Sauces and Dressings Archives

Category: Sauces and Dressings

13
Nov
2017

Whole Berry Cranberry Orange Sauce

categories: Holidays!, Sauces and Dressings, Side Dishes

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This flavorful whole berry cranberry orange sauce is a wonderful side dish for Thanksgiving! It’s incredibly easy to make, with only a few ingredients!

It’s almost Thanksgiving, and I am looking forward to making one of my favorite dishes… Whole Berry Cranberry Orange Sauce! It’s sooo good, and simple to whip up!

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

As a kid, I didn’t like cranberry sauce. I thought of it as the big red wiggly blob of funny tasting stuff from a can that my Mom put out on a plate at Thanksgiving. Being the dutiful daughter that I am, I followed her example for many years in my own home. Funny thing, though… I never really liked it, because the gelatinous, wobbly texture made me cringe.

The OTHER Way I Make Cranberry Orange Sauce – My Mom’s Version

Years later my Mom began making a homemade cranberry-orange sauce, and I found I really enjoyed the fresh sweet and tartness. It’s DELICIOUS!

Her recipe is almost more like a fresh “relish”, requires no cooking and has orange, apple and fresh cranberries in it (finely ground using a food processor). I make her version often during the holidays. That homemade cranberry sauce recipe is so good I can eat it right out of the bowl with a spoon! It tastes very similar to the kind sold at Trader Joes!

How To Make My Version Of Whole Berry Cranberry Orange Sauce

I also enjoy a whole berry cranberry orange sauce, which is cooked… with most of the cranberries “popped”, but left whole in the sauce. I slightly adapted my Mom’s original recipe to make this version, and am happy to share it with you.

This recipe does not include apples, requires a very short cooking time to enable the cranberries to “pop”, and is full of cranberry orange flavor! It tastes AMAZING! Whole berry cranberry orange sauce is so delicious, I usually have to grab a spoon and take multiple “samples”. It’s a hard job, but somebody has to do it! I’m always happy to help!

The recipe for whole berry cranberry orange sauce is so easy to make from scratch. Basically the ingredients are placed into a large saucepan, and mixture is cooked. The ingredients are stirred frequently while the cranberries cook, until most of the cranberries have “popped”. This usually takes only 8-10 minutes.

Interesting Fact About Cooked Cranberries

Here’s an interesting side note – did you know when the cranberries are cooked at a high temperature and “pop” open, they release pectin? Yep, they do, and then the pectin turns around and slightly thickens the sauce naturally. Who knew a sauce using these two main ingredients could be so delicious AND thicken itself?

Anyways… I hope you will consider making your very own fresh whole berry cranberry orange sauce this Thanksgiving. I think you will be amazed at how great it tastes! We had a guest over to share Thanksgiving with us, and he said it was the BEST cranberry sauce he had ever had!

The awesome thing is that it can be made a couple days before you serve it, so it can free up your precious time in the kitchen the day of the big feast (just keep it covered in the fridge!).

Whole Berry Cranberry Orange Sauce Is A Perfect Thanksgiving Side Dish!

Now that you know how to make your own whole berry cranberry orange sauce, you can serve it proudly with all your other delicious traditional Thanksgiving side dishes!

I love to serve Pecan Praline Yams and Brown Butter Green Beans with Toasted Almonds and Red Peppers with our Thanksgiving meal, along with Creamy Mashed Potatoes and Quick Easy Cornbread Stuffing. YUM!

From our family to yours… we wish you a memorable Thanksgiving with those family or friends dear to you. As our family gathers each Thanksgiving, we are mindful of the many blessings, large and small, that God has poured into our lives. We gladly acknowledge and thank Him for these gifts, with overflowing, grateful hearts!

My hope is that you, as well, would know the joy of a heart filled with gratitude this season! I also hope you will enjoy this recipe for whole berry cranberry orange sauce! Have a great day, and come back soon for more recipes.

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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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Adapted from my recipe for Homemade Cranberry-Orange Sauce

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Whole Berry Cranberry Orange Sauce

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

This flavorful whole berry cranberry orange sauce is a wonderful side dish for Thanksgiving! It's incredibly easy to make, with only a few ingredients!

Category: Sauce

Cuisine: American

Keyword: whole berry cranberry orange sauce

Servings: 8 1/4 cup servings (approx. 2 cups)

Calories Per Serving: 103 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 bag fresh cranberries (12-16 ounces)
Zest from 1 large orange (reserve just a bit for garnish)
1/2 cup fresh squeezed orange juice
3/4 cup granulated sugar
1/4 cup water
Extra orange zest for garnish

US Customary - Metric

Instructions

In a medium saucepan, mix together orange zest, fresh squeezed orange juice, water and granulated sugar. Stir and cook on medium heat for 2-3 minutes until the sugar has dissolved.
Add fresh cranberries. Bring sauce to a boil. Once mixture is boiling, turn the heat down to a low simmer. Cook (uncovered), stirring often, for 7-8 minutes, until the cranberries have "popped" open and the sauce has thickened. Once this occurs, remove the cranberry sauce from heat, and set aside. Let cranberry sauce cool completely. When ready to serve, garnish with additional orange zest, if desired. Serve this delicious sauce at room temperature or refrigerated! May be made 2-3 days in advance. Store in refrigerator in covered container.

