Oct
2024

Chocolate Dipped Fall Pretzels

categories: Appetizers, Chocolate, Desserts, Holidays!
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Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!

It’s Fall (hooray!), and today I want to share a simple way to make chocolate dipped Fall pretzels! These delicious, colorful snacks are perfect for the Fall season, snacks for football games, harvest parties, etc.

You will need a bag of mini pretzel twists (only used 60 pretzels), bags of colored chocolate candy wafers, decorative sprinkles… and a tiny bit of patience, because each pretzel is hand-dipped! They’re not hard to make at all- they just take a small amount of your time (about 30 minutes).

If you have a little extra time to make these, go for it! Put on some great music in the background, and have fun making these festive Fall treats! They’re delicious! Here’s how to make chocolate dipped Fall pretzels.

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

Melt The Chocolate Candy Wafers

I used vanilla flavored chocolate “candy wafers” for this batch of chocolate dipped Fall pretzels. The colors I bought were yellow, orange and white. Most craft store carry these and you can also buy them online, if desired.

I bought three 12 oz. bags ($2.57 each) at Hobby Lobby, but only used ½ of the bag of yellow, ½ of the bag of orange, and ¼ of the bag of white wafers to make 60 dipped pretzels.

Two white bowls with yellow and orange melting candy wafers in them.

Place each color of wafers in a separate microwave-safe bowl. Working with only one color at a time, place the bowl in the microwave and heat for 30 seconds at half-power (50-60%).

Remove, and “stir” the wafers, then repeat. *At first you may not notice any change*. Continue to heat in 30 second increments, then stir. Gradually the wafers will begin to melt (you have to stir them each time!).

IMPORTANT: Microwaving them on too high of a heat level may burn them, so it’s important to take your time with them. When ready for dipping, the chocolate should be smooth and free of any lumps.

After a quick microwave, the wafers are stirred, then re-heated in microwave.Melted wafers are smooth and lump-free, and ready for dipping pretzels.

Dip The Pretzels Then Add Sprinkles

Now it’s time to dip the pretzels (one at a time) in the melted chocolate, covering all sides. Let excess chocolate drip back into the bowl. You can do a small “touch up” with tiny bit of chocolate to cover where you held (or lifted) the pretzel during dipping (once it’s placed on parchment paper).

TIP: I’ve found it helpful to use a chopstick to poke through the holes in the pretzels to let the excess chocolate drip back into the bowl. If the chocolate thickens and begins hardening while dipping, pop it back in the microwave for a quick reheat, stir, and continue.

After dipping a pretzel, place it on a large sheet of parchment paper. Immediately add decorative sprinkles to the “wet” chocolate before it hardens (fairly quickly). 

Do this for each pretzel. Dip.. sprinkle…then repeat with the next pretzel. Use one hand for dipping, and your other clean hand to add the sprinkles!

Pretzels are dipped, one at a time, to cover with colored chocolate.Pretzels are garnished with sprinkles, once dipped in colored chocolate.

Move On To The Next Color

Once a batch of one color is completed, repeat the process with another color. Melt chocolate, dip pretzels, add sprinkles and let them sit. Continue until you have used all your colors and as many pretzels as you want (I didn’t even use HALF a bag of pretzels for this amount).

For this “recipe” I used vanilla flavored candy wafers in white, yellow and orange, but most craft stores (or online) sell a variety of colors (and flavors) to choose from.

A pretzel is being dipped in yellow melted chocolate candy wafers.Chocolate dipped Fall pretzels drying on parchment paper.

When all the pretzels have been dipped, let them sit for about 15 minutes to let the chocolate coating harden, then pull them off the parchment paper, and mix the colored pretzels together.

TIP: Be sure to verify the chocolate has hardened completely before removing and combining the pretzels.

A close up photo of orange colored Fall pretzels.Chocolate dipped Fall pretzels are combined on a wire rack.

Serve The Chocolate Dipped Fall Pretzels

Once the chocolate coating has completely hardened, the pretzels can be served! Place them on a decorative platter, and stack the pretzels, combining the various colors.

You can also mix them and place the chocolate dipped Fall pretzels in a cellophane bag, and tie it with a pretty Fall ribbon. This makes a cute snacking gift for a friend or family members.

A gift bag full of colorful chocolate covered pretzels can also be a cute little seasonal hostess gift! The possibilities are endless, especially if you experiment with various colors and sprinkles for other seasons!

The chocolate dipped Fall pretzels are served on a Fall-inspired platter.The pretzels, decorated with colored chocolate and sprinkles are served.

I hope you have the opportunity to make these chocolate dipped Fall pretzels! Yes, they do take a little bit of hands-on time to make, but they are such a yummy, fun snack for the Fall season!

It took about 30 minutes for me to make 60 chocolate covered pretzels, but I think they are delicious, so cute… and well worth my time!

I couldn’t find any Fall-themed decorative sprinkles in 3 different stores I visited (sigh), so I learned how to make my own (black, orange and white), and used them for this recipe. It’s easier than I thought, and I’ll post the recipe for how to make them as soon as possible.

Thank you 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 SNACK Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Chocolate Dipped Fall Pretzels
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 

Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!

Category: Appetizer/Snack, Desssert
Cuisine: All Cuisines
Keyword: chocolate dipped Fall pretzels
Servings: 12 (about 5 per serving)
Calories Per Serving: 336 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 60 Pretzel Mini Twists
  • 15 ounces chocolate candy wafers =total amount used (yellow/orange/white)
  • ⅓ cup decorative sprinkles
US Customary - Metric
Instructions

  1. Place each color of wafers in a separate microwave-safe bowl. Working with one color at a time, place bowl in microwave; heat 30 seconds at half-power (50-60%). Remove, and "stir" wafers, then repeat. At first you may not notice any melting. Continue to heat in 30 second increments, stirring after each time. When ready for dipping, chocolate should be smooth and lump-free. IMPORTANT: Microwaving at too high of a heat level may burn them, so it's important to take your time and trust the process.

  2. Dip pretzels (one at a time) in melted chocolate, covering completely. Let excess chocolate drip into bowl. TIP: Use a chopstick to poke through holes in the pretzels so excess chocolate drips back into bowl. If chocolate begins hardening while dipping, pop it back in the microwave for a quick reheat; stir, and continue.

  3. After dipping a pretzel, place it on parchment paper. "Touch up" pretzel (if needed) with chocolate to cover where you held it during dipping. Immediately add sprinkles to the "wet" chocolate before it hardens. Use one hand for dipping, and your other hand to add sprinkles! Once a batch of one color is completed, repeat process with other colors.

  4. Let dipped pretzels rest 15-20 minutes to let chocolate harden, then pull them off the parchment paper, and mix pretzels together. TIP: Make sure chocolate has hardened completely before removing/ combining pretzels. Store leftover pretzels in an airtight container. Enjoy!

Recipe Notes

NOTES: The amount or pretzels and candy wafers is used as a baseline only. I only made 60 dipped pretzels, using a PARTIAL amount of the candy wafers from each bag.

Nutrition Facts
Chocolate Dipped Fall Pretzels
Amount Per Serving (5 pretzels)
Calories 336 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 10g63%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Sodium 382mg17%
Potassium 67mg2%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!


Oct
2024

Instant Pot Beef Stew

categories: Beef, Instant Pot Recipes, Soups
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Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.
Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.

I have really enjoyed using the Instant Pot I received this year from our son! It’s been pretty HOT here in Oregon this summer, so I’ve loved not having to heat up our house by using our oven much, because I’m using this handy appliance!

I grew up eating my Mom’s beef stew and I’ve been making Classic Beef Stew (oven-baked) for many, many years. It’s such a comforting and filling meal! When I saw a recipe in one of the cookbooks I own for Instant Pot Beef Stew, I KNEW I had to try it!

After making several changes to the original recipe, this recipe for Instant Pot Beef Stew was the final result. It’s delicious, and I hope you enjoy it, too. Here’s how to make it.

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

A Little Prep

Pat two pounds of beef stew meat dry using paper towels, then lightly season the meat on all sides with salt and pepper. Set the beef aside.

Beef stew meat is lightly seasoned with salt and pepper.

Press the SAUTÉ button on your Instant Pot. Heat the oil, then once it is hot add chopped onions, celery, and minced garlic. Cook these ingredients, stirring often for 4-5 minutes, until the onions become translucent in color and have softened.

Chopped onions, celery and minced garlic are sautéed in the Instant Pot.

Add beef broth, red wine, Dijon mustard, tomato sauce, dried rosemary and one bay leaf to the vegetables in the pot. Stir in the seasoned stew meat until all ingredients have been combined.

Beef broth, red wine, etc. are added to the cooked veggies in the Instant Pot.Seasoned beef stew meat is added to the pot and stirred until combined.

