Mom’s Chocolate Buttercream Frosting

It’s easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!It's easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!

I love to bake cakes and cupcakes…this is hands down my favorite frosting!  This chocolate buttercream frosting is wonderfully creamy and delicious, and is easy to make from scratch!

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Chocolate Buttercream Frosting Just Like My Mom Made It!

When I was growing up, one of our family’s favorite desserts was when my Mom would go into our kitchen after dinner and whip up a “from scratch” chocolate cake

She would frost it with her creamy chocolate buttercream frosting, and we would dig in! Well, this is her recipe for the frosting.

Make The Frosting

Making the chocolate buttercream frosting is simply a matter of melting butter. Once it’s melted, you add other ingredients (cocoa powder, powdered sugar, salt, vanilla, etc.).

Stir or beat until it becomes a nice, chocolate frosting! It’s a CINCH to make, and you can thicken it by adding a bit more powdered sugar, if desired!

Cocoa powder/ other ingredients are mixed with melted butter to make chocolate frosting.

Many Uses For Chocolate Buttercream Frosting

I’ve made it many times over the years when I need an easy chocolate buttercream frosting to cover a cake, brownies or cupcakes!

Here is the chocolate buttercream frosting on a cake.

It’s always more tasty and inexpensive when you make it from scratch with a few common ingredients (probably already in your pantry).

Mom's chocolate buttercream frosting on yellow cupcakes.

The recipe makes enough to cover a bunch of cupcakes, a 13×9 sheet cake, or a two layer cake. It is full of chocolate flavor, very creamy and delicious! Hope you enjoy it!

If you enjoy homemade cake frosting, be sure to check out my recipes for Coconut Pecan Frosting, Grandma’s Fluffy White Frosting, and The Best Brownie Frosting.

Looking For More CHOCOLATE DESSERT Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Author's signatureRecipe Source: My Mom

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Mom's Chocolate Buttercream Frosting
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 
It's easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!
Category: Dessert
Cuisine: American
Keyword: chocolate buttercream frosting
Servings: 24 Enough for 24 cupcakes or one layer cake
Calories Per Serving: 84 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter
  • 4 Tablespoons cocoa powder
  • 1 dash salt
  • 1 teaspoon vanilla extract
  • 12 ounces powdered sugar (3/4 of a 16 oz. box)
  • 1/4 cup milk plus more if needed
Instructions
  1. Place butter in a small saucepan over low heat and heat until melted. Remove pan from heat.
  2. Add cocoa powder to melted butter and mix until combined. Add salt, vanilla, and milk; mix well.

  3. Slowly add the powdered sugar; beat until thoroughly combined. If the frosting is too thin for your liking, add additional powdered sugar (a little at a time). If frosting is too thick, add a little bit of milk (a little at a time).

  4. Frost cake or cupcakes and enjoy!
Recipe Notes

Recipe Source: My Mom

Nutrition Facts
Mom's Chocolate Buttercream Frosting
Amount Per Serving (1 (frosting for one cupcake)
Calories 84 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 7mg2%
Sodium 28mg1%
Potassium 16mg0%
Carbohydrates 14g5%
Sugar 14g16%
Vitamin A 90IU2%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make a delicious, thick chocolate buttercream frosting from scratch that will add a touch of YUM to cakes, brownies, and cupcakes!

 

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Rocky Road Ice Cream

Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

Who wants some Rocky Road Ice Cream? This yummy ice cream is a personal favorite of mine. It doesn’t matter if it is hot or freezing cold outside, I will always enjoy a scoop of this ice cream, if offered! Today I want to share a wonderful recipe for homemade rocky road ice cream. It tastes wonderful, and is easy to prepare.

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

Time For Homemade Ice Cream

As the weather here in Oregon has begun to warm up, I’ve started getting excited to prepare homemade ice cream! There’s just something about enjoying a cold dish of homemade ice cream on a warm night!

I get inspired to drag out my trusty, beloved Cuisinart ice cream maker and get busy in the kitchen! It’s been fun making ice cream using this machine, because you do not need rock salt OR ice to freeze the ice cream. EASY PEASY!

This is the ice cream machine I used to make rocky road ice cream.

Why I LOVE Rocky Road Ice Cream!

I found this delicious recipe for homemade Rocky Road Ice Cream online at “Taste Of Home”.  The recipe sounded pretty “spot on”, so I decided to give it a try, and now it is one of my favorite homemade ice creams! Rocky road ice cream is a chocolate based ice cream, packed full of marshmallows, chocolate chips and pecans. Because of those yummy ingredients, it’s a real taste treat!

How Much Rocky Road Ice Cream Will This Recipe Make?

The original rocky road ice cream recipe makes just over 4 quarts (using a standard sized ice cream maker). Those are the ingredient quantities I have listed here in the printable recipe below.

When I made this rocky road ice cream, I simply halved the recipe to work in my smaller indoor ice cream maker. If you want to make the full recipe, simply refrigerate the extra until ready to freeze another batch later in the day or the next day!

