Nov
2023

Cauliflower Broccoli Bacon Salad

categories: Salads, Vegetable Dishes
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Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.
Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

If you’re looking for a delicious, fresh and COLORFUL salad to serve for dinner or take to a gathering, may I suggest taking a look at this recipe? I LOVE this salad, and can’t stay out of it when it is here in the house… it is so good!

Honestly, I feel like this cauliflower broccoli bacon salad has just about everything! It is crunchy, sweet and chewy, salty, creamy, and is a fantastic tasting salad that is a CINCH to make!

Here’s how to make the salad.

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

Cook The Bacon

I always cook the bacon first before doing anything else with this recipe. I like to have it cooked, crispy, and ready to go! I’ve used a method for years to cook the bacon fairly quickly, and with minimal mess.

Stack 3 slices of bacon on top of each other, then cut them in small pieces, using kitchen scissors or a sharp knife. Cutting the bacon into smaller pieces before cooking will allow the bacon to cook faster.

Cook the bacon in a medium skillet on medium-high heat until completely cooked through, browned and crispy. Transfer the cooked bacon crumbles to paper towels to absorb excess grease. Set the bacon aside to finish cooling.

Three pieces of bacon are cut into small pieces then cooked in a skillet.Bacon is cooked until browned and crispy, then drained on paper towels.

Make The Salad Dressing

Making the salad dressing is very EASY! Measure mayonnaise, granulated sugar, red wine vinegar, salt and pepper into a small bowl.

Stir these ingredients together well, until the sugar has dissolved and you have a bowl of creamy salad dressing. Set aside.

Salad dressing is made by stirring ingredients together in a small bowl.

Time To Put It All Together!

Now it is time to put all the ingredients together and make this delicious salad! It only takes a minute or two to do this, which is awesome.

Put cauliflower florets, broccoli florets, dried cranberries, chopped red onion, chopped peanuts AND crispy bacon into a large mixing bowl.

TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

Salad ingredients are placed in large bowl, and salad dressing is ready to add.

Pour the creamy salad dressing over the top, then toss the salad very well, until all the  ingredients are combined and coated with the dressing.

Cover the cauliflower broccoli bacon salad with plastic wrap, and keep it in the refrigerator until you’re ready to serve it. You can make the salad up several hours ahead of time if that is more convenient.

NOTE: For best Results I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle. 

Cauliflower broccoli bacon salad is tossed with creamy salad dressing.

Serve The Cauliflower Broccoli Bacon Salad

When you’re ready to serve the cauliflower broccoli bacon salad, remove it from the refrigerator. Give the salad another quick toss, then transfer the salad to a pretty serving bowl or platter (if desired).

Serve this cold, crunchy salad with a favorite meat dish, and enjoy the amazing flavors. I’m confident you’re going to like it!

A white bowl, filled with cauliflower broccoli bacon salad.A close up picture of the cauliflower broccoli bacon salad.

We enjoyed the salad served along with Pan-Seared Creole Salmon, and some steamed white rice. YUM!  

The crunch of raw broccoli, cauliflower, peanuts, bacon, and the chewy sweetness of the dried cranberries is wonderful! With the addition of  the creamy dressing, this colorful salad is an amazing side dish!

Salmon fillet and rice, served with the cauliflower broccoli bacon salad.

I hope you have the chance to try this salad, and hope you’ll enjoy it like we do! Thanks for stopping by, and please come back soon for more family-friendly recipes.

Take care, may God bless you, and have a GREAT day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious salad recipes to explore, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signature

Recipe adapted from: “2010 Christmas with Southern Living” Cookbook, page 148, published in 2010, by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Cauliflower Broccoli Bacon Salad
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 

Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

Category: Salad, Side Dish
Cuisine: All Cuisines
Keyword: cauliflower broccoli bacon salad
Servings: 5
Calories Per Serving: 231 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 3 slices bacon cooked until very crispy
  • 2 cups cauliflower florets cut into SMALL florets
  • 2 cups broccoli florets cut into SMALL florets
  • ½ cup dried cranberries
  • ¼ cup chopped salted peanuts
  • 1½ Tablespoons chopped red onion
For Salad Dressing:
  • ½ cup light mayonnaise can substitute regular
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon red wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
US Customary - Metric
Instructions

  1. Cook bacon in skillet on medium-high until cooked through, browned and crispy. Transfer bacon pieces to paper towels to absorb grease. Set bacon aside to cool.

  2. Stir mayonnaise, sugar, red wine vinegar, salt and pepper in a small bowl until sugar dissolves. Set aside.

  3. Put cauliflower, broccoli, cranberries, red onion, peanuts and bacon in a large mixing bowl. Add salad dressing; toss the salad until all ingredients are combined and coated with dressing.

  4. Cover bowl with plastic wrap, and refrigerate until you're ready to serve. NOTE: I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle. This also allows veggies time to become well-chilled, for best results.

  5. To serve, remove salad from refrigerator. Give salad a quick toss; transfer salad to a pretty serving bowl or platter (if desired). Serve cold, and enjoy.

Recipe Notes

TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

Nutrition Facts
Cauliflower Broccoli Bacon Salad
Amount Per Serving (1 (1/5 of total))
Calories 231 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 12mg4%
Sodium 446mg19%
Potassium 337mg10%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 16g18%
Protein 6g12%
Vitamin A 248IU5%
Vitamin C 52mg63%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.


Nov
2023

Chocolate Zucchini Muffins

categories: Breads, Muffins
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Make a dozen yummy chocolate zucchini muffins. They’re easy to make, and filled with chocolate chips and a surprise- shredded zucchini!
Make a dozen yummy chocolate zucchini muffins. They're easy to make, and filled with chocolate chips and a surprise- shredded zucchini!

I don’t know about you, but I enjoy making muffins to have around for breakfasts or a quick snack. There are so many flavors of muffins and I enjoy testing new recipes to find some “good” ones.

Years ago I began making loaves of double chocolate zucchini bread, and we LOVE it. I had never tried making muffins with that recipe, so I proceeded to do just that!

This past summer, I had a few zucchini left from our little raised bed garden, decided to make chocolate zucchini muffins, and the results were wonderful! Today I am sharing that recipe so you can make these delicious muffins, too! Here’s how to prepare them.

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

Make The Muffin Batter

Beat or whisk eggs, honey, oil, brown sugar and vanilla extract together in a large bowl until combined. These are the “wet ingredients” for the muffin batter. Set the bowl aside.

Eggs, brown sugar, honey, oil and vanilla are combined in a mixing bowl.Wet ingredients for muffin batter are whisked together in a bowl.

In a separate bowl, whisk flour, cocoa powder, baking soda, salt and baking powder together until fully combined.

Stir these “dry” ingredients into the bowl containing the “wet ingredients” until fully incorporated into a thick batter.

Flour, cocoa powder, baking soda, salt, baking powder are whisked together.Wet and dry ingredients combine to make thick chocolate muffin batter.

Add Zucchini And Chocolate Chips

Blot the shredded zucchini REALLY WELL between layers of paper towels to absorb excess moisture. You may need to repeat this a couple times, because there’s lots of moisture in shredded zucchini!

Add the shredded zucchini and chocolate chips to the muffin batter, and stir it well, to combine. This is the batter for the muffins.

Shredded zucchini is blotted to remove moisture before adding to batter.Chocolate chips and zucchini are stirred into chocolate zucchini muffin batter.

Time To Bake The Chocolate Zucchini Muffins!

Preheat oven to 350°F. Put paper muffin liner cups into the wells of a standard sized (12) muffin tin. Give the bottom of each liner a quick shot of non-stick baking spray. NOTE: If you do not have paper liners, lightly grease or spray muffin cups with non-stick baking spray.