Cooking Instant Pot Beef Stew

Lock the lid on the Instant Pot and turn the Pressure Release knob on top to SEALING. Press the CANCEL button to turn off the sauté function.

Press the MANUAL (high heat) button (or the MEAT/STEW button, if your machine has one). Set the timer for 30 minutes of cooking at high pressure.

The Instant Pot will take between 10-15 minutes to reach full internal pressure. The Pressure valve/button on top will pop up, and the cooking timer will begin.

Instant Pot cooks the stew in a short amount of time.

Add Potatoes And Carrots

When the beef stew has cooked for 30 minutes, carefully flip the Pressure Release knob to VENTING to do a quick release of pressure/steam. **Once all the pressure has been released, the pressure valve/button on top will drop back down, indicating it is safe to remove the lid**.

Open the lid, find and discard the bay leaf. Add the potatoes and carrots to the pot, and quickly stir them in, until combined.

Lock the lid back on again. Turn the pressure release knob on top to SEALING. Press the CANCEL button to reset the timer, then press the MANUAL button (or Pressure Cook button) and re-set the cooking time for 4 minutes on High pressure. You will need to wait another 10-15 minutes for the Instant Pot to reach full pressure again and the cooking time to begin.

Once the cooking time has ended (again), turn the Pressure Release knob to VENTING to quickly release the pressure/steam from the pot. Keep the lid ON, once all pressure has been released.

Raw carrot chunks and potatoes are added into the stew and then cooked.Potatoes and carrot chunks have now been cooked with the stew.

Add A “Slurry” To Help Thicken The Stew

The final step is to slightly thicken the stew. Make a “slurry” by mixing cornstarch and water in a small bowl or container until it is smooth and lump-free.

Remove the lid from the stew, and very quickly stir the “slurry” into the liquid in the pot. Put the lid back on the pot and let the Instant Pot Beef Stew stand for 5 minutes (covered), in order for the stew liquid to thicken.

Open the lid and take a tiny bite. Add additional salt and/or pepper, if necessary, to suit your taste.

A slurry of water and cornstarch is added to the beef stew, to thicken sauce.After slurry has been added, the beef stew is ready to be served.

Time To Enjoy Instant Pot Beef Stew

Use a ladle to scoop out portions of the beef stew into serving bowls while it is really hot. There should be enough stew for 6 servings.

White bowl, filled with hot and delicious beef stew.

The beef, potatoes and carrots should be incredibly tender, and the flavor of the sauce is wonderful! Any alcohol that was in the red wine will have cooked off, so no worries for your children there!

Enjoy this hearty, delicious Instant Pot Beef Stew with those you love! Any leftovers will keep up to 3-4 days in the refrigerator, if stored in an airtight container. Microwave the stew to reheat.

A close up photo of the beef, potatoes and carrots in the beef stew.Two white bowls, filled with Instant Pot Beef Stew, ready to be enjoyed.

I hope you have the chance to make this Instant Pot Beef Stew, and trust you (and those you love) will 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 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 begun adding Instant Pot recipes to my website, and already have already published several you may enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 207, published in 2018 by TenSpeed Press

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Instant Pot Beef Stew
Prep Time
10 mins
Cook Time
40 mins
Time To Reach Full Pressure (inactive)
30 mins
Total Time
1 hr 20 mins
 

Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.

Category: Main Dish
Cuisine: American
Keyword: instant pot, beef stew
Servings: 6
Calories Per Serving: 378 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 pounds beef stew meat
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 Tablespoons vegetable oil
  • 1 medium yellow onion finely chopped
  • 2 stalks celery diced
  • 1½ Tablespoons minced garlic
  • ¾ cup beef broth
  • ¾ cup red wine
  • 2½ Tablespoons Worcestershire sauce
  • ¾ Tablespoon Dijon mustard
  • 2 Tablespoons tomato sauce
  • ¾ teaspoons dried rosemary crumbled
  • 1 bay leaf
  • 4 medium carrots peeled, sliced in 1" rounds
  • 2 medium russet potatoes (or Yukon Gold) peeled, cut in 1" cubes
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
US Customary - Metric
Instructions

  1. Pat beef dry with paper towels; season on all sides with salt and pepper. Set aside.

  2. Press SAUTÉ button on Instant Pot. Heat oil; once hot add onions, celery, garlic. Cook, stirring often for 4-5 minutes, until onions are translucent and soft. Add broth, wine, Dijon, tomato sauce, rosemary, bay leaf and the beef. Stir to combine.

  3. Lock lid on; turn Pressure Release knob on top to SEALING. Press CANCEL button to turn off Sauté setting. Press the MANUAL (high heat) button (or MEAT/STEW button, if your machine has one). Set timer for 30 minutes at high pressure. The Instant Pot will take between 10-15 minutes to reach full pressure, then pressure valve/button on top will pop up, and cooking timer will begin.

  4. When cooking time ends, carefully flip Pressure Release knob on top to VENTING to do a quick release of pressure/steam. *Once all pressure is released, the pressure valve/button on top will drop down, indicating it's safe to remove the lid.* Open the lid, find/discard bay leaf. Add potatoes and carrots; quickly stir until combined. Lock lid on again. Turn pressure release knob to SEALING. Press CANCEL button to reset timer, then press MANUAL button (or Pressure Cook button) and re-set cooking time for 4 minutes on High pressure. You'll need to wait 10-15 minutes for the Instant Pot to reach full pressure again and cooking time to begin. Once cooking program ends, flip Pressure Release knob to VENTING to quickly release pressure/steam. Keep the lid ON, once all pressure is released.

  5. Mix cornstarch and water in a small bowl until it's smooth/lump-free. Remove Instant Pot lid; quickly stir cornstarch mixture into stew. Put the lid back on the pot. Let the stew rest for 5 minutes (covered), in order for sauce to thicken. Open lid; taste stew. Add additional salt and/or pepper if necessary.

  6. Ladle stew into individual bowls. Serve immediately, while hot. Enjoy!

Recipe Notes

NOTE: You can substitute boneless beef chuck, cut into 1" cubes and trimmed of excess fat, if desired.

Nutrition Facts
Instant Pot Beef Stew
Amount Per Serving (1 (1/6 of total))
Calories 378 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 94mg31%
Sodium 765mg33%
Potassium 1145mg33%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 4g4%
Protein 36g72%
Vitamin A 6887IU138%
Vitamin C 10mg12%
Calcium 80mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.


Oct
2024

Pumpkin Risotto

categories: Main Dishes, Meatless Meals
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Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.
Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.

Today I want to share a yummy recipe I found years ago for a creamy, meatless pumpkin risotto. I think it’s a fun meal to make during the Fall when everything seems to be pumpkin this, and pumpkin that!

However, since the pumpkin used to make the risotto is canned pumpkin puree which can be bought in almost any grocery store, it is a convenient dish that can be made and enjoyed as a MAIN dish or SIDE dish ANY TIME of the year! Whoo Hoo!

Even if you have never made risotto before, please give this recipe a try. You only need to be able to add ingredients and continuously stir the risotto as it cooks. It’s EASY! Here’s how to make pumpkin risotto.

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

Heat The Veggie Broth

Place about 4 cups of vegetable broth in a large saucepan. Heat the broth on LOW heat and continue to simmer while you make the risotto.

You will be adding the hot vegetable broth a little at a time to the rice as it cooks, which is why you keep it simmering on the stove.

Vegetable broth simmering on a stove while cooking risotto.

Let’s Make The Risotto

In a separate large saucepan, heat extra virgin olive oil on Medium heat, then add chopped onions. Cook the onions, stirring often, for about 3-4 minutes, until the onions are translucent and soft.

Stir in uncooked Arborio rice, and continue to cook on Medium heat for about 1-2 minutes until the rice is coated with the olive oil.

Chopped onions are cooked in olive oil in a large saucepan until tender.Arborio rice is added into the cooked onions and olive oil.

Adding Liquid When Making Risotto

The secret to making a good, creamy risotto is to add liquids a little at a time, then cook until that liquid is absorbed into the rice, then add more liquid.

To do this, add “some” of the vegetable broth (a couple of ladles) and half of the white wine to the rice and onion mixture. Only add enough liquid to just barely cover the rice.

Bring the liquid to a boil, then reduce the heat to LOW. Continue to stir constantly and cook, until the liquid has been absorbed.

A small amount of white wine and vegetable broth are added to the rice.

Add the remaining wine and a bit more of the veggie broth (a couple of ladles) again. Stir and continue cooking on LOW until this liquid has been absorbed.

Continue cooking the risotto, stirring constantly, until all the remaining veggie broth has been added in batches, cooking each “batch” until the liquid has been absorbed. This usually takes between 15-20 minutes, on average.

After liquid has been absorbed, a little more broth is added to rice and cooked.

Time To Make It “Pumpkin” Risotto

When all the remaining broth has been incorporated into the risotto, it should be fairly creamy in texture.

