The Grateful Girl Cooks!

04
Apr
2016

Edie’s Carrot Cake

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You’ll LOVE Edie’s Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

Why I Call This Edie’s Carrot Cake

I’ve been making this Carrot Cake for almost 40 years now, and it’s the BEST! I received the recipe from my dear friend and former roommate, Edie, at a bridal shower 39 years ago! I’ve made it so many times over the years I can’t even begin to count… and it NEVER disappoints!

My sweet friend Edie has enjoyed much success as a musician in Los Angeles (she’s sung backup on vast numbers of albums, movies, commercials, TV theme songs, etc.). She’s acted in movies, and was also one of the stars of the classic TV show “General Hospital” years ago.

Edie still sings and has recorded music for many artists and TV/Movie soundtracks, conducts and has directed and sung with backup vocalists/choirs for The Voice, American Idol and other famous musicians (like Justin Timberlake, Aretha Franklin, and too many others to even count).

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

Lifelong Friends Are The BEST!

We met in Junior High, grew up singing together at our church, then shared an apartment together (and many late night fast food tacos) before I got married.

I don’t recall Edie even liking to cook back then, so I’m telling you… this recipe was a great surprise the first time I made it and tasted just how good it was. Ha Ha.

But you know what the BEST part is about my friend? She is an amazingly gracious, humble, encouraging and loving friend to those who know her. I dearly love Edie (and her delicious carrot cake recipe!).

Here’s the two of us at a music reunion in Los Angeles in 2015. I remain grateful God allowed our lives to intersect so many years ago, and for the blessing of our continuing friendship to this day.

OOH… THIS Carrot Cake Is SO GOOD!

Edie’s Carrot Cake is so moist and delicious! It’s filled with carrots, pineapple, pecans, coconut, cinnamon, etc., and is topped with a delicious cream cheese frosting!

If left alone in a room with a fork and Edie’s carrot cake, I might be forced to eat the entire thing (wink wink). Yes… it honestly is the BEST carrot cake I’ve ever had! You will LOVE it!!

How To Make Edie’s Carrot Cake

Cream together the oil, sugar, eggs, and vanilla, using an electric mixer until smooth and combined.

Sift the flour, baking powder, baking soda, salt, and cinnamon together into a separate bowl.

Slowly mix the sifted flour mixture into the wet ingredients (eggs, oil, sugar, etc.). Mix to fully combine.

Stir in the grated carrots, drained crushed pineapple, chopped nuts, and shredded coconut, until fully combined.

Edie’s carrot cake batter will look like this once the ingredients are fully mixed together.

Generously grease and flour two 9 inch cake pans (or 9×13 cake pan). Evenly distribute the batter into the prepared pan(s).

Baking Edie’s Carrot Cake

Place the cake pan(s) into a 350°F. preheated oven. Bake for 35-40 minutes, until the cake is done. Test for doneness by inserting a toothpick into center of cake (see the hole in the middle of the bottom cake where I did this?).

If the toothpick comes out clean, then Edie’s carrot cake is done, and will look like this. Place cake pans on wire rack to cool.

Let the cake cool down, then invert it (turn upside down) onto parchment paper, and release it from the pan.

Once the cake has completely cooled, turn it back over to the top side (still on the parchment paper).

How To Toast Pecans

While the cake is cooling dry toast the chopped pecans, so they can be added as decoration onto the sides of the cake.

To do this, place the pecans in a large skillet on low heat. Cook, stirring often for 3-5 minutes. This step is optional, but the toasted pecans really add a LOT to this cake!

Make The Cream Cheese Frosting

While the cake is cooking or cooling, mix up the cream cheese frosting. Sometimes I double the amount of cream cheese used, if I want lots of thick creamy frosting, but that’s optional.

I also add well drained, crushed pineapple to the frosting, but if you want plain cream cheese frosting, simply omit the pineapple!

Frost Edie’s carrot cake with the cream cheese icing once the cake has completely cooled. If you’re making this as a layer cake, cover the entire cake with frosting, then add (optional) toasted pecans all over the sides of the cake.

I use my hands to carefully add the toasted pecans, a little at a time until cake is completely covered. Here it is the layer cake, midway through frosting.

I am NOT a cake decorator (understatement of the century), but sometimes I will pipe colored frosting on top of finished cake. This is a photo of one time that I made this cake. You can see the chopped pecans on the side, and my flimsy attempt at decorating the top with colored frosting! But guess what?

Edie’s carrot cake stands on its own merits. Even if you only make a 13×9 inch cake pan of carrot cake with simple cream cheese frosting (and that is all you do), you will LOVE this cake!

This Recipe Is VERY Adaptable

Over the years, I’ve also turned this recipe into cupcakes (adjusting cooking time), with cream cheese frosting and a dusting of cinnamon.

I’ve even used this same recipe to make miniature bundt cakes to give to friends (again- notice my LACK of decorating skills… Ha Ha!)

My decorating skills may not be the best… but this recipe for Edie’s carrot cake IS the best!

However you decide to make it… cut yourself a big piece! You won’t regret it, because this is ONE AMAZING AND DELICIOUS CARROT CAKE!

Hope you enjoy Edie’s carrot cake! It tastes WONDERFUL! Remember all the great friends God has enriched your life with along the way, and be sure they know how much you love them!

Thanks for stopping by today, and I hope you will come back soon! Take care, may God bless you, and have a GREAT day!

Looking For Other Cake Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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Recipe Source: Edie Lehmann-Boddicker

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Edie's Carrot Cake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

You'll LOVE Edie's Carrot Cake, an absolutely classic, DELICIOUS dessert with carrots, pineapple, pecans, cinnamon, and topped with cream cheese frosting!

