Hot Cocoa Bombs

Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!
Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!

Hot cocoa bombs are a fun new trending beverage novelty. You not only get a hot steaming cup of delicious hot chocolate, but you get to enjoy the “show” as a round chocolate sphere melts and releases surprise hot cocoa mix and mini marshmallows inside. Kids of all ages will love this fun, yummy treat, especially in the cold dreariness of winter.

Only a few ingredients are necessary to make these fun treats, including silicon sphere molds, which you can purchase very inexpensively online. The method of making hot cocoa bombs is not too difficult, and the finished product makes a fun hot beverage OR a lovely gift for someone you care for! Let me show you how to make six basic hot cocoa bombs:

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

Start By Melting The Chocolate

The chocolate I use is chocolate candy “wafers”, which you can find in grocery stores or in certain craft stores (in baking section). You can use milk chocolate, dark chocolate, or even mint chocolate wafers. I used milk chocolate candy wafers that I bought for $2.99 at Hobby Lobby (12 oz. pkg.). 

Place about half of the package in a microwave safe large bowl, and melt, according to the manufacturer’s directions. Stir after heating. The wafers will eventually melt all the way, and will be very smooth after stirring. Chocolate coating should be completely smooth for the silicon shell molds.

Making these hot cocoa bombs will use almost the entire package for two coats of chocolate on the “shells”, plus a few left for garnish at the end. You will use about half for the first coating, and melt more to use for the second coating. It’s very simple to do!

Chocolate candy wafers are melted to use to make round spheres for hot cocoa bombs.The chocolate candy wafers are melted to make round spheres for the hot cocoa bombs.

Making The Chocolate Spheres

To make the hot cocoa bombs, you will need 12 large (about 2″ wide) silicon sphere molds. I ordered mine on Amazon in a 2-pack (about $10), which is great for making 6 hot cocoa bombs at a time. Once you have the silicon molds, you can reuse them over and over! Silicon molds are very flexible, so place them on top of a sturdy baking sheet to hold them firmly.

Coat one half shell at a time. Spoon a generous Tablespoon of the melted chocolate into one of the spheres. Use the back of a large spoon to pull the melted chocolate up the sides of the sphere. Continue pulling the chocolate up to the very top edge with the back of the spoon until the entire sphere is coated with chocolate. Continue with this until all twelve spheres have one full coating of chocolate.

Use a sharp knife to remove any chocolate from the top of the mold, because you want nice, clean rims on each sphere. Place the molds in a refrigerator for 5 minutes until chocolate is firm. Remove and repeat the process a second time, until all spheres have TWO full coats of melted chocolate to ensure a solid sphere, less likely to crack. Refrigerate again until firm!

Empty silicon molds are ready for the melted chocolate to be added.Melted chocolate wafers are placed into silicon half-sphere molds to coat the surface.The back of a spoon is used to fully coat the silicon molds.

The Chocolate Shells Have Firmed Up… Now What?

Once the chocolate spheres are completely set up and firm, it’s time to remove them from the mold. Lift up one set of six at a time and carefully pull the mold away slightly from the edges around the top of each sphere. Push from the bottom up on each mold, releasing one half shell at a time. Place the half shell onto wax or parchment paper, and continue until all half shells have been removed.

Try not to touch the chocolate spheres too much, because you don’t want fingerprints all over and you don’t want to melt the chocolate! Okay? Okay! Some folks recommend wearing plastic gloves, but I think you’ll be okay without them. 

Twelve half-spheres are coated with chocolate twice, then refrigerated to set.After two coats of melted chocolate, the spheres are ready to fill.

Filling And Sealing The Hot Cocoa Bombs

Now it’s time to fill up the hot cocoa bombs with… you guessed it… hot cocoa mix. Use a hot chocolate mix, and add the amount the package says to use for one cup. I added 3 Tablespoons of mix to each of six chocolate half shells. On top of that I added between 8-10 miniature marshmallows. NOTE: Other toppings can be added, including caramel bits, crushed peppermint candies, small mint chocolates, etc.

You should now have six filled half shells and six empty chocolate half shells. Perfect! The next step will be to attach the empty chocolate half shell onto the top of a filled half shell easily.

Half the chocolate spheres are filled with mini marshmallows and hot cocoa mix before being sealed.Half of the hot cocoa bombs are filled with cocoa mix and mini marshmallows before sealing closed.

You will need to slightly melt the chocolate rim of an unfilled half shell. The best way I have found to do this is to heat a microwave-safe plate in the microwave on high for 1 minute. As soon as it’s heated, remove the plate. Hold a half shell, rim side down, and lightly place the rim edge onto the hot plate. Gently turn left and right for a couple seconds until the chocolate slightly melts/softens. 

Immediately (and gently) fit it on top of one of the cocoa mix-filled half shells, remembering not to leave lots of fingerprints on the shell. The melted chocolate rim will bond with the edge of the cocoa-filled sphere half, and once firm, the two halves will be successfully attached. Repeat with remaining spheres.

One half of the sphere is placed on a hot plate to slightly melt chocolate around the edge.The tops of the chocolate spheres are added to the bottom half, and then cooled to set.

Give Them A Little Pizazz!

If you would like to pretty the hot cocoa bombs up just a bit, wait until they have firmed up completely. Place each one into a pretty cupcake paper liner, then drizzle additional melted chocolate (white or milk/dark) on top, and lightly dust with colored sprinkles, if desired. Let sit until the chocolate drizzle is completely firm.

For Christmas this year, I placed one decorated hot cocoa bomb each into a small, flat-bottomed cellophane bag, and then tied each bag with festive Christmas ribbon. I loved giving them as gifts to our sons and their girlfriends so they could enjoy them, too. I attached the directions for using, and added the cocoa bombs to a large container filled with more of my homemade Christmas treats! They looked soooo cute hanging out with all the other Christmas goodies!

Decorated hot cocoa bombs are placed in cupcake papers until ready to serve.

Time To Enjoy The Hot Cocoa Bombs!

When you are ready to enjoy the hot cocoa bombs, place one into a mug that is wide enough to accommodate the size of the cocoa bomb. Pour 8 ounces of steaming hot milk (or boiling water) carefully over each the hot cocoa bombs. NOTE: I prefer to use hot milk, because it makes the hot cocoa even more decadent, creamy and tasty!

Make sure you can see what happens next! The really hot liquid will melt through the top of the hot cocoa bombs, which releases the hot cocoa mix, mini marshmallows, and melts the chocolate shell! Give the hot cocoa bombs a good stir, to fully incorporate the hot cocoa mix and the melted chocolate into the drink. Now it’s time to enjoy drinking your hot cocoa bombs!

One of the hot cocoa bombs in a mug, waiting to be covered with hot milk or water.

Hot milk is poured over one of the hot cocoa bombs in a large mug.After cocoa mix and mini marshmallows are released from the cocoa bomb, it is stirred before drinking.

I hope you have the opportunity to try this fun way to make hot chocolate! It’s a “unique” presentation that is fun for kids of all ages to enjoy! Thank you for stopping by today, and I hope you will come back soon for more family friendly recipes. Have a great day, and may God bless you today… and always!

Looking For More HOT BEVERAGE 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 hot beverage recipes you may enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Author's signature

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0 from 0 votes
Hot Cocoa Bombs
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 

Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!

Category: Beverage
Cuisine: American
Keyword: hot cocoa bombs
Servings: 6
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces chocolate candy wafers
  • 18 Tablespoons hot chocolate mix , divided
  • 60 miniature marshmallows
Optional Garnish: additional melted chocolate/sprinkles
    Instructions
    1. Place about half the chocolate candy wafers in a large, microwave safe bowl, Melt and stir, according to pkg. directions, until chocolate is completely smooth.

    2. Place silicon molds on a sturdy baking sheet to hold them firmly. Coat one half shell at a time with melted chocolate coating. Spoon generous Tablespoon of chocolate into ½ sphere. Use the back of a large spoon to pull chocolate up the sides. Continue pulling chocolate up to top edge until sphere is fully coated. Continue with this until all twelve spheres have one full coating of chocolate. Use knife to remove chocolate from top of the mold, because you need clean rims. Place molds in refrigerator for 5 minutes or until chocolate is firm. Remove; repeat process a second time, until all spheres have TWO coats of melted chocolate. Refrigerate again until firm!

    3. Lift up one silicon mold at a time and carefully pull mold away slightly from edges around top of each sphere. Push from the bottom up on each mold, releasing one half shell at a time. Place half shell onto wax or parchment paper. Continue until all half shells have been removed. Don't touch chocolate spheres too much, because of fingerprints and you don't want melted chocolate!

    4. Place hot cocoa mix in each of 6 half-shells in the amount given for one cup (approx. 3 T.). Add 8-10 miniature marshmallows. NOTE: Other toppings can be added, including caramel bits, crushed peppermint candies, small mint chocolates, etc. You should have 6 filled half shells and 6 empty half shells.

