The Grateful Girl Cooks!

29
Aug
2022

Spicy Sweet Potato Bites

categories: Side Dishes, Vegetable Dishes

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Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you’ll enjoy them!

If you enjoy sweet potatoes, then I am pretty sure you’ll enjoy these yummy, oven-roasted spicy sweet potato bites! They have a tiny little “kick” from the Southwestern-inspired spices, but honestly, they are not TOO spicy for most folks.

The recipe, as written, is enough for two servings (or three, if serving a smaller portion). A medium-sized fresh sweet potato is sliced, cubed, seasoned with oil and spices, then roasted until soft and tender. It really is a simple dish to make, and tastes great, especially when paired with beef, chicken or pork! Let me show you how easy it is to make this delicious veggie side dish!

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

Preparing The Sweet Potatoes

Before beginning, preheat your oven to 350°F. It doesn’t take long to prepare the sweet potatoes, and you want the oven preheated once they’re ready to go! Okay? Okay. Now let’s get the sweet potatoes ready to be roasted.

Clean the unpeeled sweet potatoes well with water to remove any dirt present, then pat dry. Carefully cut the UNPEELED sweet potato into 1″ long wedges (the length of the sweet potato). Cut each wedge into thirds, lengthwise (like a long French fry). Now cut each piece into small cubes (a width of about an inch or so). Place the sweet potato cubes into a mixing bowl.

Seasoning The Sweet Potatoes

The spicy seasoning mix is a cinch to make. Simply measure garlic powder, chili powder, cumin, cayenne pepper, salt and black pepper into a small bowl or container. Stir to mix, then set aside. See how easy that was? Now it’s time to season the sweet potatoes before roasting.

Add 2 teaspoons of extra virgin olive oil to the sweet potato cubes, then stir or toss them, to lightly coat them with the oil. Lightly coating the sweet potatoes with oil helps the spices to “stick” to the potatoes for baking.

Sprinkle the spice mix over the sweet potatoes, and then stir or toss them well, making sure all potatoes are covered with the oil and spices. Now the sweet potatoes are ready to roast in the oven.

Time To Bake!

Line a baking sheet with a piece of parchment paper or a Silpat liner, then add the seasoned sweet potatoes in a single layer. Bake the spicy sweet potato bites in a 350°F. preheated oven for 45-50 minutes. Your total baking time may vary slightly, due to the size of the potato cubes you’re using, or temperature variations in different ovens.

When done, the spicy sweet potato bites should be slightly crispy on the outside, yet soft and tender on the inside. You can test for doneness by inserting a knife into a piece to see if it is soft inside. If nice and tender, they’re ready to serve. If still a bit firm, place them back in the oven for 2-3 more minutes, then check again.

Who’s Ready For Some Spicy Sweet Potato Bites?

Once done, transfer the hot, roasted sweet potatoes to a serving bowl or individual plates, and serve hot. This recipe (as written below) will yield 2 good sized servings (or 3 small servings). The recipe can easily be doubled or tripled to make the quantity you need, if necessary!

I hope you enjoy this simple recipe for spicy sweet potato bites… we sure do! Thanks for stopping by this blog today, and I invite you to come back again soon for more yummy recipes! Take care, and have a GREAT day!

Looking For More SWEET POTATO 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 sweet potato and yam recipes for you to enjoy, including:

Interested In More Recipes?

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0 from 0 votes

Spicy Sweet Potato Bites

Prep Time

5 mins

Cook Time

45 mins

Total Time

50 mins

Spicy Sweet Potato Bites (2 servings) are an easy to make, oven-roasted side dish. Seasoned with Southwestern spices, you'll enjoy them!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: spicy sweet potato bites

Servings: 2 (or 3 smaller portions)

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium sweet potato unpeeled
2 teaspoons extra virgin olive oil
1 teaspoon garlic powder
¾ teaspoon chili powder
¼ teaspoon cumin
⅛ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper OR Silpat liner.
Clean sweet potatoes with water to remove any dirt present; pat dry. Carefully cut UNPEELED sweet potato into 1" long wedges (length of the sweet potato). Cut each wedge into thirds lengthwise (like a French fry). Now cut each piece into small cubes (width of about 1"). Place sweet potatoes in a mixing bowl.
Measure garlic powder, chili powder, cumin, cayenne pepper, salt and pepper into a small bowl. Stir to mix; set aside.
Add olive oil to sweet potatoes; stir or toss, to lightly coat them with oil. Sprinkle potatoes with spice mix; stir or toss well, making sure potatoes are covered with oil/spices.
Place sweet potatoes onto prepared baking sheet in a single layer. Bake at 350°F. for 45-50 minutes. When done, potatoes should be slightly crunchy on the outside and soft on the inside. Test for doneness by inserting a knife into a piece. If soft inside, they're ready to serve. If still a bit firm, place back in oven for 2-3 more minutes, then check again. Serve hot.

Nutrition Facts

Spicy Sweet Potato Bites

Amount Per Serving (1 (1/2 of total))

Calories 142 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 367mg16%

Potassium 424mg12%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 5g6%

Protein 2g4%

Vitamin A 16310IU326%

Vitamin C 3mg4%

Calcium 41mg4%

Iron 1mg6%

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

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24
Aug
2022

Chicken Enchilada Quiche

categories: Chicken, Main Dishes, Mexican / Southwestern

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Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

If you enjoy eating quiche or chicken enchiladas, then I’m confident you’ll enjoy this Chicken Enchilada Quiche! This Mexican-inspired quiche comes together easily and then it’s cooked in a MICROWAVE! How convenient is that? That’s a big plus, especially when it’s hot outside, so your kitchen doesn’t heat up from using an oven. Hooray!

Another cool feature about this yummy quiche is that the crust is made entirely from corn tortillas. Yep… you don’t have to make a pastry crust… you use corn tortillas! They’re layered into a pie plate, then two cheeses, shredded chicken, green chilis, spices and an egg filling are added. As the filling cooks, it “bonds” with the corn tortillas, creating a nice, simple crust for this tasty quiche.

Are you a Vegetarian but want to try this recipe? If you follow a vegetarian diet or just want a “meatless” meal occasionally, simply leave the chicken out! This quiche will still taste wonderful! Here’s how easy the quiche is to make:

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

Prepare The “Crust” And Chicken Filling

For this recipe I use 6 small corn tortillas to fill a standard 9″ pie plate. There is no need for any cooking spray! Overlap the tortillas enough to cover the pie plate, being sure to leave some up on the rim, which will become the visible “crust”. If you use larger corn tortillas, you may only need 4 or 5 of them, but using little standard sized ones require 6 to fill the dish.

Mix together the grated Jack and Cheddar cheeses, then measure out 1/2 cup of the cheese and set it aside for later (used during cooking). Once the tortillas have been arranged, sprinkle grated cheeses on top (except for reserved cheese).

Sprinkle the cheese with shredded chicken breast, sliced green onions, and diced green chilis. I use rotisserie chicken because it’s convenient, but feel free to use any cooked chicken breast, as long as you shred it with a couple of forks. Set the pie plate aside while you make the egg filling.

Prepare The Egg Filling

Combine six lightly beaten eggs, salt, cumin, chili powder, garlic powder and a Tablespoon of salsa in a medium bowl. Whisk well, to fully combine these ingredients. Set the bowl aside.

In a glass measuring cup, heat milk in the microwave for 2 minutes on HIGH power, stirring once after 1 minute. Remove the milk from the microwave, and let it cool slightly. Drizzle the milk VERY SLOWLY into the egg mixture, whisking the entire time you are adding the milk. Keep whisking as you SLOWLY pour, to ensure the eggs don’t scramble from the heated milk.