Stir in pumpkin puree, finely minced ginger, nutmeg, and dried basil. Stir to fully incorporate these ingredients into the risotto. Take a little taste, then season lightly with salt and black pepper (to suit your taste).

Risotto is creamy after all wine and broth has been cooked into the rice.Pumpkin puree, ginger, nutmeg, and dried basil are added to the risotto.

Simmer the pumpkin risotto on LOW heat, stirring constantly until everything is fully heated through.

Remove the pan from the heat, and stir in 2 Tablespoons of butter, to finish the dish. Stir until the butter is fully melted and incorporated into the pumpkin risotto.

Butter is added to hot pumpkin risotto and stirred until melted.

Serve The Pumpkin Risotto

Now the hot pumpkin risotto is ready to be served. Spoon portions of the risotto onto plates or into serving bowls.

If desired, sprinkle a very small amount of dried basil over the top of each portion (optional). Serve the pumpkin risotto immediately while very hot… and enjoy!

Dried basil is sprinkled on top of the risotto before serving.A large white bowl, full of pumpkin risotto is served.

The risotto should be very creamy in texture, and it has great flavor! I really hope you enjoy this meatless main dish. It is very filling but is also absolutely delicious!

A fork lifting out a bite of the pumpkin risotto from a white bowl.

Thanks for stopping by, and I trust you (and those you love) will enjoy this meatless recipe. Please come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More MEATLESS MAIN DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few meatless meal recipes you can check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from Patti, at: comfycook.com/2013/09/pumpkin-risotto.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Pumpkin Risotto
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.

Category: Main Dish, Meatless Entree
Cuisine: All Cuisines
Keyword: pumpkin risotto
Servings: 6
Calories Per Serving: 377 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups vegetable broth (or more, if needed)
  • 1 Tablespoon extra virgin olive oil
  • 1 cup diced yellow onion
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1 cup canned pumpkin puree (NOT pie filling!)
  • 1 teaspoon finely minced fresh ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon dried basil
  • 2 Tablespoons butter
  • salt and black pepper, to taste
US Customary - Metric
Instructions

  1. Heat vegetable broth on LOW heat in a large saucepan. Continue simmering- you add the hot liquid in small amounts as you cook the risotto.

  2. In a separate large saucepan, heat olive oil on Medium; add chopped onions. Cook onions, stirring often, for 3-4 minutes, until onions are translucent/soft.

  3. Stir in uncooked Arborio rice; cook on Medium heat 1-2 minutes until rice is coated with olive oil.

  4. Add "some" of the vegetable broth (a couple of ladles) and half the wine to the rice/onion mixture. Only add enough liquid to barely cover the rice. Bring liquid to a boil; reduce heat to LOW. Cook, stirring constantly, until liquid is absorbed.

  5. Add remaining wine and more veggie broth (a couple of ladles). Stir; continue cooking on LOW until liquid is absorbed. Continue cooking risotto, stirring constantly, until all veggie broth has been added in batches, cooking each "batch" until liquid is absorbed and risotto is soft/creamy in texture (15-20 minutes).

  6. Stir in pumpkin, ginger, nutmeg, and basil. Stir to fully incorporate them into the risotto. Take a taste; season with salt and black pepper (to suit your taste).

  7. Sprinkle risotto with additional basil (optional). Serve immediately while hot.

Nutrition Facts
Pumpkin Risotto
Amount Per Serving (1 (1/6 of total))
Calories 377 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 10mg3%
Sodium 83mg4%
Potassium 342mg10%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 3g3%
Protein 8g16%
Vitamin A 6473IU129%
Vitamin C 4mg5%
Calcium 31mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.


Oct
2024

Pineapple Walnut Bread

categories: Breads
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Pineapple Walnut Bread is a delicious quick bread that is easy to make! It’s not too sweet, and is perfect to serve with hot tea or coffee!
Pineapple Walnut Bread is a delicious quick bread that is easy to make! It's not too sweet, and is perfect to serve with hot tea or coffee!

I love to make loaves of bread, whether it is a savory bread or a sweet bread! There are so many varieties out there! Today I want to share a recipe for a sweet loaf of bread, called Pineapple Walnut Bread.

I found the recipe in one of my old cookbooks, and I finally got around to photographing the steps for making it, and sharing it here with you today.

The bread has canned pineapple tidbits in it, but honestly, it’s not too “pineapple-y” (if that’s even a word – ha ha!). It’s not an overly sweet bread either, which makes it wonderful to nibble on with a hot cup of tea or coffee for breakfast or snack time.

Here’s a step by step guide to make this simple loaf of pineapple walnut bread.

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

Make The Batter For the Bread

Place a stick of soft butter and granulated sugar in a large mixing bowl, or in the bowl of a stand mixer. Using an electric mixer, beat these two ingredients together on high speed until creamy.

Add two eggs, one at a time, beating the mixture very well after each addition. Set the bowl aside while you mix the “dry” ingredients.

Soft butter and granulated sugar are beaten until creamy.Eggs are added to butter and sugar mixture and beaten, one at a time.

Sift all purpose flour, baking powder and a pinch of salt into a separate bowl. These are the “dry” ingredients.

Add HALF of the dry ingredients, along with HALF cup of well-drained canned pineapple tidbits to the butter/sugar batter. Beat well using the electric mixer until they’ve been incorporated into the batter.

Now add the remaining HALF of the “dry” ingredients and the remaining HALF of the pineapple tidbits to the batter. Beat them, until they are also incorporated into the batter.

Flour, baking powder and a pinch of salt are combined in a bowl.Flour mixture and pineapple tidbits are added to the bread batter.

Final Steps

STIR chopped walnuts into the batter until they are well-combined and distributed throughout the batter.

Chopped walnuts are added to the pineapple walnut bread batter.

Evenly distribute the bread batter into a generously greased and floured 9″ x 5″ loaf pan. If desired (optional), sprinkle the top of the loaf with additional chopped walnuts. Now the loaf of Pineapple Walnut Bread is ready to bake!

Chopped walnuts are sprinkled on top of the bread loaf before baking.

Bake The Pineapple Walnut Bread

Bake the bread in a preheated 350°F. oven for 45-55 minutes. Oven temps can vary quite a bit, so I recommend testing the bread for doneness at the 45 minute mark.

Insert a toothpick down into the top/center of the pineapple walnut bread. If it comes out free of batter, the bread is done. The surface of the loaf should be beautifully golden brown, as well.

Now What?

When it’s done, transfer the loaf pan to a wire rack, and let the bread cool for about 5 minutes (IN THE PAN) before removing it. Run a butter knife all around the edges, and slightly lift the edges.

Place a large plate or platter face down on top of the pan. Holding both pans tightly together, invert the loaf pan (turn it upside down) onto the plate. The loaf should release easily onto the plate. Turn the bread right side up, and place it on a wire rack, to finish cooling.

A loaf of pineapple walnut bread, in the pan after baking.A side view of pineapple walnut bread, cooling on a wire rack.

Enjoy A Slice Of Pineapple Walnut Bread

Slice the bread after it has cooled sufficiently, because it will cut easier. The loaf should yield 9 slices, each about 1″ wide. Serve the bread as is, or warm with a bit of softened butter spread on top, and enjoy it!

Slices are cut from the loaf of pineapple walnut bread.

I hope you have the chance to make a loaf of Pineapple Walnut Bread, and trust you’ll enjoy it! It is really delicious, especially when served with a cup of hot tea or coffee on the side. YUM!

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 BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious,  “sweet” bread loaf recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Author's signature

Recipe adapted from: “New Red Lion Inn Cookbook”, page 61, by Suzi Forbes Chase, published in 1992 by Berkshire House Publishers

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Pineapple Walnut Bread
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Pineapple Walnut Bread is a delicious quick bread that is easy to make! It's not too sweet, and is perfect to serve with hot tea or coffee!

Category: Bread/Breakfast, Snack
Cuisine: All Cuisines
Keyword: pineapple walnut bread
Servings: 9 (1" slices)
Calories Per Serving: 352 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup butter (1 stick) room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 cup canned pineapple tidbits, drained well can substitute crushed pineapple
  • ½ cup chopped walnuts
OPTIONAL: additional chopped walnuts to sprinkle on top of loaf before baking
    US Customary - Metric
    Instructions

    1. Preheat oven to 350℉. Grease and flour bottom and sides of a 9x5" loaf pan.

    2. In a large bowl, beat butter and sugar using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Set the bowl aside.

    3. In a separate bowl, sift flour, baking powder and salt ("dry" ingredients). Add HALF of the dry ingredients, along with HALF of the pineapple tidbits to the butter/sugar batter. Beat well with mixer until incorporated. Now add remaining HALF of "dry" ingredients and remaining HALF of pineapple tidbits. Beat until fully incorporated in the batter. Add chopped walnuts- STIR them into the batter.

