The Grateful Girl Cooks!

21
Mar
2026

Cheddar Chive No-Knead Bread

categories: Breads

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Cheddar Chive No-Knead Bread is a large, no-knead savory loaf filled and flavored with chives and sharp cheddar cheese. It is delicious!

Today I want to share with you a delicious recipe for cheddar chive no-knead bread. I modified a couple recipes I use for no-knead bread and added cheese and chives to try this flavor combination.

The result is a great loaf of bread! Crispy and golden-brown on the outside and soft and delicious on the inside, just the way we love it!

I am confident you are going to love it, too. Here’s how to make a beautiful loaf of cheddar chive no-knead bread.

Make The Bread Dough

Combine flour, salt and instant yeast in a large mixing bowl. Add lukewarm water (about 80°F.) to the dry ingredients and then stir very well, until it comes together and forms a “shaggy” mound of dough.

When the dough has come together, add grated sharp cheddar cheese and chopped chives and stir well to fully incorporate them into the dough.

Let The Dough Rise

Cover the bowl tightly with plastic wrap; let the dough rest in a warm place (free from drafts) at room temperature for 8-12 hours. I usually let mine sit about 12 hours (overnight).

This lengthy rising time helps develop a nice sourdough flavor for the bread. After this rising time, the “tacky” dough should have doubled in size.

Shape the Dough Into A Loaf

Lay a large piece of parchment paper on a large baking sheet and sprinkle it with flour. Turn the dough out of the bowl onto the floured parchment paper.

NOTE: The parchment paper should be larger than the loaf on ALL sides, to make it easier to lift the loaf out of the pan after baking.

Gently shape the dough into a round loaf, sprinkling the dough with additional flour, if necessary, to prevent sticking. In the first photo below, I shaped the loaf on a floured surface, then transferred the loaf to parchment paper for baking (both methods work).

Cover the dough loosely (again) with plastic wrap. Let it rest in a warm place while you pre-heat the pan used to bake the bread.

Preheat Dutch Oven And Then Bake Bread

Place a Dutch oven (with oven-safe lid and handles) in your oven on a middle rack. Turn the heat to 450°F. and let the oven pre-heat (with the pan in there the entire time).

Once the oven has reached 450°F., keep the covered Dutch oven in there for 30 more minutes.

After the additional 30 minutes of pre-heating, pick up the loaf using the parchment paper to lift it up and place it in the VERY HOT Dutch oven. Make sure all the parchment paper is INSIDE the pan, then put the cover back on the Dutch oven

Bake the cheddar chive no-knead bread for 30 minutes (at 450°F.). After 30 minutes, remove the lid from the pan and continue baking for 5 more minutes (uncovered).

Remove the pan from the oven and carefully lift the parchment paper and the loaf up and out of the HOT pan. Place the hot bread on a wire rack to cool.

The cheddar chive no-knead bread should be beautifully golden browned on all sides and should smell really good!

Slice And Serve Cheddar Chive No-Knead Bread

This bread will slice the easiest when the bread has had the chance to cool a bit. While it cools, use a pastry brush to remove any excess flour from the bread.

Use a serrated knife to slice the cheddar chive no-knead bread into thin slices and serve warm with soft butter for a de3licious treat!

You can see in the photo below the cheddar cheese and chives distributed throughout each slice. We always love a warm slice with melted butter on it. YUM!

The bread can also be broiled (or toasted) for a nice crispy slice, too! Shown below is a broiled piece of cheddar chive no-knead bread, served with BBQ ribs and baked beans!

I hope you have the opportunity to make a loaf of this tasty no-knead bread and trust you (and those you love) will enjoy it as much as we do!

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 wonderful day.

Looking for More BREAD 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 bread recipes (savory and sweet) to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Cheddar Chive No-Knead Bread

Prep Time

10 mins

Cook Time

35 mins

Rising/Dutch oven preheat (inactive)

8 hrs

Total Time

8 hrs 45 mins

Cheddar Chive No-Knead Bread is a large, no-knead savory loaf filled and flavored with chives and sharp cheddar cheese. It is delicious!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: cheddar chive no-knead bread

Servings: 16 half slices

Calories Per Serving: 158 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4½ cups all-purpose flour + more for dusting
1½ teaspoons salt
½ teaspoon instant yeast* *or same amount of active dry yeast
2 cups lukewarm water (about 80℉.)
1 cup sharp cheddar cheese (grated)
⅓ cup chopped chives

US Customary - Metric

Instructions

Combine flour, salt and instant yeast in a large mixing bowl. Add lukewarm water to the dry ingredients and then stir very well, until it comes together and forms a "shaggy" mound of dough. Add grated cheese and chopped chives and stir well, to incorporate them into the dough.
Cover the bowl with plastic wrap; let the dough rest in a warm place (free from drafts) at room temperature for 8-12 hours. The dough should double in size.
Lay a large piece of parchment paper on a large baking sheet. The paper should be larger than the loaf on all sides. Lightly dust the paper with additional flour, then turn the dough out of the bowl onto the floured paper. Gently shape the dough into a round loaf, dusting with extra flour, if necessary, to prevent sticking. Cover the bread dough loosely with plastic wrap.
Place a Dutch oven (with oven-safe lid/handles) in the oven. Set the heat for 450℉. Once the oven reaches the temperature (450℉.), keep the Dutch oven in there for 30 more minutes before adding the bread.
Carefully pick up the parchment paper (with loaf) and place it into the VERY HOT DUTCH OVEN. Make sure all the parchment paper fits inside the Dutch oven and put the lid back on. Bake the bread at 450℉. for 30 minutes. After 30 minutes, remove the lid and continue baking 5 more minutes (uncovered).
Remove the pan from the oven. Carefully lift paper (and loaf) out of the hot pan and onto a wire rack to cool. Use a pastry brush to dust off any excess flour remaining on loaf. Cheddar Chive No-Knead Bread slices best when it has cooled a bit before cutting and serving. TIP: Try slicing it in thin slices, then cut each large piece in half for the most servings. Enjoy.

Nutrition Facts

Cheddar Chive No-Knead Bread

Amount Per Serving (1 half slice)

Calories 158 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 267mg12%

Potassium 49mg1%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 0.1g0%

Protein 5g10%

Vitamin A 107IU2%

Vitamin C 0.5mg1%

Calcium 57mg6%

Iron 2mg11%

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

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

14
Mar
2026

Instant Pot Pork Tenderloin And Gravy

categories: Instant Pot Recipes, Main Dishes, Pork

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Instant Pot Pork Tenderloin (and gravy) is a delicious dish that serves 4! Juicy pork slices are drizzled with a maple syrup and Dijon gravy.

Today I want to share with you a great recipe for Instant Pot Pork Tenderloin and Gravy (4 servings). I found the original recipe on Pinterest a while ago, tried it, and it was a hit!

So, I decided to post the recipe here on the old blog in the hopes that others out there would enjoy making it, as well.

All in all, this is not a difficult recipe, and the result is wonderfully tender pork slices, coated in a delicious and flavorful gravy. It is delicious! Here’s how to make it.

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

A Little Bit Of Prep

In a small bowl, whisk together dried garlic powder, rosemary, thyme, onion powder, salt and black pepper until they have been fully combined.

These dry ingredients are the spice mixture that will be used to season the pork tenderloin. Set the spices aside once combined.

In a separate bowl, whisk chicken broth, low sodium soy sauce, pure maple syrup (or honey) and Dijon mustard together until smooth.

Pan-Sear The Seasoned Pork Tenderloin

Prepare the tenderloin by patting it dry with paper towels, then cutting away and discarding any extra silver skin on the meat.

Brush or rub all sides of the pork with ½ Tablespoon of extra virgin olive oil. Sprinkle both sides of a pork tenderloin with the dry spices, pressing them into the meat so they adhere.

The recipe (as written) calls for using a 1½ to 2-pound pork tenderloin, but I have included cooking times for a smaller sized tenderloin further below.

Press the SAUTÉ button on the Instant Pot and let the machine heat up for 1 minute. Add ½ Tablespoon of extra virgin olive oil and let it get hot.

Place the seasoned pork tenderloin in the hot oil and sauté it only until it is lightly browned on ALL sides. Do NOT cook it all the way through!

