The Grateful Girl Cooks!

17
Aug
2017

Albondigas Soup

categories: Beef, Mexican / Southwestern, Soups

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Delicious Albondigas Soup (“little meatball”) is an easy, inexpensive, Southwestern flavored dish, and can be served as a first course or an entree!
I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right!

This is a yummy, Southwestern flavored “little meatball soup”. It’s very simple to make… and it sure tastes good!

How I Got This Recipe

I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids. This recipe for albondigas soup has been made so many times over the years, and we still enjoy it, to this day.

Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices! The tiny meatballs made with ground beef, rice, and spices, really fill you up, too!

Albondigas soup is cooked all in one pan. Even the meatballs are added uncooked to the hot broth, and they cook in the pan.

No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:

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

How To Make Albondigas Soup

Sauté chopped onions in a large soup pot in hot oil until the onions are translucent in color and tender, but not yet browned.

Add the rest of soup ingredients to the pan. These ingredients are chili powder, garlic powder, bisque of tomato soup, condensed beef consommé, water, sliced celery and carrots.

Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While the albondigas soup is simmering, make the meatballs.

Prepare The Meatballs

Make the meatballs while the soup is simmering. Place the ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl.

Stir (or use your hands) until the ingredients are fully mixed together. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½” wide).

I was able to make 31 little meatballs with this mixture. Place the meatballs on parchment paper as they are formed.

Add The Meatballs To The Soup

Carefully place the uncooked meatballs into the simmering broth. They will sink to the bottom of the pot. I took this first photo below, so you could see the meatballs go into the pot “uncooked”.

The meatballs will begin to cook immediately after putting them in. You can see this in the 2nd photo below, taken 30 seconds after adding the meatballs to the hot broth.

Cook the Soup

Simmer the albondigas soup on low heat for 30 minutes after adding the meatballs. Do not put a lid on the saucepan.

When done, the meatballs will float to the top of the soup, as shown below. They should be fully cooked through, as well.

The Albondigas Soup Is Ready To Eat!

All that’s left to do is to ladle the hot soup into individual serving bowls. Serve albondigas soup hot with a slice of warm bread and a mixed green salad on the side. Enjoy!

I hope you enjoy this simple to prepare, yet tasty albondigas soup! It is a family favorite, and I really think you will enjoy it!

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 SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes to choose from, including:

Mom’s Old-Fashioned Chili
Grandma’s Southern-Style Chicken n’ Dumplings (my most pinned recipe!)
Chicken Noodle Soup
Butternut Squash Soup with Bacon
Creamy Pumpkin Coconut Soup

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Recipe Source: Mrs. Phyllis Dean

0 from 0 votes

Albondigas Soup

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!

Category: Main Course, Soup

Cuisine: Southwestern

Keyword: albondigas soup

Servings: 6 servings

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the broth:

1/2 cup onion , chopped
2 Tablespoons vegetable oil
1/2 teaspoon chili powder
dash garlic powder
1 can Campbells Bisque of Tomato Soup
3 cans Campbells Condensed Beef Consomme soup
3 cans water
1½ cups carrots , sliced
1½ cups celery , diced

For the meatballs:

1 pound ground beef
1/2 cup COOKED rice
1 Tablespoons cornstarch
dash garlic powder
1/4 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/4 cup parsley flakes

US Customary - Metric

Instructions

Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!

Nutrition Facts

Albondigas Soup

Amount Per Serving (1 serving)

Calories 338 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Cholesterol 80mg27%

Sodium 1493mg65%

Potassium 822mg23%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 6g7%

Protein 18g36%

Vitamin A 5760IU115%

Vitamin C 11.3mg14%

Calcium 73mg7%

Iron 2.7mg15%

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

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15
Aug
2017

We’re Celebrating!

categories: Inspiration

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We’re celebrating! We have reached a milestone after 3 years of hard work! When I first started this blog, I had no idea how much work it would be. It still is a LOT of time and work, but I am so very thankful I accepted the challenge, when presented it by several dear friends.

I am so grateful for the way this little ol’ blog has slowly grown over the past 3 years. It has been a labor of LOVE. Thank you for reading, trying and sharing my recipes, and letting me know how they turned out, etc. I couldn’t do this without you!

We’re celebrating! Hope you will continue to search for good, tried and true, family friendly recipes here on The Grateful Girl Cooks! Have a fantastic day, friends!

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14
Aug
2017

Potato Hash with Rosemary

categories: Side Dishes, Vegetable Dishes

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Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary. A simple side dish for beef, pork, and poultry!
If you are looking for a simple vegetable side dish to serve with beef, poultry or pork, may I suggest this simple yet delicious Potato Hash With Rosemary? I found the recipe for a potato hash side dish in a Southern Living cookbook I bought while on vacation in Washington state earlier this summer.

The recipe couldn’t be simpler! A baking potato, sweet potato, onion, garlic, fresh rosemary, and light seasonings are cooked together until tender, and then served. The potato hash with rosemary was a wonderful side dish for a chicken dinner I fixed recently. I want to share this easy recipe with YOU, in the hope that you will want to try it, too!

