The Grateful Girl Cooks!

02
Aug
2025

Creamy Banana Pie Overnight Oats

2 Shares

Make Creamy Banana Pie Overnight Oats for 2! It’s a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

I love making overnight oats and have been making many different flavors for years now. I especially enjoy making them in the Summer, because when it’s really HOT outside I don’t like to heat up the kitchen making traditional breakfasts.

Overnight oats are a wonderful solution because they only take a few minutes prep the night BEFORE you’re going to eat them. In the morning you’ll wake up to find jars full of cold, creamy, delicious oats ready to enjoy for breakfast!

The recipe I’m sharing today is one I found online a few months ago, have made several times, and really enjoy! Here’s how to make Creamy Banana Pie Overnight Oats.

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

What Ingredients Will I Need?

You will need old-fashioned oats, milk, vanilla yogurt, 2 ripe bananas (one in oats, one for garnish), maple syrup (or honey), vanilla, and cinnamon. Before serving, you’ll garnish each jar of oats with graham cracker crumbs, banana slices and sliced almonds (or walnuts).

Combine oats, milk, vanilla yogurt, maple syrup (or honey), vanilla, ground cinnamon and 1 ripe, mashed banana in a medium bowl. Stir them well, because you want them to be fully combined.

Place Oats In Jars And Refrigerate Overnight

Divide the oats mixture evenly into two half-pint or pint-sized jars (16 oz.). I have used both sizes of jars for this recipe but now use half-pint jars (8 oz.), so they fill to the top (for presentation).

You can use other containers for this, but make sure that the containers you use are at least 8 ounces (1 cup) and have lids. The photo shown below is a PINT jar (16 oz.) and you can certainly see the oats do not reach the top of the jar.

Cover the jars tightly and place them in the refrigerator OVERNIGHT. This is really important, because while the jars of oats chill overnight, the oats will soften and absorb most of the liquid in the jar.

The photo shown below shows a half-pint jar (8 oz.) and it’s filled almost all the way to the top with the overnight oats. This is the size jar I use almost 100% of the time now.

Garnish The Creamy Banana Pie Overnight Oats

Remove the jars from the refrigerator in the morning after the oats have chilled overnight (at least 8 hours). Stir the oats well and add the additional garnishes before serving because the added toppings add even more flavor!

Top each jar of creamy banana pie overnight oats with banana slices, crushed graham cracker crumbs, and almond slices (or chopped walnuts). Sprinkle with a few poppyseeds on top (optional), for extra fun!

Serve And Enjoy!

Serve the creamy banana pie overnight oats cold, dig in and enjoy this delicious and especially filling breakfast treat! It not only LOOKS good, but it also TASTES great!

The oats are thick and creamy, banana-flavored, and the crunchy almonds, banana slices and graham cracker crumbles remind me of eating banana cream pie! It’s delicious!

I hope you have the opportunity to make this yummy breakfast treat for yourself and those you love. The recipe can easily be doubled or tripled to meet your needs, and I’m confident you’ll enjoy it (especially on really HOT summer days- wink, wink).

Looking For More OVERNIGHT OATS 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 overnight oats recipes you might enjoy checking out, 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, and with thanks to Angelica at: Delicious Banana Cream Pie Overnight Oats – A Sweet and Creamy Breakfast Delight – Pepper Basil

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Banana Pie Overnight Oats

Prep Time

5 mins

Cook Time

0 mins

Overnight Refrigeration (inactive prep time)

8 hrs

Total Time

8 hrs 5 mins

Make Creamy Banana Pie Overnight Oats for 2! It's a yummy breakfast treat with bananas, yogurt, almonds, oats, graham crumbs and cinnamon!

Category: Breakfast

Cuisine: All Cuisines

Keyword: creamy banana pie overnight oats

Servings: 2

Calories Per Serving: 447 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Overnight Oats:

1 cup old-fashioned oats
1 cup low-fat milk
½ cup low-fat vanilla yogurt
1 small banana (RIPE) mashed well
1 Tablespoon maple syrup (or honey)
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

For Garnish (before serving):

1 small banana sliced, divided between jars
¼ cup crushed graham crackers
4 raw almonds (or walnuts) sliced or chopped
1 pinch poppyseeds (OPTIONAL) divided between jars

US Customary - Metric

Instructions

Combine oats, milk, vanilla yogurt, maple syrup (or honey), vanilla extract, cinnamon and mashed banana in a medium bowl. Stir well until fully combined.
Divide oat mixture evenly into two 8 oz. jars or containers. You can use other containers, but make sure each one is at least 8 oz. (1 cup), and has a lid.
Cover jars; place them in a refrigerator OVERNIGHT. This is important, because while the oats chill overnight, they soften and absorb the liquid in the jar.
Remove jars from the refrigerator after oats have chilled overnight (at least 8 hours). Stir oats and then top with garnishes before serving. Garnish each jar of oats with 3-4 banana slices, crushed graham cracker crumbs, and almond slices (or chopped walnuts). Sprinkle with poppyseeds (optional). Serve cold and enjoy!

Nutrition Facts

Creamy Banana Pie Overnight Oats

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

Calories 447 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 13mg4%

Sodium 175mg8%

Potassium 871mg25%

Carbohydrates 81g27%

Fiber 8g33%

Sugar 36g40%

Protein 15g30%

Vitamin A 212IU4%

Vitamin C 10mg12%

Calcium 307mg31%

Iron 3mg17%

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

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

30
Jul
2025

Instant Pot Cinnamon Bundt Cake

categories: Breakfast, Cakes, Instant Pot Recipes

2 Shares

Pin2

Yum

Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

Looking for a delicious recipe to make for breakfast or a snack, using an Instant Pot? I’ve got a good one here for you to check out today!

An Instant Pot Cinnamon Bundt Cake is an easy to prepare, delicious treat! A decadent cinnamon sugar layer is swirled through the batter making it look and taste wonderful, and a sweet cream cheese icing tops it off perfectly!

This simple recipe will yield enough for 8 slices and could be enjoyed as a morning coffeecake OR as a snack or dessert, if desired. I found the recipe in one of the Instant Pot cookbooks I own and I’m happy to share it with you today. Here’s how to make an Instant Pot Cinnamon Bundt Cake.

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

Make Cinnamon Sugar and Prepare Bundt Pan

Stir together granulated sugar and ground cinnamon in a small bowl until combined. Set this mixture aside.

For this Instant Pot recipe, you will need a 1-quart bundt pan OR a tube pan that fits inside your Instant Pot. Generously butter the pan all over (shown below). Set the bundt pan aside while you prepare the batter.

Prepare The Bundt Cake Batter

Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined. These are the “dry” ingredients for the bundt cake.

In a SEPARATE bowl, whisk together milk, melted (cooled) butter, 2 eggs and vanilla extract. Whisk these ingredients until they are fully combined. These are the “wet” ingredients.

Pour the “wet” ingredients into the bowl with the “dry” ingredients, then whisk or stir until they’ve been fully mixed together. This is the batter for the bundt cake.

Layer And Swirl The Batter and Cinnamon Sugar

Now it’s time to layer the batter with the cinnamon sugar mixture you made earlier. Use a large spoon and place HALF the batter in the buttered bundt pan, spreading it evenly in the pan.

Sprinkle the cinnamon/sugar mixture evenly over the surface of the batter until it has all been distributed. Using a butter knife or a small spatula, swirl it through the batter in a back-and-forth motion so the cinnamon sugar is decoratively intertwined with the batter (see photo #2 below).

Prepare The Instant Pot And Bundt Cake For Cooking

Spoon the remaining half of the batter on top and spread it out, being careful not to mix it with the cinnamon swirl layer below. Now the Instant Pot Cinnamon bundt Cake is ready to be cooked!

Pour 1½ cups of water into the Instant Pot inner pan. Place a trivet into the water on the bottom of the Instant Pot. Carefully lower the bundt cake pan down onto the trivet.

Cook The Cinnamon Bundt Cake

Lock the lid of the Instant Pot in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure.

It usually takes the Instant Pot about 10 minutes or so to reach full pressure inside before it begins cooking at the time selected.

Once the cooking program has finished, let the internal pressure release NATURALLY (do nothing) for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which will allow all of the remaining steam in the appliance to be released.

When all steam has been released, open the Instant Pot. Carefully lift the bundt cake pan up and out of the Instant Pot, then let the cake cool (still in the pan) on a wire rack for about 5-7 minutes.

