Category: Appetizers

Crispy Homemade French Fries

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 soIf 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.

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Have a FANTASTIC day!

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0 from 0 votes
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
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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Homemade Boursin Cheese

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 soIf 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.

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The Grateful Girl Cooks!
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Author's signatureRecipe Source:  http://theviewfromgreatisland.com/homemade-boursin-cheese-recipe/

0 from 0 votes
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!)
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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Sun-Dried Tomato And Kalamata Olive Bruschetta

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 soIf 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 ↓↓

0 from 0 votes
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"
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!

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Classic Bruschetta

You’ll love this Classic Bruschetta appetizer with tomatoes, basil, Parmesan, garlic, olive oil, and balsamic vinegar, served on a garlic toasted baguette slice.You'll love this Classic Bruschetta appetizer with tomatoes, basil, Parmesan, garlic, olive oil, and balsamic vinegar, served on garlic toasted baguette slice.
Do you enjoy classic Bruschetta appetizers? I sure do. The amazing Italian flavor of garden fresh tomatoes, paired with fresh basil, Parmesan cheese, garlic, olive oil, and balsamic vinegar served on a garlic infused, toasted baguette slice pushes all my buttons… it’s delicious!

Bruschetta basically means “toasted Italian bread with toppings”. Okay… that works for me. Sounds pretty good! Here’s what you need to do to make this classic appetizer!

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

How To Make Classic Bruschetta Appetizers

To make this classic bruschetta appetizer, first slice a small baguette into thin slices. You can also buy the baguette pre-sliced, if your grocer sells it that way.

Two or three small slices per person is about the average serving size. The beauty of this recipe is that you can make as many or as little as you want.  Lightly brush each slice with olive oil.

Olive oil is lightly brushed onto baguette slices for Classic Bruschetta.

Rub a garlic clove over each slice of baguette. This will add some delicious “extra” flavor to each piece.

A fresh garlic clove is rubbed over baguette slices before baking.

Broil The Seasoned Baguette Slices

Place the seasoned baguette slices on a wire rack. Position the rack about 5 inches away from the heating element in your oven.

Broil the baguette slices until they turn golden brown and lightly toasted. Remove from oven.

Toasted baguette slices are cooked to make them crispy for bruschetta toppings.

Prepare The Classic Bruschetta Topping

Combine finely chopped Roma tomatoes, minced garlic, olive oil, balsamic vinegar, Parmesan cheese, salt and pepper in a medium bowl.

I’m sorry this photo (below) is blurry. Not sure what happened. I included it just so you could get a hint of what the tomato mixture will look like.  I am confident yours will look a lot better (some days are like that)!

Tomatoes and spices are mixed to make topping.

Classic Bruschetta Is Ready To Serve!

When you are ready to serve this appetizer, use a slotted spoon to help drain a little bit of the juices off. Spoon a little of the tomato mixture onto each toasted baguette slice.

Arrange the classic bruschetta slices on a serving platter. Garnish each slice with thinly sliced fresh basil, and then serve and enjoy these delicious bite-sized treats.

Classic Bruschetta is garnished with thinly sliced basil, then served on a platter.

That’s it!  It’s an easy and tasty classic bruschetta appetizer to serve because the tomato mixture is made ahead.

If you’re pressed for time, you can also toast the baguette slices ahead of time. Then all you have to do is put the bruschetta together at the last minute before serving!

Time To Eat!

The fresh taste of classic bruschetta appetizers will wow your guests. The taste will also wow your mouth, as you devour these bites of Italian goodness!

My photos only reflect HALF of the recipe as written. This recipe for bruschetta makes enough for 5-6 servings (averaging 3 small pieces per person!).

Italian seasoned tomato mixture and Italian flavored tomatoes top Classic Bruschetta.

Have a fantastic day! Hope you will give this recipe for classic bruschetta appetizers a try. I really think you will LOVE them!

You might also like Crostini with Figs, Gorgonzola, Honey and WalnutsTomato, Basil and Cheese Appetizers or Sun-Dried Tomato and Kalamata Olive Bruschetta!

