combining an envelope of brown gravy mix with a cup of water. Bring the gravy mixture to a full boil, then reduce heat and simmer for one minute. After the beef rolls have baked for 20 minutes, remove pan from oven.  Spoon the gravy over the top and sides of the meat. Place the pan back into the oven and continue cooking for an additional 25 minutes (uncovered). When the stuffed beef rolls are done, carefully remove hot pan from oven. Using a spatula, transfer beef rolls to individual serving plates or a serving platter. Serve and enjoy!

Recipe Notes

*If you want additional gravy to pour over the FINISHED beef rolls (or to use on mashed potatoes, simply DOUBLE the amount of gravy you make, use half to bake beef rolls and the other half to spoon over finished beef rolls (or potatoes on the side)!

Nutrition Facts
Easy Stuffed Beef Rolls
Amount Per Serving (1 beef roll)
Calories 350 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 135mg 45%
Sodium 295mg 12%
Potassium 356mg 10%
Total Carbohydrates 7g 2%
Protein 22g 44%
Vitamin A 1.6%
Vitamin C 1.4%
Calcium 4.5%
Iron 16.1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these Easy Stuffed Beef Rolls, featuring ground beef with a savory bread crumb, onion and spice stuffing inside, and baked with brown gravy on top!

 

 

Apple Raisin Muffins

These moist and delicious apple raisin muffins, packed with lots of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch! The recipe makes 18 incredible tasting muffins that you and your family will LOVE!
These moist and delicious apple muffins, packed with raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!

I first made these delicious apple muffins many years ago, and recently re-discovered the old battered 3×5 index card with the recipe written down in my equally “battered” old recipe box. I did not write on the index card where I got the recipe from, so I truly have NO CLUE what the original source was… but I DID write GREAT!!! on the recipe card the very first time I made them, so I could remember how GOOD they were. They really DO taste GREAT, and are also very easy to make!

The recipe is very easy to follow, and seriously, the only “slightly time consuming” thing about is chopping up the apples.  No biggie. Everything else is really just adding ingredients, stirring, and baking! Oh yeah… and EATING (they are ridiculously delicious)! Here’s how to make a dozen and a half of these fabulous breakfast or brunch treats!

Start by preheating your oven to 325° F.  The next thing is dicing the apples into small chunks.  You will need a total of 4 cups diced apples… I used 3 granny smith apples and 1 gala apple (but 4 cups of any firm apple will do just fine!).  Make sure to leave the peel ON the apples!

Apples diced into small pieces for muffins

Place the diced apples in a large mixing bowl.  Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir.

Diced apples for muffins are coated with sugar in bowl

Egg, oil and vanilla added to apple muffin mixture in bowl

In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add this dry mixture to the apple mixture; stir well, to combine ingredients. Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.

Flour and spices added to muffin mixture in bowl

Raisins and pecans are added to apple muffin batter in bowl

Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake these in two batches if you only have one muffin tin).  Spoon batter in muffin tins until each cup is about 3/4 full.

Apple raisin muffin batter in metal muffin tin

Bake muffins at 325° F. for approximately 23-25 minutes. Muffins should be golden brown on the outside when done, and a toothpick inserted into middle of muffin should come out clean when done.  Remove muffins from muffin tin to a wire rack to cool.  Don’t they look GOOD? See those apple chunks? YUM. These apple raisin muffins taste best at room temperature!

Eighteen baked apple raisin muffins on wire rack

Close up photo of muffins with apples, raisins, and pecans

Here’s a close up picture of the INSIDE of one of the muffins… you can see it is filled with raisins, apples and nuts!

Inside photo of muffin with apples inside

Apple raisin muffin cut in half, on a plate

And there you have it! Delicious apple raisin muffins! When baked correctly, the muffins are not dry (due in part to the natural juices released from the apples). They also freeze very well, so it makes sense to make the whole batch at once, then put a few away in the freezer in a food storage bag or container to save for another day!

By the way, if you enjoy muffins as much as we do, I hope you will also check out these muffin recipes from my blog for Apple Crumb, Banana Crumb, Cranberry Orange, Carrot Cake, Dark Chocolate Almond Chia, Chocolate Chip, Blueberry Crumble, and many others.  A complete list is available to search in the Recipe Index at the top of the page!  Have a GREAT day!

