The Grateful Girl Cooks!

12
Feb
2016

Chili’s Chicken Enchilada Soup (copycat)

categories: Copycat Recipes, Mexican / Southwestern, Soups

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Enjoy a taste of the Southwest, with this delicious Chili’s Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!
If you enjoy the flavor of chicken enchiladas, chances are pretty good you will love this copycat recipe of this famous restaurant’s much requested item… Chili’s Chicken Enchilada Soup! It’s so good… all that cheesy, chicken enchilada goodness in a big bowl of soup!

I found this soup recipe in one of my cookbooks I’ve had for a long time. This Chili’s chicken enchilada soup is thick and cheesy, and packed with chicken. Because of the addition of masa harina, enchilada sauce and spices, this soup tastes just like a good ol’ chicken enchilada!

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

How To Make A Copycat Version Of Chili’s Chicken Enchilada Soup

Here’s what you do to make this delicious soup: Add boneless, skinless chicken breasts to hot oil in a large pan, and cook each side for 4-5 minutes, until browned.

Remove the browned chicken from the pan. Set the chicken aside, to cool.

Add chopped onion into the pan. Cook the onions on medium heat for a couple minutes. Add minced garlic for the last 30 seconds. Stir the garlic well, for only 30 seconds, to keep garlic from burning (and becoming bitter). Immediately add the chicken broth to the pan.

In a separate bowl, mix 2 cups of water with Masa Harina (found in Mexican food section in grocery store). Whisk this mixture until it is well blended and smooth. Add the water/Masa Harina mixture to the onion/garlic broth, and stir (or whisk) well, to combine.

Add 1 additional cup of water, enchilada sauce, cheese cubes, and spices to the soup. Stir to combine. Bring the Chili’s chicken enchilada soup to a boil over medium heat, stirring often until the cheese has completely melted.

Shred the cooled, reserved chicken into small pieces. I use two forks to do this, because the chicken shreds well, when pulled by two forks. Add all of the shredded chicken to the Chili’s chicken enchilada soup.

Reduce heat, and simmer soup on low heat for 30-40 minutes. Chili’s chicken enchilada soup will thicken quite a bit as it cooks.

Preparing Tortilla Strips To Garnish Chili’s Chicken Enchilada Soup

While the soup is simmering, prepare the corn tortilla strips. These will be used later to garnish the soup! To do this, cut 3-4 corn tortillas in half, then into thin strips.

Coat the strips with a Tablespoon or two of vegetable oil. Gently mix the tortilla strips and oil, to coat, then spread them out in a single layer on a baking sheet.

Bake the tortilla strips at 375° for 6-8 minutes, then flip the strips over. Bake the other side of the strips for 6-8 minutes, until they are crispy and light brown in color.

When done, set them aside to cool completely.

Make a quick pico de gallo while the tortilla strips are baking in oven. Chop and mix the pico de gallo ingredients in a small bowl.

The pico de gallo contains chopped tomatoes, red onion, cilantro, lime juice, salt and pepper. It will be used to garnish Chili’s chicken enchilada soup before serving.

Serving Chili’s Chicken Enchilada Soup

When the Chili’s chicken enchilada soup is done, ladle it into individual bowls. Top each bowl of soup with pico de gallo, and baked tortilla strips.

You can also add grated cheddar cheese or sour cream too, if desired.

While I think we will agree that this is probably not the “healthiest soup”, it really is delicious, and tastes just like a yummy chicken enchilada. Every once in awhile, that’s a GOOD thing!

Hope you will consider trying this recipe! It’s really tasty, and besides that, all those people requesting it at Chili’s can’t be wrong. Agreed?

Take care, have a great day, and please come back again soon for more family-friendly recipes!

Looking for More SOUP Recipes?

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Original Recipe Source: “Top Secret Restaurant Recipes 2”, by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

5 from 1 vote

Chili's Chicken Enchilada Soup (copycat)

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

Enjoy a taste of the Southwest for lunch or dinner with this delicious Chili's Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!

Category: Soup

Cuisine: Southwest

Keyword: Chili's chicken enchilada soup

Servings: 10 servings

Calories Per Serving: 248 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Soup:

1 Tablespoon vegetable oil
3 chicken breasts (skinless/boneless)
1/2 cup diced onion
1 clove minced garlic
4 cups chicken broth
1 cup Masa Harina (found in Mexican food section of grocery store)
3 cups water
1 cup red enchilada sauce
16 ounces Velveeta Cheese (small box), diced into cubes
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

For Tortilla Garnish:

3-4 corn tortillas
1 Tablespoon vegetable oil

For Pico de Gallo:

1 medium tomato , diced
1 heaping Tablespoon minced red onion
1 Tablespoon lime juice
1 handful cilantro (approx. 3 Tablespoons), chopped
Salt and Pepper , to taste

US Customary - Metric

Instructions

To prepare soup:

Add vegetable oil to a large pan. Heat on medium heat. When oil is hot, add chicken breasts to pot; cook chicken for 4-5 minutes per side, until they are light brown. Remove from pan; set aside.
Add chopped onion to pan. Cook over medium heat for two minutes,; add the minced garlic for the last 30 seconds (so it won't burn and become bitter). Add chicken broth to the onions.
In bowl or large mixing cup, mix the masa harina with 2 cups of water. Mix well, to combine, then add to chicken broth and onion mixture in pan. Whisk well, to combine.
Add remaining water, enchilada sauce, cheese cubes, and spices to the pan. Cook, and bring it all to a boil.
Shred the chicken into small pieces (I use two forks to do this); add chicken to soup. Reduce the heat and let soup simmer for 30-40 minutes, stirring often to prevent scorching on the bottom of pan. Soup will thicken as it cooks. Prepare tortilla strips and pico de gallo while soup cooks. When done, ladle soup into serving bowls, and garnish with pico de gallo and tortilla strips.

To Make Tortilla Strips:

Cut tortillas in half, then cut into thin strips. Coat strips with vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

To Make Pico de Gallo:

Combine ingredients in small bowl. Mix well. Taste test; add additional salt/pepper, if desired.