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

How To Make Potato Hash

Here’s how to make the potato hash: First, prep the ingredients (truly this is easy, and it’s the “hardest” part of the whole recipe). Peel and cube potatoes, mince garlic, chop onion and fresh rosemary.

Time To Cook!

Heat the olive oil in a non-stick skillet on medium-low heat. Add the rest of the ingredients except for the garnish. This includes the potato, sweet potato, onion, garlic, a Tablespoon of fresh rosemary, salt, and pepper. Stir these ingredients together.

Cover the skillet and cook, on medium-low heat, for 20-25 minutes, stirring and turning occasionally, until the potatoes are tender.

Time To Serve The Potato Hash With Rosemary!

When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary. Serve hot, and enjoy this simple veggie side dish!

I think this potato hash with rosemary looks pretty good… and guess what? It TASTES good, also! Win-Win!

I enjoy finding and trying new recipes for side dishes, and glad I found this one for potato hash. Hope you have the opportunity to try making it, as well, and trust you enjoy it. Sure do hope you have a fantastic day, friends. I am grateful today for another GORGEOUS warm summer day here in Oregon.

Looking for More Recipes Featuring POTATOES?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) 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!
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Recipe Source: The cookbook “Southern Living – 1998 Annual Recipes”, Published 1998, Oxmoor House, Inc., Book Division of Southern Progress Corporation, page 16.

0 from 0 votes

Potato Hash with Rosemary

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Potato Hash with Rosemary is easy to prepare, seasoned with salt, pepper, onion, and fresh rosemary, and is a simple side dish for beef, pork, and poultry.

Category: Side Dish

Cuisine: American

Keyword: potato hash

Servings: 4 servings

Calories Per Serving: 139 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large baking potato , peeled and cubed
1 large sweet potato , peeled and cubed
1/4 cup chopped onion
2 cloves garlic , minced
2 Tablespoons olive oil
1 Tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
**Garnish (optional): fresh sprigs of rosemary

US Customary - Metric

Instructions

Heat olive oil in a non-stick skillet on medium-low heat. Add rest of ingredients except for garnish (potato, sweet potato, onion, garlic, Tablespoon of fresh rosemary, salt and pepper). Stir together.
Cover skillet and cook (on medium-low) for 20-25 minutes, stirring occasionally, until potatoes are tender.
When done, transfer potato hash to serving dish and garnish with fresh sprigs of rosemary.
Serve hot, and enjoy this simple side dish!

Nutrition Facts

Potato Hash with Rosemary

Amount Per Serving (1 g)

Calories 139 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 312mg14%

Potassium 346mg10%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 4625IU93%

Vitamin C 5mg6%

Calcium 19mg2%

Iron 0.6mg3%

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

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10
Aug
2017

The Pioneer Woman’s Blackberry Cobbler

categories: Cobblers and Crisps, Desserts

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Nothing says “Summer” dessert like homemade blackberry cobbler! This version is a copycat recipe from The Pioneer Woman, and tastes amazing!
It’s the middle of summer here in the Pacific Northwest, and wild blackberries are everywhere! I recently tried a new cobbler recipe after picking blackberries near our home. It’s called The Pioneer Woman’s Blackberry Cobbler, and boy, is it GOOD!!

This type of cobbler is made slightly different than other traditional cobblers, but anything Ree Drummond (The Pioneer Woman) makes is fabulous!

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

A Unique Way To Make This Blackberry Cobbler

Most cobblers tend to place the berries on the bottom of the dish, then a batter is poured or spooned over the berries. That’s how I would normally make a berry cobbler. Not so with THIS blackberry cobbler! The batter is placed in the pan first, then the berries and sugar are placed on top, which creates a more “cake-like” texture under the berries!

This technique sounded interesting to me (and I always am curious about new ways of doing things), so I decided to make a blackberry cobbler, using some of the free wild blackberries I picked just a few blocks from our home.

We also have a lot of blackberries growing over our back fence from the forest behind our home… how fun to have an huge and FREE supply of these tasty berries! I just HAD to make a cobbler, and decided to try this version!

The recipe for this blackberry cobbler is very simple to prepare, and I gotta tell ya, homemade berry cobbler and a scoop of ice cream is the perfect summer dessert, if you ask me! Here’s how to make this berry delicious cobbler:

Make The Batter For The Blackberry Cobbler

First, melt butter in the microwave, then let it cool. In a separate medium mixing bowl, combine 1 cup of granulated sugar and flour. Whisk in a cup of milk until a batter is formed. Slowly drizzle in the cooled down melted butter, and whisk well, to fully combine ingredients.

Grease or butter a 9 inch round baking dish. Pour the batter into the prepared dish, and spread evenly.

Add Blackberries To The Cobbler

Rinse the blackberries and then pat them dry. Evenly place the blackberries on top of the batter. Sprinkle the berries with 1/4 cup granulated sugar.

