Category: Appetizers


May
2018

Garlic Focaccia Bread

categories: Appetizers, Breads, Side Dishes
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Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be served as an appetizer with dipping oil and herbs, or simply used to make sandwiches!Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be served as an appetizer with dipping oil and herbs, or simply used to make sandwiches!

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

My friends and I used to frequent a local restaurant that brought baskets of sliced warm focaccia bread and a small bowl of dipping oil (with herbs) to the table before dinner. Oh. My. Goodness. I think that place is where I really fell in love with focaccia bread!

Talk about GOOD!!! I knew I wanted to make something similar at home, so I decided to try an old recipe I had stored in my trusty (and practically dilapidated) file box.

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

Where I Discovered The Original Recipe

Many years ago I found a recipe in a newspaper, cut it out, and taped it to a 3×5 index card. Didn’t even write down what newspaper it was from. It’s now old and yellowed, but I had NEVER tried that particular recipe until recently.  WOW- it was DELICIOUS!

The original recipe was titled “Nona’s Courtyard Cafe Focaccia”, and I THINK (not sure) it might have originated from a restaurant in Ventura, California (which is now closed). I tried to find the recipe online, but no luck… oh well. At least I had this old recipe on file to try. It’s very easy to make… here’s how!

How To Make Garlic Focaccia Bread

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

Yeast is dissolved in warm water to make bread dough.

Add flour, 1 Tablespoon olive oil, Parmesan cheese, honey, salt and cold water to bowl. Mix the ingredients well. I started mixing it with a spoon, then switched to using my (clean) hands to mix it up, because it was easier that way, as it is a thick dough.

Form the dough into a ball, then put it on a lightly floured work surface. Roll the dough out with a rolling pin, smoothing and shaping it into a circle of dough about 10 inches wide.

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

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

Olive oil and minced garlic for bread, in measuring cup

Poking Holes In the Garlic Focaccia Bread Dough

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

Holes poked into top of focaccia bread dough with finger

Cover the top and sides of dough with the olive oil/ garlic mixture.  I started off spooning it on top, then used a pastry brush to fully coat top and sides of dough, and to spread the garlic around.

What Should I Do With The Excess Olive Oil?

There is a lot of “excess” oil that will run off the edges of dough onto pan. Just scoop it up with a spoon and fill up all the holes with it. Sprinkle top of dough with chopped fresh thyme (or fresh rosemary, if substituting). There will STILL be excess oil around bottom of dough, as you can see in the photo below. Leave it there! It will absorb into the bread while it bakes, and help to make a nice crispy crust!

Set the pan aside, and let the dough rise a bit (uncovered) for about 30 minutes in a warm place, free from drafts. Preheat oven to 400º F. while dough is rising.

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

Bake The Garlic Focaccia Bread

After dough has risen, bake it in a 400º F. oven for 23-25 minutes, or until the bread is evenly browned all over.  Remove from oven, transfer the garlic focaccia bread to a wire rack, and let it cool for 20-25 minutes before you serve it.

Doesn’t it look GOOD? See the little pieces of garlic in the “dimples”?  ALL the oil has been absorbed into crust. The 2 photos below show the top and bottom of the bread… nice and crispy on the outside, but soft on the inside!

Top crust of garlic focaccia bread after baking

Bottom crust of baked focaccia bread

If you want to make the garlic focaccia bread ahead of time, you can easily reheat it by covering it tightly with aluminum foil and reheat on low heat (250º F.) in oven for 10-15 minutes. To serve, slice bread in half left to right, then cut into 2″ wide strips from top to bottom.

You can serve it with a (2 to 1) mixture of olive oil and balsamic vinegar or olive oil and fresh herbs (like garlic, thyme and rosemary, etc.) in a little bowl for dipping, if you wish.

Baked garlic focaccia bread, cooling on wire rack

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

Close up photo of sliced focaccia bread

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

Hope you will consider making this garlic focaccia bread! It’s a great side dish to compliment a variety of main courses or salads.

It can also be used as an appetizer BEFORE the meal, when served with a mixture of olive oil and fresh herbs (or olive oil/balsamic vinegar). You can also use it to make a delicious sandwich!  Lots of possibilities. Hope you enjoy it… and have a wonderful day!

Looking For More BREAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious bread recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

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

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Garlic Focaccia Bread
Prep Time
15 mins
Cook Time
25 mins
Rising Time
30 mins
Total Time
40 mins
 
Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be used to make sandwiches, or served as an appetizer with dipping oil!
Category: Appetizer, Bread, Side Dish
Cuisine: Italian
Keyword: garlic focaccia bread
Servings: 10 slices
Calories Per Serving: 229 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 ounce dry active yeast
  • 1 cup water heated to 100 degrees
  • 3 cups flour (all purpose)
  • 1 Tablespoon olive oil
  • 1/4 cup cold water
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 cup Parmesan cheese ,freshly grated
  • 1/3 cup olive oil
  • 1 teaspoon garlic (crushed)
  • 1/2 teaspoon fresh thyme (or rosemary) , finely chopped
US Customary - Metric
Instructions

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

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

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

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

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

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

Recipe Notes

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

Nutrition Facts
Garlic Focaccia Bread
Amount Per Serving (1 slice)
Calories 229 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 216mg9%
Potassium 53mg2%
Carbohydrates 29g10%
Fiber 1g4%
Protein 5g10%
Vitamin A 20IU0%
Vitamin C 0.1mg0%
Calcium 35mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Focaccia Bread, with olive oil and fresh herbs, is a great side dish for a variety of meats and salads, can be served as an appetizer with dipping oil and herbs, or simply used to make sandwiches!


Jan
2018

Baked Parmesan Zucchini Fries

categories: Appetizers, From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these “fries” will be a big hit!Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

Baked Parmesan Zucchini Fries are a delicious family-friendly way to get kids (and adults) to EAT THEIR VEGGIES!  Baked (not fried) to a crispy finish, and served with a cool, seasoned dipping sauce on the side, these “fries” won’t last long, as a side dish or an appetizer!

The zucchini are crispy on the outside, and have lots of flavor with the simple coating, and the PLUS is that they are BAKED, not FRIED. They are really very easy to prepare, and it’s a great way to get more veggies into the food rotation!

It’s easy to get these veggies into everyone, in a fun way (especially if the kids like French fries)!  Zucchini fries are delicious baked and eaten without any accompaniments, but I like to dip them in a tasty sauce (or ranch dressing).

