Category: Holidays!

Merry Christmas 2015!

Merry Christmas 2015!

I love this quote from “How The Grinch Stole Christmas”, by Dr. Seuss:

 “And the Grinch, with his Grinch-feet ice cold in the snow, stood puzzling and puzzling, how could it be so? It came without ribbons. It came without tags. It came without packages, boxes or bags. And he puzzled and puzzled ’till his puzzler was sore. Then the Grinch thought of something he hadn’t before. What if Christmas, he thought, doesn’t come from a store. What if Christmas, perhaps, means a little bit more.”

Merry Christmas 2015!

Thank You!

Just a quick note to say thank you to all who have visited this blog in 2015. I am taking a two week break over the holidays to narrow my focus onto the TRUE meaning of this blessed season… the birth of Jesus.

My life has been forever changed because of His mercy, grace and unconditional love for me. I am so very GRATEFUL.  My hope and prayer is that this Christmas season holds special meaning for you, as well.

I look forward to a new year and sharing many delicious recipes in 2016 with you. God Bless!

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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!

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 These 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 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 mixture over the Chex mix munchies. Stir really well, to distribute sauce evenly over all the ingredients.

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

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

Chex mix munchies are microwaved then cooled before serving.

Once completely cool, store the Chex Mix Munchies in an airtight covered container. That’s it! 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 chex mix munchies… and don’t say I didn’t warn you. They are scrumptious, and it will be hard to keep out of them!

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.

You Can Also Find Me On Social Media:

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

Have a fantastic day!

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

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.

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

 

 

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Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake!)

So, let’s just say this right off the bat… I don’t like “traditional” fruitcake. You know – the “door-stopper” kind, the unfortunate victim of many jokes.  My Mom’s Refrigerator Fruitcake is not that kind of fruitcake.  THIS fruitcake is chewy and tastes more like candy. Amen.My Mom's Refrigerator Fruitcake is not THAT kind of fruitcake.  THIS fruitcake is chewy and tastes more like candy. Amen.
When I thought about what to name this post, I thought long and hard about calling it “fruitcake”, because many people despise fruitcake. My mom has been calling it fruitcake for as long as I can remember… BUT it tastes like candy
!

Mom’s refrigerator fruitcake is chewy, and yes, it has bits of cherries, pineapple and raisins in it, but it also has marshmallows, butter, pecans and graham cracker crumbs. It is dense, chewy and AMAZING…and most importantly, is not baked, and tastes NOTHING like that other stuff.

Oh yeah… it’s gorgeous, also (like stained glass)! If you can melt butter, chop things, and know how to stir… YOU can make this recipe!!!

Here’s How To Make Mom’s Refrigerator Fruitcake

You will need candied cherries (red and green), plus some candied pineapple. These are sold in most grocery stores around the holidays. The containers look like this:

Red and green candied cherries and pineapple are used for the fruitcake.

Chop up the red and green cherries, most of the pineapple and some pecans. Make sure to set aside a few red and green cherries (whole) to use for garnishing fruitcake later.

Add chopped fruit and pecans, along with raisins to a large bowl. Set aside. Admire it’s beauty!

Raisins and pecans are added to the candied fruit.

Pulverize graham crackers. I used a food processor, but you can put them in re-sealable bag and use a rolling pin to crush them finely, as well. Cooking therapy!!!  Set crumbs aside.

Graham crackers are pulverized into fine crumbs.

Very fine graham cracker crumbs will be added to the fruitcake mixture.

Get The Loaf Pans Prepared

Wrap 4 miniature loaf pans with aluminum foil. Note: My mom has always used empty juice cans to mold the fruitcake loaves (both ends removed, heavily buttered inside). I use aluminum foil covered mini-loaf pans.

Melt butter and really coat the inside surface of the foil (bottom AND sides). Cover it really well (to help prevent sticking). You will thank me. If using empty juice cans, no need to melt butter… just thoroughly coat entire inside of juice can with it. Set aside.

Mini loaf pans are lined with foil, then  brushed with melted butter.

Making The Fruitcake

To make the fruitcake, melt 2 cubes (1 cup) of butter in a large, heavy bottomed stock pot.

Butter is melted in a large, heavy pan.

Once butter has melted, add a 16 ounce bag of marshmallows, and cook on medium low, stirring frequently until melted.

Miniature marshmallows are melted into the melted butter.

Marshmallows melting down in the pan with the butter

All of the marshmallows are almost blended into the melted butter.

Time To Add In All The GOOD Stuff!

When they have fully melted, remove pan from heat. Add the candied fruit, nuts and raisins. Stir well to fully combine. Mixture WILL be thick. Just keep on stirring…

Candied fruit, nuts, and raisins added into melted butter/marshmallow mix.