Bake The Blackberry Cobbler

Bake cobbler in a preheated 350 degree oven for 55-60 minutes, until the cobbler is bubbly and the surface is golden in color.

If you want, you can remove the cobbler from the oven about 10 minutes before it is done, sprinkle the top with another couple teaspoons of sugar, then place back in oven for final 10 minutes. (This is what I did).

Time To EAT!

When the blackberry cobbler is done baking, remove the pan from the oven. Let the hot cobbler cool down a little bit before serving. Once it is has cooled down (but is still warm) slice it up, and serve with a big ol’ scoop of vanilla ice cream! Enjoy this delicious dessert!

This recipe for blackberry cobbler was certainly EASY to make… and it was really yummy, too! Hope you will consider making this yummy dessert! Fixing this cobbler with fresh boysenberries would be amazing, as well. Have a wonderful day!

Looking For More COBBLER Recipes?

You can find all of my dessert recipes in the Recipe Index, located at the top of the page. A few favorite COBBLER recipes include:

Karen’s Delicious Apple Cobbler
Strawberry Cobbler
Berry Cobbler Traeger Grill Style (cooked on the grill)
Blueberry Crumble For Two

Interested In More Recipes?

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Recipe Source: www.thepioneerwoman.com/cooking/the_great_cobbl/

0 from 0 votes

The Pioneer Woman's Blackberry Cobbler

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

Nothing says "Summer" dessert like homemade blackberry cobbler! This version is a copycat recipe from The Pioneer Woman, and tastes amazing!

Category: Dessert

Cuisine: American

Keyword: blackberry cobbler

Servings: 8 servings

Calories Per Serving: 308 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cube butter , melted, cooled to room temp.
1¼ cups granulated sugar , divided
1 cup self-rising flour (See note section for substitution)
1 cup milk
2-3 cups blackberries (fresh or frozen) I used 3 cups fresh.
1 teaspoon granulated sugar (to sprinkle on cobbler during last 10 minutes of baking)

US Customary - Metric

Instructions

First, melt butter in the microwave, then let it cool. In a separate medium mixing bowl, combine 1 cup of granulated sugar and flour. Whisk in a cup of milk until batter is formed. Slowly drizzle in the cooled down melted butter, and whisk well, to fully combine ingredients.
Grease or butter a 9 inch round baking dish. Pour the batter into the prepared dish, and spread evenly.
Rinse the blackberries and then pat them dry. Evenly place the blackberries on top of the batter. Sprinkle the berries with 1/4 cup granulated sugar.
Bake cobbler in a preheated 350 degree oven for 55-60 minutes, until the cobbler is bubbly and surface is golden in color. If you want, you can remove the cobbler from the oven about 10 minutes before it is done, sprinkle the top with another couple teaspoons of sugar, then place back in oven for final 10 minutes. When cobbler is done, remove pan from oven. Let it cool down a little bit before serving, then slice it up and serve with a big ol' scoop of vanilla ice cream! Enjoy!

Recipe Notes

No self-rising flour? No problem. For 1 cups self-rising flour, substitute 1 cup all-purpose flour + 1½ teaspoons baking powder + ½ teaspoon salt.

Nutrition Facts

The Pioneer Woman's Blackberry Cobbler

Amount Per Serving (1 serving)

Calories 308 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 31mg10%

Sodium 115mg5%

Potassium 118mg3%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 35g39%

Protein 3g6%

Vitamin A 490IU10%

Vitamin C 7.6mg9%

Calcium 53mg5%

Iron 0.4mg2%

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

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07
Aug
2017

Pork Medallions in Mushroom Marsala Sauce

categories: Main Dishes, Pork

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Pork medallions in mushroom marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and can be “on the table” in 30 minutes!

Looking for a delicious “new” way to cook pork tenderloin? How about this recipe for pork medallions? The recipe is a one-pan wonder, featuring tender pork and mushrooms in a creamy Marsala wine sauce. This easy to make dish can be “on the table” in 30 minutes! The best part is that it tastes amazing!

I originally found the recipe on Pinterest months ago, from Jennifer at Seasons and Suppers, and finally got around to trying it. Delicious!!!! The recipe (as written below) serves 4; since I was only cooking for my husband and myself, I halved the recipe, so the photos reflect that.

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

Prepare The Pork Medallions

Trim any excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper. In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter melt and get foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to).

Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.

Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon.

Add sliced mushrooms; cook until golden in color and any mushroom liquid has evaporated. This will take approximately 2-3 minutes.

Make The Marsala Sauce for The Pork Medallions

Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes).

Stir the whipping cream and parsley into the pan. True Story- I accidentally dumped a bit of extra whipping cream into the skillet, so the sauce is lighter in color than it normally would be-oops!.

Return The Pork to the Skillet

Add the pork medallions (and any extra juices on plate) back into the skillet. Stir to combine and turn, to coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, stirring often, until pork is hot. Try not to let the sauce boil.

Time To EAT!

Taste test the sauce. Season with additional salt and pepper, if desired. Serve and enjoy! I served the pork medallions with creamy mashed potatoes and green beans from our garden.