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

Making The Sauce/Dip For Baked Parmesan Zucchini Fries

This time I made up a quick and simple Mexican-spiced dip/sauce (with some of my favorite spices), to serve on the side. I made the sauce by combining non-fat plain Greek yogurt with a Tablespoon of mayonnaise. I then added cumin, garlic powder, chili powder, and paprika, and mixed until blended.

The dipping sauce has good Southwestern flavor, but is not too spicy, by the way! Make ahead, cover,  and refrigerate until ready to use.

Ingredients for dipping sauce for Baked Parmesan Zucchini Fries.

How To Cut Zucchini For Zucchini Fries

I used a green zucchini and a yellow zucchini to make the fries. After slicing the ends off, they were cut like this:

  • #1 Cut each in half in the middle.
  • #2 Cut each half in half lengthwise.
  • #3 Cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide).

Zucchini is sliced into wedges to make Baked Parmesan zucchini fries.

In a small bowl, place two eggs. Lightly beat the eggs until they are fully combined. In a separate bowl, place Panko crumbs and Parmesan cheese. Add the garlic powder, salt, pepper, paprika and Italian seasoning, and stir until combined.

Beaten eggs, and panko bread crumbs are needed to coat zucchini fries before baking.

Prepping Zucchini Fries For Baking

Dip the zucchini wedges, one at a time into the egg mixture to coat. Shake off excess egg back into bowl, and then dip and roll in Panko mixture to coat all sides.

Zucchini fries are coated with panko breadcrumbs before baking.

Place each coated piece of zucchini on a baking sheet which has been lined with aluminum foil, covered with non-stick spray. Repeat until all “fries” have been coated.  Make sure to keep wedges separated on foil.

Parmesan zucchini fries are placed in single layer onto baking sheet to bake.

Cooking The Baked Parmesan Zucchini Fries

Spray the top of the zucchini with cooking spray or lightly drizzle with olive oil.  Bake in a preheated 425 degree oven for 22-25 minutes, flipping zucchini fries over,  half way through the cooking time. When done, the zucchini should be crisp on the outside and lightly browned.

Baked Parmesan Zucchini Fries are golden brown and crispy after baking.

Time To Eat!

Transfer zucchini fries to a platter, and serve with dipping sauce (if desired). They taste the very best when served hot, crispy, and fresh!

Baked Parmesan Zucchini Fries are served with dipping sauce.

Baked Parmesan Zucchini Fries on red platter, with dipping sauce.

Serve, and enjoy this yummy finger food side dish (or appetizer!).  Recipe is easily doubled for a larger crowd… as written, the recipe makes 32 “fries”. Hope you enjoy these zucchini fries – we sure did!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious appetizer recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Zucchini Fries Recipe Source: Trish, at https://www.momontimeout.com/baked-parmesan-zucchini-fries-recipe/

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Baked Parmesan Zucchini Fries
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!
Category: Side Dish / Appetizer
Cuisine: American
Keyword: baked Parmesan zucchini fries
Servings: 32 fries
Calories Per Serving: 18 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 zucchini (medium sized- I used 1 green and 1 yellow)
  • 2 eggs , beaten lightly
  • 1/2 cup Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
For Dipping Sauce:
  • 1/2 cup non-fat Greek yogurt (can substitute sour cream)
  • 1 Tablespoon Mayonnaise
  • 1/4 teaspoon EACH of spices (chili powder, ground cumin, garlic powder and paprika)
US Customary - Metric
Instructions
To Make Dipping Sauce:
  1. Mix Greek yogurt, mayonnaise, cumin, garlic powder, chili powder, and paprika in small bowl until blended. Cover, and refrigerate until ready to use.
To Make Zucchini Fries:
  1. Cut both ends off each zucchini (discard). Cut each zucchini in half across the middle, then cut each half in half lengthwise, then cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide). You should have 32 wedges.
  2. In a bowl, lightly beat eggs until combined. Set aside.
  3. In another bowl, mix Panko crumbs, Parmesan cheese, garlic powder, salt, pepper, paprika and Italian seasoning until combined.
  4. Dip zucchini wedges, one at a time into the egg mixture to coat. Shake excess egg back into bowl, then dip and roll zucchini slice in Panko mixture to coat all sides. Place each coated piece of zucchini on baking sheet lined with foil, and sprayed lightly with non-stick spray. Repeat until all "fries" have been coated. Keep wedges separated. Spray the top of the zucchini with cooking spray, or lightly drizzle with olive oil.
  5. Bake in preheated 425 degree oven for 22-25 minutes, turning zucchini slices over, half way through cooking time. When done, zucchini should be crisp on the outside and lightly browned. Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).
Nutrition Facts
Baked Parmesan Zucchini Fries
Amount Per Serving (4 wedges)
Calories 18
% Daily Value*
Cholesterol 11mg4%
Sodium 45mg2%
Potassium 42mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 55IU1%
Vitamin C 2.2mg3%
Calcium 17mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!


Aug
2017

Watermelon, Feta, and Mint Salad

categories: Appetizers, Salads
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Sweet, cold watermelon feta mint salad with fresh mint, salty feta cheese crumbles and red onion is an easy, delicious salad for a hot Summer day!Sweet, cold watermelon feta mint salad with fresh mint, salty feta cheese crumbles and red onion is an easy, delicious salad for a hot Summer day!
I recently made a very yummy and unique salad as a side dish with our dinner! It is a chilled Watermelon, feta cheese, and mint salad, to be exact! Wow! This is a fantastic chilled salad to serve when temperatures heat up, like it’s doing in Oregon this week (temps of 108)!

I found the recipe for this watermelon feta mint salad on Pinterest and thought it sounded interesting, and guess what? It tastes FANTASTIC! Cold, ripe sweet watermelon pairs unbelievably well with slightly salty feta cheese! The addition of chopped fresh mint, a touch of olive oil and a some red onion make this a delectable and refreshing summer salad!

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

How To Make A Watermelon Feta Mint Salad

This simple recipe could not be any easier to prepare! There are two methods, and both are simple! Shown here is the way I made this yummy watermelon feta mint salad. See the printable recipe at the bottom of this post for other method.

Cut up a well-chilled seedless watermelon into cubes. You only need 6 cups worth of watermelon cubes, and so this was only two large slices out of a whole watermelon!

Cold watermelon melon is cut into chunks for the salad.

Add the remaining ingredients to the watermelon cubes. These ingredients are crumbled feta cheese, olive oil, thinly sliced red onion, and chopped fresh mint. Season the salad with a little bit of salt and pepper to taste.

