Holidays! Archives

Category: Holidays!

10
Mar
2024

Irish Colcannon With Bacon

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Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It’s a delicious dish, any time of the year!

Have you ever eaten Colcannon before? It is a dish created by combining potatoes and cabbage (or kale) with onions, butter, cream, salt and pepper. In this version, crispy cooked bacon is also included, for even more flavor!

Here in the United States colcannon is “typically” considered a St. Patricks Day dish, eaten in the Spring (March 17th), to commemorate this Irish holiday.

Did you know that in Ireland colcannon is associated primarily with harvest time in the Fall? Apparently traditional colcannon is more likely to be enjoyed in Ireland for Halloween, to celebrate their Fall harvest. I think that’s a really interesting thing to learn, and it surprised me!

All I do know is that Irish colcannon with bacon is delicious any time of year, it’s simple to prepare, and it fills us up! Here’s how to make it.

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

Cook The Bacon

Use kitchen scissors or a knife to cut the bacon into small pieces. NOTE: Cutting the bacon into small pieces lets it cook a lot faster, and saves time!

Cook the bacon until it is very crisp, then drain the bacon on paper towels. Set aside. Leave 1 Tablespoon of bacon grease remaining in the skillet!

Cook The Veggies

Melt 1 Tablespoon of butter on Medium in the large skillet you used to cook the bacon. The butter will cook with the bacon grease remaining in the skillet (for added flavor).

Once the butter melts, add chopped onion, and cook it for 3-4 minutes, stirring often, until it becomes tender and translucent. Add the chopped green cabbage, and stir it into the onion mixture until incorporated.

Continue to cook the onion and cabbage mixture for about 6-7 minutes on Medium heat, stirring often, to prevent burning.

Cook The Potatoes

Peel potatoes, cut them into chunks, and cover them with lightly salted water in a large saucepan. Bring the water to a boil on Medium-High heat. TIP: If you begin cooking the potatoes while you are cooking the veggies, you will save time!

Once the water boils, turn the heat down to Low and let the potatoes cook/simmer for about 18-20 minutes.

When done, the potatoes should be tender enough for a butter knife to be inserted easily. Drain the potatoes very well, then put them back into the large saucepan.

Immediately add 2 Tablespoons butter and heavy cream to the potatoes. Put a lid on the pan, and allow the butter to melt (without opening the lid).

Time To Put This Dish Together

Remove the lid from the saucepan of potatoes. They should still be hot. Use a potato masher (or a fork) to mash the potatoes (leaving some very small pieces!).

Now add the cabbage and onion mixture plus HALF of the crumbled bacon to the potatoes. Stir to combine, then season it with salt and black pepper, to taste.

Serve Irish Colcannon With Bacon

Transfer the Irish colcannon with bacon to a pretty serving bowl. Sprinkle the top with the remaining half of the crumbled bacon.

Make a tiny well in the center of the colcannon, and add the last Tablespoon of butter to the well. Serve the Irish colcannon with bacon immediately while hot, and enjoy this delicious side dish!

The colcannon is absolutely delicious and we think it is very filling, too! It is a great accompaniment to a variety of meats, including beef, pork, fish or chicken!

I hope you have the opportunity to make Irish colcannon with bacon. It’s really quite good (thank you, Ireland!), and I trust you’ll enjoy it as much as we do.

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

Looking For More Recipes For St. Patrick’s Day?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of recipes for St. Patrick’s Day to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from (and with thanks to): Beth Pierce, at smalltownwoman.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Irish Colcannon With Bacon

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It's a delicious dish, any time of the year!

Category: Holidays, Side Dish, Vegetable Dish

Cuisine: Irish

Keyword: Irish colcannon with bacon

Servings: 6

Calories Per Serving: 327 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 slices bacon cooked crispy, crumbled *DIVIDED USE**
4 Tablespoons butter **DIVIDED USE**
½ cup chopped yellow onion
3 cups grated green cabbage
5 medium russet potatoes peeled, cut in chunks
⅓ cup heavy whipping cream
salt and black pepper, to taste

US Customary - Metric

Instructions

Cut bacon into small pieces; cook in large skillet until very crisp. Transfer to paper towels. Set aside. Leave 1 Tablespoon bacon grease in skillet for later!
Melt 1 Tablespoon butter on Medium heat in skillet you used to cook the bacon (with remaining bacon grease). Once butter melts, add onion; cook 3-4 minutes, stirring often, until tender/translucent. Add cabbage, and stir until combined. Continue cooking onion/cabbage 6-7 minutes on Medium heat, stirring often, to prevent burning.
Peel potatoes, cut into chunks; put in large saucepan and cover with lightly salted water. Bring water to a boil on Medium-High heat. TIP: If you begin cooking potatoes while cooking the veggies, you'll save time! Once boiling, turn heat down to Low; let potatoes simmer for 18-20 minutes. When done, potatoes should be tender enough for a butter knife to be inserted easily. Drain potatoes very well, then put them back into the saucepan. Immediately add 2 Tablespoons butter and cream to the potatoes. Put a lid on the pan; allow butter to melt (before opening the lid).
Remove lid from saucepan. Use a potato masher (or fork) to mash the potatoes (leave some small pieces). Add cabbage/onions plus HALF the crumbled bacon to the potatoes. Stir to combine, then season with salt/pepper, to taste.
Transfer colcannon to a serving bowl. Sprinkle with remaining half of the crumbled bacon. Make a small well in the center; add the last Tablespoon of butter to the well. Serve immediately while hot, and enjoy!

Nutrition Facts

Irish Colcannon With Bacon

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

Calories 327 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 45mg15%

Sodium 176mg8%

Potassium 863mg25%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin A 469IU9%

Vitamin C 24mg29%

Calcium 52mg5%

Iron 2mg11%

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

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

12
Feb
2024

Chocolate Covered Krispie Hearts

categories: Chocolate, Desserts, Holidays!

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Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say “I Love You”.

It seems like most people still enjoy traditional Rice Krispy treats, right? These chewy, decadent little snacks have been around since my childhood, and they’re a classic treat kids of all ages enjoy!

I decided to experiment and make a small amount in heart shapes for Valentines Day and cover them with chocolate. For fun, I made some hearts red-colored and some a traditional chocolate color!

After making the treats, I cut them out with a heart-shaped cookie cutter and covered each heart with melted chocolate. The two types of chocolate I use are red chocolate candy melts and milk chocolate candy melts, which can be purchased at most large craft stores.

Top the chocolate covered hearts with a few colorful sprinkles as garnish, and they’re done! These delicious treats stay chewy and crispy on the inside, with a festive, colorful outside coating! YUM! Here’s how to make chocolate covered krispie treats.

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

Make The Marshmallow Topping

Melt 1½ Tablespoons of butter on LOW heat in a large, non-stick saucepan. Add 3 cups of miniature marshmallows to the melted butter, and stir them in, covering them with butter.

Stir the marshmallows constantly as they cook on LOW. They will begin to break down as they are heated, but keep stirring!

When the marshmallows are almost completely melted (about 95%), remove the pan from the heat, so they don’t become scorched on the bottom.

Add The Rice Cereal Then Shape The Mixture

Immediately stir in 3 cups of crispy rice cereal. The mixture will be VERY thick, but keep stirring until all the cereal is coated.

Fit a piece of parchment or wax paper in an 8″x8″ baking dish, leaving some paper hanging over the edges. Spray the paper with non-stick spray. Pour the hot marshmallow mixture into the dish, and shape the mixture into a square (about 1″ thick) in the dish.

TIP: Use another piece of sprayed parchment/ wax paper to lightly press down and compact the mixture as you shape it. This lets you shape the square without hot marshmallow mixture sticking to your hands.

Cut Out Hearts And Decorate!

Lift the edges of the paper up and lift the square form up and out of the baking dish, and let this mixture cool, uncovered, for 10-12 minutes.

After it cools, it’s time to cut out the heart shapes. Use a small heart-shaped cookie cutter to cut as many “hearts” out of the cereal mixture as possible.

NOTE: I get 10-12 hearts with my cookie cutter, but the quantity you get will depend on the size cookie cutter YOU use. Re-shape mixture (if necessary) and continue to cut out more.