Author's signature

Original Recipe Source: Unknown

Apple Raisin Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
These moist and delicious muffins, packed with lots of fresh apples, raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!
Category: Breakfast
Keyword: Apple, Muffins
Servings: 18 muffins
Calories Per Serving: 235 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 cups apples diced small (leave peel ON)
  • 1 cup granulated sugar
  • 2 eggs , slightly beaten
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup raisins
  • 1 cup walnuts (or pecans) , chopped
Instructions
  1. Preheat oven to 325° F.  Dice apples into small chunks.  You will need a total of 4 cups diced apples. Make sure to leave the peel ON the apples! Place diced apples in a large mixing bowl.  Add granulated sugar, and stir to combine. Mix slightly beaten eggs, oil and vanilla extract in separate bowl; add to apples, and stir. 

  2. In a separate bowl, combine flour, baking soda, cinnamon and salt.  Add this dry mixture to the apple mixture; stir well, to combine ingredients. Once combined, add raisins and chopped walnuts (or pecans), and stir until batter is completely blended.
  3. Coat sides and bottom of muffin tins with non-stick spray; the recipe makes 18 muffins, so you will need two 12-cup muffin tins, (or bake in two batches if you only have one muffin tin).  Spoon batter in muffin tins until each cup is about 3/4 full.

  4. Bake muffins at 325° F. for approximately 23-25 minutes. Muffins should be golden brown on the outside when done, and a toothpick inserted into middle of muffin should come out clean.  Remove muffins from muffin tin to a wire rack to cool. Best served at room temperature. Enjoy! 

Recipe Notes

These muffins freeze well. Wrap each muffin in plastic wrap, then insert in a freezer storage bag, and freeze until ready to thaw and eat.

Nutrition Facts
Apple Raisin Muffins
Amount Per Serving (1 muffin)
Calories 235 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 18mg 6%
Sodium 260mg 11%
Potassium 146mg 4%
Total Carbohydrates 33g 11%
Dietary Fiber 2g 8%
Sugars 14g
Protein 3g 6%
Vitamin A 0.8%
Vitamin C 2.2%
Calcium 1.7%
Iron 6.6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These moist and delicious apple muffins, packed with raisins, cinnamon and pecans, are an easy to make treat for breakfast or brunch!

Peach Cobbler Overnight Oats

You’ll love the convenience of these creamy overnight oats that taste like a yummy peach cobbler! They are as simple to make as mixing up the ingredients, putting the mixture in a couple jars (in 5 minutes or less), chilling them overnight, and BOOM! They’ll be ready to go for a quick, creamy, filling and delicious breakfast the next morning!
You'll love the convenience of creamy overnight oats that taste like a peach cobbler! Make them in 5 minutes, chill overnight, and they're ready at breakfast!

I am having fun trying different flavors of overnight oats… there are so many possibilities! So far I have made and posted the recipes for Apple Cinnamon, Chocolate Banana, Strawberry Coconut, and Banana Coconut.  I love the convenience and taste of this filling breakfast food!

YES, BUT DO YOU EAT OVERNIGHT OATS HOT OR COLD?

I recently read a comment on another blog where a visitor was wondering HOW on earth were they supposed to cook the oats once they are in the jar with all the other ingredients, and it made me giggle, but then I realized that someone who has never made overnight oats before actually might want the answer to that question.

Guess what? YOU DON’T COOK THE OATS!  The oats become thick (kind of like a creamy pudding) overnight, and you eat them cold. That’s right! COLD, right outta the fridge, right outta the jar… and they taste wonderful! AMEN… and pass me a spoon!

Cold and creamy peach flavored overnight oats are ready to eat!

Here’s a peek at the “cast of characters” used to make this particular recipe. I even was able to use some of the peaches from our pantry, that I had canned! This recipe includes flaxseed (which I keep on hand), but isn’t an absolute necessity, in case you don’t have access to it!  However, I heartily recommend it for it’s health benefits!

Did you know that ground flaxseed is touted for being high in Omega 3 essential fatty acids (the “good fats”), is high in fiber (yet easily digestible), and has antioxidants?  Yep… flaxseed apparently been around since as early as 3,000 B.C. (grown in Babylon), and is nice to have handy in the kitchen, and in this yummy recipe!

Ingredients for peach overnight oats

If you’ve made overnight oats before, you are probably familiar with the “process”.  You can either dump all ingredients in a bowl and mix, then transfer to individual containers, OR layer the ingredients into resealable containers, then mix them. I like to layer them (especially for the pictures AND for one less bowl to wash (*cough, cough), so here’s how I assembled them. The oats are on the bottom of the jar, followed by the canned, drained peaches.

Peaches are added to oats in glass jars

Top the peaches with low-fat vanilla yogurt, vanilla extract, salt, chia seeds, flaxseeds, and ground cinnamon. Give them a good stir to mix all together.

