The Grateful Girl Cooks!

05
Mar
2014

Oven Roasted Herb Potatoes

categories: Side Dishes, Vegetable Dishes

32 Shares

Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.
I have been using this recipe for Oven Roasted Herb Potatoes for almost 20 years, since receiving it from my friend Carla. It’s a definite family favorite, so I want to share it here on the old blog!

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Carla prepared these oven roasted herb potatoes for my husband and I one night as a side dish with dinner in their home. They were wonderful! No surprise… anything Carla cooks is wonderful.

My husband and I became dear friends with Carla and her husband Allan through our church in central California, where my husband was a Music Pastor for 5 years. We love and treasure their friendship very much!

We shared life, deep conversations, laughter, family vacations (both families had two sons the same age) and many meals with these dear friends while we lived there. So glad she shared this great recipe for oven roasted herb potatoes with me!

Making Oven Roasted Herb Potatoes Is EASY!

Making these delicious potatoes is easy. I enjoy using red potatoes, but you could certainly use small butterball or Yukon potatoes, as well. These are some of the red potatoes I grew in our garden. They are the perfect size for this simple recipe!

Potatoes are sliced into rounds, and then cut again into bite sized pieces. Drizzle the potatoes with olive oil, and then season with spices and Parmesan cheese. Toss them to ensure the potatoes are coated with oil and spices. Now the potatoes are ready for the oven. EASY!

These roasted potatoes are so good!. Nearly 20 years later and I’m STILL making them! They are ridiculously easy to prepare, yet FULL of flavor…a perfect side-dish for any meat entree! I sure hope you will give them a try, and I think you’ll be surprised at how good they are!

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

Looking For More Recipes Using POTATOES?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. A few potato 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 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!
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:
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Recipe source: Carla Merrill

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Oven Roasted Herb Potatoes

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: oven roasted herb potatoes

Servings: 4 servings

Calories Per Serving: 365 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 medium unpeeled red potatoes
1/4 cup olive oil
4 Tablespoons Parmesan cheese , grated
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper

US Customary - Metric

Instructions

Wash potatoes. Leave the peel ON. Slice into 1/2 inch "round" slices, then cut each slice in half. Place potatoes in a large mixing bowl.
In a small bowl, mix the rest of the ingredients. Drizzle all over the potatoes, covering them completely.
Place potatoes (and any extra spices left in mixing bowl in a 9x13 baking pan. Bake at 425 degrees for 45-50 minutes, or until potatoes are slightly browned and tender. ENJOY! See how easy this recipe is????

Nutrition Facts

Oven Roasted Herb Potatoes

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

Calories 365 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 3mg1%

Sodium 720mg31%

Potassium 1454mg42%

Carbohydrates 51g17%

Fiber 6g25%

Sugar 4g4%

Protein 8g16%

Vitamin A 185IU4%

Vitamin C 27.5mg33%

Calcium 91mg9%

Iron 2.5mg14%

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

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05
Mar
2014

Apple Cinnamon Bread

categories: Apples, Breads, Breakfast

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You’re gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!
Yesterday a friend of mine named Kelly shared this recipe for Apple Cinnamon Bread on Facebook. I thought it sounded good, so into the kitchen I went. She mentioned she was in the mood to try this recipe. Well… since I love just about anything that has apples and cinnamon in it, I copied the instructions down to add to my collection of bread recipes.

Apple cinnamon bread sounded delicious! Instead of waiting around till “someday”, I decided to give it a try and see for myself how it tasted. I am grateful she shared this recipe, because it’s REALLY good! Here’s how to make it:

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

Making Apple Cinnamon Bread

The recipe is incredibly simple…and if you enjoy the flavor combination of apples and cinnamon, you will enjoy this recipe! The recipe makes one large loaf, but could be easily doubled. Here’s some pics to make you want to make this yummy loaf of sweet bread!

Firm tart apples are chopped. Truly, that is about the hardest part of the entire recipe! Once that part is done, you’re ready to make apple cinnamon bread!

Making the batter for this bread is so easy! It doesn’t take much time or mad crazy skills, either! Really! It just takes some mixing, and then you’re good to go!

Use A Standard Sized Loaf Pan To Make Apple Cinnamon Bread

The batter for the bread is placed evenly into a standard sized loaf pan. Now the bread is all ready for the oven! The bread is baked for between 30-40 minutes, or until done in the middle when tested. A toothpick inserted into the top of the loaf should come out clean, once done.

Here is a photo of the bread right after it has baked, cooled, and been removed from the pan. It sure looks good! The kitchen smells pretty good, also!

All that is left to do now is to cut a slice of this delicious bread, and enjoy every bite!

I sure hope you will give it a try and enjoy this tasty apple cinnamon bread! Have a great day.

Looking For Other Bread Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy baking breads like this, you might be interested in my other bread recipes. These include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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!
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

Recipe Source: http://allrecipes.com/recipe/apple-cinnamon-white-cake/photo-gallery.aspx

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Apple Cinnamon Bread

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

You're gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!

