Easy Corn Soufflé

Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.
Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

If you’re looking for a simple to prepare veggie dish, may I suggest this recipe for an Easy Corn Soufflé? The word soufflé makes it sound so complex and challenging, but that couldn’t be further from the truth!

I found this recipe MANY years ago in one of my old cookbooks, and discovered it is ridiculously EASY! Basically you combine the ingredients and bake… that’s it!

The main ingredient is a can of creamed corn. Yep- one can. Butter, flour, eggs, milk, cream (or half and half), salt and pepper are then added, which combine to give this dish some “rise” (like a soufflé) in the baking dish. It’s easy, it’s yummy, and here’s how to make it.

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

Prepare The Corn Batter

TIP: Before making the batter, be sure to preheat your oven to 350°F. It only takes a few minutes to make the batter, so you want your oven preheated to save yourself some time.

Place two eggs in a large mixing bowl, and use an electric mixer until they’re well-beaten and fluffy. If you don’t have access to an electric mixer, beat them very well using a fork.

Add flour, milk, cream (or half and half), salt, pepper, melted butter and one can of creamed corn. Stir this well, until all ingredients have been incorporated and fully combined. Now you’re ready to bake… see how easy this is?

Two eggs are beaten well until fluffy in a large bowl.Creamed corn and other dry ingredients are added to the beaten eggs.

Bake The Easy Corn Soufflé

Grease or spray a 9″ square baking pan or a 2 quart casserole dish. Pour the batter for the soufflé into the prepared dish.

Bake it at 350°F. for 42-45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish.

It should also be lightly golden brown on the surface and slightly puffed up with air. You will want to serve this dish immediately, because it will “deflate” slightly as it cools.

Batter is poured into a baking dish and is ready for the oven.The soufflé is lightly browned and puffed after baking.

Serve The Easy Corn Soufflé

Use a spoon or spatula to serve this dish while it is still hot. Once you remove a serving, you will be able to see the fluffy texture and golden corn inside the soufflé.

Depending on the size of the serving you choose, you should be able to get either 6 small portions or 4 large portions from this dish.

The baked, easy corn soufflé is ready to be served.A serving portion has been removed, revealing the corn inside.

The first time I made this dish I wasn’t confident we would enjoy it, however my husband and I were pleasantly surprised with the texture AND flavor of this veggie dish.

It is such an easy recipe to make (prep time is only 2-3 minutes), so it is a good recipe to have on hand for an easy to make, veggie side dish.

A fork, holding a bite of the easy corn soufflé, ready to be eaten.

I hope you have the chance to try this yummy side dish. It’s so simple, yet tastes great alongside most meat dishes, which is a big plus, too!

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

Looking For More VEGETABLE DISHES?

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 veggie recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Original recipe source: “The Everything Cookbook”, page 240, by Faith Jaycox, Sarah Jaycox, and Karen Lawson, published by Adams Media Corporation in 2000.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Easy Corn Soufflé
Prep Time
4 mins
Cook Time
45 mins
Total Time
49 mins
 

Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: easy corn soufflé
Servings: 6
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large eggs beaten until fluffy
  • 14.75 ounces canned creamed corn
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons low-fat milk
  • 2 Tablespoons heavy whipping cream (or half and half)
  • 1 Tablespoon butter, melted
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Preheat oven to 350℉. Grease or spray a 9" square or 2 quart baking dish.

  2. Place eggs in a large mixing bowl, and beat with an electric mixer until they're well-combined and fluffy. If you don't have access to an electric mixer, beat them very well using a fork.

  3. Add creamed corn, flour, milk, cream (or half and half), salt, pepper, and melted butter. Stir well, until all ingredients are fully incorporated. Pour batter into the prepared dish.

  4. Bake at 350°F. for 45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish. It should be golden brown on the surface and slightly puffed up with air. Serve immediately, because it will "deflate" slightly as it cools.

Nutrition Facts
Easy Corn Soufflé
Amount Per Serving (1 (1/6 of total))
Calories 120 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 73mg24%
Sodium 612mg27%
Potassium 133mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 279IU6%
Vitamin C 3mg4%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

Lentil Potato Soup

Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It’s also budget friendly and tastes delicious!
Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Today I want to share a delicious recipe for a meatless soup that tastes great, and is really simple to prepare.  Even though I am not a vegetarian, my husband and I often enjoy meatless meals.

I’m always on the lookout for meatless recipes, especially because one of our sons (and his girlfriend) are vegetarians. This recipe for lentil potato soup is a yummy recipe I’m positive they will enjoy!

Even if you are NOT a vegetarian, I’m confident you are going to enjoy this delicious meatless soup, full of protein and fiber! 

Lentils are such a wonderful source of protein and prebiotic fiber, and are low in fat, too! These wonderful legumes are available in grocery stores everywhere (found with the dried beans). Lentils are also quite inexpensive and are a great item for the pantry, because of their long shelf life.

The addition of potatoes, carrots, onion, tomato sauce, garlic, celery and spices give this soup great flavor, as well. You’ll also love how simple it is to make, which is an added bonus! Here’s how to make lentil potato soup.

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

A Word About The Lentils

For this recipe I used a combination of three types of lentils I already had in our pantry: red lentils, green lentils and brown lentils. If you only have ONE type of lentils to use (preferably brown, black, or green) that will still be absolutely delicious, as well.

I don’t recommend using all red lentils because they can become soft and “mushy” when cooked for a long time, more so than the other three varieties.

Before beginning to cook this soup, rinse the raw, dried lentils and drain them very well. Repeat this 2-3 times, then set the rinsed and dried lentils aside, to be added later to the soup.

Lentils (red, green and brown) are rinsed and drained, then set aside in bowl.

How To Make The Soup

Now it’s time to prepare the soup. In a large cooking pot (or Dutch oven), heat vegetable oil on medium heat.

Stir in diced onion, and cook this for about 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot, and stir to combine.

Continue to cook the veggies for 3 minutes, stirring often, so the garlic doesn’t burn and become bitter.

Diced onions are cooked in oil in a large soup pot.Diced carrots, celery and minced garlic are added to the pan and cooked.

Add the drained lentils, tomato paste and tomato sauce to the pot. Stir well, to combine these ingredients. Cook on medium heat for 1 minute, stirring often.

Lentils, tomato paste and tomato sauce are added to the soup pot.

Add The Potatoes And Spices

Stir in 4 cups of water (or chicken broth) into the veggies, then add the potato chunks. The potatoes can either be peeled or not, depending on your personal preference. We leave them on (after washing them well).

I also use a combination of russet potatoes, red potatoes and a couple yukon gold potatoes. You can use only one kind of potato if that’s what you have, just be sure to use ¾ pound total of bite-sized potato pieces.

Stir in salt, pepper, dried thyme and oregano until they’re incorporated into the soup.

Water and bite-sized potatoes are added to the soup pot.Salt, pepper, oregano and thyme are stirred into the lentil potato soup.

Time To Cook The Soup

Put a lid on the soup pot and let the soup come to a boil. Turn the heat down to Medium-Low. Continue cooking the soup (covered) on a low simmer for between 30-35 minutes, stirring occasionally.

