Banana Nut Scones

Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack!Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack! True story – I LOVE scones (wow…bold lettering AND underlined…can you tell how much I love them?) That includes these Banana Nut Scones! But… I don’t like paying high prices for one OR getting one in a coffee house that is dry, crumbly, and rather sawdust-like. UGH. Seriously, scones are so very quick, easy, and inexpensive to make! You can make EIGHT scones for a little more than what some people will pay for ONE! Why not whip up a batch, and freeze a few for later?

These scones are good for “those times“. You know…the times you’re running fast and furious to get to a meeting and forget to eat breakfast…or you’re snowed in…or you need something yummy to enjoy with your afternoon cup of coffee or tea. Perhaps you’ve had those times when you find overly-ripe (dead) bananas on the counter and they need to either go to the resting place for dead bananas or be used in something yummy! All very valid reasons (in my humble opinion) for making BANANA NUT SCONES!

I found this recipe online, made a few minor changes, and just like that had 8 delicious scones (half to be eaten and half to be given away). If you like the flavor of banana nut bread, you will LOVE these scones!

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Making Banana Nut Scones Is EASY

Here are the banana nut scones, rolled out and cut. It is dusted with sugar and now they are ready for baking in the oven.

Scones divided into 8 wedges on parchment paper

The banana nut scones are hot out of the oven, and lightly browned on top. Now they just need some sweet glaze drizzled on top before eating!

Browned banana nut scones on parchment paper

Here is one of the finished banana nut scones. It is lightly glazed, sliced, and is ready to enjoy!

Banana scone side view with pecan on top

I enjoyed nibbling (i.e. “scarfing”, but nibbling sounds daintier) ne of the banana nut scones while sipping my coffee. I did this while also writing in my Gratitude Journal (a daily practice of mine to name and write God’s blessings, as I become aware of and see them). Boy, was I grateful for that delicious scone!  I hope you will give them a try…think you will enjoy them.

Looking For More SCONE Recipes?

You can find all of my scone recipes in the Recipe Index, located at the top of the page. I have lots of them, 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!
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Have a wonderful day!

Author's signature

Recipe Adapted from: http://heatherchristo.com/cooks/2013/01/10/banana-scones/

Banana Nut Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack!
Category: Breakfast
Cuisine: American
Keyword: banana nut scones
Servings: 8 servings
Calories Per Serving: 417 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 8 Tablespoons cold butter , cut into small pieces
  • 1 large banana ( very ripe, mashed)
  • 2 Tablespoons milk or heavy cream (I used milk)
  • 1 egg , beaten slightly
  • 1/2 cup pecans or walnuts , chopped (I used pecans)
  • 1 Tablespoon milk or heavy cream
  • Granulated sugar (for sprinkling)
For Glaze Topping:
  • 1 1/2 cups confectioner's sugar (powdered)
  • 1/4 teaspoon banana extract
  • 1/4 teaspoon vanilla extract
  • 3-4 teaspoons warm water (to get glaze to correct "painting" consistency)
Instructions
  1. Preheat oven to 400°F. While oven preheats, line a baking sheet with parchment paper.

  2. In the bowl of a food processor (or large bowl if making by hand), combine all dry ingredients. Add cold butter to processor; pulse to cut in butter (or use hand-held pastry cutter). Process until mixture is crumbly and butter is about the size of peas.

  3. In separate bowl, mix mashed banana, milk (or heavy cream), and egg; Mix until well blended. Add banana mixture to dry ingredients; pulse till dough comes together in a "shaggy" looking ball (If mixing by hand, stir till you have a "shaggy" looking dough ball). Turn dough ball onto a floured work surface; mix in nuts till blended.

  4. With floured hands (sprinkle a bit more flour on dough, cause dough is sticky), gently form dough ball into a round "disc" approx. 8" across. Using sharp knife or pizza cutter, cut disc into 8 wedges.

  5. Re-arrange wedges in a circle on prepared baking sheet. Brush scone tops with 1 TBSP of cream or milk; lightly sprinkle with sugar.

  6. Bake scones at 400°F for 20-23 minutes (check them at the 20 minute mark-keep an eye on them). Bake till golden brown. When done, transfer scones to wire rack (with parchment or foil underneath to catch any drips from glaze icing). Let cool.

  7. While cooling, mix glaze ingredients in small bowl. Once scones are completely cooled, "paint" icing over the scones using pastry brush. ENJOY!

Nutrition Facts
Banana Nut Scones
Amount Per Serving (1 scone)
Calories 417 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 50mg17%
Sodium 325mg14%
Potassium 175mg5%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 36g40%
Protein 4g8%
Vitamin A 395IU8%
Vitamin C 1.3mg2%
Calcium 44mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Banana Nut Scones, with pecans (or walnuts) and a banana flavored glazed icing are a delicious, easy to make treat for breakfast, brunch or a light snack!

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Honey Lime Chicken Skewers

Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!

As I write this post for honey lime chicken skewers, it is the middle of winter in the Pacific Northwest…cold and overcast. Sigh. I find myself longing for more hours of sunlight, warm weather, and the smell of smoke coming from our hard-working BBQ grill, as another delicious chicken dinner is prepared.

We grill as soon as is it warm enough to hang around outside without getting frozen or pelted with rain; I can hardly wait for warm weather and Daylight Savings Time to arrive!

There’s nothing better than sitting outside, sipping iced tea on a warm evening and watching my husband (“The Grill Master”) help me cook dinner, armed with charcoal briquets, charcoal lighter, and kitchen tongs! Yay for BBQs and honey lime chicken skewers!

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Weber grill is fired up to cook honey lime chicken skewers!

This recipe for honey lime chicken skewers is one I found on Pinterest last year. I added skewers of summer veggies to the dish (grilled separately, but basted with the honey lime marinade), and we really loved it! Honey lime chicken skewers (with yummy grilled veggies) is definitely one of those “Perfect For Those Lazy Days Of Summer” meals.

How To Make These Chicken Skewers (it’s easy)

Boneless, skinless chicken breasts are cut into chunks, then marinated, threaded onto skewers, and grilled. TIP: Marinade the chicken early in the day, throw it in the refrigerator before you head to work or go have some summer fun, then skewer and grill it later for an amazing dinner!

Chicken breasts are cut into chunks for honey lime chicken skewers.