Recipe Notes

Original Recipe Source: "Top Secret Restaurant Recipes 2", by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

Nutrition Facts

Chili's Chicken Enchilada Soup (copycat)

Amount Per Serving (1 serving)

Calories 248 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 40mg13%

Sodium 1552mg67%

Potassium 462mg13%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 6g7%

Protein 18g36%

Vitamin A 815IU16%

Vitamin C 11.1mg13%

Calcium 295mg30%

Iron 1.6mg9%

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

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10
Feb
2016

Mom’s Swiss Steak

categories: Beef, Main Dishes

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Mom’s Swiss Steak is comfort food at it’s very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious!

My family didn’t have a lot of money as I was growing up. Truth is, things were fairly tight most of the time, but my Mom sure knew how to stretch a dollar and feed her family well. This delicious “comfort food” recipe for Mom’s Swiss Steak is one she fixed often for our family.

Mom’s Swiss steak really is quite simple to make and only has a few ingredients: round steak, an onion, some flour, water, a bit of oil, salt and pepper. Not too expensive to make, either!

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

How Do You Make Mom’s Swiss Steak?

To begin, you need to cut a 1 1/2 – 2 pound round steak into serving pieces (the pieces don’t have to be too big, because they will “get bigger” once flattened by pounding out thinner). Place one piece at a time between two pieces of plastic wrap. This helps to prevent splatters- put one piece plastic wrap on bottom and one on top of meat.

Pound the meat flat with the flat side of a meat mallet, one at a time, until each piece is flattened out and much thinner. Think of this as cheap therapy. Remove the meat from the plastic. Repeat with the remaining pieces until all the meat pieces have been “tenderized”.

Season each piece generously with salt and pepper, then dredge each piece in flour, to cover all sides of the meat.

Prepare The Meat

Heat the oil in a large skillet. Once the oil is hot (medium-high), add the pieces of meat. Sear the meat, turning over once, until browned on both sides but not fully cooked. Do this in batches, if necessary, to avoid overcrowding the skillet.

Lay the browned pieces of meat in a large casserole dish. Top each piece with a round slice of onion. Once one layer is done, add more meat and onion slices to make another layer, until all pieces of browned meat are in the baking pan. Leave 1/4 cup of the meat oil/drippings in the skillet, and discard the rest.

Make The Thin “Gravy” For Mom’s Swiss Steak

Make a very thin flour/water gravy and add to skillet. I add 4 cups water to the previously used skillet, then whisk the flour with the remaining one cup of water. Add this flour/water liquid to the skillet, then mix to combine.

Salt and pepper the “gravy” liberally, to taste. Bring the mixture to a boil (and slightly thickens), then carefully pour the thin “gravy” over the meat in the baking pan.

Time To Bake Mom’s Swiss Steak

Once the thin “gravy” is poured over the meat/onion in the pan, cover the casserole dish with a lid or aluminum foil. Bake at 350 degrees for 1 1/2 hours. It doesn’t look too appealing before going into the oven, but trust me, it will come out fabulous!

Serve Mom’s Swiss Steak

When done, the meat will be very tender, and the gravy will taste wonderful, due to the onions infusing flavor while baking. Serve the meat and onions onto serving plates. Spoon some of the gravy over the top, and serve!

We LOVE having Mom’s Swiss Steak with mashed potatoes, and use some of the gravy for the potatoes, as well. This is a definite “comfort food” meal; the smell and taste of the tender Swiss Steak is wonderful!

Sure hope you will consider giving this family recipe for Mom’s Swiss Steak a try. It’s a fairly simple way to stretch your hard earned money, and makes enough to feed a hungry family or provide ample leftovers for a couple (like us)! Have a great day!

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You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a variety of recipes featuring beef you might enjoy, including:

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Recipe Source: My Mom Fredia, who has been making this for over 50 years!

5 from 1 vote

Mom's Swiss Steak

Prep Time

25 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 55 mins

Mom's Swiss Steak is comfort food at it's very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious!

Category: Entree

Cuisine: American

Keyword: Mom's swiss steak

Servings: 5 servings

Calories Per Serving: 398 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds round steak
1 teaspoon Salt and Pepper
1/2 cup Vegetable oil (approx. 1/2 cup) Enough to fully cover bottom of large skillet
1 large large brown onion , cut into thin round slices
1/2 cup Flour (enough to dredge meat in - approx. 4 heaping Tablespoons)
4 cups water
3 Tablespoons flour

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Cut round steak into serving pieces (approx 10- remember each piece will become slightly "larger" after being flattened out by pounding). One at a time, lay each piece of meat between plastic wrap. Pound with flat side of meat mallet until flattened and thinned down and tenderized. Repeat process for each piece of meat. Salt and Pepper each piece of meat, then dredge/fully cover each piece (all sides) in flour (put flour on a dinner plate to do this).
Heat oil on medium high heat. Once hot, brown meat (turning once) until browned on both sides. (You may need to cook the meat in batches, depending on quantity and size of skillet). When done, reserve 1/4 cup of the oil and drippings in skillet ; discard the rest of oil.
Place browned meat pieces in a single layer in casserole dish. Top each piece of meat with a slice of onion. Add another layer of meat, then onion, until all pieces are in dish.
Make a really thin gravy by adding 4 cups water to 1/4 cup of oil/pan drippings remaining in skillet. Mix 1 cup water with 3 HEAPING Tablespoons flour. Mix well, then add to skillet and whisk to combine. Season this thin gravy to taste with additional salt and pepper. Bring "gravy" to a boil. It will slightly thicken. Remove "gravy" from heat, and carefully pour it over meat.
Cover dish with lid or tightly cover with aluminum foil. Bake at 350 degrees for 1 1/2 hours.
Remove from oven when done. Serve meat, topped with onions and gravy... and enjoy!

Recipe Notes

Note- Active prep time is 25 minutes. Rest of the total time for this recipe is inactive time, while meat is baking!

Nutrition Facts

Mom's Swiss Steak

Amount Per Serving (1 (1/5 of total))

Calories 398 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Cholesterol 114mg38%

Sodium 569mg25%

Potassium 682mg19%

Carbohydrates 10g3%

Sugar 1g1%

Protein 42g84%

Vitamin C 2.2mg3%

Calcium 43mg4%

Iron 4.4mg24%

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

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08
Feb
2016

Banana Nut Waffles

categories: Breakfast

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Make gourmet tasting Banana Nut Waffles for breakfast, by simply adding common ingredients like bananas, toasted pecans and cinnamon! Delicious!

