Dec
2017

Karen’s Delicious Apple Cobbler

categories: Cobblers and Crisps, Desserts
17 Shares
Pin17
Share
Tweet
Yum
Email

Four ingredients and thirty minutes is all you need to make this EASY and delicious apple cobbler for dessert!Four ingredients and thirty minutes is all you need to make this EASY and delicious apple cobbler for dessert!

If you’re looking for an EASY dessert that can be made quickly, may I suggest  this simple recipe for Karen’s Delicious Apple Cobbler? You only need 4 ingredients and 30 minutes to make this amazing dessert! It’s REALLY quite tasty!

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

Why This Apple Cobbler Is Named After My Friend, Karen

When I was a newlywed 40 years ago, my husband and I moved from Southern California to a small town in Southern Oregon. I was privileged to meet a woman named Karen at the church where my husband was the Music Pastor.

Karen sang in our choir, had an amazing voice, and an even sweeter personality and infectious laugh. She graciously invited us over for meals, became a dear friend, and even let me do our laundry at her home several times… THAT was also a huge gift because it meant I didn’t have to hang out at the local laundromat for hours.

Karen made this apple cobbler for us once (40 years ago), and I loved it.  Being a newlywed, and loving to cook, I asked her if she would share her recipe with me. She laughed and told me how incredibly easy it was to make (a big plus!), and gave it to me.

I named the recipe after her and wrote it on the recipe card, so I wouldn’t ever forget who gave it to me. I’ve made this recipe many times over the years, and finally decided to add it to my blog.  Karen passed away quite suddenly in 2014, but her sweet spirit, love, zest for life, and memories live on in every person she poured herself into, including ME!

How EASY Is This Apple Cobbler To Make?

Here’s how to make this… it’s so very EASY!  Preheat oven to 350° F. Lightly grease a 13×9 pan (or two smaller sized pans) with non-stick spray.  Spread fruit pie filling evenly in pan.

Apple pie filling is spread into baking pans.In medium bowl, mix butter, yellow cake mix and chopped nuts until crumbly.

Butter is blended into dry ingredients using a pastry blender.

Chopped pecans are added to dry ingredients for cobbler

Dry ingredients, butter and pecans are crumbly and ready to top apple cobbler.

Sprinkle this dry mixture evenly over the apple pie filling. The cobbler is usually made in a 9×13 pan, but this time I made it in a square pan (8×8) and a 9 inch cake pan, so I could give one away to a friend recovering from surgery, yet still have one for our family.

Crumb topping has been placed on top of the apple pie filling in baking pan.

Bake at 350° F. for approximately 30 minutes, or until bubbly and crumb mixture is light golden brown on top. Remove pan to a wire rack and let cool down slightly before serving.

Two pans of Karen's delicious apple cobbler are cooling on wire rack after baking.

Once cobbler has cooled down a bit, serve up individual portions.  This cobbler tastes best served slightly warm, with a big ol’ scoop of vanilla ice cream on top!

Karen's Delicious Apple Cobbler is serving in ramekin with a scoop of ice cream.

This cobbler is so very easy to make, and truly is quite scrumptious!

Do You Enjoy Cobblers And Crisps?

Speaking of cobblers, if you enjoy this type of dessert you might be interested in other cobbler and crisp recipes on this blog. I have quite a few cobbler recipes. Some of them are Strawberry Cobbler, Blackberry Cobbler, or Old-Fashioned Peach Crisp. You might also enjoy learning about the history of cobblers, crisps, pandowdy, etc.

A spoonful of Karen's delicious apple cobbler is ready to eat!

It’s wonderful to have a recipe card for an apple cobbler that is yummy and soooo simple to make, permanently stored in my recipe box (and now on my blog)!  With every bite, I am reminded of the sweet friend who gave it to me, and miss her very much! Have a great day, and be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 signatureRecipe Source: Karen Cobb Nelson

0 from 0 votes
PRINT
Karen's Delicious Apple Cobbler
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Four ingredients and thirty minutes is all you need to make this EASY and delicious apple cobbler for dessert!

Category: Dessert
Cuisine: American
Keyword: apple cobbler
Servings: 12 servings
Calories Per Serving: 342 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 can apple pie filling (21 ounces)
  • 1 cube butter , at room temperature
  • 1 yellow cake mix
  • 1 cup walnuts or pecans , chopped
  • Non-stick spray
US Customary - Metric
Instructions
  1. Preheat oven to 350° F. Lightly grease a 13x9 pan (or two smaller sized pans) with non-stick spray.
  2. Spread fruit pie filling evenly in pan.
  3. In medium bowl, mix butter, yellow cake mix and chopped nuts until crumbly. Sprinkle this dry mixture evenly over the apple pie filling.
  4. Bake at 350° F. for approximately 30 minutes, or until bubbly and crumb mixture is light golden brown on top. Remove pan to a wire rack and let cool down slightly before serving. This cobbler tastes best served slightly warm, with a big ol' scoop of vanilla ice cream on top!
Nutrition Facts
Karen's Delicious Apple Cobbler
Amount Per Serving (1 serving)
Calories 342
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Four ingredients and thirty minutes is all you need to make this EASY and delicious apple cobbler for dessert!


Dec
2017

Mexican Stuffed Pasta Shells

categories: Beef, Main Dishes, Mexican / Southwestern, Pasta
19 Shares
Pin19
Share
Tweet
Yum
Email

Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!
Mexican Stuffed Pasta Shells are a delicious twist on traditional stuffed pasta. Ground beef, cheese and onion filled pasta shells are baked in enchilada sauce, then topped with cheese, cilantro, tomatoes, and garnished with a dollop of sour cream, for a flavor-filled dinner!

Last Spring I made Chicken and Broccoli Alfredo Stuffed Shells and we really enjoyed them.  Now fast forward to about 4 months later when I started thinking about how much my husband and I absolutely LOVE Mexican food. A light bulb went off in my head and I decided to experiment and make more stuffed shells, but this time create a recipe with a Mexican twist!  We really enjoyed them, so am sharing the details on the ol’ blog today.

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

How Do You Make Mexican Stuffed Pasta Shells?

These Mexican stuffed pasta shells are really easy to prepare.  Start by cooking 1 pound of ground beef with sliced green onions in large skillet on medium heat. Once the meat is cooked, drain grease from pan (discard grease). Add one taco seasoning packet and cook according to seasoning package instructions.

When the meat has been cooked and seasoned, transfer it to a large mixing bowl and let it cool for 4-5 minutes.  Add 3 Tablespoons of enchilada sauce, grated cheddar and jack cheeses; and stir to combine. Set aside.

Cooking ground beef and onions to stuff into pasta shells.

Grated cheeses are added to ground beef for the stuffed pasta shells.

Cook The Pasta Shells

In a large pot of boiling salted water, cook the jumbo pasta shells according to package directions.  When the pasta shells are finished cooking, drain them well. Place the drained shells in a single layer on wax paper or parchment paper.

Jumbo pasta shells are cooked before being stuffed with Mexican flavored filling.

Prepare The Filled Mexican Stuffed Pasta Shells For Baking

Place several heaping spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just barely cover the bottom of dish). Fill the cooked pasta shells with the ground beef mixture, then place them into a baking dish in a single layer.

Seasoned meat is stuffed into cooked pasta shells.

Mexican Stuffed Pasta Shells are arranged in dish before baking.

Once all shells are filled and in the baking dish, spoon the rest of the enchilada sauce over the shells to cover.  Sprinkle with the remaining half of the cheddar and jack cheeses.