All the candied fruit is stirred into the marshmallow mixture for the fruitcake.

Now add the graham cracker crumbs, and stir well. Now it will be REALLY thick. Mix until totally combined!

Finely ground graham cracker crumbs added to the fruitcake mixture in pan.

It should look like this once your arms have gotten a great workout from stirring it up! All the ingredients should be combined, and Mom’s refrigerator fruitcake mixture will be THICK.

All of the ingredients for Mom's refrigerator fruitcake are ready for loaf pans.

Divide The Fruitcake Mixture Into Prepared Loaf Pans

Divide the mixture evenly between containers while mixture is still warm. Pack it into the molds tightly to help shape the loaves. I find it really helpful to butter my fingers to help pack it in.

Cover loaves with plastic wrap and refrigerate at least 12 hours or overnight, to solidify the loaves.

Mom's refrigerator fruitcake is packed firmly into prepared mini loaf pans.

After refrigerating, Mom’s refrigerator fruitcake should look like this… a solid loaf.

After refrigeration, it becomes a thick, solid loaf of fruitcake.

Garnish each loaf with cherry halves like this, shown in the photo below. To serve, use a sharp knife to cut the fruitcake into thin slices. Yum! It is soooooo good! Store Mom’s refrigerator fruitcake wrapped tightly in plastic wrap, in the refrigerator.

Mom's refrigerator fruitcake garnished with candied cherries, and sliced to serve.

I really hope you will consider making this delicious Christmas “fruitcake”. I think you will be pleasantly surprised at just how GOOD it is and how much NOT LIKE FRUITCAKE it really is! Mom’s refrigerator fruitcake makes wonderful gifts for friends, as well. Merry Christmas!

Thank you for stopping by, and I hope you will come back again soon. Take care, and have a wonderful day!

Looking For More “Christmas Goodie” Recipes?

You can find all of my Christmas goodies in the Recipe Index, located at the top of the page. I have a LOT you will 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.

You Can Also Find Me On Social Media:

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

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Recipe Source: My Mom (she’s been making this for over 50 years… have NO IDEA where she got this recipe!)

Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!)
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 
Refrigerated, non-baked, non-traditional fruitcake, with pecans, cherries, pineapple, marshmallows, and graham crackers. This is more like CANDY!
Category: Dessert
Cuisine: American
Keyword: refrigerator fruitcake
Servings: 24 4 mini-loaves total
Calories Per Serving: 363 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 (8 oz.) container red candied cherries (chopped-but save a few whole ones for garnish)
  • 1 (8 oz.) container green candied cherries (chopped-but save a few whole ones for garnish)
  • 1 (8 oz.) container candied pineapple, chopped
  • 16 ounce bag mini marshmallows (or 48 large marshmallows)
  • 1 cup raisins
  • 1 1/2 cups chopped pecans (or walnuts)
  • 2 cubes butter (one cup total)
  • graham crackers (3 "sleeves" of graham crackers-1 pound)
  • Additional butter for "greasing" loaf pans.
Instructions
  1. Have all ingredients chopped, crushed, etc. before beginning recipe. Line loaf pans with aluminum foil (completely cover bottom and sides). Butter the bottom and side of each foil covered loaf pan with butter. Do not skimp on this part. A well buttered loaf pan will help the foil to NOT stick to the fruitcake at the end when ready to remove it! Set aside pans and prepped ingredients.
  2. Melt 2 cubes butter in a large heavy bottomed saucepan.
  3. Add marshmallows; continue heating (and stirring) on medium low heat until marshmallows are fully melted. Remove from heat.
  4. Add red and green cherries, pineapple, raisins, and nuts. Stir well.
  5. Add graham cracker crumbs. Stir really well, until all ingredients are fully combined (mixture will be very thick).
  6. Divide the mixture evenly (while still warm) into 4 prepared mini-loaf pans. Butter your fingers, press down and tightly compact the mixture into the loaf pan. When done (and mixture is tightly packed into pans), cover the pans with plastic wrap, and refrigerate for at least 12 hours. When done, remove each loaf from pan. Carefully remove aluminum foil. Garnish top of each fruitcake with half a red cherry and two halves green cherries.
  7. Slice with sharp knife into thin slices, serve and enjoy! Store fruitcakes in plastic wrap (in the refrigerator).
Recipe Notes

Each mini loaf = 6 slices. Prep time does NOT include 12 hours refrigeration necessary to solidify and firm up the fruitcake! 
If using juice cans as forms for fruitcake, butter insides very well with softened butter. No aluminum foil necessary!