Prepare The Quiche For Cooking

Carefully pour the egg mixture over the top of the chicken enchilada quiche ingredients in the pie pan. Gently stir the filling, doing the best you can to combine the cheeses, onions, etc. with the egg mixture. Try to evenly distribute the chicken, etc. throughout the quiche. Once combined, the quiche is ready to be cooked in the microwave.

Final Step

Cook the chicken enchilada quiche (uncovered) in the microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate the quiche a 1/3 turn every 5 minutes. At the end of 15 minutes, sprinkle the reserved ½ cup of cheese evenly over the top of the quiche and put it back into the microwave.

Continue to cook for 3 minutes on HIGH (100% power), then remove the chicken enchilada quiche from the microwave. When done, the cheese should be melted and the surface will be fairly firm to the touch. Transfer the pan to a wire rack and let the quiche cool 5-6 minutes before slicing. This gives the filling and the melted cheeses time to firm up and solidify even more, as well.

Serving The Chicken Enchilada Quiche

Slice the chicken enchilada quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Those extra ingredients are optional, but they do add even more color and flavor to the quiche! All that’s left to do is “Dig In!” and enjoy this yummy meal.

I really hope you enjoy this absolutely delicious chicken enchilada quiche! Thanks for taking time out of your day to visit this blog today. Please come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More QUICHE Recipes?

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

Interested In More Recipes?

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Recipe inspired by: Bonnie Spycher’s recipe for Acapulco Quiche in the “Cooking With Love” Monte Vista Chapel Ladies Fellowship cookbook, page 110, published in 1988

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0 from 0 votes

Chicken Enchilada Quiche

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

Category: Dinner, Lunch

Cuisine: Mexican, Southwestern

Keyword: chicken enchilada quiche

Servings: 6 slices

Calories Per Serving: 292 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 6" corn tortillas
1 cup Cheddar cheese grated
1 cup Monterey Jack cheese grated
1 large cooked chicken breast shredded
1 stalk green onion (green stem and white bulb) thinly sliced
4 ounces diced green chilis (4 oz.) drained
6 large eggs lightly beaten
1 Tablespoon salsa
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon garlic powder
1 cup milk

OPTIONAL GARNISHES: guacamole, sour cream, salsa, etc.

US Customary - Metric

Instructions

Layer tortillas in pie pan. Overlap tortillas enough to cover bottom and sides, leaving some on the rim, to become a visible "crust".
Mix together grated Jack/Cheddar cheeses. Measure out ½ cup of cheese and set aside for later. Sprinkle grated cheese evenly on top of tortillas (except for reserved cheese). Add chicken, green onion, and green chilis. Set pie pan aside.
Combine eggs, salt, cumin, chili powder, garlic powder and salsa in a medium bowl. Whisk well, to fully combine. Set bowl aside. Heat milk in a glass measuring cup in microwave for 2 minutes on HIGH, stirring once after 1 minute. Remove milk; let cool slightly. Drizzle milk VERY SLOWLY into egg mixture, whisking constantly, to ensure eggs don't scramble from heated milk. Carefully pour over ingredients in pie pan. Gently stir filling to evenly distribute ingredients.
Cook (uncovered) in microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate ⅕ turn every 5 minutes. After 15 minutes, sprinkle reserved cheese evenly on top; put quiche back in microwave. Continue to cook for 3 minutes on HIGH. When done, cheese should be melted and surface will be fairly firm to the touch. Transfer pan to wire rack; let quiche cool 5-6 minutes before slicing.
To serve, slice quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Serve, and enjoy!

Nutrition Facts

Chicken Enchilada Quiche

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

Calories 292 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 248mg83%

Sodium 631mg27%

Potassium 278mg8%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 26g52%

Vitamin A 745IU15%

Vitamin C 7mg8%

Calcium 367mg37%

Iron 2mg11%

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

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20
Aug
2022

Pear Butter (no pectin)

categories: Canning And Preserving

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Make several jars of pear butter for yourself or to give to friends! Delicious on toast, yogurt or ice cream! Canning instructions are included.

Today I want to share a recipe for making homemade pear butter, and have included instructions for canning this delicious spread for storage. One of my favorite fruit butters to make and can has always been apple butter, because I love the flavor of apples and cinnamon. Well. let me tell you, pear butter is equally awesome, and it’s filled with cinnamon and nutmeg flavor, too!

My husband and I were blessed to receive a large bag of ripe pears last summer from one of our neighbors who grows them. I knew immediately I wanted to make pear butter, so I got my canning “stuff” together and got busy! As a result, we’ve been enjoying it for almost a year now! Even if you don’t want to “can” it, you can make several jars to give to family or friends for immediate enjoyment. Here’s how to make it:

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

Prepare The Pears For Cooking

Peel the pears, and remove the core from each one (discard core). Slice the pears, then place them in a large Dutch oven or stockpot. Add granulated sugar, ground cinnamon, lemon juice, and nutmeg to the pot, and stir to combine. Cook for 10 minutes on medium heat, stirring occasionally, then remove the pan from the heat.

Puree The Pears (Two Methods)

There are two methods for pureeing the pears. FIRST METHOD: If you have a hand-held immersion blender, you can puree the pears and juice right in the stockpot after cooking. SECOND METHOD: If you don’t have an immersion blender, you can use a standard blender. Here’s how: Use a SLOTTED spoon to remove the hot pears out of the pot, and transfer them to a large bowl. Leave the bulk of the “juice” still in the stockpot.

The next step is to blend the pears in a blender. You may need to do this in a couple batches, due to the amount of pears. Fill the blender about halfway with hot pears. Put the lid on (hold it down securely), and begin blending on low speed for a few seconds, then increase speed until the pears are pureed.

Blend just until the pears are smooth and liquified, then pour the “puree” back into the pot with the reserved juice. Repeat until all pears have been blended and added back into the pot. Continue cooking on LOW heat, stirring occasionally, for approximately 60 minutes.

How Do I Know When It Is Done?

Pear butter is done when it can be lightly mounded on a spoon (without running) OR by using the method I call the “Frozen Plate Thing”. The frozen plate method is a great way to test for doneness when no pectin has been used to thicken jams or fruit butter. Pan ahead, because you will need to put a plate in the freezer for an hour before using this method. For this recipe I put it in the freezer when I start preparing and peeling the pears.

What exactly is this “No Plate Thing”? Basically, it is a tried and true method to check and see if the jam has thickened enough to be ready to be consumed. To do this, grab the plate out of the freezer. Put a teaspoon of the hot pear butter onto the frozen plate. If the pear butter “sets up” and doesn’t run on the plate within the first minute, it’s ready. If it is too runny, put the plate back in the freezer and continue to cook the pear butter a few more minutes. Try again, and once the pear butter will set up, it’s ready, and can be refrigerated for immediate use.

Canning Pear Butter For Long Term Storage

To can pear butter for long term storage, follow manufacturer instructions for preparing water bath canner, pre-heating jars, flat lids and screwbands. This recipe will typically yield between 5-6 cups of pear butter.

Use any combination of half-pint or pint sized jars that you have. Ladle the hot pear butter into pre-heated jars, being sure to leave a ¼” headspace. Insert a plastic knife several times to remove air bubbles, then wipe the rims of the jars until clean with a damp cloth. Add the flat lid and screwband (ring) to each jar, and tighten the ring to fingertip tightness.

Place jars on wire rack and lower rack carefully into simmering water in canner. Make sure the water level is 1″ OVER the top of the jars (add more hot water if necessary). Turn the heat up and bring to a gentle, rolling boil. Process the jars for 10 minutes after the water comes to a boil. When done, use canning tongs to safely remove jars from the canner, and set jars on a dish towel (not directly on counter) to cool.

