Oct
2025

Homemade Decorative Sprinkles

categories: Desserts, Tip Of The Day
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Did you know you can make Homemade Decorative Sprinkles from scratch? They’re easy to make (in any color you want) to top your baked treats!
Did you know you can make Homemade Decorative Sprinkles from scratch? They're easy to make (in any color you want) to top your baked treats!

Last year I went on the hunt for colored “Halloween or Fall-inspired decorative sprinkles” to use for a treat I was making. I went to 3 different stores and couldn’t find any sprinkles in the colors I needed. Nothing!

After my relentless search, I came home and decided to research online to see if anyone out there knew how to make decorative sprinkles from scratch in custom colors.

Guess what? They CAN be made at home! I discovered a great blog where I learned how to do this and it WORKS (thank you John, at Preppy Kitchen). So, I made my own decorative sprinkles in the colors I wanted! they turned out great, and I used them on my Fall treats (shown further below).

I love that cute little sprinkles are easy to make in so many colors, and the possibilities are endless! Hooray! Here’s how to make your own homemade decorative sprinkles.

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

Combine The Sprinkle Ingredients

The first thing you need to do is SIFT 1 cup of powdered sugar (also known as confectioner’s sugar) into a large bowl. Make sure there are no clumps, because they will clog up the works while piping the icing later.

Powdered sugar is sifted into a large mixing bowl.

Add 1 Tablespoon of light corn syrup, ½ teaspoon of vanilla extract and 1½ Tablespoons of water to the sifted powdered sugar. Beat well until it becomes smooth and lump-free. 

Once the icing is smooth, add the remaining ½ cup of sifted powdered sugar. Mix well until fully combined, lump free and is flowing and “pipeable”.

TIP: If necessary, add a tiny bit more water (approx. 1 teaspoon at a time) until this mixture becomes flowing and “pipeable”. Make sure the icing can be easily piped through a pastry bag tip or other piping bag.

Corn syrup, vanilla extract and water is added to the powdered sugar.

Color The Sprinkle Mixture

Divide the icing between small bowls, with the number of bowls used based on the different number of colors you will be making.

When I photographed this last Fall, I wanted to use orange, black and white for the Halloween treats I was making. I kept some of the icing white and then divided the rest into two small bowls for the two other colors.

Add drops of food coloring, as much as necessary to achieve the color you want. Stir the food coloring into the icing mixture very well, to thoroughly distribute the color evenly.

TIP: The colored icing will lighten and fade slightly as it dries overnight and becomes hard, so add just a tiny bit more food coloring than you think you should.

Food coloring is added to the smooth icing in bowls.A bowl of white icing, and 2 small bowls of black and orange icing.

Pipe Sprinkles With Pastry Bag OR Plastic Sealable Bag

Load your pastry bags with the various colors of icing. If using a pastry bag, fit it with a size 3, 4 or 5 tip. I own many pastry bags, but photographed this using Ziploc resealable bags, because I realize most people don’t have pastry bags.

Spoon each color of icing into the bottom corner of the Ziploc bags, release air from the bag, then seal the bag.

NOTE: Before you do anything else, line a baking sheet with parchment paper so it’s ready to go once the colored icing bags are prepared.

Three bags holding black, orange and white icing for homemade decorative sprinkles.

Squeeze the icing down into one corner of the bag, twisting the top of the bag down tightly on the icing. If using Zip-Loc bags, use scissors to cut a very small opening across the bottom corner of the bag.

This opening should only be big enough to pipe a thin line of icing through. You want those colored sprinkles to be thin!

A small cut is made in the corner of a piping bag filled with white icing.

Pipe Sprinkle Lines And Let Dry Overnight

Using each color of icing (one at a time), pipe thin lines of colored icing onto the parchment paper, continuing to squeeze the icing out of the bag as you go.

The photo below is of all three colors piped onto the parchment paper. Try and get the lines as straight as possible and make sure they don’t touch each other. My hands were really jiggling while I did this as you can see in the photo below… ha ha! If you want to make colored DOTS instead of lines, feel free to do that, as well.

HELPFUL TIP: A tip from the original author is when you’re piping the lines, try to keep the tip about ½” above the parchment paper. Squeeze the piping bag and pull the lines forward as you pipe the icing.

Set the baking sheet full of “future” homemade decorative sprinkles aside. Let them dry (and harden) COMPLETELY overnight (about 12 hours)!

The colored icing is piped onto parchment paper in long, thin lines and dried overnight.

Cut The Dried Sprinkles

The dried sprinkles should be hardened and fully dry by the next day. Gather some of the colored lines by pulling them off the parchment paper (some may break off while doing this).

Use a knife to cut the colored lines into the smaller size you want for your homemade decorative sprinkles. I usually cut the sprinkles into about ¼-½ long pieces.

When done with a certain color, move them aside and repeat until all the colors of sprinkles have been cut into the desired sizes you want.

Fully dried orange icing is cut into small pieces using a sharp knife.

Separate Colors OR Combine Sprinkles – Your Choice!

At this point, you will have small amount of homemade decorative sprinkles, made to order! Store each color in a separate airtight container in the pantry, and they’ll last for about a year.

Three piles of black, white and orange homemade decorative sprinkles, ready to use.

You can also combine certain color combinations and store them together in an airtight container in the pantry, where they’ll last for about a year.

Black, orange and white homemade decorative sprinkles are combined for storage.

Time To Use The Homemade Decorative Sprinkles

This “recipe” is wonderful because you can easily create an endless supply of various colors of homemade decorative sprinkles to use throughout the year! If you need more, the recipe can EASILY be doubled or tripled, to suit your needs.

Now you know how to make colored sprinkles to use for Valentines Day, Easter/Spring, Christmas, Winter, Fall, Birthdays and any other time. How cool is that!

I enjoyed using these orange, black and white homemade decorative sprinkles last Fall when I made delicious Chocolate Dipped Fall Pretzels. You can see in the photo below how cute they look!

Chocolate dipped Fall pretzels topped with my homemade decorative sprinkles.

I hope you have the opportunity to make your own colorful homemade decorative sprinkles. They really are simple to make, taste great, and can be easily custom colored!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More Interesting TIPS or HOW-TO’S?

You can find ALL of my recipes (and tips) in the Recipe Index, which is located at the top of the page. I have many to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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Original recipe source (and with thanks to John Kanell) at: https://preppykitchen.com/homemade-sprinkles/

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Homemade Decorative Sprinkles
Prep Time
10 mins
Cook Time
0 mins
Drying Time (inactive)
12 hrs
Total Time
12 hrs 10 mins
 

Did you know you can make Homemade Decorative Sprinkles from scratch? They're easy to make (in any color you want) to top your baked treats!

Category: Condiment
Cuisine: All Cuisines
Keyword: homemade decorative sprinkles
Servings: 16 (1 Tbsp. per serving)
Calories Per Serving: 48 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ cups powdered sugar (confectioner's sugar) DIVIDED USE
  • 1½ Tablespoons water (cool not hot)
  • 1 Tablespoon light corn syrup
  • ½ teaspoon vanilla extract
  • additional water, IF NEEDED *add 1 tsp. at a time, only if needed
  • gel or liquid food coloring
Instructions

  1. Line a baking sheet with parchment paper. Set aside until later.

  2. Sift 1 cup powdered sugar into a large bowl. Add corn syrup, vanilla extract and 1½ Tablespoons water to the powdered sugar. Beat well until smooth and lump-free. Sift and add the remaining ½ cup powdered sugar. Mix well until fully combined, flowing and "pipeable". TIP: If necessary, add a bit more water (about 1 teaspoon at a time) until mixture is smooth, thick yet flowing enough to be easily piped through a pastry bag tip.

  3. Divide icing into small bowls based on the number of colors you're making. Add food coloring as needed to achieve the color you want. Stir food coloring into the icing to distribute color evenly. TIP: Colored icing will lighten and fade slightly as it dries and hardens overnight, so add just a tiny bit more food coloring than you think you should.

  4. Load pastry bags with various colors of icing. If using a pastry bag, fit it with a size 3, 4 or 5 tip. **If using Ziploc-style bags, spoon each color of icing into the bottom corner of individual bags, release the air, then seal the bags. Squeeze the icing down into one corner of the bag, twisting the top of the bag down tightly on the icing. Use scissors to cut across the bottom corner of the bag. This opening should only be big enough to pipe a thin line of icing through.

  5. Pipe thin lines of colored icing onto the parchment paper-lined baking sheet, squeezing icing out of the bag as you go. Try and get the lines as straight as possible and make sure they don't touch each other. HELPFUL TIP: When piping the lines, try to keep the pastry tip (or corner of the bag) about ½" above the parchment paper. Squeeze the piping bag and pull the lines forward as you pipe the icing. Set the baking sheet full of "future" homemade decorative sprinkles aside. Let them dry (and harden) COMPLETELY overnight (about 12 hours).

  6. After they have dried completely (12 hours), use a knife to cut each colored line of icing into ¼"-½" long pieces. When done with each color, set them aside. Repeat until all colored lines have been cut into desired sizes. Store sprinkles in airtight containers for up to a year.

Nutrition Facts
Homemade Decorative Sprinkles
Amount Per Serving (1 Tablespoon)
Calories 48
% Daily Value*
Fat 0.003g0%
Sodium 1mg0%
Potassium 0.4mg0%
Carbohydrates 12g4%
Sugar 12g13%
Calcium 0.3mg0%
Iron 0.01mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Did you know you can make Homemade Decorative Sprinkles from scratch? They're easy to make (in any color you want) to top your baked treats!


Oct
2025

Air Fryer Ratatouille

categories: Air Fryer Recipes, Vegetable Dishes
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Make a flavorful Air Fryer Ratatouille with eggplant, zucchini, yellow squash, tomatoes, onions, garlic and spices, and topped with Parmesan.
Make a flavorful Air Fryer Ratatouille with eggplant, zucchini, yellow squash, tomatoes, onions, garlic and spices, and topped with Parmesan.

