Peanut Butter Bon Bons

Chocolate dipped peanut butter bon bons (truffles) are creamy, rich and decadent. With only 5 ingredients, and so easy to make, what’s not to love?Chocolate dipped peanut butter bon bons (truffles) are creamy, rich and decadent. With only 5 ingredients, and so easy to make, what's not to love?

The quick and easy recipe for Peanut Butter Bon Bons (truffles) is one of our family’s favorites!  These chocolate covered treats are a tradition in our home over the Holidays!

I don’t know about you, but I love peanut butter!  Ever since I was a little girl, I’ve enjoyed eating peanut butter bon bons, peanut butter crunch cookies, peanut butter and jelly sandwiches, and many other dishes featuring peanut butter. I come by this love of peanut butter honestly, because one of my biggest memories of my old grandma was always seeing her eating peanut butter and banana sandwiches.

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Making Peanut Butter Bon Bons Is A Tradition

These simple bon bons (also known as truffles) are one of the goodies I almost always make at Christmas time for family and friends. These tasty peanut butter treats (whatever you want to call them) are so delicious, it’s hard to eat only one!

I’ve been making peanut butter bon bons (sometimes called “buckeyes”) for years and years. I don’t even know where I got the original recipe! My recipe is written out on an old, stained 3×5 index card – aren’t all the GOOD ones like that?

Chocolate covered peanut butter bon bons in paper wrappers, ready to eat!

How Are Peanut Butter Bon Bons Made?

The peanut butter bon bons are easy to make. A creamy peanut butter filling is blended, rolled into balls, and refrigerated until firm. They are coated in a chocolate covering, and refrigerated again, until the chocolate firms up. That’s it!

Sure do hope you will give the peanut butter bon bons a try. I tend to make them at Christmas time, but I think you will find them wonderfully delicious any time of the year!

Looking For Other Recipes For BON BONS or TRUFFLES?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few bon bon or truffle recipes 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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original Recipe Source: Unknown…handed down recipe from many years ago

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Peanut Butter Bon Bons
Prep Time
30 mins
Cook Time
0 mins
Refrigeration (inactive time)
2 hrs
Total Time
2 hrs 30 mins
 
Chocolate dipped peanut butter bon bons (truffles) are creamy, rich and decadent. With only 5 ingredients, and so easy to make, what's not to love?
Category: Candy, Desserts
Cuisine: American
Keyword: peanut butter bon bons
Servings: 30 bon bons (approx.)
Calories Per Serving: 239 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For bon bons:
  • 12 Tablespoons butter (1½ sticks) (or margarine-whatever floats your boat!)
  • 18 oz. creamy peanut butter (small jar)
  • 16 ounces powdered sugar (16 oz. box) (confectioner's)
For chocolate coating:
  • 6 ounces semi-sweet chocolate chips
  • 2 Tablespoons vegetable shortening
Instructions
  1. Using an electric mixer, cream the butter and peanut butter together in a large bowl until thoroughly mixed and creamy. Add powdered sugar; mix until smooth. Mixture will be thick.

  2. Using a spoon, scoop out mixture and roll/shape into (approx.) 1 inch balls between your hands. Place rolled bon bons onto a wax or parchment paper lined baking sheet. Store in refrigerator to chill for a couple of hours.

  3. Right before the bon bons are done "chilling", prepare chocolate coating mixture to dip them in: Place the chocolate chips and the vegetable shortening in a microwave-safe bowl. Microwave on high for 30 seconds. Remove. Stir chocolate and shortening. Place back in microwave and microwave for 30 additional seconds. Remove and stir. (You do it this way to prevent the chocolate from burning). By now the chocolate and shortening should be completely melted and smooth. If not (some microwave temps vary), put it back in for 15 seconds and stir. Remove from microwave. *Tip: If the chocolate is still too thick for dipping, just add a tiny bit more shortening and microwave for a few seconds.* (If you prefer, you can also prepare the chocolate and shortening in a double-boiler...again...whatever works for you).

  4. Remove bon bons from refrigerator and dip each one completely in melted chocolate. I use a toothpick inserted into bon bons to dip into chocolate, then remove the toothpick and fill in the small hole on top of bon bon with additional chocolate. As each bon bon is dipped, place on wax or parchment paper to allow chocolate time to "harden".

  5. When chilled, place each bon bon in a small paper candy holder, and refrigerate! Enjoy.

Nutrition Facts
Peanut Butter Bon Bons
Amount Per Serving (1 bon bon)
Calories 239 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 12mg4%
Sodium 118mg5%
Potassium 143mg4%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 145IU3%
Calcium 12mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate dipped peanut butter bon bons (truffles) are creamy, rich and decadent. With only 5 ingredients, and so easy to make, what's not to love?

 

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Chicken and Asparagus Lemon Stir Fry

Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.
Today’s post features one of my favorite veggies… asparagus! I love the changing of the seasons, and the distinct differences each one proudly displays. We are officially one week into Spring in the great Pacific Northwest. Tulips and daffodils are popping up everywhere, and the days are getting longer (yay).

We are seeing lots of rain as the weather begins to warm up, and asparagus has begun making it’s Spring appearance at the local grocery store! That’s right…you heard me. In Spring, fresh asparagus goes on sale! I love asparagus year round…but it just seems to TASTE better when it is priced right!

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Why We Love This Recipe For Chicken Asparagus Stir Fry

What I also love is finding new recipes, giving them a try, and finding out they are DELICIOUS! Such is the case with this Chicken and Asparagus Lemon Stir Fry. Nice big chunks of chicken breast and crisp-tender asparagus, coated in a light lemon, soy, garlic and ginger sauce make this one delicious dinner. This recipe is a keeper!

I found the recipe online at Skinnytaste.com, a wonderful website where the recipes are low-fat, reflect Weight Watchers points, and are very creative! This chicken asparagus stir fry was very easy to make. My husband and I really enjoyed this meal and I will make it again, without hesitation. Hope you will give it a try!

Making Chicken Asparagus Stir Fry

Here’s the chicken and asparagus, prepped and ready to go. Chicken breasts are cubed, and the asparagus is sliced into pieces.

The chicken breast and fresh asparagus are cut into chunks before cooking.