If you’re looking for a delicious twist on an ordinary breakfast waffle that takes it from “good” to “great”, how about making Banana Nut Waffles? By simply adding a few common ingredients to the batter and the top of “regular” waffles you can create a truly gourmet waffle!

The added ingredients makes it taste like you’re eating a warm piece of Banana Nut Bread. These banana nut waffles are incredibly delicious! Here’s how to make them:

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

How To Make Banana Nut Waffles

It’s so easy to “morph” a simple homemade waffle into something extraordinary. Mix up your favorite waffle batter (homemade or store-bought mix). For each of the banana nut waffles, add a half of a banana (chopped into small pieces), and 1/2 teaspoon ground cinnamon to the batter. Stir to combine these ingredients.

Add 2 Tablespoons of chopped pecans and 1/4 teaspoon vanilla extract to walnuts to the batter. Mix it all together, and pour batter into an oiled, preheated waffle iron. Cook the banana nut waffles until they’re fully done and crispy (about 3 1/2 minutes)!

Serving The Banana Nut Waffles

Once each waffle has finished cooking, place it on serving plate. Drizzle with maple syrup (and butter, if desired). Add the other half of the banana (chopped), and additional pecans for garnish (see TIP below). Repeat process for each additional waffle; serve and enjoy!

TIP: The pecans are especially tasty if they are lightly toasted in a dry skillet for 3-4 minutes before adding to waffle.

By simply adding a couple common, fresh ingredients to the batter and the cooked waffle, you’ll end up with a “gourmet” tasting banana nut waffles! These waffles are similar to what some well-known restaurants serve, but made for a fraction of the price!!!

Why not treat yourself to a decadent breakfast every now and then? Sure hope you’ll give these banana nut waffles a try! If you enjoy them, be sure to check out my recipes for Pumpkin Spice Waffles and Waffles with Homemade Peach Topping. You can also find ALL of my recipes in the Recipe Index, located at the top of the page.

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0 from 0 votes

Banana Nut Waffles

Prep Time

5 mins

Cook Time

3 mins

Total Time

8 mins

Make gourmet tasting Banana Nut Waffles for breakfast, by simply adding common ingredients like bananas, toasted pecans and cinnamon! Delicious!

Category: Breakfast

Cuisine: American

Keyword: banana nut waffles

Servings: 1 waffle

Calories Per Serving: 495 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Waffle Mix
1 Banana , cut into small pieces, divided
1/2 teaspoon ground cinnamon
4 Tablespoons chopped pecans , divided
1/4 teaspoon vanilla extract
Maple syrup (as desired-not included in calories)

US Customary - Metric

Instructions

Prepare waffle batter per package instructions and oil and preheat waffle iron.
Add 1/2 of the chopped banana and cinnamon to the waffle batter. Stir to combine.
Stir in 2 Tablespoons (half) of the chopped pecans, and the vanilla extract. Stir to combine.
Cook waffle according to instructions for your waffle iron (usually about 3 -4 minutes)
When waffle is fully cooked, remove to serving plate.
Add maple syrup (and butter, if desired). Top waffle with remaining 1/2 of chopped banana and the remaining 2 Tablespoons of chopped pecans. (see note on dry toasting these pecans). Serve, and enjoy!

Recipe Notes

The quantity listed for ingredients in recipe are for EACH large waffle. Amount of waffle mix/quantity of waffles used/made is up to you.
*The pecans for the top of the waffles taste great toasted (optional). To do this, put the chopped pecans in a dry skillet, and cook on medium-low, stirring occasionally for 3-4 minutes or until lightly toasted and aromatic.

Nutrition Facts

Banana Nut Waffles

Amount Per Serving (1 4" waffle)

Calories 495

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

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05
Feb
2016

Shrimp Tacos

categories: Main Dishes, Mexican / Southwestern, Seafood

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Make these delicious pan-seared shrimp tacos with homemade pico de gallo, topped with a creamy salsa verde sour cream sauce in a snap!The other night I decided to make Shrimp Tacos for our dinner. Pretty funny, since I’d never made shrimp tacos before (it’s usually beef, shredded pork or chicken). Sooo… I knew what ingredients I wanted to include in them, love to experiment in the kitchen, and the result? Seriously, ridiculously GOOD shrimp tacos… and they were very easy to make, too!

I didn’t use a recipe to make the shrimp tacos, but you really don’t need one to make these! I gather my “must have” ingredients, chop them up, and pan-sear seasoned medium sized shrimp. Then I warm the tortillas in the microwave (wrapped in paper towels), put them all together, and voila!

Shrimp tacos, with an amazing sauce, and lots of crunch and flavor from the purple cabbage and pico de gallo! As quick as you can say “Icanhardlywaittotrythese”, they were done! We LOVED them! No, really. We LOVED them, and they were done in less than 15 minutes! Now that is my kind of meal!

How I Make These Shrimp Tacos

Make a quick pico de gallo, using chopped tomato, red onion, cilantro, a couple squeezes of fresh lime juice, and salt and pepper to taste, then set this aside. Next thing to do is to chop up purple cabbage and set it aside.

To make the sauce, mix sour cream with a bit of green taco sauce, then mix in some homemade taco seasoning mix and set the sauce aside. If you happen to have a squeeze bottle handy, you can put the sauce in it, then squeeze the sauce over the finished tacos. You can also just drizzle it on with a spoon.

I am not adding an “official, printable” recipe with this post, because honestly, you can tailor make as many or as few as you wish (and increase quantities to match), but here’s a picture of the basics you use, plus 3-4 cooked shrimp per taco, and corn tortillas. By the way… sliced avocado would taste great on these, also!

Cook The Shrimp

To cook the shrimp, heat a teaspoon of olive oil in skillet. Add some shelled and de-veined shrimp with 1½ teaspoons taco seasoning mix, and stir to combine. Pan cook the seasoned shrimp on medium high heat for 2-3 minutes on each side until done. Right before they are done, add a small amount of chopped cilantro.

Time To Fill The Shrimp Tacos!

Wrap the corn tortillas in paper towels, then heat them on medium temperature in the microwave just until warm (15-20 seconds). Once warm, you’re ready to finish the shrimp tacos. Fill each tortilla with 3-4 cooked shrimp, a small handful of purple cabbage, then some of the pico de gallo.

Top the tacos with a drizzle of the green sour cream sauce. That’s it! Many restaurants use 2 tortillas for each taco to prevent them from tearing open, but to save on calories, I used one tortilla per taco. If you want to double up on tortillas, then by all means, go for it!

I didn’t measure anything when I made these scrumptious tacos… I just “guess-timated”, and taste-tested everything. The sour cream sauce was approx. 1/3 cup sour cream, with 1/2 teaspoon taco seasoning mix, and approx. 3 Tablespoons green taco sauce (just taste it until it tastes just right for YOU!) The amounts shown made 6 tacos.

I hope you will consider trying these quick and tasty shrimp tacos! They were so delicious… I can’t wait to make them again soon. Have a fantastic weekend, friends; may you experience a deepening awareness of God’s great love for YOU!

Looking For More SHRIMP Recipes?

You can find all of my seafood recipes in the Recipe Index located at the top of the page. I have several shrimp recipes to enjoy, including:

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03
Feb
2016

Dark Chocolate Almond Chia Muffins

categories: Breads, Breakfast, Muffins

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You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

It’s always fun when a friend gives me a recipe to try, one they really enjoy. What a great way to find NEW recipes, and get an “insider tip” from someone saying “you’ve got to try this!”. Such is the case with this AMAZING recipe for Dark Chocolate Almond Chia Muffins! I was at a Bible Study last week, and our teaching leader (my friend Fran) gave me a sticky note with the name of this recipe written on it, plus the name of the source.

The dark chocolate almond chia muffins sounded good, so less than 24 hours later, I was making these delicious muffins in my little ol’ kitchen. Let me tell you, folks… they are FABULOUS! How can you go wrong with dark chocolate, almonds, chia seeds, etc.? I’d never used chia seeds (an ancient grain) in a recipe prior to this, but did a bit of research and found out how nutritious/filling they are when added to food.

I am thrilled my friend Fran was kind enough to share this recipe with me, and I’m impressed by how ridiculously tasty these muffins are! From start to finish, it only took about 30 minutes to make a dozen. Here’s what you do:

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

How To Make Dark Chocolate Almond Chia Muffins

First, preheat your oven to 400° F. While the oven is preheating, put paper liners into a standard sized 12 cup muffin tin. Whisk the flour, sugar, cocoa powder, baking soda and salt together in a large mixing bowl.

Add chia seeds to the dry ingredients (see those little bitty black seeds? So many nutritional benefits to adding these to foods). Also add 1/2 cup of the chopped almonds (reserving the rest for later), and dark chocolate chips to the flour mixture. Stir to combine.

Make The “Wet Ingredients”

In a separate bowl, mix together buttermilk, melted butter (important – make sure melted butter has cooled to room temp. before adding, or you will get scrambled eggs!), egg, and almond extract. Add these wet ingredients to the dry ingredients in the large mixing bowl. Mix them together, only until just combined. Do not over-mix the batter.

Evenly distribute the chocolate almond chia muffins batter between the 12 muffin cups. Top each of the muffins with 1½ – 2 teaspoons of the reserved chopped almonds.

Sprinkle With Sea Salt And Then Bake

Sprinkle the top of each muffin with a pinch of coarse sea salt (trust me, this is GOOD). Bake the dark chocolate almond chia muffins at 400° F. for 18 minutes, or until the muffins spring back slightly when lightly pressed in the center.

Let the baked chocolate almond chia muffins cool down (still in the pan), after removing them from oven.

Time To Enjoy A Muffin!

The dark chocolate almond chia muffins taste wonderful, served warm or at room temperature. Be sure to store them in an airtight container. They can also be frozen, if wrapped well and stored in a plastic freezer bag.

Here’s an inside peek at one of the chocolate almond chia muffins. You can see the dark chocolate chips and hints of chopped almonds inside. When warmed slightly, the chocolate chips get nice and “gooey”, which is a code word for “oh my goodness!”.

So, just as my friend passed this recipe to me, I now pass it on to you, friends. May you receive as much enjoyment out of these muffins as we did. Then… pass it on! Have a great day.

Looking For More MUFFIN Recipes?

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

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Recipe Source: Heather Meldrom at http://www.realsimple.com/food-recipes/browse-all-recipes/dark-chocolate-almond-chia-muffins

0 from 0 votes

Dark Chocolate Almond Chia Muffins

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

You will LOVE these easy and absolutely delicious dark chocolate almond chia muffins, loaded with dark chocolate, almonds, chia seeds, and sea salt!

Category: Breakfast

Cuisine: American

Keyword: chocolate almond chia muffins

Servings: 12 muffins

Calories Per Serving: 383 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt (table salt)
5 teaspoons chia seeds (found with grains (ie. rice, quinoa) in most grocery stores)
2/3 cup chopped almonds (divided)
3/4 cup dark chocolate chips
1 cup buttermilk
3/4 cup (one and a half cubes) unsalted butter, melted and cooled to room temp.
1 large egg
1 teaspoon almond extract
Coarse sea salt , for sprinkling onto muffins before baking

US Customary - Metric

Instructions

Preheat oven to 400 degrees (F). Insert paper liners into a 12 cup standard sized muffin tin.
Whisk the flour, sugar, cocoa powder, baking soda and table salt together in a large bowl. Add chia seeds, 1/2 cup of almonds (reserve the rest for garnish), and chocolate chips. Stir to combine.
In a separate bowl, mix together the buttermilk, melted butter (at room temp!!!), egg, and almond extract. Once combined, add the wet ingredients to the bowl with the dry ingredients. Stir only until ingredients are fully combined (do not over-mix).
Distribute batter equally between the 12 muffin cups. Sprinkle each muffin with 1 1/2 to 2 teaspoons of the reserved chopped almonds. Sprinkle each muffin with a pinch of coarse sea salt.
Bake muffins at 400 degrees for 18 minutes, or until the muffins spring back when lightly pressed in the center. Remove pan from oven, but let muffins cool in the pan. Store in an airtight container.

Nutrition Facts

Dark Chocolate Almond Chia Muffins

Amount Per Serving (1 muffin)

Calories 383 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g69%

Cholesterol 46mg15%

Sodium 374mg16%

Potassium 246mg7%

Carbohydrates 44g15%

Fiber 3g13%

Sugar 21g23%

Protein 6g12%

Vitamin A 405IU8%

Calcium 102mg10%

Iron 2.1mg12%

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

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01
Feb
2016

Chicken Cutlets With Pecan Sauce

categories: Chicken, Main Dishes

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This EASY dinner of pan-seared chicken cutlets, topped with a delicious butter pecan sauce, can be prepared and on the table in 20 minutes!
I received a gift card to use at a favorite bookstore. Since I collect cookbooks, one book I got was a Southern Living cookbook, for time saving meals. Chicken Cutlets With Pecan Sauce is the first recipe I tried, and wow… it WAS quick, inexpensive, and absolutely delicious!

This dish only took about 20 minutes, from start to finish, and my husband and I loved it! The original recipe calls for chicken cutlets, but I typically don’t buy cutlets. I ended up using 2 large chicken breasts and sliced them horizontally for this recipe, for a total of 4 servings.

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

How to Make Chicken Cutlets with Pecan Sauce

Melt butter in a large skillet, and then add and chopped pecans. Cook the pecans for 2-3 minutes. When the pecans are lightly toasted, remove them from the skillet.

Season each of the chicken cutlets with salt and pepper, then dredge the pieces in flour to coat all sides.

Cook the chicken breasts in hot olive oil in same skillet you used to toast the pecans. Pan-sear the chicken cutlets on medium heat, for about 4 minutes per side.

They should be light golden brown when done and fully cooked through. Once done, put the chicken cutlets onto a serving plate or platter, and top with the toasted pecans. Keep the chicken warm while you make the sauce, which takes about 5 minutes.

Make The Sauce For The Chicken Cutlets

Using the same skillet (do not clean it out), add the chicken broth. Cook the broth for a couple minutes, stirring to get the little browned bits of goodness off the bottom of skillet. Add the brown sugar, apple cider vinegar, and thyme to the broth.

Cook for 3-4 minutes, until sauce has reduced a bit, and sauce has slightly thickened. Add 2 Tablespoons of butter to the pan sauce. Whisk to combine until butter has melted and is incorporated fully into the sauce. Remove the skillet from the heat, and now the sauce is ready for the chicken cutlets and toasted pecans.

To Serve Chicken Cutlets With Pecan Sauce

Spoon the sauce from the skillet over the chicken cutlets and toasted pecans. Serve the chicken cutlets with pecan sauce while hot! Each chicken cutlet is topped with the toasted pecans, the lovely sauce, and is garnished with a sprig of fresh thyme! Don’t they look nice? Who’s ready to eat?

To round out the meal, I serve the chicken cutlets with oven-roasted veggies on the side. It is absolutely delicious, and the butter toasted pecans with the sauce on the chicken taste so good!

We truly enjoyed these chicken cutlets with pecan sauce. I will definitely make this recipe again, and hope you will give it a try. It is such a quick, delicious meal to prepare… and the leftovers are good, too! Have a fantastic day! May you find someone to encourage and bless as you go through your day!

Looking For More CHICKEN Recipes?

You can find ALL of my chicken recipes in the Recipe Index at the top of the page. There are a LOT of them! Some of our favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: The cookbook “Southern Living Quick Start Homemade”, Published by Time Home Entertainment, 2013, page 162.

0 from 0 votes

Chicken Cutlets With Pecan Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

This EASY dinner of pan-seared chicken cutlets, topped with a delicious butter pecan sauce, can be prepared and on the table in 20 minutes!

Category: Entree

Cuisine: American

Keyword: chicken cutlets

Servings: 4 servings

Calories Per Serving: 496 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Tablespoons butter , divided (1/2 cube)
1/2 cup chopped pecans
4 chicken cutlets (I sliced two large breasts horizontally in half to make 4 cutlets)
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons olive oil
1/2 cup chicken broth
1 Tablespoon brown sugar
2 Tablespoons apple cider vinegar
1/2 teaspoon dried thyme (if using fresh thyme, use 1 1/2 teaspoons)

US Customary - Metric

Instructions

Melt 2 Tablespoon butter in a large skillet (nonstick works the best). Add chopped pecans and cook over medium-low heat for 2-3 minutes until pecans are lightly toasted and fragrant, stirring occasionally. Remove pecans from skillet.
Sprinkle the chicken cutlets with salt and pepper. Place flour on a dinner plate, and dredge the chicken cutlets in the flour, making sure both sides are covered with flour.
Cook the chicken in hot olive oil in the skillet. Cook on medium heat for about 4 minutes per side until done. When chicken is fully cooked through, and light golden brown, remove them to a serving platter. Top the chicken with the toasted pecans. Keep chicken warm while making the sauce.
Using same skillet, add chicken broth. Cook for 2 minutes, scraping up the browned bits of goodness from the bottom of skillet. Add the brown sugar, vinegar and thyme. Stir to combine and cook for 3-4 minutes until sauce has reduced a bit and slightly thickened. Add remaining 2 Tablespoons of butter and whisk to combine until butter is melted and is fully combined.
Spoon sauce over the chicken and pecans, and serve!

Nutrition Facts

Chicken Cutlets With Pecan Sauce

Amount Per Serving (1 cutlet + sauce)

Calories 496 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 10g63%

Cholesterol 138mg46%

Sodium 987mg43%

Potassium 708mg20%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 3g3%

Protein 37g74%

Vitamin A 400IU8%

Vitamin C 4.1mg5%

Calcium 21mg2%

Iron 1.2mg7%

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

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29
Jan
2016

Mom’s Lemon Jello Cake

categories: Cakes, Desserts

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Mom’s Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!

My mother has been making Mom’s Lemon Jello Cake for at least 45 years. It’s SO EASY to make, is incredibly moist, and overflows with lemon flavor! It was always a treat when my Mom would make this simple, delicious cake for our family when we were young!

The cake takes only a few minutes to mix up and get into the oven… and 35 minutes later… you’ve made a fantastic, moist lemon jello cake, that is covered with a sweet lemon glaze that seeps into the body of the cake. This is really so simple to make. Here’s what you do:

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

How To Make This Lemon Jello Cake

Mix the ingredients for the lemon jello cake in large bowl. It is important to note the recipe calls for lemon gelatin mix (not lemon pudding). I’ve been asked that question before and it is an important distinction!