Category: Bread

Cuisine: American

Keyword: apple cinnamon bread

Servings: 10 slices

Calories Per Serving: 259 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup granulated sugar
1/2 cup butter (1 cube), softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple , large, peeled and chopped (I used Granny Smith)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
In a small bowl, mix together the brown sugar and cinnamon; set bowl aside.
Using an electric mixer, beat the butter and granulated sugar together until smooth.
Add in the eggs, one at a time, beating until completely blended; then add the vanilla extract and mix until smooth.
In another bowl, mix together the flour and the baking powder. Stir this into the bowl with the butter mixture. Add in the milk, beating until it is fully mixed into the batter.
Pour HALF the batter into the loaf pan.
Add HALF the apples and then HALF the brown sugar mixture, covering the batter.
Pour the rest of the batter over the apple/brown sugar layer. Top this again with the rest of the apples, then the brown sugar mixture.
Lightly pat down the apples slightly into the batter; then, using a knife tip, gently swirl the brown sugar mixture through the apples.
Bake in a preheated 350 degree oven for approximately 30-40 minutes, or until a toothpick inserted into the middle of the loaf of bread comes out clean. (Mine took 40 minutes, but oven temperatures vary, so keep an eye on it from the 30 minute mark on...)

Nutrition Facts

Apple Cinnamon Bread

Amount Per Serving (1 slice)

Calories 259

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

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04
Mar
2014

Apple Shortbread Tart

categories: Apples, Desserts, Pies/Tarts

246 Shares

This Apple Shortbread Tart is my “GO TO” dessert recipe. It’s one of my absolute favorite desserts… apples, cinnamon, topped with crumbly streusel on a buttery shortbread crust!

Do you have one of those recipes? You know…the recipe you love to make when asked to “bring the dessert” to a friend’s home for dinner. Or maybe it’s the recipe you make when you have guests over for dessert and coffee? Yep…this recipe for apple shortbread tart is MINE, and yes…it’s THAT good.

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

How I Found This Recipe

I received this recipe on a little 3×5 card many years ago at a Christmas event for women at the church we attend. Since I never turn down a free recipe, I put it in my purse and brought it home. My thought was that “maybe someday” I would see if it was any good.

Well, that was a long time ago, but I tell you truthfully, I have made this delicious dessert so many times since then I’ve lost count! I’ve even “adapted” the recipe for other kinds of fruit and it works like a charm (peach and boysenberry), but this original version using tart apples is my absolute favorite!

The buttery, shortbread crust with the apples, cinnamon and crumbly shortbread topping is so good! I wish I knew WHO to thank for this, but, my little 3×5 card only had the recipe on it, with no source noted. So, to the random mystery person out there in the big ol’ world who created this recipe originally…THANK YOU! Update 5/11/14: Turns out one of my dearest friends provided the recipe card I picked up…go figure. Thank you, Shari!

Here’s How To Make This Apple Shortbread Tart

Begin by preparing the shortbread crust. It’s easy to do in a food processor. You can also use a hand held pastry blender to mix the ingredients. It’s important to add butter to make a good shortbread crust! Place all the crust ingredients in the processor, EXCEPT FOR THE EGG YOLKS.

Process until the butter has been reduced to the size of peas. Once the butter in the mixture has been reduced to the size of peas, add the egg yolks and process only until just combined.

Form The Crust In A Tart Pan

Firmly press the crust mixture into the bottom and up the sides of a tart pan (with removable bottom). Remember to reserve some of the shortbread topping for later! Set the reserved shortbread topping aside, because it’ll be used later, to top the dessert.

Add Apple Filling and Shortbread Crumb Topping

Mix the apple slices with the brown sugar/cinnamon mixture in a large mixing bowl. Arrange the apple slices on top of the shortbread crust, mounding them up a bit in the middle..

The remaining shortbread crust mixture is sprinkled over the top of the apples as a streusel. Use all of the crumb topping to cover the entire surface. Now it’s ready to go into the oven!

Bake The Apple Shortbread Tart

Bake the fruit tart at 400°F for about 45 minutes. Once done, the fruit filling should be slightly bubbling around the edge, and the top will be golden brown. Here is what the apple shortbread looks like, fresh from the oven and cooling down a bit on a wire rack!

After the apple tart has cooled for 5-10 minutes, remove it from the tart pan. To do this, gently push up from the bottom to separate the bottom tray from the scalloped edge ring.

Time To Enjoy This Apple Shortbread Tart

Slice the apple shortbread tart into 8 pieces, and serve warm, or at room temperature. Sometimes I serve the apple shortbread tart with homemade vanilla ice cream and drizzle it with a warm golden caramel sauce, for an extra burst of flavor..

Here is the apple shortbread tart, served with a dark browned caramel sauce over the tart and a scoop of vanilla bean ice cream. Can you tell I’ve made this dessert a LOT?

Now the only thing left to do is grab a fork! Dig in and enjoy a big old slice of this absolutely DELICIOUS apple shortbread tart! Caramel swirl ice cream was served with the apple tart this time (seen in photo below). Boy was it yummy!

Sure hope you will give this absolutely delicious apple shortbread tart a try. It is FANTASTIC, and I’m positive you will LOVE it! Have a great day, and please come back again soon for more yummy recipes.

Looking For More FRUIT TART Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several delicious fruit tarts you might want to check out, including:

Interested In More Recipes?

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

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Apple Shortbread Tart

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

Delicious Apple Shortbread Tart features apples in a brown sugar/cinnamon sauce on a buttery shortbread crust , topped with a crumbly streusel. SO GOOD!