The flavor of the sauce is wonderful, and really makes the dish! I hope you will consider trying this easy, quick recipe for pork medallions, and trust that you will enjoy it as much as we did.

Have a fantastic day and remember to be kind to those you meet or cross paths with today. It feels good to be a positive force for good in our often harsh, hurting world. God Bless You.

Looking For More PORK Recipes?

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

Interested In More Recipes?

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Recipe Source: https://www.seasonsandsuppers.ca/skillet-pork-medallions-mushroom-marsala-sauce/

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Pork Medallions in Mushroom Marsala Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Pork medallions in mushroom Marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and "on the table" in 30 minutes!

Category: Entree

Cuisine: American

Keyword: pork medallions

Servings: 4 servings

Calories Per Serving: 566 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pound pork tenderloins (2 small tenderloins)
Salt and pepper
3 Tablespoons extra-virgin olive oil
3 Tablespoons butter
2 medium shallots , finely diced (can substitute red onion)
12 ounces button mushrooms (or cremini)
1 Tablespoon all purpose flour
1/2 cup dry Marsala wine
1 cup chicken broth
3 Tablespoons heavy whipping cream
1½ Tablespoons dried parsley (or 1/4 cup fresh chopped flat leaf parsley)

US Customary - Metric

Instructions

Trim excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.
In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter getting foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.
Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and mushroom liquid is evaporated. This will take approximately 2-3 minutes.
Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, until pork is hot. Try not to let the sauce boil.
Taste test the sauce. Season with additional salt and pepper, if desired. Serve... and enjoy!

Nutrition Facts

Pork Medallions in Mushroom Marsala Sauce

Amount Per Serving (1 g)

Calories 566 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Cholesterol 185mg62%

Sodium 424mg18%

Potassium 1298mg37%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 5g6%

Protein 50g100%

Vitamin A 440IU9%

Vitamin C 7.8mg9%

Calcium 43mg4%

Iron 3.3mg18%

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

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03
Aug
2017

Watermelon, Feta, and Mint Salad

categories: Appetizers, Salads

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Sweet, cold watermelon feta mint salad with fresh mint, salty feta cheese crumbles and red onion is an easy, delicious salad for a hot Summer day!
I recently made a very yummy and unique salad as a side dish with our dinner! It is a chilled Watermelon, feta cheese, and mint salad, to be exact! Wow! This is a fantastic chilled salad to serve when temperatures heat up, like it’s doing in Oregon this week (temps of 108)!

I found the recipe for this watermelon feta mint salad on Pinterest and thought it sounded interesting, and guess what? It tastes FANTASTIC! Cold, ripe sweet watermelon pairs unbelievably well with slightly salty feta cheese! The addition of chopped fresh mint, a touch of olive oil and a some red onion make this a delectable and refreshing summer salad!

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

How To Make A Watermelon Feta Mint Salad

This simple recipe could not be any easier to prepare! There are two methods, and both are simple! Shown here is the way I made this yummy watermelon feta mint salad. See the printable recipe at the bottom of this post for other method.

Cut up a well-chilled seedless watermelon into cubes. You only need 6 cups worth of watermelon cubes, and so this was only two large slices out of a whole watermelon!

Add the remaining ingredients to the watermelon cubes. These ingredients are crumbled feta cheese, olive oil, thinly sliced red onion, and chopped fresh mint. Season the salad with a little bit of salt and pepper to taste.

Toss gently to combine, and try not to break up the feta crumbles too much. See the printable recipe below, for another way to prepare this salad!

Serve The Watermelon Feta Mint Salad Chilled

Once the salad is gently mixed together, it CAN be served right away. HOWEVER, I think the salad is at it’s best when really cold, and the flavors have come together in the fridge. If you like watermelon really cold, refrigerate this salad for about an hour before serving.

When ready to serve, place the watermelon feta mint salad in a pretty serving dish, and garnish with a fresh mint sprig. Grab a fork, and dig in, because it is DELICIOUS!

We’ve had record-breaking heat here in the Portland, Oregon area this week. Our power has gone out 2 times in 24 hours (last night and this morning), so it hasn’t been fun trying to stay cool with no electricity or cooling! We are very thankful for COLD SALADS and CANDLES, and that the problems have now been fixed. Whew!!!

If you enjoy watermelon like we do, be sure and check out some of my other recipes featuring it, like Watermelon, Feta and Balsamic Bites, Watermelon and Cucumber Gazpacho, and Watermelon Lime & Mint Agua Fresca! Hope you have a great day!

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. I have many salad recipes, which include:

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Recipe Source: http://www.slenderkitchen.com/recipe/watermelon-feta-and-mint-salad

0 from 0 votes

Watermelon, Feta, and Mint Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Sweet, cold watermelon feta mint salad with fresh mint, salty feta cheese crumbles and red onion is an easy, delicious salad for a hot Summer day!