Today I want to share a recipe with you for air fryer ratatouille. If you’re unfamiliar with this dish, it is a roasted vegetable dish that originated in France in the 18th century as a “peasant dish”. 

The “lower class” farmers and peasants of the time could make this dish easily using their home-grown garden produce to make a filling and hearty vegetable “stew”. In modern times, it has acquired a wonderful reputation around the world as a delicious, colorful roasted vegetable side dish or main dish.

During the heat of summer when I don’t want to turn on our oven (and heat up our kitchen), it’s so convenient to use my air fryer for cooking. Here’s how to make this yummy ratatouille using an air fryer.

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

Prep the Vegetables

The vegetables you will need for this ratatouille recipe are eggplant, green zucchini, yellow squash, onions, garlic and tomatoes. I am so fortunate to grown all of them in our little raised bed garden, so I could use them for this recipe!

The eggplant I used was medium-sized (about 6″ long), and I used two small green zucchini, two small yellow squash and two medium tomatoes when I photographed this (all from our garden!). You can substitute 1 medium-sized zucchini and/or yellow squash, or a very large tomato if that’s what you have and end up with about the same amount!

Eggplant, zucchini, yellow squash, onions, garlic and tomatoes are used to make ratatouille.

Trim the ends off the vegetables, then slice each of them into rounds that are approximately ¼” thick. Set the sliced vegetables aside until you are ready to assemble the ratatouille in the pan.

The veggies are sliced into ¼" thick rounds before layering them in a pan.

Prepare The Spice Mixture for the Veggies

Place olive oil, salt, pepper, dried oregano and dried basil in a small bowl, then stir until these ingredients are fully combined. 

Spice mixture is made with olive oil, salt, pepper, oregano and basil.

Place all of the sliced veggies into a separate, large mixing bowl. Pour the oil and spice mixture over all the sliced veggies. 

The oil and spices are added to the bowl of sliced veggies.

GENTLY toss the veggies in the oil and spices until they have been well-covered with the seasoning mixture. The vegetables, especially the tomatoes, are pretty “delicate”, so go easy on them! Set the bowl aside.

Vegetables for the ratatouille are gently tossed with oil and spices until coated.

Layer The Vegetables In The Prepared Casserole Dish

The casserole dish you use must be oven-proof and fit easily in the basket of your air fryer. Spray the bottom and sides with non-stick baking spray.

In a small bowl, stir together diced onion and minced garlic, then spread this mixture on the bottom of the baking dish. This is the first layer, and it will provide lots of flavor, so don’t forget this one!

Diced onions and minced garlic are spread on bottom of greased baking pan.

Arrange the sliced vegetables in the pan (placing them directly on TOP of the onions and garlic. Stand the veggie slices on end, overlapping and alternating the veggies (and colors). Start around the edges of the pan and work into the center to create a colorful looking, layered ratatouille.

If you have more sliced veggies than it looks like you need to fill the pan, simply wedge them in the pan as best as possible in every nook and cranny you can find! for best results, try to keep the veggies in a single layer.

The sliced veggies are layered, alternating colors on top of the onions/garlic in pan.

Cook The Air Fryer Ratatouille

Preheat your air fryer to 400°F. (200°C.). When it’s pre-heated, place the pan into the basket of the air fryer. Cook the ratatouille at 400°F. for 15-20 minutes until fully roasted.

IMPORTANT TIP: I absolutely recommend checking on the veggies around the 10–12-minute mark to ensure the veggies don’t overcook. The thickness of the vegetable slices you’re using and varying temperatures of different air fryers can all lead to differing results, so please keep an eye on the vegetables!

When the air fryer ratatouille is done, the vegetable slices should be well-browned and tender. Once done, pull the basket out of the air fryer.

Veggies are browned and tender after the air fryer ratatouille is done cooking.

Add Parmesan Cheese

Garnish the top of the ratatouille immediately with finely grated fresh Parmesan cheese (while the veggies are really hot). Put the ratatouille back in the air fryer and close it but DO NOT COOK IT ANYMORE.

The residual heat remaining in the air fryer allows the shredded Parmesan cheese to melt slightly on top of the hot vegetables, which adds another layer of flavor to this dish.

Finely grated Parmesan cheese is sprinkled on top of the air fryer ratatouille.

As soon as the Parmesan has melted, the air fryer ratatouille is ready to be served and enjoyed. The roasted vegetables look beautiful and are a wonderful addition to many main dishes.

Once the parmesan cheese melts, the air fryer ratatouille is ready to be served.

I hope you have the opportunity to make air fryer ratatouille and trust you (and those you love) will really enjoy this yummy roasted vegetable side dish as much as we do!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Air Fryer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Author's signature

Recipe adapted from Katie Vine, at: Air Fryer Ratatouille Recipe with Eggplant and Zucchini – Dinners Done Quick

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Air Fryer Ratatouille
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Make a flavorful Air Fryer Ratatouille with eggplant, zucchini, yellow squash, tomatoes, onions, garlic and spices, and topped with Parmesan.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: air fryer ratatouille
Servings: 4
Calories Per Serving: 166 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Ratatouille:
  • 1 small eggplant* * 6" long, sliced in rounds, ¼" thick
  • 2 small green zucchini sliced in rounds, ¼" thick
  • 2 small yellow squash sliced in rounds, ¼" thick
  • 2 medium tomatoes sliced in rounds, ¼" thick
  • ½ cup yellow onion peeled, diced
  • 1 Tablespoon minced garlic
For Spice Mixture:
  • 3 Tablespoons extra virgin olive oil
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried ground oregano
  • 2 teaspoon dried crushed basil
For Garnish: finely shredded fresh Parmesan cheese, as desired
    US Customary - Metric
    Instructions

    1. Trim ends off eggplant, zucchini, yellow squash and tomatoes. Slice them into rounds approx. ¼" thick. Place sliced vegetable in a large bowl.

    2. In a separate small bowl, stir olive oil, salt, pepper, oregano and basil until combined. Pour onto the sliced veggies. GENTLY toss veggies until they're well-covered. Set bowl aside.

    3. The casserole dish/pan you use must be oven-proof and fit easily inside the basket of the air fryer. Spray the bottom and sides with non-stick spray. In a small bowl, combine diced onion and minced garlic; spread evenly on the bottom of the greased pan.

    4. Arrange sliced vegetables in the pan (on TOP of the onions and garlic). Stand the veggie slices on end, overlapping/alternating veggies (and colors). Start around the edges of the pan; work into the center to create a colorful looking ratatouille.

    5. Preheat air fryer to 400°F. (200°C.). Once heated, place ratatouille into the basket of the air fryer. Cook at 400°F. for 15-20 minutes until fully roasted. IMPORTANT TIP: Check on the veggies around the 10–12-minute mark to ensure they don't overcook. The size of vegetable slices used, and varying temperatures of air fryers can lead to differing results, so please keep an eye on the vegetables! When ratatouille is done, veggies should be well-browned and tender.

    6. Once done, pull basket out of air fryer. Garnish veggies immediately with finely grated Parmesan (while veggies are hot). Put ratatouille back in the air fryer, but DON'T COOK IT ANYMORE. Residual heat remaining in the air fryer will melt the Parmesan cheese (about 1 minute). Once cheese melts, remove and serve the ratatouille while hot. Enjoy!

    Recipe Notes

    NOTE: The Parmesan cheese for garnish has not been included in the caloric calculation, as varying amounts may be added, depending on the user.

    Nutrition Facts
    Air Fryer Ratatouille
    Amount Per Serving (1 (1/4 of total))
    Calories 166 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g13%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Sodium 885mg38%
    Potassium 777mg22%
    Carbohydrates 16g5%
    Fiber 6g25%
    Sugar 9g10%
    Protein 4g8%
    Vitamin A 789IU16%
    Vitamin C 34mg41%
    Calcium 64mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a flavorful Air Fryer Ratatouille with eggplant, zucchini, yellow squash, tomatoes, onions, garlic and spices, and topped with Parmesan.


    Sep
    2025

    Peach and Granola Pancakes

    categories: Breakfast
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    Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!
    Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!

    Looking for a yummy pancake recipe that’s easy to make for yourself or your family? How about trying this recipe for peach and granola pancakes!

    It’s the middle of summer and fresh peaches are everywhere! We love them so much, and so I came up with an idea for some delicious pancakes, filled with chopped fresh peaches and granola!

    Seasoned lightly with ground cinnamon, the batter is simple to make, using purchased pancake mix and granola. If you like to make your own pancake mix and/or granola, that is awesome, too!

    The pancake batter comes together in a flash, then they’re cooked lickety-split! Add an optional topping of sliced peaches, more granola, cinnamon and whipped cream to top the finished peach and granola pancakes, and you’ve got a great breakfast treat!

    Here’s how simple it is to make these peach and granola pancakes!

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

    Prepare The Pancake Batter

    Place pancake mix, a peeled and chopped fresh peach, granola and ground cinnamon in a mixing bowl. Stir gently until these ingredients are combined.

    I used commercial pancake mix and granola when I photographed these pictures. The granola I used also had a few raisins in it, so they were in the pancakes, too (more to the party, right?).

    Add ¾ cup of water to the batter mixture and gently stir, to combine. If the mixture is too “thick” for pancakes, add some more water, but only a little bit at a time until it reaches the desired consistency.

    You want a nice fairly thick batter but also need it to be able to be poured onto a griddle. Don’t overmix the batter, because overmixing produces “tougher” pancakes as the gluten in the flour becomes more strongly developed.

    Cooking The Peach And Granola Pancakes

    Grease a large skillet or griddle generously with non-stick cooking spray. Heat it on Medium-high heat until the skillet or griddle is hot (but not smoking).