A quick and easy to make stir fry sauce is mixed together. Sorry the photo is a bit blurry. This step is really easy!

Lemon sauce is mixed and ready to add to the chicken asparagus stir fry.

Minced garlic is cooking with the asparagus  in a large skillet, and this sure smells good while it is cooking!

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Cook The Chicken

Chicken breast chunks are cooked until they are cooked through and golden brown in color on the outside.

Chunks of chicken breast are cooked until golden brown.

Time To Add The Lemon Sauce!

Add the lemon sauce is to the skillet, and stir. This delicious sauce will coat all of the chicken pieces with LOTS of flavor.

Asian-inspired lemon sauce is added to the cooked, cubed chicken in skillet.

Now place the asparagus back into the skillet with the chicken and the lemon sauce. Give it all a good stir, and this dish is almost ready!

Asparagus is added to the lemon sauce and chicken in skillet to finish cooking.

Serve The Chicken Stir Fry

Once it’s finished cooking, the food is ready to serve! If desired, serve the chicken asparagus stir fry on top of a bed of steamed white or brown rice. The blandness of the steamed rice pairs great with the well-seasoned sauce. YUM!

Chicken and Asparagus Stir Fry is served on a bed of white rice.

Hope you enjoy this delicious chicken asparagus stir fry recipe just like we do! Have a great day, and thank you for stopping by.

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a LOT of chicken recipes you might enjoy including:

Interested In More Recipes?

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

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Author's signatureRecipe Source: http://www.skinnytaste.com/2014/03/chicken-and-asparagus-lemon-stir-fry.html

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Chicken and Asparagus Lemon Stir Fry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

Category: Entree
Cuisine: Asian
Keyword: chicken asparagus stir fry
Servings: 4 servings
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 pounds boneless , skinless chicken breasts, cut in 1-inch cubes (I used 2 breasts)
  • Salt , to taste
  • 1/2 cup reduced sodium chicken broth
  • 2 Tablespoons soy sauce. Can use Tamari for gluten-free.
  • 2 teaspoons cornstarch
  • 2 Tablespoons water
  • 1 teaspoon canola or grapeseed oil , divided (didn't have them...I used olive oil)
  • 1 bunch fresh asparagus , ends trimmed and cut into 2-inch pieces
  • 6 cloves garlic , chopped
  • 1 Tablespoon fresh ginger , finely grated
  • 3 Tablespoons fresh lemon juice
Instructions
  1. Lightly season the chicken breast cubed pieces with salt. In a small bowl, mix the chicken broth and the soy sauce together and set aside.
  2. In a second bowl, mix the cornstarch and the water well until mixture is combined. Set bowl aside.
  3. Heat a large wok or skillet over medium-high heat. Once the wok or skillet is hot, add 1 teaspoon of the oil. Now add the asparagus pieces; cook, stirring often until tender-crisp (this took about 3-4 minutes). Add in the ginger and garlic; cook till golden (only about a minute-don't want to burn the garlic!). Empty the asparagus and garlic/ginger to a plate while you cook the chicken.
  4. Increase the heat under the wok or skillet to high. Add remaining 2 teaspoons of oil; when hot add the chicken pieces to the pan; cook until browned on all sides and cooked through (this took about 4 minutes for each side). When done, remove the chicken to a plate while you make the sauce.
  5. Once chicken has been removed from skillet, add the soy sauce mixture to the pan; bring it to a boil (this will be quick), then cook for about 1-1/2 minutes. Add the lemon juice/cornstarch mixture to the skillet and mix well. When it simmers, return the chicken and asparagus to the skillet; stir it into the sauce. Cook until chicken and broccoli are heated through again (only a couple minutes); remove from heat and serve.
  6. Enjoy! This stir fry tastes great served with brown or white rice on the side.
Nutrition Facts
Chicken and Asparagus Lemon Stir Fry
Amount Per Serving (1 serving)
Calories 120 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 36mg12%
Sodium 580mg25%
Potassium 510mg15%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 870IU17%
Vitamin C 12.7mg15%
Calcium 38mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

 

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White Chocolate Raspberry Cookies (Disneyland Copycat)

White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam. White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.
A few days ago I was on the prowl for a new cookie recipe to try. It was pouring down rain outside and I was itching for something to do besides laundry or dusting. Do you ever have those moments?

Well I was having that moment…big time! I found this recipe for White Chocolate Raspberry Cookies (a Disneyland copycat) and knew I wanted to try them!

I began searching for a recipe that I might already have all the ingredients for in my pantry. Voila! This recipe popped up on my Pinterest feed!

I checked out the recipe because the picture of the cookies drew me in. I was excited to read through the recipe and realize that I had all the necessary ingredients! So I made them, and the rest is history. Here’s how to make white chocolate raspberry cookies.

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About This Cookie

White chocolate raspberry cookies are available at Disneyland (at Pooh Corner and a few Main Street shops). I’ve never bought this cookie while at Disneyland (despite MANY times there). This original recipe was created by another blogger, and it sounded fabulous to me.

Who can resist a big old chewy cookie with not one, but TWO kinds of chocolate AND raspberry jam swirled throughout? I knew I HAD to make these white chocolate raspberry cookies right away!

To be truthful, I blame this urgency completely on our Oregon rain. When I am stuck inside and it’s raining, I like to experiment with recipes in our kitchen.

These cookies came together fairly quickly. They’re a bit messy to make, but the results are really delicious! I hope you will give these cookies a try (even if it’s not raining!). They are worth your valuable time and effort. 

Some of the finished white chocolate raspberry cookies, ready to eat!

How To Make White Chocolate Raspberry Cookies

Preheat your oven, and whisk together the dry ingredients in a large bowl. In a separate bowl or stand mixer, cream the butter and sugars with an electric mixer. Now add the egg, egg yolk, vanilla and almond extracts to the dough.

Add the dry ingredients to the wet ingredients, and mix only until the ingredients are combined. Stir in the white and semi-sweet chocolate chips until they’re fully incorporated into the dough.

Semi sweet chocolate chips and white chocolate chips are added to cookie dough.The dough is ready to shape into cookies!
Now Here’s The Crazy, Messy Part!