Nutrition Facts
Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!)
Amount Per Serving (1 slice)
Calories 363 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 208mg9%
Potassium 113mg3%
Carbohydrates 57g19%
Fiber 2g8%
Sugar 31g34%
Protein 2g4%
Vitamin A 240IU5%
Vitamin C 1.7mg2%
Calcium 29mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!My Mom's Refrigerator Fruitcake is not THAT kind of fruitcake.  THIS fruitcake is chewy and tastes more like candy. Amen.

 

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Spiced Tea Mix

Spiced Tea Mix is perfect for gift giving during the holidays or for just sipping a cup of this orange-cinnamon-clove spiced tea by the Christmas tree!Spiced Tea Mix is perfect for gift giving during the holidays or just sipping a cup of this orange-cinnamon-clove spiced tea by the Christmas tree!
One of the Christmas memories I hold dear is the Spiced Tea Mix my Mom makes to give to friends and family! It’s so easy to make!

Sitting in front of our Christmas tree, enjoying the lights and ornaments, while sipping a mug of this hot, fragrant orange-cinnamon-clove spiced tea is something I always enjoy!

Christmas decorations are the perfect setting for sipping spiced tea mix by the firelight..

This recipe makes approximately 36 ounces of spiced tea mix. I filled 3 pint sized jars… 1 jar to keep, and 2 jars to give away as gifts.

I’ve heard it called “Russian Tea” before, but have NO CLUE why… Maybe people are “rushin” to drink it? (Get it? My complete fail at a joke). My apologies… Whatever you call this tea… make it. It’s delicious!

Ingredients Used To Make Spiced Tea Mix

Here are the ingredients before mixing…(Tang, Lemonade, Instant Tea, Sugar, Cinnamon and Cloves).

Dry ingredients for spiced tea mix placed in large white bowl.

Here are the ingredients for this spiced tea mix after mixing…

Spiced Tea Mix in white bowl, after combining ingredients.

Here is what the spiced tea mix looks like, once poured into jars… it looks pretty cool. The different layers of spices give each jar a unique look!

Spiced Tea Mix is placed in mason jars, for gift giving.

I enjoy giving his simple, “homemade with love”, Spiced Tea Mix as a gift to friends.

Place a simple bow on top, attach a cute gift card, and you will have a special homemade food gift for those you love!

Spiced Tea Mix in jars make a lovely gift for friends during the holidays!

But here’s how I most enjoy it… 2 Tablespoons Spiced Tea Mix, stirred into a mug of boiling water…perfect!

The mug in this photo (below) belonged to my mother-in-law and is special to me. She passed away and went to her heavenly home a few years ago. She is missed during the holidays, but she is thought of often.

She is especially thought of and missed when I enjoy a hot delicious drink (including this one), out of her old trusty coffee mug.

A delicious beverage made with spiced tea mix, in a white mug.
I really wish you could smell AND taste this delicious drink. It’s so warm with spices, and full of citrus flavor! Hope you will consider making up a batch of spiced tea mix for your family and other loved ones this holiday season!

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: My Mom (years and years and years ago)

Spiced Tea Mix
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Spiced Tea Mix is perfect for gift giving during the holidays or just sipping a cup of this orange-cinnamon-clove spiced tea by the Christmas tree!
Category: Beverage
Cuisine: American
Keyword: spiced tea mix
Servings: 62 servings (2 Tablespoons per)
Calories Per Serving: 60 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 27 ounces Tang Instant Orange Drink Powder
  • 3 oz. Powdered Lemonade Mix
  • 1 1/4 cups granulated sugar
  • 1/2 cup instant tea granules
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
Instructions
To Make The Mix:
  1. Stir all ingredients together in large bowl until completely mixed.
  2. Store spiced tea mix in covered, airtight container.

To Make Tea:
  1. Place 2 rounded Tablespoons mix into a mug of boiling water. Stir well. Enjoy!
Nutrition Facts
Spiced Tea Mix
Amount Per Serving (2 Tablespoons)
Calories 60
% Daily Value*
Potassium 2mg0%
Carbohydrates 5g2%
Sugar 5g6%
Vitamin C 1.9mg2%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Spiced Tea Mix is perfect for gift giving during the holidays or just sipping a cup of this orange-cinnamon-clove spiced tea by the Christmas tree!

 

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It Is GOOD To Give Thanks!

Growing up, my Mom and Dad instilled in me the importance of saying “thank you” to others…to express appreciation for acts of kindness, gifts given, an encouraging word, time spent with me, etc. They taught me it is GOOD to give thanks!Psalm 100 - Good to give thanks.
Being grateful is one of the character traits I value and aspire to most, which is ONE of the reasons for the name I chose for my blog when I started it. GRATEFUL.  GRATEFUL… I want that spirit of gratitude to envelop every part of me.