Category: Dessert

Cuisine: American

Keyword: Edie's carrot cake

Servings: 12 servings

Calories Per Serving: 660 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Cake:

1 1/2 cups vegetable oil
2 cups granulated sugar
3 eggs , well beaten
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated carrots
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped pecans or walnuts
1 cup shredded coconut

For cream cheese frosting: (Double amount of cream cheese if you want really thick and plentiful frosting)

8 ounces cream cheese softened
1 lb. powdered sugar (confectioners) (1 box)
1/2 stick butter =¼ cup or 4 Tablespoons
1 teaspoon vanilla
1 can (8 ounce) can crushed pineapple (optional) well drained

For garnish (completely optional):

Additional colored cream cheese frosting (for decorating)
Chopped pecans or walnuts (to cover sides of frosted cake), lightly toasted in dry skillet

US Customary - Metric

Instructions

Preheat oven to 350. Generously grease and flour two 9 inch round cake pans. Set aside.
Using an electric mixer, mix together oil, sugar, eggs and vanilla in a large bowl until well blended.
In separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Slowly add the flour mixture into the oil and sugar mixture. Mix well, to combine.
Stir in grated carrots, drained pineapple, 1 C. chopped nuts, and coconut. Mix well.
Divide batter evenly into well greased and floured cake pans. Bake at 350 degrees for 35-40 minutes, or until a toothpick inserted into center of each cake pan comes out clean. (Note: if making cupcakes or baking in a 9x13 pan, you will need to slightly decrease baking times!).
Make frosting while cake bakes: Combine all frosting ingredients, and mix, using an electric mixer until smooth and thick.
When cake is done, remove it to wire rack to cool. When cool, invert cakes onto parchment paper, then turn them back right side up on rack. Frost cake only when cake is room temperature. Place one layer onto serving platter. Spread a layer of cream cheese frosting, then add second layer and frost entire surface of cake.
If desired, add lightly toasted, chopped pecans or walnuts to the side of cake. If desired, use colored cream cheese frosting to decorate top of cake.

Recipe Notes

NOTE: Caloric calculation does not include additional pecans for decorating sides of cake. TIP: If you want a really "thick frosted" cake, DOUBLE the ingredients (except for the pineapple) when you make the frosting. You will have a gorgeous cake with plenty of yummy cream cheese frosting! I always do this!

Nutrition Facts

Edie's Carrot Cake

Amount Per Serving (1 slice)

Calories 660 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 14g88%

Cholesterol 82mg27%

Sodium 557mg24%

Potassium 314mg9%

Carbohydrates 101g34%

Fiber 2g8%

Sugar 80g89%

Protein 6g12%

Vitamin A 4130IU83%

Vitamin C 5mg6%

Calcium 86mg9%

Iron 1.9mg11%

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

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01
Apr
2016

Chicken Club Pasta Salad

categories: Chicken, Main Dish Salads, Main Dishes, Pasta, Salads

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Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.
The weather has finally warmed up here this week, so to celebrate the sunshine I made a Chicken Club Pasta Salad for dinner the other night. I served it with some fresh fruit on the side – and boy, was it good! It FELT like it was summer (at the end of March!)!

I found this recipe for a chicken club pasta salad on Pinterest, and decided to give it a try, because any salad with chicken and bacon in it has to be good! Add to that cheddar cheese, tomatoes, fresh herbs, and a creamy ranch dressing… and it sounded like a winner! And it was… we REALLY enjoyed this entree salad (and I got to use fresh parsley and chives from my garden in it, also!). If you like a more traditional pasta salad, check out my simple recipe for that here.

This is a very easy salad to prepare. Most of the prep work (and it’s not too tedious) involves cooking bacon, a piece of chicken, and some pasta (I like to call it “multi-tasking!”). The rest comes together quickly and with little to no fuss! My kind of meal! I made the entire salad in the early afternoon, tossed it with a bit of the dressing (to keep it from drying out) and refrigerated it until dinner time. Then I added more salad dressing right before serving! Here’s how you make it:

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

How To Make Chicken Club Pasta Salad

First cook a large chicken breast. (Boil it, grill it, bake it… or use leftovers… just get enough cooked chicken for 2 cups, and cut it into 1″ cubes and set aside). Next thing is to cook the bacon until fairly crisp. Drain and cool, then cut. I used kitchen shears to cut it into small pieces.

Cut the bacon, cheddar cheese and tomato into small pieces. Set aside.

Add all dressing ingredients to a medium sized bowl. Whisk to fully combine. Refrigerate until ready to add to salad.

Cook pasta according to package directions. Drain and rinse with cold water, until pasta is completely cooled off. (I used tri-color rotini pasta for the color it added, but you could also use shells, macaroni noodles or mini-penne pasta for this dish).

Add cooled pasta, bacon, chicken, cheddar cheese and tomato to a large salad bowl.

Time For The Salad Dressing

Pour some of the dressing over the salad and stir to combine. If making this up early in the day, add only enough dressing to cover the pasta so it won’t dry out in the fridge. When ready to serve later, add additional dressing, to taste.

If you are making and serving this salad immediately, add enough dressing to taste and coat all ingredients (there will be some leftover dressing no matter which way you choose to prepare this!)

Serve the salad up, dig in, and enjoy this delicious, filling salad! It tastes wonderful the next day, as well. Hooray for leftovers at lunchtime!

We really enjoyed this chicken club pasta salad. I think it would be perfect on a HOT summer’s night, or to serve at a luncheon or potluck with friends! Hope you will consider giving this a try! You might also like this BLT Wedge Salad, or my recipe for Chopped Greek Chicken Salad.

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a fantastic day, and may God bless the work of your hands!

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!
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.

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Recipe Adapted From: http://www.spendwithpennies.com/chicken-club-pasta-salad/

0 from 0 votes

Chicken Club Pasta Salad

Prep Time

20 mins

Cook Time

0 mins

Total Time

20 mins

Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.