Place the heart-shaped treats back onto the paper after cutting them out. Let them rest for 45 minutes, because they need to be very firm and hold their shape before covering them with chocolate.

Cover The Krispie Hearts With Chocolate

Melt the chocolate according to package instructions, adding a Tablespoon of vegetable shortening, because it helps thin the chocolate a bit.

Once the chocolate is melted and smooth, dip each heart, one at a time, covering it on all sides. Use a spoon to help cover it with chocolate, and let any excess chocolate drip back into the bowl.

Place each heart back on the paper once chocolate-covered, and immediately add colored sprinkles to it while the chocolate is still warm before dipping the next heart.

NOTE: You may need to re-warm the chocolate if it begins to thicken, because the hearts are easier to cover when the chocolate is fairly thin.

After the chocolate hardens, take a small sharp knife and trim/clean up the heart around the bottom edges to remove any excess chocolate.

Time To Enjoy Chocolate Covered Krispie Hearts

The chocolate covered krispie treats are ready to be served and enjoyed, once the chocolate has hardened! Set them out on a platter, and let everyone dig in!

They are delicious, and will keep for 2-3 days at room temperature covered with plastic wrap. What I mean is… they will keep 2-3 days IF they don’t all get gobbled up first!

I hope you enjoy these unique little treats. While I made them specifically for Valentines Day, any time of year is a good time to share these cute heart-shaped desserts with those you love!

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

Looking For More Recipes For Valentines Day?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a few recipes that would be wonderful for Valentines Day, including:

Want More Recipes? Get My FREE Newsletter!

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Covered Krispie Hearts

Prep Time

20 mins

Cook Time

0 mins

Inactive "Resting" Time

1 hr

Total Time

1 hr 20 mins

Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats, covered in chocolate are a fun way to say "I Love You".

Category: Dessert

Cuisine: American

Keyword: chocolate covered krispie hearts

Servings: 10 (approx. 10-12)

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ Tablespoons butter
3 cups miniature marshmallows
3 cups crisp rice cereal
12 ounces chocolate candy melts* *see Note below
1 Tablespoon vegetable shortening
colored candy sprinkles (optional, but a nice touch) as desired

US Customary - Metric

Instructions

Melt butter on LOW heat in large, non-stick saucepan. Add marshmallows; stir well, to combine.
Cook on LOW, stirring constantly, until marshmallows are almost completely melted (about 90%). Remove pan from heat. Immediately stir in rice cereal until coated. Mixture will be VERY thick.
Fit parchment or wax paper in an 8"x8" baking dish, leaving paper hanging over edges. Lightly spray with non-stick spray. Pour hot marshmallow mixture into dish. Shape mixture into a square (approx.1" thick) in the dish. TIP: Use another sprayed piece of parchment/ wax paper to lightly press down and compact mixture. This helps form a square without hot marshmallow mixture sticking to your hands.
Lift the edges of the paper up and out of the baking dish. Let mixture cool, uncovered, for 10 minutes. Use a heart-shaped cookie cutter to cut as many "hearts" out of mixture as possible. NOTE: I get 10-12 hearts with the cookie cutter I use, but the quantity you get will depend on the size cookie cutter YOU use. Place hearts back onto the paper to rest after cutting them out.
Melt the chocolate candy melts according to package instructions, adding a Tablespoon of vegetable shortening, to thin the chocolate a bit.
Dip hearts, one at a time, covering it on all sides. Use a spoon to help cover them with chocolate. Let excess chocolate drip back into bowl. Place heart back on the paper once covered. Immediately add colored sprinkles while chocolate is still warm, before dipping the next heart. NOTE: You may need to re-warm chocolate if it begins to harden or thicken, because the hearts are easier to cover when chocolate is fairly thin.
Once chocolate has firmly set, take a sharp knife and trim (clean up) the hearts around bottom edges to remove any excess chocolate. Serve and enjoy!

Recipe Notes

Note: If using one color of chocolate melts only, it will take a 12 oz bag. If making red and chocolate colors, you will use approx. ½ bag of each color or variety.

Nutrition Facts

Chocolate Covered Krispie Hearts

Amount Per Serving (1 g)

Calories 348 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 15g94%

Trans Fat 0.2g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1g

Cholesterol 5mg2%

Sodium 92mg4%

Potassium 8mg0%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 36g40%

Protein 3g6%

Vitamin A 52IU1%

Calcium 49mg5%

Iron 2mg11%

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

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

11
Dec
2023

Peppermint Patty Bars

categories: Candy, Desserts, Holidays!

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Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.

Do you enjoy York Peppermint Patties or Junior Mints? We sure love the flavor combination of chocolate AND peppermint! I’ve made 3-4 different recipes for peppermint patties over the past 20 years, but never found one I genuinely, truly LOVED… until THIS one.

I received a recipe for peppermint patties from a friend (it was from a magazine she subscribes to), and I really liked the filling ingredients that were used in it. I decided to try it and “slightly” tweak the recipe a bit. This recipe for peppermint patty bars is the result.

These bars are not the “traditional” ROUND patties, but are rectangular and the shape of a mini candy bar! For this recipe I use dark chocolate candy wafers for the coating, and love the crispness, once the chocolate hardens on the peppermint filling.

They are ABSOLUTELY delicious, and a perfect dessert treat for the holidays, or a GREAT food gift for friends or family! We cannot stay out of them, because they are SO YUMMY! Here’s how to make these decadent peppermint patty bars.

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

Make The Peppermint Filling

Combine powdered sugar, vegetable shortening, light corn syrup, water and peppermint extract in a large bowl. Use electric beaters on LOW speed to mix these ingredients together. NOTE: The filling will be very crumbly, even after being mixed.

NOTE: The dark chocolate candy wafers (shown below) are used later, to cover the peppermint bars. **You can find them in big craft stores (like Hobby Lobby or Michael’s), or large grocery stores. It can also be called almond bark. If you can’t find this ingredient, you can substitute dark chocolate chips.

Use clean hands to pinch and knead the filling crumbles together. Continue to do this until the dough becomes fairly smooth in texture and binds together well.

Shape this peppermint filling into a basic log form, then carefully transfer it to wax paper or parchment paper on a hard surface.

Shape Then Refrigerate Peppermint Patty Filling “Log”

Continue to shape the filling into a rectangular log about 1½” wide and about 9″ long, compacting the filling as you form it.

Wrap the peppermint log tightly in plastic wrap, place it on a cookie sheet, and then REFRIGERATE FOR 1 HOUR!

Now Let’s SLICE It And FREEZE It!

After the peppermint filling has fully chilled, remove the plastic wrap from the “log”. Use a serrated knife to carefully slice the log into ¼” thick slices. You should end up with a total of about 32 rectangular-shaped slices.

Place the slices in a single layer on a large baking sheet and pop them back in the FREEZER for 15 minutes. This will make them very cold, so they hold together as they’re dipped in melted chocolate.

Time To Melt The Chocolate

Once the peppermint bars have been in the freezer for 15 minutes, it’s time to melt the chocolate for dipping. Place about 1/3 of the chocolate into a bowl, along with about 1/3 of the vegetable shortening.

IMPORTANT TIP: The bowl, spoon, etc. that you use must be DRY. Any water that gets into the chocolate could make the chocolate “seize up” and get too hard.

Melt the chocolate and shortening on High power in a microwave for 45 seconds. Remove the bowl from the microwave and stir. At first the chocolate will be hardly melted, but that’s okay. Stir it anyway.

Repeat this process in 30 second intervals, stirring after each heating, until eventually the chocolate is fully melted and smooth.

ANOTHER TIP: Dip only about a third of the peppermint patties at a time, then re-melt more chocolate, etc.. Continue until all the peppermint patty bars are dipped.

Time For Chocolate “Dipping” Each Bar

Carefully place one peppermint bar at a time into the chocolate, and gently turn it over until all sides are covered with chocolate.

I typically use a spoon to help coat the bar with chocolate, and a small fork to lift the bar out of the bowl. Let the excess chocolate run down, and into the bowl.

Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before the chocolate hardens!

Repeat this process with each peppermint bar, until all are chocolate-dipped and decorated with sprinkles (if using).