Storing And Using Home-Canned Pear Butter

Let the jars cool for at least 12 hours (or overnight) without moving them. You should hear the jars “pop” as each jar seals. If they’ve sealed properly, there should be no give when you press on the middle of the lid with a finger after jars have cooled. Test the seal on each jar and if there is a “good seal”, then the pear butter can be stored safely long-term. Any jars that do not properly seal are not safe to store long-term, but can be refrigerated and used as needed.

Pear butter is delicious as a spread for toast and biscuits, and it also tastes WONDERFUL served on plain yogurt or vanilla ice cream! The cinnamon flavor really makes this topping shine, and I believe you will love it as much as we do.

Thanks for stopping by today. I hope you enjoy this recipe! Please come back soon for more family-friendly recipes, take care… and have a great day!

Looking For More JAM or FRUIT BUTTER Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of jam recipes for you to enjoy, including:

Interested In More Recipes?

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Recipe adapted from: https://chasingvibrance.com/old-fashioned-pear-butter/

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0 from 0 votes

Pear Butter (no pectin)

Prep Time

20 mins

Cook Time

1 hr

Canning Time

10 mins

Total Time

1 hr 30 mins

Make several jars of pear butter for yourself or to give to friends! Delicious on toast, yogurt or ice cream! Canning instructions included.

Category: Jam

Cuisine: American

Keyword: pear butter

Servings: 80 Tablespoons (5 cups total)

Calories Per Serving: 24 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 cups sliced fresh pears (RIPE!) peeled, cored & sliced
1 cup granulated sugar
2 Tablespoons fresh lemon juice
1 Tablespoons ground cinnamon
¼ teaspoon ground nutmeg

US Customary - Metric

Instructions

Peel, core and slice pears; place them in large Dutch oven or stockpot. Add sugar, cinnamon, lemon juice, and nutmeg; stir to combine. Cook 10 minutes on medium heat, stirring occasionally; remove pan from heat.
Use slotted spoon to remove pears from pan; transfer to large bowl. Leave "juice" in the stockpot.
Fill blender halfway with hot pears (do this in batches). Hold the lid on securely; blend on low speed for a few seconds, then increase speed just until pears are pureed and smooth. Pour "puree" back into the pot with the juice. Repeat until all pears are blended and added back to pot. Continue cooking on LOW heat, stirring occasionally, for approx. 60 minutes.
Pear butter is done when it can be mounded on a spoon (without running) OR by using a method I call the "Frozen Plate Thing". Frozen plate method is a way to test thickness when no pectin has been added. Plan ahead, as you need to put a plate in the freezer for an hour before you need it. After cooking pea butter, grab the plate out of the freezer. Put a teaspoon of hot pear butter onto frozen plate. If pear butter "sets up" and doesn't run on the plate within the first minute, it's ready. If it's too runny, put plate back in the freezer; Continue to cook pear butter a few more minutes. Try again- once pear butter will set up, it's ready, and can be refrigerated in airtight containers or jars for immediate use.

CANNING INSTRUCTIONS FOR LONG-TERM STORAGE

To can pear butter for long term storage, follow manufacturer instructions for preparing water bath canner, heating jars, flat lids and screwbands. This recipe will yield between 5-6 cups of pear butter.
Use any combination of half-pint or pint sized jars that you have. Ladle hot pear butter into pre-heated jars, being sure to leave a ¼" headspace. Insert a plastic knife or utensil several times to remove air bubbles. Wipe rims of jars until clean with a damp cloth. Add flat lid and screwband (ring) to each jar; tighten ring to fingertip tightness.
Place jars on wire rack; lower rack carefully into simmering water in canner. Make sure water level is 1" OVER the top of the jars (add more hot water if necessary). Turn heat up; bring to a gentle, rolling boil. Process jars for 10 minutes after water comes to a boil. When done, use canning tongs to remove jars from canner. Set hot jars on a dish towel (not directly on counter) to cool.
Let jars cool for 12 hours (or overnight) without moving them. You should hear jars "pop" as they seal. If sealed properly, there should be no give when you press down on the middle of the lid with a finger after jars have cooled. Test seal on each jar- if there is a "good seal", then jars can be stored safely long-term. Any jars that do not properly seal are not safe to store long-term, but can be refrigerated and used as needed.

Recipe Notes

NOTE: Caloric calculation was made assuming 5 cups is total quantity of pear butter made, with each serving equal to one Tablespoon.

Nutrition Facts

Pear Butter (no pectin)

Amount Per Serving (1 Tablespoon)

Calories 24

% Daily Value*

Fat 0.05g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.02g

Sodium 0.3mg0%

Potassium 29mg1%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 5g6%

Protein 0.1g0%

Vitamin A 6IU0%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 0.1mg1%

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

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16
Aug
2022

Vanilla Glazed Blueberry Biscuits

categories: Breads, Breakfast

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Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They’re DELICIOUS!

Have you ever had a sweet, blueberry BISCUIT before? They’re pretty amazing! After trying these biscuits the first time I was hooked, so I decided to show you how easy they are to make! Did I mention the fact that THEY ARE DELICIOUS? Uh huh… they sure are!

I’ve included step by step photos, so if you’ve never made biscuits before, you can be successful with these! After the biscuits have baked and cooled, a sweet vanilla icing is brushed on top for a nice finishing touch! Here’s how to make vanilla glazed blueberry biscuits:

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

Make The Biscuit Dough

The first thing you need to do is preheat your oven to 500°F. Now it’s time to make the biscuit dough! Place 2 cups flour, granulated sugar, baking powder and salt in a large mixing bowl and stir, to combine. Cut in COLD butter using a pastry blender or two forks until the butter has become about the size of peas.

Slowly drizzle buttermilk into the dry ingredients in the bowl, and stir it in only until the buttermilk has been combined with the dry ingredients. The biscuit dough should pull away from the sides of the mixing bowl and form a shaggy ball of dough.

Roll Out The Dough And Add Blueberries!

Generously sprinkle a large workspace with flour. Place the dough ball onto the floured workspace (I use my good old large cutting board), then sprinkle the dough with some more flour. Using your fingers, press the dough out, and then flatten it out until the dough is about 1/2″ thick. The dough is very workable and you won’t need a rolling pin to do this.

Place the FROZEN blueberries onto HALF of the dough, leaving a small edge bare on the blueberry side (as seen below in 2nd photo). Carefully fold the bare side of the dough in half, up and over the blueberries, trying to make the edges meet.

NOTE: THIS STEP CAN BE A BIT CHALLENGING! Those silly little frozen blueberries tend to roll out the sides… just keep stuffing them back in with your fingers the best you can! It will NOT be perfect… just try to cover as much as you can.

Cut Out The Biscuits

Once the blueberries are “in” the dough, fold the dough over, and gently knead it with your hands a couple of times. Re-flatten the dough back out with your hands until it is about 1″ thick. Don’t worry if the blueberries “bleed” their blue color onto the dough… that is no big deal!

Use a biscuit cutter, the top of a glass, or a canning jar lid to cut out the biscuits. I use an old canning lid ring! NOTE: When you press straight down on the dough, do not twist the cutting item around. Simply press straight down to cut the biscuit, then remove the dough from your “cutter of choice”.

When using a regular sized canning jar ring or a cup, I can get 8 biscuits from the dough. If you are using a large biscuit cutter (4″), you may only get 6 biscuits from the dough. Your choice!

Time To Bake!

Place the biscuits into a cast iron skillet (or other oven-safe skillet. Make sure when you place them in the skillet that all the biscuits are touching each other. This allows the biscuits to rise up instead of widen out. Place the skillet in the preheated oven and bake at 500°F. for 6 minutes.

While the biscuits are baking, melt 4 Tablespoons (1/2 stick) of butter in a small pan. Once the biscuits have cooked for 6 minutes, pull the skillet out of the oven. Using a pastry brush, spread the surface of the biscuits with the melted butter. If it looks like a lot of butter don’t worry- it will bake into the biscuits… trust me! Just don’t skip this step, and use all the melted butter!