Evenly divide the batter between the 12 muffin cups, filling each of them between ½ and ¾ full.

Bake at 350°F. on a middle rack in the oven for 30-35 minutes. Oven temps can vary widely, so I recommend checking them after 30 minutes.

Muffin cups are filled with the chocolate zucchini batter for baking.

When done, the top of the muffins should be set. Insert a toothpick into the top of a muffin to check for doneness. If it comes out batter-free, the muffins are done.

Let them rest in the pan for 3-4 minutes, then transfer them out of the muffin pan to a wire rack, to finish cooling.

Chocolate Zucchini Muffins rest after baking for 30 minutes.

Serve The Chocolate Zucchini Muffins

The chocolate zucchini muffins can be served warm (with butter!) or at room temperature. They are dense and rich in chocolate flavor!

These muffins are perfect for a quick breakfast on the go, a pretty brunch platter, or simply an afternoon snack with cold milk or a hot cup of coffee or tea!

A dozen chocolate zucchini muffins cooling on a wire rack.

I hope you have the opportunity to make these scrumptious, chocolate zucchini muffins for those you love! Any leftovers can be wrapped well and frozen for another time, too!

Thanks 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 MUFFIN 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 muffin recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from: http://www.whatmegansmaking.com/2013/07/double-chocolate-zucchini-bread.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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Chocolate Zucchini Muffins
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Make a dozen yummy chocolate zucchini muffins. They're easy to make, and filled with chocolate chips and a surprise- shredded zucchini!

Category: Breakfast, Brunch, Snack
Cuisine: All Cuisines
Keyword: chocolate zucchini muffins
Servings: 12
Calories Per Serving: 316 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large eggs
  • ⅓ cup honey
  • ½ cup vegetable oil or other neutral oil
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1⅔ cups all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 cups shredded, unpeeled zucchini blotted well, to remove moisture
  • 1 cup semi-sweet chocolate chips
US Customary - Metric
Instructions

  1. Preheat oven to 350℉. Put paper liner cups into the wells of a standard muffin tin. Give the bottom of each liner a quick shot of non-stick spray. NOTE: If you don't have paper liners, lightly grease or spray muffin cups with non-stick spray.

  2. Beat or whisk eggs, honey, oil, brown sugar and vanilla in a large bowl until combined. Set this bowl of wet ingredients aside.

  3. In a separate bowl, whisk flour, cocoa powder, baking soda, salt and baking powder together until combined. Stir this mixture into the "wet ingredients" until fully incorporated into a thick batter.

  4. Blot shredded zucchini REALLY WELL between layers of paper towels to absorb excess moisture. You may need to repeat this a couple times. Add zucchini and chocolate chips to the batter; stir well, to combine. Evenly divide batter between 12 muffin cups, filling each between ½ and ¾ full.

  5. Bake at 350°F. (on middle oven rack) for 30-35 minutes. Oven temps can vary widely, so I recommend checking them for doneness at 30 minutes. When done, top of the muffins should be set. Insert a toothpick into the top of a muffin to check for doneness. If it comes out batter-free, muffins are done. Remove muffins from oven. Let them rest in the pan 3-4 minutes, then transfer to a wire rack, to finish cooling.

  6. Serve warm or at room temperature, and enjoy!

Nutrition Facts
Chocolate Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 316 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 32mg11%
Sodium 258mg11%
Potassium 240mg7%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 23g26%
Protein 5g10%
Vitamin A 94IU2%
Vitamin C 4mg5%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a dozen yummy chocolate zucchini muffins. They're easy to make, and filled with chocolate chips and a surprise- shredded zucchini!

 


Nov
2023

Pecan-Crusted Chicken (4 ingredients!)

categories: Chicken, Main Dishes
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Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!
Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

If you’re like me, sometimes it’s hard to come up with a quick and easy dinner, especially when you’re tired from a long day!

Today I want to share a recipe that solves that problem… and it is absolutely yummy! Pecan-crusted chicken takes only about 10 minutes to “get ready”, then you pop it in the oven for about 18 minutes to bake. That’s it!

I originally found the recipe in one of my old cookbooks, and made a few minor changes to suit our taste, and this is the result. Tender chicken breasts, flavored with a honey mustard glaze, then topped with chopped pecans and baked. Yum!

The recipe makes two servings but can be easily doubled or tripled, to suit your needs. Here’s how to make pecan-crusted chicken. 

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

Make The Honey Dijon Glaze

Making the honey Dijon mustard glaze for the chicken is a cinch! Place 1¾ Tablespoons of honey in a small bowl.

Add 1 Tablespoon of Dijon mustard, then stir well, to fully blend it into the honey. This is the simple glaze for the chicken. Set the bowl aside.

Dijon mustard and honey are placed in a small bowl.Honey mustard glaze is mixed together and ready for the chicken.

Prepare The Chicken Breasts For Baking

Pat each of the chicken breasts dry between a couple layers of paper towels. Set a cutting board on the kitchen counter.

Lay a large piece of plastic wrap (bigger than the chicken) on the cutting board. Lay one chicken breast at a time in the center of the wrap.

Cover the chicken with a second large piece of plastic wrap and make sure the edges are sealed. Use the flat side of a meat mallet to pound the chicken all over, until it has been flattened to about ½” thick.

A chicken breast is blotted dry with paper towels before basting.

A chicken breast in plastic wrap is pounded flat with a meat mallet.

Time For the Glaze And Chopped Pecans

After flattening the chicken, place each piece on a baking sheet. Brush the top using HALF the total amount of honey mustard glaze, divided between the two pieces.

Now prepare one chicken breast at a time. Spread HALF the chopped pecans on a dinner plate, then lay one chicken breast, glazed side down, on top of the pecans.

Brush HALF the remaining glaze on the chicken (the side facing up, without pecans). Dredge the chicken in the chopped pecans to adhere them to the glaze.

Place the chicken breast, pecan side UP onto baking sheet. Repeat this process with the other piece of chicken, remaining glaze and pecans.

Honey Dijon glaze is brushed over the chicken breasts.Honey mustard chicken is dredged in chopped pecans on a plate.

Bake The Pecan-Crusted Chicken

Place the chicken breasts (pecan side up) on a baking sheet. Press any remaining pecans on the plate into the chicken pieces so they adhere.

Bake the chicken at 350°F. for 16-18 minutes or until safely cooked through to an internal temperature of 165°F.

Pecan-crusted chicken, on a baking sheet, ready to be cooked.

When done, the chicken should be golden brown on top, and fully cooked through. The chopped pecans on top will be lightly “toasted”, which adds additional flavor and texture!

Pecan-crusted chicken rests on baking sheet after cooking.

Serve The Pecan-Crusted Chicken

Use a spatula to transfer the pecan-crusted chicken breasts to individual serving plates. Serve immediately, and enjoy!

The chicken has a wonderful flavor from the honey Dijon glaze and is very tender (thanks to the meat mallet pounding you gave it!).

Pecan-crusted chicken, with broccoli and baked potato on the side.A close up photo of the pecan-crusted chicken on a white plate.

I hope you enjoy this recipe for pecan-crusted chicken! It really is a super simple, delicious and satisfying main dish I am confident you’ll like.

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 CHICKEN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from: “Southern Living 2009 Annual Recipes” cookbook, page 309, published in 2009 by Oxmoor House, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
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Pecan-Crusted Chicken
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

Category: Main Dish
Cuisine: American
Keyword: pecan-crusted chicken
Servings: 2
Calories Per Serving: 429 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless, skinless chicken breasts (5 ounces each)
  • 1¾ Tablespoons honey
  • 1 Tablespoons Dijon mustard
  • 6 Tablespoons chopped pecans
US Customary - Metric
Instructions

  1. Preheat oven to 350℉. Lightly grease baking dish or baking sheet.

  2. Stir honey and Dijon in a small bowl until combined. Set aside.

  3. Pat chicken dry with paper towels. Lay piece of plastic wrap (bigger than chicken) on a cutting board on kitchen counter. Lay one chicken breast in the center of the wrap. Cover chicken with more plastic wrap; make sure edges are sealed. Use flat side of a meat mallet to pound chicken, until flattened to about ½" thick.