The rocky road ice cream is now ready to eat!

Hope you enjoy making some great homemade ice cream this summer! It’s very simple to make, and is always a big hit with everyone who tries it! Have a great day, friends. Make it a GOOD one! Please come back soon for more delicious recipes.

Looking For More ICE CREAM Recipes?

You can find all of my ice cream recipes in the Recipe Index, located at the top of the page. A few favorites are:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Source: http://www.tasteofhome.com/recipes/rocky-road-ice-cream

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Rocky Road Ice Cream
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

Category: Ice Cream
Cuisine: American
Keyword: rocky road ice cream
Servings: 32 servings (4 quarts total)
Calories Per Serving: 407 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups whole milk
  • 3 cups half and half
  • 9 ounces semi-sweet chocolate , chopped
  • 2.75 cups granulated sugar
  • 3/4 teaspoon salt
  • 6 cups heavy whipping cream
  • 1,5 cups miniature marshmallows
  • 1.5 cups miniature semi-sweet chocolate chips
  • 1 cup chopped pecans
  • 6 teaspoons vanilla extract
Instructions
  1. Mix the milk and half and half in a large saucepan. Heat until the mixture is 175 degrees (do not boil!).
  2. Add the chopped chocolate, sugar and salt to the cream mixture, then stir until the sugar dissolves and the chocolate has melted.
  3. Remove pan from heat and cool it off quickly. Do this by placing the saucepan carefully in a large bowl of ice water, and stirring the mixture for a couple of minutes. When the ice cream mixture has cooled completely, pour it into a large bowl.

  4. Stir in the remaining ingredients. (Note: If using a smaller Cuisinart like mine, add the remaining ingredients in during the last 5 minutes of freezing time!). Cover bowl and refrigerate for at least 30 minutes (you want it cold!)

  5. When ready to make the ice cream, fill the cylinder of your machine 2/3 full. Freeze, according to the manufacturer's instructions for your ice cream maker. If you need to make this in two batches, cover bowl and refrigerate until you are ready to freeze.

  6. Once the ice cream has frozen, transfer it to a freezer container. Ice cream will need to "ripen" and firm up in your freezer for 2-4 hours before serving.
Nutrition Facts
Rocky Road Ice Cream
Amount Per Serving (1 (1/2 cup per serving))
Calories 407 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g100%
Cholesterol 72mg24%
Sodium 94mg4%
Potassium 216mg6%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 785IU16%
Vitamin C 0.5mg1%
Calcium 93mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grab the old ice cream maker and get ready to enjoy delicious Rocky Road Ice Cream, bursting with marshmallows, chocolate chips, and pecans!

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Glazed Chocolate Doughnuts

These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!

Who wants Glazed Chocolate Doughnuts? Me, Me, Me…Every now and then I can’t help myself…I want a doughnut! Now I know all about how “unhealthy” they are, but truth is, sometimes I just want a doughnut! The End. That’s why I enjoy making doughnuts from home. No need to run out in my pajamas to buy some. Nope… I can make them at home, fairly quickly!

I found a very simple and delicious chocolate doughnut recipe on Pinterest (where else?), thanks to Karly at Buns In My Oven, and made some of these doughnuts to stare at…I mean wolf down. These doughnuts were very dense with chocolate flavor and delicious.

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

Making Doughnuts

In the past I have made doughnuts the “traditional way”, fried in oil. I made some delicious Glazed Pumpkin Buttermilk Doughnuts and Amish Apple Fritters (my second most-pinned recipe) using that method and they tasted amazing!

Collage of glazed pumpkin buttermilk doughnuts (L) and Amish apple fritters (R).

Baking Glazed Chocolate Doughnuts Instead Of Frying Them

Last year I bought an inexpensive doughnut pan on Amazon for about $7.50 (with a gift card I received for my birthday…SCORE!).

Pan used for baking glazed chocolate doughnuts.

The doughnut pan was not too expensive, but it gave me the option of BAKING doughnuts instead of FRYING them. Baking doughnuts is a very simple way to make this breakfast treat.

Doughnut batter is mixed, then poured into individual “wells” in a  doughnut pan. The doughnuts are then baked, and covered with icing once done! Baking glazed chocolate doughnuts instead of frying them is my way to enjoy a decadent treat occasionally! Cooking them in the oven helps to slightly reduce the number of calories in each doughnut!

Glazed chocolate doughnuts cooling on wire rack after being iced.
Another Benefit To Making Homemade Glazed Chocolate Doughnuts

Another added benefit to making the doughnuts at home is I saved money by making the glazed chocolate doughnuts myself! I was also quite proud I didn’t have to put on an evening gown and pumps to go to the doughnut shop or grocery store to buy them when the mood struck.

This recipe makes 10 glazed chocolate doughnuts, so I made them in 2 batches (since my doughnut pan only has 6 spots). I hope you will give these breakfast treats a try.  You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy making BAKED doughnuts, you might also want to check out my recipe for Glazed Lemon Poppy Seed Doughnuts.

