The Grateful Girl Cooks!

29
Oct
2025

Classic Pumpkin Pie

categories: Desserts, Holidays!, Pies/Tarts

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Make a delicious Classic Pumpkin Pie from scratch! Follow my step-by-step instructions to help you make this traditional, well-loved dessert!

I don’t know about you and your family, but mine grew up enjoying pumpkin pie every single Thanksgiving (and other times of the year, too). My Mom didn’t buy them but always made our pumpkin pies from scratch and they were delicious!

Making classic pumpkin pie from scratch really isn’t difficult at all. Today I want to show how to make not only the pie filling, but an easy to prepare crust for the pie if you want to make your own.

Here’s how to make this traditional Thanksgiving dessert that will yield 8 slices of absolutely delicious PUMPKIN PIE!

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

Make The Pie Crust Dough

I will show you how I make ONE pie crust, but feel free to use your own favorite recipe (for 9″ or 8″ pie crust! If it is more convenient to buy pre-made pie dough or a frozen pie crust, I recommend a deep-dish crust. Thaw frozen pie crusts according to package directions (if using) before filling them.

If you would like to make your own pie crust, here’s how I do it.

Mix flour and salt in a medium-sized bowl. Cut in vegetable shortening using a pastry blender until the shortening is combined and reduced to about the size of peas.
Sprinkle the dough with water and stir it until the dough comes together. Shape the dough into a ball that firmly holds together. Let it rest for 5 minutes.
Place the dough ball on a floured surface and roll it out into a large circle (large enough to form a 1″ overhang on the pie pan you’re using). Tip: Place the pie pan upside down on the circle to determine an inch more overhang around the rim and then trim the dough.
Carefully place the pie crust dough into the pie pan, with the dough overhanging the rim.

Make The Scalloped Crust

Fold the outside edges of the dough under the top crust slightly to the rim of the pie pan and pinch the dough tightly to seal. Now the edge should be a thick “rim” the same height as the top rim of the pie pan. Form a crust by crimping the edges all around the pie pan to form a scalloped crust.

To do this, use one thumb to push the dough into a v-shape into your other thumb and forefinger. (sorry- my other thumb used to push the dough in was busy taking the second photo below!). Continue all the way around the rim, creating a scalloped pie crust rim.

Use the tines of a fork to lightly prick the crust on the bottom and sides in several places. This will help the crust not puff up while it is baking.

Make The Pumpkin Pie Filling

You will need a bowl that is large enough to hold the pie filling. Add two large eggs to the bowl and lightly beat them with electric beaters. If you don’t have access to an electric mixer, you can use a wire whisk.

Add canned pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves and a can of evaporated milk to the egg mixture.

Beat these ingredients together until they’ve been fully combined and the batter is smooth. This is the filling for the pumpkin pie.

At this point you should have a fully prepared (un-cooked) pie crust and a big bowl of pumpkin pie filling ready to go! OKAY- let’s make this thing!

Time To Bake The Pumpkin Pie

Carefully pour the pie filling into the prepared pie crust. If you are using a slightly smaller 8″ pie dish, you may not use all of the filling. If you are purchasing a pre-made crust, then I recommend using a deep-dish crust.

CAREFULLY place the pie into a preheated 425°F. oven. There is a lot of liquid, so it can be challenging to not slosh it all over the place… simply go slow and be careful!

Bake the pie at 425°F. for 15 minutes, then reduce the temperature to 350°F. and continue baking it 45 more minutes OR until a knife inserted in the middle comes out clean.

How Do I Know When It Is Done?

When it’s finished cooking, the crust should be golden brown, and the pie should be “set” and cooked all the way through. Test for doneness by inserting a sharp knife into the middle of the pie.

If the pie is done, the knife should come out clean. If not, let the classic pumpkin pie cook a few more minutes, then test it again for doneness.

NOTE: The size of your pie (8″ or 9″ pie pan) will ultimately determine the total time necessary to bake the filling all the way through. Oven temps can also vary a bit, so keep an eye on your pie toward the end of the baking time.

Serve The Classic Pumpkin Pie

Let the pie cool on a wire rack, then refrigerate the pie for several hours until you are ready to serve it. When the pie is sufficiently chilled, slice it into 8 wedges and serve.

If desired, top each slice with a big dollop of whipped cream, whipped topping OR spray it generously (*wink, wink) with aerosol whipped cream. We’ve all probably seen photos online of a HUGE MOUND of whipped cream with a little slice of pumpkin pie almost hidden underneath, right?

Serve the pie, grab a fork and dig in! Each bite is filled with that perfect pumpkin pie flavor and tastes so GOOD, thanks to a great combination of warm Fall spices (cinnamon, cloves, and ginger).

Any leftover pieces of classic pumpkin pie that don’t get gobbled up right away can be covered and stored in the refrigerator for several days (if they last that long)!

Enjoying a piece of pumpkin pie (surrounded by Christmas lights) is a well-loved tradition in our home! P. S.- don’t forget the whipped cream!

I hope you have the opportunity to make homemade classic pumpkin pie for the ones you love this holiday season. I’m confident everyone who tries it will love it!

