Jun
2022

Sweet Potato Apple Bake

categories: Side Dishes, Vegetable Dishes
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You’ll love Sweet Potato Apple Bake! This yummy dish features layers of sweet potatoes, apples, butter, cinnamon, brown sugar and pecans!
You'll love Sweet Potato Apple Bake! This yummy dish features layers of sweet potatoes, apples, butter, cinnamon, brown sugar and pecans!

Today I want to share an absolutely delicious side dish! It’s a dish that requires minimal prep before it is baked to perfection. My husband and I both think it tastes like dessert, even though we enjoy it served as a side dish. It’s the best of two worlds… if you enjoy sweet potatoes and the taste of apple pie… then this dish is for YOU!

The sweet potato apple bake only takes about 10 minutes to get ready, then it bakes away the rest of the time. How easy is THAT? I really think you’re gonna love this tasty dish, so let me show you just how simple it is to prepare.

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

Prepare The Sweet Potato And Apple

Before starting, preheat your oven to 350°F. It doesn’t take long to get the potatoes ready, so you want your oven preheated to save time! Peel a large sweet potato (the red skinned kind). Slice the sweet potato in half lengthwise. Cut each half into half-moon shaped pieces about ¼” thick. Separate the slices into two equal piles.

Peel the apple, then remove the seeds. Cut the apple in half from the stem down to the bottom. Cut each half into the same size half-moon shaped pieces (¼” thick). Keep the apple slices in one pile.

A large sweet potato is peeled, halved, then cut into moon shaped slices.An apple is peeled, then cut into thin slices, along with a sweet potato.

Time To Layer This Dish!

Spray or grease a 2 quart baking dish. Place the slices of HALF the sweet potato in a single layer in the dish. Evenly sprinkle the slices with ½ Tablespoon of brown sugar. Next, place ALL of the apples on top of the sweet potatoes, keeping the apple slices in a single layer, as much as possible.

Sprinkle the apple slices with ½ Tablespoon brown sugar and the cinnamon. Measure out 2 Tablespoon of chopped pecans and set them aside for later (not in the layering). Take the REMAINING chopped pecans and evenly sprinkle them over the brown sugar cinnamon apple slices.

A baking dish with bottom layer of sweet potato and brown sugar, topped with apple slices.Pecans and cinnamon are sprinkled on a layer of apple slices in baking dish.

Now add the final half of the sweet potato slices over the apples, placing them in a single layer, once again. Sprinkle the sweet potatoes with the remaining Tablespoon of brown sugar, then drizzle melted butter over the sweet potatoes.

Brown sugar is sprinkled on final layer of sweet potato slices in baking dish.Melted butter is drizzled over the sweet potatoes.

Ready To Bake

COVER THE BAKING DISH and bake at 350°F. for 35 minutes. Remove the dish from the oven, and top with the reserved 2 Tablespoons pecans (and a couple shakes of cinnamon, if desired).

Leave the lid OFF and place the dish back into the oven. Continue baking (uncovered) for an additional 30-35 minutes. When done, the sweet potatoes and apples will be lightly browned and tender. You can insert a knife into a sweet potato slice to make sure it is tender!

The sweet potato apple bake is covered with melted butter and brown sugar.Chopped pecans and cinnamon is added to the top of the dish when halfway done baking.

The Sweet Potato Apple Bake Is Ready To Enjoy!

Let the sweet potato apple bake cool for just a minute, then serve it with a favorite main course, and enjoy this amazing side dish! When I was photographing this recipe, my husband and I had just smoked a whole turkey on our Traeger grill.

We served slices of the smoked turkey with this sweet potato and apple dish, along with steamed broccoli. Even though we enjoyed this meal at the very beginning of MAY, it felt like it was THANKSGIVING! Turkey and sweet potatoes… yum! This dish would be a wonderful addition to any holiday feast!

Sweet Potato Apple Bake is golden brown and tender to the bite when done baking.A portion of the sweet potato apple bake, served with turkey slice and steamed broccoli.

I hope you have the chance to try this flavor-filled recipe, because it really does taste great. The recipe yields 4 servings, so it is also a fairly inexpensive side dish to make. Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, and have a great day.

Looking For More VEGGIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy veggie recipes for you to choose from, 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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Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe adapted from the cookbook: “Southern Living Best-Loved Christmas Classics”, page 113, published in 2013 by Time Home Entertainment, Inc./Oxmoor House

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Sweet Potato Apple Bake
Prep Time
10 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
 

You'll love Sweet Potato Apple Bake! This yummy dish features layers of sweet potatoes, apples, butter, cinnamon, brown sugar and pecans!

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: sweet potato apple bake
Servings: 4
Calories Per Serving: 206 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large sweet potato (approx. 8 oz.)
  • 1 large Granny Smith apple (approx. 8 oz.)
  • 2 Tablespoons packed dark brown sugar **divided use
  • 2 Tablespoons butter melted
  • ⅓ cup chopped pecans ** divided use
  • ¼ teaspoon ground cinnamon
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Grease or spray a 2 quart baking dish.

  2. Peel sweet potato; slice in half lengthwise. Slice each half into "half-moon" shaped pieces about ¼" thick. Divide slices into two equal piles. Peel apple; remove seeds. Cut apple in half from stem down to bottom. Slice each half into ¼" thick "half-moon" shaped pieces. Keep apple slices in one pile. You should have 2 piles of sweet potato (½ potato in each) and 1 pile of apple slices.

Three Layers:

  1. Layer#1: Place one pile of sweet potato slices (½ of total) in a single layer in baking dish. Evenly sprinkle slices with ½ Tablespoon brown sugar.

    Layer #2: Place ALL apple slices on top of sweet potatoes in a single layer. Sprinkle apples with ½ Tablespoon brown sugar and the cinnamon. **Measure out 2 Tablespoons from the chopped pecans - set them aside for later (not in the layering). Take REMAINING chopped pecans and sprinkle them over apples.

    Layer #3: Put remaining sweet potato slices in a single layer over apples. Sprinkle with remaining 1 Tablespoon brown sugar, then drizzle with melted butter.

Bake:

  1. COVER baking dish; bake at 350°F for 35 minutes. Remove from oven; top with reserved 2 Tablespoons pecans (and a couple shakes of cinnamon, if desired). Place dish (uncovered) back into oven. Continue baking (uncovered) for 30-35 minutes. When done, sweet potatoes/apples will be lightly browned and tender. Insert a knife into a sweet potato slice to check for tenderness. Remove from oven; let cool for a minute, then serve.

Nutrition Facts
Sweet Potato Apple Bake
Amount Per Serving (1 (1/4 of total))
Calories 206 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 15mg5%
Sodium 63mg3%
Potassium 321mg9%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 15g17%
Protein 2g4%
Vitamin A 8859IU177%
Vitamin C 11mg13%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love Sweet Potato Apple Bake! This yummy dish features layers of sweet potatoes, apples, butter, cinnamon, brown sugar and pecans!


Jun
2022

Bacon, Onion and Spinach Tart

categories: Breakfast, Main Dishes, Pork, Vegetable Dishes
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Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It’s yummy, and filled with caramelized onions, cheese, spinach & bacon.
Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.

If you’re interested in an absolutely scrumptious recipe that can do double duty as either breakfast, lunch OR dinner, may I suggest this bacon, onion and spinach tart? How convenient it is to make this tart, then have it in the fridge to enjoy the leftovers throughout the week!

Caramelized onions are the unabashed star of this dish, as their flavor and sweetness permeate every bite! Add some bacon, spinach, cheese, and eggs to the filling, and you’ve got yourself a fabulous recipe! Here’s how to make this flavor-packed bacon, onion and spinach tart.

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

Prepare The Crust For The Tart

For this tart, feel free to use either a homemade pie crust OR a purchased, refrigerated rolled, flat pie crust. Roll the dough out, and fit the pie crust into a 9″ tart pan (with a removable bottom). Press the dough into the sides of the pan, then trim away excess crust from the top edge. You will want the top edge of the crust to be flush with the pan.

Use the tines of a fork to prick the dough in several places on the sides and bottom. Keep the prepared crust in the refrigerator while the filling for the tart is made.

Pie dough is placed and shaped in a tart pan, to be ready for the filling.

Cook The Bacon And Spinach

Cut 4 strips of bacon crosswise into small thin strips. I use kitchen scissors and stack the bacon strips to quickly cut the pieces. Place the bacon strips into a large non-stick skillet and cook on Medium heat, stirring often. Cook the bacon for approximately 6-8 minutes.

Add 6 cups of fresh baby spinach into the skillet with the bacon. It looks like a lot of spinach, but will greatly reduce in size as it cooks. Continue to stir and cook for 1 minute, or until the spinach has wilted. Transfer the bacon/spinach mixture out of the skillet with a slotted spoon. Place on a plate lined with paper towels, to absorb excess grease.