Nutrition Facts

Whole Berry Cranberry Orange Sauce

Amount Per Serving (1 serving (1/4 cup))

Calories 103

% Daily Value*

Sodium 1mg0%

Potassium 68mg2%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 22g24%

Vitamin A 60IU1%

Vitamin C 13.5mg16%

Calcium 9mg1%

Iron 0.1mg1%

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

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30
Oct
2017

Creamy Lemon Salad Dressing

categories: Sauces and Dressings

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This delicious creamy lemon salad dressing is easy to make from scratch in a couple minutes, with only a few pantry ingredients!

I’ve made this salad dressing too many times to count since first receiving it from a parent of a student who attended a school I worked at many years ago. A parent of one of our students, named Vickie, brought a salad for our staff during Teacher Appreciation days and I LOVED the dressing on it. When I asked her what kind of dressing it was, she told me it was homemade!

Well, I loved it so much that I asked her for her recipe, and thankfully she was kind enough to give it to me. In fact I still have her original recipe handwritten on a piece of yellow legal paper. The creamy lemon salad dressing compliments a variety of mixed green salads, but the one I enjoy it on most is my recipe for Mixed Greens, Cranberries, Feta and Pecans. Amazing!

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

How To Make Creamy Lemon Salad Dressing

Gather a few simple ingredients from your pantry… you will need a lemon, finely ground black pepper, extra virgin olive oil mayonnaise, and real maple syrup. That’s it!

In a small bowl, combine all ingredients EXCEPT FOR THE MAYONNAISE. Mix them very well, until fully blended.

Add mayonnaise to make it a truly creamy lemon salad dressing.

Whisk mayonnaise in, until completely blended into dressing.

Storing Creamy Lemon Salad Dressing

Place creamy lemon salad dressing into a covered, airtight container and refrigerate until ready to serve. TIP** This dressing can be used right when you are done whisking it together, but if refrigerated for several hours (or longer), the flavors really have time to mingle, and the dressing will have even better flavor!

Right before serving, give the container a good shake or stir the dressing to re-mix all of the ingredients.

Pour the creamy lemon salad dressing over your favorite green salad, and toss to coat!

That’s it… see how easy it is to make this yummy, creamy lemon salad dressing? Hope you have the opportunity to make this, so you can see for yourself just how delicious this dressing is on a mixed green salad! Have a great day!

Looking For More SALAD DRESSING Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe Source: Vickie Spracklen

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Creamy Lemon Salad Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

This delicious creamy lemon salad dressing only takes a few pantry ingredients and a couple minutes to make!

Category: Salad Dressing

Cuisine: American

Keyword: creamy lemon salad dressing

Servings: 12 Tablespoons (approx. 3/4 cup)

Calories Per Serving: 91 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup fresh squeezed lemon juice
1/4 cup extra-virgin olive oil
1/4 cup real maple syrup
2 dashes finely ground black pepper
1/4 cup real mayonnaise

US Customary - Metric

Instructions

In a medium-sized bowl, combine lemon juice, olive oil, maple syrup and finely ground black pepper. Mix or whisk well, to fully blend ingredients.
Add mayonnaise to blended salad dressing. Whisk salad dressing well, until smooth.
Place salad dressing in an airtight, covered container and refrigerate until ready to serve. The longer salad dressing is refrigerated, the better the flavors can develop.
Right before using, give the salad dressing a good stir or shake to re-mix ingredients.
Enjoy this delicious salad dressing!

Nutrition Facts

Creamy Lemon Salad Dressing

Amount Per Serving (1 Tablespoon)

Calories 91 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 30mg1%

Potassium 20mg1%

Carbohydrates 5g2%

Sugar 4g4%

Vitamin C 2mg2%

Calcium 7mg1%

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

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05
Oct
2017

How To Make Lemon Curd

categories: Desserts, Sauces and Dressings, Tip Of The Day

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Do you know how to make lemon curd? Tart, sweet, and bursting with flavor, this thick lemon curd tastes great in tarts, on waffles and pancakes, and in many desserts.
Years ago, I first tried this thick citrus “sauce” at a breakfast get together at a friends home. My friend Sandy offered me some of her homemade lemon curd to put on my breakfast waffle. I said okay, which was quickly followed by, “Sure, but what IS lemon curd?”

My assumption was that it was like the curds you find in cottage cheese, and it is NOTHING like that. Silly me. This sauce tastes absolutely amazing, and once I tried it, I was hooked!

The first time I decided to make homemade lemon curd (for a dessert recipe I was making), I assumed it was going to be quite difficult to make. Boy… was I wrong! It was very simple, and the results were fantastic!

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

How To Make Lemon Curd

Place the eggs, egg yolks, and sugar in a small saucepan. Whisk these together well, over medium heat. Once the ingredients are fully mixed, whisk in the lemon juice, lemon zest, and salt.

Add butter to the pan and cook, whisking constantly, until the butter has melted and the curd has thickened. This will take approx. 3-4 minutes, so be patient, and keep stirring!

IMPORTANT TIP: DO NOT LET THE MIXTURE BOIL! Just keep on whisking, and it will be just fine!

Keep on whisking the sauce, until it thickens. Once the lemon curd has thickened, remove the pan from the heat, and let the curd cool to room temperature. While it is cooling, give it a good stir every few minutes.

Cooling And Storing The Homemade Lemon Curd

When the lemon curd has cooled to room temp, cover the pan tightly with plastic wrap, and put it in the refrigerator. This sauce will need to be well chilled prior to serving (at least 3-4 hours).

Lemon curd should be stored in a covered container in the refrigerator, and will keep for up to 5-6 days.

