Jul
2022

Easy Black Bean Stew

categories: Meatless Meals, Soups
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Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.
Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

If you enjoy the flavor of chili, then I’m confident you will enjoy this easy black bean stew. The dish is incredibly simple to prepare, and is very filling, because of the black beans and pearl couscous used. Onions, diced tomatoes and spices round out the dish, and when garnished with sour cream and green onions, it’s a great meatless meal! 

My husband and I are trying to eat a couple of meatless meals each week, and this one is always a big hit! With only a few minutes prep time and a short cooking time, this meatless meal is not only quick and simple, it tastes GREAT! Here’s how to make this easy black bean stew:

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

The recipe calls for pearl couscous (also known as Israeli couscous), which is typically located near the rice at most grocery stores.. It is a round-shaped pasta, similar in size to a pearl, so you can see why it’s called “pearl” couscous. Pearl couscous cooks quickly and is a wonderful addition to this dish.

Pearl couscous is used in this recipe, and is pearl-shaped pasta.

First, heat 2 teaspoons of olive oil on medium heat in a large, non-stick saucepan. Once the oil is hot (but not smoking), add chopped onion and the pearl couscous (uncooked). Stir often, and cook for 5 minutes. The onions will soften and the couscous will become lightly “toasted”.

Add chicken broth, minced garlic and ground cumin to the pan, then bring the liquid to a boil. Cover the saucepan with a lid once it begins boiling, and turn the heat down to low. Allow the broth to simmer (covered) for 5 minutes.

Chopped onion and pearl couscous are cooked in pan for about 5 minutes.Chicken broth and spices are added to the onion and couscous in pan.

Almost Finished Making The Stew

Remove the lid and add black beans (drained, rinsed), diced tomatoes (including juice), and a teaspoon of minced chipotle pepper in adobo sauce. Stir the black bean stew until all the ingredients are combined. 

Put a lid on the pan and let the stew simmer (covered) on low heat for 4 minutes, or until the pearl couscous is tender. The stew will be fairly thick when done. If you want it to be more “soup-like”, add a bit more broth or hot water, and stir it in. I usually tend to add a bit more broth to ours at the very end. See how easy it is to make black bean stew? Now you’re ready to serve it! 

Chipotle pepper, black beans and diced tomatoes are added to the easy black bean stew.Easy black bean stew cooks and broth is added to thin it out, if desired.

Serve The Easy Black Bean Stew

When the stew is fully heated and the couscous is tender, it is ready to serve! Ladle the black bean stew into serving bowls. If desired, garnish each serving with a dollop of sour cream and some chopped green onions (scallions). The garnishes are optional, but provide great added color and flavor to the dish, and I heartily recommend it!

You could also add avocado chunks or chopped cilantro, if desired, to “make it your own”. This soup really does taste great, for something so simple to make! I am confident you’re going to enjoy this meal. A big slice of crusty bread on the side goes well with the stew. It tastes great dipping it into the seasoned broth. YUM!

The easy black bean stew is garnished with chopped green onions and sour cream to serve.A white bowl full of easy black bean stew is ready to be eaten and enjoyed.

I sure hope you enjoy this delicious black bean stew, if you have the opportunity to try it. Thank you so much for stopping by today, and I invite you to come back soon for more delicious recipes. Take care, may God bless you, and have a great day.

Looking For More SOUP Recipes?

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

Interested In More Recipes?

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

Recipe adapted from the cookbook: “Cooking Light Annual Recipes 2004, page 273, published in 2003 by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Easy Black Bean Stew
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

Category: Main Dish, Meatless, Soup
Cuisine: American
Keyword: black bean stew
Servings: 4 small bowls
Calories Per Serving: 211 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • ½ cup chopped yellow onion
  • ⅓ cup uncooked Israeli (pearl) couscous
  • 1½ cups low-sodium chicken broth
  • 1 can black beans (14.25 oz.) rinsed, drained
  • 1 can diced tomatoes (14.25oz.) including juice
  • 1 teaspoon minced canned chipotle chili in adobo sauce
  • 1 teaspoon minced garlic
  • ¼ teaspoon ground cumin
For Garnish: (optional, but recommended!)
  • 1 Tablespoon sliced green onions
  • 4 teaspoons low-fat sour cream
Instructions

  1. Heat olive oil on medium heat in a large, non-stick saucepan. Once oil is hot (but not smoking), add chopped yellow onion and uncooked couscous.. Stir often, and cook for 5 minutes.

  2. Add chicken broth, garlic and cumin to the pan. Bring liquid to a boil. Cover pan with a lid once boiling and turn heat to low. Let stew simmer (covered) for 5 minutes.

  3. Remove lid; add black beans, tomatoes (including juice), and minced chipotle pepper in adobo sauce. Stir until all ingredients are combined. Cover pan; simmer (covered) on low heat for 4 minutes, or until couscous is tender. NOTE: Stew will be fairly thick. If you want it more "soup-like", add more broth or hot water, and stir it in.

  4. Ladle stew into serving bowls. If desired, garnish each serving with a dollop of sour cream and chopped green onions. Garnishes are optional, but provide added color and flavor, Serve hot, and enjoy!

Recipe Notes

NOTE: Caloric calculation includes sour cream and green onion garnish in total.

Nutrition Facts
Easy Black Bean Stew
Amount Per Serving (1 (1/4 of total))
Calories 211 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg0%
Sodium 581mg25%
Potassium 648mg19%
Carbohydrates 36g12%
Fiber 9g38%
Sugar 4g4%
Protein 11g22%
Vitamin A 215IU4%
Vitamin C 14mg17%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.


Jul
2022

Italian Plum Jam

categories: Canning And Preserving
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Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.
Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.

A good friend of our family brought us an incredibly HUGE amount of Italian plums last summer. He had been given so many by one of his neighbors there was no way he could eat them all. So… he blessed us with them! We ate some, and I made several jars of this delicious jam AND used the rest to bake an incredible Italian Plum Shortbread Tart!

I’ve made literally HUNDREDS of jars of jam over the years, but had never tried making plum jam until I tried this recipe. It is so very good! This small batch recipe is convenient, especially if you don’t eat lots of jam! This way, you can just try it, and you won’t be overwhelmed with prep work or make “too many to eat” jars of jam! It is a pectin-free jam made with only THREE ingredients! I’ve also included the instructions to safely can this jam, if you don’t plan on eating it right away, or want to make a few jars for storage in your pantry.

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

Prepare The Italian “Prune” Plums

Behold… the humble Italian prune plum. Black/grey in color, oblong shaped, and typically harvested in late August, they’re very unassuming, as far as fruit goes. But let me tell you… they taste wonderful!
NOTE: Plan ahead to make this jam, because the prepared plums need to be refrigerated overnight!

To prepare the plums for jam, begin by cutting each one into quarters, and removing and discarding the seeds. Place the quartered, pitted plums into a large bowl. You will need a total of 2 pounds of plums for this small batch recipe, so get cutting! The insides of the plums are a brilliant golden hue (before cooking). 

Italian prune plums are oblong in shape, and black and grey in color.Italian plums are cut into quarters, pitted, and the flesh is golden in color before cooking.

Add granulated sugar and the juice of a lemon to the plums, and stir well, to combine these ingredients. Once combined, cover the bowl with plastic wrap, and place in the refrigerator. Allow the plums to refrigerate overnight or at least 8 hours for best results.

Granulated sugar and fresh lemon juice are stirred into the plums, then they're refrigerated overnight.

After being refrigerated overnight, the plum mixture is ready to be cooked into jam.

Cooking The Italian Plum Jam

Since this Italian plum jam is being made without pectin, before you begin cooking the plums, place a small plate into your freezer to get it really cold. NOTE: You will use the freezing cold plate to test the jam for doneness later on, so this is an important step!

Pour the refrigerated plum mixture into a medium-sized saucepan. Turn the heat to MEDIUM, and bring this mixture to a boil. Once boiling, continue to cook the plums for about 2 minutes, stirring often. As they cook, the plums will perform magic and turn into a bright red color… isn’t that awesome?

Now turn the heat down to LOW, and continue to cook, stirring often for another 15- 20 minutes. Skim off and discard white foam that rises to the surface as it cooks

While the Italian plum jam cooks, the plums turn from golden in color to red.

