Jun
2014

Tomato, Basil and Cheese Appetizers

categories: Appetizers, Vegetable Dishes
204 Shares
Pin204
Share
Tweet
Yum
Email

Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice

I don’t remember where I got this recipe originally. I have it written down on a well-used 3×5″ index card that I’ve had for years and years. These little bites of goodness are wonderful… thanks to the thin slices of fresh, ripe Roma tomatoes, chopped fresh basil, and “ooey, gooey” slices of melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

The recipe makes 24 individual appetizers, so there are plenty to go around at a dinner party or potluck, etc. Put out a platter of these Italian inspired appetizers, and watch what happens…they’re always a big hit…and you can count on them disappearing quickly!

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

Last year I grew my own basil, garlic, and Roma tomatoes in our raised bed/container gardens, which made it very convenient to make this recipe. Just had to run out in the back yard and do some “grocery shopping”. Now if I could just figure out a way to grow my own Mozzarella cheese, I’d be giddy with excitement!

Basil growing, to be used on tomato basil and cheese appetizers.

See those oblong Roma tomatoes in the pile? They are one of my favorite tomatoes to grow in my garden, and taste wonderful on tomato basil cheese appetizers!

Garden harvest, including Roma tomatoes I used in this appetizer recipe

I sure hope you will give these tasty tomato basil cheese appetizers a try. They really are amazingly good, and don’t take a lot of prep time at all, to make and serve to a hungry crowd!

The tomato basil appetizers are ready to eat!
Hope you enjoy this simple, but tasty appetizer! Have a wonderful day.

Looking For More Simple But Tasty Appetizers?

You can find all of my appetize recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signatureOriginal recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Tomato, Basil and Cheese Appetizers
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.
Category: Appetizer
Cuisine: Italian
Keyword: tomato basil cheese appetizers
Servings: 24 appetizers
Calories Per Serving: 115 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Tablespoon fresh chopped basil (plus additional for garnish, if desired)
  • 1/2 teaspoon minced fresh garlic
  • 3 Tablespoons olive oil
  • French baguette , cut into 24 1/2" thick slices
  • 24 thin slices mozzarella cheese (approx. 6 ounces)
  • 4-5 ripe Roma tomatoes
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together the salt, pepper, Tablespoon of chopped basil, garlic, and olive oil.
  3. Place the baguette slices on a large baking sheet.
  4. Brush the tops of each bread slice with the olive oil/garlic mixture. Bake for 8-10 minutes or until golden brown. Remove from oven.
  5. Top each slice of bread with 1 slice of tomato, followed by 1 slice of mozzarella cheese.
  6. Drizzle the top of the cheese on each slice with the remaining oil/garlic mixture.
  7. Place baking sheet back into the oven for a minute or two, until the cheese has begun to melt. Remove from heat.
  8. Garnish each slice with a small amount of fresh chopped basil, if desired.
  9. Serve and enjoy!
Recipe Notes

Original Recipe Source: Unknown.

Nutrition Facts
Tomato, Basil and Cheese Appetizers
Amount Per Serving (1 piece)
Calories 115
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tomato Basil Cheese Appetizers feature Roma tomatoes, fresh basil, and melted mozzarella cheese, resting on top of a garlic/oil infused french baguette slice.

 

Save

Save


Jun
2014

Red, White and Blue Fruit Tart

categories: Desserts, Holidays!, Pies/Tarts
4 Shares
Pin4
Share
Tweet
Yum
Email

Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze. Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

July 4th is just around the corner! Time is flying by…does it feel like that to you? It sure does to me. Time to get planning. Last year I made each of us a Red, White and Blue Fruit Tart for dessert, to celebrate Independence Day!

I’d never made individual fruit tarts like this before, but knew where to start: my standard pie crust recipe (from my Mom). As to everything else…unlimited as to what I could do.  I figured why not experiment and see if I could make a fruit tart like I’ve seen in bakeries before?

I knew I needed to make a strawberry glaze to make it just right, so I went in search of a “good” glaze recipe (similar to a strawberry pie glaze). I found one and forged ahead, determined to make a fruit tart worthy of the ol’ red, white and blue celebration!