Put the biscuits back into the oven and finish baking them for another 4-6 minutes. Oven temps can vary greatly, so keep an eye on them. When done the biscuits should be very light golden brown on top and a toothpick inserted into the middle of a biscuit should come out free of batter.

Cool, Then Glaze The Biscuits

Remove the skillet of biscuits from the oven and let it cool for about 10 minutes on a wire rack. While they are cooling, mix together the simple vanilla glaze. To make the glaze, combine powdered sugar, milk and vanilla extract in a small mixing bowl. Stir well, until the glaze is lump-free and smooth.

After the blueberry biscuits have cooled for 10 minutes, use a pastry brush to cover them with the glaze. You can pour the glaze over them if you prefer, but I have found I get them covered best by brushing on the glaze. Try to get every nook and cranny covered!

Serve The Vanilla Glazed Blueberry Biscuits

Let the vanilla glazed blueberry biscuits cool a few minutes longer, until the glaze has firmed up a bit. Once the glaze is firm, the biscuits are ready to be gobbled up. Use a knife to separate each biscuit from the others, then use a spatula to remove a biscuit from the skillet for serving.

The biscuits are filled with plump, juicy blueberries, have a wonderful texture, and the sweet glaze makes them practically perfect in every way. YUM! Any leftovers can be covered with plastic wrap, then reheated in a microwave on medium-low heat to enjoy later.

I hope you enjoy making and eating these truly delicious vanilla glazed blueberry biscuits! Thank you for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BREAKFAST Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: http://tastykitchen.com/recipes/breads/sweet-blueberry-biscuits/

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0 from 0 votes

Vanilla Glazed Blueberry Biscuits

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Vanilla Glazed Blueberry Biscuits are buttery, filled with blueberries, topped with sweet glaze, and take 15 minutes prep. They're DELICIOUS!

Category: Bread/Breakfast

Cuisine: American

Keyword: vanilla glazed blueberry biscuits

Servings: 8 biscuits

Calories Per Serving: 371 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Biscuit Dough:

2 cups all purpose flour
3 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
1 stick butter (equals 8T. or ½ cup) COLD, cut in chunks
¾ cup buttermilk
1 cup FROZEN blueberries unthawed
½ stick butter (equals 4T. or ¼ cup) MELTED

For Vanilla Glaze:

1 cup powdered sugar (confectioner's)
3 Tablespoons milk
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 500°F.
Place flour, sugar, baking powder and salt in large mixing bowl; stir, to combine. Cut in COLD butter with pastry blender or two forks until butter becomes the size of peas. Slowly drizzle buttermilk into the dry ingredients; stir only until is incorporated into ingredients. Mixture should pull away from sides of bowl and form a shaggy dough ball.
Generously sprinkle a cutting board or workspace with extra flour. Place dough ball onto floured workspace; sprinkle dough with more flour. Using your fingers, press dough and flatten it out until 1/2" thick. Place FROZEN blueberries onto HALF of the dough, leaving a small edge bare around the edges of that half. Carefully fold the empty half of the dough up and over the blueberries, until edges meet. NOTE: This can be a bit challenging! The blueberries tend to roll out the sides... just keep stuffing them back in the best you can! Turn the dough over, and gently knead it with your hands a couple of times. Re-flatten dough with your hands until 1" thick. Don't worry if blueberries "bleed" color onto dough!
Use a biscuit cutter, rim of a glass glass, or a canning jar lid to cut out the biscuits. NOTE: When you press down on dough, don't twist biscuit cutter around. Simply press straight down to cut the biscuit, then remove dough circle. *Using canning jar lid or a cup can yield 8 biscuits from the dough. If using large biscuit cutter (4"), you may only get 6 biscuits.
Place biscuits into a 9" cast iron skillet (or oven-safe skillet). Make sure biscuits are touching each other. This allows biscuits to rise up instead of widen out. Place in preheated oven; bake at 500°F. for 6 minutes. While biscuits bake, melt 4 T. butter in small pan. Once biscuits have cooked for 6 minutes, pull skillet out of oven. Brush surface of biscuits with melted butter. Don't skip this step, and use all the melted butter! Put biscuits back into oven: continue baking another 4-6 minutes. Oven temps can vary, so keep an eye on them. When done, biscuits should be golden brown on top and a toothpick inserted into the middle of a biscuit should come out clean. Remove from oven; put skillet on wire rack; let biscuits cool (in skillet) for10 minutes.
While biscuits cool, make vanilla glaze. Stir powdered sugar, milk and vanilla together in small bowl, until glaze is smooth and lump-free. Once biscuits have cooled 10 minutes, use a pastry brush to fully cover them with glaze.
Let cool until glaze has firmed up, then serve. Use a knife to separate biscuits, then a spatula to remove biscuits from skillet. Leftovers can be reheated in microwave on medium-low heat.

Nutrition Facts

Vanilla Glazed Blueberry Biscuits

Amount Per Serving (1 biscuit)

Calories 371 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 48mg16%

Sodium 310mg13%

Potassium 243mg7%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 23g26%

Protein 4g8%

Vitamin A 582IU12%

Vitamin C 2mg2%

Calcium 109mg11%

Iron 2mg11%

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

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12
Aug
2022

Homemade Caramel Sauce

categories: Desserts, Sauces and Dressings

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Make a batch of delicious Homemade Caramel Sauce using only 3 ingredients! This sauce is a perfect topping for ice cream and other desserts!

Did you know it actually is very simple to make homemade caramel sauce at home? YEP… it sure is! The only ingredients needed to make it are butter, sugar and whipping cream (or half and half). That’s it! Best of all, you can make it in under 10 minutes! The recipe as written below, will yield about 1½ cups of sauce, and can be stored for up to a week in the refrigerator.

This creamy caramel sauce is lip-smackin’ good, too! Buttery and smooth, you may find yourself dipping a big old spoon into it, in order to get a good taste. Knowing how to make homemade caramel sauce can save you yet another trip to the grocery store to buy it, which is a plus in my book! Here’s how to make this delicious dessert sauce:

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

Let’s Make Some Caramel Sauce

Place 4 Tablespoons of softened butter into a large skillet (non-stick or cast iron work best!). Add 1¼ cups of granulated sugar, and then cook on Medium-High heat and stir, as the sugar begins melting. Keep an eye on the pan, because the sugar will slowly start to lightly brown. Stir it occasionally, and watch it carefully, so it doesn’t burn. In the 3rd photo below, you can see the sugar has begun to melt at the bottom of the skillet.

Keep cooking until the sugar turns amber in color (as shown below), stirring as it cooks. The heating time will usually be about 3-5 minutes total, so keep an eye on it! Once the sugar has completely melted, and the caramel sauce is smooth (no lumps), remove the skillet immediately from the heat.

Time To Finish The Caramel Sauce!

When the skillet is OFF the heat, slowly pour a cup of heavy whipping cream (or half and half) into the skillet. The COLD cream will sputter and bubble as it is added to the smooth, HOT caramel mixture! Keep stirring or whisking in the cream until it has fully been incorporated into the homemade caramel sauce.

Serving Homemade Caramel Sauce

Once the cream has been incorporated fully into the sauce, the homemade caramel sauce is ready to go! We usually let it cool slightly, then spoon the WARM sauce over a favorite dessert.

Homemade caramel sauce tastes wonderful drizzled over ice cream, or on top of a slice of pound cake! We also love to drizzle it over apple pie, apple bars, or my Apple Shortbread Tart (seen in 2nd photo below). I’ve also been known (*cough, cough) to enjoy a spoonful of it all by itself… YUM!

The homemade caramel sauce leftovers can be stored up to a week, when covered and refrigerated. It will solidify some as it is chilled. To re-use it, gently reheat the sauce and then give it a good stir before serving.