To check to see if the jam is ready, grab the plate out of the freezer. Put a teaspoon of hot jam onto the frozen plate. If the jam “sets up” within the first minute, the Italian plum jam is ready. If the jam is too runny, put the plate back in the freezer and continue to cook the jam a few more minutes. Try again, and once the jam will set up, it’s ready. Remove the saucepan from the heat.

To test for doneness, a spoonful of hot jam is placed on a frozen plate to see if the jam sets up.

Canning Italian Plum Jam

Canning jars and lids will need to be clean, sterilized and hot, following recommended USDA guidelines for safe canning. The total amount of jam (as written) this small batch yields is approximately 3 cups. Because this is a small batch, I usually get about 3 half pint jars for canning (sometimes a little extra for the refrigerator), but you can easily double or triple the recipe.

Spoon or pour jam through a canning funnel into sterilized jars, leaving a headspace of 1/8″. Use a plastic utensil to remove air bubbles in the jars, then wipe the rims of the jars clean with a damp towel. Attach prepared flat lids and add screw bands, then tighten to fingertip tightness. Process the jars of Italian plum jam (in boiling water at least 1″ above the top of the jars) in a water bath canner for 10 minutes.

Remove hot jars with tongs and place on a dish towel on the counter. NOTE: Do not place boiling hot jars directly on countertops because differences in temps. could cause jars to crack. Let the jars sit undisturbed for about 12 hours. The jam will thicken slightly as it cools, and jars should seal during this time (you should hear a pinging sound as they seal). If sealed correctly, lids should have no give when tested by gently pressing down on the lid with a finger after jam cools. Any jars that do not correctly seal should be refrigerated. Label sealed jars, and store in pantry (or refrigerator, if desired).

Jars of jam being processed in a water bath canner.

Italian Plum Jam Is Ready To Enjoy!

Keep jam refrigerated, once the jar has been opened. Italian Plum Jam tastes fantastic straight out of the jar, or spread on toast or English muffins. It is also really yummy mixed into plain Greek yogurt, or as a topping for vanilla ice cream. YUM! The recipe as written is estimated to yield about 48 Tablespoons (or servings) of jam, so even this small batch should last for a little while.

A pint jar of Italian Plum Jam, only half full after a lot of jam has been gobbled up.A toasted English muffin, covered with Italian Plum Jam, and ready to enjoy.

I hope you have the opportunity to make a small batch of this Italian plum jam for yourself and those you love. Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking for More JAM Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: Lora at: savoringitaly.com/italian-plum-jam/

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
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Italian Plum Jam (small batch)
Prep Time
10 mins
Cook Time
30 mins
Refrigeration Time (inactive-overnight)
8 hrs
Total Time
8 hrs 40 mins
 

Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.

Category: Condiment
Cuisine: American
Keyword: Italian plum jam
Servings: 48 Tablespoons (approx. 3 cups total)
Calories Per Serving: 33 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 pounds Italian prune plums pitted, quartered
  • 1½ cups granulated sugar
  • 1 lemon, JUICE only
US Customary - Metric
Instructions
Prepping The Plums:

  1. NOTE: Plan ahead- prepared plums need to be refrigerated overnight!

    Cut each plum into quarters: remove/discard pits. Put plums into large bowl. Add sugar and lemon juice; stir well, to combine. Cover bowl with plastic wrap, and place in refrigerator. Refrigerate overnight or at least 8 hours for best results.

Cooking Jam:

  1. Before you cook the plums, place a small plate into your freezer. NOTE: You will use freezing cold plate to test jam for doneness later, so this is an important step!

    Pour refrigerated plums into medium-sized saucepan. Turn to MEDIUM eat; bring mixture to a boil. Once boiling, continue cooking plums for 2 minutes, stirring often. Turn heat down to LOW. Continue to cook, stirring often, for 15- 20 minutes (plums will turn red). Skim off/discard white foam that rises to surface,

  2. To see if jam is ready, remove plate from freezer. Put a teaspoon of hot jam on plate. If jam "sets up" within first minute, jam is ready. If jam is too runny, put plate back in freezer; continue to cook jam 2-4 more minutes. Try again, and once jam will set up, it's ready. Remove saucepan from the heat.

Canning Instructions:

  1. Canning jars and lids need to be clean, sterilized and hot, following recommended USDA guidelines for safe canning. This small batch will yield approx. 3 cups ( about 3 half pint jars), but you can easily double or triple recipe.

    Spoon or pour jam (using a a canning funnel) into sterilized jars, leaving a headspace of 1/8". Use a plastic utensil to remove air bubbles in jars, then wipe rims of jars clean with a damp towel. Attach prepared flat lids and add screw bands; tighten to fingertip tightness. Process jam (in boiling water at least 1" above top of jars) in a water bath canner for 10 minutes.

    Remove jars with tongs; place on a dish towel on counter. NOTE: Do not place boiling hot jars directly on countertop because temperature variations could cause jars to crack. Let jars sit undisturbed for about 12 hours. Jam will thicken as it cools, and jars should seal; (you hear a pinging sound as they seal). If sealed correctly, lids should have no give when tested by gently pressing down on the lid with a finger after jam cools. Any jars that don't seal should be refrigerated. Label sealed jars; store in pantry. After opening jar, keep refrigerated.

Nutrition Facts
Italian Plum Jam (small batch)
Amount Per Serving (1 Tablespoon)
Calories 33 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.003g0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.03g
Sodium 0.1mg0%
Potassium 30mg1%
Carbohydrates 8g3%
Fiber 0.3g1%
Sugar 8g9%
Protein 0.1g0%
Vitamin A 65IU1%
Vitamin C 2mg2%
Calcium 1mg0%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.


Jul
2022

Chocolate Peanut Butter Brownies

categories: Bar Cookies, Desserts
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Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!
Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!

If you love the flavor combo of chocolate and peanut butter, I think you’ll enjoy these delicious chocolate peanut butter BROWNIES!

The peanut butter taste is not too strong, and it perfectly blends with the fudgy chocolate flavor in these yummy dessert bars!

With only 10 minutes of hands-on prep, you can have a big ol’ pan of yummy tasting brownies in the oven before you know it. Chocolate peanut butter brownies can be eaten unfrosted OR frosted

I’ve included a recipe for a delicious chocolate frosting (in the printable recipe card) for your convenience. Here’s how easy these brownies are to make:

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

Make The Brownie Batter

Measure peanut butter, softened butter, brown sugar and granulated sugar into a large mixing bowl. Cream ingredients together using an electric mixer on High speed until fully blended.

Turn the mixer down to Medium speed, and add vanilla extract and 4 eggs, ADDING EGGS ONE AT A TIME. Beat the ingredients very well after each egg is added.

Once done, the chocolate peanut butter brownie batter will be fairly thick.

Peanut butter, brown & granulated sugar, and butter are combined using a mixer.Four eggs are added to the batter, one at a time, then mixed in.

Stir cocoa powder, flour, salt, chocolate chips and chopped peanuts into the brownie batter until well combined. Now the brownies are ready to be baked!

Cocoa powder, chocolate chips, flour, salt and peanuts are stirred into the brownie batter.

Ready To Bake!

Lightly grease a 9″ x 13″ baking pan and then spread the batter evenly in the pan. Place the pan of chocolate peanut butter brownies on the center rack of a preheated 350°F. oven.

Bake at 350°F for 15-20 minutes, or until a toothpick inserted deep into the center of the brownies comes out clean. The top of the brownies should also feel firm once done.

The batter for chocolate peanut butter brownies is spread into a greased cake pan.

If You Like “Unfrosted” Chocolate Peanut Butter Brownies

Remove the pan from the oven, and cut the brownies into 24 portions while still hot. Let them cool  to room temp (still in the pan) after slicing, before serving.

If you enjoy the chocolate peanut butter brownies UNFROSTED, simply let them cool completely. Transfer them from the pan to a serving plate, and serve.

After baking, the chocolate peanut butter brownies are cut while still hot into 24 portions.A white plate with several unfrosted brownies ready to enjoy.

