Month: July 2024


Jul
2024

Refried Bean Tostadas

categories: Main Dishes, Meatless Meals, Mexican / Southwestern
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Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.
Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

Looking for a simple yet delicious meal that is perfect to serve any time of the year? We LOVE making homemade refried bean tostadas! I’ve been making this simple meatless dish for over 50 years, and think they are a wonderfully tasty meal!

It’s easy to prepare the toppings ahead of time (and refrigerate), then when you’re ready to make them, it’s as easy as frying the tortillas and heating refried beans on the stovetop! Here’s how to make refried bean tostadas.

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

Prepare The Refried Beans And Tostada Toppings First

Combine a can of refried beans (regular or low-fat) with 2 Tablespoons of water in a small saucepan. I always add a little water to very slightly “thin” the refried beans to make them easier to spread on a cooked tortilla later.

NOTE: I use canned refried beans to make this a very convenient, quick recipe, but if you’re interested in making homemade refried beans, be sure to check out my recipe for Easy Crock Pot Refried Beans!

Stir and cook the refried beans (and water) on low heat until heated through. Keep the beans warm while you prepare the other ingredients.

I find it helpful to get all the tostada toppings ready BEFORE beginning this recipe. Place the toppings in small bowls or containers and place them out on the counter. *If getting toppings ready early in the day, cover and refrigerate the bowls of toppings until ready to use. 

Refried beans and water are heated in a small saucepan.Toppings for refried bean tostadas are placed on counter in small bowls.

Fry The Tortillas Until Crispy

Pour oil about ½” deep in a medium sized skillet. Heat the oil on Medium temperature until very hot, but not smoking. A drop of water should sizzle when added to the hot oil, indicating the oil is ready.

Carefully place one corn tortilla into the hot oil. The oil should instantly sizzle around the edges. Let it cook for about 30 seconds, then carefully turn it to the other side using tongs (remember that the oil is very HOT).

Continue to cook the tortilla until it is very crisp on both sides. Use the tongs to press the tortilla down in the center if it puffs up, because you want the middle of the tortilla very crisp to hold the weight of the toppings. If necessary, turn the tortilla back over to ensure the first side is crisp.

A corn tortilla is placed in hot oil and fried until crisp.Tongs are used to press center of tortilla down into hot oil for crispness.

When the tortilla is crisp all the way through on both sides, transfer it from the hot oil to several layers of paper towels using tongs. As you lift each tortilla out of the oil, let excess oil drip back into the skillet.

The paper towels will help absorb any excess oil. Repeat the cooking process with the remaining tortillas, until all are cooked, crispy, and well-drained.

A crispy fried tortilla is removed from skillet using tongs.Fried tortilla rests on paper towels used to absorb oil.

 “Build” The Tostadas

Now it’s time to “build” the refried bean tostadas. Place 2 big Tablespoons of hot refried beans onto each tortilla (there will be some beans leftover). Use the back of a spoon to GENTLY spread the beans over the surface of the tortilla without cracking it.

Add shredded lettuce on top of the beans, then add grated cheddar cheese (or Colby Jack), dividing these ingredients evenly between the tostadas.

Refried beans, then lettuce and grated cheese are added to crisp tortillas.

Top each tostada with diced fresh tomatoes. Add garnishes of your choosing to top off the tostadas before serving. We love to add taco sauce (or salsa), chopped cilantro, and a small dollop of sour cream to ours… yum!

The best part of putting out the bowls of toppings is everyone can build their own tostada the way they like it!

The recipe, as written, will yield enough for 4 tostadas, but can EASILY be doubled, tripled, or quadrupled to meet your needs. Some people may eat one tostada, and others may want to enjoy two, so plan accordingly!

TIP: *Remember that you will have some leftover refried beans, so adjust the amount of other ingredients to fit your needs, especially if you want more refried bean tostadas!

Diced fresh tomatoes are added to the top of the tostada.Taco sauce, sour cream and cilantro garnish the top of the tostada.

Serve And Enjoy The Refried Bean Tostadas

Serve and enjoy these delicious refried bean tostadas. they should be crisp enough to hold all those toppings safe and secure in your hands. Lift that beautiful tostada up using both hands, and take a big, crispy, delicious bite!

One of the refried bean tostadas, ready to be eaten and enjoyed!Holding a tostada, with a plate of watermelon slices in the background.

I really hope you have the chance to make some yummy refried bean tostadas! I think they’re a perfect meal for busy days because you can easily prepare the toppings ahead of time (cover and refrigerate), then all you need to do at dinner time is fry the tortillas and heat the beans!

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 MEXICAN-INSPIRED 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 Mexican-inspired recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Refried Bean Tostadas
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

Category: Dinner, Lunch
Cuisine: Mexican
Keyword: refried bean tostadas
Servings: 4 tostadas
Calories Per Serving: 213 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium corn tortillas
  • vegetable oil, for frying ½" deep in small skillet
  • 8 ounces canned refried beans = approx. ½ of a 16 oz. can
  • 2 Tablespoons water
  • 1 cup shredded iceberg lettuce
  • 1 cup grated cheddar cheese or Colby Jack
  • 1 medium red tomato diced
OPTIONAL TOPPINGS: taco sauce or salsa, sour cream, chopped cilantro, sliced olives, as desired
    Instructions

    1. Prep and place tostada toppings (lettuce, cheese, tomatoes, etc.) in small bowls; place them on the counter. *If getting toppings ready early in the day, cover and refrigerate until ready to use.

    2. Combine refried beans and water in a small saucepan. Stir and cook on low heat until heated through. Keep beans warm while you prepare tortillas.

    3. Pour oil ½" deep in a medium skillet. Heat on Medium until very hot, but not smoking. A drop of water should sizzle when added. Carefully place a tortilla in the hot oil. The oil should instantly sizzle around the edges. Cook for 30 seconds, then turn tortilla to the other side using tongs. Continue to cook until tortilla is very crisp on both sides. Use tongs to press the tortilla down (in the center) in the oil, so the middle of the tortilla is very crisp to hold the weight of the toppings. Turn tortilla over again (if necessary) to ensure crispness on all sides.

    4. Transfer tortilla to several layers of paper towels, which will absorb excess oil as it drains. Repeat with remaining tortillas, until all are cooked, and well-drained.

    5. Spoon 2 big Tablespoons of hot refried beans on each tortilla (there'll be beans leftover). Gently use the back of a spoon to spread beans over the tortilla without cracking it.