Thank you for taking time out of your day to visit my blog. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful Thanksgiving celebration. We have MUCH to be thankful for!

Looking For More PIE Recipes?

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

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Recipe adapted from: Libby’s Pumpkin Pie recipe on can

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Pumpkin Pie

Make a delicious Classic Pumpkin Pie from scratch! Follow my step-by-step instructions to help you make this traditional, well-loved dessert!

Category: Dessert

Cuisine: American

Keyword: classic pumpkin pie

Servings: 8 slices

Calories Per Serving: 297 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Homemade Pie Crust (1):

1 cup all-purpose flour
½ teaspoon salt
⅓ cup vegetable shortening
3-4 Tablespoons cold water

For Pumpkin Filling:

2 large eggs slightly beaten
1½ cups canned pumpkin *purée *NOT pumpkin pie filling
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground cloves
12 ounces evaporated milk (canned)

US Customary - Metric

Instructions

Preheat oven to 425℉.

Make Pie Crust:

Mix flour and salt in a medium bowl. Cut in vegetable shortening using a pastry blender until the shortening is reduced to size of peas. Sprinkle dough with water; stir until dough comes together. Shape dough into a ball that holds together. Let it rest 5 minutes. Place dough ball on floured surface; roll it into a circle (large enough to form a 1" overhang on the pie pan you're using). Tip: Place pie pan upside down on the dough circle to determine an inch more around rim. Trim. Carefully place pie crust into pie pan, with dough overhanging the rim.
Fold overhanging dough behind crust to fit the rim of the pie pan; pinch dough tightly to seal in a thick "rim". Form crust by crimping edges all around the pie pan to form a scalloped crust. To do this, use one thumb to push the dough into a v-shape into your other thumb and forefinger. Continue around rim, Use the tines of a fork to prick the crust on the bottom and sides in several places.

Make Pie Filling:

Add eggs to a large bowl; lightly beat with electric beaters or a whisk. Add pumpkin purée, sugar, salt, cinnamon, ginger, cloves and evaporated milk. Beat until fully combined and batter is smooth. Pour filling into prepared pie crust. If using an 8" pie dish, you may not use all of the filling. If using a pre-made crust, I recommend a deep-dish crust. Place pie into preheated oven. There's a lot of liquid, so go slow and be careful not to slosh it all over the place!

Bake Pie:

Bake the pie at 425°F. for 15 minutes, then reduce the temperature to 350°F. Continue baking it 45 more minutes OR until a knife inserted in the middle comes out clean.
When it's finished cooking, crust should be golden brown, and filling should be "set" and cooked all the way through. Test for doneness by inserting a sharp knife into the middle of the pie. If the pie is done, the knife should come out clean. If not, let pie cook a few more minutes, then test again for doneness. NOTE: The size of your pie (8" or 9" pie pan) will ultimately determine total baking time. Oven temps can vary; keep an eye on the pie toward the end of baking time.
Let the pie cool on a wire rack, then refrigerate pie for several hours until ready to serve. Slice pie into 8 wedges and serve. If desired, top slices with whipped cream.

Nutrition Facts

Classic Pumpkin Pie

Amount Per Serving (1 slice (1/8 of total))

Calories 297 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 59mg20%

Sodium 357mg16%

Potassium 261mg7%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 25g28%

Protein 7g14%

Vitamin A 7319IU146%

Vitamin C 3mg4%

Calcium 136mg14%

Iron 2mg11%

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

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25
Oct
2025

Baked Apples for Two

categories: Desserts

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Baked Apples for Two is a classic dessert! Sweet crisp apples, filled with butter, brown sugar, cinnamon and pecans are baked until tender!

Fall is a wonderful time to make Baked Apples For Two (or three or four)! Our two sons have grown and live on their own, so lately I have made a few more meals that are simply perfect for two!

This is a dessert that can be easily modified to serve as many friends and family as necessary. Baked apples are simple to make and they taste magnificent, no matter what time of year you decide to make them! Here’s how to make Baked Apples For Two.

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

Prepare The Apples For Filling

For this recipe you will used two good-sized Honeycrisp apples. Wash them well and then pat them dry with paper towels before beginning. Preheat your oven to 350°F.

Honeycrisp apples are fantastic for this recipe because they are very crisp and sweet, which means they hold their shape well when stuffed and baked. You can also use Gala or Macintosh apples if you prefer.

If necessary, cut a very thin slice off the bottom to level the bottom out and ensure the apples will sit straight in the baking pan (see 2nd photo below).

Use an apple corer to remove the core and seeds of the apple, but make sure you don’t cut it all the way through the bottom. You need to leave some apple left at the bottom to hold the delicious filling IN THE APPLE!

If you don’t have access to an apple corer utensil, use a sharp knife to carefully hollow out the core. Once you have removed the core of the apple, go back and hollow it out just a little bit more.

You will want to widen the opening slightly, in order to hold more filling. You can also use a spoon to do this, because it’s a little safer than using a sharp knife! Set the apples aside while you quickly prepare the streusel filling for the apples.