Take a taste. The lentil potato soup is done cooking when the lentils AND the potato chunks are soft and tender. Season the soup to taste with additional salt and pepper, if necessary.

The lentil potato soup is fairly thick in density. If you want it to be more “soupy” in texture, stir in a bit more water (about ½ -1 cup), and make sure the soup is heated through before serving. 

A pot of lentil potato soup is ready to serve, after cooking for 35 minutes.

Serve The Lentil Potato Soup

Ladle the hot lentil potato soup into serving bowls, and serve this dish hot! We enjoyed the soup with a slice of homemade garlic butter naan bread (recipe coming soon) on the side!

The naan was perfect for this thick soup and we enjoyed dipping pieces of it into the soup and scooping up lentils and veggies. YUM!

A close up photo of the lentil potato soup, served in a white bowl.A white bowl of lentil potato soup, with garlic butter naan bread on the side.

I hope you have the opportunity to try this delicious, meatless soup, and trust you will enjoy it as much as we do. It is a filling, hearty soup I am confident you’re going to like!

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More SOUP 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 recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Recipe adapted from (and with thanks to): Mira, at cookinglsl.com/easy-lentil-potato-soup-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Lentil Potato Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Category: Main Dish, Soup
Cuisine: American
Keyword: lentil potato soup
Servings: 6
Calories Per Serving: 234 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Tablespoons vegetable oil
  • cup yellow onion diced
  • 2 medium carrots peeled, diced
  • 1 stalk celery diced
  • 3 cloves garlic minced
  • ¼ cup tomato sauce
  • 2 Tablespoons tomato paste
  • cups lentils rinsed, drained well
  • 2 teaspoons salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 4 cups water OR chicken broth + more, as need to thin soup
  • ¾ pound potatoes (russet, red, Yukon- or combo) cut in bite-sized pieces
Instructions
  1. Rinse lentils and drain 2-3 times. Set aside.

  2. In a large cooking pot, heat oil on Medium. When oil is hot, stir in onion; cook 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot; stir to combine. Cook for 3 minutes, stirring often so garlic doesn't burn.

  3. Add drained lentils, tomato paste and tomato sauce. Stir well, to combine. Cook on Medium heat for 1 minute, stirring often.

  4. Stir in water (or chicken broth), then add potatoes, salt, pepper, dried thyme and oregano. Stir until they're incorporated into the soup.

  5. Cover the pot and let soup come to a boil. Turn heat down to Medium-Low. Continue cooking (covered) on a low simmer for 30-35 minutes; stir occasionally. Soup is done when lentils AND potatoes are soft/tender. Taste, then add additional salt and pepper, if desired. TIP: If you want soup to be less thick, stir in more water (½ -1 cup); make sure soup is heated through. 

  6. Ladle the hot soup into serving bowls, and serve immediately! Enjoy! Any leftovers can be easily re-heated.

Nutrition Facts
Lentil Potato Soup
Amount Per Serving (1 (1/6 of total))
Calories 234 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 898mg39%
Potassium 829mg24%
Carbohydrates 38g13%
Fiber 15g63%
Sugar 4g4%
Protein 12g24%
Vitamin A 3577IU72%
Vitamin C 11mg13%
Calcium 50mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Easy Homemade Chocolate Syrup

Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use it for chocolate milk, desserts, etc.
Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

Did you know it is really EASY to make your own chocolate syrup at home with only a few ingredients that you probably already have in your kitchen?

That’s right! This recipe for easy homemade chocolate syrup can be made in about 5 minutes or less, and it truly is simple to prepare. Save a trip to the grocery store (and a little bit more of your own money) by making it yourself.

I’ve made this syrup many times over the years, and decided to finally share the simple recipe on my blog. I scribbled the recipe down at least 15 years ago on a little piece of paper, but never noted the original source, so I can’t give credit where credit is due.

Here’s how to make delicious easy homemade chocolate syrup. I think you’re going to like it!

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

What Ingredients Do I Need To Make This?

The ingredient list for the homemade chocolate syrup is quite simple. You will need granulated sugar, cocoa powder, vanilla extract and boiling water. That’s it!

Cocoa powder, vanilla, sugar (and water) are the ingredients for chocolate syrup.

Let’s Make Chocolate Syrup!

Measure 2 cups of sugar, 1/3 cup of cocoa powder, and 1 cup of boiling water in a medium-sized saucepan. Whisk or stir these ingredients well. The boiling water helps the ingredients blend together.

Bring them to a boil on Medium-Low heat, and then once it’s boiling, continue to boil the syrup for 2 minutes, whisking often.

Chocolate syrup ingredients are combined in a medium saucepan.A whisk is used to combine the homemade chocolate syrup ingredients.

IMPORTANT: Do not step away from the stove while the syrup is boiling! When the easy homemade chocolate syrup boils, it will rise in the saucepan (which is why you need to use a MEDIUM-sized saucepan versus a small pan).

Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

The chocolate syrup is boiled for two minutes, stirring constantly.As the syrup boils, it rises in the pan, so it is stirred constantly.

After the homemade chocolate syrup has boiled for 2 minutes, remove the pan from the heat. Stir in 1/8 teaspoon of vanilla extract, and then set the pan aside to allow the syrup time to completely cool.

You can see in the photo below how far up the sides of the pan the syrup rose while boiling. That is why you have to stay right there stirring while it is boiling (unless you want a boil-over and a big mess!).

Chocolate syrup is removed from heat when done, and vanilla is added.

Transfer The Syrup To An Airtight Container

After the homemade chocolate syrup has completely cooled, it is time to transfer it to a bottle or other airtight container. The total amount of syrup should measure about 2 cups.

The recipe for easy homemade chocolate syrup yield about 2 cups total.

Use a funnel to pour the syrup into an airtight container. I use a leftover name-brand chocolate syrup bottle I saved a while ago for this very purpose! Label the container and store the chocolate syrup in the refrigerator.

Chocolate syrup is poured into a re-used syrup container for storage.

Enjoy Using The Easy Homemade Chocolate Syrup

Easy homemade chocolate syrup can be used to make classic chocolate milk or hot chocolate. It can also be used as a dessert topping, by drizzling it over ice cream or other decadent desserts.

I think you’ll be surprised how good it really is, and it’s very convenient to make it from the comfort of home using only a few common pantry ingredients!

Making chocolate milk using the easy homemade chocolate syrup.The chocolate syrup can also be used to drizzle over a variety of desserts.

I hope you have the opportunity to make this delicious chocolate syrup, and trust you’ll enjoy it, too! It’s a quick, easy and delicious alternative to store bought chocolate syrup!

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

Looking For More DESSERT Sauce 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 dessert sauces you will enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Easy Homemade Chocolate Syrup
Prep Time
5 mins
Total Time
5 mins
 

Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

Category: Dessert Sauce
Cuisine: All Cuisines
Keyword: homemade chocolate syrup
Servings: 32 Tablespoons (2 cups total)
Calories Per Serving: 50 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups granulated sugar
  • cup cocoa powder
  • 1 cup boiling water
  • teaspoon vanilla extract
Instructions
  1. Place sugar, cocoa powder, and boiling water in a Medium-sized saucepan. Whisk or stir ingredients well. Bring them to a boil on Medium-Low heat. Once boiling, continue to boil for 2 minutes, whisking often.