Carefully run a butter knife around the inside edges of the pan to separate the cake from the pan. Invert (flip over) the bundt pan onto the wire rack, then lift the pan off of the cake.

If you buttered the pan very well, the cake should slip out with no problem. Immediately turn the cake right side up and let it cool for several minutes before adding the icing.

Glaze And Serve Instant Pot Cinnamon Bundt Cake

While the Instant Pot Cinnamon Bundt Cake cools, make the cream cheese icing to decorate the finished cake. Beat softened cream cheese, powdered sugar and vanilla extract in a small bowl until the icing is smooth and lump-free.

Carefully transfer this icing to a zip lock plastic bag and then seal the bag. When the cake has cooled a bit, cut a small bottom corner off of the ziplock bag. If the cake is still too hot the icing will melt, so be patient!

Place a piece of parchment paper, wax paper, or foil under the wire rack holding the cake. This will help catch any icing “drips”, making cleanup easier after icing the cake.

Squeeze the bag to move the icing to the cut corner, then apply the icing in a decorative fashion to the surface of the cinnamon bundt cake.

Let the icing firm up a bit, then slice the Instant Pot cinnamon bundt cake into 8 wedges and serve it warm or at room temperature. You can see in the photo below the lovely cinnamon sugar mixture running through the middle of the slice! YUMMY!

I hope you have the opportunity to make this delicious Instant Pot Cinnamon Bundt Cake! You can serve it as a coffeecake, a snack or a simple dessert, and I sincerely hope you’ll enjoy it as much as we do.

Thank you 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 wonderful day!

Looking For More INSTANT POT 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 Instant Pot 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.

Find Me On Social Media:

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

Original recipe source (and highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, pages 40-41, published by Ten Speed Press in 2018

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Cinnamon Bundt Cake

Prep Time

10 mins

Cook Time

45 mins

Natural Pressure Release and Cooling

15 mins

Total Time

1 hr 10 mins

Instant Pot Cinnamon Bundt Cake, swirled with cinnamon sugar and topped with a sweet cream cheese icing is a yummy coffeecake or dessert!

Category: Breakfast, Dessert or Coffeecake

Cuisine: All Cuisines

Keyword: Instant Pot, cinnamon bundt cake

Servings: 8 wedges

Calories Per Serving: 366 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cinnamon Sugar:

2 Tablespoons granulated sugar
¾ teaspoon ground cinnamon

For Bundt Pan:

softened butter (to generously grease bundt pan) AS NEEDED

For Cake:

2 cups all-purpose flour
⅔ cup granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup butter melted/cooled
½ cup low-fat milk (or whole) at room temp.
2 teaspoons vanilla extract
2 large eggs at room temp.

For Icing:

½ cup powdered sugar (confectioner's sugar)
¼ cup cream cheese at room temp.
½ teaspoon vanilla extract

US Customary - Metric

Instructions

A Little Prep:

Stir together granulated sugar and cinnamon in a small bowl until combined. Set mixture aside. Generously butter a 1 qt. bundt pan or tube pan. Set pan aside.

Make Batter:

Whisk flour, sugar, baking powder and salt together in a medium-sized bowl until combined ("dry ingredients"). In a SEPARATE bowl, whisk together milk, melted (cooled) butter, eggs and vanilla ("wet ingredients"). Pour "wet" ingredients into the "dry" ingredients, then whisk or stir until the batter is fully combined.
Using a large spoon, place HALF the batter in the buttered bundt pan, spreading it evenly. Sprinkle all the cinnamon/sugar mixture evenly over the batter. Using a butter knife or spatula, swirl it through the batter in a back-and-forth motion so cinnamon sugar is intertwined with the batter. Spoon remaining half of the batter on top; spread it out, being careful not to mix it with the cinnamon swirl layer.

Cook The Cinnamon Bundt Cake:

Pour 1½ cups of water into the Instant Pot inner pan, then place a trivet on the bottom. Carefully lower the bundt pan down onto the trivet.
Lock the lid in place and flip the Pressure Release knob to SEALING. Set the MANUAL, CAKE or PRESSURE COOK setting to 35 minutes at high pressure. It usually takes the Instant Pot about 10 minutes to reach full pressure inside before it begins cooking at the time selected. Once cooking program has finished, let the internal pressure release NATURALLY for 10 minutes. After 10 minutes, flip the Pressure Release knob to VENTING, which releases all the remaining steam.
When all steam has been released, open the Instant Pot. Carefully lift hot pan out of the Instant Pot. Let cake cool (still in pan) on a wire rack for 5-7 minutes. Carefully run a butter knife around inside edges of pan. Invert pan onto the wire rack, then lift the pan off of the cake. If you buttered the pan well, the cake should slip out with no problem. Immediately turn cake right side up; let it cool for several minutes before adding icing.

Icing And Serving Cake:

Beat softened cream cheese, powdered sugar and vanilla in small bowl until lump-free and smooth. Spoon icing into a zip lock plastic bag; seal the bag. When cake has cooled a bit, cut a small bottom corner off the ziplock bag. IMPORTANT: If cake is too hot the icing will melt, so be patient! Place parchment paper, wax paper, or foil under wire rack. This helps catch any icing "drips", making cleanup easier. Squeeze bag to move icing to the cut corner, then apply in a decorative fashion to the surface of the cinnamon bundt cake.
Let icing firm up; slice cake into 8 wedges. Serve warm or at room temp. Enjoy!

Recipe Notes

NOTE: Low-fat milk was used for the caloric calculation. You will also need a small amount of butter to "grease" the bundt pan before filling (as needed).

Nutrition Facts

Instant Pot Cinnamon Bundt Cake

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

Calories 366 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 82mg27%

Sodium 290mg13%

Potassium 198mg6%

Carbohydrates 53g18%

Fiber 1g4%

Sugar 28g31%

Protein 6g12%

Vitamin A 479IU10%

Vitamin C 0.04mg0%

Calcium 90mg9%

Iron 2mg11%

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

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

26
Jul
2025

Panzanella Salad

categories: Meatless Meals, Salads

2 Shares

Pin2

Yum

Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan & herbs in oil and vinegar dressing.

Panzanella salad is a classic dish, famous throughout the Mediterranean region, especially the Tuscan region of Italy where it is generally thought to have its roots.

Apparently, this dish started out as a simple way for “common people” to use up their stale homemade bread. They would combine it with oil, vinegar, herbs, and vegetables like cucumbers, etc. to make a meal.

Once tomatoes were introduced into Europe, they were added to the basic salad and soon this simple peasant salad became a favorite “bread and tomato” salad. Eventually even the royal class came to love this flavorful salad and the rest is history, as they say.

Today I want to show you how easy a panzanella salad (with cannellini beans and arugula) is to make. I can assure you it’s really delicious and hopefully this encourages you to try it! Here’s how to make it.

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

Prepare The Bread Croutons

TIP: I recommend baking the croutons while the salad is marinating (see further below) in order to save time.

Cut STALE Italian Bread (or sourdough) into bite-sized cubes (crust included). Using stale bread is the best way to ensure the croutons hold their shape and don’t get soggy!

You will need about 2 cups of cubed stale bread for this salad. Toss the bread cubes with a Tablespoon of extra virgin olive oil to cover and then lightly season with salt and black pepper.

Place them in a single layer on a baking sheet. Bake in a preheated 350°F. oven for 15-20 minutes, being sure to stir them every 4-5 minutes until they become lightly browned and crisp.

The two photos shown below are from a previous blog post of mine showing how to make Air Fryer salad croutons (with butter and spices). I used these nicely seasoned croutons when I photographed this recipe.

Make A Simple Dressing For The Salad

The salad dressing for panzanella salad is very simple to make and uses only a few ingredients. The key is to make the dressing in the same bowl you will serve the salad in because the remaining salad ingredients will be added into the bowl.

Whisk together 1½ Tablespoons of red wine vinegar and ⅛ teaspoon salt. Slowly drizzle in 1½ Tablespoons of extra virgin olive oil, WHISKING CONSTANTLY while you add it!

Once the oil and vinegar mixture has emulsified (completely blended), the dressing is ready for the final ingredient additions.

Add Tomatoes, Beans, Herbs And Let Marinate

Chop the tomatoes, saving all the juice and seeds. Place the chopped tomatoes and all the seeds and juice into the bowl. The dressing will take on a slightly red color.