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

This Fruit Tart Is A July 4th Treat Worth Making

Here’s the result… I added a baked pastry star to really add some patriotic spirit, and guess what? These fruit tarts were actually quite delicious…and festive! The red strawberries, blue blueberries (not to be redundant or anything), flaky crust, coupled with a dollop of white whipped cream makes these a July 4th treat worth making!

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
How To Save Time Making These Tarts

They were fairly easy to prepare, also, which is always a plus in my book! If you want to cut corners and take even less time to put these together, I suggest using pre-made pie crusts or pre-made tart shells, courtesy of your local grocery store.

That would really cut down on the time involved to make the crusts… but if you’re a die-hard like me, you really prefer making your own crust.  Whatever works best for you…that’s my mantra.

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
I used miniature tart pans that have removable bottoms, which made it very easy to remove the tarts from the pans once completed. They aren’t very expensive…I think I bought 4 of them for around $8 last year. I sure have gotten lots of good uses out of them, and would recommend them for this dessert. I’m pretty sure a miniature pie pan could also be used to prepare these tarts.

Serving The Red, White And Blue Fruit Tarts

When ready to serve, remove the red, white and blue fruit tarts from the pans and place on plates. They look wonderful, especially when served with a cookie “star” on top along with a dollop of whipped cream. 

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!
I hope that you have a wonderful and safe Fourth of July, spent with family or friends, enjoying our great nation, some delicious food, and maybe even some fireworks!  Perhaps you will consider making a red, white and blue fruit tart part of your celebration!

Red, White and Blue Fruit Tart / The Grateful Girl Cooks!

Have a great Independence Day… and enjoy a red, white and blue fruit tart! Thanks for sopping by, and I hope you will come back soon.

Looking For More DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of fantastic dessert recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Pastry Dough Source: DIY – Mom’s Pie Crust
Strawberry Glaze Source: http://allrecipes.com/recipe/strawberry-glazed-pie/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Red, White and Blue Fruit Tart
Prep Time
4 hrs 30 mins
Cook Time
10 mins
Total Time
4 hrs 40 mins
 

Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

Category: Dessert
Cuisine: American
Keyword: fruit tart
Servings: 4 tarts
Calories Per Serving: 747 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pastry Crust:
  • 2 cups unsifted all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening
  • 5-7 Tablespoons cold water
For Fruit Filling:
  • 25-30 fresh strawberries , de-stemmed, hulled, sliced in half
  • 1 cup fresh blueberries
For Strawberry Glaze:
  • 2/3 cup granulated sugar
  • 1 cup water
  • 4 Tablespoons strawberry jello powder
  • 4 Tablespoons cornstarch
For Garnish:
  • Colored decorating sugar (for decorating pastry stars)
  • Whipped cream
US Customary - Metric
Instructions
  1. TO MAKE THE PASTRY CRUST AND THE DECORATIVE STARS: : Mix flour and salt in large bowl (or food processor). Cut in the shortening, using a pastry blender if preparing by hand, or in the food processor, until the crumbs are pea-sized. Sprinkle the dough with the water (begin by only using 5 Tablespoons, then add additional water, as needed), Mix together until a dough ball forms and holds together (don't get it too wet, though).
  2. Place dough ball on a lightly floured surface and roll out (just like you are making a pie crust). Invert a pastry pan over the dough and cut out a circle that is a bit larger than your tart pan. Repeat until you have 4 tart dough circles cut out. Spray each tart pan with a non-stick baking spray. Gently place each dough circle into the tart pans, using your fingers to press lightly into the pan. Try to keep the crust an even thickness. Prick the crust in various places with the tines of a fork to help alleviate some "shrinkage" as the crust cooks.
  3. With the leftover pastry dough, cut out star shapes. Brush stars lightly with water, then sprinkle generously with colored decorating sugar. Bake pastry shells and stars in a 400 degree oven. The tart shells will need to cook for approximately 10 minutes or until golden brown. The stars will take a little less time (so keep an eye on them!-you don't want them to get too brown). When done, remove from oven to a wire rack and let cool completely. Do not remove tart pans until right before you serve them!
  4. TO MAKE THE FILLING: In a medium sized bowl, mix the halved strawberries and blueberries. Set aside.
  5. TO MAKE THE STRAWBERRY GLAZE: Mix the sugar, water, strawberry jello powder, and cornstarch in a medium saucepan. Stir well to combine, then bring to a boil. Boil for 1 minute. Remove from heat. Set aside and let sauce cool slightly.
  6. TO ASSEMBLE FRUIT TARTS: Fill each tart shell with strawberry/blueberry mixture. Add additional fruit (if needed to fill). Carefully spoon the strawberry glaze over the fruit. Divide it between the 4 tarts. Leaving the tarts still in the tart pans, place in refrigerator for a minimum of 3-4 hours.
  7. When ready to serve, carefully remove the tart from the pan, add a pastry star to top of tart, and garnish with a generous dollop of whipped cream.
  8. Serve and enjoy!
Recipe Notes