Mexican Stuffed Pasta Shells are covered with grated cheese before baking.

Bake The Mexican Stuffed Pasta Shells

Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total.  Remove the foil for the last 10 minutes of baking.  Sauce and cheese should be bubbly when done.  Remove dish from oven.

Mexican Stuffed Pasta Shells , right after removing them from oven.

Garnish And Serve The Stuffed Shells!

To serve, top with additional cheese, tomato, cilantro and green onions, for a great splash of color (and added flavor)! This dish will not only taste good… it will look good, too!

Mexican Stuffed Pasta Shells are garnished with tomatoes, cilantro before serving.

Mexican Stuffed Pasta Shells are ready to serve and eat!

Place 2-3 shells onto each individual serving plate, and top each shell with a small dollop of sour cream. Serve… and enjoy!

Mexican Stuffed Pasta Shells are served with a dollop of sour cream on top!

Hope you will consider making these flavor-filled Mexican stuffed pasta shells for an upcoming meal.  I served them with a simple mixed green salad on the side, and they were quite filling. Have a great day!

Looking For More Mexican-Inspired Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious, Mexican-inspired recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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

0 from 0 votes
PRINT
Mexican Stuffed Pasta Shells
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!
Category: Entree
Cuisine: Mexican
Keyword: Mexican stuffed pasta shells
Servings: 6 servings (3 shells per serving)
Calories Per Serving: 445 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound ground beef
  • 2 green onions (sliced, use green stalk and white bulb)
  • 1 envelope taco seasoning
  • 3 Tablespoons chopped cilantro
  • 1/2 cup grated cheddar cheese , DIVIDED
  • 1/2 cup grated jack cheese , DIVIDED
  • 1 can (19 ounces) red enchilada sauce
  • Approx. 1/2 box jumbo pasta shells (I used 18 shells)
For Garnish (use as little or as much as you desire)
  • Chopped tomato, green onion, cilantro, grated cheddar, and sour cream
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees. Place several large spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just cover the bottom). Set aside.
  2. Cook ground beef with chopped green onions in large skillet on medium heat. When meat is cooked, drain and discard grease. Add taco seasoning packet and cook according to seasoning package instructions. Once meat has finished cooking, transfer it to a bowl, and let cool down for 4-5 minutes. Discard grease from pan. Add 3 Tablespoons enchilada sauce and HALF of the grated cheddar and jack cheeses to the meat; stir to combine. Set aside.
  3. In a large pot of boiling salted water, cook jumbo pasta shells according to package directions. When pasta is done cooking, drain, then place shells in a single layer on wax paper or parchment paper. Fill cooked pasta shells with the ground beef mixture, then place into baking dish (on top of sauce) in a single layer.
  4. Once all shells are filled and in baking dish, spoon the rest of the enchilada sauce over shells to cover. Sprinkle with the remaining half of the cheddar and jack cheeses.
  5. Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total. Remove foil for the last 10 minutes of baking. Sauce and cheese should be bubbly when done. Remove dish from oven.
  6. To serve, garnish with additional cheese, chopped tomato, chopped cilantro, and green onions, for a great splash of color and flavor! Place 2-3 shells onto each person's plate; top each shell with a small dollop of sour cream. Serve and enjoy!
Nutrition Facts
Mexican Stuffed Pasta Shells
Amount Per Serving (1 serving)
Calories 445
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!

 

Save

Save

Save

Save


Dec
2017

Microwave Pecan Brittle

categories: Candy, Desserts, Holidays!
2.4K Shares
Pin2.4K
Share
Tweet
Yum
Email

Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!
Traditional peanut brittle gets an update and a time-saving twist in this simple recipe for Microwave Pecan Brittle! Yes… this buttery, crunchy candy is easy to make in 15 minutes, uses pecan halves instead of the customary Spanish or raw peanuts, and is made entirely IN THE MICROWAVE!

I grew up eating “traditionally made” peanut brittle every Christmas when my Mom would cook a large batch on our stovetop.  The process was a bit complicated, and involved using a candy thermometer, cooking the “syrup” portion to exactly the right temperature, and actually took a while to make.

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

Who Knew You Could Make Microwave Pecan Brittle In A MICROWAVE?

When I saw this MICROWAVE time-saving recipe online from Chris Scheuer of The Café Sucré Farine a couple of months ago, I KNEW I wanted to try it (if you’ve never visited her blog, I highly recommend it)!

We were starting a complete kitchen remodel the first week in November, and I knew I wanted to make some Christmas goodies ahead of time so we could have some goodies to enjoy over the holidays or for gift-giving, even though we wouldn’t have any major appliances (or a kitchen, for that matter) during Thanksgiving OR Christmas.

Well, as I write this post, it’s almost Christmas, and we are in the final days of our remodel. It looks like I will have a working kitchen the second week of January! It’s been nice to pull this pecan brittle out of our freezer (yes, I froze it back in October) and thoroughly enjoy it! I am happy to report that this microwave pecan brittle recipe is wonderful… easy to prepare, and quite delicious! Here’s how to make it!

How To Make Microwave Pecan Brittle

Cover a large cookie sheet with foil, making sure to leave an overhang of foil on all sides. Give the foil on the baking sheet a very generous spray of non-stick cooking spray.

Place the pan in a preheated 350 degree oven while you make the candy. This is done to make sure pan is really warm when you pour in the hot liquid mixture later on. A warm pan helps the pecan brittle to thin out and spread a bit easier.

Aluminum foil covered baking sheet is warmed in oven before adding pecan brittle mixture.

Spray a 2 qt. microwave-safe baking dish AND a heat-resistant spatula with non-stick cooking spray. Measure the sugar and corn syrup into the baking dish. Stir until this mixture is fully combined and thick. Put the dish in the microwave.

Cook The Brittle In Steps

Cook mixture using HIGH power for 3½ minutes. As you can see from the photos, the mixture will be very hot, bubbly and light in color when done. Remove from microwave carefully – it is HOT!

Pecan Brittle syrup is heated in microwave oven until bubbly.

Stir in the pecan halves, then place dish back into microwave.  Cook mixture on HIGH power for an additional 3 minutes. Remove dish from microwave carefully (the color will be slighter darker).

Pecan halves are added to brittle mixture and microwaved.

Immediately add butter and the vanilla extract to the hot candy mixture. Stir the candy very well to combine all ingredients. Put the dish back in the microwave (last time). Cook on HIGH power for 1 minute.

Note: Since microwaves sometimes have different wattage levels, keep an eye on the color of the candy during the third microwaving. You may need to cook it an additional minute or so to achieve a medium brown color.

Butter added to pan, and pecan brittle is microwaved again until golden brown.

What To Do When Done Microwaving The Pecan Brittle

Remove the dish from microwave very carefully. It is HOT. Sprinkle the baking soda over the top of the candy mixture. Stir only until the baking soda has been mixed in. The candy will get foamy, rise up a bit in the dish, and turn from a slightly amber color to a more caramel color.

Baking soda is sprinkled over the top of the pecan brittle mixture.

Pour The Microwave Pecan Brittle Onto Warm Foil-Lined Baking Pan

Immediately (and carefully- use those hot pads!) pour the hot liquid candy onto your warm foil-lined baking sheet, covering as much of the foil as you can. Use a sprayed, heat-resistant spatula to spread the candy out as much as possible on the sheet.

When you spread it out, you might have some holes or uneven areas appear in the candy… don’t worry about that, cause you will bust it up into pieces later! You really cannot mess this up, no matter how hard you may try!

