The Grateful Girl Cooks!

22
Nov
2025

Instant Pot Vegetable Soup

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Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8.

If you are fortunate to own an Instant Pot, then you already know how “fun” they are to use! Our son gave me his Instant Pot last year before moving to Portugal. Let me tell you… it has gotten a workout since then in our kitchen!

I first made this delicious soup in the Fall of 2024 and we instantly loved it! The soup is jam-packed with fresh veggies and has amazing flavor. Honestly, the “hardest” thing you will do (if you can call it “hard”) is to chop up the vegetables! Ha Ha… easy peasy!

Today I want to show you just how SIMPLE it is to make enough Instant Pot Vegetable Soup for 8 servings. Here’s how to make it, step by step.

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

First Step- Prep The Veggies

One of the most important things you need to do right at the beginning is to get the PREP work done! That way this soup will be a cinch to make!

First, you will need to dice up onions, carrots and celery (the grand trio of flavorful cooking!). These will be added to the Instant Pot first for a quick sauté.

On a separate cutting surface, dice green zucchini (and yellow zucchini, if desired). Finely chop up green cabbage, then peel and then dice russet potatoes. Set these veggies off to the side.

Sauté The Veggies

Plug in your Instant Pot and then select the SAUTÉ setting. Add 2 Tablespoons of olive oil to the pot and let it heat up for about 1 minute. Dump in the chopped carrots, onions, celery, salt and black pepper.

Sauté them, stirring occasionally, for about 5 minutes OR until the veggies have softened slightly (don’t let them get brown, though!).

Add More Ingredients To The Instant Pot

Now it’s time to add the remaining ingredients for the soup into the Instant Pot. Add the chopped cabbage, zucchini, and potatoes to the sautéed veggies in the pot.

Next add a 14.5 oz. can of diced tomatoes (including the juice) and a 15 oz. can of kidney beans that have been rinsed and drained. Give everything a quick stir to combine.

Pour 4 cups of vegetable broth over the veggies, then add one bay leaf and 1½ teaspoons of Italian seasoning. The veggies won’t be fully covered by the broth but as they cook, they will release some of their own juice (or water) to join the party. Give everything a good stir to incorporate the spices into the soup.

FYI: If you don’t have Italian seasoning mix, you can make it yourself. Find out how by checking out my blog post that shows how easy it is to make HERE.

Cooking Instant Pot Vegetable Soup

Put the lid on the Instant Pot and lock it into place. Flip the pressure release toggle to SEALING. Hit the CANCEL button to reset the Instant Pot and cancel the Sauté function.

Now select the MANUAL or PRESSURE COOK button. Set the cooking time for 5 minutes at HIGH pressure. This will start the Instant Pot program to bring it to full internal pressure (which needs to happen before the cooking time begins).

It typically will take about 15-20 minutes for the Instant Pot to reach full pressure, and then the pressure gauge will pop up on the lid, and the pressure cooking will begin.

Once The Cooking Program Is Complete

When the 5-minute cooking time has ended, the machine should alert you with a beep. Let the pressure release NATURALLY (do NOTHING at all to the Instant Pot) for a total of 15 minutes.

Once the pressure has released naturally for 15 minutes, flip the pressure release toggle to VENTING. This will allow any more steam still hanging out inside the pot to release automatically. When all the steam has been released, the pressure gauge will drop back down into the lid, indicating it is safe to open the lid.

Open and remove the lid and give the soup a stir. Find and discard the whole bay leaf, because it is not needed anymore. The Instant Pot Vegetable Soup is now ready to be served.

Serve And Enjoy Instant Pot Vegetable Soup

Ladle the Instant Pot Vegetable Soup into individual bowls (or a large soup tureen or serving pot if you have one). The soup is wonderful, as is, but I always give it a nice garnish before serving for additional flavor and a pop of color on top!

Sprinkle the surface of the hot soup with grated Parmesan cheese (as much as you want), then add some fresh parsley (chopped or whole leaves). I grow flat-leaf parsley in our little garden and typically garnish each bowl of soup with a couple sprigs of parsley.

Serve the soup and enjoy this amazingly flavorful Italian soup! I’m positive you’re going to really enjoy it. We LOVE serving this soup with a crusty loaf of rustic sourdough bread on the side. YUM!

I hope you have the chance to make this delicious Instant Pot Vegetable Soup and trust you (and those you love) will enjoy it, too! It’s really GOOD.

Thanks for taking time out of your day to visit my blog, 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 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 some absolutely delicious Instant Pot recipes to check out, including:

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Original recipe source: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 71, published by Ten Speed Press in 2018

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Instant Pot Vegetable Soup

Prep Time

30 mins

Cook Time

5 mins

Natural Pressure Release (inactive)

15 mins

Total Time

50 mins

Instant Pot Vegetable Soup with carrots, zucchini, potatoes, cabbage, tomatoes, celery, onions and Italian spices tastes great and serves 8.

Category: Main Dish, Soup

Cuisine: Italian

Keyword: Instant Pot Vegetable Soup

Servings: 8

Calories Per Serving: 161 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons olive oil
1 large carrot peeled, diced
1 medium yellow onion peeled, diced
2 stalks celery diced
½ teaspoon kosher salt
⅓ teaspoon ground black pepper
1 pound russet potatoes peeled, diced
2 medium green zucchini (or combo of green/yellow) diced
¼ head green cabbage cored, chopped
15 ounces canned kidney beans rinsed, drained
14.5 ounces canned diced tomatoes (and the juice) do NOT drain
4 cups vegetable broth
1½ teaspoons Italian seasoning
1 bay leaf (dried)