**PREP TIME includes 4 hours of refrigeration.

Nutrition Facts
Red, White and Blue Fruit Tart
Amount Per Serving (1 tart)
Calories 747 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 8g50%
Sodium 646mg28%
Potassium 210mg6%
Carbohydrates 105g35%
Fiber 4g17%
Sugar 40g44%
Protein 8g16%
Vitamin A 20IU0%
Vitamin C 47.7mg58%
Calcium 21mg2%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this patriotic fruit tart, with fresh strawberries, blueberries and whipped cream in a pastry crust, topped with strawberry glaze.

 

Save

Save

Save

Save


Jun
2014

Chicken Marsala

categories: Chicken, Italian, Main Dishes
12 Shares
Pin12
Share
Tweet
Yum
Email

Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers dish in about 30 minutes!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

Time for another chicken dish…today’s recipe is Chicken Marsala, and let me tell ya… it is GOOD!! This recipe is a ridiculously EASY Weight Watcher’s version that I made several times while following a WW program.

The recipe takes just  a little over half an hour to prepare! How’s THAT for a quick and easy meal!? This dish is a lightened up version of this very popular Italian main course.  Cooked chicken breasts are covered with a delicious mushroom and Marsala wine sauce

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

Chicken Marsala is Named After The Italian Wine Used In Recipe

According to Wikipedia, Marsala wine is produced in the region surrounding the Italian city of Marsala, in Sicily. It was originally made, and got it’s name as a simple table wine. Marsala wine was later fortified, and produced to endure long ocean voyages (several hundred years ago) to other countries in Europe. That was how this humble Italian table wine became known throughout the world.

How To Serve Chicken Marsala

Chicken Marsala can be served over rice or noodles. The mushroom and Marsala wine sauce goes equally well with either. Here it is, served on top of cooked egg noodles. The chicken is added to top of rice or noodles. A mushroom/Marsala sauce is then spooned over chicken to serve.

Chicken Marsala is served on a bed of egg noodles, with green beans on the side.

The mushroom wine sauce is wonderful…so yummy. Chicken Marsala is really good served on a bed of rice…the rice is great to “sop up” that tasty sauce!

Chicken Marsala is served on a bed of rice, with mixed vegetables on the side.

This recipe for chicken Marsala makes 4 servings. If you follow a WW program, each serving (minus rice or noodles) has a value of 5 Points Plus. It also comes in under 250 calories! All that said, it is a pretty tasty chicken dish that I enthusiastically recommend, especially if you are trying to cut out extra calories, but want flavorful, easy dishes to eat and enjoy.

Hope you enjoy this simple, lightened up chicken Marsala! It really is delicious! I also have this dish prepared for people following the “21 Day Fix” eating program. You can find the “21 Day Fix” recipe (equally healthy) for chicken marsala here.

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signatureRecipe Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=93721

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Chicken Marsala
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!
Category: Entree
Cuisine: Italian
Keyword: chicken marsala
Servings: 4 servings
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 3 cups fresh mushrooms , sliced
  • 1 pound boneless , skinless chicken breasts (4 - 4 ounce pieces, uncooked)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black ground pepper
  • 1/2 cup Marsala table wine
  • 1 1/4 cups beef broth (reduced sodium), divided
  • 1 1/2 Tablespoons cornstarch
  • Rice or egg noodles, if desired
US Customary - Metric
Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms to the skillet; saute them until they release liquid and are tender (about 5 minutes).