Once the tenderloin has been pan-seared and browned on all sides, take it out of the Instant Pot and let it rest onto a plate for a couple minutes.

Time To Cook The Pork Tenderloin

Pour the broth mixture into the Instant Pot inner cannister. The Instant Pot should still be on the SAUTÉ setting.

As the broth begins to heat up, use a wooden spoon to scrape the bottom of the pot to deglaze it as it cooks.

Continue heating and scraping until no browned bits of food are left stuck to the bottom of the pot. This will help prevent the Instant Pot from giving you the dreaded BURN warning later!

Scraping up the little browned bits from the bottom of the pot that are left over after sautéing the tenderloin will also add more flavor to this dish.

Cook The Pork Tenderloin

Press the CANCEL button to stop the sauté feature. Place the browned pork tenderloin on top of the broth mixture in the Instant Pot.

You may find you will need to curve or coil the meat slightly in the pot to help it fit comfortably on top of the broth. Lock the Instant Pot lid in place. Flip the toggle switch to SEALING.

Press the MANUAL (High pressure) button and cook the pork tenderloin for 3 minutes. If your pork tenderloin is smaller, you may find that less cooking time is necessary (see below).

NOTE: Cook a tenderloin with a weight between 1½-2 pounds for 3 minutes (then 12-minute Natural release time). If the tenderloin weighs 1¼ pounds or less, cook it for 1 minute (then 12-minute Natural release time)

The Instant Pot will gradually begin to heat and build pressure inside (about 10 minutes). Once it has reached full pressure, the pressure gauge on top of the machine will pop up, and the cooking program timer will begin.

Once The Pork Tenderloin Is Done Cooking

When done, let the pressure release NATURALLY (do nothing) for 12 minutes. The timer on the Instant Pot will begin counting the time and will show it on the display panel.

Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is now safe to open the lid.

Check the internal temperature of the pork using an instant-read digital thermometer. It should have a safe internal temperature of 145°F. (See below for instructions on what to do if the meat is at least 10 degrees or more below 145°F).

If you find it needs only a little more heat to reach 145°F, re-lock the lid and let the meat rest for 2-3 minutes in the residual heat remaining inside the Instant Pot. Unlock the lid and check the temp again.

What If Pork Hasn’t Reached The Correct Temperature?

NOTE: If the meat (after cooking and Natural 12-minute release) is more than 10 degrees less than 145°F., re-lock the lid and cook the meat for one more minute on HIGH PRESSURE, then do a quick release.of the remaining pressure.

Try not to over-cook the pork because that can make it dry! Transfer the pork tenderloin onto a plate, cover it tightly with foil, and let the meat rest for about 8-10 minutes.

Make The Gravy

While the meat rests, make the gravy using the liquid remaining in the Instant Pot. First, press the CANCEL button, then press the SAUTÉ button.

Whisk together 2 Tablespoons of cornstarch and 2 Tablespoon of water until it is lump-free. This is called a “slurry”, and it is used to thicken the broth.

Pour the slurry into the hot broth, and bring this liquid mixture to a simmer, stirring it often with a wooden spoon until it begins to thicken slightly.

Press the CANCEL button to turn off the heat and continue to stir as this gravy thickens. Once done, it is time to serve the Instant Pot pork tenderloin and gravy!

Serve The Instant Pot Pork Tenderloin And Gravy

Unwrap the pork tenderloin and place it on a cutting board. Cut it into ½” slices and then transfer those slices to a serving platter (shown below).

Spoon the hot gravy over the top, making sure each slice is covered with the hot gravy. Garnish with fresh parsley, if desired and serve immediately.

My husband and I enjoyed the Instant Pot Pork Tenderloin and Gravy served with peas and homemade Duchess Potatoes on the side. It was a wonderful meal!

I hope you have the opportunity to make this delicious Instant Pot recipe and trust you and those you love will enjoy it, too! It’s 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 have a wonderful day.

Looking for More INSTANT POT Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: Erin Clarke (wellplated.com): Instant Pot Pork Tenderloin

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Instant Pot Pork Tenderloin (and gravy)

Prep Time

15 mins

Cook Time

20 mins

Total Time

45 mins

Instant Pot Pork Tenderloin (and gravy) is a delicious dish that serves 4! Juicy pork slices are drizzled with a maple syrup and Dijon gravy.

Category: Main Dish

Cuisine: All Cuisines

Keyword: instant pot pork tenderloin

Servings: 4

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds pork tenderloin 1½ - 2 pounds can be used
1 Tablespoon extra virgin olive oil ** **DIVIDED USE

Seasoning Mix:

2 teaspoons dried crushed rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon onion powder

For Gravy:

¾ cup low sodium chicken broth
2 Tablespoons low sodium soy sauce
2 Tablespoons pure maple syrup (or honey)
2 teaspoons Dijon mustard

For Gravy "Slurry":

2 Tablespoons cornstarch
2 Tablespoons water

US Customary - Metric

Instructions

In a small bowl, whisk garlic powder, rosemary, thyme, onion powder, salt and pepper until combined. Set aside.
In a separate bowl, whisk chicken broth, soy sauce, maple syrup (or honey) and Dijon together until smooth.
Pat tenderloin dry. Cut away (and discard) silver skin on the meat. Brush or rub all sides of the pork with ½ Tablespoon. olive oil. Season all sides of the pork with spice mix, pressing them into the meat to adhere.
Press SAUTÉ button; let Instant Pot heat for 1 minute. Add ½ Tablespoon of olive oil; let it get hot. Add tenderloin; sauté on all sides until browned Do NOT cook it all the way through! Transfer pork to a plate; let it rest.
Put broth, soy sauce, maple syrup and Dijon into the Instant Pot. Instant Pot should still be on SAUTÉ setting. Use a wooden spoon to scrape the bottom of the pot often to deglaze it as it cooks. Continue until no browned bits are left stuck to the bottom of the pot (to avoid the BURN warning later).
Press CANCEL button. Put the tenderloin back in the Instant Pot. If needed, curve the meat slightly in the pot to help it fit. Lock the lid in place. Flip the toggle switch to SEALING. Press MANUAL (High pressure) button; set cook timer for 4 minutes. It should take about 10 minutes to reach full pressure (gauge will pop up) and the cooking program begins. (See NOTE section below cook time for smaller tenderloins).
When done, let pressure release NATURALLY (do nothing) for 12 minutes. Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is safe to open the lid. Check the internal temperature of the tenderloin using a digital thermometer. It should be 145°F. If you find it needs just a tiny bit more time to reach 145℉, re-lock the lid; let it "rest" for 2-3 minutes in the residual heat remaining inside the Instant Pot. Check the temp again. Try not to over-cook the pork because that makes it dry! Transfer the pork tenderloin onto a plate, cover tightly with foil; let meat rest for 7-8 minutes.
While meat rests, make gravy with liquid remaining in the Instant Pot. Press CANCEL button, then press SAUTÉ button. Whisk 2 Tablespoons cornstarch and 2 Tablespoon of water until smooth. Pour the cornstarch slurry into the hot broth. Heat liquid to a simmer, stirring often with a wooden spoon until it begins to thicken. Press CANCEL button to turn off heat; continue to stir until a thickened gravy forms.
Place tenderloin on a cutting board. Cut it into ½" slices, transfer slices to a serving platter. Spoon gravy over the top. Garnish with fresh parsley (optional). Serve immediately.

Recipe Notes

NOTE: If tenderloin weighs 1¼ pounds or less, cook it for only 1 minute (then do the regular 12-minute Natural release time)

Nutrition Facts

Instant Pot Pork Tenderloin (and gravy)

Amount Per Serving (4 g)

Calories 295 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 111mg37%

Sodium 1001mg44%

Potassium 778mg22%

Carbohydrates 13g4%

Fiber 0.5g2%

Sugar 6g7%

Protein 37g74%

Vitamin A 18IU0%

Vitamin C 0.2mg0%

Calcium 36mg4%

Iron 2mg11%

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

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

07
Mar
2026

Baked Homemade Tortilla Chips

categories: Appetizers

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Baked homemade tortilla chips are simple to make in under 15 minutes, using only 3 ingredients. They are crispy and delicious!

Today I want to show you how easy it is to make your own homemade tortilla chips, right in the comfort of your own kitchen!