Next add drained cannellini beans (for protein!), thin red onion slices, fresh basil and fresh oregano (½ the total amount of basil and oregano called for).

Toss these salad ingredients together well, to ensure they are all covered fairly well with the oil and vinegar salad dressing.

Once they’re fully combined, let the salad “rest and marinate” for 20 minutes. This is a perfect time to bake the croutons!

Finish The Panzanella Salad

After the panzanella salad has marinated for 20 minutes, add 1½ cups of baby arugula to the salad. I was fortunate to be able to use our first picking of baby arugula from our backyard raised bed garden! Whoo Hoo!

Now add the toasted (cooled) croutons and toss the panzanella salad very well, to cover everything with the salad dressing. I’m always amazed at how good this salad smells, because of the fresh basil and oregano!

Take a small bite and season with additional salt and black pepper, if desired. Now the last step is to garnish the salad with Parmesan cheese and serve!

Right before serving, add the Parmesan. You can finely grate it on top of the salad (shown in the 1st photo below) or use the other way, shown in the 2nd photo below.

The other way we enjoy adding the fresh Parmesan is to very thinly slice the cheese and add the thin ribbons of cheese to the salad (shown below).

There’s no right or wrong way to add the parmesan cheese… just make sure you add it! The Parmesan adds another layer of fantastic flavor to this delicious savory salad.

Serve the panzanella salad immediately and enjoy it’s fantastic Mediterranean-inspired flavor! We enjoyed it this time served alongside a small piece of grilled halibut (and salsa). YUM!

I hope you have the opportunity to make this classic salad for yourself and those you love. My hope is that you enjoy it as much as we do!

Thank you so much 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 wonderful 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 lots of delicious salad recipes (savory and sweet) you may 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

Recipe adapted from: “The Complete Mediterranean Cookbook”, page 91, published in 2016 by The Editors of America’s Test Kitchen

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Panzanella Salad

Prep Time

10 mins

Cook Time

0 mins

Resting Time (inactive prep)

20 mins

Total Time

30 mins

Panzanella Salad is a classic Mediterranean dish with tomatoes, croutons, white beans, arugula, Parmesan & herbs in oil and vinegar dressing.

Category: Salad

Cuisine: Mediterranean

Keyword: panzanella salad

Servings: 3

Calories Per Serving: 324 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Croutons:

2 cups stale Italian or sourdough bread cubes
1 Tablespoon extra virgin olive oil
salt and pepper, to lightly season

For Dressing And Salad:

1½ Tablespoons red wine vinegar
⅛ teaspoon salt
1½ Tablespoons extra virgin olive oil
¾ pound ripe red tomatoes* *cored/ chopped (SAVE JUICE/SEEDS)
1 cup cannellini beans drained and rinsed
½ small red onion very thinly sliced
1½ Tablespoons fresh basil* chopped *DIVIDED USE
1 Tablespoon fresh oregano minced *DIVIDED USE
1¾ cup baby arugula
salt and pepper to taste
1 ounce Parmesan cheese grated or shaved

US Customary - Metric

Instructions

For Simple Homemade Croutons:

Cut STALE bread into bite-sized cubes. Toss bread cubes well with 1 Tbsp. olive oil then season lightly with salt/pepper. Place cubes in a single layer on baking sheet. Bake at 350°F. for 15-20 minutes, stirring every 4-5 minutes until lightly browned and crisp. Remove from pan; let cool.

Salad Dressing And Salad:

Make salad dressing in the same bowl you will serve the salad in. Whisk together 1½ Tbsp. red wine vinegar and ⅛ tsp. salt. Slowly drizzle in 1½ Tbsp. olive oil, WHISKING CONSTANTLY while adding!
Chop tomatoes, saving the juice and seeds. Place tomatoes, seeds and juice into bowl with salad dressing. Add cannellini beans, red onion, ¾ Tbsp. fresh basil and ½Tbsp. oregano (this is half of total amt. called for). Toss well, to cover everything with salad dressing. Set bowl aside. Let salad "rest and marinate" for 20 minutes.
Add arugula and croutons to salad; toss to combine everything. Take a bite, season with additional salt and black pepper, if desired.
Garnish salad with grated or shaved Parmesan cheese. Serve immediately. Enjoy!

Recipe Notes

TIP: I recommend baking the croutons while the salad "rests" (for 20 minutes). in order to save time!

Nutrition Facts

Panzanella Salad

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

Calories 324 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Trans Fat 0.05g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 6mg2%

Sodium 715mg31%

Potassium 415mg12%

Carbohydrates 27g9%

Fiber 6g25%

Sugar 10g11%

Protein 10g20%

Vitamin A 1377IU28%

Vitamin C 19mg23%

Calcium 211mg21%

Iron 3mg17%

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

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

22
Jul
2025

Clam and Potato Chowder

categories: Soups

4 Shares

Pin4

Yum

Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe yields about 5 servings.

I don’t know about you, but we love soup at our house! I used to think soup was only a cold weather dish but have now come to appreciate a good bowl of soup any old time of the year.

Today I want to share a recipe for a hearty clam and potato chowder that is actually pretty simple to make. It is packed with lots of tender cubed potatoes and clams and is flavored with bacon, spices, broth and cream.

As written, the recipe typically will yield about 5 good sized bowls of chowder as a main dish, and more if you serve smaller portions of chowder (as a “soup” side dish).

I really think you will enjoy this thick chowder as a delicious main dish, especially when served with thick, crusty bread slices on the side (to dip!). Here’s how to make clam and potato chowder.

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

First- A Little Prep

Cut two strips of bacon into small pieces, then cook them until they’re fully cooked and crispy in a medium skillet. When done, leave the bacon pieces AND any bacon grease that has accumulated in the skillet (don’t clean it out!).

Add 2 Tablespoons of butter to the skillet and cook on Medium heat until the butter melts. Add chopped onions, celery and HALF of the cubed potatoes called for in the recipe.

These potatoes will become tender and will help the chowder to thicken slightly later as the remaining ingredients including liquids are added.

Cook this mixture for 10 minutes, stirring often. During the last minute of cooking, add minced garlic and stir constantly so it doesn’t burn.

Stir in all-purpose flour until it is becomes fully blended into the potatoes, etc. The flour will help act as a thickener for the chowder as several liquids are added while the chowder cooks.

Adding the flour and letting it “cook” a minute or two helps cook the “flour” taste out. Cook this mixture for about 1-2 minutes, stirring often to coat the potatoes, celery and onions with flour.

Cook The Chowder

Add 3 cups of chicken stock, the reserved clam juice, salt, pepper and dried thyme. Stir well until combined, then stir in the remaining half of the cubed potatoes.

Cook the chowder on Medium-Low until the chowder has thickened and the potatoes are tender. Stir the chowder often, until the newly added potatoes have become tender.

Pour in 2 cups of half and half and stir until combined. NOTE: You can substitute heavy whipping cream for the half and half, if desired (this results in a lot more calories per serving but makes the chowder creamier).

Add the drained clams to the chowder and stir them in until they’re fully incorporated. Continue to heat the chowder on LOW heat.

Heat the soup until everything is heated through, but don’t let the chowder come to a boil. Keep it at a low simmer, stirring often until it becomes hot.

Time To Serve The Clam and Potato Chowder

Ladle the hot clam and potato chowder into individual serving bowls and garnish each serving as desired! We enjoy this dish served with crusty French bread slices on the side (which we use to sop up some of that chowder)!

I hope you have the chance to make this lovely clam and potato chowder, and trust you will enjoy it, too! The recipe, as written usually yields enough chowder for about 5 servings.

Thanks so much 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 SOUP and CHOWDER 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 soup and chowder 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.

Find Me On Social Media:

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

Original recipe source: unknown (original found on an old handwritten index card and adapted to our taste)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Clam and Potato Chowder

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe makes about 5 servings.

