The Grateful Girl Cooks!

27
Dec
2023

Coconut Almond Coffee Creamer

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Make simple homemade Coconut Almond Coffee Creamer in 5 minutes or less! This flavorful creamer will really enhance your cup of hot coffee!

I’m not sure about you, but I love coffee! Well… I love my coffee IF it has coffee creamer in it, so it doesn’t really TASTE like coffee. Ha Ha!

Truly, I need my morning coffee with just the right amount of coffee creamer in it! Over the past couple years, I’ve been trying out made from scratch coffee creamers in an effort to find some good recipes that are “keepers”.

This recipe for coconut almond coffee creamer is a “keeper”, for sure. I found the recipe online a few years ago, made a couple slight changes, and today I want to share this simple coffee creamer recipe with you. Here’s how to make it.

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

What Ingredients Will I Need?

You will need Half and Half, chocolate syrup, sweetened condensed milk, coconut extract and almond extract to make this creamer. NOTE: It is very important to use sweetened condensed milk and NOT evaporated milk!

That’s it! Five ingredients and a few minutes time are all that is necessary to make this delicious, flavorful coffee creamer.

How To Make This Coffee Creamer

Pour half and half, chocolate syrup, and the coconut and almond extracts into a medium-sized saucepan.

Give them a stir to combine, then heat on Medium-Low heat, stirring often, ONLY until the half and half has been warmed. Do not let the liquid come to a boil, but simply heat it through.

Add The Sweetened Condensed Milk

Remove the pan from the heat source. Immediately stir the sweetened condensed milk into the heated half and half, and continue to stir.

The warm half and half will help melt the condensed milk. Continue to stir until the coconut almond coffee creamer is smooth and the condensed milk has been fully incorporated.

Let the creamer cool for a few minutes, then carefully pour it into a storage container. I typically use old creamer bottles to store my homemade creamers.

TIP: Insert a funnel into the mouth of the container to transfer the liquid into the bottle (or other container), for less chance of spillage!

Enjoy The Coconut Almond Coffee Creamer!

Put a label and a lid on the container, and refrigerate the creamer until it’s well chilled. After the coconut almond coffee creamer has fully chilled, it is ready to be used.

Add your desired amount of coffee creamer to a steaming hot cup of coffee, take a sip, and ENJOY! It is delicious!

Be sure to cover the container and store your leftover creamer in the refrigerator, because it must be kept cold.

I hope you enjoy this simple, but GOOD coconut almond coffee creamer! I sure do, and trust you will, as well.

Thanks for stopping by, and please come back again soon for more family-friendly recipes. May God bless you, take care, and have a GREAT day!

Looking For More HOMEMADE COFFEE CREAMER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several coffee creamer recipes you might enjoy, including:

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Recipe adapted from: sisterssavingcents.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Coconut Almond Coffee Creamer

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make simple homemade Coconut Almond Coffee Creamer in 5 minutes or less! This flavorful creamer will really enhance your cup of hot coffee!

Category: Beverage, Condiment

Cuisine: American

Keyword: coconut almond coffee creamer

Servings: 56 Tablespoons (approx. 28 ounces total)

Calories Per Serving: 38 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups half and half
2½ Tablespoons chocolate syrup
2 Tablespoons coconut extract
1½ teaspoons almond extract
14 ounces sweetened condensed milk = 1 can

US Customary - Metric

Instructions

Pour half and half, chocolate syrup, coconut and almond extracts into a medium-sized saucepan. Stir to combine.
Heat on Medium-Low, stirring often, ONLY until half and half is warmed. Do not let liquid come to a boil- simply heat it through.
Remove pan from heat source. Immediately stir sweetened condensed milk into the heated liquid. Continue to stir until coconut almond coffee creamer is smooth and condensed milk is fully incorporated.
Let creamer cool a few minutes, then carefully pour it into a container (with a lid). TIP: Insert a funnel into the mouth of the container to transfer liquid into the bottle (or other container), for less chance of spillage! Refrigerate creamer before using.

Nutrition Facts

Coconut Almond Coffee Creamer

Amount Per Serving (1 Tablespoon)

Calories 38 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.5g

Cholesterol 5mg2%

Sodium 15mg1%

Potassium 41mg1%

Carbohydrates 5g2%

Fiber 0.02g0%

Sugar 5g6%

Protein 1g2%

Vitamin A 50IU1%

Vitamin C 0.3mg0%

Calcium 30mg3%

Iron 0.04mg0%

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

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22
Dec
2023

Raspberry Thumbprint Cookies

categories: Cookies, Desserts

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Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

If you’re looking for an easy-to-make delicious cookie, may I suggest trying this one for raspberry thumbprint cookies?

Thumbprint cookies have been around for a long time. They get their name from a small indentation made in a cookie (using your thumb) which is then filled with a sweet topping.

This simple recipe is one I found in an old cookbook I have that is almost 30 years old. I liked this particular recipe because not only does it have raspberry jam (in the indentation), but it’s filled with miniature chocolate chips!

Chocolate and raspberry for a flavor combination? Yes, please! Here’s how to make these yummy cookies in under 30 minutes.

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

Make The Cookie Dough

Place softened stick of butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat these ingredients using an electric mixer, until they become soft and smooth.

Add sifted flour and milk to the bowl, and continue to mix until all the dough ingredients have been combined.

The cookie dough will be very crumbly at this point. Add miniature chocolate chips, and STIR them in, to combine.

Shape The Crumbly Cookie Dough Into Balls

Now it’s time to shape the crumbly dough into dough balls. Put a Tablespoon of the “dough mixture” in the palm of your hands, and compress and tightly shape and roll the dough into a 1″ ball.

You should have enough “dough” to form 36 cookies. As you form each one, place it on ungreased cookie sheets, with the cookies about 2″ apart from each other.

Indent The Cookies And Fill

Use your thumb to make a small indentation in the top/middle of each cookie dough ball. Do NOT press all the way to the bottom or break through the bottom of the cookie.

TIP: I find it helpful to “shore up” the sides of the cookies, as they may slightly crack around the edges while pressing the indentation in them. Just use your fingers to pinch or close up any slight cracks.

Place a very tiny amount of raspberry jam into the cookie indentation. I use a very small spoon to do this, because there’s only room for a bit of jam in these little cookies! Once the cookies are are filled, they are ready to bake.

Bake The Raspberry Thumbprint Cookies

Bake the raspberry thumbprint cookies at 375°F. on the middle racks of your oven for 10-12 minutes. When done, the cookies should be golden brown on the top and bottom.