Make The Filling For The Apples

In a small bowl mix melted butter, light brown sugar, ground cinnamon, a tiny pinch of salt, chopped pecans (or walnuts), and flour.

Stir these ingredients together until it becomes a thick, streusel-like mixture (as shown in the photo below). This will be the filling for the cored apples.

Stuff The Apples

Divide the filling evenly between the 2 apples, pushing it deep into the hollowed-out core. Firmly pack or pile up the filling on top of the apples (if necessary) to be able to use all the filling.

Pour water to a depth of about ½” into a 9″ x 9″ baking dish or into a small, rimmed baking sheet. Carefully set the two filled apples into the pan (on top of the water).

Bake The Apples

Carefully place the pan in the preheated oven. Bake the apples (uncovered) at 350°F. for 35-40 minutes. NOTE: The length of baking time may vary slightly based on the size of the apples you are using. I recommend checking on them at the 30-minute mark, then keep an eye on them until done.

When done, the streusel filling should be nicely browned, and a butter knife (or even a toothpick!) can easily be inserted into an apple. The baked apples for two (when done cooking) must be tender all the way through!

Serve The Baked Apples For Two

Carefully remove each of the baked apples to a plate and let them cool slightly before serving. A metal spatula works well for lifting the slightly heavy apples up and out of the baking dish.

Baked apples for two can be eaten as is, once they have cooled slightly. We always like to add a scoop of vanilla bean ice cream to make this dish look and taste perfect!

When you first cut into the apple, it should cut very easily! Inside you can see how the filling goes all the way to the bottom of the apple, which means you should have luscious brown sugar cinnamon pecan streusel in every bite.

This dessert is lovely, especially in the Fall, but can be enjoyed almost any time of the year for a wonderful treat! I’m confident you will love baked apples for two as much as my husband and I do!

TIP: We feel baked apples are at their BEST eaten as soon as they’re done baking, BUT you can store them a couple of days in the refrigerator (covered) if you’re making them ahead of time. You can re-heat the apples in a microwave (on 50% power) OR re-heat them (covered) in a 350°F. oven until warmed all the way through.

I really hope you have the opportunity make this dessert for those you love, because they’re wonderful! The apples also smell so good while they are baking, so that is an added plus!

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 APPLE DESSERT Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Recipe adapted from (and with thanks to Kristina), at: Old Fashioned Baked Apples Recipe – Proverbs 31 Homestead

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Apples for Two

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Baked Apples for Two is a classic dessert! Sweet crisp apples, filled with butter, brown sugar, cinnamon and pecans are baked until tender!

Category: Dessert

Cuisine: American

Keyword: baked apples for two

Servings: 2

Calories Per Serving: 387 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium Honeycrisp apples
¼ cup light brown sugar
1½ Tablespoons butter, melted
1¼ Tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ cup finely chopped pecans (or walnuts)
1 tiny pinch of salt

US Customary - Metric

Instructions

Preheat oven to 350°F. Add water to a 9" x 9" baking dish or small, rimmed baking sheet until it reaches a depth of ½" of water. Set aside.
Wash apples; pat them dry with paper towels. If necessary, cut a very thin slice off the bottom to ensure the apples will be sit level in the baking dish.
Use apple corer (or sharp knife to remove the apple core and seeds, but make sure you don't cut all the way through the bottom. You want the filling to stay IN THE APPLE! Once you have removed the core/seeds, widen the opening more, to hold more filling. You can use a spoon for this, because it's safer than using a sharp knife! Set apples aside.
In a bowl mix melted butter, brown sugar, cinnamon, a tiny pinch of salt, chopped pecans (or walnuts), and flour. Stir until it becomes a thick, streusel-like mixture. This is the filling for the cored apples.
Divide filling evenly between the 2 apples, pushing it deep into the hollowed-out core. Pack or pile the filling on top of the apples (if necessary) to use all the filling. Place apples into the prepared baking dish (set them in the water).
Place baking dish in preheated oven. Bake apples (uncovered) at 350°F. for 35-40 minutes. NOTE: Baking time may vary slightly, based on the size, variety or ripeness of apples used. I recommend checking them at the 30-minute mark, then keep an eye on them until done. When done, filling should be nicely browned, and a butter knife (or even a toothpick!) can easily be inserted into the apple. The baked apples must be tender all the way through!
Transfer apples out of dish with a metal spatula; cool slightly before serving. Serve warm, with a scoop of vanilla ice cream (if desired) and enjoy!

Nutrition Facts

Baked Apples for Two

Amount Per Serving (1 baked apple)

Calories 387 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 23mg8%

Sodium 271mg12%

Potassium 297mg8%

Carbohydrates 58g19%

Fiber 6g25%

Sugar 46g51%

Protein 2g4%

Vitamin A 370IU7%

Vitamin C 9mg11%

Calcium 52mg5%

Iron 1mg6%

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

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22
Oct
2025

Classic Sloppy Joes

categories: Beef, Main Dishes, Sandwiches

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Classic Sloppy Joes are a traditional (easy) family favorite that is made and on the table in about 20 minutes. Kids of all ages love them!