Scoop out about ¼ of the cookie dough into a small bowl (it’s easiest to work with a small bit at a time).

Add 1 TBSP of raspberry jam and “cut it” into the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie?

Gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough.

Raspberry jam is added to a portion of the cookie dough.Shape The White Chocolate Raspberry Cookies

Take the jam swirled dough and drop it by large spoonfuls onto a baking sheet, lined with parchment paper. **TIP: You might find it easier (but messier) to scoop out the dough and shape it into a ball using your hands. It’s YOUR choice.

Yes, it was a bit messy, but this tip worked the best for me the next time I made this recipe. Flatten the dough balls slightly with clean hands or use the back of a spoon.

Repeat this step with the rest of the dough and jam until the cookie dough is all used. Now it’s time to bake them!

Chocolate Raspberry Cookies are formed and placed onto baking sheet.A close up view of a cookie (before baking), with raspberry jam and chocolate chips showing.Time To Bake The Cookies!

Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark.

I wanted larger cookies so I cooked mine a bit longer. Remove the cookies from the oven when the edges of the cookie are set, but the center is is still slightly soft.

Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!

The baked white chocolate raspberry cookies are golden brown around edges.Some of the baked cookies, cooling on the baking sheet.
These white chocolate raspberry cookies really are delicious! I hope you will give them a try!

These white chocolate raspberry cookies look good enough to eat!

Hope you enjoy these delicious white chocolate raspberry cookies! They are really good, and I really believe you are going to like them.

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

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy cookie recipes to check out, including:

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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?

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Author's signatureRecipe Source: http://cocinandoconalena.blogspot.com/2011/03/disneylands-white-chocolate-raspberry.html

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White Chocolate Raspberry Cookies (Disneyland Copycat)
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
 

White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.

Category: Dessert
Cuisine: American
Keyword: white chocolate raspberry cookies
Servings: 20 large cookies
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/2 cup butter (1 cube), room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg , plus 1 egg yolk
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 4 Tablespoons Raspberry Jam , heaping
  • 3/4 cup white chocolate chips
  • 3/4 cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
  2. In a large bowl, using an electric mixer, cream the butter, granulated and brown sugars until well combined, light and fluffy. Add egg, egg yolk, vanilla and almond extracts to this mixture. Mix well.
  3. Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.
  4. Scoop out about 1/4 of the cookie dough into a small bowl (it's easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and "cut it in" to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough...trust me!

  5. Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*
  6. Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!
Recipe Notes

If you make the cookies smaller, you will have a much larger quantity of cookies.

Nutrition Facts
White Chocolate Raspberry Cookies (Disneyland Copycat)
Amount Per Serving (1 cookie)
Calories 228 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 94mg4%
Potassium 104mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 155IU3%
Vitamin C 0.3mg0%
Calcium 31mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.

 

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Lemon Panna Cotta With Raspberry-Orange Sauce

Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It’s delicious, and surprisingly easy to make!Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It's delicious, and surprisingly easy to make!

I made this recipe for lemon panna cotta with raspberry-orange sauce for the first time a few years ago for a themed dinner party we enjoyed with some great friends. The theme of this particular dinner was foods from the Mediterranean.
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A “Mediterranean” Themed Dinner Party!

Each course had to feature foods from various countries in that region. I’m usually the designated dessert girl, so off I went to research desserts  that are representative of that part of the world.
 
I found several recipes that sounded wonderful, and ended up making a few desserts (including this lemon panna cotta) for our themed dinner.This classic Italian dessert was a big hit and was incredibly delicious! Here is a picture of our menu for the evening!
 
Lemon Panna Cotta, with a menu for our themed dinner.

What IS Lemon Panna Cotta?

“What exactly IS panna cotta”, you ask? Well here’s your answer: Pan-na Cot-ta: noun. 1) a cold, Italian custard, often served with fruit sauce or caramel syrup. If that description sounds good, then you will LOVE this recipe for Lemon Panna Cotta with Raspberry-Orange Sauce!
 
I’ve made this lemon panna cotta with raspberry orange sauce a few times since then, and our guests always seem to enjoy it. The lemon flavor from grated lemon zest makes the custard taste fresh and wonderful!
 
The ivory colored, creamy custard dessert pairs wonderfully with the bright flavors of the raspberry-orange sauce! I could eat the raspberry lemon sauce by the spoonfuls, but that’s another story. This yummy decadent dish is a treat for the eyes, taste buds, and tummy!
 
Lemon Panna Cotta, on Christmas plate, with raspberry orange sauce.
The main title photo (above) is the lemon panna cotta I made it for guests during the Christmas holidays a couple of years ago. I think it was a perfect holiday dessert. It looked pretty with my Christmas dishes!
 
Unfortunately, I only took a couple photos to “document” the recipe to remember how it looked…way back before creating a food blog was even a thought in my little old head.
Sorry there are no photos of the preparation process, but honestly, it isn’t that hard to pull this lemon panna cotta recipe off. Really. If I can do it, so can you! Have a great day.

Looking For More Decadent DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderfully decadent desserts 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. 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://allrecipes.com (Submitted by USA WEEKEND columnist Pam Anderson)

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Lemon Panna Cotta With Raspberry-Orange Sauce
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 
Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It's delicious, and surprisingly easy to make!
Category: Dessert
Cuisine: Italian
Keyword: lemon panna cotta
Servings: 8
Calories Per Serving: 450 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the panna cotta:
  • 3 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons very finely grated lemon zest
  • 1 (.25 ounce) envelope unflavored gelatin
  • 2 Tablespoons orange-flavored liqueur (such as Grand Marnier, Triple Sec)
For the raspberry-orange sauce:
  • 2 Tablespoons orange-flavored liqueur (such as Grand Marnier, Triple Sec)
  • 1 (12 oz) pkg. frozen raspberries
  • 6 Tablespoons granulated sugar
  • 1 (6 oz) container fresh raspberries
Instructions
Make Panna Cotta
  1. In a large saucepan (over medium-low heat), bring the whipping cream, 1/2 cup sugar and lemon zest to a simmer (but do not boil).
  2. Soften the gelatin and 2 generous Tablespoons of cold water in a small bowl. Stir and let sit for a couple minutes.  Whisk the softened gelatin and 2 TBSP of the orange liqueur into the cream mixture.