I used zucchini, yellow squash, red and orange bell peppers and button mushrooms. If you want to add your own veggies (such as onions, tomatoes, etc.), please do! Make this honey lime chicken skewers recipe your own!

Zucchini squash and bell peppers, sliced for honey lime chicken skewers.

The chicken pieces are marinated in an amazing honey lime sauce. Marinated chicken cubes are then evenly divided between two skewers.

The veggies are cut, then threaded (alternating veggies), onto two additional skewers. Note: I used metal skewers. If you will be using wooden skewers, remember to soak them in water for approximately 15 minutes. This will help to prevent them from burning on the grill.

Marinated honey lime chicken skewers and veggies ready to grill.

Grilling Honey Lime Chicken Skewers

The kabobs (also known as skewers), are grilled (turning occasionally) until done. They are brushed with some of the reserved honey lime marinade, while they cook. When fully cooked through, the honey lime chicken skewers and grilled veggies are removed from the grill.

The chicken and veggies are slid off their skewers onto individual plates. We served the grilled chicken and veggies with a side of steamed rice. Honey lime chicken skewers (along with the veggies) are very quick, tasty meal. It’s a real “no-brainer” recipe that is easily doubled or tripled, if you’re feeding a few people. I hope you enjoy it as much as we do!

Honey lime chicken skewers (kabobs), after grilling. Ready to eat!

Hope you will consider trying these honey lime chicken skewers! They have wonderful flavor! Have a great day, and remember… be kind to those you meet today. They may need a kind word from a stranger to make their day a little brighter.

Looking for More KABOB Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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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The Grateful Girl Cooks!
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Author's signatureRecipe Source: http://kitchenmeetsgirl.com/honey-lime-chicken-skewers/  

Honey Lime Chicken Skewers
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 
Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!
Category: Entree
Cuisine: American
Keyword: honey lime chicken skewers
Servings: 2
Calories Per Serving: 445 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless skinless chicken breasts , (cut into large chunks)
  • 2 Tablespoons cilantro , chopped (for garnish)
For Marinade:
  • 3 Tablespoons soy sauce
  • 2 Tablespoons honey
  • 1 Tablespoon vegetable oil
  • Juice of 1 lime
  • 2 garlic cloves , minced
  • 1-2 teaspoons Sriracha sauce
  • teaspoon Red pepper flakes
For Veggie Skewers (alternate these on separate skewers):
  • 1 small zucchini , sliced
  • 1 small yellow squash , sliced
  • 6 button mushrooms , rinsed
  • 1/2 red / orange bell pepper
Instructions
  1. Cut boneless, skinless chicken breasts into 1-2" chunks. Set aside while you make the honey lime marinade.

  2. In a small bowl, combine soy sauce, honey, oil, lime juice, minced garlic, Sriracha sauce and red pepper flakes, to make the marinade. Mix thoroughly.
    NOTE: Measure out 3 Tablespoons of marinade and set aside for later. Pour the remaining marinade over the chicken chunks. Marinate the chicken (covered) in the refrigerator for a minimum of 1 hour. The longer you let the chicken marinate, the better the flavor.

  3. Thread marinated chicken onto skewers, dividing evenly. It is BEST to thread the veggies onto separate skewers, since the meat and the veggies tend to cook through at slightly different times. It's easier to cook them on separate skewers.

  4. For veggie skewers: Alternate veggies onto 2 skewers. Place on grill and occasionally brush with the reserved honey lime chicken marinade. Cook veggies, turning skewers occasionally to cook all sides. They will probably take a bit less time to grill than the chicken. Plan accordingly.

  5. Grill chicken skewers on medium-high heat for 6-8 minutes per side, or until the juices run clear. Turn chicken skewers occasionally to ensure they get browned on all sides. Remove skewers from grill, remove skewers from chicken and veggies. Serve, and enjoy!

Recipe Notes

The chicken skewers are best when served alongside grilled skewered vegetables like zucchini, onions, mushrooms and yellow squash. Use whatever veggies you enjoy!

*** I used metal skewers. If you will be using wooden skewers, remember to soak them in water for approximately 15 minutes (this will prevent them from burning on the grill...which would NOT be a good thing!)

Nutrition Facts
Honey Lime Chicken Skewers
Amount Per Serving (1 skewer (each-chicken and veggies))
Calories 445 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 145mg48%
Sodium 1127mg49%
Potassium 1444mg41%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 23g26%
Protein 53g106%
Vitamin A 1265IU25%
Vitamin C 69.5mg84%
Calcium 35mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!

 

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Cranberry Orange Cookies

Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

I used to host a Christmas Cookie Exchange for my co-workers in our home each December for many, many years, which is where I first tried these Cranberry Orange Cookies. We would have between 10-20 friends show up to participate each year.

It is so much fun to play ridiculously silly games, nibble on appetizers, visit and laugh, and see the different types of cookies each friend/co-worker made and brought to share. I always hosted this party in our home the first week of December, so it was a GREAT way to kick off the holiday season!

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How Does A Cookie Exchange Work?

Everyone brings six dozen cookies (one kind/recipe), and brings the recipe for them, too! We divide the total number of cookies by the number of friends participating to see how many cookies (per variety) we pack in our boxes to take home!

Each person leaves with a big box with six dozen ASSORTED homemade Christmas cookies, and all of the cookie recipes! MAKE 1 KIND OF COOKIE… LEAVE WITH 15-20 KINDS OF COOKIES!

I love cookie exchanges, because we only have to cook once, but leave with a variety of delicious cookies, just in time for the holidays! Now that is my kind of party! We also play lots of crazy games, and have a blast!

Some of the cookies (including cranberry orange cookies) brought to the Christmas cookie exchange.Some of my friends at the Christmas cookie exchange.

How I Got The Recipe For Cranberry Orange Cookies

One year, my friend Valerie brought Cranberry Orange Cookies to share. I was immediately in love with the orange and cranberry flavor of these cookies, and couldn’t wait to try the recipe on my own. Winner! My friend Valerie is on the left in the photo below.

I got the recipe for the cranberry orange cookies from my friend Valerie, on the left.

I’ve made these yummy cranberry orange cookies a few times since then, and they never disappoint! They are easy to make and are DELICIOUS! The picture of the cookies I made isn’t the greatest at representing these wonderful treats, but trust me…they’re fantastic! Perfect for any time of the year! Have a great day!

Looking For More COOKIE Recipes?

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

Interested In More Recipes?