    5. Heat a microwave-safe plate in microwave on high for 1 minute. Remove plate. Hold an empty half shell, rim side down; gently place rim edge onto hot plate. Gently turn left and right for 2-3 seconds until chocolate edge slightly melts/softens. Immediately (and gently) fit it on top of one of the cocoa mix-filled half shells. Melted chocolate rim will bond with rim of cocoa-filled half, and once firm, the two halves will be successfully attached. Repeat with remaining spheres.

    6. Place each sphere into cupcake paper liner. Drizzle top with additional melted chocolate; and top with colored sprinkles. Let sit until chocolate is firm.

    7. To serve, place one into a mug wide enough to accommodate cocoa bomb. Pour 8 ounces of steaming hot milk (or boiling water) carefully over cocoa bomb.

      Watch- the hot liquid will melt the top of the hot cocoa bomb, which releases hot cocoa mix,, marshmallows, and melts the chocolate shell! Give it all a good stir, to fully blend cocoa mix and melted chocolate into the drink. Enjoy!

    Recipe Notes

    NOTE: No nutritional information will be provided for this recipe as the amounts will vary, brands will vary, toppings will vary, and it is impossible to calculate the nutritional amounts for each serving.

    Nutrition Facts
    Hot Cocoa Bombs
    Amount Per Serving (1 g)
    Calories 0
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Hot Cocoa Bombs are a yummy, fun way to enjoy hot chocolate! Hot cocoa mix and mini marshmallows appear when hot milk or water is added!

    Double Stuffed Potatoes

    Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!
    Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

    Today I want to share my recipe for making double stuffed potatoes. Most of the time they are called “twice baked potatoes”, but I like to call them double stuffed (like OREO cookies-wink, wink), because there is so much extra yummy stuff piled onto the potato skins!

    The process is fairly simple. Russet potatoes are baked, and then the insides are scooped out and combined with bacon, cheese, butter, sour cream and green onions. The mixture is loaded back into the potato “shells”, topped with more cheddar cheese and baked for a brief time. The result? An absolutely lip-smackin’ side dish, appetizer, or party treat! Each serving is half of a potato (or have two halves if you want to make an entire meal out of it), and they are very filling, if you ask me. Here’s how to make them:

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

    First Step – Bake The Potatoes!

    Preheat your oven to 400°F. Begin by washing two large Russet potatoes. I recommend russets because their skin is fairly sturdy and tends to hold its shape after the insides are scooped out. After they’re cleaned, dry them very well with paper towels. Rub each potato with vegetable oil to cover the entire surface, then sprinkle with a little bit of salt.

    Use a sharp knife to pierce the potatoes a couple of times (per side). Lay the potatoes on a foil-covered baking sheet, then place them into the preheated oven. Bake the potatoes for 50-60 minutes, OR until they can be easily pierced with the blade of a sharp knife. NOTE: If the potatoes are REALLY large, you may have to bake them 10-15 minutes more.

    Two large russet potatoes are covered with oil before baking.

    Prep The Other Ingredients While The Potatoes Bake

    While the potatoes are baking, you will have time to prep the other ingredients. Cook the bacon in a large skillet until it is very crispy. When done, transfer the bacon slices to paper towels to absorb the grease, and let the bacon cool. Once cooled, crumble it into small pieces.

    Grate cheddar cheese and slice the scallions (green onions), so they are ready to go once the potatoes are done baking. The potatoes are stuffed fairly quickly (while hot), so I recommended having the prep work done ahead of time.

    Bacon is cooked in skillet until nice and crispy, and it can be crumbled.Crispy bacon is cooled on paper towels, then crumbled into small pieces.Chopped green onions, bacon crumbles and grated cheddar are ready to add to potatoes.

    Let’s Make Some Double Stuffed Potatoes!

    When the potatoes are finished baking, remove them from the oven. TURN THE OVEN HEAT DOWN TO 350°F.. Let the potatoes rest for 2-3 minutes, then slice them in half lengthwise (be careful- they’re HOT). Place 2 Tablespoons of butter in a large mixing bowl. 

    Use a large spoon to remove the potato pulp from each half, making sure to leave a  ½” rim of potato left in the shell around bottom and the edges. That “rim of potato” left in the shell will help support the filling that will be added. Place the potato pulp on top of the butter in the bowl, and mash lightly with a fork. The hot potato pulp will help melt the butter! 

    Hot baked potatoes are sliced in half before scooping out the insides.The baked potato insides are scooped out with a spoon, leaving a rim of potato intact.Hot, cooked potato is scooped onto butter in a large bowl, so the butter melts.

    Now Add The REALLY GOOD STUFF!

    Add the crumbled bacon, cheddar cheese and sliced green onions to the potatoes. Combine (and lightly mash) the potatoes with these ingredients with a fork until well combined. They don’t have to be creamy! Add the sour cream, and stir until it has been incorporated into the potato mixture.

    Crisp bacon crumbles, green onions, and grated cheese are added to the cooked potato.Sour cream is added to the potato mixture before stuffing it into the potatoes.

    Bake, Then Serve The Double Stuffed Potatoes

    Place the potato shells on the foil-lined baking sheet (again). Divide the potato mixture evenly between the four halves, mounding the filling up on top. Sprinkle each of the double stuffed potatoes with additional grated cheddar cheese.

    Place the baking sheet back into the 350° F. oven. Let the double stuffed potatoes bake for 15 minutes (uncovered). This baking time will allow time for the potatoes to re-heat, and for the cheese topping to melt. Once done, remove the potatoes from the oven, and serve! They taste great on their own, OR paired with beef, chicken, or pork. I really think you’re gonna love these potatoes!

    The double stuffed potatoes are topped with grated cheese before baking.One of the double stuffed potatoes on a white plate, ready to eat and enjoy!

    I hope you enjoy these yummy double stuffed  potatoes as much as we do! This recipe can easily be doubled… or tripled! Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Have a GREAT day!

    Looking For More POTATO Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy recipes featuring potatoes for you to enjoy, including:

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Double Stuffed Potatoes
    Prep Time
    0 mins
    Cook Time
    1 hr
    Additional Baking Time
    15 mins
    Total Time
    1 hr 15 mins
     

    Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

    Category: Side Dish, Vegetable
    Cuisine: American
    Keyword: double stuffed potatoes
    Servings: 4 (1/2 potato per serving)
    Calories Per Serving: 438 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 large russet potatoes
    • 1 Tablespoon vegetable oil or oil of choice
    • 1 teaspoon salt to sprinkle on potatoes
    • 2 Tablespoons butter
    • 4 slices bacon
    • 2 stalks scallions (green onions) sliced (white and green parts)
    • ½ cup grated cheddar cheese
    • cup sour cream
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 4 Tablespoons grated cheddar cheese for topping potatoes
    Instructions
    1. Preheat oven to 400°F.

    2. Wash potatoes; dry completely with paper towels. Rub potatoes with vegetable oil to cover entire surface; lightly sprinkle with salt. Using a knife, pierce potatoes a couple of times (per side). Lay potatoes on foil-covered baking sheet. Bake 50-60 minutes, or until they can be easily pierced with the blade of a sharp knife. TIP: If potatoes are REALLY large, you may have to bake 10-15 minutes more.

    3. Cook bacon in skillet until very crispy. Transfer slices to paper towels to absorb grease. Once cool, crumble into small pieces.

    4. Place 2 Tablespoons of butter in a large bowl. When potatoes are done, remove from oven. **TURN OVEN HEAT DOWN TO 350°F.. Let potatoes rest 2-3 minutes, then slice in half lengthwise Use a spoon to remove potato pulp from each half, leaving a  ½" rim of potato on the bottom and around edges. Put potato pulp on top of butter in bowl; mash lightly with fork. 

    5. Add bacon, cheese and green onions to potatoes. Combine ingredients, mashing potatoes with a fork (they don't have to be creamy) until well combined. Add sour cream; stir until incorporated into potato mixture.

    6. Place potato shells on foil-lined baking sheet. Divide filling evenly between potatoes mounding filling on top. Sprinkle each potato half with additional grated cheese (1 T. per potato)

    7. Place potatoes back into oven. Bake at 350° F. for 15 minutes (uncovered). Once done, remove potatoes from oven, and serve! (Leftovers will keep 2-3 days in refrigerator and can be reheated in microwave). Enjoy!

    Nutrition Facts
    Double Stuffed Potatoes
    Amount Per Serving (1 (1/2 of potato))
    Calories 438 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 13g81%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 9g
    Cholesterol 60mg20%
    Sodium 1087mg47%
    Potassium 896mg26%
    Carbohydrates 36g12%
    Fiber 3g13%
    Sugar 1g1%
    Protein 13g26%
    Vitamin A 535IU11%
    Vitamin C 12mg15%
    Calcium 222mg22%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Double Stuffed Potatoes are a tasty side dish! Potato skins are filled with mashed potatoes, sour cream, bacon, cheese, butter and scallions!