Category: Main Dish, Soup

Cuisine: All Cuisines

Keyword: clam and potato chowder

Servings: 5

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 slices bacon slices cut into thin strips
2 Tablespoons butter
1 cup chopped yellow onion
¼ cup minced celery
1¼ pounds russet potatoes peeled, cut in small cubes, *divided use
1 clove garlic minced
4 Tablespoons all-purpose flour
3 cups chicken broth
2 6.5 oz. cans of minced clams** **reserve the juice!
½ teaspoon dried thyme
salt and pepper, to taste
2 cups half and half

US Customary - Metric

Instructions

Cut bacon in small pieces; cook until browned/crispy in a large saucepan or Dutch oven. When done, leave bacon AND bacon grease in the pan (don't clean it).
Add butter to the pan; cook on Medium heat until butter melts. Add onions, celery and HALF of the cubed potatoes. Cook for 10 minutes, stirring often. During last minute, add minced garlic; stir constantly so it doesn't burn.
Stir in flour until it is fully blended in. Cook this mixture for about 1-2 minutes, stirring often to coat the potatoes, celery and onions with flour.
Add chicken stock, reserved clam juice, thyme and a pinch or two of salt and pepper. Stir well, then add remaining half of the potatoes; stir to combine.
Cook on Medium-Low, stirring often until newly added potatoes have become tender. Pour in 2 cups of half and half and stir until combined. NOTE: You can substitute heavy whipping cream if desired (more calories per serving but makes chowder even more creamy).
Add drained clams to the chowder; stir until fully incorporated. Continue to heat chowder on LOW heat until fully heated through. Taste; add additional salt and pepper, if needed. Ladle hot chowder into bowls; garnish as desired. Enjoy!

Nutrition Facts

Clam and Potato Chowder

Amount Per Serving (1 g)

Calories 348 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 58mg19%

Sodium 849mg37%

Potassium 719mg21%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 7g8%

Protein 10g20%

Vitamin A 550IU11%

Vitamin C 10mg12%

Calcium 143mg14%

Iron 2mg11%

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

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

18
Jul
2025

Crème de Menthe Brownies

categories: Bar Cookies, Chocolate, Desserts

9 Shares

Pin9

Yum

Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!

Today I want to share an amazing recipe for crème de menthe brownies, delectable and decadent dessert bars I’m confident you’re going to love.

If you love chocolate (like I do-sigh) then I’m sure these brownies will be a big hit. The brownies have three distinct layers consisting of a baked brownie base, spread with a peppermint flavored filling, then topped off with a hardened chocolate glaze. They are amazing!

The prep work does take a bit of time as each layer is made separately and has to cool or be refrigerated before the next layer goes on. That’s not a problem for me; it’s just something you will need to take into account if you plan to make them.

Believe me, these fudgy, layered brownies are worth every minute of your time once you taste them! Here’s how to make crème de menthe brownies.

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

Make The Brownie Layer

Before beginning, preheat your oven to 350°F. and lightly grease a 9″ x 9″ square baking dish on the bottom and sides. You will want your oven and prepared pan ready to go after mixing the brownie layer!

In a double boiler, heat unsweetened baking chocolate with butter on low heat until they melt. **This involves putting the chocolate and butter in a small saucepan and placing it over a larger pan of simmering water. Be careful to not let any water get into the pan with the chocolate or butter.

Once they are fully melted, stir to combine, then remove the pan up and out of the simmering water and let the mixture cool slightly.

While the chocolate mixture cools, prepare the batter for the brownie layer. In a medium-sized mixing bowl, whisk eggs well, then add granulated sugar and whisk again until the mixture is fluffy, and fully combined.

Add flour, vanilla extract, crème de menthe liqueur and salt, then pour the cooled chocolate and butter mixture into the bowl. TIP: The chocolate needs to be cooled before adding so it doesn’t “scramble” the eggs! Whisk (or stir) until all these ingredients are fully combined together.

Prepare The Batter To Bake The Brownie Layer

Once the batter is fully combined, you will have your brownie batter ready to go. Pour the brownie batter into the greased baking dish.

Bake the brownie layer at 350°F for about 20-22 minutes. When done, the brownie layer should have slightly pulled away from the sides of the dish. If you insert a toothpick into the center of the brownie layer, it should come out clean (free of batter).

Place the baking dish on a wire rack, set aside and let the brownie layer cool (still in the pan) to room temperature.

Make The Crème de Menthe Filling Layer

While the brownie layer is cooling, make the crème de menthe filling for the second layer. Beat the butter, cream cheese and powdered sugar using an electric mixer on Medium speed until they’re well-blended.

Add crème de menthe liqueur to the filling mixture. Crème de Menthe is a liqueur found in grocery or liquor stores and is known for its bold peppermint flavor. It can be used to flavor drinks, cakes, frostings, grasshopper pie, etc.

I make my own from scratch; here’s the recipe on my blog for homemade crème de menthe. It’s simple to make and adds a lot of mint flavor to many recipes!

Beat the batter very well until it becomes thick and creamy. The batter for layer #2 will have a slight, pale green color, as well. TIP: If you want the filling to look greener, simply add a drop or two of green food color (making it greener is perfect for St. Patrick’s Day!).

Spread the Mint Filling

When you’re sure the brownie layer is cool, spread the crème de menthe filling on top to cover. Place the pan in the refrigerator and chill until the mint layer is very cold and firm.

Keep the dish in the refrigerator while you make the final chocolate topping layer. Remove it from the fridge only when you are ready to pour the warm (not hot) chocolate topping glaze on!

Make A Chocolate “Glaze” Layer

The final layer for the crème de menthe brownies is a chocolate “glaze”. Use a double boiler to make it (once again using a small pan over a larger pan of simmering water).

Put chocolate chips and butter in a double boiler. Cook, stirring often, until they melt and the glaze is completely smooth. Remove the pan from the heat once it is done and let it cool down until it is “WARM” (but not hot).

Pour the WARM chocolate glaze over the mint layer, spreading or tilting the baking dish until the entire surface is covered. Place the brownies back in the refrigerator until the chocolate hardens.

Serve And Enjoy Crème de Menthe Brownies

Take the brownies out of the refrigerator about 15 minutes before slicing (to avoid cracking the cold, hardened chocolate glaze). Cut the brownies into 16 portions, serve and enjoy!

Creme de menthe brownies are absolutely fudgy and delicious, with that lovely little pop of peppermint flavor from the middle layer! We absolutely LOVE these brownies, and hope you will, too!

Any leftovers you may have can be stored in the refrigerator (for best results) for several days. However, I need to warn you that they may not last too long because they are so GOOD!

Thanks for taking time out of your day to stop by my blog. I hope you have the chance to make (and enjoy) these delicious brownies. They are quite decadent and are such a yummy treat!

Take care, may God bless you, and I hope you enjoy an absolutely wonderful day.

Looking For More BAR COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some amazingly delicious bar cookie recipes you can check out, 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

Recipe adapted from: Paula Deen’s Creme De Menthe Brownies Recipe – Food.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crème de Menthe Brownies

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Crème de Menthe Brownies are decadent dessert bars, with a fudgy brownie layer, mint filling layer and chocolate top. Recipe yields 16 bars!

Category: Dessert

Cuisine: All Cuisines

Keyword: crème de menthe brownies

Servings: 16

Calories Per Serving: 314 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Brownie Base- Layer #1:

2 ounces unsweetened baking chocolate
½ cup butter =1 stick
2 large eggs
1 cup granulated sugar
½ cup all purpose flour
⅛ teaspoon crème de menthe liqueur
¾ teaspoon vanilla extract
¼ teaspoon salt

Mint Filling- Layer #2:

½ cup butter softened (but not melted)
¼ cup cream cheese softened
2 cups powdered sugar (sifted)
2 Tablespoons crème de menthe liqueur

Chocolate Topping- Layer #3

3 ounces semi-sweet chocolate chips
3 Tablespoons butter

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly grease bottom/sides of a 9" x 9" baking dish.
BROWNIE LAYER (#1): In a double boiler, melt unsweetened baking chocolate with butter on low heat, stirring often until smooth. Remove from heat; let mixture cool slightly.
In a medium bowl, whisk eggs; add granulated sugar; whisk until mixture is fluffy and fully combined. Add flour, crème de menthe and salt; pour cooled chocolate mixture into the bowl. TIP: Chocolate must be cooled before adding so it doesn't "scramble" the eggs! Stir until fully combined. Pour batter into prepared dish.
Bake brownie layer at 350°F. for 20-22 minutes. When done, brownies should have slightly pulled away from sides of the dish. Insert a toothpick into the center; it should come out clean (free of batter). Place baking dish on wire rack; set aside/let cool (still in the pan) to room temperature.
MINT LAYER (#2): While brownies cool, make mint filling. Beat butter, cream cheese and powdered sugar with electric mixer on Medium until well-blended. Add crème de menthe. Beat well until it becomes smooth, thick and creamy. TIP: If you want greener filling, add 1-2 drops of green food color.
Once brownie layer is cool, gently spread mint filling on top. Place pan in refrigerator; chill until mint layer is cold/firm. Keep refrigerated while you make chocolate topping.
CHOCOLATE TOPPING (#3): Put chocolate chips and butter in a double boiler. Cook over simmering water, stirring often until melted and smooth. Remove pan from heat; let it cool down until "WARM" (but not hot). Pour WARM chocolate glaze over the mint layer, spreading or tilting baking dish until covered. Place brownies back in refrigerator- chill them until chocolate hardens.
TO SERVE: Remove brownies from refrigerator 15 minutes before slicing (to avoid cracking the hardened chocolate glaze). Cut into 16 portions, serve and enjoy!