When I was growing up, my mom would occasionally make our family Sloppy Joes for a quick (and convenient) dinner or lunch. I sure loved them, even if they were a bit “messy” to eat!

Classic Sloppy Joes rose in popularity here in the United States when Hunts Food corporation introduced a canned sauce product called “Manwich” way back in 1969. All a busy home cook needed to do was add cooked ground beef to the “magical can of sauce” and pile it on a hamburger bun to serve this yummy comfort food!

That’s how my mom used to make them, and it sure made her life easier, because it was a simple, quick meal she could conveniently make for our family of 5! We all enjoyed it, too!

Today I want to share a recipe for a simple way to make classic sloppy joes from scratch (including the meat). It doesn’t take much time at all (really!), and tastes very similar to the manufactured, shelf-stable canned product! Here’s how to make Classic Sloppy Joes, a much-loved comfort food for many kids and adults.

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

Cook And Brown The Ground Beef

Heat a large skillet on Medium-High heat. Add one pound of ground beef to the hot skillet, along with chopped green bell peppers and onions.

Break up the beef in small pieces and add two cloves of minced garlic to the meat mixture. Brown the meat, onions, garlic and peppers, stirring often as it cooks.

Continue to cook the meat, breaking it up into even smaller pieces as it cooks. When done, the meat should be browned, cooked through, and in very small pieces. Drain off any grease that has accumulated in the skillet (and discard appropriately).

Add The Seasonings

Ater draining off the grease, it’s time to add the final ingredients that give the sloppy joes their distinctive flavor. Add ketchup, tomato paste, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika and chili powder and just enough salt and pepper to suit your taste.

Stir very well, until all these added ingredients are fully blended in with the meat, onions and green peppers. Add about ¼ cup of water and stir again until it has been fully incorporated.

Cook on Medium-High heat for about 7-8 minutes, stirring often. Some of the water will be absorbed and/or cook away as you heat the mixture and the flavors come together.

Serve And Enjoy Classic Sloppy Joes

Once the sloppy joe mixture has finished cooking, it is ready to be served while hot. Spoon the sloppy joe mixture onto hamburger buns, then serve immediately!

As most people know, eating a Sloppy Joe can be really messy. Give its name, is that any surprise? Ha Ha. Serve these classic sloppy joes with plenty of napkins to clean yourself up with and then enjoy these delicious sandwiches!

I hope you have the opportunity to make these really EASY sloppy joes for yourself and/or your family or friends. They’re so good and are truly a blast from the past!

I like to make a batch of sloppy joe mix up and then freeze it in an airtight container. That way, when I need something quick to feed use, I can pull it out of the freezer, thaw and reheat it, then we can have a convenient yummy lunch or dinner!

Looking For More SANDWICH 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 sandwich recipes to choose from, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Sloppy Joes

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

Classic Sloppy Joes are a traditional (easy) family favorite that is made and on the table in about 20 minutes. Kids of all ages love them!

Category: Main Dish, Sandwich

Cuisine: American

Keyword: classic sloppy joes

Servings: 4

Calories Per Serving: 393 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground beef
½ medium brown onion finely chopped
1 small green bell pepper finely chopped
2 cloves minced garlic
¾ cup ketchup
¼ cup tomato paste
2½ Tablespoons dark brown sugar
1 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
½ teaspoon smoked paprika
¼ teaspoon chili powder
salt and black pepper, enough to season to taste
¼ cup water

Hamburger buns for serving

Instructions

Heat a large skillet on Medium-High. Add ground beef, chopped green peppers and onions. Break up the beef in small pieces; add minced garlic. Brown the meat, onions, garlic and peppers, stirring often. Continue to cook, breaking meat up into even smaller pieces as it cooks. When done, meat should be browned, cooked through, and in very small pieces. Drain off grease in the skillet (discard appropriately).
Add ketchup, tomato paste, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika and chili powder. Season with enough salt and pepper to suit your taste. Stir well, until fully blended with the meat mixture. Add water; stir again until it has been fully incorporated.
Cook on Medium-High heat for 7-8 minutes, stirring often. Some of the water will be absorbed or cook away as you heat the mixture and the flavors come together.
Once the sloppy joe mixture has finished cooking, it is ready to be served hot. Spoon the sloppy joe mixture onto hamburger buns, then serve immediately! Enjoy!

Recipe Notes

NOTE: Caloric calculation is calculated for 5 servings of the sloppy joe mix only, because different types of hamburger buns may be used by each cook (which would change the calorie amount).

Nutrition Facts

Classic Sloppy Joes

Amount Per Serving (1 portion meat mixture)

Calories 393 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Cholesterol 81mg27%

Sodium 716mg31%

Potassium 715mg20%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 20g22%

Protein 21g42%

Vitamin A 716IU14%

Vitamin C 22mg27%

Calcium 55mg6%

Iron 3mg17%

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

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18
Oct
2025

Pumpkin Spice Candied Nuts

categories: Appetizers

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Pumpkin Spice Candied Nuts are a yummy snack or party treat! Mixed nuts are coated in a pumpkin pie spice, brown sugar and butter mixture!