Let the cookies cool for 1-2 minutes on the baking sheet, then transfer them (using a spatula) to wire racks to finish cooling to room temperature.

Enjoy The Raspberry Thumbprint Cookies

When the raspberry thumbprint cookies have cooled to room temperature, they are ready to be served. Transfer them to a platter, and dig in!

The cookie itself has the texture of a shortbread cookie, and the chocolate chips and raspberry jam pair are a wonderful flavor combination!

I’m sure you will enjoy these little scrumptious bites, and trust you’ll like them as much as we do!

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

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

Original recipe source: “The Spirit of Christmas Cookbook”, page 27, published by Leisure Arts, Inc. in 1996.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Raspberry Thumbprint Cookies

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Make Raspberry Thumbprint Cookies for the holidays or any time! These bite-size treats, with chocolate chips and raspberry jam are wonderful!

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: raspberry thumbprint cookies

Servings: 36

Calories Per Serving: 73 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter softened (1 stick)
¼ cup granulated sugar
¼ cup brown sugar (packed)
1 teaspoon vanilla extract
½ teaspoon salt
1½ cups flour (sifted)
2 Tablespoons milk
⅓ cup miniature semi-sweet chocolate chips
¼ cup raspberry jam **approximate

US Customary - Metric

Instructions

Preheat oven to 375℉.
Place butter, granulated sugar, brown sugar, vanilla and salt in a large mixing bowl. Beat with an electric mixer, until they become soft and smooth. Add sifted flour and milk; continue to mix until combined. Dough will be very crumbly. Add chocolate chips; stir to combine.
Put 1 Tablespoon of dough mixture in the palm of your hands; compress, tightly shape and roll dough into a 1" ball. Form 36 cookies, placing dough balls on ungreased cookie sheets, 2" apart from each other.
Use your thumb to make a small indentation in the top/middle of each dough ball. Do NOT press all the way to the bottom or break through bottom of cookie. TIP: I find it helpful to "shore up" the sides of the cookies, as they may slightly crack around the edges while indenting them. Use your fingers to pinch/close any cracks. Place a very tiny amount of raspberry jam into the indentation.
Bake at 375°F. on middle racks of oven for 10-12 minutes. When done, cookies should be golden brown and "set". Let cookies cool 1-2 minutes on baking sheet, then transfer with spatula to wire racks to cool. Serve at room temperature.

Recipe Notes

NOTES: 1% milk was used for caloric calculation. Amount of jam is an estimate. You may use a little more or less, depending on the size of indentations.

Nutrition Facts

Raspberry Thumbprint Cookies

Amount Per Serving (1 cookie)

Calories 73 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 54mg2%

Potassium 24mg1%

Carbohydrates 10g3%

Fiber 0.3g1%

Sugar 5g6%

Protein 1g2%

Vitamin A 82IU2%

Vitamin C 0.2mg0%

Calcium 6mg1%

Iron 0.4mg2%

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

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19
Dec
2023

Easy Fettucine Alfredo

categories: Italian, Main Dishes, Meatless Meals

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Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It’s easy to make with only a few ingredients, and is a decadent dish!

Many, many years ago when I had our first son, we were invited to dinner at a dear friend Lona’s home to celebrate the birth of our first baby. Lona made us fettucine alfredo for dinner, and it was absolutely FABULOUS.

Before we left I asked her to please give me her recipe, and I’ve used this recipe ever since (over 40 years now). I was shocked to see how truly simple it was to make, but WOW… does it ever taste great!

Our sweet friend Lona passed away years ago, but her memory lives on in so many tangible ways in our lives. Every single time I make this

As most folks know, fettucine alfredo is definitely not a “diet friendly” meal, but every now and then ya just gotta go for it, right? The pasta is cheesy and delicious, and it really is simple to prepare. Here’s how to make it:

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

Cook The Fettucine Pasta

The first thing you will need to do is cook the fettucine pasta in a large saucepan, according to the package instructions. Once the pasta hits the boiling water it will cook for approximately 13 minutes.

While the pasta cooks, prepare the Alfredo sauce in a separate pan. That way the sauce will be done when the pasta is done!

Make The Alfredo Sauce While Pasta Cooks

To make the Alfredo sauce, melt butter on LOW heat in a medium saucepan. Once the butter has melted, stir in garlic powder and a pinch of salt until combined.

Pour a pint of heavy whipping cream into the melted butter mixture, and stir, until combined. Cook this on a LOW simmer for 4-5 minutes, stirring often, but don’t let it boil.

Add The Parmesan Cheese

Add 1½ cups of fresh, finely grated Parmesan cheese and a small amount of salt into the Alfredo sauce mixture. I also add about ¼ cup of canned Parmesan cheese (i.e. “Kraft” green shaker container) to the mix.

TIP#1: If you don’t have (or like) canned Parmesan, simply add more freshly grated Parmesan cheese, to taste.

Stir these into the Alfredo sauce, and continue to cook on LOW heat, stirring often. Continue cooking until all the cheese has melted, but don’t let the sauce boil!

Tip #2: You can make the sauce ahead of time, then re-heat it (on LOW) in the pan right before the pasta is done cooking, to save time.

Final Step

When the pasta is finished cooking and is tender to the bite, immediately drain off the hot water, then place the pasta back into the pan. DO NOT RINSE the pasta! You want it good and HOT!

Quickly pour all of the hot Alfredo sauce on top of the hot pasta. Use tongs to toss well and fully coat all the noodles with the sauce. Cook the fettucine and sauce for 1-2 minutes on low heat, until fully heated through.

Serve And Enjoy The Easy Fettucine Alfredo

Immediately portion each serving onto plates or into serving bowls. If desired, finely grate additional Parmesan on top of each serving, and garnish with fresh parsley.

Serve the easy fettucine alfredo immediately while still hot, and enjoy this delicious dish.

I hope you enjoy this recipe for easy fettucine alfredo as much as our family does. Even though it is decadent and a high calorie meal, this is a dish we always look forward to!

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

Looking For More PASTA 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 pasta dishes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

Recipe adapted from: my dear friend Lona Wig (R.I.P.)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Fettucine Alfredo

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Make delicious, creamy and Easy Fettucine Alfredo for a special meal! It's easy to make with only a few ingredients, and is a decadent dish!