Toss gently to combine, and try not to break up the feta crumbles too much.  See the printable recipe below, for another way to prepare this salad!

Olive oil, red onion, chopped mint leaves and feta cheese are added to the salad.

Serve The Watermelon Feta Mint Salad Chilled

Once the salad is gently mixed together, it CAN be served right away. HOWEVER, I think the salad is at it’s best when really cold, and the flavors have come together in the fridge.  If you like watermelon really cold, refrigerate this salad for about an hour before serving.

When ready to serve, place the watermelon feta mint salad in a pretty serving dish, and garnish with a fresh mint sprig. Grab a fork, and dig in, because it is DELICIOUS!

The cold watermelon feta mint salad is garnished with a mint sprig and served!

We’ve had record-breaking heat here in the Portland, Oregon area this week.  Our power has gone out 2 times in 24 hours (last night and this morning), so it hasn’t been fun trying to stay cool with no electricity or cooling! We are very thankful for COLD SALADS and CANDLES, and that the problems have now been fixed.  Whew!!! 

If you enjoy watermelon like we do, be sure and check out some of my other recipes featuring it, like Watermelon, Feta and Balsamic Bites, Watermelon and Cucumber Gazpacho, and Watermelon Lime & Mint Agua Fresca!  Hope you have a great day!

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. I have many salad recipes, which include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Source:  http://www.slenderkitchen.com/recipe/watermelon-feta-and-mint-salad

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Watermelon, Feta, and Mint Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Sweet, cold watermelon feta mint salad with fresh mint, salty feta cheese crumbles and red onion is an easy, delicious salad for a hot Summer day!

Category: Salad
Cuisine: American
Keyword: watermelon feta mint salad
Servings: 4 servings
Calories Per Serving: 160 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 cups cold watermelon , cubed
  • 3/4 cup crumbled feta cheese
  • 1/4 cup red onion , sliced thinly
  • 1/4 cup fresh mint leaves , roughly chopped
  • 1/2 Tablespoon olive oil
  • Salt and ground black pepper , to taste
US Customary - Metric
Instructions
Method 1: (this is the method I used)
  1. Combine all ingredients in large serving bowl. Toss gently, to combine, trying to not break up the feta crumbles too much. Cover and refrigerate until ready to serve. Serve and enjoy!
Method 2:
  1. Combine all ingredients except for crumbled feta cheese. Cover and refrigerate until ready to serve. Sprinkle salad with feta cheese crumbles (but do not mix it in) right before serving. Serve and enjoy!
Nutrition Facts
Watermelon, Feta, and Mint Salad
Amount Per Serving (1 serving)
Calories 160 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 25mg8%
Sodium 326mg14%
Potassium 288mg8%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 15g17%
Protein 5g10%
Vitamin A 1535IU31%
Vitamin C 19.4mg24%
Calcium 161mg16%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!Sweet, cold watermelon feta mint salad with fresh mint, salty feta cheese crumbles and red onion is an easy, delicious salad for a hot Summer day!

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Jun
2017

Maple and Cinnamon Spiced Nuts

categories: Appetizers
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Maple cinnamon spiced nuts are a great snack, featuring pecans, cashews and almonds coated with maple syrup, sugar and spices, then baked until done.Maple cinnamon spiced nuts are a great snack, featuring pecans, cashews and almonds coated with maple syrup, sugar and spices, then baked until done.
Recently I made a batch of Maple Cinnamon Spiced Nuts and served them at a birthday dinner for my husband.  Pecans, cashews and almonds are coated in a small amount of maple syrup and beaten egg white, then tossed with sugar, salt, nutmeg, cinnamon, cardamon and a touch of cayenne pepper, and  baked until done (and delicious!).

They were really quite good; we enjoyed them alongside other snacks/appetizers before dinner!  These maple cinnamon spiced nuts are really easy to make – here’s how:

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

How To Make Male Cinnamon Spiced Nuts

Preheat oven to 350 degrees F.  Whisk granulated sugar, cinnamon, salt, cardamom, nutmeg, and cayenne pepper in a small bowl until spices are well blended. Set aside.

Cinnamon, sugar and spices in small mixing bowl

In a separate large bowl, beat or whisk the egg white with the maple syrup until the liquid is bubbly and frothy.

Beating egg whites to coat spiced nuts

Add pecans, cashews and almonds to the egg white mixture. Stir well, to fully coat the nuts with the egg white/maple syrup mixture.

Mixed nuts coated with egg whites before baking

Once the nuts are coated, add the spice mixture, and stir well, to fully coat the nuts with the spices.  Line a large (13×9) rimmed baking sheet with a layer of parchment paper.

Mixed nuts are coated with cinnamon, sugar and spice mixture
Bake The Maple Cinnamon Spiced Nuts

Pour the coated nut mixture out onto a parchment paper-lined baking sheet. Spread them out so they are in a single layer, separating them from each other as much as possible.  Place in oven and bake for 25-30 minutes, stirring every 10 minutes (then re-spread them out), so the nuts and sugar won’t burn.

Maple cinnamon coated spiced nuts are spread out to bake

When the maple cinnamon spice nuts are done baking in 25-30 minutes (mine took 25), they will be dark brown. Almost all of the liquid will have dried onto the nuts.  Spread the nuts out on a clean piece of parchment paper or aluminum foil to let them continue drying (and are not sticky).

Maple Cinnamon Spiced Nuts after baking and drying
Eat, Store, Or Give Away As Gifts!

Store the nuts in an airtight container.  You can serve them as a wonderful tasting snack OR the maple cinnamon spiced nuts would be a great gift for a friend any time of the year, when packaged in a cute mason jar or decorative container!

Maple Cinnamon Spiced Nuts served in white bowlMaple Cinnamon Spiced Nuts, wrapped in canning jar for gift giving

These Maple Cinnamon Spiced Nuts are delicious! Not too sweet, not too spicy… just right!  Sure hope you will give this recipe a try. I really appreciated how easy they were to make!

Looking For More SNACK Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious snack recipes featuring a variety of nuts, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: http://www.tablefortwoblog.com/maple-cinnamon-spiced-nuts/

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Maple and Cinnamon Spiced Nuts
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Maple cinnamon spiced nuts are a great snack, featuring pecans, cashews and almonds coated with maple syrup, sugar and spices, then baked until done.