    Firecracker Chicken Meatballs

    Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!
    Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

    We love these delicious meatballs, made using ground chicken, for a slightly more healthy recipe than traditional beef meatballs! They are covered in a “not too sweet, and not too spicy” sauce and are full of protein and flavor! Firecracker chicken meatballs are easy to prepare and are quite filling, especially when served on a bed of rice, with some cooked veggies on the side!

    I found the original recipe on Pinterest and made only a couple very small changes. We truly enjoy eating them and love the fact that the leftovers are just as good the next day! That’s a win-win in my book! Today I want to show you just how easy they are to make, so here we go:

    SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

    Time to Make Some Firecracker Chicken Meatballs

    In a medium-sized mixing bowl, stir together Panko bread crumbs, grated Parmesan cheese, garlic powder, ground ginger, and red pepper flakes until combined. Add a pound of ground chicken, a large egg, and 2 Tablespoons of “buffalo sauce”. I use Frank’s Red Hot Sauce, which can be found in most grocery stores.

    Using a spoon, fork, or your clean hands, mix all the meatball ingredients together until they’re fully combined with the ground chicken. This is the mixture you will use to make the firecracker chicken meatballs!

    Panko crumbs, Parmesan cheese, garlic powder, ground ginger and red pepper flakes in bowl.Ground chicken, egg, and hot sauce are added to bread crumb/cheese mixture for meatballs.

    Form Meatballs And Pan-Sear Them In A Skillet

    Once all the meatball ingredients are thoroughly combined, it’s time to shape the meatballs. The mixture will be very “wet” in texture. Evenly divide the meat mixture into 12 similar sized portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Yes… it is a bit messy! Place each meatball on foil or wax paper until they are all formed.

    Heat olive oil in a large non-stick skillet on medium high heat. Once the oil is very hot (but not smoking), add the meatballs, leaving space between each one. Once you place them into the hot skillet do not move them! Cook for about 3 minutes or so (without disturbing them) and then carefully turn the meatballs over to brown the other side.

    Continue to cook for another 6-7 minutes, turning the meatballs every minute or so to brown all the edges. When done, the meatballs should be brown on all sides, and cooked all the way through. You can test the internal temperature with a meat thermometer to check on done-ness, if desired. The finished meatballs should have an internal temperature of 165°F.

    The meat mixture for Firecracker Chicken Meatballs is ready to shape and cook.A dozen firecracker chicken meatballs cooking in olive oil in skillet.Chicken meatballs are browned on all sides in hot oil until cooked through.

    Make The Sweet And Spicy Sauce

    Making the sauce for the meatballs is a cinch! I try to mix it together while the meatballs are browning, which saves time. Mix brown sugar, buffalo sauce, water and apple cider vinegar in a small bowl, using a spoon or fork. Continue to stir these ingredients together until all of the brown sugar has dissolved. Now you’re ready for the final step!

    Brown sugar, hot sauce, cider vinegar and water are mixed in a small bowl to make a sauce.Bowl with the glazing sauce for the firecracker chicken meatballs.

    Final Step

    Pour the sauce over the fully browned/cooked meatballs in the skillet, and stir gently to coat them with the sauce. Continue to cook on medium-low heat for about 2-3 minutes, stirring occasionally to prevent scorching. Keep an eye on the sauce, because it has brown sugar in it and you don’t want that sugar to burn. I like to spoon the sauce on top of the meatballs as they cook.

     When the sauce is done, it will have thickened slightly and will look rather “syrup-like” in texture. Remove the skillet from the heat once the sauce has thickened. Be sure to dish up the meatballs while the sauce and the meatballs are hot!

    Sauce is added to cooked chicken meatballs in skillet and cooked until it thickens.

    Serve the Firecracker Chicken Meatballs

    Now your firecracker chicken meatballs are ready to serve! We usually plan for three meatballs per adult serving, and serve them on steamed white rice, with veggies on the side. Spoon a little of the sauce over the meatballs, then sprinkle with sliced green onions and sesame seeds, if desired.

    The sliced green onions and sesame seeds are optional, but we like the color and flavor they add. Serve this dish hot… and enjoy! The meatballs have a little kick to them (but not too much!). They have GREAT flavor, and we love them paired with the neutral tasting white rice.

    Firecracker chicken meatballs are served on top of white rice, with veggies on the side.

    I really hope you enjoy these easy to make firecracker chicken meatballs. We sure do! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day!

    Looking For More MEATBALL Recipes?

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

    Interested In More Recipes?

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe Slightly Adapted From: Mason Woodruff at: https://masonfit.com/pan-fried-firecracker-chicken-meatballs/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Firecracker Chicken Meatballs
    Prep Time
    10 mins
    Cook Time
    13 mins
    Total Time
    23 mins
     

    Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

    Category: Main Dish
    Cuisine: American
    Keyword: firecracker chicken meatballs
    Servings: 12 meatballs
    Calories Per Serving: 121 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Meatballs:
    • 1 Tablespoon extra virgin olive oil to cook meatballs
    • ¼ cup Panko bread crumbs
    • ¼ cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • 1 teaspoon ground ginger
    • ½ teaspoon red pepper flakes
    • 1 pound ground chicken
    • 1 large egg
    • 2 Tablespoons buffalo sauce (I use Frank's Red Hot)
    For Sauce:
    • ½ cup dark brown sugar (packed)
    • ¼ cup buffalo sauce (I use Frank's Red Hot)
    • 2 Tablespoons water
    • 2 Tablespoons apple cider vinegar
    Serve meatballs sprinkled with sesame seeds and sliced green onions, if desired (optional, but good!)
      Instructions
      1. In a medium mixing bowl, stir together Panko crumbs, grated Parmesan, garlic powder, ground ginger, and red pepper flakes until combined. Add ground chicken, egg, and 2 T. buffalo sauce. Using a spoon, fork, or clean hands, mix meatball ingredients together until fully combined.

      2. Evenly divide mixture into 12 equal portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Place each meatball on foil or wax paper until they are all formed.

      3. Heat olive oil in a large non-stick skillet on medium high heat. Once oil is very hot (but not smoking), add meatballs, leaving space between each one. Cook for about 3 minutes or so (without disturbing them) and then carefully turn meatballs over to brown the other side. Continue to cook for 6-7 minutes, turning meatballs every 1-2 minutes to brown all edges. When done, meatballs should be brown on all sides, and cooked through. If desired, use a meat thermometer to check on done-ness. Fully cooked meatballs should have an internal temperature of 165°F.

      4. Mix brown sugar, buffalo sauce, water and cider vinegar in a small bowl, using a spoon or fork. Stir until brown sugar has dissolved. Pour sauce over meatballs; stir gently to coat them with sauce. Cook on medium-low heat 2-3 minutes, stirring occasionally to prevent scorching. When sauce is done, it will have thickened slightly and will look rather "syrup-like" in texture. Remove skillet from heat.

      5. Serve meatballs on top of rice. Spoon remaining sauce onto meatballs. Sprinkle with sliced green onions/sesame seeds, if desired (optional but GOOD). Enjoy!

      Nutrition Facts
      Firecracker Chicken Meatballs
      Amount Per Serving (1 meatball per serving)
      Calories 121 Calories from Fat 45
      % Daily Value*
      Fat 5g8%
      Saturated Fat 2g13%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 50mg17%
      Sodium 304mg13%
      Potassium 229mg7%
      Carbohydrates 10g3%
      Fiber 1g4%
      Sugar 9g10%
      Protein 8g16%
      Vitamin A 65IU1%
      Vitamin C 1mg1%
      Calcium 39mg4%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

      Toasted Sweet Spiced Pecans

      Whip up Toasted Sweet Spiced Pecans in 5 minutes! Pan-roasted pecans are a little bit sweet and spicy, and are a yummy snack or salad topper!
      Whip up Toasted Sweet Spiced Pecans in 5 minutes! Pan-roasted pecans are a little bit sweet and spicy, and are a yummy snack or salad topper!

      If you’re looking for a quick and easy snack or salad topper, may I share this recipe for Toasted Sweet Spiced Pecans with you today? I originally found the recipe quite a while ago, handwritten on an index card in an old recipe box. I made a couple slight changes to the recipe and the result is this simple recipe.

      The pan-roasted pecans are not too sweet and not too spicy, in case you are wondering. They ARE a delicious snack, and taste fantastic tossed onto the top of a mixed green salad. The little bit of crunch, plus the subtle seasoning make them a delicious treat.

      You will end up with 2 cups of toasted sweet spiced pecans, for a total of eight ¼ cup servings! Let me show you how easy they are to make, in just about 5 minutes!

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

      Make The Spice Mixture

      In a small bowl, combine  the spices to make the seasoning mix. The seasonings used for this mix include sugar, paprika, chili powder, curry powder, cumin, coriander, salt and pepper, and are used in small amounts.