Category: Dessert

Cuisine: American

Keyword: apple shortbread tart

Servings: 8 servings

Calories Per Serving: 395 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the crust:

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup COLD butter (cut in small chunks)
2 egg yolks

For the filling:

1 1/4 pounds tart apples (about 6 med. apples - Gravenstein or Granny Smith for best results)
1/4 cup brown sugar , packed
1 Tablespoon all-purpose flour
1/2 teaspoon cinnamon

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
Blend all crust ingredients EXCEPT FOR EGG YOLKS until they are the texture of coarse meal. (You can use a fork, a pastry blender or a food processor). Add egg yolks and mix well to blend. **Set aside 1/4 of this mixture and save for later**. Using the remaining 3/4 of the crumbs, firmly pat them down over the bottom and up the sides of a tart pan with removable bottom disk or a large pie pan. Make sure crust is firmly pressed down into the pan and the sides to form a solid crust.
Peel, core, and cut the apples into thin slices. Place sliced apples in a large bowl. Add 1/4 cup brown sugar, 1 TBSP flour and 1/2 tsp. cinnamon. Mix well to coat apple slices.
Once apples and dry ingredients are mixed together, gently "pour" or spoon apples onto crust. Position apples so they mound in the center and fill in the crust.
Sprinkle reserved 1/4 of the crust mixture over the top. I find it helpful to hold one hand up around the edge of the pan to try and catch the crumbles before they fall off the tart. Just scoop up any crumbles that fall onto your work surface and put them back on that tart! Cover the entire top of the tart.
Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn golden brown (approx. 25-30 minutes). Keep an eye on it and remove tart when golden brown. Let cool just a bit. If using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve.
Serve warm, with vanilla ice cream...and ENJOY!

Nutrition Facts

Apple Shortbread Tart

Amount Per Serving (1 serving)

Calories 395 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 94mg31%

Sodium 230mg10%

Potassium 128mg4%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 26g29%

Protein 4g8%

Vitamin A 635IU13%

Vitamin C 3.3mg4%

Calcium 26mg3%

Iron 1.7mg9%

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

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28
Feb
2014

Marinated Grilled Pork Chops and Portabella Mushrooms

categories: For The BBQ Grill, Main Dishes, Pork, Sauces and Dressings

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My husband is the “Grill-Master” in our family. He recently grilled these Marinated Grilled Pork Chops and Portabella Mushrooms, and the dish was outstanding!

Marinated Grilled Pork Chops and Portabella Mushrooms / The Grateful Girl Cooks!

When the weather is decent (in Oregon that means “not raining heavily”), he loves to grill on our Weber BBQ. He’ll stand out there (yes, sometimes even in the rain) with the smoke pouring out of that BBQ into his eyes and permeating his clothes…and grill our dinner! While I love to prepare the food, I am so grateful he loves to GRILL the food! Yay!

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

I found this simple marinade recipe for pork chops online; then decided to use half of the marinade for the pork chops, and the other half to make a reduction sauce to saute baby portabella mushrooms in (to top the grilled pork chops with). Yum. If you don’t eat mushrooms, then use the entire marinade for the chops. Fantastic, either way!

The Grill Master, busy at work (Should I tell him the lighter fluid goes on the briquets?)- ha ha.

Hope you give these yummy pork chops a try. They are such a simple and delicious entree! Have a great day.

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some really yummy pork chop recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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!
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

Marinade Recipe adapted from: http://www.cooks.com/recipe/rc9vt5im/marinade-for-grilled-pork-chops.html

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Marinated Grilled Pork Chops and Portabella Mushrooms

Prep Time

10 mins

Cook Time

50 mins

Marinating Time

4 hrs

Total Time

5 hrs

Marinated grilled pork chops, with portabella mushrooms in a delicious sauce.

Category: Entree

Cuisine: American

Keyword: marinated grilled pork chops

Servings: 4 servings

Calories Per Serving: 544 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Marinade:

1 medium onion , finely chopped
1/3 cup oil
1/3 cup pineapple juice
1/4 teaspoon garlic powder
1/2 cup soy sauce
2 Tablespoons brown sugar
4 large pork chops , bone in
1 package baby portabella mushrooms , sliced
1 Tablespoon butter

US Customary - Metric

Instructions

Combine the first 6 ingredients (onion, oil, pineapple juice, garlic powder, soy sauce, and brown sugar) in a bowl. Whisk ingredients until fully blended. Pour HALF of the sauce over the pork chops to marinate. To marinade the chops, I use a gallon sized plastic resealable bag (you can also use a covered pan).
Set aside the remaining 1/2 of the sauce (to cook the mushrooms in later).
Marinate the chops in the refrigerator for at least 4 hours (overnight is even better), turning several times to make sure the chops are fully coated. Once BBQ is ready to go, grill chops until done, basting occasionally with sauce (from the bag or pan).
While pork chops are cooking, add the reserved marinade (that you set aside earlier) to a skillet. Add the sliced mushrooms and saute on medium low for approximately 5-8 minutes. Sauce should reduce a bit as it cooks. Stir to coat the mushrooms. About a minute or so before the mushrooms are done, add the Tablespoon of butter to the sauce. Stir in and keep the sauce warm.
When pork chops are done, place on serving plates and spoon some of the mushrooms and skillet sauce over the top of each chop. ENJOY!

Recipe Notes

PLEASE NOTE: Almost all of the prep time in INACTIVE prep time while the pork is marinating.

Nutrition Facts

Marinated Grilled Pork Chops and Portabella Mushrooms

Amount Per Serving (1 pork chop)

Calories 544 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 21g131%

Cholesterol 124mg41%

Sodium 1188mg52%

Potassium 910mg26%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 10g11%

Protein 38g76%

Vitamin A 90IU2%

Vitamin C 4mg5%

Calcium 51mg5%

Iron 2mg11%

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

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27
Feb
2014

Copycat Cherry Garcia Ice Cream

categories: Chocolate, Copycat Recipes, Desserts, Ice Cream/Frozen Treats

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Dark chocolate and Bing cherries are featured in delicious Cherry Garcia Ice Cream (copycat) recipe, made in an electric ice cream maker! Here’s a great recipe for Copycat Cherry Garcia Ice Cream I discovered two years ago during my Summer Ice Cream Experiment! I spent the summer experimenting with many homemade ice cream recipes in my Cuisinart Ice Cream maker.