Strips of bacon are quickly cooked in a large skillet.Baby spinach leaves are added to the cooked bacon in a large skillet.After cooking, the bacon and spinach will be removed from the pan to cool.

Caramelize The Onions

Caramelized onions will take about 25 minutes to turn out perfect, so plan ahead! Place sliced onions, dried thyme and (part of) the salt into the same large skillet you cooked the bacon/spinach in. Turn the heat to MEDIUM, and put a lid on the skillet.

Cook the onions (covered) for 25 minutes, stirring occasionally. Continue to cook (covered) until the onions have caramelized. They will also reduce in size as they become browned and fully cooked. The longer they cook, the more caramelized and sweeter the onions become! TIP: PREHEAT your oven while the onions are cooking!

Once the onions have caramelized, take the skillet off the heat, stir, then let them cool, uncovered, for 5 minutes.

Sliced onions, salt and thyme are placed in large skillet to cook.A lid is placed on the skillet of onions while they cook and caramelize.Once caramelized, the onions in the skillet become brown in color.

Prepare The Bacon, Onion And Spinach Tart For Baking

Now it’s time to make the filling for the Bacon, Onion and Spinach Tart! In a large mixing bowl, whisk together eggs, half and half, pepper and remaining salt until fully combined. Stir in the bacon and spinach mixture. Add the cooled caramelized onions, and stir until all ingredients are incorporated.

Carefully pour the tart filling into the prepared crust. The filling will come very close to the top of the crust. Make sure the spinach and bacon are evenly distributed in the filling. Now the bacon, onion and spinach tart is ready for baking.

Cooked bacon and spinach are added to the tarts egg filling in a large bowl.Filling for the bacon, onion and spinach tart is poured into prepared crust in a tart pan.

Bake And Broil

Bake the tart at 375°F. for 15 minutes, then reduce the heat to 325°, and bake another 20 minutes at the lower temperature. Remove the tart from the oven and turn the oven to the BROIL setting. Sprinkle the top of the tart with shredded cheese, then place the tart about 6″ from the broiler heating element. Let it broil for 1-2 minutes, or only until the cheese has melted!. Keep an eye on it so you don’t burn the top!

Transfer the bacon, onion and spinach tart to a wire rack and let it cool about 5 minutes, before you attempt to slice and serve it.

After baking, cheese is sprinkled on top of the tart and placed under broiler to melt it.A baked bacon, onion and spinach tart cools on wire rack for 5 minutes before serving.

Slice And Serve The Bacon, Onion and Spinach Tart

Carefully remove the tart rim from the tart by pushing up from the bottom to separate the tart from the metal rim. Slice the tart into 8 slices, serve, and enjoy! Keep any leftovers covered and refrigerated for up to 4-5 days.

The leftovers can be easily microwaved to reheat, which makes this delicious tart a perfect choice to enjoy again for breakfast, lunch or dinner the next day! When we had this for dinner, we enjoyed it served with fresh fruit and Pistachio Asparagus In Orange Sauce!

A slice of the bacon, onion and spinach tart is removed from the pan, for serving.Asparagus and fresh fruit are served alongside a slice of bacon, onion and spinach tart.

I really do love the versatility of this dish! The leftovers are wonderful as they hold up well taste-wise, even after being refrigerated for several days! I’m confident you’re going to enjoy this meal. Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, and have a GREAT day! 

Looking For More TART Or QUICHE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have other tart recipes (quiches, too) that you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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 and printed from original source in April, 2018 at FamilyCircle.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
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Bacon, Onion and Spinach Tart
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.

Category: Breakfast, Dinner, Lunch
Cuisine: American
Keyword: bacon onion and cheese tart
Servings: 8
Calories Per Serving: 258 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 refrigerated rolled pie crust or homemade
  • 4 slices bacon crosswise cut into ¼" strips
  • 6 cups baby spinach leaves
  • 1½ pounds yellow onions (about 4) cut into ¼" slices (about 6 cups total)
  • ¾ teaspoon salt
  • ¼ teaspoon dried thyme
  • 3 large eggs
  • ¾ cup half and half
  • ¼ teaspoon black pepper
  • ⅓ cup shredded cheddar cheese or Gruyere
US Customary - Metric
Instructions
Prep:

  1. Roll out dough; fit it into a 9" tart pan (with removable bottom). Press dough into sides of pan; trim away excess crust from top edge, so top of crust is flush with pan. Use fork tines to prick dough on sides and bottom. Refrigerate crust while making tart filling.

  2. Cut 4 strips of bacon crosswise into small thin strips. Place bacon strips in a large non-stick skillet. Cook on Medium heat, stirring often. Cook approx. 6-8 minutes. Add spinach. Continue to stir; cook for 1 minute, or until spinach has wilted. Transfer bacon/spinach mixture out of skillet with a slotted spoon. Place on plate lined with paper towels, to absorb excess grease. Do not clean skillet.

Caramelize Onions:

  1. Place onions, thyme and ¼ teaspoon salt into the same skillet. Turn to Medium heat; put a lid on skillet. Cook onions (covered) for 25 minutes, stirring occasionally. Continue to cook (covered) until onions have caramelized, softened and are a rich brown color. When done, remove skillet from heat. Stir, then let them cool, uncovered, for 5 minutes. TIP: Preheat oven to 375°F. while onions are cooking.

Make Tart Filling:

  1. In large mixing bowl, whisk together eggs, half and half, pepper and remaining ½ tsp. salt until combined. Stir in bacon/spinach. Add cooled onions; stir until combined. Carefully pour filling into crust, making sure spinach/onions/bacon are evenly distributed.

Time For The Oven:

  1. Bake at 375°F. for 15 minutes, then reduce the heat to 325°, and bake another 20 minutes at lower temperature. Remove tart from oven, and turn oven to BROIL setting. Sprinkle top of tart with shredded cheese. Place tart about 6" from broiler heating element. Let it broil for 1-2 minutes, or until cheese has melted. Keep an eye on it so you don't burn the top! Transfer tart to wire rack. Let cool 5 minutes before removing from tart pan, slicing and serving.

  2. Carefully remove metal rim from the tart by pushing up from the bottom to separate tart from outer rim. Cut into 8 slices, serve, and enjoy! Keep any leftovers covered/refrigerated up to 4-5 days.

Nutrition Facts
Bacon, Onion and Spinach Tart
Amount Per Serving (1 slice (1/8 of total))
Calories 258 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 90mg30%
Sodium 470mg20%
Potassium 353mg10%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 5g6%
Protein 8g16%
Vitamin A 2346IU47%
Vitamin C 13mg16%
Calcium 115mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a Bacon, Onion and Spinach Tart for breakfast, lunch or dinner! It's yummy, and filled with caramelized onions, cheese, spinach & bacon.


Jun
2022

Baked Banana Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries
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Whip up some Baked Banana Doughnuts, glazed, then topped with chocolate and toasted nuts! Easy to make, delicious, and ready in 25 minutes!
Whip up some Baked Banana Doughnuts, glazed, then topped with chocolate and toasted nuts! Easy to make, delicious, and ready in 25 minutes!

Good morning! Today I want to share a delicious recipe for baked banana doughnuts! Our family enjoyed them at our Easter brunch this past April, and they were a wonderful addition to our “feast”. Banana baked doughnuts have wonderful flavor, and look good, too!. I “prettied them up” a bit by adding chocolate drizzle and toasted nuts to each one, which gave them even better presentation and flavor! A family member was overheard saying they look like “REAL” doughnuts… ha ha!!

These breakfast treats (or snacks) are BAKED, and not FRIED, which makes them even easier to prepare! To make them, you will need to have a doughnut pan with a six doughnut well in it. I got mine years ago online, and it was fairly inexpensive. I’ve used mine many times over the years to make doughnuts, so it was a worthwhile purchase. 

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

Make The Batter For The Doughnuts

Before beginning, remember to preheat your oven to 325°F. It doesn’t take long at all to prepare the batter, so you will want that oven hot and ready to go, when you’re ready to bake the doughnuts. While the oven preheats, make the batter. Lightly spray or grease the doughnut pan, as well.

Whisk together all purpose flour, granulated sugar, cinnamon, baking powder and salt in a large bowl. Once you’ve combined these ingredients, make a “well” in the center of the mix, then set the bowl aside. In a separate bowl, combine mashed banana, buttermilk, a beaten egg, melted (cooled) butter and vanilla extract.

Flour, sugar, baking powder, cinnamon and salt are placed in a medium bowl and combined.Egg, banana, buttermilk, vanilla and melted butter are combined in bowl.