Category: Appetizer, Snack
Cuisine: American
Keyword: maple cinnamon spiced nuts
Servings: 9 (3 cups total)
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 egg white
  • 2 Tablespoons maple syrup
  • 2 cups pecans
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • 1/2 teaspoon cardamom (optional- I left it out)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
US Customary - Metric
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Whisk granulated sugar, cinnamon, salt, cardamom, nutmeg, and cayenne pepper in a small bowl until spices are well blended. Set aside.
  3. In a separate large bowl, beat or whisk egg white with maple syrup until the liquid is bubbly and frothy.
  4. Add pecans, cashews and almonds to egg white mixture. Stir well, to fully coat the nuts with egg white/maple syrup mixture.
  5. Once the nuts are coated, add the spice mixture, and stir well, to fully coat the nuts with the spices. Line a large rimmed baking sheet with a layer of parchment paper.
  6. Pour the coated nut mixture out onto a parchment paper-lined large baking sheet. Spread them out so that they are in a single layer, and separate them from each other as much as possible. Place in oven and bake for 25-30 minutes, stirring every 10 minutes (then re-spread them out), so the nuts and sugar won't burn. When they are done in 25-30 minutes, they will be dark brown, and almost all of the liquid will have dried onto the nuts. Remove from oven, and spread the nuts out on a clean piece of parchment paper or aluminum foil to let them continue drying (and are not sticky). Store the nuts at room temperature in an airtight container. Enjoy!
Nutrition Facts
Maple and Cinnamon Spiced Nuts
Amount Per Serving (0.333 cups)
Calories 295 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 2g13%
Sodium 136mg6%
Potassium 208mg6%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 15g17%
Protein 5g10%
Vitamin A 35IU1%
Vitamin C 0.2mg0%
Calcium 47mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Maple cinnamon spiced nuts are a great snack, featuring pecans, cashews and almonds coated with maple syrup, sugar and spices, then baked until done.

 

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Jun
2017

Coconut Candied Cashews

categories: Appetizers
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Coconut Candied Cashews are a terrific appetizer for any event! Cashews with coconut oil, coconut milk, sugar, and coconut flakes are baked to yummy perfection!Coconut Candied Cashews are a terrific appetizer for any event! Cashews with coconut oil, coconut milk, sugar, and coconut flakes are baked to yummy perfection!

Looking a great tasting snack that doesn’t take a lot of work?  How about these delicious Coconut Candied Cashews?  They are easy to make, and will be an instant hit at any gathering where snacking is involved!

I found the original recipe for these candied cashews (Trader Joe’s inspired) on Pinterest, and thought they sounded wonderful! The recipe is very straightforward, easy to make, and the results are amazingly delicious!  Now the only problem I have had is STAYING OUT OF THEM, because they are soooo good!

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

How To Make Coconut Candied Cashews

Begin by putting the cashews in a large bowl.  Melt the coconut oil and pour it over the cashews. Stir, to coat.

Melted coconut oil is stirred into cashews in bowl.
Whisk the canned coconut milk until fully blended, then pour 1/4 cup of it over the cashews. Stir again, to coat the cashews.

Coconut milk is added to cashews in bowl.
Add the granulated sugar. Stir, to fully coat cashews.

Granulated sugar is added to make them coconut candied cashews.

Bake The Coconut Candied Cashews

Place a silicone liner onto a 9×13 baking sheet.  Gently spread the cashews out on the sheet.  Bake cashews at 300 degrees for 10 minutes. Remove from oven. Stir. Spread out cashews.

Put back into oven and bake for 10 additional minutes. Remove from oven. Stir. Spread out cashews.   Put cashews back into oven and bake for 5 minutes. Remove from oven. NOTE: During last 5 minutes of baking, pulse coconut flakes 7-9 times in a food processor until the flakes become fine, for next step).

Coconut candied cashews are baked in oven.

Sprinkle the finely processed coconut flakes over the cashews. Stir well, to coat the cashews. Spread the cashews back out on the baking sheet. Place the pan back into oven and bake for 10 more minutes.

Finely shredded coconut flakes are added to coconut candied cashews, then baked.

After The Coconut Candied Cashews Have Baked

The cashews will be done after 10 minutes OR when all of the syrupy liquid is gone from sheet.  Carefully remove hot pan from oven. Let the coconut candied cashews sit, until they have cooled to room temperature. Once cool, separate any cashews that might have clumped together.

Coconut candied cashews sit on cooking mat while they cool down after baking.

Ready To Serve!

Once the cashews have cooled to room temperature and the coating has firmed up, they are ready to serve. Offer coconut candied cashews to your family or guests on a pretty serving plate or in a bowl… and watch just how fast they disappear!!! They are so very good!

Coconut candied cashews, served on a white plate.

Hope you will give this fun snack of coconut candied cashews a try.  It really only took a few minutes to get them in the oven, then the only effort (if you can even call it “effort”) made was just keeping them stirred as they baked. Easy Peasy!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of delicious appetizer recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Source: http://www.dessertnowdinnerlater.com/coconut-cashews/

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Coconut Candied Cashews
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 
Coconut Candied Cashews are a terrific appetizer for any event! Cashews with coconut oil, coconut milk, sugar, and coconut flakes are baked to yummy perfection!
Category: Appetizer/Snack
Cuisine: American
Keyword: coconut candied cashews
Servings: 12 (¼ cup) servings (3 C. total)
Calories Per Serving: 246 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups cashew halves (Used roasted/salted cashews for salty/sweet balance)
  • 1 Tablespoon coconut oil , melted
  • 1/4 cup coconut milk (from a can)
  • 1/2 cup granulated sugar
  • 1/2 cup sweetened coconut flakes
US Customary - Metric
Instructions
  1. Begin by putting cashews into a large bowl. Melt coconut oil and pour it over cashews. Stir, to coat.
  2. Whisk the canned coconut milk until fully blended, then pour 1/4 cup of it over the cashews. Stir again, to coat the cashews. Add granulated sugar. Stir, to fully coat.
  3. Place a silicone liner onto a 9x13 baking sheet. Spread cashews out on the sheet. Bake cashews at 300 degrees for 10 minutes. Remove from oven. Stir. Spread out cashews. Put back into oven and bake for 10 additional minutes. Remove from oven. Stir. Spread out cashews. Put cashews back into oven and bake for 5 minutes. Remove from oven. (NOTE: During last 5 minutes of baking, pulse coconut flakes 7-9 times in a food processor until the flakes become fine, for next step).
  4. Sprinkle finely processed coconut flakes over cashews. Stir well, to coat the cashews. Spread cashews back out on baking sheet. Place in oven and bake 10 minutes more.
  5. The cashews will be done after 10 minutes OR when all of the syrupy liquid is gone from sheet. Carefully remove hot pan from oven. Let cashews sit until cooled to room temperature. Separate any cashews that might have clumped together. Once cashews have cooled to room temperature and coating has firmed up, they're ready to serve. Store in covered container.
Nutrition Facts
Coconut Candied Cashews
Amount Per Serving
Calories 246 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Sodium 14mg1%
Potassium 235mg7%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 11g12%
Protein 6g12%
Vitamin C 0.2mg0%
Calcium 13mg1%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Coconut Candied Cashews are a terrific appetizer for any event! Cashews with coconut oil, coconut milk, sugar, and coconut flakes are baked to yummy perfection!