Break Up The Brittle Once Totally Cooled

Once the brittle has cooled down completely, all you will need to do is lift the foil right off of the baking sheet using the overhanging pieces of foil, lift the candy right off the foil and break it up into small serving sized pieces! It’s EASY!

Microwave Pecan Brittle mixture is poured out onto covered baking sheet, to cool.

The microwave pecan brittle is ready to serve once it is broken up into pieces. Store the leftovers in an airtight sealed container. NOTE: I placed mine into a freezer storage bag and froze the candy for two months, due to our remodel. When I took it out of the freezer and let it thaw out, the candy tasted just as marvelous as the first day I made it! Yay!

Microwave Pecan Brittle is broken into pieces and served, on red platter.

Microwave Pecan Brittle is served, once broken into small pieces.

I found this quick (and new to me) method for making microwave pecan brittle to be so easy, and the results taste fabulous! What a wonderful hostess gift this homemade pecan brittle would be, wrapped up in a cute decorated bag or container! Have a blessed Christmas and Hannukah, friends! Hope you will cherish and appreciate every minute of time spent with those you love!

Sure hope you will give this yummy Christmas treat a try. Your family and friends will LOVE it! Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a great day.

You Might Also Enjoy These Other Holiday Treats

Candied Orange, Cinnamon & Clove Spiced Pecans
Chocolate Butterscotch Peanut Clusters
Cranberry Cashew Clusters
Microwave Rocky Road Fudge
Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake!)

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 Source: https://thecafesucrefarine.com/15-minute-microwave-pecan-brittle/

0 from 0 votes
PRINT
Microwave Pecan Brittle
Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
 
Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!
Category: Candy
Cuisine: American
Keyword: microwave pecan brittle
Servings: 30 pieces (approx.)
Calories Per Serving: 74 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Non-stick cooking spray
  • 1 cup granulated sugar
  • 1/2 cup corn syrup (light)
  • 1¼ cups pecan halves
  • 1 Tablespoon butter
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
US Customary - Metric
Instructions
  1. Cover a large cookie sheet with foil, making sure to leave an overhang on all sides. Give the foil a very generous spraying with non-stick spray. Place pan in a preheated 350 degree oven while you make the candy (this is done to make sure pan is really warm when you pour in the hot liquid candy mixture later on. Warm pan helps brittle to thin out and spread out a bit easier.)
  2. Spray a 2 qt. baking dish AND a heat-resistant spatula with non-stick cooking spray. Mix granulated sugar and corn syrup until fully combined and thick. Put dish in microwave. Cook mixture using HIGH power for 3½ minutes. The mixture will be very hot and light in color when done. Remove from microwave carefully - it is HOT!
  3. Stir in the pecan halves, then place dish back into microwave. Cook mixture on HIGH power for an additional 3 minutes. Remove dish from microwave carefully (the color will be a slighter darker).
  4. Immediately add butter and vanilla extract. Stir very well to combine all ingredients. Put the dish back in microwave (last time). Cook on HIGH power for 1 minute. NOTE: Since microwaves sometimes have different watt levels, keep an eye on the color of the candy during the third microwaving. You may need to cook it an additional minute or so to achieve a medium brown color.
  5. Remove dish from microwave. Sprinkle baking soda over the top of the candy mixture. Stir only until the baking soda has been mixed in. The candy will get foamy, rise up a bit in the dish, and turn from a slightly amber color to a caramel color.
  6. Immediately (and very carefully) pour the hot liquid onto your warm foil-lined baking sheet. Use your non-stick sprayed, heat-resistant spatula to spread the candy out as much as possible on the sheet. When you spread it out, you might see some holes or uneven areas... don't worry about that, cause you will bust it up later!
  7. Once the brittle has cooled down completely, all you need to do is lift the foil right out of the pan, then grab that candy, lifting it off the foil, and break it all up into small pieces!
Nutrition Facts
Microwave Pecan Brittle
Amount Per Serving (1 piece)
Calories 74 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 1mg0%
Sodium 43mg2%
Potassium 16mg0%
Carbohydrates 11g4%
Sugar 11g12%
Vitamin A 15IU0%
Vitamin C 0.1mg0%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Microwave Pecan Brittle is a time-saving twist on a classic candy! This delicious, crunchy holiday treat is easy to make in 15 minutes, using a microwave!


Dec
2017

Easy Stovetop Macaroni and Cheese

categories: Lunch - Quick and Easy, Main Dishes, Meatless Meals, Pasta
119 Shares
Pin119
Share
Tweet
Yum
Email

Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food – quick and easy to make in 15 minutes!
Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make in 15 minutes!

A friend of ours had surgery recently and I was grateful for the opportunity to take her family dinner once she returned home from the hospital.  My husband grilled some chicken and one of the side dishes I made was this easy macaroni and cheese. I really hoped her two children would enjoy this creamy, cheesy side dish!

A second batch was made for my husband and I because it tasted so GOOD (Yep… I sampled it when I made it for my friends… quality-control)!  The recipe is incredibly simple to make, and if you enjoy satisfying comfort foods, you’ll enjoy this mac and cheese.

My theory is that you can never go wrong with a basic cheese sauce and pasta! Creamy, cheesy, satisfying and delicious are words used to describe this family-friendly recipe for macaroni and cheese! Here’s how easy it is to make this simple dish!

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

How To Make Easy Stovetop Macaroni and Cheese

Cook elbow macaroni (or other small shaped pasta) according to package directions.  While pasta is cooking, in a separate sauce pan, melt butter and stir in flour, salt, onion and garlic powders until well blended.

Melting butter to begin making sauce for macaroni and cheese.

Add milk to pan. Cook on medium-high heat, stirring (or whisking) often, until the mixture comes to a boil.  Turn heat down to low, and continue to simmer (stirring often), until the sauce has thickened. This should take about 2 minutes.

Once sauce has thickened, remove pan from heat. Immediately stir in the grated cheddar cheese and a couple dashes of hot pepper sauce (or more if you like the heat). Stir until cheese has completely melted.

Cooking sauce for macaroni and cheese.

When the pasta has finished cooking, drain, then immediately place hot pasta back into the pan you used to cook it.

Macaroni noodles are cooked before adding cheese sauce.

Time to Add the Sauce

Pour hot, thickened cheese sauce over the hot drained pasta, and stir well to combine.

Cheese sauce is poured over hot macaroni in pan.

Taste test…add additional salt (and pepper), if desired.  I added an extra handful of cheddar cheese at this point, as well (but that is completely optional… we are big cheese lovers!). Stir well to make sure the easy stovetop macaroni and cheese is fully coated with the yummy sauce.

Macaroni and cheese is stirred well, to coat everything with sauce.

That’s all there is to it!  Serve the macaroni and cheese while it is hot… and enjoy a bowl of this creamy, satisfying comfort food! If you like mac and cheese, perhaps you would also be interested in a Pasta, Ham and Gruyere Cheese Casserole (baked), or a Cheesy Ham, Spinach and Macaroni Bake.

NOTE: The leftovers are really good, too. Store in an air-tight container in refrigerator. Before you reheat, you might need to add a tiny bit of milk and stir, to “re-vitalize” it!

Easy Stovetop Macaroni and Cheese served hot, in a bowl.

I hope you can see how EASY it is to make this side dish OR main dish in no time at all!  If you cook the pasta at the same time you’re making the sauce, the whole “cheesy” meal can be ready in about 15 minutes… perfect for a main course, a side dish, or a quick lunch!