Pour the banana mixture into the well in the middle of the dry ingredients, and then stir until all ingredients are combined. Don’t overmix the batter… only stir until all ingredients have been incorporated into a thick batter.

Egg mixture is poured into a well in the dry ingredients, then combined.Batter for baked banana doughnuts is thoroughly combined and ready to use.

Bake The Doughnuts

Evenly divide the doughnut batter into your lightly greased doughnut pan. I spoon the batter into each doughnut well, and it is not too messy at all. You will find that the batter will fill each well almost to the top.

Bake the doughnuts on the middle rack of the oven, at 325°F. for about 10-12 minutes. They will not be overly browned once done baking, but they should be set on top and cooked through. If you gently touch the top of the doughnut, it should spring back lightly.

Transfer the pan to a wire rack to cool slightly before removing the baked banana doughnuts from the pan. Once cooled slightly, place the doughnuts onto the wire rack, and put a sheet of wax paper or aluminum foil UNDER the rack. The foil or wax paper will catch any drips when you glaze the doughnuts later.

The baked banana doughnut batter is divided evenly into six wells in doughnut pan.After baking, the banana doughnuts cool in the pan on a wire rack before removing.Baked banana doughnuts cooling on a wire rack.

Glaze And Decorate The Doughnuts

While the baked banana doughnuts cool, make the simple glaze. Stir or whisk together powdered sugar, vanilla extract and milk until the glaze is smooth (no lumps!). Once the doughnuts have cooled to room temperature, dip the top of each doughnut (one at a time) into the glaze.

Dip doughnuts enough to cover the top of the doughnut, then quickly flip it over, allowing excess glaze to drip back into the bowl. Set the glazed doughnut back (frosting side UP) onto the wire rack, and repeat this process with the remaining doughnuts. 

A glaze is made with powdered sugar, milk and vanilla to frost the baked doughnuts.Each doughnut is placed in the glaze to fully coat the top of each one.Six baked banana doughnuts on a wire rack after being glazed.

Once the glaze has been applied and has firmed up just a bit… drizzle melted chocolate over each donut, then add the toasted, chopped nuts on top of the chocolate. Lightly press the nuts into the chocolate so they will adhere to the doughnut. Let the toppings firm up before serving.

Chopped toasted nuts and melted chocolate are added to the top of each doughnut.

Serve The Baked Banana Doughnuts!

Once the glaze and chocolate toppings have firmed up, the baked banana doughnuts are ready to serve! We served them at our Easter brunch, and they were a hit! In the photo below you can see them (with the red arrow), along with our other choices.

We enjoyed them with a variety of dishes, including creamy deviled eggs, snickerdoodle bread, egg, cheese and veggie breakfast casserole, chocolate chip orange scones, and blueberry lemon muffins!

A serving plate with six baked banana doughnuts on it, ready to eat!Easter brunch included the baked banana doughnuts (see red arrow).

I hope you enjoy these yummy baked banana doughnuts! Thank you for stopping by my blog today, and I invite you to come back again for more family friendly recipes. Take care, and have a GREAT day!

Looking for More DOUGHNUT Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some absolutely delicious doughnut 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: https://www.imbored-letsgo.com/baked-banana-donuts/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Baked Banana Doughnuts
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Whip up some Baked Banana Doughnuts, glazed, then topped with chocolate and toasted nuts! Easy to make, delicious, and ready in 25 minutes!

Category: Breakfast, Snack
Cuisine: American
Keyword: , doughnuts, baked banana doughnuts, banana donuts
Servings: 6 doughnuts
Calories Per Serving: 307 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup all purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 banana very ripe, mashed
  • 1 large egg beaten
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon butter melted
For Glaze:
  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • ½ teaspoon vanilla extract
For Topping:
  • 10 walnuts or pecans lightly toasted, chopped
  • ¼ cup semi-sweet chocolate melted
US Customary - Metric
Instructions

  1. Preheat oven to 325°F. Lightly spray/grease doughnut pan.

  2. Whisk flour, sugar, cinnamon, baking powder and salt in large bowl. Once combined, make a "well" in the center; set bowl aside.

  3. In separate bowl, combine mashed banana, buttermilk, egg, melted butter (cooled) and vanilla. Add this to the flour mixture. Stir to combine ingredients only until incorporated into batter.

  4. Evenly spoon batter into prepared pan, filling each well almost to the top. Bake at 325°F. for 10-12 minutes (on middle rack of oven). Finished doughnuts will be cooked through, and lightly sping back when gently touched on the top. Place pan on wire rack to cool 1-2 minutes, then transfer doughnuts out of pan to wire rack. Let cool completely. Place foil or wax paper UNDER the rack to prepare for glazing doughnuts.

Glaze/Garnish Doughnuts

  1. While doughnuts cool, make glaze. In a small bowl, stir powdered sugar, vanilla and milk until smooth (no lumps!). Once the doughnuts have cooled to room temp., dip top of doughnuts (one at a time) into glaze, to cover top of doughnut. Allow excess glaze to drip back into bowl, then flip doughnut over. Set doughnut, glazed side UP on wire rack. Repeat with remaining doughnuts.

  2. Once glaze has firmed up, drizzle melted chocolate over each donut, then quickly sprinkle with toasted, chopped nuts. Lightly press the nuts into the chocolate so they adhere. Let toppings firm up before serving.

Recipe Notes

NOTE: To toast walnuts/pecans, place them in a skillet and heat on medium heat for 2-3 minutes, stirring occasionally until lightly toasted and aromatic.

Nutrition Facts
Baked Banana Doughnuts
Amount Per Serving (1 doughnut)
Calories 307 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 38mg13%
Sodium 235mg10%
Potassium 248mg7%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 140IU3%
Vitamin C 2mg2%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Whip up some Baked Banana Doughnuts, glazed, then topped with chocolate and toasted nuts! Easy to make, delicious, and ready in 25 minutes!


Jun
2022

Air Fryer Whole Chicken

categories: Air Fryer Recipes, Chicken, Main Dishes
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Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!
Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!

Using an air fryer to cook an entire chicken is a great way to prepare a crispy, browned whole chicken. The process is extremely simple, and the cooked chicken is full of flavor! After the chicken is well-seasoned, the air fryer does the rest of the work for you!

Air fryers use extremely hot air circulating around the food to cook it, and we really enjoy using ours! There is minimal hands-on, prep time necessary (about 10 minutes) to make a 4½ pound air fryer whole chicken. The rest of the time is simply letting the air fryer cook the chicken! When you use the homemade spice mixture as shown below, the cooked chicken also has great flavor! Here’s how to make this dish:

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

Looking For A Good Spice Rub?

Obviously, when making an air fryer whole chicken, feel free to use whatever spice mixture you enjoy, to season the chicken. However, I love to use this homemade spice mix and have included the ingredients in the printable recipe card below.

The spices used are brown sugar, paprika, garlic, salt, pepper, onion powder, cayenne, cumin and dry mustard, and they add great flavor to the chicken! Mix these ingredients together in a medium-sized bowl. The ingredients will yield about 1/2 cup of spice mix, but you’ll only need 4 Tablespoons to season one chicken, so save the rest for another time!

Spices used to flavor the air fryer whole chicken are measured into a bowl.Seasoning mix is combined before adding it to olive oil to help season a whole chicken.

Prepare The Chicken For Cooking

Remove giblets from the cavity of the chicken (and discard). Rinse the chicken, and pat it dry, using paper towels to absorb moisture. I recommend using kitchen twine or raffia to tie the legs of the chicken together (see photo below). This helps the chicken cook more evenly! Tuck the wings snugly under the chicken for cooking, as well.

Place 4 Tablespoons of the combined spice mixture and 1½ T. olive oil in a separate bowl. Mix together, then spread this spice rub over the entire chicken. Be sure to spread some of the spice rub into the chicken cavity, also. Now this big ol’ chicken is ready for the air fryer!

Chicken legs are tied together, and chicken is covered with spice mixture before cooking.

Into The Air Fryer It Goes!

Preheat your air fryer to 360°F. This usually takes 4-5 minutes. Place the seasoned whole chicken into the fryer BREAST SIDE DOWN. NOTE: The photo below is only to show that an entire chicken can fit into the basket of an air fryer! Anyways… place it breast side down into the basket for cooking.

Cook the chicken at 360°F. for about 45-50 minutes. Carefully turn the chicken over to the other side (breast side up), and continue cooking for an additional 10 minutes or until the chicken reaches a safe internal temperature of 165°F. Once the internal temperature is 165°F., it is considered done and is safe to eat. To check the temperature, insert a meat thermometer into the thick part of the chicken between the thigh and the breast.  The finished chicken should also be beautifully browned and crispy on the outside. 