Yogurt, chia seeds, cinnamon and flaxseed added to oats in jar

Milk is then poured over all, to cover. I used almond milk, but any milk will do just fine.  Ingredients were stirred again, to thoroughly combine.  Check to make sure there is enough milk to cover the top of the oats… if not, add just a bit more milk, and stir again to combine. See those pretty pieces of peaches in the mix? YUM. Good flavor, right there!

Almond milk added to overnight oats and stirred in

Once all ingredients are fully blended, cover the containers and refrigerate overnight, or for at least 8 hours.

Two jars of peach overnight oats, ready to refrigerate

In the morning, you will notice that the oats have thickened considerably. Give them a stir, and dig in, to enjoy this delicious, cold and creamy breakfast treat!  If you’ve ever eaten a bite of peach cobbler or crisp the morning after it has been made and refrigerated overnight, you will find an amazing similarity in taste to these oats! YUM!

A spoonful of peach cobbler overnight oats ready to eat!

I hope you will consider making this delicious breakfast treat, and trust you will enjoy them! I know I sure did! Have a wonderful day, and may God bless you in all you do!

Author's signature

Recipe Adapted From: https://www.ladybehindthecurtain.com/overnight-peach-cobbler-oatmeal/

Peach Cobbler Overnight Oats
Prep Time
5 mins
Refrigeration
8 hrs
 
You'll love the convenience of creamy overnight oats that taste like a peach cobbler! Make them in 5 minutes, chill overnight, and they're ready at breakfast!
Category: Breakfast
Servings: 2 servings
Calories Per Serving: 254 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2/3 cup old fashioned oats
  • 8 ounces canned sliced peaches , drained and chopped
  • 5.3 ounces vanilla yogurt (I used Oikos Triple Zero)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 Tablespoon flaxseeds (optional, but recommended)
  • 1/2 Tablespoon chia seeds
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup almond milk
Instructions
METHOD 1
  1. The EASIEST way to make these oats is to combine all ingredients in a medium sized mixing bowl. Stir well, to fully combine.  Transfer the oat mixture into 2 half-pint sized containers (with lids). Cover, and refrigerate overnight. When ready to eat, stir and enjoy!

METHOD 2
  1. To make (with one less bowl to wash!), as shown in photos... Place oats in each jar or container. Add peaches, then top with vanilla yogurt, vanilla extract, salt, flaxseeds, chia seeds and cinnamon. Stir. Top with milk. Stir to fully combine. Add additional milk if necessary, to ensure oats are fully covered. Cover container. Refrigerate overnight; stir, serve and enjoy!

Recipe Notes

NOTE: Overnight oats will keep for 3-4 days (covered), in refrigerator.

Nutrition Facts
Peach Cobbler Overnight Oats
Amount Per Serving (1 serving)
Calories 254 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 451mg 19%
Potassium 498mg 14%
Total Carbohydrates 42g 14%
Dietary Fiber 6g 24%
Sugars 20g
Protein 9g 18%
Vitamin A 8%
Vitamin C 9.8%
Calcium 27.5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love the convenience of creamy overnight oats that taste like a peach cobbler! Make them in 5 minutes, chill overnight, and they're ready at breakfast!

Easy German Chocolate Cake with Homemade Frosting

It’s EASY to make an absolutely delicious German Chocolate Cake for dessert, thanks to a simple shortcut (using a box mix) and then topping it with yummy HOMEMADE coconut pecan frosting! SO GOOD!!!!
It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!

German Chocolate Cake is my Mom’s all-time favorite cake – (she used to make one for herself for her birthday whenever possible).  I recently flew down to see her in Southern California because she was very sick (and it was her birthday), and made her a German chocolate cake as a SURPRISE! She loved it, and I even froze a few extra slices for her, which she was able to enjoy long after I had returned home to Oregon.

My mom, holding her birthday German Chocolate Cake

My mom has made LOTS of German chocolate cakes over the years. She told me how easy it has NOW become, thanks to using a boxed cake mix for the base.  Her cakes are always good; she cooks most of them from scratch, so I assumed she still made this particular cake from scratch. Nope. She switched because of the time it saved her to make this cake (a box mix can be made lickety split)!

So that’s how I make it now, too. She insists it’s the FROSTING that needs to be made from scratch for a PERFECT TASTING German chocolate cake! I gotta tell you – this frosting is the best – better than a tub of frosting from the store!

So here’s how to make this delicious cake, easily and quickly!  Prepare boxed cake mix using ingredients and instructions from box (I made a 9″ two layer cake, but it’s perfectly okay to make a 13×9 one layer cake with this recipe, as well (even EASIER).

When done baking, transfer cake pans to wire rack. Let cool for about 10 minutes, then carefully invert cake layers onto wire rack, one at a time (place wire rack on top of cake pan, then quickly and carefully turn over, to release cake from pan.  Let cake layers cool to room temperature before frosting.