Serve And Enjoy The Peppermint Patty Bars

Let the chocolate completely harden on the peppermint patty bars before serving. Give them time to rest and set up (without moving them) for about 15 minutes, and then dive in!

My husband enjoys peppermint patty bars at room temperature, but I like to refrigerate them before I gobble them up. Try them both ways to determine how you enjoy them the most!

Keep any leftovers stored in an airtight container in the refrigerator. They will keep for quite a while, if stored properly.

Be warned, though. Peppermint patty bars are so absolutely delicious, minty and refreshing, it will be hard to keep out of them!

I hope you enjoy these classic treats, and trust you will love them like we do! They also make a great food gift! Put them on a decorative plate or in a Christmas tin, and embellish it with a pretty bow or tag. Your friends and family will love this gift!

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

Looking For More CHOCOLATE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy chocolate treats for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

Filling recipe adapted from: Joanna Gaines, via Magnolia Magazine (a friend had the original recipe)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Peppermint Patty Bars

Prep Time

20 mins

Chilling/Freezer time (inactive prep)

1 hr 15 mins

Total Time

1 hr 35 mins

Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.

Category: Candy, Dessert

Cuisine: All Cuisines

Keyword: peppermint patty bars

Servings: 32

Calories Per Serving: 107 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Peppermint Filling:

2½ cups powdered sugar
2½ Tablespoons light corn syrup
2 Tablespoons vegetable shortening
2 teaspoons water
2 teaspoons peppermint extract

For Chocolate Coating:

12 ounces dark chocolate candy melts (* see NOTES) can sub. dark chocolate chips/almond bark
1½ teaspoons vegetable shortening
decorative sprinkles, for garnish (OPTIONAL)

US Customary - Metric

Instructions

Make Peppermint Filling:

Combine powdered sugar, shortening, corn syrup, water and peppermint extract in a large bowl. Use electric mixer on LOW speed to mix ingredients. NOTE: Filling will be very crumbly, even after mixing.
Use your hands to pinch/ knead the filling crumbles together. Continue until dough is fairly smooth in texture. Shape into a basic log form; transfer to wax paper or parchment paper. Continue to shape the filling into a rectangular log about 1½" wide and about 9" long, compacting filling as you form it. Wrap log tightly in plastic wrap; place on cookie sheet. REFRIGERATE FOR 1 HOUR!
Remove wrap from chilled "log". Use a serrated knife to carefully cut log into ¼" thick slices. You should end up with about 32 slices. Place slices in a single layer on baking sheet(s). Place them in the FREEZER for 15 minutes.

Chocolate And Dipping:

Place about ⅓ of chocolate and ⅓ of the vegetable shortening in a microwave-safe bowl. Place bowl in microwave. Cook on High power for 45 seconds. Remove bowl and stir chocolate. Chocolate will be barely melted, but stir anyway. Repeat this process in 30 second intervals, stirring after each heating, until chocolate is fully melted and smooth. IMPORTANT TIP: The bowl, spoon, etc. you use must be DRY. Any water that gets into the chocolate can make chocolate "seize up" and get too hard. Dip about ⅓ of the peppermint patties at a time, then re-melt more chocolate, etc., as needed. Continue until all bars are dipped.
FOR EACH BAR: Carefully place 1 bar at a time into chocolate; gently turn it over until all sides are chocolate-covered. TIP: Use a spoon to help coat bar with chocolate, and a small fork to lift the bar out of the bowl. Let excess chocolate run down and back into bowl. Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before chocolate hardens! Repeat this with each peppermint bar, until all are chocolate-dipped and decorated.
Let chocolate completely harden before serving. Keep any leftovers stored in an airtight container in refrigerator. Enjoy!

Recipe Notes

FYI NOTE: Depending on the variety of dark chocolate melts used, the total calorie count of each bar can vary quite a bit. I used Make n' Mold chocolate candy wafers (sold at Hobby Lobby), but most grocers (or hobby shops) have a variety of candy wafers, almond bark or dark chocolate chips, which can be used for chocolate coating for the bars. Each differing variety will produce a different total caloric count.

Nutrition Facts

Peppermint Patty Bars

Amount Per Serving (1 bar)

Calories 107 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.4g

Sodium 16mg1%

Potassium 1mg0%

Carbohydrates 17g6%

Fiber 0.3g1%

Sugar 17g19%

Protein 1g2%

Calcium 11mg1%

Iron 0.4mg2%

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

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

30
Nov
2023

Homemade Gingerbread

categories: Cakes, Desserts, Holidays!

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Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you’ll enjoy this simple recipe!

Do you like old-fashioned gingerbread? I sure do, but many people think this slightly sweet, spiced cake is ONLY a Christmas dessert.

The thing is, homemade gingerbread is so delicious it can be served ANY TIME of the year. The warm spices of cinnamon, cloves and ginger give great flavor to this cake, and dark molasses adds a distinctive taste, as well.

Guess what? Homemade gingerbread is SO EASY to make! It only takes about 10 minutes to prepare the batter, and then the gingerbread bakes for 35 minutes. That’s it! Here’s how you can make this dessert any time you crave it!

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

Make The Gingerbread Batter

Use an electric mixer to beat soft butter on medium speed until it becomes smooth and creamy, then add granulated sugar.

Continue beating this until the sugar and butter are fully combined. Add a large egg and a cup of molasses to the butter mixture.

Beat well, until the molasses and sugar are fully incorporated into the batter, and then set the batter aside.

In a separate bowl, whisk all purpose flour, baking soda, ground ginger, cinnamon, cloves and salt together until blended.

Combine Wet And Dry Ingredients

Add these dry ingredients alternately with hot water a little bit at a time to the batter. Doing this in small amounts ensures flour doesn’t fly all over the kitchen.

Use electric beaters on LOW to mix the dry ingredients and hot water after each addition. Repeat this twice, until the dry ingredients and hot water have been incorporated into the batter.

Time To Bake Homemade Gingerbread

Grease and flour a 13″ x 9″ cake pan. Pour the gingerbread batter into the prepared pan, and spread the batter evenly, to distribute. Bake the homemade gingerbread in a preheated 350°F. oven for 35-38 minutes.

Check the gingerbread to see if it’s done at 35 minutes by inserting a toothpick into the middle. If the toothpick comes out clean and batter-free, then the gingerbread is finished baking.

Let the gingerbread cool (still in the pan) on a wire rack for at least 20 minutes before slicing and serving. You can serve gingerbread warm, or at room temperature!

Serve The Homemade Gingerbread

When you’re ready to serve the gingerbread, slice and then transfer each piece onto a serving plate.

Dust each piece of homemade gingerbread with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!

I hope you enjoy this delicious homemade gingerbread, and trust those you share it with will love it, too! You can store the gingerbread at room temperature for up to 4-5 days, or it can be frozen for later use.

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

Looking For More CAKE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Original source unknown: Recipe below was adapted from handwritten recipe found in old recipe box (no source noted).

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Homemade Gingerbread

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you'll enjoy this simple recipe!

Category: Dessert

Cuisine: All Cuisines

Keyword: homemade gingerbread

Servings: 15

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter , softened (1 stick)
¾ cup granulated sugar
1 large egg
1 cup molasses
2½ cups all purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup HOT water

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease and flour a 13" x 9" cake pan. Set aside.
Use electric mixer to beat butter (medium speed) until creamy; add sugar. Continue beating until sugar/butter are fully combined. Add egg and molasses; beat well, until fully incorporated into batter. Set aside.
In separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves and salt together until blended. Add these dry ingredients alternately with hot water to the batter (a little bit at a time). Use electric beaters on LOW to mix dry ingredients and hot water after each addition. Repeat twice, until all dry ingredients and hot water are incorporated into the batter.
Pour batter into prepared pan; spread evenly, to distribute. Bake at 350°F. for 35-38 minutes. Check it at 35 minutes by inserting a toothpick into the middle. If toothpick comes out clean/batter-free, gingerbread is done. Let gingerbread cool (still in pan) on a wire rack for at least 20 minutes before slicing and serving.
To serve, slice and transfer each piece onto a serving plate. Dust each piece with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!