  4. Place each piece on baking sheet. Brush top of each piece with ¼ of the total amount of glaze (reserving the rest). Doing 1 chicken breast at a time, spread HALF the pecans on a plate; lay chicken breast, glazed side down, on top of pecans. Brush top with ¼ more of the remaining glaze (side facing up, w/out pecans). Dredge chicken in pecans to adhere them to the glaze. Place chicken, pecan side UP on baking sheet. Repeat with other piece, remaining glaze and pecans. Press any remaining pecans on plate into chicken, to adhere.

  5. Bake chicken at 350°F. for 16-18 minutes or until golden brown and cooked through, to an internal temperature of 165°F.

  6. Transfer to serving plates using a spatula, and serve immediately. Enjoy!

Nutrition Facts
Pecan-Crusted Chicken
Amount Per Serving (1 chicken breast)
Calories 429 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 7g
Monounsaturated Fat 14g
Cholesterol 91mg30%
Sodium 248mg11%
Potassium 668mg19%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 16g18%
Protein 33g66%
Vitamin A 65IU1%
Vitamin C 2mg2%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!


Nov
2023

Creamy Pumpkin Coconut Soup

categories: Soups
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Creamy Pumpkin Coconut Soup is a delicious, comforting meal to enjoy on a cold day! This easy to make recipe serves 4 and has great flavor.
Creamy Pumpkin Coconut Soup is a delicious, comforting meal to enjoy on a cold day! This easy to make recipe serves 4 and has great flavor.

Fall is here, and I’ve begun making more soups as our weather is transitioning from the heat of summer to cooler, crisp days! One of the soups we enjoy is creamy pumpkin coconut soup. The recipe is a compilation of other soups I make, using ingredients from several recipes. 

This creamy soup is simply seasoned with butter, onions, garlic, curry powder, chicken broth (*see note below), salt and pepper. They’re all pretty basic, but they make this soup wonderful!

NOTE: If you are vegetarian, you can substitute vegetable broth for the chicken broth. It will slightly alter the taste, but will still be delicious!

The soup gets its color and creaminess from a can of coconut milk and 2 cups of pumpkin puree (homemade or canned). Both these items can be found in most grocery stores.

This recipe will yield four servings and is incredibly EASY to prepare in about 20 minutes. Here’s how to make it.

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

How To Make Creamy Pumpkin Coconut Soup

The first thing you will need to do is cook the onions until they are tender. Melt butter on MEDIUM heat in a large saucepan or soup pot.

Add chopped onions to the pot, and cook them for 2-3 minutes, stirring often, until they become tender and translucent. 

Chopped onions are cooked in melted butter until they've softened.

Stir minced garlic and curry powder into the onions, and cook 2 more minutes, stirring often so the garlic does not burn.

NOTE: I use ¾ tsp. of curry powder when I make this, but if you really, really enjoy curry flavor, add a full teaspoon! 

Minced garlic and curry powder are stirred into the cooked onions.

Time For The Pumpkin Puree

Add 2 cups of pumpkin puree (not pie filling!) and 1 cup of chicken broth to the soup pot. Stir until combined, and cook 2 more minutes to blend and heat the ingredients.

Use an immersion blender to thoroughly blend the soup ingredients. Place it right into the soup and blend away!

NOTE: If you do not have access to an immersion blender, you can process these ingredients in a blender. You may have to do this in two batches, however! After blending, pour the soup back into the pot.

Pumpkin puree is added to the seasoned onions in the soup pot.An immersion blender is used to puree the soup ingredients.

Add Creamy Coconut Milk To The Soup

Process the soup until it is lump free and smooth in texture. Add remaining 2 cups of chicken stock, salt and pepper to the soup, and stir, to combine. Continue heating the soup on LOW heat.

Pour one can (13.5 ounces) of coconut milk into the creamy pumpkin coconut soup. TIP: Open the can of coconut milk and stir it (in the can) until smooth, before adding it to the soup.

Canned coconut milk is stirred into the creamy pumpkin coconut soup.The pumpkin soup is stirred until the coconut milk is incorporated.

Serve The Creamy Pumpkin Coconut Soup

Stir well to combine, and continue cooking the soup on LOW heat until it is fully heated through. Once it’s heated through, the creamy pumpkin coconut soup is ready to be served.

To serve, ladle the hot soup into four serving bowls. Garnish each serving with a sprinkle of curry powder and parsley, if desired (optional).

Serve this delicious, hot soup with large slices of garlic bread or crusty bread of your choice. Enjoy this flavorful soup!

The soup pot with creamy pumpkin coconut soup heating in it.Creamy pumpkin coconut soup, garnished with curry powder and parsley.

I hope you have the opportunity to make this creamy soup for yourself and those you love. It’s a delicious, comforting soup, and I really hope you enjoy it!

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 SOUP 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 wonderful soup recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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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Creamy Pumpkin Coconut Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Creamy Pumpkin Coconut Soup is a delicious, comforting meal to enjoy on a cold day! This easy to make recipe serves 4 and has great flavor.

Category: Main Dish, Soup
Cuisine: All Cuisines
Keyword: creamy pumpkin coconut soup
Servings: 4
Calories Per Serving: 334 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons butter
  • ¾ medium yellow onion finely chopped
  • ¾ teaspoon curry powder
  • 1 teaspoon minced garlic
  • 2 cups pumpkin puree NOT pie filling
  • 3 cups chicken broth *DIVIDED USE
  • 13.5 ounces coconut milk (canned) stir in can before adding
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons fresh chopped parsley** **optional (for garnish)
US Customary - Metric
Instructions

  1. Melt butter on MEDIUM heat in a large saucepan or soup pot. Add onions; cook them 2-3 minutes, stirring often, until they become tender and translucent. 

  2. Stir garlic and curry powder into the onions. Cook 2 more minutes, stirring often.

  3. Add pumpkin puree and 1 cup chicken broth. Stir and cook 2 minutes (on MEDIUM) until blended and heated. Use an immersion blender to puree the soup. Process soup until it is lump free/smooth in texture. NOTE: No immersion blender? Process in a blender in batches. After blending, pour puree back into the pot.

  4. Add remaining 2 cups chicken broth, salt and pepper to soup; stir, to combine. Continue heating soup on LOW. Open coconut milk; stir it (in the can) until smooth. Pour it into the soup; stir until combined. Cook on LOW until heated through.

  5. Taste soup. Add more salt/pepper, if desired. Ladle hot soup into 4 bowls. Garnish each serving with parsley, if desired (optional). Serve, and enjoy!

Nutrition Facts
Creamy Pumpkin Coconut Soup
Amount Per Serving (1 (1/4 of total))
Calories 334 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 24g150%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 19mg6%
Sodium 1012mg44%
Potassium 588mg17%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 9g10%
Protein 5g10%
Vitamin A 19416IU388%
Vitamin C 12mg15%
Calcium 67mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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

Creamy Pumpkin Coconut Soup is a delicious, comforting meal to enjoy on a cold day! This easy to make recipe serves 4 and has great flavor.


Oct
2023

Little Pecan Pies For Two

categories: Desserts, Pies/Tarts
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Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don’t mind calories)!
Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don't mind calories)!

Do you love pecan pie, but don’t need to have an ENTIRE PIE sitting around the house, tempting you every single day until it’s gone?