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About Cherry Garcia Ice Cream

I only managed to get one picture of this yummy cherry garcia ice cream before we dove in….YUM! I love it when I can experiment and make “copycat” recipes. This is a knockoff recipe for one of the most famous (and wildly popular) of Ben and Jerry’s ice cream flavors. If you love the original, you will love this simple to make version! Cherry Garcia ice cream is filled with juicy Bing cherries, sweet cream, and chocolate.

Summer is just around the corner, and I hope you will give this recipe a try…perfect for a hot summer evening (or let’s get real…ANYTIME you require ice cream…stat!). Have a great day, and hope you enjoy this recipe for Cherry Garcia ice cream!

Looking For More ICE CREAM Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of ice cream recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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!
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

Recipe source: My regular vanilla base (from Cuisinart book) + experimenting

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Copycat Cherry Garcia Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

Dark chocolate and Bing cherries are featured in delicious Cherry Garcia Ice Cream (copycat) recipe, made in an electric ice cream maker!

Category: Ice Cream

Cuisine: American

Keyword: cherry garcia ice cream

Servings: 10 (1/2 cup servings) 1.5 qts. total

Calories Per Serving: 299 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup dark chocolate , grated finely, then covered & refrigerated (to keep it cold)
1/2 cup fresh Bing cherries , pitted, halved, & then covered & refrigerated (to keep them cold)
1/2 cup Egg substitute
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup milk

US Customary - Metric

Instructions

Prepare the chocolate and the cherries as indicated in ingredient list. Place them in separate bowls; cover and keep refrigerated until just before ice cream has finished freezing.
In a large bowl, whisk the egg substitute, sugar, and vanilla together until the sugar has dissolved (a couple minutes). Pour in the whipping cream and milk; continue whisking until fully blended.
Transfer the ice cream mixture to your ice cream maker, and freeze according to the manufacturer's instructions. About 5 minutes before the ice cream is done (and has thickened), add the grated chocolate and cherries to the ice cream mixture. Continue churning the ice cream for remainder of time indicated for your machine. When done, transfer mixture to a container suitable for a freezer, and let it continue to "ripen" (i.e. firm up) in the freezer. When ready to serve, grab an ice cream scoop and dig in!

Nutrition Facts

Copycat Cherry Garcia Ice Cream

Amount Per Serving (1 (1/2 cup serving))

Calories 299 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 67mg22%

Sodium 55mg2%

Potassium 170mg5%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 19g21%

Protein 3g6%

Vitamin A 865IU17%

Vitamin C 1.1mg1%

Calcium 75mg8%

Iron 1.3mg7%

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

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27
Feb
2014

Cantaloupe Sorbet

categories: Desserts, Ice Cream/Frozen Treats

193 Shares

Cantaloupe Sorbet is easy to make (only 4 ingredients), and is a cold, refreshing frozen dessert treat to enjoy on a hot summer day!

A couple of summers ago I experimented making many different kinds of homemade ice cream and sorbets with my ice cream maker. This Cantaloupe Sorbet is one of the recipes I made… and guess what? It is very EASY to make, and is refreshing and DELICIOUS!

I began searching for fruit sorbet recipes online and found this simple one for Cantaloupe Sorbet. The recipe sounded a bit unusual and was a perfect candidate for my Summer Ice Cream Experiment. This experiment involved making and eating a variety of as many different ice creams as I could without gaining an ounce…ha ha!

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Making Cantaloupe Sorbet Is Simple!

When I made this sorbet, all that was needed was to mix up the ingredients (super easy), and refrigerate the mixture for about 6 hours. Later that evening all I had to do is haul out my trusty ice cream maker and voila…cantaloupe sorbet! YUM YUM YUM! This frozen, sweet treat is so refreshing and delicious!

Here’s the most important tip I can give you when making this delicious sorbet: Make sure you get a wonderfully RIPE cantaloupe for best flavor!)

This would be a perfectly yummy frozen dessert on a warm summer evening…hope you will give it a try. It’s very refreshing! With only 4 ingredients, this cantaloupe sorbet recipe is also simple to prepare! Hope you will give it a try… it’s really tasty!

Looking For More ICE CREAM Or SORBET Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of frozen treat recipes, including Blueberry Cheesecake Ice Cream, Butter Pecan Ice Cream, and Homemade Strawberry Ice Cream! Another sorbet recipe you might enjoy is Kiwi Mango Sorbet – yum!

Interested In More Recipes?

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

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Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://tastykitchen.com/recipes/desserts/cantaloupe-sorbet/

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Cantaloupe Sorbet

Prep Time

30 mins

Cook Time

0 mins

Refrigeration Time

6 hrs

Total Time

6 hrs 30 mins

Cantaloupe Sorbet is easy to make (only 4 ingredients), and is a cold, refreshing frozen dessert treat to enjoy on a hot summer day!

Category: Ice Cream/Sorbet

Cuisine: American

Keyword: cantaloupe sorbet

Servings: 8 (1/2 cup) servings

Calories Per Serving: 130 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 whole very ripe cantaloupe , peeled, seeds removed, and cut into chunks
2/3 cup granulated sugar
1/3 cup light corn syrup
6 Tablespoons fresh lemon juice (approx. 2 lemons)

US Customary - Metric

Instructions

Add all ingredients to a food processor (or blender) and puree till smooth.
Place pureed fruit in the refrigerator (covered), and refrigerate at least 6 hours (or overnight).
Pour ingredients into an ice cream maker and freeze per manufacturer's directions.
Serve in chilled serving dishes and ENJOY!