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.bunsinmyoven.com/2013/04/01/glazed-chocolate-donuts/

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Glazed Chocolate Doughnuts
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!
Category: Breakfast
Cuisine: American
Keyword: glazed chocolate doughnuts
Servings: 10
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the doughnuts:
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1/4 cup mini chocolate chips (Optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 6 Tablespoons sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
For the glaze:
  • 1 1/2 cups powdered sugar
  • 6 Tablespoons milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 375 degrees.
  2. Make the doughnuts: In a medium sized bowl, mix the flour, sugar, cocoa, chocolate chips, and baking soda together.
  3. In another bowl, beat the vanilla, egg, sour cream, milk, and oil until well incorporated. Add the wet ingredients to the bowl of dry ingredients. Stir only until combined.

  4. Spoon the batter (or pipe it) into a greased doughnut pan. Fill each "well" about 3/4 of the way full with batter. Bake doughnuts at 375 degrees for 8 minutes, or until the top of the doughnut springs back when touched.

  5. Remove doughnut pan from oven when done, and let the doughnuts cool IN THE PAN for 2-3 minutes before you remove them to wax paper. Repeat with another batch to finish batter. Let doughnuts cool before icing.

  6. Make The Glaze: Mix the powdered sugar, milk and vanilla in a small pan over low heat. Mix well to combine. Remove the pan from the heat. Pour glaze into a large bowl. Carefully hold a cooled doughnut and "dunk" it in the glaze to coat it; set glazed doughnut on a wire rack to let the glaze harden. Enjoy!

Nutrition Facts
Glazed Chocolate Doughnuts
Amount Per Serving (1 doughnut)
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Cholesterol 21mg7%
Sodium 76mg3%
Potassium 87mg2%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 31g34%
Protein 3g6%
Vitamin A 80IU2%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These delicious glazed chocolate doughnuts are baked, not fried! Make fresh doughnuts from scratch in the comfort of your own home in under 20 minutes!

 

 

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Copycat Mocha Frappucino

Make your own version of a famous coffeehouse’s cold, creamy mocha beverage, with this simple and delicious Copycat Mocha Frappucino recipe!Make your own copycat version of a famous coffeehouse's cold, creamy mocha beverage, with this simple and delicious recipe!

I own five or six books by author Todd Wilbur in his series called “Top Secret Recipes”. They are such fun books in which to find some great “copycat” recipes. 

It’s a great way to fix a “very close to the original” (but for a fraction of the price) clone of a favorite food at home. This copycat mocha frappucino is one of those recipes found on his website.

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

Why Not Make A Copycat Mocha Frappucino At Home?

Made popular by the famous coffee chain that seems to be on every corner, these chilled coffee beverages (the bottled version you find in grocery stores) can really add up ($$) if you purchase them often.

Well, now you can make a copycat mocha frappucino at home, so you can grab one on the way out the door without having to make an extra stop on the way to work or a kid’s baseball game (and for a fraction of the cost!)

Bottles are filled with copycat mocha frappucino, and are ready to refrigerate, then drink!

We don’t buy these very often at all, but when we do, this is my favorite. So naturally, I was curious to try making these at home. This is the copycat recipe for the bottled version you find in the stores.

They are very easy to make (and if helps if you happen to have a few extra bottles left over to package this in…I saved a few for this very purpose!)

Making This Coffee Drink

The copycat recipe calls for Natural Fruit Pectin (don’t let that scare you off), which is a fruit thickener, commonly used when making jam. It actually acts as a thickening agent in this recipe. I used it, but the original author of the recipe states that you don’t have to use it, if you don’t care about duplicating the texture.

Fruit pectin is used to make a copycat mocha frappucino.

The recipe also calls for espresso, but you can “fake it” with the easy to follow tip (found in the notes section of the recipe) and make your own. This is what I did, using the very easy instructions.

The recipe, as written, makes 24 ounces, but can easily be doubled. Hope you enjoy this cold, creamy, mocha coffee beverage (how’s that for a description)!

Thank you for stopping by. I hope you have the opportunity to make a delicious copycat mocha frappucino for yourself or for someone you love. Have a great day, and come back soon.

Looking For More BEVERAGE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of beverage recipes, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signatureOriginal Recipe Source: http://www.topsecretrecipes.com/Starbucks-Frappuccino-Bottled-Version-Copycat-Recipe.html

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0 from 0 votes
Copycat Mocha Frappucino
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Make your own copycat version of a famous coffeehouse's cold, creamy mocha beverage, with this simple and delicious recipe!

Category: Beverage
Cuisine: American
Keyword: copycat mocha frappucino
Servings: 3 (makes 24 ounces total)
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup fresh espresso (see Notes below for how to create your own)
  • 2 1/2 cups lo-fat milk (2 percent)
  • 1/4 cup granulated sugar
  • 1 Tablespoon dry pectin
  • 1/4 teaspoon cocoa powder
Instructions
  1. Make the espresso. In a large bowl add the sugar, dry pectin and cocoa powder to the hot espresso and stir or whisk well until completely incorporated. Chill mixture.