The sauce is very versatile, and can be used in many recipes I recently used it in a recipe for Lemon Curd Filled Won Ton Cups!

See them in the photo below? Aren’t they cute? They are also incredibly yummy!

I might also mention that it is hard to not eat this amazing lemon curd right out of the pan with a spoon! It’s soooo good. Hope you’ll give it a try. You’re gonna love it in a variety of desserts, on waffles or pancakes, etc!

Thanks for stopping by, and come back soon. Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a great day.

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Recipe Source: http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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How To Make Lemon Curd

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Check out this easy tutorial on how to make your own lemon curd from scratch! It's a perfect topping or filling for desserts, pancakes, waffles, etc.

Category: Dessert Sauce

Cuisine: American

Keyword: lemon curd

Servings: 24 Tablespoons (approx. 1½ cups total)

Calories Per Serving: 55 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 eggs , plus 2 egg yolks
1/2 cup granulated sugar
8 Tablespoon cold , unsalted butter, cut into small pieces
6 Tablespoon fresh lemon juice
2 teaspoons finely grated lemon rind
1/8 teaspoon salt

US Customary - Metric

Instructions

In a small saucepan (over medium heat), combine eggs, egg yolks, and sugar. Whisk these together well.
Once mixed, whisk in the lemon juice, lemon zest, and the salt.
Add butter to the pan and cook, whisking constantly, until butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While curd is cooling, give it a good stir every few minutes. Once lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours).

Nutrition Facts

How To Make Lemon Curd

Amount Per Serving (1 Tablespoon)

Calories 55 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 23mg8%

Sodium 50mg2%

Potassium 8mg0%

Carbohydrates 4g1%

Sugar 4g4%

Vitamin A 135IU3%

Vitamin C 1.7mg2%

Calcium 3mg0%

Iron 0.1mg1%

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

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18
Sep
2017

Homemade Hoisin Sauce

categories: Sauces and Dressings

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It’s easy to make homemade Hoisin sauce, a key ingredient in many Asian dishes. Why buy it? Make it in your own kitchen, with only a few ingredients!

Have you ever tried to cook a Chinese dish and need Hoisin Sauce as one of the ingredients, but don’t have any in the pantry? I’ve been in that situation before, so today I want to share with you how easy it is to make your own Homemade Hoisin Sauce!

Authentic hoisin sauce is made using soybeans or soybean paste… but… (go figure) I don’t usually have those items hanging around my home. This recipe for homemade hoisin sauce is an incredibly close substitute in taste to store-bought (and made without soybeans). I’ve used it many times in my recipes, with great results!

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

I usually buy a “name brand” Hoisin sauce at the grocery store. However, sometimes (especially when cooking a stir fry or another Asian recipe), I find I need just a bit of hoisin sauce, and I’ve run out (even though I THOUGHT I had some in the fridge). That’s why I searched for, and found a recipe online for how to make your own hoisin sauce. It’s very convenient to make a small batch of homemade hoisin sauce, without having to run to the store at the last minute!

Hoisin sauce is one of the ingredients needed to make Hoisin Asian Meatballs or my Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken. It’s quite handy to have homemade hoisin sauce in the fridge when I need it!

What Ingredients Do You Need To Make Homemade Hoisin Sauce?

Here’s the ingredients necessary to make this homemade hoisin sauce. You will need soy sauce, water, molasses, creamy peanut butter, rice (or white wine) vinegar, garlic powder, hot sauce, and cornstarch.

How Is Homemade Hoisin Sauce Made?

To make the hoisin sauce, put all the ingredients EXCEPT CORNSTARCH into a small pan. Heat the ingredients using medium heat, until the peanut butter and the molasses dissolve, and the sauce is smooth.

Turn up the heat on your stove top to medium-high heat. Add cornstarch, and whisk ingredients together until all lumps are gone. Once the sauce is smooth, turn heat to a simmer, and continue cooking for 1-2 minutes, until the sauce has thickened a bit.

The photo below shows what the homemade hoisin sauce looks like, after it has thickened. The recipe, as written, will yield about 1/2 cup of hoisin sauce.

How To Store Homemade Hoisin Sauce

Be sure to store the hoisin sauce in a covered airtight container in the refrigerator. If sealed properly, the sauce should stay fresh for up to 2 weeks. TIP: Once refrigerated, the sauce may thicken even more, so when you get ready to use it, stir it real good before using.

That’s it! See how easy it is to make your own hoisin sauce? I love learning how to re-create store bought food items in the comfort of my own kitchen. Knowing how to make items like this homemade hoisin sauce has come in handy more than once! It’s also saved me countless trips to the grocery store “for just one more thing”.

Have a fantastic day, friends! Hope you will remember this recipe when you need homemade hoisin sauce for a great Asian meal you are preparing!

Looking For More Unique SAUCE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a variety of sauce recipes you might be interested in, including:

Interested In More Recipes?

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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Recipe Source: http://www.curiouscuisiniere.com/hoisin-sauce/

0 from 0 votes

Homemade Hoisin Sauce

Prep Time

3 mins

Cook Time

2 mins

Total Time

5 mins

It's easy to make homemade Hoisin sauce, a key ingredient in many Asian dishes. Why buy it? Make it in your own kitchen, with only a few ingredients!