      Stir these spices together, and you will have your seasoning mix ready to go! See how simple this is so far?

      All of the spices to season the pecans are in a white bowl, ready to combine.A white bowl, filled with the spice mixture that will be used to season the toasted pecans.

      Toast The Pecans

      The next step is to pan-roast the pecans. Heat oil in a medium to large sized skillet on medium heat until very hot (but not smoking). Add the pecans to the skillet and cook, stirring often, for 2-3 minutes, until they have browned. Try to make sure the pecans are evenly coated with the oil, so the seasoning mix will adhere when you add it.

      Pecan halves are lightly toasted in a skillet with hot oil.

      Add The Spices To Finish

      Once the pecans have toasted and are browned well, sprinkle the seasoning mix over the pecans, and then stir, so they are coated evenly. Continue to cook the toasted sweet spiced pecans for 1-2 minutes, then remove the skillet from the heat.

      Spices will be added to the oil-coated pecans in the skillet, then stirred to combine.Pecans are covered with seasoning, then stirred to combine while heating.

      Drain And Cool Toasted Pecans Before Serving

      Use a slotted spoon to remove the pecans from the skillet, and transfer them onto several layers of paper towels. The paper towels will help absorb any extra oil that remains on the pecans. Try to spread the pecans out just a bit, and let them cool slightly before serving.

      Toasted sweet spiced pecans are removed from the skillet using a slotted spoon.Draining the toasted sweet spiced pecans on paper towels to absorb oil.

      Time To Eat Some Toasted Sweet Spiced Pecans

      Once the toasted sweet spiced pecans have cooled for a couple minutes, they can be served. The pecans can be enjoyed, served warm or at room temperature. Both are delicious!

      We enjoy snacking on the pecans, but also love them sprinkled on top of a mixed green salad. You should try adding these to your favorite mixed green salad! The crunch and subtle seasoning of the pecans really add an extra layer of texture and flavor to the green salad and other toppings!

      A white bowl, full of toasted sweet spiced pecans ready for snacking.

      I hope you have the opportunity to try this simple snack! Thank you for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, and have a GREAT day!

      Looking For More APPETIZER/SNACK 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 appetizer and snack recipes you’ll enjoy, including:

      Interested In More Recipes?

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

      You Can Also Find Me On Social Media:

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

      Author's signature

      Original recipe source: unknown (handwritten on an index card years ago – no source noted)

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Toasted Sweet Spiced Pecans
      Prep Time
      5 mins
      Cook Time
      0 mins
      Total Time
      5 mins
       

      Whip up Toasted Sweet Spiced Pecans in 5 minutes! Pan-roasted pecans are a little bit sweet and spicy, and are a yummy snack or salad topper!

      Category: Appetizer/Snack
      Cuisine: American
      Keyword: toasted sweet spiced pecans
      Servings: 8 (1/4 cup per serving)
      Calories Per Serving: 221 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 Tablespoons vegetable oil
      • 2 cups pecans
      • 3 Tablespoons granulated sugar
      • 1 teaspoon paprika
      • ½ teaspoon curry powder
      • ½ teaspoon chili powder
      • ½ teaspoon cumin (ground)
      • ½ teaspoon coriander (ground)
      • ½ teaspoon black pepper
      • ¼ teaspoon salt
      Instructions
      1. Measure all spices into a small bowl. Stir to combine. Set aside.

      2. In a large skillet, heat oil on medium heat until hot (but not smoking). Add pecans. Cook, stirring often, for 2-3 minutes, until they've browned. Make sure pecans are evenly coated with oil, so spices will adhere.

      3. Sprinkle spice mix over pecans; stir, so they're coated evenly. Cook for 1-2 minutes, then remove skillet from the heat.

      4. Use a slotted spoon to remove pecans from the skillet. Transfer them onto layers of paper towels, to absorb oil. Spread pecans out a bit; let cool slightly before serving.

      5. Pecans can be served warm or at room temperature. They're delicious as a snack or a topping for a green salad. Store pecans in airtight container. Enjoy!

      Nutrition Facts
      Toasted Sweet Spiced Pecans
      Amount Per Serving (1 (1/4 cup))
      Calories 221 Calories from Fat 189
      % Daily Value*
      Fat 21g32%
      Saturated Fat 2g13%
      Trans Fat 1g
      Polyunsaturated Fat 7g
      Monounsaturated Fat 11g
      Sodium 75mg3%
      Potassium 117mg3%
      Carbohydrates 8g3%
      Fiber 3g13%
      Sugar 6g7%
      Protein 2g4%
      Vitamin A 178IU4%
      Vitamin C 1mg1%
      Calcium 22mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

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

      Asparagus Cashew Stir Fry

      Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!
      Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!

      If you are looking for a tasty veggie side dish that comes together in about 10 minutes and tastes amazing, may I share this recipe for asparagus cashew stir fry with you? We LOVE it! The recipe only takes about 5 minutes to prep, and about 5 minutes to cook. BOOM! A YUMMY side dish you can serve with your favorite meat dishes!

      My youngest sister Joni made this recipe originally for us several years ago when she came to visit us in Oregon. I liked the recipe so much I asked her to write down the recipe for me, and am excited to share it here with you today. I don’t know where she got the original recipe, but it definitely is a KEEPER! Here’s how easy it is to make this tasty side dish:

      SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

      Prep the Asparagus For Cooking

      Fresh asparagus is used for this recipe, but it needs to be trimmed before cooking. Snap the “woody”, tough ends at the bottom of the asparagus stems to remove. You can also cut them with a sharp knife, if you prefer. Discard the “woody” ends. Cut the asparagus stalks into 2″ long pieces.

      Before cooking, the tough ends of the asparagus stalks are removed.The asparagus stalks are cut into 2" long pieces before cooking.

      Cook The Asparagus

      Heat 2 Tablespoons of olive oil in a large skillet on medium heat. Once oil is quite hot, add the asparagus pieces. Cook, stirring occasionally for about 3-4 minutes. When done, add the piece of ginger and the minced garlic, and cook (stirring continually) for 30-45 seconds. The reason for the continual stir and short cooking time is so the garlic won’t burn (then it becomes bitter)!

      NOTE: You can choose to either add the whole piece of ginger (and remove it later just before serving), or you can finely grate it into the dish. I’ve done it both ways, but usually add the entire piece whole, let the flavors get into the dish, then remove it before serving. You will still get the flavor the ginger imparts, but using the grated ginger will yield a more intense flavor. Your choice.

      Asparagus pieces are cooked in olive oil for 3-4 minutes in a large skillet.Minced garlic and ginger are added to the cooked asparagus in the skillet.

      Make And Add The Sauce To The Skillet

      In a small bowl, quickly stir together the chicken broth, cooking sherry, water, soy sauce and cornstarch until smooth. This will only take a second to mix up. Make sure there are no lumps in the sauce before adding it to the asparagus.

      Pour the sauce over the asparagus into the skillet. Stir to combine the ingredients, and cook 1-2 minutes on medium-low heat or until the sauce thickens. The sauce will  thicken fairly quickly, so stir the sauce as it cooks to coat everything well.

      Stir fry sauce is poured into the skillet with the asparagus and cooked until thickened.The stir fry sauce has thickened in the skillet with the asparagus.

      Final Step – Add The Cashews

      Once the sauce has thickened, add the cashews to the skillet, and stir to combine. Heat the asparagus cashew stir fry for an additional minute. This will ensure all the ingredients are coated with the yummy sauce and are heated through.

      TIP: If you added a WHOLE 1″ piece of ginger previously, this is the time to remove it from the skillet, before serving! If you grated the ginger, you’re good to go.

      Roasted cashews are added to the asparagus cashew stir fry in the skillet.After heating through, the asparagus cashew stir fry is ready to remove from the heat and be served.

      Serve The Asparagus Cashew Stir Fry

      Transfer the finished asparagus cashew stir fry to a serving bowl… and enjoy! The asparagus will be crisp-tender, and the crunch from the cashews and yummy sauce make it absolutely DELICIOUS!

      This dish will compliment a number of main dishes. We enjoyed the asparagus cashew stir fry served with slices of roasted pork tenderloin and mashed potatoes on the side. It was a delicious meal, and I am confident you will enjoy it, too.

      Asparagus Cashew Stir Fry is served in a white bowl.Sliced pork loin and mashed potatoes are served with the asparagus cashew stir fry.

      Thank you for stopping by today. I hope you have the opportunity to make this delicious veggie side dish for yourself or those you love. You can store any leftovers in an airtight container in your refrigerator for up to 4 days. Have a great day, and please come back soon for more family-friendly recipes.

      Looking For More ASPARAGUS 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 asparagus recipes for you to enjoy, including:

      Interested In More Recipes?

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

      You Can Also Find Me On Social Media:

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

      Author's signature

      Original recipe source: I received this recipe from my sister Joni several years ago.