  2. IMPORTANT: Do not step away from the stove while the syrup is boiling! When the syrup boils, it will rise in the saucepan (this is why you need a MEDIUM-sized saucepan versus a small pan). Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

  3. After syrup has boiled for 2 minutes, remove the pan from the heat. Stir in vanilla, then set the pan aside to allow syrup time to cool completely.

  4. Once completely cooled, transfer syrup to a bottle or other airtight container. Store in refrigerator until ready to use. Enjoy!

Nutrition Facts
Easy Homemade Chocolate Syrup
Amount Per Serving (1 Tablespoon)
Calories 50 Calories from Fat 2
% Daily Value*
Fat 0.2g0%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.004g
Monounsaturated Fat 0.04g
Sodium 1mg0%
Potassium 14mg0%
Carbohydrates 13g4%
Fiber 0.3g1%
Sugar 12g13%
Protein 0.2g0%
Calcium 1mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

 

Classic Peanut Butter Cookies

Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.
Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

When I was growing up, my Mom would often bake cookies for our family. Most of the time she made chocolate chip, oatmeal, and peanut butter cookies. They were family favorites, and I loved them all!

It dawned on me recently that I’ve posted recipes for oatmeal raisin cookies, and Mom’s chocolate chip cookies, but never a recipe for good ol’ classic peanut butter cookies using my Mom’s old recipe.

In the past I’ve posted a recipe for  Flourless, 3 Ingredient Peanut Butter Cookies to my blog but never added one for traditional, easy to make peanut butter cookies the way my Mom made them. So today is the day!

Here’s how to make classic peanut butter cookies in under 30 minutes… they’re slightly crispy on the outside and soft on the inside, and they taste GREAT!

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

Make The Cookie Dough

To make the cookie dough, place creamy peanut butter, vegetable shortening, brown sugar, milk and vanilla extract in a large mixing bowl. 

Beat these ingredients together using an electric mixer (or a stand mixer) until they are fully combined and smooth in texture. Add one large egg to the dough, and beat well, until it has been fully incorporated.

Peanut butter, shortening, brown sugar, milk and vanilla in mixing bowl.After mixing dough, an egg is beaten into the mixture in the bowl.

In a separate bowl, stir together all purpose flour, salt and baking powder until combined. Add these dry ingredients to the cookie dough batter, a little at a time, mixing well after each addition.

When fully combined, you will have peanut butter cookie dough. Ta Da! The dough will be fairly thick. Now you’re ready to shape the dough for the cookies!

Flour, salt and baking powder are combined then added to cookie dough.

Roll The Cookie Dough

Use a spoon or a small dough scoop (as shown in the photo below) to place a small amount of dough onto your hand. Roll the dough between the palms of your hands until it becomes a smooth ball, about 1″ in size.

If you make the dough balls 1″, you will end up with approximately 3 dozen cookies. This dough is very forgiving, so if necessary, pinch off some, or add more dough to adjust the size of the cookie dough balls and then re-roll.

Place the balls of dough on ungreased cookie sheets, making sure they are spaced about 2″ apart from each other. This helps the cookies to not “smash into each other” while baking.

Cookie dough is scooped out and rolled into a ball.Balls of peanut butter cookie dough on baking sheets 2" apart.

Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

A criss-cross pattern is formed on the cookies using the tines of a fork.Classic peanut butter cookies, ready to bake.

Bake The Classic Peanut Butter Cookies

Bake the classic peanut butter cookies at 375°F. for 7-8 minutes. When done, the cookies should be golden brown around the edges, and fairly soft in the middle (they will firm up more as they cool).

Let the cookies cool (still on the baking sheet) for about 2 minutes, then carefully transfer them with a spatula from the cookie sheet onto a wire rack to finish cooling.

The classic peanut butter cookies cool on a wire rack after baking.Golden brown peanut butter cookies cooling on a wire rack.

Who Wants A Cookie?

Once the classic peanut butter cookies have cooled completely, they are ready to be served and enjoyed! The outside is slightly crisp, and the cookies are nice and soft inside.

Grab a glass of milk (or a mug of coffee or tea), sit back, and gobble up these absolutely delicious cookies! They are really tasty, and I am confident you’re going to like them.

You can also freeze these cookies (to save some for another day) by wrapping them very well and storing them in the freezer in an airtight container. When you’re ready to gobble up more cookies, simply thaw them and go for it!

A white plate filled with peanut butter cookies that are ready to be eaten.The insides of classic peanut butter cookies are soft and tender.

I hope you have the opportunity to make these yummy cookies for yourself and for those you love. They really have great flavor, and truly are super easy to make!

Thank you for taking time out of your busy day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More COOKIE 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 cookie recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Classic Peanut Butter Cookies
Prep Time
12 mins
Cook Time
8 mins
Total Time
20 mins
 

Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

Category: Dessert
Cuisine: American
Keyword: classic peanut butter cookies
Servings: 36 cookies (approx.)
Calories Per Serving: 112 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ cup creamy peanut butter (don't use all natural)
  • cup dark brown sugar can substitute light brown sugar
  • ½ cup vegetable shortening
  • 3 Tablespoons milk
  • 1 Tablespoon vanilla extract
  • 1 large egg
  • cups all purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
Instructions
  1. Preheat oven to 375℉.

  2. Place peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat together using an electric mixer (or stand mixer) until fully combined and smooth. Add egg; beat well, until fully incorporated into the batter.

  3. In separate bowl, combine flour, salt and baking powder. Add to the cookie dough batter, a little at a time, mixing well after each addition.

  4. Use a spoon or small cookie scoop to place small amount of dough onto your hand. Roll dough between the palms of your hands until it becomes a smooth ball, about 1" in size. The dough is very forgiving, so if necessary, pinch off more or add dough to adjust the size of the cookie dough balls and then re-roll.

  5. Place dough balls on ungreased cookie sheets, about 2" apart. Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

  6. Bake cookies at 375°F. for 7-8 minutes. Cookies should be golden brown around the edges, and fairly soft in the middle. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!

Nutrition Facts
Classic Peanut Butter Cookies
Amount Per Serving (1 cookie)
Calories 112 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 5mg2%
Sodium 76mg3%
Potassium 60mg2%
Carbohydrates 13g4%
Fiber 0.4g2%
Sugar 8g9%
Protein 2g4%
Vitamin A 10IU0%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

Honey Almond Iced Latte

Craving a Honey Almond Iced Latte? No problem! Make 2 servings to refrigerate and enjoy whenever you want one! Recipe is easy and delicious! Today I want to share a recipe for an ice cold latte you can pre-mix and keep on hand in the refrigerator! You know those times when you’re too busy working from home or facing loads of laundry and other chores, but don’t want to go out and BUY ONE?