German chocolate cake mix batter in two pans, ready to bake

Two baked cake layers, cooling on wire rack

Once you put the cake in oven, make the homemade frosting: Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove pan from heat.

Butter, evaporated milk, eggs, cooking in pan for homemade German chocolate cake frosting

Thickened sauce for homemade cake frosting in saucepan

Stir in shredded coconut and chopped pecans until fully blended. Let frosting cool to room temperature before frosting cake. (You can speed up the cooling process by stirring the frosting often, if desired).

Shredded coconut and chopped pecans added to German chocolate cake frosting

Homemade coconut pecan frosting for German chocolate cake

To frost cake, place one layer onto serving platter. Spread a thin layer of frosting over top of cake layer.  Place another layer of cake on top of frosting. Carefully spread frosting lightly over top and sides of cake until covered.

Homemade coconut pecan frosting is spread onto and covers cake

Once the cake is frosted, all that is left for you to do is… slice cake, serve… and ENJOY! (Insert everyone’s happy face here!!!!!). The frosting is so incredibly good, and you made it from SCRATCH.  You don’t have to tell your friends that you used a boxed cake mix for convenience… that will be OUR little secret (wink, wink).

Slice of German chocolate cake served on white plate with fork

Easy German chocolate cake with homemade frosting on white plate

This is a light, moist, absolutely delicious cake… one you will be proud to serve to family and friends, and the homemade frosting is outta this world good! The recipe makes enough frosting to lightly frost a two layer cake or a 13×9 inch cake (see NOTES section in printable recipe for larger quantity ingredient calculations), if additional cake layers or a thicker layer of frosting is desired.

Thank you for stopping by today!  I hope you will check out some of the other cake recipes here, like Apple Cake, Carrot Cake, Hummingbird Cake, Lemon Jello Cake, and several others. They are delicious, and can easily be found in the Recipe Index at the top of this page.  Have a fantastic day, friends.

Author's signature

Frosting Recipe Source: My Mom

Easy German Chocolate Cake with Homemade Frosting
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!
Category: Desssert
Servings: 12 servings
Calories Per Serving: 449 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1 German chocolate box cake mix
  • 1/2 cup butter
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 egg yolks , beaten slightly
  • 1 teaspoon vanilla extract
  • cups shredded coconut
  • 1 cup chopped pecans
Instructions
  1. Prepare boxed cake mix using ingredients and instructions from box.  When done baking, transfer cake pans to wire rack. Let cool for about 10 minutes, then carefully invert cake onto wire rack (place wire rack on top of cake pan, then quickly and carefully turn over, to release cake from pan.  Let cake layers cool to room temperature before frosting.

  2. To make frosting (make while cake is baking): Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove pan from heat.

  3. Stir in shredded coconut and chopped pecans until fully blended. Let frosting cool to room temperature before frosting cake layers. (You can speed up the cooling process by stirring the frosting often, if desired).

  4. To frost cake, place one layer onto serving platter. Spread a thin layer of frosting over top of cake layer.  Place another layer of cake on top of frosting. Carefully spread frosting over top and sides of cake until covered. Slice cake, serve... and ENJOY!

Recipe Notes

NOTE: This makes enough frosting for a 13x9 or two layer cake.  If you want more frosting for your cake, use these ingredients: 1 can (12 oz.) evap. milk, 1½ cups sugar, 3/4 cup butter, 4 yolks, 1½ tsp. vanilla, 1 pkg (7 oz.) shredded coconut, and 1½ cups chopped pecans. (this will make 4½ cups total)

Nutrition Facts
Easy German Chocolate Cake with Homemade Frosting
Amount Per Serving (1 serving)
Calories 449 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 75mg 25%
Sodium 418mg 17%
Potassium 263mg 8%
Total Carbohydrates 51g 17%
Dietary Fiber 2g 8%
Sugars 37g
Protein 5g 10%
Vitamin A 7.1%
Vitamin C 0.7%
Calcium 12.6%
Iron 12.4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!

Garlic Focaccia Bread

Garlic Focaccia Bread is a versatile side dish for a variety of meats or salads, can be served as an appetizer (served with dipping oil and herbs), or simply used to make a great sandwich! The crispy “dimpled” crust of this delicious bread (with olive oil, garlic and fresh thyme topping), is it’s trademark feature!Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be served as an appetizer with dipping oil and herbs, or simply used to make sandwiches!