If You Like “Frosted” Chocolate Peanut Butter Brownies

If you prefer chocolate frosting on brownies, you can make it while the brownies cool. It’s EASY! I’ve included the printable recipe below, but here are the basics. 

Melt butter in a saucepan on low heat. Add cocoa powder, and stir it in, until blended with the melted butter. Stir in salt, vanilla, and ¼ cup of milk, stirring by hand until combined.

Add powdered sugar, and stir well. If necessary add a bit more milk until the frosting becomes smooth and slightly pourable.

Poke holes in the tops of the brownies, then immediately pour the chocolate frosting evenly over the surface. The frosting will cover the top and sink into the holes in each brownie. 

Chocolate frosting can be made to frost the brownies, if desired.Holes are poked in the brownies, then they're covered with chocolate frosting.

Let the frosting become firm before slicing and transferring the brownies out of the baking pan to a serving plate. Serve, and enjoy these decadent dessert bars.

A pan of frosted chocolate peanut butter brownies showing the inside after removing brownies..A white plate with several frosted chocolate peanut butter brownies on it.

I really hope you enjoy these delicious brownies! They taste wonderful, and I hope you (and those you love) like them as much as we do.

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

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious bar cookie recipes to enjoy, which include:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source for brownies: “Mollie Katzen’s Vegetable Heaven”, page 204, published in 1997 by Tante Malka, Inc.
Original recipe source for frosting: my Mom’s frosting recipe for chocolate cake

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate Peanut Butter Brownies
Prep Time
10 mins
Cook Time
15 mins
Resting Time (inactive cooling time)
30 mins
Total Time
55 mins
 

Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!

Category: Desssert
Cuisine: American
Keyword: chocolate peanut butter brownies
Servings: 24
Calories Per Serving: 260 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Brownie Batter:
  • 1 cup creamy peanut butter (not natural)
  • 1 stick butter (½ cup), softened
  • 1 cup light brown sugar (packed)
  • ½ cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 1¼ cups semisweet chocolate chips
  • ½ cup cocktail peanuts finely chopped
For Chocolate Frosting (if using):
  • 6 Tablespoons butter (3/4 stick)
  • 4 Tablespoons unsweetened cocoa powder
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 12 ounces powdered sugar
  • ¼ cup low-fat milk (1%) more if necessary to thin frosting
Instructions

  1. Preheat oven to 350°F. Lightly grease a 9x13 baking pan.

  2. Measure peanut butter, butter, brown sugar and granulated sugar into large mixing bowl. Cream ingredients using electric mixer on High until fully blended. Turn mixer to Medium; add vanilla and eggs, ADDING EGGS ONE AT A TIME. Beat well after each egg is added.

  3. Remove beaters. Add cocoa, flour, chocolate chips and peanuts to batter; stir by hand until fully incorporated into thick batter.

  4. Spread batter evenly in prepared pan. Place pan on center rack of oven. Bake at 350°F. for 15-20 minutes, or until a toothpick inserted deep into the center of the brownies comes out clean. The surface of the brownies should feel firm.

For UNFROSTED Brownies:

  1. Remove pan from oven. Cut brownies into 24 servings while still hot. Let cool (still in pan) to room temp. after slicing, before removing from pan and serving.

For FROSTED Brownies:

  1. Slice brownies while still hot. To make frosting: Melt butter on low heat in medium saucepan. Remove from heat. Add cocoa powder; stir well, then add salt, vanilla, and ¼ cup of milk, stirring by hand until combined. Add powdered sugar, and stir well. If necessary add a bit more milk until the frosting becomes slightly pourable. When fully combined, poke holes in the top of the brownies, then pour frosting over the surface to cover. Let frosting become firm, before removing brownies from pan and serving.

Recipe Notes

NOTE: Caloric calculation is for UNFROSTED brownies (260 per serving). If using frosting included in recipe card, the caloric content of each brownie will be approx. 344 calories per serving.

ALSO... if you are using non-salted peanut butter in the brownies, add ¼ tsp. to the brownie batter.

Nutrition Facts
Chocolate Peanut Butter Brownies
Amount Per Serving (1 brownie (1/24 of total))
Calories 260 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 42mg14%
Sodium 106mg5%
Potassium 223mg6%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 18g20%
Protein 6g12%
Vitamin A 167IU3%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Peanut Butter Brownies are filled with chopped peanuts, chocolate chips and peanut butter, and are absolutely delicious!


Jul
2022

Hoisin Marinated Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork
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Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!Summer is here and with it comes lots of BBQ’s on our back deck! The recipe I want to share with you today is one I found many years ago in one of my old cookbooks. Hoisin marinated pork chops are so easy to make, and the only hard part of the recipe is YOU HAVE TO PLAN AHEAD to enjoy them!

That’s right… a simple Asian-style marinade is made and then the pork chops have to marinate in the sauce for 8 hours or overnight, so plan ahead. I thaw the pork chops out the night before we plan to cook them, then marinate them early in the morning on the day we will eat them.

The marinade for the pork is made with Hoisin sauce (a common Chinese cooking sauce) and a few other ingredients. Hoisin sauce can typically be found in the Asian section of most supermarkets. Combine the ingredients for the marinade and let the pork chops hang out in it overnight, then grill the pork chops once done marinating! The marinade helps tenderize the pork and imparts great flavor to the meat. Here’s how to make this dish:

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

Make The Asian-Style Marinade

You will need hoisin sauce, soy sauce (regular or low-sodium), honey, crushed red peppers, and minced garlic to make the marinade for the pork. 

Marinade ingredients are hoisin sauce, soy sauce, garlic, honey, and crushed red peppers.

Place the ingredients for the marinade in a small bowl, and stir or whisk until combined. That’s it… you just made the marinade! See how easy it is? NOTE: I used four pork chops for this recipe, but there is enough marinade to coat 6 pork chops, if needed

Ingredients for the Asian-style marinade are placed in a small bowl.After mixing the ingredients, the Asian-style marinade is ready for the pork chops.

Prepare The Hoisin Marinated Pork Chops

The pork chops should be boneless, about 4 oz. each, and approx. 3/4″ thick. Pat them dry with paper towels, then place them in a gallon size re-sealable plastic bag or shallow container with a secure lid.

Pour the marinade over the pork chops and seal the bag or container securely.  Make sure to coat the pork chops on all sides with the sauce, then refrigerate 8 hours or overnight. If you do this early in the morning, the pork chops will be ready to grill by dinner. Don’t skip this step, because it helps tenderize the meat. The longer the pork chops marinate, the better the flavor.

Four boneless pork chops are patted dry, then are ready to be marinated.The marinade coats the pork chops in a large resealable bag in a refrigerator for 8 hours.

Time To Grill The Pork Chops Then Eat!

After the pork chops have fully marinated, they’re ready to grill. Prepare your BBQ for grilling, as normal. Spray the BBQ grill rack with cooking spray, then place over hot coals. Remove the chops from the bag/container, discarding any extra marinade. This extra marinade is not safe to eat, because its been in contact with raw meat and will not be cooked.

Cover the BBQ and cook the pork chops about 4-5 minutes, then flip them to the other side. Continue cooking until done (4-5 minutes typically). Keep an eye on the pork chops, so the sugar present in the honey doesn’t burn. The pork chops are done when they reach an internal temperature of 145°F. Cooking time may vary slightly, depending on the thickness of the pork chops being used (or the BBQ heat).

Once done, transfer the pork chops to a serving plate, and let them rest for a couple minutes to let the juices redistribute inside the meat. Serve, then enjoy these delicious hoisin marinated pork chops!

Four hoisin marinated pork chops are grilled over hot coals on a BBQ.Green beans and mashed potatoes, served with one of the hoisin marinated pork chops.A picture of a sliced open, juicy hoisin marinated pork chop, on a plate.

I hope you have the chance to grill some of these delicious hoisin marinated pork chops, and trust you’ll enjoy them like we do! Hey there… since we’re speaking of CHOPS, if you enjoy eating LAMB CHOPS, be sure to check out my recipe for Rosemary Wine Lamb Chops!

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

Looking For More Recipes For PORK CHOPS?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe adapted from original recipe in the cookbook: “The Best Of Cooking Light”, page 186, published in 2004 by Oxmoor House

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Hoisin Marinated Pork Chops
Prep Time
5 mins
Cook Time
9 mins
Marinating Time (inactive prep)
8 hrs
Total Time
8 hrs 14 mins
 

Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!