Beat the ingredients with a mixer until they are fully blended. Pour the cake batter into a greased and floured 13 x 9 inch baking pan.

The addition of lemon jello powder really adds an extra level of lemony citrus flavor to this cake! Once the batter for the cake is in the pan, you’re ready to bake!

Baking And Glazing The Lemon Jello Cake

Bake the lemon jello cake 350 degrees for 35 minutes, or until a toothpick inserted into middle of cake comes out dry. The cake will be light golden brown on top.

Let the cake sit (still in the pan) for just a minute on a wire rack, then poke holes into the entire top of the cake. I use a chop stick for doing this, but a straw also works well. Make holes every inch or so.

Here’s a close up to show you the holes that were made in the top of the cake.

Prepare The Lemon Glaze

Mix up the lemon glaze in a small bowl, then pour it over the hot cake. Use the back of a spoon to spread the lemon icing over the entire surface of cake.

Here’s what the lemon jello cake will look like after completely distributing the glaze over it. The glaze melts from the hot cake, and sinks down into the tiny holes you created all over the top of the cake. The lemon icing seeping into the holes INTO the cake is what helps the cake to stay so moist, and full of flavor! YUM!

Ready To EAT!

Once the cake and icing have cooled off to room temperature, cut a piece of this tasty lemon jello cake, and enjoy every bite! It is DELICIOUS, and dare I say it again… so EASY!!!!!!

Sure hope you give this recipe for lemon jello cake a try. It’s always a big hit with everyone who tries it. If you like lemon flavored treats, you will love this cake (it also freezes well)! Have a fantastic day… and in the words of Cinderella in the newest movie version… “HAVE COURAGE. BE KIND.”

Looking For More CAKE Recipes?

All of my cake recipes can be found in the Recipe Index at the top of the page. A few of our favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Have a wonderful day, friends!

Recipe Source: My Mom (who has been making this cake for at least 45 years!)

5 from 6 votes

Mom's Lemon Jello Cake

Prep Time

5 mins

Cook Time

35 mins

Total Time

40 mins

Mom's Lemon Jello Cake with lemon glaze icing is so easy to make, is bursting with LEMON flavor, and will be a big hit with all who try this delicious dessert!

Category: Dessert

Cuisine: American

Keyword: lemon jello cake

Servings: 16 servings

Calories Per Serving: 281 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cake:

1 box Lemon Cake Mix
3 ounces Lemon Jello powder (small size gelatin, not pudding))
3 large eggs
3/4 cup vegetable oil
3/4 cup water

For Lemon Glaze:

2 cups powdered sugar
2 lemons (all the juice AND the zest from the peel)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In a large bowl, combine cake mix, jello powder, eggs, oil and water. Beat until well blended. Pour batter into a GREASED and FLOURED 13 x 9 inch cake pan. Bake at 350 degrees for 35 minutes (or until a toothpick inserted into center of cake comes out clean).
While cake is baking, make the icing, by mixing the powdered sugar with the fresh lemon juice and lemon zest (rind), until fully combined.
When cake is done, remove pan to a wire rack. While cake is still hot, poke holes over the entire surface of the cake, using a chop stick, a straw, or the handle end of a spoon. Make holes every inch or so across the top of cake. Pour on the lemon glaze, and spread it evenly across top of cake, to cover. Let cake cool down to room temperature (so glaze will firm up), then cut into pieces and serve. Enjoy!

Nutrition Facts

Mom's Lemon Jello Cake

Amount Per Serving (1 piece (1/16th of total))

Calories 281 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 9g56%

Cholesterol 30mg10%

Sodium 247mg11%

Potassium 45mg1%

Carbohydrates 42g14%

Sugar 29g32%

Protein 2g4%

Vitamin A 45IU1%

Vitamin C 7.2mg9%

Calcium 76mg8%

Iron 0.9mg5%

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

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27
Jan
2016

Beef Stroganoff

categories: Beef, Main Dishes

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Beef Stroganoff is a delicious classic dish, featuring tender strips of beef in seasoned beef/mushroom/onion/sour cream sauce, and served over egg noodles.

Do you enjoy Beef Stroganoff? We sure do. This classic dish, which originated over a hundred years ago, features tender strips of beef in a delicious beef/mushroom/onion/sour cream sauce, and is served over egg noodles. It really hits the spot on a cold winter’s day!

It’s really not too difficult to make beef stroganoff. This classic meal is sure to please even the pickiest eater! IF you are looking for another way to cook this dish (easier), be sure to check out my recipe for Easy Ground Beef Stroganoff. Both of thee recipes will give you the delicious flavor of a traditional stroganoff.

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

How To Make Classic Beef Stroganoff

Slice the beef into 1/2 inch thick strips. Coat the beef with flour, salt and pepper. You can use a large resealable bag and shake it up or mix it all up in a large bowl. I used a large bowl and stirred it to combine. Make sure all sides of the meat are coated with flour mixture.

Melt a Tablespoon of butter in a large skillet on medium-high heat. Add the meat (will need to do this in batches, adding butter for each batch). Cook and stir until the beef stroganoff meat is browned on all sides, BUT DO NOT OVERCOOK THE MEAT.

Remove browned meat to bowl. Repeat process until all meat strips are browned on the outside. Set meat aside.

Use the same skillet (without cleaning it out). Melt 2 Tablespoons butter in skillet over medium-high heat. Add the chopped onions and mushrooms. Cook for 4-5 minutes, stirring occasionally, until onions and mushrooms are tender.

Now stir in the beef broth, tomato paste, and Worcestershire sauce. Bring this liquid to a boil. Be sure to scrape up browned bits from the bottom of pan as you go. They add flavor!

Add the meat (and any juices) back into the skillet. Cook for about 5 minutes until the sauce thickens a bit, and the dish is fully heated through.

Here’s An Important Note About The Cooking Process

If using beef tenderloin tips or tenderloin, you can go straight to the next step (adding the sour cream). Sometimes I like to use beef stew meat (it’s less expensive, but a little “tougher”) for this recipe. It helps to tenderize the meat if I put it into a crock pot at this point.

I prepare the recipe up to this point, then transfer it all to a crock pot and let it cook on low for 5-6 hours. This way you can do the prep work early in the day, then let it cook in your crock pot until about ready to serve. It really helps to tenderize the meat, and smells incredible.