    6. Add shredded lettuce on top of the beans, then grated cheese and diced tomatoes, dividing evenly between tostadas. Garnish with taco sauce, salsa, sour cream, cilantro and/or olives, if desired. Serve and enjoy!

    Recipe Notes

    NOTE: Optional toppings such as taco sauce, sour cream, cilantro, and/or olives were not considered in the caloric calculation.

    Nutrition Facts
    Refried Bean Tostadas
    Amount Per Serving (1 tostada)
    Calories 213 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g38%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 28mg9%
    Sodium 525mg23%
    Potassium 96mg3%
    Carbohydrates 19g6%
    Fiber 4g17%
    Sugar 2g2%
    Protein 11g22%
    Vitamin A 422IU8%
    Vitamin C 1mg1%
    Calcium 243mg24%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.


    Jul
    2024

    Fried Okra Fritters

    categories: Side Dishes, Vegetable Dishes
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    Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.
    Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.

    Last summer my husband and I bought fresh picked okra at our local Farmer’s Market. I made fried okra fritters with them. Today I am finally getting around to sharing this recipe with you!

    Okra is a plant that originally is native to East Africa. It is a flowering plant that produces lots of green pods as it grows. These green pods are what is edible on the plant and they are used in various cuisines around the world. Here in the United States okra is typically associated with Southern cooking. 

    My parents were both from the South (Texas), so I grew up eating a lot of Mom’s fried okra. As an adult living in good ol’ Pacific Northwest, I don’t see FRESH okra in our grocery stores too often, so I was thrilled to find some at our farmer’s market last summer.

    This savory recipe for fritters can be made using fresh OR frozen okra, so that is a win-win! If you use frozen okra, you can make these fritters any time of the year. Here’s how to make yummy fried okra fritters. 

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

    Prepare The Fresh Okra

    Rinse and dry the okra (fresh okra is shown in the photo below). Cut off the top stem and a small slice off the bottom. Slice the okra into rounds, each about ½” thick. Set the okra aside while you make the batter.

    NOTE: You will need 2 cups total of sliced okra, whether using fresh or frozen (thawed). If you’re buying or using fresh okra, this will be approximately half a pound. 

    Fresh okra, ready to be rinsed and sliced.Okra, de-stemmed and sliced into 1/2" rounds, ready for the batter.

    Make The Batter To Coat The Okra

    Okay… now it’s time to make the batter. Measure buttermilk, flour, **self-rising cornmeal, chopped onion, egg, garlic powder, seasoning salt and black pepper into a large bowl. 

    TIP: **Don’t have self-rising cornmeal? Here’s how to make it (2 cups total): Combine 1¾ cups yellow cornmeal, 6 T. all purpose flour, 2 T. baking powder and ½ t. salt in bowl.

    Stir the batter ingredients well, until they’re fully combined. The batter will be fairly thick. Add the sliced okra, and gently stir until the slices are fully coated with batter.

    Two cups of sliced okra is added to the cornmeal batter in a large bowl.

    Heat Oil For Frying

    You will need enough vegetable oil to be 2-3 inches deep in a large skillet (or electric skillet).  Heat the oil on Medium-High until it reaches 350°F.

    Make sure the oil is at the correct temperature before attempting to fry the okra, to ensure the fritters have a browned, crispy exterior and are cooked all the way through!

    Vegetable oil is heated in skillet until is reaches a temperature of 350°F.

    Fry The Fritters

    Once the oil is at 350°F. it’s hot enough to fry the fritters! For each fritter, scoop a heaping Tablespoon of the batter and CAREFULLY add it to the hot oil.

    Cook 5-6 fritters at a time, being sure to leave space between each fritter, to ensure they cook separately and evenly. 

    A heaping Tablespoon of batter-coated okra slices, ready to be fried.

    Fry the fritters (without moving them) for 2-3 minutes. They should be nicely browned and crispy on the bottom at this point.

    Carefully turn the fritters over, and continue to fry the second side for another 2-3 minutes in the hot oil.

    Fried okra fritters are cooked in hot oil until browned on bottom, then flipped.After being turned over, the golden fritters continue to fry until done.

    Serve The Fried Okra Fritters

    When done, the fried okra fritters should be browned and crispy on all sides. If you insert a toothpick into the middle of a fritter, it should come out “clean and free of batter”.

    Transfer the fritters onto paper towels using a spatula or slotted spoon, so excess oil can be absorbed. Keep them covered, so they stay warm.

    Continue making more fritters until all the batter has been used. Important!: Make sure oil is re-heated to 350° F. before adding the next batch!

    I get between 12-15 fried okra fritters with this recipe, but the amount may vary, depending on the “size” of the heaping scoops of batter used.

    The fried okra fritters are put on paper towels to absorb excess oil.

     Let the fried okra fritters cool on the paper towels until they have cooled slightly, so they’re not blazing hot.  Serve, and enjoy these delicious fritters as a side dish to a variety of meats and soups! 

    Here’s a photo (below) of a fritter, split open to reveal the sliced okra inside. We enjoy serving fried okra fritters warm, with soft butter to spread on them.

    The inside of the cooked fritter reveals the sliced okra inside.

    I hope you have the chance to make these tasty fried okra fritters, and trust you’ll enjoy them. Thanks for stopping by, and please come back soon for more family-friendly recipes.

    Looking For More VEGGIE SIDE DISH 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 veggie side dishes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

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    Fried Okra Fritters
    Prep Time
    15 mins
    Cook Time
    5 mins
    Total Time
    20 mins
     

    Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.

    Category: Side Dish, Vegetable Dish
    Cuisine: Southern
    Keyword: fried okra fritters
    Servings: 12 fritters (or more)
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups fresh or frozen okra sliced
    • vegetable oil enough to be 2 inches deep in skillet
    For Batter:
    • 1½ cups buttermilk
    • 1½ cups self-rising yellow cornmeal *SEE NOTE BELOW*
    • ¾ cup all purpose flour
    • ½ medium yellow onion ,peeled/diced
    • 1 large egg
    • 1 teaspoon garlic powder
    • ⅓ teaspoon seasoning salt
    • ¼ teaspoon ground black pepper
    US Customary - Metric
    Instructions

    1. Rinse/dry okra (if using fresh). Cut off the top stem and a small slice off the bottom. Slice okra into rounds, about ½" thick. Set aside. NOTE: You need 2 cups of sliced okra, whether fresh or frozen (thawed).  