Recipe Notes

NOTE: This recipe's prep time does not include the time needed to cool down layers after baking or refrigerate the layers (times may vary), so plan accordingly.

Nutrition Facts

Crème de Menthe Brownies

Amount Per Serving (1 brownie)

Calories 314 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 169mg7%

Potassium 86mg2%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 30g33%

Protein 2g4%

Vitamin A 477IU10%

Calcium 21mg2%

Iron 1mg6%

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

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

14
Jul
2025

Asian-Style BBQ Sauce

categories: Sauces and Dressings

4 Shares

Pin4

Yum

Make a batch of Asian-Style BBQ sauce for baked or grilled chicken, pork or beef! This easy, flavorful sauce is made in under 10 minutes.

It’s summer and we love to BBQ at our home! Today I want to share a yummy recipe for making Asian-Style BBQ sauce quickly (and simply) from scratch in the comfort of your own home!

This Asian inspired sauce is a wonderful twist on a traditional BBQ sauce. We love our “good old BBQ sauce”, but every now and then it’s fun to shake it up a bit and add a slightly different flavor palette to grilled or baked meats!

This simple sauce fits the bill perfectly, so I hope you’ll read on to see how easy it is to prepare and use. Here’s how to make Asian-style BBQ sauce.

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

What Ingredients Do I Need?

To make this Asian-style BBQ sauce you will need 7 ingredients (plus water). They are ketchup, Hoisin sauce, rice vinegar, soy sauce, sesame oil, fresh ginger and a pinch of red chili flakes.

The rice vinegar, hoisin sauce, soy sauce and sesame oil can typically be found in the Asian foods section of most grocery stores nowadays. If you have an interest in making hoisin sauce from scratch, here is the homemade hoisin sauce recipe from my blog.

NOTE: I understand some people may not keep hoisin sauce, rice vinegar or sesame oil on hand, but if you’re able to buy them, they will last quite a while, so you can make more BBQ sauce (or use in other Asian recipes).

Place all the ingredients (along with 2 teaspoons of water) into a small saucepan. Stir the mixture well, until all ingredients have been well-combined.

Cook The Asian-Style BBQ Sauce

Bring the sauce to a simmer on Medium-Low heat, stirring this mixture occasionally to prevent it from scorching (from the sugar in the ketchup).

Continue to cook the sauce for approximately 3-4 minutes, stirring occasionally. When done, the mixture should be hot, and the Asian-style BBQ sauce should have thickened slightly.

Ready To Use Asian-Style BBQ Sauce

Now your homemade Asian inspired BBQ sauce is ready to be used on a variety of meats. This delicious, flavorful sauce is good on chicken, pork or beef!

Use a pastry brush to apply the sauce to the meat of your choice. The recipe as written will yield about ½ cup of BBQ sauce, so adjust the recipe accordingly, to suit your needs.

This recipe for sauce can easily be doubled or tripled, but you may have to cook it a couple extra minutes until it thickens.

We especially love the tangy kick this sauce brings to grilled chicken or pork chops. It really tastes great on baked chicken, as shown in the photos above and below.

When we bake the chicken, we bake it until the chicken is almost done, THEN baste it with this sauce and pop it back in the oven to finish cooking.

TIP: If grilling or baking, remember to keep an eye on it and turn the meat occasionally to prevent the sauce from burning!

I hope you have the opportunity to make this quick and easy to make Asian-Style BBQ Sauce and trust you’ll enjoy it as much as we do!

If you would rather try another BBQ sauce for meat, be sure to check out my recipe for a more “traditional” honey BBQ sauce, shown below with other sauce recipes from my blog.

Thank you 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 SAUCE 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 sauce 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.

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asian-Style BBQ Sauce

Prep Time

3 mins

Cook Time

4 mins

Total Time

7 mins

Make a batch of Asian-Style BBQ sauce for baked or grilled chicken, pork or beef! This easy, flavorful sauce is made in under 10 minutes.

Category: Condiment, Sauce

Cuisine: Asian

Keyword: Asian-style BBQ sauce

Servings: 1 (total= about ½ cup)

Calories Per Serving: 356 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¼ cup ketchup
¼ cup Hoisin sauce
2 Tablespoons rice vinegar
1 Tablespoon soy sauce regular or low-sodium
1 Tablespoon toasted sesame oil
1 Tablespoon fresh ginger (finely grated)
1 pinch red chili flakes
2 teaspoons water

US Customary - Metric

Instructions

Place all the ingredients into a small saucepan. Stir the mixture well, until all ingredients have been well-combined.
Bring the sauce to a simmer on Medium-Low heat, stirring occasionally to prevent it from scorching (from the sugar in the ketchup).
Continue to cook the sauce for approx. 3-4 minutes, stirring occasionally. When done, the Asian-style BBQ sauce should have thickened slightly.
Use as desired on baked or grilled meats. When grilling or baking, apply sauce once the meat is about halfway done cooking. Turn meats on grill occasionally to prevent burning. Enjoy!

Recipe Notes

NOTE: The caloric calculation provided is based on the entire amount of sauce (½ cup total), as the amounts of sauce used on individual portions of meat may vary greatly.

Nutrition Facts

Asian-Style BBQ Sauce

Amount Per Serving (1 (½ cup total))

Calories 356 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 7g

Monounsaturated Fat 6g

Cholesterol 2mg1%

Sodium 2238mg97%

Potassium 338mg10%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 32g36%

Protein 4g8%

Vitamin A 342IU7%

Vitamin C 3mg4%

Calcium 39mg4%

Iron 1mg6%

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

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

10
Jul
2025

Air Fryer Salad Croutons

categories: Air Fryer Recipes

3 Shares

Pin3

Yum

It’s quick and easy to make delicious, well-seasoned Air Fryer Salad Croutons to add crunch and flavor to a favorite mixed green salad.

Today I want to share a very simple way to make croutons for green salads in the comfort of home using an air fryer! I’ve baked homemade croutons for years, but when it is hot outside, I use my air fryer instead of our oven, because it helps our kitchen stay cooler!

Once you’ve cut up about 4 pieces of stale French or Sourdough bread, you’re ready to go! Now you’ll add a buttery seasoning mix to the bread cubes and cook them! It is so easy and pretty quick to make salad croutons using an air fryer!

When the croutons are done cooking, they’re golden brown, crispy, delicious and ready to use on top of mixed green salads! Here’s how to make air fryer salad croutons!

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

Make A Seasoning Mix For The Salad Croutons

You will need butter, dried parsley flakes, grated Parmesan cheese, garlic powder and seasoning salt to make the seasoning for the croutons.

Melt butter in a small saucepan on low heat and add the spices to the pan once the butter has melted. Stir until the spices are fully incorporated. Remove the saucepan from the heat and set it aside to cool slightly.

Season The Croutons

Cut four 1″ slices of stale French or sourdough bread into bite-sized cubes. The bread cubes shown below are cut from a loaf of Cheddar Chive No-Knead Bread I made (recipe coming soon).

Stale bread is the best choice instead of fresh, because the bread cubes don’t get soggy once the melted butter and spices are added. Place the bread cubes in a large bowl.

Pour the melted butter and spice mixture over the bread cubes in the bowl. Toss the croutons gently to allow the seasoning mix to coat all of the bread cubes.

Cook The Air Fryer Salad Croutons

Preheat your air fryer according to the manufacturer’s instructions. Once the croutons are well-coated with the seasoning mix, place them in the inner air fryer basket in a single layer.

Cook the croutons at 300°F. for 4 minutes, then remove the basket from the air fryer. Gently toss or turn the croutons to the other side (as quickly as possible).

