The Grateful Girl Cooks!

04
Apr
2026

One Jar Strawberry Rhubarb Jam

categories: Canning And Preserving, Tip Of The Day

1 Shares

One Jar Strawberry Rhubarb Jam is a “small batch” recipe (no pectin/no canning). Make 1 pint or 2 half-pint jars of yummy jam in a saucepan!

Today I want to share a recipe for a small batch of strawberry rhubarb jam that tastes fabulous. This jam requires no special canning experience or equipment, because it’s made in a large saucepan (instead of using a water bath canner).

How’s that for a simple way to make only a jar or two of delicious homemade jam? I made this recipe because I’d picked a small amount of strawberries and rhubarb from our backyard garden and wanted to make a little bit of jam!

This jam does not need pectin to thicken it, because the cooking process used will achieve that on its own! That’s why I made this particular recipe, because I was out of pectin!

When done, the amount of jam produced is enough to fill a one-pint jar (2 cups) or you two smaller half-pint jars (1 cup each). Here’s how to make it.

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

Cooking The Strawberry Rhubarb Jam

NOTE: Before you begin cooking, place two small plates in your freezer (they will be needed later to test the jam for readiness). Don’t skip this step!

Measure sliced strawberries and rhubarb into a large saucepan (I use my Dutch Oven). Add granulated sugar, fresh lemon juice and a pinch of salt.

Stir these ingredients until they have been fully combined. Turn the heat on to Medium High heat and cook this for 3-5 minutes, stirring occasionally.

Now turn the heat down to Medium Low and simmer the jam, stirring it often until the strawberries and rhubarb begin to break down a bit.

I use a potato masher to “help” break down the fruit slightly. You will want to have some nice chunks of fruit, so don’t go crazy with the masher… ha ha!

Continue Cooking The Jam

Simmer the jam for about 15 minutes, stirring it often. The fruit will continue to break down, and the jam will continue to thicken as it cooks. Just keep stirring!

After the jam has cooked for the 15 minutes, test the jam to see if it is ready by performing the PLATE TEST (see below). This simple test will show you if the jam is ready or if it needs to cook a bit more.

Since there is no pectin used in one jar strawberry rhubarb jam, this is the best way to know if the correct thickness for the jam has been achieved.

When done cooking the jam, move the pan off of the heat source. The mixture might look like it still has too much liquid, but as it cools the jam mixture will thicken even more.

How To Know If The Jam Is Ready- The Plate Test!

Make sure you have removed the pan from the heat source. To test the jam to see if it is ready, remove one of the chilled plates from your freezer.

Place a small spoonful of the jam onto the COLD plate (photo on the left below). Run a finger down through the jam. If a clear trail is left and the jam holds its shape (photo on the right below), it is ready!

If it is NOT ready (“finger path” fills in with liquid or runs because of too much liquid), put the pan back on the Medium Low heat and simmer the jam a couple minutes more. Try plate test again using the second chilled plate from the freezer.

When The Jam Is Ready

When done, let the jam sit (still in the pan) and off of the heat for about 5 minutes to cool slightly. Transfer the jam into 1 pint-sized jar (holds 2 cups) or into 2 half-pint jars (each holds 1 cup).

Let the jam cool completely before you put a lid on the jar(s). This typically takes between 35-45 minutes on average and is inactive prep time.

Attach a lid (or the flat lids and screw bands if using) and refrigerate the jam until it has fully chilled. As the jam is refrigerated it will thicken a bit more, resulting in a fabulous, dense jam ready to be enjoyed.

NOTE: If you decide to can this jam (for long time storage) rather than eating it right away, you can find my canning notes at the bottom of the printable recipe card below).

Serve The One Jar Strawberry Rhubarb Jam

One Jar Strawberry Rhubarb Jam tastes amazing on toast, English muffins, biscuits, etc. It is even delicious used as a topping for pancakes and PB & J sandwiches, if desired.

Open your jar of jam and spread it on your choice of toast, etc. and enjoy its sweet and tangy flavor. It tastes wonderful, and because of that I am confident you’ll love it, too!

I hope you have the opportunity to make this delicious jam! Enjoy the convenience of making a jar of homemade jam without any special canning equipment or pectin!

However, if you already enjoy canning your jam using a traditional canning recipe, please check out my other recipe for Strawberry Rhubarb Jam (yields 9 half-pint jars using pectin, water bath canner, etc.).

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 JAM 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 jam 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.
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: Afton, at Simple Small-Batch Strawberry Rhubarb Jam – The Reader’s Kitchen

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

One Jar Strawberry Rhubarb Jam

Prep Time

15 mins

Cook Time

30 mins

Cooling Time (inactive prep)

45 mins

Total Time

1 hr 30 mins

One Jar Strawberry Rhubarb Jam is a "small batch" recipe (no pectin/no canning). Make 1 pint or 2 half-pint jars of yummy jam in a saucepan!

Category: Jam / Canning and Preserving

Cuisine: All Cuisines

Keyword: one jar strawberry rhubarb jam

Servings: 32 Tablespoons (1 pint or 2 half pints)

Calories Per Serving: 28 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups sliced strawberries
1½ cups sliced rhubarb
1 cup granulated sugar
2 Tablespoons lemon juice
1 pinch table salt

US Customary - Metric

Instructions

NOTE: Before beginning, place two small plates in your freezer (needed later to test jam for readiness). Don't skip this step!

Cook The Jam:

Measure strawberries, rhubarb, sugar, lemon juice and salt into a large saucepan. Stir until they are fully combined. Cook this mixture for 3-5 minutes on Medium High heat, stirring occasionally.
Turn the heat down to Medium Low and cook (simmer) the jam, stirring often until strawberries and rhubarb begin to break down and soften. Use a potato masher to "help" break down the fruit slightly if desired. Simmer the jam for about 15 minutes, stirring often. The fruit will continue to break down, and the jam will continue to thicken as it cooks. Just keep stirring!
After the jam has cooked for 15 minutes, test the jam to see if it is done by performing the PLATE TEST (see below). This simple test will show you if the jam is ready or if it needs to cook a bit more.

THE PLATE TEST:

Take pan off the heat. Remove one chilled plate from the freezer. Place a small spoonful of jam onto the COLD plate. Run a finger through the jam. If a clear trail is left and the jam holds its shape, it is ready! NOTE: If it is NOT ready (still too much liquid), put the pan back on Medium Low heat; simmer it for 2 more minutes, then try again using the second cold plate from the freezer.

Jar The Jam And Refrigerate:

When done, let the jam rest (still in the pan and off the heat) for 5 minutes to cool slightly. Transfer jam into 1 pint-sized jar (holds 2 cups) or into 2 half-pint jars (each holds one cup). Let the jam cool completely before covering the jar. Attach a lid (or flat lids/screw bands if using). Refrigerate jam until fully chilled. Serve and enjoy!

Recipe Notes

CANNING INSTRUCTIONS: Use bottled lemon juice instead of fresh lemon juice. Leave 1/8-inch headspace in each jar. Follow manufacturers water bath canning instructions for your individual canner. Process pint jars for 15 minutes. Process half-pint jars for 10 minutes.

Nutrition Facts

One Jar Strawberry Rhubarb Jam

Amount Per Serving (1 Tablespoon)

Calories 28 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.005g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.01g

Sodium 2mg0%

Potassium 31mg1%

Carbohydrates 7g2%

Fiber 0.3g1%

Sugar 7g8%

Protein 0.1g0%

Vitamin A 7IU0%

Vitamin C 6mg7%

Calcium 6mg1%

Iron 0.1mg1%

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

Here’s one more to pin on your Pinterest boards!

28
Mar
2026

Ground Beef Empanadas

categories: Beef, Main Dishes

7 Shares

Pin7

Yum

Make a dozen delicious Ground Beef Empanadas with meat, potatoes, Mexican spices and peas stuffed inside a fried, flaky pastry dough crust.

Today I want to share a great recipe for ground beef empanadas with you. This recipe will yield 12 beautiful empanadas, perfect for lunch or dinner!

I found this recipe online a while ago and decided to give it a try. I have made fruit empanadas quite a few times but decided to make some with ground beef and Mexican-inspired spices.

My husband and I both LOVED them! We froze several of the empanadas and then reheated them in our air fryer a couple weeks later. They were still just as amazing!

I hope you enjoy trying these ground beef empanadas, too! Here’s how to make them.

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

Prepare The Pastry Dough

Put a blade attachment on a food processor, then add all-purpose flour, salt and chunks of very cold butter. Pulse these ingredients several times until the butter has been reduced to about the size of peas in the flour.

Add one large egg and cold water into the food processor. Pulse these ingredients again, continuing only until everything comes together into a cohesive ball of dough.