Category: Salad

Cuisine: American

Keyword: watermelon feta mint salad

Servings: 4 servings

Calories Per Serving: 160 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups cold watermelon , cubed
3/4 cup crumbled feta cheese
1/4 cup red onion , sliced thinly
1/4 cup fresh mint leaves , roughly chopped
1/2 Tablespoon olive oil
Salt and ground black pepper , to taste

US Customary - Metric

Instructions

Method 1: (this is the method I used)

Combine all ingredients in large serving bowl. Toss gently, to combine, trying to not break up the feta crumbles too much. Cover and refrigerate until ready to serve. Serve and enjoy!

Method 2:

Combine all ingredients except for crumbled feta cheese. Cover and refrigerate until ready to serve. Sprinkle salad with feta cheese crumbles (but do not mix it in) right before serving. Serve and enjoy!

Nutrition Facts

Watermelon, Feta, and Mint Salad

Amount Per Serving (1 serving)

Calories 160 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 25mg8%

Sodium 326mg14%

Potassium 288mg8%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 15g17%

Protein 5g10%

Vitamin A 1535IU31%

Vitamin C 19.4mg24%

Calcium 161mg16%

Iron 0.9mg5%

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

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31
Jul
2017

Homemade Hot Fudge Sauce

categories: Desserts, Ice Cream/Frozen Treats, Sauces and Dressings

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Thick, creamy, decadent and ready in 10 minutes, this easy homemade chocolate hot fudge sauce is so scrumptious you may never want to buy it at the store again!
It’s the middle of summer, it’s extremely HOT in Oregon this week, with temps expected to reach 108-110 degrees. However… we do have some yummy ice cream in the freezer!

We also have this amazing, thick Homemade Hot Fudge Sauce ready to drizzle on the ice cream, so it’s all GOOD! We may be HOT, but at least we will have a smile on our faces!

This recipe for homemade hot fudge sauce is a keeper, folks. It’s fudge-y, creamy, and is ready in under 10 minutes! I’m NOT kidding… it tastes amazing! Here’s how you can make this decadent sauce at home, rather than buying it at the local grocery store!

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

How To Make Homemade Hot Fudge Sauce

In a large saucepan, bring the whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often, until all the chocolate has melted.

Reduce the heat under the pan and simmer (a low boil) for 5 minutes. While cooking, make sure to stir the mixture frequently to prevent scorching.

Remove the pan from the heat. Add butter, vanilla extract and the rest of the chocolate to the pan.

Stir the homemade hot fudge sauce until the chocolate is smooth and lump-free. Let the HOT fudge sauce cool just a bit before serving.

Spoon the hot fudge sauce over ice cream, cake, or even drizzled on top of dessert crepes! It tastes soooo good!

Storing The Sauce

Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once the sauce has been refrigerated, it will thicken considerably.

How To Reheat Hot Fudge Sauce Once It Has Been Refrigerated

When ready to use it again, remove the thick hot fudge sauce from the refrigerator. The sauce can either be cooked in a saucepan on the stove, or in a microwave.

TO MICROWAVE: Place the amount you will be using in the microwave (in a microwave-safe container). Re-heat hot fudge sauce for 10-15 seconds on high setting. Give it a stir. If it needs just a bit more time, place it back in microwave for a few seconds.
TO REHEAT ON STOVE: The hot fudge sauce can also be reheated in a small saucepan on your stovetop using low heat.

Spoon some of the homemade hot fudge sauce over ice cream, cake, or whatever you want to top with it!

My favorite way to use this thick, delicious sauce is to top homemade vanilla ice cream with it! Oh YUM.

This homemade hot fudge sauce is so delicious, thick and fudgy, you might be tempted to grab a spoon and eat it straight out of the jar! NOT that I would know anything about that, of course… wink, wink!.

This recipe is most definitely going into my “keeper” file! Hope you will give it a try – I just KNOW you’re gonna love it, too!

Looking For More DESSERT SAUCE Recipes?

Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. If you are interested in finding other delicious dessert sauces to serve over ice cream, you might want to try these:

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Recipe Adapted From: https://www.averiecooks.com/2013/04/10-minute-homemade-hot-fudge-html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Hot Fudge Sauce

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Thick, creamy, decadent and ready in 10 minutes, this easy homemade chocolate hot fudge sauce is so scrumptious you may never want to buy it at the store again!

Category: Dessert Sauce

Cuisine: American

Keyword: homemade hot fudge sauce

Servings: 16 (2 cups-2 Tablespoons per serving)

Calories Per Serving: 160 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/3 cup dark brown sugar , packed
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 ounces semi-sweet chocolate (can also use dark or bittersweet), finely chopped
2 Tablespoons butter
2 teaspoons vanilla extract

US Customary - Metric

Instructions

In a large saucepan, bring whipping cream, corn syrup, dark brown sugar, salt, and HALF of the finely chopped chocolate to a boil over medium heat. Stir often until chocolate has melted. Reduce the heat under the pan and simmer (a low boil) for 5 minutes, making sure to stir the mixture frequently to prevent scorching.
Remove pan from the heat. Add butter, vanilla extract and the rest of the chocolate. Stir until chocolate is smooth and lump-free. Let the hot fudge sauce cool just a bit before serving.
Store the unused sauce in a covered jar or container with a lid for up to a week in the refrigerator. Once refrigerated, the sauce will thicken considerably. When ready to use it again, place the amount you will be using in the microwave (in a microwave-safe container) and re-heat for 10-15 seconds. The sauce can also be reheated on your stovetop. Enjoy!