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Dec
2016

Chocolate Peanut Butter Muddy Buddies

categories: Appetizers, Desserts, Holidays!
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Chocolate Peanut Butter Muddy Buddies are powdered sugar dusted chocolate peanut butter crispy treats you will love! They’re yummy snacks or holiday gifts!Chocolate Peanut Butter Muddy Buddies are powdered sugar dusted chocolate peanut butter crispy treats you will love! They're yummy snacks or holiday gifts!
Chocolate Peanut Butter Muddy Buddies are a fun little snack during the holidays… or anytime, for that matter. Perfect for snacking OR giving to friends as a food gift… they are sure to make someone smile!

I love these decadent little snacks… with a crunch and the taste of chocolate and peanut butter, they are perfect for serving at a party, or sitting in front of the TV watching a football game!  Best part… they are so easy to make!

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

How To Make Chocolate Peanut Butter Muddy Buddies

Measure out the Chex cereal into a LARGE bowl. I used corn and rice for this recipe.

The different crispy cereals for muddy buddies are placed into a large bowl.

Melt chocolate chips, peanut butter and butter in a microwavable bowl on High for 1 minute. Remove and stir until creamy smooth. If necessary, microwave an additional 15 seconds, then stir until smooth. Do NOT overcook or chocolate will burn.

Mine was smooth after first minute of cooking and stirring well.  Once totally smooth, add the vanilla extract. Stir.  Pour the chocolate mixture over the cereal. Stir well, to fully coat all the cereal.

Chocolate, peanut butter and butter are placed in bowl in microwave to melt.

Chocolate Peanut Butter Muddy Buddies mixture is melted and ready to add to cereal.

Chocolate Peanut Butter Muddy Buddies sauce is poured over crispy cereal.

Time To Coat The Muddy Buddies

Once all cereal has been coated with chocolate, place HALF the mixture into a separate clean LARGE bowl.  Add HALF the powdered sugar, and stir to fully coat. When done, remove the chocolate peanut butter muddy buddies to wax paper. Repeat this process with the other half of the cereal and powdered sugar.

Chocolate Peanut Butter Muddy Buddies are coated with powdered sugar in bowl.

Let The Chocolate Peanut Butter Muddy Buddies Cool

Spread the chocolate peanut butter muddy buddies out on wax paper and let them cool completely, before serving.

Chocolate Peanut Butter Muddy Buddies are laid on wax paper, to dry.

Store the Muddy Buddies in an airtight covered container in refrigerator for up to 2 weeks.  Try to stay out of them, cause they are ADDICTING! It’s also fun to divide the mix up into fancy covered containers or jars and give this simple gift to friends over the holidays.

Chocolate Peanut Butter Muddy Buddies should be stored in airtight container.

If you’re looking for another recipe using Chex cereal I hope you will check out my Chex Mix Munchies!  They are another great snack, made in the microwave!

Have a wonderful day! I sincerely hope you can find time during this busy time of year to quietly reflect on the true meaning of Christmas. You are deeply loved by the One who created you, and sent His only Son to earth that first Christmas to draw us all back to Him.

Looking For More Snack Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful snack recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 278, Wiley Publishing, Inc., Copyright 2010, General Mills.

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Chocolate Peanut Butter Muddy Buddies
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Chocolate Peanut Butter Muddy Buddies are powdered sugar dusted chocolate peanut butter crispy treats you will love! They're yummy snacks or holiday gifts!
Category: Snack
Cuisine: American
Keyword: muddy buddies
Servings: 36 (approx. 9 cups total)
Calories Per Serving: 134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 9 cups Chex cereal (any variety- I used half corn and half rice)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
US Customary - Metric
Instructions
  1. Place the cereal into a large bowl. Set the bowl aside.
  2. Place the chocolate chips, peanut butter and butter into a microwaveable bowl. Cook this uncovered on the HIGH setting for 1 minute. Remove from microwave, and stir well. It is ready when all ingredients become smooth. If necessary, place back in microwave for15 additional seconds, then stir again until mixture is smooth.
  3. Stir vanilla extract into melted chocolate peanut butter mixture. Pour this mixture over the cereal. Stir well, until all is coated with chocolate. Once coated, pour HALF the cereal into a separate large clean bowl. Add HALF the powdered sugar. Stir well, until completely coated.
  4. Remove powdered sugar coated cereal to wax paper. Repeat process with other half of cereal and powdered sugar. Spread finished cereal on wax paper, until cool. This is the method I used.
  5. (Note: If desired, you can place all the cereal and powdered sugar in a 2 gallon plastic storage bag, and shake until covered).
  6. Store muddy buddies in a sealed, airtight container in refrigerator for up to 2 weeks
Nutrition Facts
Chocolate Peanut Butter Muddy Buddies
Amount Per Serving (1 (1/4 cup serving))
Calories 134 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 116mg5%
Potassium 108mg3%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 205IU4%
Vitamin C 2mg2%
Calcium 38mg4%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Peanut Butter Muddy Buddies are powdered sugar dusted chocolate peanut butter crispy treats you will love! They're yummy snacks or holiday gifts!

 

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Dec
2016

Tex-Mex Party Nuts

categories: Appetizers, Holidays!
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Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!
If you are looking for a delicious appetizer for your next party (or just want a unique snack), you should give these Tex-Mex Party Nuts a try! Slightly sweet, slightly spicy and totally addicting, they will be a big hit, AND they are EASY to prepare!

I found the recipe in a cookbook a friend of mine gave me several years ago for Christmas. I was anxious to try it, so I patiently waited until my husband bought an “industrial strength size” jar of mixed nuts at Costco! Then I smuggled enough nuts out of the jar to make this recipe.

Wow- I am sure glad I did! These snacks are amazing, they’re easy to make with a few simple household spices, in only a few minutes!

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

How To Make Tex-Mex Party Nuts

Measure the mixed nuts into a large bowl. Add melted butter, and stir well, until the nuts are fully coated.