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

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

Author's signatureRecipe Adapted From:http://allrecipes.com/Recipe/Cranberry-Orange-Cookies/Detail.aspx?event8=1&prop24=SR_Thumb&e11=cranberry%20orange%20cookies&e8=Quick%20Search&event10=1&e7=Home%20Page   

Cranberry Orange Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

Category: Cookies
Cuisine: American
Keyword: cranberry orange cookies
Servings: 48 cookies (approx.)
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cookies:
  • 1 cup butter , softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 teaspoons grated orange zest
  • 2 Tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups dried cranberries
  • 1/2 cup pecans , chopped (can substitute walnuts, if desired)
For glaze:
  • 1 teaspoon grated orange zest
  • 3 Tablespoons orange juice
  • 1 1/2 cups confectioner's sugar (powdered)
Instructions
  1. Preheat oven to 375 degrees.

  2. In a large bowl, cream together the butter, granulated and brown sugars. Beat till smooth. Add egg, and mix till well blended. Add in 1/ 1/2 tsp. grated orange zest and 2 TBSP. of orange juice. Mix well.

  3. In separate bowl, whisk together flour, baking soda and salt; stir this into the orange mixture, a little at a time. Add dried cranberries and pecans. Stir in until well mixed and evenly distributed through the dough.

  4. Drop dough by rounded Tablespoonfuls onto ungreased baking sheets. Make sure to space cookies 2 inches apart. Bake at 375 degrees for 12-14 minutes or until edges turn golden. Remove cookies from oven. Let cool slightly, then remove cookies from baking sheets to wire racks to cool.

  5. While cookies are baking (or while they are cooling), in a small bowl mix together 1 tsp. grated orange zest, 3 TBSP. orange juice, and 1 1/2 cups confectioner's (powdered) sugar until completely smooth. When cookies have cooled, either spread or drizzle the glaze over the top of the cookies, then let them sit until glaze hardens. ENJOY!

Nutrition Facts
Cranberry Orange Cookies
Amount Per Serving (1 cookie)
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 71mg3%
Potassium 22mg1%
Carbohydrates 19g6%
Sugar 13g14%
Vitamin A 125IU3%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

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Creamy Tomato Basil Soup

Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it’s simple to make!Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it's simple to make!

Writing this post made me laugh…my entire life I have despised (I know, harsh words!) tomato soup. Really, really despised it. However, I am married to a guy who loves it. Go figure! But the truth is… I have come to love the taste of this Creamy Tomato Basil Soup!

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Tomato Soup Was NOT On The List Of Foods I Enjoyed… Originally!

Years ago I worked at a school where occasionally they would serve the students and staff grilled cheese sandwiches with a small cup of tomato soup.  Word on the street was the soup was good with a grilled cheese sandwich on the side, but I could never even bring myself to try the soup.

I grew up watching that gelatinous blob of tomato soup come out of canned tomato soup when my Dad would have it for lunch. No Thanks! I had such an “ugh” factor going on.

Then I married a guy who LOVES tomato soup, so through the years I would occasionally buy him a can of the stuff to make him happy. He sometimes even buys a carton of freshly made tomato basil soup from the grocery store deli to “heat and eat”.

Why I Ended Up LIKING Creamy Tomato Basil Soup

Fast this story forward to this past summer –  our little garden was overflowing with fresh basil. I decided to combine my home-grown basil with my deep love of cooking and my love for that “tomato-soup-lovin’ husband of mine”. 

 I searched online to find a homemade tomato basil soup recipe he could enjoy.  This recipe for creamy tomato basil soup is the one I tried, and guess what? I had a tiny cup of it and it was absolutely delicious…who knew? Wait… now I like this soup? I was totally surprised!

Now I really enjoy this yummy tomato basil soup! That has to be some kind of miracle! Maybe my taste buds have changed as I’ve gotten older. Perhaps it is the fact that it didn’t come sliding (in one gelatinous blob) out of a little red and white labeled can?
 

How To Make Homemade Creamy Tomato Basil Soup

In a medium sized pan, sauté onions and garlic in butter over medium heat until they are fairly clear (about 4-5 minutes).  Don’t let the garlic burn!

Add the canned tomatoes (including juice) and the chicken stock to the saucepan. Bring the tomato mixture to a full boil.  Reduce the heat, and let it simmer, uncovered for 10 minutes.  Once the tomato mixture has cooked for 10 minutes, remove pan from heat.

 
Cooking the tomato soup before pureeing the tomatoes.
 
Use an immersion blender to puree. Be careful… the soup is HOT! NOTE: If you don’t have an immersion blender, no problem! Carefully transfer the “hot” tomato mixture to a blender or a food processor and puree. You may need to do this in batches.
 
 
Using an immersion blender to puree the tomato soup.
 
Creamy tomato basil soup, AFTER it has been pureed.
 

Add The Fresh Basil

Once the tomato mixture has been pureed, add in the fresh basil and pulse (or blend) a few more times to incorporate the basil into the soup.
 
Fresh, chopped basil is added to tomato soup, then blended in.
 
If you used a blender, return the hot soup carefully to the saucepan. Whisk in the heavy whipping cream, until blended.
 
Whipping cream is added to creamy tomato basil soup.
 
Season with salt and pepper, to taste.  Heat on low until the creamy tomato basil soup is fully heated through. Do NOT let the soup boil!
 
Creamy tomato basil soup, after whipping cream has been whisked in.
 

Serve This Delicious Creamy Tomato Basil Soup

Ladle the hot soup into cups or bowls. Garnish each portion with croutons and fresh basil leaves, if desired. ENJOY!
 
Creamy tomato basil soup is served in white bowl, with croutons and basil leaves as garnish.
 
This creamy tomato basil soup is very EASY to make and it’s DELICIOUS. Hope you will give it a try!  Have a wonderful day!

Looking For More SOUP Recipes?

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

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: http://unsophisticook.com/tomato-basil-soup/
Creamy Tomato Basil Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it's simple to make!
Category: Soup
Cuisine: American
Keyword: creamy tomato basil soup
Servings: 8
Calories Per Serving: 210 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter
  • 2 brown onions , chopped
  • 4 garlic cloves , minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • 1/2 cup fresh basil , chopped (plus additional leaves for garnish, if desired)
  • 1/2 cup heavy whipping cream
  • salt (to taste)
  • pepper (to taste)
  • Croutons and additional basil (for garnish, if desired)
Instructions
  1. In a medium sized pan, saute onions and garlic in butter over medium heat till they are fairly clear (about 4-5 minutes). Don't let the garlic burn!
  2. Add the canned tomatoes (including the juice) and the chicken stock to saucepan. Bring the tomato mixture to a full boil, then reduce the heat and let it simmer, uncovered, for 10 minutes. When the tomato mixture has cooked for 10 minutes, remove from heat.