Category: Main Dish
Cuisine: Asian
Keyword: hoisin marinated pork chops
Servings: 4
Calories Per Serving: 188 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 Tablespoons hoisin sauce
  • 3 Tablespoons low-sodium soy sauce (or regular)
  • 3 Tablespoons honey
  • ¾ teaspoon red chili flakes (crushed red peppers)
  • 2 garlic cloves minced
  • 4 (4-ounce) boneless pork chops about ¾ inch thick
  • cooking spray for grill rack
US Customary - Metric
Instructions

  1. Place hoisin sauce, soy sauce, honey, red chili flakes and garlic in a small bowl; stir or whisk until combined.

  2. Pat pork chops dry with paper towels; place chops in a large, re-sealable plastic bag or shallow container with secure lid. Pour marinade over pork chops; seal bag or container securely.  Make sure pork chops are covered on all sides with sauce, then refrigerate 8 hours or overnight. Don't skip this step, because it helps tenderize the pork. The longer the pork chops marinate, the better the flavor.

  3. Once pork has marinated, prepare BBQ for grilling. Spray BBQ grill rack with cooking spray, then place over hot coals. Remove chops from bag/container, discard extra marinade. Extra marinade is not safe to consume, because its been in contact with raw meat and will not be cooked.

  4. Cover BBQ and cook pork chops for 4-5 minutes, then flip them to the other side. Continue cooking until done (4-5 minutes typically). Keep an eye on the pork chops, so the sugar present in the honey doesn't burn. Pork chops are done when they reach an internal temperature of 145°F. Cooking time may vary slightly, depending on thickness of the pork chops being used (or BBQ heat).

  5. Once done, transfer pork chops to serving plate. Let them rest 2-3 minutes to let juices redistribute inside the meat. Serve and enjoy!

Nutrition Facts
Hoisin Marinated Pork Chops
Amount Per Serving (1 pork chop)
Calories 188 Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Saturated Fat 2.1g13%
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2.8g
Cholesterol 62mg21%
Sodium 249mg11%
Carbohydrates 6.7g2%
Fiber 0.2g1%
Protein 25g50%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hoisin Marinated Pork Chops are boneless pork chops, marinated 8 hours in a simple Asian-style sauce, and grilled until done and delicious!


Jul
2022

Air Fryer Crispy Mini Potatoes

categories: Air Fryer Recipes, Vegetable Dishes
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It doesn’t take long to make Air Fryer Crispy Mini Potatoes! Crispy outside, soft inside and seasoned well, they’re a great veggie side dish!
It doesn't take long to make Air Fryer Crispy Mini Potatoes! Crispy outside, soft inside and seasoned well, they're a great veggie side dish!

If you enjoy potatoes and have access to an air fryer, you’re more than likely going to LOVE these little potatoes! We sure do! They are cooked in an air fryer, which is a kitchen appliance that uses super hot circulating air to cook food, using very little oil.

The outside potato peel get all crispy and delicious, yet the inside stays fluffy and soft! These yummy little potatoes are so delicious, and the best part is they’re simple to make, and only take a few minutes to prep! Let me show you how to make this perfect side dish, which pairs well with poultry, fish, beef or pork!

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

Prepping The Mini Potatoes For The Air Fryer

Preheat your air fryer to 400°F. for 3-4 minutes while you get the potatoes ready to cook. You can use small red or golden potatoes, but if you happen to have both kinds, USE them! Ours came already combined in a bag at our local grocery store.

My favorite way to make this recipe is using both red and gold potatoes. Try to use small potatoes, roughly about the size of a plum for this recipe (and for quickest cooking time). Clean or scrub the outside of the potatoes to remove any dirt, then dry them thoroughly. Slice each potato in half, then place the halves in a mixing bowl.

Red and gold mini potatoes are rinsed clean, then dried and cut in half before seasoning.

Drizzle the potatoes with olive oil, and then add Italian seasoning, garlic powder, salt and pepper to the potatoes. Toss the potatoes well, so they’re covered with the oil and the spices. That’s it… see how easy the prep work is? Now the mini potatoes are ready to cook!

Olive oil and seasonings are added to the bowl of halved mini potatoes.The mini potatoes have been tossed with olive oil and seasonings and are ready to cook.

Into The Air Fryer They Go!

Place the seasoned potato halves into the basket of your air fryer, trying to keep them in a single layer, if possible. Cook them at 400°F for 10 minutes, then remove the basket and stir them or give the basket a good shake.

Cook them for an additional 7-8 minutes, then check to see if they’re done. The outsides should be crispy and lightly browned. Stick a knife into a potato half. If done, the knife should easily glide into the softened insides of the potato. NOTE: If your potatoes are slightly larger in size, please be aware they may require 2-3 more minutes to finish cooking all the way through.

Seasoned mini potatoes are placed in a single layer in air fryer basket to cook.Air Fryer crispy mini potatoes are finished cooking, and are ready to serve.

Prepare Potatoes For Serving

Once done, transfer the hot air fryer crispy mini potatoes to a serving bowl. Generously squeeze fresh lemon juice over the top of the potatoes and gently stir. Sprinkle the top of the potatoes with chopped fresh parsley, and serve the potatoes immediately.

Fresh lemon juice is squeezed over the hot mini potatoes before serving.A white bowl of air fryer crispy mini potatoes garnished with parsley, ready to be eaten!

Time To Enjoy Some Air Fryer Crispy Mini Potatoes!

Wow… I think you’re going to love these little spuds! They were served (in the photo below) with Pan Seared Creole Salmon  and some of our home grown and canned green beans! What a delicious meal, and I’m not kidding… these little potatoes taste wonderful!

Salmon and green beans served on a plate with air fryer crispy mini potatoes.

I hope you have the chance to make some air fryer crispy mini potatoes soon for those you love, and trust you’ll enjoy them! Thank you so much for stopping by, and please come back again soon for more family-friendly recipes. Have a great day.

Looking For More POTATO Recipes?

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

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe adapted from: Delish.com

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Air Fryer Crispy Mini Potatoes
Prep Time
5 mins
Cook Time
17 mins
Total Time
22 mins
 

It doesn't take long to make Air Fryer Crispy Mini Potatoes! Crispy outside, soft inside and seasoned well, they're a great veggie side dish!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: air fryer crispy mini potatoes
Servings: 4
Calories Per Serving: 123 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound baby potatoes (red /gold) (about 20 small potatoes), halved
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon salt + more if desired
  • ½ teaspoon black pepper + more if desired
  • fresh lemon juice a generous squeeze or two
  • fresh parsley chopped
US Customary - Metric
Instructions

  1. Preheat air fryer to 400°F. for 3-4 minutes while you get potatoes ready.

  2. Clean potatoes to remove dirt, then dry. Cut potatoes in half; place in bowl.

  3. Drizzle potatoes with olive oil; add Italian seasoning, garlic powder, salt and pepper. Toss potatoes well, so they're covered with oil/spices.

  4. Place potatoes halves in air fryer basket in a single layer. Cook at 400°F for 10 minutes; stir potatoes or give basket a good shake. Cook potatoes 7-8 more minutes, then check to see if they're done. Stick a knife into a potato. If done, knife should easily glide in and out of the potato. NOTE: If potatoes used are larger, they may require 2-3 additional minutes to finish cooking.

  5. Transfer potatoes to serving bowl. Squeeze fresh lemon juice over them; gently stir to combine. Sprinkle with chopped parsley; serve immediately.

Nutrition Facts
Air Fryer Crispy Mini Potatoes
Amount Per Serving (1 (1/4 of total))
Calories 123 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 298mg13%
Potassium 496mg14%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 1g1%
Protein 2g4%
Vitamin A 12IU0%
Vitamin C 22mg27%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It doesn't take long to make Air Fryer Crispy Mini Potatoes! Crispy outside, soft inside and seasoned well, they're a great veggie side dish!


