Blackberry Cobbler Mini Skillets

Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.
Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

Do you enjoy fruit cobblers? We sure do! Today I want to share a recipe for blackberry cobbler mini skillets that I adapted from another of my recipes I posted on my blog a few years ago.

The beauty of this recipe is you can use fresh OR frozen blackberries to make this decadent dessert, so it can be made year round!

They’re incredibly simple to make in cute little 6″ cast iron skillets, and you can bake them in the oven OR cook them on a Traeger or other pellet grill. I ordered my mini skillets several years ago online, and have gotten LOTS of use out of them!

It’s a fun dessert, because each little skillet hold two servings, so you can split one with a family member or good friend! If you don’t have the skillet, this dessert can be made in a greased 8″ x 8″ baking dish. This cobbler is YUMMY! Here’s how to make it.

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

Prepare The Blackberry Filling

For this recipe you can use FRESH or FROZEN blackberries. We are fortunate to have wild blackberries growing over our back fence each summer, from a forested park behind our home!

I picked these juicy blackberries in the morning and made cobbler skillets later that same day, which was really quite awesome!

To make the filling, place fresh or frozen (do not thaw) blackberries in a medium bowl. Add brown sugar, salt, lemon juice & zest, ground cinnamon and vanilla. 

Fresh picked blackberries will be used to make the mini cobblers.Blackberries, with brown sugar, cinnamon, lemon zest & juice, etc. in bowl.

Stir gently to combine. Evenly divide the blackberry filling between two, 6″ cast iron mini skillets. Set the skillets aside.

NOTE: If using FROZEN berries in the filling, let them thaw in their skillets as you prepare the crumbly topping. Keep any juices that accrue with the filling while they thaw. 

The blackberry cobbler filling, after combining ingredients.Two, 6" cast iron skillet with blackberry cobbler filling in them.

Prepare The Cobbler Crumb Topping

Stir together flour, sugar, baking powder and salt in a medium bowl until combined. Cut in small chunks of very cold butter, using a pastry blender (as shown) or two forks.

Cut in the butter until it becomes the size of peas. Stir in sour cream until it is incorporated into the dough.

A pastry blender is used to cut cold butter into the cobbler topping ingredients.Sour cream is stirred into the cobbler topping until combined.

The topping dough will be very soft and slightly crumbly once combined, which is exactly how you want it to be!

Pinch the dough into small pieces with your fingers and distribute and divide them evenly over the blackberry filling, to cover the surface.

Sprinkle one Tablespoon of granulated sugar over the topping, dividing it evenly between the two skillets. Now they are ready to be cooked!

The cobbler topping is a soft, crumbly dough in a big bowl.Crumbly dough is placed on top of the blackberry filling in the mini skillets.

Cook The Blackberry Cobbler Mini Skillets

If Cooking In An Oven: Preheat oven to 350°F. (or 176.6°C.). Place a piece of foil under the skillets to catch any potential drips (and for easier cleanup). Bake at 350°F. for 30-35 minutes or until cobblers are bubbling around the edges and the crumb topping is golden brown.

If Cooking On A Traeger Or Pellet Grill: Start smoker according to the manufacturer instructions, then preheat the smoker to 350°F. When at temperature, add the cobbler skillets. Cook at 350°F. for 30-35 minutes or until cobblers are bubbling around the edges and the crumb topping is golden brown. NOTE: Use your favorite pellets (it won’t really make a big difference which kind)!

Two blackberry cobbler mini skillets cooking by a roast chicken on Traeger grill.The cobbler crumb topping is light golden brown after they finish cooking.

Serve The Blackberry Cobbler Mini Skillets

Once done, remove the skillets from the heat source and let them cool for 5-10 minutes, because they will be very hot!

Serve the warm blackberry cobbler mini skillets with a big scoop of vanilla ice cream (or two small scoops-one for each person sharing the skillet).

Pass out the spoons to everyone… and go for it! The cobblers are absolutely wonderful, and I’m confident you’re going to love them!

One of the blackberry cobbler mini skillets, served with ice cream on top.A spoonful of warm blackberry cobbler, with some vanilla ice cream.

I really hope you have the chance to make these cute and delicious blackberry cobbler mini skillets. They’re so GOOD!

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

Looking For More COBBLER Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Blackberry Cobbler Mini Skillets
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

Category: Dessert
Cuisine: All Cuisines
Keyword: blackberry cobbler mini skillets
Servings: 4 (2 per mini skillet)
Calories Per Serving: 374 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Filling:
  • cups blackberries fresh or frozen (do not thaw)
  • ½ cup brown sugar light or dark
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon lemon zest yellow peel, finely grated
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt a tiny pinch!
For Cobbler Topping:
  • ¾ cup all purpose flour
  • 2 Tablespoons granulated sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 4 Tablespoons COLD Butter = ½ stick
  • ¼ cup sour cream
  • 1 Tablespoon granulated sugar (to sprinkle on top of cobbler)
Instructions
  1. Preheat oven or pellet grill to 350℉. If using pellet grill preheat according to manufacturer instructions.

  2. Make Fruit Filling- place fresh or frozen (un-thawed) blackberries in a medium bowl. Add brown sugar, salt, lemon juice, lemon zest, cinnamon and vanilla. Stir gently to combine. Evenly divide filling into two, 6" cast iron skillets. Set aside. NOTE: If using FROZEN berries in the filling, let them thaw in the skillets as you prepare the topping. Keep juices that accrue in skillets while they thaw.

  3. Make crumb topping- Stir flour, 2 T. sugar, baking powder and salt in a medium bowl until combined. Cut in chunks of COLD butter, using a pastry blender or 2 forks until it is the size of peas. Stir in sour cream until incorporated. Pinch dough into small pieces with your fingers; distribute evenly over blackberry filling. Sprinkle remaining 1 T. sugar over topping, dividing evenly between skillets.

  4. Cooking In Oven: Preheat oven to 350°F. (or 176.6°C.). Place a piece of foil under skillets to catch any drips (and for easier cleanup). Bake at 350°F. for 30-35 minutes or until cobblers are bubbling around edges and topping is light brown.

    Cooking On A Traeger/Pellet Grill: Start smoker according to manufacturer instructions. Preheat to 350°F. When at temp., add cobbler skillets. Cook at 350°F. for 30-35 minutes or until cobblers are bubbling around edges and topping is light brown. NOTE: Use favorite pellets (it doesn't make a difference which kind)!

  5. When done, let cobblers cool for 5-10 minutes, before serving. Serve with a big scoop of vanilla ice cream (or 2 small scoops-1 for each person sharing skillet).

Recipe Notes

NOTE: Caloric calculation is for one serving of HALF of a skillet cobbler, without the ice cream (optional).

Nutrition Facts
Blackberry Cobbler Mini Skillets
Amount Per Serving (0.5 cobbler skillet)
Calories 374 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 35mg12%
Sodium 267mg12%
Potassium 276mg8%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 39g43%
Protein 4g8%
Vitamin A 532IU11%
Vitamin C 14mg17%
Calcium 103mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Share a yummy Blackberry Cobbler Mini Skillet with a loved one! Recipe makes 2 skillets (4 servings) and cooks on a pellet grill or in oven.

 

Baked Grilled Baby Back Ribs

Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you’ll love ’em!
Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you'll love 'em!

Do you enjoy eating BBQ ribs? We sure do! Today I am sharing a great recipe for baked grilled baby back ribs that are so tender, they practically fall right off the bone.

The ribs are covered in a wonderful spice rub, sealed tightly and baked for a couple hours until fully cooked (and tender!). Then they’re brushed generously with BBQ sauce, and grilled for several minutes until the sauce has nicely caramelized!

Thee ribs are delicious, EASY to make, and I’m confident you’re going to really, really enjoy them! Here’s how to make them.

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

Make The Dry Spice Rub

The first thing you need to do is make a dry seasoning mix to rub onto the rack of ribs before baking them.