Remove the dough ball from the processor and shape it with your hands into a flat round circle. Wrap the dough tightly in plastic wrap and refrigerate it for one hour (at least!).

Make The Ground Beef Filling

While the dough chills, make the meat filling. Heat olive oil on medium in a large skillet. Once the oil is hot, add chopped red onion, chopped jalapeños and chopped green chiles.

Sauté them for a couple of minutes until they have softened slightly. Stir in salt, chili powder, paprika and ground cumin and stir to combine.

The next thing you will do is stir tomato paste into this veggie/spice mixture until it has been incorporated. Sauté these ingredients for another couple of minutes.

Add ground beef to the spice mixture and cook the beef until it is no longer pink. Break up the meat as it browns. This usually takes about 4-5 minutes.

When the meat is done cooking, take the skillet off of the heat and let the ground beef filling cool slightly.

After the filling has had the chance to cool a bit, add pre-cooked potato cubes, frozen peas, fresh chopped green onion and parsley to the meat filling.

Stir until all of these filling ingredients are well-combined. Now let’s make some ground beef empanadas!

Cut Out Pastry Dough

Remove and unwrap the refrigerated pastry dough and place it on a floured work surface. Roll the dough out until it is about ¼” thick.

Use a biscuit cutter, small bowl or a ring cutter that is approximately 4½”- 5″ in diameter. I ended up using a 4½” plastic jar lid for my empanadas, which worked great!

Cut out 12 circles of dough, approximately 5″ in diameter. Gather and re-roll leftover dough and cut out additional circles, until you have 12 total.

Fill The Empanadas

Use a rolling pin to roll the dough circles out just a little bit more to make them slightly larger (shown below). Spoon about ¼ cup of the filling in the center of each pastry round.

Avoid overfilling the empanada or it will make it a little bit harder to fully enclose and seal the filling with the pastry dough.

Seal The Empanadas

After filling the dough, fold each empanada in half by bringing one edge of the dough up and over the filling until it reaches the other edge. The empanadas should be in a half-moon shape now.

Pinch the edges together to lightly seal the edges, then crimp the outer edges of the dough with the tines of a fork (shown below), to tightly seal the filling inside the pastry dough.

Be careful not to puncture the dough with the fork and make sure the empanadas are fully sealed to prevent the filling from leaking out while frying them.

Fry The Empanadas

Fill an electric skillet OR a large, deep skillet or a large saucepan with enough vegetable oil until it is about 1″ in depth. Heat the oil until it registers between 360°-375°F. on a digital thermometer.

For best results do NOT add the empanadas to the hot oil until it has reached that temperature or level of heat.

Once the oil is at temperature, add 2-3 empanadas to the skillet at a time. Fry them for about 2-3 minutes, then carefully turn them over and cook the other side for the same amount of time.

When done, they should be lightly browned and crispy on both sides. Transfer them out of the skillet and onto a wire rack (on top of paper towels to absorb any dripping oil).

IMPORTANT: After cooking a batch, it is really important to let the oil come back again to the correct temperature before frying the next batch!

Let the hot empanadas cool slightly on the wire rack (for a minute or two) before you serve them. See how pretty and golden brown they are on the outside?

When they come out of the hot oil in the fryer the pastry crust is nice and flaky, too! Now it’s almost time to serve and enjoy them.

Serve The Ground Beef Empanadas

Serve the ground beef empanadas while they are hot. We serve them with sour cream and salsa on the side to dip each bite in, because they add even more flavor!

Taco sauce and guacamole are two more delicious toppings or dips for the empanadas, so serve them with whatever toppings you prefer.

Dip or spoon some sour cream and salsa on the empanadas and take a big bite. YUM! We think these ground beef empanadas are amazing!

The empanadas freeze very well (after they have cooled completely) if wrapped well. We reheat them (thawed) in our air fryer at 340°F. for about 3-4 minutes.

I hope you have the opportunity to make this delicious recipe and trust you and those you love will enjoy these empanadas as much as we do.

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 Recipes Using GROUND BEEF?

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 beef 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.
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: Alyssa Rivers at: https://therecipecritic.com/empanadas

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Ground Beef Empanadas

Prep Time

30 mins

Cook Time

20 mins

Resting Time (dough chilling)

1 hr

Total Time

1 hr 50 mins

Make a dozen delicious Ground Beef Empanadas with meat, potatoes, Mexican spices and peas stuffed inside a fried, flaky pastry dough crust.

Category: Main Dish

Cuisine: Spanish

Keyword: ground beef empanadas

Servings: 12 empanadas

Calories Per Serving: 278 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Dough:

3 cups all-purpose flour
½ teaspoon salt
½ cup COLD butter cubed (=one stick or 8 Tbl.)
1 large egg
¾ cup cold water

For The Beef Filling:

2 Tablespoons olive oil
½ cup chopped red onion* *finely chopped
1 Tablespoon fresh jalapeño pepper seeded/finely chopped
1 Tablespoon diced green chiles
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
1 Tablespoon tomato paste
12 ounces ground beef (90% lean)
6 ounces russet potato (pre-boiled and diced)
¼ cup frozen peas (do not thaw)
1 Tablespoon chopped green onions
1 Tablespoon chopped fresh parsley
OIL, for frying empanadas enough for a 1" depth in skillet

US Customary - Metric

Instructions

Make Dough:

Put blade attachment on food processor. Add flour, salt and cold butter chunks. Pulse several times until butter is reduced to the size of peas, then add egg and cold water. Pulse again, continuing only until mixture comes together in a cohesive ball of dough. Remove dough; shape it with your hands into a flat round circle. Wrap tightly in plastic wrap; refrigerate dough one hour (at least!).

Make Beef Filling (while dough is refrigerated):

Heat olive oil on medium in a large skillet. Once hot, add red onion, jalapeños and green chiles. Sauté until they've softened slightly (2-3 minutes). Stir in salt, chili powder, paprika and cumin. Add tomato paste; stir until combined. Sauté 2 more minutes. Add ground beef. Cook until meat is browned/fully cooked, breaking up the meat as it cooks (about 4-5 minutes). When done, take skillet off the heat; let the filling cool slightly (3-4 minutes). Stir in cooked diced potato, frozen peas, green onion and parsley until combined.

Make and Fill Empanadas:

Unwrap cold pastry dough; put dough on floured work surface. Roll dough out until it is about ¼" thick. Use a biscuit cutter, small bowl or ring cutter that is approx. 5" in diameter. Cut dough into 12 circles, approximately 5" in diameter. Gather/re-roll leftover dough; cut additional circles until you have 12 total. Roll dough circles out just a little bit more to make them slightly larger.
Spoon about ¼ cup of the filling in the center of each dough round. Avoid overfilling or it will be harder to fully enclose and seal in the filling. Fold empanadas in half by bringing one half of the dough up and over the filling until it reaches the other edge (half-moon shape). Pinch edges together to seal, then carefully crimp edges with the tines of a fork to tightly seal filling inside. Make sure empanadas are fully sealed to prevent filling from leaking out while cooking.

Cooking The Empanadas:

Fill an electric skillet OR a large skillet or large saucepan with vegetable oil until oil reaches 1" in depth. Heat oil until it registers between 360°-375°F. on a digital thermometer. Do NOT add empanadas to the oil until it has reached the correct temp. (for best results). Once oil is at temp, add 2-3 empanadas to the oil at a time. Fry for 2-3 minutes, then turn them over; cook the other side 2-3 minutes. When done, both sides should be lightly browned and crispy. Transfer them from the oil onto a wire rack (over paper towels to absorb any oil drips). IMPORTANT: After cooking a batch, it is really important to let oil re-heat to the correct temperature again before frying the next batch!
Let empanadas cool slightly before serving. Serve with favorite condiments (guacamole/sour cream/salsa, etc.). Enjoy!

Nutrition Facts

Ground Beef Empanadas

Amount Per Serving (1 empanada)

Calories 278 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 54mg18%

Sodium 301mg13%

Potassium 239mg7%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 1g1%

Protein 10g20%

Vitamin A 483IU10%

Vitamin C 5mg6%

Calcium 21mg2%

Iron 3mg17%

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

Here’s one more to pin on your Pinterest boards!

21
Mar
2026

Cheddar Chive No-Knead Bread

categories: Breads

6 Shares

Pin6

Yum

Cheddar Chive No-Knead Bread is a large, no-knead savory loaf filled and flavored with chives and sharp cheddar cheese. It is delicious!

Today I want to share with you a delicious recipe for cheddar chive no-knead bread. I modified a couple recipes I use for no-knead bread and added cheese and chives to try this flavor combination.

The result is a great loaf of bread! Crispy and golden-brown on the outside and soft and delicious on the inside, just the way we love it!