And just as important, I desire more than anything to acknowledge the GIVER.  When I sharply focus the lens through which I look at life, I can clearly recognize and acknowledge that behind every blessing (big or small) is the God I love, who loves me in spite of myself…because HE IS GOOD.

I have a sweet friend named Fran who calls this holiday “ThanksLIVING”… I love this concept. May we live a life of gratitude every day of the year, not just the one day “officially” set aside to “Give Thanks”. We are so blessed… infinitely more than we deserve!

Have a wonderful Thanksgiving, friends. Look around… there is always something to be grateful for.

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Roasted Butternut Squash with Cranberries, Honey & Feta

Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Are you on the search for a new vegetable side dish to serve during the holidays (or any old time, for that matter)? Well, here’s a sweet AND savory recipe for Roasted Butternut Squash with Cranberries, Honey & Feta.

This is one gorgeous side dish to look at, and a very tasty side dish to accompany various meals. This dish has so many different flavors going on…roasted butternut squash, creamy saltiness of feta cheese, and the “pop” of freshly roasted tangy cranberries.

The dish is topped off with the sweetness from honey being drizzled over the top of the ingredients… whoa! I am really glad I tried this recipe!

The recipe for roasted butternut squash is simple. Roast the butternut squash, add the fresh cranberries near the end of the roasting time, dish them up, garnish with the rest of the ingredients. That’s it… in a nutshell.

How To Make Roasted Butternut Squash With Cranberries, Honey & Feta

Get yourself a butternut squash. Got one? Okay.  You only need ONE, but here’s a photo of 2 (perhaps to inspire you to double the recipe if cooking for a small village?)

To make roasted butternut squash, you need to start with fresh butternut squash!
Peel and chop one butternut squash into small bite-sized cubes. (Peeling the squash is the toughest part of this recipe… really!)

The butternut squash must be peel and sliced before it is roasted.

Drizzle some olive oil onto a large baking sheet and put the cubed squash on it, turning cubes to coat with the oil.

Roasted butternut squash requires squash cubes, tossed in olive oil.

Sprinkle squash cubes with salt and pepper, and give them another light drizzle of olive oil. Bake at 400 degrees for 25 minutes.

Once done, remove the roasted butternut squash from the oven, and add fresh cranberries. Return the pan to the oven; cook for 15 additional minutes.

Fresh cranberries are ready to add to the roasted butternut squash.

Fresh cranberries are added to roasted butternut squash, then placed back into oven.

When done, the cranberries should have popped a bit, and softened. Remove the roasted butternut squash and cranberries from the oven. Transfer the mixture onto a serving dish.

Roasted butternut squash and cranberries are removed from oven, and put on a serving platter.

To finish this roasted butternut squash dish, add a light dusting of cinnamon to top the veggies. Sprinkle the top with with crumbled feta cheese.

Feta cheese, cinnamon, and honey will be added to top of the roasted butternut squash.

Drizzle some honey over the top of the entire dish, then add crumbled feta cheese and a little bit of dried parsley! YUM!

Honey, feta cheese, parsley and cinnamon are added to top of the roasted butternut squash on platter.

That’s it! Serve the roasted butternut squash dish while hot!  Hope you enjoy the color and the variety of tastes in this simple, but delicious veggie side dish!

Roasted Butternut Squash with Cranberries, Feta & Honey on white platter, ready to eat!

If you enjoy butternut squash, be sure and check out my recipe for Butternut Squash Soup with Bacon. It tastes amazing!

Have a fantastic day, friends. May God bless and keep you in, and through, all you do.

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 Jenn Laughlin: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html

Roasted Butternut Squash with Cranberries, Honey & Feta
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Category: Side Dish
Cuisine: American
Keyword: roasted butternut squash
Servings: 8 servings
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large butternut squash (peeled and cut into bite-sized cubes)
  • 2 Tablespoons olive oil (divided)
  • Salt and black pepper (to season with)
  • 2 cups fresh (and not frozen) cranberries
  • 1/4 cup feta cheese , finely crumbled
  • 3-4 Tablespoons honey
  • ground cinnamon , to taste
  • dried parsley (can also use fresh, if desired)-for garnish
Instructions
  1. Before beginning, preheat your oven to 400 degrees F. Pour 1 Tablespoonful of olive oil onto a large baking pan (with edges). Spread, to cover.