Stir together oregano, cumin, smoked paprika, parsley, onion powder, garlic powder, salt, pepper, ground mustard and brown sugar in a small bowl.

This is the spice rub for the ribs. See how easy it is to make? These seasonings add great flavor to the meat… yum!

Spices for the ribs are combined in a small metal bowl.Dry rub spice mixture is ready to season the baby back ribs.

Season And Bake The Ribs

Spray a large piece of heavy duty aluminum foil (on the dull side) with non-stick baking spray. Lay the foil on a very large rimmed baking sheet, greased side up. The piece of foil needs to be large enough to completely cover the ribs.

Lightly pat the pork ribs dry using paper towels. We used 1 full rack of ribs weighing 2¾ pounds, and it had about 15 ribs.

Carefully place the rib rack “bone side up” in the middle of the foil lined baking sheet. Season with about 1/3 of the spice mix, rubbing it into the meat and bones so it adheres.

Turn the ribs over and season the meaty part of the ribs using the remaining spice mix. Rub and pat it into the meat so it sticks as much as possible.

Light coating of seasoning covers the bone side of the rack of ribs.The meaty side of the rib rack is covered fully with dry rub seasonings.

Cover, Seal And Refrigerate The Ribs

Place another sprayed piece of foil on top (sprayed side down), and seal the foil packet tightly closed on all sides. You may need to put the rib packet corner to corner on the baking sheet so it fits .

TIP: For the best flavored ribs, place the ribs in the refrigerator for at least an hour at this point, to give the spices time to work their magic!

Seasoned ribs are sealed in foil packet on a baking sheet, then refrigerated.

Bake Then Prepare The Ribs For Grilling

Remove the ribs from the refrigerator 20 minutes before baking. Preheat your oven to 300°F (or 148.8°C) while you take the chill off the ribs.

Bake the ribs at 300°F (or 148.8°C) for 2 – 2½ hours, depending on the size rack of ribs you are using (we cook the “almost” 3 pounds of ribs for 2½ hours). This long baking time ensures the ribs come out of the oven “fall off the bone tender”.  

TIP: Light your gas or charcoal grill outside and get it hot, so it’s ready to go when the ribs are finished baking.

Unwrap the foil packet. Brush the ribs generously with your favorite BBQ sauce. Now they’re ready for the grill to caramelize the sauce!

After baking for 2 and a half hours, the ribs are fully cooked.BBQ sauce is liberally applied to the baked baby back ribs.

What If I Don’t Have A Grill?

A lot of people do not have access to a BBQ grill or are not allowed to have one, due to living arrangements (apartments, high rises, etc.). Where we live in Oregon it rains a lot, so sometimes it’s not even possible to light our charcoal grill.

This is not a problem. Simply coat the tender, slow-baked ribs generously with BBQ sauce (on both sides) after removing them from the oven, slice, serve and enjoy!

Onto The Grill They Go

Lightly oil the grill grate to prevent the meat from sticking. Place the ribs, BBQ sauce side down onto the hot grill, directly on the grate.

Brush the “bone side” facing up with additional BBQ sauce. Cook the ribs for 3-4 minutes until the bottom side gets a good char on it.

Carefully flip the ribs to the other side (we use 2 spatulas, one on each end), and continue grilling the ribs 3-4 more minutes, to char the other side.

NOTE: It’s important to remember the ribs are already fully cooked from baking. The grilling serves to caramelize the sauce and char the ribs for serving. Don’t overcook them on the grill!

Rack of ribs is placed, BBQ sauce side down on a hot BBQ grill.Baked grilled baby back ribs cooking over a hot BBQ grill.

Time To Serve The Baked Grilled Baby Back Ribs!

When done, remove the ribs from the BBQ. Carefully transfer the ribs to a cutting board, because they are so tender they may come off the bones.

Slice between the ribs (about 4-5 ribs per serving), then serve and enjoy! Serve with additional BBQ sauce on the side, so it can be drizzled on the ribs for even MORE flavor!

The baked grilled baby back ribs are done, and ready to be cut for serving.BBQ sauce on the baby back ribs, with fresh corn kernels on the side.

I really hope you have the chance to make these delicious baked grilled baby back ribs, and trust you (and those you love) will enjoy them as much as we do!

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

Looking For More PORK Recipes?

You can find ALL of my recipes in the Recipe Index, which is locate at the top of the page. I have lots of delicious recipes featuring pork, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Recipe adapted from, and with thanks to Kori, at: seekinggoodeats.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Baked Grilled Baby Back Ribs
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Refrigeration Time
1 hr
Total Time
3 hrs 40 mins
 

Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you'll love 'em!

Category: Main Dish
Cuisine: American
Keyword: baked grilled baby back ribs
Servings: 3 (4-5 ribs per serving)
Calories Per Serving: 647 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Spice Rub:
  • Tablespoons smoked paprika
  • Tablespoons ground cumin
  • Tablespoons dried oregano
  • Tablespoons dried parsley
  • teaspoons garlic powder
  • teaspoons onion powder
  • 1 Tablespoon brown sugar
  • teaspoons ground mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
For Ribs:
  • pounds baby back pork ribs full rack- about 15 ribs
  • BBQ Sauce, to add and season to taste use your favorite brand
  • oil or baking spray for foil and BBQ grill grate
Instructions
  1. Spray a large piece of aluminum foil (on dull side) with non-stick baking spray. Lay foil on a large rimmed baking sheet, greased side up. Set aside.

  2. Stir spice rub ingredients together in a small bowl until combined.

  3. Pat ribs dry with paper towels. Lay rib rack "bone side up" in the middle of the foil. Season with ⅓ of the spice mix, rubbing it into the meat/bones so it adheres. Turn ribs over and season the meaty side with remaining spice mix. Rub/pat it into the meat so it adheres as much as possible. Place another sprayed piece of foil on top (sprayed side down), and seal the ribs in the foil packet, tightly closed on all sides. You may need to put the rib packet corner to corner on the baking sheet so it fits. TIP: For the best flavored ribs, place packet of ribs in refrigerator for at least an hour, to give the spices time to work their magic! Remove ribs from refrigerator 20 minutes before baking.

  4. Preheat oven to 300°F. (or 148.8°C.) when you remove ribs from refrigerator. Bake ribs at 300°F (or 148.8°C) for 2 - 2½ hours, depending on the size rack of ribs you're using (we cook "almost" 3 pounds of ribs for 2½ hours). This long baking time ensures ribs will be "fall off the bone tender".  TIP: Light your gas or charcoal grill (lightly oil the grates), so it's preheated and ready to go when ribs are finished baking.

  5. When done baking, unwrap foil packet. Brush ribs generously with BBQ sauce. Place ribs, meaty BBQ sauce side down onto hot grill, directly on metal grates. Brush "bone side" facing up with BBQ sauce. Cook ribs 3-4 minutes until slightly charred on bottom. Carefully turn ribs to the other side; continue cooking 3-4 more minutes, to char other side. NOTE: Remember- ribs are already fully cooked. Grilling caramelizes the sauce and chars them. Don't overcook ribs on the grill!

  6. Transfer ribs from BBQ to a cutting board. Slice between the ribs to serve (about 4-5 ribs per serving). Serve with additional BBQ sauce on the side. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include BBQ sauce because different brands may be used. Calorie count may also differ slightly based on total weight of ribs being used.

Nutrition Facts
Baked Grilled Baby Back Ribs
Amount Per Serving (1 (1/3 of total))
Calories 647 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 15g94%
Trans Fat 0.4g
Polyunsaturated Fat 8g
Monounsaturated Fat 19g
Cholesterol 181mg60%
Sodium 1019mg44%
Potassium 884mg25%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 5g6%
Protein 52g104%
Vitamin A 1884IU38%
Vitamin C 2mg2%
Calcium 181mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Grilled Baby Back Ribs are fall off the bone tender and delicious! Spice-coated and baked, then grilled with BBQ sauce, you'll love 'em!