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 wonderful appetizers you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Author's signature

Recipe Adapted From: http://www.food.com/443987

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Classic Bruschetta
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

You'll love this Classic Bruschetta appetizer with tomatoes, basil, Parmesan, garlic, olive oil, and balsamic vinegar, served on garlic toasted baguette slices.

Category: Appetizer
Cuisine: Italian
Keyword: classic bruschetta
Servings: 15 slices (3 per person)
Calories Per Serving: 98 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 baguette , cut into thin slices.
  • 2 Tablespoons Olive oil (approx-for brushing on bread slices)
  • 1-2 cloves garlic (to rub on bread slices)
For bruchetta:
  • 2 ½ cups minced Roma tomatoes (FINELY chopped)
  • 1/4 cup grated Parmesan cheese
  • 3 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 Tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 Tablespoons fresh basil leaves (thinly sliced approx.-for garnish)
Instructions
  1. Place the minced tomatoes, Parmesan cheese, olive oil, minced garlic, balsamic vinegar, salt and pepper in a small bowl. Stir to combine, then let this mixture sit at room temperature for 15-20 minutes to let the flavors "come together".
  2. Brush each baguette slice with a small amount of olive oil. Rub a clove of garlic over each piece for added flavor. Place baguette slices on a rack under the broiler (abut 5 inches from heating element), and lightly toast until golden brown. Remove from oven.
  3. When ready to serve, place tomato mixture onto each slice of toasted baguette. Sprinkle each slice with thinly sliced fresh basil. (To easily slice basil, roll leaves up together into tight cylinder, then slice).
  4. Serve, and enjoy!
Recipe Notes

Caloric calculation is approximate, as size of baguette may vary.

If you want additional flavor, you can add thinly sliced fresh basil to the tomato mixture, if desired (about 1/3 cup). I left it out, but added fresh thinly sliced basil to each slice.

Nutrition Facts
Classic Bruschetta
Amount Per Serving (1 slice)
Calories 98 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 206mg9%
Potassium 45mg1%
Carbohydrates 9g3%
Protein 2g4%
Vitamin A 120IU2%
Vitamin C 1.7mg2%
Calcium 34mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this Classic Bruschetta appetizer with tomatoes, basil, Parmesan, garlic, olive oil, and balsamic vinegar, served on garlic toasted baguette slice.

 

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Watermelon, Feta, And Balsamic Bites

Watermelon Feta Balsamic Bites are a simple appetizer for a hot day! Chilled cubes of watermelon, with balsamic vinegar, feta cheese and mint garnish!Watermelon, Feta, And Balsamic Bites / The Grateful Girl Cooks!

Looking for a quick bite summer appetizer? How about these cute little Watermelon Feta  Balsamic Bites?  Your family or friends will enjoy this unique “finger-food” appetizer, that’s so easy to prepare you won’t even need a recipe!

I first tried these watermelon feta balsamic bites at a “Watermelon” themed dinner some dear friends hosted. Every single part of the dinner from beverages to dessert HAD to include watermelon in some form, and we all contributed dishes!

Below you can see a lot of the watermelon-themed food we enjoyed that evening! Some cute watermelon cube appetizers (not shown) caught my eye, so I decided to try making my own at home!

Photos from our watermelon-themed dinner party.

Watermelon feta balsamic bites are so very easy and quick to make, and your family or dinner guests will love them!  The sweetness of the watermelon contrasts nicely with the slight “tang” of balsamic vinegar and the salty feta crumbles!

How To Make Watermelon Feta Balsamic Bites

The most important thing is to begin with a very COLD, sweet, RIPE watermelon! Start by slicing about a 2 inch wide wedge of watermelon. Cut off the rind, then square it off, and cut into even sized cubes.

Slicing the watermelon before cubing.

Place watermelon cubes onto serving platter.  Take a very small spoon or knife and scoop out a tiny hole in each watermelon cube.

IMPORTANT TIP: Do NOT scoop all the way to the bottom of each cube (anywhere there is a hole besides the one in the middle, the balsamic will leak out!).

Watermelon cubes have a small round scooped out of them before filling.

Fill each hole of the watermelon feta balsamic bites with a tiny bit of balsamic vinegar. Next, sprinkle the tops of the watermelon cubes with crumbled feta cheese, and garnish with mint leaves!