I am confident you are going to love it, too. Here’s how to make a beautiful loaf of cheddar chive no-knead bread.

Make The Bread Dough

Combine flour, salt and instant yeast in a large mixing bowl. Add lukewarm water (about 80°F.) to the dry ingredients and then stir very well, until it comes together and forms a “shaggy” mound of dough.

When the dough has come together, add grated sharp cheddar cheese and chopped chives and stir well to fully incorporate them into the dough.

Let The Dough Rise

Cover the bowl tightly with plastic wrap; let the dough rest in a warm place (free from drafts) at room temperature for 8-12 hours. I usually let mine sit about 12 hours (overnight).

This lengthy rising time helps develop a nice sourdough flavor for the bread. After this rising time, the “tacky” dough should have doubled in size.

Shape the Dough Into A Loaf

Lay a large piece of parchment paper on a large baking sheet and sprinkle it with flour. Turn the dough out of the bowl onto the floured parchment paper.

NOTE: The parchment paper should be larger than the loaf on ALL sides, to make it easier to lift the loaf out of the pan after baking.

Gently shape the dough into a round loaf, sprinkling the dough with additional flour, if necessary, to prevent sticking. In the first photo below, I shaped the loaf on a floured surface, then transferred the loaf to parchment paper for baking (both methods work).

Cover the dough loosely (again) with plastic wrap. Let it rest in a warm place while you pre-heat the pan used to bake the bread.

Preheat Dutch Oven And Then Bake Bread

Place a Dutch oven (with oven-safe lid and handles) in your oven on a middle rack. Turn the heat to 450°F. and let the oven pre-heat (with the pan in there the entire time).

Once the oven has reached 450°F., keep the covered Dutch oven in there for 30 more minutes.

After the additional 30 minutes of pre-heating, pick up the loaf using the parchment paper to lift it up and place it in the VERY HOT Dutch oven. Make sure all the parchment paper is INSIDE the pan, then put the cover back on the Dutch oven

Bake the cheddar chive no-knead bread for 30 minutes (at 450°F.). After 30 minutes, remove the lid from the pan and continue baking for 5 more minutes (uncovered).

Remove the pan from the oven and carefully lift the parchment paper and the loaf up and out of the HOT pan. Place the hot bread on a wire rack to cool.

The cheddar chive no-knead bread should be beautifully golden browned on all sides and should smell really good!

Slice And Serve Cheddar Chive No-Knead Bread

This bread will slice the easiest when the bread has had the chance to cool a bit. While it cools, use a pastry brush to remove any excess flour from the bread.

Use a serrated knife to slice the cheddar chive no-knead bread into thin slices and serve warm with soft butter for a de3licious treat!

You can see in the photo below the cheddar cheese and chives distributed throughout each slice. We always love a warm slice with melted butter on it. YUM!

The bread can also be broiled (or toasted) for a nice crispy slice, too! Shown below is a broiled piece of cheddar chive no-knead bread, served with BBQ ribs and baked beans!

I hope you have the opportunity to make a loaf of this tasty no-knead bread and trust you (and those you love) will enjoy it as much as we do!

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 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 bread recipes (savory and sweet) 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cheddar Chive No-Knead Bread

Prep Time

10 mins

Cook Time

35 mins

Rising/Dutch oven preheat (inactive)

8 hrs

Total Time

8 hrs 45 mins

Cheddar Chive No-Knead Bread is a large, no-knead savory loaf filled and flavored with chives and sharp cheddar cheese. It is delicious!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: cheddar chive no-knead bread

Servings: 16 half slices

Calories Per Serving: 158 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4½ cups all-purpose flour + more for dusting
1½ teaspoons salt
½ teaspoon instant yeast* *or same amount of active dry yeast
2 cups lukewarm water (about 80℉.)
1 cup sharp cheddar cheese (grated)
⅓ cup chopped chives

US Customary - Metric

Instructions

Combine flour, salt and instant yeast in a large mixing bowl. Add lukewarm water to the dry ingredients and then stir very well, until it comes together and forms a "shaggy" mound of dough. Add grated cheese and chopped chives and stir well, to incorporate them into the dough.
Cover the bowl with plastic wrap; let the dough rest in a warm place (free from drafts) at room temperature for 8-12 hours. The dough should double in size.
Lay a large piece of parchment paper on a large baking sheet. The paper should be larger than the loaf on all sides. Lightly dust the paper with additional flour, then turn the dough out of the bowl onto the floured paper. Gently shape the dough into a round loaf, dusting with extra flour, if necessary, to prevent sticking. Cover the bread dough loosely with plastic wrap.
Place a Dutch oven (with oven-safe lid/handles) in the oven. Set the heat for 450℉. Once the oven reaches the temperature (450℉.), keep the Dutch oven in there for 30 more minutes before adding the bread.
Carefully pick up the parchment paper (with loaf) and place it into the VERY HOT DUTCH OVEN. Make sure all the parchment paper fits inside the Dutch oven and put the lid back on. Bake the bread at 450℉. for 30 minutes. After 30 minutes, remove the lid and continue baking 5 more minutes (uncovered).
Remove the pan from the oven. Carefully lift paper (and loaf) out of the hot pan and onto a wire rack to cool. Use a pastry brush to dust off any excess flour remaining on loaf. Cheddar Chive No-Knead Bread slices best when it has cooled a bit before cutting and serving. TIP: Try slicing it in thin slices, then cut each large piece in half for the most servings. Enjoy.

Nutrition Facts

Cheddar Chive No-Knead Bread

Amount Per Serving (1 half slice)

Calories 158 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 7mg2%

Sodium 267mg12%

Potassium 49mg1%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 0.1g0%

Protein 5g10%

Vitamin A 107IU2%

Vitamin C 0.5mg1%

Calcium 57mg6%

Iron 2mg11%

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

Here’s one more to pin on your Pinterest boards!

14
Mar
2026

Instant Pot Pork Tenderloin And Gravy

categories: Instant Pot Recipes, Main Dishes, Pork

3 Shares

Pin3

Yum

Instant Pot Pork Tenderloin (and gravy) is a delicious dish that serves 4! Juicy pork slices are drizzled with a maple syrup and Dijon gravy.

Today I want to share with you a great recipe for Instant Pot Pork Tenderloin and Gravy (4 servings). I found the original recipe on Pinterest a while ago, tried it, and it was a hit!

So, I decided to post the recipe here on the old blog in the hopes that others out there would enjoy making it, as well.

All in all, this is not a difficult recipe, and the result is wonderfully tender pork slices, coated in a delicious and flavorful gravy. It is delicious! Here’s how to make it.

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

A Little Bit Of Prep

In a small bowl, whisk together dried garlic powder, rosemary, thyme, onion powder, salt and black pepper until they have been fully combined.

These dry ingredients are the spice mixture that will be used to season the pork tenderloin. Set the spices aside once combined.

In a separate bowl, whisk chicken broth, low sodium soy sauce, pure maple syrup (or honey) and Dijon mustard together until smooth.

Pan-Sear The Seasoned Pork Tenderloin

Prepare the tenderloin by patting it dry with paper towels, then cutting away and discarding any extra silver skin on the meat.

Brush or rub all sides of the pork with ½ Tablespoon of extra virgin olive oil. Sprinkle both sides of a pork tenderloin with the dry spices, pressing them into the meat so they adhere.

The recipe (as written) calls for using a 1½ to 2-pound pork tenderloin, but I have included cooking times for a smaller sized tenderloin further below.

Press the SAUTÉ button on the Instant Pot and let the machine heat up for 1 minute. Add ½ Tablespoon of extra virgin olive oil and let it get hot.

Place the seasoned pork tenderloin in the hot oil and sauté it only until it is lightly browned on ALL sides. Do NOT cook it all the way through!

Once the tenderloin has been pan-seared and browned on all sides, take it out of the Instant Pot and let it rest onto a plate for a couple minutes.

Time To Cook The Pork Tenderloin

Pour the broth mixture into the Instant Pot inner cannister. The Instant Pot should still be on the SAUTÉ setting.

As the broth begins to heat up, use a wooden spoon to scrape the bottom of the pot to deglaze it as it cooks.

Continue heating and scraping until no browned bits of food are left stuck to the bottom of the pot. This will help prevent the Instant Pot from giving you the dreaded BURN warning later!

Scraping up the little browned bits from the bottom of the pot that are left over after sautéing the tenderloin will also add more flavor to this dish.

Cook The Pork Tenderloin

Press the CANCEL button to stop the sauté feature. Place the browned pork tenderloin on top of the broth mixture in the Instant Pot.

You may find you will need to curve or coil the meat slightly in the pot to help it fit comfortably on top of the broth. Lock the Instant Pot lid in place. Flip the toggle switch to SEALING.