  2. When espresso mixture is completely chilled, add the milk; stir until combined.
  3. Pour mixture into a serving pitcher or individual bottles, and refrigerate. Serve cold.
Recipe Notes

**How to make copycat espresso to use in this recipe**
Use 1/3 cup ground coffee and 1 cup of water in your drip coffee maker. Brew this once, then run it through again, using the same grounds. (this will make approx. 1/2 cup espresso needed). **Run a pot of water through coffeemaker when done, to clean machine.

NOTE: Original Recipe Source: http://www.topsecretrecipes.com/Starbucks-Frappuccino-Bottled-Version-Copycat-Recipe.html

Nutrition Facts
Copycat Mocha Frappucino
Amount Per Serving (1 (8 oz. portion))
Calories 163 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 97mg4%
Potassium 295mg8%
Carbohydrates 31g10%
Sugar 26g29%
Protein 6g12%
Vitamin A 385IU8%
Calcium 246mg25%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make your own copycat version of a famous coffeehouse's cold, creamy mocha beverage, with this simple and delicious recipe!

 

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Fully Stuffed Calzones

Fully stuffed calzones are yummy baked “Italian hand pies”, filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Ever eaten Fully Stuffed Calzones? Maybe you’re saying, “Ever EATEN  fully stuffed calzones? I don’t even know WHAT a calzone is!” Well, here is the answer some of you have been waiting for.

Webster’s Dictionary offers this definition of a calzone: “a food originally from Italy that consists of baked or fried dough folded over and filled with tomato sauce, cheese, etc.”. Ugh…that’s okay, IF you know what etc. means. MY rookie definition is: a calzone is a baked pizza dough “handpie”, filled with all of our favorite pizza toppings!

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

How I Came Up With This Recipe For Fully Stuffed Calzones

A year or two ago I made some homemade pizza dough (thinking I would throw together a pizza for dinner). Once the dough was prepared, I decided to switch it up and try my hand at creating FULLY STUFFED calzones, without using a recipe. Note: if you use purchased pizza dough, you will save some time!

I gathered up the toppings our family loves on a great tasting pizza, cooked it, and then made 6 pizza dough balls. Each of the dough balls was rolled into a circle, and I put the filling and sauce inside, and sealed them all up. The dough was then brushed with egg, and I added a couple garnishes. My final act was to put them in the oven and cross my fingers while they baked.

Beginning to cook some of the calzone filling ingredients in skillet.

Boy, was I surprised at how great looking these fully stuffed calzones turned out! And guess what?  Once we tasted them, we were amazed at how delicious they were. Who knew? So that’s my story of creating these…and now YOU know.

You can either crimp the edges of the pastry dough with a fork, or you can roll the edges, like shown in this photo below.

 Fully stuffed calzone, hot from the oven!

Even though there are quite a few ingredients, the directions for these fully stuffed calzones are pretty simple…I hope you’ll give them a try!

If you enjoy these Italian handpies, you will probably also be interested in making grilled pizzas on your BBQ or making a simple pepperoni pizza from scratch! Have a great day, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Have a GREAT day!

Author's signature

Dough Recipe Source: The Oster Deluxe Bread And Dough Maker Owner’s Handbook (c. 1994 Sunbeam-Oster Household Products) Calzone Filling Source: My brain.

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Fully Stuffed Calzones
Prep Time
1 hr 30 mins
Cook Time
25 mins
Total Time
1 hr 55 mins
 
Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Category: Main Dishes
Cuisine: Italian
Keyword: fully stuffed calzones
Servings: 6 calzones
Calories Per Serving: 680 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the dough: (or use your favorite pizza dough recipe)
  • 1 cup water
  • 1 Tablespoon olive oil (or vegetable oil)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons regular active dry yeast (or quick acting active dry yeast)
For The Filling:(or use your favorite pizza ingredients)
  • 3/4 cup spaghetti sauce
  • 1 1/2 cups mozzarella cheese , grated
  • 1/2 cup parmesan cheese
  • 1 Tablespoon olive oil
  • 3 Italian sausage links (casings removed)
  • 1 cup mushrooms , sliced
  • 1/2 cup brown onion , chopped
  • 1/2 cup green pepper , chopped
  • 1 cup pepperoni slices
  • 1 egg , slightly beaten (to brush on tops of calzones, prior to baking)
  • Oregano (dried) and Parmesan Cheese (to sprinkle on tops of calzones, prior to baking)
Instructions
Using bread machine:
  1. Put all the dough ingredients into the bread pan in the order listed. Select DOUGH cycle.
  2. When dough is done, preheat the oven to 375 degrees.
  3. Divide dough into 6 equal dough balls. Roll each dough ball into a 7 inch circle on a lightly floured work surface.
If making by hand:
  1. Mix the yeast and water in a large bowl or base of a stand mixer. Stir well, then let it sit for 5 minutes to "proof".
  2. Add oil, sugar and salt. Stir well to combine.
  3. Add the flour and mix well with your (clean) hands or use the dough hook on your stand mixer.
  4. Knead dough (either by hand on a lightly floured surface or stand mixer) for 5-8 minutes, until the dough ball is smooth and elastic (you don't want it to be sticky).
  5. When dough ball is ready, place it in a lightly oiled large bowl. Flip it over to the other side, making sure the dough is coated with oil. Place a slightly damp dish towel over the top of the bowl.
  6. Put the covered bowl in a warm place and let the dough rise until it has doubled in size. This usually takes about an hour. Follow instructions above (under bread machine instructions) for forming the dough into individual circles
Make filling for the calzones while dough is rising:
  1. Heat the olive oil in a large skillet.
  2. When skillet is hot, add the Italian sausage (casings removed), mushrooms, onions, and green peppers. Saute, crumbling the sausage into small pieces with a spoon as it cooks. Right before sausage mixture is fully cooked, add the minced garlic. When done, remove from heat to cool.
To fill the calzones:
  1. Spread one heaping Tablespoon of the spaghetti sauce on each dough circle to within 1 inch of edge. (Don't go all the way to the edge because the sauce will leak out while cooking)
  2. Place the sausage/mushroom/onion/pepper filling on top of the sauce but only on HALF of each circle, to within 1 inch of the edge. (Remember the filling is for 6 calzones - disperse evenly!)
  3. Add the pepperoni slices. (again...disperse evenly to within 1 inch of edge). Add the mozzarella cheese (same instructions as above). Add Parmesan cheese (same instructions as above)

To seal the calzones and prepare for baking:
  1. Carefully fold the dough over the filling to form a half circle. Makes sure edges touch.  Pinch edges securely with your fingers (to seal), then use the tines of a fork to crimp the dough all the way around the edge to securely seal. You want the edges sealed well to prevent leakage.

  2. Gently lift and place the calzones on a large cookie sheet (or sheets). Brush the tops of the calzones with the beaten egg. Sprinkle tops of calzones with crushed dried oregano and parmesan cheese.

  3. Bake at 375 degrees for 25-30 minutes or until they are golden brown. Remove from oven to a wire rack, and let cool for a couple minutes. Serve and enjoy!

Recipe Notes

**Use whatever pizza ingredients you like for filling!

Nutrition Facts
Fully Stuffed Calzones
Amount Per Serving (1 calzone)
Calories 680 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 15g94%
Cholesterol 117mg39%
Sodium 1613mg70%
Potassium 525mg15%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 30g60%
Vitamin A 470IU9%
Vitamin C 14.6mg18%
Calcium 273mg27%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.

 

 

 

 

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Greek Salad

 You will love the flavors in this traditional Greek salad, with romaine, kalamata olives, feta cheese, red onions and tomatoes, in a homemade salad dressing!You will love the flavors in this traditional Greek salad, with romaine, kalamata olives, feta cheese, red onions and tomatoes, in a homemade salad dressing!

Many years ago I worked at a private school where the employees were given the option of purchasing a specialty salad each week, created by my friend Dana, who was in charge of the lunch program. That was the first time I ever tried a traditional Greek Salad…and I loved it. Fast forward a few years. I really wanted to make a Greek Salad for our dinner, and decided to try a recipe from Ree Drummond, The Pioneer Woman. I love her recipes (and have many of her cookbooks), so I knew I could count on THIS salad to be really tasty!

The simple homemade dressing that tops the healthy and crunchy Greek salad veggies, tastes amazing.  The addition of very traditional Greek items like kalamata olives and feta cheese makes this salad so good! Now I’m hungry!!!

This is a fairly easy to make Greek salad. TRANSLATION: If you can chop veggies, you can make this! The recipe makes enough for 4 side salads or 2 entree sized salads. I think you will love it! Hope you will give it a try and get your Geek Greek on!

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

How To Make This Delicious Greek Salad

First – chop up a head of rinsed and drained Romaine lettuce and toss it into a large salad bowl. Chop, Chop!

Romaine lettuce is chopped for the Greek salad.

Cut or slice (see ingredient list for details) the ripe tomato, peeled cucumber, onions, and kalamata olives.

Cucumbers are peeled to use in the Greek salad.Peeled cucumbers are cut into wedges, then chunks, for the Greek salad.

Place all the prepped veggies into the salad bowl. You’re almost done now! See how easy THAT was? I told you…you’re welcome!

Romaine lettuce, red onion slices and tomatoes go into the Greek salad.

Finish Building The Greek Salad

Now stand back and look at how pretty that salad looks…so far! When you’re done admiring your handiwork, add half of the feta cheese and the kalamata olives to the top of the salad. NOW it’s looking like a TRUE Greek salad!

Feta cheese and kalamata olives are added to the Greek salad. Homemade salad dressing on side.