This is for THAT moment. Pre-mix a couple (or more) honey almond lattes, and store them (without ice) in the refrigerator. It’s a great money-saving option for a cold beverage I like to have around!

As I was writing this, I remembered I had some in our refrigerator, so I ran downstairs, made one quickly and sipped on it while working on this blog post. Truth!

All you need to do when you want a honey almond iced latte is add crushed ice to a cup, pour the latte “mix” in, and top with whipped cream and cinnamon (optional, but oh so good)! Here’s how to make it.

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

Prepare The Latte “Mix”

This recipe makes TWO servings, but can be easily increased to make as many as you wish. For every two servings, you will need a 16 ounce, pint sized container or canning jar (with a lid).

Brew 1 cup of very strong coffee OR espresso (if you have access to espresso). Pour the hot coffee into a pint jar (or other airtight container).

Immediately stir 2½ Tablespoons of raw honey into the hot coffee. Continue stirring until the honey has melted and been blended into the hot coffee.

Very strong brewed hot coffee is added to a pint sized canning jar.Honey is stirred into the strong, hot coffee until it has dissolved.

Add ¾ cup of unsweetened plain almond milk and stir well, to combine. The liquid in the pint jar should almost reach the very top.

Almond milk is added and stirred into the coffee mixture.

Time For The Refrigerator!

Top the jar with a flat lid, then screw on the band. Label the jar and place it in the refrigerator to chill for up to 2-3 days.

I like to make mine this way, because I don’t like it when cups of crushed ice get watered down by slightly warm coffee. UGH. This way the latte “mix” is very cold and ready to use whenever I want it!

Mixture for a honey almond iced latte is jarred and refrigerated until needed.

Make A Honey Almond Iced Latte

When you are ready to enjoy a nice cold latte, fill a glass with crushed ice. Pour HALF of the jarred latte liquid over the ice.

A glass cup is filled with crushed ice before adding the latte mix.A glass full of a honey almond iced latte before a topping is added.

Adding a topping to the iced drink is optional, of course, but I highly recommend it for BEST FLAVOR! I love the taste Saigon cinnamon adds to this latte, but regular ground cinnamon can be used, as well.

Spray a small amount of whipped cream on top of the drink, then lightly sprinkle with the ground cinnamon. That’s it! All that is left to do is sip and enjoy your delicious honey almond iced latte!

Saigon cinnamon is used to top the finished iced latte.A honey almond iced latte, topped with whipped cream and cinnamon.

I hope you try this low calorie honey almond iced latte and find it convenient to have in your refrigerator when the craving for one hits!

I think they’re really good and find that keeping the latte mixture on hand in the refrigerator is an “easy go-to” for a quick iced coffee fix in the middle of the day.

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

Looking For More BEVERAGE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Honey Almond Iced Latte
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Craving a Honey Almond Iced Latte? No problem! Make 2 servings to refrigerate and enjoy whenever you want one! Recipe is easy and delicious!

Category: Beverage
Cuisine: All Cuisines
Keyword: honey almond iced latte
Servings: 2
Calories Per Serving: 95 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup STRONG brewed coffee or espresso
  • Tablespoons raw honey
  • ¾ cup unsweetened plain almond milk
To serve: (garnish is optional, but highly recommend)
  • ½ cup crushed ice* * for each latte cup
  • 1 spray aerosol whipped cream* *for each latte
  • ¼ teaspoon Saigon cinnamon* *sprinkled/divided between 2 lattes
Instructions
  1. If storing in a canning jar, for every 2 servings, you will need a 16 oz. pint canning jar (or container) with a lid.

  2. Brew 1 cup of very strong coffee OR espresso. Pour the hot coffee into a pint jar (or other airtight container). Immediately stir honey into the hot coffee. Continue stirring until the honey has melted and blended into the hot coffee.

  3. Add almond milk and stir well, to combine. Liquid in pint jar should almost reach the top. Cover jar or container with lid. Label jar; refrigerate up to 2-3 days.

  4. To serve, fill an 8 oz. glass with crushed ice. Pour HALF of latte mix over ice. Top with whipped cream (if desired), then lightly sprinkle with ground cinnamon. Enjoy!

Nutrition Facts
Honey Almond Iced Latte
Amount Per Serving (1 (1/2 of total))
Calories 95 Calories from Fat 9
% Daily Value*
Fat 1g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 125mg5%
Potassium 73mg2%
Carbohydrates 22g7%
Fiber 0.5g2%
Sugar 22g24%
Protein 1g2%
Vitamin A 1IU0%
Vitamin C 0.1mg0%
Calcium 119mg12%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Craving a Honey Almond Iced Latte? No problem! Make 2 servings to refrigerate and enjoy whenever you want one! Recipe is easy and delicious!

Classic 5 Cup Salad

Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!
Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!

I grew up eating this salad often whenever my mom would make it for our family and have always enjoyed it. This salad has been around for a LONG time, and I’m pretty sure it’s a classic recipe because it tastes good, and is ridiculously simple to make!

Classic 5 Cup Salad gets its traditional name because (wait for it)… it only has 5 ingredients, and each ingredient measures 1 cup. Pretty basic, right? Ha Ha!

Anyways, this salad is cold and sweet which is perfect for any time of the year, but especially on hot days. Mix it together in only a few minutes, then put it in the refrigerator overnight. The next day you have a nice and sweet, cold, yummy salad. Here’s how to make it.

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

Prepare The Classic 5 Cup Salad

This salad is SO EASY to make! In a large bowl, place 1 cup (canned/drained) mandarin oranges, 1 cup (canned/drained) pineapple chunks, 1 cup shredded coconut, and 1 cup miniature marshmallows. Stir until they’re combined.

Mandarin oranges, pineapple, coconut and mini marshmallows, in a bowl.

The last ingredient to be added is 1 cup of sour cream. I use light sour cream for less calories, but regular or light sour cream both work well in this salad.

Even though it sounds weird to add sour cream to the fruit salad, after it has chilled, you’ll be surprised how the sour cream sweetens from extended contact with the fruit and coconut.

Stir the sour cream into the salad, until all ingredients are fully combined. A now you have just made a Classic 5 Cup Salad! See how simple it is to make?

Sour cream is added to the fruit salad in the bowl.

Refrigerate The Finished Salad – Important!

Now for the IMPORTANT PART! Spoon the salad into an airtight container (with a lid). Cover the container and place the classic 5 cup salad in the refrigerator overnight (or for at least 8 hours).

TIP: The long chilling time allows the mandarin oranges, pineapple, coconut and marshmallows to sweeten the sour cream, which is necessary for best flavor and results.

Classic 5 cup salad is refrigerated overnight after mixing.

Time To Enjoy The Classic 5 Cup Salad

After the classic 5 cup salad has been refrigerated overnight, and the flavors have had plenty of time to “mingle”, the salad is ready to be enjoyed!

Grab a serving spoon and give the salad a quick stir, then scoop up a big bite! As written, this recipe is enough for 8 small servings, but if you want a larger amount per serving… go for it!

This salad is delicious, refreshing, and the ingredients come together to create a unique, chilled, sweet and colorful salad. YUM!