Press the MANUAL (High pressure) button and cook the pork tenderloin for 3 minutes. If your pork tenderloin is smaller, you may find that less cooking time is necessary (see below).

NOTE: Cook a tenderloin with a weight between 1½-2 pounds for 3 minutes (then 12-minute Natural release time). If the tenderloin weighs 1¼ pounds or less, cook it for 1 minute (then 12-minute Natural release time)

The Instant Pot will gradually begin to heat and build pressure inside (about 10 minutes). Once it has reached full pressure, the pressure gauge on top of the machine will pop up, and the cooking program timer will begin.

Once The Pork Tenderloin Is Done Cooking

When done, let the pressure release NATURALLY (do nothing) for 12 minutes. The timer on the Instant Pot will begin counting the time and will show it on the display panel.

Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is now safe to open the lid.

Check the internal temperature of the pork using an instant-read digital thermometer. It should have a safe internal temperature of 145°F. (See below for instructions on what to do if the meat is at least 10 degrees or more below 145°F).

If you find it needs only a little more heat to reach 145°F, re-lock the lid and let the meat rest for 2-3 minutes in the residual heat remaining inside the Instant Pot. Unlock the lid and check the temp again.

What If Pork Hasn’t Reached The Correct Temperature?

NOTE: If the meat (after cooking and Natural 12-minute release) is more than 10 degrees less than 145°F., re-lock the lid and cook the meat for one more minute on HIGH PRESSURE, then do a quick release.of the remaining pressure.

Try not to over-cook the pork because that can make it dry! Transfer the pork tenderloin onto a plate, cover it tightly with foil, and let the meat rest for about 8-10 minutes.

Make The Gravy

While the meat rests, make the gravy using the liquid remaining in the Instant Pot. First, press the CANCEL button, then press the SAUTÉ button.

Whisk together 2 Tablespoons of cornstarch and 2 Tablespoon of water until it is lump-free. This is called a “slurry”, and it is used to thicken the broth.

Pour the slurry into the hot broth, and bring this liquid mixture to a simmer, stirring it often with a wooden spoon until it begins to thicken slightly.

Press the CANCEL button to turn off the heat and continue to stir as this gravy thickens. Once done, it is time to serve the Instant Pot pork tenderloin and gravy!

Serve The Instant Pot Pork Tenderloin And Gravy

Unwrap the pork tenderloin and place it on a cutting board. Cut it into ½” slices and then transfer those slices to a serving platter (shown below).

Spoon the hot gravy over the top, making sure each slice is covered with the hot gravy. Garnish with fresh parsley, if desired and serve immediately.

My husband and I enjoyed the Instant Pot Pork Tenderloin and Gravy served with peas and homemade Duchess Potatoes on the side. It was a wonderful meal!

I hope you have the opportunity to make this delicious Instant Pot recipe and trust you and those you love will enjoy it, too! It’s DELICIOUS!

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 INSTANT POT Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (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: Erin Clarke (wellplated.com): Instant Pot Pork Tenderloin

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Pork Tenderloin (and gravy)

Prep Time

15 mins

Cook Time

20 mins

Total Time

45 mins

Instant Pot Pork Tenderloin (and gravy) is a delicious dish that serves 4! Juicy pork slices are drizzled with a maple syrup and Dijon gravy.

Category: Main Dish

Cuisine: All Cuisines

Keyword: instant pot pork tenderloin

Servings: 4

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds pork tenderloin 1½ - 2 pounds can be used
1 Tablespoon extra virgin olive oil ** **DIVIDED USE

Seasoning Mix:

2 teaspoons dried crushed rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon onion powder

For Gravy:

¾ cup low sodium chicken broth
2 Tablespoons low sodium soy sauce
2 Tablespoons pure maple syrup (or honey)
2 teaspoons Dijon mustard

For Gravy "Slurry":

2 Tablespoons cornstarch
2 Tablespoons water

US Customary - Metric

Instructions

In a small bowl, whisk garlic powder, rosemary, thyme, onion powder, salt and pepper until combined. Set aside.
In a separate bowl, whisk chicken broth, soy sauce, maple syrup (or honey) and Dijon together until smooth.
Pat tenderloin dry. Cut away (and discard) silver skin on the meat. Brush or rub all sides of the pork with ½ Tablespoon. olive oil. Season all sides of the pork with spice mix, pressing them into the meat to adhere.
Press SAUTÉ button; let Instant Pot heat for 1 minute. Add ½ Tablespoon of olive oil; let it get hot. Add tenderloin; sauté on all sides until browned Do NOT cook it all the way through! Transfer pork to a plate; let it rest.
Put broth, soy sauce, maple syrup and Dijon into the Instant Pot. Instant Pot should still be on SAUTÉ setting. Use a wooden spoon to scrape the bottom of the pot often to deglaze it as it cooks. Continue until no browned bits are left stuck to the bottom of the pot (to avoid the BURN warning later).
Press CANCEL button. Put the tenderloin back in the Instant Pot. If needed, curve the meat slightly in the pot to help it fit. Lock the lid in place. Flip the toggle switch to SEALING. Press MANUAL (High pressure) button; set cook timer for 4 minutes. It should take about 10 minutes to reach full pressure (gauge will pop up) and the cooking program begins. (See NOTE section below cook time for smaller tenderloins).
When done, let pressure release NATURALLY (do nothing) for 12 minutes. Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is safe to open the lid. Check the internal temperature of the tenderloin using a digital thermometer. It should be 145°F. If you find it needs just a tiny bit more time to reach 145℉, re-lock the lid; let it "rest" for 2-3 minutes in the residual heat remaining inside the Instant Pot. Check the temp again. Try not to over-cook the pork because that makes it dry! Transfer the pork tenderloin onto a plate, cover tightly with foil; let meat rest for 7-8 minutes.
While meat rests, make gravy with liquid remaining in the Instant Pot. Press CANCEL button, then press SAUTÉ button. Whisk 2 Tablespoons cornstarch and 2 Tablespoon of water until smooth. Pour the cornstarch slurry into the hot broth. Heat liquid to a simmer, stirring often with a wooden spoon until it begins to thicken. Press CANCEL button to turn off heat; continue to stir until a thickened gravy forms.
Place tenderloin on a cutting board. Cut it into ½" slices, transfer slices to a serving platter. Spoon gravy over the top. Garnish with fresh parsley (optional). Serve immediately.

Recipe Notes

NOTE: If tenderloin weighs 1¼ pounds or less, cook it for only 1 minute (then do the regular 12-minute Natural release time)

Nutrition Facts

Instant Pot Pork Tenderloin (and gravy)

Amount Per Serving (4 g)

Calories 295 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 111mg37%

Sodium 1001mg44%

Potassium 778mg22%

Carbohydrates 13g4%

Fiber 0.5g2%

Sugar 6g7%

Protein 37g74%

Vitamin A 18IU0%

Vitamin C 0.2mg0%

Calcium 36mg4%

Iron 2mg11%

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

Here’s one more to pin on your Pinterest boards!

07
Mar
2026

Baked Homemade Tortilla Chips

categories: Appetizers

3 Shares

Pin3

Yum

Baked homemade tortilla chips are simple to make in under 15 minutes, using only 3 ingredients. They are crispy and delicious!

Today I want to show you how easy it is to make your own homemade tortilla chips, right in the comfort of your own kitchen!

This simple recipe is very budget friendly. It’s also an EASY way to make a quick snack to gobble up OR to enjoy the chips served with salsa or other dips.

This recipe for baked homemade tortilla chips only requires corn tortillas, oil and salt to create crispy lightly salted homemade tortilla chips. Here’s how to make them.

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

Prepare The Corn Tortillas

Before beginning, preheat your oven to 400°F. This will save you time, because your oven will be hot as soon as you finish preparing the tortillas.

To make a batch of these crunchy chips, begin with 6 corn tortillas. The recipe as written below will yield 48 tortilla chips, but it is very easy to double or triple the recipe to meet your needs.

Lay the tortillas out on paper towels. Brush one side of each tortilla lightly with vegetable oil. I find that using a pastry brush works well for this.

Once each tortilla is brushed with oil, lightly sprinkle each tortilla with salt (oiled side only).

Slice The Tortillas Into Wedges

Once the tortillas have been brushed with oil and salted (on 1 side only), stack 3 of the tortillas together on top of each other.

Use a sharp knife (or a pizza cutter) to slice through the stack, cutting the tortillas into 8, “pie-shaped” wedges.

Repeat this “stacking and slicing” with the remaining 3 tortillas. Now you should have a final total of 48 tortilla wedges.

Lay the tortilla pieces in a single layer on top of a parchment paper-lined large baking sheet. Position them so all of the tortilla wedges fit in the pan.

Once they are all positioned on the baking sheet, they’re ready to be baked in your preheated 400°F. oven.