Recipe Notes

**Prep time includes chilling time in the refrigerator.
**Be sure to use very ripe cantaloupe for best flavor.

Nutrition Facts

Cantaloupe Sorbet

Amount Per Serving (1 serving)

Calories 130

% Daily Value*

Sodium 20mg1%

Potassium 195mg6%

Carbohydrates 33g11%

Sugar 33g37%

Vitamin A 2335IU47%

Vitamin C 29.7mg36%

Calcium 8mg1%

Iron 0.1mg1%

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

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26
Feb
2014

Hawaiian Meatballs and Rice

categories: Beef, Main Dishes

4.6K Shares

You’ll love Hawaiian Meatballs and Rice – ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.

When my husband and I were newlyweds (over 36 years ago) he decided to cook dinner for us one evening. He made Hawaiian Meatballs and Rice, with pineapple chunks, red and green bell peppers in a sweet and sour sauce. It was love at first sight. This is the recipe he used. Needless to say I was impressed with his “culinary skills” and by the fact that he prepared a delicious meal for us. Ah…young love!

Well…fast forward to many, many years later, and we STILL have this meal for dinner occasionally. I still love him, but now I am the one who cooks our meals. Neither of us remember where he found the original recipe, so I dug through my recipe box , pull out my trusty handwritten 3×5 index card I wrote down the recipe on ages ago… and off I go into the kitchen to make this dish.

We had these meatballs and rice two nights ago… so delicious! The sweet and sour sauce that coats the meatballs, along with the green and red peppers and pineapple is fantastic! It really is a quick and easy recipe to make.

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

How To Make Hawaiian Meatballs and Rice

Tip: It would be very easy to pre-cook the meatballs and pre-make the sauce (throw them both in the refrigerator); then pulling this recipe together at the end of a long day would be a snap. Here’s how to make this dish: Drain the pineapple, making sure to reserve the juice. Set the pineapples (and the saved juice) aside.

Mix up the sweet and sour stir fry sauce in a medium sized bowl… easy!

Chop up the red and green bell peppers, and set them aside with the pineapple chunks.

Make The Meatballs

Mix up the meatball ingredients in a large bowl. Once the ingredients are fully combined, form the meat into 2″ meatballs, by rolling them between your hands.

Heat oil or shortening in a large skillet. Brown the meatballs on all sides, and cook until fully cooked through.

Remove the cooked meatballs from skillet; transfer them to drain onto paper towels.

Finishing The Hawaiian Meatballs

Add the reserved stir fry sauce to the skillet you cook the meatballs in, and cook until it thickens. Stir the sauce occasionally while it cooks.

Once the sauce has thickened, add the bell peppers and pineapple back into the skillet.

Add the Hawaiian meatballs back into the skillet, and gently stir to combine all ingredients (and coat them with the sauce). Cook only until the dish is heated through.

Time to Eat Some Hawaiian Meatballs And Rice

Serve the Hawaiian meatballs on top of a bed of rice. Spoon any leftover sauce over the top, and enjoy this delicious meal!

Sure hope you will give these delicious Hawaiian meatballs a try in your own kitchen. They are absolutely delicious! Thanks for stopping by today, and please come back soon.

Looking For Recipes Featuring MEATBALLS?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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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Original Recipe Source: unknown (been making them for over 40 years)

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Hawaiian Meatballs and Rice

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

You'll love Hawaiian Meatballs and Rice - ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.

Category: Entree

Cuisine: American

Keyword: Hawaiian meatballs

Servings: 5 servings (3 meatballs per)

Calories Per Serving: 524 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the meatballs:

1 1/2 pounds ground beef
1/3 cup bread crumbs
1/3 cup onion , finely chopped
1 egg
1 1/2 teaspoons salt
1/4 teaspoon ground ginger
1/4 cup milk
1 Tablespoon shortening or oil (for browning meatballs)

For the sauce:

2 Tablespoons cornstarch
1/2 cup brown sugar
1 - 13 oz can pineapple chunks (drain the chunks over a bowl-save the pineapple juice!!)
1/4 cup white vinegar
1 Tablespoon soy sauce
1/8 teaspoon ground ginger
1/2 cup chopped green pepper (I usually mix red and green peppers - the colors are nice in the sauce!)
*OPTIONAL* Original recipe also calls for 1 small can mandarin oranges.

US Customary - Metric

Instructions

Make sauce: Drain pineapple, reserving juice (set pineapple chunks aside). In a small bowl, whisk cornstarch and brown sugar together. Add pineapple juice, vinegar, ground ginger, and soy sauce to brown sugar mixture. Stir until smooth. Set bowl aside.
Chop red and green peppers and set aside (with pineapple chunks).
Make meatballs: In a large bowl, mix ground beef, bread crumbs, onion, egg, salt, ginger and milk until thoroughly blended (I use a fork to mix). Using your hands, shape mixture into meatballs (approx. 12-15 -2" meatballs). In large skillet, heat shortening (or oil) on medium heat. When skillet is very hot, add meatballs, one at a time. Cook meatballs, making sure to turn so that all sides brown. When fully cooked (5-6 minutes), remove meatballs from pan; place on paper towel lined plate to absorb grease. Keep meatballs warm.
Drain oil from skillet after removing meatballs. Wipe skillet with paper towel to remove grease or leftover "crumbles". Over medium heat, add sauce to skillet. Cook, stirring constantly until it thickens and boils for 1 minute. Add pineapple, peppers and meatballs back into skillet; gently stir until meatballs are evenly coated with sauce. Cook only until heated through (1-2 minutes). Remove from heat.
Serve meatballs and sauce on top of steamed rice. ENJOY!