My friends and I used to frequent a local restaurant that brought baskets of sliced warm focaccia bread and a small bowl of dipping oil (with herbs) to the table before dinner. Oh. My. Goodness. I think that place is where I really fell in love with focaccia bread! Talk about GOOD!!! I knew I wanted to make something similar at home, so I decided to try an old recipe I had stored in my trusty (and practically dilapidated) file box.

Many years ago I found a recipe in a newspaper, cut it out, and taped it to a 3×5 index card. Didn’t even write down what newspaper it was from. It’s now old and yellowed, but I had NEVER tried that particular recipe until recently.  WOW- it was DELICIOUS! The original recipe was titled “Nona’s Courtyard Cafe Focaccia”, and I THINK (not sure) it might have originated from a restaurant in Ventura, California (which is now closed). I tried to find the recipe online, but no luck… oh well. At least I had this old recipe on file to try. It’s very easy to make… here’s how!

Mix yeast with warm water (100 degrees) in a large bowl. Stir, then set the bowl aside for 5 minutes to let yeast fully dissolve. Bubbles will begin to appear on the surface, which tells you the yeast is active, alive, and working.

Yeast is dissolved in warm water to make bread dough.

Add flour, 1 Tablespoon olive oil, Parmesan cheese, honey, salt and cold water to bowl. Mix the ingredients well. I started mixing it with a spoon, then switched to using my (clean) hands to mix it up, because it was easier that way, as it is a thick dough.  Form the dough into a ball, then put it on a lightly floured work surface. Roll the dough out with a rolling pin, smoothing and shaping it into a circle of dough about 10 inches wide.

Focaccia dough is mixed, formed into ball and rolled into 10" circle

In a separate small bowl or measuring cup, mix together 1/3 cup olive oil and crushed garlic.  Set aside to let the flavors “mingle”, while you get the dough ready for it!

Olive oil and minced garlic for bread, in measuring cup

Transfer the dough circle to a large baking sheet with edges (I used a ratty old pizza pan with edges).  Poke holes in the top of the dough using your finger. Make deep holes all over the top of the dough, but don’t go all the way through dough to the bottom.

Holes poked into top of focaccia bread dough with finger

Cover the top and sides of dough with the olive oil/ garlic mixture.  I started off spooning it on top, then used a pastry brush to fully coat top and sides of dough, and to spread the garlic around.  There is a lot of “excess” oil that will run off the edges of dough onto pan. Just scoop it up with a spoon and fill up all the holes with it. Sprinkle top of dough with chopped fresh thyme (or fresh rosemary, if substituting).

There will STILL be excess oil around bottom of dough, as you can see in the photo. Leave it there! It will absorb into the bread while it bakes, and help to make a nice crispy crust!  Set the pan aside, and let the dough rise a bit (uncovered) for about 30 minutes in a warm place, free from drafts. Preheat oven to 400º F. while dough is rising.

Focaccia dough, covered with olive oil, garlic and thyme before baking

After dough has risen, bake it in a 400º F. oven for 23-25 minutes, or until the bread is evenly browned all over.  Remove from oven, transfer bread to a wire rack, and let it cool for 20-25 minutes before you serve it. Doesn’t it look GOOD? See the little pieces of garlic in the “dimples”?  ALL the oil has been absorbed into crust. The 2 photos below show the top and bottom of the bread… nice and crispy on the outside, but soft on the inside!

Top crust of garlic focaccia bread after baking

Bottom crust of baked focaccia bread

If you want to make the bread ahead of time, you can easily reheat it by covering it tightly with aluminum foil and reheat on low heat (250º F.) in oven for 10-15 minutes. To serve, slice bread in half left to right, then cut into 2″ wide strips from top to bottom. You can serve it with a (2 to 1) mixture of olive oil and balsamic vinegar or olive oil and fresh herbs (like garlic, thyme and rosemary, etc.) in a little bowl for dipping, if you wish.

Baked garlic focaccia bread, cooling on wire rack

Here’s a close up of a slice of the bread so you can see what the inside looks like! YUM.

Close up photo of sliced focaccia bread

My husband, oldest son and I enjoyed this bread served with Orange and Rosemary Glazed Salmon, steamed broccoli and rice. It was delicious.  We ended up with a few pieces of focaccia bread left over, so I will serve it on the side with spaghetti, made with Easy Spaghetti Sauce with Italian Sausage for tonight’s dinner!

Hope you will consider making this focaccia bread! It’s a great side dish to compliment a variety of main courses or salads. It can also be used as an appetizer BEFORE the meal, when served with a mixture of olive oil and fresh herbs (or olive oil/balsamic vinegar), OR can be simply used to make a delicious sandwich!  Lots of possibilities. Hope you enjoy it… and have a wonderful day!