Make Salad Dressing And Finish The Greek Salad

Now you need to mix up the salad dressing (so easy!). Once you’ve got the dressing mixed up, pour it over the salad. Give that Greek salad a good toss, until dressing is mixed in and the lettuce and veggies are coated.

Right before you serve the Greek salad,  give it one final garnish. If serving this salad on individual plates, garnish each plate. If serving salad in one large bowl, garnish the top. Top the Greek salad with the additional feta cheese crumbles. Squeeze a little fresh lemon juice all over the top. Serve and enjoy!

Traditional Greek salad is served on plate!

Sure hope you enjoy this delicious Greek salad. This recipe is a real KEEPER, and I’m confident you will enjoy it, too!.

Greek salad, with red onions, tomatoes, cucumbers and kalamata olives.

Have a wonderful day! Hope it’s filled with love, laughter and a great sense of purpose!

Looking For More SALAD Recipes?

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

Interested In More Recipes?

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

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source: http://thepioneerwoman.com/cooking/2011/04/greek-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Greek Salad
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 
You will love the flavors in this traditional Greek salad, with romaine, kalamata olives, feta cheese, red onions and tomatoes, in a homemade salad dressing!
Category: Salad
Cuisine: Greek
Keyword: Greek salad
Servings: 4 side salads
Calories Per Serving: 242 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 head of (chilled) Romaine Lettuce (chopped)
  • 2 whole Ripe Tomatoes (cut each one into 6 slices, then cut each slice in half)
  • 1/2 large Cucumber (peeled, cut in fourths lengthwise, then cut into bite-sized chunks)
  • 1/4 of a whole Red Onion ,(sliced thinly)
  • 15 whole Kalamata Olives (cut in half lengthwise)
  • 3 oz. Crumbled Feta Cheese
  • 1/4 cup Fresh Parsley (chopped)
  • 1/4 cup Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Granulated Sugar
  • 1 clove Garlic (minced)
  • 6 whole Kalamata Olives , chopped fine (these are extra, for salad dressing)
  • 1/4 teaspoon Salt
  • Freshly ground Black Pepper
  • 1/2 whole Lemon (for squeezing juice over salad)
Instructions
  1. Place the chopped lettuce, tomato chunks, cucumber chunks, sliced onions, halved olives, HALF of the feta, and the chopped parsley into a large bowl. Set aside.
  2. In a small bowl, whisk together the olive oil, vinegar, sugar, garlic, salt, pepper and the chopped olives until the ingredients are fully combined. Pour the salad dressing over the salad, and toss with tongs till lettuce is well coated with dressing.

  3. Transfer "dressed" salad to a large salad bowl or to individual serving plates. Right before you serve the salad, sprinkle the top of the salad (or each individual salad) with the other half of the feta cheese, then squeeze lemon juice over the top. Serve chilled, and ENJOY!

Nutrition Facts
Greek Salad
Amount Per Serving (1 side salad w/ dressing 1/4 of total))
Calories 242 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 718mg31%
Potassium 343mg10%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 4g8%
Vitamin A 1880IU38%
Vitamin C 26.7mg32%
Calcium 138mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will love the flavors in this traditional Greek salad, with romaine, kalamata olives, feta cheese, red onions and tomatoes, in a homemade salad dressing!

 

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Orzo With Parmesan

Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!

Several months ago I found this simple and tasty recipe on Pinterest. I was searching for a new “side dish” to serve with some grilled chicken, and discovered this one for Orzo With Parmesan. It’s a KEEPER, and I now rotate it into our meals fairly regularly!

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

What Is ORZO?

Orzo is Italian for the cereal grain “barley”. It is a short-cut pasta which is shaped like a large grain of rice (Wikipedia). To be honest, I had never made anything with orzo (except maybe Rice-A-Roni?) in it the entire time I’ve been married (almost 37 years), so I wasn’t sure how it would turn out, or even IF we would like it.

Well… we LOVED it! The melted Parmesan cheese and green onions send this dish over the top. The recipe is simple… and delicious!

Long grain orzo is used for this side dish.

How To Make Orzo with Parmesan

The recipe is a very simple, inexpensive, and filling side dish to prepare. Just bring the chicken broth to boil on your stove top, add the pasta; reduce the heat to medium-low and cook for 9-10 minutes.

You will need to stir the orzo occasionally to prevent it from sticking to the bottom of your pan. When the  orzo is fully cooked and tender , stir in the green onions, Parmesan cheese and garlic powder until fully incorporated into pasta.

Parmesan cheese is added to cooked orzo pasta.
Season Then Serve Orzo With Parmesan

Add salt and pepper, to taste. Stir to combine, and then place the hot orzo into a serving dish.

Orzo with Parmesan is served hot, with a green onion garnish.

Sprinkle a few extra green onions on top, and serve while HOT! I really hope you enjoy this dish. We sure do!

Orzo With Parmesan is served hot, in a blue serving bowl.