  3. Coat 8 (4 oz.) ramekins lightly with non-stick cooking spray (blot off the excess with paper towel, if necessary). Pour the cream mixture equally into each ramekin. Carefully place the filled ramekins into a shallow pan. Cover the pan with plastic wrap and refrigerate until set, at LEAST 4 hours (overnight if possible).

Make Raspberry Orange Sauce
  1. While panna cotta is "chilling" in the refrigerator, make the sauce: Partially thaw the frozen raspberries. Once partially thawed, place them in a food processor (fitted with metal blade). Add 6 TBSP of sugar and 2 TBSP orange liqueur. Blend until smooth.

  2. Transfer the raspberry orange sauce to a bowl. *Note: If you would like a seedless sauce (this is what I used), just strain the sauce first through a fine mesh sieve before placing in bowl*. Stir in the fresh raspberries, then let the sauce stand for approximately one hour.

To Serve
  1. When ready to serve the panna cotta, remove ramekins from refrigerator. To remove the custard, run a thin-bladed knife around the edge of each ramekin to loosen it up. Place a dessert plate on top of each ramekin and quickly invert (flip the plate over, while holding both the plate and the ramekin) onto plate to unmold.

  2. Spoon raspberry-orange sauce around (with a little on top) the panna cotta to serve. Enjoy!
Nutrition Facts
Lemon Panna Cotta With Raspberry-Orange Sauce
Amount Per Serving (1 g)
Calories 450 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 122mg41%
Sodium 37mg2%
Potassium 163mg5%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 26g29%
Protein 3g6%
Vitamin A 1335IU27%
Vitamin C 17.7mg21%
Calcium 74mg7%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Panna Cotta is a classic, creamy Italian custard dessert, topped with a luscious raspberry-orange sauce! It's delicious, and surprisingly easy to make!

 

 

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Chicken Pomodoro

Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

Here’s another simple, yet wonderfully flavored chicken and pasta dish! Chicken Pomodoro… a simple, yet flavorful meal, featuring chicken in a cream sauce with tomatoes and scallions, served over pasta.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Found This Recipe For Chicken Pomodoro

My husband and I had dinner at a friend’s home recently where we were served chicken piccata. Because our dinner was so delicious, I asked our hostess for the recipe. She graciously said yes.
 
When she printed a copy of the recipe and gave it to me, I noticed there were two recipes on the page. This recipe, for chicken pomodoro, is the OTHER recipe that was on the printed copy. Yum! I have made chicken pomodoro twice since I received the recipe from my friend. It is really delicious, and from start to finish only takes about 30 minutes to prepare. What could be easier than that?
 
The sauce for the chicken tastes very fresh and light, enhanced by the flavor of green onions and fresh tomatoes. The sauce adds lots of FLAVOR to the tender pan-seared chicken cutlets and pasta. I only took one picture of the finished chicken pomodoro dinner (my bad), but the directions are very easy to understand. Pretty confident that you will find cooking this meal is a breeze! Hope you will give it a try!

Are You Looking For More Chicken Recipes?

You can find all of my chicken recipes (there’s a LOT) in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

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

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

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Facebook page: The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.CuisineAtHome.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chicken Pomodoro
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.
Category: Main Dishes
Cuisine: Italian
Keyword: chicken pomodoro
Servings: 4 servings
Calories Per Serving: 1134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken cutlets , lightly seasoned with salt and pepper, then dusted with flour. *Note: If not using cutlets, then cut 2 large chicken breasts in half (horizontally), place between sheets of plastic wrap and pound with meat mallet until thin.*
  • 2 Tablespoons vegetable oil
  • 1/4 cup vodka
  • 1/2 cup chicken broth
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup fresh ripe tomatoes , chopped
  • 2 Tablespoons heavy whipping cream
  • 1/3 cup scallions or green onions , sliced (For Garnish)
  • 2 cups Linguine or Fettuccine pasta (cooked according to pkg. directions)
Instructions
  1. Season chicken cutlets. Dust with flour.
  2. In a non-stick skillet, heat the 2 Tablespoons oil to medium-high. When oil is hot, saute the cutlets on both sides until golden brown (this only takes a few minutes on each side). Remove the chicken cutlets to a platter (and keep warm); drain the fat from the pan.
  3. REMOVE THE SKILLET FROM THE FLAME OR COOK TOP and add the vodka to "deglaze" the skillet (It is VERY important not to blow yourself up, so remember to do this off the heat!)
  4. After adding the vodka to the skillet away from the flame, put the skillet back on the stove.
  5. Continue stirring (to get any tasty bits up from the bottom of the skillet) and cook the vodka until it is nearly evaporated.
  6. Add the chicken broth and lemon juice to the pan.
  7. Add the chicken cutlets back into the pan. Cook on each side for another minute. Remove the cutlets; place them on top of hot pasta on the serving platter or individual plates.
  8. Finish the sauce by adding the chopped tomatoes and whipping cream. Heat through, then spoon the sauce over the cutlets.
  9. Garnish the chicken with the scallions. Serve and enjoy!
Recipe Notes

The calorie calculation includes half a cup of pasta per person, plus the chicken and sauce.

**Cook the pasta while making the chicken and sauce.

Nutrition Facts
Chicken Pomodoro
Amount Per Serving (1 cutlet + 1/2 cup pasta)
Calories 1134 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 109mg36%
Sodium 320mg14%
Potassium 1221mg35%
Carbohydrates 170g57%
Fiber 7g29%
Sugar 6g7%
Protein 65g130%
Vitamin A 290IU6%
Vitamin C 11.1mg13%
Calcium 62mg6%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

 

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Blueberry Scones With Lemon Glaze

Blueberry scones, studded with plump juicy blueberries, and topped with a tangy sweet lemon glaze, are sure to be a hit for breakfast or snack time!Blueberry scones, studded with plump juicy blueberries, and topped with a tangy sweet lemon glaze, are sure to be a hit for breakfast or snack time!

I love to make and serve scones, including these Blueberry Scones with Lemon Glaze! A great tasting homemade scone is, in my humble opinion, a lovely little bite of “goodness”, when served with a good strong cup of coffee or tea on the side!