Nutrition Facts

Homemade Gingerbread

Amount Per Serving (1 (1/15th of total))

Calories 239 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 250mg11%

Potassium 360mg10%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 27g30%

Protein 3g6%

Vitamin A 208IU4%

Vitamin C 0.01mg0%

Calcium 55mg6%

Iron 2mg11%

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

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21
Nov
2023

Pecan Pineapple Cheese Ball

categories: Appetizers, Holidays!

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Serve a delicious Pecan Pineapple Cheese Ball with crackers at your next party! This simple appetizer recipe makes TWO yummy cheese balls!

I don’t know about you, but our family can sure put away a homemade cheese ball when we get together! When I set a cheese ball and crackers out at a holiday event or family gathering, it’s one of the first things to disappear!

The recipe I’m sharing today is a recipe I found in a cookbook from almost ten years ago. I made a couple slight changes to the original, and love the look and taste of this yummy appetizer!

I’m pretty confident you will love it, too! Let me show you how truly easy it is to make a pecan pineapple cheese ball (recipe makes TWO medium cheese balls).

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

Make The Cheese Balls

Place a softened block (8 ounces) of cream cheese in a medium-sized mixing bowl. Use an electric mixer to beat the cream cheese until it becomes smooth and fluffy.

Add 1 cup of chopped pecans (half of the total amount), drained crushed pineapple, green and red bell peppers, green onions and seasoning salt.

Stir these ingredients together until they have been fully combined. The cream cheese mixture will be thick and will seem quite “wet”.

Shape The Cheese Balls

Once combined, use a large spoon to divide the cream cheese mixture into two equal halves while it is still in the bowl (just “eyeball it”). Set the mixture aside.

Cover The Cheese Balls With Pecans

Divide the remaining cup of chopped pecans in half. Place one portion on a small plate, and reserve the other half.

Use your hands (yes, it will be slightly “messy”), and shape one portion of the cream cheese mixture into a round ball.

Place the pecan pineapple cheese ball in the middle of the pecans on the plate. Gently roll the cheese ball around until completely covered with pecans. If necessary, gently press the pecans into the cheese ball to adhere.

When you are finished with the first cheese ball, place it on a large piece of plastic wrap on a flat surface. Create the second cheese ball using the same process (with the other half of the reserved pecans).

Refrigerate The Cheese Balls

Wrap each cheese ball in the plastic wrap, and place on a flat surface in the refrigerator. Refrigerate them for at least two hours.

Don’t skip this step! The refrigeration time allows the cream cheese to firm up once again, and lets the flavors “mingle” together, for the very best taste!

Serve The Pecan Pineapple Cheese Ball

When ready to serve the pecan pineapple cheese ball, remove the plastic wrap, and place the cheese ball on a pretty plate or serving platter.

Serve it with an assortment of crackers (and a little spreading knife), and watch how fast it disappears once it is presented!

You can keep the second cheese ball refrigerated for a few days (for the next round), or serve both if providing appetizers for a large group of people.

Wrap and store any leftovers in the refrigerator for up to 4-5 days, OR give one (with some crackers) as a thoughtful food gift to a family member or friend!

I hope you try this amazing appetizer at your next get-together! It’s delicious! The pecan pineapple cheese ball is a popular treat that typically goes fast!

You can easily double or triple the recipe and make several cheese balls for gift-giving, too! A delicious cheese ball is always a welcome and delicious treat for those you love.

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

Looking For More APPETIZER Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Adapted from: “Have Yourself A Homemade Christmas”, page , published 2014 by Time Home Entertainment, Oxmoor House, and Gooseberry Patch

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pecan Pineapple Cheese Ball

Prep Time

10 mins

Cook Time

0 mins

Inactive Refrigeration Time

2 hrs

Total Time

2 hrs 10 mins

Serve a delicious Pecan Pineapple Cheese Ball with crackers at your next party! This simple appetizer recipe makes TWO yummy cheese balls!

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: pecan pineapple cheese ball

Servings: 16 (Yields 2 cheese balls)

Calories Per Serving: 132 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces light cream cheese (or regular)-softened
2 cups chopped pecans *DIVIDED USE
8 ounces crushed pineapple (canned) drained well
¼ cup chopped green bell pepper
3 Tablespoons chopped red bell pepper
2 Tablespoons chopped green onion bulb and stem
¾ teaspoon seasoning salt

US Customary - Metric

Instructions

Place cream cheese in a medium mixing bowl. Use electric mixer to beat cream cheese until smooth and fluffy.
Add 1 cup pecans, pineapple, green/red bell peppers, green onions and seasoning salt. Stir until fully combined. Divide mixture into two equal halves while still in the bowl ("eyeball it"). Set aside.
Divide remaining 1 cup of pecans in half. Place ½ cup pecans on a small plate and spread them out. Use hands (slightly messy), to shape cream cheese mixture into a ball. Place cheese ball on top of pecans on the plate. Gently roll cheese ball around until fully covered with pecans. If necessary, gently press pecans into cheese ball, to adhere. Place cheese ball on a large piece of plastic wrap. Repeat process with remaining mixture and pecans.
Wrap each cheese ball in plastic wrap; refrigerate at least 2 hours. Don't skip this step! Refrigeration time allows cream cheese to firm up again, and lets flavors "mingle", for the very best taste!
To serve, remove plastic wrap; place cheese ball on serving platter with assorted crackers. Serve, and enjoy! Wrap/store leftover cheese ball in refrigerator up to 4-5 days.

Nutrition Facts

Pecan Pineapple Cheese Ball

Amount Per Serving (1 (1/16 of total))

Calories 132 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 8mg3%

Sodium 160mg7%

Potassium 118mg3%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 4g4%

Protein 2g4%

Vitamin A 164IU3%

Vitamin C 6mg7%

Calcium 34mg3%

Iron 0.4mg2%

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

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14
Oct
2023

Stuffed Jack O’ Lantern Peppers

categories: Chicken, Holidays!, Vegetable Dishes

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Make cute, delicious Stuffed Jack O’ Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

If you’re looking for a unique, yet filling main dish to serve during the Fall, I hope you’ll check out this fun way to serve stuffed peppers!

The recipe for stuffed jack o’ lantern peppers is fairly simple to make, especially if you can use pre-cooked chicken and rice.

Each stuffed pepper also has Parmesan and mozzarella cheeses, as well as chunky salsa and spices, which give the filling a bit of a Southwest flavor.

I’m confident you’ll enjoy these cute little stuffed jack o’ lantern peppers. Here’s how to make them.

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

Carve The Jack O’ Lantern Peppers

Preheat your oven to 425°F, so it will be at temperature and ready to go, as soon as the peppers have been stuffed.

Cut the tops off each bell pepper, then set the intact tops aside while you carve and decorate the peppers. Use a spoon to remove all the seeds from inside the bell peppers.

Use a very small paring knife to carefully carve a pumpkin face out of each bell pepper. I make small triangles for the eyes and nose, then carve out a jagged “mouth” on each one.

Rub the inside of the peppers with a small amount of olive oil, then lightly season with a tiny bit of salt and pepper. Put the bell peppers in a baking dish, cut side facing up.

Prepare The Chicken Filling

Place 2 cups of shredded cooked chicken breast into a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella cheese, garlic powder, ground cumin, and salt.

Stir these ingredients well, until they’re fully combined. This is the filling you will use to stuff the Jack O’ Lantern bell peppers.

Stuff The Jack O’ Lantern Peppers

Use a spoon to fill each of the bell peppers with the chicken mixture. You should have enough chicken filling to reach the top of each pepper.

Sprinkle Panko breadcrumbs evenly over the top of the peppers, then add grated Parmesan cheese, to finish.

Carefully add enough water into the baking dish to cover the bottom of the dish with about ½” of water. Put the top back on each of the stuffed peppers.

Time to Bake!

Spray aluminum foil with non-stick baking spray, and cover the dish (sprayed side down). Be careful to not puncture the foil with the pumpkin stems!

Bake the stuffed jack o’ lantern peppers at 425°F. for about 40 minutes. When done, the bell peppers should be very tender and the chicken filling should be fully heated through.