Author's signature

Adapted from Recipe Source: old newspaper article (original source/newspaper/author unknown)

Garlic Focaccia Bread
Prep Time
15 mins
Cook Time
25 mins
Rising Time
30 mins
Total Time
40 mins
 
Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be used to make sandwiches, or served as an appetizer with dipping oil!
Category: Appetizer, Bread, Side Dish
Servings: 10 slices
Calories Per Serving: 229 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1/2 ounce dry active yeast
  • 1 cup water heated to 100 degrees
  • 3 cups flour (all purpose)
  • 1 Tablespoon olive oil
  • 1/4 cup cold water
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 cup Parmesan cheese ,freshly grated
  • 1/3 cup olive oil
  • 1 teaspoon garlic (crushed)
  • 1/2 teaspoon fresh thyme (or rosemary) , finely chopped
Instructions
  1. Mix yeast with warm water (100 degrees) in a large bowl. Stir, then set bowl aside for 5 minutes to let yeast fully dissolve. Bubbles will begin appearing on the surface, which tells you the yeast is active and working.

  2. Add flour, 1 Tablespoon olive oil, Parmesan cheese, honey, salt and cold water to bowl. Mix ingredients well. NOTE: I started mixing it with a spoon, then switched to using my (clean) hands to mix it up, because it's easier (it's a thick dough). Form dough into a ball, then place on a lightly floured surface. Roll dough out with a rolling pin, smoothing and shaping it into a circle 10" wide.

  3. In a separate small bowl or measuring cup, mix together 1/3 cup olive oil and crushed garlic.  Set aside to let flavors "mingle" while you get dough ready.

  4. Transfer the dough circle to a large baking sheet or pizza pan (with edges) .  Poke holes in top of the dough using your fingertips. Make deep holes all over the top of the dough, but don't go all the way through to the bottom.

  5. Cover top/sides of dough with olive oil/ garlic mixture using spoon and/or pastry brush.  There will be oil that runs off edges onto pan. Scoop it up with a spoon and fill the holes with it. Sprinkle top with chopped fresh thyme (or rosemary, if using). There will STILL be excess oil on pan around bottom of dough. Leave it there! It will absorb into the bread when it bakes, and help to make a nice crust!  Set bread aside, and let dough rise a bit (uncovered) for 30-40 minutes in a warm place, free from drafts. Preheat oven to 400º F. while dough rises.

  6. After dough has risen, bake in 400º F. oven for 23-25 minutes, or until bread is evenly browned.  Remove from oven, transfer bread to a wire rack, and let cool 20-25 minutes before serving. To serve, slice in half from left to right, then cut into 2" thick slices from top to bottom.  If desired, serve with dipping sauce of (2 to 1 mix) olive oil and balsamic vinegar OR olive oil and fresh herbs, like thyme, garlic, rosemary. ENJOY!

Recipe Notes

NOTE: Yeast used is equivalent of 2 (¼ ounce) packages OR 4½ teaspoons of bulk dry active yeast. 

Nutrition Facts
Garlic Focaccia Bread
Amount Per Serving (1 slice)
Calories 229 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 216mg 9%
Potassium 53mg 2%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Protein 5g 10%
Vitamin A 0.4%
Vitamin C 0.1%
Calcium 3.5%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make a delicious German Chocolate Cake for dessert, thanks to a shortcut using a box mix and topping it with yummy HOMEMADE coconut pecan frosting!

Slow Cooker Carne Asada

You’re gonna love this delicious slow cooker carne asada style Mexican shredded beef… an easy, budget friendly filling for tacos, burritos, nachos, and enchiladas! The possibilities for using this amazing tasting shredded beef are endless!You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!

Traditional carne asada (which means “grilled meat”) is typically made using flank steak or skirt steak.  I stumbled upon this variation recipe on Pinterest which uses stew meat (a less expensive type of beef), and since I had some already in our freezer, decided to try this particular recipe. Oh. My. Goodness. The Southwestern flavor of the meat is incredible, and the beef turns out so tender it shreds easily!!

The recipe is very easy to prepare and only involves a couple of simple “prep” steps. Then you turn on your crock pot and let it do all the rest of the work for you, while you go about your day! Here’s how to make this dish:

Heat a large skillet on medium-high heat (I lightly sprayed my skillet with non-stick spray before heating).  Cook the stew meat cubes on all sides.  This took about 10 minutes. If you need to, cook the beef in two batches, to not overcrowd the pan. Once beef is browned nicely, transfer it to slow cooker.

