The Grateful Girl Cooks!

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..
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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↓↓ 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Pumpkin Pie

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

Category: Dessert

Cuisine: American

Keyword: classic pumpkin pie

Servings: 8 slices

Calories Per Serving: 297 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Homemade Pie Crust (1):

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

For Pumpkin Filling:

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

US Customary - Metric

Instructions

Preheat oven to 425℉.

Make Pie Crust:

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

Make Pie Filling:

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

Bake Pie:

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

Nutrition Facts

Classic Pumpkin Pie

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

Calories 297 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 5g

Cholesterol 59mg20%

Sodium 357mg16%

Potassium 261mg7%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 25g28%

Protein 7g14%

Vitamin A 7319IU146%

Vitamin C 3mg4%

Calcium 136mg14%

Iron 2mg11%

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

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25
Oct
2025

Baked Apples for Two

categories: Desserts

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

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

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

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

Prepare The Apples For Filling

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

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

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

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

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

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

Make The Filling For The Apples

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

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

Stuff The Apples

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

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

Bake The Apples

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

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

Serve The Baked Apples For Two

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

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

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

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

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

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

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

Looking For More APPLE DESSERT Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Apples for Two

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

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

Category: Dessert

Cuisine: American

Keyword: baked apples for two

Servings: 2

Calories Per Serving: 387 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

US Customary - Metric

Instructions

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

Nutrition Facts

Baked Apples for Two

Amount Per Serving (1 baked apple)

Calories 387 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 23mg8%

Sodium 271mg12%

Potassium 297mg8%

Carbohydrates 58g19%

Fiber 6g25%

Sugar 46g51%

Protein 2g4%

Vitamin A 370IU7%

Vitamin C 9mg11%

Calcium 52mg5%

Iron 1mg6%

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

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22
Oct
2025

Classic Sloppy Joes

categories: Beef, Main Dishes, Sandwiches

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

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

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

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

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

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

Cook And Brown The Ground Beef

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

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

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

Add The Seasonings

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

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

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

Serve And Enjoy Classic Sloppy Joes

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

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

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

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

Looking For More SANDWICH Recipes?

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

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic Sloppy Joes

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

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

Category: Main Dish, Sandwich

Cuisine: American

Keyword: classic sloppy joes

Servings: 4

Calories Per Serving: 393 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

Hamburger buns for serving

Instructions

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

Recipe Notes

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

Nutrition Facts

Classic Sloppy Joes

Amount Per Serving (1 portion meat mixture)

Calories 393 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Cholesterol 81mg27%

Sodium 716mg31%

Potassium 715mg20%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 20g22%

Protein 21g42%

Vitamin A 716IU14%

Vitamin C 22mg27%

Calcium 55mg6%

Iron 3mg17%

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

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18
Oct
2025

Pumpkin Spice Candied Nuts

categories: Appetizers

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

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

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

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

Prepare Candied Topping For The Mixed Nuts

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

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

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

Add The Mixed Nuts And Cook!

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

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

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

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

Cooling The Cooked Nuts

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

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

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

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

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

Serve And Enjoy The Pumpkin Spice Candied Nuts

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

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

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

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

Looking For More CANDIED OR SPICED NUT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of candied and/or spiced nut recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from and with thanks to: Jessica, at: Pumpkin Spice Candied Nuts | The Novice Chef

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pumpkin Spice Candied Nuts

Prep Time

5 mins

Cook Time

8 mins

Cooling Time

10 mins

Total Time

23 mins

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

Category: Appetizer/Snack

Cuisine: American

Keyword: pumpkin spice candied nuts

Servings: 8 (¼ cup per serving)

Calories Per Serving: 370 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

US Customary - Metric

Instructions

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

Nutrition Facts

Pumpkin Spice Candied Nuts

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

Calories 370 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 4g

Monounsaturated Fat 13g

Cholesterol 15mg5%

Sodium 57mg2%

Potassium 256mg7%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 27g30%

Protein 6g12%

Vitamin A 181IU4%

Vitamin C 0.2mg0%

Calcium 52mg5%

Iron 2mg11%

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

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14
Oct
2025

Nutella and Fruit Waffle

categories: Breakfast

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

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

What Inspired Me To Make These Waffles

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

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

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

Gosta Do Castelo

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

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

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

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

Make The Waffle(s)

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

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

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

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

Prepare The Toppings While The Waffle Cooks

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

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

Assemble And Serve The Nutella And Fruit Waffle

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

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

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

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

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

I hope you have the opportunity to try this yummy, decadent Nutella and fruit waffle, and trust you’re going to enjoy it as much as we do!