 

Tomato Basil Drop Biscuits

Tomato Basil Drop Biscuits are an easy side dish you’ll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.
Tomato Basil Drop Biscuits are an easy side dish you'll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.

Looking for a simple side dish to serve alongside soups, salads or various entrees? I hope you’ll check out this recipe today for tomato basil drop biscuits!

The dough batter for these biscuits is simple to prepare. These savory biscuits are a cinch to make, because you only drop the batter onto the baking sheet. There’s no cutting out these biscuits with a biscuit cutter!

Filled with chopped tomato, onions, and basil, the biscuits are topped with a bit of Parmesan cheese before baking them for 10-12 minutes. They’re delicious, and here’s how to make them. 

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

Prep The Veggies

Heat olive oil (or vegetable oil) in a medium skillet on Medium heat. Add chopped onions, and cook them for 3 minutes, until they have softened slightly.

Stir in fresh, chopped tomatoes, and cook this mixture for 1 more minute, stirring often.

Chopped onions are cooked in olive oil in a skillet.Fresh, chopped tomatoes are added to the cooked onion in the skillet.

Remove the skillet from the heat source, then stir in chopped fresh basil (you can substitute dried basil if necessary).

Set the veggie mixture aside to cool while you mix up the dough batter for the drop biscuits.

Minced fresh basil is added to the tomatoes and onions in skillet.

Make The Biscuit Dough

In a medium-sized mixing bowl, stir together all purpose flour, baking powder, salt and pepper.

Once combined, cut in vegetable shortening, using a pastry blender (as shown below) or two forks. Cut the shortening in until it becomes about the size of peas.

Add the tomato, basil, and onion mixture to the bowl of dry ingredients. Pour in milk, then stir only until the ingredients are combined.

Do not overmix the dough because it causes the biscuits to become very dense in texture, once baked.

Vegetable shortening is cut into the dry ingredients in a large bowl.Tomato, onion and basil mixture is added to dry biscuit ingredients.

Prepare The Biscuits For Baking

Drop the biscuit dough by generous Tablespoons onto a well-greased baking sheet. Keep the biscuits about 2 inches apart, because they’ll spread slightly while baking.

Depending on the size of your spoonful, the recipe (as written) should yield 8 tomato basil drop biscuits.

Lightly sprinkle the top of each biscuit with finely grated Parmesan cheese before baking. This adds additional flavor!

After combining, the biscuit dough is thick and tacky in texture.Batter for eight tomato basil drop biscuits is dropped onto baking sheet.

Time To Bake The Biscuits

Bake the tomato basil drop biscuits at 425°F (or 218.3°C) for 10-12 minutes. When done, the biscuits should be light golden brown in color, and set around the bottom edges.

Check for doneness by inserting a toothpick into the top of a biscuit. If the toothpick comes out clean, they are ready!

Let the biscuits cool for a minute on the baking sheet, then transfer them with a spatula to a wire rack to cool slightly before serving.

After baking, the tomato basil drop biscuits cool on the baking sheet.Tomato basil drop biscuits continue cooling on a wire rack.

Serve The Tomato Basil Drop Biscuits

Serve the tomato basil drop biscuits warm. We enjoy them sliced open with a little softened butter spread on them. 

The biscuits are light in texture and have good flavor. I’m confident you’re going to enjoy them, served alongside a delicious soup, salad or meat dish. 

Eight Tomato Basil Drop Biscuits, with basil leaves, served on a white plate.

I hope you have the opportunity to make these tasty, simple biscuits, and trust you’ll enjoy them as much as we do.

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

Looking For More BISCUIT 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 biscuit recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Recipe adapted from: “Taste of Home” magazine, June/July 2000 edition, page 41, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Tomato Basil Drop Biscuits
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Tomato Basil Drop Biscuits are an easy side dish you'll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.

Category: Bread, Side Dish
Cuisine: All Cuisines
Keyword: tomato basil drop biscuits
Servings: 8 biscuits
Calories Per Serving: 108 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil or other neutral oil
  • ¼ cup finely chopped yellow onion
  • cup fresh chopped tomato
  • 2 Tablespoons minced fresh basil or 2 tsp. dried
  • 1 cup all purpose flour
  • ½ Tablespoon baking powder
  • ½ teaspoon salt
  • teaspoon black pepper
  • 2 Tablespoons vegetable shortening
  • cup milk
  • 2 Tablespoons grated Parmesan cheese
Instructions
  1. Preheat oven to 425℉ or 218.3℃. Lightly grease/spray a baking sheet.

  2. Heat oil in a small skillet on Medium heat. Add chopped onions; cook for 3 minutes, until they've softened slightly. Stir in tomatoes; cook 1 minute. Remove skillet from heat; stir in basil. Set aside to cool.

  3. In a medium-sized bowl, stir together flour, baking powder, salt and pepper. Cut in shortening, using pastry blender or 2 forks until it becomes the size of peas.

  4. Add tomato mixture to the flour mixture. Pour in milk; stir only until ingredients are combined. Do not overmix dough.

  5. Drop dough by generous Tablespoons onto greased baking sheet, about 2" apart. Depending on the size of your spoonful, the recipe should yield 8 small biscuits. Lightly sprinkle each biscuit with Parmesan cheese.

  6. Bake biscuits at 425°F (or 218.3°C) for 10-12 minutes. When done, biscuits should be golden brown in color, and set around the bottom edges. Check for doneness by inserting a toothpick into a biscuit. If it comes out clean, they're ready! Let biscuits cool 1 minute on baking sheet, then transfer to a wire rack to cool slightly before serving. Enjoy!

Nutrition Facts
Tomato Basil Drop Biscuits
Amount Per Serving (1 biscuit)
Calories 108 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 2mg1%
Sodium 173mg8%
Potassium 143mg4%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 139IU3%
Vitamin C 2mg2%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tomato Basil Drop Biscuits are an easy side dish you'll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.

Grilled Herb Garlic Zucchini

Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.
Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Today I want to share a quick, delicious and simple way to cook zucchini on a BBQ grill or an indoor grill pan.

Summertime is typically when zucchini is in its prime! There are so many great ways to use this veggie in breads, soups, salads, a stir-fry, and more.

This recipe involves cooking the zucchini for a few minutes, then topping it with a light, flavorful dressing to serve. That’s it, and it really is THAT easy, and that good. Here’s how to make it.

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

Make The Sauce To Garnish The Cooked Zucchini

Place olive oil, finely chopped onion (or shallots), minced garlic, salt, pepper, and chopped parsley and rosemary in a small bowl.

Stir these ingredients together into a light sauce, then set the bowl aside. This dressing will be drizzled over the grilled zucchini for serving. 

Olive oil, onion, garlic, parsley, rosemary, salt and pepper in a small white bowl.The savory dressing, ready to drizzle on the grilled zucchini for serving.

Prepare The Zucchini For Grilling

Cut the stem and bottom ends off a medium to large sized zucchini. Slice the zucchini into ½” thick slices.

Place the zucchini slices in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss until well-coated with oil, salt and pepper.

A zucchini is cut into slices before seasoning and grilling.Olive oil, salt and pepper is drizzled on the sliced zucchini and tossed to coat.

Grill The Zucchini

Heat a grill on Medium High heat until very hot. You can use an outdoor grill OR an indoor grill, but be sure the grill is lightly oiled and hot before adding the zucchini.

Note: For these photos, I cooked inside on a cast iron grill, set on top of two of our gas stove burners.

Lay the oiled and seasoned zucchini slices in a single layer on the hot grill using tongs. Cook for about 2 minutes (without moving them), and then turn them to the other side.

The bottom side should be slightly charred with grill marks. Cook the other side 2-3 minutes, or until slightly charred, and the zucchini is crisp-tender.