3 pictures of stew meat for carne asada, browning in skillet

Once the meat has cooked, your skillet will probably look like the first photo below, with lots of remaining little bits of charred meat. Add 1/3 cup of water to skillet. Cook on medium heat for a couple minutes, to de-glaze the skillet. Be sure to scrape all the browned bits up off the bottom of the skillet into the water. It will blend to make a thin flavor-filled sauce. Pour this liquid over the meat in the slow cooker. Stir well to combine. Set aside.

Skillet is de-glazed with water, then poured into slow cooker over beef

Mix up the carne asada sauce ingredients in a medium bowl with a fork or whisk until thoroughly combined and the brown sugar has dissolved. Pour the marinade over the beef.  The meat should be almost completely submerged. If not, add a little bit more water to slow cooker. Stir to combine.

Put lid on slow cooker, turn to the HIGH setting, and cook the meat for 4 hours, covered.
TIP: Do not open lid of slow cooker during the cooking time, so you don’t lose any heat! Your kitchen should start to smell really good about halfway through the cooking time!

Marinade mixed for carne asada in bowl, then into slow cooker over beef

After meat has fully cooked, remove lid. Shred the meat (it should shred VERY easily) using two forks to pull the meat apart.

Shredding beef for carne asada with two forks

The meat is now ready to serve!  Whatever you don’t eat right away can be frozen in food storage bags (once it’s cooled down), to save for other meals.  I’ve prepared several dishes with the meat (it went a long way since there are only two of us at home these days). I made shredded carne asada enchiladas (below). They were a HUGE hit with my husband and I.

The meat is so tender and is totally packed with flavor.  I also used the last bit of meat to make a big plate of nachos for my husband, myself and our son… another great way to use the shredded beef (sorry, no pics, they were eaten too fast)! YUMMO!

Carne asada meat used to make shredded beef enchiladas

We also used the carne asada to make some simple street tacos with chopped onion, cilantro, freshly made guacamole… and limes! They were absolutely fantastic!

Shredded carne asada meat used to make tacos

There are so many ways to use this meat!  I’ve already bought more stew meat to make this recipe again.  I’m planning to make some shredded beef burritos and possibly a couple tostadas with it this time! I can hardly wait!

I hope you try this delicious version of carne asada.  The flavor is OUTSTANDING… I think you will LOVE it. Have a great day!

Author's signature

Original recipe source: https://lifecurentsblog.com/crock-pot-carne-asada/

Slow Cooker Carne Asada
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!

Category: Dinner
Cuisine: Mexican
Servings: 12
Calories Per Serving: 244 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 3 pounds stew meat , cut in 2" cubes
  • 1 cup water , divided
Carne Asada Sauce
  • 2/3 cup soy sauce
  • 4 green onions , cut in thin slices
  • 2 limes (juice only)
  • 6 Tablespoons dark brown sugar
  • 1 teaspoon red pepper flakes , or more, if you like it spicy!
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
Instructions
  1. Heat a large skillet on medium-high heat (I lightly sprayed my skillet with non-stick spray before heating).  Cook the stew meat cubes on all sides.  This took about 10 minutes. If you need to, cook the beef in two batches, to not overcrowd the pan. Once beef is browned nicely, remove and transfer it to slow cooker.

  2. Add 1/3 cup of water to skillet you cooked the beef in. Cook on medium heat for a couple minutes, to de-glaze the skillet. Be sure to scrape all the browned bits up off the bottom of the skillet into the water. It will make a thin flavor-filled sauce. Pour this over the meat in the slow cooker. Stir well to combine. Set aside.

  3. Mix up the carne asada sauce ingredients in a medium bowl with a fork or whisk until thoroughly combined and the brown sugar has dissolved. Pour the marinade over the beef.  The meat should be almost completely submerged. If not, add a little bit more water to slow cooker. Stir to combine.
  4. Put lid on slow cooker, turn to the HIGH setting, and cook the meat for 4 hours, covered. After meat has fully cooked, remove lid. Shred the meat (it should shred VERY easily) using two forks to pull the meat apart. The meat is now ready to serve, and can be used for tacos, enchiladas, burritos, nachos, etc. Enjoy!!!

Recipe Notes

Caloric calculation is only for carne asada. Any other additions (tortillas, etc.) are not included.

Nutrition Facts
Slow Cooker Carne Asada
Amount Per Serving (1 serving (1/12th of total))
Calories 244 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 88mg 29%
Sodium 519mg 22%
Potassium 311mg 9%
Total Carbohydrates 8g 3%
Sugars 6g
Protein 31g 62%
Vitamin A 1.8%
Vitamin C 2.7%
Calcium 1.9%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!

Pistachio Pineapple Fluff Salad

This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make in 5 minutes or less, serves 8, and is a great side dish or dessert your family will LOVE!This sweet, creamy pistachio pineapple fluff salad is incredibly easy to make (5 minutes), serves 8, and is a great side dish or dessert your family will LOVE!