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Asparagus Cashew Stir Fry
      Prep Time
      5 mins
      Cook Time
      5 mins
      Total Time
      10 mins
       

      Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!

      Category: Side Dish, Vegetable Dish
      Cuisine: American
      Keyword: asparagus cashew stir fry
      Servings: 4
      Calories Per Serving: 153 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 Tablespoons extra virgin olive oil
      • 1 pound fresh asparagus
      • 2 cloves garlic , minced
      • 1 inch piece of fresh ginger
      • ¼ cup chicken broth
      • ¼ cup water
      • 2 Tablespoons soy sauce low-sodium, if possible
      • 1 Tablespoon cooking sherry
      • 1 Tablespoon cornstarch
      • ¼ cup roasted cashews
      Instructions
      1. Snap or cut "woody" ends of the asparagus off (discard). Cut asparagus stalks into 2" long pieces.

      2. Heat olive oil in large skillet on medium heat. Once oil is hot, add asparagus. Cook, stirring occasionally for 3-4 minutes. Add ginger and garlic; cook (stirring continually) for 30-45 seconds. Don't let garlic burn or it will turn bitter. NOTE: You can choose to either add the whole piece of ginger (and remove it later just before serving), or you can finely grate it. Your choice.

      3. In a small bowl, quickly stir together chicken broth, sherry, water, soy sauce and cornstarch until smooth. This will only take a second to mix up. Make sure there are no lumps. Pour sauce into skillet. Stir to combine; cook 1-2 minutes on medium-low heat until sauce thickens.

      4. Once sauce thickens, add cashews; stir to combine. Cook for 1 minute. TIP: If you added a WHOLE 1" piece of ginger previously, remove it from the skillet, before serving! If you grated the ginger, there's no need to remove.

      5. Transfer to a serving bowl, serve it hot and enjoy! Leftovers can be stored in airtight container in refrigerator for up to 4 days.

      Nutrition Facts
      Asparagus Cashew Stir Fry
      Amount Per Serving (1 (1/4 of total))
      Calories 153 Calories from Fat 99
      % Daily Value*
      Fat 11g17%
      Saturated Fat 2g13%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 7g
      Sodium 326mg14%
      Potassium 320mg9%
      Carbohydrates 11g4%
      Fiber 3g13%
      Sugar 3g3%
      Protein 4g8%
      Vitamin A 858IU17%
      Vitamin C 8mg10%
      Calcium 37mg4%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Asparagus Cashew Stir Fry is a simple, delicious side dish, with fresh asparagus, cashews, garlic and ginger in a yummy stir fry sauce!

       

      Buttermilk Cornmeal Biscuits

      Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.
      Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.

      Today I want to share a lovely biscuit recipe I found in a mailer that was sent to our home from our grocer a few months ago. The recipe is pretty straightforward, and the result is five light and fluffy biscuits (3″ in diameter). You can also make the recipe yield eight biscuits if you cut the dough into 2″ in diameter rounds, if you need more!

      We really enjoy these cornmeal-infused biscuits served with chili or soup, but they can stand on their own, as well, with butter and jam. They are not too difficult to make, and require no rising time, which makes them a great choice on a busy day. Let me show you how easy it is to make them:

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

      Mixing The Dough For The Biscuits

      Before beginning, preheat your oven to 425°F. You will also need to coat a baking sheet with non-stick baking spray OR line it with parchment paper. Okay- now it’s time to begin making the biscuit dough!

      Measure flour, yellow cornmeal, baking powder, granulated sugar and salt into a large mixing bowl. Cut in very COLD chunks of butter, by using two forks OR a hand-held pastry blender. Continue to work the butter into the dry ingredients, until the butter has been reduced to roughly the size of peas.

      Flour, cornmeal, baking powder, sugar and salt are combined in mixing bowl.Cold chunks of butter are cut into the dry ingredients with a pastry blender, for the biscuits.

      Pour in one cup of buttermilk. Stir the liquid into the flour mixture only until it is just combined. It is important that you do not overmix the dough ingredients!

      Buttermilk is added to the biscuit mix and stirred until combined.

      Time To Make The Sticky Dough Pliable

      The dough will be VERY sticky! Place the dough mixture onto a generously floured, clean surface. Sprinkle a little flour on top and then knead the dough by hand 5-6 times until the dough becomes a “non-sticky” ball. I found that I need to lightly sprinkle with flour as I do this, because this dough is really quite sticky!

      When done, the dough should be very cohesive and much “drier in texture”. Add additional flour to the work surface if necessary, then roll the dough ball out to about ¾” thickness.

       The sticky biscuit batter is placed on a floured surface for kneading.After kneading, the dough for the buttermilk cornmeal biscuits is ready for the next step.

      Cut Out The Buttermilk Cornmeal Biscuits And Bake

      After rolling out the dough, it’s time to cut out the buttermilk cornmeal biscuits! Here you have a choice about the size biscuits you want. You can cut out the biscuits with a biscuit cutter, a drinking glass, or you can do like I do and cut them out, using a caning jar lid!

      NOTE: If you wish to have about 8 small biscuits, cut them out with a 2″ biscuit cutter. If you want 5 slightly larger biscuits, use a 3″ biscuit cutter. (I make 5 using a 3″ cutter).

      Place the buttermilk cornmeal biscuits onto the prepared baking sheet, being sure to keep them about 1-2 inches apart for baking. Bake the biscuits at 425°F. for 12-15 minutes. When done, the top of the biscuits should be nice and golden brown.

       

      Buttermilk cornmeal biscuits being cut out before baking.Five biscuits on a parchment paper lined baking sheet, ready to bake.

      Time To Serve The Buttermilk Cornmeal Biscuits!

      Remove the baked biscuits from the oven. We like to brush the tops with a little bit of melted butter right before serving, but that is optional. You can always slice the biscuits and spread them with softened butter and/or jam if you prefer.

      We enjoy these biscuits served along with with a nice, hot bowl of soup or chili. They are light, fluffy, and taste wonderful! I think you’re gonna like them as much as we do!

      Golden in color, the buttermilk cornmeal biscuits are ready to enjoy.One of the buttery biscuits, ready to enjoy eating, alongside a bowl of chili.A close up of one of the buttermilk cornmeal biscuits, about to be eaten.

      Thanks for stopping by today. I hope you will have the opportunity to make these buttermilk cornmeal biscuits, and trust you (and those you love) will enjoy them, too. Please come back again soon for more family-friendly recipes… and have a GREAT day!

      Looking For More Bread, Rolls, Or Biscuit 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 bread, roll and biscuit recipes you might enjoy, including:

      Interested In More Recipes?

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

      You Can Also Find Me On Social Media:

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

      Author's signature

      Original recipe source: Chef Alissa Weldy, via the Fred Meyer magazine mailer called “My Magazine”, Summer edition, page 12

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Buttermilk Cornmeal Biscuits
      Prep Time
      15 mins
      Cook Time
      15 mins
      Total Time
      30 mins
       

      Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.

      Category: Bread, Side Dish
      Cuisine: American
      Keyword: buttermilk cornmeal biscuits
      Servings: 8 (2" biscuits)
      Calories Per Serving: 251 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • cups all purpose flour
      • ½ cup yellow cornmeal
      • 1 Tablespoon baking powder
      • 1 Tablespoon granulated sugar
      • ½ teaspoon kosher salt
      • ½ cup COLD butter (one stick)
      • 1 cup buttermilk
      Instructions
      1. Preheat oven to 425°F. Coat a baking sheet with non-stick baking spray OR line it with parchment paper.

      2. Measure flour, cornmeal, baking powder, granulated sugar and salt into a large mixing bowl. Cut in COLD chunks of butter, using 2 forks OR a hand-held pastry blender. Work butter into dry ingredients, until butter has been reduced to roughly the size of peas. Pour in buttermilk; Stir into flour mixture only until just combined. Don't overmix dough!

      3. Dough will be VERY sticky! Place dough on a generously floured, clean surface. Sprinkle a little flour on top; knead dough by hand 5-6 times until it becomes a "non-sticky" ball. TIP: I found I need to lightly sprinkle dough with flour as I do this, because it's quite sticky! When done, dough should be a cohesive ball. Add additional flour to work surface if necessary; roll dough ball out to ¾" thickness.

      4. Time to cut out the buttermilk cornmeal biscuits! Here you have a choice about the size biscuits you want. You can cut out the biscuits with a biscuit cutter, a drinking glass, or you can do like I do and cut them out, using a caning jar lid! NOTE: If you want 8 small biscuits, cut them out with a 2" biscuit cutter. If you want 5 slightly larger biscuits, use a 3" biscuit cutter.

      5. Place biscuit rounds on prepared baking sheet, keeping them 1-2 inches apart. Bake at 425°F. for 12-15 minutes. When done, biscuits should be golden brown.