A large bowl of roasted mixed nuts in a bowl.

Mixed nuts are coated with melted butter before adding spices.

In a separate small bowl, mix together the spices EXCEPT for the granulated sugar (save that for later!). Sprinkle the spice mix over the mixed nuts, and stir to fully coat.

Spice mixture is poured into bowl of butter roasted nuts.

A mixture of spices are stirred into the mixed nuts before baking.

Time To Bake The Tex-Mex Party Nuts

Spread the spiced nuts onto a 15x10x1 inch baking pan. Place the seasoned nuts in a single layer. Bake, uncovered, in a 300 degree oven for 10 minutes. When done, immediately pour the hot spiced nuts into a medium bowl.

All the mixed nuts are baked in single layer on a large pan.

Sprinkle the nuts with granulated sugar while they are still HOT from the oven. Stir the sugar in well, to make sure the nuts are fully coated.

Roasted nuts are sprinkled with sugar just as soon as they are out of oven.

Mixed seasoned and roasted nuts are coated with spices and sugar, and are ready to serve.

Time to Eat!

Let the nuts cool completely, then serve these absolutely DELICIOUS Tex-Mex party nuts on a pretty plate or in a serving bowl.

Tex-Mex Party Nuts served as an appetizer snack, on a white plate.

Close up photo of Tex-Mex party nuts on white plate.

The Tex-Mex Party Nuts also make a lovely gift during the holidays. Simply place them into a canning jar, then decorate, and enjoy giving them as a gift to a friend! Other delicious items for gift-giving are Maple Cinnamon Spiced Nuts, Spiced Tea Mix,  candied citrus peels or candied orange, cinnamon & clove spiced pecans!

Tex-Mex Party Nuts can be placed in a decorated jar and given as a holiday gift.

The first time I made these Tex-Mex party nuts I was afraid (before trying them) that they might be TOO spicy, but was pleasantly surprised to find out they were NOT!  They have a perfect combo of slightly sweet and slightly spicy ingredients!

The nuts will keep for up to 3 weeks, if you store them in an airtight covered container at room temperature.  This recipe is EASILY doubled… or tripled.  Sure hope you will give them a try, because they are quite tasty! If you enjoy these roasted nuts, you will probably also enjoy my delicious Coconut Candied Cashews! They are DELICIOUS!

Thanks for stopping by, and I hope you will come back soon for more delicious recipes. Don’t forget- you can find ALL of my recipes in the Recipe Index, located at the top of the page. Have a GREAT day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Have a great day!

Author's signature

Recipe Adapted From: The cookbook titled : “Betty Crocker Christmas Cookbook”, Page 272, Wiley Publishing, Inc., Copyright 2010, General Mills.

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Tex-Mex Party Nuts
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!

Category: Appetizer
Cuisine: Southwest
Keyword: Tex Mex party nuts
Servings: 8 servings (1/4 cup each)
Calories Per Serving: 247 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups salted mixed nuts
  • 1½ Tablespoons butter , melted
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground red cayenne pepper
  • --------------------------------------------------------
  • 2 Tablespoons granulated sugar (set aside)
US Customary - Metric
Instructions
  1. Preheat oven to 300 degrees F.
  2. Place mixed nuts in a medium sized bowl. Add melted butter and stir until the nuts are fully coated.
  3. In a small bowl, place all spices EXCEPT for the granulated sugar. Mix together. Sprinkle spice mix over the buttered mixed nuts, and stir until coated.
  4. Place nuts onto a 10 x15 x 1 inch baking pan in a single layer. Bake the nuts uncovered for 10 minutes. The nuts should be fully roasted. Remove nuts from oven and immediately place them into a bowl.

  5. Sprinkle the nuts with the granulated sugar while the nuts are still HOT. Stir to coat. Let the nuts cool completely, then serve. (If storing, the nuts will keep for about 3 weeks in a covered airtight container at room temperature).

Nutrition Facts
Tex-Mex Party Nuts
Amount Per Serving (0.25 cup)
Calories 247 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 31mg1%
Potassium 224mg6%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 3g3%
Protein 6g12%
Vitamin A 240IU5%
Vitamin C 0.2mg0%
Calcium 27mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tex-Mex party nuts are slightly sweet and slightly spicy! These Southwest flavor-inspired roasted mixed nuts will be a big hit at your next party!

 

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Nov
2016

Crispy Homemade French Fries

categories: Appetizers, Side Dishes
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Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!
I LOVE french fries, which is both a blessing and a curse. A blessing because Crispy Homemade French Fries are easy to make and delicious, and a curse, because they are easy to make and delicious! See my dilemma? Uh Huh.

I tried a recipe for beer battered fish last year, and ended up making some homemade french fries (chips) to serve on the side. Boy, oh boy… they were delicious, and actually very easy to make.  Crispy on the outside… soft on the inside. Thought I’d share it with you.

By the way… do you know the history of how french fries came to be? There’s an interesting article on Wikipedia that is full of interesting facts you might enjoy reading.

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

Here’s How To Make Delicious Homemade French Fries:

Peel, rinse, and then cut the potatoes, by slicing them lengthwise into 1 inch slices. Cut each slice into finger thickness sized strips. Dry the potatoes as much as you can by patting them dry with paper towels.

Potatoes are cut into sticks before frying

Heat oil in large skillet or stock pot until it reaches 350 degrees. I used my electric skillet, which has a temperature gauge on it. (No electric skillet? Try using a meat or candy thermometer to get the accurate temperature).

Cooking Homemade French Fries

To ensure you get a good “fry” on the potatoes, make sure the oil is heated to 350 degrees.  Carefully add cut, dried potatoes into the hot oil. Let them cook for about 8 minutes, turning to cook on both sides.

French fries are cooked in oil for the first fry.

Remove the french fries from the hot oil. Use a slotted spatula or slotted spoon to help remove them, letting excess hot oil drip back into the skillet.

Homemade french fries are removed from hot oil with slotted spoon.

Place hot potatoes onto a baking pan or a wire rack with paper towels underneath, to drain the oil off of them (without the paper towels sticking to the fries). Then let the fries rest on paper towels for just a minute while you reheat oil back to temp.

Homemade french fries are placed on paper towels to drain after first frying.

Cook The Homemade French Fries A SECOND Time!

Heat the oil back to 350 degrees. Once oil is at temperature again, carefully add the fries for a second cooking (this is what gives them a crispy texture on the outside). Cook for 3-4 additional minutes, until crispy and hot! Remove chips and drain on paper towels once again.