I hope you have the chance to make this simple homemade caramel sauce. It tastes great on a variety of desserts, and is simple to make, from the convenience of home. Thanks for stopping by today, and I invite you to come back soon for more delicious, family-friendly recipes.

Looking For More DESSERT SAUCE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious dessert sauces for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from a recipe (page 114), torn out of an old issue of Sunset Magazine (original month and year are unknown)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Caramel Sauce

Prep Time

2 mins

Cook Time

5 mins

Total Time

7 mins

Make a batch of delicious Homemade Caramel Sauce using only 3 ingredients! This sauce is a perfect topping for ice cream and other desserts!

Category: Dessert Sauce

Cuisine: All Cuisines

Keyword: homemade caramel sauce

Servings: 24 (1 Tablespoon per serving)

Calories Per Serving: 91 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Tablespoons butter (don't use margarine)
1¼ cups granulated sugar
1 cup heavy whipping cream or half and half

US Customary - Metric

Instructions

Place butter in a large skillet. Add 1¼ cups of granulated sugar; cook on Medium-High heat and stir, as sugar begins melting. Keep an eye on the pan-sugar will slowly start to brown. Stir occasionally, and watch carefully, so it doesn't burn. Sugar will begin to liquefy.
Keep cooking until sugar turns amber in color; keep stirring as it cooks. Total cooking time is usually 3-5 minutes total, Once sugar has completely melted, and sauce is smooth (no lumps), remove skillet immediately from heat.
Slowly pour whipping cream (or half and half) into skillet. The COLD cream will sputter and bubble as it is added to HOT caramel mixture! Keep stirring or whisking in the cream until it is fully incorporated into caramel sauce.
Let sauce cool slightly, then serve WARM sauce over a favorite dessert. Leftover sauce can be stored in a covered container in refrigerator for up to a week.

Recipe Notes

NOTE: Caloric calculation was made using heavy whipping cream.
**If you are using half and half instead, each serving (1 Tablespoon) will be approx. 70 calories.

Nutrition Facts

Homemade Caramel Sauce

Amount Per Serving (1 Tablespoon)

Calories 91 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 16mg5%

Sodium 18mg1%

Potassium 10mg0%

Carbohydrates 11g4%

Sugar 11g12%

Protein 0.3g1%

Vitamin A 204IU4%

Vitamin C 0.1mg0%

Calcium 7mg1%

Iron 0.02mg0%

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

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09
Aug
2022

Beef Tips and Gravy

categories: Beef, Main Dishes

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Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

If you’re looking for a simple recipe to make great tasting beef tips and gravy, I would suggest giving THIS one a try. I enjoy ordering beef tips at a one of our favorite restaurants, but also like making them at home using this recipe.

This recipe only takes a few minutes to prepare, and then it is cooked low and slow to ensure the beef turns out nice and tender. A simple gravy is stirred in once the meat is tender, and then this dish is ready to enjoy!

Truly this is an “easy” meal to prepare, and tastes wonderful, served on noodles or mashed potatoes (made while the beef cooks).

The recipe, as written below, makes about 3 servings, but can be easily modified to make more for larger families. Here’s how to make this yummy dinner:

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

Pan-Sear The Beef And Onions

Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions to the oil, and cook, stirring often for 8-10 minutes.

The beef should be nicely browned on all sides, and the onions should be tender and lightly browned.

Cook The Beef Tips Until Tender

Add Worcestershire sauce, black pepper and garlic powder to the pan. Stir to combine these ingredients with the meat. Pour a 14 ounce can of beef broth into the pan, and stir again to combine. Bring the liquid up to a boil, then turn the heat down to a low simmer.

Put a cover on the pan, and let the beef tips cook for about 90 minutes, or until they become fork-tender. Be sure to check the meat at about 60 minutes.

If too much of the liquid has cooked out, simply add a tiny bit more broth (or water) to the pan, and stir it in. When the beef has become fork-tender, it is time to make the gravy.

TIP: Use the time available while the beef cooks to make mashed potatoes, noodles, or even rice, if desired. Serve the beef tips and gravy on top of any of these options for the best tasting finished meal.

Making The Gravy

TIP: Do not make the gravy until you’re sure the beef is fork-tender! To make the gravy, place ¼ cup of flour in a measuring cup. Add enough water to measure one cup. Use a fork to blend the flour and water together until it is smooth and lump-free. This is called a “slurry”.

To make the gravy, remove the lid from the pan, and turn the heat up to High. Once the liquid begins to boil, slowly add about half the slurry to the pan. Be sure to stir the gravy very well while adding, to incorporate it with the remaining liquid in pan.

Continue to slowly add slurry until the gravy has thickened. Once thickened, remove the pan of beef tips and gravy from the heat.

NOTE: You may not need all of the slurry to achieve a thick gravy. If you had too much liquid left in the pan, you may need a bit more slurry added to thicken to your desired consistency. My experience has been that I do not use all of the slurry, but “almost all” of it.

Time To Enjoy Beef Tips And Gravy!

Once the gravy has thickened, this delicious dish is ready to be served hot. Beef tips and gravy can be served over hot, buttered egg noodles OR on a bed of creamy mashed potatoes. Our favorite way to enjoy it is on top of mashed potatoes!

Spoon the beef chunks over the potatoes and then spoon additional gravy over the top and serve. YUM! The gravy tastes wonderful and goes perfectly with those mashed potatoes!

I hope you enjoy this recipe for beef tips and gravy! We sure do! The recipe will yield about 3 servings, if made as written, but can easily be doubled to serve more. The leftovers can be reheated easily in a microwave the next day, as well.

Thank you for stopping by today, and I hope you will come back soon for more delicious recipes. Take care, have a GREAT day, and may God bless you and yours.

Looking For More BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful beef recipes you may want to check out, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from: https:/www.101cookingfortwo.com/one-pan-beef-tips-with-gravy/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Beef Tips And Gravy

Prep Time

15 mins

Cook Time

1 hr 35 mins

Total Time

1 hr 50 mins

Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

Category: Main Course

Cuisine: American

Keyword: beef tips and gravy

Servings: 3

Calories Per Serving: 313 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon vegetable oil
1 pound stew beef in 1 - 1½ inch cubes
½ medium yellow onion peeled, diced
1 cup low sodium beef broth
2 Tablespoons Worcestershire sauce
½ teaspoon black pepper
½ teaspoon garlic powder

For Gravy:

¼ cup all purpose flour

Instructions

Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions; cook, stirring often for 8-10 minutes. Beef should be well browned on all sides; onions should be tender.
Add Worcestershire sauce, black pepper and garlic powder to pan. Stir to combine. Pour beef broth into pan; stir to combine. Bring liquid to a boil, then reduce heat to a low simmer. Put lid on the pan. Let beef cook (covered) about 90 minutes, or until beef is fork-tender. Stir it a couple of time while cooking. Check it at about 60 minutes. If too much liquid has cooked out, add a tiny bit more broth (or water) to the pan, and stir it in. When you're sure the beef is fork-tender, make the gravy.

Make Gravy (only when beef is fork-tender!)

Place ¼ cup flour in measuring cup. Add enough water to measure 1 cup. Use a fork to blend flour/water together until smooth & lump-free. This is a "slurry". Remove lid from pan; turn heat to High. Once liquid begins to boil, slowly add about half the slurry, stirring well while adding, to combine it with remaining liquid in pan. Continue to slowly add slurry until gravy has thickened to desired consistency. NOTE: You may not need all of the slurry to achieve a thick gravy.
Once gravy has thickened, remove pan from the heat and serve over hot, buttered egg noodles, rice, OR mashed potatoes. Enjoy!

Recipe Notes

NOTE: Caloric calculation was made only for beef tips and gravy. Potatoes, rice or noodles are not included in final calculation.

