Cranberry Orange Muffins

Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They’re a delicious breakfast treat, especially during the holidays!Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!
Do you enjoy the flavor combination of cranberries and oranges? I sure do! I’ve been making cranberry orange muffins for almost 40 years now with the same recipe.

Recently I found a new recipe, tried it… and loved these delicious muffins even more than my trusty old recipe!

The cranberry orange muffins are really easy to make, and I think you will love them, too!

They are loaded with cranberries and the flavor of orange in the cupcakes AND the glaze make them “practically perfect in every way” (to quote good old Mary Poppins)! Here’s how to make them.

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

How To Make Cranberry Orange Muffins

The first thing you will need to do is beat the butter until creamy. Add the granulated and brown sugars, and beat them using an electric mixer until they are well combined.

Beginning to mix batter for cranberry orange muffins.

Add eggs, plain yogurt, and vanilla to the mixture. Beat these until the batter is creamy and well combined.

Eggs, yogurt and vanilla added to cranberry orange muffins batter

Add in the finely grated zest from 2 oranges. Wow, the orange zest sure smells good!.

Zest from an orange is added to cranberry muffin batter.

Mix The Dry Ingredients

In a large separate bowl, whisk together the dry ingredients, and then pour the wet ingredients into the dry ingredients.

Dry ingredients are whisked together for cranberry orange muffins.

Wet muffin batter is added to dry ingredients for cranberry orange muffins.

Stir the milk and orange juice into the batter. Mix them well. The batter will be fairly thick after they have been added.

Milk and orange juice is added to muffin batter.

Add fresh or frozen cranberries to the batter. Be sure to set enough aside (24) to put on TOP of the muffin batter for garnish later.

Fold the cranberries in gently, to combine them with the thick batter.

Fresh cranberries are added to orange flavored muffin batter.

Fill the Muffin Cups

Spoon batter into a sprayed and paper lined muffin pan, filling them almost up to the top.

Please ignore my really old and dingy muffin pan. It works great, but looks horrible (Dear Santa… what would I like for Christmas?).

TIP:**Spray the paper muffin cup holders with non-stick spray (an old secret I learned from a friend whose hubby was a professional baker).

Put a couple cranberries on top of each of the cranberry orange muffins for garnish before baking.

Cranberry orange muffins batter is placed into paper liners in pan before baking.

Bake The Cranberry Orange Muffins

Bake the cranberry orange muffins in a preheated 425 degree oven for 5 minutes.

Reduce the heat to 350 degrees and continue baking for 18-20 minutes (or until done/light golden color).

Remove from oven, once done. Let the cranberry orange muffins cool for a minute or two, then remove them from the pan onto a wire rack to cool.

Cranberry orange muffins, cooling on wire rack after baking.

Prepare The Icing For The Muffins

While the cranberry orange muffins are cooling off a bit, make the orange glaze by mixing orange juice and powdered sugar together in a bowl.

Squeezing orange juice into glaze mixture for icing cranberry orange muffins.

Orange glaze is ready to drizzle on top of cranberry orange muffins.

Glaze The Cooled Muffins 

TIP: Put a sheet of aluminum foil under the rack, to help catch any drips while glazing the muffins.

Once muffins have cooled off, it’s time to glaze them. Drizzle the glaze over the top of each muffin, going side to side.

Turn the rack one quarter turn and drizzle the muffins again, going the opposite direction (side to side, then top to bottom).

Cranberry orange muffins, drizzled with orange flavored glaze, before serving.

Time To Enjoy A Cranberry Orange Muffin!

Let the glaze firm up, and then these absolutely yummy cranberry orange muffins are ready to enjoy!

Hope you will give these delicious muffins a try. They are really packed with lots of wonderful citrus flavor!

Two cranberry orange muffins on a plate, with a cup of coffee on the side.

I hope you have the opportunity to try these cranberry orange muffins. They’re fabulous, and I’m confident you (and those you love) will enjoy them.  

Thanks for stopping by, and I hope you will come back soon for more great family-friendly recipes. Have a great day, and may God bless you in all you do!

Looking For More MUFFIN Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes to check out, including:

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Author's signatureRecipe Source: http://sallysbakingaddiction.com/2014/11/06/cranberry-orange-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Cranberry Orange Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!
Category: Breakfast
Cuisine: American
Keyword: cranberry orange muffins
Servings: 12 muffins
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the muffins:
  • 1/2 cup unsalted butter (room temperature/soft)
  • 1/2 cup granulated sugar
  • 1/4 cup light or brown sugar , packed
  • 2 large eggs (room temp. is best)
  • 1/2 cup plain yogurt (I used Greek)
  • 2 teaspoons vanilla extract
  • zest from 2 oranges
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 Tablespoons orange juice
  • 2 Tablespoons milk
  • 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw!)
For citrus drizzle:
  • 1 cup powdered sugar
  • 3 Tablespoons orange juice
Instructions
  1. Line a 12 count muffin pan with paper liners. Spray each liner with non-stick spray. If not using liners, spray pan with non-stick spray. Set muffin pan aside.
  2. Preheat your oven to 425 degrees F.
  3. In the bowl of a stand mixer (or in a medium sized bowl using a handheld mixer), beat soft butter until smooth (on high speed), for about one minute. Add the granulated and brown sugars and continue beating for approximately 1-2 minutes, until fully combined. Add eggs, yogurt, and the vanilla extract; beat until combined. Scrape down the sides of the bowl, if needed. Add the orange zest and combine. Remove bowl and set aside.
  4. In a large mixing bowl, whisk together all purpose flour, baking powder, baking soda, cinnamon and salt. Pour the wet ingredients into the bowl of dry ingredients and mix well. Add the orange juice and the milk; stir until fairly smooth (you might have some little lumps (that's okay).
  5. Fold in the fresh or frozen cranberries (saving 24 to garnish muffins with), only until mixed in. Do not overmix.
  6. Distribute the batter into the muffin cups (they will almost be filled to the top). Add a couple of cranberries to the top of each muffin.
  7. Bake muffins at 425 degrees for 5 minutes, then reduce heat in oven to 350 degrees, and bake for an additional 18-20 minutes, until done and golden in color. Remove pan from oven. After muffins have cooled a couple minutes, remove them to a wire rack (with aluminum foil or wax paper underneath to completely cool.
  8. While muffins are cooking or cooling, make the citrus drizzle by mixing orange juice and powdered sugar together in a small bowl. Decoratively drizzle the glaze over warm muffins. Let muffin drizzle cool and firm up before serving! Enjoy!
Recipe Notes

If you wrap the muffins really well with plastic wrap and aluminum foil, you should be able to freeze them for up to 2 months.

Nutrition Facts
Cranberry Orange Muffins
Amount Per Serving (1 muffin)
Calories 255 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 207mg9%
Potassium 101mg3%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 310IU6%
Vitamin C 7.9mg10%
Calcium 45mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!

 

 

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Roasted Butternut Squash with Cranberries, Honey & Feta

Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Are you on the search for a new vegetable side dish to serve during the holidays (or any old time, for that matter)? Well, here’s a sweet AND savory recipe for Roasted Butternut Squash with Cranberries, Honey & Feta.

This is one gorgeous side dish to look at, and a very tasty side dish to accompany various meals. The dish has so many different flavors going on- roasted butternut squash, creamy saltiness of feta cheese, and the “pop” of freshly roasted tangy cranberries. Butternut squash is topped off with the sweetness from honey being drizzled over the top of the ingredients! I am really glad I tried this recipe.

The recipe for roasted butternut squash is simple. Roast the butternut squash, add the fresh cranberries near the end of the roasting time, dish them up, garnish with the rest of the ingredients. That’s it, in a nutshell.