Optional Garnish For Soup: grated Parmesan cheese and/or fresh flat-leaf parsley

US Customary - Metric

Instructions

Plug in the Instant Pot; choose the SAUTÉ setting. Add olive oil to the pot; let it heat up for about 1 minute. Dump in the chopped carrots, onions, celery, salt and black pepper. Sauté them, stirring occasionally, for 5 minutes OR until the veggies have softened slightly (don't let them get brown, though!).
Add the remaining ingredients to the onion/celery and carrot mixture. Stir everything very well until the ingredients are fully combined. The veggies won't be completely covered by the broth, but as they cook, they will release some of their own juices (or water) into the soup.
Put the lid on the Instant Pot; lock it into place. Flip the pressure release toggle to SEALING. Hit the CANCEL button to reset the Instant Pot and cancel the Sauté function. Now select the MANUAL or PRESSURE COOK button. Program the cooking time for 5 minutes at HIGH pressure. This will begin to bring the Instant Pot to full internal pressure (needs to happen before the cooking timer begins). It typically takes about 15-20 minutes for the Instant Pot to reach full pressure, then the pressure gauge will pop up on the lid, and the pressure cooking begins.
When the 5-minute cooking time has ended, the machine should alert you with a beep. Let the pressure release NATURALLY (do NOTHING at all to the Instant Pot) for a total of 15 minutes. Once the pressure has released naturally for 15 minutes, flip the pressure release toggle to VENTING. This will allow any more steam still inside the pot to release automatically. When all the steam has been released, the pressure gauge will drop back down into the lid, indicating it is safe to open the lid. Open and remove the lid; give the soup a stir. Find and discard bay leaf, because it is not needed anymore.
Ladle the soup into serving bowls. If desired, garnish each portion with grated Parmesan cheese and chopped flat-leaf parsley (or sprigs of parsley leaves). Serve hot and enjoy!

Recipe Notes

NOTE: The caloric calculation does not include the optional garnishes (Parmesan and parsley).

Nutrition Facts

Instant Pot Vegetable Soup

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

Calories 161 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 852mg37%

Potassium 728mg21%

Carbohydrates 28g9%

Fiber 6g25%

Sugar 7g8%

Protein 6g12%

Vitamin A 1993IU40%

Vitamin C 29mg35%

Calcium 75mg8%

Iron 2mg11%

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

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17
Nov
2025

Crispy Eggplant Milanese

categories: Side Dishes, Vegetable Dishes

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Crispy Eggplant Milanese is an Italian-inspired veggie side dish that will compliment a variety of main dishes. It’s crispy and delicious!

Today I want to share a delicious vegetable recipe with you featuring eggplant. I discovered this recipe this past summer when I was growing my own eggplant in our little backyard raised garden.

Our eggplant bush was VERY productive, far more than I had anticipated, so it set me on the search for additional “new to us” and yummy recipes! This is the first one I tried because it sounded wonderful, and after making it the first time, I knew instantly it was a “keeper”.

Eggplant slices are coated in a three-step process (don’t worry, it’s EASY), and then lightly fried in a small amount of olive oil in a skillet. This results in a well-seasoned, crispy topping on the outside and soft on the inside of the slices! It’s a beautiful, tasty side dish I’m sure you will enjoy, and here’s how to make it.

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

About the Eggplant

You will need two medium-sized eggplants for this recipe, which will serve four to five people about 5-6 slices per serving. I grew eggplant in our little raised bed garden this past summer, so I was fortunate to be able to use a couple of them for this recipe.

Prepare The Eggplant For Cooking

Remove the stem end of the eggplants, then cut each eggplant into rounds, each one about ½” thick. Once cut, I ended up with about 30 slices from the two eggplants (your amount will vary based on the size eggplant you use).

Sprinkle all of the eggplant slices using one teaspoon of salt (total), then place them in a single layer on paper towels on top of a baking pan.

Allow the salted eggplant slices to sit and “rest” for about 25-30 minutes. This allows the salt you applied bring out the excess moisture from the eggplant.

You can see in the photo below how the moisture is drawn out of the eggplant (that’s a GOOD thing!). Now pat each of the slices dry using additional paper towels, absorbing as much of the moisture as possible. Set the eggplant slices aside (in a single layer).

Make The Toppings To Coat The Eggplant Slices

Step #1: Combine all-purpose flour, garlic powder, dried oregano, salt and black pepper in a shallow bowl. Stir until this mixture is combined. Set this dish aside.

Step #2: In a second shallow bowl, whisk two large eggs together until they are fully combined. You can use a wire whisk or a fork to do this. Set the bowl aside.

Step #3: In a third separate shallow bowl, stir together panko breadcrumbs, fresh parsley (chopped), finely grated Parmesan cheese, dried oregano, garlic powder, salt and pepper.

Coat the Eggplant Slices

Now it’s time to season and coat the eggplant slices before cooking. It is best to do one slice at a time, and it is helpful to use the same hand for dipping each time, because it can get a bit messy!

Dip one slice of eggplant into the flour mixture bowl (bowl #1). Dredge the slice in this mixture to cover both sides. Lightly shake off the excess flour.

Next dip the flour covered slice in the egg mixture (bowl #2), making sure to cover both sides. Be sure to let any excess egg drip back into the bowl.

The last step is to coat the slice in the panko breadcrumb mixture. Dredge the egg-covered slice in this mixture until it is fully covered on all sides. You may find it helpful to press the breadcrumb mix onto each slice, so it adheres well.

As you finish each slice, lay it on a wax paper or parchment paper-covered tray or cutting board. Repeat this process (all 3 steps) with all remaining eggplant slices. Keep the finished, coated slices in a single layer on the wax or parchment paper.

Fry The Eggplant Slices (or freeze them for later!)

Once all of the eggplant is coated, you are ready to fry them. You also have the option to freeze the eggplant at this point and cook them at a later date.

If you WANT to freeze them for later use, this is the point where you need to stop. Freeze the uncooked (but fully breaded) eggplant slices on a baking sheet (in a single layer). Once they’re solidly frozen, transfer them to a freezer bag or into a large air-tight freezer container. When ready to use them, cook them frozen (but add 1-2 minutes more cooking time for each side).

TO COOK THE EGGPLANT IMMEDIATELY: In a large skillet (preferably non-stick), heat 2 T. of olive oil on Medium heat. Once the oil is hot (but not smoking), add 6-8 slices to the hot skillet/oil. NOTE: You need to fry the eggplant in batches, so the skillet doesn’t become overcrowded.

Fry the eggplant slices for 2-3 minutes, then carefully flip each piece to the other side and cook that side an additional couple minutes. when done, each slice should be crispy on the outside and nicely browned.

When each batch is done, transfer the slices to paper towels to help absorb any extra oil. Cover them OR place them on a wire rack (uncovered) in a preheated 200°F. oven to keep them hot (AND crispy!).

Repeat this “frying” process with the remaining eggplant slices. NOTE: You may need to add additional olive oil, if needed, and heat it back up for each new batch.