Category: Sauce (Asian)

Cuisine: Asian

Keyword: hoisin

Servings: 8 Tablespoons (approx. 1/2 cup sauce total)

Calories Per Serving: 35 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons soy sauce
1 Tablespoon water
2 Tablespoons molasses
1 Tablespoon peanut butter (creamy)
1 Tablespoon garlic powder
1 Tablespoon Rice Wine Vinegar (may substitute white wine vinegar)
1/2 teaspoon garlic powder
1/4 teaspoon hot sauce (I used srriracha)
2 teaspoons cornstarch

US Customary - Metric

Instructions

To make the sauce, put all ingredients EXCEPT CORNSTARCH into a small pan. Heat the ingredients using medium heat, until the peanut butter and molasses dissolve, and sauce is smooth.
Turn up the heat on your stove to medium-high heat. Add cornstarch to sauce; whisk ingredients together until all lumps are gone. Once sauce is smooth, turn heat to a simmer, and continue cooking for 1-2 minutes, until the sauce has thickened a bit.
Sauce can be used immediately on meats or veggies. Store in airtight covered container in refrigerator. When ready to use after refrigeration, give it a good stir, use and enjoy this sauce in a variety of meals.

Nutrition Facts

Homemade Hoisin Sauce

Amount Per Serving (1 Tablespoon)

Calories 35 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 215mg9%

Potassium 108mg3%

Carbohydrates 5g2%

Sugar 4g4%

Protein 1g2%

Calcium 10mg1%

Iron 0.5mg3%

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

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31
Jul
2017

Homemade Hot Fudge Sauce

categories: Desserts, Ice Cream/Frozen Treats, Sauces and Dressings

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Thick, creamy, decadent and ready in 10 minutes, this easy homemade chocolate hot fudge sauce is so scrumptious you may never want to buy it at the store again!
It’s the middle of summer, it’s extremely HOT in Oregon this week, with temps expected to reach 108-110 degrees. However… we do have some yummy ice cream in the freezer!

We also have this amazing, thick Homemade Hot Fudge Sauce ready to drizzle on the ice cream, so it’s all GOOD! We may be HOT, but at least we will have a smile on our faces!

This recipe for homemade hot fudge sauce is a keeper, folks. It’s fudge-y, creamy, and is ready in under 10 minutes! I’m NOT kidding… it tastes amazing! Here’s how you can make this decadent sauce at home, rather than buying it at the local grocery store!

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

How To Make Homemade Hot Fudge Sauce

In a large saucepan, bring the whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often, until all the chocolate has melted.

Reduce the heat under the pan and simmer (a low boil) for 5 minutes. While cooking, make sure to stir the mixture frequently to prevent scorching.

Remove the pan from the heat. Add butter, vanilla extract and the rest of the chocolate to the pan.

Stir the homemade hot fudge sauce until the chocolate is smooth and lump-free. Let the HOT fudge sauce cool just a bit before serving.

Spoon the hot fudge sauce over ice cream, cake, or even drizzled on top of dessert crepes! It tastes soooo good!

Storing The Sauce

Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once the sauce has been refrigerated, it will thicken considerably.

How To Reheat Hot Fudge Sauce Once It Has Been Refrigerated

When ready to use it again, remove the thick hot fudge sauce from the refrigerator. The sauce can either be cooked in a saucepan on the stove, or in a microwave.

TO MICROWAVE: Place the amount you will be using in the microwave (in a microwave-safe container). Re-heat hot fudge sauce for 10-15 seconds on high setting. Give it a stir. If it needs just a bit more time, place it back in microwave for a few seconds.
TO REHEAT ON STOVE: The hot fudge sauce can also be reheated in a small saucepan on your stovetop using low heat.

Spoon some of the homemade hot fudge sauce over ice cream, cake, or whatever you want to top with it!

My favorite way to use this thick, delicious sauce is to top homemade vanilla ice cream with it! Oh YUM.

This homemade hot fudge sauce is so delicious, thick and fudgy, you might be tempted to grab a spoon and eat it straight out of the jar! NOT that I would know anything about that, of course… wink, wink!.

This recipe is most definitely going into my “keeper” file! Hope you will give it a try – I just KNOW you’re gonna love it, too!

Looking For More DESSERT SAUCE Recipes?

Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. If you are interested in finding other delicious dessert sauces to serve over ice cream, you might want to try these:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Adapted From: https://www.averiecooks.com/2013/04/10-minute-homemade-hot-fudge-html

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Homemade Hot Fudge Sauce

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Thick, creamy, decadent and ready in 10 minutes, this easy homemade chocolate hot fudge sauce is so scrumptious you may never want to buy it at the store again!

Category: Dessert Sauce

Cuisine: American

Keyword: homemade hot fudge sauce

Servings: 16 (2 cups-2 Tablespoons per serving)

Calories Per Serving: 160 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/3 cup dark brown sugar , packed
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 ounces semi-sweet chocolate (can also use dark or bittersweet), finely chopped
2 Tablespoons butter
2 teaspoons vanilla extract

US Customary - Metric

Instructions

In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.
Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.
Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop. Enjoy!

Nutrition Facts

Homemade Hot Fudge Sauce

Amount Per Serving (2 Tablespoons)

Calories 160 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 17mg6%

Sodium 61mg3%

Potassium 94mg3%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 16g18%

Protein 1g2%

Vitamin A 195IU4%

Vitamin C 0.1mg0%

Calcium 20mg2%

Iron 0.9mg5%

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

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12
Jun
2017

Homemade Catalina Salad Dressing

categories: Sauces and Dressings

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Homemade Catalina Salad Dressing is so easy to make from scratch with only a few ingredients… and it tastes FANTASTIC on a crisp mixed green salad!
I recently made Homemade Catalina Salad Dressing from scratch… it was completely EASY to prepare, and it tastes FANTASTIC on a crisp mixed green salad!