Serve The Stuffed Jack O’ Lantern Peppers

Carefully remove each stuffed pepper out of the baking dish using a spatula, and place them on individual serving plates.

Serve the stuffed jack o’ lantern peppers with the top ON or you can place it alongside the pepper to reveal the chicken filling inside.

Enjoy this filling chicken and rice dish with a favorite vegetable side or salad. We enjoyed the stuffed peppers, served with Grilled Herb Garlic Zucchini and Tomato Basil Drop Biscuits.

I hope you have the chance to make these cute, tasty stuffed jack o’ lantern peppers. They’re a fun dish to make during the Fall season, but are also a nice meal to make any time of the year!

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

Looking For More FALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes, perfect for the Fall season, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: mymagazine.us (a mailer from Kroger), Fall issue, page 7

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Stuffed Jack O' Lantern Peppers

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

Category: Main Dish

Cuisine: American

Keyword: stuffed jack o' lantern peppers

Servings: 4

Calories Per Serving: 349 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large orange bell peppers
2 teaspoons olive oil
salt & pepper to season bell peppers
2 cups shredded, pre-cooked chicken breast
1 cup cooked white or brown rice
1½ cups chunky salsa medium or mild
½ teaspoon ground cumin
½ teaspoon table salt
¼ teaspoon garlic powder
¼ cup Panko breadcrumbs
¼ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese

US Customary - Metric

Instructions

Preheat oven to 425°F.
Carefully slice the top off each bell pepper and set aside; remove all the seeds. Use a very small knife to carve a pumpkin face out of each bell pepper.
Rub the inside of each pepper with a bit of olive oil, then lightly season each with a pinch of salt and pepper. Put peppers in a baking dish, cut side up.
Place shredded chicken in a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella, garlic powder, ground cumin, and salt. Stir until combined.
Use a spoon to fill each pepper to the top with chicken filling. Sprinkle Panko breadcrumbs evenly on top, then add grated Parmesan cheese, to finish. Carefully add enough water to the baking dish to cover the bottom with ½" of water. Put the top back on each stuffed pepper.
Spray aluminum foil with non-stick spray; cover baking dish (sprayed side down). Be careful to not puncture foil with the stems! Bake peppers at 425°F. for 40 minutes. When done, peppers should be tender and the filling should be completely heated through.
Remove each stuffed pepper out of baking dish using a spatula, transfer to plates. Serve immediately, and enjoy!

Nutrition Facts

Stuffed Jack O' Lantern Peppers

Amount Per Serving (1 stuffed pepper)

Calories 349 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 82mg27%

Sodium 1256mg55%

Potassium 737mg21%

Carbohydrates 29g10%

Fiber 5g21%

Sugar 9g10%

Protein 32g64%

Vitamin A 4408IU88%

Vitamin C 154mg187%

Calcium 221mg22%

Iron 2mg11%

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

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06
Feb
2023

Citrus Cannoli

categories: Desserts, Doughnuts/Pastries, Holidays!

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Make about 15 (or more) delicious Citrus Cannoli, with sweetened orange ricotta filling, and decorated with chocolate and chopped pistachios!

Do you enjoy cannoli? My husband and I sure do! We have a coffee house very close to us that serves cannoli, and we have been known to drive there, just for the cannoli! A few years back while on a cruise up the eastern coast of the U.S., we spent a day in Boston.

We enjoyed doing the Freedom Trail walk, seeing historic sites, such as The Boston Commons, and Paul Revere’s home. We also saw the Old North Church and the “Cheers” bar from the old TV show. Our day also included tracking down a famous cannoli shop in the north end of Boston, to bring back some cannoli onto the ship. YUM!

A few years ago, a dear friend of ours who is a great Italian cook, posted a recipe she uses for homemade cannoli. After adapting the recipe slightly for our tastes and preferences, I made these delicious citrus cannoli. YUM!

The recipe, as written, will yield about 15-18 delicious cannoli. Cannoli are always best eaten the same day you make them, so share them!. I’ve shared them with quite a few of our neighbors!

Making citrus cannoli takes a bit of time and prep, but the finished treats are worth every minute! They’re DELICIOUS! Here’s how to make them:

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

Make The Citrus Ricotta Filling For the Cannoli

Place ricotta cheese in a wire mesh strainer over a bowl, and let the excess liquid drain out. Discard liquid, then place the drained ricotta in a blender.

Cover and blend the ricotta until it becomes smooth. You can also use an electric mixer to mix the ricotta until smooth, if that is more convenient. Pour the smooth ricotta into a large bowl.

Gently FOLD in un-sifted powdered sugar, vanilla extract, and finely grated orange zest. Continue to gently fold these ingredients into the ricotta until completely incorporated.

Cover the bowl, and keep the citrus ricotta filling refrigerated and well chilled until you’re ready to fill the cannoli shells.

Make The Dough For The Cannoli Shells

While the ricotta mixture chills in the refrigerator, make the dough for the cannoli shells. Sift flour, salt and sugar together in a large mixing bowl. Use your fingers to create a “well” in the center of the mixture.

Add a slightly beaten egg and cold butter (cut in pieces) to the center well. Stir the egg and butter into the flour, from the outside in, to incorporate them into and moisten the flour mixture.

Add Marsala wine, one Tablespoonful at a time, stirring only until the dough mixture clings together.

Use your hands to shape the dough into a firm round ball, then wrap the dough tightly with plastic wrap. Let the dough rest at room temperature for 15 minutes before unwrapping.

Cut Out And Shape the Cannoli Shells For Frying

Unwrap the dough, and place it on a lightly floured work surface. Using a rolling pin, roll the dough out until it is about ¼” thick. Use a 3½” round biscuit or cookie cutter to create circles out of the dough (each circle is 3½” wide).

Use the rolling pin to roll out each circle just a bit more into a slightly oval shape. You should end up with approx. 15-18 dough circles (and sometimes more).

Lay a metal cannoli tube (bought a set of 4 on Amazon for about $7) across the middle of a dough circle. Wrap the dough around the cannoli tube, and seal the edges together with a slightly beaten egg white (acts like glue), to hold the two seams together. Press the seam together, to ensure the cannoli shells seal properly and hold together when frying.

Use your fingers to slightly flare the edges (on both ends) of the dough out a little bit before frying the cannoli shells.

Cook The Cannoli Shells

Heat oil in a large skillet (or electric skillet) until it reaches 350°F. Fry 3-4 cannoli shells at a time in the hot oil for ONE MINUTE, turning until they become golden in color on all sides.

NOTE: If using a smaller skillet, only cook 2-3 at a time so the cannoli don’t touch while cooking.

Use tongs to carefully remove the cannoli shells from the hot oil and transfer them to paper towels to drain. Allow the fried cannoli shells to cool for 5-8 seconds, then carefully slide them off the metal tubes onto paper towels.

Next Batch!

Wrap the next batch of cannoli shells back onto the metal forms, making sure to seal them well. Re-check the temperature of the oil to make sure it is 350°F. before adding the cannoli shells..

Repeat the cooking process until all the cannoli dough has been used. Let the cannoli shells cool completely after frying, before decorating and filling the shells.

NOTE: If you want to FREEZE some of the shells for later use, wrap the cooled shells carefully, then store them in the freezer in an airtight container. When you are ready to use them, thaw and then decorate shells and fill with cold ricotta mixture before serving.

Decorating The Citrus Cannoli Shells

Decorating the cooled cannoli shells is optional, but it really gives them a wonderful look! Melt semi sweet chocolate chips in a double boiler (or in the microwave) until completely smooth.

Lightly dip the ends (both sides) of the cannoli shells into melted chocolate, then immediately sprinkle the chocolate with finely chopped pistachios. You can also sift powdered sugar onto the shells, if desired.

Place the shells on a wire rack after decorating, and let them cool completely at room temperature until the chocolate has hardened. TIP: I find it helpful to put wax paper, foil, or parchment paper UNDER the wire rack to catch any drips, etc..

Serve The Citrus Cannoli

Remove the chilled citrus ricotta filling from the refrigerator. Use a pastry bag to pipe the filling into each of the shells. I pipe it into both ends of the cannoli shell.