This simple recipe is very budget friendly. It’s also an EASY way to make a quick snack to gobble up OR to enjoy the chips served with salsa or other dips.

This recipe for baked homemade tortilla chips only requires corn tortillas, oil and salt to create crispy lightly salted homemade tortilla chips. Here’s how to make them.

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

Prepare The Corn Tortillas

Before beginning, preheat your oven to 400°F. This will save you time, because your oven will be hot as soon as you finish preparing the tortillas.

To make a batch of these crunchy chips, begin with 6 corn tortillas. The recipe as written below will yield 48 tortilla chips, but it is very easy to double or triple the recipe to meet your needs.

Lay the tortillas out on paper towels. Brush one side of each tortilla lightly with vegetable oil. I find that using a pastry brush works well for this.

Once each tortilla is brushed with oil, lightly sprinkle each tortilla with salt (oiled side only).

Slice The Tortillas Into Wedges

Once the tortillas have been brushed with oil and salted (on 1 side only), stack 3 of the tortillas together on top of each other.

Use a sharp knife (or a pizza cutter) to slice through the stack, cutting the tortillas into 8, “pie-shaped” wedges.

Repeat this “stacking and slicing” with the remaining 3 tortillas. Now you should have a final total of 48 tortilla wedges.

Lay the tortilla pieces in a single layer on top of a parchment paper-lined large baking sheet. Position them so all of the tortilla wedges fit in the pan.

Once they are all positioned on the baking sheet, they’re ready to be baked in your preheated 400°F. oven.

Bake The Tortilla Chips

Bake the tortilla chips on a middle rack in the oven at 400°F. for about 4 minutes. Open the oven and rotate the pan to ensure even distribution of heat for best crispness.

After rotating the baking sheet, continue to bake the tortilla chips for about 4-5 more minutes OR until they are lightly browned around the edges and CRISP!

Oven temperatures can vary quite a bit, so try to keep an eye on the tortilla chips during the second part of the baking time.

When they’re done baking, transfer the parchment paper and chips off of the hot baking sheet, and let them cool to room temperature. They will crisp up a bit more as they cool.

Serve The Baked Homemade Tortilla Chips

The baked homemade tortilla chips can be enjoyed as tortilla chips, or they can be used to scoop up copious amounts of salsa or dip!

They are wonderful when served as a side with a big bowl of chili because they are sturdy enough to scoop up big old bites. YUM!

I also like to use them as a garnish for bowls of chili, as shown below. Doesn’t that bowl of chili look nice with the tortilla chip and sour cream garnish?

Baked homemade tortilla chips not only taste good, but they also look good, too (who knew?). Store any leftover chips in a resealable, airtight storage bag to maintain their crunch.

I hope you have the opportunity to make some baked homemade tortilla chips for yourself and for those you love. I’m confident you will enjoy them.

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

Looking For Some More CRUNCHY SNACK 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 crunchy snack recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Homemade Tortilla Chips

Prep Time

5 mins

Cook Time

9 mins

Total Time

14 mins

Baked homemade tortilla chips are simple to make in under 15 minutes, using only 3 ingredients. They are crispy and delicious!

Category: Snack

Cuisine: Mexican

Keyword: baked homemade tortilla chips

Servings: 48 chips

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 corn tortillas
1 Tablespoon vegetable oil
1 teaspoon salt** **(or more-season lightly to taste)

US Customary - Metric

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Lay tortillas in single layer on paper towels. Brush 1 side only of the tortillas with oil (cover surface lightly) using a pastry brush. Lightly sprinkle tortillas with salt (oiled side only). NOTE: Amount of oil/salt may vary slightly for each user.
Stack 3 oiled/salted tortillas together directly on top of each other. Use a sharp knife (or a pizza cutter) to cleanly slice through the stack, cutting the tortillas into 8 "pie-shaped" wedges. Repeat the "stacking and slicing" with the remaining 3 tortillas. Now you should have a total of 48 tortilla wedges.
Lay the tortilla pieces in a single layer on top of the prepared baking sheet. Position them so all tortilla wedges fit in the pan.
Bake on a middle rack in the oven at 400°F. for 4 minutes. Open oven; rotate the pan to ensure even chip crispness. Continue baking the tortilla chips for 4-5 more minutes OR until they're lightly browned around the edges and CRISP! NOTE: Oven temperatures can vary, so keep an eye on the chips during the last 5 minutes. When done, transfer parchment paper and chips off the hot baking sheet; let them cool to room temp. They will crisp up a bit more as they cool.
Serve at room temperature and enjoy! Store chips in an airtight, re-sealable bag.

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

28
Feb
2026

Crunchy Air Fryer French Toast

categories: Air Fryer Recipes, Breakfast

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Crunchy Air Fryer French Toast is a decadent breakfast featuring sliced Challah bread coated in egg, cinnamon, vanilla and a crispy topping!

Last year my husband and I went out for breakfast for the first time in months. We went to a favorite local restaurant that had just begun offering breakfast and I was intrigued by a French Toast recipe that was on the menu.

The French toast had an Irish whiskey batter and a crunchy cereal topping, and they offered Irish whisky syrup to top it with, if desired. Well, I ordered the maple syrup instead and loved this strange new twist on French toast (see picture below).

I came home after enjoying this meal and decided to try and make it as a “family-friendly” breakfast months later. This recipe for Crunchy air Fryer French Toast is the result.

My biggest question was how to get that crunchy topping… and once I figured it out, I make some for myself and my husband. It tasted GREAT! So, here’s my version of how to make Crunchy Air Fryer French Toast (without the whiskey!).

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

Prepare The Challah Bread

I use challah bread to make this recipe, but you can use French bread, Brioche or Texas Toast if desired. Slice FOUR 1″ thick slices from the loaf.

This recipe (as written below) will require 4 one-inch slices of bread, which will be enough for two servings (two slices per serving).

Challah bread can easily be found in most grocery stores, however if you are interested in making your own, check out my recipe for classic challah bread.

Once you cut the bread into slices, set the four pieces aside while you make the egg batter.

Make The Egg Batter

Place two large eggs, milk, ground cinnamon and vanilla extract in a medium-sized bowl. Make sure the bowl is large or wide enough to lay a piece of the challah bread in it flat.

Use a whisk or a fork to fully combine these four ingredients into a wet batter. You may find the cinnamon doesn’t fully incorporate. Simply keep it mixed in as you dredge the bread in it (later).

Once the wet batter is made, set it aside while you make the crunchy topping for the French toast.

Prepare The Crunchy Topping

The easiest way to make the topping is to place 1½ cups of Raisin Bran Crunch (REMOVE THE RAISINS) into a food processor and pulse it until you are left with much smaller flakes.

I discovered how the crunch from this type of cereal kept its crunch even after cooking and that is why I used it. NOTE: There may be other cereals that hold a crunch as well, but this is the one I will consistently use.

If you don’t have access to a food processor, place the cereal flakes in a large plastic storage bag. Seal the bag, then lightly pound on it with a rolling pin or meat mallet until you have “pounded” the flakes manually into much smaller pieces.

Coating The French Toast Slices

Place the two bowls (one with egg batter on the left and the other one with the crunch topping) on your kitchen counter side by side. This will be your French toast “dipping” station!

Using one slice of challah bread at a time, place it into the egg batter. Once the bottom side is coated, carefully flip the bread over to cover the other side with the egg batter.

Gently press the bread into the batter, to ensure it is fully covered. Lift the bread up and let any excess batter drip back down into the bowl.

Immediately place the batter-coated bread into the crunchy topping and repeat the process. Cover one side of the bread, then turn and cover the other side with the crunchy topping.

NOTE: The actual size/thickness of the bread you choose to use “may” require a bit more egg batter than called for. This has never been the case for me, but since there are so many different sizes of bread available nowadays, I add this as a tip!

Repeat this process until all slices are covered on both sides with batter and the topping. I find it helpful to lay each piece (once covered) on a piece of parchment paper or foil while coating the other slices.

Air Fry The French Toast

Preheat your air fryer as the manufacturer suggests. Place the four slices of French toast in the air fryer basket, making sure to leave a bit of space between each slice (for better hot air circulation).

Cook the French toast at 370°F. for 5 minutes, then check it. The French toast (once done) should be lightly browned on top, cooked through, and should also be very crispy on the outside.