Nutrition Facts

Hawaiian Meatballs and Rice

Amount Per Serving (3 (meatballs + sauce))

Calories 524 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 11g69%

Cholesterol 130mg43%

Sodium 973mg42%

Potassium 480mg14%

Carbohydrates 32g11%

Sugar 23g26%

Protein 26g52%

Vitamin A 120IU2%

Vitamin C 12.8mg16%

Calcium 77mg8%

Iron 3.4mg19%

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

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26
Feb
2014

Italian Stuffed Zucchini

categories: Beef, From Our Veggie Garden, Italian, Main Dishes, Vegetable Dishes

67 Shares

Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.

I love to grow our own vegetables in my raised bed garden. Zucchini is one of my favorites, but sometimes they hide under the leaves until they have grown quite large. This recipe for Italian Stuffed Zucchini uses those great big zucchinis…which is why I love it!

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

A fairly large zucchini is necessary for this dish. You know, the big zucchini you find you overlooked in your garden, or buy at your local Farmer’s market. It also might be the kind a friend gives you in a grocery bag after their harvest. You want a BIG one, so you have plenty of room for the delicious Italian filling!

I received this recipe for Italian stuffed zucchini from a friend of mine named Shannon. I worked in a school office with Shannon for many years and love her dearly. She was one of my early inspirations for starting a veggie garden (for which I remain grateful!).

What Is In Italian Stuffed Zucchini?

I’ve made stuffed zucchini several times over the years. The pairing of a large garden-grown zucchini stuffed with Italian sausage, garlic, Parmesan and Mozzarella cheeses adds up to a delicious and quick dinner! Italian stuffed zucchini is so easy to prepare, and is an all-in-one meal- meat AND veggies! See how big the zucchini is in the photo below?

Here is a side view of all that melted Parmesan and mozzarella cheese on top! YUM!

Have a great day. I hope you will consider trying this recipe for stuffed zucchini, and trust you will enjoy it, too! Thank you for stopping by, and I sincerely hope you will come back again soon.

Looking For More Recipes That Use ZUCCHINI?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple recipes with zucchini you might also enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe given to me by Shannon Newton. Original Recipe Source: Unknown

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Italian Stuffed Zucchini

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.

Category: Main Dish

Cuisine: Italian

Keyword: italian stuffed zucchini

Servings: 6 (if using really big zucchini)

Calories Per Serving: 710 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large zucchini
1 pound ground beef
1/2 pound Italian sausage (or use 2 links with casing removed)
3/4 cup Italian bread crumbs
1 medium onion , finely chopped
1/4 teaspoons oregano
salt & pepper (to taste)
2 cloves minced garlic
6 ounces can tomato sauce
3 Tablespoons butter , melted
1 pound mozzarella cheese , grated
1/2 cup Parmesan cheese (Kraft "green container" Parmesan works great)

US Customary - Metric

Instructions

Saute hamburger meat, Italian sausage, onion and garlic until cooked. Drain grease. Put meat mixture in large bowl.
Add breadcrumbs, oregano, salt, pepper and tomato sauce to meat mixture. Mix well.
In a skillet, par boil zucchini in water till tender. Remove zucchini and cut in half-length-wise. Remove seeds with a spoon, creating out a "tunnel" indentation in the zucchini (this will hold the filling-see photo below). Poke holes in zucchini with fork, then brush melted butter all over surface of the zucchini. Season with salt and pepper. Place zucchini halves in a 9x13 baking dish.
Stuff both the carved "tunnels" with the hamburger mixture. Sprinkle with Parmesan cheese.
Cover pan with aluminum foil. Bake at 350 degrees for 25-30 minutes. Remove from oven. Uncover.
Divide grated Mozzarella cheese in half. Sprinkle across top surface of both halves. Place pan back into the oven (uncovered) and continue baking for another 10-15 minutes, or until cheese has melted.
Remove from oven and cut into serving sizes (can usually get 2-3 servings per half, but it depends of course, on the size zucchini you are using). Serve, and enjoy!

Nutrition Facts

Italian Stuffed Zucchini

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

Calories 710 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 25g156%

Cholesterol 162mg54%

Sodium 1336mg58%

Potassium 605mg17%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 4g4%

Protein 41g82%

Vitamin A 970IU19%

Vitamin C 10.3mg12%

Calcium 543mg54%

Iron 3.5mg19%

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

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25
Feb
2014

Snowball Cookies

categories: Cookies, Desserts, Holidays!

27 Shares

Snowball Cookies (aka Mexican Wedding Cakes or Russian Tea Cakes), are little balls of yummy buttery shortbread with pecans, coated with powdered sugar.

Traditions… I love them! This recipe for Snowball Cookies is one of those dearly loved holiday traditions in our family. Little balls of buttery shortbread, bursting with pecans (or walnuts) and rolled in sweet powdered sugar are the perfect Christmas treat to eat or give to family and friends!

My Mom made these delicious snowballs cookies for us when we were growing up. To continue the tradition, I’ve been making them with her recipe for over 40 years at Christmas for our family, and as gifts for friends and neighbors.

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

Other Names For Snowball Cookies

I’ve heard these snowball cookies referred to as Mexican Wedding Cookies, Russian Tea Cakes, Shortbread Bites, etc. Seems like everyone has a recipe and a name for them. Whatever they are called, these cookies really are little bites of “shortbread goodness”.