Jul
2022

Hearty Oatmeal Bowl

categories: Breakfast
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Enjoy a hearty oatmeal bowl, a filling breakfast with oats, toasted pecans, raisins, apples, brown sugar and cinnamon! Easy and delicious!
Enjoy a hearty oatmeal bowl, a filling breakfast with oats, toasted pecans, raisins, apples, brown sugar and cinnamon! Easy and delicious!

Do you enjoy oatmeal? I sure do! In its purest form oatmeal is known to provide antioxidants, and helps you to feel full (thanks to fiber)! It has other health benefits as well, but I especially love it because it’s filling and you can add so many different ingredients to it for flavor!

The recipe I want to share today is one of my favorite ways to prepare and enjoy oatmeal. I call it a hearty oatmeal bowl, because it is just that… hearty! Filled with dried fruit and nuts, and seasoned with cinnamon and brown sugar, how can you go wrong? I enjoy using dried apples in it, but you can substitute or add dried cranberries, peaches or blueberries, if you prefer! This oatmeal is simple to prepare and really delicious. Here’s how to make it:

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

Making The Oatmeal

Bring 1 cup of milk and ¼ cup of water to a boil in a medium saucepan. Once it begins to boil, add old fashioned oats, raisins, dried apples, toasted pecans, brown sugar, cinnamon and salt to the pan. Stir these ingredients well, until incorporated into the liquid.

Milk and water are brought to a boil in a medium sized saucepan.Oats, raisins, apple, pecans, brown sugar, cinnamon and salt are added to the milk in the pan.

Turn the heat to Medium-Low, and continue cooking the oatmeal mixture for between 5-7 minutes, or until it reaches YOUR desired consistency. As it cooks, the oatmeal will become creamy and will thicken.

The oatmeal and added ingredients cook in the saucepan until thickened.When the oatmeal is cooking to desired consistency, it is ready to be served.

Serve The Hearty Oatmeal Bowl

When done cooking, spoon portions into individual serving bowls, and sprinkle lightly with additional ground cinnamon, if desired. The raisins are plump, it’s sweetened with brown sugar, the toasted pecans add crunch, and the cinnamon and apples add great flavor to this hearty oatmeal bowl.

All in all, this is an incredibly simple, yet filling breakfast which will yield 3 small servings or 2 large servings. I really think you’re going to enjoy it!

A hearty oatmeal bowl ready to be eaten, sprinkled with ground cinnamon on top.One spoonful of oats from the heaty oatmeal bowl.

Thanks for stopping by today. I really hope you have a chance to try this recipe for a hearty oatmeal bowl, and trust you will enjoy it! Please come back again soon for more delicious recipes, take care, and have a great day.

Looking For More OATMEAL Recipes?

Yu can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious oatmeal recipes for you to check out, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

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Hearty Oatmeal Bowl
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Enjoy a hearty oatmeal bowl, a filling breakfast with oats, toasted pecans, raisins, apples, brown sugar and cinnamon! Easy and delicious!

Category: Breakfast
Cuisine: American
Keyword: oatmeal, breakfast
Servings: 3 small servings
Calories Per Serving: 329 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup low-fat milk (1%)
  • ¼ cup water
  • 1½ cups old fashioned oats uncooked
  • ¼ cup dried apples (chopped) or other dried fruit
  • ¼ cup raisins
  • ¼ cup toasted pecans chopped, measured after chopping
  • 2 Tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
US Customary - Metric
Instructions

  1. Bring milk and water to a boil on medium heat in a medium saucepan. Once it begins boiling, add remaining ingredients to pan. Stir well, to combine.

  2. Turn heat to medium-low, and continue cooking for 5-7 minutes, or until it reaches YOUR desired consistency. Stir often. Oatmeal will become creamy and will thicken as it cooks.

  3. To serve, transfer oatmeal into individual serving bowls. Sprinkle lightly with additional cinnamon, if desired. Serve hot, and enjoy!

Recipe Notes

NOTE: Can substitute dried cranberries, peaches, blueberries, etc. for the dried apple called for in recipe.

Nutrition Facts
Hearty Oatmeal Bowl
Amount Per Serving (1 1/3 of total)
Calories 329 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 4mg1%
Sodium 143mg6%
Potassium 450mg13%
Carbohydrates 55g18%
Fiber 7g29%
Sugar 16g18%
Protein 9g18%
Vitamin A 160IU3%
Vitamin C 1mg1%
Calcium 141mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a hearty oatmeal bowl, a filling breakfast with oats, toasted pecans, raisins, apples, brown sugar and cinnamon! Easy and delicious!


Jun
2022

Blackberry Pie

categories: Desserts, Pies/Tarts
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Use fresh or frozen blackberries to make a delicious classic blackberry pie using a homemade or purchased pie crust! Summertime at its best!
Use fresh or frozen blackberries to make a delicious classic blackberry pie using a homemade or purchased pie crust! Summertime at its best!

If you’re looking for a real taste of summer, try this yummy recipe for blackberry pie. Simple to make, using store-bought or homemade pie crusts and fresh or frozen blackberries, this is a delicious dessert that can be enjoyed year-round.

Where we live in NW Oregon, blackberries grow wild practically everywhere. Sometimes in the summer I can even pick a big pail of blackberries while out walking our dog (he is patient while I pick them!). I figure… why waste a perfect opportunity to get some FREE fresh blackberries! I’ve made so many great recipes using them over the years, from muffins, to syrup, jam, cobblers, crisps, etc. that I can’t wait for them to ripen each summer. This blackberry pie is another way to use a bunch of fresh or frozen blackberries to make a delicious PIE.  Here’s how to make it:

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

A Word About The Pie Crust

This pie requires a top and bottom crust. You can use your favorite pie crust recipe OR buy a 2 crust package at the store. NOTE: If purchasing pie crusts for convenience, do not buy the premade pie “shells” in the freezer section. Buy the type of pie pastry dough that you unroll from the pkg. then manually roll out and place in pan (Pillsbury has this in most grocery stores in refrigerated section).

For your convenience, I’ve included my homemade pie crust recipe and instructions (to make two) in the printable recipe card, but feel free to use whatever pie crust recipe you enjoy. The rest of this post will show you how to make this pie, assuming you already have the pie crusts made or purchased.

Make The Pie Filling

Place 5 cups of fresh blackberries OR frozen (unsweetened and unthawed) into a large mixing bowl. Add granulated sugar, flour, cinnamon, lemon juice and zest and gently toss until combined.

Blackberries are tossed with sugar, flour, cinnamon, lemon juice and zest until combined.

Filling The Pie Crust

Place one crust into a 9″ deep dish pie pan. Prick the bottom and sides of the bottom pastry crust several times with the tines (the pointy ends) of a fork. Pour the blackberry pie filling into the prepared crust. Cut the butter into small chunks and dot the top of the fruit filling with the butter.

The pie crust pastry is pricked with the tines of a fork, then pie filling is added.Blackberry pie filling is added to crust and dotted with butter before adding top pastry crust.

Top the blackberry pie with the other pie crust. Trim the edges of the dough to about 1/2″ from the outside edge of the pie pan. Seal the edges of the top crust to the bottom crust by tucking the top crust under the edge of the bottom crust, and pinching the two crusts together to seal. Use your fingers to seal the two crusts together and then create a fluted edge.

Use a sharp knife to cut 3-4 small slits in the top crust. These are the “air vents” that allow the hot steam to escape while the pie bakes. Now the blackberry pie is ready to be baked.

Top crust is added and shaped, then steam vents are cut into the top before baking.

Baking The Blackberry Pie

Bake the blackberry pie at 425°F. for 45-50 minutes. TIP: Place a sheet of aluminum foil directly UNDER the pie pan, to catch drips that may bubble up and out while baking.

TIP: Check the pie after 30 minutes. If the crust is browning too fast, simply lay another sheet of aluminum foil over the top to protect the crust from over-browning, then continue baking. When done, the pie crust will be lightly browned and the juices will be bubbling up in the steam vents on top.

Partway through the baking time, the crust is turning golden in color.The finished blackberry pie is golden brown on top and the filling is bubbly around the edges.

Who’s Ready For A Slice Of Blackberry Pie?