Category: Entree

Cuisine: American

Keyword: chicken club pasta salad

Servings: 5 servings

Calories Per Serving: 674 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Salad:

8 ounce pasta (I used rotini tri-color pasta)
8 slices bacon , cooked crisp, then cut into small pieces.
2 cups cooked chicken breast , cut into 1" cubes
1 tomato , seeded and diced
1/2 cup cheddar cheese , cut into 1" cubes

For The Ranch Dressing:

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon fresh chives , chopped
1 Tablespoon dried dill weed (or chopped fresh dill)
1 Tablespoon fresh parsley , chopped
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper , to taste

US Customary - Metric

Instructions

Prep ingredients (cook chicken and bacon / chop tomatoes, cheese). Set aside.
Make the salad dressing. Set aside.
Cook the pasta according to package directions. Rinse with cold water, until pasta has completely cooled off; drain well.
Put salad ingredients into a large salad bowl (except for the salad dressing). Mix.
Add salad dressing to taste. You will NOT have to use all the dressing. If eating salad immediately, just add enough to toss and coat all ingredients well. If making salad early in day, add enough salad dressing to lightly coat all ingredients, stir, then cover dish and refrigerate until ready to serve. At serving time, add additional salad dressing to taste (since pasta will absorb some of the dressing while refrigerated). Stir to combine. Serve, and enjoy!

Recipe Notes

Note: I used 1 really large chicken breast, which provided me with the 2 cups chicken.
Original recipe also called for 1/2 of an avocado, diced. Didn't have one when I made this, but I'm sure it would be great in this salad, as well.

Nutrition Facts

Chicken Club Pasta Salad

Amount Per Serving (1 serving)

Calories 674 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 13g81%

Cholesterol 106mg35%

Sodium 536mg23%

Potassium 475mg14%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 4g4%

Protein 32g64%

Vitamin A 670IU13%

Vitamin C 5.3mg6%

Calcium 165mg17%

Iron 1.9mg11%

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

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30
Mar
2016

Garlic Infused Roasted Asparagus

categories: Side Dishes, Vegetable Dishes

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Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!
There’s nothing like the abundance and great taste of fresh asparagus in the Springtime! It’s especially tasty when it is Garlic Infused Roasted Asparagus! Roasted in the oven, with garlic infused olive oil flavor… YUM!

I love fresh asparagus, either steamed or roasted, but roasting it is my favorite way to make it. It’s very simple to make this delicious vegetable side dish.

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

Here’s How To Make Garlic Infused Roasted Asparagus

The first thing to do is infused garlic into oil. To do this, add olive oil to a small skillet. Turn heat to medium. Lightly smash 3 medium sized garlic cloves (if small, use 4). Remove the peel, then add the smashed cloves to the oil in skillet. Cook until the oil starts to get bubbly around the garlic pieces.

Once it starts bubbling, turn the heat down to LOW. Continue cooking until it gets heated through, but do not let the garlic turn brown or burn (if you overcook the garlic it will become very bitter tasting!)

Once the oil is heated through, remove the garlic from the oil; discard garlic. Trim the thick bottom ends off of each asparagus stalk (I snap the ends). Arrange the asparagus stalks in a single layer on a large baking sheet. Pour the garlic infused olive oil over the asparagus.

Toss to fully coat the asparagus with the garlic infused oil, and then season with salt and pepper.

Time to Cook The Garlic-Infused Roasted Asparagus

Roasted asparagus bakes in a preheated 450 degree oven for a total of 12-15 minutes. Note that the cooking time can vary, depending on the size of the asparagus stalks!

Keep an eye on the roasted asparagus at the 10 minute mark. We once had dinner guests and I forgot to check on them (got really busy in the kitchen). Because I was using teensy, tiny asparagus stalks, I killed them. True story! With dinner guests in attendance… oh the horror!

After the asparagus has cooked for 6 minutes (halfway through cooking time), flip the asparagus over to the other side, and continue baking for the remainder of baking time. See how the asparagus has begun to roast up in the photo below? This is a good thing!

Once the asparagus is done, remove from oven. It’s ready to serve! The asparagus is fantastic with a bit of shaved Parmesan cheese on top, too!

When I took these photos I was making this for a meal with a vegan in attendance (no dairy!), so I left the fresh Parmesan curls off as a garnish, but trust me… it’s delicious BOTH ways!

Do You Enjoy Vegetable Side Dishes?

If you enjoy vegetable dishes, be sure to check out my recipe for Oven Roasted Carrots, Brussel Sprouts with Bacon, Brown Butter Green Beans, or Fresh Corn Sauté, plus many vegetable dishes, all listed in the Recipe Index at the top of each page.

It’s a gorgeous day here in the great Pacific Northwest, so I’m gonna head outside in the fresh air and sunshine while it’s here! Have a fantastic day!

Interested In More Recipes?

You Can Also Find Me On Social Media:

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0 from 0 votes

Garlic Infused Roasted Asparagus

Prep Time

5 mins

Cook Time

14 mins

Total Time

19 mins

Fresh oven roasted asparagus, lightly drizzled with garlic infused olive oil, is easy to make, and a wonderfully flavored, delicious vegetable side dish!

Category: Side Dish

Cuisine: American

Keyword: asparagus

Servings: 6 servings

Calories Per Serving: 54 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 bunches fresh asparagus , thick ends trimmed
2 1/2 Tablespoons olive oil
3 medium sized garlic cloves (4, if small), lightly smashed, then peeled.
approx. 1/2 teaspoon salt and 1/2 teaspoon black pepper
Freshly shaved Parmesan cheese curls , if desired, for garnish

US Customary - Metric

Instructions

Preheat oven to 450 degrees.
Smash and peel garlic cloves. Add them to olive oil in a small skillet. Heat oil on a MEDIUM heat. Once the oil around the cloves begins to bubble up a bit, make sure to turn the heat down to LOW. Cook until heated through, but be careful not to brown or burn the garlic (cause it makes the garlic have a bitter taste-not good!). Remove from heat; discard the garlic cloves.
Place the trimmed asparagus stalks onto a large baking sheet, in a single layer. Pour the infused olive oil over the asparagus. Toss gently to fully coat with the oil, then season with salt and pepper.
Bake in preheated 450 degree oven for 6 minutes. Flip the asparagus over, and cook for an additional 6-8 minutes, until roasted through. Check the stalks to ensure you do not overcook them (last half of cooking time will vary, due to various sizes of asparagus stalks).
Serve while hot. Garnish with freshly shaved Parmesan cheese curls, if desired.