    4. Evenly distribute batter into prepared loaf pan. If desired (optional), sprinkle the top of the loaf with additional chopped walnuts.

    5. Bake at 350°F. for 45-55 minutes. Test for doneness at the 45 minute mark. Insert a toothpick into the top/center of the bread. If it comes out batter-free, bread is done. Bread should be golden brown, as well. Transfer pan to wire rack.

    6. Let bread cool 5 minutes (IN THE PAN) before removing. Run a butter knife around pan edges. Place a large plate face down on top of the pan. Holding both pans tightly together, invert the loaf pan (turn it upside down) onto the plate. Loaf should release easily onto the plate. Turn bread right side up on a wire rack, to finish cooling. Once cooled, slice and serve. Enjoy!

    Nutrition Facts
    Pineapple Walnut Bread
    Amount Per Serving (1 slice (1/9 of total))
    Calories 352 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 7g44%
    Trans Fat 0.4g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 4g
    Cholesterol 68mg23%
    Sodium 103mg4%
    Potassium 155mg4%
    Carbohydrates 49g16%
    Fiber 2g8%
    Sugar 26g29%
    Protein 5g10%
    Vitamin A 390IU8%
    Vitamin C 3mg4%
    Calcium 43mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pineapple Walnut Bread is a delicious quick bread that is easy to make! It's not too sweet, and is perfect to serve with hot tea or coffee!


    Sep
    2024

    TexMex Chicken Strips

    categories: Chicken, Main Dishes
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    Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!
    Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!

    Do you like chicken strips? We do, so today I want to share an easy recipe for making TexMex seasoned chicken strips! I also share how to make a “regular” version AND a “gluten-free” version, so everyone can be satisfied.

    This truly is a simple dish to prepare… slice chicken breasts, coat chicken with egg and a Southwestern spice mix (really simple), then bake until done! TexMex chicken strips have wonderful flavor, and kids of all ages can enjoy them. Here’s how to make them.

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

    Slice And Season The Chicken

    Lightly pat one pound of chicken breasts dry (approximately 2 large chicken breasts). Slice the chicken breasts into 1-2″ wide, long strips, then set them aside. NOTE: If you already have chicken breast tenderloins, by all means use them instead!

    Prepare The Seasoning Mix For Gluten-Free Option

    If you’re making the TexMex Chicken Strips gluten-free, place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.

    Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.

    Dip the chicken strips, one at a time, into the beaten egg mixture, coating all sides. Let excess liquid drip back into the bowl.

    Lay the coated chicken strip into the spice mix, and drag and turn it until all sides are covered. Place the seasoned strip onto a baking sheet (ungreased or lined with parchment paper).

    Repeat this process until all the chicken strips are coated and on the baking sheet. Bake at 375°F for 20-25 minutes, or until the chicken strips reach an internal temperature of 165°F.

    Making Seasoning Mix (For Regular Version)

    For the regular version of the seasoning mix, substitute all purpose flour for the almond flour. Use all other spice ingredients as written. The only change needed is to swap out the flour!

    Follow all other instructions (as written above): dip chicken in egg mixture, then fully coat in spice mix. Place chicken strips on a baking sheet (ungreased or parchment-paper lined). Bake at 375°F. for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

    Time To Enjoy Some TexMex Chicken Strips!

    When the TexMex Chicken Strips are fully cooked, transfer them to a wire rack to cool for one minute. This helps the internal juices re-distribute in the meat.

    Serve the chicken strips hot, just the way they are OR with a favorite dipping sauce! We also like them served with roasted sweet potato fries or French fries on the side.

    Whether you make your the chicken regular or gluten-free, I’m pretty sure you’ll enjoy these tasty TexMex Chicken Strips!

    I hope you have the chance to try this recipe, and trust you’ll enjoy it! Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

    Looking For More CHICKEN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of recipes featuring chicken for you to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Recipe adapted from: The digital magazine “LiveSmart”, volume 1, page 36 via: isabeldprice.com

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    TexMex Chicken Strips
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!

    Category: Dinner, Lunch
    Cuisine: American
    Keyword: TexMex chicken strips
    Servings: 4
    Calories Per Serving: 349 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound boneless, skinless chicken breasts approx. 2 large
    • 1 cup almond flour (for gluten-free version) **use all purpose flour for regular version**
    • 2 Tablespoons yellow cornmeal
    • 1½ teaspoons paprika
    • ¾ teaspoon ground cumin
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon onion powder
    • ¼ teaspoon black pepper
    • 2 large eggs lightly beaten
    US Customary - Metric
    Instructions

    1. Preheat oven to 375℉.

    2. Lightly pat chicken breasts dry. Slice chicken into 1-2" wide, long strips; set aside.

    Make Seasoning Mix:

    1. Gluten-free?: Place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.

      Regular version?: Use all purpose flour instead of almond flour.

    2. Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.

    Coat The Chicken And Then Bake:

    1. Lightly beat eggs in a separate bowl. Place egg bowl next to the spice mix bowl, for dipping chicken easily.

    2. Dip chicken strips, one at a time, into egg mixture, coating all sides. Let excess liquid drip back into the bowl. Lay coated chicken strip in the spice mix, turning it until all sides are covered. Place seasoned strip on a baking sheet (ungreased or lined with parchment paper). Repeat until all chicken strips are done.

    3. Bake at 375°F for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.

    4. Transfer chicken to a wire rack to cool for one minute (helps the internal juices re-distribute in the meat). Serve the chicken strips hot, just the way they are, OR with a favorite dipping sauce! Enjoy!

    Recipe Notes

    Note: The caloric calculation shown was made using almond flour. The caloric calculation if using all purpose flour averages out to 305 calories per serving (¼ of the total amount of chicken strips).

    Nutrition Facts
    TexMex Chicken Strips
    Amount Per Serving (1 (1/4 of total))
    Calories 349 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 2g13%
    Trans Fat 0.02g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 166mg55%
    Sodium 464mg20%
    Potassium 509mg15%
    Carbohydrates 11g4%
    Fiber 4g17%
    Sugar 1g1%
    Protein 34g68%
    Vitamin A 670IU13%
    Vitamin C 2mg2%
    Calcium 86mg9%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!


    Sep
    2024

    Pumpkin Spice Oatmeal Cookies

    categories: Cookies, Desserts
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    Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you’ll enjoy any time! Recipe makes 2½ dozen YUMMY treats!Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you'll enjoy any time! Recipe makes 2½ dozen YUMMY treats!

    If you’re looking for a delicious cookie recipe that is perfect for Fall (or any time), may I suggest this one for Pumpkin Spice Oatmeal Cookies?

    I discovered the recipe several years ago in a fitness app I was using at the time, and ended up really enjoying the flavor of these soft pumpkin oatmeal cookies. They’re really tasty!

    The recipe is very easy to make… mix dry ingredients, mix wet ingredients, combine the two, then add raisins and nuts. Stir, drop cookie dough onto baking sheets and bake. That’s it! Here’s how to make them.

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

    Prepare The Cookie Dough

    Before beginning, preheat your oven to 350°F and lightly grease or spray a baking sheet (or sheets). The cookie dough hardly takes any time to make, so you will want the oven at temperature and ready to go!

    To make the cookie dough, place oats (old-fashioned), flour, pumpkin pie spice, baking powder, baking soda and salt in a large bowl. Whisk these dry ingredients together until fully combined. TIP: If you don’t have pumpkin pie spice mix, use my homemade version… it’s fantastic! The link to my recipe is HERE.

    In a SEPARATE bowl, combine canned pumpkin puree, granulated sugar, an egg, vegetable oil and vanilla extract until they are fully mixed together.

    Oats, flour, pumpkin spice, baking soda, salt and baking powder are combined.

    Oil, vanilla, sugar, egg, and pumpkin puree are combined in separate bowl.

    Add the wet ingredients (pumpkin mixture) to the dry ingredients (flour mixture), and stir until they have been combined.

    Stir raisins and chopped pecans (or walnuts) into the dough for the pumpkin spice oatmeal cookies until they are fully incorporated into the batter.

    Pumpkin mixture is added to flour/oat mixture, and stirred until combined.Raisins and chopped pecans (or walnuts) are stirred into cookie batter.

    Time To Bake The Pumpkin Spice Oatmeal Cookies!

    Drop the dough by Tablespoonfuls onto the prepared baking sheet(s), leaving about 2″ between each cookie. You should have enough batter to make approximately 2½ dozen pumpkin spice oatmeal cookies in total. Slightly flatten each cookie using the back of a spoon.

    Cookie dough is dropped onto baking sheets, then dough is slightly flattened.

    Bake the cookies at 350°F. for between 11-14 minutes. When done, the cookies should be set in the middle and around the edges.