Lay them back in the basket in a single layer. Continue to cook the croutons 4-5 more minutes OR until they’re golden brown and crispy. Keep an eye on them because you don’t want them to burn.

NOTE: I use a Cosori air fryer, and the croutons typically take about 8 minutes total to be done. Your time may vary slightly (less time or more), depending on crouton size and your air fryer.

Use The Air Fryer Salad Croutons

When the croutons are done, browned and crispy, remove them from the air fryer. Transfer the croutons onto paper towels to allow them to cool.

Here’s a close-up photo of these delicious croutons! Once they’re cooled to room temperature, they are ready to serve on top of a yummy mixed green salad.

Add several croutons to a favorite salad and dig in! The croutons are seasoned well, and are a nice, crunchy topping for your salad. Enjoy!

I really hope you have the chance to make homemade air fryer salad croutons because they’re delicious, simple to make and easy on the ol’ budget!

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

Looking For SALAD RECIPES To Use Croutons On?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful salad recipes these croutons would be great on, 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Salad Croutons

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

It's quick and easy to make delicious, well-seasoned Air Fryer Salad Croutons to add crunch and flavor to a favorite mixed green salad.

Category: Condiment, Miscellaneous, Salad

Cuisine: All Cuisines

Keyword: air fryer salad croutons

Servings: 1 (total amount of croutons)

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 1" slices sourdough or French bread, slightly stale or other white bread
3 Tablespoons butter melted
1 teaspoon grated Parmesan cheese* *Kraft shaker can is best for croutons
1 teaspoon dried parsley flakes
½ teaspoon garlic powder
½ teaspoon seasoning salt

US Customary - Metric

Instructions

Melt butter in a small pan on low heat, then add the spices. Stir until the spices are fully incorporated. Remove pan from the heat; set it aside to cool slightly.
Cut four 1" slices of stale French or sourdough bread into bite-sized cubes (about 2 cups total). Place bread cubes in a large bowl. TIP: Stale bread is the best choice, because it doesn't get soggy once butter and spices are added.
Pour butter and spice mixture over the bread cubes. Toss the croutons gently to allow seasoning mixture to coat the bread cubes.
Preheat air fryer according to manufacturer's instructions. Once preheated, place seasoned croutons in the inner air fryer basket in a single layer.
Cook croutons at 300°F. for 4 minutes, then remove basket from the air fryer. Gently toss or turn croutons to the other side (as quickly as possible). Spread them back in the basket in a single layer. Continue cooking croutons 3-4 more minutes OR until they're golden brown and crispy. NOTE: Your cooking time may vary slightly (less or more time), depending on crouton size and your air fryer.
When croutons are done, transfer them onto paper towels to cool. When cooled, use them on green salads. Enjoy!

Recipe Notes

NOTE: The caloric calculation shown is for the entire recipe, as the number of croutons used per salad may vary greatly. This calculation is an estimate only, based on using four 1" slices of sourdough bread.

Nutrition Facts

Air Fryer Salad Croutons

Amount Per Serving (1 g)

Calories 338 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 22g138%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 9g

Cholesterol 95mg32%

Sodium 1544mg67%

Potassium 45mg1%

Carbohydrates 4g1%

Fiber 0.3g1%

Sugar 0.3g0%

Protein 3g6%

Vitamin A 1094IU22%

Vitamin C 0.1mg0%

Calcium 59mg6%

Iron 0.3mg2%

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

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

07
Jul
2025

Broiled Honey Dijon Salmon

categories: Main Dishes, Seafood

3 Shares

Pin3

Yum

Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it’s easy and delicious!

Today I want to share a delicious dinner recipe featuring skinless salmon fillets! You know those nights when you need to get something good on the table for dinner, but it’s been a CRAZY busy day? That’s when this recipe will come in handy.

It’s as simple as whipping up a super easy sauce in under a minute, basting it on salmon fillets and cooking it under an oven broiler until done. That’s it!

How easy is that? The whole thing is typically on the table in about 10 minutes, from start to finish and has wonderful flavor. It’s EASY, it’s QUICK, and it’s GOOD! Here’s how to make Broiled Honey Dijon Salmon.

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

Make the Honey Dijon Sauce

The only other ingredients you’ll need besides the salmon fillets are the ones used to make the delicious seasoning sauce. They are sea salt, chili powder, apple cider vinegar, cayenne pepper, honey, Dijon mustard and ground black pepper.

Combine all the sauce ingredients in a small bowl and stir well, until they are fully combined. This mixture is what you will use to bring additional flavor to the salmon.

Prepare The Salmon

Pat boneless, skinless salmon fillet dry by blotting them well using a paper towel to remove excess moisture.

The salmon I used this time were fairly thin (about ¾” thick), which means less cooking time, because thinner fillets take less time to cook through (approx. 7 minutes).

I normally use fillets that are 1″-1¾” thick, but either size is perfectly fine for this recipe, and both will yield good results if you simply keep an eye on them as they cook.

Place the fillets on parchment paper or aluminum foil and then place them on a rimmed baking sheet before seasoning the salmon.

Here’s a photo of two thicker salmon fillets. If using fillets this size (about 1″-1¾” thick) it will usually take about 8-9 minutes to fully finish cooking them through.

Add The Honey Dijon Sauce And Then Broil

Use a pastry brush to fully coat each salmon fillet with the honey Dijon sauce. Put the sauce on thick and use it all to cover the top and sides of each piece.

Turn your oven setting to BROIL. Place the baking sheet about 5″-6″ away from the heat source. Broil the salmon for 7-10 minutes, depending on the thickness of the fillets you are using.

Rotate the pan once during the broiling time to ensure even cooking. Keep an eye on the salmon as it cooks, to make sure it doesn’t “overcook” and dry out. The salmon, when done, should be cooked to a safe internal temperature of 145° and should flake easily with a fork.

Serve the broiled honey Dijon salmon with some of your favorite sides and enjoy this quick and easy seafood meal!

Steamed white rice and some crisp-tender steamed asparagus were the side dishes that were enjoyed with the salmon. Both pieces are shown on the plate in the photo below. It was all quite delicious!

I hope you have the opportunity to try broiled honey Dijon salmon and trust you will enjoy it as much as we do! It is such a quick prep for a really delicious dinner.

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 wonderful day, friend.

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 lots of delicious salmon 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.

Find Me On Social Media:

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

Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Broiled Honey Dijon Salmon

Prep Time

2 mins

Cook Time

8 mins

Total Time

10 mins

Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it's easy and delicious!

Category: Entree-Seafood

Cuisine: All Cuisines

Keyword: broiled honey Dijon salmon

Servings: 2

Calories Per Serving: 201 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 (4-5 oz.) skinless salmon fillets approx. 1" thick

For Seasoning Sauce:

1 Tablespoon honey
1 Tablespoon Dijon mustard
1 Tablespoon apple cider vinegar
½ teaspoon chili powder
¼ teaspoon sea salt
1 pinch ground black pepper
1 pinch cayenne pepper

US Customary - Metric

Instructions

Turn oven to BROILER setting to preheat. Cover a baking sheet with parchment paper or aluminum foil.
Combine all sauce ingredients in a small bowl; stir until fully combined.
Blot salmon fillets dry using a paper towel. Place fillets on prepared baking sheet. Use a pastry brush to fully coat each salmon fillet (top and sides) with sauce.
Place baking sheet 5"-6" away from the heat source. Broil salmon for 7-10 minutes, depending on the thickness of the fillets. Rotate the pan once during broiling to ensure even cooking. Keep an eye on the salmon as it cooks, so it doesn't "overcook" and dry out. The salmon should be cooked to a safe internal temperature of 145° and flake easily with a fork when done.
Serve and enjoy!

Nutrition Facts

Broiled Honey Dijon Salmon

Amount Per Serving (1 g)

Calories 201 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 3g

Cholesterol 62mg21%

Sodium 432mg19%

Potassium 589mg17%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 9g10%

Protein 23g46%

Vitamin A 220IU4%

Vitamin C 0.1mg0%

Calcium 22mg2%

Iron 1mg6%

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

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

03
Jul
2025

Cranberry Pistachio Scones

categories: Breads, Scones

3 Shares

Pin3

Yum

Make 8 delicious, buttery Cranberry Pistachio Scones in about half an hour! These yummy treats are wonderful for a quick breakfast or snack!

I’ve been making scones for years and years and always enjoy trying new recipes for these breakfast or snack treats! Years ago, I found this recipe in an old Southern Living magazine I had and am now getting around to sharing it here on the ol’ blog!