Nutrition Facts

Homemade Hot Fudge Sauce

Amount Per Serving (2 Tablespoons)

Calories 160 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 17mg6%

Sodium 61mg3%

Potassium 94mg3%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 16g18%

Protein 1g2%

Vitamin A 195IU4%

Vitamin C 0.1mg0%

Calcium 20mg2%

Iron 0.9mg5%

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

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27
Jul
2017

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

categories: Salads

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This colorful berry orange spinach salad with strawberries, blackberries, mandarin oranges, and feta, is topped with a citrus balsamic vinaigrette!

During the heat of summer, I try to cook “light” dinners… sometimes it’s just too hot for a big heavy meal! I recently made my husband and I an entree sized Berry Orange Spinach Salad with Citrus Balsamic Vinaigrette for dinner, and we LOVED it!

The berry orange spinach salad was filling, and it was pretty to look at, too! You eat with your eyes first, right? Baby spinach leaves, crumbled feta cheese, walnuts or pecans, mandarin orange slices, strawberries, and some fresh blackberries are the ingredients in the salad.

The salad dressing is an easy to mix together citrus balsamic vinaigrette, and it really complimented the sweet fresh fruit and the slightly salty feta well. All in all, this berry orange spinach salad is an extremely easy dish to make! It is a PERFECT salad to make on a busy summer day!). Here’s how to make it:

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

Make The Citrus Balsamic Vinaigrette

Whisk olive oil, balsamic vinegar, fresh squeezed orange juice, and honey together in a small bowl. Once the ingredients are fully mixed, set the salad dressing aside until you are ready to serve the salad. See how EASY that was?

How Many Servings Will This Recipe Make?

The berry orange spinach salad, (as written) will make either 4 small side salads OR 2 large entree salads. Please note that I made two entree sized salads, and my photos will reflect this.

NOTE: The caloric calculation totals shown in the printable recipe (below) are calculated using the amount of calories for a side salad.

Assemble The Berry Orange Spinach Salad

Divide the chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans on top of the spinach for each salad.

Note: If you want to prepare the salad ahead of serving time, do not add vinaigrette to salad. Keep the berry orange spinach salad covered and refrigerated, until you are ready to serve.

Right before serving, remove the salad(s) from the refrigerator, give the citrus balsamic vinaigrette a good stir, and drizzle it over each berry orange spinach salad!

Gently toss, to combine all the salad ingredients, and serve! YUM! The berry orange spinach salad not only looks good, it tastes good, too! Time to dig in!

We really enjoyed these light, but filling salads for dinner! Hope you will consider trying this delicious berry orange spinach salad recipe, too! Have a great day! I am so thankful today for my life, my health, my family (including our puppy!), and God… who loves me deeply, just as I am!

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Adapted From: https://www.yayforfood.com/recipes/berry-orange-spinach-salad-citrus-balsamic-vinaigrette

0 from 0 votes

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This colorful berry orange spinach salad with strawberries, blackberries, mandarin oranges, and feta, is topped with a citrus balsamic vinaigrette!

Category: Salad

Cuisine: American

Keyword: berry and orange spinach salad

Servings: 4 side salads (or 2 large)

Calories Per Serving: 290 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

6 cups packed baby spinach
2 mandarin oranges , peeled and sectioned
1 cup strawberries , halved (can substitute raspberries, if desired-keep whole)
1/2 cup fresh blackberries
1/2 cup feta cheese , crumbled
1/4 cup walnuts or pecans (I used pecans)

For Salad Dressing:

1/4 cup extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon fresh orange juice
1 Tablespoon honey

US Customary - Metric

Instructions

Whisk olive oil, balsamic vinegar, fresh squeezed orange juice, and honey together to make the vinaigrette. Once mixed, set aside until time to dress the salad.
The salad (as written) will make either 2 large entree salads, or 4 small side salads. To serve, divide chilled baby spinach leaves into serving bowls or onto plates. Evenly divide and arrange the strawberries, mandarin orange slices, blackberries, feta and pecans over the spinach.
Drizzle the balsamic vinaigrette over each salad, then toss to combine ingredients, and serve! If you want to prepare the salad ahead of serving time, do not add vinaigrette. Keep salad covered and refrigerated. Right before serving, remove chilled salad from refrigerator, give salad dressing a stir and drizzle it on salad!

Recipe Notes

Caloric calculation is based on using a side salad serving size (1/4 of total).