Serve The Crunchy Air Fryer French Toast

Use a spatula to transfer the crunchy air fryer French toast out of the air fryer and onto serving plates. Serve immediately while the French toast is hot.

Top the French toast with your favorite toppings such as butter, maple syrup, powdered sugar, fruit, etc. Use whatever you would normally enjoy on your French toast!

All that is left to do is grab a fork and dig into this delicious breakfast treat! The topping is crispy and crunch, yet the inside is gloriously soft!

I am confident you and those you love are going to enjoy this yummy breakfast! For us, it is an occasional breakfast treat, not an “all the time” treat.

The recipe can be doubled or tripled to suit your needs, but you will need to prepare it in batches, so the air fryer basket isn’t overcrowded.

I hope you have the opportunity to make Crunch Air Fryer French Toast for your family or friends and trust you will enjoy it as much as we do.

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 wonderful day.

Looking For More BREAKFAST Recipes?

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

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0 from 0 votes

Crunchy Air Fryer French Toast

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Crunchy Air Fryer French Toast is a decadent breakfast featuring sliced Challah bread coated in egg, cinnamon, vanilla and a crispy topping!

Category: Breakfast

Cuisine: All Cuisines

Keyword: air fryer French toast

Servings: 2 (2 slices per serving)

Calories Per Serving: 538 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 slices Challah bread slices (each 1" thick)
1½ cups Raisin Bran Crunch cereal* REMOVE THE RAISINS (don't use)
2 large eggs
¼ cup low-fat milk (1%)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Optional Toppings For Cooked French Toast: butter, maple syrup, powdered sugar (as desired)

US Customary - Metric

Instructions

Slice FOUR 1" thick slices of challah bread. Set slices aside.
Put eggs, milk, cinnamon and vanilla in a shallow bowl (large/wide enough to lay a bread slice in it flat. Use whisk or fork to mix into a wet batter. Set aside.
Put Raisin Bran Crunch (REMOVE RAISINS) in a food processor; pulse until they become much smaller flakes. No food processor? Put cereal in a large plastic storage bag. Seal bag, lightly pound cereal with rolling pin or meat mallet until flakes are crushed into smaller pieces.
Place bowls (egg batter on the left/crunchy topping on the right) on kitchen counter, side by side.
Place 1 bread slice into egg batter. Once bottom side is coated, flip bread over, coat other side. Gently press bread into the batter, to ensure it's fully covered. Lift bread up; let excess batter drip down into the bowl. Immediately place bread into the crunchy topping Cover one side of the bread; flip and cover other side with topping. Repeat until all slices are covered (both sides) with batter and topping. Lay slices on parchment paper (or wax paper) while coating other slices.
Preheat air fryer to 370℉. Lay bread slices in the inner basket in single layer, leaving space in between each slice (for best air circulation). Cook at 370°F. for 5 minutes. Once done (5-6 minutes) the French toast should be lightly browned on top, cooked through, and crispy on the outside.
Use a spatula to transfer French Toast out of the air fryer onto serving plates. Serve immediately, garnished with favorite toppings (butter, syrup, powdered sugar, fruit, etc.). Enjoy!

Recipe Notes

NOTE: The size/thickness of the bread you use "may" require more egg batter than called for, because there are so many different sizes of bread available nowadays!

Nutrition Facts

Crunchy Air Fryer French Toast

Amount Per Serving (2 slices (w/out add'l. toppings))

Calories 538 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 242mg81%

Sodium 636mg28%

Potassium 453mg13%

Carbohydrates 88g29%

Fiber 6g25%

Sugar 18g20%

Protein 20g40%

Vitamin A 553IU11%

Vitamin C 0.02mg0%

Calcium 184mg18%

Iron 5mg28%

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

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21
Feb
2026

Creole Salmon Caesar Salad

categories: Salads, Seafood

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Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!

If you’re looking for an all-in-one meal that can be made and enjoyed fairly quickly, I’d like to suggest trying this Creole Salmon Caesar Salad.

I’ve been making salmon this way for many years, as well as making many Caesar salads over the years! One night when my husband and I were out to dinner at a local restaurant, I saw a Cajun-spiced salmon Caesar salad on their menu.

That made me wonder why I had never combined the two before? So, fast forward a couple of months and I combined the two and this recipe is the result.

This is a very easy main dish to prepare, because I use a purchased Caesar dressing, which cuts down on the time and ingredients necessary for this entree. Here’s how to make it.

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

Prepare The Caesar Salad

Place 4 cups of chopped Romaine lettuce in a mixing bowl. Add freshly squeezed lemon juice and coarse black pepper to the salad and toss to combine.

Top the tossed salad with freshly grated Parmesan cheese to the salad. The lemon juice in the salad will help the Parmesan to cling to the lettuce.

Now you need to add Caesar salad dressing to the salad and toss it well, to fully combine the salad and the dressing.

Put the salad in the refrigerator while you cook the salmon to keep it chilled. Do not add the croutons at this point because they would get soggy (and who wants soggy croutons?).

Season The Salmon Fillets

Pat two boneless, skinless salmon fillets dry using paper towels. Lightly sprinkle each piece of salmon (on one side only) with Creole seasoning.

We tend to go fairly light on the seasoning, but if you really like it spicy (heat), add more, as desired.

Here’s a photo of the two fillets and the creole seasoning on top.

Pan-Sear The Seasoned Salmon Fillets

Heat 2 teaspoons of extra virgin olive oil in a medium skillet on medium-low heat. When the oil is hot (but NOT smoking), place the salmon fillets in the hot oil, spice side DOWN.

They should sizzle when they hit the hot oil. Once you put the salmon in the skillet, do not move them! Let them pan-sear for about 4 minutes, then carefully turn the fillets to the other side using a spatula.

The salmon should be nicely browned (on top). Immediately add 1 Tablespoon of butter to the skillet and let it melt as the salmon continues cooking.

Continue cooking the salmon for 3-4 more minutes or until it is fully cooked through (ours usually take about 8 minutes total). While it’s cooking, continually spoon the melted butter over the top of both fillets.

As the melted butter continues to cook, it will become “browned butter” which will add a nice depth of flavor to the salmon! Just keep basting/spooning the melted butter on top of the salmon!

Serve The Creole Salmon Caesar Salad

Right before serving, add croutons to the Caesar salad and toss, to combine. Don’t add the croutons until right before you serve this dish, so they stay nice and crunchy!

At this point, the salad has been fully tossed with the dressing and now has the added croutons, as well. Now it’s ready to go!

Place a portion of Caesar salad onto individual serving plates (or into serving bowls), dividing the salad evenly between the 2 plates (or bowls).

Use a spatula to carefully transfer one hot salmon fillet out of the skillet and onto the top of each salad.

Serve the Creole Salmon Caesar Salad immediately while the salmon is hot and the salad greens are cold! We enjoyed having some roasted Brussel sprouts on the side!

The salmon will flake easily into bites that pair very well with the salad, making this a wonderful main dish that is quite delicious!

I hope you have a chance to make this simple Creole Salmon Caesar Salad, and I feel confident you will appreciate how quickly it all comes together. It also tastes really good, too!

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 wonderful day.

Looking For More MAIN DISH SALAD 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 main dish salad recipes to choose from, including:

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0 from 0 votes

Creole Salmon Caesar Salad

Prep Time

7 mins

Cook Time

8 mins

Total Time

15 mins

Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!