Cranberry Pistachio scones are light, slightly crumbly, very buttery, and filled with chewy dried cranberries and roasted pistachios. They look wonderful and taste delicious!

Today I want to share this easy recipe with you. My hope is that you see HOW to make them and then decide to make this recipe for yourself, your family or friends. Here’s how to make cranberry pistachio scones.

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

Prepare The Scone Dough

Before beginning to make the dough, preheat your oven to 450°F. Use shortening or non-stick cooking spray to grease a medium-sized cookie sheet.

Place all-purpose flour, granulated sugar, baking powder and salt in a large bowl and stir until they are combined.

Add chunks of COLD butter to the flour mixture in the bowl. Use a pastry blender to cut the butter into the mixture until the butter has been reduced to the size of peas. Place the bowl into the freezer (uncovered) for 5 minutes.

After 5 minutes, remove the bowl from the freezer. Add ¾ cup + 2 Tbsp. of half and half into the flour mixture (**This is MOST of the half and half required. You will still have 2 Tbsp. half and half remaining to use later).

Stir these ingredients very well, but only until all the mixture is moistened and just barely combined. Do not overmix this dough.

Add Cranberries And Pistachios

Add the dried cranberries and roasted pistachios, then stir only until they have been incorporated into the dough.

Pour the dough out of the bowl and onto wax or parchment paper (shown below). Use your hands to shape the dough into a cohesive ball. The dough will be slightly crumbly.

Gently press the dough ball down and out into a circle shape, approximately 7″ across. Use your hands to press and shape the dough as you go.

Cut the dough into 8 equal sized wedges. TIP: A pizza cutter works great, and I highly recommend using one, otherwise use a very sharp knife.

Prepare Scones For Baking

Place the scone wedges about 1-2 inches apart on a baking sheet. Brush the tops of each scone with the reserved 2 Tablespoons of half and half.

Sprinkle the top of each of the cranberry pistachio scones with raw sugar (or sanding sugar). NOTE: Raw sugar is an optional topping, but I like to add it. If you prefer not to use it, no problem!

The scones are not overly sweet as is, so I prefer this little bit of added sugar to add a bit more sweetness (and crunch)!

Bake And Serve The Cranberry Pistachio Scones

Bake the cranberry pistachio scones at 450°F. for 13-15 minutes, or until they are cooked through and golden brown. Be careful to not overcook them or they may become dry!

TIP: I recommend checking on them at the 13-minute mark, then keep an eye on them until they reach the desired color and “done-ness”.

Remove the scones from the oven and use a knife to separate them from each other, if necessary. Transfer the scones to a wire rack to cool.

We prefer these scones best served at room temperature, but if you want to enjoy them while they’re still warm, go for it! They look and taste wonderful, and plump cranberries and crunchy pistachios really enhance the flavor of these treats.

Place the cooled cranberry pistachio scones on a plate or platter and serve! If you have any leftovers, they freeze well, too (if wrapped and stored in an airtight container).

I’m confident you will really enjoy these scrumptious cranberry pistachio scones! I hope you will have the opportunity to make some for yourself and those you love.

They are so good to have around for a quick breakfast served alongside a piping hot cup of coffee! My husband and I have also been known to enjoy them for an afternoon snack. YUM!

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

Looking For More SCONE 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 scone 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.

Find Me On Social Media:

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

Original recipe source: Mary Allen Perry via “Southern Living Magazine”, Dec 2010 issue, page 194

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cranberry Pistachio Scones

Prep Time

20 mins

Cook Time

13 mins

Total Time

33 mins

Make 8 delicious, buttery Cranberry Pistachio Scones in about half an hour! These yummy treats are wonderful for a quick breakfast or snack!

Category: Breakfast, Snack

Cuisine: All Cuisines

Keyword: cranberry pistachio scones

Servings: 8 scones

Calories Per Serving: 326 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all-purpose flour
⅓ cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ cup cold butter cut into small chunks (= 8 Tbsp.)
1 cup half and half *DIVIDED USE
⅓ cup sweetened dried cranberries
¼ cup pistachios (roasted, salted) roughly chopped
raw sugar (if using) to sprinkle on top (as desired)

US Customary - Metric

Instructions

Preheat oven to 450°F. Lightly grease a baking sheet.
Place flour, sugar, baking powder and salt in a large bowl; stir until combined. Add COLD butter chunks. Use a pastry blender to cut the butter in until butter is reduced to the size of peas. Place bowl in freezer (uncovered) for 5 minutes.
Remove bowl from freezer. Add ¾ cup + 2 Tbsp. of half and half. Stir well, but only until moistened and combined. Do not overmix. Add cranberries/pistachios; stir only until they're incorporated into the dough.
Pour dough out onto wax or parchment paper. Shape dough with your hands into a ball (dough will be slightly crumbly). Gently press dough ball into a circle, approx. 7" wide. Cut into 8 wedges. TIP: A pizza cutter works great; I highly recommend using one, otherwise use a sharp knife.
Place wedges about 1-2 inches apart on greased baking sheet. Brush the top of each scone with remaining 2 Tbsp. of half and half. Sprinkle the top of each scone with raw sugar (or sanding sugar), if using.
Bake at 450°F. for 13-15 minutes, or until they're cooked through and golden brown. TIP: Check on them at the 13-minute mark, then keep an eye on them until they reach the desired color and "done-ness". Remove scones from oven; use a knife to separate them from each other, if necessary. Transfer scones to a wire rack to cool, then serve and enjoy!

Recipe Notes

NOTES: Can substitute heavy whipping cream for the half and half. *The raw sugar topping (optional) is not included in the caloric calculation as the amount used may vary.

Nutrition Facts

Cranberry Pistachio Scones

Amount Per Serving (1 scone)

Calories 326 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 41mg14%

Sodium 257mg11%

Potassium 270mg8%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 14g16%

Protein 5g10%

Vitamin A 478IU10%

Vitamin C 0.5mg1%

Calcium 110mg11%

Iron 2mg11%

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

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

30
Jun
2025

Patriotic Chocolate Pops

categories: Chocolate, Desserts, Holidays!

2 Shares

Pin2

Yum

Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!

If you’re looking for a fun treat to serve at your Independence Day celebration, perhaps you would be interested in making colorful patriotic chocolate pops?

Each “pop” is filled with a simple, two ingredient chocolate filling. The outside is decorated with layers of red, white and blue chocolate that make the pops look wonderfully “patriotic”.

Set these cute treats out along with some favorite July 4th decorations and see how fast they get gobbled up by your family and friends. They are REALLY tasty and I’m sure you will love them!

They do take a little bit of a time to make (waiting for layers of colored chocolate to harden), but the results are worth every minute! Here’s how to make these patriotic chocolate pops.

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

Making The Chocolate Pops

To make these patriotic chocolate pops you will need 36 Oreo (or other chocolate and creme filled cookies). See note below for important info. about the cookies.

IMPORTANT- Do NOT use double-stuffed or it will not produce the firm chocolate pop needed! Simply use good ol’ Oreo cookies, original flavor and filling. One regular sized package will contain approximately 36 cookies.

Place the cookies in a food processor with the regular blade attachment. Process the cookies until they become fine crumbs. You can use a blender to do this if you don’t have access to a food processor. TIP: Process about half of the cookies first, then add the remaining cookies for easiest and best results.

Once all the cookies have been processed into fine crumbs, add 8 ounces of softened cream cheese into the food processor. If you cut the cream cheese into chunks, it will be easier!

Shape The Chocolate Mixture Into Balls

When the cookie and cream cheese mixture is fully processed, it is time to shape the chocolate into balls. Line a baking sheet with parchment paper or wax paper, because you’ll put each chocolate ball onto it once formed.

For each ball you will use 1 Tablespoon of the mixture, so use a cookie scoop if you have one that size. Place a Tablespoon of the chocolate mixture in the palm of your hand and roll it between your palms until it forms a cohesive ball.

Set the chocolate ball onto the parchment paper-lined baking sheet and continue this process until all the “dough” is gone. You should end up with approximately 32-35 chocolate balls of “dough”.

Refrigerate the chocolate pops for 1 hour OR put the baking sheet in the freezer and freeze them for 30 minutes. TIP: Don’t skip this step, because you need the chocolate pops to be really cold before you cover them with chocolate “icing”.