Category: Entree, Main Course

Cuisine: All Cuisines

Keyword: easy fettucine alfredo

Servings: 5

Calories Per Serving: 892 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces dried fettucine pasta cooked according to pkg. instructions

For Alfredo Sauce:

8 Tablespoons butter = 1 stick or ½ cup
½ teaspoon garlic powder
¼ teaspoon salt
1 pint heavy whipping cream
1½ cups fresh Parmesan cheese finely grated
¼ cup canned Parmesan cheese (i.e. Kraft, Kroger, etc.)

(OPTIONAL) GARNISH: additional grated Parmesan and/or parsley if desired

US Customary - Metric

Instructions

Cook fettucine in boiling water according to pkg. instructions (approx. 13 minutes). While pasta cooks, prepare Alfredo sauce in a separate pan.

Make Alfredo Sauce:

Melt butter on LOW heat in a medium saucepan. Once melted, stir in garlic powder and salt until combined. Pour in whipping cream; stir, until combined. Cook on a LOW simmer 4-5 minutes, stirring often, but don't let it boil.
Add 1½ cups of fresh, finely grated Parmesan cheese and ¼ cup canned Parmesan cheese (i.e. "Kraft" green shaker container) to the mix. TIP#1: If you don't have (or like) canned Parmesan, add more fresh grated Parmesan cheese. Stir cheeses into the Alfredo sauce; cook on LOW heat, stirring often. Continue cooking until cheese has melted; do not let sauce boil! Tip #2: You can make sauce ahead of time, then re-heat it (on LOW) in the pan right before pasta is done cooking, to save time.

Finish And Serve:

When pasta is done, immediately drain the hot water. DO NOT RINSE PASTA! You want it HOT! Place drained pasta back into the pan. Quickly pour hot Alfredo sauce on top. Use tongs to toss well and fully coat pasta with sauce. Cook the fettucine and sauce 1-2 minutes on low heat, until heated through.
Immediately portion each serving onto plates or into serving bowls. If desired, grate additional Parmesan on each serving, and garnish with fresh parsley. Serve easy fettucine alfredo immediately while hot, and enjoy!

Nutrition Facts

Easy Fettucine Alfredo

Amount Per Serving (1 (1/5 of total))

Calories 892 Calories from Fat 585

% Daily Value*

Fat 65g100%

Saturated Fat 40g250%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 16g

Cholesterol 243mg81%

Sodium 913mg40%

Potassium 329mg9%

Carbohydrates 56g19%

Fiber 2g8%

Sugar 4g4%

Protein 23g46%

Vitamin A 2296IU46%

Vitamin C 1mg1%

Calcium 401mg40%

Iron 2mg11%

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

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15
Dec
2023

Ranch Pretzel Bites

categories: Appetizers

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Make a big batch of Ranch Pretzel Bites for snacking or gift-giving! They’re easy to make, and are baked in a buttery seasoning sauce!

If you’re looking for a delicious, easy to make snack OR a “foodie” gift for family, friends, or co-workers, may I suggest Ranch Pretzel Bites?

This recipe is one I found almost 30 years ago in one of my cookbooks, and it’s so easy to make! Store-bought pretzel twists are coated in a buttery seasoning sauce, then baked for an hour. That’s it!

The seasoning sauce (with Ranch seasoning) bakes right onto the pretzels, leaving them with wonderful flavor and a crispy bite. They are really so simple to prepare.

You can enjoy these pretzel bites as a tasty snack OR put them in a cute container as a food gift for someone you love. Here’s how to make yummy Ranch Pretzel Bites.

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

Make The Ranch Seasoning Sauce

Before making the sauce, preheat your oven to 250°F. The seasoning sauce takes only a minute or two to prepare, so you want the oven preheated and ready, to save time!

Melt a stick of butter in a saucepan on Low heat. Once the butter has partially melted, add a packet of Ranch seasoning mix, Worcestershire sauce, and seasoning salt.

Stir these ingredients together until they are fully incorporated into the melted butter. This is the seasoning sauce for the pretzels.

Season The Pretzels

Place the pretzel twists in a large mixing bowl, then pour the seasoning sauce all over the top of them. Use tongs or two large spoons to gently toss the pretzels.

Continue tossing the pretzels until all the sauce has been distributed, and the pretzels are fully coated.

Time To Bake!

Spread the seasoned pretzels out in a single layer (as much as possible) on a large, rimmed baking sheet. If there is any sauce left in the bowl, simply distribute it over the pretzels.

Stir these ingredients together until they are fully incorporated into the melted butter. This is the seasoning sauce for the pretzels.

Bake the ranch pretzel bites at 250°F. for 1 hour. Every 15 minutes, gently toss (and flip) the pretzels, then re-arrange them on the baking sheet and continue cooking.

When the pretzels have finished baking, transfer them onto wax paper or parchment paper on the counter.

Allow the ranch pretzel bites to fully cool to room temperature before serving or packaging them in gift containers.

Serve The Ranch Pretzel Bites

Once at room temperature, these yummy snacks are ready to be enjoyed. Place them in a large bowl, and watch how fast they disappear!

These crispy little snacks also make great gifts! Pack them into cute gift jars or containers, then give a thoughtful food gift to someone you care for.

Be sure to store any leftover pretzel bites in an airtight bag or container, for freshness.

I hope you have the chance to try ranch pretzel bites for yourself. They are delicious, and quite addicting, so you may find yourself (or your family) going back often for more!

Thanks for taking the time to stop by, and 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 SNACK OR APPETIZER Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Original recipe source: “The Spirit Of Christmas Cookbook”, page 158, published by Leisure Arts, Inc. in 1996

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Ranch Pretzel Bites

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

Make a big batch of Ranch Pretzel Bites for snacking or gift-giving! They're easy to make, and are baked in a buttery seasoning sauce!

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: ranch pretzel bites

Servings: 12 (½ cup per serving)

Calories Per Serving: 178 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups pretzels (mini-twist) (approx. ¾ of a 15 oz. bag=12 oz.)
½ cup butter (1 stick)
1 pkg. Ranch salad dressing mix
1 Tablespoons Worcestershire sauce
½ teaspoon seasoning salt

US Customary - Metric

Instructions

Preheat oven to 250°F.
Melt butter in a saucepan on Low heat. Add Ranch seasoning mix, Worcestershire sauce, and seasoning salt. Stir until fully combined, then remove from heat.
Put pretzels in a large bowl. Pour sauce on top. Use tongs or 2 large spoons to gently toss pretzels until all sauce is distributed, and pretzels are fully coated.
Spread seasoned pretzels in a single layer on a large, rimmed baking sheet. Bake at 250°F. for 1 hour. Every 15 minutes, gently toss the pretzels, then re-arrange on baking sheet and continue cooking.
When done, transfer pretzels to wax paper or parchment paper. Cool to room temperature before serving or packaging in gift containers. Store leftovers in airtight containers. Enjoy!