Perhaps you’re single or are a couple, and don’t want a whole pie, but just crave a little taste of delicious pecan pie? These little pecan pies for two might be the recipe you’re looking for!

My husband and I enjoy them, because we can split a small one for a nice dessert. That way we don’t eat enough pecan pie to induce a sugar coma (ha ha), but have enough to satisfy both of us.

Growing up I did not like pecan pie, because it is so rich and decadently sweet. It just so happens I’m married to a guy that LOVES pecan pie, so occasionally I make them now, to make him happy (especially at Thanksgiving). I have now grown to actually enjoy them. Who knew?

Here’s how to make these cute little pecan pies.

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

Make The Dough For The Crust

Stir together all purpose flour and salt in a large mixing bowl. Use a hand held pastry blender to cut in vegetable shortening until the dough is crumbly and the shortening is reduced to the size of peas.

Gradually add 4 teaspoons of very cold water into the dough, mixing by hand as you add it, until you can shape the dough into a cohesive ball with your hands.

Have a food processor? If you have access to a food processor, it will take a little less time for this step. Pulse flour, salt and shortening together until “pea-sized”, then allow COLD water to drizzle in while pulsing, until mixture comes together in a ball.

Tightly wrap the dough ball and refrigerate it for 30 minutes. While the dough chills, make the pie filling.

A pastry blender is used to cut vegetable shortening into flour/salt mixture.Pie crust dough is shaped into a ball, then wrapped and refrigerated.

Make The Pie Filling

It is really easy to make the filling for these little pies. Place one egg, corn syrup, brown sugar, and vanilla extract in a medium-sized mixing bowl.

Use a fork and mix these ingredients very well, until they’re fully combined. This is the filling for the little pecan pies for two. You will add the pecans (separately) later.

Egg, brown sugar, corn syrup and vanilla for pie filling are in a bowl.Mixed with a fork, the pie filling is combined and ready to fill pie crusts.

Using Miniature Tart Pans

For this recipe I typically use two, 4½” tart pans with a removable bottom, which I’ve shown below. After baking and cooling, the bottom metal plate can be pressed up from the bottom, separating the tart from the pan for serving.

You can also use two miniature pie pans (same approximate size) to make this recipe. I’ve done both, but typically use the tart pans as my first choice.

Miniature tart pans with removable bottom plates are used for this dessert.

Time To Make The Pie Crusts

Remove the chilled pie crust dough from the refrigerator. Divide the dough in half, then roll each piece into a 6″ circle on a lightly floured surface.

Place the pastry dough into two 4½” tart pans or into two miniature pie pans about the same size. Patch any tears in the crust.

If using a tart pan, trim the edges of the dough to fit the top rim of the pan, and press the dough lightly into the crimped edges. If using a miniature pie pan, crimp the top edges, to form the crust.

Chilled dough is cut into two pieces to form crust.Two little tart pans, filled with the chilled pie dough.

Fill And Bake The Miniature Pies

Divide the pecan halves on the bottom of each pie crust, covering as much of the bottom crust as possible.

Carefully pour (or spoon) the pie filling over the pecans and into the pie crust, until it’s almost to the top. The pecans will rise in the pan as the filling is added. NOTE: You might have a small amount of pie filling left over. 

Pecan halves are added to the pie dough crust.Pie filling is poured over the pecans in the pie crusts.

Cool, Then Serve The Little Pecan Pies For Two

Place the pies on a large baking sheet, and place them into a preheated 375°F. oven, being careful to not spill the filling!

Bake for 35-40 minutes or until a knife inserted into the top comes out clean. The little pies should be nicely browned on the top, and the crust should have very slightly pulled away from the edges.

Cool the little pecan pies for two on a wire rack for at least 15 minutes before removing them out of the tart pans (if using).

One of the little pecan pies for two, cooling, after baking for 35 minutes.Transferred out of the tart pans, little pecan pies for two cool on a wire rack.

Top each of the pies with whipped cream (optional, but yummy!), and serve. Pecan pies are very sweet and rich tasting, so my husband and I typically split one between the two of us. A little bit goes far!

If you want YOUR OWN little bitty pecan pie (and the calories that go with it), then by ALL MEANS… dig in! I know you’ll enjoy every single bite!

Little pecan pies for two, served on a white plate, with whipped cream on top.The inside of the miniature pecan pies is thick, sweet, and decadent.

I hope you have the opportunity to make these cute little dessert pies, and am confident you’ll enjoy them. They’re delicious!

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 DESSERT 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 desserts to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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Original recipe source: “Taste of Home” magazine, Feb,/Mar 2001 issue, page 11, published by Reiman Publications.

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Little Pecan Pies For Two
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
 

Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don't mind calories)!

Category: Dessert
Cuisine: American
Keyword: little pecan pies for two
Servings: 4 (½ a mini pie per serving)
Calories Per Serving: 311 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Crust:
  • ½ cup all purpose flour
  • ⅛ teaspoon salt
  • 3 Tablespoons vegetable shortening
  • 4 teaspoons very cold water
For Filling:
  • 1 large egg
  • ⅓ cup packed dark brown sugar
  • ⅓ cup light corn syrup
  • ½ teaspoon vanilla extract
US Customary - Metric
Instructions

  1. Stir flour and salt in medium bowl. Cut in shortening with pastry blender or two forks until shortening is reduced to the size of peas. Slowly add cold water into dough, mixing by hand as it's added, until you can shape dough into a ball. Have a food processor? Pulse flour, salt and shortening until "pea-sized", drizzle COLD water in while pulsing, until mixture comes together in a ball. Wrap dough ball; refrigerate 30 minutes. While chilling, make pie filling and preheat oven to 375℉.

  2. Place egg, corn syrup, brown sugar, and vanilla in a mixing bowl. Use a fork to fully combine these ingredients. Set aside.

  3. Remove chilled dough from refrigerator. Divide in half; roll each piece into a 6" circle on lightly floured surface. Transfer dough into tart pans or miniature pie pans. Patch any tears in the dough. If using tart pan, trim dough even with top rim of the pan. Press dough lightly into the crimped edges. If using mini pie pan, scallop edges, to form a crust.

  4. Divide pecan halves into pans, covering bottom as much as possible. Carefully pour (or spoon) pie filling over pecans (almost to the top of the pie crust).

  5. Carefully place pies on baking sheet and into a 375°F. oven (don't spill the filling). Bake for 35-40 minutes or until knife inserted into the top comes out clean. Pies should be browned on top, and crust should be slightly pulled away from edges. Cool on a wire rack for 15 minutes before removing them from the tart pans.

  6. Top pies with whipped cream (optional, but yummy), and serve. Enjoy!

Nutrition Facts
Little Pecan Pies For Two
Amount Per Serving (1 ½ of a mini pie)
Calories 311 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 47mg16%
Sodium 114mg5%
Potassium 59mg2%
Carbohydrates 52g17%
Fiber 0.4g2%
Sugar 40g44%
Protein 3g6%
Vitamin A 68IU1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don't mind calories)!


Oct
2023

Classic Pot Roast

categories: Beef, Main Dishes
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Classic Pot Roast is comfort food at it’s very best! Make this delicious, tender beef dish for those you love, using only a few ingredients!
Classic Pot Roast is comfort food at it's very best! Make this delicious, tender beef dish for those you love, using only a few ingredients!

When I was growing up I looked forward to my Mom’s pot roast. She would put the meat, along with carrots, onions AND potatoes in the pot and while it cooked, our little house would smell so good!

These days, I love cooking roast with carrots and onions only, and prefer to make mashed potatoes (and gravy) separately to serve on the side. YUM! Same great taste, and our home still smells amazing while it cooks!