Nutrition Facts

Berry and Orange Spinach Salad with Citrus Balsamic Vinaigrette

Amount Per Serving (1 side salad)

Calories 290 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Cholesterol 16mg5%

Sodium 247mg11%

Potassium 452mg13%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 13g14%

Protein 5g10%

Vitamin A 4635IU93%

Vitamin C 51.5mg62%

Calcium 171mg17%

Iron 2mg11%

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

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24
Jul
2017

Nanci’s 4-Bean Salad

categories: Salads, Vegetable Dishes

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This DELICIOUS, 4-Bean Salad is easy to make from scratch in 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

I love Summertime! Warm days of sunshine, and BBQ’s on the back deck, enjoying the company of friends and family. We also enjoy the variety of wonderful foods we share when we get together, including Nanci’s 4-Bean Salad, which can be made in under 10 minutes!

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

Where I Got The Recipe For This 4-Bean Salad

I received this recipe from a friend named Nanci that I was privileged to be in a Bible Study group with. She told me it was a GREAT 4-bean salad, and thought we might enjoy it! With a grateful heart I jotted down the recipe. I’m pretty sure Nanci said she had been handed down the recipe from her mother-in-law. Once I got home, I added it to the BIG box of recipes on my desk that I want to try. There it sat in the huge pile of recipes I wanted to make.

I’ve been hanging on to her recipe for over a year now (shame on me), and FINALLY got around to making it. Oh boy… am I glad I did! It is so very easy to make (in under 10 minutes), and the flavor is remarkable (even better than store-bought)! This 4-bean salad is so good (and PERFECT for summer picnics, BBQ’s or family get-togethers year round), I knew I wanted to share it on this blog!

How To Make Nanci’s 4-Bean Salad

Open the cans, and drain and rinse all of the beans. Place the drained green, wax, kidney and garbanzo beans, sliced green pepper and red onion in a large mixing bowl.

In small separate bowl, whisk the oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour this mixture over the beans, and stir gently to mix all ingredients together.

Cover the 4-bean salad well, and place it in the refrigerator. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! And that’s it! See how easy it is to make this wonderful 4-bean salad?

Chill And Serve Nanci’s 4-Bean Salad

Stir the salad occasionally during the refrigeration process. Once it has been thoroughly chilled (at least 8 hours), it is ready to serve. Place Nanci’s 4-Bean Salad into a nice serving bowl (big enough to hold 8 cups of salad), serve, and enjoy!

The salad itself takes less than 10 minutes to throw together. I recommend mixing it up either EARLY in the morning for a late dinner OR making salad in the evening for serving the next day. However you choose to prepare it, I really think you will LOVE this delicious, flavor-filled simple 4-bean salad! Have a great day, and thanks for stopping by. Please come back again soon.

Looking For More Side Salad Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few of our favorite side salads you might enjoy include:

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Recipe Source: My friend, Nanci Peck

0 from 0 votes

Nanci's 4-Bean Salad

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This DELICIOUS, 4-Bean Salad is easy to make from scratch in only 10 minutes, and is a perfect side dish for family celebrations, picnics, or potlucks!

Category: Salad

Cuisine: American

Keyword: 4 bean salad

Servings: 16 (1/2) cup servings (8 cups total)

Calories Per Serving: 144 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1 can green beans
1 can kidney beans
1 can garbanzo beans
1 can yellow wax beans
1 small green bell pepper , sliced thin
1 small red onion , sliced thin

For dressing:

1/3 cup vegetable oil
2/3 cup white vinegar
3/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

US Customary - Metric

Instructions

Drain and rinse all beans. Place drained beans, green pepper and red onion in large mixing bowl.
In small separate bowl, whisk oil, vinegar, sugar, salt and pepper together until sugar has dissolved. Pour over beans; stir gently to mix all ingredients together.
Cover salad and refrigerate. The flavor of this salad is best developed when it has been refrigerated for at least 8 hours or overnight! Stir salad occasionally during the refrigeration process. Serve, and enjoy!

Recipe Notes

*Cans of beans are standard size (15.5 ounces)
*Prep time shown does not indicate refrigeration time (8 hours or overnight is best for flavors to saturate!)

Nutrition Facts

Nanci's 4-Bean Salad

Amount Per Serving (0.5 cup)

Calories 144 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Sodium 291mg13%

Potassium 242mg7%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 11g12%

Protein 3g6%

Vitamin A 215IU4%

Vitamin C 15.5mg19%

Calcium 42mg4%

Iron 1.3mg7%

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

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20
Jul
2017

Pecan Chewies

categories: Bar Cookies, Desserts

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Looking for a new recipe for bar cookies? How about trying this one for Pecan Chewies? They are buttery, chewy, simple to make, taste delicious, and the recipe makes two dozen… in hardly any time at all!
I found this recipe on Pinterest (thanks to Stacey at Southern Bite) and decided to make a batch, using some of the Texas pecans my Mom orders for us each year. It was a sacrifice making yummy bar cookies, but hey… someone’s gotta do it!