The zucchini slices are grilled on a hot indoor griddle.After 2 minutes, the zucchini slices are flipped over, revealing grill marks.

Drizzle The Grilled Zucchini With Sauce

When finished cooking, the zucchini should be slightly charred, and have grill marks on both sides. The slices should be crisp-tender to the bite, not overly soft!

Transfer the cooked zucchini from the grill to a serving platter. Drizzle the herb garlic dressing evenly over the zucchini.

Make sure the zucchini slices all get a bit of the dressing on them, as it provides wonderful flavor to the finished dish.

Grilled Herb Garlic Zucchini slices are transferred to a serving platter.Herb garlic dressing is drizzled over the grilled zucchini slices for serving.

Serve The Grilled Herb Garlic Zucchini

Serve the grilled herb garlic zucchini while hot. The recipe, as written below, will typically be about 3 servings, if using a medium-sized zucchini.

Of course, this recipe can EASILY be doubled or tripled, to end up with the quantity you require for your meal.

A platter of grilled herb garlic zucchini, ready to be served.Herb garlic dressing tops the hot, grilled herb garlic zucchini when served.

I hope you try this simple recipe for grilled herb garlic zucchini, and trust you will enjoy it, too. It’s a simple side dish I’m confident you will find quite delicious.

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

Looking For More Recipes Using Zucchini?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes featuring zucchini you might enjoy, including:

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Recipe adapted from: https://damndelicious.net/2018/07/20/grilled-garlic-herb-zucchini/

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0 from 0 votes
Grilled Herb Garlic Zucchini
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: grilled herb garlic zucchini
Servings: 3
Calories Per Serving: 160 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Herb Garlic Dressing:
  • 2 Tablespoons olive oil
  • 2 Tablespoons finely chopped yellow onion or shallot
  • 1 clove minced garlic
  • ¾ Tablespoon chopped fresh parsley
  • ½ Tablespoon chopped fresh rosemary
  • salt and black pepper, to taste ( a pinch or two of each)
For Zucchini:
  • 1 medium zucchini 7-8" long, stem removed, discarded
  • Tablespoons olive oil
  • salt and black pepper, to taste
Instructions
  1. Place 2 T. olive oil, chopped onion, minced garlic, parsley, rosemary, and a pinch of salt/pepper in a small bowl. Stir to combine; set bowl aside.

  2. Slice zucchini into ½" thick round slices. Place slices in large bowl, drizzle with olive oil; season with salt and pepper to taste. Toss until coated with oil, salt and pepper.

  3. Heat indoor or outside grill on Medium High heat until hot. Put slices onto hot grill in a single layer. Cook for 2 minutes; turn them over. Bottom side should be slightly charred with grill marks. Cook other side 2-3 minutes. When done, zucchini should be slightly charred, have grill marks on both sides, and be crisp-tender to the bite, not overly soft!

  4. Transfer zucchini to serving platter. Drizzle herb garlic dressing evenly over the zucchini. Serve hot, and enjoy!

Recipe Notes

NOTE: Salt/Pepper were not included in caloric calculation, as the amount each cook uses to season the zucchini is subjective.

Nutrition Facts
Grilled Herb Garlic Zucchini
Amount Per Serving (1 (1/3 of total))
Calories 160 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Sodium 7mg0%
Potassium 192mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 225IU5%
Vitamin C 14mg17%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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

Make Grilled Herb Garlic Zucchini on indoor or outdoor grills! Topped with a garlic herb dressing, this is a fresh way to enjoy this veggie.

Watermelon Pineapple Smoothie

Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!
Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!

Smoothies are a wonderful “go to” recipe for me when the temperatures rise outside. Sometimes it feels too warm to prepare a hot breakfast, and that’s where a filling smoothie comes in handy!

I love to make smoothies, and have made quite a few over the years. When I want a light breakfast, a fruit smoothie is one of my preferred choices. A smoothie fills me up without being too heavy.

This cold, refreshing, watermelon pineapple smoothie recipe is easy to make, and has a yummy flavor combo of watermelon, pineapple and coconut.

Cold, fresh and HAPPY watermelon is used to make this smoothie.

Plain Greek yogurt adds great protein and creaminess to the smoothie, which in my book is an added plus! Here’s how to make it.

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

What Ingredients Will I Need?

To make the watermelon pineapple smoothies you will need canned coconut milk (regular or light), plain Greek yogurt (regular or nonfat), crushed pineapple, and cold, sweet watermelon.

You will also need crushed ice, which will help make the smoothies cold and slightly thickened. A blender or food processor is also necessary to mix the smoothie.

Canned coconut milk, watermelon, plain yogurt and pineapple used for smoothie.

A Word About Canned Coconut Milk

You can use either regular or light canned coconut milk for these smoothies. I typically use “regular” coconut milk to make this type of smoothie, but it is your choice.

Canned coconut milk can typically be found in most grocery stores, usually in their Asian Foods section. It is thick and creamy, and provides wonderful flavor, so don’t skip this!

Important Tip: Canned coconut milk is very thick (and separated) when the can is first opened. Be sure to give it a good stir in the can to fully blend the milk before using.

Canned coconut milk needs to be stirred well before using.

Time To Make The Smoothie

Place the smoothie ingredients into a blender or food processor (including the crushed ice). Process or blend these ingredients until smooth in texture.

If you want the smoothies slightly thicker, add a bit more coconut milk (still some left in the can!) and/or crushed ice until the smoothie reaches your desired consistency.

Ingredients for the watermelon pineapple smoothie in a blender.

Time For A Cold Watermelon Pineapple Smoothie!

Once the watermelon pineapple smoothie is blended, pour each serving into a glass. This recipe will yield enough for 3 small servings, so divide the mixture evenly into three glasses.

Garnish the cold smoothie with a wedge of watermelon (if desired), stick a straw in the cup, and enjoy! See how easy it was to make this smoothie?

A glass of watermelon pineapple smoothie with a straw and watermelon wedge.

The watermelon pineapple smoothie is creamy, light pink in color, cold and refreshing, especially on a HOT day!

This smoothie’s taste is a good combination of watermelon, pineapple and coconut flavors. None of them overpowers the others. 

Watermelon pineapple smoothie in a glass is light pink in color.A spoonful of the watermelon pineapple smoothie, held above the cup.

I hope you enjoy this watermelon pineapple smoothie! Thanks for stopping by, and please come back soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SMOOTHIE Recipes?

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

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0 from 0 votes
Watermelon Pineapple Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!

Category: Beverages, Breakfast, Snack
Cuisine: All Cuisines
Keyword: watermelon pineapple smoothie
Servings: 3
Calories Per Serving: 239 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups watermelon cut in small chunks
  • 1 cup crushed pineapple juice lightly drained
  • ¾ cup unsweetened coconut milk (canned) regular or light, stirred well in can
  • ¾ cup plain, nonfat Greek yogurt or substitute full fat, if desired
  • 1 cup crushed ice
Instructions
  1. Important Tip: Canned coconut milk is very thick (and separated) when can is first opened. Give it a good stir in the can to fully combine before using.

  2. Place all ingredients into a blender or food processor (including crushed ice). Process or blend until smooth in texture. *If you want smoothies to be slightly thicker, add a bit more coconut milk and/or crushed ice until it reaches desired consistency.

  3. Divide smoothie mixture evenly into three glasses. Garnish each with a watermelon wedge and straw, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using plain, nonfat Greek yogurt.

Nutrition Facts
Watermelon Pineapple Smoothie
Amount Per Serving (1 (1/3 of total))
Calories 239 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 13g81%
Trans Fat 0.003g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 32mg1%
Potassium 411mg12%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 20g22%
Protein 7g14%
Vitamin A 474IU9%
Vitamin C 15mg18%
Calcium 85mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

 

Hot outside? Beat the heat with a Watermelon Pineapple Smoothie for a breakfast, lunch or snack. Recipe makes 3 cold, delicious servings!