If you’re looking for a tasty snack (or food gift) that is guaranteed to be a big hit, may I suggest making Pumpkin Spice Candied Nuts? They are perfect for movie night munchies, gift giving, or to serve at a potluck or any other get-together. YUM!

Flavored with warm spices (cinnamon, nutmeg, ginger, cloves and allspice) and cooked in a brown sugar and butter syrup until candied, these are great treats! Here’s how to make pumpkin spice candied nuts.

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

Prepare Candied Topping For The Mixed Nuts

Place brown sugar, butter, and pumpkin pie spice in a large saucepan. NOTE: If you don’t have pumpkin pie spice mixture on hand, you can use my recipe to make your own (it’s easy!). You can find that recipe HERE.

Turn the heat to Medium-High and cook, stirring often as the butter melts, to combine these three ingredients.

Continue to cook until all the butter has melted and the mixture is thick and smooth. Now it’s time to add the mixed nuts and water!

Add The Mixed Nuts And Cook!

Add salted, roasted mixed nuts and water to the pan, and stir to combine these ingredients with the candied topping mixture.

Bring this mixture to a boil on Medium-High heat. Once the liquid has reached a full boil, set a timer for 3 minutes.

Boil the candied nut mixture for 3 minutes, stirring constantly. When done, the liquid should have thickened, reduced some, and glazed the mixed nuts. Remove the pan from the heat.

If you find there is still “too much” liquid in the pan after 3 minutes of full boiling time, let it boil another 30-45 seconds, then remove the pan from the heat.

Cooling The Cooked Nuts

Immediately pour the pumpkin spice candied nuts onto a sheet of parchment paper in a single layer. Use a fork to quickly separate the nuts as much as possible before the candy topping hardens.

TIP: As soon as you remove the candied nuts (and glaze) from the pan, put the pan in your sink with some dish soap and fill it with water. This will make your cleanup so much easier, because the candied topping will harden and stick to the pan (and be harder to clean) if you don’t do this!

Once the “candied topping” has cooled and slightly hardened enough to be safe to touch, separate the nuts and spread them back out on the parchment paper to finish drying.

Let the pumpkin spice candied nuts dry until the candied topping has fully hardened on all sides of the mixed nuts. The nuts will typically be fully hardened on all sides and cooled after 10-15 minutes.

Place the fully cooled, separated nuts in an airtight container and store at room temperature for several weeks in your pantry OR grab a bowl, fill it up with pumpkin spice candied nuts, and serve them right away!

Serve And Enjoy The Pumpkin Spice Candied Nuts

When you’re ready to serve, place them in a decorative bowl and set them out to be enjoyed by family and/or friends. They will be gobbled up very quickly, so you may want to consider making more than one batch!

Pumpkin spice candied nuts also make nice little gift for friends (or the holidays)! Put some of the candied nuts in a little cellophane bag, tie the bag with a pretty ribbon and give them a homemade tasty snack, straight from your kitchen!

I hope you have the opportunity to make this yummy recipe and trust you and those you love will enjoy them, as well! They’re absolutely delicious (and very addicting)!

Thank you for taking time out of your busy day to visit my blog. Please come back soon for more family-friendly recipes! Take care, may God bless you, and have a wonderful day!

Looking For More CANDIED OR SPICED NUT 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 candied and/or spiced nut recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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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Pinterest: The Grateful Girl Cooks!
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Recipe adapted from and with thanks to: Jessica, at: Pumpkin Spice Candied Nuts | The Novice Chef

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pumpkin Spice Candied Nuts

Prep Time

5 mins

Cook Time

8 mins

Cooling Time

10 mins

Total Time

23 mins

Pumpkin Spice Candied Nuts are a yummy snack or party treat! Mixed nuts are coated in a pumpkin pie spice, brown sugar and butter mixture!

Category: Appetizer/Snack

Cuisine: American

Keyword: pumpkin spice candied nuts

Servings: 8 (¼ cup per serving)

Calories Per Serving: 370 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups mixed nuts (roasted, salted)
1 cup brown sugar light or dark
4 Tablespoons butter salted or unsalted
1½ teaspoons pumpkin pie spice
2 Tablespoons water

US Customary - Metric

Instructions

Place brown sugar, butter, and pumpkin pie spice in a large saucepan. Turn the heat to Medium-High and cook, stirring often, to combine. Continue to cook until butter has melted and mixture is thick and smooth. Add nuts and water to the pan; stir to combine with brown sugar mixture.
Bring mixture to a boil on Medium-High heat. Once liquid has reached a full, rolling boil, set a timer for 3 minutes. Boil for 3 minutes, stirring constantly. When done, liquid should've thickened, reduced, and glazed the mixed nuts. Remove pan from the heat.
Immediately pour candied nuts onto a sheet of parchment paper in a single layer. Use a fork to quickly separate the nuts as much as possible. (before topping hardens). Once the "candied topping" has cooled enough to be safe to touch, separate the nuts; spread them back out on the parchment paper to finish drying.
Let the candied nuts dry until completely cool and the glaze has hardened on all sides (about 10-15 minutes). Place the nuts (once fully cooled) in an airtight container to store (for up to a week). Serve and enjoy!