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

How To Make Roasted Butternut Squash With Cranberries, Honey & Feta

Get yourself a butternut squash. Got one? Okay.  You only need ONE, but here’s a photo of 2 (perhaps to inspire you to double the recipe if cooking for a small village?)

To make roasted butternut squash, you need to start with fresh butternut squash!
Peel and chop one butternut squash into small bite-sized cubes. (Peeling the squash is the toughest part of this recipe… really!)

The butternut squash must be peel and sliced before it is roasted.

Drizzle some olive oil onto a large baking sheet and put the cubed squash on it, turning cubes to coat with the oil.

Roasted butternut squash requires squash cubes, tossed in olive oil.

Sprinkle squash cubes with salt and pepper, and give them another light drizzle of olive oil. Bake at 400 degrees for 25 minutes. Once done, remove the roasted butternut squash from the oven, and add fresh cranberries. Return the pan to the oven; cook for 15 additional minutes.

Fresh cranberries are ready to add to the roasted butternut squash.

Fresh cranberries are added to roasted butternut squash, then placed back into oven.

Getting Ready To Serve The Butternut Squash

When done, the cranberries should have popped a bit, and softened. Remove the roasted butternut squash and cranberries from the oven. Transfer the mixture onto a serving dish.

Roasted butternut squash and cranberries are removed from oven, and put on a serving platter.

To finish this roasted butternut squash dish, add a light dusting of cinnamon to top the veggies. Sprinkle the top with with crumbled feta cheese.

Feta cheese, cinnamon, and honey will be added to top of the roasted butternut squash.

Ready To EAT!

Drizzle some honey over the top of the entire dish, then add crumbled feta cheese and a little bit of dried parsley! YUM! Now this roasted butternut squash with cranberries, honey & feta cheese is ready to enjoy! Serve immediately.

Honey, feta cheese, parsley and cinnamon are added to top of the roasted butternut squash on platter.

That’s it! Serve the roasted butternut squash dish while hot!  Hope you enjoy the color and the variety of tastes in this simple, but delicious veggie side dish!

Roasted Butternut Squash with Cranberries, Feta & Honey on white platter, ready to eat!

If you enjoy butternut squash, be sure and check out my recipe for Butternut Squash Soup with Bacon. It tastes amazing! Have a fantastic day, friends. May God bless and keep you in, and through, all you do.

Looking For More BUTTERNUT SQUASH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes using butternut squash you’ll enjoy, including:

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 Adapted from Jenn Laughlin: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html

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Roasted Butternut Squash with Cranberries, Honey & Feta
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!
Category: Side Dish
Cuisine: American
Keyword: roasted butternut squash
Servings: 8 servings
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large butternut squash (peeled and cut into bite-sized cubes)
  • 2 Tablespoons olive oil (divided)
  • Salt and black pepper (to season with)
  • 2 cups fresh (and not frozen) cranberries
  • 1/4 cup feta cheese , finely crumbled
  • 3-4 Tablespoons honey
  • ground cinnamon , to taste
  • dried parsley (can also use fresh, if desired)-for garnish
Instructions
  1. Before beginning, preheat your oven to 400 degrees F. Pour 1 Tablespoonful of olive oil onto a large baking pan (with edges). Spread, to cover.

  2. Pour the cubes of butternut squash onto oiled baking pan. Drizzle the cubes with 1 additional Tablespoonful of olive oil. Lightly season squash cubes with salt and pepper.
  3. Put the baking pan onto the middle rack in the oven. Roast the squash at 400 degrees for 25 minutes. Pull out pan; add the fresh cranberries to the roasting pan and put back in the oven. Continue cooking squash and cranberries for 15 additional minutes. When done, the cranberries will have softened, and will have popped (or burst) a bit.
  4. Remove baking pan from oven. Sprinkle squash lightly with cinnamon. Sprinkle the feta cheese all over the top of the squash. Drizzle the squash with honey (try to sprinkle evenly so all get that bit of sweetness). Taste. If you want it sweeter, add some more honey to the dish. Garnish with parsley. Serve hot, and enjoy!

Nutrition Facts
Roasted Butternut Squash with Cranberries, Honey & Feta
Amount Per Serving (1 serving)
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 129mg6%
Potassium 351mg10%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 9g10%
Protein 1g2%
Vitamin A 10000IU200%
Vitamin C 23mg28%
Calcium 70mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need a new vegetable dish for the holidays? Look no further! Roasted Butternut Squash with Cranberries, Honey & Feta is both delicious, sweet AND savory!

 

 

 

 

 

 

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Cheese Tortellini in a Tomato-Spinach Cream Sauce

Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese is delicious, comforting and filling!Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese is delicious, comforting and filling!

Well, Fall weather has definitely come to the Pacific Northwest, bringing with it LOTS of rain and cooler temperatures, I have felt myself craving pasta lately. It’s funny- in the Summer I want to BBQ our meals; in Fall and Winter I crave “comfort food” recipes, much like this easy recipe for Cheese Tortellini in a Tomato-Spinach Cream Sauce.

My husband and I enjoyed this “meatless” pasta dish last week. Store bought tortellini is cooked, then served in a delicious cream sauce, which features the flavors of spinach, tomatoes, onions, garlic, basil, and of course… Parmesan cheese! It’s a very easy dish to pull together, as well, which ALWAYS scores big with me. Here’s how you make it:

Bring a pot of water to a boil, and cook tortellini, according to package directions, while you are making the sauce. Time it so that the tortellini is done when the sauce is ready.

Cook frozen chopped spinach according to package directions (I didn’t have any so I used fresh baby spinach, chopped it, then cooked it for a couple minutes in boiling water to wilt it).

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Drain the spinach really well using a strainer. Set the drained spinach aside. (I drained it so well I BROKE this strainer. Oops. Be careful out there, folks!)

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

In a large skillet, sauté onion in oil until it is tender (3-4 minutes).

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Once onions have softened, add the garlic and cook for another minute, stirring well.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Add tomatoes, spinach, basil, salt and pepper to the skillet.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Give it a good stir, then continue cooking the mixture on medium-high heat until almost all of the liquid has cooked out (this will take about 5-6 minutes).

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Pour in the whipping cream.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Grate Parmesan cheese and add it to the mixture.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Give the sauce a good stir. Bring the sauce to a boil, then reduce heat to LOW and simmer for 8-10 minutes (or until the sauce has thickened). Leave the skillet uncovered while cooking.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

About the time the sauce is finished cooking and hot, the tortellini should be done cooking.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Drain the cooked tortellini, then add to the skillet full of the tomato-spinach cream sauce.

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

Gently stir, to coat the tortellini with the sauce. Place tortellini and sauce in serving dish, or serve portions onto individual plates. Grate additional Parmesan cheese on top of each individual serving, if desired, and serve while hot!

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!

That’s it! Serve this with a mixed green salad for a hearty dinner! The recipe serves 6 (if using 16 oz. frozen tortellini-see Note Section of printable recipe). We enjoyed the leftovers, too!!

Have a great day! Think of ways you can encourage a friend, neighbor, or family member today, and act on it… be someone who makes a positive difference in someone’s life!

Cheese Tortellini in a Tomato-Spinach Cream Sauce / The Grateful Girl Cooks!Recipe Source: http://www.tasteofhome.com/recipes/tortellini-with-tomato-cream-sauce

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Cheese Tortellini in a Tomato-Spinach Cream Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese is delicious, comforting and filling!