      6. Remove biscuits from oven. OPTIONAL: brush biscuits with melted butter right before serving. Serve, and enjoy!

      Nutrition Facts
      Buttermilk Cornmeal Biscuits
      Amount Per Serving (1 biscuit)
      Calories 251 Calories from Fat 117
      % Daily Value*
      Fat 13g20%
      Saturated Fat 8g50%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 34mg11%
      Sodium 280mg12%
      Potassium 253mg7%
      Carbohydrates 29g10%
      Fiber 2g8%
      Sugar 3g3%
      Protein 4g8%
      Vitamin A 404IU8%
      Calcium 107mg11%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.

       

      Homemade French Salad Dressing

      Make delicious homemade French salad dressing in a few minutes, with common pantry ingredients, a saucepan and a blender! It’s great on salads!
      Make delicious homemade French salad dressing in a few minutes, with common pantry ingredients, a saucepan and a blender! Great on salads!

      I love to make homemade salad dressing in the comfort of my own kitchen! For some reason, they always seem to taste better… maybe that’s just wishful thinking on my part, but they sure are GOOD! This quick and easy recipe for French salad dressing is a delicious favorite of ours, and I want to share it with you today. When made as written, you should end up with about 16 servings of salad dressing (2 Tablespoons per serving). The recipe can easily be doubled, too!

      Over the years I’ve made quite a few salad dressings from scratch (at least 10 different kinds), and this recipe ranks right up there near the top! Tangy, sweet, and filled with great flavor, I think you will love this dressing on your favorite mixed green salad! Here’s how to make it:

      SCROLL DOWN FOR A PRINTABLE RECIPE CARD AT THE BOTTOM OF THE PAGE

      How To Make French Salad Dressing

      The first thing you will do is combine granulated sugar, oil, and white vinegar in a medium saucepan. Bring this mixture to a boil, stirring often, and let it boil for 3 minutes. When finished, the sugar will be completely dissolved. Set the pan aside.

      Sugar, oil, and vinegar are boiled in saucepan to begin making the French salad dressing.

      Place ketchup, salt, Worcestershire sauce and finely grated onion in a separate medium bowl. TIP: Use the small holes on a box grater to finely grate the onion, because you want to have very tiny pieces of onion to pulverize in the blender later.

      Stir well, to fully mix these ingredients. Once mixed, you are ready to blend all the ingredients together to make homemade French salad dressing!

      Ketchup, salt, Worcestershire sauce and grated onion are combined in a bowl.Small holes in a box grater are used to finely grate onion for the salad dressing. The base for the French salad dressing is combined in bowl.

      Time To Blend!

      Place the ketchup and onion mixture into a blender. Pour the sugar/oil/vinegar syrup into the blender, as well. Put the lid on the blender. Begin to blend the ingredients on LOW speed, just until combined.

      Once lightly blended, increase speed to medium, and let the French salad dressing blend for 3-4 minutes. The blending will allow the ingredients to fully blend and let the oil emulsify and incorporate with the other ingredients. When done, the salad dressing will be smooth and creamy! HOORAY! You just made your very own homemade French salad dressing!

      Let the salad dressing cool just a bit (still in the blender), and then transfer it into a serving bottle (I use a funnel). Cover and refrigerate the salad dressing until ready to use. You can store the salad dressing in any kind of container as long as it has a lid and is airtight.

      The salad dressing is blended for several minutes to fully combine the ingredients.Once fully blended, the French dressing is creamy and smooth.The homemade French salad dressing is transferred to a serving jar once done.

      Time to Enjoy The Homemade French Salad Dressing

      When you’re ready to use it, simply pour or drizzle (with a spoon) the salad dressing onto your mixed green salad, serve and enjoy! It has wonderful flavor, and I truly believe you will love this salad dressing! Store any leftover salad dressing (covered) in the refrigerator.

      A Tablespoon of salad dressing is drizzled onto a mixed green salad on a white plate.Green salad, ready to eat, topped with French salad dressing.

      I really hope you enjoy serving this delicious French salad dressing on your favorite green salads! We sure do. Thanks for stopping by today, and I hope you will come back soon for more family-friendly recipes! Have a great day.

      Looking For More SALAD DRESSING Recipes?

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

      Interested In More Recipes?

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

      You Can Also Find Me On Social Media:

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

      Author's signature

      Original recipe source: unknown (recipe found written on an index card in an OLD recipe box)

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Homemade French Salad Dressing
      Prep Time
      10 mins
      Cook Time
      0 mins
      Total Time
      10 mins
       

      Make delicious homemade French salad dressing in a few minutes, with common pantry ingredients, a saucepan and a blender! Great on salads!

      Category: Condiments, Salad Dressing
      Cuisine: French
      Keyword: French salad dressing
      Servings: 16 (2T. per serving)
      Calories Per Serving: 96 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ½ cup granulated sugar
      • ½ cup vegetable oil
      • ½ cup white vinegar
      • ½ cup ketchup
      • 1 teaspoon Worcestershire sauce
      • ½ teaspoon salt
      • ½ medium yellow onion finely grated
      Instructions
      1. Combine granulated sugar, oil, and vinegar in a medium saucepan. Bring mixture to a boil. Let boil, stirring often, for 3 minutes; remove from heat. Set pan aside.

      2. In separate bowl, combine ketchup, salt, Worcestershire, and finely grated onion. Tip: use small holes on a box grater to finely grate onion. Stir well.

      3. Combine ketchup mixture and oil/sugar mixture in blender. Put on lid. Blend on LOW speed until combined (without splashing). Once lightly blended, increase speed to medium, and blend 3-4 minutes. When done, salad dressing will be smooth and creamy! Let cool slightly, then transfer to covered container.

      4. Refrigerate until ready to serve, then drizzle over green salad. Store leftover dressing (covered) in refrigerator. Enjoy!

      Nutrition Facts
      Homemade French Salad Dressing
      Amount Per Serving (1 (2 Tablespoons))
      Calories 96 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 1g6%
      Trans Fat 1g
      Polyunsaturated Fat 4g
      Monounsaturated Fat 2g
      Sodium 145mg6%
      Potassium 32mg1%
      Carbohydrates 9g3%
      Fiber 1g4%
      Sugar 8g9%
      Protein 1g2%
      Vitamin A 39IU1%
      Vitamin C 1mg1%
      Calcium 3mg0%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make delicious homemade French salad dressing in a few minutes, with common pantry ingredients, a saucepan and a blender! Great on salads!

       

       

      TexMex Turkey Meatloaf

      Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!
      Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

      Today I want to share a recipe I created for TexMex turkey meatloaf. When I first made this dish, I had a pound of ground turkey I wanted to use up. I added ingredients I thought would enhance the flavor. My husband and I are the only ones still in our home, so I make this meatloaf with one pound of ground turkey, and it yields 4 servings. It’s a perfect meal for the two of us (and for leftovers). The meatloaf freezes very well, and can easily be doubled.

      Turkey tends to be very mild in flavor, so I add garlic powder, ground cumin, chili powder, oregano, salt, pepper, and taco sauce to season the meat. Several veggies are included (carrots, onion and red bell pepper) to add additional flavor. Egg and bread crumbs are also included to bind it all together. The meatloaf is topped with grated cheddar cheese, which melts during baking. The result is a delicious, Southwest-inspired meatloaf! YUM!

      With only about 10 minutes of prep work, this truly is a simple, quick dish to prepare and pop in the oven. TexMex meatloaf bakes for about 40 minutes, and then it’s ready to serve! Let me show you how easy it is to make this dish:

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

      Make The Meatloaf

      Preheat your oven to 350°F.  The meatloaf takes only a few minutes to prepare, so you want your oven hot and ready! Mix the ingredients for the meatloaf together in a large mixing bowl. To form the meatloaf you will need ground turkey, egg, shredded carrots, yellow onion, red bell pepper, bread crumbs, spices and taco sauce. The spices I use to season the ground turkey are garlic powder, chili powder, cumin, oregano, salt and pepper.

      Combine these ingredients together. I find it easiest to use my clean hands to do this. Once combined, realize you FORGOT to put in the taco sauce so add the taco sauce (forgot to add it before taking the first photo!). Yep, this meatloaf has taco sauce in it. You can use your favorite brand. Make sure the ingredients for the meatloaf have been thoroughly combined.

      Ingredients for the TexMex turkey meatloaf are combined in a mixing bowl.Taco sauce is added to the meatloaf mixture to enhance flavor.

      Bake The Meatloaf

      Lightly grease or spray an 8½” or 9″ loaf pan . Spoon the meatloaf mixture into the prepared pan and press it down slightly to fill the pan. NOTE:  You will notice the pan will only be filled about half way up the sides (this recipe will yield 4 servings).

      The meatloaf mixture is packed into a loaf pan for baking.

      Place the pan on a middle rack into your preheated oven.  Bake, UNCOVERED, at 350°F. for 40-45 minutes. NOTE: When the meatloaf has baked for 25 minutes, remove the pan from the oven. Sprinkle the top of the meatloaf with grated cheddar cheese. Return pan to the oven and finish baking the remaining 15 minutes (uncovered). When done, the meatloaf will be browned and the cheese on top will be melted.