Serve The Crispy Eggplant Milanese

When you’re ready to serve the crispy eggplant Milanese, transfer the eggplant to a serving plate or platter. Garnish the platter or the slices with additional chopped parsley and/or grated Parmesan (if desired) and serve immediately.

The crispy eggplant Milanese is absolutely yummy, has great flavor, and yes… each piece should be nice and crispy on the outside and wonderfully soft on the inside! I really am confident you’re going to love this vegetable dish.

I hope you have the opportunity to try this delicious side dish and trust you and those you serve it to will enjoy it, too! This vegetable dish looks good AND tastes good, too, so it’s a nice, fairly elegant side dish to serve to guests!

Thanks for stopping by, 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 EGGPLANT 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 eggplant recipes which include:

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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Original recipe source (and with thanks to Allie Hagerty): The Best Crispy Eggplant Milanese Recipe (Fried) – Seasoned and Salted

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0 from 0 votes

Crispy Eggplant Milanese

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Crispy Eggplant Milanese is an Italian-inspired veggie side dish that will compliment a variety of main dishes. It's crispy and delicious!

Category: Main Dish

Cuisine: Italian

Keyword: crispy eggplant Milanese

Servings: 5

Calories Per Serving: 358 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium eggplants cut in ½" thick rounds
1 teaspoon kosher salt to sweat the eggplant
¼ cup olive oil- to fry eggplant in (2 Tbsp. per batch)

Bowl #1 (seasoned flour mixture)

1 cup all-purpose flour
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Bowl #2 (egg mixture)

2 large eggs beaten

Bowl # 3 (panko breadcrumb mixture)

1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
2 Tablespoons fresh parsley
1 teaspoon garlic powder
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon ground black pepper

For Garnish (optional): more grated Parmesan, lemon wedges, fresh parsley

US Customary - Metric

Instructions

Remove stem from eggplant. Slice each eggplant into rounds about ½" thick.
Sprinkle slices using 1 tsp. salt; place them in a single layer on a paper towel-lined baking sheet. Allow eggplant to "rest" 25-30 minutes to let the salt bring out excess moisture. Pat the slices very dry using paper towels, absorbing as much of the moisture as possible. Set eggplant slices aside (in a single layer).
Bowl #1: Combine flour, garlic powder, dried oregano, salt and pepper in a shallow bowl. Stir until combined. Set bowl aside.
Bowl #2: In a separate shallow bowl, whisk eggs together until fully combined. Set bowl aside.
Bowl #3: In a third separate shallow bowl, stir together panko breadcrumbs, fresh parsley (chopped), finely grated Parmesan cheese, dried oregano, garlic powder, salt and pepper.
Dip one slice at a time into the flour bowl (bowl #1). Dredge the slice in the mixture to cover both sides. Lightly shake off excess flour.
Next dip the slice in the egg mixture (bowl #2), making sure to cover all sides. Be sure to let any excess egg drip back into the bowl. The last step is to coat the slice in the panko breadcrumb mixture (bowl #3).
Dredge the egg-covered slice in this mixture until fully covered on all sides. Press breadcrumbs onto each slice, so it adheres well. As you finish each slice, lay it on a wax or parchment paper-covered tray in a single layer. Repeat process (all 3 steps) with remaining eggplant. SEE NOTE #2 below if you want to freeze them for later use.
In a large skillet heat 2 Tbsp. olive oil on Medium heat. Once oil is hot (but not smoking), add 6-8 slices to the skillet. NOTE: Fry slices in batches, so skillet doesn't become overcrowded. Fry eggplant slices 2-3 minutes, then carefully turn them over. Cook 2-3 more minutes, until crispy and golden brown on both sides.
When each batch is done, transfer slices to paper towels to absorb extra oil. Cover and keep slices warm (SEE NOTE #1 BELOW), then repeat with remaining slices. Tip: You may need to add more olive oil, if needed, for each new batch.
To serve, transfer slices to a platter. Garnish with fresh parsley and/or grated Parmesan (if desired) and serve immediately.

Recipe Notes

NOTE #1: A simple way to keep the eggplant hot (AND crispy!) while you cook the remaining eggplant slices is to place the already fried slices on a wire rack (uncovered) in a pre-heated 200°F. oven.

NOTE #2: If you WANT to freeze them for later use: Freeze uncooked (but fully breaded) eggplant slices on a baking sheet (in a single layer). Once solidly frozen, transfer them to a freezer bag or into an air-tight freezer container. When ready to use, cook them frozen (but add 1-2 minutes more cooking time for each side).

Nutrition Facts

Crispy Eggplant Milanese

Amount Per Serving (5 g)

Calories 358 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 83mg28%

Sodium 1344mg58%

Potassium 553mg16%

Carbohydrates 42g14%

Fiber 7g29%

Sugar 7g8%

Protein 12g24%

Vitamin A 387IU8%

Vitamin C 6mg7%

Calcium 160mg16%

Iron 3mg17%

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

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14
Nov
2025

Kimberly’s Festive Salad

categories: Salads

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Kimberly’s Festive Salad is butter lettuce topped with almonds, mandarins, cranberries, feta and apples in a simple lemon/olive oil dressing.

If you’re looking for a new green salad to try, may I suggest Kimberly’s Festive Salad? This yummy salad, made with soft butter lettuce serves four and it is full of flavor!

The recipe popped up in a Facebook feed a while ago from Kimberly Schlapman, an incredible singer in a group I love called “Little Big Town”. Perhaps you are familiar with their music (they’re famous, and oh so good)!

Kimberly is also a published cookbook author (“Oh, Gussie! – Cooking and Visiting in Kimberly’s Southern Kitchen”) and hosted a cable cooking show (in addition to being a musician), so she’s multi-talented and a gorgeous, vivacious woman.

Her FB post only showed a list of the ingredients she used (no directions), but since it sounded really good, I jotted them down. I ended up making a couple very slight changes to the ingredients and then made the salad. It is delicious!

My husband and I really enjoy it with our meals now and I’m sure you will, too! It’s really easy to create this delicious and colorful green salad in just about 10-12 minutes. Here’s how to make Kimberly’s Festive Salad.

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

Make The Salad Dressing

The salad gets a lot of its flavor from a simple olive oil, honey and lemon juice dressing, which can be made in only a minute or two! Combine extra virgin olive oil, fresh lemon juice, honey, salt, red pepper flakes and minced red onion (or shallot) in a small bowl.