    Pour the pancake batter onto the grill using 1/3 cup of batter for each pancake. Lightly spread them out into a circle shape using a spoon, if necessary.

    The batter from this recipe is enough to make five, 5″ pancakes, but the recipe can EASILY be doubled, if necessary. TIP: If you want the pancakes to be smaller and to end up with a couple more, use a ¼ cup of batter for each one.

    Let the peach and granola pancakes cook until bubbles form around the edges and the batter on the edges becomes “set” and golden brown (1-2 minutes). Lift up an edge of a pancake and take a peek to make sure the bottom of the pancake is lightly browned.

    You can see all the little pieces of fresh peaches and granola in the pancakes, as shown in the photo below. Don’t they look yummy even before they’re fully cooked?

    Flip the pancakes over and continue to cook (1-2 minutes) until they’re cooked all the way through and are lightly browned on BOTH sides.

    Transfer the pancakes off of the griddle and onto a serving platter or individual plates. Garnish while hot and then serve these yummy pancakes.

    You can still see bits of fresh peaches even after the pancakes are cooked! They add lots of sweet peach flavor to these pancakes!

    Garnish The Peach And Granola Pancakes And Serve

    Peel and thinly slice the remaining peach (or use more peaches if you want to garnish each individual portion) and top the pancakes with them. Sprinkle lightly with cinnamon, then sprinkle a little more granola over the top.

    If desired, spray or add a big dollop of whipped cream on top of everything (yum). Serve immediately, and enjoy these delicious, fruit-filled pancakes! 

    We enjoy these delicious pancakes without using any syrup, because the fresh peaches on top and the big dollop of whipped cream add lots of flavor. All that said, if you want to add pancake syrup, then by all means, go for it!

    You can also serve them just as they are (in classic fashion), with some butter and good ol’ pancake syrup drizzled on top! Any way you want to eat them, I’m sure you’re going to enjoy these delicious pancakes.

    Peach and Granola Pancakes can be simply served with butter and pancake syrup.

    I hope you have the opportunity to make these delicious peach and granola pancakes and enjoy them like we do. They’re a special treat we love every now and then, when we want to have a “sweet” breakfast treat.

    Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a WONDERFUL day!

    Looking For More PANCAKE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of wonderfully delicious pancake recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    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.

    Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Peach and Granola Pancakes
    Prep Time
    10 mins
    Cook Time
    5 mins
    Total Time
    15 mins
     

    Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!

    Category: Breakfast, Brunch
    Cuisine: American
    Keyword: peach and granola pancakes
    Servings: 5 pancakes
    Calories Per Serving: 127 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup pancake mix purchased or homemade
    • 1 medium peach* peeled, chopped
    • ½ cup granola purchased or homemade
    • ¼ teaspoon ground cinnamon
    • ¾ cup water* + more, if needed
    To Garnish Pancakes (OPTIONAL, but totally recommend):
    • 1 medium peach peeled, thinly sliced
    • additional ground cinnamon sprinkled on top
    • whipped cream a dollop or spray, as desired
    US Customary - Metric
    Instructions

    1. Place pancake mix, chopped peaches, granola and cinnamon in a medium bowl. Stir gently until combined. Add water; stir gently to combine. If batter is too "thick", add a little bit of water at a time until it reaches desired consistency.

    2. Generously grease skillet or griddle with non-stick cooking spray. Heat on Medium-high until cooking surface is hot (but not smoking). Pour pancake batter in, using ⅓ cup of batter for each pancake (5 total). Lightly spread into a circle using a spoon, if necessary. *If you want smaller pancakes to have a couple more, use a ¼ cup of batter for each one.

    3. Let pancakes cook until bubbles form around the edges and edges becomes "set" and golden brown (1-2 minutes). Lift up the edge of a pancake to make sure the bottom is lightly browned.

    4. Flip pancakes over; continue to cook (1-2 minutes) until pancakes are cooked through and lightly browned on BOTH sides. Transfer pancakes off of the griddle and onto a serving platter or individual plates. Garnish (if desired) and serve.

    For Serving Garnish (optional, but recommended):

    1. Peel and thinly slice 1 peach (or peaches if you want more). Garnish the pancakes with them. Sprinkle with cinnamon, then sprinkle a bit of granola on top. If desired, add a spray or dollop of whipped cream on top of everything. Serve and enjoy these delicious fruit-filled pancakes! 

    Recipe Notes

    NOTE: Optional garnishes to top the pancakes of 1 peach, ground cinnamon and whipped cream are not included in the caloric calculation as amounts used may vary for each cook.

    Nutrition Facts
    Peach and Granola Pancakes
    Amount Per Serving (1 pancake)
    Calories 127 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 18mg6%
    Sodium 141mg6%
    Potassium 136mg4%
    Carbohydrates 19g6%
    Fiber 2g8%
    Sugar 5g6%
    Protein 4g8%
    Vitamin A 163IU3%
    Vitamin C 1mg1%
    Calcium 70mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Peach and Granola Pancakes are a delicious, decadent breakfast treat! Easy to make, full of (and topped with) peaches, cinnamon and granola!


    Sep
    2025

    Instant Pot Black Beans

    categories: Instant Pot Recipes, Side Dishes
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    It’s so easy to make Instant Pot Black Beans to use in so many dishes! 2 cups of dried beans will yield about 6 cups of cooked black beans!
    It's so easy to make Instant Pot Black Beans to use in so many dishes! 2 cups of dried beans will yield about 6 cups of cooked black beans!

    I don’t know about you, but I keep a stash of dried black beans in our pantry all the time so I am able to pressure can them for long-term storage. I haven’t purchased canned black beans in a while! However, recently while making a quick pot of chili, I went to our pantry to grab a jar of home-canned black beans and realized we were OUT!

    Yep, I had used all of my home-canned black beans and hadn’t realized it, so I knew what I had to do. I grabbed a big ol’ bag of dried black beans, cooked them in my Instant Pot, and in under an hour I had my cooked black beans in the chili. Hooray!

    The best part was by using my Instant Pot, I didn’t have to soak the dried beans overnight! I rinsed them, dumped them in my Instant Pot with water, minced garlic and salt, let them cook for 25 minutes and they turned out perfect!

    I used 2 cups of dry black beans and ended up with about 6 cups of cooked beans, so I was able to use some for the chili and froze the rest to use in other meals. If you’d like to know how to easily cook Instant Pot Black Beans, you can find out right here!

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

    Rinse and Sort The Beans

    It probably goes without saying, but you should definitely rinse and sort the black beans you’ll be using because sometimes dirt or little pebbles find their way into the bags (crazy, right?).

    Pour the beans you will be using (2 cups dried) into a colander and give them a good rinse to clean them. Let them drain well.

    Black beans are rinsed well and then drained in a colander before cooking.

    Do a quick check of the beans in the colander to make sure no tiny pebbles are hiding! I also try to pull out some of the beans that have already split or been broken during packaging.

    Broken beans and any tiny rocks are pulled out and discarded before cooking.

    Into The Instant Pot They Go!

    Place 2 cups of rinsed and sorted black beans into the inner pot. Add 1 teaspoon of kosher salt and about 1½-2 teaspoons of minced garlic to the beans.

    Pour 6 cups of water over the beans. This amount of water should be enough to fully cover the beans and be about 1″ over the top of them (add more water, if necessary). 

    black beans, garlic and salt are fully covered with 6 cups of water in the Instant Pot.

    Cook The Instant Pot Black Beans

    Lock the lid of the Instant Pot in place and flip the pressure lever to SEALING. Set the cooking program for MANUAL (high pressure) and set the cooking timer for 25 minutes.

    It will take close to 10 minutes for the internal pressure to build and then the cooking program (and timer) will begin. When the Instant Pot reaches full pressure, the pressure gauge will pop up.

    Once the cooking time (25 minutes) has ended, let the pressure release NATURALLY, which means you do nothing while the internal pressure lowers on its own.

    The pressure gauge will drop back down once all internal pressure has been released, indicating it is safe to unlock and remove the lid of the Instant Pot.

    Instant Pot Black Beans cook for 25 minutes at High pressure.

    Remove the lid and you will find perfectly cooked black beans to use as you see fit. They will be the same consistency as canned black beans you would find at the grocery store!

    Here are the black beans, still in the Instant Pot, after being cooked.

    Use a slotted spoon to remove the beans from the Instant Pot, and now they are ready to be eaten or added to other dishes.

    Two cups of dried beans will yield about 6 cups of cooked black beans.

    Using the Instant Pot Black Beans

    I love to make black beans in the Instant Pot and add them to a big pot of homemade chili. They are also good when mashed and seasoned well to use as black refried beans, as a side dish.

    Black beans taste wonderful in other Mexican dishes (burritos, salads, tostadas and taco bowls), as well. There are so many uses for these black beans; the possibilities are practically endless.

    Instant Pot Black Beans, can be added to a pot of homemade chili.

    You could also use them to make Black Beans And Rice, Easy Black Bean Stew, Turkey Black Bean Soup (Instant Pot), Black Bean Butternut Squash Chili and Black Bean Burgers, to name a few!

    Black beans can be used to make Black Beans and Rice.

    Using cooked black beans to make Easy black Bean Stew for a meal.

    If you are fortunate enough to have an Instant Pot, using it to cook dried black beans is a simple (and much quicker) way to do this. I hope you have the opportunity to try making Instant Pot Black Beans!

    Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

    Looking For More Instant Pot Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    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.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Instant Pot Black Beans
    Prep Time
    5 mins
    Cook Time
    25 mins
    Natural Pressure Release (approx.)
    20 mins
    Total Time
    50 mins
     

    It's so easy to make Instant Pot Black Beans to use in so many dishes! 2 cups of dried beans will yield about 6 cups of cooked black beans!