    Let the cookies cool for a minute on the baking sheet before carefully transferring them with a spatula to a wire rack to finish cooling. These cookies will stay soft! 

    After baking, the cookies cool slightly on the baking sheet.

    Serve The Pumpkin Spice Oatmeal Cookies

    Once the cookies have cooled completely, they are ready to be served! Stack ’em up on a platter, then serve and enjoy them! They have wonderful pumpkin flavor, and I really think you’re going to like these simple cookies.

    An orange platter of pumpkin spice oatmeal cookies, ready to be eaten.A close up photo of one of the pumpkin spice oatmeal cookies.

    As I mentioned before, the cookies will remain soft, but will still be sturdy enough enough to hold easily. Store any leftovers in an airtight container.

    Pumpkin Spice Oatmeal Cookies also freeze very well, if wrapped tightly and stored in an airtight container. Simply thaw the cookies before eating them later!

    Holding one of the cookies, after taking a bite.

    I hope you have the chance to make these yummy cookies for yourself or those you love, and am confident you’ll like them.

    Thanks so much 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 PUMPKIN Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

    Recipe adapted from: the app My Fitness Pal

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    Pumpkin Spice Oatmeal Cookies
    Prep Time
    10 mins
    Cook Time
    13 mins
    Total Time
    23 mins
     

    Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you'll enjoy any time! Recipe makes 2½ dozen YUMMY treats!

    Category: Dessert
    Cuisine: American
    Keyword: pumpkin spice oatmeal cookies
    Servings: 30 cookies (approx.)
    Calories Per Serving: 92 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups old-fashioned oats
    • ¾ cup all purpose flour
    • 1¾ teaspoons pumpkin pie spice mix
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 1¼ cups canned pumpkin puree (NOT pumpkin pie mix) = approx. 2/3 can
    • ⅔ cup granulated sugar
    • ¼ cup vegetable oil
    • 1 large egg
    • 2 teaspoons vanilla extract
    • ½ cup raisins
    • ½ cup chopped pecans (or walnuts)
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F and lightly grease or spray a baking sheet (or sheets).

    2. Whisk oats, flour, pumpkin pie spice, baking soda, salt and baking powder in a large bowl until combined.

    3. In a separate bowl, combine pumpkin puree, granulated sugar, an egg, vegetable oil and vanilla extract until they're fully mixed together.

    4. Add pumpkin mixture to the flour/oats mixture; stir to combine. Add raisins and chopped pecans (or walnuts). Stir until they're fully incorporated into the batter.

    5. Drop dough by Tablespoonfuls onto prepared baking sheet(s), leaving 2" between each cookie. You should have enough batter to make approx. 2½ dozen cookies. Slightly flatten each cookie using the back of a spoon.

    6. Bake cookies at 350°F. for 11-14 minutes. When done, cookies should be set in the middle and around the edges. Let cookies cool a minute on baking sheet(s) before transferring them to a wire rack to finish cooling. Cool completely, then serve and enjoy!

    Nutrition Facts
    Pumpkin Spice Oatmeal Cookies
    Amount Per Serving (1 cookie)
    Calories 92 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 1g
    Cholesterol 6mg2%
    Sodium 61mg3%
    Potassium 83mg2%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 5g6%
    Protein 2g4%
    Vitamin A 1598IU32%
    Vitamin C 1mg1%
    Calcium 13mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pumpkin Spice Oatmeal Cookies are simple, soft cookies (with raisins and nuts) you'll enjoy any time! Recipe makes 2½ dozen YUMMY treats!


    Sep
    2024

    Coconut Shrimp and Orange Sauce

    categories: Main Dishes, Seafood
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    Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.
    Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

    Today I want to share a recipe for coconut shrimp and orange sauce that we enjoy! The recipe (from Six Sisters Stuff) is a “copycat” style recipe, similar to Outback Steakhouse’s Coconut Shrimp.

    What I like about this recipe is that it is delicious and flexible, meaning it can be made as a main dish OR it can be made to serve as an appetizer. Whatever floats your boat, right?

    Shrimp is battered, then rolled in shredded coconut, then fried for about 3 minutes in hot oil until cooked through and golden brown.

    The shrimp is then served with an absolutely delectable orange marmalade/honey/ Dijon sauce to dip the shrimp in. It’s delicious! Here’s how to make Coconut Shrimp and Orange Sauce!

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

    Make The Orange Sauce For Dipping 

    To make the dipping sauce, stir orange marmalade, honey, Dijon mustard and a small amount of hot sauce in a bowl until combined.

    This is the sauce which will be used for dipping the shrimp in, at serving time. Set the sauce aside while you prepare the shrimp.

    An orange sauce is made with marmalade, Dijon, honey and hot sauce.

    Prepare The Batter For the Shrimp

    The first thing you need to do to make the batter is whisk (or stir) all purpose flour, cornstarch, salt and pepper together in a medium-sized mixing bowl.

    Add cold water, and vegetable oil, then whisk these ingredients together until they are fully blended. This is the batter for the shrimp. Set the batter to the side.

    Flour, cornstarch, salt and pepper are combined in a large bowl.Water and oil are added to dry ingredients to make a batter for the shrimp.

    Getting Everything READY 

    Pat shrimp dry using paper towels. I remove the tail end, but if you want to leave them on for holding them, go for it!

    TIP: When I make this for a meal, I usually pull the tails off. If I will be serving them as an appetizer, leaving the tails on gives your guests a good “handle” for dipping the shrimp in the orange sauce. It’s YOUR choice!

    Place shredded coconut on a small cookie sheet or a large plate, and spread it out. You will dip the battered shrimp in it.

    Shrimp are patted dry on paper towels before coating them in batter.

    Batter Up!

    Heat 2-3 inches of vegetable oil in an electric skillet or in a large pot. The oil needs to be heated to 325°F before adding any shrimp, for best results.

    When the oil is at the required temperature, coat each shrimp in the batter. Let any excess batter drip back into the bowl, then roll each shrimp in the shredded coconut to cover on all sides.

    Each shrimp is coated in the batter, one at a time.Battered shrimp are rolled in shredded coconut, until covered.

    Cooking The Shrimp

    IMPORTANT: If you will be cooking the shrimp in batches, preheat your OVEN to 400°F. before cooking the shrimp. You can then keep the shrimp (each batch) warm while you continue to batter and cook any remaining shrimp.

    Carefully add the battered (and rolled in coconut) shrimp to the hot oil. Cook them in batches so you don’t overcrowd the pan, but only cook them until they turn golden brown in color on all sides.

    The shrimp should only cook for about 3 minutes or so, in total. Turn the shrimp over midway during the cooking time to ensure both sides are lightly browned. Keep an eye on them as they fry, so you don’t overcook the shrimp or burn the coconut.

    When done, the shrimp should be completely cooked through, and golden brown in color. Transfer the cooked shrimp to a large baking sheet as you remove them from the hot oil.

    It’s important to make sure the oil heat is back to 325°F before adding and cooking a second batch of the shrimp, for best results. TIP: If you’re cooking the shrimp in batches, keep the already cooked shrimp warm in a pre-heated oven while you cook the other batches.

    Coconut shrimp are cooked in hot oil in batches until golden brown.Shrimp on a large baking sheet are kept warm while remaining shrimp cook.

    Serving The Coconut Shrimp And Orange Sauce

    Place the reserved orange sauce in a small dish, and place the sauce on a plate or platter with the shrimp. Serve the coconut shrimp and orange sauce to your family and/or friends as a main dish OR appetizer!

    This recipe, as written, will yield about 4 servings (when used as a main dish), and more than that if the shrimp is used as an appetizer (leave the tails on when cooking OR serve with toothpicks for dipping in the sauce!)

    Coconut Shrimp and Orange Sauce are served as a main dish or appetizer.Cooked coconut shrimp are golden brown and crunchy when served.

    I hope you enjoy this recipe for coconut shrimp and orange sauce. The sweet citrus sauce is a perfect condiment for the slightly crunchy, coconut covered fried shrimp!

    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 GREAT day!

    Looking For More SHRIMP 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 shrimp recipes for you to enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Recipe adapted from: sixsistersstuff.com/recipe/outback-steakhouse-copycat-coconut-shrimp/

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    Coconut Shrimp and Orange Sauce
    Prep Time
    15 mins
    Cook Time
    10 mins
    Total Time
    25 mins
     

    Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

    Category: Appetizer, Main Dish
    Cuisine: American
    Keyword: coconut shrimp, orange sauce
    Servings: 4 (main dishes-more if served as appetizer)
    Calories Per Serving: 773 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Orange Sauce:
    • ½ cup orange marmalade
    • 3 Tablespoons honey
    • 1 Tablespoon Dijon mustard
    • ½ teaspoon Tabasco sauce or other hot sauce
    For Shrimp:
    • 16 ounces Medium shrimp (frozen, cooked) thawed, tails removed, if desired
    • ⅓ cup all purpose flour
    • ⅓ cup cornstarch
    • 1½ teaspoons salt
    • 1½ teaspoons pepper white or black
    • ¾ cup cold water
    • 1½ Tablespoons vegetable oil (for batter)
    • 2 cups vegetable oil (for frying shrimp)
    • 2½ cups shredded coconut
    US Customary - Metric
    Instructions

    1. Stir marmalade, honey, Dijon, and hot sauce in a bowl until combined. Set sauce aside.

    2. In a separate medium bowl, whisk flour, cornstarch, salt and pepper together. Add cold water, and 2 T. vegetable oil; until fully blended. Set batter aside.