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

Looking For More BREAKFAST Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

0 from 0 votes

Nutella and Fruit Waffle

Prep Time

7 mins

Cook Time

3 mins

Total Time

10 mins

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

Category: Breakfast

Cuisine: American

Keyword: nutella and fruit waffle

Servings: 1 waffle

Calories Per Serving: 342 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

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

US Customary - Metric

Instructions

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

Recipe Notes

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

Nutrition Facts

Nutella and Fruit Waffle

Amount Per Serving (1 waffle (4"))

Calories 342 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 11g69%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.1g

Sodium 17mg1%

Potassium 712mg20%

Carbohydrates 58g19%

Fiber 7g29%

Sugar 40g44%

Protein 4g8%

Vitamin A 93IU2%

Vitamin C 59mg72%

Calcium 70mg7%

Iron 2mg11%

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

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11
Oct
2025

Italian Turkey Noodle Bake

categories: Italian, Main Dishes, Turkey

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

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

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

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

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

Cook The Egg Noodles

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

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

A Little Bit Of Prep

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

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

Brown The Onions, Garlic And Turkey

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

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

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

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

Add Veggies And Spices

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

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

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

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

Layer The Baking Dish

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

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

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

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

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

Time to Bake!

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

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

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

Serve The Italian Turkey Noodle Bake

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

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

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

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

I hope you have the opportunity to make this simple yet satisfying meal for yourself and those you love. I trust you’ll enjoy it as much as we do.

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

Looking For More GROUND TURKEY Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of ground turkey recipes, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Turkey Noodle Bake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

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

Category: Main Dish

Cuisine: Italian

Keyword: Italian turkey noodle bake

Servings: 6

Calories Per Serving: 279 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

US Customary - Metric

Instructions

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

Recipe Notes

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

Nutrition Facts

Italian Turkey Noodle Bake

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

Calories 279 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 75mg25%

Sodium 713mg31%

Potassium 614mg18%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Vitamin A 450IU9%

Vitamin C 19mg23%

Calcium 225mg23%

Iron 2mg11%

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

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07
Oct
2025

Homemade Decorative Sprinkles

categories: Desserts, Tip Of The Day

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

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

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

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

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

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

Combine The Sprinkle Ingredients

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

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

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

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

Color The Sprinkle Mixture

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

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

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

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

Pipe Sprinkles With Pastry Bag OR Plastic Sealable Bag

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

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

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

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

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

Pipe Sprinkle Lines And Let Dry Overnight

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

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

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

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

Cut The Dried Sprinkles

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

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

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

Separate Colors OR Combine Sprinkles – Your Choice!

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

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

Time To Use The Homemade Decorative Sprinkles

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

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

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

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

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

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

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Decorative Sprinkles

Prep Time

10 mins

Cook Time

0 mins

Drying Time (inactive)

12 hrs

Total Time

12 hrs 10 mins

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

Category: Condiment

Cuisine: All Cuisines

Keyword: homemade decorative sprinkles

Servings: 16 (1 Tbsp. per serving)

Calories Per Serving: 48 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups powdered sugar (confectioner's sugar) DIVIDED USE
1½ Tablespoons water (cool not hot)
1 Tablespoon light corn syrup
½ teaspoon vanilla extract
additional water, IF NEEDED *add 1 tsp. at a time, only if needed
gel or liquid food coloring

Instructions

Line a baking sheet with parchment paper. Set aside until later.
Sift 1 cup powdered sugar into a large bowl. Add corn syrup, vanilla extract and 1½ Tablespoons water to the powdered sugar. Beat well until smooth and lump-free. Sift and add the remaining ½ cup powdered sugar. Mix well until fully combined, flowing and "pipeable". TIP: If necessary, add a bit more water (about 1 teaspoon at a time) until mixture is smooth, thick yet flowing enough to be easily piped through a pastry bag tip.
Divide icing into small bowls based on the number of colors you're making. Add food coloring as needed to achieve the color you want. Stir food coloring into the icing to distribute color evenly. TIP: Colored icing will lighten and fade slightly as it dries and hardens overnight, so add just a tiny bit more food coloring than you think you should.
Load pastry bags with various colors of icing. If using a pastry bag, fit it with a size 3, 4 or 5 tip. **If using Ziploc-style bags, spoon each color of icing into the bottom corner of individual bags, release the air, then seal the bags. Squeeze the icing down into one corner of the bag, twisting the top of the bag down tightly on the icing. Use scissors to cut across the bottom corner of the bag. This opening should only be big enough to pipe a thin line of icing through.
Pipe thin lines of colored icing onto the parchment paper-lined baking sheet, squeezing icing out of the bag as you go. Try and get the lines as straight as possible and make sure they don't touch each other. HELPFUL TIP: When piping the lines, try to keep the pastry tip (or corner of the bag) about ½" above the parchment paper. Squeeze the piping bag and pull the lines forward as you pipe the icing. Set the baking sheet full of "future" homemade decorative sprinkles aside. Let them dry (and harden) COMPLETELY overnight (about 12 hours).
After they have dried completely (12 hours), use a knife to cut each colored line of icing into ¼"-½" long pieces. When done with each color, set them aside. Repeat until all colored lines have been cut into desired sizes. Store sprinkles in airtight containers for up to a year.

Nutrition Facts

Homemade Decorative Sprinkles

Amount Per Serving (1 Tablespoon)

Calories 48

% Daily Value*

Fat 0.003g0%

Sodium 1mg0%

Potassium 0.4mg0%

Carbohydrates 12g4%

Sugar 12g13%

Calcium 0.3mg0%

Iron 0.01mg0%

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

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