    2. In a large bowl, stir buttermilk, flour, *self-rising cornmeal (see note section below), onion, egg, garlic powder, seasoning salt and black pepper until combined (batter is thick). Add okra; gently stir until fully coated with batter.

    3. Pour enough vegetable oil to be 2 inches deep in a large skillet (or electric skillet).  Heat oil on Medium-High temps until it reaches 350°F. (frying temp.)

    4. For each fritter, scoop out a heaping Tablespoon of batter; CAREFULLY add it to the hot oil. Cook 5-6 fritters at a time, leaving space between each one, so they cook separately/evenly. Note: I usually get 12-15 fritters, but amount can vary, depending on amount used per fritter.

    5. Fry fritters 2-3 minutes (without moving them), until browned/crispy on the bottom. Carefully turn fritters over; continue frying 2-3 more minutes.

    6. When done, fritters should be browned/crispy on all sides. A toothpick inserted deep into a fritter should come out clean/free of batter. Transfer fritters to paper towels to absorb oil. Keep them covered/warm. Continue with remaining batter. Important! Make sure oil is re-heated to 350° F. before cooking the next batch!

    7. Serve warm (with butter), alongside a variety of meats and soups! Enjoy!

    Recipe Notes

    NOTE: Oil for frying was not included in the caloric calculation, as amounts used may vary widely.

    TIP: MAKE SELF-RISING CORNMEAL (this makes 2 cups total): Combine 1¾ cups yellow cornmeal, 6 T. all purpose flour, 2 T. baking powder and ½ t. salt in bowl.

    Here’s one more to pin on your Pinterest boards!Make a batch of Fried Okra Fritters, using fresh or frozen sliced okra! These delicious fritters are crunchy on the outside and soft inside.


    Jul
    2024

    Garlic Herb Chicken Thighs (Air Fryer)

    categories: Air Fryer Recipes, Chicken, Main Dishes
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    Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!
    Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

    If you’re looking for a delicious air fryer recipe using chicken, may I suggest this one for garlic herb chicken thighs? It is a simple recipe to prepare with very minimal prep and the chicken comes out fantastic every time I’ve made it.

    You will use 4 large bone in, skin on chicken thighs. They are coated with a seasoning marinade for 30 minutes before cooking. Pop them in the air fryer and cook for 20 minutes, and the result is a delicious, flavorful main dish!

    It’s such a simple recipe, and it’s so good. Here’s how to make garlic herb chicken thighs in an air fryer.

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

    Prepare The Chicken Thighs

    Pat the chicken thighs dry using paper towels. The skin is left on for this recipe, because it adds to the crispiness of the finished garlic herb chicken thighs.

    Once patted dry, place the chicken thighs in a large bowl, and set it aside while you prepare a simple seasoning mix.

    Four bone-in, skin on chicken thighs, ready to be marinated.

    Make The Seasoning Mix

    The spice mix is a cinch to make! Simply mix garlic powder, onion powder, salt, black pepper, dried thyme, rosemary and tarragon in a small bowl until they’re combined.

    That’s it… see how easy that was? You will use ALL of this mixture for the four chicken thighs.

    Dry spices are combined in bowl for the chicken marinade.Garlic powder, salt, pepper, thyme, rosemary and tarragon are mixed.

    Drizzle olive oil over the chicken thighs, then add the seasoning mix on top. Use your hands to rub and coat the chicken with oil and the spices.

    Continue until all the chicken thighs are coated on all sides with oil and spices. Rub the mixture into the surface of the chicken so it adheres.

    Let the spice/oil-coated chicken marinate for 30 minutes. This allows the spices (and oil, for crispiness) to help give flavor to the chicken skin and meat, before they are cooked.

    Chicken is covered with olive oil, then spices are added and combined.Chicken thighs marinate 30 minutes, covered in the spice and oil mixture.

    Now It’s Time For The Air Fryer!

    Preheat the air fryer to 380°F. NOTE: My air fryer preheats at a default temp. of 400°F, so I preheat it at this temperature, then adjust it down to cook the chicken thighs.

    Once the air fryer has preheated, adjust the temperature to 380°F. Place the marinated chicken thighs in the inner basket, leaving a small amount of space between each one.

    TIP: If you are cooking more than 4 thighs, be sure to not overcrowd the basket, to ensure each piece of chicken cooks evenly and becomes crisp on the outside.

    marinated chicken thighs are place in air fryer basket for cooking.

    Select the CHICKEN button if your air fryer has that feature. If not, set the timer for 20 minutes (at 380°F.) . Press START, and air fry the chicken for 10 minutes.

    After 10 minutes, press PAUSE, and flip the chicken thighs over to the other side. They should already be nicely browned at this point.

    Continue cooking the other side for the remaining 10 minutes OR until the garlic herb chicken thighs reach a “safe” internal temperature of 165°F.

    Garlic Herb Chicken Thighs are flipped over halfway through air frying.

    Serve The Garlic Herb Chicken Thighs

    The garlic herb chicken thighs should be fully cooked at this point and can now be served. We let them rest for 1-2 minutes to let the internal juices redistribute through the meat before serving.

    The chicken thighs taste great, thanks to the marinade! They also are juicy on the inside and crispy on the outside. Serve with your favorite sides, and enjoy this simple meat dish!

    One of the chicken thighs, served with baked potato and green beans.Two garlic herb chicken thighs, served with green beans and baked potato.

    I hope you have the opportunity to make these delicious garlic herb chicken thighs, and trust you’ll like them as much as we do.

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

    Looking For More AIR FRYER 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 air fryer recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature 

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    Garlic Herb Chicken Thighs (Instant Pot)
    Prep Time
    5 mins
    Cook Time
    20 mins
    Inactive Prep: Marinating Time
    30 mins
    Total Time
    55 mins
     

    Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

    Category: Main Dish
    Cuisine: All Cuisines
    Keyword: garlic herb chicken thighs
    Servings: 4
    Calories Per Serving: 374 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 large chicken thighs (bone in, skin on)
    • 1½ Tablespoons olive oil
    For Spice Mix:
    • 1½ Tablespoons garlic powder
    • ¾ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon onion powder
    • ¼ teaspoon dried thyme
    • ¼ teaspoon dried rosemary
    • ¼ teaspoon dried tarragon
    US Customary - Metric
    Instructions

    1. Pat chicken thighs dry using paper towels. Place chicken in a large bowl; set aside.

    2. In a separate small bowl, combine garlic powder, salt, black pepper, thyme, rosemary and tarragon.

    3. Drizzle olive oil over the chicken, then add spice mix. Use your hands to rub and coat chicken with oil and spices until they adhere. Continue until chicken is coated on all sides with oil/spices. Let chicken marinate for 30 minutes.