The process was so easy you’re not even going to believe it! I found the recipe through Pinterest, thought it sounded good, and decided to give it a try! I am sure glad I did, because now I can make my own Catalina dressing from home, with only a few simple pantry ingredients! Here’s how completely easy it is to make:

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

Making Homemade Catalina Salad Dressing

Place all the ingredients into a medium-sized bowl and whisk them together very well, until they are completely blended.

Once completely blended, pour the Catalina salad dressing through a funnel into a clean, decorative jar (with a lid). THAT’S IT, folks! How easy is that? NOTE: You can also place the ingredients in a blender and pulse or blend for a minute.

To Serve This Salad Dressing

Remove the homemade Catalina salad dressing from the refrigerator a few minutes before serving. When ready to serve, give it a good shake, then drizzle this delicious dressing over a mixed green salad. Catalina Salad Dressing is also delicious on Taco Salad, too!

The dressing is so good, and it only took a couple of minutes to make, which is shorter than the time it takes me to get to a grocery store and pay much more for a name brand bottle that costs two to three times as much. I like that!

Hope you’ll give this recipe a try. I really think you’ll appreciate the convenience and simplicity of this yummy homemade Catalina dressing on a delicious salad. The recipe can be easily doubled. Thanks for stopping by, and I hope you will come back soon.

Looking For More SALAD DRESSING Recipes?

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

Interested In More Recipes?

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Have a fantastic day!

Recipe Source: http://www.littlehouseliving.com/homemade-catalina-salad-dressing-recipe.html#_a5y-p=2956216

0 from 0 votes

Homemade Catalina Salad Dressing

Prep Time

4 mins

Cook Time

0 mins

Total Time

4 mins

Homemade Catalina Salad Dressing is so easy to make from scratch with only a few ingredients... and it tastes FANTASTIC on a crisp mixed green salad!

Category: Salad Dressing

Cuisine: American

Keyword: Catalina salad dressing

Servings: 16 Tablespoons (approx. 1 cup)

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup ketchup
1/4 cup granulated sugar
1/4 cup Apple Cider Vinegar
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 Tablespoon Worchestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mild tasting oil

US Customary - Metric

Instructions

METHOD 1: Put all the ingredients in a medium bowl. Whisk until ingredients are thoroughly combined. METHOD 2: Place the ingredients into a blender and process until fully mixed.
Pour into a covered bottle (a funnel makes this easy!) or container . Store in refrigerator. Shake or stir dressing before using.

Recipe Notes

If you use olive oil, you will need to take the salad dressing out of refrigeration about 10 minutes before serving, as the oil solidifies some during refrigeration.

Nutrition Facts

Homemade Catalina Salad Dressing

Amount Per Serving (1 Tablespoon)

Calories 77 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 112mg5%

Potassium 18mg1%

Carbohydrates 4g1%

Sugar 4g4%

Vitamin A 50IU1%

Vitamin C 0.2mg0%

Iron 0.1mg1%

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

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06
Oct
2016

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette

categories: Apples, Salads, Sauces and Dressings

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The other evening I made a Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette to go with dinner. It tasted wonderful, with crunchy apple slices, creamy goat cheese, spinach, dried cranberries, toasted pecans, and a fantastic dressing – amazing!
Talk about a quick and easy salad (and homemade dressing)… wow! The entire salad and amazing vinaigrette dressing took only about 15 minutes from start to finish. My husband and I both loved it!

Here’s how you make this incredibly EASY salad: Place baby spinach , thinly sliced apples, red onion, dried cranberries, toasted pecans (or walnuts), and goat cheese (half of total amount) into a large salad bowl.

Note: I sliced the apples right before serving. If preparing this salad ahead of time, remember to brush apple slices with lemon juice, to prevent them from darkening once exposed to air, OR slice the apples and add to salad just before serving.

Quickly whisk together the vinaigrette ingredients or place in a bottle or container with lid, and shake to fully combine.

Lightly drizzle the salad with vinaigrette.

Toss the salad to mix in the salad dressing, covering all ingredients. Once salad has been tossed, top the salad with the other half of the goat cheese, and serve! THAT’S IT!

See how easy that was? In case you are thinking that the salad is too easy to taste good, let me assure you, the vinaigrette is absolutely fantastic on this salad, AND the salad itself is FULL of great flavors AND textures (chewy, crunchy, creamy)!

I hope you have a wonderful day. Seek out someone you can encourage or give a helping hand to today. We can ALL make a difference in this often hopeless world. Blessings.

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Recipe Source: http://www.gimmesomeoven.com/my-favorite-apple-spinach-salad/

0 from 0 votes

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Quick and easy to prepare, this salad is full of flavor and textures, thanks to spinach, crisp apple slices, red onion, cranberries, creamy goat cheese, toasted pecans, and apple cider vinaigrette!