TIP: Because the weight of each chicken used may vary a bit, keep an eye on it! Yours may take slightly less time or slightly more time to finish cooking. Check the temperature occasionally, to make sure it is not overcooked or undercooked.

An entire seasoned chicken, before cooking, in an air fryer basket.

Time To Serve The Air Fryer Whole Chicken

Transfer the whole chicken to a cutting board and let it rest for 5-10 minutes before slicing. This “resting time” allows the juices time to redistribute throughout the chicken. After the air fryer whole chicken has rested, slice away! A whole chicken can be cut into 8 pieces, with two pieces each of the breasts, legs, thighs, and wings.

An Air Fryer Whole Chicken after cooking is browned and crispy on the outside.The inside of the air fryer whole chicken after cooking, now sliced and ready to serve.

I hope you enjoy making and eating this air fryer whole chicken! We enjoy cooking whole chickens this way, and love the flavor and the way it turns out. Thanks for stopping by today, and I invite you to come back again soon for more recipes! Take care, and have a GREAT day!

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of air fryer 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

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Air Fryer Whole Chicken
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!

Category: Dinner, Main Course
Cuisine: American
Keyword: air fryer whole chicken
Servings: 8 pieces
Calories Per Serving: 313 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4½ pound whole chicken giblets removed from cavity
For Seasoning:
  • 1½ Tablespoons olive oil
  • 2½ Tablespoons brown sugar
  • 2 Tablespoons paprika
  • 1 Tablespoon garlic powder
  • 1 Tablespoon salt
  • 1½ teaspoons black pepper
  • 1½ teaspoons onion powder
  • ¾ teaspoon cayenne pepper
  • ¾ teaspoon ground cumin
  • ¾ teaspoon dry mustard powder
US Customary - Metric
Instructions
Prepare Chicken:

  1. Remove giblets from the cavity of the chicken. Rinse and pat the chicken dry using paper towels. Use kitchen twine or raffia to tie the legs of the chicken together. This helps the chicken cook evenly! Tuck the wings snugly under chicken for cooking.

  2. Mix spices together in a medium-sized bowl. NOTE: This will yield about ½ cup spice mix; you only need 4 T. spice mix for one chicken (so save the rest for another time). Place 4 Tablespoons of the combined homemade spice mixture and the olive oil into a separate bowl. Stir to combine, then rub entire chicken with the spice mix. Be sure to spread some spice mix inside the chicken cavity.

Air Fry The Seasoned Chicken:

  1. Preheat air fryer to 360°F. (about 4-5 minutes). Place seasoned chicken into fryer basket BREAST SIDE DOWN. Cook chicken at 360°F. for about 45-50 minutes. Carefully turn chicken over (now breast side UP). Continue cooking 10 minutes, or until chicken reaches an internal temperature of 165°F. Because weight of chickens used may vary, keep an eye on it! Check internal temp. occasionally, to make sure it isn't overcooked or undercooked.

  2. Transfer chicken to cutting board; let it rest 5-10 minutes before slicing. This allows juices time to redistribute through the meat. Once chicken has rested, slice away, and serve!

Recipe Notes

NOTE: Estimated caloric calculation made using 8 pieces of chicken divided between total calories. Depending on the size piece consumed, calorie count may vary. The total amount of spices were used to calculate nutrients, however you will not use all the spice mix for one chicken.

Nutrition Facts
Air Fryer Whole Chicken
Amount Per Serving (1 piece (1/8of total pieces))
Calories 313 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 92mg31%
Sodium 961mg42%
Potassium 306mg9%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 23g46%
Vitamin A 1116IU22%
Vitamin C 2mg2%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!


May
2022

Guinness Baked Cheese Dip

categories: Appetizers
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Guinness Baked Cheese Dip is a terrific appetizer, with 3 cheeses, caramelized onions, and Guinness beer! Served hot, you’re gonna love it!
Guinness Baked Cheese Dip is a terrific appetizer, with 3 cheeses, caramelized onions, and Guinness beer! Served hot, you're gonna love it!

My husband and I love to order hot appetizer dips (if available) at restaurants when we go out. Typically we order hot artichoke dip and stuff ourselves silly with the gooey cheesy dip. A while back I saw a recipe for a Baked Cheese Dip online which had caramelized onions and Guinness beer in it. Normally, I don’t even like the smell of beer, but this recipe sounded so delicious, so I knew we absolutely HAD to try it!

One of the cheeses used for this dip is called Dubliner cheese, which I’d never heard of before, but my husband found it easily at our Fred Meyer grocery store (Kroger). Dubliner cheese is a hard, light yellow-colored cheese that is slightly salty, nutty, and reminiscent of a flavorful Parmesan to the bite.

I made a couple slight changes to the original recipe, by adding shredded Parmesan cheese to the Dubliner and cream cheese already in the recipe. I also baked it in two 4″ cast iron skillets. That way my husband and I could have one, and I could give the other to our son (and his girlfriend), so they could enjoy it, too! Guinness Baked Cheese Dip is really quite delicious, and here’s how to make it:

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

Let’s Caramelize Those Onions!

Caramelizing onions takes time, but results in sweet, well-browned, amazing tasting onions, which bring great flavor the dip! To do this, melt butter on medium-low heat in a large skillet. Add thinly sliced onions and a nice big pinch of salt, and then toss, to coat the onions with the butter. It looks like LOTS of onions, but once caramelized, they’ll be greatly reduced in size.

Cook the onions slowly, giving them a toss often as they brown. Continue to cook, turning often until they are soft in texture and wonderfully browned. This will take about 20-25 minutes on medium-low heat. Just be patient, and let those onions caramelize – you’ll be glad you did! Remove the caramelized onions from the heat and let them cool completely.

Thinly sliced onions are cooked in melted butter in skillet.Caramelized onions are nicely browned in butter before adding to dip mixture.

Prepare The Dip Mixture

While the onions cool, prepare the dip mixture AND preheat your oven to 400°F. Place cream cheese, mayonnaise, PART of the Dubliner cheese, and PART of the Parmesan cheese in a medium bowl. Stir well, to fully combine ingredients. The remaining cheeses you set aside will be used to top the dip before baking.

Once the onions are cooled to room temperature, stir them into the dip. The onions need to be cooled so they don’t melt the cheeses! Add the Guinness beer and stir well, to fully incorporate it into the dip. This dip recipe uses ¼ cup of beer, and the alcohol in it will cook away in the oven, leaving only the flavor.

Three cheeses and mayonnaise are combined in a bowl.Caramelized onions are stirred into the dip mixture in the bowl.Guinness beer is added to the cheeses and onion dip mixture in bowl.

Final Step Before Baking

Spread the dip mixture into an 8″ cast iron (or oven-safe) skillet OR two 4″ cast iron skillets. You can also use an oven-safe baking dish, if desired, to make this baked dip. NOTE: For these photos I used two 4″ cast iron skillets to make two separate appetizer dishes! 

Once the dip is evenly spread in the skillet, sprinkle the top with the reserved shredded Dubliner and Parmesan cheeses. Now the Guinness Baked Cheese Dip is ready for the oven!

Dip is spread in a cast iron skillet and topped with shredded cheeses.Two 4" cast iron skillets filled with cheese dip before baking.

Place a sheet of aluminum foil under the skillet in the oven (to catch any spills). Cook the Guinness Baked Cheese Dip at 400° F. If using an 8″ skillet, you will need to bake the dip for 25-28 minutes. The two 4″ skillets will only need to bake for about 13-15 minutes.

When done, the Guinness Baked Cheese Dip will be browned on top and the cheese will be bubbly. Transfer the hot skillets to a wire rack, and let the dip cool for 10-12 minutes before serving! The baked cheese is VERY hot, and you don’t want anyone to burn themselves on “molten lava” hot cheese!

Hot Guinness Baked Cheese Dip cools on wire rack after baking.

Serving The Guinness Baked Cheese Dip

After the cheese dip has cooled sufficiently, it is ready to serve. Serve the Guinness Baked Cheese Dip with crisp, sturdy crackers, toasted baguette slices, or pita chips. Crackers, baguette slices, etc. should be sturdy enough to hold the weight of the cheese dip as it is scooped up!

The cheesy onion dip tastes wonderful with it’s complex flavors, and I’m confident you and your family or friends will enjoy it!

A skillet of Guinness Baked Cheese Dip is served with crackers as an appetizer.Scooping up the hot, baked cheese dip with one of the crackers.

Thanks for stopping by! I hope you enjoy this delicious baked cheese dip as much as we do. Please come back soon for more recipes, take care… and have a wonderful day.