Nutrition Facts

Ranch Pretzel Bites

Amount Per Serving (0.5 cup)

Calories 178 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 20mg7%

Sodium 411mg18%

Potassium 136mg4%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 0.1g0%

Protein 3g6%

Vitamin A 237IU5%

Vitamin C 0.5mg1%

Calcium 12mg1%

Iron 1mg6%

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

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11
Dec
2023

Peppermint Patty Bars

categories: Candy, Desserts, Holidays!

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Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.

Do you enjoy York Peppermint Patties or Junior Mints? We sure love the flavor combination of chocolate AND peppermint! I’ve made 3-4 different recipes for peppermint patties over the past 20 years, but never found one I genuinely, truly LOVED… until THIS one.

I received a recipe for peppermint patties from a friend (it was from a magazine she subscribes to), and I really liked the filling ingredients that were used in it. I decided to try it and “slightly” tweak the recipe a bit. This recipe for peppermint patty bars is the result.

These bars are not the “traditional” ROUND patties, but are rectangular and the shape of a mini candy bar! For this recipe I use dark chocolate candy wafers for the coating, and love the crispness, once the chocolate hardens on the peppermint filling.

They are ABSOLUTELY delicious, and a perfect dessert treat for the holidays, or a GREAT food gift for friends or family! We cannot stay out of them, because they are SO YUMMY! Here’s how to make these decadent peppermint patty bars.

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

Make The Peppermint Filling

Combine powdered sugar, vegetable shortening, light corn syrup, water and peppermint extract in a large bowl. Use electric beaters on LOW speed to mix these ingredients together. NOTE: The filling will be very crumbly, even after being mixed.

NOTE: The dark chocolate candy wafers (shown below) are used later, to cover the peppermint bars. **You can find them in big craft stores (like Hobby Lobby or Michael’s), or large grocery stores. It can also be called almond bark. If you can’t find this ingredient, you can substitute dark chocolate chips.

Use clean hands to pinch and knead the filling crumbles together. Continue to do this until the dough becomes fairly smooth in texture and binds together well.

Shape this peppermint filling into a basic log form, then carefully transfer it to wax paper or parchment paper on a hard surface.

Shape Then Refrigerate Peppermint Patty Filling “Log”

Continue to shape the filling into a rectangular log about 1½” wide and about 9″ long, compacting the filling as you form it.

Wrap the peppermint log tightly in plastic wrap, place it on a cookie sheet, and then REFRIGERATE FOR 1 HOUR!

Now Let’s SLICE It And FREEZE It!

After the peppermint filling has fully chilled, remove the plastic wrap from the “log”. Use a serrated knife to carefully slice the log into ¼” thick slices. You should end up with a total of about 32 rectangular-shaped slices.

Place the slices in a single layer on a large baking sheet and pop them back in the FREEZER for 15 minutes. This will make them very cold, so they hold together as they’re dipped in melted chocolate.

Time To Melt The Chocolate

Once the peppermint bars have been in the freezer for 15 minutes, it’s time to melt the chocolate for dipping. Place about 1/3 of the chocolate into a bowl, along with about 1/3 of the vegetable shortening.

IMPORTANT TIP: The bowl, spoon, etc. that you use must be DRY. Any water that gets into the chocolate could make the chocolate “seize up” and get too hard.

Melt the chocolate and shortening on High power in a microwave for 45 seconds. Remove the bowl from the microwave and stir. At first the chocolate will be hardly melted, but that’s okay. Stir it anyway.

Repeat this process in 30 second intervals, stirring after each heating, until eventually the chocolate is fully melted and smooth.

ANOTHER TIP: Dip only about a third of the peppermint patties at a time, then re-melt more chocolate, etc.. Continue until all the peppermint patty bars are dipped.

Time For Chocolate “Dipping” Each Bar

Carefully place one peppermint bar at a time into the chocolate, and gently turn it over until all sides are covered with chocolate.

I typically use a spoon to help coat the bar with chocolate, and a small fork to lift the bar out of the bowl. Let the excess chocolate run down, and into the bowl.

Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before the chocolate hardens!

Repeat this process with each peppermint bar, until all are chocolate-dipped and decorated with sprinkles (if using).

Serve And Enjoy The Peppermint Patty Bars

Let the chocolate completely harden on the peppermint patty bars before serving. Give them time to rest and set up (without moving them) for about 15 minutes, and then dive in!

My husband enjoys peppermint patty bars at room temperature, but I like to refrigerate them before I gobble them up. Try them both ways to determine how you enjoy them the most!

Keep any leftovers stored in an airtight container in the refrigerator. They will keep for quite a while, if stored properly.

Be warned, though. Peppermint patty bars are so absolutely delicious, minty and refreshing, it will be hard to keep out of them!

I hope you enjoy these classic treats, and trust you will love them like we do! They also make a great food gift! Put them on a decorative plate or in a Christmas tin, and embellish it with a pretty bow or tag. Your friends and family will love this gift!

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

Looking For More CHOCOLATE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy chocolate treats for you to check out, including:

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Filling recipe adapted from: Joanna Gaines, via Magnolia Magazine (a friend had the original recipe)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Peppermint Patty Bars

Prep Time

20 mins

Chilling/Freezer time (inactive prep)

1 hr 15 mins

Total Time

1 hr 35 mins

Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.

Category: Candy, Dessert

Cuisine: All Cuisines

Keyword: peppermint patty bars

Servings: 32

Calories Per Serving: 107 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Peppermint Filling:

2½ cups powdered sugar
2½ Tablespoons light corn syrup
2 Tablespoons vegetable shortening
2 teaspoons water
2 teaspoons peppermint extract

For Chocolate Coating:

12 ounces dark chocolate candy melts (* see NOTES) can sub. dark chocolate chips/almond bark
1½ teaspoons vegetable shortening
decorative sprinkles, for garnish (OPTIONAL)

US Customary - Metric

Instructions

Make Peppermint Filling:

Combine powdered sugar, shortening, corn syrup, water and peppermint extract in a large bowl. Use electric mixer on LOW speed to mix ingredients. NOTE: Filling will be very crumbly, even after mixing.
Use your hands to pinch/ knead the filling crumbles together. Continue until dough is fairly smooth in texture. Shape into a basic log form; transfer to wax paper or parchment paper. Continue to shape the filling into a rectangular log about 1½" wide and about 9" long, compacting filling as you form it. Wrap log tightly in plastic wrap; place on cookie sheet. REFRIGERATE FOR 1 HOUR!
Remove wrap from chilled "log". Use a serrated knife to carefully cut log into ¼" thick slices. You should end up with about 32 slices. Place slices in a single layer on baking sheet(s). Place them in the FREEZER for 15 minutes.