I hope you will consider giving this recipe a try!  Be sure to check out ALL my recipes in the Recipe Index, which is located at the top of the page. Have a great day.

Interested In More Recipes?

   Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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

0 from 0 votes
PRINT
Easy Stovetop Macaroni and Cheese
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make in 15 minutes!

Category: Entree
Cuisine: American
Keyword: macaroni and cheese
Servings: 6 small servings
Calories Per Serving: 449 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups uncooked elbow macaroni
  • 1 Tablespoon butter
  • 1/4 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 cups low-fat milk
  • 1½ cups shredded sharp cheddar cheese
  • couple dashes of hot pepper sauce (approx 1/8 teaspoon)
US Customary - Metric
Instructions
  1. Cook elbow macaroni (or other small shaped pasta) according to package directions.
  2. While pasta is cooking, in a separate sauce pan, melt butter; stir in flour, salt, onion and garlic powders until well blended. Add milk to pan. Cook on medium-high heat, stirring (or whisking) often, until mixture comes to a boil. Turn heat down to low; continue to simmer (stirring often), until sauce has thickened. This should take about 2 minutes. Once sauce has thickened, remove pan from heat. Immediately stir in grated cheese and a couple dashes of hot pepper sauce (or more if you like the heat). Stir until cheese has completely melted.
  3. When pasta has finished cooking, drain, then immediately place pasta back into the pan you used to cook it. Pour the hot, thickened cheese sauce over the hot drained pasta, and stir well to combine. Taste test...add additional salt, if desired. I added an extra handful of cheddar cheese at this point, as well (but that is optional. Stir well to make sure pasta is fully coated with cheese sauce. Serve the macaroni and cheese while it's hot... and enjoy!
Recipe Notes

Serving size is about a cup. If you wish to make this dish lower in calories, consider substituting fat-free skim milk and low-fat cheddar cheese for the ingredients listed.

Nutrition Facts
Easy Stovetop Macaroni and Cheese
Amount Per Serving (1 serving)
Calories 449 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 40mg13%
Sodium 524mg23%
Potassium 293mg8%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 6g7%
Protein 19g38%
Vitamin A 420IU8%
Vitamin C 0.2mg0%
Calcium 313mg31%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make in 15 minutes!


Dec
2017

Chocolate Covered Peanut Butter Ritz Cookies

categories: Chocolate, Cookies, Desserts, Holidays!
18 Shares
Pin18
Share
Tweet
Yum
Email

Crunchy, creamy, chocolate covered peanut butter Ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients! Crunchy, creamy, chocolate covered peanut butter ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!

Chocolate Covered Peanut Butter Ritz® Cookies are an annual Christmas family tradition for us. The recipe has been handed down from my Aunt to my Mom, and then to me. These delectable treats are incredibly FAST and EASY to make, which is perfect for this busy time of year!

Many years ago (at least 15), my Mom shared these cookies with me and told me that her sister, my Aunt Theda in Texas made them for her, and Mom raved about how good they were! I tried a couple, and sure enough, they tasted fantastic.

When I asked my Mom how to make them she told me how incredibly easy it was.  I really loved my sweet Aunt… she passed away quite a few years ago, but I think of her whenever I make these goodies.

I’ve made these cookies so many times since then, but finally took pictures and decided to share the “recipe” on this blog.  I added a white glaze drizzled over the top, and some red and white sprinkles for the Christmas season, but really all you need to make these is 4 ingredients! Here’s how to make a quick dozen of these yummy stacked goodies.

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

How To Make Chocolate Peanut Butter Ritz Cookies

Place 12 Ritz® crackers onto a piece of parchment paper.  Spread a teaspoon of creamy peanut butter onto each one. When done, top with another cracker.

Creamy peanut butter is spread on Ritz cracker for cookies.

Peanut Butter Ritz Cookies before being covered in chocolate.

Make The Dipping Chocolate

Melt 1½ cups semi-sweet chocolate chips with 1 HEAPING Tablespoon vegetable shortening in a microwave-safe bowl the microwave. Heat on High for 30 seconds. Remove the bowl and stir the chocolate. It will not be completely melted at this point.

Place the bowl back in microwave oven and heat an additional 30 seconds on High. Remove the bowl and stir the mixture again, until completely smooth.

Chocolate chips are melted with shortening to cover the peanut butter ritz cookies.

Time To Dip Some Chocolate Covered Peanut Butter Ritz Cookies!

Dip cookies, one at a time into melted chocolate mixture. I use a fork to hold the cookie, and sometimes use a spoon to help coat the entire cookie with chocolate. Let any excess chocolate drip back into bowl. Place the cookie back onto a piece of parchment paper.

Do not move the chocolate covered peanut butter Ritz cookies once you set them down.  Repeat process with all of the cookies. Once the chocolate has firmed up, they are ready to eat, unless you want to decorate them.

Each of the peanut butter ritz cookies are covered with melted chocolate

Decorating The Cookies More?

If you want to decorate the cookies, let the cookies sit, undisturbed, until the chocolate has firmed up completely.  To make an icing to decorate with, place powdered sugar in a small bowl.  Add only a couple drops of water at a time to the sugar, stirring well, until the glaze has reached a drizzling consistency.

Too thin? Add additional powder sugar. Too thick?  Add a drop or two of water.  Use a fork to drizzle the icing over each cookie.  Garnish with colored sprinkles, if desired, while glaze is still wet.

NOTE: You do not have to drizzle powdered sugar glaze on them. You can shorten the process even further by garnishing the fresh dipped chocolate cookies with candy colored sprinkles and leave off the white icing altogether if you want!

Chocolate Covered Peanut Butter Ritz Cookies are drizzled with a powdered sugar glaze.

Ready To Serve!

Let the icing completely firm up at room temperature.  Once chocolate and icing are totally firm, cookies can be transferred to a serving plate for everyone to enjoy!

Chocolate Covered Peanut Butter Ritz Cookies on a Christmas plate.

These delicious cookies can be decorated any way you wish. When I make these and it’s NOT Christmas time, I simply leave them plain, with only the chocolate covering them, and no powdered sugar drizzle. They taste good whether you fancy them up or not!

Chocolate Covered Peanut Butter Ritz Cookies can be decorated in various ways.

The flavor is wonderful in these treats, with the creamy peanut butter AND the chocolate coating going so well together. They remain crunchy from the cracker “shell”. The chocolate peanut butter Ritz cookies are so good it will be hard to stay out of them. Just remember to leave at least ONE left for good ol’ Santa Claus!

One of the Chocolate Covered Peanut Butter Ritz Cookies cut in half, on a Christmas plate.

I love to make these family favorites at Christmas time. They are made quickly without a lot of ingredients (a big plus), look good and taste even better! I hope you will consider making these chocolate covered peanut butter Ritz cookies a part of your holiday traditions, too!