A spoonful of the Classic 5 Cup Salad, ready to be enjoyed!

If you haven’t made this salad before, I hope you have the opportunity to do so. It’s an easy to make salad I’m confident you’ll enjoy!

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

Looking For More “SWEET” SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several other delicious “sweet” salad recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Classic 5 Cup Salad
Prep Time
5 mins
Cook Time
0 mins
Overnight Refrigeration Time (8 hrs.)
0 mins
Total Time
5 mins
 

Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!

Category: Salad/Side Dish
Cuisine: American
Keyword: classic 5 cup salad
Servings: 8 small servings
Calories Per Serving: 146 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup mandarin oranges (canned) drained
  • 1 cup chunk pineapple (canned) drained
  • 1 cup shredded coconut
  • 1 cup miniature marshmallows
  • 1 cup light sour cream
Instructions
  1. Place mandarin oranges, pineapple chunks, shredded coconut, and miniature marshmallows in a bowl. Stir until combined.

  2. Add sour cream; stir until all ingredients are fully combined.

  3. Transfer salad into an airtight container (with a lid). Cover container; and refrigerate salad overnight (or for at least 8 hours). TIP: Long refrigeration time allows mandarin oranges, pineapple, coconut and marshmallows to sweeten the sour cream, necessary for best flavor and results.

  4. After overnight refrigeration, give the salad a quick stir, then serve! Refrigerate any leftovers in covered container. Enjoy!

Nutrition Facts
Classic 5 Cup Salad
Amount Per Serving (1 (1/8 of total))
Calories 146 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 59mg3%
Potassium 176mg5%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 275IU6%
Vitamin C 10mg12%
Calcium 56mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!

Lime Brown Butter Shrimp

Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!
Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Do you enjoy eating shrimp? We do, and I’ve enjoyed making many different recipes featuring shrimp over the years! Today I want to share a delicious recipe for Lime Brown Butter Shrimp I believe you’re going to love!

The recipe itself is fairly simple to make. Butter is cooked in a skillet until it becomes “browned” (with a slightly nutty flavor), then the butter is infused with the finely grated zest from one lime. This adds a pop of citrus flavor that adds great taste to this dish.

The shrimp is cooked with seasonings (garlic, chili powder, cumin, salt and pepper) and a small amount of the browned butter until done. All the remaining browned lime butter is added to the cooked shrimp and heated through, and then served over rice.

That’s it! This shrimp dish is absolutely delicious, and truly is quite simple to make. Here’s how to prepare this yummy dish.

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

First Things First

To start, get all the ingredients together. You will need butter, a pound of large shrimp, fresh thyme leaves, lime zest, minced garlic, chili powder, ground cumin, salt and pepper.

Place the shrimp on several layers of paper towels, and then blot them with another paper towel, to remove excess moisture.

Ingredients are gathered to season this shrimp recipe.Large shrimp are blotted dry on paper towels before they are cooked.

Brown The Butter

Place 4 Tablespoons of butter in a large skillet and heat it on LOW heat until it has melted. Stir in fresh thyme leaves and continue cooking on LOW heat, stirring often, for 5 minutes, or until the butter becomes light brown in color and has a nutty aroma.

Remove the skillet from the heat and stir all of the lime zest into the browned butter mixture until incorporated. Pour the butter into a small bowl, but leaving about 2 teaspoons in the skillet.

Butter is melted in a large skillet.Once butter is browned, thyme leaves and fresh lime zest are stirred in.

Using the same skillet (with that tiny amount of butter in it), add the minced garlic. Sauté the garlic, stirring often, for about 1 minute. Be careful to not allow the garlic to burn or it can become bitter.

Now it’s time to cook the shrimp! Place the shrimp into the hot skillet in a single layer.

Minced garlic is cooked in a small amount of the browned butter.The shrimp are added to the cooked garlic in skillet.

Season And Cook The Shrimp

Sprinkle the shrimp with the chili powder, ground cumin, salt and pepper, then stir until each shrimp is well coated with spices.

Lay the shrimp back out in a single layer and cook them for about 2 minutes, then turn the shrimp to the other side. Continue cooking until they have turned pink, are cooked through, and are no longer translucent in color.

The total cooking time will be between 3-4 minutes. Be sure to not overcook the shrimp because this can lead to them being “rubbery” in texture and you really don’t want that.

Chili powder, cumin, salt and pepper are added and stirred into the shrimp.Lime Brown Butter Shrimp are cooked on both sides for 3-4 minutes total.

Pour the remaining browned butter lime mixture back into the skillet, and stir gently to coat the shrimp with the butter sauce.

Stir the browned butter in only until reheated (less than a minute), and then the  lime brown butter shrimp is done! Remove the skillet from the heat and serve immediately.

Remaining brown butter lime sauce is added back into the skillet of shrimp.

Serve The Lime Brown Butter Shrimp

To serve, place a bed of white or brown rice on each serving plate, then top each portion with about 5-6 large shrimp. Drizzle with some of remaining sauce.

This one pound bag of large shrimp yielded 5 large shrimp per serving (four servings total), but sometimes you can end up with 6 per serving depending on the provider. 

Garnish each portion with a fresh lime wedge, which adds another pop of flavor when squeezed over the shrimp! Serve immediately while hot… and enjoy this delicious meal.

Lime Brown Butter Shrimp is served with a lime slice on top of white rice.

I hope you have a chance to enjoy some Lime Brown Butter Shrimp, and trust you’ll enjoy it as much as we do! It really is quite easy to make but it has delicious flavor!

Thanks for stopping by, and I invite you to come back again soon for more delicious recipes! Take care, may God bless you, and have a GREAT 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 lots of delicious shrimp recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Recipe adapted from Lindsay, at: https://pinchofyum.com/orange-brown-butter-shrimp

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Lime Brown Butter Shrimp
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
 

Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Category: Main Dish, Seafood
Cuisine: All Cuisines
Keyword: lime brown butter shrimp
Servings: 4
Calories Per Serving: 199 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter = ½ stick
  • ½ teaspoon fresh thyme leaves
  • 1 lime zest of
  • teaspoons minced garlic
  • 1 pound large raw shrimp deveined, tail removed (about 20-25)
  • ¼ teaspoon chili powder
  • teaspoon ground cumin
  • teaspoon salt and pepper (each) + more if needed, to taste
  • 4 thin lime slices *optional garnish for each serving*
Instructions
  1. Place shrimp on paper towels; blot them with a paper towel, to remove excess moisture. Set aside.

  2. Place butter in a large skillet; heat on LOW heat until melted. Stir in fresh thyme leaves; continue cooking on LOW heat, stirring often, for 5 minutes, or until butter is light brown in color and has a nutty aroma. Remove skillet from heat; stir in lime zest until incorporated. Pour the butter into a small bowl, leaving about 2 teaspoons in the skillet.

  3. Using same skillet (with 2 t. browned butter in it), add garlic. Sauté garlic, stirring often, for 1 minute. Do not allow garlic to burn or it can become bitter.