    4. Preheat air fryer according to manufacturer directions. Once preheated, adjust temperature to 380°F. Place chicken thighs in the inner basket, leaving space between each one. TIP: If cooking more than 4 thighs, don't overcrowd the basket, to ensure each piece cooks evenly and becomes crisp on the outside.

    5. Select the CHICKEN button if the air fryer has that feature. If not, set the timer for 20 minutes (at 380°F). Press START; cook chicken for 10 minutes. After 10 minutes, press PAUSE; flip chicken over to the other side. Continue cooking the other side the remaining 10 minutes OR until the garlic herb chicken thighs reach an internal temperature of 165°F.

    6. When done, let chicken rest 1-2 minutes to let internal juices redistribute in the meat. Serve with favorite side dishes and enjoy!

    Nutrition Facts
    Garlic Herb Chicken Thighs (Instant Pot)
    Amount Per Serving (1 thigh (1/4 of total))
    Calories 374 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 7g44%
    Trans Fat 0.1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 14g
    Cholesterol 142mg47%
    Sodium 549mg24%
    Potassium 338mg10%
    Carbohydrates 3g1%
    Fiber 0.3g1%
    Sugar 0.1g0%
    Protein 24g48%
    Vitamin A 121IU2%
    Vitamin C 0.1mg0%
    Calcium 17mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!


    Jul
    2024

    Date Nut Bread

    categories: Breads
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    Make a loaf of Date Nut Bread (using pecans or walnuts) to enjoy for breakfast or a snack! It’s easy to make, and tastes delicious!
    Make a loaf of Date Nut Bread (using pecans or walnuts) to enjoy for breakfast or a snack! It's easy to make, and tastes delicious!

    Today I want to share a recipe for date nut loaf bread that I received as part of a treasured gift from a dear friend of over 50 years. Here’s the quick backstory.

    Our friend Jon’s wife Debi very unexpectedly passed away two years ago, and we were deeply saddened. The cookbook I got this recipe from was a favorite of hers, because it featured the recipes and artwork of renowned author and illustrator Tasha Tudor.

    We love corgis so much (our corgi Cooper passed away a year ago very unexpectedly), and Tasha Tudor was wildly famous for her artwork featuring these adorable little dogs. Our friend Debi knew how much we LOVE corgis and always enjoyed our little Cooper whenever she was at our house.

    When Debi passed away, Jon gave me her beautiful cookbook and said Debbie would want me to have it, so it is very special to me. That is how I discovered this delicious recipe for date nut bread. I share it today in her memory and in honor of our lifelong friends Jon and Debi. Here’s how to make it.

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

    Make The Batter

    Place chopped dates and granulated sugar in a large bowl. Pour boiling water over them and stir until the sugar has completely dissolved.

    Let this date/sugar/water mixture sit until it has cooled (about 6-7 minutes). Don’t skip this step, because the boiling water softens and reconstitutes (or plumps up) the dried dates.

    Chopped dates and granulated sugar are placed in a large bowl.Boiling water is added to chopped dates and sugar to rehydrate the dates.

    Once the date mixture has cooled, add the remaining ingredients (butter, egg, baking soda, flour, salt and chopped nuts) to the bowl.

    Stir well until they’re fully combined. The batter will be fairly thick in texture, and is now ready to be turned into a delicious loaf of date nut bread!

    Flour, butter, egg, nuts, baking soda and salt are added to the date mixture.After stirring to combine, the batter for the date nut bread is ready.

    Bake The Date Nut Bread

    Generously grease (or spray) the bottom and sides of a 8½” x 4½” loaf pan. Pour the batter into the pan and spread it out evenly.

    Bake at 350°F. for 45-50 minutes (check it at 45 minutes). Test for doneness by inserting a toothpick down into the top of the loaf. If the toothpick comes out free of batter, the bread is done.*Making small mini loaves? They should be done around the 35-40 minute mark.

    When done, the date nut bread should be browned on top, as well. Remove the pan from the oven and place it on a wire rack to cool for about 10 minutes before removing the bread from the pan.

    Date nut bread batter is spread evenly in a greased large loaf pan.Bread rests in pan for 10 minutes after being baked.

    Time To Enjoy A Slice Of This Delicious Bread

    Run a butter knife around the edges of the loaf, and then invert the pan (turn it upside down) to release the loaf from the pan. Place the bread on a wire rack to continue cooling.

    Loaf of date nut bread cools on a wire rack after it's removed from pan.

    Once the loaf has cooled (enough to be only slightly warm), slice and serve it! We typically get 10 slices out of a large loaf of date nut bread.

    Serve the bread as is, or add a little bit of softened butter to a slice of the warm bread. YUM! The sweetness from the dates and the pecans (or walnuts) combine to make this a great tasting treat for breakfast or an afternoon snack. 

    Soft butter is spread on a warm slice of date nut bread.

    I hope you have the opportunity to try this recipe for date nut bread, and trust you’ll enjoy it as much as we do. This bread freezes well, so maybe make a second loaf for another time. I don’t think you’ll regret it, because it is so good!

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

    Looking For More SWEET 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 sweet, delicious bread recipes to check out, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

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    Author's signature

    Recipe adapted from: “The Tasha Tudor Cookbook”, page 35, published in 1993 by Little, Brown and Company

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Date Nut Bread
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr
     

    Make a loaf of Date Nut Bread (using pecans or walnuts) to enjoy for breakfast or a snack! It's easy to make, and tastes delicious!

    Category: Bread/Breakfast, Snack
    Cuisine: All Cuisines
    Keyword: date nut bread
    Servings: 10 slices
    Calories Per Serving: 245 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup chopped dried dates
    • ¾ cup boiling water
    • ½ cup granulated sugar
    • 1¾ cup all purpose flour
    • ¼ cup butter (softened) = ½ stick
    • ½ cup chopped pecans *or walnuts
    • 1 large egg beaten
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    US Customary - Metric
    Instructions

    1. Preheat oven to 350℉. Grease or spray bottom and sides of a 8½" x 4½" loaf pan.

    2. Place dates and sugar in a large bowl. Pour boiling water over them; stir until sugar has dissolved. Let mixture sit until it has cooled (6-7 minutes). Don't skip this step, because the boiling water softens/reconstitutes the dried dates.