To me, a tender pot roast is comfort food, and when I make it nowadays, it brings back warm memories from my childhood. I don’t make it as often now, because I’m only cooking for two. When I do make it, I buy a small roast which is enough for several servings and leftovers!

There are so many ways to season and prepare pot roast. I found the original recipe for this pot roast online a while ago, made some very minor changes, and this is how I make classic pot roast now.

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

Pan-Sear The Veggies

The first thing to do is pan-sear the onions and carrots separately in a large Dutch oven. NOTE: You will use this pot for the roast as well, so it must be oven-safe.

Heat a couple Tablespoons of vegetable oil in a Dutch oven over Medium-High heat. When the oil is hot and shimmering, add the prepared onions. Each one of the onions should be peeled, ends trimmed, and then cut into 8 wedges (from top to bottom).

Cook the onions about 2-3 minutes, stirring occasionally until slightly browned and translucent. Carefully remove and transfer the onions to a plate.

Now add the carrots (2″ slices) to the hot pot and cook for 2-3 minutes, stirring occasionally until they’re slightly browned. Remove them and transfer to the plate, as well.

Onion wedges are lightly browned in hot oil.Carrot chunks are lightly browned in hot oil.

Now you should have a large plate with the pan-seared onions and carrots on it. Set these veggies aside while you brown the beef.

Lightly browned onions and carrots rest on a plate after being cooked.

Season And Pan-Sear The Pot Roast

Season the pot roast generously on all sides with salt and pepper. Add a bit more oil to the pan (if necessary), and heat it on Medium-High.

Chuck roast is seasoned on all sides with salt and pepper.

When the oil is very hot (but not smoking), add the seasoned pot roast. Pan-sear the meat for about 2 minutes without moving it, then turn to the other side and repeat, to ensure all sides of the meat are browned.

You will not cook the beef all the way through, but simply want all sides of the roast to be browned. When done, remove and transfer the browned roast to a plate.

Roast is pan-seared in hot oil in a Dutch oven.Pot roast is browned on all sides before it is baked.

De-Glaze The Pan

After browning the onions, carrots and beef, there will be little bits of them stuck to the bottom of the pot. They have lots of flavor, so it is time to de-glaze the pot!

To do this, add 1 cup of beef broth and minced garlic to the pot, and cook on Medium-High, for 1-2 minutes. Use a spoon to scrape those browned bits off the bottom of the pot as it cooks.

The browned bits add a LOT of flavor to the broth the roast will cook in, so don’t skip this step! Remove the pot from the heat.

Beef broth and minced garlic are added and used to deglaze the pot.

Bake The Classic Pot Roast

Place the roast back into the pot, then add the remaining 2 cups of beef broth. The broth should come about ½ way up the sides of the roast.

Surround and cover the roast with the carrots and onions. Add a couple sprigs of fresh rosemary and several sprigs of fresh thyme to the top.

Put a lid on the pot and bake the pot roast at 275° F. for 3 hours (low and slow!). Cooking the meat low and slow will produce a very tender roast!

NOTE: If you are using a larger roast (4-5 pounds), you will need to let it bake for about 4 hours at the same temperature.

Pot roast, onions, carrots and fresh herbs are ready to be baked.After baking for 3 hours, the classic pot roast is ready to be served.

Serve And Enjoy Classic Pot Roast

When the classic pot roast is finished baking, carefully transfer it to a serving platter. Be careful, the meat is usually falling-apart tender!

Arrange the carrots and onions on the platter, and spoon a bit of the broth from the pot over the top, if desired.  Slice the pot roast into individual portions, transfer to plates and add the onions and carrots. Serve with your favorite side dishes, and enjoy!

Our favorite way to enjoy this meal is with green beans from our garden, and mashed potatoes and gravy (made from the beef broth remaining in the pot). It’s such a comforting and delicious meal!

Classic pot roast on white platter, with onions and carrots on the side.The classic pot roast, served with green beans, mashed potatoes & gravy.

The pot roast, carrots and onions all have wonderful flavor, and are VERY tender! I hope you have the opportunity to make this dish for those you love, and trust you’ll enjoy it, too.

Thank you for taking time out of your 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 BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious recipes featuring beef, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: https://www.foodnetwork.com/recipes/ree-drummond/perfect-pot-roast-recipe-2118771

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Classic Pot Roast
Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
 

Classic Pot Roast is comfort food at it's very best! Make this delicious, tender beef dish for those you love, using only a few ingredients!

Category: Main Dish
Cuisine: American
Keyword: classic pot roast
Servings: 5 (from 3lb. roast + veggies)
Calories Per Serving: 597 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 pound pot roast (chuck roast)
  • salt and black pepper to season beef generously
  • 2 Tablespoons vegetable oil
  • 6 medium carrots peeled, cut in 2" round pieces
  • 2 medium yellow onions peeled, each cut in 8 wedges, top to bottom
  • 1½ teaspoons minced garlic
  • 3 cups beef broth
  • 4-6 sprigs fresh thyme
  • 2 sprigs fresh rosemary
US Customary - Metric
Instructions

  1. Preheat oven to 275℉. (or 135℃.)

  2. Heat vegetable oil in a Dutch oven (oven-safe) over Medium-High heat. When oil is shimmering, add onion wedges. Cook 2-3 minutes, stirring occasionally until slightly browned and translucent. Remove/Transfer onions to a plate. Add carrots to the hot pot; cook 2-3 minutes on Medium-High until slightly browned. Remove/Transfer carrots to the plate, as well.

  3. Generously season roast with salt and pepper on all sides. Add more oil to the pot (if necessary); heat on Medium-High. When oil is hot, add roast. Cook meat for 1-2 minutes without moving it, then turn to the other side; repeat to ensure all sides are browned (but not cooked through). When done, remove/ transfer roast out of the pot to a plate.

  4. Add 1 cup beef broth and minced garlic to the pot; cook on Medium-High for 1-2 minutes. Use a spoon to scrape the browned bits off the bottom as it cooks. Remove pot from the heat.

  5. Place roast back into the pot; add remaining 2 cups beef broth. Broth should come about ½ way up the sides of the roast. Add carrots and onions. Place sprigs of fresh rosemary and fresh thyme on top. Put a lid on the pot and bake roast at 275° F. for 3 hours (low and slow!). NOTE: If using a larger roast (4-5 pounds), you will need to let it bake for about 4 hours.

  6. When finished baking, carefully transfer roast to a serving platter. Be careful, the meat is usually fall-apart tender! Discard thyme and rosemary. Arrange carrots and onions on platter; spoon a bit of broth over the top, if desired.  Slice pot roast into portions, transfer to plates; add onions and carrots. Serve, and enjoy!

Nutrition Facts
Classic Pot Roast
Amount Per Serving (1 (1/5 of total))
Calories 597 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 15g94%
Trans Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 188mg63%
Sodium 809mg35%
Potassium 1287mg37%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 55g110%
Vitamin A 12304IU246%
Vitamin C 9mg11%
Calcium 94mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Classic Pot Roast is comfort food at it's very best! Make this delicious, tender beef dish for those you love, using only a few ingredients!

 


Oct
2023

Vegetable Cheddar Quiche

categories: Breakfast
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Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.
Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.

Today I want to share a recipe I created for a delicious vegetable cheddar quiche! I LOVE all varieties of quiche, and appreciate how versatile it is. We enjoy eating quiche for breakfast, lunch and dinner!

This recipe has lots of veggies in it because I wanted to use up loads of veggies we had in our refrigerator! After thinking about different ways to cook them, I I decided to create my own recipe for a yummy quiche that featured them.

A traditional pie/pastry crust is filled with sautéed fresh zucchini, cauliflower, broccoli, red bell pepper, garlic, green onions and carrots. You can use a frozen (thawed) 9″ deep dish crust or a homemade one. Your choice!