  4. Add shrimp to the hot skillet in one layer. Sprinkle with chili powder, cumin, salt and pepper. Stir until shrimp is coated with spices. Lay shrimp in a single layer; cook for 2 minutes, then turn shrimp to the other side. Continue cooking 1-2 minutes until they've turned pink, are cooked through and no longer translucent.

  5. Pour remaining browned butter back into the skillet; stir gently to coat shrimp. Cook only until reheated (less than a minute). Remove from heat; serve on a bed of rice, garnished with a lime slice. Enjoy!

Recipe Notes

NOTE: The caloric calculation does not include the rice (served under the shrimp), as different types may be used (white, brown, etc.).

Nutrition Facts
Lime Brown Butter Shrimp
Amount Per Serving (1 g)
Calories 199 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 213mg71%
Sodium 300mg13%
Potassium 313mg9%
Carbohydrates 1g0%
Fiber 0.2g1%
Sugar 0.1g0%
Protein 23g46%
Vitamin A 400IU8%
Vitamin C 1mg1%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

 

Air Fryer Cheddar Biscuits

Air Fryer Cheddar Biscuits taste amazing! You’re going to love these soft, buttery biscuits filled with cheddar cheese and diced jalapeños.
Air Fryer Cheddar Biscuits taste amazing! You're going to love these soft, buttery biscuits filled with cheddar cheese and diced jalapeños.

Do you enjoy biscuits? We sure do, and the recipe I am sharing today is a fantastic one for making them in an air fryer! I found the original recipe in a manual that came with my air fryer, and only made a couple small changes.

Let me tell you, these air fryer cheddar biscuits (with diced jalapeños) are SO GOOD! They are big enough biscuits that sometimes my hubby and I split one, and every bite is full of deliciousness.

The prep is fairly minimal, but the results are amazing! If you have an air fryer, I hope you will try this biscuit recipe. Here’s how to make them.

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

Make The Dough For The Cheddar Biscuits

Sift all purpose flour, baking powder, sugar, salt and baking soda together into a large mixing bowl. Cut VERY COLD butter into small chunks and add them to the sifted dry ingredients.

Use a pastry blender or two forks to cut the butter into the flour mixture. Continue until the dough becomes crumbly, and the butter has been reduced to the size of peas.

Cold butter is cut into the dry, sifted flour mixture.It's ready when the cold butter is reduced to the size of peas.

Add grated cheddar cheese and finely diced jalapenos to the dry ingredients and stir, to combine. Once combined, pour in the buttermilk, and stir until it has been incorporated into the mixture.

NOTE: The jalapeno flavor is very mild in this recipe (as written). Don’t like jalapeños? Leave them out! Do you LOVE jalapeños? Add more, if desired, to suit your taste.

Grated cheddar cheese and diced jalapeños are added to dough mixture.Cold buttermilk is added to the cheddar biscuit dough and stirred to combine.

Continue to stir until all the dough ingredients have been fully combined in a shaggy mound of dough.

The ball of dough for the air fryer cheddar biscuits is ready.

Shape, Slice, And Top With Melted Butter

Cut a piece of parchment paper to fit the basket of your air fryer. Place the dough in a mound in the middle of the paper.

Shape the dough into a square, about 1″ thick, using your hands (a bit sticky). Slice the dough into 4 equal-sized squares using a knife or pizza cutter (my favorite way to cut them).

Separate them a bit on the parchment paper, and then brush the tops of each biscuit with melted butter. Now they’re ready for the air fryer.

Dough is formed into a square, then cut in 4 equal squares with pizza cutter.Four biscuits brushed on top with melted butter.

Time For the Air Fryer!

Preheat your air fryer to 350°F. Once it has reached temperature, carefully place the parchment paper and biscuits into the basket. Cook the biscuits at 350°F for 12 minutes without disturbing them.

When done, the air fryer cheddar biscuits should be nicely browned on top and cooked all the way through. Transfer the parchment paper (and biscuits) to a wire rack to cool for 1 minute before serving.

Slice through the biscuits to separate them from each other, because they may have cooked together as they rose and cooked in the pan.

Biscuits on parchment paper in the air fryer basket in a preheated machine.After baking, air fryer cheddar biscuits are golden brown on the outside.

Time To Enjoy The Air Fryer Cheddar Biscuits

Serve the air fryer cheddar biscuits while they’re warm and enjoy! My husband and I split them in half at times, because they are a large biscuit, and are a bit calorically “challenging”!

The biscuits are buttery and slightly crunchy on the outside, but the inside is soft and fluffy! These delicious biscuits taste outstanding, as well, and the jalapeños only add a tiny amount of heat.

Biscuits cool on parchment paper on a wire rack after cooking.An air fryer cheddar biscuit is cut in half to reveal the soft, fluffy inside.

I hope you enjoy these amazing biscuits and trust you have the same reaction we did when we tried them the very first time. We said “WOW”!!!

Thanks 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 AIR FRYER Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Recipe adapted from: “Cosori Air Fryer Recipes” (the manual that came with the air fryer), page 98

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Air Fryer Cheddar Biscuits
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Air Fryer Cheddar Biscuits taste amazing! You're going to love these soft, buttery biscuits filled with cheddar cheese and diced jalapeños.

Category: Bread, Side Dish
Cuisine: All Cuisines
Keyword: air fryer cheddar biscuits
Servings: 4
Calories Per Serving: 496 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • teaspoon baking soda
  • ½ cup COLD butter = 8 T. or 1 stick
  • ½ cup shredded cheddar cheese
  • 1 Tablespoon jalapeños seeded, finely diced
  • ½ cup buttermilk (cold)
  • 2 teaspoons butter (for brushing on biscuit tops) melted
Instructions
  1. Sift flour, baking powder, sugar, salt and baking soda into a large mixing bowl. Cut VERY COLD butter into small chunks; add them to flour mixture. Use a pastry blender or two forks to cut butter into the flour mixture. Continue until dough becomes crumbly, and butter has been reduced to the size of peas.

  2. Add grated cheese and jalapeños; stir, to combine. Once combined, stir in buttermilk until it is incorporated. Continue to stir until all the dough ingredients are fully combined in a shaggy mound of dough.

  3. Cut a piece of parchment paper to fit basket of the air fryer. Transfer parchment paper to counter (return basket to air fryer). Preheat air fryer to 350℉.

  4. Place dough in the middle of the parchment paper. Shape dough into a square, about 1" thick, using your hands. Slice dough into 4 equal-sized squares. Separate squares slightly on the parchment paper; brush biscuit tops with melted butter.

  5. Once air fryer has reached temperature, carefully place parchment paper and biscuits into the basket. Cook biscuits at 350°F for 12 minutes. When done, biscuits should be nicely browned and cooked through. Transfer parchment paper (and biscuits) to a wire rack; cool for 1 minute. Serve and enjoy!.

Nutrition Facts
Air Fryer Cheddar Biscuits
Amount Per Serving (1 biscuit)
Calories 496 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 82mg27%
Sodium 953mg41%
Potassium 258mg7%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 3g3%
Protein 10g20%
Vitamin A 968IU19%
Vitamin C 5mg6%
Calcium 205mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Air Fryer Cheddar Biscuits taste amazing! You're going to love these soft, buttery biscuits filled with cheddar cheese and diced jalapeños.