Whisk or stir well until these ingredients have emulsified. When emulsified, it means the liquid, which in this case is lemon juice and olive oil (which normally don’t mix well) have been mixed enough to come together in a uniform mixture.

Set the dressing aside while you create the salad (you will need to whisk it again right before dressing the salad).

Prep Ingredients For Creating The Salad

I find it helpful to get the ingredients for topping the salad ready before “building” the salad. You will need crumbled feta cheese, slivered almonds, one Honeycrisp apple, dried cranberries and canned (drained) mandarin orange slices.

Tear apart a large head of chilled butter lettuce and place the leaves in a large serving bowl.

Top the butter lettuce with cranberries, mandarin oranges, slivered almonds and crumbled feta. NOTE: Reserve a very small amount of each of these topping ingredients to add to the top of the salad AFTER you have tossed it with the dressing.

See? Now the salad is starting to look more “festive”! The colors and textures are what give this salad it’s chewy, crunchy and colorful appeal!

TIP: Do not cut up the apple until right before you serve the salad, because that prevents the chopped apples from browning once they’re exposed to air.

If you’re making the salad ahead of time, cover it with plastic wrap (without the apples!) and refrigerate it until you’re ready to serve it later.

Last Steps Before Serving Kimberly’s Festive Salad

Right before you’re ready to serve this yummy salad, chop up the Honeycrisp apple (don’t peel it) into small bite-sized pieces. Add the apple pieces to the top of the salad.

You can see in the photo below the salad dressing is ready to go, along with the small amount of reserved feta cheese, cranberries, mandarins and almonds.

Quickly whisk the salad dressing one last time so it is emulsified, then drizzle it over the top of the salad. You may not need to use all of it, depending on your preference of how much dressing you would normally use.

Toss the salad gently to coat everything with the salad dressing, then add the reserved feta, mandarins, almonds, and cranberries to the top of the salad.

Serve, and enjoy Kimberly’s Festive Salad! The soft butter lettuce, fruit, nuts and tangy feta cheese are all complimented by the light salad dressing!

I really think you are going to love this salad as much as I do! It’s pretty to look at, as well, so that is always a win-win in my book!

I hope you have the opportunity to make Kimberly’s Festive Salad and feel confident you and those you love are going to love it! It looks good AND tastes great!

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, friend.

Looking For More SALAD 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 SALAD recipes you may want 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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Kimberly Schlapman, (of the band “Little Big Town”, on her Facebook page- ingredients only)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Kimberly's Festive Salad

Prep Time

12 mins

Cook Time

0 mins

Total Time

12 mins

Kimberly's Festive Salad is butter lettuce topped with almonds, mandarins, cranberries, feta and apples in a simple lemon/olive oil dressing.

Category: Salad/Side Dish

Cuisine: All Cuisines

Keyword: green salad, Kimberly's festive salad

Servings: 4

Calories Per Serving: 386 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad Dressing:

6 Tablespoons extra virgin olive oil
1 medium lemon (juice of)
2 Tablespoons honey
1 Tablespoon minced red onion or shallot
1 teaspoon kosher salt
½ teaspoon dried red pepper flakes

For Salad:

1 lg. head butter lettuce
15 oz. canned mandarin oranges drained well
¼ cup slivered, toasted almonds
¼ cup dried sweetened cranberries
⅓ cup crumbled feta cheese
1 large Honeycrisp apple (*do not peel) cored- diced in bite-sized pieces

US Customary - Metric

Instructions

Make Salad Dressing: Combine olive oil, lemon juice, honey, salt, red pepper flakes and red onion (or shallot) in a small bowl. Whisk well until the dressing has emulsified into a uniform mixture. Set dressing aside.
Place butter lettuce leaves (torn in smaller pieces) in a large serving bowl. Top with cranberries, mandarin oranges, slivered almonds and crumbled feta. NOTE: Reserve a very small amount of each of these topping ingredients to add to the salad AFTER you've tossed it with the dressing. TIP: Do not cut up the apple until right before you serve the salad, because that prevents the chopped apples from browning once they're exposed to air.
TIP: If you're making the salad ahead of time, cover it with plastic wrap (without the apples!). Refrigerate it until you're ready to serve it later, so all ingredients are well-chilled.
Right before serving, chop the apple (don't peel it) into small bite-sized pieces. Add apple pieces to the salad.
Whisk salad dressing well; drizzle it on the salad. Toss salad gently to cover all ingredients with salad dressing. Add reserved feta, mandarins, almonds, and cranberries to the top of the salad. Serve, and enjoy!

Recipe Notes

NOTE: Add apple piece just before serving to prevent browning! You can substitute Fuji or Gala apples, or another red CRISP apple if desired.

Nutrition Facts

Kimberly's Festive Salad

Amount Per Serving (1 (1/4 of total))

Calories 386 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 5g31%

Polyunsaturated Fat 3g

Monounsaturated Fat 18g

Cholesterol 11mg4%

Sodium 735mg32%

Potassium 288mg8%

Carbohydrates 35g12%

Fiber 4g17%

Sugar 29g32%

Protein 4g8%

Vitamin A 1561IU31%

Vitamin C 42mg51%

Calcium 100mg10%

Iron 1mg6%

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

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11
Nov
2025

Classic Sweet Potato Casserole

categories: Holidays!, Side Dishes, Vegetable Dishes

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Classic Sweet Potato Casserole (topped with marshmallows and pecans) is a delicious side dish to enjoy for the holidays or any time!

When I was growing up my Mom always made sweet potatoes with marshmallows on top for our Thanksgiving dinner. It’s tradition in a lot of homes to serve this sweet potato casserole with ooey, gooey toasted marshmallows on top, right?

All that said, a classic sweet potato casserole with the warm flavors of cinnamon and brown sugar still hits the spot. Today I want to share a recipe that can be used for holidays or any other time of the year when you want to enjoy this classic side dish!

Here’s how to make classic sweet potato casserole. There’s actually about million ways to make this traditional side dish, so guess what? Here’s another!

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

Cook The Sweet Potatoes

For this recipe you will need about 5 cups of mashed sweet potatoes. You have a few options: You can buy canned yams (need enough to get 5 cups of mashed), OR you can roast OR boil fresh sweet potatoes until tender.

I make this dish using fresh, red-skinned sweet potatoes (fresh is best), and I boil them whole, with the peel on so they don’t get too watery. My photos shown for this recipe are from boiling fresh, whole sweet potatoes.

For 5 cups of MASHED potatoes, you’ll need about 2½ pounds of sweet potatoes. NOTE: Depending on the size potatoes you’re using, you may want to add an additional 1-2 potatoes (as needed) to ensure you will end up with 5 cups of MASHED potatoes.

Cook the sweet potatoes in a large saucepan full of boiling water (to cover) until they become tender. Test each potato for tenderness by inserting a sharp knife deep into the middle of each one. If the potato is tender enough, the knife should slide in quite easily.

Remove the sweet potatoes from the boiling water and immediately plunge them into a large bowl of ice water (shown below). This helps stop the cooking process and will also allow the peels to come off easily.

NOTE: Once the sweet potatoes are finished cooking, turn on the oven and preheat it to 375°F. That way your oven will be ready when the sweet potato casserole is ready for baking.

After the sweet potatoes have cooled in the ice water for a couple minutes, remove them from the water. The peels should EASILY come off of the potatoes and then you can discard them (the peels).

Mash Then Season The Sweet Potatoes

Place the peeled sweet potatoes in a large mixing bowl and use an electric mixer to beat them on high speed until they are smooth in texture and mostly lump-free. You should have about 5 cups of mashed sweet potatoes before adding the remaining ingredients.

Add brown sugar, milk, melted butter, eggs, salt, cinnamon and orange zest to the mashed sweet potatoes. Remove the beaters, then STIR these ingredients together until they’re fully combined.

Bake The Classic Sweet Potato Casserole

Spray a 9″ x 9″ baking dish on the bottom and sides with non-stick baking spray. If you don’t have cooking spray or prefer not to use it, you can grease the dish with butter.

Pour all of the batter into the prepared dish and spread it out evenly. Cover the dish with aluminum foil before baking.

Bake the classic sweet potato casserole (covered) at 375°F. for 35 minutes, remove the foil and then bake it (uncovered) an additional 10 minutes. When done, remove the dish from the oven. Keep the oven ON!

Sprinkle the surface of the sweet potatoes with miniature marshmallows and chopped pecans. Divide them evenly on top of the casserole as much as possible.

Place the baking dish (uncovered) back into the hot oven and continue baking for 5-10 more minutes until done. Keep an eye on it so you don’t burn the marshmallows!

When The Dish Is Done

The classic sweet potato casserole is done when the marshmallows are melted and lightly browned, and the sweet potatoes are bubbling around the edges.

Carefully remove the casserole from the oven and let it cool on a wire rack for several minutes to set up a bit before serving (it is really HOT).

Serve The Classic Sweet Potato Casserole

Scoop the creamy sweet potatoes out of the baking dish and enjoy a serving of classic sweet potato casserole. I am confident you’ll enjoy this delicious dish during the holidays or any other time of the year.

The golden marshmallows are a favorite part of this classic dish, and the pecans in the topping bring added crunch to the creamy sweet potatoes. An unexpected but tasty surprise is the tiny “pop” of bright citrus flavor the orange zest brings to this yummy dish!

I hope you have the opportunity to make this yummy casserole and trust you (and those you love) will like it, too! It’s really delicious and is a fairly simple side dish to make.

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 SWEET POTATO or YAM 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, sweet potato recipes you might enjoy, including:

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Recipe adapted from: “Thanksgiving- 100 Holiday Recipes” magazine, page 59, published in 2024 by A360 Media

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Classic Sweet Potato Casserole

Prep Time

10 mins

Cook Time

40 mins

Sweet Potato Cooking Time (inactive prep)

40 mins

Total Time

1 hr 50 mins

Classic Sweet Potato Casserole (topped with marshmallows and pecans) is a delicious side dish to enjoy for the holidays or any time of the year!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: classic sweet potato casserole

Servings: 6

Calories Per Serving: 401 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2½ pounds sweet potatoes (red-skinned)
½ cup dark brown sugar
⅓ cup whole milk
3 Tablespoons butter melted
2 large eggs lightly beaten
1½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon orange zest
1¾ cups miniature marshmallows
¼ cup chopped pecans

US Customary - Metric

Instructions

Boil Sweet Potatoes: Cook sweet potatoes (peel ON) in a large saucepan full of boiling water (to cover) until tender. Test potatoes by inserting a sharp knife deep into the middle of each one. If potatoes are done/tender enough, the knife should slide in quite easily. NOTE: Depending on the size potatoes you're using, you may need to add an additional 1-2 potatoes, if needed to ensure you have enough for 5 cups of MASHED sweet potatoes for this recipe.
Remove potatoes from the boiling water; immediately plunge them into a large bowl of ice water for 2 minutes, then remove them from the water. The peels should EASILY come off of the potatoes (discard peels).
NOTE: Once sweet potatoes have finished cooking, preheat oven to 375°F. Spray a 9" x 9" baking dish (bottom and sides) with non-stick spray.
Place sweet potatoes in a large mixing bowl; use an electric mixer on high speed to beat them until they're smooth/lump-free. **Make sure you have 5 full cups of mashed sweet potatoes before adding the remaining ingredients (measure them into a large bowl).
Add brown sugar, milk, melted (cooled) butter, eggs, salt, cinnamon and orange zest to the sweet potatoes. STIR until fully combined. Pour batter into prepared dish, distributing it evenly.
Cover dish with foil. Bake (covered) at 375°F. for 35 minutes; remove foil and bake (uncovered) 10 more minutes. Remove dish from the oven. Keep oven ON!
Sprinkle casserole with marshmallows and pecans, distributing them evenly on top. Place casserole (uncovered) back into the hot oven; bake 5-10 more minutes until done (marshmallows are golden brown and casserole is bubbly around the edges). Remove dish from the oven; let cool on a wire rack 3-4 minutes to set up a bit before serving. Serve and enjoy!

Recipe Notes

NOTE ABOUT THE SWEET POTATOES: For this recipe you will need about 5 cups of MASHED sweet potatoes. You can roast OR boil the sweet potatoes until tender. For this amount of MASHED potatoes, I use three LARGE, sweet potatoes. Depending on the size potatoes you're using, you may need to add an additional 1-2 potatoes, as needed.

Nutrition Facts

Classic Sweet Potato Casserole

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

Calories 401 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 79mg26%

Sodium 353mg15%

Potassium 989mg28%

Carbohydrates 71g24%

Fiber 7g29%

Sugar 39g43%

Protein 7g14%

Vitamin A 36613IU732%

Vitamin C 37mg45%

Calcium 124mg12%

Iron 2mg11%

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

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07
Nov
2025

Crockpot Cheesy Enchilada Orzo

categories: Main Dishes, Meatless Meals, Side Dishes, Slow Cooker Recipes

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Crockpot Cheesy Enchilada Orzo is a yummy, easy side dish or meatless meal with corn, tomatoes, black beans, cheese, green chiles and spices.

Today I want to share a recipe for a delicious crockpot cheesy enchilada orzo. I found the original recipe online and then made a couple changes to suit our tastes. If you enjoy Mexican food or the flavors typically enjoyed in a delicious enchilada, then I’m pretty positive you will enjoy this dish, too!

Because a slow cooker (or “crockpot” is used) to cook this dish, you can set the timer to fit your schedule, let it do it’s “thing” and then about half an hour before you want to serve it, you finish adding a few remaining ingredients. It really could not be any easier to make!

Not only is it absolutely delicious, but it also makes a lot! If you choose to serve the enchilada orzo as a side dish, you should get approximately 10-12 servings. When you serve it as a main dish, it will yield between 6-8 servings.

So… grab your slow cooker and let me show you how easy it is to make crockpot cheesy enchilada orzo!

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

Fill The Crockpot

Pour two (14.5 oz.) cans of diced tomatoes (and the juice) into a crockpot/slow cooker. Add one (10 oz.) can of red enchilada sauce, and one can (4.5 oz.) of diced green chiles (drained).

Pour in ½ cup of vegetable broth, plus one can (15.25 oz.) of drained whole kernel corn and one can (15 oz.) of drained and rinsed black beans.

Stir all these ingredients very well until they are fully combined in the crockpot. This mixture I will call the “sauce”, because it is the foundational liquid base for this recipe.

Top the “sauce” with 4 oz. of cream cheese, cut into cubes or small pieces. Distribute it evenly over the surface and then add sharp cheddar cheese. I use three thin slices, cut into smaller pieces (as shown below). You can substitute cubes of sharp cheddar cheese, if necessary.

Do not stir the cheese in- simply let the two cheeses rest on the surface. Secure the lid on the slow cooker and cook on LOW heat for 7-8 hours OR on HIGH heat for 3-4 hours

Make The Seasoning Mix

While the slow cooker does its thing, you can whip up the seasoning mix to be added to this dish later. In a small bowl, combine salt, pepper, chili powder, ground cumin and garlic powder. Set aside.

Measure 2 cups of dried orzo pasta into a small bowl and set it aside to be ready to add later to the slow cooker. You will also need some extra vegetable broth available (approx.½ cup) to add to the orzo later, if necessary, to achieve the right consistency.

After The “Sauce” Finishes Cooking

When the cooking time has concluded, remove the lid from the crockpot/slow cooker. Stir the mixture very well until the cheeses have melted and are fully incorporated into the “sauce”.

Once the cream cheese and sharp cheddar cheese have been incorporated well, it’s time to add the final ingredients to the crockpot.

Time To Add The Orzo And Spices

Add the dried orzo and the seasoning mix to the crockpot. Stir these into the “sauce” very well until they are fully combined with the other ingredients.

Add about ½ cup more vegetable broth to the crockpot and stir to combine. This additional liquid helps the dry orzo pasta to cook. Put the lid back on the slow cooker.

Cook the crockpot cheesy enchilada orzo for 30 more minutes on HIGH heat. After 15 minutes has passed, open the lid and stir everything well. If it looks like almost all of the liquid has already been absorbed, add a little bit more vegetable broth, as necessary.

Continue cooking until the orzo is tender to the bite (yep, take a tiny taste). If it needs a little bit more time to become tender, add a teensy bit more broth and continue cooking a few more minutes.

Serve The Crockpot Cheesy Enchilada Orzo

When the orzo is tender and almost all liquid has been absorbed, this dish is done and can be served immediately. Take a quick bite and add additional salt and pepper if desired, to suit your taste.

Crockpot Cheesy Enchilada Orzo can be served as a flavorful side dish OR it can be enjoyed as a meatless main dish. The black beans and corn provide protein, which is good to know if you’re serving it as a meatless main dish!

We enjoy serving the orzo topped with a dollop of sour cream and fresh cilantro as a garnish, but that is optional! The orzo tastes absolutely delicious (so much flavor) and is really filling.

That’s A LOT Of Orzo!

This recipe also makes a LOT or crockpot cheesy enchilada orzo. Since it is just my husband and myself now that our sons are grown and live elsewhere, I divide it up after we’ve enjoyed our meal.

One serving goes into the freezer for later use, one is garnished and refrigerated to eat as leftovers. I even had enough to give a container full to a friend (who is a vegetarian) to enjoy!

The orzo can easily be reheated in a microwave (don’t add the optional sour cream and cilantro before you reheat it). It also freezes very well if sealed in an airtight freezer container.

NOTE: If necessary, stir in a tiny bit of water (or more broth) to the orzo when you reheat it, as it may have absorbed even more of the liquid while refrigerated.

I hope you have the chance to make this delicious crockpot cheesy enchilada orzo for yourself, your family, and for others you love. This dish has amazing flavor, and I truly believe you will enjoy it, hopefully as much as we do.

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 ORZO 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 ORZO recipes to choose from, including:

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Recipe Adapted from Chungah Rhee at: Slow Cooker Enchilada Orzo – Damn Delicious

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crockpot Cheesy Enchilada Orzo

Prep Time

10 mins

Cook Time

7 hrs 30 mins

Total Time

7 hrs 40 mins

Crockpot Cheesy Enchilada Orzo is a yummy, easy side dish or meatless meal with corn, tomatoes, black beans, cheese, green chiles and spices.