Category: Dinner, Entree
Cuisine: Italian
Keyword: cheese tortellini
Servings: 6 servings
Calories Per Serving: 503 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 package (16 oz,) frozen cheese tortellini
  • 1 small brown onion , chopped
  • 2 Tablespoonfuls olive oil
  • 3 garlic cloves , minced
  • 1 can (14.5 oz.) diced tomatoes (undrained)
  • 1 package (10 oz.) frozen chopped spinach
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup grated Parmesan cheese
  • Additional grated Parmesan cheese for garnish , if desired
Instructions
Make tortellini:
  1. Cook the tortellini according to package instructions. While the tortellini is cooking, make the sauce.
Make Tomato-Spinach Cream Sauce:
  1. While tortellini is cooking, sauté chopped onion in olive oil (in large skillet) for 3-4 minutes, until onion has softened. Add garlic to skillet; cook for one minute, stirring constantly so it doesn't burn.
  2. Add tomatoes (and juice), drained spinach, basil, salt and black pepper to the skillet. Cook this mixture (uncovered) for 5-6 minutes on medium-high heat, until almost all of the liquid has been cooked away.
  3. Stir in the whipping cream and the Parmesan cheese. Stir well, then bring to a boil. Once it reaches the boiling point, reduce heat back down to low; simmer and continue cooking for 8-10 minutes, or until the sauce has thickened up a bit.
  4. When tortellini is finished cooking, drain it well, then add tortellini to tomato-spinach cream sauce in skillet. Gently stir to fully coat pasta with the sauce, then serve while hot.
  5. If desired (I recommend), garnish each individual serving with additional grated Parmesan cheese. Enjoy!
Recipe Notes

-No frozen spinach? Use fresh baby spinach. Place spinach leaves in boiling water for about 3 minutes. Drain. Use as directed.
-Can also use a 9 oz.. pkg. of FRESH tortellini. Makes a couple less servings (and extra sauce), but is good substitution for 16 oz. frozen tortellini.

Nutrition Facts
Cheese Tortellini in a Tomato-Spinach Cream Sauce
Amount Per Serving (1 serving)
Calories 503 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 117mg39%
Sodium 902mg39%
Potassium 257mg7%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 3g3%
Protein 17g34%
Vitamin A 6485IU130%
Vitamin C 4.8mg6%
Calcium 312mg31%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheese tortellini, enhanced with a cream sauce featuring tomatoes, spinach, garlic and Parmesan cheese is delicious, comforting and filling!

 

 

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Brown Sugar Crusted Salmon

 

Delicious, pan-seared brown sugar crusted salmon is easy to make, with spice rubbed salmon fillets, and can be on the table in about 15 minutes!Delicious, pan-seared brown sugar crusted salmon is easy to make, with spice rubbed salmon fillets, and can be on the table in about 15 minutes!My husband and I love salmon, so I am always on the lookout for new ways to prepare it. I found this recipe for Brown Sugar Crusted Salmon online, thought it sounded delicious, and just knew I had to give it a try! And guess what? It WAS delicious!

This recipe is incredibly EASY, and quick to prepare! I got the original recipe from Chris, at The Cafe Sucré Farine.  She has a wonderful blog that I enjoy very much and recommend, without hesitation. So, here’s all you need to do, to make this delicious entree:

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

Make The Brown Sugar Spice Rub

In a small bowl, mix together the brown sugar, zest from one lemon, chili powder, cumin, sesame seeds, sea salt and black pepper. How totally easy is that? This rub will be used to coat the salmon, and brings lots of flavor to the fish!

Spices and brown sugar are mixed together to season the salmon with.

A brown sugar spice rub will coat the salmon fillets to make a crust.

Prepare The Salmon Fillets

Divide up the seasoning mix, and carefully spoon it over BOTH sides of the salmon, patting it into the fish as you go.

Salmon fillets are coated with a brown sugar spice rub before cooking.

Brown Sugar Crusted Salmon has a slightly sweet spice rub on each piece of fish.

Pan-Sear The Brown Sugar Crusted Salmon

Heat a large skillet on medium-high for a minute or two. When it is very hot (but not smoking), add the olive oil and sesame oil to the skillet.  Now carefully add the seasoned salmon fillets to the hot skillet, and immediately turn the heat down to medium.

NOTE: I was only cooking for two, that’s why there are only 2 pieces of salmon in this picture.

Pan-searing the brown sugar crusted salmon helps make a crunchy crust.

Cook the brown sugar crusted salmon on medium heat for about 4 minutes. The bottom of the salmon will get “crusty” as the brown sugar  caramelizes on the outside.

Carefully turn the salmon over and cook the other side for 3-4 more minutes, until done. The brown sugar will turn dark as it caramelizes.

The brown sugar spice rub caramelizes on the salmon as it cooks.

Serve Brown Sugar Crusted Salmon

Once the brown sugar crusted salmon is done and cooked through, carefully remove each piece from hot skillet and place on individual plates.  I served the salmon with asparagus and rice on the side. That’s it!

Brown sugar crusted salmon has a wonderful, slightly sweet tasting “crusty” edge, and is really good! This would be a PERFECT dish to fix on a crazy busy weeknight when you want something great to eat without spending lots of time in the kitchen!

A brown sugar crusted salmon fillet is served with rice and steamed asparagus.

Sure hope you will give this quick and easy, delicious recipe for brown sugar crusted salmon a try! I think you will enjoy the slightly sweet and slightly spicy crust on the fish! And I KNOW you will LOVE just how quickly this entree comes together with no stress at all!

Have a fantastic day… look around… there is ALWAYS something to be thankful for!

Looking For More SALMON Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite salmon recipes 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 Source: Chis at http://thecafesucrefarine.com/2012/09/a-super-simple-dinner-on-run-brown/#_a5y_p=1463456

0 from 0 votes
Brown Sugar Crusted Salmon
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 
Delicious, pan-seared brown sugar crusted salmon is easy to make, with spice rubbed salmon fillets, and can be on the table in about 15 minutes!
Category: Entree-Seafood
Cuisine: American
Keyword: brown sugar crusted salmon
Servings: 4 servings
Calories Per Serving: 343 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 salmon fillets (no skin)
  • 1/4 cup brown sugar
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoon sesame seeds
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 Tablespoon olive oil
  • 1 teaspoon sesame oil
Instructions
  1. In a small bowl, stir together the brown sugar, lemon zest, chili powder, cumin, sesame seeds, salt and pepper. Put equal amounts of spice mixture on BOTH sides of salmon fillets, patting it down to adhere.

  2. Bring a large skillet to medium high heat; add the olive oil and the sesame oil once skillet is hot. Carefully add the salmon fillets to the hot skillet, then reduce the heat to Medium.

  3. Cook the salmon for about 4 minutes. When the bottom is a bit crusty and the brown sugar mixture has caramelized on the outside of the salmon, turn the salmon pieces over (carefully).
  4. Cook the other side of the fish for an additional 4 minutes, until done. Carefully remove salmon fillets from skillet and place on individual serving plates.

Nutrition Facts
Brown Sugar Crusted Salmon
Amount Per Serving (1 piece)
Calories 343 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 93mg31%
Sodium 669mg29%
Potassium 869mg25%
Carbohydrates 14g5%
Sugar 13g14%
Protein 34g68%
Vitamin A 215IU4%
Vitamin C 0.7mg1%
Calcium 46mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious, pan-seared brown sugar crusted salmon is easy to make, with spice rubbed salmon fillets, and can be on the table in about 15 minutes!

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Tip Of The Day #5: How To Easily Remove Pomegranate Seeds

Pomegranates. For me it’s a love-hate relationship. I love to eat pomegranate seeds, but was so frustrated trying to pry those wonderfully healthy and tasty little seeds out of the pomegranate. Today’s Tip Of The Day #5: How To Easily Remove Pomegranate Seeds.Tip Of the Day #5- How To Easily Remove Pomegranate Seeds / The Grateful Girl Cooks!Removing the seeds used to look like a blood bath when I got done. UNTIL… I learned how to easily remove pomegranate seeds quickly and easily, and lived to tell the tale. It’s sooooo easy.  Using pomegranate seeds in salads or other recipes can be quite messy and removing the seeds can be a real pain. However, there is an easier way to remove pomegranate seeds! Here’s how:

How To Remove Pomegranate Seeds

Grab a pomegranate. Any pomegranate. Carefully slice it in half horizontally with a very sharp knife on a cutting mat or board. Now grab a meat mallet or or heavy spatula. I go for the meat mallet. Place one half of the pomegranate in your hand seed side down. Spread your fingers out (a friend told me this part-so the cute little seeds can drop through them), and hold your hand directly over a large bowl.

Now… (here’s the crazy fun part!)! Smack the pomegranate good and hard all over. Not your hand, but the POMEGRANATE!  Aggression therapy at it’s very best.  The seeds will come flying out of the pomegranate as you smack it and will land quite impressively in the bowl. YEEHAW!!!!   Pomegranate seeds!

Use meat mallet to hit pomegranate.
Keep whacking the pomegranate with some force. When it is begging for mercy, turn it over. Most of the seeds should now be outta there. Remove any stragglers. Discard skin and repeat with the other half of the pomegranate.

Pomegranate seeds fall out of skin into bowl,
Quick Rinse And Dry

When done, pick out any little pieces of the white membrane that might have jumped for safety into the bowl. You don’t need or want that in with your seeds. Put the beautiful ruby pomegranate seeds in a colander and give them a rinse. Aren’t they pretty?

Rinse the seeds in a colander.
At this point you can put them in a container and store them in the refrigerator for a week or two OR if you want to freeze them for long term use, here’s what you need to do: Put the rinsed seeds onto several layers of paper towels. Roll them around in the paper towels until dry.

After you drain them, place seeds on paper towels to dry.
Remove Pomegranate Seeds And Freeze Them

Once the seeds are moderately dry, spread them out on a large cookie sheet. Place them (uncovered) in your freezer for about an hour. This method will “flash-freeze” the pomegranate seeds. 

After you remove pomegranate seeds, you can flash freeze them for storage.
Once frozen, scoop them out into a plastic freezer bag, label it, and place in the freezer until you need them. That’s it!!! Learned this little trick a few years back… who knew it could be this easy???   Given the price of pomegranate seeds ($4.99 for 1 cup at the store) where someone else does the work for you -YIKES!  This tip is a real cost-saver, for sure!

As you see pomegranates on sale this Fall, grab a few extra, and freeze the seeds. They will keep for a month or two if sealed very well in an airtight bag or container. It’s a great way to have these tasty little antioxidants available at a moment’s notice!!!

You Can freeze them after you remove pomegranate seeds.
Hope you enjoyed this tip, and will give it a try! May God bless you this day, friend. Thank you for stopping by and I hope you will come back again soon. Have a wonderful day.

Looking For More Interesting TIPS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several kitchen tips you might be interested in, which 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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Facebook page: The Grateful Girl Cooks!
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Seared Pork Chops in a Lemon, Wine & Herb Sauce

You will LOVE Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, delicious 20 minute dish!You will LOVE these Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, and delicious 20 minute dish!
Anyone out there in this big, old world want to try a DELICIOUS, QUICK, and EASY recipe for Seared Pork Chops in a Lemon, Wine & Herb Sauce? If you’re interested, then have I got a recipe for YOU!  These pork chops are a perfect choice when you don’t have a long time to fix dinner, but want something really tasty, and packed with flavor!

I found the recipe on Pinterest, and made it for my husband and myself a couple of nights ago…Wow! Both of us LOVED it, and it was so incredibly simple to make! We even loved the leftovers the following night (score one for me for not having to cook again! Yippee!)

Seriously – these pork chops are so good, and the sauce is what sends them over the top! How can you go wrong with lemon, white wine, garlic, rosemary, etc in the sauce? YUM.

How To Make These Pan Seared Pork Chops

Season each of the boneless pork chops lightly with salt and pepper.

Boneless pork chops are seasoned with salt and pepper.

Heat olive oil in a large skillet on medium-high until very hot. Add the pork chops, seasoning side down, to the hot skillet. Let them cook (without disturbing) for 4-5 minutes (pork will be browned).

Pork chops are cooked in oil in a hot skillet.

After 4-5 minutes, when bottom of chop has a good brown “sear” on it, carefully flip the pork chops over and continue cooking 4-5 minutes, until second side is cooked.

Seared pork chops in skillet.

Remove Pork Chops And Keep Warm

The pan seared pork chops should be cooked through. Remove the pork chops from the skillet onto a large plate.

Cover and keep the pork chops warm. I covered them with foil, and placed the plate in a 200 degree oven to keep warm, while I finished the sauce.

Seared pork chops are placed on serving platter.

Make The Lemon, Wine & Herb Sauce In Same Skillet

Do not wipe or clean out the skillet. Add additional olive oil, and heat it until very hot (but not smoking) on medium heat. Now add the minced garlic to the hot oil and cook for 30 seconds, stirring constantly to prevent burning.

Garlic is added to skillet drippings and heated to begin making sauce.

Add white wine and chicken broth to the skillet. Turn the heat up to high, and cook, making sure you get all the brown bits stuck onto the skillet bottom scraped up. There’s a lot of flavor in them.

Continue cooking the sauce until the liquid has reduced in volume by about 50 percent (this will take 5-6 minutes).

Wine and chicken broth added to skillet for sauce for seared pork chops.

Once liquid has been reduced, remove the pan from the heat and stir in lemon zest, lemon juice, additional salt and pepper, and the fresh chopped rosemary and parsley. Stir to combine.

Rosemary, parsley, and lemon juice added to pan sauce for pork chops

Time To Serve The Seared Pork Chops!

Once the sauce is finished cooking, it is time to serve these delicious seared pork chops! Place the chops onto a serving platter, and spoon all of the skillet sauce over the top. Serve immediately.

Lemon, wine and herb sauce is served on top of seared pork chops.

I served our seared pork chops with a side of rice and some green beans from our garden. Absolutely delicious!

Seared pork shops, served with green beans and rice.

Hope you enjoy these delicious seared pork chops in a lemon, wine and herb sauce! I know WE SURE DID! Have a great day.

Looking For More PORK CHOP Recipes?

You can find all of my recipes using pork in the Recipe Index, located at the top of the page. A few favorite pork chop recipes 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!
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The Grateful Girl Cooks!
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jbatthegratefulgirlcooks

Have a great day!

Seared Pork Chops in a Lemon, Wine & Herb Sauce / The Grateful Girl Cooks!Recipe Source: http://www.themountainkitchen.com/2013/06/14/sexy-pork-chops/

0 from 0 votes
Seared Pork Chops in a Lemon, Wine & Herb Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

You will LOVE these Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, and delicious 20 minute dish!

Category: Entree
Cuisine: American
Keyword: seared pork chops
Servings: 4 servings
Calories Per Serving: 253 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless pork chops (about 1 inch thick)
  • salt & pepper
  • 2 Tablespoons olive oil (divided)
  • 2 cloves garlic , minced
  • 1/3 cup white wine
  • 1/2 cup chicken broth
  • zest from 1 lemon
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon fresh parsley , chopped (must use fresh, for flavor!)
  • 1 teaspoon fresh rosemary , chopped (must use fresh, for flavor!)
Instructions
  1. Lightly season the pork chops with salt and black pepper.
  2. Heat 1 Tablespoon of the olive oil in a large skillet on medium-high. When skillet is very hot, add the pork chops, seasoned side down. Do not disturb or move the chops for 4-5 minutes. After 4-5 minutes and bottom of chops are browned, flip the chops over and cook the other side for 4-5 minutes (until brown and cooked through). Remove pork chops to a platter. Cover them with aluminum foil to keep warm. (I place the covered plate in a preheated 200 degree oven to keep warm while I finished the sauce.
  3. Do NOT wipe or clean out the skillet. Add 1 Tablespoon of olive oil to skillet and turn pan to medium. When hot, add the minced garlic, and stir constantly (to prevent burning) for 30 seconds. Add the white wine and the chicken broth to the skillet. Turn the heat to HIGH, and continue to cook for 5-6 minutes, scraping up all the brown bits that were stick to the bottom of the pan as you go, until the amount of liquid in the skillet has reduced by at least 50 percent. Remove pan from heat.
  4. Add lemon juice, lemon zest, chopped rosemary and parsley, along with a bit more salt and pepper to sauce. Stir well, to combine. Place chops back into sauce, spoon sauce over chops. Reheat briefly, only if necessary.

  5. Transfer pork chops onto serving platter. Spoon sauce over the top of each pork chop.  Serve and enjoy!

Nutrition Facts
Seared Pork Chops in a Lemon, Wine & Herb Sauce
Amount Per Serving (1 pork chop)
Calories 253 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 88mg29%
Sodium 175mg8%
Potassium 556mg16%
Carbohydrates 1g0%
Protein 30g60%
Vitamin A 85IU2%
Vitamin C 5.3mg6%
Calcium 9mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You will LOVE these Pan Seared Pork Chops, cooked until done in a skillet, then covered in a rich lemon, wine & herb sauce. Easy, and delicious 20 minute dish!

 

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Pumpkin Chocolate Chip Pancakes

Need a taste of Fall for breakfast? Try these delicious, fluffy, pumpkin chocolate chip pancakes, with chocolate chips, pumpkin puree, cinnamon and allspice!Need a taste of Fall for breakfast? Try these delicious, fluffy, pumpkin chocolate chip pancakes, with chocolate chips, pumpkin puree, cinnamon and allspice!
As a kid, one of my favorite occasional “treats” was when my Mom would make our family chocolate chip pancakes. We ALL loved them!  I’ve made them for my family for many years, but when I stumbled upon this recipe for PUMPKIN Chocolate Chip Pancakes, I knew I had to make these…stat!

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

This past week I made Pumpkin Spice Latte Biscotti, and had some leftover pumpkin puree in the fridge… (conveniently the exact amount I needed for this recipe). So, into the kitchen I went to make this breakfast! The recipe was very simple to prepare (only took 5 minutes to prep), and the “from scratch” pancakes are delicious!

The taste of pumpkin, cinnamon, allspice, and chocolate chips are amazing in these pancakes! Yes, they are a bit sweet, but I figured since we only have pancakes occasionally, it wouldn’t be TOO bad. Here’s how you whip up a batch of these delicious pumpkin chocolate chip pancakes:

Pumpkins are a sign of Fall and that means it is time for pumpkin pancakes!

How To Make Pumpkin Chocolate Chip Pancakes

In a large bowl, stir together flour, baking powder, baking soda, cinnamon, allspice and semi-sweet chocolate chips. (Bet you didn’t even break into a sweat…)

Adding ingredients to make pumpkin pancake batter.

In a separate bowl, stir the brown sugar, egg, vanilla, pumpkin puree, and oil together until fully combined.

Pumpkin puree, eggs, etc. are mixed to add to pancake batter.

Stir in the buttermilk and blend well.

Buttermilk is added to pumpkin chocolate chip pancakes batter

Add the wet ingredients to the dry ingredients and stir well, until mixture is fully blended. Do not overstir.

Wet ingredients added to dry ingredients to make pancake batter.

Time To Cook The Pancakes!

Pour pancake batter onto a pre-heated griddle (350 degrees) or large skillet (heated on medium-high) that has been sprayed with a non-stick spray or a little oil. Cook pancakes about 3 minutes or until little air bubbles form on top of the batter.

Pumpkin chocolate chip pancakes cooking on a griddle.

Carefully flip the pancakes over and continue cooking other side for 2-3 minutes.

Pumpkin chocolate chip pancakes are flipped when they get brown.

Time To EAT!

When done, serve immediately with some butter and maple syrup, and ENJOY!

Pumpkin chocolate chip pancakes served with butter and maple syrup.

Pumpkin chocolate chip pancakes on plate with fork.

I saved you a bite, but only ONE. You’re welcome!  Here you go, and isn’t that delicious? Hey, if you enjoy pancakes for breakfast, chances are you will also enjoy Homemade Blueberry Pancakes,  Banana Nut Waffles, or Waffles with Homemade Peach Topping!

Cutting into the pumpkin chocolate chip pancakes with a fork.

Hope you will these scrumptious pumpkin chocolate chip pancakes a try. I think you will really enjoy them. (I made half a recipe and it made 5 good sized pancakes). The full recipe (shown below in printable form) yields approximately 10-12 pancakes.

Have a great day, friends. Make every moment count for good! Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. There’s a LOT of them!

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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Author's signature

Recipe Source: Erin, at http://dinnersdishesanddesserts.com/pumpkin-chocolate-chip-pancakes/

0 from 0 votes
Pumpkin Chocolate Chip Pancakes
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Need a taste of Fall for breakfast? Try these delicious, fluffy, pumpkin chocolate chip pancakes, with chocolate chips, pumpkin puree, cinnamon and allspice!
Category: Breakfast
Cuisine: American
Keyword: pumpkin chocolate chip pancakes
Servings: 12 pancakes
Calories Per Serving: 243 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 3 Tablespoons vegetable or canola oil
  • 1 1/2 cups buttermilk (*see notes)
  • non-stick spray or a bit of oil (used to grease griddle or skillet)
Instructions
  1. In a large bowl, whisk together the all purpose flour, baking powder, baking soda, cinnamon, allspice and the chocolate chips. Set aside.
  2. In another bowl, blend together the brown sugar, egg, vanilla extract, pumpkin puree and oil. Mix well, then add in the buttermilk, stirring well.
  3. Add the wet ingredients to the dry ingredients. Stir until combined, but do not over stir.
  4. Spray a griddle or large skillet with non-stick spray or lightly grease with oil.
  5. Preheat grill to 350 degrees or heat skillet on medium-high. When hot, pour batter for pancakes onto griddle. Cook for about 3 minutes, or until tiny air bubbles begin to form on top of each pancake. Carefully flip the pancakes over, and continue cooking for another 2-3 minutes.
  6. Serve pancakes hot, and top with a dollop of butter and some maple syrup. Enjoy!
Recipe Notes

If you do not have buttermilk, you can easily make your own (I did this for the pancakes): Place 1 1/2 Tablespoons white vinegar in a large measuring cup. Add milk up to the 1 1/2 cup level. Stir. Let it sit for 5 minutes, then use it in the recipe as indicated. It is a perfect substitution!!!

Nutrition Facts
Pumpkin Chocolate Chip Pancakes
Amount Per Serving (1 pancake)
Calories 243 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 17mg6%
Sodium 132mg6%
Potassium 268mg8%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 3255IU65%
Vitamin C 0.8mg1%
Calcium 90mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need a taste of Fall for breakfast? Try these delicious, fluffy, pumpkin chocolate chip pancakes, with chocolate chips, pumpkin puree, cinnamon and allspice!

 

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Grandma’s Southern-Style Chicken n’ Dumplings

You will LOVE these Southern-Style Chicken n’ Dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it’s very best!You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!

Fall is upon us, and Old Man Winter is just around the corner. Not too sure about you, but I tend to “hunker down” during this season of the year, and yearn for fires in the fireplace, a warm home, and good old comfort food, like a big pot of my Grandma’s Southern-Style Chicken n’ Dumplings! Yum!

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

Why Are These Dumplings Flat Like Noodles?

I used to wonder about the use of the word “dumplings” in the name, since a lot of people make biscuit-like dumplings (and these look more like noodles), but if my beloved  Southern Grandma called them “dumplings”, well then “dumplings” they will be! Even Wikipedia tells us “dumplings” can be either PUFFY (typical in the Northeast) or ROLLED FLAT(Southern style!).

My Grandma, who lived in East Texas before she passed away, used to make this wonderful chicken n’ dumpling soup for us when we would visit on family vacations. My mom also made Grandma’s recipe for our family, then I began making this same recipe for my family many, many years ago. Our grown sons love this soup, as well, and I can’t even begin to count how many times they have eaten this meal.

Our oldest son, who is now 33 years old, still requests this as part of his birthday celebration, which amazes me to this day! It is REALLY simple, absolutely delicious, comforting and filling, and is very inexpensive to make… which is probably why I’ve been making this meal for so long!

Why Is This Recipe Good On The Old Wallet?

I start with a whole chicken. That’s the main ingredient in this soup, and I only use half the meat from the chicken, so I get another entire other meal out of the rest. That, to me, is a win-win.  Any time I can spend about $5 on a chicken and get two meals (plus leftovers) out of the deal is a good thing! I am sharing lots of pics for this recipe, but don’t let that scare you. This is simple, people!

So How Do I Make These Yummy Southern-Style Chicken n’ Dumplings?

Place a whole thawed chicken (that is rinsed and cavity cleared) into a large stockpot. Cover with water. (If you want you can add 1/2 cup each of chopped onion, celery, and carrots to help flavor the broth, but it really is not necessary). Bring the water to boiling and cook the chicken for 1 hour.

Whole chicken cooking in stockpotWhen done, remove the chicken to a large bowl to cool down.

Fully cooked chicken ready for soup with dumplingsPour the broth through a sieve to strain out any veggies, particles, etc. Pour broth back into stockpot. I discard the veggies I flavored the broth with, but if you want to leave them in, go for it!

Straining chicken broth for soupWhen the chicken has cooled, remove the skin. You can usually just pull it off from the different pieces using your clean hands.

Removing skin from cooked chicken before adding to soupCutting The Meat Off The Chicken

The chicken will be so tender the legs and thighs will easily tear off. I like to put a flexible cutting board on a baking sheet with edges, to help catch any liquid run-off.

Chicken for dumpling soup is tender and practically falls off boneCut or pull off all the meat from the chicken, and place into a large bowl. The chicken should be cut into bite sized pieces. I usually end up with between 4-5 cups of shredded chicken.

Shredded chicken to add to the soup and dumplingsStore Extra Chicken For Use In Another Recipe!

I like to use about 2 -2 1/2 cups of chicken for this recipe. You can use all of the chicken if you want, but I prefer to put the rest of the chicken into a freezer bag and into my freezer, so I have cooked chicken ready for another meal (like quesadillas, enchiladas, casseroles, etc.), as well!

Leftover chicken pieces not used for soup are frozen in storage bagsAdd The Chicken Pieces To The Broth

At this point, you will need to add 2 to 2 1/2 cups of shredded chicken back into the pot of chicken broth.

Shredded chicken is added back into broth before dumplings are addedI add two large cubes of chicken bouillon to the hot broth to add additional flavor. The cubes will break down and dissolve as the southern-style chicken ‘n dumplings cook.

Additional flavor is added to chicken n' dumplings soup base with bouillon seasoningMake The Dumplings

Heat the broth back up on medium high heat. While it is coming to a boil, I make the dumplings. I know a lot of people make big puffy biscuit-like “dumplings”, but this is how my Grandma made Southern-style chicken n’ dumplings, and that is why they look like large noodles.

Start by blending flour, salt, and shortening together using a pastry cutter, cutting it in until the shortening is the size of small peas. Easy!

Mixing up the dumplings dough with pastry blenderHot water and more flour is added and mixture is firmed up into a large dough ball. Let the chicken n’ dumplings dough rest for about 10 minutes, then shape into 3 equal sized portions.

Hot water is added to dumplings dough, then mixed together.Dumpling dough is separated into 3 equal sized pieces

Roll And Slice The Dumplings

Roll out the dough on a flour covered surface, one dough ball at a time, until it is thinly rolled out, and about the size of a pie crust.

Each dumpling dough ball is rolled out on a floured surfaceDumpling dough is rolled out until very thin on floured sufaceUse a pizza cutter (or a very sharp knife) to cut the chicken n’ dumpling dough into long strips about an inch wide. Repeat the entire rolling/cutting process with the other two dough balls, adding additional flour to cutting board before rolling each one.

A pizza cutter is used to slice dough for dumplings into thin strips

Add The Dumplings To The Soup Broth

Once the broth is boiling, carefully drop the “dumplings” a few at a time into the boiling broth, continuing until all the dumplings are in the pot.

Southern style dumplings are added to boiling chicken and brothAs dumplings cook, they float to surface of soupAdd a small amount of butter, as well as salt and pepper to the soup to help season it. Taste the broth, then add additional salt and/or pepper to suit your taste. I usually add a LOT of pepper to ours.

Butter, salt and pepper are added to chicken n' dumplings in potMix a couple spoonfuls of flour with some cold water (blend it well with a fork), and add it to the soup. This will help to thicken up the broth.

A flour slurry is added to chicken n' dumplings to thicken soup

Time To Eat Grandma’s Southern-Style Chicken n’ Dumplings!

Cook the Southern-style chicken n’ dumplings until broth has thickened a bit, and is very hot. When ready to serve, ladle the soup into individual serving bowls, and serve with a big piece of crusty French bread on the side. That’s it! This is so yummy… and is “comfort food” at its best! Not only that, but the leftovers are amazing!

Grandma's Southern-Style Chicken n' Dumplings served hot in a bowl

Sure hope you will give these Southern-style chicken n’ dumplings a try. You might even enjoy a few other soups I have here on the blog, like Albondigas Soup, Chicken Wild Rice and Bacon Soup, or any of the soups you can find in the Recipe Index at the top of the page.

There’s nothing better than having a big pot of Grandma’s Southern-Style Chicken n’ Dumplings available to slurp on during the cold Fall and Winter seasons! 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.

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source: My Grandma B.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 9 votes
Grandma's Southern-Style Chicken n' Dumplings
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 
You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!
Category: Soup
Cuisine: American
Keyword: chicken n' dumplings
Servings: 8 servings
Calories Per Serving: 341 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
To Cook Chicken And Make Broth:
  • 1 whole chicken , thawed and cleaned (remove and discard giblets from cavity)
  • 1/2 cup carrots , celery, and onion (OPTIONAL-to flavor the chicken broth)
  • Water to completely cover chicken in a large stockpot.
To Make The Dumplings:
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 2 heaping Tablespoons vegetable shortening
  • 1/2 cup HOT water
  • 1/2 cup plus 2 Tablespoons all purpose flour
To finish soup:
  • Two large chicken bouillon cubes
  • 1 Tablespoon butter
  • 1/4 cup water mixed with 2 Tablespoons flour
  • Salt and Pepper , to taste (approx. 1 teaspoon salt, 1/2 teaspoon pepper)
Instructions
  1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
  2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
  3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
  4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
  5. Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
  6. Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
  7. Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)
Recipe Notes

If you are pressed for time, you can always start with store bought chicken broth (cook the chicken in water/drain, THEN use broth in pot), and can also use a pre-cooked rotisserie chicken to get the chicken from, BUT I prefer to make it the way I have posted it, as it is far less expensive... but, hey... whatever works, right?