Chocolate And Dipping:

Place about ⅓ of chocolate and ⅓ of the vegetable shortening in a microwave-safe bowl. Place bowl in microwave. Cook on High power for 45 seconds. Remove bowl and stir chocolate. Chocolate will be barely melted, but stir anyway. Repeat this process in 30 second intervals, stirring after each heating, until chocolate is fully melted and smooth. IMPORTANT TIP: The bowl, spoon, etc. you use must be DRY. Any water that gets into the chocolate can make chocolate "seize up" and get too hard. Dip about ⅓ of the peppermint patties at a time, then re-melt more chocolate, etc., as needed. Continue until all bars are dipped.
FOR EACH BAR: Carefully place 1 bar at a time into chocolate; gently turn it over until all sides are chocolate-covered. TIP: Use a spoon to help coat bar with chocolate, and a small fork to lift the bar out of the bowl. Let excess chocolate run down and back into bowl. Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before chocolate hardens! Repeat this with each peppermint bar, until all are chocolate-dipped and decorated.
Let chocolate completely harden before serving. Keep any leftovers stored in an airtight container in refrigerator. Enjoy!

Recipe Notes

FYI NOTE: Depending on the variety of dark chocolate melts used, the total calorie count of each bar can vary quite a bit. I used Make n' Mold chocolate candy wafers (sold at Hobby Lobby), but most grocers (or hobby shops) have a variety of candy wafers, almond bark or dark chocolate chips, which can be used for chocolate coating for the bars. Each differing variety will produce a different total caloric count.

Nutrition Facts

Peppermint Patty Bars

Amount Per Serving (1 bar)

Calories 107 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.4g

Sodium 16mg1%

Potassium 1mg0%

Carbohydrates 17g6%

Fiber 0.3g1%

Sugar 17g19%

Protein 1g2%

Calcium 11mg1%

Iron 0.4mg2%

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

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08
Dec
2023

Salmon In Spinach Cream Sauce

categories: Main Dishes, Seafood

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Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you’ll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

If you’re looking for a simple salmon recipe that is easy, pretty quick to prepare, AND tastes wonderful, here it is!

Boneless, skinless salmon fillets are pan-seared in hot oil until browned on both sides. They are served on top of (and garnished with) a easy-to-make creamy, garlic, spinach and sun-dried tomato sauce.

The convenient thing is this entire dish can be made using only ONE skillet, which also makes for easy clean up. YES!!! I found the original recipe on the Harry and David blog, made a few changes, and we really have enjoyed this lovely meal.

The salmon is super delicious, and it’s perfect for serving on a busy night, without investing a lot of time or trouble making it! That a winning combination in my book.

The recipe as written below makes two servings, but is VERY EASY to adapt for more servings. Here’s how to make it.

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

Prepare The Salmon Fillets

Pat the salmon fillets dry using paper towels to absorb the moisture. Sprinkle seasoning salt on top of each piece, dividing it evenly between the fillets.

Heat olive oil in a skillet on Medium heat until it is very hot, but not smoking. Lay the salmon fillets in the hot skillet with the seasoned side down.

Cook the salmon for 3-4 minutes without moving, then carefully turn the fillets to the other side, using a spatula. The salmon should be nicely browned.

Continue to cook the salmon for another 3-4 minutes or until it is fully cooked through, and flakes easily. Transfer the salmon fillets to a platter and cover with foil, to keep them warm.

Make The Spinach Cream Sauce

Use the same skillet (without rinsing) to make the spinach cream sauce. Turn the heat down to LOW. Stir minced garlic into the hot skillet, and cook it for 30 seconds, stirring often so it doesn’t burn.

Add baby spinach, heavy whipping cream, and chopped, sun-dried tomatoes. NOTE: The sun-dried tomatoes should be the type that are packed in olive oil. Lightly drain them and chop before adding them to the sauce.

Toss gently until these ingredients are combined. Stir often and cook on LOW heat only until the spinach has wilted. This will only take 2-3 minutes (don’t let the cream boil).

Transfer the salmon fillets back into the skillet on top of the spinach cream sauce, and then cover the skillet with a lid or foil.

Heat on LOW only until the salmon is re-heated through (1-2 minutes), being careful to not let the cream sauce boil.

Serve The Salmon In Spinach Cream Sauce

To serve the salmon in spinach cream sauce, spoon a small amount of the spinach sauce on the serving plate.

Place a salmon fillet on top of the sauce, and then spoon additional spinach cream sauce on top of the fish. Repeat this with the other fillet (or fillets) and serve immediately.

Serve the salmon in spinach cream sauce with your favorite sides while hot, and enjoy this wonderful, decadent looking main dish!

I’m confident you’re going to like salmon in spinach cream sauce, because it not only LOOKS good, it IS good! I hope you (and those you love) really enjoy it!

Thank you for taking time out of your busy day to stop by. 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 SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious salmon recipes you might enjoy checking out, including:

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Recipe adapted from: Christina Lane, via The Table, at https://www.harryanddavid.com/blog/cast-iron-salmon-recipe/

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Salmon In Spinach Cream Sauce

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

Category: Entree-Seafood, Main Dish

Cuisine: All Cuisines

Keyword: salmon, spinach, cream sauce

Servings: 2

Calories Per Serving: 364 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salmon:

8 ounces boneless, skinless salmon fillets approx. 4 ounces per fillet
½ teaspoon seasoning salt
1 Tablespoon olive oil

For Spinach Cream Sauce:

1 teaspoon minced garlic
2½ cups baby spinach (fresh)
¼ cup sun-dried tomatoes (packed in oil) drained slightly and chopped
¼ cup heavy whipping cream (OR half and half)
1 pinch salt and pepper (1 pinch each) , to season sauce to taste