Let the pie cool down a bit, so it’s not all “molten lava-like” inside. This resting time helps the juices stabilize, which will allow you to slice the pie better. Once the pie has cooled slightly (10-15 minutes), cut it into 8 slices, and serve them warm, with a big ol’ scoop of vanilla ice cream on the side! The crust comes out golden and flaky, and the blackberry pie tastes amazing!

This really is a perfect summer treat using fresh berries, but nowadays this pie can be made year round, thanks to the availability of frozen blackberries in most grocery stores! YUM!

After a few pieces have been cut, here is a look at the blackberry filling inside the pie.A slice of blackberry pie with a scoop of vanilla ice cream, served on a white plate.

I hope you have the opportunity to make this delicious blackberry pie for your family or friends.  If you enjoy blackberries, check out my recipes for Blackberry Crisp, Blackberry Jam, Blackberry Muffins, Blackberry Pie Bars and Blackberry Soda! I even have yummy recipes for Blackberry Scones and Blackberry Pancake Syrup! Have a great day, and thank you for stopping by. Please come back again soon!

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful pie recipes you’ll enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Original recipe source: Pie Filling adapted from “The New Pillsbury Family Cookbook, page 149, published 1973 by The Pillsbury Company
Homemade Pie Crust Recipe from my Mom here

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Blackberry Pie
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Use fresh or frozen blackberries to make a delicious classic blackberry pie using a homemade or purchased pie crust! Summertime at its best!

Category: Desssert
Cuisine: American
Keyword: blackberry pie
Servings: 8 slices
Calories Per Serving: 453 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Homemade Pie Crust (for 2 nine inch deep dish crusts - top and bottom crust)
  • 2 cups un-sifted all purpose flour
  • ⅔ cup vegetable shortening
  • 1 teaspoon salt
  • 5-7 Tablespoons ice cold water
Pie Filling:
  • 5 cups blackberries see NOTE re: frozen berries
  • 1¼ cups granulated sugar
  • ½ cup all purpose flour
  • 1 teaspoons lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon ground cinnamon
US Customary - Metric
Instructions

  1. Preheat oven to 425°F.

Make The Pie Crust:

  1. Place flour, shortening and salt in food processor (or large bowl if hand-mixing). Pulse (if using food processor) or cut in the shortening with a pastry blender (or 2 forks) until shortening is reduced to the size of peas. Drizzle in ice cold water starting with least amount (5Tbl.) and adding more later, if necessary. Process (or knead by hand) until well-combined and mixture can be formed into a ball.

  2. Divide dough ball evenly in half. Place one dough ball on a lightly floured surface, and roll out to a circle, about 10-11" in diameter. Place the crust in a 9" deep dish pie pan, then follow directions below for filling pie crust. Roll out remaining dough ball (top crust) following same process.

Make The Pie:

  1. Place fresh blackberries OR frozen (unsweetened/unthawed) into large mixing bowl. Add sugar, flour, cinnamon, lemon juice, and zest; gently toss to combine.

  2. Place one pie crust into a 9" deep dish pie pan. Prick bottom/sides of crust several times with the tines of a fork. Pour pie filling into prepared crust. Cut butter into chunks; dot the top of pie filling with butter.

  3. Top pie with 2nd crust, stretching slightly to meet edges of bottom crust. Trim edges of dough to ½" from outside edge of pan. Seal edges of top crust to bottom crust by tucking top crust under the edge of the bottom crust. Pinch two crusts together to seal. Use your fingers to seal the two crusts together, then create fluted edge around pie. Use sharp knife to cut 3-4 small slits in top crust. They allow steam to escape while pie bakes.

  4. Bake on middle rack in preheated 425°F.oven for 45-50 minutes. TIP: Place a sheet of aluminum foil UNDER pie pan, to catch drips that may bubble out while baking. TIP: Check pie after 30 minutes. If crust is browning too fast, lay a sheet of aluminum foil over the top, then continue baking. When done, the pie crust should be lightly browned and juices will be bubbling up in the steam vents.

  5. Let pie cool down about 10-15 minutes. Cut into 8 slices, and serve with a scoop of vanilla ice cream on the side!

Recipe Notes

NOTES:
**You may also use two purchased pastry pie dough crusts (the kind you roll out) or two of your own pie crust recipe. You will need 2 pastry pie crusts for this pie (top and bottom crust)

**If using frozen berries, add them directly into the flour and sugar while still frozen.

Nutrition Facts
Blackberry Pie
Amount Per Serving (1 slice (1/8 of total))
Calories 453 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Sodium 294mg13%
Potassium 190mg5%
Carbohydrates 70g23%
Fiber 6g25%
Sugar 36g40%
Protein 5g10%
Vitamin A 193IU4%
Vitamin C 19mg23%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Use fresh or frozen blackberries to make a delicious classic blackberry pie using a homemade or purchased pie crust! Summertime at its best!


Jun
2022

Turkey Tortilla Soup

categories: Soups, Turkey
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Have leftover roast turkey? Make a pot of yummy Turkey Tortilla Soup, garnished with cheese, tomato, cilantro and baked tortilla strips!
Have leftover roast turkey? Make a pot of yummy Turkey Tortilla Soup, garnished with cheese, tomato, cilantro and baked tortilla strips!

If you enjoy the flavor of Southwestern-style soups or chilis, then I believe you will really love this turkey tortilla soup! The soup can be made quite simply, and features cooked turkey, so it’s a perfect soup to use any leftover cooked turkey you might have!

Typically once Thanksgiving is over, or any time we cook a whole turkey or turkey breast, we have leftover turkey. I usually make turkey noodle soup with leftover turkey, but this tortilla soup is now (also) an option. You only need 2 cups of cooked turkey to make this soup, and it is so yummy!

Corn tortillas are used  in two ways for this soup. They are used uncooked IN the soup and used (baked ’til crispy) ON TOP of the soup, adding flavor and texture.

The turkey tortilla soup is garnished with crispy tortilla strips, and then can be topped with cheese, tomatoes, sour cream, avocado and cilantro, if desired! YUM! Turkey tortilla soup not only LOOKS great… it tastes great, too. Here’s how to make it:

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

Prep The Corn Tortillas

Preheat your oven to 450°F. Place the corn tortillas in two piles of 5 each, stacking 5 tortillas on top of each other. Slice the tortillas into ½” wide strips. Reserve and set aside one stack of strips from 5 tortillas until later.

The reserved stack of tortilla strips will go (uncooked) into the soup, and the remaining strips will be baked until crispy to garnish the finished soup.

Take the remaining stack of strips (from 5 tortillas) and place them on a large baking sheet, in a single layer. Lightly coat the strips with non-stick cooking spray, then turn them over and spray the other side.

Bake the tortilla strips at 450°F for 9-10 minutes, turning them over once, halfway through the cooking time. Once crispy and browned, remove them from the oven, let cool, then place in an airtight container, plastic wrap or bag until you’re ready to serve the soup.

Corn tortillas are sliced into 1/2" strips for the soup.Half of the tortilla strips are sprayed with oil, then baked until crispy, for garnishing soup.

Let’s Make Some Turkey Tortilla Soup!

Now you’re ready to make some delicious turkey tortilla soup! TIP: If you start the soup while the tortilla strips are baking, you will save time! Heat olive oil on MEDIUM in a large soup pot or Dutch oven.

Once oil is hot, add chopped onion, minced garlic and jalapeño. Cook for 5-6 minutes, stirring often (so garlic doesn’t burn), until onions are softened and slightly browned.

Pour in the chicken broth, then add the reserved (unbaked) tortilla strips to the soup pot. Stir to combine, and cook on MEDIUM heat for 3-5 minutes. This cooking time will soften the tortilla strips which helps to slightly thicken the broth.

Chopped onion, jalapeno and minced garlic are lightly browned in olive oil in soup pot.Unbaked corn tortilla strips are added to chicken broth and sauteed onion mixture in soup pan.

The next step is to add canned (mild-flavored) enchilada sauce, chopped turkey and ground cumin to the soup.

Stir these ingredients in, then cook the turkey tortilla soup for 7-8 more minutes on Medium heat. Do NOT let the soup boil. The soup is done when the turkey and the soup is fully heated through.

NOTE: If you feel the soup is too spicy (depending on the brand of enchilada sauce you used), simply add a little more water or chicken broth to even it out a bit.