Nutrition Facts

Pumpkin Spice Candied Nuts

Amount Per Serving (1 (1/4 cup))

Calories 370 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 13g

Cholesterol 15mg5%

Sodium 57mg2%

Potassium 256mg7%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 27g30%

Protein 6g12%

Vitamin A 181IU4%

Vitamin C 0.2mg0%

Calcium 52mg5%

Iron 2mg11%

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

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14
Oct
2025

Nutella and Fruit Waffle

categories: Breakfast

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Make a Nutella and Fruit Waffle for a decadent, yummy breakfast! Topped with Nutella, strawberries, blueberries and bananas, you’ll love it!

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

What Inspired Me To Make These Waffles

In October of last year (2024), my husband and I flew to Portugal to see our son and daughter-in-law who live in Central Portugal. We also spent a few days exploring Lisbon and found a little restaurant just a few doors down from our hotel in the Alfama district, where we enjoyed having dinner one evening.

The restaurant was pretty basic and unassuming looking on the outside, but it was so cute on the inside! Let me tell you, the food and service here were outstanding!

It was so amazing (thanks to Chef Demer and his team) that we went back for another dinner the next evening AND for breakfast the following morning! Yes… it was THAT GOOD!

Gosta Do Castelo

The restaurant is Gosta Do Castelo, and it is located up on the hill near the famous castle (Castelo de São Jorge) in the Alfama district of Lisbon. All of the meals we had there were insanely delicious, and the service and friendliness of their entire staff was incredible!

The morning we had breakfast there I had a granola and fruit overnight oats bowl, and my husband ordered waffles with Nutella and fruit. They both looked and tasted fantastic!

After seeing the beautiful way both of these meals were presented, I KNEW I had to come home and try and re-create that amazing looking waffle so I could enjoy it myself!

That is the true story of how I was inspired to make this decadent waffle breakfast in the comfort of my own home! For my husband and I this an occasional treat, and it’s delicious! So, here’s how to make a yummy Nutella and Fruit Waffle.

Make The Waffle(s)

Use the waffle batter of your own choice, whether it is a commercially prepared mix OR a homemade waffle mix, and prepare it according to the instructions. This is completely your choice, of course.

Make the kind of waffles you enjoy and typically make, and then “fancy them up” with the Nutella and recommended fruit toppings, and I’m positive they’ll be enjoyed!

I use our Belgian waffle maker to make one thick round waffle per serving, but it is certainly okay to use two smaller, thinner waffles and layer them on the plate (just as the restaurant in Portugal did- see above pic).

TIP: By the way, if it is quicker and more convenient for your schedule (and you enjoy them), use frozen waffles, prepared according to the package directions.

Prepare The Toppings While The Waffle Cooks

While the waffle is cooking, prepare the fruit topping for the finished waffle. For each waffle, slice a banana into ½” slices and cut about 3-4 fresh strawberries into thin slices.

You will also need about 10-12 fresh blueberries for the waffle topping and an optional peppermint sprig or a fresh pea tendril for garnish, if desired. Poppy seeds and a jar of Nutella chocolate hazelnut spread will also be needed!

Assemble And Serve The Nutella And Fruit Waffle

Remove the waffle from the waffle maker once it is done cooking and is browned and crispy. Place it on a serving plate and decorate it for serving while it is still hot.

Spread Nutella over the top of the waffle, to cover it with the yummy chocolate. The amount of Nutella you use is completely up to you! I typically spread about 2 Tablespoons over the surface of the waffle.

Arrange the banana and strawberry slices decoratively on top of the Nutella spread. Sprinkle a few blueberries on top of the waffle, then sprinkle poppyseeds on top of the banana slices, as shown below.

If desired, sprinkle the waffle with sifted powdered sugar. You can also garnish the waffle with a sprig of fresh peppermint or a fresh pea tendril (shown below), for a little pop of added color.

Serve the Nutella and fruit waffle immediately, grab a fork, and dig in! The fresh fruit and deep creamy chocolate hazelnut Nutella combine to make this a beautiful and delicious breakfast treat!

I hope you have the opportunity to try this yummy, decadent Nutella and fruit waffle, and trust you’re going to enjoy it 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 BREAKFAST Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Nutella and Fruit Waffle

Prep Time

7 mins

Cook Time

3 mins

Total Time

10 mins

Make a Nutella and Fruit Waffle for a decadent, yummy breakfast! Topped with Nutella, strawberries, blueberries and bananas, you'll love it!