  3. Use an immersion blender to puree. NOTE: If you don't have an immersion blender, no problem! Carefully transfer the "hot" tomato mixture to a blender or a food processor and puree. You may need to do this in batches.

  4. Once the tomato mixture has been pureed, add in the fresh basil and pulse (or blend) a few times to incorporate the basil into the soup.
  5. If you used a blender, return the hot soup to saucepan. Whisk in the heavy whipping cream, till blended. Season with salt and pepper, to taste. Heat on low until the creamy tomato basil soup is fully heated through. Do NOT let the soup boil!

  6. To serve: Ladle soup into cups or bowls. Garnish with croutons and fresh basil leaves, if desired. ENJOY!

Nutrition Facts
Creamy Tomato Basil Soup
Amount Per Serving (1 (1/8th of total))
Calories 210 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 38mg13%
Sodium 447mg19%
Potassium 737mg21%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 11g12%
Protein 6g12%
Vitamin A 900IU18%
Vitamin C 21.2mg26%
Calcium 93mg9%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it's simple to make!



 

 

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Maple Cream Bon Bons

Decadent, creamy chocolate covered Maple Cream Bon Bons are a perfect gift for family and friends during the holidays! You’ll love these maple flavored treats!Decadent, creamy chocolate covered Maple Cream Bon Bons are a perfect gift for family and friends during the holidays! You'll love these maple flavored treats!
Every year during the holidays, I pick a couple of new recipes to make (especially chocolate covered truffles or bon bons!), to add to our family’s “tried and true” traditional Christmas treats. One of this year’s new recipes is Maple Cream Bon Bons. AMAZING!

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Homemade Food Gifts At Christmas? Yes, Please!

I enjoy making a variety of “homemade Christmas goodies”, which I LOVE to give to my friends and neighbors. Inevitably I end up making a couple kinds of chocolate-dipped truffles (in this recipe they are called “bon bons”).

I tend to make such a mess in my kitchen each Christmas, with cookbooks, recipes and ingredients scattered everywhere, but I find great JOY in giving to others this time of year!

Maple Cream Bon Bons / The Grateful Girl Cooks!

This past Christmas I found this delicious sounding recipe for maple cream bon bons during a search online at Taste of Home. These creamy, chocolate covered treats were very easy to make (with only a few ingredients… a big plus!) and the maple flavor SHINES!

Delicious Creamy Maple Bon Bons

They are so cute when placed in a decorative candy wrapper… perfect for gift giving! Who wouldn’t like to receive a plate of these delicious maple cream bon bons?

Maple Cream Bon Bons / The Grateful Girl Cooks!

The recipe makes about 5 dozen maple cream bon bons, so there are plenty to take to work, give away as gifts, or plenty to save and stash away in the refrigerator for a late night craving…they are SO GOOD!

A look at the inside of a maple cream bon bon.
Sure hope you give these little bites of yumminess a try. Maple cream bon bons are very, very good! Thanks for stopping by, and please come back again soon.

Looking For More BON BON OR TRUFFLE Recipes?

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

Interested In More Recipes?

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

Maple Cream Bon Bons
Prep Time
1 hr
Cook Time
0 mins
Total Time
1 hr
 
Decadent, creamy chocolate covered Maple Cream Bon Bons are a perfect gift for family and friends during the holidays! You'll love these maple flavored treats!
Category: Candy
Cuisine: American
Keyword: maple cream bon bons
Servings: 5 dozen
Calories Per Serving: 125 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For bonbons:
  • 1 cup butter , softened (2 cubes)
  • 3 1/2 cups confectioner's sugar (powdered)
  • 3 Tablespoons maple flavoring
  • 2 cups walnuts (I used pecans), chopped
For coating:
  • 2 cups semi-sweet chocolate chips
  • 1 cup butterscotch chips
Instructions
  1. In a large bowl, with an electric mixer, cream the butter, powdered sugar, and maple flavoring till smooth. Stir in chopped walnuts (or pecans).

  2. Shape mixture into 1" balls. Place dough balls onto a wax paper covered baking sheet and put into freezer for 1/2 an hour.

  3. In a microwaveable bowl, melt the chocolate and butterscotch chips **(30 seconds on high. Stir. 30 seconds on high. Stir. Watch carefully so that you don't burn the chocolate. Should be melted and smooth after stirring the second time, but microwave an additional 15 seconds or so, then stir, if not.).
  4. Dip dough balls into chocolate mixture one at a time (I insert a toothpick into the dough ball, then dip, cover with chocolate then remove, allowing excess chocolate to drip off. You may want to use a spoon to finish coating the bonbon. Place each covered bonbon on wax paper-lined baking sheets, removing the toothpick and hiding the "hole" with a touch of melted chocolate. Place bonbons in refrigerator when done. Refrigerate till set...then ENJOY!
Nutrition Facts
Maple Cream Bon Bons
Amount Per Serving (1 bon bon)
Calories 125 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 8mg3%
Sodium 38mg2%
Potassium 52mg1%
Carbohydrates 13g4%
Sugar 11g12%
Vitamin A 100IU2%
Vitamin C 0.1mg0%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Decadent, creamy chocolate covered Maple Cream Bon Bons are a perfect gift for family and friends during the holidays! You'll love these maple flavored treats!

 
 

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Chocolate Chip Orange Scones

Chocolate chip orange scones with citrus glaze, are a delicious treat for breakfast, brunch or an afternoon snack!
Chocolate chip orange scones with a citrus glaze, are a delicious and easy to make treat for breakfast, brunch or an afternoon snack!
These chocolate chip orange scones are my “all-time favorite”! I LOVE them!  When I worked full-time (for almost 30 years), I would occasionally bring plates of them to the office, to share with my friends. They were always a big hit… and I always returned home with empty serving plates!

Now that I have my own blog (to share favorite recipes with family and friends in one convenient location), I decided to share this special recipe with you. I’ve been making them for over 20 years, and I am sure you will LOVE these scones!

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

Do You Love SCONES?