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some terrific appetizer recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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 Laurie McNamara at: simplyscratch.com/guinness-dubliner-dip

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Guinness Baked Cheese Dip
Prep Time
25 mins
Cook Time
25 mins
Resting Time (cooling)
10 mins
Total Time
1 hr
 

Guinness Baked Cheese Dip is a terrific appetizer, with 3 cheeses, caramelized onions, and Guinness beer! Served hot, you're gonna love it!

Category: Appetizer/Snack
Cuisine: American
Keyword: Guinness baked cheese dip
Servings: 8
Calories Per Serving: 205 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons butter
  • 1 large yellow onion peeled, thinly sliced
  • 1 pinch salt
  • 8 ounces cream cheese softened
  • 5 ounces Dubliner cheese DIVIDED USE, shredded
  • 2 ounces Parmesan cheese DIVIDED USE, shredded
  • ¼ cup mayonnaise
  • ¼ cup Guinness beer
Crackers, toasted baguette slices, etc. for serving
    US Customary - Metric
    Instructions

    1. Melt butter on medium-low heat in a 8" cast iron skillet (or two 4"), OR an oven safe skillet. Add onions and salt; toss to coat onions with butter. Cook onions slowly on medium-low, stirring often until soft in texture and fully browned (20-25 minutes). Remove skillet from heat; let onions cool completely.

    2. While onions cool, preheat oven to 400°F. AND prepare dip. Place cream cheese, mayonnaise, HALF the Dubliner cheese and HALF the Parmesan cheese in a medium bowl. Stir well, to combine. Once onions are cooled to room temp, stir them into the dip. Add Guinness beer and stir well, to combine.

    3. Evenly spread dip mixture into an oven-safe baking dish, 8" cast iron (or oven-safe) skillet OR two 4" skillets. Sprinkle top with reserved Dubliner/Parmesan cheeses.

    4. Bake at 400° F. NOTE: If using 8" skillet, bake for 25-28 minutes. Bake two 4" skillets for approx. 13-15 minutes. When done, the dip should be browned on top and cheese will be bubbly. Transfer hot skillet(s) to a wire rack; let dip cool 10-12 minutes before serving with crackers, pita chips or toasted baguette slices!

    Nutrition Facts
    Guinness Baked Cheese Dip
    Amount Per Serving (1 (1/8 of total))
    Calories 205 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 10g63%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 44mg15%
    Sodium 433mg19%
    Potassium 107mg3%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 3g3%
    Protein 9g18%
    Vitamin A 310IU6%
    Vitamin C 1mg1%
    Calcium 144mg14%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Guinness Baked Cheese Dip is a terrific appetizer, with 3 cheeses, caramelized onions, and Guinness beer! Served hot, you're gonna love it!


    May
    2022

    Country Skillet Potatoes

    categories: Side Dishes, Vegetable Dishes
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    Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It’s a great side dish for a breakfast or entree.
    Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.

    We love potatoes! Do you enjoy them, too? There are so many different ways to use them in recipes, because they are such a versatile vegetable. Today I want to share a recipe for country skillet potatoes that can double as a breakfast side dish or as a tasty veggie that is a delicious side for a variety main dish meats.

    When I found the original recipe online they were called potatoes O’Brien, apparently named after a famous restaurant. But growing up, my Dad (who was from Texas) occasionally made cubed potatoes or hash browns using almost identical ingredients, and called them fried potatoes or skillet potatoes. This recipe I found reminded me of my Dad’s recipe (which I never got from him before he passed away). Whatever you want to call them is just fine with me, because they are truly delicious potatoes!

    Potato cubes are cooked in butter and olive oil with caramelized onions and red and green bell peppers until tender on the inside and a bit crispy on the outside. The recipe I am sharing today will make about 3-4 small servings of these yummy skillet potatoes! They are really delicious, so let me show you how to make them.

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

    Cook The Peppers And Onions

    Heat 1 Tablespoon of butter and ¾ Tablespoon of olive oil in a large skillet on Medium-High heat. Once the butter has melted, add chopped onions and chopped red and green bell peppers. Let the veggies cook for 8-10 minutes, stirring occasionally.

    As they cook, the peppers and onions will soften and will begin to slightly “char” on the outside. Continue to stir every minute or so while they finish cooking.

    Onions with red and green bell peppers cook in butter and oil in skillet.Bell peppers and onion continue to cook in skillet until charred and tender.When done cooking, the onions and bell peppers are charred on the outside and tender.

    Add The Potatoes

    While the onions and peppers are cooking for 8-10 minutes, peel and cube the potatoes into approximately ½”- ¾” cubes. The reason to wait until this time to peel and cut them is so they don’t turn brown from exposure to the air! When the onions and peppers have finished cooking, add the cubed potatoes to the skillet. Season with salt and pepper.

    Turn the stove down to Medium heat, and cover the skillet with a lid. Cook the potatoes and veggies for 10-12 additional minutes, stirring every 1-2 minutes. Steam will condense on the inside of the lid on the skillet and drip back into the skillet to help cook the potatoes. TIP: If it seems the potatoes are sticking to the skillet, add a Tablespoon or so of water to help with the steaming/cooking.

    Russet potatoes are peeled, then cut into 1/2" cubes before cooking.Potato cubes are combined with the charred bell peppers and onions in skillet.A lid covers the pan of country skillet potatoes to steam them until tender.

    When Are The Potatoes DONE?

    The country skillet potatoes are ready for the final step when the potatoes are fork-tender. They may need a bit longer to become tender, depending on the size of the potato cubes. If so, simply keep a lid on the skillet, and let them cook a bit more, until tender.

    Once the potatoes are fork-tender, remove the lid from the skillet. Add the remaining ½ Tablespoon of butter and the remaining ¾ Tablespoon olive oil to the skillet, and stir to combine. Turn the heat to HIGH, and let the potatoes cook (uncovered) an additional 2-3 minutes, stirring often, to let them get crispy on the outside. Take a taste, and if desired, season with additional salt and pepper.

    Butter and additional olive oil is added to the country skillet potatoes to help them get crispy.Country skillet potatoes cook a few more minutes (uncovered) to crisp up the potatoes.

    Serve The Country Skillet Potatoes!

    When the country skillet potatoes are hot and crispy on the outside, remove the skillet from the heat. Serve immediately while hot, and enjoy this delicious side dish for breakfast, lunch, OR dinner!

    A serving of country skillet potatoes, served with ham slices and green beans.

    I hope you enjoy making and eating these country skillet potatoes. Thank you for taking time out of your busy day to visit this blog. I hope you will choose to come back again soon for more family-friendly recipes. Take care, and 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 recipes featuring potatoes 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 Jack and Martha at: https://www.afamilyfeast.com/potatoes-obrien/

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    Country Skillet Potatoes
    Prep Time
    20 mins
    Cook Time
    25 mins
    Total Time
    45 mins
     

    Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: country skillet potatoes, fried potatoes
    Servings: 3 (or 4 small portions)
    Calories Per Serving: 270 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1½ Tablespoon butter DIVIDED USE
    • 1½ Tablespoon extra virgin olive oil DIVIDED USE
    • 1 cup red bell pepper seeded, finely chopped
    • ¾ cup green bell pepper seeded, finely chopped
    • ¾ cup yellow onion peeled, finely chopped
    • 1 pound Russet potatoes (approx. 2 large or 3 medium)
    • ½ Tablespoon minced garlic
    • ½ teaspoon kosher salt
    • ¼ teaspoon coarse black pepper
    US Customary - Metric
    Instructions

    1. Heat 1 Tablespoon butter and ¾ Tablespoon olive oil in large skillet on Medium-High heat. Once butter melts,, add onions and red/green peppers. Cook 8-10 minutes, stirring occasionally. Peppers and onions will soften and slightly "char" on the outside. Continue to stir occasionally.

    2. While onions/peppers cook, peel and cube potatoes into ½"- ¾" cubes. When onions and peppers are done,, add potatoes to skillet. Season with salt/pepper.

    3. Turn heat to Medium; put lid on skillet. Cook potatoes 10-12 minutes, stirring every 1-2 minutes. Steam will condense on inside of skillet lid and drip back into skillet to help cook potatoes. TIP: If it seems potatoes are sticking to skillet, add a small amount (1 Tablespoon or so) of water to help them steam/cook.

    4. Potatoes are ready when they become fork-tender. They may need longer to become tender, depending on size of the cubes. If so, simply keep lid on skillet; let them cook a bit more until tender.

    5. Once potatoes are fork-tender, remove skillet lid. Add remaining ½ Tablespoon butter and ¾ Tablespoon olive oil; gently stir to combine. Turn heat to HIGH; let potatoes cook (uncovered) 2-3 minutes, stirring often, to let them get crispy on the outside. Taste; if desired, season with additional salt and pepper. Serve immediately, and enjoy!