Category: Entree Salad, Main Dish

Cuisine: All Cuisines

Keyword: creole salmon caesar salad

Servings: 2

Calories Per Serving: 538 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

4 cups chopped Romaine lettuce
2 teaspoons fresh squeezed lemon juice
¼ cup freshly grated Parmesan cheese or more, if desired
¼ cup Caesar salad dressing or more, if desired
¼ teaspoon coarse black pepper (optional) to season salad to taste
10 salad croutons or more, if desired

For Salmon:

10 ounces boneless, skinless salmon fillets
½ teaspoon Creole seasoning mix (¼ tsp. per fillet) or more, if desired
2 teaspoons extra virgin olive oil
1 Tablespoon butter

US Customary - Metric

Instructions

Place chopped Romaine in a medium bowl. Add lemon juice and pepper; toss to combine. Top salad with fresh grated Parmesan cheese.
Add Caesar salad dressing to salad and toss well, to combine salad and dressing. Refrigerate salad while salmon cooks. Don't add croutons (they can get soggy).
Pat salmon dry with paper towels. Lightly sprinkle each piece (one side only) with Creole seasoning. If you really like it spicy (heat), add more, as desired.
Heat olive oil in a medium skillet on medium heat. When oil is hot (but NOT smoking), add salmon fillets seasoned side DOWN. They should sizzle when they hit the hot oil. Once fillets are in the skillet, do not move them! Pan-sear them for 4 minutes, then carefully turn fillets over using a spatula. Salmon should be nicely browned (on top). Immediately add butter to the skillet; let it melt.
Continue cooking salmon 3-4 more minutes or until fully cooked through (about 8 minutes total). While it's cooking, continually spoon melted butter over the top of the fillets. As the melted butter cooks, it will become "browned butter" which adds more flavor to the salmon! Keep spooning the melted butter on top!
TO SERVE: Right before serving, add croutons to the salad; toss, to combine. Evenly divide salad onto 2 plates. Use a spatula to carefully transfer each fillet out of the skillet and onto the top of each salad. Serve immediately and enjoy!

Nutrition Facts

Creole Salmon Caesar Salad

Amount Per Serving (1 fillet and salad)

Calories 538 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 14g

Monounsaturated Fat 12g

Cholesterol 115mg38%

Sodium 724mg31%

Potassium 985mg28%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 2g2%

Protein 34g68%

Vitamin A 8747IU175%

Vitamin C 6mg7%

Calcium 180mg18%

Iron 3mg17%

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

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14
Feb
2026

Buttery Bisquick Biscuits

categories: Breads, Breakfast

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Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They’re easy to make (about 20 minutes total) and they taste amazing!

I don’t know about you, but our family LOVES biscuits. This unique recipe has a shortcut for making them by using Bisquick Baking Mix as the main ingredient!

This baking mix makes it very convenient and easy to make a quick batch of biscuits for breakfast or to serve with other meals.

The biscuits are very simple to make, taste wonderful, and I’m sure you are going to like them. Here’s how to make buttery Bisquick biscuits.

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

Preheat Oven

Before beginning, preheat your oven to 450°F. The biscuits don’t take too long to make, and you will need the oven hot before you can finish making the biscuits.

Prepare The Biscuit Dough

In a medium-sized bowl, whisk together 2 cups of Bisquick baking mix and 1½ teaspoons of baking powder. Once they’re combined, add 4 Tablespoons of COLD, grated butter to this mixture.

NOTE: This recipe calls for 6 Tablespoons total of cold grated butter, but you will only use 4 Tablespoons in the dough. Set the rest (2 Tablespoons) of the cold grated butter aside for later (it will be added to the skillet).

Use a pastry blender (or two forks) to cut the butter into the dry ingredients until the butter becomes the size of peas.

Finish The Dough

Add 2/3 a cup (two-thirds) of milk to the dough mixture. Using a spoon, stir the ingredients only until they are fully combined.

The biscuit dough mixture will be quite thick and “shaggy” (slightly sticky) in texture, once all the ingredients are fully combined.

Sprinkle a work surface with flour and turn the dough out of the bowl onto the floured surface. Sprinkle the dough with a small bit of flour and use your hands to “gently” knead and fold the dough into itself 4-5 times.

Use your hands to gently press out the dough (or use a rolling pin) into it is about 1″ thick. It doesn’t matter whether it is a rectangle, square or circle shape, simply make sure it is about 1″ thick all over.

Melt Butter In Skillet While Cutting Out Biscuits

Before cutting out the biscuits, make sure the oven has preheated to 450°F. Add the reserved 2 Tablespoons of cold grated butter to a cast iron (or another oven-safe skillet).

Place the skillet in the oven while you cut out the biscuits. The butter will melt in the skillet during this time in the hot oven.

Cut Out The Biscuits

Use a biscuit cutter or a glass (I used a glass) to cut the biscuit dough into circles. The size of the biscuits will be determined by the size glass or biscuit cutter you use.

When I photographed the making of these biscuits, I used a tall drinking glass and ended up getting 5 beautiful biscuits out of the dough.

You can gather up any scraps of dough left over from your dough and smoosh them together very well in order to cut out an additional biscuit (or two).

Bake The Biscuits

Carefully remove the HOT skillet from the oven. All of the butter should have fully melted. Swirl the skillet around, so the bottom of the skillet is coated with the melted butter.

Place the buttery Bisquick biscuits into the skillet, leaving about ½ an inch between each biscuit, then put the skillet back into the hot oven.

Bake the buttery Bisquick biscuits at 450°F. for 13-16 minutes. When they’re done, they should be set, fully cooked through AND they should be a beautiful golden-brown color on top!

Time to Enjoy Buttery Bisquick Biscuits

Carefully remove the skillet from the oven (careful- it is HOT!). Separate the biscuits and serve them immediately, while they’re still hot.

Cut those yummy biscuits in half and top with your favorite jam (or gravy). This time I had my biscuits topped with some of my home-canned marionberry jam and raspberry jam. YUM!

You might also love (or prefer) biscuits and gravy, and I highly recommend my recipe for Southern Bacon Gravy! It tastes fantastic on biscuits, too!

I hope you have the opportunity to make these delicious, buttery Bisquick biscuits for yourself and/or for those you love. They are delicious, and I’m confident you’ll enjoy them.

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

Looking For More Biscuit Recipes?

You can find ALL of my recipes in the Recipe Index, which is at the top of the page. I have some delicious biscuit recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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.
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Original recipe source (and with thanks to): Chrysti Benner, at How to Make the Best Bisquick Biscuits – Margin Making Mom®

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0 from 0 votes

Buttery Bisquick Biscuits

Prep Time

12 mins

Cook Time

13 mins

Total Time

25 mins

Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They're easy to make (about 20 minutes total) and they taste amazing!

Category: Bread, Breakfast

Cuisine: All Cuisines

Keyword: buttery Bisquick biscuits

Servings: 5 biscuits (or 6 if smaller)

Calories Per Serving: 341 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups Bisquick Baking Mix or similar baking mix
1½ teaspoons baking powder
6 Tablespoons COLD butter* *DIVIDED USE!
⅔ cup milk

US Customary - Metric

Instructions

Preheat oven to 450°F.
Whisk together Bisquick mix and baking powder in a medium-sized bowl. Once combined, add 4 Tablespoons of COLD, grated butter (use a cheese grater for this). Set remaining 2 Tablespoons butter aside for later. Use a pastry blender (or 2 forks) to cut 4 Tbsp. butter into the mixture until it's the size of peas. Stir milk in, only until fully combined. The dough will be thick and "shaggy" (slightly sticky).
Sprinkle work surface with flour. Turn the dough out onto the floured surface. Sprinkle dough with a little flour. Using your hands, gently knead/fold the dough into itself 4-5 times. Use your hands (or a rolling pin) to press the dough out until it's 1" thick all over.
BEFORE CUTTING THE BISCUITS OUT- Add reserved 2 Tbsp. of cold grated butter to a cast iron or other oven-safe skillet. Place skillet in preheated 450℉. oven which will melt the butter (while you cut out the biscuits).
Use a biscuit cutter or a glass to cut the biscuit dough into circles. The size and quantity of the biscuits is determined by the size glass/biscuit cutter you use. You can gather up any scraps of dough left over and "smoosh" them together in order to cut out an additional biscuit.
Carefully remove HOT skillet from the oven. Swirl skillet around, so the bottom is coated with melted butter. Place biscuits in the skillet, leaving ½" between each one. Put skillet back in oven. Bake at 450°F. for 13-16 minutes. When done, biscuits should be cooked through AND golden brown on top! Separate biscuits; serve immediately with favorite toppings. Enjoy!

Nutrition Facts

Buttery Bisquick Biscuits

Amount Per Serving (1 biscuit)

Calories 341 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 39mg13%

Sodium 734mg32%

Potassium 254mg7%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 7g8%

Protein 5g10%

Vitamin A 483IU10%

Vitamin C 0.1mg0%

Calcium 182mg18%

Iron 1mg6%

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

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07
Feb
2026

Crockpot Garlic Herb Pork Butt

categories: Main Dishes, Pork, Slow Cooker Recipes

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Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it’s fall-apart tender! Delicious!