If you love scones, I hope you will consider checking out some of the other recipes for them I have on this blog, like Apple Cinnamon, Lemon Cream, Cranberry Orange, Cinnamon Chip or Banana Nut, to name a few. All my recipes can be found in the Recipe Index at the top of this page! Here’s a few photos to tempt you!

Photo collage of scones from The Grateful Girl Cooks!

I made a batch of these chocolate chip orange scones this morning. It was a brisk 36 degrees outside; a gorgeous Pacific Northwest kind of day (thank you, God, for the beauty all around). My husband and I discussed our plans for the day while enjoying a scone, accompanied by our cups of “strong” coffee. Ahhhh… delicious!

Chocolate and orange are a favorite flavor combination of mine, and these scones, with their sweet citrus glaze on top, are “practically perfect in every way”.  What a great way to start the day (and much less expensive than buying them at a local coffee house!)  Give them a try… I hope you enjoy them as much as we do!

Making Chocolate Chip Orange Scones

Here’s a few pics showing how to make them: First you mix up the ingredients for the dough…(I used a food processor, but you can also use a small pastry blender).

Flour and butter for scones, in a food processor.

The grated orange peel makes the dough smell good and “citrusy”, and helps add in citrus flavor!

Orange zest, orange and microplane zester, used for scones

Forming The Dough For Chocolate Chip Orange Scones

Shape the dough into a circle after all the dough ingredients have been mixed together. Look at those chocolate chips and orange zest!

Scone dough, with chocolate chips, is rolled out into circle shape

Next, cut the dough circle into 8 pie-shaped wedges, brush the tops with egg white/water combo, and into the oven they go. I like to use a pizza cutter to make the cuts.

Scone dough is cut into 8 pie shaped wedges

Prepare The Citrus Glaze While Scones Bake

While the scones are baking, mix up the orange glaze…see all the orange zest? This glaze is made with orange juice, orange zest, orange extract, vanilla and powdered sugar.

That’s a lot of citrus flavor! The glaze will be brushed onto the scones once they have been baked and completely cooled. It’s the most wonderful topping, and adds so much additional citrus flavor to the chocolate chip orange scones.!

Orange glaze is mixed to put on top of baked scones

Glaze The Baked Chocolate Chip Orange Scones

Here are the chocolate chip orange scones, golden brown and hot, straight out of the oven. Now they just need a shiny orange glaze after they’ve cooled, to make them PERFECT!

Chocolate chip orange scones, baked, and out of oven cooling.

“Painting” the citrus glaze onto the scones with a pastry brush gives them an extra burst of flavor, plus a beautiful shiny top!

Orange glaze is brushed on top of chocolate chip orange scones

Ready To EAT!

Let the chocolate chip orange scones cool until the glaze firms up. All that’s left to do is take a big bite, and enjoy!

Chocolate Chip Orange Scones with citrus glaze, cooling on wire rack

Update: I made some this past Christmas (2015) for breakfast for my husband, myself, and our two grown sons. Here’s a picture. These scones sure disappeared in a flash!!

Christmas decorated platter of chocolate chip orange scones

Sure hope you enjoy these easy to make chocolate chip orange scones! I think you will love them as much as our family does! Have a GREAT day, and thanks for stopping by!

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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Original Recipe Source: unknown

Chocolate Chip Orange Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Chocolate chip orange scones with a citrus glaze, are a delicious and easy to make treat for breakfast, brunch or an afternoon snack!

Category: Breakfast
Cuisine: American
Keyword: chocolate chip orange scones
Servings: 8
Calories Per Serving: 458 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 cube) unsalted butter, very cold
  • 2 large eggs
  • 1/4 cup orange juice
  • 1 teaspoon vanilla
  • 1/2 teaspoon grated orange peel (finely grated; I use a micro-plane zester)
  • 3/4 cup semi-sweet chocolate chips (regular or mini-sized)
  • 1 egg white + 1/2 tsp. water
For glaze:
  • 1 1/2 cups powdered sugar (can always add more if you need extra)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon orange extract (I use it for enhanced flavor, but optional)
  • 1 teaspoon grated orange zest
  • 3-4 teaspoons orange juice (until you get the right consistency of glaze to
  • "paint" on the scones)
Instructions
  1. Preheat oven to 425 degrees. In a food processor (or cut in by hand with a pastry blender in a large bowl), mix flour, sugar, baking powder, salt and chilled butter together until well combined.

  2. In a separate bowl, mix together the eggs, orange juice, vanilla, and grated orange peel. Add egg mixture to the flour mixture; combine till fully blended.Stir in chocolate chips. Mix well, to fully combine. 

  3. Transfer dough onto a well-floured surface. Knead dough with floured hands until dough comes together...(continue to sprinkle the dough and surface with additional flour as needed, as dough is usually fairly "sticky"-I usually do this 3-4 times). Shape dough into an 8" circle.

  4. Mix egg white and water together in small bowl. Using a pastry brush, brush the tops of the scones with this mixture. Using a pizza cutter or very sharp knife, cut the dough circle into 8 pie-shaped wedges.

  5. Spray a baking sheet with cooking spray. Place wedges on baking sheet and bake at 425 degrees for 20-25 minutes (mine are usually ready at the 20 minute mark), or until golden brown on top.  When done, remove from oven; transfer scones to a wire rack, with foil or parchment paper underneath.

  6. When scones have slightly cooled, "paint" the glaze on with a pastry brush (glaze is made by mixing up the ingredients listed, in a small bowl). Completely cover the tops of the scones with the glaze. Let scones cool until glaze has hardened., then serve, and enjoy!

Nutrition Facts
Chocolate Chip Orange Scones
Amount Per Serving (1 scone)
Calories 458 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 72mg24%
Sodium 172mg7%
Potassium 272mg8%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 37g41%
Protein 6g12%
Vitamin A 440IU9%
Vitamin C 5.7mg7%
Calcium 68mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pi!nterest boards!Chocolate chip orange scones with a citrus glaze, are a delicious and easy to make treat for breakfast, brunch or an afternoon snack!

 

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New York Style Blueberry Bagels DIY

It’s easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!
I love bagels, especially these authentic, made from scratch New York Style Blueberry Bagels. I love them plain or toasted, with cream cheese! My husband also loves a good bagel, and is notorious for grabbing a few “fresh” bagels from the bakery department at our local grocery store.

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

Making Bagels From Scratch Is Economical!