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

Do you like blueberries? We sure do! Every summer I pick blueberries at a local berry farm. I even have a couple blueberry bushes in my backyard that add to the haul!

Blueberry Scones with Lemon Glaze / The Grateful Girl Cooks!

I like to pick a lot of blueberries (usually about 15-20 pounds) to freeze and enjoy all year long. Then, when I see a great recipe (like this one for blueberry scones) using this delicious fruit, I just raid my freezer. It’s pretty convenient!

Blueberry Scones with Lemon Glaze / The Grateful Girl Cooks!
 

How I Got This Recipe For Blueberry Scones With Lemon Glaze

This particular recipe for blueberry scones is one I found online.  The original recipe for the scones was from Tyler Florence (a Food Network star), then adapted a bit by the author of the website I found. I tweaked it a bit more (as far as cutting/forming technique), and have to say I was not disappointed!
 
I think the flavor combination of lemons and blueberries is “practically perfect in every way”, to quote my friend, Mary Poppins! **OKAY, okay, maybe she is not a close friend, but I can still quote her, right? Delicious!

I didn’t get any pictures of the process of making this particular batch of blueberry scones (my bad). However, you might like this link to my Chocolate Chip Orange Scones recipe that shows (in pictures) the process I typically use to make scones. It might be helpful to you, if you’ve never made scones before.

Close up photo of the blueberry scones.

I hope you will try making these delicious blueberry scones with lemon glaze, and trust you enjoy them as much as we did! Have a great day.
 

Looking For More SCONE Recipes?

A collage of some of the other scone recipes on this blog.

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

Interested In More Recipes?

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

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

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

Author's signatureRecipe Source: http://www.blueeyedbakers.com/home/2011/9/1/blueberry-scones-with-lemon-glaze.html

0 from 0 votes
Blueberry Scones With Lemon Glaze
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 
Blueberry scones, studded with plump juicy blueberries, and topped with a tangy sweet lemon glaze, are sure to be a hit for breakfast or snack time!
Category: Breakfast
Cuisine: American
Keyword: blueberry scones
Servings: 8 servings
Calories Per Serving: 369 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the scones:
  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoon granulated sugar
  • 5 Tablespoons butter , very cold and cut into small chunks
  • 1 cup heavy whipping cream
  • 1 cup fresh blueberries
For the lemon glaze:
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup confectioner's sugar (powdered), sifted
  • 1/2 Tablespoon finely grated lemon zest (I use a micro-plane zester)
  • 1/2 Tablespoon butter
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Sift the dry ingredients together in a large bowl. (If using a food processor, add the sifted dry ingredients to the processor and pulse in the chunks of cold butter.) If mixing by hand, cut in the butter using a pastry blender, then follow rest of directions.
  3. Pour the heavy cream into and pulse in food processor 2-3 times (or stir if making by hand) until cream has been fully incorporated. If the dough appears to be a bit dry, add and extra 2-3 Tablespoons of whipping cream or cold water. Make sure you don't overwork the dough.
  4. Remove the dough to a lightly floured work surface. Sprinkle and lightly press in the blueberries, folding the dough over itself. Once blueberries have been added, form the dough into a 8-9 inch circle.
  5. Cut the dough circle into 8 wedges. Place the cut scones onto an ungreased baking sheet (Just re-form the circle, but leave about 1/2 in between each wedge). Using a pastry brush, brush a slight bit of whipping cream over the entire top of the scone. Bake at 400 degrees for 18-22 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool.
  6. While scones are cooling, mix up the lemon glaze. To do this: Mix the lemon juice and powdered sugar in a small microwave safe bowl until sugar has dissolved. Add in the lemon zest and the butter. Microwave this for approximately 30 seconds, then whisk again until smooth. Brush the glaze all over the tops of the scones, and let cool so the icing will firm up. Grab one... and a cup of coffee, and enjoy!
Nutrition Facts
Blueberry Scones With Lemon Glaze
Amount Per Serving (1 scone)
Calories 369 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 61mg20%
Sodium 227mg10%
Potassium 229mg7%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 690IU14%
Vitamin C 5.4mg7%
Calcium 91mg9%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry scones, studded with plump juicy blueberries, and topped with a tangy sweet lemon glaze, are sure to be a hit for breakfast or snack time!

 

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Butter Pecan Ice Cream

Homemade Butter Pecan Ice Cream, with pan-toasted buttery pecans, is a perfectly cool, delicious dessert for a hot, Summer evening!Homemade Butter Pecan Ice Cream, with pan-toasted buttery pecans, is a perfectly cool, delicious dessert for a hot, Summer evening!
Yum… Butter Pecan Homemade Ice Cream! I love butter pecan ice cream and it’s completely decadent flavor! Do you like homemade ice cream? We LOVE it, and make a lot of it here, especially during our warm summer season.

Here’s a wonderful recipe for butter pecan homemade ice cream we enjoyed during the summer of  “The Great Ice Cream Experiment” – the summer where I broke in my new Cuisinart Ice Cream and Sorbet maker.

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

Homemade ice cream machine used to make butter pecan ice cream.

The same summer where I tried over 20 recipes/flavors of homemade ice cream as part of my “experiment” *cough, cough*. It was a sacrifice, but someone had to do it…I took one for the team. You’re welcome!

How About Some Other ICE CREAM Recipes?

You might enjoy checking out some of my homemade ice cream recipes, including:  Blueberry CheesecakeCantaloupe SorbetStrawberry, Coffee, and Chocolate Peanut Butter.

There’s also Chunky Monkey (copycat), Cherry Garcia (copycat), Peach, Kiwi Mango Sorbet, Lime Sherbet, Pina Colada, Rocky Road, and others. You can fin ALL of my recipes in the Recipe Index, which is located at the top of the page.

But… Back To The Butter Pecan Ice Cream

And now back to our regularly scheduled butter pecan ice cream. Oh… it’s so incredibly delicious! YUMMO! I’m telling you, this is one fabulous tasting homemade ice cream!

Butter Pecan Ice Cream/ The Grateful Girl Cooks!
Yum…Butter Pecan Ice Cream! This is a great recipe…so rich, creamy, buttery and full of crunchy toasted pecans! How could someone NOT like this ice cream? I’ve made it several times since the first time I tried it, and it is a favorite!