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy cookie recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 Source: My Mom and Aunt Theda

0 from 0 votes
PRINT
Chocolate Covered Peanut Butter Ritz Cookies
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 
Crunchy, creamy, chocolate covered peanut butter ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!
Category: Cookies
Cuisine: American
Keyword: peanut butter ritz cookies
Servings: 12 cookies
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookies:
  • 24 buttery crackers (I used Ritz® crackers)
  • 12 teaspoons creamy peanut butter
For Chocolate Coating:
  • 1½ cups semi-sweet chocolate chips
  • 1 Tablespoon vegetable shortening , use heaping Tablespoon!
For White Drizzle:
  • 1 cup powdered sugar
  • Water ( a couple drops at a time)
US Customary - Metric
Instructions
  1. Place 12 crackers onto a piece of parchment paper. Carefully spread a teaspoon of creamy peanut butter onto each one . When done, top with another cracker.
  2. Melt semi-sweet chocolate chips and vegetable shortening in the microwave. Heat on High for 30 seconds. Remove bowl and stir chocolate. Place bowl back in microwave oven and heat an additional 30 seconds on High. Remove bowl and stir mixture until smooth.
  3. Dip cookies, one at a time into melted chocolate mixture. Use a fork to hold the cookie, and a spoon to help coat entire cookie with chocolate. Let excess chocolate drip back into bowl, then set cookie onto parchment paper. Do not move cookie once you set it down. Repeat process with all cookies. Let the cookies sit, undisturbed, until chocolate has firmed up completely.
  4. Place powdered sugar in a small bowl. Add only a couple drops of water at a time to the sugar, stirring well, until the glaze has reached a drizzling consistency. Use a fork to drizzle the icing over each cookie. Garnish with colored sprinkles, if desired, while glaze is still wet.
  5. Let the icing completely firm up at room temperature. Once chocolate and icing are firm, cookies can be transferred to serving plate. Enjoy!
Nutrition Facts
Chocolate Covered Peanut Butter Ritz Cookies
Amount Per Serving (1 cookie)
Calories 255 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 1mg0%
Sodium 92mg4%
Potassium 186mg5%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 19g21%
Protein 3g6%
Vitamin A 10IU0%
Calcium 27mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin to your Pinterest boards!Crunchy, creamy, chocolate covered peanut butter ritz cookies are quick, delicious, and totally EASY holiday treats to make, using only a few ingredients!


Dec
2017

Microwave Egg Breakfast Sandwich

categories: Breakfast, Sandwiches
42 Shares
Pin42
Share
Tweet
Yum
Email

Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!

Need a quick, yet filling breakfast? What if I told you that you can make a hearty Microwave Egg Breakfast Sandwich in 2 minutes?

Yep… it’s delicious, and this breakfast sandwich can be ready faster than stopping for take-out at a fast-food restaurant!

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

Remodeling Our Kitchen AND Trying To Cook Breakfast

Our kitchen is currently undergoing a complete remodel from floor to ceiling. At the time of this writing, there is nothing but bare walls in it (see below on left). 

My husband and I have set up an itsy bitsy tiny temporary kitchen on a table in our dining room with a few essential appliances, so we can survive the 2 month remodeling process (see below on right).

One of the most used appliances (well, besides the COFFEE MAKER), is our old microwave, which has been a real life-saver. 

I recently began making eggs in the microwave – who knew? Now I’ve made these 2 minute breakfast sandwiches several times already.

Photos of our kitchen remodel demolition, which forced us to use microwave to cook.

We LOVE these sandwiches for breakfast! We are making them (using the microwave) out of necessity, but love how convenient it’s been to make a hearty “breakfast on the go” for us in just a couple minutes.

How To Make A Microwave Egg Breakfast Sandwich

Here’s how easy they are to make using a microwave, and a few simple ingredients. The ingredients are an egg, grated cheddar, deli sliced ham, and one whole English muffin.

Microwave Egg Breakfast Sandwiches only require a few ingredients.

Spray a microwave-safe ramekin or mug with non-stick spray. Add one egg, a teaspoon of water, and salt and pepper.

Egg, water and salt and pepper, in a ramekin before cooking in microwave.

Give it a good stir until the ingredients are mixed together thoroughly.

Egg is stirred well, to blend, before microwaving for breakfast sandwich.

Next place the English muffin halves in toaster and lightly toast them until they are lightly browned. Now it’s time to multi-task!!!!

Cook The Egg In The Microwave

While the muffin is in the toaster, cook the egg. Place ramekin with egg mixture into microwave. Cook (uncovered) for 40-60 seconds on high (mine cooked fully in 40!).

Here’s what the egg looked like when I took it out after 40 seconds. Perfectly cooked! By the way, did you notice the plastic utensils we are using during the kitchen remodel? (ha ha).

I used the lovely and quite glamorous plastic fork to remove the egg from the ramekin. We are LIVIN’ LARGE during this kitchen remodel… ha ha ha!

Microwave Egg is cooked and ready for breakfast sandwich.

As soon as the English muffin is toasted, lightly butter it, then add the ham immediately. Place the cooked egg on top of the ham, add sharp cheddar cheese and put the lid on top.

If you’re more of a “I like my cheese UNDER the egg” kind of person, then by all means, make it work for YOU!

Egg, ham and cheese on the breakfast sandwich.

Ready To Eat

That’s it! In under 2 minutes, you’ve got yourself an wonderfully tasty breakfast!  The warmth from the top half of the English muffin lightly melts the cheese, as well.

I made a microwave egg breakfast sandwich one morning when our grown son was here at breakfast time, and he thought they tasted wonderful, as well!

We served them on (you guessed it) PAPER PLATES, and voila! A great tasting microwave egg breakfast sandwich was made “lickety split” for us kitchen “orphans”.

Microwave Egg Breakfast Sandwich, ready to eat!

Holding a Microwave Egg Breakfast Sandwich after a couple bites.

These would be fantastic item for a quick breakfast to eat on the go  I’m pretty sure many of you eat in your car on the way to work- (wink, wink).

Why stop for take-out, when it would take less time to make this breakfast before ever leaving the house? This microwave egg breakfast sandwich would also be a quick way to feed the kids before school. It tastes really good, too.

Hope you’ll give it a try! Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking for More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of breakfast 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.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Microwave Egg Breakfast Sandwich
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 
Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!
Category: Breakfast
Cuisine: American
Keyword: microwave egg breakfast sandwich
Servings: 1 sandwich
Calories Per Serving: 430 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Non-stick cooking spray
  • 1 large egg
  • 1 teaspoon water
  • 1 pinch salt/pepper (to season egg)
  • 1 english muffin , split and toasted
  • 1 teaspoon butter (optional, for muffin)
  • 2 ounces deli ham (2-3 very thin slices)
  • 1 Tablespoon grated sharp cheddar cheese (small handful or thin slice)
US Customary - Metric
Instructions
  1. Lightly coat a small ramekin with non-stick cooking spray. Place egg, water, salt and pepper in ramekin. Stir to blend ingredients. Set aside.
  2. Lightly toast english muffin. When done, butter one half (optional).
  3. While muffin is toasting, place ramekin with egg in microwave. Cook on high power for 40-60 seconds (mine only took 40 seconds to fully cook). Remove dish from microwave.
  4. Place warm ham slices on one half of toasted english muffin. Top with cooked egg, then grated cheddar. Immediately place the top half of the english muffin on the cheese. Serve and enjoy while it's hot!
Nutrition Facts
Microwave Egg Breakfast Sandwich
Amount Per Serving (1 sandwich)
Calories 430 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 225mg75%
Sodium 1167mg51%
Potassium 297mg8%
Carbohydrates 26g9%
Fiber 1g4%
Protein 25g50%
Vitamin A 515IU10%
Calcium 162mg16%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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

Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!


Dec
2017

Chocolate Dipped Shortbread Cookies

categories: Chocolate, Cookies, Desserts, Holidays!
9 Shares
Pin9
Share
Tweet
Yum
Email

Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They’re a real time saver during the holidays!Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the holidays!

If you’re looking for a quick and easy last minute Christmas treat (a shortcut) to take to a holiday party or give to friends, how about Chocolate Dipped Shortbread Cookies? They LOOK great, taste wonderful, and only take about 10 minutes to make!