Recipe Notes

Caloric calculation does not include garnish of shaved Parmesan cheese (optional).

Nutrition Facts

Garlic Infused Roasted Asparagus

Amount Per Serving (1 serving)

Calories 54 Calories from Fat 45

% Daily Value*

Fat 5g8%

Potassium 16mg0%

Vitamin A 40IU1%

Vitamin C 0.7mg1%

Calcium 3mg0%

Iron 0.1mg1%

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

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28
Mar
2016

Easy Cashew Chicken

categories: Asian, Chicken, Main Dishes

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Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout! $Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!$
Do you like Chinese food? We sure do! I really LOVE finding recipes for delicious dishes like Easy Cashew Chicken that are so simple to make at home.

I love to eat out, but also love saving money, especially when it’s easy to make this favorite Chinese meal in under 20 minutes!

It’s very easy to make this simple dish of cashew chicken at home. Really! And as an added bonus, IT’S QUICK TO PREPARE, AND TASTES FANTASTIC!!!!

Here’s what you do to make this Classic Chinese dish in under 20 minutes!

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

Make The Sauce

Mix the ketchup, soy sauce, rice vinegar, sesame oil, garlic, brown sugar and ginger together in a small bowl, until fully combined. Set aside.

Prepare The Chicken For Cooking

Cut two (large) boneless, skinless chicken breasts into 1″ cubes. Dry them with a paper towel, if necessary, to absorb juices.

Mix the flour, salt and pepper together. Add this mixture to the chicken pieces, then stir to coat chicken. I found it easiest to do this in a large bowl.

Be sure to get the flour coating onto all sides of the chicken. Shake off the excess flour.

Cook The Chicken

Heat a large non-stick skillet over medium-high heat. Drizzle a generous amount of canola or vegetable oil (approx. 3-4 Tablespoons) on bottom of skillet.

Once the oil and skillet are really hot (but not smoking!), add the chicken pieces. the chicken should sizzle when it hits the skillet!

Cook (without moving the chicken around) for 2-3 minutes, and then turn chicken to other side and cook for another couple minutes.

The chicken pieces should be light golden brown on all sides.

Add The Asian Sauce

Pour the Asian-inspired sauce over the chicken. Stir gently to combine and coat the pieces of chicken with sauce. Reduce the heat to medium-low.

Cook for 2-3 minutes, stirring occasionally, until the chicken is cooked all the way through. It will start smelling really good right about now!

Finish Making The Cashew Chicken

Add the cashews to the skillet, and stir gently to combine sauce, chicken, and cashews. Remove the skillet from the heat.

Time To Eat Some Cashew Chicken!

Serve the cashew chicken with a garnish of sliced green onions (if desired), and spoon it on top of a bed of rice! That’s it, and now it’s time to enjoy this delicious meal.

I think you will find this is “restaurant quality” delicious! Since it only takes under 20 minutes to have cashew chicken on the table, who needs take-out?

I hope you will consider trying this recipe for cashew chicken. It truly tastes fantastic. If you enjoy chicken with an Asian twist, you might also enjoy my recipes for Asian Chicken Lettuce Wraps, P.F. Chang’s Ginger Chicken with Broccoli, Kung Pao Chicken or Asian Lemon Chicken Strips.

Be sure to check out ALL of my recipes, which are located in the Recipe Index at the top of the page. Have a wonderful day, and thanks for stopping by! Please come back again soon for more delicious recipes.

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: http://www.ohsweetbasil.com/quick-and-easy-cashew-chicken-recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Cashew Chicken

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!

Category: Dinner, Entree

Cuisine: Asian

Keyword: cashew chicken

Servings: 4 servings

Calories Per Serving: 282 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon ketchup
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1/8 teaspoon sesame oil
1 clove garlic , minced
1 1/2 Tablespoons brown sugar
1/8 teaspoon ground ginger
2 large chicken breasts , skinless/boneless (cut in 1" cubes)
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup roasted cashews (salted or unsalted, but not raw)
4 Tablespoons oil (canola, olive, or vegetable) - enough to coat the bottom of large skillet (approx.3-4Tbl)
1 Tablespoon Thinly sliced green onions , for garnish (if desired)

US Customary - Metric

Instructions

In a small bowl, mix together ketchup, soy sauce, rice wine vinegar, sesame oil, minced garlic, brown sugar and ground ginger. Once fully blended, set aside.
Place flour, salt and pepper in large bowl. Toss the chicken cubes (a few at a time) in the flour, salt and pepper, turning until fully coated on all sides. Shake off excess flour from chicken pieces and place on plate. Repeat until all are coated.
Heat oil on medium high in a large, nonstick skillet (approx. 4 Tablespoons-enough to coat the bottom of skillet). Once the oil is really hot, add the chicken pieces, keeping them separated as you add them to the skillet. Cook on medium high on each side for 2-3 minutes (until fully cooked and light golden brown). Discard any leftover oil from skillet.
When chicken is done, pour the sauce over the chicken. Stir gently to combine and coat chicken pieces. Immediately turn heat to medium low. Let the sauce and chicken simmer until hot, and heated through (a couple minutes), then add cashews to skillet. Stir to combine.
Serve the cashew chicken on a bed of rice. Garnish with thinly sliced green onions, if desired. Serve and enjoy!

Nutrition Facts

Easy Cashew Chicken

Amount Per Serving (1 servings)

Calories 282 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Cholesterol 36mg12%

Sodium 752mg33%

Potassium 336mg10%

Carbohydrates 17g6%

Sugar 6g7%

Protein 16g32%

Vitamin A 50IU1%

Vitamin C 1.2mg1%

Calcium 14mg1%

Iron 1.8mg10%

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

Here’s one more to pin on your Pinterest boards! $Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!$

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27
Mar
2016

Happy Easter!

categories: Holidays!, Inspiration

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Happy Easter! I am celebrating this day that changed the world… and my life, FOREVER!