    Category: Vegetable
    Cuisine: All Cuisines
    Keyword: Instant Pot, black beans
    Servings: 12 half-cup servings
    Calories Per Serving: 111 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups dry black beans rinsed, drained, sorted
    • 1 teaspoon kosher salt
    • 1½ teaspoons minced garlic
    • 6 cups water or more to be 1" above beans
    US Customary - Metric
    Instructions

    1. Pour beans into a colander; rinse and drain. Discard any rocks/broken beans.

    2. Place beans into inner pot. Add salt and minced garlic. Pour 6 cups water over the beans. This should be enough to fully cover the beans and be 1" over the top of them (add more water, if needed). 

    3. Lock the lid of the Instant Pot in place; flip pressure lever to SEALING. Set the cooking program for MANUAL (high pressure); set timer for 25 minutes. It will take about 10 minutes to reach full pressure, then the cooking program (and timer) will begin. When it reaches full internal pressure, the pressure gauge will pop up. Once cooking time (25 minutes) has ended, let the pressure release NATURALLY (do nothing). The pressure gauge will drop back down once all internal pressure has been naturally released, indicating it is safe to unlock and remove the lid.

    4. Remove Instant Pot lid; remove beans with a slotted spoon and use the cooked black beans as you see fit. Enjoy!

    Recipe Notes

    NOTE: 2 cups of dried beans will typically yield about 6 cups of cooked beans. Serving size used for the caloric calculation was ½ cup cooked beans.

    Nutrition Facts
    Instant Pot Black Beans
    Amount Per Serving (1 g)
    Calories 111 Calories from Fat 5
    % Daily Value*
    Fat 0.5g1%
    Saturated Fat 0.1g1%
    Polyunsaturated Fat 0.2g
    Monounsaturated Fat 0.04g
    Sodium 201mg9%
    Potassium 481mg14%
    Carbohydrates 20g7%
    Fiber 5g21%
    Sugar 1g1%
    Protein 7g14%
    Vitamin A 6IU0%
    Vitamin C 0.1mg0%
    Calcium 44mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's so easy to make Instant Pot Black Beans to use in so many dishes! 2 cups of dried beans will yield about 6 cups of cooked black beans!


    Sep
    2025

    Peach Lemonade Spritzer (for 2)

    categories: Beverages
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    Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!
    Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!

    It’s 100°F. outside today as I sit at my desk writing this blog post. UGH. Even for Oregon, that is a bit too hot… ha ha! When it’s this hot I want lots of icy cold drinks, and today I want to share a delicious family-friend drink I created that I’m sure you’ll enjoy!

    A Peach Lemonade Spritzer is so easy to make, and it is icy cold, peachy and refreshing on a HOT day! With only a blender (or food processor), 3 main ingredients PLUS ice cubes, you can make this drink easily in about 5 minutes or less!

    A combination of pink lemonade and fresh peaches provide the bulk of the flavor of this refreshing, non-alcoholic drink. Lime sparkling water provides extra flavor and loads of carbonation and bubbles, as an added feature. Here’s how to make a Peach Lemonade Spritzer (for two).

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

    Making The Peach Lemonade Mixture

    When I make the peach lemonade spritzer (for two), it’s usually throughout the summer so I use a LARGE, fresh ripe peach (for 2 servings).

    You can certainly use frozen peaches for this but you’d have to estimate the amount to be the size of a whole large peach, for best flavor! Toss the frozen peaches directly into the blender and blend away!

    A box of fresh peaches, and a large one is used for the spritzer.

    Place ¾ a cup of pink lemonade into a blender (or food processor) and then add a large peeled, pitted and chopped fresh peach into the liquid.

    Looking down into a blender of pink lemonade and chopped peaches.

    Place the lid on the blender, then blend the chopped peaches and the pink lemonade on High speed until the mixture becomes smooth (no peach chunks present). This usually takes only a minute or so to fully blend these two ingredients.

    Can I Make This Ahead Of Time?

    If you want to double or triple the recipe ahead of when you will be using it, simply cover the blender or transfer the blended mixture to a covered container. Store in the refrigerator for up to 2-3 days TIP: Don’t add the sparkling water if storing it in the refrigerator or it will go flat! 

    When you’re ready to make a peach lemonade spritzer later, put the ice in glasses, pour the cold peach lemonade mix into the glass and then add the sparkling water at that time. EASY!

    A side view of pink lemonade and chopped peaches in a blender before mixing.This is a side view of the fully blended peached and pink lemonade in the blender.

    Finish Making The Peach Lemonade Spritzer

    Add lots of ice cubes to the glass you will be using for each peach lemonade spritzer. I typically use a standard 8 oz. juice glass per serving, but if I want the spritzers to look a bit more “fancy”, I use a nice cocktail glass.

    A cocktail glass is filled with ice cubes before adding liquid.

    Fill the glass of ice about ¾ full using the blended peach and lemonade mixture, leaving room for the sparkling water to be added to top it off.

    Blended peach and lemonade mixture is poured into ice-filled glass.

    Top Off the Glass With Sparkling Water

    Pop open a can of cold sparkling water to finish filling the glass. NOTE: Any sparkling water will do, but love the added flavor I get when I use a can of LIME sparkling water!

    Because the sparkling water is not sweetened, be careful not to use more of it than the amount of peach lemonade mixture in the glass. The ratio I use is about two-thirds peach and lemonade mixture to about one-third sparkling water in an 8 oz. glass.

    You want the sweet taste of ripe peaches and tangy pink lemonade to be featured, front and center. The sparkling water is there for the party; those bubbles are there to make it a true bubbly “spritzer”.

    The peach lemonade spritzer is topped off with lime-flavored sparkling water.

    You can serve the peach lemonade spritzer as is, or you might want to garnish it with fresh fruit on a skewer (shown below), a peach slice or a lemon wedge!

    Whatever you’d like for the garnish is how you should do it! Jeepers, maybe you even have your own private stash of those cute little drink umbrellas you could use… just sayin’.

    A fruit garnish is served on the peach lemonade spritzer.

    Maybe you will have the chance to try a refreshing peach lemonade spritzer, because it is so yummy! I hope you (and those you love) will really like it, too!

    Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a WONDERFUL day!

    Looking For More FAMILY-FRIENDLY BEVERAGE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes for family-friendly drinks, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    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.

    Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Peach Lemonade Spritzer
    Prep Time
    5 mins
    Cook Time
    0 mins
    Total Time
    5 mins
     

    Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!

    Category: Beverages
    Cuisine: All Cuisines
    Keyword: peach lemonade spritzer
    Servings: 2
    Calories Per Serving: 82 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 large peach peeled, pitted, chopped
    • ¾ cup pink lemonade already prepared
    • 6 ounces sparkling water (lime flavor preferred)
    • ice cubes
    Optional Garnish: fresh skewered fruit, lemon wedges or peach slices
      US Customary - Metric
      Instructions

      1. Place pink lemonade and a large, chopped (peeled) peach into a blender.

      2. Put lid on blender; blend on High speed until mixture is smooth and no peach chunks are present (1-2 minutes).

      3. Fill two 8 oz. glasses (or cocktail glasses) with ice cubes. Fill glasses about ¾ full with peach/lemonade mixture, leaving room for sparkling water to top it off.

      4. Pour sparkling water into the glass to finish filling it. NOTE: Any sparkling water will do, but a can of LIME sparkling water adds even more flavor. Sparkling water is not sweetened, so don't use more of it than the amount of peach lemonade mixture in the glass. I use about ⅔ peach/lemonade mixture and about ⅓ sparkling water in an 8 oz. glass. You want the sweet taste of ripe peaches and tangy pink lemonade to be front and center.

      5. Serve the peach lemonade spritzer as is, or garnish it with fresh fruit on a skewer, a peach slice or a lemon wedge! Serve cold and enjoy!

      Nutrition Facts
      Peach Lemonade Spritzer
      Amount Per Serving (1 (1/2 of total))
      Calories 82 Calories from Fat 2
      % Daily Value*
      Fat 0.2g0%
      Saturated Fat 0.01g0%
      Polyunsaturated Fat 0.1g
      Monounsaturated Fat 0.1g
      Sodium 35mg2%
      Potassium 108mg3%
      Carbohydrates 20g7%
      Fiber 1g4%
      Sugar 18g20%
      Protein 1g2%
      Vitamin A 285IU6%
      Vitamin C 4mg5%
      Calcium 8mg1%
      Iron 0.3mg2%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!


      Sep
      2025

      Broccoli Cheese Orzo

      categories: Side Dishes, Vegetable Dishes
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      Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.
      Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.

      Are you looking for a new (and yummy) side dish you can serve with beef, chicken, pork or fish? If you are, then I hope you’ll check out this recipe for broccoli cheese orzo!

      I originally checked out 5-6 recipes online, then used some of the ingredients and added other ingredients (and cooking methods) to suit our taste. 

      This delicious side dish is cooked all in one pan and the orzo is lightly toasted and is wonderfully flavored with two cheeses, broccoli florets and a creamy garlic butter sauce.

      It’s simple to make, tastes amazing and it’s done in about 30 minutes. I hope you’ll give it a try, so here’s how to make it.

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

      Prepare The Broccoli And Orzo Pasta

      Cut fresh broccoli into small florets. Heat extra virgin olive oil on medium heat in a large saucepan or Dutch oven. Once the oil is hot (but not smoking), add the broccoli florets and cook them, stirring occasionally, for 2-3 minutes.

      Fresh broccoli florets are quickly cooked in olive oil for 2-3 minutes.

      Add the uncooked orzo pasta, and lightly “toast” it by cooking it (stirring often) for about 2 minutes until it is “toasted” and slightly browned. Stir in finely chopped red (or orange) bell pepper, garlic powder and onion powder.

      Note: You will also add salt and pepper later “to taste”, after the orzo has finished cooking, so no need to add it now.