      NOTE **If you double this recipe, bake the meatloaf for 55-60 minutes total, due to the increased volume. Add the grated cheese 15 minutes before it is finished baking.

      Grated cheddar cheese is added to the top of the meatloaf during baking time.

      Slice And Serve The TexMex Turkey Meatloaf

      Transfer the pan from the oven to a wire rack to cool for a couple of minutes. You can cut the meatloaf right in the pan OR you can remove the entire loaf from the pan after it cools a bit.  I typically remove the TexMex turkey meatloaf from the pan (with 2 spatulas), and find it easier to cut and serve that way.

      Slice the meatloaf into 4 equal-sized portions, and serve. We enjoy this meatloaf with creamy mashed potatoes and a green veggie on the side. It is a delicious comfort food style meal. The spices and taco sauce provide a nice twist, giving this meatloaf great TexMex flavor.

      Topped with melted cheddar cheese, the baked TexMex Turkey Meatloaf is ready to slice and eat.A slice of the TexMex turkey meatloaf, served on a plate with potatoes and green beans.

      I hope you have a chance to make this delicious turkey meatloaf for yourself and those you love. Thank you for stopping by today. Please come back again soon for more family-friendly recipes. Take care and have a great day.

      Looking For More MEATLOAF Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a couple more meatloaf recipes you might enjoy, including Cheesy Italian Meatloaf and Really GOOD Meatloaf. If you enjoy meatloaf, you might also enjoy trying my recipe for Easy Beef Stuffed Rolls.

      Interested In More Recipes?

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

      You Can Also Find Me On Social Media:

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

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      TexMex Turkey Meatloaf
      Prep Time
      10 mins
      Cook Time
      40 mins
      Total Time
      50 mins
       

      Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

      Category: Main Dish
      Cuisine: American
      Keyword: TexMex turkey meatloaf
      Servings: 4
      Calories Per Serving: 250 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 pound ground turkey
      • ½ cup plain bread crumbs
      • 1 large egg
      • ¼ cup yellow onion ,chopped
      • ¼ cup red bell pepper , chopped
      • ¼ cup shredded carrot
      • ½ teaspoon chili powder
      • ¼ teaspoon garlic powder
      • ¼ teaspoon ground cumin
      • ½ teaspoon salt
      • ¼ teaspoon ground black pepper
      • ¼ teaspoon dried oregano
      • 2 Tablespoons taco sauce
      For Topping:
      • cup shredded cheddar cheese
      Instructions
      1. Preheat oven to 350°F. Lightly grease or spray an 8½" or 9" loaf pan.

      2. In a large mixing bowl, combine all ingredients (EXCEPT cheese) together. I find it easiest to use my clean hands to do this.

      3. Spoon the meatloaf mixture into prepared pan; press mixture down slightly to fill the pan. NOTE:  Pan will only be filled about half way up the sides.

      4. Place pan on middle rack in oven.  Bake, UNCOVERED, at 350°F. for 40-45 minutes. **When meatloaf has baked for 25 minutes, remove pan from oven. Sprinkle top of meatloaf with grated cheese. Return pan to oven and finish baking the remaining 15 minutes (uncovered). When done, meatloaf will be browned and cheese will be melted.

      5. Transfer pan to wire rack to cool 2-3 minutes. Slice into 4 portions and serve.

      Recipe Notes

      NOTE: If you double this recipe, bake meatloaf for 55-60 minutes due to the increased volume. 

      Nutrition Facts
      TexMex Turkey Meatloaf
      Amount Per Serving (1 slice (1/4 of total))
      Calories 250 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 3g19%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Cholesterol 119mg40%
      Sodium 563mg24%
      Potassium 470mg13%
      Carbohydrates 13g4%
      Fiber 1g4%
      Sugar 2g2%
      Protein 33g66%
      Vitamin A 1914IU38%
      Vitamin C 13mg16%
      Calcium 113mg11%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

      Creamy Chicken Primavera

      Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

      Years ago I bought a cookbook in a used bookstore. This particular cookbook was over 600 recipes for chicken that were submitted by “celebrities” from around the world. The recipe for creamy chicken primavera was contributed by Connie Chung, a famous news anchor from NBC News (back in the day).

      I made a few changes to her original recipe, and we enjoy this delicious, all in one chicken meal. How can you go wrong with pasta, chicken, veggies and cheese in a creamy sauce. Right? Anyways, the recipe is fairly straightforward and simple to prepare, but has great flavor! Today I want to share the recipe for this yummy meal with you. Here’s how to make it:

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

      Prepare The Chicken And Pasta

      Cut three boneless, skinless chicken breasts into cubes, about 2″ each. Pat the chicken dry with paper towels, and set aside, while you begin cooking the pasta.

      Boneless, skinless chicken breasts are cut into bite-sized cubes.

      Cook the spaghetti noodles in a large saucepan in boiling water, according to the time given in the package instructions.

      Spaghetti noodles are cooked in boiling water per package instructions.

      While the pasta is cooking, you can finish preparing the rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add the chicken cubes and cook in the hot oil, turning to cook on all sides. the chicken is done when heated through and light golden brown in color. Stir in minced garlic and continue cooking, stirring often, for about 30 seconds.

      Add white wine, onion, and sliced zucchini and carrots to the skillet. Cook only until the zucchini is tender (3-4 minutes). Remove from heat and keep warm until pasta is done cooking.

      Cubes of chicken breast are cooked in hot vegetable oil until lightly browned.Garlic, onion, zucchini and carrot slices are added to the cooking chicken pieces.

      Time To Put This Dish All Together!

      When the pasta is done cooking, drain the water off in a colander, but don’t rinse the pasta. Place the hot spaghetti back into the large saucepan, then add the chicken and veggie mixture from the skillet.

      Top the pasta with grated Parmesan cheese, pimientos (optional), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with the creamy sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper, and then it’s ready to serve.

      Spaghetti noodles are cooked, drained and then placed back into large saucepan.Chicken mixture, Parmesan cheese, pimiento and half and half are added to the pasta.After ingredients are combined and cheese melts, creamy chicken primavera is ready.

      Serve The Creamy Chicken Primavera

      Place portions of the creamy chicken primavera into individual serving bowls. Top each portion with additional grated Parmesan cheese, if desired, for extra flavor. Serve the creamy pasta primavera immediately while hot!

      A bowl full of creamy chicken primavera with veggies, ready to eat.A close up photo of the creamy chicken primavera in the bowl.

      Thanks for stopping by today. I hope you have the chance to make this delicious all in one dish, and trust you will enjoy it as much as we do. Take care, and have a wonderful 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 LOTS of delicious chicken recipes you will enjoy, including:

      Interested In More Recipes?

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

      You Can Also Find Me On Social Media:

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

      Author's signature

      Recipe adapted from the cookbook: “Celebrity Chicken”, page 177, contributed by Connie Chung, published by Celebrity Cuisine, 1987.

      0 from 0 votes
      Creamy Chicken Primavera
      Prep Time
      15 mins
      Cook Time
      11 mins
      Total Time
      26 mins
       

      Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

      Category: Main Course
      Cuisine: American
      Keyword: creamy chicken primavera
      Servings: 5
      Calories Per Serving: 537 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 medium chicken breasts (boneless/skinless) cut into 2" cubes
      • 3 Tablespoons vegetable oil
      • 1 clove garlic minced
      • 3 Tablespoons white wine
      • 1 medium zucchini thinly sliced
      • 1 medium carrot peeled/thinly sliced
      • 1 medium yellow onion peeled/chopped
      • ¾ pound spaghetti pasta =12 ounces
      • 1 cup half and half
      • ½ cup grated Parmesan cheese + more for garnish, if desired
      • ¼ cup diced pimiento (optional)
      Instructions
      1. Cut chicken breasts into 2" cubes. Pat chicken dry with paper towels; set aside.

      2. Cook pasta in boiling water in large saucepan, following package instructions.

      3. While pasta cooks, prepare rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add chicken; cook on all sides until chicken is cooked through and light golden brown. Stir in minced garlic; continue cooking, stirring often, for about 30 seconds. Add wine, onion, zucchini and carrots to skillet. Cook, stirring occasionally, only until zucchini is tender (3-4 minutes). Remove from heat; keep chicken warm until pasta is done cooking

      4. When pasta is done cooking, drain in a colander, but don't rinse the pasta. Place hot pasta back into saucepan. Add chicken/veggie mixture. Top with Parmesan, pimientos (if using), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper.

      5. To serve, place portions in individual bowls or on plates. Sprinkle each portion with additional Parmesan cheese, if desired. Serve immediately while hot!