Hope you enjoy this simple, but delicious side dish of orzo with Parmesan! Have a great day. If you enjoy this side dish, you will enjoy my recipes for Broccoli Au Gratin Rice Pilaf, Easy Homemade Rice Pilaf. .

Looking for More Recipes Using ORZO?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have other delicious recipes using orzo, including:

Interested In More Recipes?

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

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


Have a GREAT day!

Author's signature

Recipe adapted from: http://www.melskitchencafe.com/simple-orzo-pilaf/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Orzo With Parmesan
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!
Category: Side Dish
Cuisine: American
Keyword: orzo with parmesan
Servings: 4
Calories Per Serving: 201 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups chicken broth
  • 1 cup long grain orzo pasta
  • 2 green onions (white and green parts), thinly sliced
  • 1/2 cup freshly grated or shaved Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Salt and pepper , to taste
Instructions
  1. In a large saucepan, bring the chicken both to a boil.
  2. Stir in the orzo and reduce heat to medium-low. Cook the orzo uncovered for 9-10 minutes, stirring occasionally to prevent sticking. When the broth has been absorbed and pasta is tender, remove the pan from the heat.

  3. Stir in the green onions (save a few for garnish), Parmesan cheese, and garlic powder. Stir until cheese has fully melted into the orzo. Season to taste with the salt and pepper.

  4. Place orzo into serving dish and garnish with sliced green onions. Serve orzo immediately while HOT! (pasta will cool quickly)

Nutrition Facts
Orzo With Parmesan
Amount Per Serving (1 g)
Calories 201 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 634mg28%
Potassium 209mg6%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 170IU3%
Vitamin C 9.3mg11%
Calcium 158mg16%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!

 

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Melon Con Prosciutto

Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

It’s supposed to be 90 degrees here in Portland this week- whew! Time for a great chilled cantaloupe and prosciutto appetizer, right?  You will LOVE this classic “recipe” for Melon Con Prosciutto!

This unbelievable weather has put me in the mood for summer BBQ’s and light meals. I was reminded of a themed dinner we celebrated with good friends a couple of years ago. My dear friend, Shari made us this great dish for the appetizer that evening! It’s beautiful AND delicious, so it’s is a perfect appetizer for any gathering, especially on a warm evening!

The chilled and sweet, ripe cantaloupe slices, when combined with the slightly salty prosciutto are ridiculously tasty! What is prosciutto, you ask? It is a classic Italian dry-cured ham, usually served very thinly sliced (I mean paper thin!). I’m sharing some of the pictures I took of my friend preparing this dish that evening. I asked for and received her permission to share her recipe version and my pictures with you.

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

How To Make Melon con Proscuitto

First you will need to slice a chilled and very ripe cantaloupe in half, and remove the seeds with a spoon. Slice each half into 4 even-sized pieces.  Make 4-5 slices across each piece of cantaloupe (about 3/4 of the way down), but do not cut through the rind.

Cantaloupe cut into slices, with prosciutto slices in background

Cut the thin prosciutto slices in half and gently wedge them into the slices in each piece of cantaloupe.

Thin proscuitto slices are placed into sliced cantaloupe wedgesServing Melon con Proscuitto

Once slices are completely filled, place the cantaloupe slices onto a serving platter. Drizzle the melon con proscuitto slices lightly with olive oil and sprinkle with green onion slices to make it look pretty! That’s it!  Serve, and enjoy this classic, simple and yummy appetizer or side dish!

Melon con Proscuitto, served on a platter, is a great appetizer.

Hope you enjoy this fantastic, refreshing melon con prosciutto! Thanks for stopping by, and I hope you will come back again soon for more delicious recipes.

Looking for More APPETIZER Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of appetizers you can check out, including:

Interested In More Recipes?

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

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

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

Author's signature

Recipe Source: My friend, Shari Altree

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Melon Con Prosciutto
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

Category: Appetizer, Side Dish
Cuisine: Italian
Keyword: melon con proscuitto
Servings: 8 servings
Calories Per Serving: 106 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • One ripe cantaloupe , chilled
  • 16 thinly sliced pieces of prosciutto (check your grocer's deli)
  • Olive oil (for garnish)
  • 2 Green onion stems , thinly sliced (use green part only, for garnish)
Instructions
  1. Slice cantaloupe in half. Remove seeds and discard, then cut each half into 4 equal-sized wedges.
  2. Make 4-5 equally spaced cuts across each wedge (only about 3/4 of the way down- do not cut all the way through the rind).
  3. Slice each piece of prosciutto in half. Gently place a folded piece of prosciutto into each cut on the cantaloupe. Place stuffed cantaloupe slices onto serving platter.
  4. Drizzle surface of cantaloupe lightly with olive oil.
  5. Sprinkle the sliced green onions (green part only) on surface of the cantaloupe.
  6. Serve and ENJOY!
Nutrition Facts
Melon Con Prosciutto
Amount Per Serving (1 slice)
Calories 106 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 117mg5%
Potassium 224mg6%
Carbohydrates 6g2%
Sugar 5g6%
Protein 2g4%
Vitamin A 2365IU47%
Vitamin C 25.9mg31%
Calcium 8mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

 

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Red Lobster Cheddar Biscuits

It’s EASY to make this yummy copycat version of the popular cheesy, buttery Red Lobster Cheddar Biscuits at home in under 30 minutes.It's EASY to make this yummy copycat version of the popular cheesy, buttery Red Lobster Cheddar Biscuits at home in under 30 minutes.
I love the warm cheddar biscuits that are served to you before a meal at a famous national restaurant .  I seriously think I could eat quite a few of these copycat Red Lobster Cheddar Biscuits, if push came to shove.