      Pour chicken OR vegetable broth into the pan, turn the heat up to medium-high and bring the broth to a boil. When it begins to boil, reduce the heat to a low simmer and put a lid on the pan.

      Orzo pasta is added to the pan and lightly "toasted".Chicken (or vegetable) broth is added to the broccoli and orzo.

      Cook The Orzo

      Cook the orzo (covered) on LOW for about 9-12 minutes or until the liquid is absorbed. Remove the lid a few times and give it a good quick stir and see how much liquid remains. Do not let the orzo burn, so keep an eye on it!

      The orzo is cooked in the covered pan until liquid has been fully absorbed.

      Once all the chicken (or vegetable) broth has been absorbed into the pasta, take a little bite of the orzo pasta to make sure it is tender.

      If for some reason it is still a bit too firm, add 1-2 Tablespoons of water (or more broth). Stir again, re-cover the pan and let it cook 1-2 more minutes or until the orzo becomes tender.

      Orzo pasta is finished cooking, and all broth has been absorbed.

      Add The Final Ingredients

      As soon as the orzo is done, remove the pan from the heat source. Immediately add butter, heavy whipping cream (can substitute half and half or milk), freshly grated Parmesan and cheddar cheeses.

      Stir these ingredients into the pasta until the butter and cheeses have melted and along with the cream have been fully incorporated into the orzo. Once combined, season with (and stir in) salt and pepper to suit your taste.

      Cheddar and Parmesan cheeses, whipping cream and butter are stirred into orzo.

      Sprinkle the top of the broccoli cheese orzo with additional cheddar cheese. Put the lid back on the pan for 2-3 minutes so the cheese on top melts. The creamy orzo mixture will also thicken slightly as it rests.

      Salt, pepper and more grated cheddar are added to the broccoli cheese orzo.

      Serve The Broccoli Cheese Orzo

      The broccoli cheese orzo can be served immediately, right from the pan, if desired OR you can transfer it to a serving bowl. I like to serve it in a bowl, so I use a spatula to remove large portions of the broccoli cheese orzo at a time to transfer it.

      A spoonful of the creamy broccoli cheese orzo is shown over the pan.

      Transfer the broccoli cheese orzo to a serving bowl (keeping some of the melted cheese from the top, on top!). Serve the orzo immediately while it is hot!

      The broccoli cheese orzo, served in a white bowl.

      We enjoyed this absolutely delicious side dish served alongside a piece of pan-seared creole salmon. This was a filling and “all in one” meal for us because it consisted of meat, a vegetable and pasta!

      A piece of creole salmon is served next to the broccoli cheese orzo pasta.

      I hope you have the opportunity to try this broccoli cheese orzo and trust you’ll enjoy it as much as we do. It’s a fairly simple, one-pan dish to make and if you have any leftovers, they’re easy to reheat in the microwave.

      Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

      Looking For More ORZO Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring ORZO you might enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      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.

      Find Me On Social Media:

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

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Broccoli Cheese Orzo
      Prep Time
      15 mins
      Cook Time
      15 mins
      Total Time
      30 mins
       

      Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.

      Category: Side Dish, Vegetable Dish
      Cuisine: American
      Keyword: broccoli cheese orzo
      Servings: 5
      Calories Per Serving: 415 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 Tablespoon extra virgin olive oil
      • 2 cups fresh broccoli florets *Bite-sized pieces
      • 1 cup orzo pasta Uncooked
      • 2 Tablespoons finely chopped red bell pepper
      • ¾ teaspoon garlic powder
      • ¼ teaspoon onion powder
      • 2 cups chicken broth Can substitute veggie broth
      • 1 Tablespoon butter
      • 1¼ cups grated cheddar cheese* *DIVIDED USE
      • ½ cup grated Parmesan cheese
      • ½ cup heavy whipping cream* *Can substitute half n' half or milk
      • salt and pepper, to taste
      US Customary - Metric
      Instructions

      1. Heat olive oil on medium heat in a large saucepan. Once oil is hot, add broccoli. Cook, stirring occasionally for 2-3 minutes.

      2. Add orzo; cook for 1-2 minutes (stirring often) until it's "toasted" and slightly browned. Stir in red bell pepper, garlic powder and onion powder.

      3. Add chicken broth; turn heat up to medium-high, bring broth to a boil, then reduce heat to a low simmer; cover the pan. Cook (covered) on LOW for 9-12 minutes (or until all liquid is absorbed). Remove lid 2-3 times, give it a quick stir and see how much liquid remains. Keep an eye on it so the orzo doesn't burn! Once all broth has been absorbed, taste orzo to make sure it is tender. If it's still too firm, add 1-2 Tbsp. water (or broth). Stir again, re-cover the pan and let it cook 1-2 more minutes or until orzo is tender. Remove pan from heat source.

      4. Immediately add butter, whipping cream, Parmesan cheese and 1 cup of cheddar cheese. Stir until ingredients are combined and butter and cheeses have melted. Once combined, season with salt and pepper to suit your taste.

      5. Sprinkle orzo with remaining ¼ cup of grated cheddar. Put the lid back on the pan for 2-3 minutes. Cheese on top will melt and orzo mixture will thicken slightly as it rests.

      6. Transfer broccoli cheese orzo to a serving bowl (keep some of the melted cheese from the top, on top!). Serve hot and enjoy!

      Recipe Notes

      NOTE:  The caloric calculation was made using heavy whipping cream. If you want the dish to have fewer calories, substitute half and half or milk for the cream called for.

      Nutrition Facts
      Broccoli Cheese Orzo
      Amount Per Serving (1 (1/5 of total))
      Calories 415 Calories from Fat 243
      % Daily Value*
      Fat 27g42%
      Saturated Fat 14g88%
      Trans Fat 0.1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 8g
      Cholesterol 72mg24%
      Sodium 902mg39%
      Potassium 277mg8%
      Carbohydrates 28g9%
      Fiber 2g8%
      Sugar 3g3%
      Protein 16g32%
      Vitamin A 1135IU23%
      Vitamin C 37mg45%
      Calcium 333mg33%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.


      Sep
      2025

      Maple Coconut Oatmeal Cookies

      categories: Cookies, Desserts
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      Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!
      Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

      If you’re looking for a delicious, flavor-packed cookie recipe, may I suggest this one? Maple Coconut Oatmeal Cookies are a great twist on a more traditional oatmeal cookie, taste great, and they’re pretty easy to make, too!

      The addition of browned butter (with its nutty flavor), toasted pecans, coconut and cinnamon in the dough bring new levels of flavor to these absolutely wonderful cookies. Here’s how to make them!

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

      Combine The “Dry” Ingredients

      Before you begin, preheat your oven to 350°F.  Move oven racks to position one at the top of the oven and one on the lower rack of the oven. Line two baking sheets with parchment paper. If you have silicone baking mats you can use them instead of parchment paper.

      Measure old-fashioned oats, all-purpose flour, light brown sugar, shredded sweetened coconut, salt and ground cinnamon into a large mixing bowl. Stir until these “dry” ingredients have been combined.

      Dry ingredients for the cookie dough are combined in a large mixing bowl.

      Brown The Butter For The BEST Flavor

      When you add browned butter to this cookie dough, it provides an additional layer of nutty flavor that is fantastic! If you’ve never made browned butter before, here’s how to do it.

      Place a stick of butter (½ cup or 8 Tablespoons) in a small saucepan. Melt the butter on Medium heat, stirring constantly. As it cooks the butter will begin to bubble quite a bit and foam will appear on top.

      Use a spoon to push the foam to the side in order to see the changing color of the butter as it cooks. When the milk solids turn to a golden-brown color (seen in 2nd photo below), immediately remove the saucepan from the heat. TIP: Keep a close eye on the butter and its color, because it can go from light golden brown to burnt quite quickly.

      A stick of butter is melted and continues bubbling and cooking until it's browned.Foam is moved to the side revealing color of the browned butter in the saucepan.

      Pour the browned butter into a small bowl. Add the maple syrup and stir until it’s fully combined with the browned butter.

      Maple syrup is stirred into a bowl holding the browned butter.

      Add “Wet” Ingredients To The “Dry” Ingredients

      In a small bowl, stir baking soda (1 tsp.) into boiling water (2 Tbsp.) until it has dissolved. Add the mixture into the browned butter and maple syrup. Stir until combined, then stir in 1 teaspoon vanilla extract.

      Baking soda is dissolved into boiling water, then added to browned butter mixture.

      Add the wet ingredients into the large bowl of dry ingredients. Stir well until the ingredients are thoroughly incorporated and the “dough” is fairly thick.

      Wet ingredients are combined with dry ingredients and stirred until combined.

      Final Step

      The final step is to add a cup of chopped lightly “toasted” pecans to the dough mixture. You can “toast” the pecans by placing them in a single layer into a “dry skillet” (no butter or oil).

      TIP: If you want to save a bit of time, toast the pecans first (before making the dough), because they will have already cooled when the dough is ready.

      Pecans are lightly toasted in a dry skillet until aromatic.

      Heat them on MEDIUM heat for 2-3 minutes, stirring occasionally until they begin to produce a nutty aroma. After stirring, spread them back out in the skillet.

      Be careful to not let the nuts burn. When done, transfer the pecans to a paper towel and let them cool completely before chopping or using. 

      Add the cooled chopped pecans to the dough and stir, until they have been fully incorporated into the cookie dough. Now it’s time to shape the cookies before baking.

      Cooled, toasted chopped pecans are added to the cookie dough and mixed in.

      Shaping The Cookies

      Use ¼ cup of the dough for each cookie. This recipe should give you enough dough to make 24 cookies. The cookie dough is fairly crumbly, so keep at it, shaping them into balls! 

      Compact the dough using your hands until it forms into a firm, cohesive ball and the crumbly dough holds together very well.