If you don’t have a pastry bag, you can add the citrus filling to a zip-loc bag. Snip a corner off a bottom edge to pipe it, OR you can carefully fill the shells using a small spoon.

NOTE: Citrus cannoli are at their very best when eaten on the same day they are made. The shells are much crisper that way, the way you want them to be.

Yes, you can refrigerate leftovers, but honestly, the shells will soften up when filled and refrigerated, so it’s not recommended.

I hope you have the chance to try making this recipe for yummy citrus cannoli. They’re really good! Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy dessert recipes for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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You can submit your e-mail address there, to be added to my mailing list.

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Recipe adapted from our friend, Diane Mueller

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Citrus Cannoli

Prep Time

40 mins

Cook Time

5 mins

Total Time

45 mins

Make about 15 (or more) delicious Citrus Cannoli, with sweetened orange ricotta filling, and decorated with chocolate and chopped pistachios!

Category: Dessert

Cuisine: Italian

Keyword: citrus cannolis

Servings: 15

Calories Per Serving: 306 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Citrus Ricotta Filling:

4 cups ricotta cheese drained
1½ cups un-sifted powdered sugar
4 teaspoons vanilla extract
½ cup finely grated orange zest orange peel, not the white pith

For Cannoli Shells:

1¾ cup all purpose flour
½ teaspoon salt
2 teaspoons granulated sugar
1 large egg slightly beaten
2 Tablespoons COLD butter cut in small pieces
¼ cup Marsala wine
1 large egg white slightly beaten
OIL, for frying 1" deep in skillet used

For Decorating Cannoli Shells (optional, but good):

½ cup semi sweet chocolate chips
½ cup chopped pistachios

Instructions

Place ricotta in a wire mesh strainer over a bowl. Let liquid drain (and discard). Place ricotta in blender. Cover and blend until smooth (can use electric mixer). Put ricotta in a large bowl. Gently FOLD in powdered sugar (un-sifted), vanilla, and orange zest. Continue to fold in, until fully incorporated. Cover bowl; refrigerate ricotta filling until ready to fill cannoli shells.
To make cannoli shell dough, sift flour, salt and sugar into large bowl. Create a "well" in the center. Add slightly beaten egg and cold butter (cut in pieces) to the "well". Stir egg/butter pieces into flour, from the outside in, to incorporate them into flour mixture. Add Marsala wine, one Tablespoonful at a time, stirring only until dough clings together. Use your hands to shape dough into a firm round ball. Wrap dough tightly with plastic wrap. Let dough rest at room temperature for 15 minutes before unwrapping.
Unwrap dough; place it on lightly floured work surface. Roll dough out with rolling pin until about ¼" thick. Use a 3½" round biscuit or cookie cutter to cut out circles of dough. Roll each circle just a bit more into a slightly oval shape. You should have approx. 15-18 dough circles (sometimes more).
Lay metal cannoli tube across middle of the dough circle. Wrap dough around metal tube; seal edges together well, brushing them with lightly beaten egg white, to hold seams together; pinch seam together. This is an important step, to ensure cannoli shells seal properly and hold together when frying. Use fingers to slightly flare edges (on both ends) of dough out a bit before frying.
Heat oil (2" deep) in a large skillet (or electric skillet) until it reaches 350°F. Fry 3-4 cannoli shells at a time for ONE MINUTE, turning as they cook until they become golden in color on all sides. NOTE: If using a smaller skillet, only cook 2-3 at a time so cannoli don't touch while cooking. Use tongs to carefully remove cooked shells from hot oil; transfer to paper towels to drain. Let shells cool for 5-8 seconds, then carefully slide them off (hot) tubes onto paper towels. Re-check oil temp. for each batch to make sure it is at 350°. Repeat cooking process until all dough has been used. Let shells cool completely before decorating and filling. NOTE: If you want to FREEZE some shells for later use, wrap cooled shells carefully; store in freezer in airtight container. When ready to use, thaw and decorate shells; fill with cold ricotta mixture before serving.
To decorate cannoli shells, melt chocolate chips in double boiler (or microwave) until smooth. Lightly dip both ends of shells into melted chocolate; immediately sprinkle chocolate with chopped pistachios. Place shells on a wire rack after decorating; cool at room temp. until chocolate hardens. TIP: I find it helpful to put wax paper, foil, or parchment paper UNDER the wire rack to catch any drips, etc..
Remove cold ricotta filling from refrigerator. Use a pastry bag to pipe filling into cannoli shells (both ends). TIP: No pastry bag? Add ricotta filling to a zip-loc bag. Snip a corner off bottom of bag to pipe it, OR fill shells using a small spoon. NOTE: Citrus cannoli are at their best, eaten the same day they're made. Cannoli shells are crisper that way. Yes, you can refrigerate leftovers, but the shells will soften when filled and refrigerated, so it's not recommended.

Recipe Notes

NOTE: Caloric calculation was based on 1 cannoli out of a total of 15 cannoli being made. It also includes the optional chocolate and pistachio decorations. If made WITHOUT the chocolate and pistachio, each of the 15 cannoli would have a caloric calculation of approx. 248 calories each.

Nutrition Facts

Citrus Cannoli

Amount Per Serving (1 cannoli (decorated))

Calories 306 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 50mg17%

Sodium 155mg7%

Potassium 181mg5%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 15g17%

Protein 11g22%

Vitamin A 390IU8%

Vitamin C 5mg6%

Calcium 154mg15%

Iron 2mg11%

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

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22
Dec
2022

Christmas Tree “Gumdrops”

categories: Candy, Desserts, Holidays!

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Make festive, lime-flavored Christmas tree gumdrops for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.

If you’re looking for a unique and fun treat to make for the holidays, how about checking out this recipe for Christmas tree gumdrops? If you have a small Christmas tree cookie cutter (or any favorite Christmas cookie cutter for that matter) and four simple ingredients, then you’re ready to roll!

The ingredients you’ll need for this recipe are unsweetened applesauce, granulated sugar, lime jello powder, and unflavored gelatin (like Knox). Basically- you will cook the ingredients, pour them into a greased baking pan, let cool completely until firm, then cut into shapes with the cookie cutter. It’s a fairly easy recipe that will yield about 20 Christmas tree gumdrops. You can get more out of the recipe if your cookie cutter is smaller then the 2″ one I use. Here’s how to make them:

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

Ready? GREASE That Pan!

The first thing you will need to do is generously coat a 9″ x 13″ baking pan with non-stick baking spray on the bottom and sides of the pan. This is a crucial step to ensure the candy mixture can be easily removed from the pan in one entire slab. Set the pan aside.

Cooking The Gelatin Mixture

Place applesauce, granulated sugar, lime jello powder, and unflavored gelatin in a large saucepan. Turn the heat to Medium, and stir to combine. Bring this mixture to a boil, continuing to stir constantly as it cooks. Once it comes to a boil, let the mixture cook for one full minute (still stirring!).

Remove the pan from the heat, and immediately pour the hot gelatin mixture into the prepared baking pan. Place the pan into the refrigerator, and refrigerate it until the gelatin is completely “set” in the pan. This typically will take about 2 hours or a bit more to set completely.

Getting The Gelatin Slab Out Of The Pan

Generously dust a large cutting board with additional granulated sugar. Now comes the FUN part! Once the gelatin mixture is firm and set up, it’s time to get it out of the pan in one piece.

Gently use a spatula to loosen the jello mixture from the sides of the pan. I also try to gently lift and go under the slab as much as possible, to loosen the gelatin from the pan. Be careful not to tear the gelatin, but loosen as much of it as possible before flipping the pan over.

Flip the pan over and turn out the gelatin in one piece onto the sugared board. If it has been loosened enough, it should easily come out of the pan onto the board. If you have trouble, don’t panic! Just flip it back over, continue loosening it with the spatula, and try again. Once on the cutting board, dust the top of the gelatin with more granulated sugar.

Cut Out The Christmas Trees

Use your cookie cutter (my tree cutter was about 2″ tall) and cut out as many Christmas tree gumdrops as possible from the gelatin. I get about 20 in total, with some small pieces left over (they taste good, too). The amount you get in total will obviously depend on the shape and size of the cookie cutter you are using. The smaller the cookie cutter, the more treats you will end up with!