After topping the veggies with grated cheddar cheese, a traditional egg filling is poured over these ingredients and the quiche is baked to perfection! Vegetable Cheddar Quiche is delicious, colorful, and full of “good for you “veggies! Here’s how to make it.

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

Cook The Veggie Filling

Finely chop the fresh veggies. Try and keep all the pieces about the same size, so they will cook evenly (I cut round zucchini slices into quarters).

Heat oil in a large skillet on Medium heat. Add the veggies (except garlic), and sauté them, stirring occasionally, for 4 minutes.

Stir the minced garlic into the vegetables until combined and cook for 1 more minute, stirring often so the garlic doesn’t burn.

Chopped veggies are cooked in oil in a hot, large skillet.Minced garlic is added to, and cooked with the veggies for the quiche.

When finished cooking the veggies, transfer them from the skillet to a bowl, and let them cool to room temperature. Set aside.

The chopped vegetables cool to room temp. after cooking.

Prepare The Egg Filling

Now it’s time to make a traditional egg filling for the quiche. Whisk eggs, heavy whipping cream, salt, pepper, and cayenne pepper together in a medium-sized bowl until fully combined. Set the bowl aside.

Egg filling for the quiche is whisked together in a bowl until combined.

Prepare The Quiche For Baking

You can use a purchased DEEP DISH pie crust (thawed) OR use a 9″ homemade deep pie crust to make this quiche. Prick the bottom and sides of the crust several times with the tines of a fork.

Add the “cooled to room temperature” veggies to the pie crust, and spread to cover the bottom of the crust.

TIP: It’s important the veggies have cooled so they don’t cause the bottom of the pie crust (containing butter or shortening) to “soften or melt”.

Sprinkle the veggies with grated cheddar cheese, making sure to cover the surface of the quiche as much as possible.

Cooked veggies are added to an unbaked pie crust.Grated cheddar cheese is added to cover the chopped veggies.

Bake The Quiche

Place a large piece of aluminum foil on the oven shelf UNDER the shelf you will be baking the quiche on. This will help with cleanup in case it drips!

Carefully pour the egg filling over the veggies and cheese in the pie crust. Note: The pie crust will end up being VERY full!

CAREFULLY transfer the vegetable cheddar quiche onto a middle rack in a preheated 400°F. oven, being careful not to spill the filling!

Bake at 400°F. for 15 minutes, then turn the heat down to 300°F, and continue cooking for 35-40 minutes. When done, the top of the quiche should be golden brown. A toothpick inserted into the top/middle of the quiche should come out clean.

Egg filling for the quiche is poured over the veggie and cheese filling.After baking, the Vegetable Cheddar Quiche is golden brown on top.

Serve The Vegetable Cheddar Quiche

Transfer the baked vegetable cheddar quiche (still in the pie pan) to a wire rack, and let it cool for 12-15 minutes, to let the filling “settle” and firm up some. As it cools, it will slightly deflate a bit, as the hot air dissipates inside the quiche.

Slice the quiche into 8 wedges, and serve with your favorite salad or fruit on the side. We enjoy this delicious quiche for breakfast, lunch and dinner! One quiche slice provides protein from the eggs and a fair amount of delicious veggies!

Leftover quiche can be covered and stored in the refrigerator for several days. The leftover quiche can be easily reheated in a microwave, for convenience (and quick lunches or dinners!).

The vegetable cheddar quiche, with one slice already removed.One slice of vegetable cheddar quiche, served on a white plate.

I hope you have the opportunity to make and enjoy this delicious recipe for vegetable cheddar quiche, and trust you’ll enjoy it as we do!

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 QUICHE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

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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Vegetable Cheddar Quiche
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.

Category: Breakfast, Brunch, Dinner, Lunch
Cuisine: American
Keyword: vegetable cheddar quiche
Servings: 8
Calories Per Serving: 264 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Quiche:
  • 1 9" deep dish pie crust uncooked/thawed
  • 1 Tablespoon vegetable oil
  • ½ cup zucchini quarters ½" round slices, cut in ¼'s
  • ½ cup broccoli florets small florets
  • ½ cup cauliflower florets small florets
  • 1½ stems green onions (scallions) bulb and stem, chopped
  • ⅓ cup red bell pepper chopped-small pieces
  • 5 baby carrots sliced- small pieces
  • 1½ teaspoons minced garlic
For Egg Filling:
  • 4 large eggs
  • 2 cups heavy whipping cream
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
US Customary - Metric
Instructions

  1. Preheat oven to 400℉. Prick bottom and sides of uncooked/thawed 9" deep dish pie crust several times with the tines of a fork.

  2. Prepare veggies: Chop veggies about the same size (small), so they'll cook evenly. Heat oil in large skillet on Medium. Add veggies (except garlic); sauté, stirring occasionally, for 4 minutes. Stir garlic in until combined; cook 1 more minute, stirring often so garlic doesn't burn. Remove skillet from heat. Transfer veggies to a bowl; Set aside and let cool to room temp.

  3. Make egg filling: Whisk eggs, heavy whipping cream, salt, pepper, and cayenne pepper together in medium bowl until fully combined. Set bowl aside.

  4. Add "cooled to room temp." veggies to pie crust. Spread to cover bottom of crust. Sprinkle with grated cheese, covering veggies as much as possible. Pour egg filling over veggies/cheese. Pie crust will be VERY full! CAREFULLY transfer quiche onto middle rack of oven, being careful not to spill!

  5. Bake at 400°F. for 15 minutes, then reduce heat to 300°F, and continue cooking 35-40 minutes. When done, quiche should be golden brown. A toothpick inserted into the top/middle should come out clean. Transfer pie plate to a wire rack; let cool 12-15 minutes before slicing/serving.

  6. When ready to serve, slice into 8 wedges. Refrigerate any leftover quiche for up to 3-4 days. Microwave to reheat. Enjoy!

Nutrition Facts
Vegetable Cheddar Quiche
Amount Per Serving (1 slice (1/8 of total))
Calories 264 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 160mg53%
Sodium 279mg12%
Potassium 196mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 5g10%
Vitamin A 2168IU43%
Vitamin C 19mg23%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious vegetable cheddar quiche to enjoy at breakfast, lunch or dinner! Easy to make, and filled with cheese and lots of veggies.


Oct
2023

Carrot Ribbon Salad

categories: Salads, Vegetable Dishes
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Carrot Ribbon Salad is a savory salad, with long thin carrot “ribbons”, covered in a simple lemon, spices and olive oil salad dressing! 
Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!

If you’re looking for an easy to make side dish, check out this recipe for Carrot Ribbon Salad. It’s delicious, and so simple to make you won’t believe it!

Long carrot ribbons are coated with a simple, easy citrus homemade salad dressing with a few spices, topped with fresh parsley, and served. How easy is THAT?

All you will need is a vegetable peeler, and the simple list of ingredients. Here’s how to make this yummy chilled salad.

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

Make The Carrot Ribbons Using A Vegetable Peeler

Cut the stem ends off, then use a vegetable peeler to peel the carrots (discard the outer peel).

Carefully run the vegetable peeler the entire length of each carrot, creating long thin carrot “ribbons”. Each one should be the length of the carrots, and will look like orange “fettucine” noodles once done.

A vegetable peeler is used to slice long thin ribbons from fresh carrots.

You will end up with a nice big bowl or orange carrot ribbons (and quite possibly you might have orange fingers, too!).

Set the carrots aside while you make the simple salad dressing.

Thinly sliced carrot ribbons in a large white mixing bowl.

Prepare The Dressing For The Carrot Salad

Combine olive oil, fresh lemon juice, salt, ground coriander, ground cumin, a pinch of cayenne pepper and ground cinnamon in a small bowl.