May you have a Happy Easter, as you celebrate the sacrifice that was made on our behalf. Truly amazing love.

Our family is rejoicing over a risen Savior!… Happy Easter!

Interested In More Recipes?

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.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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25
Mar
2016

What’s “Good” about Good Friday?

categories: Inspiration

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What’s so “good” about Good Friday? EVERYTHING. It is a moment in history that changed the world FOREVER.
Because Jesus Christ took my sins and my guilt onto Himself on the cross, He paid the penalty that I deserved. Because of His sacrifice, I can now stand fully forgiven and pardoned before God. My debt has been marked “PAID IN FULL”. I believe… and am forever grateful. Yes… that horrible day in history was a very GOOD day.

I just couldn’t let this important day pass without sharing from my heart. My hope is that if you’re still reading this, you might consider for a moment what Good Friday is REALLY about… the ransom that was paid on our behalf, (that was far more costly than we will ever fully comprehend), to bring us “Prodigals” back into the loving arms of a holy God. It still gets to me every time I think about it.

May we never forget the extremely brutal, sacrificial price Jesus paid to save us, for all eternity. I’m profoundly amazed at the price He paid, and the unconditional love, mercy and grace He has poured so freely into my life. It has changed me for the better. And… I’m so glad he didn’t stay dead in the tomb. As Tony Campolo says, “It’s Friday… but Sunday’s coming!”

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23
Mar
2016

Tandoori Chicken (Weight Watchers)

categories: Chicken

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Tandoori chicken is a Wt. Watchers recipe for this classic Indian dish. It’s low-fat, full of spices and unique flavors, and very easy to prepare.

I tried a recipe for Tandoori Chicken (a classic Indian dish), a few months ago. It happened to be a Weight Watchers recipe that I found online. This version of a classic Indian dish is low in calories, seasoned with unique flavors, and is very easy to make.

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

What IS Tandoori Chicken?

Tandoori Chicken is a very popular Indian dish, typically cooked in a clay oven called a Tandoor (which is where this chicken gets its name from). Tandoori Chicken typically consists of roasted chicken, which is coated with a mixture of plain yogurt and pungent spices. The spices give the chicken its vibrant color and unique taste, and vary with different recipes.

I was curious to try Tandoori Chicken, so I started looking for simple recipes I could make, to see what the chicken tasted like. The original recipe I used, (a Weight Watchers recipe), called for using chicken breasts for a lower calorie count. When I made the dish I used boneless chicken thighs, so my photos will reflect that.

Not everyone out there likes the mix of unique spices found in this popular Indian dish, but if you do, you might enjoy this “low calorie” version.

How To Make Tandoori Chicken

Combine spices, onion, garlic, lime juice and yogurt in a bowl. Mix well to fully combine ingredients.

Place the chicken and the yogurt marinade in a large re-sealable plastic bag. Mash the bag around between your fingers until the chicken is fully covered with the sauce. Refrigerate the seasoned chicken for 6-8 hours (or overnight), for best flavor.

When you’re ready to prepare the tandoori chicken, remove it from the plastic bag. Spray a wire rack with non-stick spray. Place the wire rack on top of a baking pan or sheet. This will help to catch drips while the tandoori chicken cooks. Place the chicken pieces onto the rack.

Cooking Tandoori Chicken In the Oven

Preheat the broiler in your oven. Place the chicken (still on the rack) on the middle rack of the oven. Broil the tandoori chicken 4-5 inches from broiler element) until completely cooked through.

This usually takes about 15-20 minutes or so to completely cook the chicken. Once done, chicken should have an internal temperature of 165 degrees F). Remove the tandoori chicken from the oven, and serve. We enjoyed the chicken with rice and a veggie on the side!

I think it’s interesting to try dishes, like Tandoori chicken, from other countries… why not see what people around the world eat and enjoy? Hope you have a fantastic day… full of culinary adventures!

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes! A few favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: https://www.weightwatchers.com/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tandoori Chicken (Weight Watchers)

Prep Time

6 hrs

Cook Time

15 mins

Total Time

6 hrs 15 mins

Tandoori chicken is a Wt. Watchers recipe for this classic Indian dish. It's low-fat, full of spices and unique flavors, and very easy to prepare.

Category: Entree

Cuisine: Indian

Keyword: tandoori chicken

Servings: 4 servings (using breasts)

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons tandoori spice mix (* see Notes section for substitute spices)
1 medium brown onion , finely chopped
2 cloves garlic , minced
1 cup plain , fat free yogurt
1 Tablespoon fresh lime juice
1 pound boneless skinless chicken breasts (4 four ounce breasts) (I used 6 boneless skinless thighs)

US Customary - Metric

Instructions

Mix the spices, onion, garlic, yogurt and lime juice together until well combined.
Place yogurt mixture in a large re-sealable plastic bag, and add chicken pieces. Seal bag. Mash bag together with your fingers until all chicken pieces are coated with yogurt mixture. Refrigerate 6-8 hours (or overnight) for full flavor.
When ready to cook, preheat oven broiler. Spray a wire rack with non-stick spray. Place rack on top of baking sheet or baking pan (to catch drips while baking). Place chicken on rack on middle rack in broiler (about 4-5 inches from broiler element). Broil abut 15 minutes, or until chicken is completely cooked through (to internal temp. of 165 degrees).
Remove from broiler, and serve with rice and veggies.

Recipe Notes

NOTE: Caloric calculation is based on using 4 (4 ounce) boneless, skinless chicken breasts (if using thighs, the caloric count will be higher)
TIP:If you need a substitute for the tandoori spices, you can mix together and substitute the following:
1 Tablespoon fresh minced ginger +1 1/2 teaspoons coriander +2 teaspoons cumin
+1 teaspoon paprika + 1 teaspoon salt +1/2 teaspoon pumpkin pie spice

Nutrition Facts

Tandoori Chicken (Weight Watchers)

Amount Per Serving (1 piece)

Calories 175 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 75mg25%

Sodium 151mg7%

Potassium 544mg16%

Carbohydrates 5g2%

Sugar 2g2%

Protein 29g58%

Vitamin A 35IU1%

Vitamin C 5mg6%

Calcium 70mg7%

Iron 0.5mg3%

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

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21
Mar
2016

Banana Bread Baked Oatmeal

categories: Breakfast

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You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!

The other day I was looking at recipes online (a hobby of mine), and discovered this one for Banana Bread Baked Oatmeal. I love banana bread and I love oatmeal, so I had a hunch I would enjoy this breakfast treat. Yep- I was right… this is a delicious, filling, flavor-filled breakfast!

The recipe calls for all the goodies found in a good loaf of banana nut bread. This includes bananas, pecans, cinnamon and nutmeg, etc.. This difference is this recipe uses old-fashioned rolled oats, and is baked in a casserole dish! The baked oatmeal is really delicious, and the taste kind of reminds me of my Mom’s Banana Nut Bread.

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

Here’s How Easy It Is To Make Banana Bread Baked Oatmeal

Combine the dry ingredients in a large bowl (oats, brown sugar, baking powder, cinnamon, nutmeg and salt).

Melt the butter and add it to the dry ingredients. Stir the ingredients together, to combine.

In a separate bowl, mix together milk, mashed banana, egg, and vanilla extract. Pour this mixture into the flour mixture, and stir. Add the chopped pecans and mix well.

Spray an 8″ square baking dish with non-stick spray (or grease with butter). Pour the baked oatmeal batter into the prepared dish.

Time To Bake the Oatmeal

Bake the oatmeal in a preheated 350 degree oven for 25-30 minutes. Mine took 30 minutes to completely firm up in the middle. During the last 5 minutes of baking time, I placed a cookie sheet with extra chopped pecans in the oven to lightly toast (to be used as garnish later… optional).

When the dish is finished baking, remove the pan of banana bread baked oatmeal and sheet of toasted pecans to a wire rack. Sprinkle the top of the oatmeal with toasted chopped pecans. The next thing you do is to let the hot baked oatmeal cool down to room temperature.

You can eat the banana bread baked oatmeal warm, but I truly think it tastes best when eaten at room temperature. Once totally cooled, it was easier to cut into pieces, but ultimately… just serve it however you prefer.

Once the oatmeal has cooled, cut it into slices, and serve. You could bake this the night before you want to serve it, so it’s ready to go in the morning. Yum… this baked oatmeal tastes like banana bread, but it’s packed with oats! The old fashioned oats make it an even more filling and nutritious breakfast treat!

I’m glad I tried this recipe for banana bread baked oatmeal. I hope you will consider making it, as well. The leftovers the next day were wonderful! This baked oatmeal is really delicious…and is a great way to get kids (and grown-ups – *cough, cough*) to “eat their oatmeal”!

Looking For More OATMEAL Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some yummy recipes featuring oatmeal, including:

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

Have a great day!

Recipe Source: http://lovegrowswild.com/2015/08/banana-bread-baked-oatmeal/

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Banana Bread Baked Oatmeal

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

You will enjoy Banana Bread Baked Oatmeal! The flavor of banana bread permeates baked oatmeal, in this filling and delicious family-friendly breakfast!

Category: Breakfast

Cuisine: American

Keyword: baked oatmeal

Servings: 6 servings

Calories Per Serving: 372 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups old fashioned oats
1/3 cup brown sugar
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 Tablespoons butter , melted
2 cups milk
1 cup mashed banana (this was about 2 medium bananas, mashed)
1 large egg
1 teaspoon vanilla
1/2 cup pecans (or walnuts), chopped
3 Tablespoons chopped pecans , toasted (for garnish-optional)

US Customary - Metric

Instructions

Preheat your oven to 350 degrees. Spray or butter an 8" square baking dish. Set aside.
In large bowl, combine oats, brown sugar, baking powder, cinnamon, nutmeg and salt. Mix well.
Melt butter in microwave safe dish. Add to oat mixture; stir to combine.
In a separate bowl, mix together the milk, mashed banana, egg, and vanilla extract. Add to the flour mixture, and stir well, to fully mix ingredients. Stir in 1/2 cup chopped pecans.
Pour batter into prepared baking dish. Bake at 350 degrees for 25-30 minutes. Test it to make sure it is done in the center. When baked oatmeal is done, remove pan to a wire rack, and let cool. Sprinkle toasted pecans on top, if desired. Serve warm, or let cool completely to room temperature before serving.

Optional- during the last 5 minutes of baking time, place the 3 Tablespoons of chopped pecans on a baking sheet and place into hot oven (do this if you want to garnish oatmeal with toasted pecans).

Nutrition Facts

Banana Bread Baked Oatmeal

Amount Per Serving (1 serving)

Calories 372 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 5g31%

Cholesterol 46mg15%

Sodium 294mg13%

Potassium 498mg14%

Carbohydrates 45g15%

Fiber 5g21%

Sugar 21g23%

Protein 8g16%

Vitamin A 395IU8%

Vitamin C 3.3mg4%

Calcium 175mg18%

Iron 1.9mg11%

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

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18
Mar
2016

Dover Sole In A Browned Butter Lemon Sauce

categories: Main Dishes, Seafood

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Dover sole fillets are pan-seared, then drizzled in a browned butter lemon herb sauce in this easy to prepare, delicious, low-calorie seafood dish!Well, I was walking through a local store the other day and found a package of frozen Dover Sole fillets on sale. I bought them and made this light and delicious recipe for Dover sole in a browned butter lemon sauce (commonly called Dover Sole Meunière). Pretty sure $6.08 (my cost) is a good price for 2-3 main course servings (and it beats fast food)!

I found the recipe on Pinterest, and decided to give it a try. Sure glad to have cooked it, as my husband and I really thought the fish had a great taste, due to a browned butter sauce with fresh squeezed lemon juice, fresh parsley and oregano, cooked and spooned over the lightly browned pan cooked fish.

Anytime I find a simple to prepare, good sounding recipe (with only a few ingredients) is a winning combo for me. Here’s how to make this:

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

Prepare The Dover Sole

The recipe calls for four (4 ounce) Dover sole fillets. The fillets are very thin, and my package contained 6 of them (a couple were small), so I made the whole package. Rinse and dry the fish, then lightly season each piece with salt and pepper. *Note: Some recipes for this classic Dover sole dish call for dredging the fish in flour before cooking, but the recipe I was using did not, which is why I tried it!

Heat 2 Tablespoons butter in a large skillet on medium heat. Cook the butter until it turns a golden brown color ( a lot of the “foaming” will settle down).

Cook The Dover Sole Fillets

Gently add the fish pieces to the hot skillet. Cook 2-3 minutes on the first side (the bottom edges will begin to turn light brown). CAREFULLY turn the fish to the other side (the fillets are usually very thin…they will tear easily if you are not extremely careful).

Continue cooking for 2-3 minutes on other side, until fish is done. Carefully remove fish to a baking sheet; keep fish warm while you make the sauce.

Without wiping out the skillet, add remaining 3 Tablespoons butter to the pan. Let it melt and cook until the butter has turned brown. Once butter has a golden brown color, add the juice of one lemon.

(*Note: I cut a couple thin slices off before juicing to use as a garnish on finished fish), chopped fresh parsley and fresh oregano (oregano is totally optional, but adds a bit more flavor to the sauce). Stir to fully combine herbs and butter/lemon sauce.

Remove sauce from stove. Place one or two fish fillets onto individual serving plates; spoon some of the sauce over the top of the fish. If desired, you can also garnish each portion with a thin slice of lemon.

I served the fish with a side of roasted broccoli/red peppers and some Easy Homemade Rice Pilaf. And… in case you’re wondering…It was absolutely delicious (and NOT “fishy tasting”), filling, but not “gut-bomb” heavy!

This was such a simple, delicious, easy meal to prepare. My husband and I agreed we will enjoy having this again! If you enjoy Dover sole, you will LOVE my recipes for Dover Sole Fillets with Mango Avocado Salsa OR Baked Dover Sole Rollatini! Hope you will check out the recipes!

Have a wonderful day… the sun is finally out here in Portland and it is stunningly gorgeous as I write this blog post. After several weeks of rain, I can honestly tell you we are THRILLED!

Looking For More SEAFOOD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a nice variety of seafood recipes there, including:

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

Recipe Adapted From: http://www.coffeeandcrumpets.com/dover-sole-meuniere/

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Dover Sole In A Browned Butter Lemon Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Dover sole fillets are pan-seared, then drizzled in a browned butter lemon herb sauce in this easy to prepare, delicious, low-calorie seafood dish!

Category: Entree, Seafood

Cuisine: American

Keyword: dover sole

Servings: 3 servings

Calories Per Serving: 301 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4-6 (4 ounce) Dover sole fillets
Salt and pepper
5 Tablespoons butter , divided
Juice of 1 lemon (cut a couple thin slices for garnish before juicing, if desired)
1 Tablespoon finely chopped parsley
1/4 teaspoon finely chopped fresh oregano (completely optional)

US Customary - Metric

Instructions

To cook fish:

Rinse and dry pieces of fish. Lightly season each piece with salt and pepper.
Melt 2 Tablespoons butter in a large skillet on medium heat until golden brown (and a lot of the "foaminess" has settled down a bit). Carefully add the fish fillets to the hot skillet. Cook for 2-3 minutes (the bottom edges of the fish will start to turn light brown in color).
CAREFULLY turn the fillets with a large spatula (they will easily tear if not extremely careful). Continue cooking for 2-3 minutes on other side, until done, spooning melted butter over the top of fish as it cooks. Carefully remove fish to a large platter or dish, and keep warm while you make the sauce. Do not clean out the skillet.
To make sauce:
Using same skillet you cooked fish in, melt remaining 3 Tablespoons butter on medium heat. Let it cook until it turns golden brown (but do not let it burn). Add juice of lemon , chopped parsley, and oregano (if using) to skillet. Stir to combine ingredients. Remove pan from heat.
Place 1-2 pieces of fish onto individual serving plate, then spoon some of the sauce and herbs over the top of the fish. Garnish with a thin slice of lemon and additional parsley, if desired. Enjoy!

Nutrition Facts

Dover Sole In A Browned Butter Lemon Sauce

Amount Per Serving (1 fillet)

Calories 301 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 50mg17%

Sodium 167mg7%

Vitamin A 695IU14%

Vitamin C 1.7mg2%

Calcium 6mg1%

Iron 0.1mg1%

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

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16
Mar
2016

Chocolate Chip-Coconut Monkey Bread Minis

categories: Breads, Breakfast, Muffins

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Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They’re filled with chocolate chips, coconut, butter, brown sugar and cinnamon!
Recently I made an eggs, bacon, and biscuit breakfast for my husband and I, but had some leftover biscuit dough. I decided to create miniature, hand-held monkey bread using the leftover dough. These yummy Chocolate Chip Coconut Monkey Bread Minis were the result!

I didn’t use a recipe, but instead, just went with what I knew would work (based on making monkey bread previously). The decision was made to add coconut and chocolate chips to the middle, as a nice surprise! These chocolate chip coconut monkey bread minis are very easy to make.

Since I was using canned biscuits (Grands), I only had 4 rounds of biscuit dough left over, so the recipe I post will make 4, but it is absolutely easy to double the recipe if you have more mouths to feed. Here’s how I made these chocolate chip coconut monkey bread minis. Let me tell you… they are incredibly delicious!

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

How To Make Chocolate Chip Coconut Monkey Bread Minis

You will need to start with biscuit dough, right out of the can! I used Grands biscuits, because they are so big!

Using kitchen scissors, cut each biscuit in half. Next, cut each biscuit half into 3 pieces. Note that each biscuit will end up being cut in 6 pieces when done.

Let the Biscuit Pieces Go Swimming In Butter

Melt the butter in a microwave safe bowl. Dip each piece of biscuit in the melted butter. Make sure to turn each piece over, to fully coat with butter.