Category: Breakfast

Cuisine: American

Keyword: nutella and fruit waffle

Servings: 1 waffle

Calories Per Serving: 342 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 4" waffle use homemade OR frozen, as desired
2 Tablespoons Nutella hazelnut spread
1 medium banana peeled, cut in ½" slices
3 large fresh strawberries de-stemmed, cut in thin slices
10 fresh blueberries or more, if desired
¼ teaspoon poppy seeds

Additional Garnish (OPTIONAL): Sifted powdered sugar, peppermint leaves or pea tendrils, as desired

US Customary - Metric

Instructions

Use a waffle batter of your choice, whether it is a commercially prepared mix OR a homemade waffle mix. Prepare the batter according to package instructions.
Preheat waffle maker according to manufacturer directions. **If you're going to use frozen waffles, prepare them according to the package directions.**
Cook waffle according to directions. Remove waffle from the waffle maker (or toaster if using) once it is done cooking, browned and crispy. Place waffle on a serving plate.
Spread Nutella over the top of the waffle. **The amount of Nutella used is totally up to you! I usually spread about 2 Tablespoons on the waffle.
Arrange the banana and strawberry slices decoratively on top of the Nutella. Sprinkle a few blueberries on top of the waffle, then sprinkle poppyseeds on top of the banana slices.
If desired, sprinkle waffle with sifted powdered sugar. Garnish with fresh peppermint leaves or a fresh pea tendril, for added color (optional). Serve.

Recipe Notes

NOTE: Waffles may vary widely in size depending on the waffle maker used (or if using frozen waffles). The caloric calculation was made using a standard 4" size waffle using a mix, as this is the size most commonly made or purchased. Photos are shown using a larger, 6" Belgian-style waffle, which would have a higher caloric value.

Nutrition Facts

Nutella and Fruit Waffle

Amount Per Serving (1 waffle (4"))

Calories 342 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 11g69%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.1g

Sodium 17mg1%

Potassium 712mg20%

Carbohydrates 58g19%

Fiber 7g29%

Sugar 40g44%

Protein 4g8%

Vitamin A 93IU2%

Vitamin C 59mg72%

Calcium 70mg7%

Iron 2mg11%

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

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11
Oct
2025

Italian Turkey Noodle Bake

categories: Italian, Main Dishes, Turkey

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Italian Turkey Noodle Bake is a delicious dish layered with egg noodles, ground turkey, spices, tomatoes, mozzarella, Parmesan and zucchini.

If you’re looking for a delicious, all-in-one-meal, may I suggest trying this recipe for Italian Turkey Noodle Bake? Simple to prepare and very yummy, I think you’re going to enjoy it!

Basically this dish is put together similar to a lasagna… in layers! It’s full of onions, zucchini, garlic, lots of cheese, ground turkey, egg noodles, diced tomatoes and Italian seasoning, so there’s a lot to love!

Let me show you step by step (below) how to make this yummy Italian Turkey Noodle Bake that will yield about 6 servings. Here’s how.

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

Cook The Egg Noodles

Bring a saucepan of boiling, salted water to a full rolling boil, then add 2 cups of dried egg noodles. Cook them according to the package directions until tender (about 7-8 minutes, typically).

Pour the cooked, hot noodles into a colander, spray them well with cold water (to stop the cooking process), and then let them drain well. Set them aside until they’re needed later.

A Little Bit Of Prep

Preheat your oven to 375°F. Your oven can be preheating while you are cooking and layering the remaining ingredients for the Italian Turkey Noodle Bake. I usually start preheating the oven when I begin to cook the ground turkey.

You will need a 9″ x 9″ oven-safe baking dish. Spray the baking dish lightly with non-stick spray on the bottom and sides.

Brown The Onions, Garlic And Turkey

Heat olive oil on medium heat in a large skillet. Add ½ cup of chopped onions and let them cook for about 3 minutes, stirring them as they cook and become translucent and tender.

Stir in 2 tsp. of finely minced garlic and continue to cook the onions and garlic for 1 minute, stirring them often so the garlic doesn’t burn (and become bitter).

Add the ground turkey to the onions and garlic. Cook the turkey (stirring often) until it’s fully cooked through and browned. Use a utensil to help break the turkey up into very small pieces as it cooks.

When the ground turkey has finished cooking, remove any fat or grease that has accumulated in the skillet (and discard it).

Add Veggies And Spices

Stir in a 14.5 oz. can of diced tomatoes (INCLUDING the juice), Italian seasoning, salt and black pepper. Give the mixture a quick stir to incorporate them into the turkey.

Did you know you can make your own Italian seasoning, if necessary? I have a simple recipe to make Homemade Italian Seasoning, so check it out.

Add zucchini pieces (2 medium zucchinis, cut into ¼” round slices then each round slice cut into fourths). Stir only until they’re combined with the turkey mixture. Simmer on Medium heat for about 3 minutes. Don’t overcook the zucchini, because you want it to be crisp-tender, not “mushy”.

When done, sprinkle the turkey and veggies with finely grated Parmesan cheese (for more flavor) and stir to combine.

Layer The Baking Dish

#1- Add a very light layer of the turkey mixture on the bottom of the dish. You only want enough meat, veggies and liquid to barely cover the bottom.

#2- Add HALF of the cooked, drained egg noodles on top of the bottom layer (turkey/veggies) and distribute them evenly.

#3- Cover the noodle layer with HALF of the remaining turkey/veggie mixture.

#4- Sprinkle the surface with HALF the Parmesan cheese and HALF the grated mozzarella cheese.

REPEAT the layers using the remaining ingredients (noodles, then turkey mixture, then cheeses). Now it is ready to be baked.