The snowball cookies look like little snowballs because they are round and coated with powdered sugar once baked! They seem to just melt in your mouth (just like snow), and are very easy to make.

If You Enjoy Shortbread Cookies, You Will LOVE Snowball Cookies

Snowball cookies go perfectly with a cup of coffee or tea! These decadent treats are not just for Christmas, because they can be enjoyed ANY time of year. If you enjoy shortbread, you will LOVE these cookies! Rich and buttery, with a hint of sweetness from the powdered sugar, these are one of my favorite Christmas treats!

Here’s a photo of some of the snowball cookies ready to eat… yum! I hope you will give them a try, because they are lip-smackin’ delicious!!

Time To Roll The Snowball Cookies In Powdered Sugar

The dough for snowball cookies is easy to make. Once made, the cookie dough is chilled, rolled into balls, baked, and then rolled in powdered sugar. That’s really all there is to it! And snowball cookies sure are delicious, so I bet ya can’t eat just one of ’em! YUM.

I love to eat a couple of these buttery snowball cookies with a good strong cup of coffee to sip on! Ahhhh- they are so good, and are a perfect small bite of goodness! Hope you will consider making a nice big batch of snowball cookies. They are absolutely delicious, no matter what time of year you make them! Have a GREAT day!

Looking For More Cookie Recipes?

All of my cookie recipes can be found in the Recipe Index at the top of the page. Some of our favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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!

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!
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Snowball Cookies

Prep Time

2 hrs 15 mins

Cook Time

15 mins

Total Time

2 hrs 30 mins

Snowball Cookies (aka Mexican Wedding Cakes or Russian Tea Cakes), are little balls of yummy buttery shortbread with pecans, coated with powdered sugar.

Category: Cookies

Cuisine: American

Keyword: snowball cookies

Servings: 60 (approx.)

Calories Per Serving: 67 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cookies:

1 cup butter (2 cubes, room temperature)
1/3 cup granulated sugar
2 teaspoons water
2 teaspoons vanilla
2 cups all-purpose flour
1 cup nuts (walnuts or pecans), chopped

For Topping:

1 cup confectioner's sugar (powdered) to roll the baked cookies in when done

US Customary - Metric

Instructions

Using an electric mixer, cream the butter and sugar together for several minutes until thoroughly mixed. Add the water and vanilla, and mix together. Slowly add the flour (the dough will become very thick). Stir in the nuts.
Cover the dough with plastic wrap and refrigerate for 2-3 hours in refrigerator.
Preheat oven to 325 degrees. Remove dough from refrigerator. Spoon out and roll dough in your hands to make 1" round cookie dough balls.
Bake snowballs on un-greased baking sheets for 15-20 minutes at 325 degrees, or until just slightly browned. Remove cookies from oven; let cool just a minute, then carefully roll each cookie in a bowl of powdered sugar, to cover. Cool on a wire rack. Once cool, coat them a second time with the powdered sugar, if desired. That's it!

Recipe Notes

The prep time indicated is not active prep time. The cookies take only a few minutes to prepare, then dough must be refrigerated (inactive prep time) for a couple hours.

Nutrition Facts

Snowball Cookies

Amount Per Serving (1 cookie)

Calories 67 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 27mg1%

Potassium 13mg0%

Carbohydrates 6g2%

Sugar 3g3%

Vitamin A 95IU2%

Calcium 3mg0%

Iron 0.3mg2%

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

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22
Feb
2014

Pasta Carbonara

categories: Bacon, Italian, Main Dishes, Pasta

72 Shares

Enjoy classic Pasta Carbonara, an Italian dish with pasta cooked in a creamy bacon and onion sauce, with grated Parmesan cheese. It tastes FANTASTIC!

If you love bacon and you love pasta, then you’re going to LOVE this Pasta Carbonara recipe! I love recipes created by Ree Drummond, The Pioneer Woman, because I love her cooking, photos, and sense of humor. This recipe is adapted from her version of this classic pasta dish. I only made a couple of changes to suit our taste buds.

This pasta carbonara recipe is RIDICULOUS! I’m not kidding – the smell of bacon, onions, and garlic is amazing as they cook. I made this (again!) for us last night and my husband and I both LOVED it. We might have even exclaimed several times “Oh my gosh- this is so good!” Honestly, this dish is quite simple to make, economical, and if that’s not enough, it’s incredibly delicious! I’ve made it with spaghetti noodles (as in pic above) and fettucine noodles. Any pasta will do!

This recipe makes enough for 6 small servings or 4 generous servings. Since our sons are grown and it is now just the two of us at home, we always have LEFTOVERS! Yes…this pasta dish is truly a good thing. Here’s how to make it:

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

How To Make Pasta Carbonara

Bring water in pan to a boil to cook the pasta. While the water is coming to a boil, fry the bacon in a large skillet, until crisp. Drain out the bacon grease, but leave about. 2 Tablespoons grease still in the skillet. Remove and drain the bacon strips on paper towels. When it has cooled, crumble the bacon into small pieces.

Return the skillet you cooked the bacon in back to the stove. Add the onions and mushrooms and cook over medium-low heat until golden brown (3-4 minutes). Carefully add the garlic and crumbled bacon, and continue cooking/stirring for one minute.

Time To Make The Pasta Carbonara Sauce

Now it’s time to make the pasta carbonara sauce. In a small bowl, whisk the eggs, whipping cream, parmesan cheese, parsley, salt, pepper and red pepper flakes together. Now it’s time to “temper the eggs”.