Today I want to share a delicious recipe I found online for crockpot garlic herb pork butt. It is a super simple recipe to pull together, and then it slowly cooks in a crockpot all day!

The result is a fabulous tasting, fall-apart tender pork butt (also known as a pork shoulder) I am sure you are going to love!

If you want to make this ahead of time for convenience, you can make the marinade and let the marinated pork chill overnight in the refrigerator, if necessary.

After that it is as simple as putting the pork butt in a slow cooker with a little bit of chicken broth and cooking it low and slow! Here’s how to make it.

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

First- Make The Marinade For the Pork

Combine 4 minced garlic cloves, **1½ Tbsp. chopped fresh rosemary and **2 Tbsp. thyme leaves, salt and black pepper in a food processor. Process them together until well-combined.

NOTE: **If you don’t have access to fresh herbs, you can substitute dried (**1½ tsp. rosemary and **2 tsp. dried thyme).

Add extra virgin olive oil and brown sugar to the food processor. Process them until the mixture has become a slightly thick “paste-like” mixture.

Now add Dijon mustard to the marinade. Process until all ingredients in this marinade have come together into a spreadable mixture (you may need to scrape down the sides).

Remove the marinade from the processor. I find it easiest to transfer the marinade into a small bowl before I brush the meat with it.

Cover The Pork Butt With The Marinade

Place the pork butt on a cookie sheet. If you have a pastry brush, use it to brush the marinade all over the entire surface of the Pork butt (as shown below).

Make sure all sides of the meat are fully coated with the marinade. NOTE: If you don’t own a pastry brush, use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.

Time To CHILL!

Once the meat has been covered with the marinade, cover the pork butt loosely with plastic cling wrap. Now it’s time to let it absorb some flavor!

Plan ahead for this step! Place it in the refrigerator and let the meat chill and marinate anywhere from 2 hours (minimum) up to 24 hours ahead of time.

I typically put the marinated meat in the refrigerator overnight OR I marinate and refrigerate it first thing in the morning for our dinner later that day.

Cook The Crockpot Garlic Herb Pork Butt

When you’re ready to cook it, place the marinated pork butt in the crockpot. Pour a cup of chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP).

You want the broth poured AROUND the pork and not on top of it, because you don’t want to wash off any of the flavorful marinade on top of the meat.

Cook the crockpot garlic herb pork butt on LOW heat for 6-7 hours, covered. When I photographed this recipe, I used a 3½ pound pork butt, and it was fully cooked (and tender) after 6½ hours.

Serve The Garlic Herb Pork Butt

Once the pork butt has finished cooking, CAREFULLY remove it out of the crockpot. The meat will pull apart easily, so be careful removing it!

NOTE: I recommend using a couple of large spatulas under the pork butt to transfer the meat (in one piece) onto a plate or serving platter.

Allow the pork butt to sit and rest for 10-15 minutes before slicing it, to allow the internal juices to redistribute inside the meat. If desired, cover the meat loosely with foil while it rests.

Use a fork or a knife to slice or pull apart the pork into small pieces for serving. I really think you will be surprised at how absolutely tender the meat is!

If desired, spoon a little bit of the broth left in the crockpot over the pork, once cut. This is optional but adds a bit of additional flavor to the meat.

We thoroughly enjoyed this pork, and I served it with some fresh steamed vegetables and some brown rice on the side. It truly was “fall apart tender” and was full of great flavor!

I hope you have the opportunity to make this delicious dish for yourself and for those you love. It’s really delicious, and I am confident you’re going to like it, too!

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

Looking For More CROCKPOT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other delicious slow cooker recipes you can choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source and with thanks to: Katie Workman, at: Slow Cooker Fall Apart Pork Butt with Brown Sugar Recipe – The Mom 100

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0 from 0 votes

Crockpot Garlic Herb Pork Butt

Prep Time

10 mins

Cook Time

6 hrs

Chilled Marinating Time (inactive 2-24 hrs.)

2 hrs

Total Time

8 hrs 10 mins

Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it's fall-apart tender! Delicious!

Category: Dinner, Main Dish

Cuisine: All Cuisines

Keyword: crockpot garlic herb pork butt, slow cooker

Servings: 6

Calories Per Serving: 416 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pounds pork butt (also known as pork shoulder) * 3–4-pound pork butt or shoulder

For seasoning sauce:

4 cloves garlic minced
2 Tablespoons fresh thyme leaves (or 2 tsp. dried)
1½ Tablespoons fresh rosemary leaves (or 1½ tsp. dried)
2 teaspoons salt
1 teaspoon ground black pepper
¼ cup extra-virgin olive oil
¼ cup dark brown sugar
¼ cup Dijon mustard

Additional (to add to crockpot):

1 cup chicken broth

US Customary - Metric

Instructions

Combine minced garlic, chopped fresh thyme, rosemary, salt and pepper in a food processor. Process until well-combined. Add extra virgin olive oil and brown sugar. Process until mixture becomes a slightly thick "paste-like" mixture. Add Dijon mustard. Process until ingredients come together into a spreadable mixture.
Place the pork butt on a cookie sheet. Using a pastry brush, brush the marinade over all sides of the meat until fully coated. NOTE: No pastry brush? Use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.
Cover pork butt loosely with plastic cling wrap. Refrigerate/marinate the meat anywhere from 2 hours (minimum) up to 24 hours ahead of time.
When you're ready to cook, place pork butt in the crockpot. Pour chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP), so you don't wash off any of the flavorful marinade on top of the meat.
Cook on LOW for 6-7 hours (covered). When done, CAREFULLY remove it from the crockpot. NOTE: I recommend using 2 large spatulas under the pork butt to transfer the meat (in 1 piece) onto a serving platter. Allow pork to rest 10-15 minutes before slicing, to allow internal juices to redistribute inside the meat. If desired, cover loosely with foil while it rests.
Use a fork or knife to pull apart pork into small pieces for serving. If desired, spoon a little broth (from crockpot) on the pork, once cut. Serve and enjoy!

Nutrition Facts

Crockpot Garlic Herb Pork Butt

Amount Per Serving (1 (1/6 of total))

Calories 416 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 136mg45%

Sodium 1015mg44%

Potassium 915mg26%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Protein 52g104%

Vitamin A 135IU3%

Vitamin C 5mg6%

Calcium 47mg5%

Iron 3mg17%

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

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31
Jan
2026

Peanut Butter and Nutella Cookies

categories: Cookies, Desserts

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Make a quick, easy batch of Peanut Butter and Nutella Cookies! They’re made without flour, only have 4 ingredients and they’re DELICIOUS!

If you enjoy peanut butter cookies, then I’m willing to bet you will love these Peanut Butter and Nutella Cookies, as well. The Nutella chocolate hazelnut spread brings another level of flavor (and deeper color) to these yummy treats!

I came up with this idea for a cookie, a previous flourless peanut butter cookie recipe I already have on my blog. After making a small tweak to the original recipe, these yummy cookies are the result!

Because this recipe only uses 4 ingredients, the dough is easy to make and the cookies are ready to bake, almost before the oven even is done preheating! Here’s how easy it is to make them.

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

Prepare The Dough

Before making the dough, preheat your oven to 350°F. This simple flourless cookie dough comes together very quickly, so you will want the oven pre-heated to save time.

Place creamy peanut butter, Nutella (chocolate hazelnut spread), granulated sugar and a large egg in a medium bowl.

Using an electric mixer on medium speed, beat these ingredients together until they are well-combined, creamy and thick.

Drop the cookie dough by rounded teaspoons onto a greased cookie sheet, leaving about 2″ between each cookie. If you have a small cookie scoop, it makes this step easier!

You should have enough cookie dough created to enable you to make approximately 20-24 small Peanut butter and Nutella cookies.

The total amount of cookies may vary slightly depending on the amount of dough you have used for each cookie.

Slightly flatten each dough ball and use your hands to quickly and gently form it into a circle shape.

A Sugary Fork Imprint

Traditional peanut butter cookies have a crisscross pattern on them, and these Peanut Butter and Nutella cookies are no different!