These Pecan Chewies are just that… a little bit chewy, not overly sweet, yet they are wonderfully buttery and delicious! They’re also incredibly easy to make! Here’s how to whip up 2 dozen in no time at all:

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

Prepare The Batter

Preheat oven to 300 degrees F. Spray a 13×9 inch cake pan with some non-stick baking spray before beginning. Melt butter, and add it to a large bowl. Add granulated sugar and brown sugar, and mix it well by hand (no mixer needed!). Add the beaten eggs, then the flour.

Stir the dough really well, until all ingredients are incorporated into batter and no lumps remain. Next, add in the chopped pecans and vanilla.

Stir well, then evenly spread dough into prepared 13×9 inch baking pan.

Baking The Pecan Chewies

Bake at 300 degrees F for between 40 and 50 minutes (oven temps vary). Make sure to NOT over bake the bar cookies. I checked mine at the 40 minute mark and they were done! When done, remove pan to a wire rack and let the Pecan Chewies cool. Once they are at room temperature, cut into 24 portions.

That’s it! See how simple they were to make with only about 10 minutes work? The bars all came out of the baking pan very easily, as well. And they REALLY are good! See those yummy chopped pecan pieces in them? YUM.

Time To Eat

Look- I even saved you one. Want a bite? I love that these bars are not overly sweet. I “might” have even had one with my morning coffee this morning! I think you will really enjoy these chewy bar cookies, and there’s certainly enough to share!

I hope you enjoy this recipe. It’s always fun to try new recipes and I love it when I find a really GOOD one, like this! Speaking of good bar cookie recipes, check out my recipes for Chocolate Pecan Pie Bars, Blackberry Pie Bars, Lemon Bars or my decadent Best Brownies. I think you will LOVE them all! You can find ALL my recipes in the Recipe Index, located at the top of the page.

Have a wonderful day, and remember to be KIND to those you cross paths with today! They may really need someone like YOU to encourage them!

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Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://southernbite.com/pecan-chewies/

0 from 0 votes

Pecan Chewies

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Pecan Chewies are bar cookies that are absolutely buttery, chewy and delicious! You can make 2 dozen of these yummy family friendly treats in no time at all!

Category: Dessert

Cuisine: American

Keyword: pecan chewies

Servings: 24 bars

Calories Per Serving: 210 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup (2 cubes) butter
1 cup granulated sugar
1 cup firmly packed brown sugar (light or dark-I used dark)
2 eggs , beaten well
2 cups self-rising flour (See NOTES for self-rising flour substitution)
1 cup chopped pecans
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Preheat oven to 300 degrees F. Spray a 13x9 inch cake pan (bottom and sides) with non-stick baking spray.
Melt butter; add it to a large bowl. Add granulated sugar and brown sugar; mix well, by hand (no mixer needed!). Add beaten eggs, then the flour. Stir dough really well, until all ingredients are incorporated into batter and no lumps remain. Next add in the chopped pecans and vanilla extract. Stir well, then evenly spread dough into prepared 13x9 inch baking pan.
Bake at 300 degrees for about 40 to 50 minutes (oven temps vary). Make sure NOT to over bake. I checked mine at the 40 minute mark and they were done! When done, remove pan to a wire rack and let the Pecan Chewies cool. Once at room temperature, cut into 24 portions. Serve, and enjoy!

Recipe Notes

If you do not have self-rising flour you can substitute 2 C all-purpose flour + 3 tsp. baking powder+1 tsp. salt.

Nutrition Facts

Pecan Chewies

Amount Per Serving (1 bar)

Calories 210 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Cholesterol 33mg11%

Sodium 75mg3%

Potassium 48mg1%

Carbohydrates 25g8%

Sugar 17g19%

Protein 2g4%

Vitamin A 260IU5%

Vitamin C 0.1mg0%

Calcium 17mg2%

Iron 0.3mg2%

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

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How I Got This Recipe

How To Make Albondigas Soup

Prepare The Meatballs

Add The Meatballs To The Soup

Cook the Soup

The Albondigas Soup Is Ready To Eat!

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How To Make Potato Hash

Time To Cook!

Time To Serve The Potato Hash With Rosemary!

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A Unique Way To Make This Blackberry Cobbler

Make The Batter For The Blackberry Cobbler

Add Blackberries To The Cobbler

Bake The Blackberry Cobbler

Time To EAT!

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Prepare The Pork Medallions

Make The Marsala Sauce for The Pork Medallions

Return The Pork to the Skillet

Time To EAT!

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How To Make A Watermelon Feta Mint Salad

Serve The Watermelon Feta Mint Salad Chilled

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How To Make Homemade Hot Fudge Sauce

Storing The Sauce

How To Reheat Hot Fudge Sauce Once It Has Been Refrigerated

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↓↓ PRINTABLE RECIPE BELOW ↓↓

Make The Citrus Balsamic Vinaigrette

How Many Servings Will This Recipe Make?

Assemble The Berry Orange Spinach Salad

Looking For More SALAD Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Where I Got The Recipe For This 4-Bean Salad

How To Make Nanci’s 4-Bean Salad

Chill And Serve Nanci’s 4-Bean Salad

Looking For More Side Salad Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

Prepare The Batter

Baking The Pecan Chewies

Time To Eat

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks