Copycat Applebee’s Oriental Chicken Salad

Applebee’s Restaurant describes their signature salad as “Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles, tossed in a light Oriental vinaigrette”. Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!Over the years I have enjoyed finding “copycat” recipes from restaurants and then challenging myself to see if I can duplicate the same thing at home (sometimes for half the price, which is a huge plus in my book!). I love the “Top Secret Recipe” cookbook series, by Todd Wilbur.

My sons gave me a couple of his books for Mother’s Day years ago…I’ve bought a couple others…and they are wonderful. Basically, the author tries to identify what ingredients are in a restaurants food (he orders it, then “dissects” it in his lab to determine the ingredients.

Then he experiments to re-create the recipe until it is as close to the original as he can get). I love this because HE does all the dirty work, and I benefit from his efforts. Awesome! It works for me (heh heh heh)!

Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!
Making the delicious Asian-inspired salad dressing is easy!
Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!
Cooking the chicken… easy!
Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!
Grab a fork and dig in… you will LOVE the flavors in this salad!

This is a salad I have made MANY times over the past 15 years. I’ve made it for my husband and I, AND for as many as 25 hungry co-workers at a staff retreat, all with great results each time.

Honestly, it is fairly easy…just takes a bit of time to do the “prep” work. My tip: Do the prep work early, then after school or work, cook the chicken and throw it all together. Boom!

I hope you like it!  If you want to serve 4 with this recipe, just split all the ingredients into 4 smaller sized servings (including the chicken… just cut it into chunks and divide it on 4 salads!) We love this filling salad’s great flavor, and think you will, too! Enjoy!

Interested In More Recipes?

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

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Author's signatureRecipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32)

Copycat Applebee's Oriental Chicken Salad
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 
Copycat version of the popular restaurant's version of this Asian-inspired salad.
Category: Salad or Main Dish
Cuisine: Asian
Keyword: oriental chicken salad
Servings: 2 large servings
Calories Per Serving: 1431 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Oriental Dressing:
  • 6 Tablespoons honey
  • 3 Tablespoons white vinegar
  • 8 teaspoons mayonnaise
  • 2 Tablespoons Grey Poupon Dijon mustard
  • 1/4 teaspoons sesame oil (find this in the Asian food section of the grocery store)
For the Chicken:
  • 1 cup vegetable oil , for frying (you want the skillet to have about 1/2 inch deep of oil)
  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup Panko breadcrumbs (or you can substitute crushed cornflake crumbs)
  • 2 teaspoons salt
  • 1/2 teaspoons black pepper
  • 2 (3 oz.) boneless, skinless chicken breasts
For the salad:
  • 6 cups chopped romaine lettuce
  • 2 cups chopped purple cabbage
  • 2 cups chopped napa cabbage
  • 1 carrot , julienned or shredded (I grated mine)
  • 2 green onions , sliced (use entire stalk-green and white parts)
  • 2 TBSP sliced , toasted almonds (saute them on low in dry skillet for 3-4 minutes to toast-stir to prevent burning)
  • 2/3 cup chow mein noodles
Instructions
  1. Prepare the salad dressing and chicken: Using a whisk or an electric mixer, blend together the dressing ingredients in a small bowl. Cover and refrigerate until it is well chilled and you are ready to serve the salad.
  2. Preheat the oil in a skillet over medium heat. The temperature of the oil should be around 350 degrees before cooking the chicken (an electric skillet or a temperature gauge is helpful to get the oil at the right heat). The right amount of heat is necessary for a crispy brown crust!
  3. In a small bowl, mix together the eggs and milk until well combined.
  4. In another bowl, mix the panko crumbs (or cornflake crumbs) with the flour, salt and pepper.
  5. Cut the chicken breasts into 4 or 5 long strips. Dip each chicken strip into the egg mixture first, then into the flour mixture, coating each piece completely. Carefully place chicken pieces into the hot skillet (remember, you preheated it, right?) Fry the chicken fingers for approximately 5 minutes, turning and cooking until the coating on all sides has darkened to a golden brown.
  6. Assemble the salad: Prepare the salad by tossing the romaine lettuce with the purple cabbage, napa cabbage and shredded carrot. Place on individual serving plates.
  7. Sprinkle the green onions on top of the lettuce mixture.
  8. Sprinkle the almonds over the salad, then the chow mein noodles.
  9. Cut the chicken into bite sized chunks (that's the authentic way)...sometimes (like in the picture) I just leave the strips on top and let everybody cut up their own...whatever- I'm usually in a big hurry to eat the salad, and don't want to bother cutting it all up into chunks!) Anyways...back to the recipe: Place even amounts of the chicken on top of each salad, placing the chicken in a pile in the middle. Serve the salad dressing on the side. Enjoy!
Recipe Notes

You can easily make this salad into 4 smaller sized portions. Just cut the chicken into chunks, divide the chicken chunks and salad into 4 portions, and you're good to go!

Nutrition Facts
Copycat Applebee's Oriental Chicken Salad
Amount Per Serving (1 large salad)
Calories 1431 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 22g138%
Cholesterol 232mg77%
Sodium 3612mg157%
Potassium 1657mg47%
Carbohydrates 204g68%
Fiber 15g63%
Sugar 70g78%
Protein 56g112%
Vitamin A 19190IU384%
Vitamin C 82mg99%
Calcium 423mg42%
Iron 11.4mg63%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!

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Oven Roasted Herb Potatoes

Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.
I have been using this recipe for Oven Roasted Herb Potatoes for almost 20 years, since receiving it from my friend Carla. It’s a definite family favorite, so I want to share it here on the old blog!

Carla prepared these oven roasted herb potatoes for my husband and I one night as a side dish with dinner in their home. They were wonderful!  No surprise… anything Carla cooks is wonderful.

Sharing a meal with our friends Allan and Carla.

My husband and I became dear friends with Carla and her husband Allan through our church in central California, where my husband was a Music Pastor for 5 years. We love and treasure their friendship very much!

We shared life, deep conversations, laughter, family vacations (both families had two sons the same age) and many meals with these dear friends while we lived there. So glad she shared this great recipe for oven roasted herb potatoes with me!

Making Oven Roasted Herb Potatoes Is EASY!

Making these delicious potatoes is easy. I enjoy using red potatoes, but you could certainly use small butterball or yukon potatoes, as well. These are some of the red potatoes I grew in our garden. They are the perfect size for this simple recipe!

Potatoes are slice into rounds, then cut again into bite sized pieces, drizzled with olive oil, seasoned with spices and Parmesan cheese, and then they are baked! EASY!

We enjoy using red potatoes for this recipe for oven roasted herb potatoes.

These roasted potatoes are so good!. Nearly 20 years later and I’m STILL making them! They are ridiculously easy to prepare, yet FULL of flavor…a perfect side-dish for any meat entree! I sure hope you will give them a try, and I think you’ll be surprised at how good they are!

Looking For More Recipes Using POTATOES?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signatureRecipe source: Carla Merrill

Oven Roasted Herb Potatoes
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.

Category: Side Dish, Vegetable Dish
Cuisine: American
Keyword: oven roasted herb potatoes
Servings: 4 servings
Calories Per Serving: 365 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 medium unpeeled red potatoes
  • 1/4 cup olive oil
  • 4 Tablespoons Parmesan cheese , grated
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
Instructions
  1. Wash potatoes. Leave the peel ON. Slice into 1/2 inch "round" slices, then cut each slice in half. Place potatoes in a large mixing bowl.
  2. In a small bowl, mix the rest of the ingredients. Drizzle all over the potatoes, covering them completely.
  3. Place potatoes (and any extra spices left in mixing bowl in a 9x13 baking pan. Bake at 425 degrees for 45-50 minutes, or until potatoes are slightly browned and tender. ENJOY! See how easy this recipe is????

Nutrition Facts
Oven Roasted Herb Potatoes
Amount Per Serving (1 (1/4 of total))
Calories 365 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 3mg1%
Sodium 720mg31%
Potassium 1454mg42%
Carbohydrates 51g17%
Fiber 6g25%
Sugar 4g4%
Protein 8g16%
Vitamin A 185IU4%
Vitamin C 27.5mg33%
Calcium 91mg9%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Oven roasted herb potatoes with garlic, spices, olive oil and Parmesan cheese are easy to make, and are delicious on the side with most main dishes.

 

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Apple Cinnamon Bread

You’re gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!You're gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!
Yesterday a friend of mine named Kelly shared this recipe for Apple Cinnamon Bread on Facebook.  I thought it sounded good, so into the kitchen I went.

She mentioned she was in the mood to try this recipe. Well… since I love just about anything that has apples and cinnamon in it, I copied the instructions down to add to my collection of bread recipes.

Apple cinnamon bread sounded delicious!  Instead of waiting around till “someday”, I decided  to give it a try and see for myself how it tasted. I am grateful she shared this recipe, because it’s REALLY good!

Making Apple Cinnamon Bread

The recipe is incredibly simple…and if you enjoy the flavor combination of apples and cinnamon, you will enjoy this recipe! The recipe makes one large loaf, but could be easily doubled. Here’s some pics to make you want to make this yummy loaf of sweet bread!

Firm tart apples are chopped. Once that part is done, you’re ready to make apple cinnamon bread!

Apples are in chunks in metal bowl

Making the batter for apple cinnamon bread is so easy! It doesn’t take much time or mad crazy skills, either!

Mixing apple cinnamon bread batter in metal bowl

Use A Standard Sized Loaf Pan To Make Apple Cinnamon Bread

Apple cinnamon bread batter is placed into a standard sized loaf pan. Now the bread is all ready for the oven! The bread loaf is baked for between 30-40 minutes, until done in the middle when tested.

Apple bread batter in a metal loaf pan

Here is a photo of the apple cinnamon bread right after it has baked, cooled, and been removed from the pan. It sure looks good! The kitchen smells pretty good, also!

Side view of apple cinnamon bread on wire rack

All that is left to do now is to cut a slice of this delicious bread and enjoy every bite!

Apple Cinnamon Bread is sliced and ready to eat!

I sure hope you will give it a try and enjoy this tasty apple cinnamon bread! Have a great day.

Looking For Other Bread Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy baking breads like this, you might be interested in my other bread recipes. These include:

Interested In More Recipes?

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

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Author's signature

Recipe Source: http://allrecipes.com/recipe/apple-cinnamon-white-cake/photo-gallery.aspx

Apple Cinnamon Bread
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
You're gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!
Category: Bread
Cuisine: American
Keyword: apple cinnamon bread
Servings: 10 slices
Calories Per Serving: 259 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/3 cup brown sugar (not packed)
  • 1 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 1/2 cup butter (1 cube), softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple , large, peeled and chopped (I used Granny Smith)
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
  2. In a small bowl, mix together the brown sugar and cinnamon; set bowl aside.
  3. Using an electric mixer, beat the butter and granulated sugar together until smooth.
  4. Add in the eggs, one at a time, beating until completely blended; then add the vanilla extract and mix until smooth.
  5. In another bowl, mix together the flour and the baking powder. Stir this into the bowl with the butter mixture. Add in the milk, beating until it is fully mixed into the batter.
  6. Pour HALF the batter into the loaf pan.
  7. Add HALF the apples and then HALF the brown sugar mixture, covering the batter.
  8. Pour the rest of the batter over the apple/brown sugar layer. Top this again with the rest of the apples, then the brown sugar mixture.
  9. Lightly pat down the apples slightly into the batter; then, using a knife tip, gently swirl the brown sugar mixture through the apples.
  10. Bake in a preheated 350 degree oven for approximately 30-40 minutes, or until a toothpick inserted into the middle of the loaf of bread comes out clean. (Mine took 40 minutes, but oven temperatures vary, so keep an eye on it from the 30 minute mark on...)
Nutrition Facts
Apple Cinnamon Bread
Amount Per Serving (1 slice)
Calories 259
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this easy to prepare loaf of apple cinnamon bread! A slice, with a cup of coffee or tea is a great breakfast or snack, any time of year!

 

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Apple Shortbread Tart

This Apple Shortbread Tart is my “GO TO” dessert recipe. It’s one of my absolute favorite desserts… apples, cinnamon, topped with crumbly streusel on a buttery shortbread crust!Delicious Apple Shortbread Tart features apples in a brown sugar/cinnamon sauce on a buttery shortbread crust , topped with a crumbly streusel. SO GOOD!

Do you have one of those recipes? You know…the one you love to make when asked to “bring the dessert” to a friend’s home for dinner or what you make when you have guests over for dessert and coffee. Yep…this recipe for apple shortbread tart is MINE,  and yes…it’s THAT good.

How I Found This Recipe

I received this recipe on a little 3×5 card many years ago at a Christmas event for women at the church we attend. Since I never turn down a free recipe, I put it in my purse and brought it home. My thought was that “maybe someday” I would see if it was any good.

Well, that was a long time ago, but I tell you truthfully, I have made this delicious dessert so many times since then I’ve lost count! I’ve even “adapted” the recipe for other kinds of fruit and it works like a charm (peach and boysenberry), but this original version using tart apples is my absolute favorite!

The buttery, shortbread crust with the apples,cinnamon and crumbly shortbread topping…oh my goodness… It’s so good! I wish I knew WHO to thank for this, but, my little 3×5 card only had the recipe on it. So…random mystery person out there in the big ol’ world who created this recipe originally…THANK YOU!

Update 5/11/14: Turns out one of my dearest friends provided the recipe card I picked up…go figure. Thank you, Shari!

Here’s How Easy It Is To Make An Apple Shortbread Tart

Begin by preparing the shortbread crust. It’s easy to mix the ingredients in a food processor. You can also use a hand held pastry blender to mix the ingredients, if you do not have access to a food processor.

Preparing tart crust in food processor

Add cold butter to the ingredients in the food processor. It’s important to add butter to make a good shortbread crust!  Process until the butter has been reduced to the size of peas.

Butter and sugar in food processor

Form The Crust In A Tart Pan

Firmly press the crust mixture into the bottom and up the sides of a tart pan (with removable bottom). Remember to reserve some of the shortbread topping for later!

Set the reserved shortbread topping aside. It will be used later, to top the dessert.

Crust pressed into metal tart pan

Add The Apple Filling and Shortbread Crumb Topping

Mix the apple slices with the brown sugar/cinnamon mixture in a large mixing bowl. Arrange the apple slices on top of the shortbread crust.

Apple slices arranged in metal tart pan

The remaining shortbread crust mixture is sprinkled over the top of the apples, to cover. Now the apple shortbread tart is ready to go into the oven!

Streusel topping spread on apple shortbread tart

Bake The Apple Shortbread Tart

An apple shortbread tart is baked for about 45 minutes.  Here is what it looks like, fresh out of the oven and cooling down a bit!

Apple tart cooling down on wire rack after baking

This time the apple tart was served with homemade vanilla ice cream and drizzled with warm golden caramel sauce.

Slice of apple tart on plate with ice cream and caramel sauce

Here is the apple shortbread tart, served with a dark browned caramel sauce over vanilla bean ice cream. Can you tell I’ve made this dessert a LOT?

Slice of tart with browned caramel sauce and scoop of ice cream

Now the only thing left to do is grab a fork!  Dig in and enjoy a big old slice of this absolutely DELICIOUS apple shortbread tart!!!!

Caramel swirl ice cream was served with the apple tart this time. Boy was it yummy!

Slice of apple shortbread tart on plate with spoon and ice cream

Sure hope you will give this absolutely delicious apple shortbread tart a try! It is FANTASTIC, and I’m positive you will LOVE it!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Adapted From: Shari Altree

Apple Shortbread Tart
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Delicious Apple Shortbread Tart features apples in a brown sugar/cinnamon sauce on a buttery shortbread crust , topped with a crumbly streusel. SO GOOD!
Category: Dessert
Cuisine: American
Keyword: apple shortbread tart
Servings: 8 servings
Calories Per Serving: 395 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup butter
  • 2 egg yolks
For the filling:
  • 1 1/4 pounds tart apples (about 6 med. apples - Gravenstein or Granny Smith for best results)
  • 1/4 cup brown sugar , packed
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon cinnamon
Instructions
  1. Preheat oven to 400 degrees.
  2. Blend the crust ingredients until they are the texture of coarse meal. (You can use a fork, a pastry blender or a food processor). Add the 2 egg yolks and mix well to blend. **Set aside 1/4 of this mixture and save for later**. Using the remaining 3/4 of the crumbs, pat them down over the bottom and up the sides of a tart pan with removable bottom disk (this is what I use) or a pie pan. Make sure crust is firmly pressed down into the pan and the sides to form a solid crust.
  3. Peel and slice the apples into thin slices. Place the sliced apples in a large bowl. Add the 1/4 cup brown sugar, 1 TBSP flour and 1/2 tsp. cinnamon. Mix well to coat the apple slices.
  4. Once the apples and dry ingredients are mixed together, gently "pour" or spoon the apples onto the crust. I use my (clean) fingers to place the slices and fill in the holes; position the slices so they mound in the center and fill in the crust.
  5. Sprinkle the reserved 1/4 of the crust mixture over the top. I find it helpful to hold one hand up around the edge of the pan to try and catch the crumbles before they fall off the tart. Just scoop up any crumbles that fall onto your work surface and put them back on that tart! Cover the entire top of the tart.
  6. Bake the tart at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake until the top begins to turn a golden brown (approx. 25-30 minutes, depending on your oven). Just keep an eye on it and remove tart when top is golden brown. Let cool just a bit. If using a tart pan, hold your hand on the bottom of the tart and gently press upward on the metal disk to release the tart from the pan. Place the tart (keeping disk on the bottom of tart) on serving dish, slice and serve.
  7. Serve warm, with vanilla ice cream...and ENJOY!
Nutrition Facts
Apple Shortbread Tart
Amount Per Serving (1 serving)
Calories 395 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 94mg31%
Sodium 230mg10%
Potassium 128mg4%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 26g29%
Protein 4g8%
Vitamin A 635IU13%
Vitamin C 3.3mg4%
Calcium 26mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Apple Shortbread Tart features apples in a brown sugar/cinnamon sauce on a buttery shortbread crust , topped with a crumbly streusel. SO GOOD!

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Marinated Grilled Pork Chops and Portabella Mushrooms

My husband is the “Grill-Master” in our family. He recently grilled these Marinated Grilled Pork Chops and Portabella Mushrooms, and the dish was outstanding! Marinated Grilled Pork Chops and Portabella Mushrooms / The Grateful Girl Cooks!
When the weather is decent (in Oregon that means “not raining heavily”), he loves to grill on our Weber BBQ.  He’ll stand out there (yes, sometimes even in the rain) with the smoke pouring out of that BBQ into his eyes and permeating his clothes…and grill our dinner! While I love to prepare the food, I am so grateful he loves to GRILL the food! Yay!

I found this simple marinade recipe for pork chops online; then decided to use half of the marinade for the pork chops, and the other half to make a reduction sauce to saute baby portabella mushrooms in (to top the grilled pork chops with).

Yum.  If you don’t eat mushrooms, then use the entire marinade for the chops. Fantastic, either way!

The Grill Master, busy at work (Should I tell him the lighter fluid goes on the briquets?)- ha ha.

The grillmeister at work, before making marinated grilled pork chops.

Hope you give these yummy pork chops a try…it’s a simple and delicious entree! Have a great day.

Interested In More Recipes?

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

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

Author's signatureMarinade Recipe adapted from: http://www.cooks.com/recipe/rc9vt5im/marinade-for-grilled-pork-chops.html

Marinated Grilled Pork Chops and Portabella Mushrooms
Prep Time
10 mins
Cook Time
50 mins
Marinating Time
4 hrs
Total Time
5 hrs
 
Marinated grilled pork chops, with portabella mushrooms in a delicious sauce.
Category: Entree
Cuisine: American
Keyword: marinated grilled pork chops
Servings: 4 servings
Calories Per Serving: 544 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Marinade:
  • 1 medium onion , finely chopped
  • 1/3 cup oil
  • 1/3 cup pineapple juice
  • 1/4 teaspoon garlic powder
  • 1/2 cup soy sauce
  • 2 Tablespoons brown sugar
  • 4 large pork chops , bone in
  • 1 package baby portabella mushrooms , sliced
  • 1 Tablespoon butter
Instructions
  1. Combine the first 6 ingredients (onion, oil, pineapple juice, garlic powder, soy sauce, and brown sugar) in a bowl. Whisk ingredients until fully blended. Pour HALF of the sauce over the pork chops to marinate. To marinade the chops, I use a gallon sized plastic resealable bag (you can also use a covered pan).
  2. Set aside the remaining 1/2 of the sauce (to cook the mushrooms in later).
  3. Marinate the chops in the refrigerator for at least 4 hours (overnight is even better), turning several times to make sure the chops are fully coated. Once BBQ is ready to go, grill chops until done, basting occasionally with sauce (from the bag or pan).
  4. While pork chops are cooking, add the reserved marinade (that you set aside earlier) to a skillet. Add the sliced mushrooms and saute on medium low for approximately 5-8 minutes. Sauce should reduce a bit as it cooks. Stir to coat the mushrooms. About a minute or so before the mushrooms are done, add the Tablespoon of butter to the sauce. Stir in and keep the sauce warm.
  5. When pork chops are done, place on serving plates and spoon some of the mushrooms and skillet sauce over the top of each chop. ENJOY!
Recipe Notes

PLEASE NOTE: Almost all of the prep time in INACTIVE prep time while the pork is marinating.

Nutrition Facts
Marinated Grilled Pork Chops and Portabella Mushrooms
Amount Per Serving (1 pork chop)
Calories 544 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 21g131%
Cholesterol 124mg41%
Sodium 1188mg52%
Potassium 910mg26%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 10g11%
Protein 38g76%
Vitamin A 90IU2%
Vitamin C 4mg5%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Marinated Grilled Pork Chops and Portabella Mushrooms / The Grateful Girl Cooks!

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Copycat Cherry Garcia Ice Cream

Here’s a great recipe for Copycat Cherry Garcia Ice Cream I discovered two years ago during my Summer Ice Cream Experiment (I spent the summer experimenting with many homemade ice cream recipes in my Cuisinart Ice Cream maker).Copycat Cherry Garcia Ice Cream / The Grateful Girl Cooks! I only managed to get one picture of the cherry garcia ice cream before we dove in….YUM!  I love it when I can experiment and make “copycat” recipes.

This is a knockoff recipe for one of the most famous (and wildly popular) of Ben and Jerry’s ice cream flavors. If you love the original, you will love this simple to make version! Cherry Garcia ice cream is filled with juicy Bing cherries, sweet cream, and chocolate.

Summer is just around the corner, and I hope you will give this recipe a try…perfect for a hot summer evening (or let’s get real…ANYTIME you require ice cream…stat!).

Have a great day, and hope you enjoy this recipe for Cherry Garcia ice cream!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signatureRecipe source: My regular vanilla base (from Cuisinart book) + experimenting

Copycat Cherry Garcia Ice Cream
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 
Copycat recipe based on famous name brand ice cream...
Category: Ice Cream
Cuisine: American
Keyword: cherry garcia ice cream
Servings: 10 (1/2 cup servings) 1.5 qts. total
Calories Per Serving: 299 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup dark chocolate , grated finely, then covered & refrigerated (to keep it cold)
  • 1/2 cup fresh Bing cherries , pitted, halved, & then covered & refrigerated (to keep them cold)
  • 1/2 cup Egg substitute
  • 3/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1 cup milk
Instructions
  1. Prepare the chocolate and the cherries as indicated in ingredient list. Place them in separate bowls; cover and keep refrigerated until just before ice cream has finished freezing.
  2. In a large bowl, whisk the egg substitute, sugar, and vanilla together until the sugar has dissolved (a couple minutes). Pour in the whipping cream and milk; continue whisking until fully blended.
  3. Transfer the ice cream mixture to your ice cream maker, and freeze according to the manufacturer's instructions. About 5 minutes before the ice cream is done (and has thickened), add the grated chocolate and cherries to the ice cream mixture. Continue churning the ice cream for remainder of time indicated for your machine. When done, transfer mixture to a container suitable for a freezer, and let it continue to "ripen" (i.e. firm up) in the freezer. When ready to serve, grab an ice cream scoop and dig in!
Nutrition Facts
Copycat Cherry Garcia Ice Cream
Amount Per Serving (1 (1/2 cup serving))
Calories 299 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 67mg22%
Sodium 55mg2%
Potassium 170mg5%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin A 865IU17%
Vitamin C 1.1mg1%
Calcium 75mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Copycat Cherry Garcia Ice Cream / The Grateful Girl Cooks!

 

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Cantaloupe Sorbet

Cantaloupe Sorbet is easy to make (only 4 ingredients), and is a cold, refreshing frozen dessert treat to enjoy on a hot summer day!Cantaloupe Sorbet is easy to make (only 4 ingredients), and is a cold, refreshing frozen dessert treat to enjoy on a hot summer day!

A couple of summers ago I experimented making many different kinds of homemade ice cream and sorbets with my ice cream maker. This Cantaloupe Sorbet is one of the recipes I made… and guess what? It is very EASY to make, and is refreshing and DELICIOUS!
I began searching for fruit sorbet recipes online and found this simple one for Cantaloupe Sorbet. The recipe sounded a bit unusual and was a perfect candidate for my Summer Ice Cream Experiment. This experiment involved making and eating a variety of as many different ice creams  as I could without gaining an ounce…ha ha!

Making Cantaloupe Sorbet Is Simple!

When I made this sorbet, all that was needed was to mix up the ingredients (super easy), refrigerate the mixture for about 6 hours (super easy-duh), haul out my trusty ice cream maker that evening and voila…cantaloupe sorbet! YUM YUM YUM! So refreshing and delicious!
Here’s the most important tip I can give you when making this delicious sorbet: Make sure you get a wonderfully RIPE cantaloupe for best flavor!)

The ice cream maker used to make the cantaloupe sorbet.

This would be a perfectly yummy frozen dessert on a warm summer evening…hope you will give it a try. It’s very refreshing! With only 4 ingredients, this cantaloupe sorbet recipe is also simple to prepare! Hope you will give it a try… it’s really tasty!

Looking For More ICE CREAM Or SORBET Recipes?

Be sure and check out the Recipe Index at the top of the page to see other frozen desserts I have on this blog. They include Blueberry Cheesecake Ice Cream, Butter Pecan Ice Cream, and Homemade Strawberry Ice Cream, to name a few! Another sorbet recipe I have is Kiwi Mango Sorbet – yum!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Author's signatureRecipe Source: http://tastykitchen.com/recipes/desserts/cantaloupe-sorbet/

Cantaloupe Sorbet
Prep Time
30 mins
Cook Time
0 mins
Refrigeration Time
6 hrs
Total Time
6 hrs 30 mins
 
Cantaloupe Sorbet is easy to make (only 4 ingredients), and is a cold, refreshing frozen dessert treat to enjoy on a hot summer day!
Category: Ice Cream/Sorbet
Cuisine: American
Keyword: cantaloupe sorbet
Servings: 8 (1/2 cup) servings
Calories Per Serving: 130 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 whole very ripe cantaloupe , peeled, seeds removed, and cut into chunks
  • 2/3 cup granulated sugar
  • 1/3 cup light corn syrup
  • 6 Tablespoons fresh lemon juice (approx. 2 lemons)
Instructions
  1. Add all ingredients to a food processor (or blender) and puree till smooth.
  2. Place pureed fruit in the refrigerator (covered), and refrigerate at least 6 hours (or overnight).
  3. Pour ingredients into an ice cream maker and freeze per manufacturer's directions.
  4. Serve in chilled serving dishes and ENJOY!
Recipe Notes

**Prep time includes chilling time in the refrigerator.
**Be sure to use very ripe cantaloupe for best flavor.

Nutrition Facts
Cantaloupe Sorbet
Amount Per Serving (1 serving)
Calories 130
% Daily Value*
Sodium 20mg1%
Potassium 195mg6%
Carbohydrates 33g11%
Sugar 33g37%
Vitamin A 2335IU47%
Vitamin C 29.7mg36%
Calcium 8mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cantaloupe Sorbet is easy to make (only 4 ingredients), and is a cold, refreshing frozen dessert treat to enjoy on a hot summer day!

 

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Hawaiian Meatballs and Rice

You’ll love Hawaiian Meatballs and Rice – ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.You'll love Hawaiian Meatballs and Rice - ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.

When my husband and I were newlyweds (over 36 years ago) he decided to cook dinner for us one evening. He made Hawaiian Meatballs and Rice, with pineapple chunks, red and green bell peppers in a sweet and sour sauce. It was love at first sight.

This is the recipe he used…needless to say I was impressed with his “culinary skills” and by the fact that he prepared a delicious meal for us. Ah…young love!

Well…fast forward to many, many years later, and we STILL have this meal for dinner occasionally. I still love him, but now I am the one who cooks our meals. Neither of us remember where he found the original recipe, so I dug through my recipe box , pull out my trusty handwritten 3×5 index card I wrote down the recipe on ages ago… and off I go into the kitchen to make this dish.

We had these meatballs and rice two nights ago… so delicious! The sweet and sour sauce that coats the meatballs, along with the green and red peppers and pineapple is fantastic! It really is a quick and easy recipe to make.

How To Make Hawaiian Meatballs and Rice

Tip: It would be very easy to pre-cook the meatballs and pre-make the sauce (throw them both in the refrigerator); then pulling this recipe together at the end of a long day would be a snap.  Here’s how to make this dish:

Drain pineapple, making sure to reserve the juice. Set the pineapples (and the saved juice) aside.

Pineapple is drained, and sauce is reserved for Hawaiian meatballs.

Mix up the sweet and sour stir fry sauce in a medium sized bowl… easy!

Whisking the sweet and sour stir fry sauce for Hawaiian meatballs.

Chop up the red and green bell peppers, and set them aside with the pineapple chunks.

Red and green bell peppers are chopped for Hawaiian meatballs and rice.

Make The Meatballs

Mix up the meatball ingredients in a large bowl.  Once the ingredients are fully combined, form the meat into 2″ meatballs, by rolling them between your hands.

Meatball ingredients are combined in mixing bowl.

Heat oil or shortening in a large skillet. Brown the meatballs on all sides, and cook until fully cooked through.

Meatballs are cooked on all sides until browned.

Remove the cooked meatballs from skillet; transfer them to drain onto paper towels.

Browned meatballs are drained on paper towels.

Add the reserved stir fry sauce to the skillet you cook the meatballs in, and cook until it thickens. Stir occasionally while it cooks.

Stir fry sauce is heated in skillet for Hawaiian meatballs.

Once the sauce has thickened, add the bell peppers and pineapple back into the skillet.

Bell peppers and pineapple are added to thickened Hawaiian meatballs stir fry sauce

Add the Hawaiian meatballs back into the skillet, and gently stir to combine all ingredients (and coat them with the sauce). Cook only until the dish is heated through.

Hawaiian meatballs are added to sauce, peppers and pineapple.

Serve the Hawaiian meatballs on top of a bed of rice… and enjoy this delicious meal!

Hawaiian meatballs served on a bed of white rice.

Sure hope you will give these delicious Hawaiian meatballs a try in your own kitchen. They are absolutely delicious!

Interested In More Recipes?

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

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

Author's signatureOriginal Recipe Source: unknown (been making them for over 40 years)

Hawaiian Meatballs and Rice
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
You'll love Hawaiian Meatballs and Rice - ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.
Category: Entree
Cuisine: American
Keyword: Hawaiian meatballs
Servings: 5 servings (3 meatballs per)
Calories Per Serving: 524 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the meatballs:
  • 1 1/2 pounds ground beef
  • 1/3 cup bread crumbs
  • 1/3 cup onion , finely chopped
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground ginger
  • 1/4 cup milk
  • 1 Tablespoon shortening or oil (for browning meatballs)
For the sauce:
  • 2 Tablespoons cornstarch
  • 1/2 cup brown sugar
  • 1 - 13 oz can pineapple chunks (drain the chunks over a bowl-save the pineapple juice!!)
  • 1/4 cup white vinegar
  • 1 Tablespoon soy sauce
  • 1/8 teaspoon ground ginger
  • 1/2 cup chopped green pepper (I usually mix red and green peppers - the colors are nice in the sauce!)
  • *OPTIONAL* Original recipe also calls for 1 small can mandarin oranges.
Instructions
  1. Make the sauce: Drain the pineapple, reserving juice (set pineapple chunks aside). In a small bowl, whisk the cornstarch and brown sugar together. Add the pineapple juice, vinegar, ground ginger, and soy sauce to the brown sugar mixture. Stir until smooth. Set bowl aside.
  2. Chop the red and green peppers and set aside (with the pineapple chunks).
  3. Make the meatballs: In a large bowl, mix the ground beef, bread crumbs, chopped onion, egg, salt, ginger and milk until thoroughly blended (I use a fork to mix). Using your hands, shape the mixture into meatballs (approx. 12-15 -2" meatballs). In a large skillet, heat the shortening (or oil) on medium heat. When skillet is very hot, carefully add the meatballs, one at a time. Cook the meatballs, making sure you keep them turned so that all sides brown. When fully cooked (5-6 minutes), remove the meatballs from pan and place on paper towel lined plate to absorb any grease. Keep the meatballs warm.
  4. Drain the oil from the skillet after removing meatballs. Wipe skillet with paper towel to remove any small leftover "crumbles". Over medium heat, add the sauce mixture to the skillet. Cook, stirring constantly until it thickens and boils for 1 minute. Add the peppers, then the meatballs back into the skillet; gently stir until meatballs are evenly coated with sauce.
  5. Cook only until heated through (just a minute or two). Remove from heat.
  6. Serve meatballs and sauce on top of rice. ENJOY!
Nutrition Facts
Hawaiian Meatballs and Rice
Amount Per Serving (3 (meatballs + sauce))
Calories 524 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 130mg43%
Sodium 973mg42%
Potassium 480mg14%
Carbohydrates 32g11%
Sugar 23g26%
Protein 26g52%
Vitamin A 120IU2%
Vitamin C 12.8mg16%
Calcium 77mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love Hawaiian Meatballs and Rice - ground beef meatballs, with pineapple, red and green bell peppers in sweet and sour sauce, served on a bed of rice.

 

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Italian Stuffed Zucchini

This Italian dish is a BIG, baked stuffed zucchini, cut in half, and filled w/ Italian sausage, ground beef, tomato sauce, spices, Parmesan and mozzarella cheese.Italian Stuffed Zucchini / The Grateful Girl Cooks!
I love to grow our own vegetables in my raised bed garden. Zucchini is one of my favorites, but sometimes they hide under the leaves until they have grown quite large. This recipe for Italian Stuffed Zucchini uses those great big zucchinis…which is why I love it!

A fairly large zucchini is necessary for this dish. You know, the big zucchini you find you overlooked in your garden, or buy at your local Farmer’s market. It also might be the kind a friend gives you in a grocery bag after their harvest. ☺

Growing zucchini in our garden.
I received this recipe for Italian stuffed zucchini from a friend of mine named Shannon. I worked in a school office with Shannon for many years and love her dearly. She was one of my early inspirations for starting a veggie garden (for which I remain grateful!).

What Is In Stuffed Zucchini?

I’ve made stuffed zucchini several times over the years. The pairing of a large garden-grown zucchini stuffed with Italian sausage, garlic, Parmesan and Mozzarella cheeses adds up to a delicious and quick dinner!

This dish is so easy to prepare and it is an all-in-one kind of dish…meat and veggies! See how big the zucchini is?

Two huge zucchini halves, stuffed, baked, and ready to serve!

Here is a side view of all that melted Parmesan and mozzarella cheese on top! YUM!

Lots of melted cheese on top of the stuffed zucchini.

Have a great day. I hope you will consider trying this recipe for stuffed zucchini, and trust you will enjoy it, too!

Looking For More Recipes That Use ZUCCHINI?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple recipes with zucchini you might also enjoy include:

Interested In More Recipes?

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

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

Author's signature
Recipe given to me by Shannon Newton. Original Recipe Source: Unknown
Italian Stuffed Zucchini
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

This Italian dish is a BIG, baked stuffed zucchini, cut in half, and filled w/ Italian sausage, tomato sauce, spices, Parmesan and mozzarella cheese.

Category: Main Dish
Cuisine: Italian
Keyword: italian stuffed zucchini
Servings: 6 (if using really big zucchini)
Calories Per Serving: 710 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large zucchini
  • 1 pound ground beef
  • 1/2 pound Italian sausage (or use 2 links with casing removed)
  • 3/4 cup Italian bread crumbs
  • 1 medium onion , finely chopped
  • 1/4 teaspoons oregano
  • salt & pepper (to taste)
  • 2 cloves minced garlic
  • 6 ounces can tomato sauce
  • 3 Tablespoons butter , melted
  • 1 pound mozzarella cheese , grated
  • 1/2 cup Parmesan cheese (Kraft "green container" Parmesan works great)
Instructions
  1. Saute hamburger meat, Italian sausage, onion and garlic until cooked. Drain grease. Put meat mixture in large bowl.
  2. Add breadcrumbs, oregano, salt, pepper and tomato sauce to meat mixture. Mix well.
  3. In a skillet, par boil zucchini in water till tender. Remove zucchini and cut in half-length-wise. Remove seeds with a spoon, creating out a "tunnel" indentation in the zucchini (this will hold the filling-see photo below). Poke holes in zucchini with fork, then brush melted butter all over surface of the zucchini. Season with salt and pepper. Place zucchini halves in a 9x13 baking dish.
  4. Stuff both the carved "tunnels" with the hamburger mixture. Sprinkle with Parmesan cheese.
  5. Cover pan with aluminum foil. Bake at 350 degrees for 25-30 minutes. Remove from oven. Uncover.
  6. Divide grated Mozzarella cheese in half. Sprinkle across top surface of both halves. Place pan back into the oven (uncovered) and continue baking for another 10-15 minutes, or until cheese has melted.
  7. Remove from oven and cut into serving sizes (can usually get 2-3 servings per half, but it depends of course, on the size zucchini you are using). Serve, and enjoy!
Nutrition Facts
Italian Stuffed Zucchini
Amount Per Serving (1 (1/6 of total))
Calories 710 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 25g156%
Cholesterol 162mg54%
Sodium 1336mg58%
Potassium 605mg17%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 4g4%
Protein 41g82%
Vitamin A 970IU19%
Vitamin C 10.3mg12%
Calcium 543mg54%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This Italian dish is a BIG, baked stuffed zucchini, cut in half, and filled w/ Italian sausage, tomato sauce, spices, Parmesan and mozzarella cheese.

 

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Snowball Cookies

Snowball Cookies (aka Mexican Wedding Cakes or Russian Tea Cakes), are little balls of yummy buttery shortbread with pecans, coated with powdered sugar.Snowball Cookies / The Grateful Girl Cooks! These delicious cookies (aka Mexican Wedding Cakes or Russian Tea Cakes), are little balls of scrumptious buttery shortbread with pecans, coated with powdered sugar.

Traditions… I love them! This recipe for Snowball Cookies is one of those dearly loved holiday traditions in our family. Little balls of buttery shortbread, bursting with pecans (or walnuts) and rolled in sweet powdered sugar are the perfect Christmas treat to eat or give to family and friends!

My Mom made these delicious snowballs cookies for us when we were growing up. To continue the tradition, I’ve been making them with her recipe for over 40 years at Christmas for our family, and as gifts for friends and neighbors.

Other Names For Snowball Cookies

I’ve heard these snowball cookies referred to as Mexican Wedding Cookies, Russian Tea Cakes, Shortbread Bites, etc. Seems like everyone has a recipe and a name for them. Whatever they are called, these cookies really are little bites of “shortbread goodness”.

The snowball cookies look like little snowballs because they are round and coated with powdered sugar once baked! They seem to just melt in your mouth (just like snow), and are very easy to make.

If You Enjoy Shortbread Cookies, You Will LOVE Snowball Cookies

Snowball cookies go perfectly with a cup of coffee or tea! These decadent treats are not just for Christmas, because they can be enjoyed ANY time of year. If you enjoy shortbread, you will LOVE these cookies! Rich and buttery, with a hint of sweetness from the powdered sugar, these are one of my favorite Christmas treats!

Here’s a photo of some of the snowball cookies ready to eat… yum! I hope you will give them a try, because they are lip-smackin’ delicious!!

Snowball cookies, cooling on a wire rack.

The dough for snowball cookies is easy to make. Once made, the cookie dough is chilled, rolled into balls, baked, and then rolled in powdered sugar.

That’s really all there is to it! And snowball cookies sure are delicious, so I bet ya can’t eat just one of ’em! YUM.

Snowball cookies, cooling on parchment paper.

I love to eat a couple of these buttery snowball cookies with a good strong cup of coffee to sip on! Ahhhh… they are so very good, and are a perfect small bite of goodness!

Hope you will consider making a nice big batch of snowball cookies. They are absolutely delicious, no matter what time of year you make them! Have a GREAT day!

Looking For More Cookie Recipes?

All of my cookie recipes can be found in the Recipe Index at the top of the page. Some of our favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

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


Author's signature

Snowball Cookies
Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 30 mins
 
Snowball Cookies (aka Mexican Wedding Cakes or Russian Tea Cakes), are little balls of yummy buttery shortbread with pecans, coated with powdered sugar.
Category: Cookies
Cuisine: American
Keyword: snowball cookies
Servings: 60 (approx.)
Calories Per Serving: 67 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cookies:
  • 1 cup butter (2 cubes, room temperature)
  • 1/3 cup granulated sugar
  • 2 teaspoons water
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 cup nuts (walnuts or pecans), chopped
For Topping:
  • 1 cup confectioner's sugar (powdered) to roll the baked cookies in when done
Instructions
  1. Using an electric mixer, cream the butter and sugar together for several minutes until thoroughly mixed. Add the water and vanilla, and mix together. Slowly add the flour (the dough will become very thick). Stir in the nuts.
  2. Cover the dough with plastic wrap and refrigerate for 2-3 hours in refrigerator.
  3. Preheat oven to 325 degrees. Remove dough from refrigerator. Spoon out and roll dough in your hands to make 1" round cookie dough balls.
  4. Bake snowballs on un-greased baking sheets for 15-20 minutes at 325 degrees, or until just slightly browned. Remove cookies from oven; let cool just a minute, then carefully roll each cookie in a bowl of powdered sugar, to cover. Cool on a wire rack. Once cool, coat them a second time with the powdered sugar, if desired. That's it!
Recipe Notes

The prep time indicated is not active prep time. The cookies take only a few minutes to prepare, then dough must be refrigerated (inactive prep time) for a couple hours.

Nutrition Facts
Snowball Cookies
Amount Per Serving (1 cookie)
Calories 67 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 27mg1%
Potassium 13mg0%
Carbohydrates 6g2%
Sugar 3g3%
Vitamin A 95IU2%
Calcium 3mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Snowball Cookies (aka Mexican Wedding Cakes or Russian Tea Cakes), are little balls of yummy buttery shortbread with pecans, coated with powdered sugar.

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