Grilled Garlic Butter Halibut

Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.
Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

Today I want to share a delicious halibut dish that we love. Now… given the price of halibut these days, I must tell you we don’t have this too often, but when we do… it is fantastic!

We love halibut, but unfortunately we don’t live in Alaska or go deep sea fishing to get it, so we must buy it at the store. Lately it is a fairly expensive piece of fish. My husband buys it at Costco (when we do buy it).

I cut a big piece into smaller portions, which are perfect for this dish. That way it becomes less expensive per serving, and ends up costing per portion about the same as getting a sub sandwich or burger these days!

It’s a treat to enjoy this delicious, firm and mild tasting white fish occasionally, and this is my favorite way I’ve come up with, to prepare it! We grill it outside, so summer is our favorite time to make grilled garlic butter halibut, especially if it’s NOT raining here in Oregon!

The cooking method is easy and the garlic butter seasoning sauce is simple. Fresh chunky salsa topping and fresh lime juice add color and flavor to this wonderful dish! Here’s how to make it.

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

Sauce And Salsa

Melt butter in a small saucepan, then add garlic powder, seasoning salt, and black pepper. Stir to combine, then set the sauce aside. This will be used to season the fish on the grill.

Melted butter, garlic powder, seasoning salt, and pepper are combined for sauce.

You will also need a chunky salsa to garnish the fish for serving. I use store bought mango peach salsa to garnish the grilled halibut, because it has a mild, slightly fruity sweet taste.

It tastes fantastic on the fish, and is incredibly convenient (and quick) to have it already made. We can find mango peach salsa at our local Fred Meyer store (Kroger). If you can find it, use it, because it’s absolutely delicious!

You can also use your own favorite chunky homemade salsa or purchased chunky salsa, if desired, to garnish the fish. You will only need about 4 Tablespoons to spoon over the two halibut fillets.

TIP: The salsa garnish adds a pop of color and flavor to this dish, so don’t skip this step, even if you prefer a spicy, traditional salsa.

Mango peach salsa is used to garnish cooked halibut for serving.

Prepare The Halibut And BBQ Grill For Cooking

Pat the halibut fillets dry with a paper towel, to absorb any excess moisture. We use two boneless fillets, weighing a total of about 5 ounces each. They were also about 1″ thick.

Two halibut fillets on a white plate, after being patted dry.

Oil the BBQ grill grates to help keep the fish from sticking to the grill. My husband uses a wad of paper towels dipped in oil and tongs to quickly do this.

The BBQ should be heated to medium-high If using a gas grill) and the briquettes (if using) should be red hot before adding the halibut fillets.

The BBQ grill grates are lightly oiled before putting the halibut on the hot grill.

Time To Grill The Halibut

Lay the halibut fillets on the oiled, hot grill grates. Brush half the garlic butter sauce over the top of each fillet, then immediately cover the grill.

Two halibut fillets are placed over hot coals on the BBQ.Two halibut fillets, brushed with garlic butter sauce, cooking on BBQ.

Cook the halibut for 6-7 minutes without disturbing, then open the lid of the BBQ. Carefully turn the fish to the other side, using a spatula.

The surface should now be golden brown. Immediately brush the fish with the remaining sauce. Cover the BBQ again.

Cook the halibut for 3-5 more minutes, OR until the fish reaches an internal temperature of 145°F. Check the temperature after 3 minutes. Don’t overcook the halibut, as it can become dry.

The halibut fillets are flipped halfway through cooking, and brushed with sauce.

Serve The Grilled Garlic Butter Halibut

To serve Grilled Garlic Butter Halibut, transfer the cooked fillets to serving plates. Spoon salsa over the top of each piece, and add a lime wedge on the side, to squeeze the juice over the fish.

We enjoyed the grilled garlic butter halibut with fresh corn on the cob and Parmesan Crumb Sugar Snap Peas (from our garden) on the side.

It all tastes FABULOUS, and the flaky halibut is colorful, flavorful and amazing!

Grilled Garlic Butter Halibut served with mango peach salsa, and a lime wedge.Corn and snap peas served with Grilled Garlic Butter Halibut topped with salsa.

I hope you will consider trying this delicious grilled garlic butter halibut. We absolutely LOVE this way to prepare halibut, when we have the opportunity to make it.

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

Looking For More SEAFOOD Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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0 from 0 votes
Grilled Garlic Butter Halibut
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 

Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

Category: Main Dish
Cuisine: All Cuisines
Keyword: grilled garlic butter halibut
Servings: 2
Calories Per Serving: 221 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 (5 ounce) halibut fillets 5 ounces each
  • Tablespoons butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon seasoning salt
  • teaspoon black pepper
To Serve:
  • 4 Tablespoons mango peach salsa to garnish cooked halibut
  • 2 lime wedges to squeeze juice on halibut
Instructions
  1. Oil BBQ grill grates to help keep the fish from sticking. My husband uses tongs and a wad of paper towels dipped in oil to quickly do this. BBQ should be heated to medium-high (If using gas grill), and briquettes (if using) should be red hot before adding halibut.

  2. Melt butter in a small saucepan; stir in garlic powder, seasoning salt, and black pepper until combined. Set sauce aside.

  3. Pat halibut fillets dry with a paper towel. Lay halibut on oiled, hot grill grates. Brush ½ the sauce over top of fillets; cover the grill.

  4. Cook for 6-7 minutes without disturbing, then open the lid. Carefully turn fish to other side, using a spatula. Brush surface with remaining sauce. Cover BBQ again. Cook 3-5 more minutes, OR until fish reaches an internal temperature of 145°F. Check temp. after 3 minutes; don't overcook halibut, (it becomes dry). When done, remove from grill for serving.

  5. To serve, transfer grilled fillets to plates. Spoon salsa over the top of each piece. Add a lime wedge on the side, to squeeze the juice over the fish. Serve, and enjoy!

Nutrition Facts
Grilled Garlic Butter Halibut
Amount Per Serving (1 fillet + salsa garnish)
Calories 221 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 92mg31%
Sodium 665mg29%
Potassium 726mg21%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 27g54%
Vitamin A 521IU10%
Vitamin C 6mg7%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Grilled Garlic Butter Halibut is a simply seasoned, delicious dish cooked on a BBQ, and topped with mango peach salsa for serving.

 

Parmesan Crumb Sugar Snap Peas

Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.
Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

Today I want to share a recipe I found in one of my food magazines about 3 years ago. After making a few changes to the original recipe, the result was this absolutely delicious vegetable side dish!

This recipe for Parmesan crumb sugar snap peas is super easy to make, takes only a few minutes, and tastes great!

The sugar snap peas are a perfect vegetable dish to serve with a variety of meats. I think you’ll be surprised how delicious sugar snap peas are, when paired with a savory breadcrumb topping. Here’s how to make this dish.

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

Sugar Snap Peas

The main ingredient in this dish is sugar snap peas. I am fortunate to be able to grow them in our little raised bed garden and pots in our backyard.

For this recipe I use fresh sugar snap peas, but a bag of frozen sugar snap peas will also work in a pinch, when fresh ones are not easily accessible (or out of season).

Sugar snap peas growing in our backyard raised bed garden.

Prepare The Sugar Snap Peas

If using fresh sugar snap peas, you will need to remove the stem ends (and discard them) before cooking.

Boil the sugar snap peas in water for 3-4 minutes, or until they become crisp-tender.

If using frozen sugar snap peas, cook according to package instructions, or until they become crisp-tender.

Fresh sugar snap peas need to have the stem ends removed before cooking.The sugar snap peas are boiled for 3-4 minutes until they become crisp-tender.

Prepare the Toasted Breadcrumb Topping

TIMESAVER TIP: Toast the breadcrumbs while the sugar snap peas are boiling, so they’re ready when the snap peas are done cooking.

Melt butter on Medium heat in a large skillet. Add plain breadcrumbs to the skillet and stir, to combine them with the butter.

Continue to cook, stirring often, for 3 minutes. The breadcrumbs will lightly “toast” and turn deeper brown in color as they cook.

Breadcrumbs are added to melted butter in skillet and toasted for 3 minutes.As the breadcrumbs cook, they become toasted and browned in the butter.

Add finely grated Parmesan cheese, salt, lemon zest and chopped fresh herbs to the toasted breadcrumbs. Stir to combine, and turn off the heat.

The herbs I use are parsley, oregano and thyme, which I grow in pots in our backyard. This combo happens to be my favorite for this dish!

NOTE: You may have a different fresh herb combination you enjoy… by all means give it a try! Keep the total quantity of chopped herbs in line with the amount listed in the printed recipe below. 

Parmesan cheese, herbs, salt and lemon zest are added to toasted breadcrumbs.

Serve The Parmesan Crumb Sugar Snap Peas

As soon as the sugar snap peas are finished cooking, remove them from the saucepan using a slotted spoon or strainer to drain the water.

Spread the sugar snap peas on a serving plate. Immediately sprinkle the toasted, seasoned breadcrumbs over the top. The breadcrumbs will slightly adhere to the wet, drained snap peas.

Breadcrumb topping is added to the top of cooked sugar snap peas.

Serve the Parmesan crumb sugar snap peas immediately (while hot), and enjoy the wonderful flavors of this simple, yet delicious side dish.

We enjoyed this served with fresh corn on the cob and Grilled Garlic Butter Halibut (topped with mango peach salsa). It was a fantastic meal!

Parmesan crumb sugar snap peas, served on a white platter.The Parmesan crumb sugar snap peas, on plate with corn and grilled halibut.

I hope you have the opportunity to make this delicious vegetable recipe! It is really simple to make, and I think you will really enjoy it.

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

Looking For More VEGGIE 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 vegetable dishes to explore, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Author's signature

Recipe adapted from: “Food Network Magazine”, December 2020 issue, page 156, published by Hearst Publications

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0 from 0 votes
Parmesan Crumb Sugar Snap Peas
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
 

Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

Category: Vegetable Dish
Cuisine: All Cuisines
Keyword: Parmesan crumb sugar snap peas
Servings: 3
Calories Per Serving: 113 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¾ pound sugar snap peas stems removed
For Topping:
  • 2 teaspoons butter
  • 2 Tablespoons plain breadcrumbs
  • 2 Tablespoons grated Parmesan cheese
  • Tablespoons chopped fresh mixed herbs parsley, thyme, oregano *see NOTE below
  • ¼ teaspoon grated lemon zest
  • teaspoon kosher salt
Instructions
  1. If using fresh sugar snap peas, remove stem ends (discard) before cooking. Boil in water for 3-4 minutes, or until they become crisp-tender. If using frozen sugar snap peas, cook according to package instructions, or until crisp-tender.

  2. TIMESAVER: Toast breadcrumbs while sugar snap peas cook. Melt butter on Medium heat in large skillet. Add breadcrumbs; stir, to combine. Cook, stirring often, for 3 minutes. Breadcrumbs will "toast" and brown as they cook.

  3. Add Parmesan cheese, salt, lemon zest and chopped fresh herbs to toasted breadcrumbs. Stir to combine, then turn off the heat.

  4. When sugar snap peas are done cooking, remove them from pan using slotted spoon or strainer to drain water. Spread snap peas on a serving plate. Sprinkle toasted breadcrumbs on top. Serve immediately, and enjoy!

Recipe Notes

NOTE: I use a combination of fresh chopped parsley, thyme and oregano. The total amount of combined chopped herbs is 1½ Tablespoons. If substituting other fresh herbs, be sure to use the same total amount.

Nutrition Facts
Parmesan Crumb Sugar Snap Peas
Amount Per Serving (1 (1/3 of total))
Calories 113 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 10mg3%
Sodium 231mg10%
Potassium 258mg7%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 5g10%
Vitamin A 1513IU30%
Vitamin C 71mg86%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.

Creamy Butternut Squash Bisque

Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.
Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Do you like butternut squash? We sure do, and today I want to share with you a recipe for creamy butternut squash bisque I am confident you’ll like.

A bisque is a thick soup (usually made with cream), that is cooked and then pureed. This low calorie recipe uses nonfat plain yogurt as a garnish/add-in for creaminess without actually using CREAM.

As you may know, butternut squash takes a while to oven-roast until tender, BUT this recipe cooks the squash in a MICROWAVE! What a fantastic timesaver!

The tender squash is then cooked with red bell peppers, onions and garlic, chicken broth, and a few spices. This delicious soup is then pureed until smooth, then topped with creamy nonfat yogurt to serve.

It’s delicious, very low in calories, and truthfully, it’s a cinch to make enough for 4 servings. Here’s how to make creamy butternut squash bisque.

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

A Word About The Butternut Squash

You will need a LARGE butternut squash for this recipe (or two small ones). NOTE: Last year I grew butternut squash in our little raised bed garden, so I used two of the smaller home grown ones when I photographed the recipe prep.

All told, you will need between 4-5 cups of cubed squash, and I’ve found that if I buy a nice, large one, it’s enough.

Cook The Butternut Squash In The Microwave

Pierce the butternut squash 2-3 times with a knife on each side. Place the butternut squash on a paper towel in the microwave.

Cook the squash on HIGH heat for 5 minutes. Carefully remove the squash from the microwave (it’s hot). Slice the squash in half, lengthwise.

Use a large spoon to remove (and discard) the seeds and the stringy pulp inside the cavity of the squash.

Place the squash halves back in the microwave and cook on HIGH heat for 5 additional minutes. Carefully remove, and set the squash aside to cool.

Butternut squash is pierced with a knife before microwaving.After microwaving, the seeds and pulp are removed from the squash.

Cook The Onions, Garlic And Red Bell Peppers

Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth to the pan. Bring these ingredients to a boil.

Olive oil and chicken broth are brought to a boil in large soup pan.

Add chopped onions, chopped red bell pepper and minced garlic to the broth, then stir well, to combine these ingredients.

Cook, stirring often, for 5 minutes. The peppers and onions should be tender and cooked through at the end of this time.

Chopped red bell peppers, onions and minced garlic cook in the pan.Onions, garlic and red bell peppers are cooked until tender in pan.

Add The Butternut Squash And Spices

The reserved butternut squash should have cooled slightly at this point. Scoop the squash out of the shells, and then cut it into small chunks.

Add the squash pieces, ground cumin, cayenne pepper, and reserved 2 cups chicken broth to the pan. Stir to combine. Reduce the heat to MEDIUM, and bring this entire mixture to a boil.

Once it begins boiling, put a lid on the pan, and reduce the heat to a LOW SIMMER. Let the bisque cook (covered) for 15 minutes. 

Butternut squash, chicken broth and spices are added to the soup pan.

Blend The Soup

After it has cooked for 15 minutes, it is time to puree it into a smooth, velvety bisque. There are three ways to do this…

You can use a blender or food processor, and blend the bisque in batches, OR you can use an immersion blender (shown below) to puree  the bisque right in the pan.

An immersion blender is used to puree the soup until smooth.

Process until the soup is smooth and the veggies have been fully blended together. If you pureed it in a food processor or blender, return the bisque to the soup pan, then repeat process with remaining veggies, etc.

The bisque will be fairly thick, and should be “lump-free”. Turn the heat to Medium, and cook until the creamy butternut squash bisque is fully heated through.

Season the bisque with salt and black pepper, to suit your taste. Now the bisque is ready to serve.

Once pureed, creamy butternut squash bisque is heated through before serving.