We LOVE this simple salad, too!  The best part is that it’s so EASY to make, in 5 minutes or less… and tastes so yummy!  It’s so easy – if you can stir, you can make this!  Last Fall, I made a scrumptious Piña Colada Fluff Salad (which we devoured, by the way!), so the thought of making a different recipe that had pistachio pudding in it sounded wonderful!

Seriously… if you need a quick, last minute item to add to your table as a side dish, or even a simple dessert, you can literally have this one in the fridge in 5 minutes or less! True story – the day I made this salad I was headed out to the doctor for my annual physical.  I knew I wanted to make it, and decided to do so exactly 5 minutes before leaving my home.

I glanced at the clock, then decided it would be great to have this salad made up already when I returned home and fixed dinner. I quickly grabbed the ingredients from our pantry, “dumped” it all together, gave it a good sir… and boom! Made a salad, took photos of it, AND made it to my appointment on time!  YeeHaw!

Here’s how easy it is to make:  Place pistachio pudding mix, mini marshmallows, chopped walnuts or pecans, and a can of crushed pineapple (including the juice!) into a large bowl. I made this up in the same bowl I was gonna serve it in later!

Pineapple, pecans, mini marshmallows and pistachio pudding mix in bowl

Stir all ingredients well, until thoroughly blended. At this point, it looks like something The Grinch would like, right? This would also be a fun GREEN colored salad to whip up for St. Patrick’s Day! And what an EASY potluck dish this would be to make… in no time at all!

Ingredients stirred together for fluff salad in glass bowl

The last thing to do is add a thawed (8 ounce) container of whipped topping. I used Light Cool Whip, in order to cut out a few calories from this salad.  Blend the whipped topping into the salad until fully combined.

Whipped topping is stirred into fluff salad ingredients

This is what it will look like once fully blended.  Cover the dish, and refrigerate salad until you are ready to serve it.  I prefer it really cold and thick, so when possible, I try to prepare this at least a couple hours before serving.

Fluff salad with pineapple and pistachio pudding is ready to refrigerate!

When ready to serve, you can add chopped pistachios or mini marshmallows to the top as a garnish (totally optional, though- I just threw on some more mini marshmallows), grab a big spoon, and enjoy this creamy, fluffy DELICIOUS salad!  It’s so good, I’ll bet once you take one bite, you will want another… and another… YUM!

A big spoonful of pistachio pineapple fluff salad, ready to eat!

Sure hope you will give this a try!  I like to think of it as a QUICK way to add another great tasting dish to any meal!  It would be a perfect side dish to take to a potluck, or holiday gathering, and the recipe can be easily doubled or tripled for large crowds. Your friends and family will enjoy it… and they don’t have to know that it ONLY TOOK YOU 5 MINUTES TO MAKE! We’ll keep that our little secret, okay? (wink, wink).

Thank you for visiting this blog- I appreciate you taking time out of your busy day to visit. Be sure to check out over 600 recipes I’ve posted (with direct links) using the Recipe Index at the top of this page!  I sincerely trust you will find some delicious recipes to make and serve, with love, to those you cherish! Have a wonderful day!

Author's signature

Original recipe source: Trish, at https://www.momontimeout.com/pistachio-dessert-salad-pistachio-fluff-recipe/

Pistachio Pineapple Fluff Salad
Prep Time
5 mins
 

This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make (in 5 minutes), and is a great side dish or dessert your family will LOVE!

Servings: 8 servings
Calories Per Serving: 197 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3.4 ounces (1 small box) pistachio instant pudding mix
  • 1 cup miniature marshmallows
  • 20 ounce can crushed pineapple
  • 1/2 cup walnuts or pecans , chopped
  • 8 ounces lite whipped topping (Cool Whip), thawed
Instructions
  1. Place pudding mix, mini-marshmallows, crushed pineapple (including juice), and chopped walnuts or pecans in a large bowl. Stir these ingredients very well, to fully combine.

  2. Fold in container of thawed whipped topping until fully blended into salad.  Cover bowl, and refrigerate until you are ready to serve (I recommend at least an hour or two, if possible).

  3. When ready to serve, grab a spoon and dig into this salad (or dessert). It's scrumptious!

Nutrition Facts
Pistachio Pineapple Fluff Salad
Amount Per Serving (1 serving)
Calories 197 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 199mg 8%
Potassium 150mg 4%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 29g
Protein 2g 4%
Vitamin A 1.7%
Vitamin C 8.1%
Calcium 5.1%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make (in 5 minutes), serves 8, and is a great side dish or dessert your family will LOVE!

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