Chopped turkey, enchilada sauce and ground cumin are added to the turkey tortilla soup.A ladle full of the turkey tortilla soup, ready to be served.

Serving Turkey Tortilla Soup

To serve the turkey tortilla soup, ladle the hot soup into serving bowls. Place several baked tortilla strips on top of each serving of soup. At this point, the soup is ready to serve, unless you want to add optional toppings (which I recommend!).

OPTIONAL, BUT GOOD: If desired, garnish each serving with shredded cheddar cheese, chopped tomatoes, and cilantro leaves. A dollop of sour cream or avocado chunks can also add to the presentation and taste of this dish, too.

These extra toppings are completely OPTIONAL, but they really do add additional flavor and color to the soup.  Serve immediately, and enjoy this delicious soup!

Bowl of turkey tortilla soup is garnished with tomatoes, cheese, baked tortilla strips and cilantro.Shredded cheese, tomatoes, cilantro and baked tortilla strips top the soup.

I truly hope you enjoy this tasty soup… we LOVE it, and trust you will, too! This soup is such a wonderful way to use up turkey leftovers!

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

Looking For More SOUP Recipes?

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

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Original recipe source: “Southern Living Best-Loved Christmas Classics”, page 242, published 2013 by Time Home Entertainment, Inc./ Oxmoor House

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Turkey Tortilla Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Have leftover roast turkey? Make a pot of yummy Turkey Tortilla Soup, garnished with cheese, tomato, cilantro and baked tortilla strips!

Category: Main Course, Soup
Cuisine: Southwestern
Keyword: turkey tortilla soup
Servings: 8 cups
Calories Per Serving: 105 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 6" corn tortillas cut in ½" strips, divided use
  • vegetable cooking spray as needed
  • 1 Tablespoon olive oil
  • 1 small yellow onion chopped
  • 1 small jalapeño pepper , seeded and minced
  • 2 garlic cloves minced
  • 32 ounces chicken broth
  • 2 cups chopped cooked turkey breast meat used in caloric calculation
  • 10 ounce can MILD enchilada sauce
  • 1 teaspoon ground cumin
Additional Garnishes (optional): shredded cheddar cheese, cilantro, chopped tomatoes, avocado, sour cream
    US Customary - Metric
    Instructions

    1. Preheat oven to 450°F.

    2. Place tortillas in two piles of 5 each, stacking 5 tortillas on top of each other. Slice tortillas into ½" wide strips. Reserve/set aside one stack of strips from 5 tortillas until later. Take remaining strips (from 5 tortillas) and place them on a large baking sheet in a single layer. Spray strips with cooking spray; turn and spray other side. Bake strips at 450°F for 9-10 minutes, turning them over once halfway through cooking time. Once crispy/browned, remove them from oven, let cool, then place in airtight container, plastic wrap or bag until ready to serve soup. TIP: If you start soup while tortilla strips are baking, you'll save time!

    3. Heat olive oil on MEDIUM heat in large soup pot or Dutch oven. Once oil is hot, add onion, garlic and jalapeño. Cook 5-6 minutes, stirring often (so garlic doesn't burn) until onions are softened/slightly brown.

    4. Add chicken broth and reserved (unbaked) tortilla strips to soup pot. Stir to combine; turn heat down to MEDIUM; cook 3-5 minutes. This will soften the tortilla strips which help to slightly thicken broth.

    5. Add turkey, enchilada sauce, and cumin to soup. Stir well, then cook 7-8 minutes on MEDIUM heat until soup is fully heated through. Do NOT let soup boil.

    6. To serve, ladle soup into serving bowls. Place several baked tortilla strips on top. OPTIONAL: If desired, also garnish with cheese, tomatoes, cilantro, avocado or sour cream. Serve immediately, and enjoy this delicious soup!

    Recipe Notes

    NOTE: Caloric calculation made using a serving size of 1 cup, and using turkey breast meat. It does NOT include optional garnishes of cheese, avocado, cilantro, tomato or sour cream, but DOES include baked tortilla strips.

    Nutrition Facts
    Turkey Tortilla Soup
    Amount Per Serving (1 cup (8 oz.))
    Calories 105 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 34mg11%
    Sodium 851mg37%
    Potassium 190mg5%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 3g3%
    Protein 14g28%
    Vitamin A 273IU5%
    Vitamin C 4mg5%
    Calcium 20mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Have leftover roast turkey? Make a pot of yummy Turkey Tortilla Soup, garnished with cheese, tomato, cilantro and baked tortilla strips!


    Jun
    2022

    Lemon Mint Tea

    categories: Beverages
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    Lemon Mint Tea is simple to make with only a few ingredients, and it can be enjoyed hot to warm you up, or cold to refresh you on a hot day!Lemon Mint Tea is simple to make with only a few ingredients, and it can be enjoyed hot to warm you up, or cold to refresh you on a hot day!

    On a hot day, nothing refreshes like a glass of iced tea, but on a cold day, there’s something warming and soothing about a mug of hot tea. Lucky for you, this Lemon Mint Tea can satisfy both those expectations! It’s super simple to make in just a few minutes, and it’s flavored with peppermint tea, a cinnamon stick, lemon juice and a bit of sugar. It’s DELICIOUS!

    If you want to drink it hot, it can be ready after steeping 5 minutes, and if you want it cold, you will need to let it cool down before pouring it over ice. Other than that, it’s EASY PEASY, and I know you’re going to love it! I found the recipe years ago in an old cookbook I have, and finally got around to taking photos for my blog. Here’s how to make lemon mint tea:

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

    How To Make The Tea

    The recipe as written will make 1 serving, but can EASILY be doubled, tripled, etc. (only 1 cinnamon stick needed for up to 10 servings). To make the tea, you will need to have a lemon, a peppermint tea bag, cinnamon stick and granulated sugar. My photos below will show how to make ONE serving.

    One peppermint tea bag, lemon, sugar and a cinnamon stick are used to make this tea.

    Place the tea bag and the cinnamon stick in a small saucepan. Pour one cup of boiling water over them, then immediately put a lid on the pan. Let the tea steep (covered) for 5 minutes. Once it has fully steeped, remove the tea bag and cinnamon stick.

    A peppermint tea bag and cinnamon stick are steeped in boiling water (covered) for 5 minutes.

    Add 1 Tablespoon of granulated sugar and 1 Tablespoon of freshly squeezed lemon juice to the hot tea. Stir well, until the sugar has had a chance to fully dissolve. Now the tea is done!

    Granulated sugar and fresh lemon juice are added to the brewed mint tea.

    Serving Lemon Mint Tea HOT

    If you want to enjoy the tea HOT, simply pour the hot beverage into a mug once the sugar has dissolved. You can garnish the mug of lemon mint tea with a fresh sprig of mint and a lemon wedge, if desired. That is completely optional, but sure makes that mug of hot tea look good!

    Hot lemon mint tea is poured into a mug once done.A mug of hot lemon mint tea, garnished with a mint sprig and lemon wedge, to serve.

    Lemon Mint Tea Served COLD

    If you prefer your tea COLD, let the tea first cool to room temperature. Once cooled, fill a glass with ice cubes, and pour the tea into the glass. NOTE: One reason you shouldn’t pour HOT tea over ice is because it could possibly cause the glass to crack. The other reason is that the HOT tea will melt the ice cubes faster which waters down the tea considerably.

    Iced cold lemon mint tea is garnished with a lemon wedge and mint sprig to serve.

    I hope you have the chance to try this delicious tea, and trust you’ll enjoy it like I do. Thank you for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a great day.

    Looking For More BEVERAGE Recipes?

    You can find ALL f my recipes in the Recipe Index, located at the top of the page. I have some wonderful hot AND cold beverage recipes you may enjoy, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: “The Complete Cooking Light Cookbook”, page 49, published in 2000 by Oxmoor House

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    Lemon Mint Tea
    Prep Time
    6 mins
    Cook Time
    0 mins
    Total Time
    6 mins
     

    Lemon Mint Tea is simple to make with only a few ingredients, and it can be enjoyed hot to warm you up, or cold to refresh you on a hot day!