      Nutrition Facts
      Creamy Chicken Primavera
      Amount Per Serving (1 (1/5 of total))
      Calories 537 Calories from Fat 180
      % Daily Value*
      Fat 20g31%
      Saturated Fat 7g44%
      Trans Fat 1g
      Polyunsaturated Fat 6g
      Monounsaturated Fat 5g
      Cholesterol 70mg23%
      Sodium 268mg12%
      Potassium 660mg19%
      Carbohydrates 58g19%
      Fiber 3g13%
      Sugar 5g6%
      Protein 29g58%
      Vitamin A 2395IU48%
      Vitamin C 11mg13%
      Calcium 197mg20%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

      Chocolate Mint Cookie Bites

      Chocolate Mint Cookie Bites are shortbread-like cookies, with peppermint flavoring in the cookie and the frosting! They’re easy and delicious!
      Chocolate Mint Cookie Bites are shortbread-like cookies, with peppermint flavoring in the cookie and the frosting! They're easy and delicious!

      Okay… these yummy cookies are probably not the fanciest cookies you will ever eat, but they sure taste good! Who needs PERFECT looking cookies anyways? Chocolate mint cookie bites are so easy to make, and when topped with pretty green frosting and some sparkly sprinkles, they are amazing! I adapted the recipe from an old cooking magazine I’ve had for years, and want to share it with you today.

      The combination of flavor from chocolate AND peppermint shines in these shortbread-like little cookies! These cookies are light in texture and big in flavor, and I think you will really enjoy them. Kids can help with the frosting and sprinkles, because they really don’t have to be fancy! Let me show you how easy these little cookies are to make, in practically no time at all!

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

      Make The Cookie Dough

      Before starting to make the cookie dough, remember to preheat your oven to 375°F. It only takes a few minutes to make the dough, so to save time, you will want your oven preheated and ready to go!

      Using an electric mixer (or stand mixer), cream together softened butter and powdered sugar (confectioners sugar) until smooth. Add melted (but cooled) unsweetened chocolate and peppermint extract to the bowl and beat again, until fully combined. Beat in the all purpose flour, adding 1/3 cup at a time, until all the flour is incorporated into the dough.

      Butter is creamed with powdered sugar for the cookie dough.Melted chocolate and peppermint extract are mixed into the cookie dough.All purpose flour is gradually beaten into the cookie dough mixture in the bowl.

      Now add regular sized (or miniature-sized) semi-sweet chocolate chips to the batter. STIR the chocolate chips into the batter until fully combined. This cookie dough is now ready and it will be quite thick.

      Semi-sweet chocolate chips are stirred into the cookie dough until combined.

      Ready To Bake The Chocolate Mint Cookie Bites!

      Drop the dough for the chocolate mint cookie bites by Tablespoonfuls onto ungreased baking sheets. Leave a couple inches of space between each cookie. I usually try to use a small cookie scoop for this, so the cookies are all about the same size. You should have enough cookie dough for about 30 cookies, so you need a couple baking sheets or you will need to cook them in batches.

      Bake the cookies at 375°F. for 6-8 minutes or until the cookies are firm and set. Oven temps can vary quite a bit, and in our oven this takes 7 minutes, so keep an eye on them. They don’t spread out too much, either. Once done, let the cookies cool (on the pan) for 3-4 minutes before transferring them to a wire rack to finish cooling completely.

      Tablespoons of dough for the chocolate mint cookie bites are placed on baking sheets to cook.

      Time To Make The Frosting For The Cookies

      While the cookies are baking OR cooling, make the green peppermint frosting. In a medium bowl, beat together softened butter, powdered sugar, milk, peppermint extract and a couple drops of green food coloring. Mix until the frosting is a beautiful green color and is completely smooth, with no lumps!

      Once the chocolate mint cookie bites have completely cooled, it’s time to frost them. I frost the cookies one at a time, so the frosting is still a bit “wet” and the sprinkles can adhere to it. Spread a small amount of frosting onto the top of each cookie, and them immediately add a pinch of sprinkles on top. I hold the cookie in one hand, and add the frosting with a small knife. Then, holding the cookie over a small bowl of sprinkles with one hand, I add the sprinkles using my other hand. That way, any “wayward” sprinkles fall back into the bowl of sprinkles!

      Place the frosted/sprinkled cookie back on the wire rack, and repeat with the next cookie, continuing until all cookies are frosted and sprinkled. Let the frosting set tp (firm up) slightly before serving the cookies.

      Green peppermint flavored frosting is mixed together in a bowl while cookies bake.After the cookies cool, they are topped with some of the peppermint green frosting.Colorful sprinkles are added to the top of the frosted chocolate mint cookie bites.

      Ready to Eat Some Chocolate Mint Cookie Bites?

      Once the frosting has firmed up, the cookies are ready to be enjoyed. The insides are light in texture, and each of the chocolate mint cookie bites is filled with chocolate chips! The frosting AND the cookies themselves, have a wonderful chocolate mint flavor, which I think you’ll enjoy!

      Chocolate mint cookie bites rest on wire racks while frosting firms up.A look at the inside of one of the chocolate mint cookie bites, which has been cut in half.

      I really hope you enjoy these delicious cookies! At Christmas time red, green and white sprinkles are the way to go, but you can also highlight these for St. Patrick’s Day, and use only green and white sprinkles. However you make them, I think you’ll enjoy the quick, easy recipe, and their great taste! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day.

      Looking For More COOKIE Recipes?

      You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes for you to enjoy, including:

      Interested In More Recipes?

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

      You Can Also Find Me On Social Media:

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

      Author's signature

      Recipe adapted from: “Taste of Home” magazine, December/January issue, 2004, pages 27-28, contributed by Anne Revers, published by Reiman Publications

      0 from 0 votes
      Chocolate Mint Cookie Bites
      Prep Time
      10 mins
      Cook Time
      7 mins
      Total Time
      17 mins
       

      Chocolate Mint Cookie Bites are shortbread-like cookies, with peppermint flavoring in the cookie and the frosting! They're easy and delicious!

      Category: Dessert
      Cuisine: American
      Keyword: chocolate mint cookie bites
      Servings: 30 cookies (approx.)
      Calories Per Serving: 138 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Cookie Dough:
      • ¾ cup butter (no substitutes) softened (room temp.)
      • ½ cup powdered sugar (confectioners sugar)
      • 2 ounces unsweetened chocolate (2 squares) melted, cooled
      • ¼ teaspoon peppermint extract
      • cups all purpose flour
      • 1 cup semi-sweet chocolate chips (regular or mini)
      For Frosting:
      • 2 Tablespoons butter softened (room temp.)
      • 1 cup powdered sugar (confectioners sugar)
      • 1 Tablespoon milk
      • ¼ teaspoon peppermint extract
      • 2 drops green food coloring
      • COLORED SPRINKLES (approx. 2-3 Tablespoons)
      Instructions
      1. Preheat oven to 375°F.

      2. Make Dough: Using electric mixer (or stand mixer), cream softened butter and powdered sugar until smooth. Add melted, cooled unsweetened chocolate and peppermint extract; mix until combined. Beat in flour gradually, adding 1/3 cup at a time, until all flour is incorporated into dough. STIR in the chocolate chips, until combined. Dough will be thick.

      3. Drop the dough by Tablespoonfuls onto ungreased baking sheets. Leave 2" between each cookie. There's enough dough for approx. 30 cookies, so you need to use a couple baking sheets or bake the cookies in batches.

      4. Bake at 375°F. for 6-8 minutes or until cookies are firm and set. Oven temps can vary, so keep an eye on them. When done, let cookies cool (on the pan) for 3-4 minutes before transferring them to a wire rack to finish cooling.

      5. Make frosting while cookies bake or cool: In a medium bowl, using an electric mixer, beat together softened butter, powdered sugar, milk, peppermint extract and a couple drops of green food coloring. Mix until frosting is a beautiful green color and is completely smooth (no lumps).

      6. Once cookies have completely cooled, it's time to frost them, one at a time, while frosting is a bit "wet" and sprinkles can adhere to it. Spread a small amount of frosting onto the top of a cookie; immediately add a pinch or two of sprinkles on top. Place frosted/sprinkled cookie back on wire rack. Repeat process, continuing until all cookies are frosted/sprinkled. Let the frosting set up (firm up) slightly before serving the cookies. Enjoy!

      Nutrition Facts
      Chocolate Mint Cookie Bites
      Amount Per Serving (1 cookie)
      Calories 138 Calories from Fat 81
      % Daily Value*
      Fat 9g14%
      Saturated Fat 5g31%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Cholesterol 15mg5%
      Sodium 49mg2%
      Potassium 59mg2%
      Carbohydrates 15g5%
      Fiber 1g4%
      Sugar 8g9%
      Protein 1g2%
      Vitamin A 169IU3%
      Vitamin C 1mg1%
      Calcium 9mg1%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Chocolate Mint Cookie Bites are shortbread-like cookies, with peppermint flavoring in the cookie and the frosting! They're easy and delicious!