US Customary - Metric

Instructions

Pat salmon dry with paper towels. Sprinkle salmon (top only) with seasoning salt.
Heat olive oil in a skillet on Medium heat until very hot, but not smoking. Put salmon in skillet, seasoned side down. Cook 3-4 minutes, then carefully turn the fillets to the other side. Salmon should be nicely browned. Cook other side 3-4 minutes until fully cooked through, and flakes easily. Transfer salmon to a platter; cover with foil, to keep them warm.
Use same skillet (without rinsing) to make spinach cream sauce. Turn heat down to LOW. Stir garlic into hot skillet; cook for 30 seconds, stirring often. Add spinach, whipping cream, and chopped, sun-dried tomatoes. Toss gently until combined. Stirring often, cook on LOW heat only until spinach has wilted. This takes 2-3 minutes (don't let cream boil).
Carefully transfer salmon back into the skillet (on top of spinach cream sauce). Cover skillet with a lid or foil. Heat on LOW only until salmon is re-heated through (1-2 minutes), being careful to not let cream sauce boil.
To serve, spoon a small amount of spinach sauce on a plate. Place a salmon fillet on top of the sauce. Spoon additional spinach cream sauce on top of the fish. Repeat with other fillet (or fillets); serve immediately while hot. Enjoy!

Nutrition Facts

Salmon In Spinach Cream Sauce

Amount Per Serving (1 fillet + sauce)

Calories 364 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 9g56%

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 96mg32%

Sodium 725mg32%

Potassium 1015mg29%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 25g50%

Vitamin A 4176IU84%

Vitamin C 25mg30%

Calcium 80mg8%

Iron 2mg11%

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

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05
Dec
2023

Maple Chile Glazed Carrots

categories: Vegetable Dishes

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Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

Today I would like to share a delicious recipe I found in a cookbook several years ago and made a couple slight changes to, in order to suit our taste.

These maple chile glazed carrots are easy to prepare, and are a wonderful tasting side dish, perfect for serving with a variety of main dishes.

Sliced carrots are cooked until tender in a sweet (maple syrup) and mild spice sauce which eventually glazes the carrots! It’s simple, really! Here’s how to make these yummy maple chile glazed carrots.

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

Prep The Carrots

I use 4 medium-sized carrots to make this recipe. Slice off the ends, peel the carrots, then discard the ends and peels. Cut the carrots into round slices, about ½” thick (approx. the width of a fingertip), then set aside.

Sauté The Onions

Melt butter on Medium-High heat in a medium-sized skillet. Once melted, add chopped onions and cook, stirring often, until the onions become tender and translucent in color. This usually takes about 3-4 minutes.

Cook The Carrots

Add the sliced carrots to the onions in the skillet, then add maple syrup, water, chile powder, salt, and cinnamon. Stir, to combine these ingredients in the skillet.

Bring the liquids to a low simmer, then PARTIALLY cover the skillet. Let the carrots cook on a low simmer for about 5-6 minutes, or until they are crisp-tender in texture.

Remove the cover from the skillet. Continue cooking the maple chile glazed carrots for 4 minutes (uncovered) on a low simmer, stirring occasionally.

When done, the liquid should be reduced in volume and slightly thickened, and the glaze carrots should be glossy/shiny looking.

The carrots should also be tender at this point. Remove the skillet from the heat, because this side dish is now ready to be served!

Serve The Maple Chile Glazed Carrots

Transfer the hot, maple chile glazed carrots to a serving bowl. Garnish the carrots with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve immediately while hot, and enjoy!

NOTE: The garnishes are completely optional, but do add additional flavor and color to the dish! If you have access to them, I recommend using them.

I hope you have the opportunity to try this recipe, and trust you’ll enjoy this simple vegetable side dish as much as we do!

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

Looking For More VEGETABLE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie side dish recipes you might enjoy, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: “The Chopped Cookbook”, by The Food Network, G.P., page 123, published in 2014 by Clarkson Potter

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0 from 0 votes

Maple Chile Glazed Carrots

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: maple chile glazed carrots

Servings: 4

Calories Per Serving: 122 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium carrots peeled, cut in ½" round slices
1½ Tablespoons unsalted butter
¼ cup yellow onion chopped
4 Tablespoons maple syrup
4 Tablespoons water
½ teaspoon salt
¾ teaspoon chile powder
⅛ teaspoon ground cinnamon

Optional Garnish: fresh thyme leaves and fresh grated nutmeg

US Customary - Metric

Instructions

Peel carrots and trim ends. Cut carrots into round slices, about ½" thick; set aside.
Melt butter on Medium-High in a medium skillet. Add onions and cook, stirring often, until onions become tender and translucent in color (3-4 minutes). Stir in carrots, maple syrup, water, chile powder, salt, & cinnamon until combined.
Bring liquid to a low simmer, then PARTIALLY cover the skillet. Let carrots cook on a low simmer (partially covered) for 5-6 minutes, or until crisp-tender in texture.
Remove cover from skillet. Continue simmering carrots (uncovered) for 4 minutes on a low simmer, stirring occasionally. When done, liquid should be reduced in volume and slightly thickened. Glaze on carrots should be glossy/shiny looking, and carrots tender. Remove skillet from heat source.
Transfer carrots to serving bowl. Garnish with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve hot, and enjoy!

Nutrition Facts

Maple Chile Glazed Carrots

Amount Per Serving (1 (1/4 of total))

Calories 122 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 342mg15%

Potassium 264mg8%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 15g17%

Protein 1g2%

Vitamin A 10433IU209%

Vitamin C 4mg5%

Calcium 48mg5%

Iron 0.3mg2%

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

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30
Nov
2023

Homemade Gingerbread

categories: Cakes, Desserts, Holidays!

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Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you’ll enjoy this simple recipe!

Do you like old-fashioned gingerbread? I sure do, but many people think this slightly sweet, spiced cake is ONLY a Christmas dessert.

The thing is, homemade gingerbread is so delicious it can be served ANY TIME of the year. The warm spices of cinnamon, cloves and ginger give great flavor to this cake, and dark molasses adds a distinctive taste, as well.

Guess what? Homemade gingerbread is SO EASY to make! It only takes about 10 minutes to prepare the batter, and then the gingerbread bakes for 35 minutes. That’s it! Here’s how you can make this dessert any time you crave it!

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

Make The Gingerbread Batter

Use an electric mixer to beat soft butter on medium speed until it becomes smooth and creamy, then add granulated sugar.

Continue beating this until the sugar and butter are fully combined. Add a large egg and a cup of molasses to the butter mixture.

Beat well, until the molasses and sugar are fully incorporated into the batter, and then set the batter aside.

In a separate bowl, whisk all purpose flour, baking soda, ground ginger, cinnamon, cloves and salt together until blended.