    Nutrition Facts
    Country Skillet Potatoes
    Amount Per Serving (1 (1/3 of total))
    Calories 270 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 5g31%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Cholesterol 15mg5%
    Sodium 445mg19%
    Potassium 868mg25%
    Carbohydrates 36g12%
    Fiber 4g17%
    Sugar 6g7%
    Protein 5g10%
    Vitamin A 1871IU37%
    Vitamin C 106mg128%
    Calcium 41mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.


    May
    2022

    Sour Cream Lemon Meringue Pie

    categories: Desserts, Pies/Tarts
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    Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you’ll love!
    Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!

    Today I want to share a delicious recipe for Sour Cream Lemon Meringue Pie with you. This recipe is very special to me, because my Dad typed it up and e-mailed it to me almost 19 years ago before he passed away. My father loved to cook, and enjoyed listening to a cooking show on the radio on his daily commute to work. He said he thought that’s how he originally got this recipe.

    About 20 years ago, both my Mom AND Dad were confined to bed due to different circumstances. My Mom had severely hurt her back, and my Dad had become paralyzed from the chest down due to complications from bone cancer. Since my Mom was my Dad’s full-time caregiver, they needed some extra help!  I flew home from our home in Oregon to their home in Southern California to take care of them while they both were bedridden. While there, I cooked all the meals for the 3 of us, and enjoyed sharing each one with them.

    One day while there, I found this recipe written down in my Mom’s recipe box and made it as a surprise for them, using lemons from a tree in their backyard. They were so surprised when I brought them slices of fresh sour cream lemon meringue pie upstairs! Of course I “sacrificed for the team” (wink, wink) and ate pie too, and we were thrilled with this dessert. My Dad later sent me the recipe via e-mail so I would always have it. I have treasured this recipe ever since, because I got it from my DAD, who I dearly loved. Here’s how to make this decadent pie:

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

    Use A Pre-Baked Pie Shell

    You can use a purchased pie crust or a homemade one for the pie. Prick the pie crust on the bottom and sides with the tines of a fork, so it won’t “bubble up” too much when pre-baked. You can also put parchment paper on the bottom and fill the crust with pie weights or dried beans to weigh the pastry down.

    Bake the crust at 350°F. until golden brown around the edges (approx. 8-10 minutes). Set the baked pie crust aside to let it cool.

    Pie shell is baked before making pie filling, and is allowed to cool before filling.

    Make The Lemon Pie Filling

    Now it’s time to make the pie filling. Combine granulated sugar, salt and cornstarch in a medium saucepan. Add milk, and stir to combine. Cook on medium heat, stirring constantly, until thickened and bubbly. Remove the pan from the heat, and set it aside.

    In a small bowl, slightly beat egg yolks. Slowly drizzle in a small amount of the hot milk mixture, a Tablespoon at a time, stirring constantly (total of about 1/3 cup). Keep stirring while adding, because you do NOT want the hot liquid to scramble the egg yolks! This is called “tempering” the eggs, because you “warm them up” so they won’t cook when the cold eggs hit the hot liquid.

    Sugar, cornstarch, salt and milk cook in a saucepan until thickened and bubbly.A small amount of milk mixture is used to temper egg yolks so they don't get scrambled.

    Slowly add the warmed egg yolks back into the milk in the saucepan, stirring constantly as they’re added. Cook on medium heat for 2 minutes, stirring constantly, then remove the pan from the heat. Immediately stir in the butter, lemon juice, and all but ½ teaspoon of the lemon zest. Cover the pan, and let the pie filling cool to room temperature before completing the final step.

    Once tempered, egg mixture is added into the pan with the thickened milk mixture.Milk and egg thickener is heated in saucepan for two minutes to cook.Butter, lemon zest, and lemon juice are added to the saucepan to make the pie filling.

    Final Step To Make The Filling

    When the pie filling is at room temperature, fold in the sour cream. Once combined, pour the pie filling into the cooled, pre-baked pie crust. Set the pie aside while you make the meringue topping.

    Sour cream is folded into the cooled lemon filling.

    Pre-baked pie crust is filled with the creamy lemon filling.

    Prepare Meringue And Cover the Pie Filling

    Use an electric mixer to beat the egg whites, cream of tartar and vanilla until soft peaks form. Add 6 Tablespoons granulated sugar (a little at a time while beating), and continue beating until stiff peaks form.

    Spread the meringue carefully over the pie filling, sealing the meringue to the crust. I use the back of a large spoon to drag it all the way to the edges. The filling should be completely sealed in. This way it won’t produce moisture on top of the meringue, due to gaps between the filling and the meringue.

    Take the back of the spoon and “decorate” the meringue topping by pulling up small dollops of meringue to form peaks on the pie.

    Meringue is carefully spread over the surface of warm pie filling, all the way to seal the edges.Decorative dollops of meringue are formed with a spoon on top of pie.

    Bake The Sour Cream Lemon Meringue Pie

    Bake the sour cream lemon meringue pie in a preheated 350°F. oven for 13-15 minutes. When done, the meringue should be golden brown on top. The pie filling should only BARELY jiggle in the middle.

    Remove the sour cream lemon meringue pie from the oven, and transfer to a wire rack. Sprinkle with the reserved lemon zest. Let the pie cool completely, and then slice and serve! 

    Lemon zest is added to top of the sour cream lemon meringue pie after baking.

    Time To EAT!

    Slice the pie into 8 wedges, and transfer onto serving plates. It’s SO DELICIOUS, and I think you’ll enjoy this sour cream lemon meringue pie as much as we do! Remember to store any leftover pie in the refrigerator (covered) for up to 3 days. Meringue tends to “break down” a bit when stored, so this pie is at its best served the day it’s made (or within 24 hours).

    A slice of the sour cream lemon meringue pie on a plate with a lemon slice garnish.

    The pie is a perfect combo of sweet and tart, and the fluffy meringue puts it right over the edge! YUMMY! I hope you can make this pie for those you love, and trust they will enjoy it, too. Thanks for stopping by, and I hope you’ll come back for more family friendly recipes. Take care, may God bless you, and have a GREAT day!.

    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 quite a few delicious pie recipes you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do 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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Sour Cream Lemon Meringue Pie
    Prep Time
    30 mins
    Cook Time
    15 mins
    Inactive "Cooling" Time
    30 mins
    Total Time
    1 hr 15 mins
     

    Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!

    Category: Dessert
    Cuisine: American
    Keyword: sour cream lemon meringue pie
    Servings: 8 slices
    Calories Per Serving: 269 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 9" baked pie pastry shell
    • 1 cup granulated sugar
    • 1 Tablespoon cornstarch
    • 1 pinch salt
    • 1 cup milk
    • 3 large eggs **separated
    • 4 Tablespoons butter
    • ¼ cup lemon juice (fresh)
    • 2 Tablespoons grated lemon zest **divided use
    • 1 cup sour cream
    • ½ teaspoon vanilla extract
    • ¼ teaspoon cream of tartar
    • 6 Tablespoons granulated sugar
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. To pre-bake crust, prick pie crust on bottom and sides with tines of a fork. Bake crust at 350°F. until light brown around edges (approx. 8-10 minutes). Set aside to cool.

    Make Pie Filling

    1. Combine 1 C. sugar, salt, cornstarch in medium saucepan. Add milk; stir to combine. Cook on medium, stirring constantly, until thick/bubbly. Remove from heat; set pan aside.

    2. In small bowl, slightly beat egg yolks. Slowly drizzle in a small amount of the hot milk mixture, a Tablespoon at a time (total approx. 1/3 cup), stirring or whisking constantly. Keep stirring while adding, because you don't want hot liquid to scramble egg yolks! Slowly add warmed egg yolks back into milk in saucepan, stirring constantly as they're added. Cook on medium heat for 2 minutes, stirring constantly. Remove pan from heat. Immediately stir in butter, lemon juice, and all but ½ teaspoon of lemon zest. Cover pan; let pie filling cool to room temperature.

    3. Once at room temp., fold in sour cream. When combined, pour pie filling into room temp. baked pie crust. Set pie aside.

    Make Meringue

    1. Use electric mixer to beat egg whites, cream of tartar, vanilla until soft peaks form. Add 6 Tablespoons granulated sugar (little at a time while beating), and continue beating until stiff peaks form. Spread meringue over pie filling, sealing meringue to the crust. Use back of large spoon to drag it all the way to the edges. Filling should be completely sealed in. Take the back of the spoon and "decorate" meringue by pulling up small dollops of meringue to form peaks on pie.

    Bake

    1. Bake at 350°F. for 13-15 minutes. When done, meringue should be golden brown. Pie filling should only BARELY jiggle in the middle. Transfer pie from oven to wire rack. Sprinkle with reserved lemon zest. Let pie cool completely, then slice and serve! Refrigerate leftovers.