The Next Step

Now it’s time to think ahead to where you will hold all the chocolate pops as you put the colored chocolate layer on. It needs to be someplace where each chocolate pop (with the stick inserted) can stand up (separate from the other pops) while the chocolate sets up.

I came up with an idea for this because I didn’t know how to do this and didn’t have any fancy kitchen gadget to use. Here’s what I did, and perhaps this would work for you, as well!

Place dried uncooked beans about halfway up in 6-7 juice glasses. I used black beans which held the pop sticks securely in the cup. This way I could add several finished pops (5-6) to each cup. I suppose you could also use rice to do this, but I haven’t tried that method.

Dipping The Chocolate Pops

For the patriotic chocolate pops, I used red, white and blue chocolate candy wafers found in grocery stores or in some craft stores. The is also called “almond bark” in some stores.

I got these bags (shown below) at Hobby Lobby, and I know that Michael’s craft store also carries similar products. This time I used these 3 colors for July 4th but use whatever icing colors you choose any time of the year or holiday!

Each of these bags of colored candy wafers was 12 ounces, but you won’t use the entire bag. Save any remaining chocolate wafers to make more pops or use in other recipes.

When I make them, I only melt and use one color at a time (and only about ¼ bag at a time) following the package directions. NOTE: I also add a tiny bit of vegetable shortening when melting the chocolate to thin the icing a little.

Once the chocolate icing hardens for the first layer, I melt and cool another color and apply that in a drizzle or as desired, etc. It takes a while to do this, but the end result is worth it!

Dipping The Chocolate Pops

Melt the chocolate wafers (and shortening) according to pkg. instructions, then let the chocolate cool for about a minute. I usually melt the chocolate wafers with a tiny bit of shortening and microwave them for 30 seconds, then stir, then microwave them again for 30 seconds and stir again.

Continue until the chocolate is completely smooth and creamy. Let the chocolate cool for only about a minute, then remove the pops from the refrigerator (or freezer).

Remove about 10 pops at a time from the refrigerator or freezer so the rest can remain firm for dipping. Insert a lollipop stick into each ball, being carefully not to poke it all the way through.

You can place this first batch of pops into the bean-filled cups to hold them intact while you coat each one, which helps!

Decorating The Chocolate Pops

Pick a color to cover the entire pop. You can see in the photo below how the blue colored chocolate looked during the heating and how it looked when I covered the chocolate ball.

Holding the pop by the “stick” immerse it in the chocolate and rotate it until fully covered. Use a spoon if necessary to ensure the entire ball is covered.

Let any excess drip back into the bowl, then carefully place the stick into a bean-filled glass to hold it secure and upright while the chocolate sets or hardens. As the chocolate hardens, it will also hold the “stick” firmly in place.

Finishing The Colorful Patriotic Pops

The basic method for decorating the pops is to fully cover the pop with a chosen base color. After that, you’ll drizzle with accent colors (1 at a time) once the chocolate hardens.

Here’s how I decorated the pops (blue base and red base shown below). Once the blue pops were done, I moved on to red and white base colors, covering as many of the pops in those colors as I wanted. *Remember to only remove the number of pops needed for a certain color from the fridge.

When all the patriotic chocolate pops are covered with a base coat and the chocolate has set up, melt more of the three colors (one at a time) for drizzling and adding additional colors.

Drizzle the melted chocolate over each of the pops to decorate them, letting each color harden before adding another color. You can also add decorative sprinkles to the pops, if desired, while the final chocolate layer is still “wet”.

Serve And Enjoy Patriotic Chocolate Pops!

Once the outer layer on the finished patriotic chocolate pops have hardened, I suggest placing the pop-filled cups in the refrigerator to *fully chill them before serving (*optional but recommended).

Place the patriotic chocolate pops out with a few table decorations and watch how fast they disappear! The outside is firm, and the chocolate filling is so fudge-like and crazy delicious, I’ll bet you can’t eat more than one! They’re DELICIOUS!

Give Some to Friends!

I bundled up about 6-7 of the pops with some pretty ribbon and gave a “bouquet” of patriotic chocolate pops to some of our neighbors and another one to a dear friend and got rave reviews!

Yes, making these chocolate pops is a bit time-consuming, but it’s worth it in my opinion! What a great start to our upcoming July 4th holiday celebration!

Here’s a peek at the inside of one of the patriotic chocolate pops. The outer chocolate covering “cracks” a bit as you bite into it, and then you see the delicious chocolate filling inside. Yum!

I hope you have the opportunity to make these decadent treats! Honestly, if you simply only want to make them and dip them in one color and add sprinkles, they would be just as good!

I’m confident your family and friends will really enjoy these fun little treats full of chocolatey goodness, regardless of how they are decorated!

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 wonderful Independence Day celebration with those you love.

Looking For More JULY 4TH 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 recipes that are perfect for your July 4th celebration, 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Patriotic Chocolate Pops

Prep Time

10 mins

Cook Time

0 mins

Refrigeration Time and Decorating Time

1 hr 45 mins

Total Time

1 hr 55 mins

Patriotic Chocolate Pops are a great addition to your holiday celebration! They look festive and the yummy chocolate filling is delicious!

Category: Appetizer/Snack, Desssert

Cuisine: American

Keyword: patriotic chocolate pops

Servings: 32 (approximate)

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chocolate Pop Filling:

36 Oreo cookies (regular, not double-stuffed) or chocolate-creme filled cookies
8 ounces cream cheese softened

For Chocolate "Icing" and Decoration:

chocolate candy wafers red, white and blue
colored decorative sprinkles, if desired

US Customary - Metric

Instructions

Make Chocolate Pop Filling:

Line a baking sheet with parchment paper or wax paper. Set aside.
Place half the cookies in a food processor. Process until they become fine crumbs. Add remaining cookies, process again. Cut cream cheese in chunks; add to chocolate crumbs. Process until ingredients are fully combined.
Put 1 Tbsp. of chocolate filling in the palm of your hand. Roll it between your palms until it is a cohesive ball. Set ball onto prepared baking sheet. Continue until all "dough" is gone (approx. 32-35 chocolate balls of "dough"). Refrigerate chocolate balls for 1 hour OR freeze them for 30 minutes. TIP: Don't skip this step- chocolate pops must be cold before covering them with colored "icing".

Decorating The Pops:

Using one color and about ¼ bag at a time, melt colored chocolate following pkg. directions (if desired). NOTE: I also add a tiny bit of vegetable shortening when melting the chocolate to thin the icing out. I usually melt the chocolate wafers with a tiny bit (about a tsp. or so) of shortening and microwave them for 30 seconds, then stir, then microwave them again for 30 seconds and stir again. Continue until the chocolate is completely smooth, lump-free and creamy. Let the chocolate cool for about a minute.
Remove about 10 pops from the refrigerator or freezer. Leave the rest chilling so they remain firm for dipping. Insert a lollipop stick into each ball, being carefully not to poke it all the way through. Holding the pop by the "stick" immerse the entire chocolate ball in the colored chocolate, rotating until fully covered. Use a spoon if necessary to ensure the ball is covered. Let any excess chocolate drip back into the bowl, then place the stick into a bean-filled glass to hold it secure and upright while the chocolate hardens. Repeat until this first batch of chocolate balls are covered.
Repeat process using additional colors for the base, (removing only the number of pops needed for each color from the fridge). When all pops are completely covered and chocolate has hardened, melt more of the three colors to decoratively drizzle (one color at a time). Drizzle the melted color chocolate over each of the pops to decorate them, letting each color harden before adding another color. You can also add decorative sprinkles to the pops while final chocolate layer is still "wet".
Once the finished patriotic chocolate pops have hardened, place the cups holding the pops in the refrigerator to chill the pops before serving (*optional but recommended). Serve and enjoy!

Recipe Notes

IMPORTANT NOTE: The caloric calculation is for 32 chocolate pops (filling only). The amount and type of the colored chocolate "icing" used on the outside of each pop will vary widely for each home cook, so it cannot be calculated accurately.

Nutrition Facts

Patriotic Chocolate Pops

Amount Per Serving (1 chocolate pop (filling only))

Calories 77 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 4mg1%

Sodium 78mg3%

Potassium 49mg1%

Carbohydrates 10g3%

Fiber 0.4g2%

Sugar 6g7%

Protein 1g2%

Vitamin A 39IU1%

Calcium 13mg1%

Iron 2mg11%

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

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