 

Broccoli Cheese Soup (Instant Pot)

Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.
Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

Last summer, our oldest son gave me his Instant Pot, after moving out of his apartment, getting married in Portugal and moving to Portugal.

After researching how to use an Instant Pot since he didn’t have the instruction manual, I figured it out and have been using it ever since. True story!

So now, almost a year after receiving my Instant Pot, I’m finally getting around to posting the first IP recipe on my blog! I’ve made quite a few meals already using the Instant Pot, but this is the first “OFFICIAL” recipe I’m adding to the blog, with more to come in the days ahead.

This original recipe came from a wonderful cookbook I purchased by author Coco Morante, and I highly recommend her book, referenced below.

So… if you have an Instant Pot and would like to make some delicious Broccoli Cheese Soup using it, here’s how to do that.

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

How To Make Broccoli Cheese Soup In An Instant Pot

The first thing you need to do is remove the lid and then program the Instant Pot to SAUTÉ. Place 2 Tablespoons butter in the inner pot and heat, stirring often, until the butter has melted.

Instant pot is ready to cook some broccoli cheese soup!

To the melted butter add finely diced onion, diced celery, shredded carrot, minced garlic and salt, and stir to combine these ingredients.

Sauté the veggies for about 4-5 minutes, stirring often. When done, the onion should have softened considerably, but should still be translucent in color (not browned or crispy).

Now stir in one pound of small broccoli florets and 3 cups of vegetable broth. Stir until combined, pushing the broccoli down into the liquid.

Onion, carrots, celery, and garlic are sautéed in melted butter.Broccoli florets and vegetable broth are added to the Instant Pot.

Put the cover on the Instant Pot, and make sure it is securely locked in place. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press either the MANUAL or PRESSURE COOK button (depending on your machine).

Set the cooking time for 1 minute at High pressure. Now the machine will start heating up before the pressure cooking begins. It will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.

 

Make A “Slurry”

During the time the soup is coming to pressure and cooking, you can make the “slurry” which will be used to slightly thicken the soup once cooked.

In a bowl or medium-sized measuring cup, combine half and half, hot sauce and cornstarch, and stir until fully combined, with no lumps. Set aside until the soup has finished cooking.

Finish Making The Broccoli Cheese Soup

Once the timed cooking ends for the soup, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which will allow any remaining steam inside to release immediately.

Carefully remove the lid, then press the CANCEL button, to again reset your Instant Pot. Now push the SAUTÉ button again.

After pressure cooking the soup is ready to be thickened.

Give the “slurry” you made a quick stir once again, then add it to the soup. Now toss in all that beautiful shredded cheddar cheese, and stir to combine.

A "slurry" of half and half, cornstarch and hot sauce is added to the soup.Lots of shredded cheddar cheese is stirred into the hot soup until melted.

Continue to stir and cook the soup at a low simmer (not boiling) until the cheese has melted and the slurry mixture has slightly thickened the broccoli cheese soup.

Once the soup is fully heated through, it is done. However, I suggest taking a bite and then adding more salt (if desired), to suit your taste. If you want the soup spicier, by all means, add some more hot sauce!

After the broccoli cheese soup has thickened slightly, it is ready to serve.

Serve The Broccoli Cheese Soup

Ladle the broccoli cheddar soup into serving bowls, and garnish the top with additional shredded cheese (optional, but good).

Serve this delicious soup with a nice warm piece of bread or a green salad on the side. We enjoyed our soup with warm slices of homemade Oatmeal Molasses Bread on the side, and it was a great combination!

Bowl of broccoli cheese soup topped with cheese, and bread on the side.Grated cheddar cheese on top of a hot bowl of broccoli cheese soup.

I hope you have the chance to make this Instant Pot recipe for Broccoli Cheese Soup, and trust you’ll enjoy it as much as we do. We like the convenience of using the Instant Pot for making soup in a short amount of time!

Thanks 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 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 soup recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Original Recipe Source: “The Ultimate Instant Pot Cookbook” by Coco Morante, page 91, published in 2018 by TenSpeed Press

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Broccoli Cheese Soup (Instant Pot)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

Category: Main Dish, Soup
Cuisine: American
Keyword: broccoli cheese soup, Instant pot
Servings: 6
Calories Per Serving: 297 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons butter
  • 1 medium yellow onion peeled/finely diced
  • 1 large stalk celery finely diced
  • 1 large carrot peeled/shredded
  • 2 cloves minced garlic
  • teaspoon salt
  • 1 pound broccoli florets bite sized florets
  • 3 cups vegetable broth
  • 1 cup half and half
  • 2 Tablespoons corn starch
  • 2 teaspoons hot sauce (Frank's red hot or Crystal)
  • 2 cups shredded cheddar cheese tightly packed
OPTIONAL GARNISH: additional shredded cheese to sprinkle on top of soup, for serving
    Instructions
    1. Remove IP lid; press SAUTÉ button. Put butter in the inner pot and cook, stirring often, until butter melts.

    2. Add onion, celery, carrot, garlic and salt; stir to combine. Sauté veggies for 4-5 minutes, stirring often. When done, onion should have softened , but still be translucent in color. Stir in broccoli and vegetable broth, pushing the broccoli down into the broth.

    3. Lock the lid securely on the IP. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press the MANUAL or PRESSURE COOK button (depending on your machine). Set cooking time for 1 minute at High pressure. Now the machine will start heating up and will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.

    4. While soup is coming to pressure/cooking, make the "slurry" which will be used to thicken the soup. Stir half and half, corn starch and hot sauce in a bowl or measuring cup until combined (no lumps). Set aside until soup is done cooking.

    5. Once timed cooking is completed, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which allows any remaining steam to release immediately. After all steam has released, carefully remove the lid. Press the CANCEL button, to again reset your Instant Pot, then push the SAUTÉ button again.

    6. Give the "slurry" another quick stir, then add it to the soup. Add cheese, and stir to combine. Continue to stir/simmer soup until cheese melts and soup has slightly thickened. Take a bite, then add more salt or hot sauce, if desired.

    7. Ladle hot soup into serving bowls; garnish with more cheese, if desired. Serve!

    Recipe Notes

    NOTE: The caloric calculation was made without the additional shredded cheese used as a garnish, as this is an optional topping.

    Nutrition Facts
    Broccoli Cheese Soup (Instant Pot)
    Amount Per Serving (1 (1/6 of total))
    Calories 297 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 13g81%
    Trans Fat 0.2g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 62mg21%
    Sodium 913mg40%
    Potassium 419mg12%
    Carbohydrates 15g5%
    Fiber 3g13%
    Sugar 6g7%
    Protein 13g26%
    Vitamin A 3411IU68%
    Vitamin C 71mg86%
    Calcium 360mg36%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

    Jumbo Chocolate Chip Cookies

    Jumbo Chocolate Chip Cookies are 3-4″ wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!
    Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

    Today I want to share a wonderful recipe for making jumbo chocolate chip cookies that I found over 20 years ago in an old cooking magazine I subscribed to.