  2. Pour the cubes of butternut squash onto oiled baking pan. Drizzle the cubes with 1 additional Tablespoonful of olive oil. Lightly season squash cubes with salt and pepper.
  3. Put the baking pan onto the middle rack in the oven. Roast the squash at 400 degrees for 25 minutes. Pull out pan; add the fresh cranberries to the roasting pan and put back in the oven. Continue cooking squash and cranberries for 15 additional minutes. When done, the cranberries will have softened, and will have popped (or burst) a bit.
  4. Remove baking pan from oven. Sprinkle squash lightly with cinnamon. Sprinkle the feta cheese all over the top of the squash. Drizzle the squash with honey (try to sprinkle evenly so all get that bit of sweetness). Taste. If you want it sweeter, add some more honey to the dish. Garnish with parsley. Serve hot, and enjoy!

Nutrition Facts
Roasted Butternut Squash with Cranberries, Honey & Feta
Amount Per Serving (1 serving)
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 129mg6%
Potassium 351mg10%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 9g10%
Protein 1g2%
Vitamin A 10000IU200%
Vitamin C 23mg28%
Calcium 70mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!

 

 

 

 

 

 

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We Pause To Remember… Memorial Day 2015

We pause to remember… on this Memorial Day, 2015.We pause to remember on this Memorial Day

We pause to remember all the brave men and women who selfishly sacrificed their very lives for our freedom.

“And I’m proud to be an American, where at least I know I’m free.
And I won’t forget the men who died, who gave that right to me.
~Lee Greenwood

THANK YOU TO ALL WHO CURRENTLY SERVE, HAVE SERVED, OR HAVE GIVEN THE ULTIMATE SACRIFICE IN THE ARMED FORCES OF THE UNITED STATES OF AMERICA… WE REMEMBER… AND ARE GRATEFUL FOR YOUR SERVICE AND SACRIFICE.

“Your silent tents of green we deck with fragrant flowers;
Yours has the suffering been, the memory shall be ours.
~Henry Wadsworth Longfellow

This Memorial Day 2015… we pause and remember.

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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!
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Homemade Cranberry-Orange Sauce

Four ingredients and a food processor are all you need to make delicious, fresh, homemade cranberry-orange sauce in just a few minutes!4 ingredients and a food processor are all you need to make delicious, fresh, homemade cranberry-orange sauce in just a few minutes!
The Thanksgiving and Christmas holidays are now in the history books, but I want to publish this recipe for Homemade Cranberry-Orange Sauce on my blog, so I will have it handy for the future.

My mom used to make this cranberry sauce (in a chunky version) as I was growing up, but I’d never made the recipe for our family until this Christmas. I found the index card the recipe was written on years ago in an old recipe box, so I decided to give it a try!

No More Gelatinous Blobs Of Cranberry Sauce For Us!

For years my “go to” for cranberry sauce was the blob found in a can (cranberry jelly), or the whole cranberry sauce (also found in the can). Guess I was just in the habit of grabbing a can while doing my grocery shopping for holiday meals and never gave it another thought.

Truthfully, I was always a bit grossed out as that gelatinous blob of cranberry jelly came sliding and wobbling out of the can… but that’s another story. I still bought it, and would always add just a tiny bit to my plate, because that’s what you’re supposed to do at Thanksgiving, right? Until NOW!

Making Fresh, Homemade Cranberry-Orange Sauce Is EASY To Prepare!

Well, my tastes have certainly changed. Enter this amazing, fresh, homemade cranberry-orange sauce. Did I mention FRESH? Plus, there are only a few ingredients necessary to make it, which is a win-win, in my book.

The cranberry sauce is ridiculously easy to prepare (using a food processor), and the taste is light-years ahead of the canned stuff. No  comparison! I LOVE IT, and can eat it right out of the bowl (shhh… my little secret!)

Fresh cranberries and oranges are two of four ingredients needed to make sauce.

You don’t have to wait for the Thanksgiving or Christmas holidays to make this sauce. It would be a delicious accompaniment to top off pork or chicken dishes. It’s vibrant flavors will add to the taste of the meal!

Truthfully, I don’t know what took me so long to get on board with this, but now that I have, I don’t think I will ever buy canned cranberry sauce for a holiday meal ever again. EVER!

The zest of an orange is used to make homemade cranberry-orange sauce.

Use A Food Processor To Make Homemade Cranberry-Orange Sauce

This sauce can be made chunky or semi-smooth, using a food processor or heavy duty blender. All you do is process the ingredients together until it reaches your desired consistency!

It’s so simple, and so delicious! Once you make this cranberry sauce once, I’ll bet you will never go back to canned cranberry gelatinous blobs, either! Ha Ha!

Ingredients for homemade cranberry-orange sauce are pulverized in a food processor.

Fresh cranberries, an apple, an orange and a bit of sugar are the only ingredients necessary to make this delicious, homemade cranberry-orange sauce! And boy… does it ever taste GOOD!

The homemade cranberry-orange sauce is ready to serve!