      The cookie dough is shaped into 24 round balls.

      Bake The Cookies

      Place each cookie dough ball on a parchment paper-lined baking sheet, making sure to leave a couple inches between the cookies. I use two small cookie sheets and place one dozen cookies on each one. If some of the dough crumbles off, just re-shape it until it holds together!

      When you put the baking sheets in the oven, place one on a lower rack and place the other baking sheet on the top rack. You will need to switch the baking sheets between the racks halfway through the baking time. The sheet on the bottom will switch places with the baking sheet on top.

      Bake the maple coconut oatmeal cookies at 350° F. until the cookies are “set up” and golden brown on the outside. The cookies still need to be soft inside, though. Keep an eye on the cookies during the baking time, because oven temps can vary quite a bit.

      Cookies are baked on parchment paper-lined cookie sheets.

      Important Note About The Baking Time!

      IMPORTANT: Do NOT overbake these cookies! If you cook them too long, they will become dry and hardened, and nobody wants a hard, dry cookie, right? Keep an eye on them to determine how they look, in order to know when they’re done

      I usually bake the cookies for 7 minutes, then switch the baking sheet location (top to bottom, etc.), and then cook them an additional 7 minutes. Your cookies may take less time or 1-2 minutes more, depending on your particular oven! 

      Serve And Enjoy Maple Coconut Oatmeal Cookies!

      Once the cookies are done, let them rest for 4-5 minutes still on the baking sheet, then carefully transfer them (using a spatula) to wire racks to cool completely.

      Two dozen Maple Coconut Oatmeal Cookies cooling on wire racks after baking.

      When the cookies have cooled to room temperature, they are ready to be plated, served and gobbled up! They’re SO GOOD! Be sure to store any leftover cookies (once they’re completely cool) in an airtight container. Enjoy!

      A close-up of one of the maple coconut oatmeal cookies cooling on a wire rack.

      I hope you have the opportunity to make these delicious cookies and am confident you (and those you love) are going to enjoy them. They’re absolutely scrumptious!

      Thanks so much for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

      Looking For More COOKIE 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 scrumptious cookie recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
      Would you like to join our growing list of subscribers?

      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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      Original recipe source: https://foodtasia.com/maple-pecan-oatmeal-cookies/

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      Maple Coconut Oatmeal Cookies
      Prep Time
      15 mins
      Cook Time
      14 mins
      Total Time
      29 mins
       

      Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

      Category: Cookies, Dessert, Snack
      Cuisine: All Cuisines
      Keyword: maple coconut oatmeal cookies
      Servings: 24 cookies
      Calories Per Serving: 166 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1½ cups old-fashioned oats
      • 1⅓ cups all-purpose flour
      • 1 cup light brown sugar (packed)
      • ½ cup shredded sweetened coconut
      • 1 teaspoon ground cinnamon
      • 1 teaspoon salt
      • ½ cup butter
      • 5 Tablespoons pure maple syrup
      • 1 teaspoon baking soda
      • 2 Tablespoons boiling water
      • 1 teaspoon vanilla extract
      • 1 cup pecans toasted and chopped
      US Customary - Metric
      Instructions

      1. Preheat oven to 350°F.  Position oven racks- 1 at the top of the oven & 1 at the bottom of the oven. Line baking sheets with parchment paper or silicone mats.

      2. Measure oats, flour, brown sugar, coconut, salt and cinnamon into a large bowl. Stir until combined. Set aside these "dry" ingredients.

      3. Melt butter in a small saucepan on medium heat, stirring constantly. As it cooks, butter will bubble, and foam will appear on top. Use a spoon to push foam aside to see the changing color of the butter. When butter turns golden-brown, remove pan from the heat. TIP: Keep a close eye on the butters color, because it can go from light golden brown to burnt very quickly. Immediately pour browned butter into a small bowl (to stop the browning). Add maple syrup; stir to combine.

      4. In a small bowl, stir baking soda into boiling water until dissolved. Stir this into the browned butter mixture, then add/stir in vanilla. Add this "wet" mixture to the bowl of "dry" ingredients. Stir until combined; "dough" will be fairly thick.

      5. Add toasted, cooled pecans to the dough*. "Toast" pecans by placing them in a single layer in a "dry skillet". Cook on MEDIUM heat 2-3 minutes, stirring occasionally until they produce a nutty aroma; be careful to not burn the nuts. When done, chop then transfer pecans to a paper towel; cool completely. Add cooled chopped pecans to the dough; stir, until incorporated. TIP: Want to save time? Toast pecans first (before making dough), so they're cool when dough is ready.

      6. Use ¼ cup of dough for each cookie (makes 24 cookies). Dough is fairly crumbly, so keep at it, shaping it into balls! Compact the dough using your hands until it forms a firm, cohesive ball and the dough holds together well.

      7. Place dough balls on prepared baking sheets, leaving 2" between cookies. If dough crumbles, re-shape it until it holds together! Put baking sheets in the oven, one on lower rack and the other on a top rack. NOTE: You will switch the baking sheets between the racks halfway through the baking time.

      8. Bake at 350° F. until cookies are "set up", golden brown on the edges. and soft inside. Bake cookies for 7 minutes, then switch the baking sheet's location (move sheet on top to bottom and vice versa), then cook them an additional 7 minutes. Your cookies may take less or more time, depending on your particular oven (oven temps can vary).  IMPORTANT: Do NOT overbake the cookies! If you cook them too long, they will become dry and hardened. Check occasionally to determine how they look, so you can determine when they're done.

      9. Remove cookie sheets from oven; let cookies rest on the baking sheets 4-5 minutes, then transfer them with a spatula to wire racks. When the cookies have cooled to room temperature, they're ready to serve. Store any leftover cookies (once cool) in an airtight container. Enjoy!

      Nutrition Facts
      Maple Coconut Oatmeal Cookies
      Amount Per Serving (1 cookie)
      Calories 166 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 4g25%
      Trans Fat 0.2g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 10mg3%
      Sodium 177mg8%
      Potassium 77mg2%
      Carbohydrates 22g7%
      Fiber 1g4%
      Sugar 12g13%
      Protein 2g4%
      Vitamin A 121IU2%
      Vitamin C 0.1mg0%
      Calcium 21mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

       


      Sep
      2025

      Grilled Cherry Tomatoes

      categories: For The BBQ Grill, Vegetable Dishes
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      Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor!
      Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor!

      One of the dishes I enjoyed creating and also enjoy making (especially when we’re using the BBQ for meals) is Grilled Cherry Tomatoes! I grow lots of cherry tomatoes in our little garden, so in the summer I tend to keep bowls of them in our kitchen for quick snacks.

      If you’ve never tried grilling these little “snacks”, I want to show you today how to do that! They only take a few minutes to cook so I recommend making them when you are using your BBQ grill for a main dish.

      The “recipe” I am sharing today makes enough for two servings, but it can EASILY be doubled or tripled to make the quantity you need for a favorite meal.

      As soon as we finish grilling chicken (or other meats), for example, we remove the meat from the grill and add the tomatoes for a quick finish! Here’s how to make delicious, juicy grilled cherry tomatoes.

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

      Prepare The Tomatoes

      For this recipe I use about 20 cherry tomatoes, which is enough for a simple side dish or an “add-on” to a main dish for my husband and myself.

      To make this dish more colorful, consider using multi-colored cherry tomatoes, which is preferred, if possible. Rinse the tomatoes, remove the stems and let the tomatoes dry.

      Cherry tomatoes are rinsed, then stems are removed.

      Place the tomatoes in a bowl that is big enough to hold them and stir them.

      After the cherry tomatoes dry, they are placed in a bowl.

      Drizzle extra virgin olive oil over the tomatoes and gently give them a stir to coat them with the oil. Season lightly with salt, pepper, garlic powder and Italian seasoning and gently toss until combined.

      TIP: The cherry tomatoes only need a light seasoning, so don’t use a “heavy hand” when adding the spices. Use only enough to lightly season (but not overpower) the natural tomato flavor!

      Tomatoes are seasoned with olive oil, and then tossed with spices.

      Time To GRILL the Tomatoes

      Place the seasoned cherry tomatoes in a metal grill basket and place the basket on a grill grate directly above very hot briquets in the BBQ.

      TIP: Grilled cherry tomatoes only take 2-3 minutes to cook, so we usually make this dish AFTER we’ve finished grilling a meat dish. This way the charcoal briquets are already HOT, so we don’t have to fire everything up for only a couple minutes of cooking time!

      A metal basket holds the cherry tomatoes directly over the hot coals of the BBQ.

      Cook the tomatoes for 2-3 minutes, gently turning them often as they cook. They’re very delicate and juicy, so be careful when turning them!

      Grilled cherry tomatoes are cooked for 2-3 minutes, turning them often as they cook.

      Once the cherry tomatoes have “blistered” and become slightly wrinkly, they are done! Don’t overcook them or they could pop open from the juices inside.

      Remove the basket off of the heat once they have blistered and take them inside to garnish them before serving.

      When done, grilled cherry tomatoes are slightly "blistered" on the outside.

      Serve The Grilled Cherry Tomatoes

      To serve the grilled cherry tomatoes, place them in a small serving bowl. Immediately (while they’re still hot), finely grate fresh Parmesan cheese over the top. Sprinkle the tomatoes with chopped fresh parsley and serve immediately!

      Garnished with grated Parmesan and fresh parsley, the grilled cherry tomatoes are served.

      The cherry tomatoes are delicious served “as is” as a stand-alone dish, and the grilled tomatoes literally “pop with sweet juicy flavor” when you bite into them. They’re so good!

      Colorful grilled cherry tomatoes also can be used as an accompaniment for a variety of main dishes. Shown below are the colorful tomatoes served with grilled salmon, and they also pair well with chicken, pork and beef!

      Some grilled cherry tomatoes, served along with grilled salmon fillets.