    Category: Beverage
    Cuisine: All Cuisines
    Keyword: lemon, mint, tea
    Servings: 1 cup
    Calories Per Serving: 52 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 8 ounces boiling water =1 cup
    • 1 teabag peppermint tea single size
    • 1 3 inch cinnamon stick
    • 1 Tablespoon granulated sugar
    • 1 Tablespoon fresh lemon juice
    • 1 Lemon wedge and Mint sprig (OPTIONAL) for garnish
    US Customary - Metric
    Instructions
    Directions For ONE Serving:

    1. Place tea bag and cinnamon stick into a small saucepan. Pour 8 ounces boiling water over them; immediately cover pan. Let tea steep (covered) for 5 minutes. Once fully steeped, remove tea bag and cinnamon stick.

    2. Add 1 Tablespoon granulated sugar and 1 Tablespoon fresh lemon juice to hot tea. Stir well, until sugar fully dissolves.

    To Enjoy HOT:

    1. Pour hot tea into a mug once sugar has dissolved. Garnish with a fresh sprig of mint and a lemon wedge, if desired. Serve, and enjoy.

    To Enjoy COLD:

    1. Let tea first cool to room temperature. Once cooled, fill a glass with ice cubes, and pour tea into glass. NOTE: One reason you shouldn't pour HOT tea over ice is because it could possibly cause the glass to crack. The other reason is that the heat will melt the ice cubes which would water down the tea considerably.

    Recipe Notes

    Note: If making then the quantity desired, increase the amount of tea bags, sugar and lemon juice times the amount you want. However- you will only need ONE cinnamon stick to flavor up to about 10 servings.

    Nutrition Facts
    Lemon Mint Tea
    Amount Per Serving (1 cup (8 oz.))
    Calories 52 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Sodium 12mg1%
    Potassium 20mg1%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 12g13%
    Protein 1g2%
    Vitamin A 4IU0%
    Vitamin C 6mg7%
    Calcium 18mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Lemon Mint Tea is simple to make with only a few ingredients, and it can be enjoyed hot to warm you up, or cold to refresh you on a hot day!


    Jun
    2022

    Blueberry Cinnamon Overnight Oats

    categories: Breakfast
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    Blueberry Cinnamon Overnight Oats are a delicious, “make ahead” meal (5 min. prep). Chill overnight, then enjoy a blueberry-packed breakfast!
    Blueberry Cinnamon Overnight Oats are a delicious, "make ahead" meal (5 min. prep). Chill overnight, then enjoy a blueberry-packed breakfast!

    If you enjoy delicious meals that can quickly be eaten OR taken with you to work, etc., then overnight oats are a meal you’ll enjoy! It only takes a couple minutes to mix the ingredients in canning jars, then put them in the fridge overnight! I love overnight oats, because they’re so convenient to make ahead, and they taste delicious!

    The next morning, if you’re in a hurry to get to work, school, etc., just open the jar, give them a stir, and EAT! Overnight oats do not have to be heated, and are made to be eaten cold! Individual servings in canning jars also make overnight oats PORTABLE! Grab a spoon, a jar out of the fridge… and out the door you go… with a filling breakfast or snack you can eat later!

    Blueberry Cinnamon Overnight Oats are filled with fresh (or frozen) blueberries, and have almond butter added, for added protein! Cinnamon and vanilla add extra flavor, blueberries provide sweetness, and the oats become thick and creamy, once refrigerated! Here’s how easy blueberry cinnamon overnight oats are to prepare:

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

    What Ingredients Will I Need?

    You need old fashioned oats, almond butter, fresh OR frozen blueberries, cinnamon, vanilla, and almond milk (or dairy milk) for this recipe. The recipe yields 2 jars of blueberry cinnamon overnight oats, but can easily be doubled. You can safely store jars of these overnight oats in the fridge up to 3 days.

    Oats, cinnamon, vanilla, almond butter, milk and frozen or fresh blueberries are used in the recipe.

    How To Prepare Blueberry Cinnamon Overnight Oats

    This recipe makes enough for TWO jars, so the ingredients will need to be divided evenly between them. Place ½ C. of oats, ½ C. almond milk, 1 T. almond butter, and ½ t. each of cinnamon and vanilla into EACH JAR. Stir the ingredients well, until they are combined. TIP: Use a PINT sized jar, to have room for all the ingredients, and have room to stir them.

    Gently stir ½ C. blueberries into each jar, until they’re incorporated into the oat mixture NOTE: If using FROZEN blueberries, DO NOT THAW before adding!

    Milk, oats, cinnamon, vanilla and almond butter are combined in a Mason jar.Part of the blueberries are added to the jar, then gently stirred into the oat mixture.

    Mix Then Add MORE Blueberries!

    Once the blueberries have been mixed in, add another ½ C. of blueberries to each jar. Do not stir them into the oats, but let them sit on top of the oats! Screw on the lid to each jar, and place in the refrigerator.

    Blueberry Cinnamon Overnight Oats will need to chill for about 8 hours in a refrigerator for best results. Make them, and refrigerate the jars before heading to bed, and they’ll be ready when you wake up.

    The overnight oats are mixed with fresh or frozen blueberries in the jar.Topped with more blueberries, the jars are then covered and refrigerated overnight.

    The Blueberry Cinnamon Oats Are Ready To Eat!

    After the jars of oats have chilled overnight, they are ready to be enjoyed. Old-fashioned oats absorb the milk, leaving a creamy, thick oatmeal treat, filled with all those juicy blueberries! YUM! You can safely store jars of oats (or “breakfast on the go”) in the refrigerator for up to 3 days! YES… overnight oats are meant to be eaten cold. There’s no need to heat them!

    Blueberry Cinnamon Overnight Oats turn out creamy and delicious after refrigerating overnight.

    I hope you enjoy these delicious blueberry cinnamon overnight oats! Thank you for taking time out of your busy day to visit this website today. I do hope you will come back again for more family-friendly recipes. Take care… and have a GREAT day! May God bless you.

    Looking For More OVERNIGHT OATS Recipes?

    You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes for overnight oats I’m confident you’ll enjoy, which include:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: Isabel D. Price in the book, “Food Meets Faith”, published by Live Smart Solutions, LLC, 2019, page 82

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Blueberry Cinnamon Overnight Oats
    Prep Time
    5 mins
    Cook Time
    0 mins
    Refrigeration (inactive time)
    8 hrs
    Total Time
    8 hrs 5 mins
     

    Blueberry Cinnamon Overnight Oats are a delicious, "make ahead" meal (5 min. prep). Chill overnight, then enjoy a blueberry-packed breakfast!

    Category: Breakfast, Snack
    Cuisine: American
    Keyword: blueberry, cinnamon, overnight oats
    Servings: 2
    Calories Per Serving: 362 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup old-fashioned oats NOT instant
    • 1 cup unsweetened almond milk can sub. dairy milk or coconut milk
    • 2 Tablespoons almond butter
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • 2 cups blueberries fresh or frozen (unthawed)
    US Customary - Metric
    Instructions

    1. Place ½ C. of oats, ½ C. almond milk, 1 T. almond butter, and ½ t. each of cinnamon and vanilla into EACH PINT JAR. Stir well, until combined.

    2. Gently stir ½ C. blueberries into each jar, until incorporated into oat mixture. NOTE: If using FROZEN blueberries, DO NOT THAW before adding!

    3. Add another ½ C. of blueberries to each jar, but do not stir them into the oats. Let them sit on top! Screw the lid onto each jar; place jars in fridge. Chill overnight (8 hours) for best results.

    4. Once chilled, remove lid; stir content wells; oats are to be eaten cold. Store jars up to 3 days in fridge. Enjoy!

    Nutrition Facts
    Blueberry Cinnamon Overnight Oats
    Amount Per Serving (1 g)
    Calories 362 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 1g6%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 7g
    Sodium 168mg7%
    Potassium 388mg11%
    Carbohydrates 53g18%
    Fiber 10g42%
    Sugar 16g18%
    Protein 10g20%
    Vitamin A 83IU2%
    Vitamin C 14mg17%
    Calcium 246mg25%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Blueberry Cinnamon Overnight Oats are a delicious, "make ahead" meal (5 min. prep). Chill overnight, then enjoy a blueberry-packed breakfast!