**For purposes of the photos (below), I returned all meat and sauce from my crock pot back into the original skillet to finish.

Finishing The Beef Stroganoff For Serving

Once the meat has cooked and heated through (either on stove top or in crock pot), add a cup of sour cream to the dish. Continue heating, but do not let the mixture come to a boil once sour cream has been added.

Stir well, to fully combine the sour cream. Heat through (but don’t let it boil), and serve.

Beef Stroganoff is at it’s very best when served over cooked egg noodles or rice. Here, it is shown over cooked egg noodles.

Garnish the beef stroganoff with a bit of parsley. We enjoyed this dish, served with some of the green beans from our garden that I canned last summer. YUM!

Beef Stroganoff (with noodles or rice) is a delicious, filling meal. Yes, it takes a little bit of prep time (browning the meat pieces), but I think you will find it worth every minute when you taste how delicious this meal is!

Sure hope you will consider making this recipe for beef stroganoff. I’ve made it countless times over the past 10 years. It tastes wonderful!

Looking For More BEEF Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some great beef recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: Cookbook titled “Favorite Brand Name Old-Fashioned Holiday Recipes”, published in 2003 by Publications International, Ltd., page 168.

0 from 0 votes

Beef Stroganoff

Prep Time

30 mins

Cook Time

5 mins

Total Time

35 mins

Beef Stroganoff is a delicious classic dish, featuring tender strips of beef in seasoned beef/mushroom/onion/sour cream sauce, and served over egg noodles.

Category: Entree

Cuisine: American

Keyword: beef stroganoff

Servings: 4 servings

Calories Per Serving: 762 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces egg noodles , uncooked
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pounds beef tenderloin tips or tenderloin (I used 1 1/2 pounds beef stew meat)
1/4 cup butter (4 Tablespoons), divided
3/4 cup chopped brown onion
12 ounces fresh button mushrooms , sliced
1 10.5 ounce condensed beef broth , can
2 Tablespoons tomato paste
1 Tablespoon Worcestershire sauce
1 cup sour cream , at room temperature
Dried parsley or chopped fresh chives , for garnish (optional)

US Customary - Metric

Instructions

Cook egg noodles (or rice) while preparing the stroganoff. Drain noodles, cover and keep warm until ready to serve.

To Prepare Stroganoff:

Mix together flour, salt and pepper in large bowl or resealable bag. Slice the beef into thin 1/2 inch wide strips (this works best if meat is partially frozen-easier to slice). Combine meat and flour mixture. Toss, to coat all sides of beef.
In a large nonstick skillet, melt a Tablespoon of the butter on medium-high heat. Add 1/2 of the beef strips and cook, stirring occasionally, until beef is browned on all sides. Do not overcook the beef! Remove beef to bowl. Add another Tablespoon of butter to skillet, and repeat process with rest of beef. Remove beef to bowl; do NOT clean skillet.
Melt 2 Tablespoons butter in skillet. Add chopped onions and mushrooms. Cook for about 5 minutes over medium-high heat, until onions and mushrooms have softened. Stir occasionally.
Add beef broth, tomato paste and Worcestershire sauce to onions and mushrooms. Stir well to combine. Bring mixture to a boil, scraping up the browned bits from the bottom of the skillet as it heats.
Return the beef strips to skillet. Cook for 5 minutes, until sauce has thickened a bit, and it is heated through. (**If you are using a crock pot, at this point, transfer all the meat and sauce to crock pot, and cook on low for 5-6 hours, then proceed with the rest of the recipe).
Once meat has finished cooking, add one cup of sour cream to skillet. Stir well, to combine. Heat through, BUT DO NOT LET SAUCE BOIL AFTER ADDING SOUR CREAM.
Serve beef stroganoff over cooked, drained egg noodles, or cooked rice. Garnish with parsley or chopped chives, if desired. Enjoy!

Recipe Notes

The "Cook Time" indicated does NOT include the time necessary if a crock pot is used to tenderize the beef. I like to do the prep work early in the morning, throw it all (minus the sour cream) into the crock pot later in the day, then at dinner time, all I have to do is cook noodles and add sour cream to the dish! Easy peasy, but it does mean more "Cook Time".

Nutrition Facts

Beef Stroganoff

Amount Per Serving (1 serving)

Calories 762 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 18g113%

Cholesterol 218mg73%

Sodium 612mg27%

Potassium 963mg28%

Carbohydrates 56g19%

Fiber 3g13%

Sugar 7g8%

Protein 52g104%

Vitamin A 870IU17%

Vitamin C 6.8mg8%

Calcium 112mg11%

Iron 5.9mg33%

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

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25
Jan
2016

Orange Julius (copycat)

categories: Beverages, Copycat Recipes

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You’ll enjoy this Orange Julius copycat recipe for the famous cold, creamy, frothy orange drink! EASY and quick to make smoothie, with only a few ingredients!

When I was growing up, a treat my parents would buy for us occasionally was an Orange Julius, at the local mall. Did you ever have these cold drinks while growing up?

I loved this ice cold, thick, frothy orange drink… it was a great “smoothie” way back before smoothies became the rage! This Orange Julius (copycat) version I found online comes pretty close in taste to the original, and makes 4 generous servings!

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

The History Behind Orange Julius

I discovered from searching it’s history that the original Orange Julius drink was created by a small business owner named Julius Freed in 1926. He opened an orange juice stand in Los Angeles, California.

A friend of his (who happened to be a chemist) suggested a way to make the orange juice more frothy and thick, and once Mr. Freed began making drinks that way, sales at his little “juice bar” skyrocketed. The rest is history!

What Exactly IS An Orange Julius Made With?

This recipe uses orange juice and low-fat milk as the base for this creamy beverage, so it is low in calories. The orange juice and milk are easily mixed with a few other simple ingredients (including ice) in a blender for an easy and quick, frothy and refreshing cold beverage.

There are many copycat versions online for Orange Julius drinks. Apparently the original recipe for the powdered thickening compound is still a secret to this day. Many published recipes use egg products (raw, pasteurized or egg substitute) to make this drink. This particular recipe for an orange julius uses no egg products at all, but is delicious, just the same!