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

Easy To Make, Using Store Bought Shortbread Cookies!

These festive looking goodies are so easy because… wait for it… YOU USE STORE-BOUGHT SHORTBREAD COOKIES! That’s a major time-saver right there, folks!

I don’t know about you, but the Christmas season seems to get quite busy, whether I want it to or not.  Why not take some of the holiday “stress” out of the day, and make these delicious decorated cookies in no time at all?

All you will need are some store-bought shortbread cookies (any shape or size), some milk chocolate or semi-sweet chocolate chips, a bit of vegetable shortening, and Christmas sprinkles to fancy the treats up a bit! I used an assortment of Walker’s Shortbread that my hubby bought in a huge tin at Costco (but Lorna Doone’s are wonderful, as well)! 

Ingredients necessary for chocolate dipped shortbread cookies.

The good part about using store-bought shortbread is that you can “make” as many cookies you want!

How To Make Chocolate Dipped Shortbread Cookies

Spread a sheet of parchment paper on work surface. Melt chocolate chips and shortening in heat-proof bowl in microwave. 30 Seconds on High. Remove. Stir. 30 seconds on High. Remove. Stir. The chocolate should have melted.

If not, place back in for 15 seconds, being careful not to burn it.  Dip one end of the cookie into the melted chocolate mixture, making sure to cover all sides. (I use a spoon to help coat it with chocolate).

Dipping part of the shortbread cookie into chocolate.

As soon as the shortbread is covered to your liking, place it onto parchment paper. Once you set it down, don’t move it or the chocolate will smear.

Immediately garnish with colored sprinkles (sprinkle them on using your fingers) while chocolate is still wet. Do NOT dip the wet cookie into the sprinkles or it will be a BIG mess. Trust me!

Chocolate Dipped Shortbread Cookies resting on parchment paper.

Repeat process until all cookies are decorated.  Let the cookies rest on the parchment paper without moving them until the chocolate has hardened.

Chocolate Dipped Shortbread Cookies are on parchment paper, until chocolate firms up.

Ready To EAT!

Once the chocolate is firm, transfer cookies to a serving plate, and serve.  See how cute they are?  I used an assortment of triangular, rectangular and circular shaped cookies!

Chocolate Dipped Shortbread Cookies on a white serving plate, ready to eat!

The chocolate dipped shortbread cookies would be a perfect hostess gift for a special friend, or served on a pretty Christmas platter at a dessert buffet or Christmas party!

They look fancy, but no one needs to know how easy they were to make!  I mean, really… who wouldn’t like a sweet, buttery shortbread cookie dipped in chocolate, topped with “Christmasy” looking sprinkles?

Chocolate Dipped Shortbread Cookies, covered with colored sprinkles, on a white plate.

Our home is in the middle of a total kitchen remodel this Christmas season, so we have nothing in the kitchen at the moment except walls, floor and ceiling. I made the chocolate dipped shortbread cookies (pictured above) in October before construction began. They were wrapped and frozen, so I would still be able to give my neighbors plates of yummy goodies at Christmas, as is my tradition!

There may not be a kitchen available to me this year, but I can still give gifts of food! I might have even saved a few chocolate dipped shortbread cookies for my husband and I as well! Yum! Hope you’ll enjoy making and eating these Christmas cookies!

Looking For Other Recipes For Christmas Goodies?

All of my recipes can be found in the Recipe Index at the top of the page. You might even like my post featuring quite a few recipes in a Holiday Goodies Collection! Speaking of Christmas goodies, be sure and check out my recipes for:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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

0 from 0 votes
PRINT
Chocolate Dipped Shortbread Cookies
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the holidays!
Category: Cookies, Dessert
Cuisine: American
Keyword: chocolate dipped shortbread cookies
Servings: 2 dozen
Calories Per Serving: 290 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 dozen store-bought shortbread cookies (any shape or size)
  • 2 cups milk chocolate or semi-sweet chocolate chips
  • 1 HEAPING Tablespoon vegetable shortening
  • Christmas colored sprinkles
US Customary - Metric
Instructions
  1. Cover work surface with a sheet of parchment paper.
  2. In a microwave-safe bowl, place chocolate chips and shortening. Heat on high in microwave for 30 seconds. Remove bowl from microwave. Stir well. Place bowl back in microwave and microwave on high for an additional 30 seconds. Remove bowl from microwave. Stir well, until mixture is smooth. If necessary, place back in microwave for 15 seconds, then stir.
  3. Dip the end or part of the cookie in melted chocolate, being sure to coat all sides. Let excess drip back into bowl, then place cookie onto parchment paper and do not move it. Garnish cookie immediately with colored sprinkles while chocolate is still wet.
  4. Repeat process with all cookies. If necessary, make another 1/2 batch of melted chocolate to finish cookies or coat additional cookies. Let cookies rest on parchment paper for at least an hour or until chocolate has hardened. Transfer to serving platter, and enjoy!
Recipe Notes

Caloric calculation is based on using Walkers Shortbread. Caloric count will vary, based on the type of shortbread cookie used.

Nutrition Facts
Chocolate Dipped Shortbread Cookies
Amount Per Serving (1 cookie)
Calories 290
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the holidays!


Dec
2017

Garlic Parmesan Pasta and Shrimp

categories: Italian, Main Dishes, Seafood
2.2K Shares
Pin2.2K
Share
Tweet
Yum
Email

Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.
Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.

Garlic Parmesan Pasta and Shrimp is totally DELICIOUS! I found the recipe for the pasta sauce on Pinterest, and because it was fairly similar to the sauce I usually make, I decided to try it. Pan-seared shrimp were added to the pasta, for a bit of protein and all around flavor!

Once you’ve quickly pan-cooked the shrimp, the rest of the dish is cooked in one pan on the stove top. And guess what? It’s scrumptious! Here’s how easy it is to make this dish:

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

Pan-Sear The Shrimp

Peel and de-vein the shrimp, and then season them lightly with salt and pepper. Heat olive oil in a large skillet on medium heat, and add the shrimp.

Sear the shrimp on both sides of olive until done, turning to cook both sides. This will take about 3-5 minutes total, and they will turn pink as they cook. Set the cooked shrimp aside and cover.

Shrimp is pan-seared in olive oil before adding to sauce.

Make The Garlic Parmesan Sauce For The Pasta

Heat olive oil on medium-high in a large skillet. Add the minced garlic to the hot oil, and cook for about a minute, stirring often to prevent burning.  Now add the butter, chicken broth and milk, and whisk these together while the butter melts.

Cooking the garlic parmesan sauce for the pasta.

Add UNCOOKED Fettucine to The Sauce

Place the uncooked fettucine noodles into the sauce, in the skillet. I used my fresh homemade pasta, made from scratch (yippee!). Season to taste, with salt and pepper. Stir in the noodles and simmer (on medium-low heat) until the pasta has completely cooked through. This will take about 15-18 minutes for commercially prepared pasta). 

Stir the pasta and sauce occasionally while it cooks! Once the pasta is cooked through, add some fresh grated Parmesan cheese. Stir well, to combine.  If you find the sauce has thickened too much, simply add a bit more milk, until it’s the thickness you desire.

Uncooked fettucine noodles are added to the sauce and cooked until done.

Add The Cooked Shrimp To The Garlic Parmesan Pasta

Add the cooked shrimp to the pasta and sauce in the skillet. Stir to combine, and cook only until the shrimp are heated through (1-2 minutes).