To create the pattern, simply dip a fork into water, then into a small dish of sugar. The sugar should stick to the tines of the wet fork.

Lightly press down the fork tines onto the surface of each cookie. Immediately turn the fork a quarter turn and do this step again over the first impression.

As needed, reapply the water and the sugar to the fork, and continue until all the Peanut Butter and Nutella cookies have the crisscross pattern on top.

Time To Bake The Cookies

Bake the cookies on the middle rack of the oven at 350°F. for between 11-14 minutes. Check on the cookies to see if they’re done at the 11-minute mark, because oven temps can vary quite a bit, and you don’t want them to burn!

When done, the cookies will have spread quite a bit. They should be a light brown color and be set around the bottom edges.

Remove the baking sheet from the oven. Let the cookies rest and cool 2-3 minutes before transferring them off the baking sheet using a spatula.

Once the cookies have cooled slightly, transfer them to a wire rack to finish cooling. They will crisp up slightly as they cool.

Serve The Peanut Butter and Nutella Cookies

Once the Peanut Butter and Nutella Cookies have cooled to room temperature, they are ready to be served and devoured! They have great flavor and I’m confident you will enjoy them.

I hope you have the chance to make these yummy cookies for yourself and for those you love. They also freeze very well, when wrapped tightly in plastic and stored in an airtight freezer container.

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

Looking For More 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 great cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

0 from 0 votes

Peanut Butter and Nutella Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Make a quick, easy batch of Peanut Butter and Nutella Cookies! They're made without flour, only have 4 ingredients and they're DELICIOUS!

Category: Cookies, Dessert

Cuisine: American

Keyword: peanut butter and nutella cookies

Servings: 24

Calories Per Serving: 101 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup creamy peanut butter
½ cup Nutella (chocolate hazelnut spread)
1 cup granulated sugar + additional for cookie/fork pressing
1 large egg

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly spray or grease a large cookie sheet.
Place peanut butter, Nutella, sugar and the egg in a medium bowl. Using an electric mixer, beat them together until they're combined, creamy and smooth.
Drop the dough by rounded teaspoons onto greased cookie sheet, leaving about 2" between each cookie. If you have a small cookie scoop, it will make this step easier! You should have enough dough to make approx. 20-24 cookies.
Slightly flatten each dough ball and use your hands to shape it into a circle. Make a crisscross pattern on the cookies by simply dipping a fork into water, then into a tiny amount of (add'l.) sugar. The sugar should stick to the wet tines of the fork. Lightly press down the fork tines onto the surface of each cookie. Rotate the fork a quarter turn; do this step again over the first impression. As needed, reapply water and sugar to the fork. Continue until all cookies have crisscross pattern.
Bake at 350°F. for 11-14 minutes. Check cookies at the 11-minute mark, because oven temps can vary, and you don't want them to burn! When done, the cookies should be set around the bottom edges. Remove them from oven; let cookies cool 2-3 minutes on baking sheet before transferring them to wire racks to finish cooling.
Serve the cookies once they are at room temperature (they will slightly crisp up as they cool). Enjoy!

Nutrition Facts

Peanut Butter and Nutella Cookies

Amount Per Serving (1 cookie (1/20))

Calories 101 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 29mg1%

Potassium 59mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 11IU0%

Calcium 11mg1%

Iron 0.4mg2%

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

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24
Jan
2026

Air Fryer Cheese Enchiladas

categories: Air Fryer Recipes, Main Dishes, Meatless Meals, Mexican / Southwestern

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Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Do you like enchiladas? I sure do, and today I want to share how easy they are to make in an air fryer! I’ve been eating AND MAKING enchiladas for many, many years, but recently began using my air fryer to make them when it’s really hot and I don’t want to turn on our oven.

Using an air fryer to make delicious cheese enchiladas is simple. Enchiladas are easily stuffed with cheese, onions and sauce, etc., then covered in more sauce and into the air fryer they go!

The results are amazing, so I hope you try making them this way and see what I’m talking about! Here’s how to make air fryer cheese enchiladas.

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

Prepare The Corn Tortillas

Corn tortillas can crack a bit at times if you simply roll them around a meat filling. There is a fairly quick and easy solution to ensure the tortillas for the enchiladas are very pliable.

Heat 2 Tablespoons of vegetable oil in a small skillet on medium heat until it is very hot but not smoking. Carefully place one tortilla into the hot oil.

Very quickly flip the tortilla to the other side and then remove it from the hot oil onto paper towels to absorb excess oil. Use tongs to carefully remove the tortilla.

NOTE: Do not fry the tortilla… simply let it get coated on both sides with the hot oil and then remove it!

Continue until all the tortillas have been slightly heated in the oil. Stack them, then pat each one dry before adding the cheese filling.

Prepare The Cooking Dish

Find an ovenproof baking dish that will fit in the basket of your model of air fryer. The glass baking dish I use fit perfectly in the basket of my Cosori air fryer.

Spread ¼ cup of the red enchilada sauce you are using on the bottom of the baking dish and spread until the bottom of the dish is fully covered. Once that is done, you are ready to fill the enchiladas.

TIP: If you don’t have any store-bought red enchilada sauce you can make your own using my recipe for Easy Homemade Enchilada Sauce (it’s easy and really GOOD).

Fill The Tortillas

Fill one tortilla at a time, evenly filling each one with ¼ of the grated cheddar cheese down the middle of the tortilla.

Sprinkle ¼ of the chopped onions on top of the cheese, then spoon a little bit of the remaining enchilada sauce in a line on top of the cheese and onions.

TIP: Reserve a small amount of chopped onions and cheese to sprinkle on top of the enchiladas before you cook them!

Roll one side of the tortilla up and over the filling fairly tightly. Place the enchilada SEAM SIDE DOWN on top of the enchilada sauce in the baking dish.

Top Enchiladas With Onions And Cheese

Pour the rest of the enchilada sauce evenly over the tortillas, fully covering the tortillas. Sprinkle the enchiladas with the small amount of reserved onions.

Evenly divide the reserved grated cheddar cheese on top of the enchiladas. Now the air fryer cheese enchiladas are ready to cook!

NOTE: If your air fryer has a “preheat” function, you can preheat it to 350°F. before filling the enchiladas, in order to save time.

Cook The Air Fryer Cheese Enchiladas

Air fry the cheese enchiladas for 7-8 minutes at 350°F (check on them at the 7-minute mark). When they’re done, the sauce should be bubbling around the edges of the dish, and the cheese should be fully melted.

Carefully remove the dish out of the air fryer basket using hot pads (it’s HOT). Let the air fryer cheese enchiladas cool for a minute to let the cheese cool slightly before they are served.

Optional Garnish For Serving

If you want, garnish the enchiladas with fresh cilantro leaves, guacamole, and/or dollops of sour cream for more color and flavor. This is optional, but you can add those if desired.

Use a spatula to remove the enchiladas one at a time out of the baking dish and onto plates for serving. These enchiladas are cheesy good!

If you have any leftover, cover the dish well and store it in the refrigerator. The enchiladas can easily be reheated in a microwave for another meal.

I really hope you have the opportunity to make and enjoy these delicious air fryer cheese enchiladas. It is easy to make additional batches of them if you need more servings for you and your family.

If you enjoy enchiladas (oven-baked), then be sure to check out my other recipes for Chicken Green Chile Enchiladas, Pork Enchiladas with Lime Cilantro Sauce and Easy Cheesy Enchiladas.