The watermelon feta balsamic bites are ready to eat!You can see the balsamic vinegar inside each watermelon appetizer.

That’s it! No “recipe” necessary for these fun and delicious, quick mini-bite appetizers!

One happy watermelon!

Hope you will consider trying this appetizer! We sure enjoyed these watermelon feta balsamic bites! The combination of the sweet watermelon, slightly salty feta cheese crumbles, and tangy balsamic is a winning one I believe you’ll really enjoy!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. These wonderful appetizer recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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 signatureOriginal Idea From: Shari Altree

Here’s one more to pin on your Pinterest boards!Watermelon Feta Balsamic Bites are a simple appetizer for a hot day! Chilled cubes of watermelon, with balsamic vinegar, feta cheese and mint garnish!

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Chex Mix Munchies – Made In The Microwave!

Chex Mix Munchies are a classic treat that has been updated to make in a microwave oven. Before you know it, you’ll be enjoying this crunchy snack!Chex Mix Munchies are a classic treat that has been updated to make in a microwave oven. Before you know it, you'll be enjoying this crunchy snack!
My Great Aunt used to make Chex Mix every year. It was a treat, as a young girl at Christmas time, to grab a big handful from what seemed like a never empty bowl of this snack when we visited her home.

My Great Aunt would make then bake her chex mix for hours before we arrived, then serve it to all of us hungry kids. That seems like a lot of work, so I am thankful for a much quicker method to make this delicious, classic snack!

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

It’s Now A LOT Easier To Make Chex Mix Munchies!

Well, nowadays we can make Chex Mix Munchies in a microwave oven, in under 15 minutes! Ah yes… the wonders of modern technology! Instant satisfaction for those munchie cravings, without all the time it used to take to make them!

Making this great snack is as easy as mixing the ingredients together, mixing melted butter and spices, stirring, and cooking it in the microwave. Boom! Instant chex mix munchies! Our family polished off a huge bowl of chex mix munchies while playing cards! Holy cow! They are soooo yummy! Here’s how to make this classic appetizer in the microwave!

How To Make Chex Mix Munchies

Put ingredients in a large microwavable bowl. Bet you won’t even break into a sweat doing that!

Chex mix munchies getting ready to be microwaved.

Melt the butter in a small microwave-safe dish in the microwave.

Butter is melted to make sauce for chex mix munchies.

Mix up the spices and Worcestershire sauce in a separate bowl. Add this mixture to the melted butter, and stir to combine.

Worcestershire sauce and spices added to melted butter for chex mix.

Pour this seasoning mixture over the Chex mix munchies. Stir really well, and distribute sauce evenly over all the ingredients.

Sauce added to chex mix in bowl, then stirred to blend.

Time To Cook Them In The Microwave

Microwave the chex mix on high for 5-6 minutes, stirring the mixture well, every 2 minutes. When done, spread the Chex mix munchies out on paper towels, so they can cool completely.

Chex mix munchies are microwaved then cooled before serving.

Storing This Snack Mix

Once they’re completely cool, store the Chex Mix Munchies in an airtight covered container. That’s it, and see how easy it is to make this scrumptious, addictive snack?

Store the chex mix in an airtight resealable container.

The recipe for chex mix munchies makes about twenty four 1/2 cup servings. That’s plenty for everyone to eat, OR to package part of it up and give as gifts!! I really hope you enjoy these addicting snacks, and don’t say I didn’t warn you. They are scrumptious, and it will be hard to keep out of them!

Have a great day, and please come back again soon, for more yummy recipe ideas. Take care.

Looking For More SNACK Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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.

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

Have a fantastic day!