Serve The Creamy Butternut Squash Bisque

Ladle the creamy butternut squash bisque into 4 bowls. Place a spoonful of nonfat plain yogurt on top of each serving.

Use a knife to swirl the yogurt around decoratively on top of the soup. Serve immediately while hot, and enjoy!

Plain yogurt is swirled on top of the creamy butternut squash bisque for serving.

I hope you enjoy this delicious, creamy butternut squash bisque! We really like it, and trust you will, too!

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

Looking For More VEGETABLE SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious vegetable soup recipes for you to enjoy, including:

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Recipe adapted from: Noom, an online weight loss/behavioral app.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Creamy Butternut Squash Bisque
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Category: Main Dish, Side Dish, Soup
Cuisine: All Cuisines
Keyword: creamy butternut squash bisque
Servings: 4
Calories Per Serving: 166 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large butternut squash or 2 small
  • teaspoons extra virgin olive oil
  • cups chicken broth *DIVIDED USE
  • 2 cups chopped yellow onions
  • cups chopped red bell pepper
  • 2 Tablespoons minced garlic
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • salt and pepper, to taste
  • ¼ cup nonfat plain unsweetened yogurt
Instructions
  1. Pierce squash 2-3 times with a knife, on each side. Place squash on a paper towel in microwave. Cook on HIGH for 5 minutes. Remove squash from microwave (it's hot). Slice squash in half, lengthwise. Use spoon to remove (and discard) seeds and pulp inside squash. Place squash back in microwave; cook on HIGH 5 more minutes. Remove; set squash aside.

  2. Heat a large soup pan on MEDIUM-HIGH. Add olive oil and ¼ cup of chicken broth. Bring to a boil.

  3. Add onions, red bell pepper and garlic to the broth; stir to combine. Cook, stirring often, for 5 minutes.

  4. Scoop squash out of the shells; cut into chunks. Add squash pieces, cumin, cayenne, and remaining 2 cups chicken broth to the pan. Stir to combine. Reduce heat to MEDIUM; bring to a boil. Once boiling, cover pan; reduce heat to a LOW SIMMER. Cook (covered) for 15 minutes. 

  5. Puree mixture until smooth. There are three ways to do this. Use a blender or food processor, and blend in batches, OR use an immersion blender to puree bisque right in the pan. Process until smooth. If you used food processor or blender, return bisque to pan. Bisque should be fairly thick, and "lump-free".

  6. Turn heat to Medium; cook until bisque is heated through. Take a bite; season to taste with salt and pepper.

  7. Divide bisque evenly between 4 bowls. Place a spoonful of plain yogurt on top of each serving. Use knife to swirl through yogurt decoratively on top of the soup. Serve immediately, and enjoy!

Nutrition Facts
Creamy Butternut Squash Bisque
Amount Per Serving (1 (1/4 of total))
Calories 166 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 3mg1%
Sodium 710mg31%
Potassium 961mg27%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 11g12%
Protein 5g10%
Vitamin A 21450IU429%
Vitamin C 106mg128%
Calcium 157mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Butternut Squash Bisque is a delicious hot soup, perfect to serve for lunch OR dinner! The recipe, as written, yields 4 servings.

Banana Oat Pancakes

It’s really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!
It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

Do you enjoy pancakes for breakfast? We have them occasionally, and I’m always amazed at the many recipes and flavor combinations available to make yummy pancakes.

This recipe for banana oat pancakes is delightfully EASY, and delicious. Old fashioned oats, cinnamon and mashed banana give these pancakes their nice texture and great flavor.

If you’re looking for a pancake recipe (from scratch) to try, may I suggest these? Here’s how to make banana oat pancakes.

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

Make The Pancake Batter

Combine all purpose flour, old-fashioned oats, sugar, baking powder, and cinnamon in a large mixing bowl.

Flour, oats, sugar, baking powder and cinnamon are mixed in white bowl.

In a separate bowl, mix together one egg, milk, a mashed ripe banana, and vegetable oil until well-combined. This mixture will be fairly “lumpy”, due to the mashed banana.

TIP: Use a very ripe banana (with lots of brown spots), because they help sweeten the batter more than a barely ripe banana!

An egg, milk, mashed banana and oil are placed in mixing bowl.The wet ingredients are fully combined for the pancake batter.

Pour the “wet” ingredients into the bowl with the “dry” ingredients. Stir only until the batter is blended, being careful not to overmix it.

Wet ingredients are poured into the dry ingredients for the pancake batter.After mixing, the batter for banana oat pancakes is ready for cooking.

Cook The Banana Oat Pancakes

Spray a large non-stick skillet (or grill) with non-stick baking spray. Heat  the skillet on Medium-high heat until very hot, but not smoking.

Pour the batter for the banana oat pancakes into the skillet using ¼ cup for each pancake. Use the bottom of the cup (or a spoon) to round out the pancakes in the skillet.

Let the pancakes cook undisturbed, until bubbles form on top and around the edges, and the bottom begins to brown. 

Pancake batter for two pancakes is measured into a hot skillet.Bubbles will form on edges of pancakes when it's time to flip them over.

Carefully flip the banana oat pancakes to the other side, and continue cooking until the bottom has browned, and the pancakes are set and cooked through.

Remove the pancakes from the skillet, and repeat process with remaining batter. I lightly spray the skillet again before adding the next batch of batter.

Keep the finished pancakes warm while you finish using up all the pancake batter.

The banana oat pancakes continue to cook on the second side, in skillet.

Ready To Eat!

Serve the pancakes warm with butter and pancake syrup, and dig in! The banana oat pancakes are light and fluffy, and have a lovely banana flavor, with a slight hint of cinnamon. They’re delicious!

Banana Oat Pancakes, served on a white plate with butter and syrup.Some small bites of the banana oat pancakes on plate, with syrup.

I hope you have the opportunity to make these banana oat pancakes for those you love. They are so simple to make, and taste wonderful.

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

Looking For More PANCAKE Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Author's signature

Original recipe source: “Taste of Home” magazine, Dec./Jan. 2005 issue, page 21, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
Banana Oat Pancakes
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

Category: Breakfast
Cuisine: All Cuisines
Keyword: banana oat pancakes
Servings: 7 pancakes
Calories Per Serving: 220 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1⅓ cups all purpose flour
  • ¾ cup old-fashioned oats
  • 1 Tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon ground cinnamon
  • 1⅓ cups milk
  • 1 cup mashed ripe banana
  • 1 large egg
  • 2 Tablespoons vegetable oil
Instructions
  1. Dry ingredients: Combine flour, oats, sugar, baking powder, and cinnamon in large mixing bowl.

  2. Wet Ingredients: In separate bowl, mix egg, milk, mashed banana, and oil until well-combined.

  3. Pour "wet" ingredients into bowl with "dry" ingredients. Stir only until batter is blended. Do not overmix.

  4. Spray large non-stick skillet (or grill) with non-stick baking spray. Heat on Medium-high until very hot, but not smoking. Pour pancake batter into skillet using ¼ cup for each pancake. Use bottom of the cup (or a spoon) to round out pancakes in skillet. Cook pancakes undisturbed, until bubbles form on top and around edges, and the bottom begins to brown. 

  5. Carefully flip pancakes to the other side with a spatula; continue cooking until bottom has browned, and pancakes are set/cooked through. Remove pancakes from skillet; repeat process with remaining batter, lightly spraying skillet before adding batter. Keep pancakes warm while you finish cooking remaining pancakes.

  6. Serve pancakes warm with butter and pancake syrup, and enjoy!

Recipe Notes

NOTE: Caloric calculation made using 1% milk.

Nutrition Facts
Banana Oat Pancakes
Amount Per Serving (1 pancake)
Calories 220 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 29mg10%
Sodium 30mg1%
Potassium 370mg11%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 8g9%
Protein 6g12%
Vitamin A 148IU3%
Vitamin C 3mg4%
Calcium 122mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!