The pan-seared shrimp are added to the pasta and sauce in a skillet.

Time To Serve The Garlic Parmesan Pasta and Shrimp!

Sprinkle fresh or dried parsley on top of dish before serving, and serve it immediately, while very hot!

Garlic parmesan pasta and shrimp is garnished with parsley and served.

A serving of garlic parmesan pasta and shrimp, in a white bowl.

The sauce is very creamy, with a wonderful garlic and Parmesan flavor, and the pan-seared shrimp adds delicious flavor AND protein to this dish!  We really enjoyed it, and I hope you will give this dish a try!

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of pasta recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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

Pasta recipe adapted from: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta

0 from 0 votes
PRINT
Garlic Parmesan Pasta and Shrimp
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.

Category: Entree
Cuisine: Italian
Keyword: parmesan pasta and shrimp
Servings: 4 servings
Calories Per Serving: 506 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Shrimp:
  • 1 Tablespoon olive oil
  • 1 pound large shrimp , peeled, de-veined (lightly seasoned with salt/pepper)
For Pasta and Sauce:
  • 1 Tablespoon olive oil
  • 4 cloves garlic , minced
  • 2 Tablespoons butter
  • 1 cup milk (or more, if needed to thin out sauce later)
  • 2 cups chicken broth
  • Salt/Pepper , to taste
  • 8 ounces uncooked fettucine pasta
  • 1/4 cup fresh grated Parmesan cheese
  • 1 Tablespoon Chopped fresh or dried parsley flakes (approx. 1 T. for garnish, if desired)
US Customary - Metric
Instructions
  1. Heat 1 Tablespoon olive oil in large skillet on medium heat. When oil is hot, add shrimp. Cook on both sides until done (approx 4-5 minutes total time). Transfer shrimp from skillet when done. Cover/keep warm.
  2. To make pasta sauce, heat olive oil on medium-high in a large skillet. Add minced garlic to hot oil; cook for about a minute, stirring often to prevent burning. Add butter, chicken broth and milk; whisk together while butter melts. Season sauce with salt and pepper, to taste.
  3. Stir in the UNCOOKED noodles and simmer (on medium-low heat) until the pasta has completely cooked through (this will take about 15-18 minutes for commercially prepared pasta). Stir mixture occasionally while it cooks!
  4. Once pasta is cooked through, add fresh grated Parmesan cheese. Stir well, to combine. If you find the sauce has thickened too much, simply add a touch more milk until it's the thickness you desire. Add the cooked shrimp to the skillet, stir to combine, and cook only until shrimp are heated through. Garnish hot pasta with a sprinkle of fresh or dried parsley before serving, and serve hot!
Nutrition Facts
Garlic Parmesan Pasta and Shrimp
Amount Per Serving (1 serving)
Calories 506 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 356mg119%
Sodium 1497mg65%
Potassium 437mg12%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 4g4%
Protein 36g72%
Vitamin A 380IU8%
Vitamin C 14.4mg17%
Calcium 346mg35%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.


Nov
2017

Glazed Lemon Poppy Seed Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries
37 Shares
Pin37
Share
Tweet
Yum
Email

These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!

Who wants doughnuts? How about these Glazed Lemon Poppy Seed Doughnuts? They are baked (not fried), a little sweet, a little tangy, glazed with a lemon icing… and very good! Yes, please!

I found this recipe on Pinterest and decided to give it a try. I love all things lemon… and lemon poppy seed doughnuts with lemon glaze on top? C’mon!!!  I knew I had to make them.  The doughnuts are baked and are crazy easy to make.

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

Prepare The Doughnut Pan

Spray a doughnut pan with non-stick spray; set aside. Preheat your oven to 350 degrees F. Speaking of doughnut pans… I bought a Wilton 6 cavity doughnut pan a couple years ago with a gift card I received for my birthday.

I think the doughnut pan was only $9 or $10 dollars on Amazon, and I’ve used it a lot.  It’s wonderful to be able to BAKE doughnuts, instead of FRYING them! This is what the pan looks like.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

How To Make Lemon Poppy Seed Doughnuts

In a medium sized bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk these together, then set bowl aside. In a separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk these together until batter is smooth.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Pour this wet mixture into the bowl with the dry ingredients. Stir until all ingredients are combined into a thick batter, but make sure not to over mix! You now have the batter made for the lemon poppy seed doughnuts! Easy, right?

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Fill Pan Then Bake The Doughnuts

Carefully spoon (or pipe) the batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches. Bake the lemon poppy seed doughnuts at 350°F for approximately 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

When done, remove pan from oven, and let it sit for a couple of minutes, then transfer the doughnuts from pan to a wire rack that is positioned on top of a piece of parchment paper.

When you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let the doughnuts cool a bit before putting the glaze on them.

Make Glaze For The Lemon Poppy Seed Doughnuts

To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together well, until you have a creamy glaze. NOTE: I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Icing The Doughnuts

Once the doughnuts have cooled down, frost them with the lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the iced lemon poppy seed doughnuts back onto the wire rack.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Once all the doughnuts have been iced, sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts have been glazed. Once the “icing” has firmed up, the lemon poppy seed doughnuts are ready to serve.

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Lemon poppy seed doughnuts are best eaten on the same day they are made, BUT you can store them for a couple days at room temp, if covered well.

Can You FREEZE Lemon Poppy Seed Doughnuts?

YES. The doughnuts can be frozen for a month or two, if wrapped and sealed well.  I made these doughnuts a couple weeks ago before our complete kitchen remodel begins. We won’t have an oven for 6-8 weeks, so I froze several doughnuts for later. I’m looking forward to having them conveniently stashed in our freezer to pull out for a quick breakfast treat!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

Glazed Lemon Poppy Seed Doughnuts / The Grateful Girl Cooks!

There you have it… Baked Lemon Poppy Seed Doughnuts!  A big thank you goes out to Sally at Sally’s Baking Addiction for her lovely recipe!  Sure hope you will give these yummy lemon infused doughnuts a try.

Looking For More DOUGHNUT Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. A few doughnut recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 Source: https://sallysbakingaddiction.com/2016/09/02/glazed-lemon-poppy-seed-donuts/

0 from 0 votes
PRINT
Glazed Lemon Poppy Seed Doughnuts
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
These delicious Glazed Lemon Poppy Seed Doughnuts are tangy, sweet, simple to make, and baked (not fried)! A wonderful breakfast treat! 
Category: Breakfast
Cuisine: American
Keyword: lemon poppy seed doughnuts
Servings: 9 Doughnuts
Calories Per Serving: 207 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Doughnuts:
  • 1 cup all purpose flour
  • 1 Tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 Tablespoons butter , melted (and cooled a bit)
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 Tablespoon lemon zest
  • 1 Tablespoon fresh lemon juice
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 Tablespoon butter , melted
  • 1 Tablespoon fresh lemon juice
  • 1-2 Tablespoons milk (depends on thickness of glaze you desire)
  • 1/2 teaspoon vanilla extract
  • Poppy seeds for garnish (completely optional)
US Customary - Metric
Instructions

  1. Spray a doughnut pan with non-stick spray and set aside. Preheat oven to 350° F.

  2. In a medium bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk together, then set bowl aside. In separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk together until batter is smooth, Pour this wet mixture into bowl with dry ingredients. Stir until combined into a thick batter, but make sure not to over mix!

  3. Carefully spoon (or pipe) batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches.

  4. Bake doughnuts for approx. 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done. When done, remove pan from oven, and let it sit for 2-3 minutes, then transfer doughnuts from pan to a wire rack that is on top of a piece of parchment paper (when you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let doughnuts cool before putting the glaze on them.