Last year I decided to take on the challenge of making bagels from the comfort of my very own kitchen. That way I would know what was in them, and in the long run, it would be a lot cheaper than buying them at a coffee house or grocery store.

I’ve Made Several Bagel Varieties Over the Years

The first bagels I made were cranberry-orange and they were amazing (and not nearly as hard to make as I had imagined). Next came the jalapeno cheddar bagels, cinnamon crunch bagels, gingerbread bagels, and everything bagels… all with good results!

Trust me… these blueberry bagels are absolutely amazing! If you like bagels, AND you like blueberries, you really should try this recipe!

Look at these beautiful Oregon blueberries in the photo below! I picked almost 20 pounds of blueberries this past summer at a local U-Pick farm, so my freezer always seems to have bags full of frozen blueberries! I used fresh for this recipe, but either fresh OR frozen blueberries will work in this recipe.

Fresh picked blueberries used to make bagels

Is It Hard To Make New York Style Blueberry Bagels?

Honestly, NO. These NY style blueberry bagels are fairly easy to make, and there are a few steps to follow. But… the end result is creating bagels that are chewy, delicious, and bursting with blueberries! The only real thing you need to have is patience to wait for the dough to rise!

That waiting time for the dough to rise is truly the only hard part of making them. Don’t worry if the dough looks a little bit purple. That’s just from a little of the blueberry juice mixing into the dough… it’s all good!

Blueberry bagel dough on lightly floured surface

Dough for NY style blueberry bagels is formed into their distinctive circular shapes. Now they are ready to boil! Boiling them before baking helps ensure a chewy, authentic textured bagel!

Dough formed into 8 bagel shapes on floured surfaceBoil First Then Bake

True NY style blueberry bagels are boiled before they are baked.  This two step process gives them their nice, traditional chewy texture! It is one extra authentic step you will be glad you took!

Look at those gorgeous blueberry bagels boiling away in a big pot of water below. It sort of looks like a blueberry bagel jacuzzi, don’t ya think? They are only boiled for 3-4 minutes, so this extra step doesn’t take too long!

Blueberry bagels cooking in boiling water in pan

The bagels are boiled in batches in a LARGE pot of water, until all of them have been boiled.  Once the NY style blueberry bagels have been boiled, they are drained, just prior to baking.

Blueberry bagels, draining on baking sheet after boiling, just prior to baking.

Bake The New York Style Blueberry Bagels, Then Enjoy!

The blueberry bagels are baked at 425° F. for approximately 20 minutes. When done, the bagels will have risen, are baked all the way through, and are wonderfully golden brown on the outside. Bagels are then transferred to a wire rack to slightly cool, then served!

Voila! Here’s one of the hot, chewy New York Style Blueberry Bagels, fresh out of the oven! All that is left to do is slice it in half, toast it (if that’s how you like ’em), spread some cream cheese on it, and EAT IT! So good!

New York style blueberry bagels after baking, on wire rack

Trust me…if I can make delicious NY style blueberry bagels, so can YOU! Toast one, grab some cream cheese to spread on it, throw on a pot of coffee or tea… and ENJOY one of these delicious blueberry bagels! I love the crispy outside, combined with the chewy goodness on the inside. It tastes like an authentic New York-style bagel should! The blueberry bagels also freeze very well, which is an added bonus!

Thank you for stopping by today, and I hope you will come back soon for more delicious recipes. Have a GREAT day, and don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

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

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

You Can Also Find Me On Social Media:

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

 
Author's signature
 
Recipe Source: http://www.heathersfrenchpress.com/2014/01/ny-style-blueberry-bagels.html#more-2475  
New York Style Blueberry Bagels DIY
Prep Time
2 hrs 30 mins
Cook Time
20 mins
Total Time
2 hrs 50 mins
 
It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!
Category: Breakfast
Cuisine: American
Keyword: blueberry bagels
Servings: 8 servings
Calories Per Serving: 221 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 (0.25 ounce) package (envelope) active dry yeast (2¼ tsp.)
  • 2 Tablespoons sugar
  • 1 1/4 cups warm water (divided)
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 cup blueberries (tossed in 1/4 cup all-purpose flour)
Instructions
  1. In a small bowl, dissolve the yeast and sugar in 1/2 cup of warm water. Let rest for 5 minutes. You should see little bubbles forming on the surface after 5 minutes or so, indicating that the yeast is "good" and "alive".
  2. In large bowl or the bowl from a stand mixer, mix together the salt and the flour - making a "well" in the center of the flour. Add the yeast and additional water to the flour mixture. Gently fold in the berries.
  3. Knead (either by hand or by using the dough hook on your stand mixer) until the dough becomes soft and elastic (this could take approx. 5 + minutes or so). Don't worry when you see the dough turning a bit purple...it's all "good".
  4. Cover the dough with a dishtowel, set bowl in a warm place and let the dough rise, until doubled (about 1 1/2 hours).
  5. Turn the dough out onto a lightly floured surface (I even lightly dusted the dough with flour so it was easier to work with). Divide the dough into 8 balls (shape and pull the edges of the dough to the underside of the ball for a smoother ball of dough). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole, and stretch the hole to form the bagel shape (I even pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, let the dough rest for 30 minutes.

  6. While bagel dough is resting, preheat your oven to 425 degrees AND bring a large saucepan (I use my soup pot) to a rolling boil. Boil the bagels 2-3 at a time (in a large pot) of boiling water for 3-4 minutes (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks to remove the bagels- one through the hole in the middle and one on the outside...hey, it works!), and place on an ungreased baking sheet, allowing bagels to drain a bit.

  7. Bake bagels on same baking sheet in a 425 degree oven for 20 minutes or until they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, transfer bagels to a wire rack to cool, then ENJOY!

Nutrition Facts
New York Style Blueberry Bagels DIY
Amount Per Serving (1 bagel)
Calories 221
% Daily Value*
Sodium 437mg19%
Potassium 72mg2%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 4g4%
Protein 5g10%
Vitamin A 10IU0%
Vitamin C 1.8mg2%
Calcium 8mg1%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make chewy, delicious, authentic New York Style Blueberry Bagels from scratch! Grab the cream cheese and enjoy this classic treat!

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Southern Praline Sauce

Southern Praline Sauce, with toasted buttered pecans in a thick, decadent sweet syrup, is an easy and delicious dessert topping for ice cream or pound cake!Southern Praline Sauce / The Grateful Girl Cooks! Delicious sauce to use as topping for ice cream or pound cake.

Today I want to share a recipe for a rich, delicious Southern Praline Sauce that is a perfect accompaniment for ice cream. I know this for a fact, based on personal experience with butter pecan, peach, and vanilla ice cream (someone has to do it)..

Each Fall, my Mom orders fresh picked pecans from Green Tree Pecan Co. (in Texas), and sends each of us (her three daughters) several bags of pecans. Talk about a great gift. I use so many pecans in my baking, and especially enjoy using them to make my Christmas goodies each year! I was able to use those pecans for this delicious praline sauce.

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

Pecans used to make Southern Praline Sauce (and other desserts!).

Southern Praline Sauce Tastes GREAT Over Ice Cream

My husband and I were invited to a friends home for dinner and dessert, and I brought the dessert. I made some delicious homemade peach ice cream and covered it with Southern praline sauce! Wow, it was delicious!

At this point, I might add that this Southern praline sauce is so good, you will be tempted to eat it right out of the jar with a spoon (again-.personal experience).Give it a try, and see what I mean, because this sauce is so amazingly tasty!

Southern praline sauce is served over homemade peach ice cream.

How To Make The Sauce

Lightly “toast” chopped pecans  in a large skillet, with butter. This ensures a delicious, buttery pecan taste, which in my humble opinion, is ALWAYS a great place to start!

Chopped pecans for sauce lightly toasting in skillet for Southern praline sauce.

Add more butter, evaporated milk, brown sugar, flour and corn syrup to the toasted and buttered pecans. After they have cooked for several minutes, evaporated milk is added to the sauce.

Cook until you are left with a thick, buttery sauce that is so good it will make your eyes roll up in your head! Okay-not really. Your eyes will definitely NOT roll up in your head, but it’s THAT good! Once the sauce has thickened and cooked, remove the VERY HOT sauce from the stove, and let it cool down some before using.

Thick and buttery, this praline sauce is a perfect topping for ice cream!

Time For Southern Praline Sauce!

This decadent sauce is also can be used as a wonderful little gift when packaged in a jar with a gift tag and a cute ribbon. Then you’ll have a homemade gift, made with love, from your kitchen to a friend or colleague. The Southern praline sauce can be served at room temperature or reheated slightly in a microwave.

Southern praline sauce is served over ice cream, with a cookie on the side!

I really hope you will consider making this decadent Southern praline sauce. It is very versatile and can be used on many different desserts such as pound cake, pies, topping for cheesecake, etc. The possibilities are practically endless!  Thanks for visiting, and have a great day!

Looking For More SAUCE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several sauce recipes you might enjoy checking out, 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.

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 Adapted From: http://asouthernfairytale.com/2011/09/24/southern-praline-sauce/   

Southern Praline Sauce
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Southern Praline Sauce, with toasted buttered pecans in a thick, decadent sweet syrup, is an easy and delicious dessert topping for ice cream or pound cake!
Category: Dessert, Sauce
Cuisine: American
Keyword: Southern praline sauce
Servings: 24 servings (2 T. each) Total of 3 cups
Calories Per Serving: 163 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/4 cups chopped pecans
  • 7 Tablespoons butter (divided)
  • 1 1/2 cups brown sugar (I used dark brown sugar)
  • 3 Tablespoons flour
  • 3/4 cup light corn syrup
  • 2/3 cup evaporated milk
Instructions
  1. Place chopped pecans and 3 Tablespoons butter in a saucepan or skillet. Cook over medium heat 5-6 minutes, stirring occasionally, till toasted nicely. Be sure and keep an eye on the pecans so they don't burn.
  2. In another large saucepan or skillet, melt the remaining butter.
  3. Whisk in the brown sugar, flour and corn syrup until they are well blended. Cook on medium-high for 4-5 minutes stirring often, until the sugar is completely dissolved.
  4. Pour in the evaporated milk and add the pecan mixture. Stir till completely blended. Remove from heat.
  5. Let sauce cool slightly, then pour it into clean jars or containers (Mason jars work great!)
  6. This sauce needs to be kept refrigerated. It should last approximately 3 weeks in the refrigerator once you open it and a bit longer unopened. When you are ready to serve it, heat jar on low temperature approximately 15-20 seconds (microwave temps. vary) in microwave, or until pourable.
  7. Be sure if you give this as a gift (the jars would look great with a pretty ribbon and tag), to include instructions as to keeping it refrigerated, and to reheat slightly in microwave when ready to serve. Enjoy!
Recipe Notes

**This sauce needs to be kept refrigerated. It should last approximately 3 weeks in the refrigerator once you open it, and a bit longer unopened. When you are ready to serve it, heat jar on low temperature approximately 15-20 seconds (microwave temps. vary) in microwave, or until pourable.
**Be sure if you give this as a gift (the jars would look great with a pretty ribbon and tag), to include instructions as to keeping it refrigerated, and to reheat slightly in microwave when ready to serve.

Nutrition Facts
Southern Praline Sauce
Amount Per Serving (2 Tablespoons)
Calories 163 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 47mg2%
Potassium 63mg2%
Carbohydrates 23g8%
Sugar 22g24%
Protein 1g2%
Vitamin A 120IU2%
Vitamin C 0.2mg0%
Calcium 36mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southern Praline Sauce, with toasted buttered pecans in a thick, decadent sweet syrup, is an easy and delicious dessert topping for ice cream or pound cake!

 

 

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Mexican Layer Dip

Mexican Layer Dip is the perfect party appetizer! Set out a platter of this easy, layered dip with tortilla chips, and let the feeding frenzy begin!Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer!!!
Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer!

Mexican Layer Dip is layers of refried beans, green chilis, tomatoes, two cheeses, olives avocadoes, and creamy spicy sour cream. I mean, how could this NOT taste fantastic! It’s got all the good stuff!

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

We LOVE Mexican Layer Dip!

I’ve had this Mexican layer dip recipe on a little index card for over 30 years and don’t have a clue how or where I first received it, but I have made this dozens of times over the years. Takes about 20 minutes to make, and then it refrigerates until you’re ready to eat!  It’s a winner!

Our family loves this easy to assemble appetizer. Our oldest son even asked for a platter of this dip as part of his birthday present this past year.  What? Yes, that’s how good it is!

A pizza platter filled with the Mexican layer dip, ready to eat!