Dilly Bread

Dilly Bread is a yummy homemade yeast bread. It’s light in texture, flavored with dill seed & dried onion, and best served warm with butter!
Dilly Bread is a yummy homemade yeast bread. It's light in texture, flavored with dill seed & dried onion, and best served warm with butter!

If you enjoy the smell and taste of homemade bread, then I enthusiastically recommend this recipe for Dilly Bread to you!

Dilly bread is a yeast bread, which means it will take a bit of “inactive prep time” to let the dough rise, but if you’ve got the time, then you’ve got to try this scrumptious bread!

The dough is interesting in that it has cottage cheese in it. I know… what? When I first saw the recipe years ago in one of my old cookbooks, I thought adding cottage cheese was odd! However, after making this loaf, I’ve found you can’t taste it, and it adds protein, too.

The bread loaf is also studded with dried dill seeds and dried minced onions, which give this bread AMAZING flavor. It’s so delicious, I can hardly keep myself from eating the entire loaf!

I think you will love this bread, which is “practically perfect” eaten on its own (with butter!), or as a side dish for a variety of meals. Here’s how to make it.

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

A Little Bit Of Prep

The first thing you need to do is put the cottage cheese and butter in a small saucepan. Turn the heat to Low and heat and stir it only until the butter melts and the mixture is warm (not hot). Set the pan aside.

Next, in a separate bowl, add the active dry yeast, then add ¼ cup of warm (110°F) water. The water needs to be no hotter than this temperature or it can kill the yeast.

Stir the yeast and water together, then let it sit for 5 minutes. The yeast mix should become bubbly, indicating the yeast is alive and active.

Cottage cheese and butter are warmed slightly in a small saucepan.Active dry yeast is combined with warm water in a small bowl to activate it.

Prepare The Dilly Bread Dough

In a large mixing bowl, combine an egg, granulated sugar, dried minced onion, dill seeds, salt, and baking soda. Stir until well-combined.

Egg, sugar, salt, dill seed, dried onions and baking soda in a large, clear bowl.After mixing, wet ingredients for dilly bread are ready for more ingredients.

Add the cottage cheese/butter mixture to the bowl, then add the yeast mixture. Stir this, to combine the ingredients.

Yeast and water, plus butter and cottage cheese are added to mixing bowl.A clear mixing bowl of wet dilly bread ingredients are ready for the flour.

Add all purpose flour to the bowl, and stir to fully incorporate the flour into the wet ingredients. You will end up with a fairly stiff dough.

All purpose flour is added to the dilly bread dough in bowl.The dilly bread dough is set aside, for the dough to rise for one hour.

Time To Let The Dough Rise

Cover the bowl of bread dough very well with plastic wrap. Place the dough in a warm spot, free from drafts. Sometimes I even cover the bowl with several towels to keep it warm.

Let the dough rise for about one hour, or until it has doubled in size. Once done, use a large spoon to tap down the dough, which lets some of the air and volume out. Do not knead the dough.

The dough has risen, then it is punched down in the bowl, to deflate.

Generously grease the bottom and sides of a 9″ x 5″ loaf pan (spray the pan with non-stick spray, or use oil or shortening to do this). Spoon the thick bread dough into the prepared pan, then spread the dough out, covering the bottom of the pan.

Cover the pan tightly with plastic wrap. Let the dough rise (again) in a warm place for 40 minutes, or until it has doubled in size.

Toward the end of this time, preheat your oven to 350°F, because the next step is to finally bake this delicious bread.

A bread loaf pan is filled with the dough for the dilly bread.After the dough rises a second time, the dilly bread is ready to bake.

Bake The Dilly Bread

Now it’s time to bake the Dilly Bread… hooray! All your hard work of watching and waiting for the dough to rise will pay off (ha ha!).

Bake on a middle oven rack at 350°F. for 35 minutes, or until a toothpick inserted into the top of the loaf comes out clean. The finished dilly bread should be nice and golden brown on the surface, too!

Transfer the pan to a wire rack to cool for about 15 minutes, before removing the loaf from the pan. Run a butter knife around the edges of the pan, then invert the pan. If you greased your pan really well, the loaf should practically fall out!

Finish cooling the dilly bread on the wire rack, after removing it from the pan.

A loaf of baked dilly bread, right out of the oven.A side view of the loaf of dilly bread, showing the height of the loaf.

Time For A Warm Slice Of Dilly Bread!

Slice the bread into 1″ slices once it is warm (and not burning hot). We love to add softened butter to each warm slice, too.

The dilly bread is absolutely DELICIOUS! There is a lot of flavor, and the bread itself is NOT dense, but light and fluffy!

One slice of dilly bread with butter, and the loaf behind it.

I really hope you enjoy making a loaf of dilly bread for yourself and those you love. It’s one of my favorite savory bread recipes, and I really trust you’ll love it, too!

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

Looking for More HOMEMADE BREAD 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 homemade bread recipes (sweet and savory) you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Original recipe source: “A Taste Of Oregon”, page 153, published in 1980 by The Junior League of Eugene, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Dilly Bread
Prep Time
10 mins
Cook Time
35 mins
Rising Time (inactive prep)
1 hr 45 mins
Total Time
2 hrs 30 mins
 

Dilly Bread is a yummy homemade yeast bread. It's light in texture, flavored with dill seed & dried onion, and best served warm with butter!

Category: Bread
Cuisine: All Cuisines
Keyword: dilly bread
Servings: 9 slices
Calories Per Serving: 183 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup small curd cottage cheese
  • 1 Tablespoon butter
  • teaspoons active dry yeast = 1 small packet
  • ¼ cup warm water (110℉) NOT hot
  • 1 large egg
  • 2 Tablespoons granulated sugar* *generous Tablespoons!
  • 2 Tablespoons dried, minced onion
  • 2 teaspoons dried dill seed* *generous teaspoons!
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • cups all purpose flour
Instructions
  1. Put cottage cheese and butter in a small saucepan. Heat on Low and stir only until butter melts and mixture is warm (not hot). Remove from heat; set aside.

  2. In separate bowl, add yeast, then add ¼ cup of warm (110°F) water. The water needs to be no hotter than this temp. or it can kill the yeast. Stir to dissolve yeast, then let it sit 5 minutes. Mixture should become bubbly.

  3. In a large mixing bowl, combine an egg, granulated sugar, dried minced onion, dill seeds, salt, and baking soda. Stir until well-combined. Add cottage cheese/butter mixture, then yeast mixture. Stir well, to combine. Add flour; stir to combine. You'll end up with a fairly stiff dough.

  4. Cover bowl tightly with plastic wrap. Place bowl in a warm spot, free from drafts. Let dough rise for 1 hour, or until doubled in size. Once done, use large spoon to tap down the dough. Do not knead the dough.

  5. Generously grease bottom and sides of a 9 x 5 loaf pan (spray or use oil/shortening to do this). Spoon dough into prepared pan, then spread the thick dough out, covering bottom of pan. Cover pan tightly with plastic wrap. Let dough rise (again) in a warm place for 40 minutes, or until doubled in size.

  6. Preheat oven to 350℉.

  7. Bake on middle oven rack at 350°F. for 35 minutes, until golden brown, and a toothpick inserted in the top comes out clean. Transfer pan to a wire rack; cool 15 minutes before removing bread. Run a butter knife around edges of pan, then invert to remove. Cool on wire rack, after removing it from pan. Slice & enjoy!

Nutrition Facts
Dilly Bread
Amount Per Serving (1 slice (1/9 of total))
Calories 183 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 25mg8%
Sodium 411mg18%
Potassium 95mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 4g4%
Protein 8g16%
Vitamin A 79IU2%
Vitamin C 0.5mg1%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Dilly Bread is a yummy homemade yeast bread. It's light in texture, flavored with dill seed & dried onion, and best served warm with butter!