Sure hope you’ll give this yummy homemade cranberry-orange sauce a try, and trust you will enjoy it, too!  If you enjoy this sauce, you might also be interested in my recipe for whole berry cranberry-orange sauce! Have a great day!

Interested In More Recipes?

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

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Author's signatureRecipe Source: My Mom

Homemade Cranberry-Orange Sauce
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Four ingredients and a food processor are all you need to make delicious, fresh, homemade cranberry-orange sauce in just a few minutes!

Category: Side Dish
Cuisine: American
Keyword: cranberry-orange sauce
Servings: 8 1/4 cups per serving
Calories Per Serving: 60 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces fresh cranberries (1 bag)
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 medium apple (any variety), peeled, cored, seeded, and cut into chunks
  • 1/4 cup granulated sugar (plus more to taste, if desired)
Instructions
  1. Place all ingredients into a food processor (or heavy duty blender). Process until all ingredients are mixed and consistency is to your liking... chunky or semi-smooth.

  2. Taste. Add additional sugar, if desired.
  3. Place sauce into serving bowl; Cover and keep refrigerated until ready to serve. Enjoy!

Nutrition Facts
Homemade Cranberry-Orange Sauce
Amount Per Serving (1 (1/4 cup per serving))
Calories 60 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 75mg2%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 11g12%
Protein 1g2%
Vitamin A 59IU1%
Vitamin C 12mg15%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Four ingredients and a food processor are all you need to make delicious, fresh, homemade cranberry-orange sauce in just a few minutes!

 

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Cranberry-Orange Pinwheel Cookies

Enjoy these festive looking and delicious cranberry-orange pinwheel cookies, filled with swirled cranberry, orange and pecans.Enjoy these festive looking and delicious cranberry-orange pinwheel cookies, filled with swirled cranberry, orange and pecans.

Every time Christmas rolls around, I prepare lots of our family’s “traditional” must-have cookies and goodies. I also try a new recipe or two each year. This year I tried a new recipe I found (on Pinterest!) for Cranberry-Orange Pinwheel Cookies.

I think they’re so festive looking! And here’s the good news… they are delicious! A big shout out goes to Rachel at bakedbyrachel.com for the recipe for this yummy batch of Christmas cookies!

The cookies not only look good… they smell good, too. They have a light citrus aroma from the orange zest; and the filling in the middle is made from chopped cranberries, brown sugar and pecans, for extra flavor.

These are wonderful little holiday cookies! I gave away lots of them on plates of Christmas goodies given to our neighbors and friends this year. Sure hope you will give them a try!

How To Make Cranberry-Orange Pinwheel Cookies

Begin by chopping up the cranberries, pecans and brown sugar. This is very easy to do in a food processor or blender.

Cranberries, brown sugar and pecans are chopped in a food processor, for cranberry-orange pinwheel cookies.

The next thing to do is mix up the dough. The dough for these cranberry-orange pinwheel cookies sure smells good, because of the fresh orange zest!

The dough is mixed for the cranberry-orange pinwheel cookies.

The dough is rolled out, and then the cranberry/pecan mixture is added to the top. That yummy cranberry brown sugar and pecan filling is then spread over it, “almost” to the edges.

The dough for cranberry-orange pinwheel cookies is covered with cranberry pecan filling.

The dough for the cranberry orange pinwheel cookies is carefully rolled up into a log shape. This cookie dough log is then tightly covered, and refrigerated overnight.

Cranberry-Orange Pinwheel Cookies dough is rolled into a log, then refrigerated.

After refrigerating overnight, the dough for the cranberry-orange pinwheel cookies is sliced into 1/4″ slices. See how pretty they look in the photo below?

The festive looking pinwheel cookies are then baked on a parchment paper lined baking sheet.

Cranberry-Orange Pinwheel Cookies, cut into 1/4" slices on baking sheet.

Voila! Here are the cranberry-orange pinwheel cookies, right after they were taken out of the oven.  The cookies need to cool on the baking sheet for a minute before removing (this helps them firm up a bit).

You will need to transfer the cookies to a a wire rack to finish cooling, and then they are ready to eat!

Baked Cranberry-Orange Pinwheel Cookies, cooling on wire racks.

I hope you will consider making these cranberry-orange pinwheel cookies. The cranberry and orange filling tastes amazingly fresh and wonderful! They are always a big hit!

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page.  A few favorite cookie 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.