      I hope you have the chance to make some grilled cherry tomatoes so you can see how simple they are to make and how delicious they are! If you’re making them for a larger group, this recipe can very easily be doubled or tripled, to suit your needs!

      Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

      Looking For More GRILLED VEGGIE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of veggie recipes, including some that are delicious grilled, including:

      Author's signature

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      Grilled Cherry Tomatoes
      Prep Time
      5 mins
      Cook Time
      3 mins
      Total Time
      8 mins
       

      Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor

      Category: Side Dish, Vegetable Dish
      Cuisine: All Cuisines
      Keyword: grilled cherry tomatoes
      Servings: 2
      Calories Per Serving: 89 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 20 cherry tomatoes multi-colored, if available
      • 2 teaspoons extra virgin olive oil
      • ¼ teaspoon salt or enough to lightly season
      • ¼ teaspoon black pepper or enough to lightly season
      • ⅛ teaspoon garlic powder or enough to lightly season
      • ⅛ teaspoon Italian seasoning or enough to lightly season
      • 2 Tablespoons finely grated Parmesan cheese* *fresh is best!
      • 1 Tablespoon chopped fresh parsley leaves
      US Customary - Metric
      Instructions

      1. Rinse tomatoes, remove stems; let tomatoes dry. Place dry tomatoes in a bowl.

      2. Drizzle olive oil on tomatoes; gently stir to coat tomatoes. Season lightly with salt, pepper, garlic powder and Italian seasoning; gently toss until combined.

      3. Place tomatoes in a metal grill basket; place basket on BBQ grill grate directly over very hot briquets. Cook tomatoes 2-3 minutes, gently turning them often as they cook. They're delicate and juicy, so be careful when turning them!

      4. Once tomatoes have "blistered" (become slightly wrinkled), they're done! Don't overcook or they could pop open from the juices inside. Remove basket from BBQ; take tomatoes inside to garnish before serving.

      5. To serve, place tomatoes in a serving bowl. Immediately (while they're still hot), finely grate fresh Parmesan cheese on top. Sprinkle with chopped fresh parsley; serve immediately. Enjoy!

      Nutrition Facts
      Grilled Cherry Tomatoes
      Amount Per Serving (1 (1/2 of total))
      Calories 89 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 4mg1%
      Sodium 398mg17%
      Potassium 398mg11%
      Carbohydrates 8g3%
      Fiber 1g4%
      Sugar 4g4%
      Protein 3g6%
      Vitamin A 1047IU21%
      Vitamin C 41mg50%
      Calcium 69mg7%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor!


      Sep
      2025

      Instant Pot Boneless Pork Chops

      categories: Instant Pot Recipes, Main Dishes, Pork
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      Make Instant Pot Boneless Pork Chops for a dinner for two! These pork chops are brined, well-seasoned, easy to make, juicy and delicious!
      Make Instant Pot Boneless Pork Chops for a dinner for two! These pork chops are brined, well-seasoned, easy to make, juicy and delicious!

      Today I want to share a yummy recipe for Instant Pot boneless pork chops that serves two people. This fantastic recipe is very simple to make in my opinion and is perfect served any time of the year.

      When I photographed the steps to make this dish it was extremely HOT outside and I appreciated being able to use my Instant Pot in order to keep our kitchen cool!

      All in all, it is a very simple dish to make, however you do need to allow an extra hour (or two) to brine the pork chops (a simple salt/water mixture) before you cook them. Don’t skip this step, though, because it makes the chops so tender and juicy!

      The brining is SIMPLE and involves inactive prep, so if you’ve got the time, and want to enjoy delicious boneless pork chops, then this recipe is for you! Here’s how to make Instant Pot Boneless Pork Chops.

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

      Brine the Pork Chops

      The first thing you will need to do is brine the pork chops for 1-2 hours before you cook them. You will need to plan ahead for this step, because it makes the pork chops juicy and flavorful.

      Use a shallow rimmed dish (just big enough to lay the pork chops down in a single layer). Mix a brining solution in this dish by stirring together 4 cups of water with 4 Tablespoons of salt until all the salt has dissolved. TIP: I use a glass loaf pan for this because it’s the perfect size for two large boneless chops!

      Lay the pork chops in the brine, placing them in the brine in a single layer. The brine should cover the pork chops. NOTE: If the dish you’re using is too big, you may have to turn the pork chops over halfway through the “brining” time for best results.

      Place the dish in the refrigerator and let the meat “marinate” in the brine for 1-2 hours. When done, remove the pork chops and then lightly blot them with a paper towel.

      A boneless pork chop is placed in a saltwater brine for 1-2 hours before cooking.Two 1" thick boneless pork chops in saltwater brine.

      Prepare The Seasoning Mix

      While the pork is brining, mix up the spices you’ll be using to season the meat. The spices you will use are brown sugar, paprika, salt, pepper, and onion powder.

      Stir these spices in a small bowl until they’re fully combined and set them aside until the pork chops are ready to be cooked.

      Spices are combined to make a seasoning mixture for the brined pork chops.

      Season the two boneless pork chops with the spice mixture, covering BOTH sides of the pork chops. Press the spices into the meat to help it adhere. Once the meat is fully covered in spices, it is ready to be cooked.

      Both sides of the thick pork chops are covered with the spice mixture.

      Sauté The Pork Chops In the Instant Pot

      Plug in the Instant Pot and press the SAUTÉ button (High heat). Add a Tablespoon of butter and once it has melted, add the seasoned pork chops in a single layer.

      Pork chops are sautéed in melted butter in the Instant Pot.

      Brown the pork chops on both sides (about 1-2 minutes per side). Once they have a light brown “sear” on them, remove the pork chops from the Instant Pot and set them aside on a plate.

      Both sides of the seasoned pork chops are lightly browned in the Instant Pot.Pork chops are removed from the pot to rest on a plate after they're lightly browned.

      Make A Quick Cooking Sauce

      While the empty Instant Pot is still set to SAUTÉ, add 1 cup of chicken broth. Now you need to “de-glaze” the pot. De-glazing means getting any leftover browned bits from searing the pork chops scraped off the bottom of the pot. They have lots of FLAVOR to contribute to the sauce.

      Stir the liquid with a wooden spoon to scrape up all the little bits left in the bottom of the pot from searing the pork chops. This will only take a minute or two.

      When done, add Worcestershire sauce and Liquid Smoke to the liquid and stir to combine. Press The CANCEL button on the Instant Pot to turn off the Sauté function.

      Instant Pot is deglazed with chicken broth, then Worcestershire and Liquid Smoke is added.

      Add the seasoned, browned pork chops back into the sauce in the Instant Pot. Now it’s time to pressure cook the chops!

      The browned pork chops are added back into the sauce in the Instant Pot.

      Pressure Cook The Instant Pot Boneless Pork Chops

      Place the lid on the Instant Pot and lock it into place. Flip the pressure valve to SEALING. Program the Instant Pot to cook on MANUAL (High Pressure) for 7 minutes.

      It will take about 7-10 minutes for the Instant Pot to reach full pressure and the cooking timer to begin. When the cooking program ends, let the pressure release NATURALLY (don’t do anything) for 12 minutes, and then perform a quick release of any remaining steam by flipping the pressure release knob to VENTING. 

      The Instant Pot Boneless Pork Chops cook at high pressure for 7 minutes.

      When ALL of the steam has been released (and pressure gauge button drops back down), it is safe to open the lid. Unlock and remove the lid.

      Let the Instant Pot boneless pork chops rest for 5 minutes before removing them from the sauce and serving them. This resting time allows to allow the internal juices time to redistribute inside the meat.

      Fully cooked pork chops rest for 5 minutes after pressure cooking (and before serving).

      Transfer the pork chops to individual plated and spoon some of the sauce from the Instant Pot over the meat, if desired. Serve the Instant Pot Boneless Pork Chops with veggies or other sides and dig in!

      We loved these pork chops and enjoyed them served with Garlic Butter Red Potatoes and Air Fryer Veggies For Two on the side. It was a delicious dinner partly because it was so easy!

      The pork chops were very juicy inside (yay!) and tasted wonderful, because of the spice mix and smoky “sauce” the meat was cooked in. I highly recommend this pork chop recipe and am confident you will enjoy it, too!

      Red potatoes and veggies are served along with the Instant Pot Boneless Pork Chops.

      I hope you have the opportunity to try this delicious Instant Pot recipe. It was a great main dish to make on a very HOT day outside because it didn’t require me to heat up our kitchen!

      Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

      Looking For More INSTANT POT Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
      Would you like to join our growing list of subscribers?

      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.

      Find Me On Social Media:

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      Author's signature

      Original recipe source, and with thanks to Jason at Best Damn Instant Pot Boneless Pork Chops – RecipeTeacher

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      Instant Pot Boneless Pork Chops
      Prep Time
      10 mins
      Cook Time
      7 mins
      Inactive Prep Time (brining/pressure release)
      1 hr 12 mins
      Total Time
      1 hr 29 mins
       

      Make Instant Pot Boneless Pork Chops for a dinner for two! These pork chops are brined, well-seasoned, easy to make, juicy and delicious!

      Category: Main Dish
      Cuisine: All Cuisines
      Keyword: instant pot boneless pork chops
      Servings: 2
      Calories Per Serving: 329 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Brine: 4 cups water and 4 Tablespoons salt
      • 2 1" thick boneless pork chops (about 6 oz. each) * See Note Below
      For Seasoning Mix and Remaining Ingredients:
      • 2 Tablespoons brown sugar
      • 1 teaspoon paprika
      • 1 teaspoon salt
      • 1 teaspoon black pepper
      • ½ teaspoon onion powder
      • 1 Tablespoon butter
      • 1 cup chicken broth
      • ½ Tablespoon Worcestershire sauce
      • 1 teaspoon Liquid Smoke
      Instructions

      1. Brine Pork Chops: Mix brine in a loaf-sized dish by stirring water with salt until salt dissolves. Add chops in single layer (brine should cover chops). Refrigerate 1-2 hours. Remove chops; lightly blot with a paper towel.