Use a fork or a small whisk to combine these salad dressing ingredients until fully blended.

A fork is used to combine lemon juice, olive oil and spices in a metal bowl.

Pour the blended salad dressing over the carrot ribbons.

Homemade salad dressing is poured over the carrot ribbon salad.

Toss To Coat

Use tongs to toss the carrots and salad dressing until the carrot ribbons are coated with the dressing.

At this point, the carrot ribbon salad can be served, however it tastes even better if covered and refrigerated for at least 30 minutes.

That way the salad is nicely chilled and the flavors have a bit of time to mingle with and flavor the carrots. This is your choice, though!

Tongs are used to combine carrot ribbons and salad dressing.

Garnish And Serve The Carrot Ribbon Salad

To serve, place the chilled salad in a serving bowl. Toss again, then garnish the salad with with chopped fresh parsley leaves.

Serve and enjoy! The spices are in no way overpowering, in fact they are quite mild and refreshing in this chilled salad!

Carrot ribbon salad in a white bowl, and garnished with chopped fresh parsley.Chopped fresh parsley leaves garnish the carrot ribbon salad.

I hope you have the opportunity to try this delicious savory salad, and trust you’ll enjoy it, too!

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 SALAD 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 salad recipes (savory and sweet) to enjoy, including:

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Recipe adapted from: “The Chopped Cookbook”, page 123,  by Television Food Network, G.P., published by Clarkson Potter, 2014

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Carrot Ribbon Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!

Category: Salad, Vegetable Dish
Cuisine: All Cuisines
Keyword: carrot ribbon salad
Servings: 3
Calories Per Serving: 111 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ pound carrots peeled
For Salad Dressing:
  • 1½ Tablespoons extra virgin olive oil
  • 1½ Tablespoons fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1 pinch ground cinnamon
Chopped fresh parsley leaves for Garnishing Salad
    US Customary - Metric
    Instructions

    1. Cut stem ends off carrots; use vegetable peeler to peel (discard outer peel). Carefully run vegetable peeler the entire length of each carrot, creating long thin carrot "ribbons". Set aside.

    2. In separate bowl, combine olive oil, lemon juice, salt, coriander, cumin, cayenne pepper and cinnamon. Use a fork or whisk to combine ingredients until fully blended.

    3. Pour salad dressing over carrot ribbons. Toss well, with tongs, to fully coat. Cover bowl and refrigerate (optional) for 30 minutes or more.

    4. Transfer to serving bowl. Toss gently. Garnish salad with chopped fresh parsley leaves. Serve, and enjoy!

    Nutrition Facts
    Carrot Ribbon Salad
    Amount Per Serving (1 (1/3 of total))
    Calories 111 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 466mg20%
    Potassium 375mg11%
    Carbohydrates 12g4%
    Fiber 3g13%
    Sugar 6g7%
    Protein 1g2%
    Vitamin A 18961IU379%
    Vitamin C 10mg12%
    Calcium 41mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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

    Carrot Ribbon Salad is a savory salad, with long thin carrot "ribbons", covered in a simple lemon, spices and olive oil salad dressing!


    Oct
    2023

    Stuffed Jack O’ Lantern Peppers

    categories: Chicken, Holidays!, Vegetable Dishes
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    Make cute, delicious Stuffed Jack O’ Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!
    Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

    If you’re looking for a unique, yet filling main dish to serve during the Fall, I hope you’ll check out this fun way to serve stuffed peppers!

    The recipe for stuffed jack o’ lantern peppers is fairly simple to make, especially if you can use pre-cooked chicken and rice.

    Each stuffed pepper also has Parmesan and mozzarella cheeses, as well as chunky salsa and spices, which give the filling a bit of a Southwest flavor.

    I’m confident you’ll enjoy these cute little stuffed jack o’ lantern peppers. Here’s how to make them.

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

    Carve The Jack O’ Lantern Peppers

    Preheat your oven to 425°F, so it will be at temperature and ready to go, as soon as the peppers have been stuffed.

    Cut the tops off each bell pepper, then set the intact tops aside while you carve and decorate the peppers. Use a spoon to remove all the seeds from inside the bell peppers. 

    Use a very small paring knife to carefully carve a pumpkin face out of each bell pepper. I make small triangles for the eyes and nose, then carve out a jagged “mouth” on each one. 

    The tops of four orange bell peppers are sliced and removed.Pumpkin faces are carved out of each orange bell pepper.

    Rub the inside of the peppers with a small amount of olive oil, then lightly season with a tiny bit of salt and pepper. Put the bell peppers in a baking dish, cut side facing up.

    The inside of each bell pepper is seasoned with olive oil, salt and pepper.

    Prepare The Chicken Filling

    Place 2 cups of shredded cooked chicken breast into a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella cheese, garlic powder, ground cumin, and salt.

    Stir these ingredients well, until they’re fully combined. This is the filling you will use to stuff the Jack O’ Lantern bell peppers.

    Chicken is shredded, then salsa, cheese, rice and seasonings are added.

    Stuff The Jack O’ Lantern Peppers 

    Use a spoon to fill each of the bell peppers with the chicken mixture. You should have enough chicken filling to reach the top of each pepper.

    Sprinkle Panko breadcrumbs evenly over the top of the peppers, then add grated Parmesan cheese, to finish.

    Carefully add enough water into the baking dish to cover the bottom of the dish with about ½” of water. Put the top back on each of the stuffed peppers.

    Jack O' Lantern peppers are stuffed with the chicken and rice filling.Stuffed Jack O' Lantern peppers are covered with breadcrumbs and Parmesan.

    Time to Bake!

    Spray aluminum foil with non-stick baking spray, and cover the dish (sprayed side down). Be careful to not puncture the foil with the pumpkin stems!

    Bake the stuffed jack o’ lantern peppers at 425°F. for about 40 minutes. When done, the bell peppers should be very tender and the chicken filling should be fully heated through.

    Covered with aluminum foil, the stuffed peppers are baked for 40 minutes.After baking, the orange bell peppers are tender and heated through.

    Serve The Stuffed Jack O’ Lantern Peppers

    Carefully remove each stuffed pepper out of the baking dish using a spatula, and place them on individual serving plates.

    Serve the stuffed jack o’ lantern peppers with the top ON or you can place it alongside the pepper to reveal the chicken filling inside.

    Enjoy this filling chicken and rice dish with a favorite vegetable side or salad. We enjoyed the stuffed peppers, served with Grilled Herb Garlic Zucchini and Tomato Basil Drop Biscuits.

    One of the stuffed jack o' lantern peppers, served on a white plate.Zucchini is served with one of the stuffed jack o' lantern peppers.

    I hope you have the chance to make these cute, tasty stuffed jack o’ lantern peppers. They’re a fun dish to make during the Fall season, but are also a nice meal to make any time of the year!

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

    Looking For More FALL 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 recipes, perfect for the Fall season, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

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    Author's signature

    Recipe adapted from: mymagazine.us (a mailer from Kroger), Fall issue, page 7

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Stuffed Jack O' Lantern Peppers
    Prep Time
    15 mins
    Cook Time
    40 mins
    Total Time
    55 mins
     

    Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!

    Category: Main Dish
    Cuisine: American
    Keyword: stuffed jack o' lantern peppers
    Servings: 4
    Calories Per Serving: 349 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 large orange bell peppers
    • 2 teaspoons olive oil
    • salt & pepper to season bell peppers
    • 2 cups shredded, pre-cooked chicken breast
    • 1 cup cooked white or brown rice
    • 1½ cups chunky salsa medium or mild
    • ½ teaspoon ground cumin
    • ½ teaspoon table salt
    • ¼ teaspoon garlic powder
    • ¼ cup Panko breadcrumbs
    • ¼ cup grated Parmesan cheese
    • ¾ cup shredded mozzarella cheese
    US Customary - Metric
    Instructions

    1. Preheat oven to 425°F.

    2. Carefully slice the top off each bell pepper and set aside; remove all the seeds. Use a very small knife to carve a pumpkin face out of each bell pepper.