This is another recipe I found in one of my old “Taste of Home” magazines (I’ve kept all the back issues because they are packed full of great recipes!). Hope you’ll give it a try!

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 wonderful day!

Author's signature

Adapted from: Jenny White Glen, “Taste of Home” magazine, June/July 2004 issue

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Butter Pecan Ice Cream
Prep Time
30 mins
Cook Time
0 mins
Freezing Time
2 hrs
Total Time
2 hrs 30 mins
 
Homemade Butter Pecan Ice Cream, with pan-toasted buttery pecans, is a perfectly cool, delicious dessert for a hot, Summer evening!
Category: Dessert, Ice Cream
Cuisine: American
Keyword: butter pecan ice cream
Servings: 12 (1/2 cup) servings (1.5 qts)
Calories Per Serving: 208 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup pecans , chopped
  • 1 Tablespoon butter
  • 1 1/2 cups Half and Half
  • 1 cup brown sugar , packed
  • 2 eggs , lightly beaten
  • 3/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
Instructions
  1. In a small skillet on low heat, toast the chopped pecans in the butter, stirring until lightly browned. This usually takes about 5-6 minutes. Be careful not to burn the butter!
  2. Pour the Half and Half into a heavy saucepan. Heat this to 175 degrees, then stir in the brown sugar; stir until sugar has dissolved.
  3. Using a whisk, slowly drizzle a small amount of the hot cream into the eggs, whisking constantly. (This is how you "temper" the eggs, so they will not scramble when added to the hot cream mixture). Slowly pour the tempered egg mixture into the hot cream, whisking constantly the entire time you are adding it in.
  4. Cook and stir this over low heat until it reaches a temperature of 160 degrees. Mixture should be able to coat the back of a spoon when done.
  5. Remove the cream mixture from the stove. You want to cool this quickly. To do this: Place the pan in a large bowl of ice water; continue stirring for 2 minutes.
  6. Once cream mixture has cooled off, add the whipping cream and the vanilla extract.
  7. Take some plastic wrap and gently press it right onto the top surface of the ice cream mixture. Place the bowl of ice cream mixture in refrigerator for several hours, (you want it COLD) or overnight.
  8. When ready to freeze the ice cream, stir in the toasted, chopped pecans.
  9. Fill the canister of your ice cream freezer 2/3 full; freeze according to the manufacturer's instructions. Once done, remove the ice cream to a freezer container and place in your freezer to "ripen" for at least 2-4 hours. This will help to firm up the ice cream. ENJOY!
Recipe Notes

* Prep time includes refrigeration time.

Nutrition Facts
Butter Pecan Ice Cream
Amount Per Serving
Calories 208 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 61mg20%
Sodium 41mg2%
Potassium 101mg3%
Carbohydrates 20g7%
Sugar 18g20%
Protein 2g4%
Vitamin A 395IU8%
Vitamin C 0.3mg0%
Calcium 64mg6%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade Butter Pecan Ice Cream, with pan-toasted buttery pecans, is a perfectly cool, delicious dessert for a hot, Summer evening!

 

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Cranberry Orange Bagels

Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!

I’d like to share with you another recipe for homemade bagels. This time the recipe is for Cranberry Orange Bagels… and let me tell you, they taste amazing!

I found this recipe in an old “Healthy Cooking” magazine (a subsidiary of Taste of Home magazine), from back in 2010, and decided to give these a try. I was thrilled to have excellent results on the first try! They’re delicious, and only 197 calories each!

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

Making Bagels Is Easier Than I Thought

The first time I made bagels, I was pleasantly surprised to realize making them at home was a LOT easier (and inexpensive) than I thought it would be.

Over the years I’ve made and posted several different recipes for flavored bagels. These cranberry orange bagels are loaded with the bright fresh flavors of grated orange peel and dried cranberries.

They are chewy on the outside AND as an added bonus, they have approximately 100 less calories than you would typically find in a “bagel shop” bagel.

Close up picture of one cranberry orange homemade bagel.

I sure hope you will give them a try and see just how easy they really are to prepare. The combination of orange and cranberry flavors is a wonderful taste treat! Here’s how to make these yummy bagels:

Make The Cranberry Orange Bagel Dough

In a large mixing bowl, dissolve the yeast in the warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.

*If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
*If you are NOT using a mixer: Stir in enough flour until incorporated into a “soft dough”. Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.

Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (this is so it won’t dry out).

Cover the bowl with plastic wrap, and let it rise in a warm spot until it has doubled in size (this usually takes an average time of about an hour).

Cranberry orange bagel dough.

Shape The Bagels

Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape it into 9 equal sized balls.

Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring.

Once you have the 9 bagel “rings” formed, cover the “bagels” and let them rest for 10-15 minutes.

Cranberry orange bagel dough rounds, before boiling and baking.

Boil the Cranberry Orange Bagels

While bagels are “resting”, preheat your oven to 400°F.  and fill a Dutch oven or large stockpot 2/3 of the way full with water. Add the granulated sugar; bring to a rolling boil.

Once water is gently boiling, carefully lift the bagels off the baking sheet and drop them carefully 2-3 at a time into the pot of boiling water.

Cook them for 45 seconds, then flip them over and cook an additional 45 seconds. I use 2 chopsticks to flip them over, because that works for me!

Cranberry orange bagels are cooked in boiling water before baking.

Remove the bagels with a slotted spoon and drain them on a cloth or paper towel, to remove the excess water.

Boiled cranberry orange bagels drain after boiling, before baking.

Whisk the egg white and 1 TBSP water together in a small bowl. Brush this mixture over the top of each bagel. Grab a 9″ x 13″ baking sheet, give it a good coating of non-stick spray, and then sprinkle the baking sheet with cornmeal.

Time To Bake The Bagels

Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).

Cranberry orange bagels on cornmeal dusted baking sheet.

When done and they look beautifully golden brown, remove the bagels from oven. Place them on wire racks to cool. ENJOY!

Cranberry orange bagels, right out of the oven!

Here’s a peek at the inside of one of the cranberry orange bagels. Look at those beautiful crimson colored cranberries inside!