Category: Salad

Cuisine: American

Keyword: spinach goat cheese salad

Servings: 4 servings

Calories Per Serving: 576 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For salad:

10 ounces baby spinach
2 apples (cored/thinly sliced- leave peel ON)
2/3 cup dried cranberries
1 cup pecans (or walnut halves), lightly toasted
Half small red onion , peeled/thinly sliced
5 ounces goat cheese , DIVIDED. (May also substitute feta or bleu cheese)

For Apple Cider Vinaigrette:

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar (may also substitute champagne vinegar)
2 Tablespoons fresh lemon juice
1 Tablespoon Dijon mustard
1 garlic clove , peeled/minced
1 Tablespoon maple syrup (or honey), to sweeten
pinch salt and pepper , to taste

US Customary - Metric

Instructions

Place baby spinach, sliced apples, cranberries, toasted pecans (see NOTES section), red onion slices, and crumble HALF of the goat cheese into a large salad bowl.
In separate bowl, jar, or container with lid, mix together the vinaigrette ingredients. Shake or whisk until all salad dressing ingredients are fully blended.
Lightly drizzle the vinaigrette over the salad. Toss salad, to combine.
Crumble the remaining goat cheese over the top of the salad, and serve!

Recipe Notes

To toast pecans (walnuts): Place in skillet (a dry skillet) and cook on medium-low for about 5 minutes, stirring/turning often, until nuts are lightly toasted and aromatic. Let nuts cool a minute or two, before adding to salad.

Nutrition Facts

Spinach, Apple and Goat Cheese Salad with Apple Cider Vinaigrette

Amount Per Serving (1 salad (1/4 of total))

Calories 576 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 9g56%

Cholesterol 16mg5%

Sodium 242mg11%

Potassium 645mg18%

Carbohydrates 40g13%

Fiber 7g29%

Sugar 28g31%

Protein 11g22%

Vitamin A 7075IU142%

Vitamin C 28.5mg35%

Calcium 151mg15%

Iron 3.6mg20%

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

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15
Aug
2016

Peach Coulis

categories: Sauces and Dressings

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Peach coulis (Koo-LEE) is an easy to prepare fruit sauce that can be used as a decorative garnish and flavor enhancer for many desserts!
If you’re looking to enhance a peach dessert this summer, why not make a simple Peach Coulis (Koo-Lee) to decorate the plate OR the dessert, and make it even MORE beautiful?

A coulis is simply a slightly thickened, puréed and sweetened fruit sauce that is an easy way to bring more fruit flavor to a dessert. It can also be used to make the dessert LOOK GOOD (like they do in restaurants!) If that sounds good, be sure to check out my recipe for Raspberry Coulis! Decorating with a raspberry or peach coulis gives your dessert the “wow” factor, and is so easy to make.

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

How To Make Peach Coulis

Place fresh peeled and sliced peaches, granulated sugar, cinnamon and water in a medium skillet or saucepan. Bring this mixture to a boil.

Continue to cook until the sugar is completely dissolved (about 5-6 minutes) and peaches have significantly softened and begun to break down.

Put the peach coulis mixture into a blender, and mix until smooth.

Strain The Peach Coulis

Once blended, place a mesh colander over a bowl, then pour blended liquid into strainer.

Push the peach coulis through the strainer (any leftover chunks or pieces of peach will remain in the strainer). I like to use a wooden spoon to press down the sauce into the mesh strainer.

Don’t forget to scrape down the underside of the mesh strainer for more sauce! Once all the liquid has been strained through strainer, what is left in the bowl underneath is the coulis. It will be a slightly thick peach sauce that tastes amazing!

Decorating With Peach Coulis

I like to pour the coulis into a plastic decorating bottle with a cap on it (fairly inexpensive – I got a set of plastic bottles at Michael’s craft store). The squeeze bottles make it easier to decoratively drizzle the sauce over the dessert.

*You can also put the peach coulis into a zip-loc bag, snip off a tiny corner of the bag, and squeeze sauce out that way). The sauce is ready to be used right away, or can be refrigerated until ready to use (coulis will keep for several days in the refrigerator).

You can use peach coulis whenever you serve cake, pie, ice cream, or any kind of peach dessert (or in this case my Peach Shortbread Tart, shown below). Decoratively drizzle the Peach Coulis onto the plate and/or dessert and jazz it up a little bit! The sauce would also taste great as an ice cream or pancake topping!

Hope you have a fantastic day! May you feel loved, encouraged, and supported as you go about your work today, whether it be in a professional setting or working in your home. Thanks for stopping by. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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Recipe Adapted From: http://www.marthastewart.com/338850/raspberry-coulis

0 from 0 votes

Peach Coulis

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Peach coulis (Koo-LEE) is an easy to prepare fruit sauce that can be used as a decorative garnish and flavor enhancer for many desserts!

Category: Entree

Cuisine: American

Keyword: peach coulis

Servings: 8 (total of 2 cups, 1/2 c. per serving)

Calories Per Serving: 63 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups peeled , thinly sliced fresh peaches
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 cup water

US Customary - Metric

Instructions

Put the peach slices, sugar, cinnamon and water into a skillet or saucepan. Bring mixture to a boil on Medium-High heat. Once it boils, reduce heat to Medium-Low, and continue cooking for about 5-6 minutes, until all sugar is dissolved and peaches have softened considerably and begun to break down. Remove pan from heat and let cool slightly.
Place cooled mixture in blender and blend until smooth. Place a mesh strainer/colander (fine mesh) over a bowl. Pour blended fruit purée into strainer. Use a spoon or spatula to push the mixture down into the strainer. Continue pushing liquid through strainer (remember to scrape down the underside of strainer for additional sauce!), until all liquid has been pushed through. You might have a few solids left in strainer. Discard these.
The sauce will be in the bowl below the strainer. Place sauce (coulis) into a covered decorator bottle with a cap or another covered container. The sauce is ready to use once completely cool. Coulis will last for several days when stored in refrigerator. Drizzle over desserts, and enjoy!