Category: Main Dish, Side Dish

Cuisine: Mexican, Southwestern

Keyword: crockpot, slow cooker, cheesy enchilada orzo

Servings: 12 side dish servings or 6 main dish servings

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

29 ounces canned diced tomatoes (= two 14.5 oz. cans) including juice
10 ounces canned red enchilada sauce = one 10 oz. can
4.5 ounces canned chopped green chiles drained
1 cup vegetable broth* *DIVIDED USE*
15.25 ounces canned whole kernel corn drained
15 ounces canned black beans rinsed and drained
4 ounces cream cheese cut into cubes
3 thin slices sharp cheddar cheese cut in small pieces
2 cups dried orzo pasta

For Seasoning Mix:

¾ teaspoon kosher salt
½ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon garlic powder

US Customary - Metric

Instructions

Put tomatoes (plus juice), enchilada sauce, *½ cup of vegetable broth, green chiles, corn and black beans into a slow cooker. Stir well, until they are combined.
Distribute cream cheese cubes and sharp cheddar pieces evenly on top. Do not stir the cheese in- simply let the two cheeses rest on top. Secure the lid on the slow cooker; cook on LOW heat for 7-8 hours OR on HIGH heat for 3-4 hours.
In a small bowl, combine salt, pepper, chili powder, ground cumin and garlic powder. Set aside.
When crockpot cooking time has ended, remove the lid from the crockpot/slow cooker. Stir well, until the cheeses have melted and are fully incorporated.
Add the orzo and seasoning mix to the crockpot. Stir until well combined. Add ½ cup more vegetable broth; stir to combine. Put the lid back on the slow cooker. Cook 30 more minutes on HIGH heat, stirring it HALFWAY (after 15 minutes) through the cooking time. When stirring, if it looks like almost all the liquid has already been absorbed, add a little more vegetable broth, as necessary. Cover slow cooker. Continue cooking for the remaining 15 minutes until the orzo is tender to the bite (take a tiny taste). If it needs a little bit more time to become tender, continue cooking 2-3 more minutes.
Take another quick bite to verify orzo tenderness; add additional salt and pepper if desired. Serve immediately, and garnish with sour cream, cilantro or avocado slices, if desired (optional). Enjoy!

Recipe Notes

NOTE: The caloric calculation is an estimate per SIDE SERVING, based on a total yield of 12 side dish servings.

Nutrition Facts

Crockpot Cheesy Enchilada Orzo

Amount Per Serving (1 (1/12 of total))

Calories 197 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 5mg2%

Sodium 802mg35%

Potassium 375mg11%

Carbohydrates 36g12%

Fiber 5g21%

Sugar 5g6%

Protein 8g16%

Vitamin A 374IU7%

Vitamin C 12mg15%

Calcium 60mg6%

Iron 2mg11%

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

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03
Nov
2025

Canning Apple Cranberry Juice

categories: Beverages, Canning And Preserving

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Canning Apple Cranberry Juice for long-term storage is easy to do, using only 3 ingredients, canning jars/lids and a water bath canner.

I love canning foods for long term storage. Previously I’ve enjoyed canning cranberry juice for our pantry and loved how it tasted, so it seemed only natural that I should try another flavor!

Last December I realized I still had some fresh cranberries in our refrigerator, so I decided to can some apple cranberry juice. I only had enough cranberries left to make three, quart-sized jars of the juice, but I’m sure glad I made the juice and enjoyed having it in our pantry AND drinking it, too!

If you are a seasoned canner, then canning apple cranberry juice will be a cinch. If you are new to canning, I will show you how to do this, step by step!

Here’s how to make and can 3 quart-sized jars of apple cranberry juice, using fresh cranberries, granulated sugar and a bottle of apple juice or cider.

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

Before Beginning- A Bit Of Prep

Any time you are canning food there are a few basic canning steps you need to take before beginning. They are: *Sterilize/heat the canning jars you are using in simmering water. *Prepare the jar flat lids and screw bands according to the manufacturer’s instructions.

You will also need to fill a water bath canner with water, per the manufacturer’s directions and bring this water to a simmer on Low heat.

Heat The Apple Juice Or Cider

For this recipe you will need a bottle of apple juice or apple cider. I recommend using a juice or cider that has no additional sugar added, because you will be adding granulated sugar to the jars already.

Pour the juice or cider into a large saucepan. Bring the juice to a boil, then reduce the heat and keep the juice/cider warm while you are filling the jars. The amount of juice you will need depends on the number of jars you are filling.

My photos will show you how to make three quart-sized jars of apple cranberry juice, so I used one 64 oz. jug of apple cider. This recipe can easily be doubled, so the amount of juice you will need depends on the number of jars you are filling.

Fill The Hot Quart Canning Jars

Directions For EACH Jar: Rinse and drain the fresh cranberries and then measure 1¾ cups of cranberries into each sterilized, hot, quart-sized canning jar. The canning jars will not be full.

Next add ¼ cup of granulated sugar into each of the jars. There’s no need to stir the cranberries and sugar, because the sugar will dissolve and mix in, once warm apple juice or cider is added.

Carefully pour the warm apple juice or cider into each hot jar. I recommend using a canning funnel for less mess or drips! Fill the jars, leaving ½” headspace in each jar.

Remove the air bubbles from each jar by inserting a skewer or plastic knife into each jar around the edges. Adjust the headspace, if necessary, by removing or adding juice.

Wipe the rim of each jar clean with a damp cloth. Place a flat lid on each jar, add the screw band, then tighten until the band is fingertip tight. Repeat with all filled jars.

Canning Apple Cranberry Juice

Carefully place the sealed jars on a canning rack into a water bath canner (with the simmering water inside). Lower the rack into the hot water.

IMPORTANT: Make sure the jars are fully covered by 1″ of water above the jar lids, adding additional hot water, if necessary. Cover the canner with a lid.

Bring the water to a rolling boil, then set the timer for timer for processing. Process the jars for 20 minutes. Keep the jars at a gentle boil throughout the processing time (you may have to reduce the heat slightly).

Cool Jars And Store In A Dark Place

Once the jars have been processed, turn off the heat. Remove the lid, then let the jars rest 1-2 minutes before removing them from the canner. Use canning tongs to transfer the hot jars onto a dish towel to cool. IMPORTANT: Do NOT put the hot jars directly on the counter, because temperature variances could cause the jars to crack or break.

Let the jars cool to room temperature, without disturbing them (about 12 hours). You should hear the lids “pop” or “ping” as each jar seals and becomes airtight.

Once the jars have cooled completely, check to ensure each jar is sealed. The lid should have no flexibility on top when you press down on it with a finger. Gently remove the screw bands from each jar for storage.

Store The Apple Cranberry Juice While It Develops

Store the sealed jars in a dark place in the pantry for 4-6 weeks as it develops its color and flavor. You want it to be away from heat and light while the juice develops.

Once a week during this storage time, carefully flip each jar upside down and then turn the jar quickly right side up. This helps infuse the extracted cranberry juice (and red color) into the liquid.

You can see in the photo below what the jars look like before storing, with the gold color of the apple juice showing.

As the jars sit (and are flipped) for the 4-6 weeks storage time, the sugar will begin to pull the juice out of those plump cranberries. You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color.

Enjoy A Glass Of Apple Cranberry Juice

After 4-6 weeks the jars of apple cranberry juice should be ready to be opened and enjoyed! TIP: I recommend storing the juice the full 6 weeks for best flavor!

When you’re ready for a glass of apple cranberry juice, open a jar and remove the cranberries from the juice. Check out my tip below for what you can do with the leftover juicy cranberries as you open each jar for use!

To serve, pour the juice over ice and enjoy delicious apple cranberry juice any time of year! It is really GOOD! Cover and refrigerate any open jars of juice.

TIP: If you want to make the apple cranberry juice bubbly, add a small amount of sparkling water to each glass and stir to combine.

Tip- Save And Dehydrate Leftover Cranberries!

Don’t discard those cranberries after you’ve removed them from the jars! If you want to use the cranberries from inside an opened jar, consider drying them in a food dehydrator, an oven on low temps, or on a drying rack. You will want them to be completely dried all the way through (yet pliable) in order to safely store them.

This is a great way to get a second use from this recipe, in my opinion. The cranberries are quite “plump and juicy” after soaking in the liquid for 4-6 weeks, so I recommend straining them out and laying them on paper towels to slightly dry them. Use a toothpick to poke them (to release a bit of the liquid) before dehydrating.

Once the cranberries are completely dried, they can be stored safely and used in baked goods, salads, etc. They taste similar to Craisins, due to the sweetness of the cranberry liquid they were soaking in.

I hope you have the opportunity for canning apple cranberry juice and trust you’ll enjoy the “fruit” of your labors. The juice (if the jars have sealed properly) can be stored for 12-18 months in a dark, cool pantry.

Looking For More CANNING 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 canning recipes (water bath and pressure canning) you may be interested in, 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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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

Canning Apple Cranberry Juice

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Canning Apple Cranberry Juice for long-term storage is easy to do, using only 3 ingredients, canning jars/lids and a water bath canner.

Category: Beverage

Cuisine: All Cuisines

Keyword: canning, apple cranberry juice

Servings: 3 Quart Jars

Calories Per Serving: 551 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For 3 Quart-Sized Jars:

5¼ cups fresh cranberries rinsed, drained
¾ cup granulated sugar
64 ounces apple cider or juice (no added sugar) *may not have to use it all!

US Customary - Metric

Instructions

Sterilize/heat the canning jars in simmering water. Prepare jar flat lids and screw bands according to manufacturer's instructions. Fill a water bath canner with water, per manufacturer's directions; bring water to a simmer on Low heat.
Pour cider (or juice) into a large saucepan. Bring juice to a boil, then reduce heat and keep it warm while you fill the jars.

Fill Each Jar:

Rinse/drain fresh cranberries. Measure 1¾ cups of cranberries into EACH sterilized, hot jar. Jars will not be full. Add ¼ cup sugar into EACH jar. Carefully pour warm cider/juice into EACH jar, using a canning funnel for less drips! Fill jars, leaving a ½" headspace in each jar.
Remove air bubbles from jars by inserting a skewer or plastic knife into each jar around the edges. Adjust headspace, if necessary (remove or add juice). Wipe the rim of each jar clean with a clean, damp cloth. Place a flat lid on each jar, add the screw band, then tighten until band is fingertip tight.

Process Jars In Water Bath Canner:

Carefully place jars on a canning rack into a water bath canner (with simmering water inside). Lower rack into the hot water. IMPORTANT: Make sure jars are covered by 1" of water above the jar lids, adding additional hot water, if necessary. Cover canner. Bring the water to a rolling boil, THEN set timer for processing. Process quart jars for 20 minutes. Keep water at a gentle boil throughout the processing time (you may have to reduce the heat slightly).
Once the jars have been processed, turn off the heat. Let jars rest 1-2 minutes, then carefully remove the lid. Use canning tongs to transfer hot jars onto a dish towel to cool. IMPORTANT: Do NOT put the hot jars directly on the counter, because temperature variances could cause jars to crack or break. Let jars cool to room temperature, undisturbed (about 12 hours). You should hear the lids "pop" or "ping" as each jar seals and becomes airtight. Once jars have cooled completely, check to ensure each jar is sealed. The lid should have no flexibility on top when you press down on it with a finger. Remove the screw band from each jar for storage.
Store sealed jars in a dark place in the pantry for 4-6 weeks as the juice develops flavor and color. Once a week, carefully flip each jar upside down and then turn quickly right side up. This helps infuse the extracted cranberry juice (and red color) into the liquid. As the jars sit (and are flipped) during the 4-6 weeks, the sugar will begin to extract juice from the cranberries. You will notice the color of the juice darkening to a beautiful red color as time goes on.
After the 4-6 weeks, the juice is ready. Open a jar; remove cranberries from the juice (see my blog post for how to use the cranberries!). To serve, pour juice over ice and enjoy. TIP: If you want to make the juice bubbly, add a small amount of sparkling water to each glass; stir to combine. Cover and refrigerate any open jars of juice. Canned juice (unopened jars) can be stored for 12-18 months.

Recipe Notes

NOTE: Caloric calculation is an estimate, based on the raw ingredients used in each quart-sized jar.

Nutrition Facts

Canning Apple Cranberry Juice

Amount Per Serving (1 Quart Jar)

Calories 551 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 0.1g

Sodium 28mg1%

Potassium 752mg21%

Carbohydrates 139g46%

Fiber 8g33%

Sugar 116g129%

Protein 1g2%

Vitamin A 111IU2%

Vitamin C 30mg36%

Calcium 63mg6%

Iron 1mg6%

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

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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

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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:

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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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Original recipe source: unknown

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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.
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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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