Crispy Homemade French Fries are fried a second time.

Season to taste with salt (or seasoning salt). Serve and enjoy your crispy homemade french fries!

Homemade french fries are lightly seasoned with salt, then served.

It’s really easy to make delicious and crispy homemade french fries in the comfort of your own kitchen. The key is cooking them twice and the temperature of the oil being ACCURATE and hot enough. If I can do it, so can YOU.  Hope you have a great day, and please pass the ketchup to dip my fries in, okay?

Looking For More SIDE DISH Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a good variety of side dishes you might enjoy, including:

 

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a FANTASTIC day!

Author's signature

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Crispy Homemade French Fries
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 
Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!
Category: Side Dish
Cuisine: American
Keyword: homemade french fries
Servings: 4 servings
Calories Per Serving: 216 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 large russet potatoes
  • Vegetable oil (enough for 2 inches depth in skillet)
  • Salt (or seasoning salt), to taste
US Customary - Metric
Instructions
  1. Peel, rinse, then cut potatoes, by slicing potatoes lengthwise into 1 inch slices, then cutting each slice into finger thickness sized strips. Dry the potatoes as much as you can by patting them dry with paper towels. The drier the potato strips, the less oil splatters you should have.
  2. Heat oil (enough to cover skillet with 2 inches of oil) in large skillet or stock pot until it reaches 350 degrees. Use a thermometer (meat or candy) to gauge temperature. I used my electric skillet, which has a temperature gauge on it. Carefully place cut, dried potatoes into hot oil. Let them cook for about 8 minutes, turning to cook on both sides. Remove potatoes from hot oil (I used a slotted spatula to help remove them). Place hot potatoes onto a baking pan or a wire rack with paper towels underneath, to drain the oil off of them).
  3. Let them rest for just a minute while you reheat oil temperature back to 350 degrees.
  4. Carefully add the chips for a second "fry". Cook for 3-4 additional minutes, until crispy and hot! Carefully remove fries from hot oil with a slotted spatula or spoon and drain on paper towels.
  5. Season to taste with salt (or seasoning salt). Serve hot, and enjoy!
Nutrition Facts
Crispy Homemade French Fries
Amount Per Serving (1 -1/4 of total)
Calories 216 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Sodium 7mg0%
Potassium 666mg19%
Carbohydrates 28g9%
Fiber 2g8%
Protein 3g6%
Vitamin C 9.1mg11%
Calcium 21mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!

 

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Oct
2016

Homemade Boursin Cheese

categories: Appetizers
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Homemade Boursin Cheese is a spreadable herb and garlic-flavored cheese. Served with crackers or crusty bread, it’s a perfect appetizer for any get together!Homemade Boursin Cheese is a spreadable herb and garlic-flavored cheese. Served with crackers or crusty bread, it's a perfect appetizer for any get together!

I’ve been testing recipes recently, to serve guests during the upcoming holidays. I have spent quality time in the kitchen, making various bruschetta and crostini appetizers.

One of the recipes I recently tried was this one, for a spreadable herb and garlic-flavored cheese. It’s called Homemade Boursin Cheese, to be exact! Homemade Boursin Cheese is so easy to make, and is CRAZY DELICIOUS!

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

So, What Exactly Is Boursin Cheese?

That’s a GREAT question, and I’m so glad you asked. I researched it and found online (thanks Wikipedia) that besides the fact that it is a completely delicious cheese spread, it was created in Normandy, France in 1957 by Mr. Francois Boursin.

Mr. Boursin apparently got his inspiration from “fromage frais” (“fresh cheese”), in which his countrymen would enjoy fresh creamy cheese  they seasoned themselves – with their choice of fresh or dried herbs and garlic, then spread on bread.

Francois Boursin created a recipe for this delectable creamy cheese, and the recipe became known for being the first flavored FRESH cheese sold throughout France, and it’s popularity has spread throughout the world.

How To Make Homemade Boursin Cheese

The cheese is super simple to replicate, using whipped cream cheese and a variety of herbs and minced garlic. All the ingredients for boursin cheese are stirred together to blend and then refrigerated (covered) for 24 hours to let the flavors develop. That’s it!

Whipped cream cheese is the base ingredient used for homemade boursin cheese.

Dried herbs are added to softened cream cheese, then fully mixed together.

Dried herbs are added to whipped cream cheese to make homemade boursin cheese.

Fresh chopped chives and minced garlic are added to the boursin cheese mixture. The cheese is then mixed together, then covered and refrigerated. It only takes about 5 minutes to make homemade boursin cheese. Read on, to see why it needs to refrigerate overnight.

Fresh chopped chives are added to homemade boursin cheese in bowl.

Homemade Boursin Cheese Must Be Fully Refrigerated To Fully Develop Flavor

After the boursin cheese has been covered and refrigerated for 24 hours, it is ready to serve at any gathering of family and/or friends.

The reason it is refrigerated overnight is because this lets let the flavors fully come together to season the cheese. Yes… you will need to make the boursin cheese up a day before you want to serve it. Plan ahead! When we tasted the finished product, we were amazed at how much flavor was in the cheese!

Homemade Boursin Cheese in small bowl, before refrigerating overnight.

Time To Serve Some Homemade Boursin Cheese

Serve the finished boursin cheese with an assortment of crackers or small baguette slices.
Homemade Boursin Cheese is served with a variety of crackers.

This recipe is EASILY doubled or tripled to serve a small or large crowd, and it tastes amazing! Sure hope you will give this recipe a try!

Homemade Boursin Cheese is spread on crisp cracker, to serve.

I am definitely going to be making homemade boursin cheese again! I’m so glad I found this recipe, because it is such an EASY, PERFECT appetizer, and I recommend it heartily!

Sure hope you will consider making this delicious recipe! The prep time is less than 5 minutes, and 24 hours later, you will have an amazing appetizer spread to serve with your choice of crackers or bread! YUM!

Looking For More APPETIZER Recipes?