The inside of a cranberry orange bagel.

If you don’t care that these are “low-calorie” bagels, then go ahead, toast it, and slather on the cream cheese!!!

Cranberry orange bagels, with cream cheese on top!

I sure hope you will consider making these delicious cranberry orange bagels, because they are chewy, and taste GREAT!

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

Looking For More BAGEL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious bagel recipes for you to choose from, 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!
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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From: Kristy Reeves, “Healthy Cooking” magazine, Oct./Nov. 2010 issue

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
Cranberry Orange Bagels
Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
 
Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!
Category: Breakfast
Cuisine: American
Keyword: cranberry orange bagels
Servings: 9
Calories Per Serving: 197 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup , plus 4 Tablespoons warm water (approx. 70-80 degrees)
  • 1/2 cup dried cranberries
  • 1/3 cup brown sugar , packed
  • 4 1/2 teaspoon grated orange peel (finely grated or use a micro-plane zester)
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons active dry yeast (this is the equivalent of one 1/4 oz. envelope)
  • 1 Tablespoon granulated sugar
  • 1 egg white
  • 1 Tablespoon cornmeal
Instructions
  1. In a large mixing bowl, dissolve the yeast in warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.
  2. *If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
  3. *If you are NOT using a mixer: Stir in enough flour until incorporated into a "soft dough". Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.
  4. Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (so it won't dry out). Cover bowl with plastic wrap; let it rise in a warm spot until it has doubled in size (this usually takes about an hour).
  5. Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape into 9 equal sized balls. Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring. Once you have the 9 bagel "rings" formed, cover the "bagels" and let them rest for 10-15 minutes.
  6. While bagels are "resting", preheat your oven to 400 degrees AND fill a Dutch oven or large stockpot 2/3 of the way full with water. Add the granulated sugar; bring to a rolling boil. Once water is boiling, carefully lift the bagels and drop them, two or three at a time into the boiling water. Cook them for 45 seconds, then flip them over and cook for an additional 45 seconds. (I use 2 chopsticks to flip them over...works for me!)
  7. Remove bagels with a slotted spoon and drain them on a paper towel.
  8. In a small bowl, whisk together egg white and 1 Tablespoon water. Brush this over the top of each bagel. Spray a 9x13 baking sheet with non-stick spray, then sprinkle baking sheet with cornmeal. Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).
  9. When done/golden brown, remove bagels from oven. Place them on wire racks to cool. ENJOY!
Nutrition Facts
Cranberry Orange Bagels
Amount Per Serving (1 bagel)
Calories 197
% Daily Value*
Sodium 269mg12%
Potassium 92mg3%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 13g14%
Protein 6g12%
Vitamin C 1.3mg2%
Calcium 15mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ready for chewy, homemade New York style cranberry orange bagels, bursting with the flavor of cranberries and orange zest? Make your own bagels from scratch!

 

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Asian Kale Slaw

Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce! This side dish is a nice twist on traditional coleslaw.Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!
 
Here’s a delicious recipe for Asian kale slaw. KALE is becoming known as the superfood of the garden!  This tasty salad features kale, cabbage, carrots, green onions, and almonds, tossed in a fantastic tasting Asian sauce.
 
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Using Up My Garden Kale

Yesterday I picked a “boatload” of kale in my backyard garden. It has survived the rain, ice and snow of this past winter and is still “kicking”.
 
That envelope of Kale seeds I bought for 99 cents last March has MORE than paid for itself this past year! Here’s the small amount of fresh kale I picked yesterday.

Raw kale from garden for Asian kale slaw, on dish towel drying.

So once again I found myself with fresh picked kale, looking for a new, creative way to enjoy this wonder-veggie, straight from our garden. I found this recipe for “coleslaw” (with an Asian twist) on Pinterest, and decided to give it a try.

I made Asian kale slaw yesterday afternoon (only took about 15 minutes prep) and served it with our dinner. My husband and I LOVED it! We had the slaw on the side with a chicken dinner, and it tasted wonderful!

The slaw on dinner plate, served with chicken and potatoes.

What Is IN Asian Kale Slaw?

The ingredients for the Asian kale slaw are chopped and sliced, and placed in a salad bowl. The slaw has grated carrots, kale, shredded purple cabbage, and sliced green onions. The simple Asian sauce that covers all the ingredients really makes this kale slaw shine!

The ingredients for the Asian kale slaw in large mixing bowl.

Making The Salad Dressing For Asian Kale Slaw Is EASY!

This Asian flavored slaw dressing is incredibly easy to mix up. The sauce will be used as the salad dressing for the Asian kale slaw.

There are several ingredients in the dressing, including lime juice, sesame oil, soy sauce, ginger, etc., which gives this salad it’s distinctive Asian flavor. The salad is tossed with the dressing, then refrigerated for 15-20 minutes, until chilled.

Salad dressing for salad is mixed in yellow bowl.

The finished Asian kale slaw is garnished with sliced almonds, sesame seeds and sea salt, and is served chilled. The flavor of the salad dressing coats the entire bowl of slaw with great flavor!

Kale slaw served with sliced almonds and sesame seeds as garnish.

Asian kale slaw is an amazingly wonderful, crunchy and delicious side salad I really hope you will enjoy. Even though my old photos aren’t the best quality, I hope you will still consider trying this delicious salad!

It’s also a great way to “eat your veggies” (as my Mom used to say to me and my sisters). Yum! Have a GREAT day!

Looking For Other SALAD Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Source: http://www.tasteloveandnourish.com/2013/07/19/asian-kale-slaw/

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Asian Kale Slaw
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 

Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!

Category: Salad
Cuisine: Asian
Keyword: Asian kale slaw
Servings: 8 servings
Calories Per Serving: 128 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the slaw:
  • 1 bunch curly kale , shredded/cut into thin strips
  • 1/2 head red/purple cabbage , shredded
  • 3-4 medium carrots , shredded
  • 4 green onions , sliced thin (green and white parts)
For the dressing:
  • 1/4 cup soy sauce
  • 3 Tablespoons lime juice
  • 1 Tablespoon fresh grated ginger
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons dark brown sugar
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon sesame seeds , lightly toasted (dry "toast" them in a skillet for a couple minutes)
  • 1/2 cup almond slivers , toasted (same method as sesame seeds)
  • 1/4 teaspoon sea salt
Instructions
  1. Using a knife, thinly slice/shred the kale leaves, removing/discarding the large, thick stems. **Don't use a food processor for this, as it will shred the kale too fine** Place sliced kale into salad bowl.