Prep the ingredients before you begin preparing the Mexican layer dip, then all you need to do is layer the ingredients in order! The dip is refrigerated for an hour after that! When you’re ready to serve, all that is left is to gobble it up with a handful of tortilla or corn chips! It’s so very easy – anyone can make this!

I know you will love this Mexican Layer Dip. Isn’t it “pretty”? I like to make this on a pizza platter or a round glass platter. That’s perfect for scooping! Yum. Wait till you TASTE it! Have a great day, and please come back again soon.

Looking For More APPETIZER Recipes?

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

Interested In More Recipes?

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

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Author's signatureRecipe source: Unknown (had this recipe on an index card for over 30 years)

Mexican Layer Dip
Prep Time
20 mins
Cook Time
0 mins
Refrigeration (inactive time)
1 hr
Total Time
1 hr 20 mins
 

Mexican Layer Dip is the perfect party appetizer! Set out a platter of this easy, layered dip with tortilla chips, and let the feeding frenzy begin!

Category: Appetizer
Cuisine: Mexican
Keyword: Mexican layer dip
Servings: 12
Calories Per Serving: 215 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces spicy fat-free refried beans (1 can) (can use regular, too)
  • 6 Tablespoons sour cream
  • 4 Tablespoons mayonnaise
  • 1 ounce taco seasoning mix (1 envelope pkg.) (or use your own mix ☺)
  • 3 medium avocados , mashed with 2 teaspoon. lemon juice
  • 3 stems green onions , chopped (green and white parts)
  • 1 large tomato or 2 small tomatoes , chopped
  • 2.25 ounces chopped black olives (small can)
  • 4.5 ounces diced green chiles (small can)
  • 1 cup jack cheese , grated
  • 1 cup cheddar cheese , grated
  • Tortilla chips (or corn chips), for serving
Instructions
  1. Spread can of refried beans onto serving plate (a pizza pan sized one works)
  2. In separate bowl, mix together the sour cream, mayonnaise and the taco seasoning. Spread this mixture on top of the refried beans.
  3. Layer on the mashed avocados (drop by spoonfuls and gently spread it out). Add the green onions. Add the tomatoes. Add the chopped olives. Add the diced green chiles. Add the jack cheese. Top with the cheddar cheese.

  4. Cover platter with plastic wrap and refrigerate for at least one hour. Remove from refrigerator and DIG IN! Serve this with tortilla or corn chips!

Recipe Notes

Caloric calculation does not include tortilla chips!

Nutrition Facts
Mexican Layer Dip
Amount Per Serving (1 (1/12th of total))
Calories 215 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 21mg7%
Sodium 685mg30%
Potassium 321mg9%
Carbohydrates 12g4%
Fiber 6g25%
Sugar 2g2%
Protein 8g16%
Vitamin A 675IU14%
Vitamin C 11.8mg14%
Calcium 173mg17%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer!!!

 

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Curried Zucchini Soup

Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It’s easy to make and very tasty!Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It's easy to make and very tasty!

“Oh, man…this is soooo good” were the first words I said after tasting this Curried Zucchini Soup for the first time. Once again I had a bumper crop of zucchini having babies growing in my vegetable garden and I was ready to try another new recipe for zucchini. I found a recipe for curried zucchini soup, thought it sounded interesting, and so I tried it!

Quick, easy to fix, and absolutely full of flavor, I give this recipe a two spoons up! If you like the flavor of curry OR you have approximately 3,000 lbs. of zucchini growing in your garden (note: this might be a slight over-exaggeration), then I anticipate you will like this recipe.

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

What Is IN Curried Zucchini Soup?

Curried zucchini soup only has a few ingredients. It has a chicken stock base, but it is flavored with onion, zucchini, curry powder, salt, and is thickened with potato. For the potato called for in the recipe, you can use either small, diced potatoes or dried instant potatoes. It’s a VERY simple, but tasty soup!

Curried zucchini soup is easy to make. Once made, the soup is pureed slightly in a food processor or blender, which results in a creamy soup, with tiny pieces of zucchini still present to give it some “bite” in texture.

This curried zucchini soup recipe is also very easy on the budget ($), if that is a factor in your meal-planning. I grow zucchini in my garden, so I tend to have a lot of zucchini needing to be used each summer. This recipe is a great way to use up all those zucchini, by making curried zucchini soup!

Growing the zucchini used to make this curried zucchini soup.This recipe for curried zucchini soup serves 6 and is fantastic as a “leftover”, or “take to work” kind of soup. It reheats well in the microwave. The little pieces of zucchini give the soup a nice texture. 

Sure hope you enjoy this simple curried zucchini soup recipe. It is very unique and tastes great!  Have a wonderful day, and thank you for stopping by. I hope you come back again soon!

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes, 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.

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: http://www.kitchme.com/recipes/curried-zucchini-soup?invite=xyz-p

Curried Zucchini Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It's easy to make and very tasty!
Category: Soup
Cuisine: American
Keyword: curried zucchini soup
Servings: 6
Calories Per Serving: 148 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 TBSP extra virgin olive oil
  • 1 large. brown onion , halved, then thinly sliced
  • 1 Tablespoon curry powder
  • Salt , to taste
  • 4 small zucchini , halved length-wise, then cut into 1" slices
  • 1 quart chicken stock
  • 1/2 cup instant potatoes OR 2 small , cubed russet potatoes (To thicken soup- I add instant potatoes)
  • Pinch red pepper flakes
  • Croutons (used as a garnish, if desired)
Instructions
  1. Heat oil in a large pot. Stir in the onions (and cubed russet potatoes, if using these). Season with curry powder, red pepper flakes, and salt. Cook and stir on medium heat until onion (and potatoes) are tender.

  2. Stir in the sliced zucchini, and cook till tender.

  3. Pour in the chicken stock and bring to a boil, then add the instant potatoes (if using). Cover and reduce heat to low. Simmer for approximately 20 minutes.

  4. Remove soup pot from heat. Use a hand mixer OR transfer in batches to a food processor or a blender, and blend till almost smooth. Transfer hot soup to serving bowls and garnish with croutons, if desired. Enjoy!

Nutrition Facts
Curried Zucchini Soup
Amount Per Serving (1 g)
Calories 148 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 242mg11%
Potassium 603mg17%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 6g7%
Protein 6g12%
Vitamin A 270IU5%
Vitamin C 29.1mg35%
Calcium 35mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It's easy to make and very tasty!

 

 

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