Roll the edges of the trees with additional sugar so that bottom, top, and sides have a nice, light coating of sugar on them. Cut any leftover small end pieces into bites that can also be enjoyed. Once cut and sugared, let the gumdrops “dry” on the cutting board (or a piece of wax paper) for about an hour. This helps the treats dry out just a bit more before they are ready to be enjoyed.

Let Dry, Then Enjoy These Christmas Tree “Gumdrops”!

After the Christmas tree gumdrops have dried for an hour, they can be served! Place them on a platter, and let the kids dive in! To store, place any leftovers in an airtight container, separating any layers with waxed paper, so they don’t stick together.

The finished Christmas tree gumdrops are lime flavored, sweet, soft and chewy, and will be a memorable treat (especially for kids) during the holidays. Thanks so much for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Have a blessed day.

Looking For More HOLIDAY CANDY Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of holiday recipes you’ll love, 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 (1^st and 15^th) 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!
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Recipe Adapted From Chrysa, at: https://thriftyjinxy.com/homemade-st-patricks-day-gum-drops-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Christmas Tree "Gumdrops"

Prep Time

30 mins

Cook Time

0 mins

Inactive Prep Time

3 hrs

Total Time

3 hrs 30 mins

Make festive, lime-flavored Christmas tree "gumdrops" for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.

Category: Candy, Snack

Cuisine: American

Keyword: christmas tree gumdrops

Servings: 20 (or more)

Calories Per Serving: 129 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups unsweetened applesauce
2¼ cups granulated sugar
6 ounces Lime Jello (powder) (two 3 oz. boxes)
2 envelopes unflavored gelatin (like Knox)

Additional granulated sugar for dusting cutting board and gumdrops

US Customary - Metric

Instructions

Generously coat 9" x 13" baking pan with non-stick baking spray on bottom/sides. Set aside.
Place applesauce, sugar, lime jello powder, and unflavored gelatin in a large saucepan. Turn heat to Medium; stir to combine. Bring mixture to a boil, stirring constantly as it cooks. Let mixture boil for one minute (still stirring!).
Remove pan from heat; immediately pour hot gelatin into prepared baking pan. Refrigerate until gelatin is completely "set" (about 2 hours or so).
Generously dust large cutting board with sugar. Gently use spatula to loosen jello from sides of pan. Gently lift and slide spatula under jello as much as possible, to loosen it. Flip pan over and turn out gelatin in one piece onto sugared board. It should easily come out of the pan onto the board. If you have trouble, don't panic! Just flip it back over, continue loosening with spatula, and try again. Once on cutting board, lightly sprinkle top of jello with more sugar.
Use your cookie cutter to cut out as many trees as possible from gelatin. I get about 20 in total, with some small pieces left over (they taste good, too). Your yield will depend on shape/ size of cookie cutter you use. The smaller the cookie cutter, the more treats you'll end up with!
Roll edges of trees in sugar so that bottom, top, and sides have light sugar coating, Let trees "dry" on cutting board (or wax paper) for 1 hour. This helps them dry out a bit before serving. Place on platter, serve and enjoy!
Store any leftovers in an airtight container, separating layers with wax paper.

Nutrition Facts

Christmas Tree "Gumdrops"

Amount Per Serving (1 (1/20 of total))

Calories 129 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.002g0%

Polyunsaturated Fat 0.003g

Monounsaturated Fat 0.001g

Sodium 42mg2%

Potassium 15mg0%

Carbohydrates 32g11%

Fiber 0.2g1%

Sugar 31g34%

Protein 1g2%

Vitamin A 5IU0%

Vitamin C 0.2mg0%

Calcium 2mg0%

Iron 0.1mg1%

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

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11
Dec
2022

Peppermint Pinwheel Cookies

categories: Cookies, Desserts, Holidays!

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Peppermint Pinwheel Cookies are festive holiday treats for family and friends! Colored spirals and light peppermint flavor make them special!

If you’re looking for a new Christmas cookie recipe to try this year, may I suggest these Peppermint Pinwheel Cookies? They’re not only pretty to look at, they have a nice light peppermint flavor, which is perfect for the holidays!

I found the recipe many years ago (don’t remember where), and made them for my annual cookie exchange in our home. They were a hit! Two layers of an easily made dough (red and white) are tightly rolled into a log shape. The dough is well chilled, then sliced and baked! That’s it! Let me show you how to make these adorable holiday cookies!

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

Make The Dough For The Peppermint Pinwheel Cookies

Cream softened butter and granulated sugar in a mixing bowl, using an electric mixer. Once well blended, beat in one egg YOLK and vanilla extract, until the batter is creamy and well combined.

In a separate bowl, stir together all purpose flour, salt and baking powder. Add this mixture to the batter, a little at a time while mixing. Continue beating until fully incorporated and a thick, soft dough has formed.

Color And Flavor Half The Dough

Evenly divide the cookie dough in half, and set one half aside. Place the remaining half of the dough in a large bowl, and add peppermint extract and red food coloring (liquid or gel- I used gel).

Use a large spoon to combine the extract and food coloring. I find it helpful to use the back of the spoon to fully blend in the color. Yes, you will have to work hard to fully stir in the red coloring! Just keep blending until the red coloring has been completely incorporated into the dough! Set the red dough aside.

Rolling The Red And White Dough Into Rectangles

Place the plain dough on a long piece of waxed paper. Use your hands to shape it into a small rectangle. Now place another long piece of wax paper on top. Roll the dough out into a rectangle shape until it measures 16″ long by 10″ wide. Slowly peel off the top layer of wax paper, and set the dough aside.

Repeat this process with the red dough (using clean wax paper), rolling it out to the same measurements (16″ x 10″). Slowly peel off the top layer of wax paper, and set the dough aside.

Layering The Dough

Now you should have one 16″ long by 10″ wide plain rectangle and a red rectangle (both with wax paper on the bottom). Place the plain dough rectangle in front of you. Carefully flip the RED layer over on top of the PLAIN layer, fitting it to the shape of the plain rectangle. The red dough wax paper should now be on the top. Slowly and carefully peel off the wax paper from the red layer.

TIP: In the photo below you can see that occasionally the dough will stick to the wax paper or rip as you remove the wax paper- NO worries)! This is a very forgiving dough. Just keep slowly removing the wax paper, then go back and patch any ripped areas with excess dough from the edges.

Roll The Dough Into A Tight “Log”

Using the wax paper (on the bottom of the plain dough) as a guide, tightly roll up the dough (jelly roll style), starting with the long side. Wrap the dough log in plastic wrap once done. Place the dough log on a baking sheet and refrigerate it for 2 hours. This is an important step, because you need the dough to be very cold and firm, in order to make clean slices later!

Slice The Chilled Dough Before Baking

After the dough has chilled for 2 hours, preheat your oven to 350°F. Unwrap the dough, and place the “log” on a cutting board. Use a sharp knife to cut the dough into 1/4″ slices. Because the dough is very cold and firm, this is an easy step, resulting in wonderfully cut, clean slices.

Place the sliced cookies onto lightly greased cookie sheets, keeping the cookies about 2″ apart. You should end up with between 36-46 cookies, depending on the thickness of the slices (and length of the dough rectangle you rolled up). Typically I end up with about 40 cookies, but your quantity may vary slightly.

Ready, Set, Bake!

Bake the cookies at 350°F. for approximately 10-12 minutes. The peppermint pinwheel cookies are done when barely lightly browned on the bottom, and the dough is “set”. Keep an eye on them, because they can brown very quickly (and you don’t want that).

Let the cookies cool for 1 minute, then transfer the cookies from the baking sheet to a wire rack. Let the cookies cool completely before serving. They will crisp up slightly, once cooled.

Who’s Ready To Eat Some Peppermint Pinwheel Cookies?

The peppermint pinwheel cookies are ready to serve, once they have cooled completely! Serve them on a pretty, decorative platter, and watch how fast they disappear. They have a light peppermint taste, but don’t worry! The peppermint flavor is absolutely NOT overpowering, in case you were wondering.

These cookies also freeze very well, if wrapped and placed in an airtight container in the freezer. Simply thaw them out before you need them, and enjoy!