Author's signatureRecipe Adapted From: General Mills Recipe, “Original Chex Party Mix” (recipe on cereal box)

0 from 0 votes
Chex Mix Munchies - Made In The Microwave!
Prep Time
5 mins
Cook Time
6 mins
Total Time
11 mins
 
Chex Mix Munchies is a classic treat that has been updated to make in a microwave oven. Before you know it, you'll be enjoying this crunchy snack!
Category: Appetizer/Snack
Cuisine: American
Keyword: chex mix munchies
Servings: 24 servings (1/2 cup each)
Calories Per Serving: 212 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups Corn Chex cereal
  • 3 cups Rice Chex cereal
  • 3 cups Wheat Chex cereal
  • 1 cup Cheerios (I used Team Cheerios)
  • 1 cup mixed nuts
  • 1 1/2 cups stick pretzels (bit size)
  • 6 Tablespoons butter
  • 2 Tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seasoning salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
Instructions
  1. Put the cereals, nuts, pretzel sticks, and Cheerios in a large microwavable bowl. Set aside.
  2. Melt butter in a small microwavable bowl until melted (about 35-40 seconds on high). Stir in Worcestershire sauce, seasoning salt, garlic powder, and onion powder. When completely blended, pour this over the bowl of cereal mix.
  3. Microwave on high for 5-6 minutes (UNCOVERED). Every 2 minutes, stir the ingredients to continue coating everything. When done, spread the Chex Mix out on paper towel and let them cool completely.
  4. Once cool, store Chex Mix Munchies in a covered container.
Nutrition Facts
Chex Mix Munchies - Made In The Microwave!
Amount Per Serving (1 (1/2 cup serving))
Calories 212 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 483mg21%
Potassium 179mg5%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 4g4%
Protein 5g10%
Vitamin A 620IU12%
Vitamin C 6mg7%
Calcium 99mg10%
Iron 12.2mg68%
* Percent Daily Values are based on a 2000 calorie diet.

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Creamy Deviled Eggs

You’ll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.You'll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.
We really enjoyed having our family over for Easter brunch. I made a variety of different foods but when our sons arrived, the first thing they grabbed were the Creamy Deviled Eggs! Sneaky Ninjas! I guess I’d forgotten how much they love ’em. We only have creamy deviled eggs a couple time a year, but they’re always a big hit!!! I’m pretty sure deviled eggs are the kind of food that everyone has their own method of making, or memory of how they should taste in their mind.

When I was growing up, I didn’t care for deviled eggs too much. My mom put diced onions and sweet pickle relish in them, so I was never the one grabbing them at family celebrations. As an adult however, I’ve discovered I really like deviled eggs made the simple, basic way I am sharing today.

Now I’ve been making ’em this way for over 35 years! So… for the sake of my sons having the way I make them down in writing long after I’m gone, I’m posting it here on the ol’ blog for their sake.

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

Start By Boiling the Eggs

There must be a million ways to do this, but here’s the way I do it. Place the eggs in a large pan. Cover them fully with water. Turn the heat to high, set a timer for 23 minutes, and walk away. (not too far away, like another city, but you get the idea, right?)

6 eggs cooking in water in saucepanEggs boiling in water in pan
As soon as they are done, immediately drain off the boiling hot water, and fill the pan with cold water. After about a minute, drain the water off and fill pan back up with cold water.

Hot water being poured off of eggs from panRinsing hot boiled eggs with cold water
Take each egg, and crack it all around the shell on the kitchen counter, then toss it back into the water (before peeling it). I crack all the eggs I will be using for the recipe and put them back into the water right after cracking them.

Letting the eggs sit with the shells “cracked” in water for a minute or two lets water seep into the cracks of the eggshell between the shell and the egg, which makes peeling them very easy! Once they are all cracked, peel each one. Roll the egg between your hands to loosen the shells first, then peel.

Hand holding a cracked hard boiled egg over saucepan

Okay-  Now It’s Time To Make Some Creamy Deviled Eggs!

Once peeled and rinsed, carefully cut the eggs in half, length-wise, with a sharp knife.

6 hard boiled egg halves on white countertop
Use a teaspoon to carefully remove the egg yolk from the egg and place yolks into a small mixing bowl. To do this, turn egg yolk side down, gently pull back the egg white, then slide a teaspoon into it and pull out the yellow yolk.

Boom. Gravity takes the yolk right down into the bowl without a lot of work.

Removing egg yolk from hard boiled egg
Making The Filling For Creamy Deviled Eggs Is EASY

For this recipe I made 12 deviled eggs. Add three large heaping spoonfuls of mayonnaise and about a 1/2 teaspoon of yellow table mustard, salt & pepper (to taste) to the egg yolks.