  5. To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together until you have a creamy glaze. I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.

  6. Once doughnuts have cooled, frost with lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the doughnut back on wire rack. Sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts are glazed. Once the "icing" has firmed, doughnuts are ready to serve.

Nutrition Facts
Glazed Lemon Poppy Seed Doughnuts
Amount Per Serving (1 doughnut)
Calories 207 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 35mg12%
Sodium 221mg10%
Potassium 92mg3%
Carbohydrates 32g11%
Sugar 21g23%
Protein 2g4%
Vitamin A 235IU5%
Vitamin C 2.1mg3%
Calcium 56mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!

 


Nov
2017

Microwave Rocky Road Fudge

categories: Candy, Desserts, Holidays!
42 Shares
Pin42
Share
Tweet
Yum
Email

You’re gonna love this delicious Microwave Rocky Road Fudge, with creamy chocolate, miniature marshmallows and crunchy pecans! Guess what? This Christmas “candy” only takes 5 minutes to prepare in the microwave! You'll love this easy, creamy microwave rocky road fudge, with marshmallows and pecans! Best part? It only takes 5 minutes to make this treat with a microwave!
I’ve been making my Mom’s Old-Fashioned Fudge each Christmas for almost 40 years now. It’s my all-time favorite recipe for homemade “traditional” fudge. It is soooo good!

I recently found a recipe for microwave rocky road fudge that is absolutely PERFECT to make when you don’t have a lot of time and want to whip up a QUICK, tasty Christmas surprise for family or friends. That’s most of us during this busy season, right?

The recipe for microwave rocky road fudge was in an old cookbook I had in my cookbook collection. This recipe caught my attention because it’s made IN THE MICROWAVE, and the entire batch is ready for the refrigerator in under 5 minutes! Whoa!  Talk about FAST!  So I decided to try it, and was really happy with the results!  Here’s how easy it is to make microwave rocky road fudge:

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

How to Make Microwave Rocky Road Fudge

Line an 8×8 square pan with aluminum foil, leaving an overhang on the sides.  The foil overhang will be used to easily lift out the fudge from the pan later. Coat the bottom and sides of the pan with non-stick cooking spray. Set the dish aside.

Dish is covered with foil and sprayed with non-stick spray for microwave rocky road fudge.

Place sifted powdered sugar, butter, milk, cocoa and salt into a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted.

Powdered sugar, butter, cocoa powder and milk, in bowl before placing in microwave to make fudge.

Butter has melted in the microwave with other ingredients in bowl for fudge.

Remove the bowl from the microwave, and stir or whisk the ingredients, to combine. The mixture will need to be smooth.

Ingredients for microwave rocky road fudge are stirred after cooking.

Immediately add the chopped pecans, miniature marshmallows and vanilla extract. Stir this mixture well, until all ingredients are blended together.

Miniature marshmallows, vanilla and pecans are added to microwave rocky road fudge.

Mixing the ingredients together in a bowl, for microwave rocky road fudge.

Let It Chill!

Pour the fudge mixture into the prepared 8×8 pan, and spread the fudge evenly in pan. Place the microwave rocky road fudge in the refrigerator and let it chill for 1 hour, or until it firms up. Once fudge has firmed up, lift it out of pan using the extended edges of foil. The foil overhang will help you lift the entire block of fudge up and out of the dish. 

Microwave Rocky Road Fudge is spread in dish and refrigerated for 1 hour.

Helpful Tip For Cutting Microwave Rocky Road Fudge

Cut fudge into 1 inch square pieces, using either a pizza cutter or a very sharp knife. Note: The pan I used had rounded corners. If you want straight corners on the outside edge pieces, make sure to use a square edged dish.

The microwave rocky road fudge is cut into small pieces to serve.

And just as quick as that… you’ve made homemade microwave rocky road fudge!  Even if you are experiencing the “busy-ness” of the season, you can probably still find a few minutes to make this yummy Christmas candy!

Interested In More Recipes For Christmas Goodies?

Speaking of Christmas goodies, you might want to try Chocolate-Dipped Coconut Macaroons, Mom’s Refrigerator Fruitcake (NO-it’s not THAT kind of fruitcake), Sprinkle Bars or Gingerbread Muffins!

You might also like Snowball Cookies, Chocolate Dipped Shortbread Cookies, Pecan Pie Truffles, Microwave Pecan Brittle, Coconut Candied Cashews, Tex Mex Party Nuts, or Candied Citrus Peels! These and other Christmas treats can be found in the Recipe Index at the top of the page. All are wonderful for gift-giving during the most wonderful time of the year!

Microwave Rocky Road Fudge Is Perfect For Gift Giving!

What a delicious gift a plate of homemade fudge is for your family or a friend during the holidays. Shhh… they don’t have to know it only took you a few minutes to make! Make sure to keep microwave rocky road fudge stored in a covered airtight container in the refrigerator. Enjoy this decadent, quick and easy holiday treat!

Microwave rocky road fudge on a Christmas plate, ready to eat!

A Christmas plate, full of microwave rocky road fudge.

I hope you enjoy this wonderful season.  It’s my favorite time of the year, and I am thankful it has deep meaning for me personally. It has great meaning, because it reminds me how deeply loved I am by the One whose birth we celebrate… Jesus, who has completely changed my life forever!

Have a wonderful day, full of love, laughter, and great JOY!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 Source: The cookbook “Quick Gifts of Good Taste”, Published 1994, Leisure Arts, Inc., page 45.

0 from 0 votes
PRINT
Microwave Rocky Road Fudge
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
You'll love this easy, creamy microwave rocky road fudge, with marshmallows and pecans! Best part? It only takes 5 minutes to make this treat with a microwave!
Category: Christmas Goodies
Cuisine: American
Keyword: microwave rocky road fudge
Servings: 30 pieces (approx. 1½ pounds
Calories Per Serving: 115 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4½ cups sifted confectioners sugar (powdered sugar)
  • 1/2 cup butter (or margarine)
  • 1/4 cup milk
  • 1/3 cup cocoa powder (unsweetened)
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans (or walnuts)
  • 1/2 cup miniature marshmallows
  • 1 teaspoon vanilla extract
US Customary - Metric
Instructions
  1. Line an 8x8 square pan with aluminum foil, leaving an overhang on the sides. Coat bottom and sides of pan with non-stick cooking spray. Set aside.
  2. Place sifted powdered sugar, butter, milk, cocoa and salt in a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted. Remove from microwave, and stir to combine.
  3. Immediately add chopped pecans, miniature marshmallows and the vanilla extract. Stir mixture well, until all ingredients are blended together. Pour fudge mixture into the prepared 8x8 pan, and spread fudge to cover. Place fudge in refrigerator and chill for 1 hour, or until it firms up.
  4. Once fudge has firmed up, lift it out of pan using the extended edges of foil. Cut fudge into 1 inch square pieces. Store fudge in covered airtight container in refrigerator. Enjoy!
Nutrition Facts
Microwave Rocky Road Fudge
Amount Per Serving (1 piece)
Calories 115 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 48mg2%
Potassium 24mg1%
Carbohydrates 19g6%
Sugar 18g20%
Vitamin A 100IU2%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this easy, creamy microwave rocky road fudge, with marshmallows and pecans! Best part? It only takes 5 minutes to make this treat with a microwave!

Save

Save

Save

Save

Save

Save

Save

Save

Save