Nutrition Facts

Beef Tips And Gravy

Amount Per Serving (1 (1/3 of total))

Calories 313 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 94mg31%

Sodium 380mg17%

Potassium 815mg23%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 2g2%

Protein 36g72%

Vitamin A 11IU0%

Vitamin C 3mg4%

Calcium 49mg5%

Iron 4mg22%

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

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06
Aug
2022

Air Fryer Chocolate Lava Cake

categories: Air Fryer Recipes, Cakes, Desserts

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Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!

Now that summer is officially upon us, I decided to share a recipe for a delicious dessert that can be easily made in an air fryer! Because this simple, decadent recipe only takes 5 minutes to prepare, and takes only 10 minutes in an air fryer, it won’t heat up your kitchen too much!

If you’ve neve tried a chocolate molten lava cake before, you’re in for a TREAT! Once an air fryer chocolate lava cake has cooked, it is allowed to cool for just a few minutes. Then once you take the first forkful out of it, the fudgy, chocolate center oozes out of the cake… just like a lava flow! It is wonderfully delicious, and today I want to show you how simple they are to make.

You will need an air fryer for this recipe! I received mine several years ago as a birthday gift from family, and it is a hot-air driven appliance. Food cooks with super hot air (like a convection oven) in shorter amounts of time. I found the original recipe in a recipe booklet that came with my Cosori air fryer, and love it. Here’s how to make air fryer chocolate lava cake:

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

Make The Batter For The Chocolate Lava Cakes

TIP: To save time, preheat your air fryer to 320°F. while making the cake batter. The batter takes 5 minutes or less to make, and you want the air fryer preheated and ready to use, once the batter is made.

To make the cake batter, place semi-sweet (or dark) chocolate chips and butter in a microwave safe bowl. Microwave on High power for 30 seconds. Remove from microwave and stir the ingredients until completely smooth. If necessary, put the bowl back in the microwave an additional 15-30 seconds if chocolate did not completely melt on the first try. Stir again. Once done, the chocolate and butter mixture should be smooth.

Whisk powdered sugar, one egg, and one egg YOLK into the chocolate batter until fully combined. Once combined, fold flour into this mixture until incorporated. The batter will be fairly thick when done. TA DA! This is the batter for the lava cakes, and you can see how simple it is to make, right?

Ready For The Air Fryer

Generously grease, spray or butter the bottom and sides of two 4″ ramekins, and then dust them with flour. Don’t skip this step! You do NOT want the lava cakes to stick to the ramekin once they’re ready to be plated!

Evenly divide the batter between the two ramekins, then place them into the preheated air fryer basket. Cook at 320°F. for 10 minutes. When done, transfer the ramekins from the basket onto a wire rack, and allow them to cool slightly for 4-5 minutes.

Cool, Then Remove Cake From Ramekin

Once the air fryer chocolate lava cake has cooled (4-5 minutes), run a butter knife carefully around the inside edge of each ramekin. Carefully invert the ramekins (turn upside down), one at a time onto serving plates. If greased well, the cake should turn out EASILY onto the plate, upside down. Now you’re ready to decorate and serve this amazing dessert!

Serving The Air Fryer Chocolate Lava Cake

Generously sift additional powdered sugar over the top of each air fryer chocolate lava cake. If desired, place a scoop of vanilla ice cream and some berries onto each plate, and serve while still hot. When you cut into the lava cake, the fudgy chocolate filling should slowly ooze out from the center of the cake. It’s SO YUMMY!

I hope you have the chance to try this delicious dessert! I’m confident you and those you love will love it as much as we do… it’s decadent tasting. 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 AIR FRYER RECIPES?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful air fryer recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: Cosori Air Fryer Instruction Manual/Recipe Booklet, page 36.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Chocolate Lava Cake

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Make a scrumptious Air Fryer Chocolate Lava Cake with 5 minutes prep and 10 minutes cooking time! Easy recipe makes 2 gooey molten lava cakes!

Category: Desssert

Cuisine: American

Keyword: air fryer chocolate lava cake

Servings: 2 cakes

Calories Per Serving: 598 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¼ cup butter (½ stick), cut in chunks
⅓ cup semi-sweet chocolate chips (can substitute dark)
½ cup powdered sugar + more for dusting finished cake
1 large egg
1 large egg yolk
3 Tablespoons all purpose flour

US Customary - Metric

Instructions

Preheat air fryer at 320°F. for 5 minutes, while making cake batter. Generously grease, spray or butter bottom/sides of two 4" ramekins; then dust with flour.

Make Cake Batter

Place chocolate chips and butter in microwave safe bowl. Microwave on HIGH for 30 seconds. Remove from microwave; stir until smooth. **If necessary, put bowl back in microwave additional 15-30 seconds to finish melting chocolate. Stir again until mixture is smooth.
Whisk powdered sugar, egg, and one egg YOLK into chocolate batter until fully combined. Fold flour in, until incorporated. Batter will be fairly thick. Evenly divide batter between two ramekins, then put them into air fryer basket.

Cook In Air Fryer

Cook at 320°F. for 10 minutes. When done, transfer ramekins from basket onto a wire rack; let rest 4-5 minutes.

To Serve

Once cake rests 4-5 minutes, run a butter knife carefully around inside edge of each ramekin. Carefully invert ramekins (turn upside down), one at a time, onto serving plates. If greased well, cake should turn out EASILY onto plate, upside down. Generously sift more powdered sugar on top of each cake. If desired, serve with vanilla ice cream and berries. Serve immediately.

Recipe Notes

Caloric calculation is for cake only.

Nutrition Facts

Air Fryer Chocolate Lava Cake

Amount Per Serving (1 cake)

Calories 598 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 23g144%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 248mg83%

Sodium 226mg10%

Potassium 233mg7%

Carbohydrates 55g18%

Fiber 3g13%

Sugar 41g46%

Protein 8g16%

Vitamin A 982IU20%

Calcium 52mg5%

Iron 3mg17%

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

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03
Aug
2022

Turkey, Feta and Spinach Burgers

categories: Main Dishes, Turkey

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Yummy Turkey, Feta and Spinach Burgers are easy to make, and can be pan-seared or grilled on a BBQ. They’re delicious, with or without a bun!

If you’re looking for an alternative, “lighter” type of burger to try, may I suggest this recipe for Turkey, Feta and Spinach Burgers? These “healthy” burgers (made with ground turkey) are filled with spinach, and flavored with garlic and crumbled feta cheese. They really taste great! You can decide whether you want to serve them on a bun (with tzatziki sauce on them is good), or serve them as is, with other side dishes.

The best part is how quickly you can prepare 4 burger patties with only a few ingredients! Before you know it, you can pan-sear them in a skillet, cook under a broiler, OR cook them on a BBQ grill outside! Let me show you how easy the turkey burgers are to make.

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

Prepare The Ingredients For The Turkey Burgers

The ingredients you will need for these burgers are ground turkey, well-drained frozen (but thawed) spinach, egg, garlic, onion powder, pepper, and crumbled feta cheese. You can add a little bit of salt if desired, but usually find the feta cheese makes the patties salty enough.

Place all the ingredients into a large mixing bowl, and mix them, using a fork or your own clean hands. Mix only until all ingredients are thoroughly combined.

Forming The Patties

Divide the mixture into four equal-sized portions and then shape them into a ball. If you have a kitchen scale, that makes it easy to weigh each portion to ensure similar sizes, but it’s really not necessary. I usually just “eyeball it”.

Place each portion of meat onto a piece of wax paper (or aluminum foil), then gently press the mixture out with your hands to make a round, flat turkey patty. Now you’re ready to cook… see how easy that was? If you’re making these ahead of time for later in the day, simply stack the patties (with the wax paper) on a plate. Cover the plate with plastic wrap and refrigerate until you’re ready for them!