Mayonnaise and mustard added to egg yolks
Smash the egg yolks with the back of a spoon or fork, and then mix the filling by hand until it is nice and creamy. You can also use an electric mixer if you want!

Egg yolks, mayo and mustard mixed together in silver mixing bowl
Carefully fill the empty eggs by spooning filling into the egg cavity. Fill each of the egg cavities first, then go back and add any extra filling to the top of the eggs. Some people like to “pipe” the filling in, using a pastry bag for fancy looking eggs, but I like this easy (and less to clean up) way the best!

Spooning deviled egg filling into hard boiled egg whites
Ready For Serving

Once the eggs are all filled, garnish the creamy deviled eggs by sprinkling paprika and dried parsley flakes on top of each one. Place the eggs in a covered container and refrigerate (a couple hours is best) until ready to serve. Enjoy!

Creamy deviled eggs with paprika and parsley garnish on platter

That’s it! I think you will find it very easy to make these delicious appetizers! Have a wonderful day!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few appetizer recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

Adapted 40 years ago from my Mom’s recipe

0 from 0 votes
Creamy Deviled Eggs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
You'll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.
Category: Appetizer
Cuisine: American
Keyword: deviled eggs
Servings: 12 deviled eggs
Calories Per Serving: 50 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 large eggs , hard boiled (approx. 20 min)
  • 3 Tablespoons very large Tablespoons mayonnaise
  • 1/2 teaspoon prepared yellow mustard
  • salt and pepper , to taste
  • paprika (for use as a garnish)
  • dried parsley flakes (for use as a garnish)
Instructions
  1. Hard boil eggs. Peel, rinse. Cut eggs in half lengthwise. Carefully scoop out the yolk into a small bowl.

  2. Add the mayonnaise and mustard to egg yolk mixture. Season with salt and pepper (add a bit at a time... season to taste)

  3. Using electric mixer or a large spoon, completely mash and mix the ingredients together until mixture is smooth.
  4. Spoon or pipe mixture into eggs. Sprinkle with paprika and dried parsley flakes for garnish. Put eggs on serving plate in covered container. Refrigerate for a couple hours, until ready to serve. Enjoy!

Recipe Notes

The time for hard-boiling the eggs (23 minutes) is included in the prep time.

Nutrition Facts
Creamy Deviled Eggs
Amount Per Serving (1 egg half)
Calories 50 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 81mg27%
Sodium 33mg1%
Potassium 30mg1%
Protein 2g4%
Vitamin A 120IU2%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these yummy, creamy deviled eggs. These classic bite sized appetizers are so simple to prepare, and will be a big hit at any celebration or potluck.

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The Pioneer Woman’s Salsa (and how to can it!)

Enjoy The Pioneer Woman’s salsa, an easy, scrumptious, restaurant-style salsa! Recipe also includes instructions for canning it for long term storage!Enjoy The Pioneer Woman's salsa, an easy, scrumptious, restaurant-style salsa! Recipe also includes instructions for canning it for long term storage!
Do you like Mexican food? Our family sure does! Occasionally we go OUT for Mexican food, which always includes a big basket of tortilla chips (or two) and salsa to munch on before dinner is served. Well… I found this recipe for The Pioneer Woman’s (Ree Drummond) Restaurant-Style Salsa on line, and adapted it for canning! It’s SOOOO good!

The thing I like the most about making this salsa is that I can make it (and can it) any time of the year. The recipe calls for canned tomatoes, which is kind of nice, because we all know the very best ripe tomatoes are available during our summer months.

You Can Make This Salsa Any Time Of The Year!

But what if you want to make or can great salsa in the middle of January? (those grocery store tomatoes are kinda gross at times!) Well, with this awesome recipe you can make wonderful restaurant-style salsa (and can it!!!) any month of the year!

I made this salsa and canned it for the first time last July. We saved some to eat “fresh”, and I canned the rest. I was able to can about 10 jars of the salsa (Note: I DOUBLED this recipe), and last month (March 2015), we ate the last of our canned salsa.

Each time we opened a jar, the salsa tasted just as good as the day I made it… and I didn’t have to buy salsa for 8 months! YeeHaw and Awesome!

Do I HAVE To Can This Salsa?