    3. Add all remaining ingredients into the bowl. Stir well until fully combined. Spread batter evenly in the prepared loaf pan.

    4. Bake at 350°F. for 45-50 minutes (check it at 45 minutes). Test for doneness by inserting a toothpick deep into the top of the loaf. If the toothpick comes out free of batter, it's done. Transfer pan to a wire rack to cool for 10 minutes before removing bread from pan. NOTE: If making small mini loaves , they should be done around the 35-40 minute mark.

    5. After 10 minutes, run a butter knife around the edges of the loaf, and then invert pan upside down to release the bread. Cool bread on a wire rack before slicing and serving.

    Nutrition Facts
    Date Nut Bread
    Amount Per Serving (1 slice (1/10 of total))
    Calories 245 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 3g19%
    Trans Fat 0.2g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Cholesterol 31mg10%
    Sodium 271mg12%
    Potassium 151mg4%
    Carbohydrates 38g13%
    Fiber 2g8%
    Sugar 20g22%
    Protein 4g8%
    Vitamin A 173IU3%
    Vitamin C 0.1mg0%
    Calcium 18mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a loaf of Date Nut Bread (using pecans or walnuts) to enjoy for breakfast or a snack! It's easy to make, and tastes delicious!

     


    Jul
    2024

    Easy Corn Soufflé

    categories: Side Dishes, Vegetable Dishes
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    Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.
    Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

    If you’re looking for a simple to prepare veggie dish, may I suggest this recipe for an Easy Corn Soufflé? The word soufflé makes it sound so complex and challenging, but that couldn’t be further from the truth!

    I found this recipe MANY years ago in one of my old cookbooks, and discovered it is ridiculously EASY! Basically you combine the ingredients and bake… that’s it!

    The main ingredient is a can of creamed corn. Yep- one can. Butter, flour, eggs, milk, cream (or half and half), salt and pepper are then added, which combine to give this dish some “rise” (like a soufflé) in the baking dish. It’s easy, it’s yummy, and here’s how to make it.

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

    Prepare The Corn Batter

    TIP: Before making the batter, be sure to preheat your oven to 350°F. It only takes a few minutes to make the batter, so you want your oven preheated to save yourself some time.

    Place two eggs in a large mixing bowl, and use an electric mixer until they’re well-beaten and fluffy. If you don’t have access to an electric mixer, beat them very well using a fork.

    Add flour, milk, cream (or half and half), salt, pepper, melted butter and one can of creamed corn. Stir this well, until all ingredients have been incorporated and fully combined. Now you’re ready to bake… see how easy this is?

    Two eggs are beaten well until fluffy in a large bowl.Creamed corn and other dry ingredients are added to the beaten eggs.

    Bake The Easy Corn Soufflé

    Grease or spray a 9″ square baking pan or a 2 quart casserole dish. Pour the batter for the soufflé into the prepared dish.

    Bake it at 350°F. for 42-45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish.

    It should also be lightly golden brown on the surface and slightly puffed up with air. You will want to serve this dish immediately, because it will “deflate” slightly as it cools.

    Batter is poured into a baking dish and is ready for the oven.The soufflé is lightly browned and puffed after baking.

    Serve The Easy Corn Soufflé

    Use a spoon or spatula to serve this dish while it is still hot. Once you remove a serving, you will be able to see the fluffy texture and golden corn inside the soufflé.

    Depending on the size of the serving you choose, you should be able to get either 6 small portions or 4 large portions from this dish.

    The baked, easy corn soufflé is ready to be served.A serving portion has been removed, revealing the corn inside.

    The first time I made this dish I wasn’t confident we would enjoy it, however my husband and I were pleasantly surprised with the texture AND flavor of this veggie dish.

    It is such an easy recipe to make (prep time is only 2-3 minutes), so it is a good recipe to have on hand for an easy to make, veggie side dish.

    A fork, holding a bite of the easy corn soufflé, ready to be eaten.

    I hope you have the chance to try this yummy side dish. It’s so simple, yet tastes great alongside most meat dishes, which is a big plus, too!

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

    Looking For More VEGETABLE DISHES?

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

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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    Author's signature

    Original recipe source: “The Everything Cookbook”, page 240, by Faith Jaycox, Sarah Jaycox, and Karen Lawson, published by Adams Media Corporation in 2000.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Easy Corn Soufflé
    Prep Time
    4 mins
    Cook Time
    45 mins
    Total Time
    49 mins
     

    Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.

    Category: Side Dish, Vegetable Dish
    Cuisine: All Cuisines
    Keyword: easy corn soufflé
    Servings: 6
    Calories Per Serving: 120 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 large eggs beaten until fluffy
    • 14.75 ounces canned creamed corn
    • 2 Tablespoons all purpose flour
    • 2 Tablespoons low-fat milk
    • 2 Tablespoons heavy whipping cream (or half and half)
    • 1 Tablespoon butter, melted
    • 1 teaspoon salt
    • ¼ teaspoon ground black pepper
    US Customary - Metric
    Instructions

    1. Preheat oven to 350℉. Grease or spray a 9" square or 2 quart baking dish.

    2. Place eggs in a large mixing bowl, and beat with an electric mixer until they're well-combined and fluffy. If you don't have access to an electric mixer, beat them very well using a fork.

    3. Add creamed corn, flour, milk, cream (or half and half), salt, pepper, and melted butter. Stir well, until all ingredients are fully incorporated. Pour batter into the prepared dish.

    4. Bake at 350°F. for 45 minutes (on a middle rack) OR until it pulls away from the edges of the baking dish. It should be golden brown on the surface and slightly puffed up with air. Serve immediately, because it will "deflate" slightly as it cools.

    Nutrition Facts
    Easy Corn Soufflé
    Amount Per Serving (1 (1/6 of total))
    Calories 120 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 3g19%
    Trans Fat 0.1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 73mg24%
    Sodium 612mg27%
    Potassium 133mg4%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 3g3%
    Protein 4g8%
    Vitamin A 279IU6%
    Vitamin C 3mg4%
    Calcium 22mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a delicious Easy Corn Soufflé (under 5 minutes prep) using common ingredients! All you do is mix and bake this simple veggie dish.


    Jul
    2024

    Lentil Potato Soup

    categories: Main Dishes, Meatless Meals, Soups
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    Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It’s also budget friendly and tastes delicious!
    Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

    Today I want to share a delicious recipe for a meatless soup that tastes great, and is really simple to prepare.  Even though I am not a vegetarian, my husband and I often enjoy meatless meals.

    I’m always on the lookout for meatless recipes, especially because one of our sons (and his girlfriend) are vegetarians. This recipe for lentil potato soup is a yummy recipe I’m positive they will enjoy!

    Even if you are NOT a vegetarian, I’m confident you are going to enjoy this delicious meatless soup, full of protein and fiber! 

    Lentils are such a wonderful source of protein and prebiotic fiber, and are low in fat, too! These wonderful legumes are available in grocery stores everywhere (found with the dried beans). Lentils are also quite inexpensive and are a great item for the pantry, because of their long shelf life.

    The addition of potatoes, carrots, onion, tomato sauce, garlic, celery and spices give this soup great flavor, as well. You’ll also love how simple it is to make, which is an added bonus! Here’s how to make lentil potato soup.

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

    A Word About The Lentils

    For this recipe I used a combination of three types of lentils I already had in our pantry: red lentils, green lentils and brown lentils. If you only have ONE type of lentils to use (preferably brown, black, or green) that will still be absolutely delicious, as well.

    I don’t recommend using all red lentils because they can become soft and “mushy” when cooked for a long time, more so than the other three varieties.

    Before beginning to cook this soup, rinse the raw, dried lentils and drain them very well. Repeat this 2-3 times, then set the rinsed and dried lentils aside, to be added later to the soup.

    Lentils (red, green and brown) are rinsed and drained, then set aside in bowl.

    How To Make The Soup

    Now it’s time to prepare the soup. In a large cooking pot (or Dutch oven), heat vegetable oil on medium heat. Stir in diced onion, and cook this for about 1 minute, stirring often.

    Add diced carrots, celery, and minced garlic to the pot, and stir to combine. Continue to cook the veggies for 3 minutes, stirring often, so the garlic doesn’t burn and become bitter.

    Diced onions are cooked in oil in a large soup pot.Diced carrots, celery and minced garlic are added to the pan and cooked.

    Add the drained lentils, tomato paste and tomato sauce to the pot. Stir well, to combine these ingredients. Cook on medium heat for 1 minute, stirring often.

    Lentils, tomato paste and tomato sauce are added to the soup pot.

    Add The Potatoes And Spices

    Stir in 4 cups of water (or chicken broth) into the veggies, then add the potato chunks. The potatoes can either be peeled or not, depending on your personal preference. We leave them on (after washing them well).

    I also use a combination of russet potatoes, red potatoes and a couple yukon gold potatoes. You can use only one kind of potato if that’s what you have, just be sure to use ¾ pound total of bite-sized potato pieces.

    Stir in salt, pepper, dried thyme and oregano until they’re incorporated into the soup.

    Water and bite-sized potatoes are added to the soup pot.Salt, pepper, oregano and thyme are stirred into the lentil potato soup.

    Time To Cook The Soup

    Put a lid on the soup pot and let the soup come to a boil. Turn the heat down to Medium-Low. Continue cooking the soup (covered) on a low simmer for between 30-35 minutes, stirring occasionally.

    Take a taste. The lentil potato soup is done cooking when the lentils AND the potato chunks are soft and tender. Season the soup to taste with additional salt and pepper, if necessary.

    The lentil potato soup is fairly thick in density. If you want it to be more “soupy” in texture, stir in a bit more water (about ½ -1 cup), and make sure the soup is heated through before serving. 

    A pot of lentil potato soup is ready to serve, after cooking for 35 minutes.

    Serve The Lentil Potato Soup

    Ladle the hot lentil potato soup into serving bowls, and serve this dish hot! We enjoyed the soup with a slice of homemade garlic butter naan bread on the side!

    The naan was perfect for this thick soup and we enjoyed dipping pieces of it into the soup and scooping up lentils and veggies. YUM!

    A close up photo of the lentil potato soup, served in a white bowl.A white bowl of lentil potato soup, with garlic butter naan bread on the side.

    I hope you have the opportunity to try this delicious, meatless soup, and trust you will enjoy it as much as we do. It is a filling, hearty soup I am confident you’re going to like!

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

    Looking For More SOUP Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

    Recipe adapted from (and with thanks to): Mira, at cookinglsl.com/easy-lentil-potato-soup-recipe/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Lentil Potato Soup
    Prep Time
    10 mins
    Cook Time
    35 mins
    Total Time
    45 mins
     

    Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

    Category: Main Dish, Soup
    Cuisine: American
    Keyword: lentil potato soup
    Servings: 6
    Calories Per Serving: 234 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1½ Tablespoons vegetable oil
    • ⅓ cup yellow onion diced
    • 2 medium carrots peeled, diced
    • 1 stalk celery diced
    • 3 cloves garlic minced
    • ¼ cup tomato sauce
    • 2 Tablespoons tomato paste
    • 1¼ cups lentils rinsed, drained well
    • 2 teaspoons salt
    • ½ teaspoon dried oregano
    • ¼ teaspoon black pepper
    • ¼ teaspoon dried thyme
    • 4 cups water OR chicken broth + more, as need to thin soup
    • ¾ pound potatoes (russet, red, Yukon- or combo) cut in bite-sized pieces
    US Customary - Metric
    Instructions

    1. Rinse lentils and drain 2-3 times. Set aside.

    2. In a large cooking pot, heat oil on Medium. When oil is hot, stir in onion; cook 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot; stir to combine. Cook for 3 minutes, stirring often so garlic doesn't burn.

    3. Add drained lentils, tomato paste and tomato sauce. Stir well, to combine. Cook on Medium heat for 1 minute, stirring often.

    4. Stir in water (or chicken broth), then add potatoes, salt, pepper, dried thyme and oregano. Stir until they're incorporated into the soup.

    5. Cover the pot and let soup come to a boil. Turn heat down to Medium-Low. Continue cooking (covered) on a low simmer for 30-35 minutes; stir occasionally. Soup is done when lentils AND potatoes are soft/tender. Taste, then add additional salt and pepper, if desired. TIP: If you want soup to be less thick, stir in more water (½ -1 cup); make sure soup is heated through. 