    Recipe Notes

    **IMPORTANT NOTE: Caloric calculation was made WITHOUT the pie crust included. There are so many types of pie crusts (frozen, refrigerated, handmade with butter or shortening, etc.) all with varying ingredients that you might use. On average, pie crust has between 110-175 calories per slice, so please take this into account.

    Nutrition Facts
    Sour Cream Lemon Meringue Pie
    Amount Per Serving (1 slice (1/8 of total))
    Calories 269 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 6g38%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 97mg32%
    Sodium 115mg5%
    Potassium 157mg4%
    Carbohydrates 39g13%
    Fiber 1g4%
    Sugar 36g40%
    Protein 4g8%
    Vitamin A 402IU8%
    Vitamin C 5mg6%
    Calcium 91mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Sour Cream Lemon Meringue Pie, filled with creamy sweet/tart lemon filling and topped with puffy meringue, is a fabulous dessert you'll love!


    May
    2022

    Penne, Sausage and Peppers

    categories: Italian, Main Dishes, Pork
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    Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!
    Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

    Simple and delicious is how I would describe this recipe for penne, sausage and peppers I’m sharing here today. I found this recipe almost 7 years ago in a magazine I subscribed to at the time. It’s filling, and my husband and I enjoy it a lot.

    Italian sausage is the star of this recipe, and you can use either sweet milk Italian sausage or spicy hot Italian sausage, whichever you prefer. The other ingredients are red and green bell peppers, onion, olive oil and a couple of Italian spices. That’s it! Here’s how to make this easy dish:

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

    Cook The Italian Sausage

    Heat olive oil in a large skillet on medium heat. Remove the Italian sausage from their casings (if using links), and place the meat into the skillet. Cook the sausage for about 5-6 minutes, stirring to break up the chunks.

    Once the sausage is lightly browned and no longer pink, it is done cooking. Use a slotted spoon to transfer the meat to a plate (letting grease drain back into skillet). Leave 1 Tablespoon of the grease remaining in the skillet, and discard the rest.

    Italian sausage is crumbled and cooked in skillet.Once the Italian sausage is cooked and no longer pink, it is removed from the skillet.

    Cook The Onions And Bell Peppers

    On Medium heat, cook the onions, peppers and spices in reserved Tablespoon of oil/grease left in the skillet. Continue to cook, (stirring occasionally) for 10-12 minutes, or until the veggies are tender.

    Red and green bell peppers, onions and spices are cooked in the skillet.

    Add the cooked Italian sausage back into the skillet, and toss to combine all ingredients. Take a little bite, and season with salt and pepper, if desired.

    Cooked Italian sausage is added back into skillet with cooked peppers and onions.

    Prepare The Pasta And Finish The Dish

    Prepare the penne pasta according to the package directions (usually around 10-11 minutes). Once done, reserve and set aside 1/2 cup of the starchy pasta water, and drain off the rest. Place the drained pasta back into the pan, and add the sausage and peppers mixture.

    Pour in the reserved 1/2 cup of hot starchy pasta water, and toss, to combine all the ingredients. The water will help to moisten the pasta, because there is no sauce. Don’t worry… it won’t be “soupy”. That hot pasta will quickly absorb almost all the hot water as you toss the ingredients together. Cook, stirring often until heated through (about a minute).

    Penne pasta is cooked in large pan, according to package instructions, then drained.After draining pasta, the peppers, onions and sausage are added to the pasta in pan.

    Serving The Penne, Sausage and Peppers

    Once heated through, place portions onto serving plates or into bowls. Top each portion of the penne, sausage and peppers with grated Parmesan cheese, and serve immediately while hot. 

    The onions, peppers and sausage provide great flavor to this simple dish, and I’m sure you will enjoy it. TIP: Leftovers can be easily microwaved, but you may need to add a tiny bit of olive oil or hot water to re-hydrate the pasta before re-heating.

    A portion of penne, sausage and peppers is topped with Parmesan cheese and served.

    I hope you have the opportunity to try this recipe for penne, sausage and peppers. It really is easy to make, and really does tastes wonderful. Thanks for stopping by, and I invite you to come back again soon for more recipes. Take care, and have a GREAT day!

    Looking For More PASTA Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy pasta dishes 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: Jodi Braun, via “All You” magazine, November 2015 edition, page 64.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Penne, Sausage and Peppers
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!

    Category: Dinner, Pasta
    Cuisine: Italian
    Keyword: pasta, penne, sausage and peppers
    Servings: 4
    Calories Per Serving: 442 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 8 ounces penne pasta
    • 2 teaspoons olive oil
    • ½ pound Italian sausage (sweet or hot) removed from casings (approx. 3 links)
    • ½ large green bell pepper seeded, thinly sliced
    • ½ large red bell pepper seeded, thinly sliced
    • ½ medium yellow onion thinly sliced (top to bottom)
    • 1 teaspoon garlic powder
    • ½ teaspoon Italian seasoning
    • salt and pepper, to taste
    • Grated Parmesan for serving (optional)
    US Customary - Metric
    Instructions

    1. Heat oil in large skillet on medium heat. Remove sausage from casings (if using links); place meat in skillet. Cook 5-6 minutes, stirring to break up chunks, cooking until meat is no longer pink. Use slotted spoon to transfer sausage to a plate (let grease drain into skillet). Leave 1 Tablespoon of the grease in skillet; discard the rest.

    2. On Medium heat, cook onions, peppers and spices in reserved oil/grease in skillet. Cook, stirring occasionally for 10-12 minutes, until veggies are tender.

    3. Add cooked sausage to veggies; toss to combine. Take a taste; season with salt and pepper, if desired.

    4. Prepare pasta according to pkg. directions (usually 10-11 minutes). Once done, reserve/set aside 1/2 cup of starchy pasta water; drain off the rest. Place drained pasta back into pan; add sausage/peppers. Pour in reserved 1/2 cup of hot starchy pasta water. Toss to combine. Cook, stirring often until heated through (about a minute).

    5. Transfer to serving plates; garnish portions with grated Parmesan cheese, and serve hot. Enjoy!

    Recipe Notes

    Can substitute rotini, farfalle or bow-tie pasta for the penne, if desired.

    Nutrition Facts
    Penne, Sausage and Peppers
    Amount Per Serving (1 (1/4 of total))
    Calories 442 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 7g44%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 10g
    Cholesterol 43mg14%
    Sodium 420mg18%
    Potassium 381mg11%
    Carbohydrates 47g16%
    Fiber 3g13%
    Sugar 3g3%
    Protein 16g32%
    Vitamin A 722IU14%
    Vitamin C 45mg55%
    Calcium 33mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Penne, Sausage and Peppers is an easy, yummy meal! Italian sausage, onions, spices and red/green bell peppers in pasta, topped with Parmesan!


    May
    2022

    Pecan Pie Baked Oatmeal

    categories: Breakfast
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    Pecan Pie Baked Oatmeal is a delicious breakfast, simply made by mixing ingredients then baking! This EASY recipe yields 6 yummy servings!
    Pecan Pie Baked Oatmeal is a delicious breakfast, simply made by mixing ingredients then baking! This EASY recipe yields 6 yummy servings!

    Do you enjoy oatmeal? Have you ever tried BAKED oatmeal? I definitely answer YES to both questions, and want to share an easy, tasty recipe for baked oatmeal with you today. This recipe only takes a couple of minutes to prep before baking, and the results are outstanding! I found the original recipe online several years ago, and we really like it.

    Brown sugar, pecans, butter and vanilla bring great flavor to this simple dish, and it tastes a bit like eating pecan pie! Old fashioned oats help make this dish filling, too! It really could not be more simple to prepare, and I’m happy to share this recipe with you, so you can enjoy it, too. Here’s how to make pecan pie baked oatmeal.

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

    Make The Batter For Pecan Pie Baked Oatmeal

    The first thing you need to do is preheat your oven to 350°F. and grease the bottom and sides of an 8″ x 8″ baking dish. This recipe comes together quickly, so you want your oven hot when the oatmeal batter is ready to bake. While the oven preheats, you can mix together a few simple ingredients!

    Whisk eggs together in a large bowl. Add melted and cooled butter, brown sugar, vanilla extract, milk and salt, then stir to combine these ingredients. Now stir in old fashioned oats and chopped pecans until they are fully incorporated into the batter.

    Eggs are whisked in a medium bowl before adding other ingredients.Butter, brown sugar, milk, pecans and old fashioned oats are added to egg mixture.

    Pour the batter for the pecan pie baked oatmeal into the prepared (greased) baking dish, spreading it evenly in the pan.

    The batter for the pecan pie baked oatmeal is combined and ready to put into pan.The batter for the baked oatmeal is poured into an 8x8 baking pan.