Bake The Tortilla Chips

Bake the tortilla chips on a middle rack in the oven at 400°F. for about 4 minutes. Open the oven and rotate the pan to ensure even distribution of heat for best crispness.

After rotating the baking sheet, continue to bake the tortilla chips for about 4-5 more minutes OR until they are lightly browned around the edges and CRISP!

Oven temperatures can vary quite a bit, so try to keep an eye on the tortilla chips during the second part of the baking time.

When they’re done baking, transfer the parchment paper and chips off of the hot baking sheet, and let them cool to room temperature. They will crisp up a bit more as they cool.

Serve The Baked Homemade Tortilla Chips

The baked homemade tortilla chips can be enjoyed as tortilla chips, or they can be used to scoop up copious amounts of salsa or dip!

They are wonderful when served as a side with a big bowl of chili because they are sturdy enough to scoop up big old bites. YUM!

I also like to use them as a garnish for bowls of chili, as shown below. Doesn’t that bowl of chili look nice with the tortilla chip and sour cream garnish?

Baked homemade tortilla chips not only taste good, but they also look good, too (who knew?). Store any leftover chips in a resealable, airtight storage bag to maintain their crunch.

I hope you have the opportunity to make some baked homemade tortilla chips for yourself and for those you love. I’m confident you will enjoy them.

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 Some More CRUNCHY SNACK 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 crunchy snack 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.
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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Homemade Tortilla Chips

Prep Time

5 mins

Cook Time

9 mins

Total Time

14 mins

Baked homemade tortilla chips are simple to make in under 15 minutes, using only 3 ingredients. They are crispy and delicious!

Category: Snack

Cuisine: Mexican

Keyword: baked homemade tortilla chips

Servings: 48 chips

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 corn tortillas
1 Tablespoon vegetable oil
1 teaspoon salt** **(or more-season lightly to taste)

US Customary - Metric

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Lay tortillas in single layer on paper towels. Brush 1 side only of the tortillas with oil (cover surface lightly) using a pastry brush. Lightly sprinkle tortillas with salt (oiled side only). NOTE: Amount of oil/salt may vary slightly for each user.
Stack 3 oiled/salted tortillas together directly on top of each other. Use a sharp knife (or a pizza cutter) to cleanly slice through the stack, cutting the tortillas into 8 "pie-shaped" wedges. Repeat the "stacking and slicing" with the remaining 3 tortillas. Now you should have a total of 48 tortilla wedges.
Lay the tortilla pieces in a single layer on top of the prepared baking sheet. Position them so all tortilla wedges fit in the pan.
Bake on a middle rack in the oven at 400°F. for 4 minutes. Open oven; rotate the pan to ensure even chip crispness. Continue baking the tortilla chips for 4-5 more minutes OR until they're lightly browned around the edges and CRISP! NOTE: Oven temperatures can vary, so keep an eye on the chips during the last 5 minutes. When done, transfer parchment paper and chips off the hot baking sheet; let them cool to room temp. They will crisp up a bit more as they cool.
Serve at room temperature and enjoy! Store chips in an airtight, re-sealable bag.

Here’s one more to pin on your Pinterest boards!

28
Feb
2026

Crunchy Air Fryer French Toast

categories: Air Fryer Recipes, Breakfast

3 Shares

Pin3

Yum

Crunchy Air Fryer French Toast is a decadent breakfast featuring sliced Challah bread coated in egg, cinnamon, vanilla and a crispy topping!

Last year my husband and I went out for breakfast for the first time in months. We went to a favorite local restaurant that had just begun offering breakfast and I was intrigued by a French Toast recipe that was on the menu.

The French toast had an Irish whiskey batter and a crunchy cereal topping, and they offered Irish whisky syrup to top it with, if desired. Well, I ordered the maple syrup instead and loved this strange new twist on French toast (see picture below).

I came home after enjoying this meal and decided to try and make it as a “family-friendly” breakfast months later. This recipe for Crunchy air Fryer French Toast is the result.

My biggest question was how to get that crunchy topping… and once I figured it out, I make some for myself and my husband. It tasted GREAT! So, here’s my version of how to make Crunchy Air Fryer French Toast (without the whiskey!).

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

Prepare The Challah Bread

I use challah bread to make this recipe, but you can use French bread, Brioche or Texas Toast if desired. Slice FOUR 1″ thick slices from the loaf.

This recipe (as written below) will require 4 one-inch slices of bread, which will be enough for two servings (two slices per serving).

Challah bread can easily be found in most grocery stores, however if you are interested in making your own, check out my recipe for classic challah bread.

Once you cut the bread into slices, set the four pieces aside while you make the egg batter.

Make The Egg Batter

Place two large eggs, milk, ground cinnamon and vanilla extract in a medium-sized bowl. Make sure the bowl is large or wide enough to lay a piece of the challah bread in it flat.

Use a whisk or a fork to fully combine these four ingredients into a wet batter. You may find the cinnamon doesn’t fully incorporate. Simply keep it mixed in as you dredge the bread in it (later).

Once the wet batter is made, set it aside while you make the crunchy topping for the French toast.

Prepare The Crunchy Topping

The easiest way to make the topping is to place 1½ cups of Raisin Bran Crunch (REMOVE THE RAISINS) into a food processor and pulse it until you are left with much smaller flakes.

I discovered how the crunch from this type of cereal kept its crunch even after cooking and that is why I used it. NOTE: There may be other cereals that hold a crunch as well, but this is the one I will consistently use.

If you don’t have access to a food processor, place the cereal flakes in a large plastic storage bag. Seal the bag, then lightly pound on it with a rolling pin or meat mallet until you have “pounded” the flakes manually into much smaller pieces.

Coating The French Toast Slices

Place the two bowls (one with egg batter on the left and the other one with the crunch topping) on your kitchen counter side by side. This will be your French toast “dipping” station!

Using one slice of challah bread at a time, place it into the egg batter. Once the bottom side is coated, carefully flip the bread over to cover the other side with the egg batter.

Gently press the bread into the batter, to ensure it is fully covered. Lift the bread up and let any excess batter drip back down into the bowl.

Immediately place the batter-coated bread into the crunchy topping and repeat the process. Cover one side of the bread, then turn and cover the other side with the crunchy topping.

NOTE: The actual size/thickness of the bread you choose to use “may” require a bit more egg batter than called for. This has never been the case for me, but since there are so many different sizes of bread available nowadays, I add this as a tip!

Repeat this process until all slices are covered on both sides with batter and the topping. I find it helpful to lay each piece (once covered) on a piece of parchment paper or foil while coating the other slices.

Air Fry The French Toast

Preheat your air fryer as the manufacturer suggests. Place the four slices of French toast in the air fryer basket, making sure to leave a bit of space between each slice (for better hot air circulation).

Cook the French toast at 370°F. for 5 minutes, then check it. The French toast (once done) should be lightly browned on top, cooked through, and should also be very crispy on the outside.

Serve The Crunchy Air Fryer French Toast

Use a spatula to transfer the crunchy air fryer French toast out of the air fryer and onto serving plates. Serve immediately while the French toast is hot.

Top the French toast with your favorite toppings such as butter, maple syrup, powdered sugar, fruit, etc. Use whatever you would normally enjoy on your French toast!

All that is left to do is grab a fork and dig into this delicious breakfast treat! The topping is crispy and crunch, yet the inside is gloriously soft!

I am confident you and those you love are going to enjoy this yummy breakfast! For us, it is an occasional breakfast treat, not an “all the time” treat.

The recipe can be doubled or tripled to suit your needs, but you will need to prepare it in batches, so the air fryer basket isn’t overcrowded.

I hope you have the opportunity to make Crunch Air Fryer French Toast for your family or friends and trust you will enjoy it as much as we do.

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 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 variety of delicious 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.
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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crunchy Air Fryer French Toast

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Crunchy Air Fryer French Toast is a decadent breakfast featuring sliced Challah bread coated in egg, cinnamon, vanilla and a crispy topping!