Nutrition Facts
Grandma's Southern-Style Chicken n' Dumplings
Amount Per Serving (1 serving)
Calories 341 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 75mg25%
Sodium 435mg19%
Potassium 230mg7%
Carbohydrates 20g7%
Protein 20g40%
Vitamin A 1515IU30%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE "Southern Style" chicken n' dumplings just the way my Grandma made them! A big bowl of this filling hot soup is comfort food at it's very best!

 

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Pumpkin Spice Latte Biscotti

If you enjoy Fall & pumpkin spiced “everything”, you’ll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!I have several friends who "do the happy dance" each Fall, when their local coffee stand begins offering their seasonal Pumpkin Spice Lattes. Cracks me up to see how fast the "news" spreads via Social Media. Well... if you like Pumpkin Spice Lattes, then I would be willing to bet you will love these Pumpkin Spice Latte Biscotti!

I have several friends who “do the happy dance” each Fall, when their local coffee stand begins offering their seasonal Pumpkin Spice Lattes. Cracks me up to see how fast the “news” spreads via Social Media. Well… if you like Pumpkin Spice Lattes, then I’m willing to bet you will love these Pumpkin Spice Latte Biscotti!

I saw this recipe pop up on Pinterest and thought I would give it a try. I’ve made biscotti before (here’s my recipe for Orange Almond Biscotti -yum!), so I knew I would enjoy the flavor combination of these biscotti.

How can you go wrong with a yummy coffee drink in COOKIE FORM? It’s practically impossible! Here’s how easy these pumpkin spice latte biscotti are to make:

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

Prepare Batter For The Pumpkin Spice Latte Biscotti

In a medium sized bowl, whisk together flour, baking powder, salt and spices, then set aside. See the ground coffee in the middle of the pile? Yes!

Dry ingredients for biscotti are mixed together in large bowl.

Using a hand mixer or a stand mixer, cream the butter and sugar together until creamy, and then add in eggs, and beat well.

A stand mixer is used to blend butter, sugar and eggs to make biscotti batter.

Add the pumpkin puree and vanilla extract to the batter, and beat these, until incorporated.

Pumpkin puree and vanilla extract are added to the biscotti batter, to combine.

Now add the dry ingredients to the wet ingredients, a little at a time, beating well until ingredients are fully combined.

Dry ingredients are now added to the wet ingredients to make the pumpkin spice latte biscotti batter.

Prepare The Pumpkin Spice Latte Biscotti Batter For Baking

The batter for the pumpkin spice latte biscotti will look like this when done… see the little coffee granules? Ooh…

Flecks of instant coffee are visible in the biscotti batter.

Spoon the soft dough onto a parchment paper lined baking sheet. Make two separate mounds (about 3 inches wide by 12 inches long) of dough several inches away from each other. Don’t forget to do this, because the dough will spread while baking.

Two log shapes are formed by spreading out the pumpkin spice latte biscotti batter on parchment paper.

Shape The Biscotti Logs

Using moistened hands, shape the dough into 3 inch wide by 12 inch long logs, remembering to leave several inches space between logs, cause they will spread when baking.

Batter is shaped into 2 log shapes before baking for the first time.

Bake The Biscotti

Bake the biscotti logs in a preheated 300 degree oven for 35-40 minutes, until firm (mine took 40 minutes). Please see my note on oven temp. in the NOTES section of the printable recipe! When done, remove the pan from the oven, and let the biscotti rest for a full 10 minutes.

After baking, the biscotti dough has spread considerably, and cools on parchment paper.

After 10 minutes, remove the biscotti logs to a cutting board, and remove the parchment paper. Carefully slice each log into 12 (one inch) slices along the short side, using a serrated knife to cut.

Each of the biscotti logs are sliced into 12 portions before they are baked again.

Time To Bake The Pumpkin Spice Latte Biscotti AGAIN

Once cut, carefully move the slices one at a time (I used the blade of the knife) back to a baking sheet (no parchment paper needed this time), making sure to place the cut side down. 

After 15 minutes, remove the biscotti from the oven, and turn them over. Put them back in the oven and bake an additional 15-20 minutes until golden brown and crispy. I actually let the second cooking go for 20 minutes.

Pumpkin Spice Latte Biscotti slices are baked a second time, cut side down.

When done, remove the biscotti to a wire rack and let the cookies cool down completely.

Baked biscotti slices, cooling on a wire rack.

Make The Chocolate Drizzle

While the biscotti cools, make a chocolate drizzle to decorate them with, once completely cooled. Melt chocolate chips and a little bit of vegetable shortening in the microwave. Microwave 30 seconds on high. Stir. Microwave again for 30 seconds on high. Stir.

Chocolate is melted with shortening, to make a drizzle for topping the biscotti.

Drizzle the tops of the biscotti with the melted chocolate. II use a honey dipper, but you can use a fork, etc.. Let the chocolate harden, then “PAINT” the bottoms of each biscotti with the melted chocolate, using a pastry brush. Let the chocolate firm up fully before serving.

Melted chocolate is drizzled over the tops of the baked biscotti.

The bottom of each piece of biscotti is brushed with melted chocolate.

Ready To Serve And Eat!

Once the chocolate has hardened up on the top and bottom of each cookie, the pumpkin spice latte biscotti are ready to eat… or dunk in a hot cup of coffee!

Pumpkin Spice Latte Biscotti is ready to eat once the chocolate has firmed up.

Hope you enjoy this little taste of FALL with these delicious pumpkin spice latte biscotti!  Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a great 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 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: Jennifer, at http://www.seasonsandsuppers.ca/pumpkin-spice-latte-biscotti

0 from 0 votes
Pumpkin Spice Latte Biscotti
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
 

If you enjoy Fall & pumpkin spiced "everything", you'll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!

Category: Breakfast, Cookie
Cuisine: American
Keyword: pumpkin spice latte biscotti
Servings: 24
Calories Per Serving: 185 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the biscotti:
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 1/2 teaspoons finely ground coffee (grounds)
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup butter (at room temperature!)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup canned pumpkin puree (not pie filling)
For The Chocolate Drizzle:
  • 1 cup semi-sweet chocolate chips
  • 1 1/2 Tablespoons vegetable shortening
Instructions
  1. Preheat your oven to 300 degrees.
  2. In a large bowl, whisk together the flour, baking powder, coffee grounds, and spices until well combined. Set bowl aside.
  3. Place the room temp. butter and sugar in a mixing bowl or the bowl of a stand mixer. Beat with mixer on high until completely smooth. Add the eggs, one at a time. Beat the mixture well after adding each egg. When smooth, add the pumpkin puree and the vanilla extract. Beat this well.
  4. Turn the mixer to low and gradually add the dry ingredients to the wet ingredients (a little at a time), while mixer is running, until completely combined.
  5. Spoon the dough out onto a parchment paper-covered baking sheet. Divide dough evenly into 2 separate log shapes, about 12 inches long by 3 inches wide (approx.). Wet your hands and shape the dough into a smooth log (12 x 3). REMEMBER TO KEEP LOGS SEVERAL INCHES APART AS THEY WILL SPREAD WHILE BAKING!
  6. Bake the dough at 300 degrees for 35-40 minutes or until firm. When done, remove pan from oven and let dough rest for 10 minutes.
  7. Remove dough logs to a cutting board (remove parchment paper). Carefully slice each log into 12 one inch slices, using a serrated knife. Place biscotti slices, CUT SIDE DOWN onto baking sheet. Bake for 15 minutes; remove pan from oven. Turn the biscotti slices over, return pan to oven, and cook an additional 15-20 minutes. When done, remove from oven. Carefully place biscotti on wire racks to completely cool.
To make chocolate drizzle:
  1. Place chocolate chips and vegetable shortening in microwave safe bowl. Microwave on HIGH for 30 seconds. Stir. Microwave again for 30 seconds. Remove from microwave and stir well, until smooth. Drizzle over each biscotti. Let chocolate harden. Use a pastry brush to brush chocolate on the bottom of each biscotti. Let chocolate fully harden, then they are ready to eat!
Recipe Notes