    Time To BAKE!

    Place the baking dish on the middle rack of a preheated 350°F. oven. Bake the oatmeal for 40-45 minutes. When done, the top will be golden brown and the center of the baked oatmeal should not jiggle, but should be set.

    Pecan Pie Baked Oatmeal cools after being baked and removed from oven.

    Transfer the baking dish to a wire rack, and allow the pecan pie baked oatmeal to cool for 10-15 minutes before serving. We think this baked oatmeal tastes best served slightly warm, or at room temperature, so that’s how we usually eat it.

    Once it has cooled enough to suit your taste, you can easily slice pecan pie baked oatmeal into six portions, or scoop it out of the dish. Place portions onto individual serving plates, serve and enjoy this delicious breakfast!

    Slices have been removed for serving from the baked oatmeal.A portion of the pecan pie baked oatmeal, served on a white plate.

    I truly hope you  (and those you love) enjoy this recipe for pecan pie baked oatmeal. It will last for several days (covered), and you can keep it on the counter, as it doesn’t require refrigeration. I’m confident you’ll enjoy it as much as we do! 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 great breakfast recipes, as well as quite a few oatmeal 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

    Original recipe source: https://frugalfarmwife.com/article/pecan-pie-baked-oatmeal-recipe/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Pecan Pie Baked Oatmeal
    Prep Time
    5 mins
    Cook Time
    40 mins
    Total Time
    45 mins
     

    Pecan Pie Baked Oatmeal is a delicious breakfast, simply made by mixing ingredients then baking! This EASY recipe yields 6 yummy servings!

    Category: Breakfast
    Cuisine: American
    Keyword: pecan pie baked oatmeal
    Servings: 6
    Calories Per Serving: 409 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 large eggs can substitute 4 medium
    • 1 cup brown sugar
    • ¼ cup butter (½ stick) melted, cooled to room temp.
    • ⅓ cup milk
    • 1 teaspoon vanilla extract
    • ¼ taspoon salt
    • 1 cup old fashioned oats
    • ¾ cup chopped pecans
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Grease bottom/sides of 8" x 8" baking dish.

    2. Whisk eggs in large bowl. Add melted (cooled) butter, brown sugar, vanilla, milk and salt; stir to combine. Stir in oats and pecans until incorporated into batter. Pour batter evenly into greased baking dish.

    3. Place dish on middle rack in oven. Bake for 40-45 minutes. When done, top should be golden brown and center of oatmeal should be "set" and not jiggle.

    4. Transfer dish to a wire rack; let oatmeal cool 10-15 minutes before serving. Slice into six portions, or scoop it out of the dish. Enjoy!

    Nutrition Facts
    Pecan Pie Baked Oatmeal
    Amount Per Serving (1 (1/6 of total))
    Calories 409 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 7g44%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 9g
    Cholesterol 145mg48%
    Sodium 142mg6%
    Potassium 221mg6%
    Carbohydrates 48g16%
    Fiber 3g13%
    Sugar 37g41%
    Protein 8g16%
    Vitamin A 437IU9%
    Vitamin C 1mg1%
    Calcium 84mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pecan Pie Baked Oatmeal is a delicious breakfast, simply made by mixing ingredients then baking! This EASY recipe yields 6 yummy servings!


    May
    2022

    Peanut Butter Crunch Cookies

    categories: Cookies, Desserts
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    Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!
    Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

    “Who wants a cookie? I do… I do!”. If I had a dollar for every time I’ve asked my family that question I’d be a wealthy woman-ha ha! Today I want to share with you a recipe for delicious peanut butter crunch cookies.

    I found the recipe many years ago in a magazine I subscribed to called “Real Simple”. These cookies are not overly sweet, but have lots of CRUNCH to them, thanks in part to crispy rice cereal and chopped peanuts in the batter. Did I forget to mention they are also quite YUMMY and can be made in a flash? That’s right!

    The recipe will yield about 4 dozen delicious cookies that you, your family and friends will enjoy. They also freeze well, if wrapped in an airtight container, so you can put some in the freezer for another day! Here’s how to make these treats.

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

    Make The Cookie Batter

    Before mixing the batter, preheat your oven to 375°F. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in a large mixing bowl. Beat until they are well combined. Turn the speed down to MEDIUM, then add a large egg, creamy peanut butter and vanilla extract. Beat until light and fluffy (about a minute).

    In a bowl, sift together flour, baking soda, and salt. Turn the electric mixer to LOW speed, then add the flour mixture, a little at a time, to the cookie dough batter. Continue to add in the flour and keep mixing until all the flour mixture has been incorporated. Remove mixer, then FOLD in the chopped peanuts and the crispy rice cereal until well combined.

    Flour, baking powder and salt are sifted then added to the cookie batter in mixing bowl.Puffed rice cereal and chopped peanuts are added to the cookie dough.After combining ingredients, the cookie dough is ready to shape into balls and bake.

    Bake The Cookies

    Shape the cookie dough into 1½” balls by using your hands (it will be sticky). Place the dough balls about 2″ apart on parchment paper-lined or foil-lined baking sheets (or silpat sheets if you have them). Lightly press down the dough with your hands to slightly flatten.

    Bake the peanut butter crunch cookies at 375°F. for 10-12 minutes, or until golden brown and set on top. Remove the cookies from the oven, and let them rest about 5 minutes before transferring them to wire racks to finish cooling.

    Cookie dough is shaped into balls 2" apart, then flattened and baked.Peanut Butter Crunch Cookies rest on baking sheet after removing them from oven.

    Let the peanut butter crunch cookies cool completely before serving. They will “crisp up” a bit as they cool. NOTE: If you will be freezing part of the batch, wait until they have completely cooled before wrapping them for the freezer.

    The peanut butter crunch cookies finish cooling on a wire rack.

    Who Wants Some Peanut Butter Crunch Cookies?

    Once the cookies have cooled to room temperature, they are ready to enjoy. They have a traditional peanut butter cookie flavor, but with extra crispiness thanks to the rice cereal and chopped nuts! They’re really quite good, and I am confident you will enjoy them, too!

    A white plate, full of peanut butter crunch cookies, ready to eat.Crispy Peanut Butter Crunch Cookies on a plate, ready to be enjoyed.

    I really hope you like making and eating these peanut butter crunch cookies… we sure do! Thanks for visiting here today, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!

    Looking For More COOKIE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy recipes for cookies 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: “Real Simple” Magazine, May 2005 issue, page 247

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    5 from 1 vote
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    Peanut Butter Crunch Cookies
    Prep Time
    20 mins
    Cook Time
    12 mins
    Total Time
    32 mins
     

    Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!

    Category: Desserts, Snack
    Cuisine: American
    Keyword: peanut butter crunch cookies
    Servings: 48 (approx. 4 dzn.)
    Calories Per Serving: 74 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ cup butter at room temperature
    • ½ cup packed brown sugar
    • ¼ cup granulated sugar
    • 1 large egg
    • ¾ cup smooth peanut butter
    • 1 teaspoon vanilla extract
    • 1 cup all purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 cups crispy rice cereal (like Rice Krispies)
    • ½ cup chopped peanuts
    US Customary - Metric
    Instructions

    1. Preheat oven to 375°F. Line baking sheets with parchment paper, aluminum foil or silpat sheets.

    2. Using an electric mixer (on HIGH speed), cream butter, brown sugar and granulated sugar together in large mixing bowl. Beat until well combined. Turn speed to MEDIUM, then add egg, peanut butter and vanilla. Beat until light and fluffy (about a minute).

    3. Sift flour, baking soda, and salt together into a separate bowl. Turn mixer to LOW speed, then add flour mixture (a little at a time) to batter until all flour has been incorporated. FOLD peanuts and crispy rice cereal into dough until incorporated.

    4. Shape dough into 1½" balls, rolling dough between using hands (it will be sticky). Place dough balls 2" apart on prepared baking sheets. Lightly press down dough with your hands, to flatten slightly.

    5. Bake cookies at 375°F. for 10-12 minutes, or until golden brown and set. Remove from oven; let cookies rest 5 minutes before transferring to wire racks to cool.

    6. Cool cookies completely before serving. They will "crisp up" as they cool. NOTE: If you are freezing any cookies, wait until completely cooled before freezing. Enjoy!

    Nutrition Facts
    Peanut Butter Crunch Cookies
    Amount Per Serving (1 cookie)
    Calories 74 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 9mg3%
    Sodium 81mg4%
    Potassium 46mg1%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 4g4%
    Protein 2g4%
    Vitamin A 65IU1%
    Calcium 6mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Yummy Peanut Butter Crunch Cookies are easy to make. Recipe makes 4 dozen cookies filled with peanuts and puffed rice for a crispy texture!