Put all the buttered biscuit pieces in large bowl. Sprinkle liberally with cinnamon (I didn’t measure… just eyeballed it!) This is what it looked like.

Add the brown sugar, and stir to completely coat the biscuit pieces.

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

Spray a muffin tin with non-stick spray. Place 3 biscuit pieces into each of the 4 muffin cups.

Add the shredded coconut and chocolate chips to the monkey bread minis. I didn’t measure, but estimate it is about a teaspoon of each per muffin cup.

Place 3 more biscuit pieces over the top of the chocolate chips. Once that’s done, top the monkey bread minis with any butter/brown sugar mixture left in bowl.

Place a few chocolate chips (pointy side down) into the top of each of the monkey bread minis.

Bake The Monkey Bread Minis

Place the monkey bread minis in a preheated 350 degree oven. I baked them for 17 minutes (check them around the 15 minute mark). When done, they should be golden brown and not look “doughy” on top.

Place the hot muffin tin on a wire rack. Let cool for 5 minutes, then carefully removed the the monkey bread minis. You can use a large kitchen spoon to scoop the monkey bread minis out without any trouble. Once removed from pan, let them cool down a bit.

You can pull away the pieces just as you would do with monkey bread. Make sure to enjoy the chocolate chip coconut monkey bread minis while warm. You can also simply eat them just like a muffin!

I cut one in half so you can see the inside. See how the monkey bread minis are filled with melted chocolate chips and coconut? YUMMO!

These monkey bread minis are so good! The flavors of butter, cinnamon, brown sugar, chocolate and coconut really come together. I hope you enjoy this portable, handheld miniature version of a fun (and somewhat decadent) breakfast treat!!! The recipe can easily be doubled, as well. Really hope you will give these a try.

Have an amazing day… my sincere hope is that you may you feel and fully comprehend the unconditional love God has for you. This is something I truly am profoundly grateful for.

Looking For More BREAKFAST TREATS?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: My brain… on coffee.

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0 from 0 votes

Chocolate Chip-Coconut Monkey Bread Minis

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

Chocolate Chip Coconut Monkey Bread Minis are a yummy, hand-held version of this breakfast treat! They're filled with chocolate chips, coconut, butter, brown sugar and cinnamon!

Category: Breakfast

Cuisine: American

Keyword: monkey bread minis

Servings: 4 servings

Calories Per Serving: 479 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large biscuit dough rounds (I used Grands because they are big)
1/2 cup butter , melted
1 teaspoon cinnamon (approx.)
1/4 cup packed brown sugar
4 Tablespoons shredded coconut flakes
4 Tablespoons semi-sweet chocolate chips (plus a few more for top of dough)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Melt butter. Pour into a large mixing bowl.
Cut each piece of biscuit dough in half, then cut each half into 3 pieces. (I used kitchen scissors). Toss the biscuit pieces into the butter. Stir to completely coat each piece with butter. Sprinkle with cinnamon, then add brown sugar. Stir to fully coat pieces of dough.
Spray 4 muffin cups with non-stick spray. Place 3 pieces of dough into each of 4 muffin cups. Add 1 Tablespoon of coconut followed by 1 Tablespoon chocolate chips per muffin cup. Top each one with 3 more pieces of dough. If desired, poke a few extra chocolate chips into the top of the dough (point side down to make it stick into the dough). Spoon any leftover brown sugar/butter mixture onto top of each one.
Bake at 350 degrees for approx. 17 minutes (check them at 15 minutes since oven times vary). When done, they should be golden brown in color (and the top should be cooked through and not "doughy" looking). Let them cool in the pan for about 5 minutes, then carefully lift them out to a wire rack to cool. (I used a large serving spoon to scoop all the way under the finished mini monkey breads and to get them out in one piece). Let cool slightly, then serve. Enjoy!

Recipe Notes

This recipe is for 4 servings, but can EASILY be doubled, if you have more mouths to feed. Leftovers can be re-warmed in a microwave on a low temperature setting.

Nutrition Facts

Chocolate Chip-Coconut Monkey Bread Minis

Amount Per Serving (1 serving)

Calories 479 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 20g125%

Cholesterol 62mg21%

Sodium 481mg21%

Potassium 189mg5%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 23g26%

Protein 3g6%

Vitamin A 710IU14%

Calcium 46mg5%

Iron 2.1mg12%

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

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Why I Call This Edie’s Carrot Cake

Lifelong Friends Are The BEST!

OOH… THIS Carrot Cake Is SO GOOD!

How To Make Edie’s Carrot Cake

Baking Edie’s Carrot Cake

How To Toast Pecans

Make The Cream Cheese Frosting

This Recipe Is VERY Adaptable

Looking For Other Cake Recipes?

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How To Make Chicken Club Pasta Salad

Time For The Salad Dressing

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Here’s How To Make Garlic Infused Roasted Asparagus

Time to Cook The Garlic-Infused Roasted Asparagus

Do You Enjoy Vegetable Side Dishes?

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Make The Sauce

Prepare The Chicken For Cooking

Cook The Chicken

Add The Asian Sauce

Finish Making The Cashew Chicken

Time To Eat Some Cashew Chicken!

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

What IS Tandoori Chicken?

How To Make Tandoori Chicken

Cooking Tandoori Chicken In the Oven

Looking For More CHICKEN Recipes?

Interested In More Recipes?

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Here’s How Easy It Is To Make Banana Bread Baked Oatmeal

Time To Bake the Oatmeal

Looking For More OATMEAL Recipes?

Interested In More Recipes?

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Prepare The Dover Sole

Cook The Dover Sole Fillets

Looking For More SEAFOOD Recipes?

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

How To Make Chocolate Chip Coconut Monkey Bread Minis

Let the Biscuit Pieces Go Swimming In Butter

Prepare Chocolate Chip Coconut Monkey Bread Minis For Baking

Bake The Monkey Bread Minis

Looking For More BREAKFAST TREATS?

Interested In More Recipes?

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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