IMPORTANT – “Temper” The Eggs

Because there are fresh eggs in the sauce, you will want to “temper” them. All this means is introducing hot liquid very slowly into the mixture so when you add the hot pasta to the sauce, the eggs won’t scramble. Okay? It’s EASY. Don’t freak out… here’s what you do:

Take 6 Tablespoons of the hot, starchy water from your pasta (when it is about half way cooked). SLOWLY add the water, by drizzling one Tablespoon at a time to the egg mixture, stirring continuously while adding. Repeat until all 6 Tablespoons of hot starch water have been added. This helps warm up the egg mixture and “tempers” the eggs.

Turn the heat on the skillet to low. Slowly pour the mixture back into the skillet with the bacon mixture. Stir continuously, until the egg mixture is fully blended in with the bacon mixture.

Now the pasta carbonara sauce is ready to go! The next step is to add the cooked pasta to the sauce! Add the cooked and drained pasta to the skillet with the sauce. Toss well, to fully combine the pasta and the sauce. Once everything is heated through, the pasta carbonara is ready to serve!

Serve The Pasta Carbonara

When ready to serve, place portions of the pasta carbonara onto each plate. If desired, garnish the pasta carbonara with additional bacon crumbles, parsley, and grated Parmesan cheese. This is optional, but it looks (and tastes) good. Dig in, and enjoy this hearty pasta dish! I bet you will love it!

Hope you enjoy this pasta carbonara dish, because it really tastes fantastic! Have a wonderful day, friends. Thanks for stopping by, and I hope you will come back again soon.

Looking For More PASTA Recipes?

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

Interested In More Recipes?

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

Recipe Adapted From: http://thepioneerwoman.com/cooking/2012/05/pasta-carbonara/

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Pasta Carbonara

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Enjoy classic Pasta Carbonara, an Italian dish with pasta cooked in a creamy bacon and onion sauce, with grated Parmesan cheese. It tastes FANTASTIC!

Category: Entree, Pasta

Cuisine: Italian

Keyword: pasta carbonara

Servings: 6

Calories Per Serving: 557 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 slices thick cut bacon
1/2 medium onion , chopped finely
4 mushrooms , chopped (optional-I added them)
2 garlic cloves , minced
3 whole eggs
3/4 cup grated Parmesan cheese ,or 1/2 c. fresh and 1/4 c. Kraft "green" can)
3/4 cup heavy whipping cream
1/2 teaspoon salt (add more later, to taste!)
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
1/2 teaspoon red pepper flakes
3/4 lb. pasta fettucine, spaghetti or other pasta you enjoy

US Customary - Metric

Instructions

While water is coming to a boil for pasta, fry bacon until crisp. Drain most of the grease from skillet, but leave approx. 2 TBSP bacon grease in the skillet. Remove and drain bacon on paper towels. When cool, crumble bacon into small pieces.
Return skillet to stove. Place onions and mushrooms in skillet w/ bacon grease; cook on medium-low until golden brown (3-4 minutes). Add garlic and crumbled bacon; continue cooking for 1 minute, stirring often.
In a small bowl, beat eggs, whipping cream, Parmesan cheese, parsley, salt, pepper and red pepper flakes together using a whisk or fork. Because there are fresh eggs in the sauce, you need to "temper" them. This means introducing hot liquid slowly into the mixture so when you add hot pasta to the sauce, the eggs won't scramble. It's EASY. Here's how (see next step):
Cook pasta according to pkg. directions. When pasta is halfway cooked, measure out 6 Tablespoons of the starchy water. SLOWLY add this water, ONE TABLESPOON AT A TIME, drizzling it slowly into eggs while stirring continuously. Once hot starchy water has been added, the eggs are "tempered". Slowly pour egg mixture back into skillet (on Low heat) with bacon mixture, stirring continuously until egg mixture is fully incorporated.
When pasta is done cooking, drain, then add it to the sauce, stirring while adding. Cook on low heat for 1-2 minutes (do not boil) until pasta and sauce are heated through. Garnish with additional parmesan cheese and bacon crumbles, if desired. Serve and enjoy!

Nutrition Facts

Pasta Carbonara

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

Calories 557 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 15g94%

Cholesterol 157mg52%

Sodium 673mg29%

Potassium 322mg9%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 2g2%

Protein 21g42%

Vitamin A 725IU15%

Vitamin C 1.5mg2%

Calcium 188mg19%

Iron 1.4mg8%

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

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Making Oven Roasted Herb Potatoes Is EASY!

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Making Apple Cinnamon Bread

Use A Standard Sized Loaf Pan To Make Apple Cinnamon Bread

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How I Found This Recipe

Here’s How To Make This Apple Shortbread Tart

Form The Crust In A Tart Pan

Add Apple Filling and Shortbread Crumb Topping

Bake The Apple Shortbread Tart

Time To Enjoy This Apple Shortbread Tart

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About Cherry Garcia Ice Cream

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Making Cantaloupe Sorbet Is Simple!

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How To Make Hawaiian Meatballs and Rice

Make The Meatballs

Finishing The Hawaiian Meatballs

Time to Eat Some Hawaiian Meatballs And Rice

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What Is In Italian Stuffed Zucchini?

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Other Names For Snowball Cookies

If You Enjoy Shortbread Cookies, You Will LOVE Snowball Cookies

Time To Roll The Snowball Cookies In Powdered Sugar

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How To Make Pasta Carbonara

Time To Make The Pasta Carbonara Sauce

IMPORTANT – “Temper” The Eggs

Serve The Pasta Carbonara

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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

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