    6. Ladle the hot soup into serving bowls, and serve immediately! Enjoy! Any leftovers can be easily re-heated.

    Nutrition Facts
    Lentil Potato Soup
    Amount Per Serving (1 (1/6 of total))
    Calories 234 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Trans Fat 0.02g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 1g
    Sodium 898mg39%
    Potassium 829mg24%
    Carbohydrates 38g13%
    Fiber 15g63%
    Sugar 4g4%
    Protein 12g24%
    Vitamin A 3577IU72%
    Vitamin C 11mg13%
    Calcium 50mg5%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!


    Jul
    2024

    Easy Homemade Chocolate Syrup

    categories: Beverages, Desserts, Sauces and Dressings, Tip Of The Day
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    Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use it for chocolate milk, desserts, etc.
    Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

    Did you know it is really EASY to make your own chocolate syrup at home with only a few ingredients that you probably already have in your kitchen?

    That’s right! This recipe for easy homemade chocolate syrup can be made in about 5 minutes or less, and it truly is simple to prepare. Save a trip to the grocery store (and a little bit more of your own money) by making it yourself.

    I’ve made this syrup many times over the years, and decided to finally share the simple recipe on my blog. I scribbled the recipe down at least 15 years ago on a little piece of paper, but never noted the original source, so I can’t give credit where credit is due.

    Here’s how to make delicious easy homemade chocolate syrup. I think you’re going to like it!

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

    What Ingredients Do I Need To Make This?

    The ingredient list for the homemade chocolate syrup is quite simple. You will need granulated sugar, cocoa powder, vanilla extract and boiling water. That’s it!

    Cocoa powder, vanilla, sugar (and water) are the ingredients for chocolate syrup.

    Let’s Make Chocolate Syrup!

    Measure 2 cups of sugar, 1/3 cup of cocoa powder, and 1 cup of boiling water in a medium-sized saucepan. Whisk or stir these ingredients well. The boiling water helps the ingredients blend together.

    Bring them to a boil on Medium-Low heat, and then once it’s boiling, continue to boil the syrup for 2 minutes, whisking often.

    Chocolate syrup ingredients are combined in a medium saucepan.A whisk is used to combine the homemade chocolate syrup ingredients.

    IMPORTANT: Do not step away from the stove while the syrup is boiling! When the easy homemade chocolate syrup boils, it will rise in the saucepan (which is why you need to use a MEDIUM-sized saucepan versus a small pan).

    Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

    The chocolate syrup is boiled for two minutes, stirring constantly.As the syrup boils, it rises in the pan, so it is stirred constantly.

    After the homemade chocolate syrup has boiled for 2 minutes, remove the pan from the heat. Stir in 1/8 teaspoon of vanilla extract, and then set the pan aside to allow the syrup time to completely cool.

    You can see in the photo below how far up the sides of the pan the syrup rose while boiling. That is why you have to stay right there stirring while it is boiling (unless you want a boil-over and a big mess!).

    Chocolate syrup is removed from heat when done, and vanilla is added.

    Transfer The Syrup To An Airtight Container

    After the homemade chocolate syrup has completely cooled, it is time to transfer it to a bottle or other airtight container. The total amount of syrup should measure about 2 cups.

    The recipe for easy homemade chocolate syrup yield about 2 cups total.

    Use a funnel to pour the syrup into an airtight container. I use a leftover name-brand chocolate syrup bottle I saved a while ago for this very purpose! Label the container and store the chocolate syrup in the refrigerator.

    Chocolate syrup is poured into a re-used syrup container for storage.

    Enjoy Using The Easy Homemade Chocolate Syrup

    Easy homemade chocolate syrup can be used to make classic chocolate milk or hot chocolate. It can also be used as a dessert topping, by drizzling it over ice cream or other decadent desserts.

    I think you’ll be surprised how good it really is, and it’s very convenient to make it from the comfort of home using only a few common pantry ingredients!

    Making chocolate milk using the easy homemade chocolate syrup.The chocolate syrup can also be used to drizzle over a variety of desserts.

    I hope you have the opportunity to make this delicious chocolate syrup, and trust you’ll enjoy it, too! It’s a quick, easy and delicious alternative to store bought chocolate syrup!

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

    Looking For More DESSERT Sauce 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 dessert sauces you will enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

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

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

    Find Me On Social Media:

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

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    5 from 1 vote
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    Easy Homemade Chocolate Syrup
    Prep Time
    5 mins
    Total Time
    5 mins
     

    Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

    Category: Dessert Sauce
    Cuisine: All Cuisines
    Keyword: homemade chocolate syrup
    Servings: 32 Tablespoons (2 cups total)
    Calories Per Serving: 50 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups granulated sugar
    • ⅓ cup cocoa powder
    • 1 cup boiling water
    • ⅛ teaspoon vanilla extract
    US Customary - Metric
    Instructions

    1. Place sugar, cocoa powder, and boiling water in a Medium-sized saucepan. Whisk or stir ingredients well. Bring them to a boil on Medium-Low heat. Once boiling, continue to boil for 2 minutes, whisking often.

    2. IMPORTANT: Do not step away from the stove while the syrup is boiling! When the syrup boils, it will rise in the saucepan (this is why you need a MEDIUM-sized saucepan versus a small pan). Continue to whisk or stir to keep the bubbling down in the pan. If necessary, lift the pan off the heat for a second until the liquid and bubbles go back down, then put right back on the heat!

    3. After syrup has boiled for 2 minutes, remove the pan from the heat. Stir in vanilla, then set the pan aside to allow syrup time to cool completely.

    4. Once completely cooled, transfer syrup to a bottle or other airtight container. Store in refrigerator until ready to use. Enjoy!

    Nutrition Facts
    Easy Homemade Chocolate Syrup
    Amount Per Serving (1 Tablespoon)
    Calories 50 Calories from Fat 2
    % Daily Value*
    Fat 0.2g0%
    Saturated Fat 0.1g1%
    Polyunsaturated Fat 0.004g
    Monounsaturated Fat 0.04g
    Sodium 1mg0%
    Potassium 14mg0%
    Carbohydrates 13g4%
    Fiber 0.3g1%
    Sugar 12g13%
    Protein 0.2g0%
    Calcium 1mg0%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Easy Homemade Chocolate Syrup in 5 minutes, with 4 common ingredients! Use for chocolate milk, desserts, etc.