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Author's signatureOriginal Recipe Source: http://www.bakedbyrachel.com/a-tradition-cranberry-orange-pinwheels/

Cranberry-Orange Pinwheel Cookies
Prep Time
1 hr 15 mins
Cook Time
10 mins
Chilling Time Overnight
8 hrs
Total Time
9 hrs 25 mins
 
Enjoy these festive looking and delicious cranberry-orange pinwheel cookies, filled with swirled cranberry, orange and pecans.
Category: Cookies
Cuisine: American
Keyword: cranberry orange pinwheel cookies
Servings: 48 cookies
Calories Per Serving: 108 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup cranberries (fresh or frozen)
  • 1 cup pecans
  • 1/4 cup brown sugar (light or dark)
  • 1 cup butter (2 cubes), softened
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 teaspoons grated orange zest
  • 3 cups all-purpose flour
Instructions
  1. Place cranberries, pecans and brown sugar in a food processor (or high-powered blender/chopper). Process until ingredients become small pieces. Set aside.

  2. In a large mixing bowl (or stand mixer), cream the butter and granulated sugar together until well combined. Add baking powder, salt, eggs, and orange zest. Beat on low/medium for one minute. Add flour (by spoonfuls) to the mixture, while mixing on medium speed, until all ingredients have been thoroughly combined. Once combined, cover bowl and refrigerate dough for 1 hour.

  3. Divide chilled dough in half. Place one half in between sheets of wax or parchment paper. Roll dough out into a rectangle, approximately 1/4 inch thick. Remove the top layer of paper. Spread half of the cranberry-pecan mixture evenly over the top of the dough to within 1/2 inch of all edges. Roll up dough (begin with the SHORT side of dough). Guide the dough with your hands and use the wax or parchment paper to pull the dough up as you form a "log-shaped" roll. Pinch dough to seal ends. Repeat with other half of dough. Transfer each "dough log" onto a clean sheet of wax or parchment paper. Seal dough in paper. Tape shut. Refrigerate overnight. (Dough must be thoroughly chilled to cut clean, nice even slices).

  4. When ready to bake cookies, preheat oven to 375 degrees. Using a very sharp knife, cut cookie dough into 1/4 inch slices. Place slices 1-2 inches apart on a parchment paper lined baking sheet. Bake cookies for 8-10 minutes, or just until bottoms of the cookies begin to turn golden brown. Remove from oven. Let cookies "rest" a few minutes before removing from baking sheet. Let cookies cool completely on wire racks. Enjoy!

Recipe Notes

Don't be scared away from making these due to the long refrigeration time. I made the dough up the day before I wanted to bake them. Then I baked them up the next day... no trouble!

Nutrition Facts
Cranberry-Orange Pinwheel Cookies
Amount Per Serving (1 cookie)
Calories 108 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 16mg5%
Sodium 61mg3%
Potassium 27mg1%
Carbohydrates 13g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 130IU3%
Vitamin C 0.4mg0%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy these festive looking and delicious cranberry-orange pinwheel cookies, filled with swirled cranberry, orange and pecans.

 

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Chocolate Fudge Truffle Cheesecake

Entertaining for the holidays? You will LOVE this creamy Chocolate Fudge Truffle Cheesecake with chocolate graham cracker crust and chocolate drizzle garnish!Entertaining for the holidays? You will LOVE this creamy Chocolate Fudge Truffle Cheesecake with chocolate graham cracker crust and chocolate drizzle garnish!

Cheesecake is my favorite dessert. Ever. This recipe for Chocolate Fudge Truffle Cheesecake is one of my favorites! Creamy AND fudge-like… cheesecake AND chocolate? How could you NOT love this dessert?

How I Created This Chocolate Fudge Truffle Cheesecake Recipe

Years ago, I was trying to come up with a recipe for chocolate cheesecake. I read through several recipes (none of which I remember 20+ years later), and combined various elements from 3 of them to create this recipe.

I’ve made this chocolate fudge truffle cheesecake with a chocolate graham cracker crust for so many special occasions over the past 2 decades, I can’t even count them.

I made this absolutely delicious cheesecake again for some friends who came over for dessert about a week ago, and decided it was time to put the old Chocolate Fudge Truffle recipe on my blog.

So here ya go… sure hope you enjoy it! I know we do!

How To Make Chocolate Fudge Truffle Cheesecake

A chocolate graham cracker crust is made (easy). A crust is formed by patting down the crumbs firmly in the bottom of a springform pan.

Here is the crust, ready for the chocolate fudge truffle cheesecake filling to be added on top.

Chocolate graham cracker crust in pan, waiting for cheesecake filling.

Chocolate fudge truffle cheesecake filling is poured onto the chocolate graham crust. Now the cheesecake is ready to be baked in the oven!

The chocolate fudge truffle cheesecake filling is added to springform pan to bake.

This is what the cheesecake looked like, immediately after it came out of the oven. You can tell it has risen quite a bit during the baking. Let it cool, in the pan, on a wire rack.

Chocolate fudge truffle cheesecake, right out of the oven after baking.