Different Ways To Cook Turkey, Feta and Spinach Burgers

Cooking the turkey, feta and spinach burgers couldn’t be easier! You can broil them in your oven (approx. 6 ” from heating element) until done, turning them over halfway.

If you’re pan-searing them, place them in a lightly oiled large skillet. Heat the skillet on medium-high heat until hot, but not smoking. Lay the patties in the hot skillet in a single layer. They should sizzle a bit when they hit the hot skillet. Cook them for a total time of about 13-15 minutes, or until they’re cooked through and no longer pink inside. About halfway through the cooking time (about 6 minutes), flip the burgers over to brown the other side, and continue cooking until done.

If you’re going to grill them on a BBQ, lightly grease the grill grate. Preheat the grill or make sure the briquets are red hot and ready to go. Cook until well browned on the bottom, then carefully flip the burgers over. When the patties are cooked through and no longer pink inside, they are ready (approx. 13-15 minutes or less).

Ready To Serve

How you choose to serve the turkey, feta and spinach burgers is your choice. You can go all in and serve them on buns with lots of fixin’s, or you can serve them “bun-less” with side dishes. Several times we have had them with salads on the side for a light meal. We’ve also enjoyed them, served with roasted sweet potato fries! These burgers have really nice flavor, no matter how you choose to serve them!

I hope you have the opportunity to try these tasty turkey burgers, and trust you’ll enjoy them as we do. If you’re looking for another “alternative” type burger or don’t eat meat, you might want to check out my recipe for Black Bean Burgers. They’re yummy, too! Thank you for stopping by today, and I hope you’ll come back soon. Take care, and have a wonderful day!

Looking For More Recipes Using TURKEY?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious turkey recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from: allrecipes.com/recipe/158968/spinach-and-feta-turkey-burgers/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Turkey, Feta and Spinach Burgers

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Yummy Turkey, Feta and Spinach Burgers are easy to make, and can be pan-seared or grilled on a BBQ. They're delicious, with or without a bun!

Category: Main Dish

Cuisine: American

Keyword: turkey feta and spinach burgers

Servings: 4 patties

Calories Per Serving: 195 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground turkey
1 large egg slightly beaten
5 ounces frozen spinach thawed and well-drained
1½ cloves minced garlic
2 ounces feta cheese crumbled
½ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon salt (optional) if desired... feta cheese is slightly salty

US Customary - Metric

Instructions

Place all ingredients into a large mixing bowl, and mix, using a fork or hands. Mix only until well-combined.
Divide into four equal portions; shape each into a ball. Place each portion of meat onto a piece of wax paper (or foil). Gently press them out with your hands, to make a round, flat turkey patty. TIP: If making these ahead of time for later in the day, stack patties (with the wax paper) on a plate. Cover with plastic wrap; refrigerate until ready to cook!

Ways To Cook Turkey, Feta and Spinach Burgers:

** Pan-Sear: Lightly oil a large skillet. Heat on medium-high heat until hot, but not smoking. Lay patties in hot skillet in a single layer. They should sizzle when they hit hot skillet. About halfway through cooking time (about 6 minutes), flip burgers over to brown other side, then continue cooking until done. Cook a total of 13-15 minutes, or until cooked through and no longer pink inside.
** Grill On BBQ: Lightly grease grill grate. Preheat grill or make sure charcoal briquets are red hot. Cook in single layer until well browned on bottom, then carefully flip burgers over. When patties are cooked through and no longer pink inside, they're ready (approx. 13-15 minutes or less).
** Broil: Broil them in oven (approx. 6 " from heating element) until done, flipping them over halfway.
Serve with or without a bun, and with your favorite condiments or side dishes.

Nutrition Facts

Turkey, Feta and Spinach Burgers

Amount Per Serving (1 patty)

Calories 195 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 121mg40%

Sodium 264mg11%

Potassium 491mg14%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 0.3g0%

Protein 32g64%

Vitamin A 4312IU86%

Vitamin C 2mg2%

Calcium 129mg13%

Iron 2mg11%

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

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29
Jul
2022

Old-Fashioned Tapioca Pudding

categories: Desserts

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Make 4 servings of delicious Old-Fashioned Tapioca Pudding from scratch! Rich and creamy, you’re going to love this classic dessert!

Growing up, I did not care too much for tapioca pudding, but as an adult, I’ve come to love it! Long ago I used to keep a box of INSTANT tapioca in our pantry, but years ago found a yummy recipe to make this creamy classic pudding from scratch!

Once you buy tapioca pearls at the grocery store, you can store them in the pantry for a long time! Now- whenever we want some old-fashioned tapioca pudding, I’ve already got the tapioca pearls, ready to go! To make this pudding from scratch you need uncooked tapioca pearls, plus a few other common ingredients (sugar, salt, water, eggs, milk and vanilla)! I always have these other ingredients in my kitchen, so when we want this pudding, it’s very convenient to pull together!

Making tapioca pudding from scratch does take a little bit of time (and stirring), but it is well worth it, in my opinion. The finished pudding is cold, creamy, thick, and delicious!

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

Prepare The Tapioca Pearls

This old-fashioned recipe calls for uncooked small pearl tapioca. You can usually find it near the pudding mixes (or sometimes in the pasta section) at the local grocery store. Do NOT use boxed instant tapioca mix for this recipe. To prepare it to be cooked, measure 1/3 cup of the tapioca pearls into a Medium sized non-stick saucepan. NOTE: Make sure to use a non-stick saucepan, so the pudding won’t scorch on the bottom of the pan during the extended cooking time. I learned this the hard way once awhile ago… trust me!

Cover the tapioca pearls with ¾ cup of water, and then let them sit and soak for 30 minutes. This “soaking” helps soften the hard tapioca pearls a bit before cooking.

Once the tapioca has finished soaking, add milk and salt to the saucepan. Bring the liquid to a boil on MEDIUM heat, then reduce the heat to LOW and let the pudding simmer for 30 minutes, stirring frequently. The pudding mixture will thicken considerably while it is cooking.

Temper The Eggs So They Don’t Scramble

When the pudding is done cooking, remove the pan from the heat. Now you need to prepare the eggs to add to the hot mixture. If you add the eggs directly into the hot pudding, they will scramble, and we don’t want that to happen! So the eggs must be “tempered” first, which means warming them up slowly so they can be added to a hot mixture without scrambling them.

In a small bowl, combine lightly beaten eggs with granulated sugar. Whisk these 2 ingredients together, to combine. Remove ½ cup of the hot pudding from the saucepan. SLOWLY (very slowly) while whisking continuously, drizzle the hot pudding into the eggs, a little at a time. Keep whisking while slowly drizzling in the hot stuff!

Once ½ cup of hot pudding has been incorporated into the eggs, slowly drizzle the combined mixture back into the remaining hot pudding in the saucepan. Whisk continuously while it’s being added.

Final Steps Before Chilling

Return the pan to the heat. Cook the old-fashioned tapioca pudding on LOW heat for 4 more minutes, stirring constantly as it continues to thicken. Remove the pan from the heat, and stir in vanilla extract. Transfer all the pudding from the saucepan into a medium sized mixing bowl.

Fill a large bowl (larger than the one the pudding is in) with lots of ice cubes and small amount of water. Set the bowl with the pudding over the ice in the larger bowl (see photo #3 below). This will help to quickly cool the old-fashioned tapioca pudding. Allow the pudding to sit over the ice for 15 minutes, stirring occasionally, as the pudding continues to thicken.

Who Wants Some Old-Fashioned Tapioca Pudding?

Once the pudding has chilled on top of the ice water “bath” for 15 minutes, remove the pudding bowl from the ice bath. At this point, you can either leave the pudding in the mixing bowl or divide it up into 4 serving containers… your choice. The recipe will yield four servings (½ cup each) of old-fashioned tapioca pudding. Use plastic wrap to cover the pudding (see note below).