     


    Jul
    2024

    Classic Peanut Butter Cookies

    categories: Cookies, Desserts
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    Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.
    Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

    When I was growing up, my Mom would often bake cookies for our family. Most of the time she made chocolate chip, oatmeal, and peanut butter cookies. They were family favorites, and I loved them all!

    It dawned on me recently that I’ve posted recipes for oatmeal raisin cookies, and Mom’s chocolate chip cookies, but never a recipe for good ol’ classic peanut butter cookies using my Mom’s old recipe.

    In the past I’ve posted a recipe for  Flourless, 3 Ingredient Peanut Butter Cookies to my blog but never added one for traditional, easy to make peanut butter cookies the way my Mom made them. So today is the day!

    Here’s how to make classic peanut butter cookies in under 30 minutes… they’re slightly crispy on the outside and soft on the inside, and they taste GREAT!

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

    Make The Cookie Dough

    To make the cookie dough, place creamy peanut butter, vegetable shortening, brown sugar, milk and vanilla extract in a large mixing bowl. 

    Beat these ingredients together using an electric mixer (or a stand mixer) until they are fully combined and smooth in texture. Add one large egg to the dough, and beat well, until it has been fully incorporated.

    Peanut butter, shortening, brown sugar, milk and vanilla in mixing bowl.After mixing dough, an egg is beaten into the mixture in the bowl.

    In a separate bowl, stir together all purpose flour, salt and baking powder until combined. Add these dry ingredients to the cookie dough batter, a little at a time, mixing well after each addition.

    When fully combined, you will have peanut butter cookie dough. Ta Da! The dough will be fairly thick. Now you’re ready to shape the dough for the cookies!

    Flour, salt and baking powder are combined then added to cookie dough.

    Roll The Cookie Dough

    Use a spoon or a small dough scoop (as shown in the photo below) to place a small amount of dough onto your hand. Roll the dough between the palms of your hands until it becomes a smooth ball, about 1″ in size.

    If you make the dough balls 1″, you will end up with approximately 3 dozen cookies. This dough is very forgiving, so if necessary, pinch off some, or add more dough to adjust the size of the cookie dough balls and then re-roll.

    Place the balls of dough on ungreased cookie sheets, making sure they are spaced about 2″ apart from each other. This helps the cookies to not “smash into each other” while baking.

    Cookie dough is scooped out and rolled into a ball.Balls of peanut butter cookie dough on baking sheets 2" apart.

    Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

    A criss-cross pattern is formed on the cookies using the tines of a fork.Classic peanut butter cookies, ready to bake.

    Bake The Classic Peanut Butter Cookies

    Bake the classic peanut butter cookies at 375°F. for 7-8 minutes. When done, the cookies should be golden brown around the edges, and fairly soft in the middle (they will firm up more as they cool).

    Let the cookies cool (still on the baking sheet) for about 2 minutes, then carefully transfer them with a spatula from the cookie sheet onto a wire rack to finish cooling.

    The classic peanut butter cookies cool on a wire rack after baking.Golden brown peanut butter cookies cooling on a wire rack.

    Who Wants A Cookie?

    Once the classic peanut butter cookies have cooled completely, they are ready to be served and enjoyed! The outside is slightly crisp, and the cookies are nice and soft inside.

    Grab a glass of milk (or a mug of coffee or tea), sit back, and gobble up these absolutely delicious cookies! They are really tasty, and I am confident you’re going to like them.

    You can also freeze these cookies (to save some for another day) by wrapping them very well and storing them in the freezer in an airtight container. When you’re ready to gobble up more cookies, simply thaw them and go for it!

    A white plate filled with peanut butter cookies that are ready to be eaten.The insides of classic peanut butter cookies are soft and tender.

    I hope you have the opportunity to make these yummy cookies for yourself and for those you love. They really have great flavor, and truly are super easy to make!

    Thank you for taking time out of your busy day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT 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 yummy cookie recipes to check out, including:

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    Original recipe source: unknown

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Classic Peanut Butter Cookies
    Prep Time
    12 mins
    Cook Time
    8 mins
    Total Time
    20 mins
     

    Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.

    Category: Dessert
    Cuisine: American
    Keyword: classic peanut butter cookies
    Servings: 36 cookies (approx.)
    Calories Per Serving: 112 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ¾ cup creamy peanut butter (don't use all natural)
    • 1¼ cup dark brown sugar can substitute light brown sugar
    • ½ cup vegetable shortening
    • 3 Tablespoons milk
    • 1 Tablespoon vanilla extract
    • 1 large egg
    • 1¾ cups all purpose flour
    • ¾ teaspoon baking powder
    • ¾ teaspoon salt
    US Customary - Metric
    Instructions

    1. Preheat oven to 375℉.

    2. Place peanut butter, shortening, brown sugar, milk and vanilla in a large bowl. Beat together using an electric mixer (or stand mixer) until fully combined and smooth. Add egg; beat well, until fully incorporated into the batter.

    3. In separate bowl, combine flour, salt and baking powder. Add to the cookie dough batter, a little at a time, mixing well after each addition.

    4. Use a spoon or small cookie scoop to place small amount of dough onto your hand. Roll dough between the palms of your hands until it becomes a smooth ball, about 1" in size. The dough is very forgiving, so if necessary, pinch off more or add dough to adjust the size of the cookie dough balls and then re-roll.

    5. Place dough balls on ungreased cookie sheets, about 2" apart. Use the tines of a fork to press down on the top of each cookie, then turn the fork a quarter turn and press down again to form a criss-cross pattern on the surface of each cookie.

    6. Bake cookies at 375°F. for 7-8 minutes. Cookies should be golden brown around the edges, and fairly soft in the middle. Let cookies cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely before serving. Enjoy!

    Nutrition Facts
    Classic Peanut Butter Cookies
    Amount Per Serving (1 cookie)
    Calories 112 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Trans Fat 0.4g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 3g
    Cholesterol 5mg2%
    Sodium 76mg3%
    Potassium 60mg2%
    Carbohydrates 13g4%
    Fiber 0.4g2%
    Sugar 8g9%
    Protein 2g4%
    Vitamin A 10IU0%
    Calcium 16mg2%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Classic Peanut Butter Cookies for a delicious treat! This simple recipe will yield 3 dozen of these much-loved cookies.