Other Smoothie Recipes

If you enjoy cold smoothies like this orange julius, you might also want to check out my other smoothie recipes! All of my recipes can be found in the Recipe Index, located at the top of the page.

A few favorites (all pictured below) are:

I love smoothies ANY TIME of the year, but especially during the long HOT summer months! I hope you will give this Orange Julius recipe (or any of the others mentioned) a try! I think you will LOVE it!

The recipe (as written) makes approximately 4, eight ounce Orange Julius servings. This drink is perfect for a breakfast or anytime “treat” for you and your family or friends! Hope you enjoy this cold, citrus flavored smoothie. It’s so easy to make, and tastes so delicious!

Thanks for stopping by, and I hope you will come back again soon for more yummy recipes. Don’t forget, you can find ALL of my recipes in the Recipe Index, which is located at the top of the page.

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Have a GREAT day!

Recipe Source: http://www.lynnskitchenadventures.com/2010/06/copycat-orange-julius.html

0 from 0 votes

Orange Julius (copycat)

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

You'll enjoy this Orange Julius copycat recipe for the famous cold, creamy, frothy orange drink! EASY and quick to make smoothie, with only a few simple ingredients!

Category: Beverage

Cuisine: American

Keyword: orange julius

Servings: 4 servings (8 ounces each)

Calories Per Serving: 161 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups orange juice fresh squeezed (or commercial)
1 cup milk
1 teaspoon vanilla extract
1/4 cup granulated sugar
1/4 cup powdered sugar
1 1/2 cups ice cubes

US Customary - Metric

Instructions

Place all ingredients in blender and blend on high until all ingredients are fully incorporated and mixture is smooth, thick and frothy!
Pour yourself a glass, garnish with a thin orange slice, if desired... and enjoy!

Nutrition Facts

Orange Julius (copycat)

Amount Per Serving (1 serving)

Calories 161

% Daily Value*

Cholesterol 2mg1%

Sodium 27mg1%

Potassium 336mg10%

Carbohydrates 35g12%

Sugar 33g37%

Protein 2g4%

Vitamin A 365IU7%

Vitamin C 62mg75%

Calcium 87mg9%

Iron 0.3mg2%

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

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22
Jan
2016

Pound Cake With Lemon Cream and Blueberry Sauce

categories: Cakes, Desserts

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Make Pound Cake With Lemon Cream And Blueberry Sauce, for a wonderfully decadent dessert your family or guests will really enjoy!
A few years ago my husband and I were invited to some dear friends’ home for dinner. Our hostess asked me to bring dessert. I decided to “make something on the fly”, without a recipe, and this Pound Cake With Lemon Cream and Blueberry Sauce is the result!

Layers of pound cake, covered in lemon cream cheese filling, then topped with blueberry pie filling is a wonderful, easy to prepare dessert.

I assembled this dessert at our friends home, so I didn’t take many photos. The picture you see above is the one I DO have of the finished dessert. We brought the components separately (bowl of lemon cream, blueberry pie filling and pound cake).

If you use purchased pound cake and canned blueberry pie filling, then all you do is make the easy lemon topping, and the rest is SIMPLE! Here’s how to make 4 servings of this delicious dessert.

Make Or Purchase The Pound Cake

The recipe is made easier (and quicker) by using store bought pound cake in loaf form and canned blueberry pie filling, which can be a real time-saver!

The picture below shows a homemade pound cake loaf. You will need 8 thin slices of pound cake for this recipe.

Want To Make Your Own Blueberry Pie Filling?

If you do not have a can of blueberry filling on hand, it’s easy and fairly quick make your own! You can use my recipe here, if desired. You will need a total of 2 cups of blueberry pie filling for this recipe.

Time To Create This Layered Dessert!

Cut the loaf of pound cake into 8 equal sized thin slices. Put one slice of pound cake on each dessert plate. Spoon lemon cream cheese topping over each slice, followed by a generous spoonful of blueberry pie filling.

Place another slice of pound cake on top of the blueberry pie filling (but turn this slice a quarter turn).

Top the second slice with another spoonful of lemon cream cheese topping, followed by more blueberry pie filling.

Make sure the filling runs over the sides of the pound cake (to make it look nice!). Garnish the pound cake with lemon cream and blueberry sauce with a couple of mint leaves and candied lemon peel. The garnish is optional, but adds a nice decorative touch!

Hope you will give this easy dessert a try! It’s a piece of CAKE!

Looking for More DESSERT Recipes?

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

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pound Cake With Lemon Cream and Blueberry Sauce

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Make Pound Cake With Lemon Cream And Blueberry Sauce, for a wonderfully decadent dessert your family or guests will really enjoy!

Category: Dessert

Cuisine: American

Keyword: pound cake

Servings: 4 servings

Calories Per Serving: 917 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

16 ounces cream cheese (room temp)
1 ¼ cups powdered sugar
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
8 ounces Cool Whip , thawed
1 Tablespoon lemon zest
10,75 ounces Pound Cake (in loaf form)
2 cups blueberry pie filling
8 leaves Mint leaves for garnish (optional)
8 pieces Candied Lemon Peel for garnish (optional)

US Customary - Metric

Instructions

In a large mixing bowl, beat the cream cheese, powdered sugar, vanilla and lemon extracts until smooth. Gently fold in Cool Whip until mixture is creamy and well combined.
Slice pound cake loaf into 8 equal sized slices. Place 1 slice of pound cake onto 4 dessert plates. Spoon a generous amount of lemon cream cheese filling over each slice, letting some run over the edges. Spoon blueberry pie filling generously over cream cheese topping.
Place a second slice of pound cake on top of the blueberry sauce, at a 90 degree quarter turn. Repeat layer of lemon cream cheese topping, then blueberry pie filling. Make sure some of the topping runs over the side.
Garnish the dessert with mint leaves and candied lemon peels, if desired. (Totally optional!) Serve and enjoy!

Nutrition Facts

Pound Cake With Lemon Cream and Blueberry Sauce

Amount Per Serving (1 g)

Calories 917 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Cholesterol 148mg49%

Sodium 998mg43%

Potassium 567mg16%

Carbohydrates 165g55%

Fiber 4g17%

Sugar 129g143%

Protein 15g30%

Vitamin A 870IU17%

Vitamin C 2.9mg4%

Calcium 318mg32%

Iron 3.3mg18%

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

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