You can find these and other appetizer recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source:  http://theviewfromgreatisland.com/homemade-boursin-cheese-recipe/

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Homemade Boursin Cheese
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Homemade Boursin Cheese is a spreadable herb and garlic-flavored cheese. Served with crackers or crusty bread, it's a perfect appetizer for any get together!
Category: Appetizer
Cuisine: French
Keyword: boursin cheese
Servings: 24 Tablespoons (1½ cups total)
Calories Per Serving: 51 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces whipped cream cheese
  • 1 clove garlic , large clove-finely minced
2 "scant" teaspoons of each: NOT heaping!
  • 2 teaspoons dried parsley
  • 2 teaspoons dried oregano
  • 2 teaspoons dried tarragon
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 2 teaspoons dried basil
  • 2 teaspoons dried chives (Note: I used fresh minced chives from our garden!)
US Customary - Metric
Instructions
  1. Combine all ingredients in a medium sized bowl. Mix well (by hand) to fully incorporate all ingredients, and mixture is creamy.
  2. Cover bowl or place into an airtight covered container, and refrigerate cheese mixture for 24 hours to let flavors fully develop (for absolute best flavor).
  3. To serve, place bowl of Boursin cheese alongside a variety of gourmet crackers or French baguette slices. Spread cheese onto the crackers or bread with a small butter knife, and enjoy!
Recipe Notes

Prep time is just that... prep time to prepare the cheese. Does not take into account time for refrigeration.

Nutrition Facts
Homemade Boursin Cheese
Amount Per Serving (1 Tablespoon)
Calories 51 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 15mg5%
Sodium 46mg2%
Potassium 41mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 485IU10%
Vitamin C 2.9mg4%
Calcium 25mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade Boursin Cheese is a spreadable herb and garlic-flavored cheese. Served with crackers or crusty bread, it's a perfect appetizer for any get together!

 

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Sep
2016

Sun-Dried Tomato And Kalamata Olive Bruschetta

categories: Appetizers
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This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!
I’ve been on a bit of a bruschetta kick lately… busy testing appetizer recipes to decide what to make over the holidays for our family and friends. Recently I made this flavor-filled Sun-Dried Tomato Kalamata Olive Bruschetta, and it was a big hit!

The recipe is really quite easy to prepare. It’s wonderful taste comes from a garlic-rubbed toasted baguette slice, topped with feta cheese, cream cheese, and a sun-dried tomato/garlic/basil/kalamata olive tapenade.

I love that you can prepare everything ahead of time, then easily put it all together at the last minute!  That’s MY kind of appetizer!  Here’s how you make this Mediterranean inspired sun dried tomato kalamata olive bruschetta:

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

How To Make Sun Dried Tomato Kalamata Olive Bruschetta

First slice a small baguette into 1/2 inch slices. Brush each slice lightly with olive oil, then rub a garlic clove over each piece.

Baguette slices are brushed with olive oil.

Fresh garlic is rubbed onto each baguette slice before baking.Bake The Baguette Slices

Bake the baguette slices for 7-9 minutes, or until the bread is light golden brown in color, and crispy. The bread needs to be crispy, because the last thing you want is a soggy bruschetta bite! TIP: You can also put the toasted baguette slices into an airtight container and save for 1-2 days before using, if you need to make this up ahead of time.

The baguette slices (crostini) are baked until crispy.

Make The Tomato Kalamata Olive Tapenade And The Feta Cheese Toppings

In a small bowl, place the feta and cream cheese, and mix well. Using another bowl, combine the ingredients for the tomato/garlic/olive tapenade.

Tomato kalamata tapenade in one bowl, and cheese mixture in another for bruschetta.

Assembling The Tomato Kalamata Olive Bruschetta Bites

Let the baked baguette slices cool completely. Once they have cooled, spread some of the feta/cream cheese mixture onto each piece. Divide and use all of the cheese topping.

Feta and cream cheese mixture is spread onto the baked crostini slices.

Serve The Tomato Kalamata Olive Bruschetta

Top the cheese mixture with some of the tomato/olive/garlic and basil mixture (LOVE those Mediterranean flavors!) Arrange the tomato kalamata olive bruschetta appetizers onto a serving platter, and serve!

Sun dried tomato kalamata olive bruschetta is almost ready to serve.

That’s it! These sun dried tomato kalamata olive bruschetta bites are totally easy to prepare. This appetizer not only LOOKS good, it tastes even better! Your guests will enjoy this flavor-filled appetizer!

The best part is that you can easily double or triple the recipe, as needed, depending on the number of guests!  Here’s one bite I saved for YOU! Hope you enjoy it!

Picking up one of the tomato kalamata olive bruschetta appetizers for a bite!

Have a wonderful day!  May you find moments of rest, gratitude, and fulfillment as you move throughout the busy-ness of this day!

Looking For More Appetizers?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://www.garnishwithlemon.com/sun-dried-tomato-and-kalamata-olive-bruschetta/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sun-Dried Tomato And Kalamata Olive Bruschetta
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!

Category: Appetizer
Cuisine: Greek
Keyword: tomato kalamata olive bruschetta
Servings: 12 servings
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 small French baguette (12 thin slices or pre-sliced bag ready for appetizers), thinly sliced
  • 2 Tablespoons Olive oil (approximate-to brush on baguette slices before toasting)
  • 4 ounces Feta cheese crumbles
  • 4 ounces cream cheese , at room temp
  • 3 garlic cloves , divided
  • 4 ounces Kalamata olives , coarsely chopped
  • 1 (7 ounce) jar sun-dried tomatoes ,drained and chopped
  • 10 medium basil leaves , thinly sliced into "ribbons"
US Customary - Metric
Instructions
  1. Preheat oven to 400 degrees.

  2. Slice the small baguette into slices approximately 1/2 inch wide. Lightly brush each slice with olive oil, then rub one of the garlic cloves over each piece. Place the slices in oven and "toast" only until the slices are slightly browned (takes approx. 7-9 minutes). When done, remove from oven and let cool completely.

  3. In a small bowl, mix the Feta and cream cheese together until smooth. Set aside.
  4. Coarsely chop remaining garlic cloves, kalamata olives, and sun-dried tomatoes. Slice the basil leaves into thin "ribbons" and stir into the tomato/garlic/olive mixture. (TIP: Easiest way to slice basil leaves is to stack leaves on top of each other. Roll tightly up lengthwise. Slice into thin strips).
  5. When you are ready to serve, spread each baguette slice with the feta/cream cheese mixture. Spoon a little of the tomato/olive/garlic/basil tapenade on top of the cheese... and serve!
Nutrition Facts
Sun-Dried Tomato And Kalamata Olive Bruschetta
Amount Per Serving (1 bruschetta)
Calories 121 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 18mg6%
Sodium 346mg15%
Potassium 37mg1%
Carbohydrates 6g2%
Protein 2g4%
Vitamin A 220IU4%
Vitamin C 0.2mg0%
Calcium 70mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This delicious sun dried tomato kalamata olive bruschetta appetizer features toasted garlic crostini with feta, cream cheese, and fresh basil!

Save

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