Recipe Notes

No plastic decorator squeeze bottle? No problem! Another way to decoratively drizzle coulis is to place it into a zip-loc bag. When ready to use, use scissors and snip a tiny bit of the bottom corner of the bag off, then squeeze coulis out THAT WAY!

Nutrition Facts

Peach Coulis

Amount Per Serving (1 (1/4 cup))

Calories 63

% Daily Value*

Potassium 73mg2%

Carbohydrates 16g5%

Sugar 15g17%

Vitamin A 125IU3%

Vitamin C 2.6mg3%

Calcium 2mg0%

Iron 0.1mg1%

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

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10
Aug
2016

Southern Bacon Gravy (For Biscuits)

categories: Breakfast, Sauces and Dressings

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Make thick, creamy Southern BACON Gravy for biscuits- from scratch! Easy to make, and tastes absolutely DELICIOUS!
I grew up loving biscuits and gravy! It was always a big treat when my Mom (a Texas girl) made us Southern Bacon Gravy For Biscuits. Can there be anything better than fresh, fluffy biscuits smothered in a thick gravy made with BACON? Now I will concede that biscuits and gravy will probably not help you get that girlish figure you’ve always wanted, but sometimes you simply want a hearty breakfast that fills you up!

I’ve made biscuits and gravy so many times over the course of my almost 40 year marriage I can’t even count them. My hubby LOVES it when I make biscuits and gravy for breakfast (must be HIS Southern heritage, too)!

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

SO HOW DO I MAKE SOUTHERN BACON GRAVY?

Well- I’m glad you asked. Here’s how I make ’em: First cook the bacon until it is crispy.

Once the bacon is done, remove it from pan to a paper towel, to drain off any remaining grease. When the bacon is cool enough to handle, crumble it into small pieces.

Do not wipe out the skillet you cooked the bacon in. Discard MOST of the bacon grease (I save mine in a jar in the freezer), BUT KEEP ABOUT 2 TABLESPOONS IN THE SKILLET (My Mom calls this Liquid Gold – ha ha). See all those little bitty bacon bits on the bottom of the skillet? Those, plus the bacon grease will incorporate LOTS of flavor into your gravy!

Mixing the Gravy

In a bowl or measuring cup, whisk together milk, flour, pepper and salt, until lump free.

Put the bacon crumbles and the milk/flour mixture into the skillet. Heat on medium, stirring constantly, until it comes to a boil. Reduce heat a bit, continuing to stir while the mixture thickens. Absolutely give it a taste, to check for seasoning. I always add a lot of pepper, and usually more salt to get it to taste just right!

Once the gravy has thickened, add a Tablespoon (or two!) of cold butter. Stir until butter is melted and incorporated into gravy.

It’s a fairly thick gravy. See how it coats the spoon when done?

Time To Eat Some Southern Bacon Gravy For Biscuits!

Once bacon gravy is heated through, seasoned to taste, etc. get your warm biscuits ready! Split them in half and place them on a plate. I used my recipe for homemade Southern Buttermilk Biscuits here. They’re nice and tall, but any store bought biscuits will do just fine!

Spoon the hot bacon gravy over each biscuit half. Smother them good!

That’s IT! Grab a fork, and dive on in! Biscuits n’ Gravy may not be so good for your HIPS, but, mercy… they sure taste good on the LIPS! (Go take a long walk after breakfast… it’s all about balance, right?). I really think you’re gonna LOVE this gravy! Bacon really DOES make everything BETTER!

The gravy can be refrigerated if you have leftovers. Cover it well, and it will keep for a couple days. Reheat (you might need to add a touch of milk), stir it well, and it will be ready to eat again!

I see biscuits and gravy on the menu at lots of restaurants that serve breakfast, but honestly, I’d rather have my homemade version. It’s DELICIOUS (and inexpensive too!). Have a great day, and give this bacon gravy a try on your favorite biscuit. I think you will LOVE it! Don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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Recipe Source: My Mom

5 from 5 votes

Southern Bacon Gravy (For Biscuits)

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

Make this thick, delicious Southern Bacon Gravy to pour over hot biscuits. Biscuits and Gravy... yum!

Category: Breakfast

Cuisine: American

Keyword: bacon gravy

Servings: 8 servings (2 cups total)

Calories Per Serving: 113 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For gravy:

2 cups milk
2 Tablespoons flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
6 pieces bacon , cooked until crisp (RESERVE 2 Tablespoons bacon grease in skillet)
1-2 Tablespoons cold butter
8 warm biscuits (pre-cooked, or bake them while cooking bacon)

US Customary - Metric

Instructions

Cook bacon in large skillet until crispy. Remove cooked bacon to paper towels to absorb grease. When cool, crumble bacon into small pieces. Set aside.
Do NOT clean skillet. Leave 2 Tablespoons bacon grease in skillet. Discard the rest.
In separate bowl or container, whisk together milk, flour, salt and pepper, until lump-free. Pour the milk/flour mixture into skillet with remaining bacon grease. Add crumbled bacon pieces. Heat mixture on medium (whisking/stirring constantly) until it comes to a boil; reduce heat a bit, and continue cooking and stirring, until gravy has thickened (5-6 minutes). Give it a taste test.
Add additional salt and pepper, to taste (I ALWAYS add more). Once gravy has thickened, add 1-2 Tablespoons cold butter. Stir until butter is melted, incorporated into gravy, and mixture is heated through.
Slice warm biscuits in half horizontally. Place biscuit halves onto serving plate. Spoon hot gravy over each half. Serve and enjoy!