      2. Make Spice Mix: Stir brown sugar, paprika, salt, pepper and onion powder in a small bowl until combined. Season BOTH sides of the brined pork chops with spice mixture, pressing it into the meat to adhere.

      3. Cook: Plug in the Instant Pot; press SAUTÉ button (High heat). Add butter. Once melted, add pork chops in a single layer. Lightly brown chops on both sides (1-2 minutes per side). Remove pork chops from Instant Pot; set them aside on a plate.

      4. Keep Instant Pot on SAUTÉ. Add chicken broth; stir with wooden spoon, scraping up browned bits left in the pot (from browning pork chops). Add Worcestershire sauce and Liquid Smoke; stir to combine. Press CANCEL button. Add pork chops back into the sauce in a single layer.

      5. Place lid on the Instant Pot; lock into place. Flip pressure valve to SEALING. Program Instant Pot to cook on MANUAL (High Pressure) for 7 minutes. It will take 7-10 minutes to reach full pressure before the cooking program timer begins. When done, let the pressure release NATURALLY for 12 minutes (do nothing), then perform a quick release of any remaining steam by flipping the pressure release knob to VENTING. When ALL steam has been released (and pressure gauge button drops down), it's safe to open the lid. Unlock/remove lid. Let pork chops rest 5 minutes before removing them (to redistribute internal juices in the meat).

      6. Transfer pork chops to individual plates. Drizzle some of the remaining sauce in the pot over the meat, if desired. Serve and enjoy!

      Recipe Notes

      Note: It is important to use 1" thick boneless pork chops for this recipe to ensure the Instant Pot cooking time used creates juicy, tender chops. If they are too thin, they may not cook properly (and be overdone).

      Nutrition Facts
      Instant Pot Boneless Pork Chops
      Amount Per Serving (1 pork chop)
      Calories 329 Calories from Fat 108
      % Daily Value*
      Fat 12g18%
      Saturated Fat 6g38%
      Trans Fat 0.3g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 4g
      Cholesterol 130mg43%
      Sodium 1792mg78%
      Potassium 772mg22%
      Carbohydrates 15g5%
      Fiber 1g4%
      Sugar 13g14%
      Protein 39g78%
      Vitamin A 679IU14%
      Vitamin C 1mg1%
      Calcium 39mg4%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Instant Pot Boneless Pork Chops for a dinner for two! These pork chops are brined, well-seasoned, easy to make, juicy and delicious!


      Sep
      2025

      Cheddar Cheese Bread

      categories: Breads
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      Make a loaf of Cheddar Cheese Bread to serve along with a favorite main dish or soup! This bread is very easy to make, and it tastes great!
      Make a loaf of Cheddar Cheese Bread to serve along with a favorite main dish or soup! This bread is very easy to make, and it tastes great!

      As we head into Fall, I start dreaming about different soups to make as the weather gets cold and rainy here in Oregon. I don’t know about you, but whenever we have soup, we enjoy it with a slice of bread on the side.

      The recipe I’m sharing today is one I found quite a few years ago in one of the cookbooks I own. It’s a simple loaf of bread to make, seasoned with spices and filled with grated Cheddar cheese. It tastes wonderful and is a nice addition to the meal when you’re having a big salad or a steaming hot bowl of hearty soup.

      If you can stir ingredients and spread them in a loaf pan, you can make this cheddar cheese bread. It’s THAT easy! Here’s how to make it.

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

      Prepare The “DRY” Ingredients

      Before you mix the dry ingredients, preheat your oven to 350°F. Grease or spray an 8″ or 9″ bread loaf pan very well on the bottom and sides.

      Place flour, baking powder, sugar, garlic powder, oregano, dry mustard and grated cheddar cheese in a large mixing bowl. I use sharp cheddar cheese because the flavor is more pronounced, but you can use mild cheddar, if necessary.

      All the dry ingredients are stirred and combined in a mixing bowl.

      Stir these “dry” ingredients together until they are well-combined. Set the “dry” mixture aside while you make the “wet” ingredients.

      Once the dry ingredients are combined, the bowl is set aside.

      Make The “WET” Ingredients

      In a separate bowl, place a large egg (slightly beaten), a cup of milk and a Tablespoon of melted (but cooled) butter. Whisk them together until they’re fully combined.

      TIP: Make sure the melted butter has cooled so it doesn’t scramble the egg when you add it! That would NOT be good.

      An egg, milk and melted (and cooled) butter are put in a separate small bowl.A whisk is used to fully combine the egg, milk and butter.

      Finish Making The Bread Batter

      Pour the wet egg mixture into the bowl you set aside earlier containing the dry flour mixture.

      Egg mixture is added to the dry ingredients and stirred until combined.

      Stir these ingredients well, but only until they are just moistened. It is important to not overmix this batter because that makes the bread too dense.

      The batter for the cheddar cheese bread is thick and just barely combined.

      Bake The Cheddar Cheese Bread

      Spread the batter evenly into the greased 8″ loaf pan. If you only have a 9″ loaf pan, it’s okay to use it, but the bread may not be as tall once done because the batter will spread out more.

      Bake the cheddar cheese bread at 350°F. for approximately 45 minutes. The loaf should be golden brown, and the bread should have slightly pulled away from the edges of the pan when done.

      TIP: To test for doneness, insert a toothpick into the top and center of the loaf. If it comes out free of batter and “clean”, the loaf is done.

      Bread batter is evenly spread in a greased loaf pan.

      Transfer the loaf pan to a wire rack and let the bread cool for 10 minutes before attempting to remove loaf out of the pan. Run a butter knife around the inside edges to fully separate the loaf from the pan.

      Invert the loaf (turn it upside down) onto a plate or flat surface. If the pan was well-greased, it should come out easily!

      After baking for 45 minutes, the cheddar cheese bread is golden brown.

      Turn the loaf right side up and place it back on the wire rack. Let the loaf cool a few more minutes before slicing, because it will slice easier when it’s warm and not blazing hot!

      A side view of the loaf of cheddar cheese bread after it is removed from the pan.

      Use a serrated knife to slice the cheddar cheese bread. Each loaf should yield 8 slices of delicious bread and tastes great served with a bowl of soup or other main dishes.

      As you can see from the photo below, the loaf is filled with lots of cheese, and I really think you’re going to like it. Grab some softened butter, add some to each slice and dig in!

      When the bread loaf is sliced open, you can see the cheddar cheese inside.

      I hope you have the opportunity to make this cheddar cheese bread. The bread is really tasty and compliments many dishes, especially when spread with soft butter and eaten warm!

      Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

      Looking For More BAKED BREAD 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 bread loaf recipes to choose from, including:

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      Author's signature

      Original recipe source: Nan & Phil Millette, via “Country Cooking Made Easy”, page 406, published in 2013 by Firefly Books

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Cheddar Cheese Bread
      Prep Time
      10 mins
      Cook Time
      45 mins
      Total Time
      55 mins
       

      Make a loaf of Cheddar Cheese Bread to serve along with a favorite main dish or soup! This bread is very easy to make, and it tastes great!

      Category: Bread
      Cuisine: All Cuisines
      Keyword: cheddar cheese bread
      Servings: 8 slices
      Calories Per Serving: 229 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 cups all-purpose flour
      • 4 teaspoons baking powder
      • 2 teaspoons granulated sugar
      • ½ teaspoon ground oregano
      • ½ teaspoon garlic powder
      • ¼ teaspoon dry mustard
      • 1¼ cups grated sharp cheddar cheese can substitute mild
      • 1 cup low-fat milk
      • 1 large egg lightly beaten
      • 1 Tablespoon butter melted and cooled
      US Customary - Metric
      Instructions

      1. Preheat oven to 350°F. Generously grease or spray an 8" or 9" bread loaf pan on the bottom and sides.

      2. Place flour, baking powder, sugar, garlic powder, oregano, dry mustard and grated cheddar in a large mixing bowl. Stir until well-combined. Set bowl aside.

      3. In a separate bowl, place egg (slightly beaten), milk, and melted (but cooled) butter. Whisk together until combined. TIP: Make sure melted butter has cooled so it doesn't scramble the egg when you add it! Pour egg mixture into the flour mixture. Stir well, but only until they're just combined/moistened. Don't overmix the batter.

      4. Spread batter evenly into greased loaf pan. Bake at 350°F. for approx. 45 minutes. TIP: To test for doneness, insert a toothpick into the top center of the loaf. If it comes out free of batter and "clean", bread is done. Loaf should be golden brown and bread should have slightly pulled away from the edges of the pan.

      5. Transfer pan to a wire rack; let cool 10 minutes before removing loaf from pan. Run a butter knife around the inside edges to separate loaf from pan. Invert pan (turn upside down) onto a plate or flat surface. If pan was well-greased, bread should come out easily! Turn loaf right side up, place on wire rack. Let bread cool 4-5 minutes or more before slicing, serve warm and enjoy!

      Nutrition Facts
      Cheddar Cheese Bread
      Amount Per Serving (1 slice (1/8 of total))
      Calories 229 Calories from Fat 81
      % Daily Value*
      Fat 9g14%
      Saturated Fat 5g31%
      Trans Fat 0.1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Cholesterol 47mg16%
      Sodium 152mg7%
      Potassium 304mg9%
      Carbohydrates 28g9%
      Fiber 1g4%
      Sugar 3g3%
      Protein 9g18%
      Vitamin A 287IU6%
      Vitamin C 0.1mg0%
      Calcium 258mg26%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a loaf of Cheddar Cheese Bread to serve along with a favorite main dish or soup! This bread is very easy to make, and it tastes great!