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

Looking For More 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 a nice variety of Air Fryer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Cheese Enchiladas

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Category: Main Dish

Cuisine: Mexican

Keyword: air fryer, cheese enchiladas

Servings: 4 enchiladas

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Enchiladas:

4 small corn tortillas
1½ Tablespoons vegetable oil (for frying)
1½ cups grated cheddar cheese
¼ cup chopped yellow onion *divided use
1 cup red enchilada sauce *divided use

For Garnish (optional): cilantro leaves, sour cream, guacamole

US Customary - Metric

Instructions

Heat vegetable oil in small skillet on medium heat until hot. Place 1 tortilla into hot oil. Using tongs, quickly flip tortilla to the other side and then transfer it onto paper towels to absorb excess oil. NOTE: Do not fry the tortilla... simply let it get coated on both sides with hot oil and then remove it! Continue until all the tortillas have been heated in the oil. Pat each one dry before filling.
Use ovenproof pan that fits in your air fryer basket. Spread ¼ cup of enchilada sauce on the bottom of dish until covered. NOTE: If your air fryer has a "preheat" function, preheat to 350°F. in order to save time.
Fill one tortilla at a time with ¼ of the grated cheese down the middle of the tortilla. Sprinkle ¼ of the onions on top, then spoon a little bit of remaining enchilada sauce in a line on top of cheese/onions. TIP: Reserve small amount of onions/cheese to sprinkle on top of enchiladas before they're cooked! Roll one side of the tortilla up and over the filling fairly tightly. Place enchilada SEAM SIDE DOWN on top of sauce in the dish.
Pour remaining enchilada sauce evenly over enchiladas, to cover. Top enchiladas with reserved onions and cheese.
Air fry enchiladas for 7-8 minutes at 350°F (check them at 7 minutes). When done, sauce should be bubbly around edges, and cheese should be fully melted.
Carefully remove dish out of the air fryer basket using hot pads. Let enchiladas cool for a minute before serving. Garnish with fresh cilantro leaves, dollops of sour cream or guacamole (optional). Serve and enjoy!

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17
Jan
2026

Lemon Poppyseed Scones

categories: Breads, Breakfast, Scones

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Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They’re easy to make, and I know you’ll love them!

Do you love scones? We sure do! Over the years I have loved trying different scone recipes and have created several myself. At the time of this writing, I have almost 20 scone recipes in many different flavors and combinations here on my blog!

Today I want to share another wonderful recipe for lemon poppyseed scones. The dough is made using a food processor, so it is a fairly simple process.

I found the original recipe over 20 years ago in a cookbook in my collection and tweaked it just a bit to suit our taste. The result is easy to make, lemon-flavored and lemon-glazed scones I’m sure you will like. Here’s how to make them.

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

Prepare The Scone Dough

Place flour, sugar, poppyseeds, baking powder, lemon zest and salt in a food processor. Process these “dry” ingredients until they are combined.

Cut 1¼ sticks (10 Tbsp.) of COLD butter into small chunks and add them to the dry ingredients in the food processor. Pulse until the butter has been reduced to the size of peas.

Now add one large egg and 2 Tablespoons of freshly squeezed lemon juice to the processor. Process this until the ingredients begin to form moist clumps and then add ⅓ of a cup of milk.

Knead And Shape The Dough

After the milk is added, continue to process the dough mixture until it comes together in a dough ball in the processor. The dough will be rather “tacky” or sticky at this point.

Transfer the dough to a well-floured work surface and sprinkle the top of the dough ball with a bit more flour. The dough is sticky, so this little bit extra flour helps!

Knead the dough with your hands, adding a bit more flour (if necessary) until it comes together in a cohesive ball of dough.

Shape and slightly flatten the dough with your hands into a circle which measures about 8″ wide. Now it’s time to finish the lemon poppyseed scones and get them ready for baking.

Prepare The Scones For Baking

Slice the scone dough into 8 equally sized wedges. Carefully transfer the wedges to an ungreased baking sheet. Position the wedges back into a circle shape, leaving about ½ inch space between each one because they will spread a bit when baking!

Use a pastry brush to brush the top of each scone with milk. Sprinkle the milk-topped scones with the remaining Tablespoon of sugar, distributing it evenly between all 8 scones.

Bake The Scones

Bake the lemon poppyseed scones in a preheated 375°F. oven for 22-25 minutes. Oven temps can vary greatly, so I suggest checking on them first at the 22-minute mark.

When they are done baking, the tops of the scones should be a very light golden brown in color. If you insert a tester (I use a toothpick!) into the middle of a scone, it should come out clean and free of batter.

Remove the lemon poppyseed scones from the oven and let them rest for about 5 minutes, then carefully slice the 8 scones apart. You can see in the photo below how they have baked together.

Place the separated scones on a wire rack and let them cool before you glaze them. TIP: It’s helpful to put a piece of plastic, foil, or wax paper under the rack to catch any drips that might happen while icing them.

Prepare And Glaze The Cooled Scones

While the scones are cooling, take the time to mix up the lemon and powdered sugar icing. It’s simple! Combine 1 cup powdered sugar and 3 Tablespoons fresh lemon juice in a small bowl.

Stir these well until they are smooth and lump-free and thin enough to brush on top of the scones. If too thick, add a tiny bit more juice. Too thin? Add a tiny bit more powdered sugar!

Once the scones have cooled, brush the glaze on top of the scones, brushing the glaze all the way to the edges. Let the lemon poppyseed scones cool until the glaze hardens.

Serve And Enjoy Lemon Poppyseed Scones!

Once the glaze is hardened on top, the lemon poppyseed scones are ready to be enjoyed! They are absolutely delicious, and I am confident you will love them, too!

You can see all the poppyseeds inside one of the cut scones below. The scones have a nice lemon flavor, and the sweet lemon glaze on top definitely reinforces that pop of lemon flavor!

I hope you have the chance to make these yummy scones for those you love. You can wrap them well and store them in the freezer in an airtight container if you want to save a few for another time, because they freeze well!

Thanks for taking the time 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 wonderful day.

Looking For More SCONE Recipes?

If you’re looking for more scone recipes, you’ve come to the right place, because I have lots of them on my blog. They’re all so GOOD!

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing scone recipes to choose from (some shown above), including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe adapted from: “The Flavors of Bon Appetit”, by the editors of Bon Appetit, page 160. Published in 2003 by The Condé Nast Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Lemon Poppyseed Scones

Prep Time

15 mins

Cook Time

23 mins

Total Time

38 mins

Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They're easy to make, and I know you'll love them!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: lemon poppyseed scones

Servings: 8 scones

Calories Per Serving: 491 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
3 Tablespoons poppyseeds
1 Tablespoon baking powder
2 teaspoons lemon zest (finely grated lemon peel)
1 teaspoon salt
10 Tablespoons COLD butter (1¼ sticks)
1 large egg
2 Tablespoons fresh lemon juice

For Brushing/Sprinkling On Scones Before Baking:

⅓ cup milk
1 Tablespoons granulated sugar

For Glaze:

1 cup powdered sugar
3 Tablespoons fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 375℉.
Place flour, sugar, poppyseeds, baking powder, lemon zest and salt in food processor. Process only until combined. Cut COLD butter into small chunks; add them to flour mixture. Pulse until butter is reduced to the size of peas. Add egg and lemon juice. Process until moist clumps form, then add milk.
Continue processing dough until it comes together in a ball (it'll be "tacky" or sticky). Transfer dough to a floured work surface; sprinkle dough with a bit of flour. Knead dough until it comes together in a cohesive ball.
Shape and slightly flatten dough into a circle measuring 8" across. Slice into 8 pie-shaped wedges. Transfer scones to an ungreased baking sheet. Position scones in a circle shape, leaving ½ inch space between each one. Use a pastry brush to brush milk on top of each scone. Sprinkle tops with remaining sugar, distributing evenly between all 8 scones.
Bake at 375°F. for 22-25 minutes. Oven temps can vary, so check on them first at the 22-minute mark.
When done, scones should be light golden brown in color. Insert a tester (I use a toothpick!) into the middle of a scone. It should come out clean/free of batter. Remove scones from oven; let them rest 5 minutes, then carefully slice the 8 scones apart. Place the separated scones on a wire rack; let them cool completely. TIP: Put a piece of plastic, foil, or wax paper under the rack to catch drips that might occur while glazing them.
While scones cool, make the glaze. Combine powdered sugar and lemon juice in a small bowl. Stir well until lump-free and thin enough to brush on the scones. If too thick, add a bit more juice. Too thin? Add a bit more powdered sugar! Brush glaze on top of the cooled scones all the way to the edges. Let scones rest until the glaze hardens, then serve and enjoy!

Nutrition Facts

Lemon Poppyseed Scones

Amount Per Serving (1 scone)

Calories 491 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 61mg20%

Sodium 420mg18%

Potassium 266mg8%

Carbohydrates 80g27%

Fiber 2g8%

Sugar 42g47%

Protein 7g14%

Vitamin A 491IU10%

Vitamin C 4mg5%

Calcium 142mg14%

Iron 3mg17%

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

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