Combine Wet And Dry Ingredients

Add these dry ingredients alternately with hot water a little bit at a time to the batter. Doing this in small amounts ensures flour doesn’t fly all over the kitchen.

Use electric beaters on LOW to mix the dry ingredients and hot water after each addition. Repeat this twice, until the dry ingredients and hot water have been incorporated into the batter.

Time To Bake Homemade Gingerbread

Grease and flour a 13″ x 9″ cake pan. Pour the gingerbread batter into the prepared pan, and spread the batter evenly, to distribute. Bake the homemade gingerbread in a preheated 350°F. oven for 35-38 minutes.

Check the gingerbread to see if it’s done at 35 minutes by inserting a toothpick into the middle. If the toothpick comes out clean and batter-free, then the gingerbread is finished baking.

Let the gingerbread cool (still in the pan) on a wire rack for at least 20 minutes before slicing and serving. You can serve gingerbread warm, or at room temperature!

Serve The Homemade Gingerbread

When you’re ready to serve the gingerbread, slice and then transfer each piece onto a serving plate.

Dust each piece of homemade gingerbread with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!

I hope you enjoy this delicious homemade gingerbread, and trust those you share it with will love it, too! You can store the gingerbread at room temperature for up to 4-5 days, or it can be frozen for later use.

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

Looking For More CAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of dessert recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original source unknown: Recipe below was adapted from handwritten recipe found in old recipe box (no source noted).

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Homemade Gingerbread

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you'll enjoy this simple recipe!

Category: Dessert

Cuisine: All Cuisines

Keyword: homemade gingerbread

Servings: 15

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter , softened (1 stick)
¾ cup granulated sugar
1 large egg
1 cup molasses
2½ cups all purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup HOT water

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease and flour a 13" x 9" cake pan. Set aside.
Use electric mixer to beat butter (medium speed) until creamy; add sugar. Continue beating until sugar/butter are fully combined. Add egg and molasses; beat well, until fully incorporated into batter. Set aside.
In separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves and salt together until blended. Add these dry ingredients alternately with hot water to the batter (a little bit at a time). Use electric beaters on LOW to mix dry ingredients and hot water after each addition. Repeat twice, until all dry ingredients and hot water are incorporated into the batter.
Pour batter into prepared pan; spread evenly, to distribute. Bake at 350°F. for 35-38 minutes. Check it at 35 minutes by inserting a toothpick into the middle. If toothpick comes out clean/batter-free, gingerbread is done. Let gingerbread cool (still in pan) on a wire rack for at least 20 minutes before slicing and serving.
To serve, slice and transfer each piece onto a serving plate. Dust each piece with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!

Nutrition Facts

Homemade Gingerbread

Amount Per Serving (1 (1/15th of total))

Calories 239 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 250mg11%

Potassium 360mg10%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 27g30%

Protein 3g6%

Vitamin A 208IU4%

Vitamin C 0.01mg0%

Calcium 55mg6%

Iron 2mg11%

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

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26
Nov
2023

Blackberry Pecan Baked Oatmeal

categories: Breakfast

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Make Blackberry Pecan Baked Oatmeal for breakfast or brunch. It’s an EASY recipe (only 10 minutes prep), and then it’s baked (serves 8).

If you’re looking for an easy to make breakfast dish that has very minimal prep work, I hope you’ll check out this recipe for blackberry pecan baked oatmeal.

I came up with this dish after making a few changes to another of my recipes I’ve used for years, and am vey happy with the results.

You can use fresh (seasonal) or frozen blackberries (unthawed) to make the baked oatmeal, which means this yummy dish can be made any time of year!

Basically you mix the batter, pour it in a baking dish, and bake until done. Doesn’t that sound EASY? Well, it is… and here’s how to make it.

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

Make The Batter

Preheat the oven to 375° F. and lightly grease an 8″ x 8″ baking dish before making the batter to save time. You want the oven hot and ready to go, because it doesn’t take much time to make the batter.

Place old fashioned oats, granulated sugar, ground cinnamon and salt in a large bowl, and stir to combine.

In a separate bowl, whisk together milk (I use 1%), a large egg, and vanilla extract until they are also combined.

Pour the milk and egg mixture into the bowl with the oat mixture. Stir until these ingredients are blended together, then add chopped pecans and blackberries.

If using frozen blackberries, add them to the batter, still frozen. The batter may turn slightly pink in color, but that is okay!

Time To Bake!

Pour or spoon the batter into the greased baking dish. Bake the oatmeal at 375°F. for between 45 and 50 minutes.

The blackberry pecan baked oatmeal is done when firm and “set” on top, nicely browned, and it is fully cooked through.

TIP: To test for doneness, insert a toothpick into the top/middle part of the oatmeal. If it comes out clean and free of batter, then it is done.

Serve The Blackberry Pecan Baked Oatmeal

Allow the blackberry pecan baked oatmeal about 15 minutes or more to cool, then cut it into 8 square pieces. We prefer to eat this baked oatmeal warm (not hot), but again, that is your choice!

Sift a small amount of powdered sugar over the top of each piece, if desired. This is optional, but the powdered sugar is a nice decorative touch, and adds a bit more sweetness to this dish.

I hope you have the opportunity to make blackberry pecan baked oatmeal for a family breakfast or brunch. It really does taste wonderful.

Thanks so much for stopping by, and I hope you’ll come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of breakfast recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from: thegratefulgirlcooks.com/blueberry-french-toast-cups

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blackberry Pecan Baked Oatmeal

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Make Blackberry Pecan Baked Oatmeal for breakfast or brunch. It's an EASY recipe (only 10 minutes prep), and then it's baked (serves 8).

Category: Breakfast

Cuisine: American

Keyword: blackberry pecan baked oatmeal

Servings: 8

Calories Per Serving: 174 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups old fashioned oats uncooked
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
1¾ cup milk
1 large egg
1 teaspoon vanilla extract
1½ cups blackberries *fresh or frozen (unthawed)
½ cup chopped pecans

US Customary - Metric

Instructions

Preheat oven to 375° F. and lightly grease an 8" x 8" baking dish.
Stir oats, sugar, cinnamon and salt in a large bowl, until combined.
In separate bowl, whisk milk, egg, and vanilla until combined.
Pour milk/egg mixture into oat mixture. Stir until combined; add pecans and blackberries. NOTE: If using frozen blackberries, add them to batter, still frozen. Batter may turn slightly pink in color, but that's okay!
Pour batter evenly into prepared baking dish. Bake at 375°F. for 45-50 minutes. It's done when firm and "set" on top, browned, and fully cooked through. TIP: To test for doneness, insert a toothpick into top/middle part of oatmeal. If it comes out clean and batter-free then it's done.
Let baked oatmeal cool about 15-18 minutes, then cut it into 8 square pieces. Serve warm OR hot (your choice!) Sift powdered sugar over each piece, if desired. Enjoy!