Recipe Notes

In the words of my Mom... "you can't have enough pepper in this gravy!". Don't be afraid to season this gravy well! Taste, taste, taste, and add salt and pepper until it tastes exactly the way you want it to. *Caloric calculation is for gravy only.

Nutrition Facts

Southern Bacon Gravy (For Biscuits)

Amount Per Serving (1 serving (1/4 cup))

Calories 113 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 365mg16%

Potassium 121mg3%

Carbohydrates 4g1%

Sugar 3g3%

Protein 4g8%

Vitamin A 160IU3%

Calcium 74mg7%

Iron 0.2mg1%

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

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20
Jun
2016

Strawberry Balsamic Vinaigrette

categories: Sauces and Dressings

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Make mixed green salads “pop” with delicious, Strawberry Balsamic Vinaigrette! This salad dressing’s easy to make from scratch, with only a few ingredients!
Looking for an easy, fresh, and wonderful tasting salad dressing for your summer salads? I’ve got just the one for you… Strawberry Balsamic Vinaigrette! With a few basic ingredients and a whisk, blender or food processor, you can have this tasty salad dressing ready to go in just a minute or two!

I love to use fresh strawberries and blueberries in my mixed green salads, along with some feta cheese and pecans or almonds. This addition of fresh fruit to my salads always makes me happy! The strawberry balsamic vinaigrette flavor (with fresh strawberries) compliments the mixed greens, feta and fruit quite nicely!

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

How To Make Strawberry Balsamic Vinaigrette

All you have to do is blend the ingredients until smooth, and BAM! You’ve made this fantastic Strawberry Balsamic Vinaigrette! You can mix the ingredients by hand with a whisk, or you can blend them together in a blender or food processor, if that is easier. However you mix this salad dressing together, it couldn’t be easier to make!

Do you enjoy making salad dressings from scratch? I sure do, rather than always having to buy them. Homemade dressings always seem fresher that way, and it’s kind of nice to not have a lot of chemicals or shelf stabilizing ingredients in there!

Other Salad Dressing Recipes On This Blog

If you enjoy making your own salad dressings, I hope you will check out my other salad dressings. These include: Bleu Cheese, Italian, Ranch, Citrus Dijon, Poppyseed Salad Dressing and Citrus Vinaigrette. These salad dressings are full of flavor, and are easy to make!

Hope you will consider making this Strawberry Balsamic Vinaigrette. The recipe is a keeper! This recipe, when made as written, makes about 2 cups of salad dressing. Don’t forget to check out ALL of my recipes, found in the Recipe Index, which is located at the top of the page.

Have a wonderful day. Thanks for taking time to visit this website! I am grateful for each of you. My sincere hope is that you find delicious recipes here that help you feed those you love and care about.

Interested In More Recipes?

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Recipe Adapted From: www.theidearoom.net/2016/04/strawberry-balsamic-vinaigrette-salad-dressing.html

0 from 0 votes

Strawberry Balsamic Vinaigrette

Prep Time

2 mins

Cook Time

0 mins

Total Time

2 mins

Make mixed green salads "pop" with delicious, Strawberry Balsamic Vinaigrette! This salad dressing's easy to make from scratch, with only a few ingredients!

Category: Salad Dressing

Cuisine: American

Keyword: strawberry balsamic vinaigrette

Servings: 32 (2 cups total)-1 T per serving

Calories Per Serving: 41 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Tablespoons honey
4 Tablespoons Balsamic Vinegar
8 Tablespoons Olive Oil
2 teaspoons apple cider vinegar
8 large strawberries , rinsed, hulled, and sliced
Pinch of salt and pepper , to taste

US Customary - Metric

Instructions

Place honey, balsamic vinegar, olive oil, apple cider vinegar and sliced strawberries into a blender or food processor.
Process ingredients until smooth.
Lightly season with a pinch of salt and black pepper, to taste.
Enjoy on your favorite salad (especially good with sliced strawberries in salad!)
Store leftover salad dressing in covered container in refrigerator.

Nutrition Facts

Strawberry Balsamic Vinaigrette

Amount Per Serving (1 Tablespoon)

Calories 41 Calories from Fat 27

% Daily Value*

Fat 3g5%

Potassium 8mg0%

Carbohydrates 2g1%

Sugar 2g2%

Vitamin C 1.7mg2%

Calcium 1mg0%

Iron 0.1mg1%

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

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Category: Sauces and Dressings

The OTHER Way I Make Cranberry Orange Sauce – My Mom’s Version

How To Make My Version Of Whole Berry Cranberry Orange Sauce

Interesting Fact About Cooked Cranberries

Whole Berry Cranberry Orange Sauce Is A Perfect Thanksgiving Side Dish!

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Storing Creamy Lemon Salad Dressing

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Cooling And Storing The Homemade Lemon Curd

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Making Homemade Catalina Salad Dressing

To Serve This Salad Dressing

Looking For More SALAD DRESSING Recipes?

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How To Make Peach Coulis

Strain The Peach Coulis

Decorating With Peach Coulis

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SO HOW DO I MAKE SOUTHERN BACON GRAVY?

Mixing the Gravy

Time To Eat Some Southern Bacon Gravy For Biscuits!

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How To Make Strawberry Balsamic Vinaigrette

Other Salad Dressing Recipes On This Blog

Interested In More Recipes?

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

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

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

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