Category: Breakfast

Cuisine: All Cuisines

Keyword: air fryer French toast

Servings: 2 (2 slices per serving)

Calories Per Serving: 538 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 slices Challah bread slices (each 1" thick)
1½ cups Raisin Bran Crunch cereal* REMOVE THE RAISINS (don't use)
2 large eggs
¼ cup low-fat milk (1%)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Optional Toppings For Cooked French Toast: butter, maple syrup, powdered sugar (as desired)

US Customary - Metric

Instructions

Slice FOUR 1" thick slices of challah bread. Set slices aside.
Put eggs, milk, cinnamon and vanilla in a shallow bowl (large/wide enough to lay a bread slice in it flat. Use whisk or fork to mix into a wet batter. Set aside.
Put Raisin Bran Crunch (REMOVE RAISINS) in a food processor; pulse until they become much smaller flakes. No food processor? Put cereal in a large plastic storage bag. Seal bag, lightly pound cereal with rolling pin or meat mallet until flakes are crushed into smaller pieces.
Place bowls (egg batter on the left/crunchy topping on the right) on kitchen counter, side by side.
Place 1 bread slice into egg batter. Once bottom side is coated, flip bread over, coat other side. Gently press bread into the batter, to ensure it's fully covered. Lift bread up; let excess batter drip down into the bowl. Immediately place bread into the crunchy topping Cover one side of the bread; flip and cover other side with topping. Repeat until all slices are covered (both sides) with batter and topping. Lay slices on parchment paper (or wax paper) while coating other slices.
Preheat air fryer to 370℉. Lay bread slices in the inner basket in single layer, leaving space in between each slice (for best air circulation). Cook at 370°F. for 5 minutes. Once done (5-6 minutes) the French toast should be lightly browned on top, cooked through, and crispy on the outside.
Use a spatula to transfer French Toast out of the air fryer onto serving plates. Serve immediately, garnished with favorite toppings (butter, syrup, powdered sugar, fruit, etc.). Enjoy!

Recipe Notes

NOTE: The size/thickness of the bread you use "may" require more egg batter than called for, because there are so many different sizes of bread available nowadays!

Nutrition Facts

Crunchy Air Fryer French Toast

Amount Per Serving (2 slices (w/out add'l. toppings))

Calories 538 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 242mg81%

Sodium 636mg28%

Potassium 453mg13%

Carbohydrates 88g29%

Fiber 6g25%

Sugar 18g20%

Protein 20g40%

Vitamin A 553IU11%

Vitamin C 0.02mg0%

Calcium 184mg18%

Iron 5mg28%

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

Here’s one more to pin on your Pinterest boards!

21
Feb
2026

Creole Salmon Caesar Salad

categories: Salads, Seafood

3 Shares

Pin3

Yum

Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!

If you’re looking for an all-in-one meal that can be made and enjoyed fairly quickly, I’d like to suggest trying this Creole Salmon Caesar Salad.

I’ve been making salmon this way for many years, as well as making many Caesar salads over the years! One night when my husband and I were out to dinner at a local restaurant, I saw a Cajun-spiced salmon Caesar salad on their menu.

That made me wonder why I had never combined the two before? So, fast forward a couple of months and I combined the two and this recipe is the result.

This is a very easy main dish to prepare, because I use a purchased Caesar dressing, which cuts down on the time and ingredients necessary for this entree. Here’s how to make it.

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

Prepare The Caesar Salad

Place 4 cups of chopped Romaine lettuce in a mixing bowl. Add freshly squeezed lemon juice and coarse black pepper to the salad and toss to combine.

Top the tossed salad with freshly grated Parmesan cheese to the salad. The lemon juice in the salad will help the Parmesan to cling to the lettuce.

Now you need to add Caesar salad dressing to the salad and toss it well, to fully combine the salad and the dressing.

Put the salad in the refrigerator while you cook the salmon to keep it chilled. Do not add the croutons at this point because they would get soggy (and who wants soggy croutons?).

Season The Salmon Fillets

Pat two boneless, skinless salmon fillets dry using paper towels. Lightly sprinkle each piece of salmon (on one side only) with Creole seasoning.

We tend to go fairly light on the seasoning, but if you really like it spicy (heat), add more, as desired.

Here’s a photo of the two fillets and the creole seasoning on top.

Pan-Sear The Seasoned Salmon Fillets

Heat 2 teaspoons of extra virgin olive oil in a medium skillet on medium-low heat. When the oil is hot (but NOT smoking), place the salmon fillets in the hot oil, spice side DOWN.

They should sizzle when they hit the hot oil. Once you put the salmon in the skillet, do not move them! Let them pan-sear for about 4 minutes, then carefully turn the fillets to the other side using a spatula.

The salmon should be nicely browned (on top). Immediately add 1 Tablespoon of butter to the skillet and let it melt as the salmon continues cooking.

Continue cooking the salmon for 3-4 more minutes or until it is fully cooked through (ours usually take about 8 minutes total). While it’s cooking, continually spoon the melted butter over the top of both fillets.

As the melted butter continues to cook, it will become “browned butter” which will add a nice depth of flavor to the salmon! Just keep basting/spooning the melted butter on top of the salmon!

Serve The Creole Salmon Caesar Salad

Right before serving, add croutons to the Caesar salad and toss, to combine. Don’t add the croutons until right before you serve this dish, so they stay nice and crunchy!

At this point, the salad has been fully tossed with the dressing and now has the added croutons, as well. Now it’s ready to go!

Place a portion of Caesar salad onto individual serving plates (or into serving bowls), dividing the salad evenly between the 2 plates (or bowls).

Use a spatula to carefully transfer one hot salmon fillet out of the skillet and onto the top of each salad.

Serve the Creole Salmon Caesar Salad immediately while the salmon is hot and the salad greens are cold! We enjoyed having some roasted Brussel sprouts on the side!

The salmon will flake easily into bites that pair very well with the salad, making this a wonderful main dish that is quite delicious!

I hope you have a chance to make this simple Creole Salmon Caesar Salad, and I feel confident you will appreciate how quickly it all comes together. It also tastes really good, too!

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 MAIN DISH SALAD 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 main dish salad 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.
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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creole Salmon Caesar Salad

Prep Time

7 mins

Cook Time

8 mins

Total Time

15 mins

Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!

Category: Entree Salad, Main Dish

Cuisine: All Cuisines

Keyword: creole salmon caesar salad

Servings: 2

Calories Per Serving: 538 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

4 cups chopped Romaine lettuce
2 teaspoons fresh squeezed lemon juice
¼ cup freshly grated Parmesan cheese or more, if desired
¼ cup Caesar salad dressing or more, if desired
¼ teaspoon coarse black pepper (optional) to season salad to taste
10 salad croutons or more, if desired

For Salmon:

10 ounces boneless, skinless salmon fillets
½ teaspoon Creole seasoning mix (¼ tsp. per fillet) or more, if desired
2 teaspoons extra virgin olive oil
1 Tablespoon butter

US Customary - Metric

Instructions

Place chopped Romaine in a medium bowl. Add lemon juice and pepper; toss to combine. Top salad with fresh grated Parmesan cheese.
Add Caesar salad dressing to salad and toss well, to combine salad and dressing. Refrigerate salad while salmon cooks. Don't add croutons (they can get soggy).
Pat salmon dry with paper towels. Lightly sprinkle each piece (one side only) with Creole seasoning. If you really like it spicy (heat), add more, as desired.
Heat olive oil in a medium skillet on medium heat. When oil is hot (but NOT smoking), add salmon fillets seasoned side DOWN. They should sizzle when they hit the hot oil. Once fillets are in the skillet, do not move them! Pan-sear them for 4 minutes, then carefully turn fillets over using a spatula. Salmon should be nicely browned (on top). Immediately add butter to the skillet; let it melt.
Continue cooking salmon 3-4 more minutes or until fully cooked through (about 8 minutes total). While it's cooking, continually spoon melted butter over the top of the fillets. As the melted butter cooks, it will become "browned butter" which adds more flavor to the salmon! Keep spooning the melted butter on top!
TO SERVE: Right before serving, add croutons to the salad; toss, to combine. Evenly divide salad onto 2 plates. Use a spatula to carefully transfer each fillet out of the skillet and onto the top of each salad. Serve immediately and enjoy!

Nutrition Facts

Creole Salmon Caesar Salad

Amount Per Serving (1 fillet and salad)

Calories 538 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 14g

Monounsaturated Fat 12g

Cholesterol 115mg38%

Sodium 724mg31%

Potassium 985mg28%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 2g2%

Protein 34g68%

Vitamin A 8747IU175%

Vitamin C 6mg7%

Calcium 180mg18%

Iron 3mg17%

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

Here’s one more to pin on your Pinterest boards!

14
Feb
2026

Buttery Bisquick Biscuits

categories: Breads, Breakfast

17 Shares

Pin17

Yum

Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They’re easy to make (about 20 minutes total) and they taste amazing!

I don’t know about you, but our family LOVES biscuits. This unique recipe has a shortcut for making them by using Bisquick Baking Mix as the main ingredient!

This baking mix makes it very convenient and easy to make a quick batch of biscuits for breakfast or to serve with other meals.

The biscuits are very simple to make, taste wonderful, and I’m sure you are going to like them. Here’s how to make buttery Bisquick biscuits.

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

Preheat Oven

Before beginning, preheat your oven to 450°F. The biscuits don’t take too long to make, and you will need the oven hot before you can finish making the biscuits.