Time to Bake!

The baking dish should be very full once the layers are complete. In the photo below, you can see the different layers by looking at the dish from the side.

Cover the baking dish with aluminum foil. Bake the “casserole” at 375°F for 15 minutes, then remove the aluminum foil. Put the dish back in the oven and bake (uncovered) for an additional 15-20 minutes.

When it’s done, the cheese on top should be fully melted, and the Italian Turkey Noodle Bake should be completely heated through.

Serve The Italian Turkey Noodle Bake

Remove the hot baking dish from the oven and place it on a wire rack to let it cool about 3-4 minutes before serving.

Use a large spoon to “dish up” the Italian Turkey Noodle Bake onto serving plates or into serving bowls. If desired, sprinkle the top of each portion with additional Parmesan cheese for presentation.

Serve immediately while it is hot and get ready to enjoy a delicious, all-in-one meal. How can you go wrong with turkey, fresh veggies, pasta and cheese?

This meal is really satisfying, delicious and filling, so I’m confident you’ll enjoy this dinner. My husband absolutely loves it. He had seconds for dinner, and then he gobbled up the leftovers for his lunches over the next couple of days.

I hope you have the opportunity to make this simple yet satisfying meal for yourself and those you love. I trust you’ll enjoy it 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 GROUND TURKEY 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 ground turkey recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Turkey Noodle Bake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Italian Turkey Noodle Bake is a delicious dish layered with egg noodles, ground turkey, spices, tomatoes, mozzarella, Parmesan and zucchini.

Category: Main Dish

Cuisine: Italian

Keyword: Italian turkey noodle bake

Servings: 6

Calories Per Serving: 279 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups dried egg noodles
1 Tablespoon extra virgin olive oil
½ cup yellow onion (finely chopped)
2 teaspoons garlic (finely minced)
1 pound ground turkey
14.5 ounces canned diced tomatoes INCLUDING JUICE (do not drain)
1 teaspoon dried Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper
2 medium zucchini sliced in ¼" rounds, then sliced in ¼'s
1 Tablespoon finely grated Parmesan cheese to sprinkle on turkey mixture in skillet
1 cup shredded mozzarella cheese *DIVIDED USE (FOR LAYERS)
½ cup finely grated Parmesan cheese *DIVIDED USE (FOR LAYERS)

US Customary - Metric

Instructions

Cook egg noodles in boiling, salted water according to pkg. directions until tender (7-8 minutes, typically). Pour noodles into a colander, spray well with cold water (to stop cooking process). Drain well. Set them aside until later.
Preheat oven to 375°F. Spray a 9" x 9" baking dish lightly with non-stick spray on bottom and sides.
Heat olive oil on medium heat in a large skillet. Add chopped onions; cook for 3 minutes, stirring often until tender and translucent. Stir in minced garlic; continue to cook for 1 minute, stirring often so garlic doesn't burn (and become bitter).
Add ground turkey to the skillet. Cook turkey (stirring often) until it is fully cooked and browned. Use a utensil to break up the turkey into small pieces as it cooks. When done, remove any accumulated grease from the skillet (discard it).
Stir in diced canned tomatoes (INCLUDING juice), Italian seasoning, salt and black pepper. Stir to incorporate them into the turkey. Add zucchini; stir to combine. Simmer on Medium heat for 3 minutes. When done, sprinkle with Parmesan cheese (approx. 1 Tbsp.); stir to combine.
#1- Add a light layer of turkey mixture on the bottom of the dish (only enough to barely cover the bottom). #2- Add HALF the egg noodles on top of the bottom layer; distribute evenly. #3- Cover noodle layer with HALF of remaining turkey/veggie mixture. #4- Sprinkle surface with HALF the Parmesan cheese and HALF the grated mozzarella cheese. Now REPEAT the layers using the remaining ingredients (noodles, turkey mixture, both cheeses).
Cover baking dish with foil. Bake at 375°F for 15 minutes, then remove aluminum foil. Put dish back in oven; bake (uncovered) an additional 15-20 minutes. Remove, let rest for about 3 minutes, then serve!

Recipe Notes

NOTE ABOUT THE ZUCCHINI: Trim ends off each zucchini. Cut each zucchini into round slices, each slice about ¼" thick. Cut each round into fourths.

Nutrition Facts

Italian Turkey Noodle Bake

Amount Per Serving (1 (1/6 of total))

Calories 279 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 75mg25%

Sodium 713mg31%

Potassium 614mg18%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Vitamin A 450IU9%

Vitamin C 19mg23%

Calcium 225mg23%

Iron 2mg11%

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

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07
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!

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.

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.

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.

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.

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!

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)!

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.

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.

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.

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!

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!

I publish a newsletter 2 times per month (1^st and 15^th) 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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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

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

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04
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.

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!

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.

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.

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

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!

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.

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.

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.

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.

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.

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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

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

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30
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!

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.

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:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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

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.
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.
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.
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):

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.

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26
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!

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.

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.

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).

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.

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!

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.

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.

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!

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 (1^st and 15^th) 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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Facebook page: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

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

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

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