I hope you have the opportunity to try these peppermint pinwheel cookies, and trust you will enjoy them as much as we do! Thank you for visiting my blog today, and I invite you to come back soon for more family-friendly recipes. Take care, God bless you, and have a GREAT day!

Looking For More CHRISTMAS COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful Christmas cookie recipes (and lots of other cookie recipes, too!), including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Peppermint Pinwheel Cookies

Prep Time

20 mins

Cook Time

10 mins

Inactive Prep Time- Dough Refrigeration

2 hrs

Total Time

2 hrs 30 mins

Peppermint Pinwheel Cookies are festive holiday treats for family and friends! Colored spirals and light peppermint flavor make them special!

Category: Dessert

Cuisine: American

Keyword: peppermint pinwheel cookies

Servings: 40

Calories Per Serving: 70 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¾ cup butter softened (no substitutes)
¾ cup granulated sugar
1 large egg YOLK
1 teaspoon vanilla extract
2 cups all purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon peppermint extract
¼ teaspoon red liquid food coloring (or gel)

US Customary - Metric

Instructions

Cream butter and sugar with electric mixer in large bowl. Beat in one egg YOLK and vanilla extract into batter, until combined/creamy.
In separate bowl, combine flour, salt, baking powder. Add to batter, a small amount at a time; mix until combined and thick, soft dough has formed.
Evenly divide dough in half; set one half aside. Place remaining half in large bowl. Add peppermint extract and red food coloring; stir to combine. You have to work hard to mix in red coloring! Keep blending until dough is completely red. Set red dough aside.
Place reserved white dough on a long piece of waxed paper. Use hands to shape it into small rectangle. Place another long piece of wax paper on top. Roll dough into rectangle shape (16" long by 10" wide). Slowly peel off top layer of wax paper; set dough aside. Repeat process with red dough (using clean wax paper), rolling it out to same measurements (16" x 10"). Slowly peel off top layer of wax paper; set dough aside.
You should have a 16"x 10" white rectangle and a red rectangle (each with wax paper on the bottom). Place white dough rectangle in front of you. Carefully flip RED layer over on top of the PLAIN layer, fitting it to the shape of the plain rectangle. Red dough wax paper should now be on top. Slowly peel off wax paper from red layer. Repair any rips or tears that may occur with excess dough.
Using wax paper (on bottom of white rectangle) as a guide, tightly roll up dough, starting with long side. Wrap dough "log" in plastic wrap. Place dough log on a baking sheet; refrigerate dough for 2 hours, then preheat oven to 350°F.
Unwrap dough; place on cutting board. Use sharp knife to cut dough into 1/4" slices. Place slices on lightly greased cookie sheets, about 2" apart.
Bake at 350°F. for 10-12 minutes. Cookies are done when lightly browned on bottom, and dough is "set". Keep an eye on them, because they can brown very quickly. Let cookies cool for 1 minute; transfer to wire rack to cool completely before serving. Enjoy!

Recipe Notes

NOTE: You should end up with between 36-46 cookies, depending on thickness of slices (and length of dough rectangle you rolled up).

Nutrition Facts

Peppermint Pinwheel Cookies

Amount Per Serving (1 cookie)

Calories 70 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 14mg5%

Sodium 57mg2%

Potassium 14mg0%

Carbohydrates 9g3%

Fiber 0.2g1%

Sugar 4g4%

Protein 1g2%

Vitamin A 112IU2%

Calcium 5mg1%

Iron 0.3mg2%

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

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05
Dec
2022

Peanut Butter Fudge

categories: Candy, Desserts, Holidays!

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Make 3 dozen pieces of peanut butter fudge in 10 minutes, using only 4 ingredients! Delicious treat for the holidays or any time of year!

This recipe for peanut butter fudge is so easy to make in such a short time, you’re not going to believe it! I found the recipe a number of years ago in one of my cooking magazines, and wanted to share it with you today. If you enjoy peanut butter, then you’re probably going to love this sweet holiday treat.

The holidays can be somewhat challenging for some people, as they try to create a “memorable” Christmas season for those they love. Well, if you’re finding it hard to find time to make treats for neighbors, friends, family, teachers, co-workers, etc., may I suggest this recipe? It only takes 4 ingredients and 10 minutes prep to make 3 dozen pieces of fudge. Then you refrigerate it, and BOOM! Your yummy fudge is ready to cut and serve! That in my book is a winning recipe! Here’s how simple it is to make this delicious fudge.

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

Let’s Make Some Peanut Butter Fudge!

NOTE: BEFORE you begin, generously butter an 8″ x 8″ square baking dish (bottom and sides) and set it aside. You will need this dish ready to go once the fudge ingredients are melted!

Measure the granulated sugar and milk into a very large saucepan. You will need a large pan because you will be adding the other ingredients to this pan later! Stir to combine the milk and sugar, and bring the mixture to a boil on Medium heat, stirring often. Once the liquid begins boiling, let it boil for exactly 3 minutes, stirring constantly.

Stir, Stir, Stir!

When done boiling, remove the pan from the heat and immediately stir in the creamy peanut butter and marshmallow creme. The mixture will be very thick! Keep on stirring and eventually you will have all the ingredients melted and combined. Trust me… just stir and stir, and in a couple minutes it will be fully blended!

Refrigerate The Fudge Until Set

Spread the peanut butter fudge evenly into the buttered 8″ x 8″ dish immediately after it is combined. The fudge will set up fairly quickly. Try to pat down the surface a bit, so there are no points sticking up.

Cover the fudge loosely and put it into the refrigerator to chill for 2-3 hours before cutting into portions. When the fudge is completely chilled and firmed up, slice it into 36 small pieces.

Who Wants A Piece Of Peanut Butter Fudge?

Transfer the cut pieces of peanut butter fudge to a serving plate and enjoy this delicious treat! Remember to keep all remaining pieces of fudge covered in the refrigerator! This is a yummy treat to give to friends or family for holidays or special occasions. It will be our little secret just how easy it was to make, okay? Wink, wink.

I hope you enjoy making (and eating) this peanut butter fudge! Thank you for stopping by today, and I hope you come back soon for more family-friendly recipes. Take care, may God bless you throughout this holiday season, and have a GREAT day!

Looking For More Recipes For HOLIDAY TREATS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for holiday treats that you might want to check out, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: “Taste of Home’s Quick Cooking” magazine, Collector’s Edition, pages 29-30

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Peanut Butter Fudge

Prep Time

10 mins

Cook Time

0 mins

Inactive refrigeration time

3 hrs

Total Time

3 hrs 10 mins

Make 3 dozen pieces of peanut butter fudge in 10 minutes, using only 4 ingredients! Delicious treat for the holidays or any time of year!

Category: Candy, Desssert

Cuisine: American

Keyword: peanut butter fudge

Servings: 36 pieces

Calories Per Serving: 118 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups granulated sugar
½ cup milk
1⅓ cups creamy peanut butter don't use "all natural"
7 ounces marshmallow creme

US Customary - Metric

Instructions

Generously butter an 8" x 8" square baking dish (bottom and sides) and set aside. You will need this dish ready to go once the fudge ingredients are melted!
Measure sugar and milk into very large saucepan. Stir to combine; bring to a boil on medium heat, stirring often. Once boiling, let boil for exactly 3 minutes, stirring constantly.
When done boiling, remove pan from heat. Immediately stir in peanut butter and marshmallow creme (mixture will be thick). Continue to stir until all ingredients have melted and are fully combined.
Spread fudge evenly into buttered 8" x 8" dish immediately after it is combined. Fudge will set up fairly quickly. Try to pat down the surface, so there are no points sticking up.
Cover dish loosely and put it into refrigerator to chill for about 2 hours before cutting. When fudge is chilled and firm, cut it into 36 small pieces. Serve and enjoy.

Nutrition Facts

Peanut Butter Fudge

Amount Per Serving (1 piece)

Calories 118 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 0.2mg0%

Sodium 42mg2%

Potassium 59mg2%

Carbohydrates 18g6%

Fiber 0.5g2%

Sugar 16g18%

Protein 2g4%

Vitamin A 6IU0%

Calcium 9mg1%

Iron 0.2mg1%

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

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