Prepare The Biscuit Dough

In a medium-sized bowl, whisk together 2 cups of Bisquick baking mix and 1½ teaspoons of baking powder. Once they’re combined, add 4 Tablespoons of COLD, grated butter to this mixture.

NOTE: This recipe calls for 6 Tablespoons total of cold grated butter, but you will only use 4 Tablespoons in the dough. Set the rest (2 Tablespoons) of the cold grated butter aside for later (it will be added to the skillet).

Use a pastry blender (or two forks) to cut the butter into the dry ingredients until the butter becomes the size of peas.

Finish The Dough

Add 2/3 a cup (two-thirds) of milk to the dough mixture. Using a spoon, stir the ingredients only until they are fully combined.

The biscuit dough mixture will be quite thick and “shaggy” (slightly sticky) in texture, once all the ingredients are fully combined.

Sprinkle a work surface with flour and turn the dough out of the bowl onto the floured surface. Sprinkle the dough with a small bit of flour and use your hands to “gently” knead and fold the dough into itself 4-5 times.

Use your hands to gently press out the dough (or use a rolling pin) into it is about 1″ thick. It doesn’t matter whether it is a rectangle, square or circle shape, simply make sure it is about 1″ thick all over.

Melt Butter In Skillet While Cutting Out Biscuits

Before cutting out the biscuits, make sure the oven has preheated to 450°F. Add the reserved 2 Tablespoons of cold grated butter to a cast iron (or another oven-safe skillet).

Place the skillet in the oven while you cut out the biscuits. The butter will melt in the skillet during this time in the hot oven.

Cut Out The Biscuits

Use a biscuit cutter or a glass (I used a glass) to cut the biscuit dough into circles. The size of the biscuits will be determined by the size glass or biscuit cutter you use.

When I photographed the making of these biscuits, I used a tall drinking glass and ended up getting 5 beautiful biscuits out of the dough.

You can gather up any scraps of dough left over from your dough and smoosh them together very well in order to cut out an additional biscuit (or two).

Bake The Biscuits

Carefully remove the HOT skillet from the oven. All of the butter should have fully melted. Swirl the skillet around, so the bottom of the skillet is coated with the melted butter.

Place the buttery Bisquick biscuits into the skillet, leaving about ½ an inch between each biscuit, then put the skillet back into the hot oven.

Bake the buttery Bisquick biscuits at 450°F. for 13-16 minutes. When they’re done, they should be set, fully cooked through AND they should be a beautiful golden-brown color on top!

Time to Enjoy Buttery Bisquick Biscuits

Carefully remove the skillet from the oven (careful- it is HOT!). Separate the biscuits and serve them immediately, while they’re still hot.

Cut those yummy biscuits in half and top with your favorite jam (or gravy). This time I had my biscuits topped with some of my home-canned marionberry jam and raspberry jam. YUM!

You might also love (or prefer) biscuits and gravy, and I highly recommend my recipe for Southern Bacon Gravy! It tastes fantastic on biscuits, too!

I hope you have the opportunity to make these delicious, buttery Bisquick biscuits for yourself and/or for those you love. They are delicious, and I’m confident you’ll enjoy them.

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 Biscuit Recipes?

You can find ALL of my recipes in the Recipe Index, which is at the top of the page. I have some delicious biscuit recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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): Chrysti Benner, at How to Make the Best Bisquick Biscuits – Margin Making Mom®

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Buttery Bisquick Biscuits

Prep Time

12 mins

Cook Time

13 mins

Total Time

25 mins

Make some delicious Buttery Bisquick Biscuits with only 4 ingredients. They're easy to make (about 20 minutes total) and they taste amazing!

Category: Bread, Breakfast

Cuisine: All Cuisines

Keyword: buttery Bisquick biscuits

Servings: 5 biscuits (or 6 if smaller)

Calories Per Serving: 341 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups Bisquick Baking Mix or similar baking mix
1½ teaspoons baking powder
6 Tablespoons COLD butter* *DIVIDED USE!
⅔ cup milk

US Customary - Metric

Instructions

Preheat oven to 450°F.
Whisk together Bisquick mix and baking powder in a medium-sized bowl. Once combined, add 4 Tablespoons of COLD, grated butter (use a cheese grater for this). Set remaining 2 Tablespoons butter aside for later. Use a pastry blender (or 2 forks) to cut 4 Tbsp. butter into the mixture until it's the size of peas. Stir milk in, only until fully combined. The dough will be thick and "shaggy" (slightly sticky).
Sprinkle work surface with flour. Turn the dough out onto the floured surface. Sprinkle dough with a little flour. Using your hands, gently knead/fold the dough into itself 4-5 times. Use your hands (or a rolling pin) to press the dough out until it's 1" thick all over.
BEFORE CUTTING THE BISCUITS OUT- Add reserved 2 Tbsp. of cold grated butter to a cast iron or other oven-safe skillet. Place skillet in preheated 450℉. oven which will melt the butter (while you cut out the biscuits).
Use a biscuit cutter or a glass to cut the biscuit dough into circles. The size and quantity of the biscuits is determined by the size glass/biscuit cutter you use. You can gather up any scraps of dough left over and "smoosh" them together in order to cut out an additional biscuit.
Carefully remove HOT skillet from the oven. Swirl skillet around, so the bottom is coated with melted butter. Place biscuits in the skillet, leaving ½" between each one. Put skillet back in oven. Bake at 450°F. for 13-16 minutes. When done, biscuits should be cooked through AND golden brown on top! Separate biscuits; serve immediately with favorite toppings. Enjoy!

Nutrition Facts

Buttery Bisquick Biscuits

Amount Per Serving (1 biscuit)

Calories 341 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 39mg13%

Sodium 734mg32%

Potassium 254mg7%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 7g8%

Protein 5g10%

Vitamin A 483IU10%

Vitamin C 0.1mg0%

Calcium 182mg18%

Iron 1mg6%

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

Here’s one more to pin on your Pinterest boards!

07
Feb
2026

Crockpot Garlic Herb Pork Butt

categories: Main Dishes, Pork, Slow Cooker Recipes

2 Shares

Pin2

Yum

Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it’s fall-apart tender! Delicious!

Today I want to share a delicious recipe I found online for crockpot garlic herb pork butt. It is a super simple recipe to pull together, and then it slowly cooks in a crockpot all day!

The result is a fabulous tasting, fall-apart tender pork butt (also known as a pork shoulder) I am sure you are going to love!

If you want to make this ahead of time for convenience, you can make the marinade and let the marinated pork chill overnight in the refrigerator, if necessary.

After that it is as simple as putting the pork butt in a slow cooker with a little bit of chicken broth and cooking it low and slow! Here’s how to make it.

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

First- Make The Marinade For the Pork

Combine 4 minced garlic cloves, **1½ Tbsp. chopped fresh rosemary and **2 Tbsp. thyme leaves, salt and black pepper in a food processor. Process them together until well-combined.

NOTE: **If you don’t have access to fresh herbs, you can substitute dried (**1½ tsp. rosemary and **2 tsp. dried thyme).

Add extra virgin olive oil and brown sugar to the food processor. Process them until the mixture has become a slightly thick “paste-like” mixture.

Now add Dijon mustard to the marinade. Process until all ingredients in this marinade have come together into a spreadable mixture (you may need to scrape down the sides).

Remove the marinade from the processor. I find it easiest to transfer the marinade into a small bowl before I brush the meat with it.

Cover The Pork Butt With The Marinade

Place the pork butt on a cookie sheet. If you have a pastry brush, use it to brush the marinade all over the entire surface of the Pork butt (as shown below).

Make sure all sides of the meat are fully coated with the marinade. NOTE: If you don’t own a pastry brush, use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.

Time To CHILL!

Once the meat has been covered with the marinade, cover the pork butt loosely with plastic cling wrap. Now it’s time to let it absorb some flavor!

Plan ahead for this step! Place it in the refrigerator and let the meat chill and marinate anywhere from 2 hours (minimum) up to 24 hours ahead of time.

I typically put the marinated meat in the refrigerator overnight OR I marinate and refrigerate it first thing in the morning for our dinner later that day.

Cook The Crockpot Garlic Herb Pork Butt

When you’re ready to cook it, place the marinated pork butt in the crockpot. Pour a cup of chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP).

You want the broth poured AROUND the pork and not on top of it, because you don’t want to wash off any of the flavorful marinade on top of the meat.

Cook the crockpot garlic herb pork butt on LOW heat for 6-7 hours, covered. When I photographed this recipe, I used a 3½ pound pork butt, and it was fully cooked (and tender) after 6½ hours.

Serve The Garlic Herb Pork Butt

Once the pork butt has finished cooking, CAREFULLY remove it out of the crockpot. The meat will pull apart easily, so be careful removing it!