    3. Place shredded coconut on cookie sheet or large plate; spread it out.

    4. IMPORTANT: If cooking shrimp in batches, preheat OVEN to 400°F. before cooking shrimp. Keep cooked shrimp warm in oven while cooking remaining shrimp.

      Pat shrimp dry. Set aside. Heat 2-3 inches of vegetable oil to 325°F in electric skillet or large pot.

    5. When oil is almost at 325℉, coat each shrimp in batter, then roll in shredded coconut to cover all sides. When oil reaches 325℉, carefully add coconut shrimp in small batches (don't overcrowd pan). Fry only until cooked through and golden brown (about 3 minutes total). Turn shrimp over midway so both sides are golden brown. Transfer shrimp to baking sheet; keep warm in oven while battering, cooking remaining shrimp. Important: Make sure oil is heated back to 325°F before cooking next batch of shrimp, for best results.

    6. Place orange sauce in serving dish; serve with the coconut shrimp for dipping. Serve as a main dish OR appetizer! Enjoy!

    Nutrition Facts
    Coconut Shrimp and Orange Sauce
    Amount Per Serving (1 (1/4 of total))
    Calories 773 Calories from Fat 360
    % Daily Value*
    Fat 40g62%
    Saturated Fat 21g131%
    Trans Fat 0.1g
    Polyunsaturated Fat 11g
    Monounsaturated Fat 5g
    Cholesterol 183mg61%
    Sodium 1235mg54%
    Potassium 540mg15%
    Carbohydrates 85g28%
    Fiber 4g17%
    Sugar 61g68%
    Protein 26g52%
    Vitamin A 32IU1%
    Vitamin C 3mg4%
    Calcium 107mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

     

     


    Sep
    2024

    Italian Vinaigrette

    categories: Sauces and Dressings
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    It only takes a couple minutes to make Italian Vinaigrette from scratch! Drizzle this delicious salad dressing on your favorite green salad!
    It only takes a couple minutes to make Italian Vinaigrette from scratch! Drizzle this delicious salad dressing on your favorite green salad!

    There are so many recipes for making homemade salad dressings and vinaigrettes out there in this big ol’ world. I love finding great recipes and adapting them to our taste buds!

    Over the past ten years I have shared many wonderful recipes for making your own salad dressings. Today I want to share a simple recipe for making Italian Vinaigrette from scratch (in the comfort of your own home)!

    It is EASY and DELICIOUS, and I really believe you’ll like it, too! Here’s how to make Italian Vinaigrette… in only a few minutes!

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

    What Ingredients Will I Need?

    To make this Italian vinaigrette, you will need red wine vinegar, extra virgin olive oil, onion powder, garlic, salt, pepper, parsley flakes, mustard powder, dried basil, and sugar.

    Note: *Dried basil is not shown in the photo below. If desired, you can substitute dried oregano for this ingredient.*

    The ingredients used to make Italian Vinaigrette are shown on kitchen counter.

    Make The Italian Vinaigrette

    Measure all the ingredients for the vinaigrette into a medium-sized bowl. Use a whisk to fully blend these ingredients.

    Oil and vinegar will not “normally” combine and will stay separated (like oil and water), so it is very important to mix them well, until fully incorporated (“emulsified”).

    Ingredients for the vinaigrette are measured into a bowl before mixing.

    A wire whisk is used to fully blend the ingredients for the salad dressing.

    Once the ingredients have become fully incorporated, the Italian vinaigrette is ready to be used to drizzle over a chilled, mixed green salad.

    However… I feel the vinaigrette becomes more flavorful as the ingredients have time to “mingle”, so I usually refrigerate it for a couple hours BEFORE using.

    The Italian Vinaigrette is now emulsified and ready to use.

    Pour the ingredients into a clean jar or bottle with a tight fitting lid. If desired, place a label on the jar, and store in the refrigerator.

    When you’re ready to enjoy the vinaigrette, shake the bottle or jar very well, to fully re-blend the ingredients, before adding it to a salad.

    A glass jar with lid is used to store the Italian Vinaigrette.

    Enhance A Green Salad With Italian Vinaigrette!

    Drizzle the Italian vinaigrette over a favorite mixed green salad, and enjoy this delicious, flavor-packed salad dressing! The vinaigrette also tastes fantastic when used as a dressing for pasta salad!

    Remember to tightly seal the bottle after you’re done using it, and store the remaining vinaigrette in the refrigerator.

    Some of the Italian Vinaigrette is poured onto a mixed green salad.The Italian Vinaigrette is a great dressing for pasta salad, too!

    This is such a delicious, easy to make Italian Vinaigrette, and I hope you (and those you love) will enjoy it, too! It’s so easy to make in only a couple minutes, pop it in the fridge, and it will be there when you’re ready for it!

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

    Looking For More SALAD DRESSING 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 homemade salad dressings to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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    Author's signature

    Recipe Adapted From: “Dining On A Dime Cookbook”, by Tawra Kellam and Jill Cooper, page 165, published in 2004 by T & L Group

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Italian Vinaigrette
    Prep Time
    3 mins
    Cook Time
    0 mins
    Total Time
    3 mins
     

    It only takes a couple minutes to make Italian Vinaigrette from scratch! Drizzle this delicious salad dressing on your favorite green salad!

    Category: Salad Dressing
    Cuisine: All Cuisines
    Keyword: Italian Vinaigrette
    Servings: 24 (1 Tablespoon per serving)
    Calories Per Serving: 82 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup extra virgin olive oil
    • ½ cup red wine vinegar
    • 2 cloves garlic minced
    • 1 teaspoon dried parsley flakes
    • 1 teaspoon mustard powder
    • ¾ teaspoon granulated sugar
    • ¾ teaspoon salt
    • ½ teaspoon dried basil *can substitute dried oregano
    • ½ teaspoon black pepper
    • ¼ teaspoon onion powder
    US Customary - Metric
    Instructions

    1. Measure all ingredients into a medium-sized bowl. Use a whisk to fully blend. **Oil and vinegar will not "normally" combine and will stay separated (like oil and water), so it's important to mix them well, until fully incorporated ("emulsified").

    2. The Italian vinaigrette is ready to be used, but for "best" flavor, refrigerate it for a couple hours BEFORE using. To store: Pour vinaigrette into a clean jar or bottle with a tight fitting lid. Label, and store in the refrigerator.

    3. When you're ready to enjoy the vinaigrette, shake the bottle or jar very well, to fully re-blend ingredients, before adding to a salad.

    Nutrition Facts
    Italian Vinaigrette
    Amount Per Serving (1 Tablespoon)
    Calories 82 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Sodium 73mg3%
    Potassium 5mg0%
    Carbohydrates 0.3g0%
    Fiber 0.04g0%
    Sugar 0.1g0%
    Protein 0.1g0%
    Vitamin A 1IU0%
    Vitamin C 0.1mg0%
    Calcium 2mg0%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It only takes a couple minutes to make Italian Vinaigrette from scratch! Drizzle this delicious salad dressing on your favorite green salad!

     

     


    Sep
    2024

    Instant Pot Pork Carnitas

    categories: Instant Pot Recipes, Pork
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    Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!
    Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!

    “Wow… these are SO GOOD” were the first words out of my mouth after taking my first couple of bites of Instant Pot Pork Carnitas! The flavor of the shredded pork was fantastic, and the meat was so tender and juicy! I found this recipe in one of the first Instant Pot cookbooks I ever bought and LOVE it!

    Instant Pots are known for quickly pressure cooking many foods, and MEAT always seems to turn out well when cooked in one. This simple recipe produces flavorful, juicy shredded pork for tacos, but the meat can also be used in burritos or enchiladas!

    Carnitas is the name given to this Mexican dish (translated it means “little meats”). For this version, a pork shoulder roast (3 pound) is cooked with citrus juice, onions, garlic, and a variety of spices until it is tender.

    The well-seasoned pork shoulder is cooked, shredded, and then used to fill taco shells. Carnitas tacos are garnished with cilantro, chopped onions, and hot sauce (optional), and served. They are so good, and I’m confident you’ll love them! Here’s how to make Instant Pot Pork Carnitas.