Truth: It would NOT take a lot of “shoving” to get me to eat lots of them! They give new meaning to the words “comfort food”… ha ha!

Did you know these cheddar biscuits are TOTALLY EASY to make at home?  Yes… from start to finger-licking finish, these warm and buttery biscuit bites of cheddar and garlic goodness can be on your table in about 30 minutes or less.

The cheddar biscuits are as simple to make as mixing up the dough, dropping them onto a baking sheet and baking them! Simple to make, and amazingly GOOD (bet you can’t eat just one)!

This recipe makes 10 of these delicious biscuits, so there will be plenty to go around. Here’s how to make them.

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

How To Make Cheddar Biscuits

Preheat your oven to 450 degrees. In a medium bowl, stir the biscuit mix, garlic powder and cayenne pepper.

Biscuit mix and spices are combined in a mixing bowl.

Add grated cheese and milk to bowl; stir together until a soft dough forms.

Grated cheese and milk are added to the dry ingredients in the bowl.

TIP: For a well rounded biscuit, spoon the dough into a measuring cup, THEN transfer it to the baking sheet (see below). Measure about 1/4 cup of batter into measuring cup.

Batter is scooped into a 1/4 cup measuring cup.

Spoon the dough out onto a greased baking sheet  (or a baking sheet covered with parchment paper). 

Smooth the tops of the dough down a bit with the back of a spoon. This will help prevent hard points from forming on the top of the biscuits.

Dough for the Red Lobster Cheddar Biscuits is placed on baking sheet.

Bake The Cheddar Biscuits

Bake at 450 degrees for 8-10 minutes. The tops of the biscuits should be golden brown when done. While the biscuits are cooking in the oven, melt the butter in a small pan; stir in the garlic powder.

Once you remove the biscuits from the oven, brush the garlic butter on top of the biscuits using a pastry brush. Sprinkle the crushed parsley flakes on top to garnish. Serve biscuits hot…and ENJOY!

Garlic butter and parsley are added to Red Lobster Cheddar Biscuits after baking.

Hope you like them! They are a great addition to most meals, and guess what?  They’re WONDERFUL!  Have a fantastic day, friends.

Looking For More BREAD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have quite a few bread recipes you’ll enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

Author's signatureRecipe Adapted From: Ron Douglas, in the cookbook “America’s Most Wanted Recipes” (published 2009), page 186.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Red Lobster Cheddar Biscuits
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
It's EASY to make this yummy copycat version of the popular cheesy, buttery Red Lobster Cheddar Biscuits at home in under 30 minutes.
Category: Bread, Side Dish
Cuisine: American
Keyword: cheddar biscuits
Servings: 10 biscuits
Calories Per Serving: 174 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups biscuit mix (such as Bisquick)
  • teaspoons garlic powder
  • ¼ cayenne pepper
  • 1/2 cup shredded cheddar cheese
  • 2/3 cup milk
For topping:
  • 4 Tablespoons (1/2 cube) butter
  • 1/4 teaspoon garlic powder
  • Parsley flakes , for garnishing
Instructions
  1. Preheat oven to 450 degrees.
  2. In a medium bowl, stir the biscuit mix, garlic powder, cayenne pepper, grated cheese and milk together until a soft dough forms.
  3. Spoon the dough into 1/4 cup measuring cup, then onto a greased baking sheet (or parchment paper covered baking sheet). Smooth the tops of the dough down a bit with the back of a spoon. This will help prevent hard points from forming on top of the biscuits.
  4. Bake at 450 degrees for 8-10 minutes. The tops of the biscuits should be golden brown.
  5. While the biscuits are cooking in the oven, melt the butter in a small pan; stir in the garlic powder. Once you remove the biscuits from the oven, brush the butter on top, using a pastry brush. Sprinkle the crushed parsley flakes on top to garnish. Serve biscuits hot...and ENJOY!
Nutrition Facts
Red Lobster Cheddar Biscuits
Amount Per Serving (1 biscuit)
Calories 174 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 388mg17%
Potassium 73mg2%
Carbohydrates 16g5%
Sugar 3g3%
Protein 3g6%
Vitamin A 250IU5%
Calcium 105mg11%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make this yummy copycat version of the popular cheesy, buttery Red Lobster Cheddar Biscuits at home in under 30 minutes.

 

 

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