    3. Rub the inside of each pepper with a bit of olive oil, then lightly season each with a pinch of salt and pepper. Put peppers in a baking dish, cut side up.

    4. Place shredded chicken in a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella, garlic powder, ground cumin, and salt. Stir until combined.

    5. Use a spoon to fill each pepper to the top with chicken filling. Sprinkle Panko breadcrumbs evenly on top, then add grated Parmesan cheese, to finish. Carefully add enough water to the baking dish to cover the bottom with ½" of water. Put the top back on each stuffed pepper.

    6. Spray aluminum foil with non-stick spray; cover baking dish (sprayed side down). Be careful to not puncture foil with the stems! Bake peppers at 425°F. for 40 minutes. When done, peppers should be tender and the filling should be completely heated through.

    7. Remove each stuffed pepper out of baking dish using a spatula, transfer to plates. Serve immediately, and enjoy!

    Nutrition Facts
    Stuffed Jack O' Lantern Peppers
    Amount Per Serving (1 stuffed pepper)
    Calories 349 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 5g31%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 82mg27%
    Sodium 1256mg55%
    Potassium 737mg21%
    Carbohydrates 29g10%
    Fiber 5g21%
    Sugar 9g10%
    Protein 32g64%
    Vitamin A 4408IU88%
    Vitamin C 154mg187%
    Calcium 221mg22%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!


    Oct
    2023

    Carrot Cinnamon Nut Bread

    categories: Breads, Breakfast
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    Carrot Cinnamon Nut Bread is an “easy to make” delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.
    Carrot Cinnamon Nut Bread is an "easy to make" delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.

    I really enjoy baking bread, whether it’s loaves of savory bread or sweetened bread! It’s fun to try different recipes, then get to enjoy a slice of warm bread with a meal or for breakfast!

    Today I am sharing a recipe from a woman named Fern who attended church with my husband and I. This recipe was published in our church cookbook about 35 years ago.

    Fern was an excellent cook (I have several of her recipes), and though she has been in heaven for awhile now, her recipes live on!

    The recipe for carrot cinnamon nut bread is really tasty, quick and simple to make, so I am sharing it here so you can enjoy it, too! Here’s how to make it.

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

    Make The Batter For The Carrot Cinnamon Nut Bread

    Mix granulated sugar, molasses, vegetable oil and two eggs together in a large mixing bowl. Use a wire whisk to combine these ingredients.

    This is the bowl of “wet ingredients”. Set the bowl aside while you mix the “dry ingredients” together in a separate bowl. 

    Two eggs, molasses, sugar and vegetable oil, in a large white bowl.A wire whisk is used to combine the wet ingredients for the batter.

    In a separate bowl, stir together all purpose flour, cinnamon, baking soda and salt until combined.

    Add these “dry ingredients” to the bowl of “wet ingredients”, and stir until the ingredients are combined.

    Flour, cinnamon, baking soda and salt are measured into a large bowl.Flour mixture is stirred into the wet batter mixture until combined.

    Final Step Before Baking

    The batter for the carrot cinnamon nut bread is almost ready! The final step is to add grated and peeled carrots and chopped walnuts (or pecans) to the batter.

    Stir the carrots and nuts into the batter only until just combined. Don’t overmix the batter or the bread can become dense.

    A white bowl, full of combined batter for the carrot cinnamon nut bread.Grated carrots and chopped nuts are added to the bread batter in the bowl.

    Time To Bake The Bread

    Generously spray or grease the bottom and sides of a 9″ x 5″ loaf pan. Pour the batter into the prepared pan, spreading the batter evenly to distribute.

    Bake the carrot cinnamon nut bread at 375°F. for 50-60 minutes, or until a toothpick inserted into the top/middle of the loaf comes out clean.

    TIP: Oven temps can vary quite a bit, so I suggest checking for doneness at the 50 minute mark. If not completely done at that point, check again every couple of minutes until fully cooked.

    The batter for the bread in a 9" x 5" baking loaf pan.

    Once done, remove the pan from the oven and let cool on a wire rack. After about 15 minutes, run a butter knife around the inside edges of the pan, to loosen the bread.

    Invert the pan upside down to remove the loaf, then allow the loaf of carrot cinnamon nut bread to cool on a wire rack.

    One loaf of carrot cinnamon nut bread, cooling on a wire rack after baking.

    Slice And Serve The Carrot Cinnamon Nut Bread

    When the bread cools enough to suit your taste (we like it slightly warm), slice the carrot cinnamon nut bread and serve.

    With a loaf this size, we usually get 10 slices. If desired, spread each slice with some softened butter… and dig in!

    This bread has a deep brown color, and you can see the flecks of carrot and nuts all through each slice. It’s really delicious!

    Carrot cinnamon nut bread loaf and one slice, on a white plate.

    I hope you have the opportunity to make this yummy bread, and trust you will enjoy it as much as we do! The loaf also freezes well, if wrapped tightly in plastic wrap and aluminum foil.

    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 “Sweet” BREAD 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 “sweet” bread recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

    Original recipe source: submitted by Fern Bain in “Cooking With Love”, page 23, published by Monte Vista Chapel Ladies Fellowship, 1988

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Carrot Cinnamon Nut Bread
    Prep Time
    10 mins
    Cook Time
    50 mins
    Total Time
    1 hr
     

    Carrot Cinnamon Nut Bread is an "easy to make" delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.

    Category: Bread/Breakfast, Snack
    Cuisine: American
    Keyword: carrot cinnamon nut bread
    Servings: 10 slices
    Calories Per Serving: 337 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ¾ cup granulated sugar
    • ¼ cup molasses
    • ⅔ cup vegetable oil
    • 2 large eggs
    • 1½ cups all purpose flour unsifted
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup grated, peeled raw carrots
    • ½ cup chopped walnuts (or pecans)
    US Customary - Metric
    Instructions

    1. Preheat oven to 375℉. Generously grease (or spray) bottom and sides of a 9" x 5" loaf pan.

    2. Mix sugar, molasses, oil and eggs together in a large mixing bowl, using a wire whisk. Set aside.

    3. In separate bowl, stir flour, cinnamon, baking soda and salt until combined. Add this to the bowl of molasses mixture; stir until combined.

    4. Add carrots and chopped nuts to the batter. Stir just until combined. Don't overmix batter or bread can become dense.

    5. Spread batter evenly in greased loaf pan. Bake at 375°F. for 50-60 minutes (check it at 50 minutes), or until a toothpick inserted into the top/middle of the loaf comes out clean.

    6. Remove pan from oven; cool on wire rack for about 15 minutes. Run a butter knife around inside edges of pan, to loosen bread. Invert pan to remove loaf; cool loaf on wire rack. Slice, serve, and enjoy!

    Nutrition Facts
    Carrot Cinnamon Nut Bread
    Amount Per Serving (1 slice (1/10 of total))
    Calories 337 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 3g19%
    Trans Fat 0.1g
    Polyunsaturated Fat 11g
    Monounsaturated Fat 4g
    Cholesterol 37mg12%
    Sodium 253mg11%
    Potassium 225mg6%
    Carbohydrates 38g13%
    Fiber 1g4%
    Sugar 22g24%
    Protein 4g8%
    Vitamin A 2194IU44%
    Vitamin C 1mg1%
    Calcium 38mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Carrot Cinnamon Nut Bread is an "easy to make" delicious bread, flavored with cinnamon and molasses, and filled with grated carrots and nuts.