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

    Make The Sauce

    Place chili powder, cumin, red pepper flakes, oregano, cinnamon, brown sugar and salt into the Instant Pot. Add fresh orange juice and stir until the ingredients are combined.

    Place spices (chili powder, cumin, etc.) in the Instant Pot's inner pot.Stir fresh orange juice into the spices in the Instant Pot.

    Add The Remaining Ingredients

    Add 1 yellow onion that has been cut into wedges, minced garlic and 1 bay leaf (found in the Spice section at the grocery store).

    Cut a 3 pound boneless pork shoulder roast into 2″ chunks, and add the pieces to the other ingredients in the Instant Pot.

    Onion wedges, garlic and a bay leaf ready to go into the Instant Pot.Cubes of pork roast are added to the spices and onions in the pot.

    Stir well, until all the pieces of pork have been coated with the orange juice and spice mixture. Now let’s cook the carnitas!

    Pork and onion are mixed with the spices and orange juice until coated.

    Cooking The Pork Carnitas

    Lock the lid of the Instant Pot in place, and flip the Pressure Release knob to SEALING. Press the MANUAL button and program it for 35 minutes of cooking at High pressure. NOTE: If your machine has a Meat/Stew setting, you can use that (same cooking time/pressure).

    Most Instant Pot appliances take between 13-15 minutes to reach full pressure, then the programmed cooking time begins. The pressure button will pop up when the Instant Pot has reached full pressure.

    Once done, let the pressure release NATURALLY for 20 minutes. The Instant Pot will keep track of the time as the pressure is naturally released.

    After 20 minutes, flip the Pressure Release knob over to VENTING. This will allow any remaining steam to quickly release. The Instant Pot can be safely opened once the pressure button has dropped back down.

    After pressure cooking, the pork will be removed from the Instant Pot, to shred.

    Shred The Pork

    Transfer the pork to a cutting board or large plate. Use two forks to shred the pork into smaller pieces, then set the pork aside.

    Remove as much pork fat (or grease) as possible from the liquid in the Instant Pot. Lift the inner pot out to do this. The pot is very hot, so protect your hands by wearing oven mitts. You can use a fat separator or spoon the grease off the top. Reserve 1 Tablespoon of the fat/grease and set it aside to be used later (discard the rest of the grease)!*

    Pour the remaining orange juice/spice liquid back into the inner pot. Add the shredded pork, then stir to fully combine. Place the inner pot back inside the Instant Pot.

    TIP: If making this ahead of time, lock the lid in place, flip the Pressure Release knob to VENTING and push the KEEP WARM button. This will keep the pork carnitas mixture warm for as long as 10 hours.

    Two forks are used to shred the very tender, seasoned pork carnitas.Shredded pork is added back into the sauce in the Instant Pot.

    Ten Minutes Before Serving

    About 10 minutes before serving, put the reserved Tablespoon of pork grease/fat in a large skillet (use cast iron if you have it). Heat the fat on Medium-High.

    Use a slotted spoon to transfer the shredded pork from Instant Pot into the skillet, spreading it evenly. Heat the pork for 8-9 minutes, stirring occasionally, until it has browned and become slightly crisp. If the pork starts to dry out too much, add a small amount of the remaining liquid in the Instant Pot, and stir it in.

    Prepare the corn tortillas for the tacos. If you’re using store bought taco shells, heat them per the package instructions. When you’re cooking/shaping them yourself, cook them in hot oil, and drain on paper towels.

    Shredded pork carnitas are reheated in skillet.

    Corn tortillas are fried in oil to make taco shells for Instant Pot Pork Carnitas.

    Time To Enjoy Instant Pot Pork Carnitas!

    Fill the taco shells with the carnitas mixture, then top each taco with chopped onions, cilantro (and hot sauce), and serve!

    The recipe yields a fair amount of shredded pork, enough for approx. 8 servings (two tacos each). We use small tortillas (5″), but if you use large tortillas (8″), you may only have enough for 6 servings.

    We LOVE Instant Pot Pork Carnitas Tacos, because there’s so much flavor in the pork from the onions, garlic, orange juice and spices! I’m sure you’ll love them, too!

    Instant Pot Pork Carnitas are served in taco shells, with onions and cilantro.Three of the Instant Pot Pork Carnitas with onions and cilantro on a plate.

    I hope you have the chance to make these absolutely delicious pork carnitas! They taste fantastic, and it’s so convenient to make them early in the day. You can keep the meat WARM in the Instant Pot until you’re ready for dinner. YUM!

    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 INSTANT POT Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I recently began adding Instant Pot recipes to my website (more on the way), and have several published that you might enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Original recipe source (highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 185, published in 2018 by Ten Speed Press

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Instant Pot Pork Carnitas
    Prep Time
    10 mins
    Cook Time
    1 hr
    Natural Release (inactive time)
    20 mins
    Total Time
    1 hr 30 mins
     

    Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!

    Category: Dinner, Main Dish
    Cuisine: Mexican
    Keyword: instant pot, pork carnitas
    Servings: 8
    Calories Per Serving: 184 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 Tablespoons chili powder
    • 1 Tablespoon brown sugar
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon red pepper flakes
    • ¼ teaspoon ground cinnamon
    • 1½ teaspoons kosher salt
    • ¾ cup fresh orange juice
    • 1 medium yellow onion peeled, cut in wedges
    • 2 teaspoons minced garlic
    • 1 bay leaf
    • 3 pound boneless pork shoulder roast cut into 2" chunks
    For serving: corn tortillas, chopped onion and cilantro, hot sauce (as desired)
      US Customary - Metric
      Instructions

      1. Place chili powder, cumin, red pepper flakes, oregano, cinnamon, brown sugar and salt in the Instant Pot. Add orange juice; stir until ingredients are combined, then add onion wedges, garlic, bay leaf and pork. Stir until all pork chunks are fully coated with sauce.

      2. Lock the lid in place, and set the Pressure Release knob to SEALING. Press the MANUAL button; program it for 35 minutes of cooking at High pressure. NOTE: If your machine has a Meat/Stew setting, you can use that also (same cooking time/pressure). It should take 13-15 minutes to reach full pressure, then the programmed cooking time will begin. *The pressure button will pop up when it's reached full pressure.

      3. Once done, let the pressure release NATURALLY for 20 minutes. The Instant Pot will keep track of the time as the pressure is released. After 20 minutes, flip the Pressure Release knob over to VENTING. This allows any remaining steam inside to quickly release. The Instant Pot can be safely opened once the pressure button has dropped back down.

      4. Transfer the pork pieces (using tongs) to a cutting board. Use two forks to shred the meat, then set the pork aside.

      5. Lift the inner pot out (it's hot, so wear oven mitts!). Remove as much pork fat/grease as possible from the liquid by using a fat separator or by spooning it off the top. **Reserve 1 Tablespoon of the fat/grease; set it aside to be used later (discard remaining fat/grease).** Pour remaining juice/spice liquid back into the inner pot. Stir in the shredded pork until combined. Place inner pot back in the Instant Pot. Lock the lid back in place, flip the Pressure Release knob to VENTING and push the KEEP WARM button. **This keeps the pork carnitas mixture warm for as long as 10 hours (in case you prepare it early in the day).

      6. Ten minutes before serving, put the reserved Tablespoon of pork grease/fat in a large skillet (use cast iron if you have it). Heat the fat on Medium-High. Use a slotted spoon to transfer shredded pork from Instant Pot into the skillet, spreading it out evenly. Cook the pork for 8-9 minutes, stirring occasionally, until it's browned and slightly crisp. If the pork dries out too much, add a small amount of the remaining liquid in the pot, and stir it in.

      7. Prepare taco shells (your preferred method). Fill taco shells with carnitas mixture, top with chopped onions, cilantro and taco sauce, as desired. Serve and enjoy!

      Recipe Notes

      NOTE: The caloric calculation is for the pork carnitas only. It does not include tortillas and toppings (chopped cilantro/onion/taco sauce), as these amounts will vary per user.

      Nutrition Facts
      Instant Pot Pork Carnitas
      Amount Per Serving (1 (1/8 of total))
      Calories 184 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 3g19%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 70mg23%
      Sodium 554mg24%
      Potassium 477mg14%
      Carbohydrates 7g2%
      Fiber 1g4%
      Sugar 4g4%
      Protein 21g42%
      Vitamin A 729IU15%
      Vitamin C 14mg17%
      Calcium 38mg4%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!


      Sep
      2024

      Chocolate Chip Granola Bars

      categories: Bar Cookies, Breakfast, Desserts
      4 Shares
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      Make 16 delicious, chewy Chocolate Chip Granola Bars for family and friends! These granola bars are easy to make and they taste fabulous!
      Make 16 delicious, chewy Chocolate Chip Granola Bars for family and friends! These granola bars are easy to make and they taste fabulous!

      Today I want to share a fantastic recipe for chocolate chip granola bars that we LOVE! These granola bars taste amazing AND they freeze well, so you can keep them around, even if you have a very small family!

      Since the recipe as written yields 16 granola bars, it makes it convenient to have them around for lunch boxes, or a quick snack. Making them from scratch (with common ingredients) is actually quite simple!

      I’m sure you are going to love these yummy granola bars! Here’s how to make 16 delicious Chocolate Chip Granola Bars from scratch!

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

      Make The Granola Bar Dough

      Place soft butter, granulated sugar and brown sugar in a large bowl. Use electric beaters to cream and fully mix these ingredients together.

      Add an egg, corn syrup (or honey), and vanilla extract to the mixture, and continue to beat, until they’re fully combined.

      Butter, brown sugar and granulated sugar are beaten with a mixer.Egg, vanilla and corn syrup (or honey) are mixed into the dough.

      Add the “Dry Ingredients”

      In a separate bowl, combine all purpose flour, ground cinnamon, baking soda and salt. Add these “dry” ingredients, A LITTLE AT A TIME to the butter/egg mixture, beating well after each addition. The dough will be very thick.

      Flour, cinnamon, baking soda and salt are combined, then added to the dough.

      Add chocolate chips, old fashioned oats, and finely crushed graham crackers to the dough. STIR these ingredients into the dough, until they have been completely incorporated.

      NOTE: I use a combination of ½ cup miniature semi-sweet chocolate chips and ½ cup regular sized milk chocolate chips, but you can use whatever variety you have (for a total of 1 cup chocolate chips).

      Graham cracker crumbs, chocolate chips and oats are stirred into the dough.The dough for chocolate chip granola bars is ready for the baking pan.Prepare The Dough For Baking

      Prepare a 13″ x 9″ baking pan. Spray a small amount of non-stick spray on the bottom of the pan (to help hold the paper in place), then place a (larger than the pan) piece of parchment paper on top.

      TIP: You want the side edges of the paper long enough so you can hold onto them to lift the granola bars easily out of the pan after baking!

      Spray the parchment paper lightly on the bottom and sides with non-stick spray. If you have them, I suggest using “chip clips” to hold the parchment paper in place while adding the thick dough (it helps!)

      Baking pan is covered with lightly sprayed parchment paper.Add The Dough

      Spoon all the dough into the prepared baking pan. Spray or grease your fingers lightly, then firmly press down on the dough and begin distributing it throughout the entire pan.

      Keep packing the dough firmly down until it is FULLY covering the bottom of the pan into all four corners. If using, remove the “chip clips” now. 

      Dough for the granola bars is added to the parchment paper-lined pan.Dough is pressed down into the pan until bottom of pan is covered.

      Time To Bake

      Bake the chocolate chip granola bars in a preheated oven at 350°F for 20-25 minutes. When done, the edges of the bars should be crisp, and the entire pan of bars should be nicely browned on top.

      Transfer the pan to a wire rack, and let the bars cool (still in the pan) for 10 minutes (they will firm up as they “cool”).

      Using the overhanging edges of parchment paper, carefully lift the entire pan of granola bars up and out of the baking pan. Place the granola bars (still on the paper) back on the wire rack, and let them cool to room temperature before slicing.

      Baked granola bar dough cools on parchment paper on a wire rack.

      Slice The Chocolate Chip Granola Bars

      When the bars are at room temperature, they can be sliced into their familiar rectangular shape. First cut the bars in half (top to bottom) using a very sharp knife OR a pizza cutter (my favorite!) You will have 2 halves.

      Now slice the bars in half going the opposite direction (side to side). You should now have 4 sections at this point! Slice each section in half (from top to bottom, as shown below in 2nd photo). You should now have 8 rectangles.

      The final step is to slice each cut all 8 pieces in half (top to bottom), which will leave you with 16 rectangular chocolate chip granola bars (in 3rd photo below). HOORAY… YOU DID IT!

      Baked granola bars are cut in half using a pizza cutter.The dough is then sliced into 8 pieces.Chocolate chip granola bars are cut into 16 rectangles before serving.

      Serve The Chocolate Chip Granola Bars

      Now you can enjoy these absolutely scrumptious chocolate chip granola bars! They are slightly crisp on the outside edge, but chewy on the inside.

      Wrap all the remaining granola bars individually in plastic wrap, to preserve their freshness. We set them out on a plate once wrapped, and they stay fresh for days. They’re also perfect to add to a lunch box for the kids or take in the car (to munch on while driving to work)!

      These chocolate chip granola bars also freeze VERY WELL. After wrapping them individually, place them in a large re-sealable freezer bag or container and freeze. When ready to use them later, simply thaw, unwrap and enjoy!

      A hand holding a chocolate chip granola bar, with 3 in the background.A white plate holding plastic-wrapped chocolate chip granola bars.

      I really hope you have the chance to make these chocolate chip granola bars! We absolutely LOVE them, and trust you and those you love will, too!

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

      Looking For More “Bar Cookie” Style 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 yummy bar cookie recipes to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

      Recipe adapted from: “Dining On A Dime Cookbook”, by Tawra Kellam and Jill Cooper, page 290, published by T & L Group in 2004

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Chocolate Chip Granola Bars
      Prep Time
      15 mins
      Cook Time
      22 mins
      Total Time
      37 mins
       

      Make 16 delicious, chewy Chocolate Chip Granola Bars for family and friends! These granola bars are easy to make and they taste fabulous!

      Category: Dessert, Snack
      Cuisine: All Cuisines
      Keyword: chocolate chip granola bars
      Servings: 16 bars
      Calories Per Serving: 285 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ¾ cup brown sugar dark or light
      • ½ cup granulated sugar
      • ½ cup butter , soft
      • 2 Tablespoons honey or light corn syrup
      • ½ teaspoon vanilla extract
      • 1 large egg
      • 1 cup all purpose flour
      • 1 teaspoon ground cinnamon
      • ½ teaspoon baking soda
      • ¼ teaspoon salt
      • 1½ cups old fashioned oats uncooked
      • 1¼ cups finely crushed graham crackers approx. 4-5 rectangular graham crackers
      • ½ cup mini semi-sweet chocolate chips
      • ½ cup milk chocolate chips
      US Customary - Metric
      Instructions

      1. Preheat oven to 350℉. Lightly spray a 13" x 9" baking pan, then place parchment paper on top. TIP: Paper should be long enough to hang over the sides of the pan, so you can lift granola bars easily out, after baking! Spray the parchment paper on bottom/sides with non-stick spray. *If you have them, use "chip clips" to hold parchment paper in place while adding dough.

      2. Cream butter, granulated and brown sugars in a large bowl, using electric mixer. Add egg, corn syrup (or honey), and vanilla. Beat well, until fully combined.

      3. In separate bowl, combine flour, cinnamon, baking soda and salt. Add them (a little at a time) to butter/egg mixture, beating well after each addition. STIR chocolate chips, oats, and graham cracker crumbs into the dough, until combined.

      4. Add dough to prepared pan. Spray/grease fingers lightly, then firmly press down on the dough. Keep packing dough down firmly until bottom of the pan and all corners are covered. *Remove "chip clips", if using.*

      5. Bake at 350°F for 20-25 minutes. When done, edges should be crisp, and bars nicely browned on top. Transfer pan to a wire rack; let bars cool (in pan) for 10 minutes. Using parchment paper edges, carefully lift granola bars out of the pan. Place granola bars (still on the paper) on wire rack; cool to room temperature (they'll firm up more as they "cool").

      6. Cut bars in half (top to bottom) using sharp knife OR pizza cutter. You should have 2 halves. Now slice the bars in half going the opposite direction (side to side). You should now have 4 sections. Slice each section in half (top to bottom). You should now have 8 rectangles. Slice all 8 pieces in half (top to bottom). You should have 16 granola bars. Serve and enjoy.

      7. *Wrap each bar individually in plastic wrap to keep fresh and chewy. If freezing, place wrapped bars in airtight freezer bag or container.

      Recipe Notes

      NOTE: If you only have one type of chocolate chips, use that! Make sure you use 1 cup total. The caloric calculation was made using the ingredients listed.

      Nutrition Facts
      Chocolate Chip Granola Bars
      Amount Per Serving (1 granola bar)
      Calories 285 Calories from Fat 99
      % Daily Value*
      Fat 11g17%
      Saturated Fat 6g38%
      Trans Fat 0.3g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 28mg9%
      Sodium 175mg8%
      Potassium 112mg3%
      Carbohydrates 43g14%
      Fiber 2g8%
      Sugar 26g29%
      Protein 4g8%
      Vitamin A 211IU4%
      Vitamin C 0.1mg0%
      Calcium 35mg4%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make 16 delicious, chewy Chocolate Chip Granola Bars for family and friends! These granola bars are easy to make and they taste fabulous!