NOTE: I recommend using a couple of large spatulas under the pork butt to transfer the meat (in one piece) onto a plate or serving platter.

Allow the pork butt to sit and rest for 10-15 minutes before slicing it, to allow the internal juices to redistribute inside the meat. If desired, cover the meat loosely with foil while it rests.

Use a fork or a knife to slice or pull apart the pork into small pieces for serving. I really think you will be surprised at how absolutely tender the meat is!

If desired, spoon a little bit of the broth left in the crockpot over the pork, once cut. This is optional but adds a bit of additional flavor to the meat.

We thoroughly enjoyed this pork, and I served it with some fresh steamed vegetables and some brown rice on the side. It truly was “fall apart tender” and was full of great flavor!

I hope you have the opportunity to make this delicious dish for yourself and for those you love. It’s really delicious, and I am confident you’re going to like it, too!

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 CROCKPOT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other delicious slow cooker recipes you can 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: Katie Workman, at: Slow Cooker Fall Apart Pork Butt with Brown Sugar Recipe – The Mom 100

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crockpot Garlic Herb Pork Butt

Prep Time

10 mins

Cook Time

6 hrs

Chilled Marinating Time (inactive 2-24 hrs.)

2 hrs

Total Time

8 hrs 10 mins

Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it's fall-apart tender! Delicious!

Category: Dinner, Main Dish

Cuisine: All Cuisines

Keyword: crockpot garlic herb pork butt, slow cooker

Servings: 6

Calories Per Serving: 416 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pounds pork butt (also known as pork shoulder) * 3–4-pound pork butt or shoulder

For seasoning sauce:

4 cloves garlic minced
2 Tablespoons fresh thyme leaves (or 2 tsp. dried)
1½ Tablespoons fresh rosemary leaves (or 1½ tsp. dried)
2 teaspoons salt
1 teaspoon ground black pepper
¼ cup extra-virgin olive oil
¼ cup dark brown sugar
¼ cup Dijon mustard

Additional (to add to crockpot):

1 cup chicken broth

US Customary - Metric

Instructions

Combine minced garlic, chopped fresh thyme, rosemary, salt and pepper in a food processor. Process until well-combined. Add extra virgin olive oil and brown sugar. Process until mixture becomes a slightly thick "paste-like" mixture. Add Dijon mustard. Process until ingredients come together into a spreadable mixture.
Place the pork butt on a cookie sheet. Using a pastry brush, brush the marinade over all sides of the meat until fully coated. NOTE: No pastry brush? Use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.
Cover pork butt loosely with plastic cling wrap. Refrigerate/marinate the meat anywhere from 2 hours (minimum) up to 24 hours ahead of time.
When you're ready to cook, place pork butt in the crockpot. Pour chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP), so you don't wash off any of the flavorful marinade on top of the meat.
Cook on LOW for 6-7 hours (covered). When done, CAREFULLY remove it from the crockpot. NOTE: I recommend using 2 large spatulas under the pork butt to transfer the meat (in 1 piece) onto a serving platter. Allow pork to rest 10-15 minutes before slicing, to allow internal juices to redistribute inside the meat. If desired, cover loosely with foil while it rests.
Use a fork or knife to pull apart pork into small pieces for serving. If desired, spoon a little broth (from crockpot) on the pork, once cut. Serve and enjoy!

Nutrition Facts

Crockpot Garlic Herb Pork Butt

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

Calories 416 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 136mg45%

Sodium 1015mg44%

Potassium 915mg26%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Protein 52g104%

Vitamin A 135IU3%

Vitamin C 5mg6%

Calcium 47mg5%

Iron 3mg17%

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

Here’s one more to pin on your Pinterest boards!

31
Jan
2026

Peanut Butter and Nutella Cookies

categories: Cookies, Desserts

2 Shares

Pin2

Yum

Make a quick, easy batch of Peanut Butter and Nutella Cookies! They’re made without flour, only have 4 ingredients and they’re DELICIOUS!

If you enjoy peanut butter cookies, then I’m willing to bet you will love these Peanut Butter and Nutella Cookies, as well. The Nutella chocolate hazelnut spread brings another level of flavor (and deeper color) to these yummy treats!

I came up with this idea for a cookie, a previous flourless peanut butter cookie recipe I already have on my blog. After making a small tweak to the original recipe, these yummy cookies are the result!

Because this recipe only uses 4 ingredients, the dough is easy to make and the cookies are ready to bake, almost before the oven even is done preheating! Here’s how easy it is to make them.

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

Prepare The Dough

Before making the dough, preheat your oven to 350°F. This simple flourless cookie dough comes together very quickly, so you will want the oven pre-heated to save time.

Place creamy peanut butter, Nutella (chocolate hazelnut spread), granulated sugar and a large egg in a medium bowl.

Using an electric mixer on medium speed, beat these ingredients together until they are well-combined, creamy and thick.

Drop the cookie dough by rounded teaspoons onto a greased cookie sheet, leaving about 2″ between each cookie. If you have a small cookie scoop, it makes this step easier!

You should have enough cookie dough created to enable you to make approximately 20-24 small Peanut butter and Nutella cookies.

The total amount of cookies may vary slightly depending on the amount of dough you have used for each cookie.

Slightly flatten each dough ball and use your hands to quickly and gently form it into a circle shape.

A Sugary Fork Imprint

Traditional peanut butter cookies have a crisscross pattern on them, and these Peanut Butter and Nutella cookies are no different!

To create the pattern, simply dip a fork into water, then into a small dish of sugar. The sugar should stick to the tines of the wet fork.

Lightly press down the fork tines onto the surface of each cookie. Immediately turn the fork a quarter turn and do this step again over the first impression.

As needed, reapply the water and the sugar to the fork, and continue until all the Peanut Butter and Nutella cookies have the crisscross pattern on top.

Time To Bake The Cookies

Bake the cookies on the middle rack of the oven at 350°F. for between 11-14 minutes. Check on the cookies to see if they’re done at the 11-minute mark, because oven temps can vary quite a bit, and you don’t want them to burn!

When done, the cookies will have spread quite a bit. They should be a light brown color and be set around the bottom edges.

Remove the baking sheet from the oven. Let the cookies rest and cool 2-3 minutes before transferring them off the baking sheet using a spatula.

Once the cookies have cooled slightly, transfer them to a wire rack to finish cooling. They will crisp up slightly as they cool.

Serve The Peanut Butter and Nutella Cookies

Once the Peanut Butter and Nutella Cookies have cooled to room temperature, they are ready to be served and devoured! They have great flavor and I’m confident you will enjoy them.

I hope you have the chance to make these yummy cookies for yourself and for those you love. They also freeze very well, when wrapped tightly in plastic and stored in an airtight freezer container.

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 COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of great cookie 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.
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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Peanut Butter and Nutella Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Make a quick, easy batch of Peanut Butter and Nutella Cookies! They're made without flour, only have 4 ingredients and they're DELICIOUS!

Category: Cookies, Dessert

Cuisine: American

Keyword: peanut butter and nutella cookies

Servings: 24

Calories Per Serving: 101 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup creamy peanut butter
½ cup Nutella (chocolate hazelnut spread)
1 cup granulated sugar + additional for cookie/fork pressing
1 large egg

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly spray or grease a large cookie sheet.
Place peanut butter, Nutella, sugar and the egg in a medium bowl. Using an electric mixer, beat them together until they're combined, creamy and smooth.
Drop the dough by rounded teaspoons onto greased cookie sheet, leaving about 2" between each cookie. If you have a small cookie scoop, it will make this step easier! You should have enough dough to make approx. 20-24 cookies.
Slightly flatten each dough ball and use your hands to shape it into a circle. Make a crisscross pattern on the cookies by simply dipping a fork into water, then into a tiny amount of (add'l.) sugar. The sugar should stick to the wet tines of the fork. Lightly press down the fork tines onto the surface of each cookie. Rotate the fork a quarter turn; do this step again over the first impression. As needed, reapply water and sugar to the fork. Continue until all cookies have crisscross pattern.
Bake at 350°F. for 11-14 minutes. Check cookies at the 11-minute mark, because oven temps can vary, and you don't want them to burn! When done, the cookies should be set around the bottom edges. Remove them from oven; let cookies cool 2-3 minutes on baking sheet before transferring them to wire racks to finish cooling.
Serve the cookies once they are at room temperature (they will slightly crisp up as they cool). Enjoy!

Nutrition Facts

Peanut Butter and Nutella Cookies

Amount Per Serving (1 cookie (1/20))

Calories 101 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 29mg1%

Potassium 59mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 11IU0%

Calcium 11mg1%

Iron 0.4mg2%

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

Here’s one more to pin on your Pinterest boards!