The next thing to do is mix up the sweetened sour cream topping for the cheesecake while it is cooling. This topping is spread on top of the baked and cooled cheesecake.

Mixing the sweetened sour cream topping up, for the chocolate fudge truffle cheesecake.

Topping has been spread over top of cooled chocolate fudge truffle cheesecake. This dessert is already looking good, so far.

Now it’s time to drizzle on some more chocolate, to fancy it up a bit! A simple melted chocolate glaze is prepared in a snap, then drizzled on the cheesecake in a decorative design.

Sweetened sour cream layer is added to top of chocolate fudge truffle cheesecake, after baking.

Here’s the finished chocolate fudge truffle cheesecake! It has been drizzled with chocolate, and topped with a holly leaf garnish!

The cheesecake has been chilled until it is nice and cold, and now it’s ready to slice… yum. Want to have a piece? It’s GOOD.

Chocolate fudge truffle cheesecake on platter, with Christmas candle and picture.

You can also drizzle the serving plates with caramel and chocolate sauce if desired. The only thing left to now is slice a piece, and dig in!

A slice of chocolate fudge truffle cheesecake on a plate.

We LOVE this rich, creamy decadent cheesecake, especially during the holidays! Hope you enjoy it, as well. Have a great day!

Interested In More Recipes?

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

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Chocolate Fudge Truffle Cheesecake
Prep Time
1 hr
Cook Time
1 hr
Refrigeration (inactive time)
8 hrs
Total Time
10 hrs
 
Entertaining for the holidays? You will LOVE this creamy Chocolate Fudge Truffle Cheesecake with chocolate graham cracker crust and chocolate drizzle garnish!
Category: Dessert
Cuisine: American
Keyword: chocolate fudge truffle cheesecake
Servings: 12 slices
Calories Per Serving: 475 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Crust:
  • 1 sleeve graham crackers , crushed into fine crumbs
  • 1/3 cup cocoa
  • 1/3 cup granulated sugar
  • 1/3 cup butter , melted
For The Cheesecake Filling:
  • 3 - 8 oz. pkgs. cream cheese , softened, at room temperature (important!)
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 12 oz. semi-sweet chocolate chips , melted, then cooled slightly
  • 2 Tablespoons butter , melted, then cooled slightly
  • 1 teaspoon vanilla extract
For Cheesecake Topping:
  • 1 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons granulated sugar
For Chocolate Drizzle:
  • 1/2 cup semi-sweet chocolate chips
  • 1 Tablespoon vegetable shortening
Instructions
  1. Preheat oven to 325 degrees.
  2. Make the crust: Mix together the graham cracker crumbs, cocoa, sugar and melted butter in a small bowl, until well combined. Press this mixture into the bottom and 1 inch up the sides of a 9" springform pan. Press tightly into pan to form solid crust. Set aside.
  3. Make the cheesecake filling: Mix all cheesecake filling ingredients together. Beat with electric mixer until mixture is smooth and well combined. (Make sure cream cheese is room temp before making filling... this will help ensure no lumps...) Pour cheesecake mixture over the crust. Spread to level out the mixture. Bake the cheesecake for 55-65 minutes in 325 degree oven, until center is set on the cheesecake. IMPORTANT: Place a cake pan filled half way up with water, on the oven shelf below the cheesecake while it cooks!
  4. When cheesecake is done, remove to a wire rack. Let the cheesecake cool for about 10 minutes, then carefully release the sides from the springform pan. Let cheesecake completely cool to room temperature.
  5. While cheesecake is cooling, make the Cheesecake Topping: Mix the topping ingredients together in a small bowl (you can use a spoon for this... doesn't have to be beaten). Once cheesecake has completely cooled, evenly spread the topping over the top surface.
  6. Make the chocolate drizzle: Melt the chocolate chips and shortening in microwave on high for 30 seconds. Stir. Heat again for 30 seconds. Stir until completely smooth. Do not overcook or burn the chocolate. Let the smooth chocolate cool just a bit, then decoratively drizzle the chocolate over the Cheesecake topping.
  7. Refrigerate (uncovered) cheesecake for at least 8 hours or overnight. Slice and serve. Enjoy!.
Nutrition Facts
Chocolate Fudge Truffle Cheesecake
Amount Per Serving (1 slice)
Calories 475 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 19g119%
Cholesterol 92mg31%
Sodium 165mg7%
Potassium 307mg9%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 31g34%
Protein 5g10%
Vitamin A 665IU13%
Vitamin C 0.2mg0%
Calcium 73mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Entertaining for the holidays? You will LOVE this creamy Chocolate Fudge Truffle Cheesecake with chocolate graham cracker crust and chocolate drizzle garnish!

 

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