    We love chocolate chip cookies and I’ve shared a few recipes for them before on this blog over the years. Those recipes include Mom’s Chocolate Chip Cookies, Orange Chocolate Chip Cookies, and a Giant Chocolate Chip Cookie Pizza.

    All those varieties taste fantastic as well, but today I’m sharing another chocolate chip cookie recipe we really enjoy. This recipe will yield about 3 dozen BIG cookies (I typically end up with 36-40 cookies).

    Each cookie is jumbo sized (about 3-4 inches wide), and is packed full of chocolate chips and pecans (or walnuts). Here’s how to make them.

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

    Make The Cookie Dough

    Beat vegetable shortening, soft butter, granulated sugar and brown sugar together in a large mixing bowl until fully creamed, fluffy and light in texture.

    This should take about 5 minutes of constant mixing, for best results. You want this mixture to be fully blended and fluffy before continuing!

    NOTE: My photos of this (below) do not show the brown sugar because I forgot to add it until AFTER I added the first egg. Oops! I got ahead of myself while taking the photos! You definitely want to cream the brown sugar along with the granulated sugar, shortening and butter.

    Add the eggs to this mixture, ONE AT A TIME. Beat well after you add each egg. Once all eggs have been added and incorporated into the dough, add vanilla extract and fresh lemon juice. Mix to combine.

    Butter, shortening and sugars are creamed together until light and fluffy.Eggs are beaten into the cookie batter, one at a time.

    Add The Dry Ingredients

    In a separate bowl, combine all purpose flour, quick cooking oats, baking soda, salt and cinnamon by stirring or whisking.

    TIP: If you only have old-fashioned oats on hand, see my NOTE in the written recipe at the bottom of the page for an easy way to substitute those (using a blender)!

    Add these dry ingredients to the dough batter, a little at a time until they have been fully incorporated into the dough.

    Flour, oat and spices are combined in a bowl.Cookie dough is thick after dry ingredients have been added.

    Stir In The “Good Stuff”

    Add semi-sweet chocolate chips and chopped pecans (or walnuts, if using) to the cookie dough. STIR well, to distribute them into the cookie dough.

    Once fully combined, the cookie dough will be very thick, and ready to go! Now it’s time to bake some jumbo chocolate chip cookies!

    Chocolate chips and chopped pecans are stirred into the cookie dough.The dough for jumbo chocolate chip cookies is fully mixed.

    Shaping The Cookies

    Lightly spray (or grease) large baking sheets. To make each jumbo cookie you will need to use ¼ cup of cookie dough.

    I put the dough into a ¼ cup measuring cup and then use a butter knife to remove the dough from the cup onto the prepared baking sheets.

    These cookies need to be about 3″ apart on the baking sheet, because they will spread out while baking to 3-4 inches wide.

    Give them space to spread, about 6 per pan if you have room! You do not need to flatten the dough, and if necessary, make them in batches.

    Dough is placed on baking sheets using a ¼ cupful for each cookie.

    Bake The Jumbo Chocolate Chip Cookies

    Bake the cookies at 350°F. for 14-16 minutes. When done, the cookies should be golden brown in color, and the top/center of the cookies should be set.

    Remove the pans from the oven, and let the cookies rest on the baking sheets for 2-3 minutes before removing them with a spatula to wire racks to continue cooling.

    Jumbo chocolate chip cookies are golden brown and cooling on wire rack.

    Enjoy The Jumbo Chocolate Chip Cookies!

    Once the jumbo chocolate chip cookies have cooled slightly, go ahead and grab one! They are slightly crispy on the outside but soft and gooey with lots of chocolate and nuts on the inside!

    Store the cookies in an airtight container once they have cooled completely. If you like to eat WARM cookies (after they’ve been stored at room temperature), put a cookie in the microwave.

    Heat each cookie on High for 12-15 seconds and then enjoy them warm all over again. Don’t forget to pour a tall glass of cold milk to enjoy with the cookies. YUM!

    A plate full of jumbo chocolate chip cookies, ready to be enjoyed.The insides of these cookies are full of chocolate chips and pecans.

    I hope you have the chance to make these incredible tasting jumbo chocolate chip cookies because they really are delicious!

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

    Looking For More COOKIE 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 cookie recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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

    Author's signature

    Original recipe source: Judy Mabrey, via “Taste Of Home” magazine, Oct./Nov. 2001  issue, page 64, by Reiman Publications

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Jumbo Chocolate Chip Cookies
    Prep Time
    14 mins
    Cook Time
    16 mins
    Total Time
    30 mins
     

    Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

    Category: Dessert
    Cuisine: American
    Keyword: jumbo chocolate chip cookies
    Servings: 36 cookies (about 36-40 total)
    Calories Per Serving: 333 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup vegetable shortening
    • ½ cup butter (softened) = 1 stick or 8 T.
    • 1⅓ cups granulated sugar
    • 1 cup packed brown sugar
    • 4 large eggs
    • 3 teaspoons vanilla extract
    • 1 teaspoon lemon juice
    • 3 cups all purpose flour
    • ½ cup quick cooking oats *See NOTE*
    • 2 teaspoons baking soda
    • teaspoons salt
    • 1 teaspoon ground cinnamon
    • 4 cups semi sweet chocolate chips
    • 2 cups chopped pecans *can substitute walnuts*
    Instructions
    1. Preheat oven to 350℉. Lightly spray or grease large cookie sheets.

    2. Beat shortening, butter, sugar and brown sugar together in a large mixing bowl for 5 minutes until fully creamed, fluffy and light in texture.

    3. Add eggs, 1 AT A TIME. Beat well after adding each egg. Once fully combined, add vanilla and lemon juice. Mix to combine.

    4. In separate bowl, stir flour, quick cooking oats, baking soda, salt and cinnamon until combined. Add this to the dough batter, a little at a time, until combined. STIR chocolate chips and pecans into the dough, until fully incorporated.

    5. Drop dough by ¼ cupfuls onto prepared baking sheets (about 6 per sheet). Leave about 3" between each cookie, because the dough will spread while baking.

    6. Bake at 350℉ or 14-16 minutes. When done, cookies should be golden brown and the center of the cookies should be "set".

    7. Let cookies cool 2-3 minutes (on baking sheets) before removing and transferring them to wire racks to continue cooling. Enjoy!

    Recipe Notes

    **NOTE: Don't have Quick-Cooking Oats? You can substitute old-fashioned oats! Measure ½ cup of old-fashioned oats into a blender and blend until the oat flakes have broken down. Proceed as directed.

    Nutrition Facts
    Jumbo Chocolate Chip Cookies
    Amount Per Serving (1 cookie)
    Calories 333 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 8g50%
    Trans Fat 1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 8g
    Cholesterol 29mg10%
    Sodium 190mg8%
    Potassium 171mg5%
    Carbohydrates 34g11%
    Fiber 3g13%
    Sugar 21g23%
    Protein 4g8%
    Vitamin A 122IU2%
    Vitamin C 0.1mg0%
    Calcium 28mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!