IMPORTANT NOTE: Lay the plastic wrap directly on top of the pudding, making contact with the surface of the pudding. This will help to prevent a “skin” from developing on the pudding as it chills.

Place the (covered) old-fashioned tapioca pudding in the refrigerator, and chill completely until ready to serve. Garnish each serving with a dollop of whipped cream or a sprinkle of nutmeg, if desired, then serve cold!

I hope you enjoy this recipe for old-fashioned tapioca pudding. It takes a little bit of time to prepare, but results in a thick, creamy and delicious classic pudding, I’m confident you’ll enjoy! Thanks for stopping by, and come back soon for more yummy, family-friendly recipes! Take care, and have a great day.

Looking For More PUDDING or MOUSSE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious pudding and mousse recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: “Cooking Light Annual Recipes 2007, page 292, published in 2006 by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Old-Fashioned Tapioca Pudding

Prep Time

30 mins

Cook Time

35 mins

Total Time

1 hr 5 mins

Make 4 servings of delicious Old-Fashioned Tapioca Pudding from scratch! Rich and creamy, you're going to love this classic dessert!

Category: Desserts

Cuisine: American

Keyword: old-fashioned tapioca pudding

Servings: 4 (1/2 cup) servings

Calories Per Serving: 204 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

⅓ cup small pearl tapioca uncooked
¾ cup water
2¼ cups low-fat milk (1%)
¼ teaspoon salt
2 large eggs lightly beaten
⅓ cup granulated sugar
½ teaspoon vanilla extract

OPTIONAL GARNISH FOR SERVING: whipped cream and/or grated nutmeg

US Customary - Metric

Instructions

Place tapioca pearls in a medium sized non-stick saucepan. NOTE: Make sure to use a non-stick saucepan, so pudding won't scorch on bottom of pan while cooking. Add water; let tapioca soak in water for 30 minutes.
Add milk and salt to the saucepan. Bring liquid to a boil on MEDIUM heat, then reduce heat to LOW. Let pudding simmer for 30 minutes, stirring frequently. Remove pan from heat when done cooking.
In a small bowl, combine eggs with sugar. Whisk, to combine. Remove 1/2 cup hot pudding from the saucepan. SLOWLY (very slowly) while whisking continuously, drizzle this hot pudding into the eggs, a little at a time. Once ½ C. hot pudding has been incorporated into eggs, slowly drizzle combined mixture back into remaining pudding in saucepan, whisking continuously while adding.
Return pan to heat. Cook pudding on LOW heat 4 more minutes, stirring constantly as it continues to thicken. Remove pan from heat; stir in vanilla. Transfer pudding into a medium-sized mixing bowl.
Fill a large bowl (larger than pudding bowl) with ice cubes and small amount of water. Set pudding bowl over ice in larger bowl for 15 minutes, stirring (carefully) occasionally, as pudding continues to thicken.
After 15 minutes, remove pudding bowl from ice bath. *At this point, you can either leave pudding in mixing bowl or divide it into 4 serving dishes/containers. Use plastic wrap to cover pudding. NOTE: Lay plastic wrap directly on top of pudding, making contact with surface of pudding. This helps prevent a "skin" from forming on pudding as it chills. Place (covered) pudding in refrigerator; chill completely until ready to serve. Garnish each serving with whipped cream and/or a sprinkle of nutmeg, if desired, and serve cold!

Nutrition Facts

Old-Fashioned Tapioca Pudding

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

Calories 204 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 100mg33%

Sodium 235mg10%

Potassium 248mg7%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 24g27%

Protein 8g16%

Vitamin A 395IU8%

Calcium 185mg19%

Iron 1mg6%

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

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25
Jul
2022

Strawberry Pecan Bread

categories: Breads, Breakfast

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Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!

Recently I made a loaf of this delicious bread and photographed the “process” so I could share it here on the ol’ blog. Strawberry Pecan Bread is absolutely scrumptious, and I’m pretty confident you’ll enjoy it, too! The recipe is super easy to prepare, and before you know it, it will be baking away in your oven.

This bread loaf also freezes well, so if you want to double the written recipe, you can wrap the extra loaf very well in freezer bags or foil. It will store well in the freezer until you’re ready for another loaf to enjoy with family or friends! Here are the instructions for how to make this yummy strawberry pecan bread.

Making The Bread Batter

To make the batter for the bread, place flour, sugar, cinnamon, baking soda and salt into a large bowl. Stir well, to combine. Add 2 eggs, ONE AT A TIME, beating well after each one, using an electric mixer. The dough will be very crumbly, even after mixing.

Add The Remaining Ingredients

Stir oil into the mixture until incorporated into the “batter”. Once combined, add sliced strawberries and chopped pecans (or walnuts, if using), and stir gently until they’re mixed in. At this point, the dough will not be too fluid, but will be quite thick.

Time To Bake The Bread

Spoon the strawberry pecan bread batter into a generously greased and floured 9″x5″ loaf pan until evenly distributed. Pat the dough down with the back of a spoon until solidly combined.

Bake the bread in a preheated 350°F oven (on the middle rack) for 55-60 minutes, or until a toothpick inserted deep into the top of the loaf comes out clean. When done, transfer the pan to a wire rack, and let the strawberry pecan bread cool 10-12 minutes before removing it from the pan. Run a butter knife around the edges of the bread to loosen, then invert the pan to remove the loaf.

Who Wants A Slice Of Strawberry Pecan Bread?

After removing the loaf from the pan, let it cool completely before slicing and serving. We think this bread tastes the best when served at room temperature. Once sliced, you can see those strawberry slices and chopped pecans inside the bread. It’s delicious, and I am sure you’re going to like it!

I hope you have the chance to make this delicious strawberry pecan bread for yourself or for those you love. Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, God bless you, and have a great day.

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful bread recipes for you to choose from, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from original recipe in: “Gooseberry Patch Big Book Of Holiday Cooking”, published in 2012 by Gooseberry Patch & Oxmoor House, page 73

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Strawberry Pecan Bread

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

Enjoy a delicious loaf of Strawberry Pecan Bread! Ten minutes prep time and into the oven it goes. This easy to make bread yields 8 slices!

Category: Bread/Breakfast, Snack

Cuisine: American

Keyword: strawberry pecan bread

Servings: 8 slices (about 1" thick)

Calories Per Serving: 277 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups all purpose flour
¾ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
1 cup granulated sugar
2 large eggs
¾ cup vegetable or canola oil
1 cup fresh strawberries hulled and thinly sliced
¾ cup chopped pecans (or walnuts)

US Customary - Metric

Instructions

Preheat oven to 350°F. Generously grease and flour a 9" x 5" loaf pan.
Measure flour, sugar, cinnamon, baking soda and salt into large bowl. Stir well, to combine. Add eggs, ONE AT A TIME, beating well after each one, using electric mixer. Dough will be crumbly, Add oil; stir until incorporated, then add strawberries and pecans (or walnuts, if using). Stir gently until combined (mixture will be thick).
Spoon dough into prepared loaf pan until evenly distributed. Pat dough down with back of a spoon until solidly combined.
Bake at 350°F (on middle rack) for 55-60 minutes, or until a toothpick inserted deep into the top of the loaf comes out clean. Transfer pan to a wire rack. Let bread cool 10-12 minutes before removing from pan. Run a butter knife around edges of bread to loosen, then invert the pan to remove loaf. Let bread cool completely before slicing and serving.

Nutrition Facts

Strawberry Pecan Bread

Amount Per Serving (1 slice (1" wide))

Calories 277 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 1g

Cholesterol 47mg16%

Sodium 233mg10%

Potassium 120mg3%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 26g29%

Protein 6g12%

Vitamin A 72IU1%

Vitamin C 11mg13%

Calcium 26mg3%

Iron 2mg11%

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

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