  2. Thinly slice/shred red cabbage and green onions. Add to kale in bowl. Grate carrots into bowl, using a hand/box grater.

  3. In a small bowl, combine the soy sauce, lime juice, ginger, apple cider vinegar, brown sugar, sesame oil and vegetable oil. Mix well to combine. Pour dressing over the shredded slaw. Toss slaw until coated; cover and refrigerate for at least 15-20 minutes. Once chilled, the slaw is ready to serve!

  4. When ready to serve, sprinkle the top of the slaw with toasted sesame seeds, almond slices and sea salt. Toss the salad again. SERVE AND ENJOY!

Recipe Notes

*Recipe can be easily halved for smaller amounts.

Nutrition Facts
Asian Kale Slaw
Amount Per Serving (1 serving)
Calories 128 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 516mg22%
Potassium 386mg11%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 6090IU122%
Vitamin C 53.5mg65%
Calcium 97mg10%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!

 

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Mom’s Grilled Chicken Basting Sauce

You’re gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We’ve used the same recipe for over 50 years to grill fantastic chicken.You're gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We've used the same recipe for over 50 years to grill fantastic chicken.

Who doesn’t love a great grilled chicken dinner (well…aside from vegetarians, vegans…and chickens)? I know we sure do! My favorite way to grill chicken includes using this EASY recipe for Mom’s Grilled Chicken Basting Sauce!  It’s the BEST!

Once it gets warm enough to stand outside and fire up our BBQ, we routinely grill chicken THIS WAY!  My mom used this simple (yet packed with flavor) basting sauce on grilled chicken when I was growing up. I love grilling chicken with it to this very day! It’s probably the recipe from her that I use the most!

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

How I Got This Simple Recipe

My Mom got the recipe from my Great Aunt a LONG LONG time ago (over 50 years ago), and who knows where my Great Aunt (a great cook) got the recipe from! You just need to know this recipe has been used faithfully by our family for well over 50 years!

Everyone seems to have their own favorite recipe for grilled chicken. This is mine, and it’s DELICIOUS!   This grilled chicken basting sauce is ridiculously EASY to make, completely FOOLPROOF, wildly INEXPENSIVE and completely LIP-SMACKIN’ DELICIOUS!

Does This Grilled Chicken Basting Sauce Have a LOT of Ingredients?

Thankfully, NO! The only spices you will need are celery salt, seasoning salt, coarse ground black pepper, and garlic powder. Once these common spices are mixed with melted butter… boom! You’ve got an absolutely incredible and EASY grilled chicken basting sauce!

Spices needed for grilled chicken basting sauce

Melt the butter on low heat, and then add the spices, and stir, to combine. See how incredibly FAST that was? Grab a pastry brush to apply the sauce to the meat, and you’re ready to BBQ! See how easy that is? Easy is GOOD. This grilled chicken basting sauce is GREAT!

Spices added to melted butter to make easy basting sauce for chicken

Cooking With The Grilled Chicken Basting Sauce

We like to cook our poultry using this grilled chicken basting sauce on our trusty Weber charcoal grill. The flavor from the sauce AND the briquettes are a winning combo!

Brush the pieces with the grilled chicken basting sauce (all sides of the chicken). Turn the chicken several times while it cooks! Continue to baste the chicken pieces with the sauce as they cook. The chicken will begin to have a lovely brown color on the outside as it grills!

Grilling chicken with easy basting sauce on Weber BBQ .

Once the chicken is fully cooked, remove it from the grill.  See the lovely color on those pieces of chicken? That is because of the butter in the grilled chicken basting sauce! You really cannot believe how simple this is to make and how absolutely DELICIOUS the chicken tastes!

This poultry, seasoned with the grilled chicken basting sauce, is cooked and ready to eat!

Serve The Chicken – You’re Gonna LOVE It!

Now it’s time to serve a great tasting dinner! We had fresh asparagus and a nice baked potato with this delicious chicken dish. The chicken has tons of flavor, thanks to the yummy basting sauce, and pairs well with most side dishes!

Grilled chicken basting sauce covered chicken breast, served with baked potato and asparagus!

I really hope you will give this grilled chicken basting sauce a try. It’s fantastic (and did I mention just how easy it is)? Umm yeah, I did. Trust me…your grilled chicken dinner will be the better for it!

Looking For More Recipes For GRILLED MEAT?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few grilling recipes you might be interested in include:

Interested In More Recipes?

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

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

Have a fantastic day! Make the most of each minute!

Author's signature

Recipe Source: My Mom

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0 from 0 votes
Mom's Grilled Chicken Basting Sauce
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Absolutely fantastic grilled chicken basting sauce! This recipe has been used by our family for over 50 years for perfect grilled chicken.
Category: Grilling Sauce
Cuisine: American
Keyword: grilled chicken basting sauce
Servings: 8 servings (coats 8 pcs. chicken)
Calories Per Serving: 75 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (3/4 stick) , melted
  • 1/4 tsp. garlic powder
  • 1/4 tsp. celery salt
  • 1/4 tsp. seasoned salt
  • 1/4 tsp coarse grind black pepper
Instructions
  1. Melt butter in small sauce pan (on low heat) until butter melts. Add remaining spices and stir until combined. Remove pan from heat.

  2. Using a pastry brush, spread sauce evenly over chicken pieces.
  3. Cook chicken pieces on grill, turning chicken and basting several times throughout the grilling process. Baste all sides of the chicken . Use all the sauce. Grill chicken until done. ENJOY!

Recipe Notes

The amount of sauce (as written) will coat approximately 8 pieces of chicken. The caloric calculation is for 1/8 of the total sauce (only).

Nutrition Facts
Mom's Grilled Chicken Basting Sauce
Amount Per Serving (1 serving)
Calories 75 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 194mg8%
Vitamin A 260IU5%
Calcium 3mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We've used the same recipe for over 50 years to grill fantastic chicken.

 

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