Nutrition Facts

Blackberry Pecan Baked Oatmeal

Amount Per Serving (1 piece (1/8 of total))

Calories 174 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 26mg9%

Sodium 103mg4%

Potassium 219mg6%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 11g12%

Protein 6g12%

Vitamin A 197IU4%

Vitamin C 6mg7%

Calcium 92mg9%

Iron 1mg6%

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

Here’s one more to pin on your Pinterest boards!

21
Nov
2023

Pecan Pineapple Cheese Ball

categories: Appetizers, Holidays!

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Serve a delicious Pecan Pineapple Cheese Ball with crackers at your next party! This simple appetizer recipe makes TWO yummy cheese balls!

I don’t know about you, but our family can sure put away a homemade cheese ball when we get together! When I set a cheese ball and crackers out at a holiday event or family gathering, it’s one of the first things to disappear!

The recipe I’m sharing today is a recipe I found in a cookbook from almost ten years ago. I made a couple slight changes to the original, and love the look and taste of this yummy appetizer!

I’m pretty confident you will love it, too! Let me show you how truly easy it is to make a pecan pineapple cheese ball (recipe makes TWO medium cheese balls).

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

Make The Cheese Balls

Place a softened block (8 ounces) of cream cheese in a medium-sized mixing bowl. Use an electric mixer to beat the cream cheese until it becomes smooth and fluffy.

Add 1 cup of chopped pecans (half of the total amount), drained crushed pineapple, green and red bell peppers, green onions and seasoning salt.

Stir these ingredients together until they have been fully combined. The cream cheese mixture will be thick and will seem quite “wet”.

Shape The Cheese Balls

Once combined, use a large spoon to divide the cream cheese mixture into two equal halves while it is still in the bowl (just “eyeball it”). Set the mixture aside.

Cover The Cheese Balls With Pecans

Divide the remaining cup of chopped pecans in half. Place one portion on a small plate, and reserve the other half.

Use your hands (yes, it will be slightly “messy”), and shape one portion of the cream cheese mixture into a round ball.

Place the pecan pineapple cheese ball in the middle of the pecans on the plate. Gently roll the cheese ball around until completely covered with pecans. If necessary, gently press the pecans into the cheese ball to adhere.

When you are finished with the first cheese ball, place it on a large piece of plastic wrap on a flat surface. Create the second cheese ball using the same process (with the other half of the reserved pecans).

Refrigerate The Cheese Balls

Wrap each cheese ball in the plastic wrap, and place on a flat surface in the refrigerator. Refrigerate them for at least two hours.

Don’t skip this step! The refrigeration time allows the cream cheese to firm up once again, and lets the flavors “mingle” together, for the very best taste!

Serve The Pecan Pineapple Cheese Ball

When ready to serve the pecan pineapple cheese ball, remove the plastic wrap, and place the cheese ball on a pretty plate or serving platter.

Serve it with an assortment of crackers (and a little spreading knife), and watch how fast it disappears once it is presented!

You can keep the second cheese ball refrigerated for a few days (for the next round), or serve both if providing appetizers for a large group of people.

Wrap and store any leftovers in the refrigerator for up to 4-5 days, OR give one (with some crackers) as a thoughtful food gift to a family member or friend!

I hope you try this amazing appetizer at your next get-together! It’s delicious! The pecan pineapple cheese ball is a popular treat that typically goes fast!

You can easily double or triple the recipe and make several cheese balls for gift-giving, too! A delicious cheese ball is always a welcome and delicious treat for those you love.

Thanks for stopping by, and 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 APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious appetizers to choose from, including:

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Adapted from: “Have Yourself A Homemade Christmas”, page , published 2014 by Time Home Entertainment, Oxmoor House, and Gooseberry Patch

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pecan Pineapple Cheese Ball

Prep Time

10 mins

Cook Time

0 mins

Inactive Refrigeration Time

2 hrs

Total Time

2 hrs 10 mins

Serve a delicious Pecan Pineapple Cheese Ball with crackers at your next party! This simple appetizer recipe makes TWO yummy cheese balls!

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: pecan pineapple cheese ball

Servings: 16 (Yields 2 cheese balls)

Calories Per Serving: 132 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces light cream cheese (or regular)-softened
2 cups chopped pecans *DIVIDED USE
8 ounces crushed pineapple (canned) drained well
¼ cup chopped green bell pepper
3 Tablespoons chopped red bell pepper
2 Tablespoons chopped green onion bulb and stem
¾ teaspoon seasoning salt

US Customary - Metric

Instructions

Place cream cheese in a medium mixing bowl. Use electric mixer to beat cream cheese until smooth and fluffy.
Add 1 cup pecans, pineapple, green/red bell peppers, green onions and seasoning salt. Stir until fully combined. Divide mixture into two equal halves while still in the bowl ("eyeball it"). Set aside.
Divide remaining 1 cup of pecans in half. Place ½ cup pecans on a small plate and spread them out. Use hands (slightly messy), to shape cream cheese mixture into a ball. Place cheese ball on top of pecans on the plate. Gently roll cheese ball around until fully covered with pecans. If necessary, gently press pecans into cheese ball, to adhere. Place cheese ball on a large piece of plastic wrap. Repeat process with remaining mixture and pecans.
Wrap each cheese ball in plastic wrap; refrigerate at least 2 hours. Don't skip this step! Refrigeration time allows cream cheese to firm up again, and lets flavors "mingle", for the very best taste!
To serve, remove plastic wrap; place cheese ball on serving platter with assorted crackers. Serve, and enjoy! Wrap/store leftover cheese ball in refrigerator up to 4-5 days.

Nutrition Facts

Pecan Pineapple Cheese Ball

Amount Per Serving (1 (1/16 of total))

Calories 132 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 8mg3%

Sodium 160mg7%

Potassium 118mg3%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 4g4%

Protein 2g4%

Vitamin A 164IU3%

Vitamin C 6mg7%

Calcium 34mg3%

Iron 0.4mg2%

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

Here’s one more to pin on your Pinterest boards!