The quick answer is no. You do NOT have to can this salsa! If you are not going to can it, you need to know that this recipe makes a large quantity, AND is as easy as putting all the ingredients into a food processor or blender and pulsing until fully mixed.

Adjust seasonings to taste, and refrigerate salsa for an hour before serving. That’s how easy it is!

How To Make The Pioneer Woman’s Salsa

Get the ingredients together. Prep the onion and jalapeno according to the instructions in the printable recipe at the bottom of this post.

Ingredients used to make the salsa.
Place all ingredients in a large food processor or blender (you may have to prepare this in batches, and then mix all together in a large bowl or pot).

Ingredients for salsa are processed in a food processor.
Pulse or blend until salsa becomes the consistency you prefer. Taste the salsa, and adjust the seasonings to suit your taste.

If You Are NOT Canning This Salsa

The salsa is done at this point if you are not planning to can it for long term storage. Cover the salsa and refrigerate it for one hour before serving with a ginormous bowl of tortilla chips. That’s it!

A large saucepan full of The Pioneer Woman's salsa, ready to eat, or can for storage.

Planning To Can The Pioneer Woman’s Salsa For Long Term Storage?

If you are going to can and preserve the salsa, prepare 5 half-pint jars (or 10 if you are doubling the recipe). Wash canning jars in hot soapy water, rinse, drain, then heat the jars.

To heat the jars, I place the clean jars on a dish towel on a baking sheet. Place jars in a 250 degree oven for 20 minutes, before heating the salsa up for canning.

Jars are cleaned and heated prior to filling them up with salsa.
Heat water in a water bath canner while preparing the salsa and jars for canning (according to manufacturer instructions). Bring the salsa to a boil, then reduce the heat to a gentle boil for 5 minutes, stirring frequently. While this is cooking, put the jar’s flat lids into simmering hot water for 4-5 minutes.

Fill The Jars With The Pioneer Woman’s Salsa For Canning

Ladle the hot salsa into the hot, prepared canning jars, leaving 1/2 inch head space in each jar. Follow instructions in the printable recipe below, to remove air bubbles, and apply the flat lids and rings.

Place the prepared jars of The Pioneer Woman’s salsa onto a rack in canner. Process jars in a gently boiling water bath for 15 minutes (per instructions below in the recipe card).

Jars of salsa are processed in a water bath canner.
Once done, the hot jars of salsa are removed and rest on the counter for 12-24 hours. When completely cooled, test the jars to ensure they have sealed properly, wipe them clean, label the jars, and then they are ready for the pantry.

Processed jars of The Pioneer Woman's salsa ready for the pantry.
Hope you will give this wonderful restaurant-style salsa a try! We sure have enjoyed having absolutely delicious salsa available to us year-round, with only a couple of steps to our pantry to get it!

Looking For More CANNING Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. These canning recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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 Adapted From: http://thepioneerwoman.com/cooking/2010/01/restaurant-style-salsa/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
The Pioneer Woman's Salsa (and how to can it!)
Prep Time
15 mins
Cook Time
0 mins
Canning Processing Time
15 mins
Total Time
30 mins
 

Enjoy The Pioneer Woman's salsa, an easy, scrumptious, restaurant-style salsa! Recipe also includes instructions for canning it for long term storage!