*FYI- I noticed that these biscotti were not as crunchy the day after I made them. After looking at my other recipes for biscotti, I'm convinced the lower oven temp. for this particular recipe played a part. Next time, I will bake these at 350 degrees, then place the cut slices standing upright on sheet (as opposed to flipping to both sides), and bake for approx. 20-25 min. until firm and set... cause we want crunchy biscotti, right?

Nutrition Facts
Pumpkin Spice Latte Biscotti
Amount Per Serving (1 g)
Calories 185 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 31mg10%
Sodium 68mg3%
Potassium 105mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 947IU19%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!If you enjoy Fall & pumpkin spiced "everything", you'll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!

 

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Really Good Meatloaf

Take it from me- someone who used to despise meatloaf. This is Really GOOD Meatloaf, especially with the BBQ flavored sauce on top! It’s a cinch to make!Take it from me... someone who used to despise meatloaf. This is Really GOOD Meatloaf, especially with the BBQ flavored sauce on top! It's a cinch to make!

I Have A Sordid History With Meatloaf

I hated meatloaf as a kid. Really, really hated it. My mom coated it with ketchup. Then I married a guy (almost 38 years ago) who happened to LIKE meatloaf (the horror of it all!) . Several years after we married I found this recipe in a church cookbook, and because I loved him, I cooked it for him. Guess what? It is REALLY GOOD MEATLOAF!!!! I actually found a meatloaf (and amazing BBQ sauce) that I LOVE!

And that, my friends, is why I have given it such a dubious recipe name. End of story. Seriously, this meatloaf IS really good, and completely EASY and inexpensive to make, which is always a plus in my book! Here’s what you do:

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

How To Make Really Good Meatloaf

In a large bowl, combine the ingredients for the meatloaf. It is always interesting to me that one of the seasonings used for this meatloaf is POULTRY SEASONING. What? On BEEF? Yep, you got that right. Poultry seasoning contains sage, rosemary, basil, celery seed, oregano, marjoram and thyme, so you can see how those spices add to the flavor of this yummy meatloaf.

Mix all the ingredients for the meatloaf together. That wasn’t too hard, was it? Trust me, the whole meatloaf only takes about 10 minutes prep time!

Ingredients for meatloaf will be mixed together in mixing bowl.

Place a piece of parchment paper on a baking sheet, and form the meat mixture into a loaf shape on top of the parchment.

Meat is shaped into a loaf shape, on parchment paper lined baking sheet.

Make The Sauce

Place the meatloaf into a 350 degree oven for 30 minutes. While it bakes, prepare the sauce that will eventually go on top of the meatloaf. Mix the sauce, and it’s ready (told you this was EASY).

The ingredients for the BBQ sauce for the meatloaf are put into a bowl for mixing.

BBQ sauce for really good meatloaf is mixed together in small metal bowl.

After the meatloaf has cooked for 30 minutes, remove it from the oven and quickly spoon the sauce all over the top and sides of the meatloaf. Once the meatloaf is covered with the sauce, place it back in the oven and continue cooking for another 30 minutes.

BBQ sauce is spooned over half-baked meatloaf.

Half-baked meatloaf is covered with sauce, then put back into oven to finish cooking.

The Really Good Meatloaf Is Baked And Ready To Serve

Once the meatloaf is done cooking (after the additional 30 minutes of cooking time), remove it from the oven. Let it sit for just a couple of minutes before slicing.

Really good meatloaf is done baking, and is ready to slice.

Cut the meat into slices (either 4 or 6, depending on the thickness of the serving size you want). Here’s a peek at the inside of the finished dish. Ooh, that sauce is so good.

A slice of meatloaf has been cut, and is ready to serve.

My husband and I usually eat this dish with a side of mashed potatoes and a fresh steamed or baked veggie. That’s it! Slice yourself a piece, and enjoy the delicious sauce and wonderful tasting beef dish! EASY, EASY, EASY… and it tastes quite good, too. Sure hope you’ll give this recipe a try!

If you enjoy meatloaf, be sure to try my recipes for TexMex Turkey Meatloaf and Cheesy Italian Meatloaf. Both are delicious meals you will enjoy, as well.

Meatloaf slice on a plate, with mashed potatoes and broccoli on the side.

I’ve been making this dish for over 20 years now, and we really enjoy it! That HAS to be some sort of a Christmas miracle (wink, wink)!  Have a great week, and God bless you!

Looking For Other Recipes That Use Ground Beef?

You can find other recipes using beef in the Recipe Index at the top of the page. A few 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

Have a great day!

Author's signatureRecipe Source: Mrs. Gordon Rasmussen, Monte Vista Chapel Ladies Cookbook

5 from 1 vote
Really Good Meatloaf
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Take it from me... someone who used to despise meatloaf. This is Really GOOD Meatloaf, especially with the BBQ flavored sauce on top! It's a cinch to make!
Category: Beef, Entree
Cuisine: American
Keyword: meatloaf
Servings: 6 servings
Calories Per Serving: 411 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Meatloaf:
  • 2/3 cup dry bread crumbs or crushed crackers (I prefer bread crumbs)
  • 1 cup milk
  • 1 1/2 pounds ground beef
  • 2 eggs
  • 1/4 cup chopped brown onion
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon poultry seasoning (YES... poultry seasoning!)
For The Sauce:
  • 3 Tablespoons brown sugar
  • 1/4 cup ketchup
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon dry mustard powder
Instructions
  1. Mix all meatloaf ingredients together in a large mixing bowl.
  2. Place a piece of parchment paper on a baking sheet (with edges). Place the meat mixture onto the middle of the parchment paper and shape into a loaf.

  3. Bake at 350 degrees for 30 minutes. While it is baking, mix up the sauce ingredients in a small bowl.
  4. After 30 minutes, remove meatloaf from oven; spread the sauce completely over the top and sides of the loaf. Put the meatloaf back into the oven and continue baking for an additional 30 minutes. (Meatloaf will cook for a total of 60 minutes).
  5. When done, remove from oven, slice and serve (4-6 servings, depending on portion size). Enjoy!
Recipe Notes

Caloric calculation is based on a total of 6 servings.

Nutrition Facts
Really Good Meatloaf
Amount Per Serving (1 slice)
Calories 411 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g56%
Cholesterol 137mg46%
Sodium 682mg30%
Potassium 458mg13%
Carbohydrates 20g7%
Sugar 11g12%
Protein 24g48%
Vitamin A 215IU4%
Vitamin C 0.9mg1%
Calcium 108mg11%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Take it from me... someone who used to despise meatloaf. This is Really GOOD Meatloaf, especially with the BBQ flavored sauce on top! It's a cinch to make!

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