Category: Appetizer, Canning
Cuisine: Southwestern
Keyword: The Pioneer Woman's salsa
Servings: 40 ounces (approx. 5 half-pint jars)
Calories Per Serving: 4 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large can (28 ounces) whole tomatoes with juice
  • 20 ounces canned Rotel Tomatoes (2 cans) (10 ounce cans each) (these are diced tomatoes w/ green chiles)
  • 1/4 cup chopped brown onion
  • 1 clove garlic , minced
  • 1 whole jalapeno (quartered, sliced thin, seeds and all)
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/2 cup fresh cilantro (or more, to suit your taste)
  • the juice from 1/2 of a large lime
Instructions
To make basic salsa:
  1. Place all ingredients into a large food processor or blender (may have to process in batches). Pulse (or blend) until you reach the desired consistency you prefer. Taste the salsa; add more seasonings to suit your taste. If not canning this, refrigerate (covered) for 1 hour, then serve with tortilla chips.
If canning:
  1. Fill canner or large, deep soup pot (with metal rack on bottom) over half full with water. Bring to a simmer over medium heat.
  2. Wash canning jars in hot, soapy water. rinse well; drain. I put the clean jars on a dish towel on a baking sheet in a preheated 250 degree oven for about 25 minutes to heat up.
  3. Prepare salsa according to above directions. Place salsa in a separate large cooking pot.
  4. Once jars are heated, bring salsa to a boil, then reduce heat and simmer/low boil for 5 minutes. While this is cooking, place the jar lids in separate saucepan, cover with water and simmer over medium heat (do not boil) for 4-5 minutes. (Keep lids hot until ready to use).
  5. Work with one jar at a time: Insert funnel into mouth of jar. Ladle the hot salsa into hot jar. Leave 1/2 inch headspace from the top of the jar to the salsa. Slide a non-metallic utensil (plastic knife or rubber spatula work well) into salsa 2-3 times to remove air bubbles. Re-adjust headspace, if necessary, by adding more salsa (only if needed for 1/2 inch headspace).
  6. Wipe rims and threads of jars with a damp cloth so no sauce or food particles remain (food particles left on rim could cause jars to not seal). Place lid on jar (I use a magnetic utensil). Place screw band on jar. Tighten to fingertip tight (do not over-tighten). Place filled jar onto rack in canner. Repeat process until all jars are filled.
  7. Once all jars are in canner, adjust the water level until it covers the tops of the jars by at least one inch. Cover canner with lid; bring water to full rolling boil over high heat. Once water is boiling HARD, start the timing (15 minutes) for processing the salsa. Keep up the rolling boil throughout the cooking process. Process half-pint jars for 15 minutes. At end of processing time, turn the heat off. Remove the canner lid. Let the jars cool in the canner for 5 minutes before removing with tongs.

  8. Lift jars out of canner carefully. Place the jars on a dish towel on counter (where they can be undisturbed) for 24 hours to cool down. Within an hour or so, you should hear a "ping" sound as the jars seal. After 24 hours, check to make sure all jars have sealed, remove band from jar, wipe clean, label, then place in pantry for long term storage.

Recipe Notes

For the sake of the recipe instructions, the prep and cooking time is for making the salsa only.
If you are going to can the salsa, obviously the processing time indicated in recipe instructions will also be involved.
If making this in pint jars, the processing time is 15 minutes in a water bath canner. Making this recipe in half-pint jars yields approx. 5 jars. I DOUBLED the recipe easily, and was able to can 10 half-pint jars.

Nutrition Facts
The Pioneer Woman's Salsa (and how to can it!)
Amount Per Serving (1 Tablespoon)
Calories 4
% Daily Value*
Sodium 21mg1%
Potassium 43mg1%
Carbohydrates 1g0%
Vitamin A 40IU1%
Vitamin C 1.9mg2%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy The Pioneer Woman's salsa, an easy, scrumptious, restaurant-style salsa! Recipe also includes instructions for canning it for long term storage!

 

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Fruit Kabobs

Asked to bring fruit to a brunch or potluck? Why not bring fresh FRUIT KABOBS! Colorful fruit cubes on skewers are portable, delicious, and EASY! Asked to bring fruit to a brunch or potluck? Why not bring fresh FRUIT KABOBS! Colorful fruit cubes on skewers are portable, delicious, and EASY! 

It’s officially Spring in the Pacific Northwest… the temperatures are warming up a bit, we have enjoyed glorious days of sunshine and warmth, followed by days of clouds and rain. No complaints here, but I am really getting excited for backyard BBQ’s and family gatherings (birthdays, holidays, etc.) which are just around the corner!

If you’re the “lucky” person who is asked to bring fruit to a celebration, brunch, picnic or potluck meal, maybe you’d be interested in this simple idea… FRUIT KABOBS! Perfectly portable, delicious, and EASY! Your guests can grab a skewer of beautiful fresh fruit… healthy AND easy peasy!

Fruit Kabobs Are Always A Big Hit At Brunches!

I’ve made these many times over the years, for as little as 4 people, up to almost 50 people.  Fruit Kabobs look cute, and are very easy for guests to add to their plate. You can adapt the kabobs to whatever fruit you enjoy.

For these fruit kabobs, I used fresh blueberries, cantaloupe, kiwi, pineapple, and strawberries, all layered onto wooden skewers. Wooden skewers are available in most grocery stores and are inexpensive.

Making Fruit Kabobs Ahead Of Time

Sliced bananas can also be used on kabobs, but you will need to cut and skewer them right before you serve, so they don’t turn brown. Using the fruit shown (w/out bananas), I was able to make the skewers up several hours before we served them at an Easter brunch.

If making ahead, cover the fruit kabobs platter with plastic wrap, and refrigerate until it’s time to eat!

Fruit kabobs, being served at a brunch.
There’s no need for a fruit kabobs “recipe”, and no need for any dipping sauces. Make them colorful, ripe, and bite-sized, and you’ll have a popular side dish! The natural sweetness of the fruit is a perfect low calorie dish for any gathering!

Hope you will try this simple, easy way to serve fruit “salad” in a different format! Your family or friends will love fruit kabobs! Have a great day!

Looking For More KABOB Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

Here’s one more to pin on your Pinterest boards!Asked to bring fruit to a brunch or potluck? Why not bring fresh FRUIT KABOBS! Colorful fruit cubes on skewers are portable, delicious, and EASY!

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9 Easy Recipes For Thanksgiving Day!

Here’s a delicious collection of 9 easy recipes for Thanksgiving Day that you, your family and friends will enjoy!9 Easy Recipes For Thanksgiving Day
Today I am sharing a few of my favorite recipes for Thanksgiving time. A lot of our holiday traditions center around the table, sharing good food and conversation with those we love.  I’ve put together this small collection of 9 Easy Recipes For Thanksgiving Day!

We all have family traditions that make our holiday celebrations special… here are some of our family recipes that will certainly make  the time spent around the table with those you love enjoyable and meaningful.

Some are our old family traditional dishes (served every year without fail), and some are new “traditions”. Either way, these dishes are delicious, and will certainly add to your Thanksgiving feast, whether it’s an appetizer, a side dish, bread, Thanksgiving breakfast, or that all important piece of pie you manage to eat, even after you are stuffed full to the brim. Hope you find one or two that will become a new “tradition” for your family…

Easy Recipes For Thanksgiving Day

Here’s a couple delicious ideas for your Thanksgiving Day breakfast:

Pumpkin Streusel CoffeecakePumpkin Streusel Coffeecake
(the recipe makes 2 delicious coffeecakes!)

Double-Glazed Pumpkin SconesDouble-Glazed Pumpkin Scones
(Starbucks copycat recipe)

I’ve included a couple of appetizers guaranteed to get your taste buds going and keep everyone satisfied until the main meal…

Mom’s Famous Cheese Ball
Mom's Famous Cheese Ball(cream cheese ball, with green onions, pecans, peppers). YUM!

Hummus

Hummus
Perfect, served with a veggie tray or pita chips!

For The Main Meal

Homemade Dinner Rolls

Homemade Dinner Rolls
(Is there anything better than freshly made dinner rolls?)

Rainbow Jello SaladRainbow Jello Salad
This is a wonderfully delicious and festive looking salad, which will practically feed a village!

Pecan Praline YamsPecan Praline Yams
Yams, brown sugar, coconut, butter, brown sugar… YES! Wonderful!

Rissole potatoes with fetaRissole Potatoes With Feta
A fantastic potato side dish, with bacon, feta, green onions…oh my – so delicious…

And last –  but DEFINITELY not least… When you’re ready for dessert –

Toll House PieToll House Pie
Our family tradition for years and years… chocolate chips, brown sugar, pecans…so delicious (and easy!)

Happy Thanksgiving, from our home to yours!

Happy Thanksgiving from our home to yours!
We have so much to thank God for, each and every day. We are blessed and GRATEFUL.
“Enter His gates with thanksgiving, and His courts with praise; be thankful unto Him, and bless His name. For the Lord is good, and His love endures forever; his faithfulness continues through all generations.”
Psalm 100:4,5(a)

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Looking For More Thanksgiving Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of other recipes that are perfect for your Thanksgiving feast, including:

Interested In More Recipes?

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