  2. While the mushrooms are cooking, season the chicken breasts (on both sides) with the thyme, salt and pepper.

  3. When the mushrooms are finished cooking, move them to the outer edge of your skillet. Put the chicken breasts into the middle of the skillet; cook chicken breasts until they are golden. This will take about 3 minutes per side.

  4. Add the Marsala wine to the skillet. simmer for 1 minute. Add only 3/4 cup of the beef broth (reserve the other 1/2 cup), and simmer (uncovered) until the chicken breasts are cooked through. this will take 8-9 minutes.

  5. In a separate bowl, dissolve cornstarch into remaining 1/2 cup of beef broth; add this mixture to skillet. Simmer all ingredients until sauce thickens (about 1 minute). Stir constantly and mix mushrooms into the sauce. Remove from heat.

  6. If desired, serve chicken on top of hot cooked rice or egg noodles. Serve the chicken breasts with the mushroom wine sauce spooned over the top. Use all the sauce. (There will be about 1/3 cup of the sauce per chicken breast. Garnish with additional dried thyme, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional rice or egg noodles.

Nutrition Facts
Chicken Marsala
Amount Per Serving (1 serving)
Calories 228 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 708mg31%
Potassium 716mg20%
Carbohydrates 9g3%
Sugar 3g3%
Protein 27g54%
Vitamin A 35IU1%
Vitamin C 2.9mg4%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

 

Save


Jun
2014

Taste And See…

categories: Inspiration
0 Shares
Pin
Share
Tweet
Yum
Email

I love this verse from the Bible, found in Psalm 34:8. A Psalm of David.

“Taste and see that the Lord is good; blessed is the man who takes refuge in Him.”

Taste And See little fruit tarts.I’ve had this Bible verse on my mind a lot lately. I find it a helpful and motivational reminder to spend quality time with God, not just attending church services, church activities, or even reading “Christian” themed books, but really spending time in God’s Word, and taking His words into the depths of my very soul. It is only then that I can truly be satisfied and “see that the Lord is good”.

Imagine going to one of the greatest pastry shops in the world. Now just look at those gorgeous desserts set before you to enjoy…

Pastries on display.

Wouldn’t it be a shame to admire them, appreciate the creative artistry utilized to make them look so appealing, smell them, imagine biting into one of them, even drool a little over them because you know how amazingly delicious it would taste… but then simply turn and walk away and say “Wow, those sure were good”, without ever even tasting them?

Unfortunately, at times the busy-ness of life tends to crowd out the most important thing, and we (myself and other Christ-followers) easily settle for many various “inauthentic” delights or cheap substitutes for the real deal (growing closer to God).

I don’t want to be one who only casts an appreciative eye over the many ways God shows His love, creative artistry, beauty, and goodness in life (daily), but who fails to go further and be truly satisfied to the depths of my soul.

My sincere prayer is that you and I do whatever it takes to find the time to back away from being merely an onlooker at the display case and become a ravenous consumer. May we not just “look on” at all set before us in gratitude, appreciation and acknowledgement, but may we be insatiably hungry spiritually, and determined to sink our teeth into the real thing…to TASTE and SEE that He really is GOOD!

Taste And See verse in Bible.I know I can speak from personal experience and a life of walking with Jesus… He unconditionally loves me more than anyone ever has or ever will. He has my whole heart. He always satisfies. He is always GOOD. Thank you, God.

Author's signature

 


Jun
2014

Mom’s Chocolate Chip Cookies

categories: Chocolate, Cookies, Desserts
24 Shares
Pin24
Share
Tweet
Yum
Email

Can anything beat Mom’s Chocolate Chip Cookies? They’re huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans. Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

Recently my husband, who, when I asked what kind of special dessert he’d like for Father’s Day said…”Could you just make me those good cookies you always make?” So I made this batch of Mom’s Chocolate Chip Cookies just for him…Happy Father’s Day!

Truthfully, I have tried many recipes over the years. Especially the kind that advertise “THE BEST CHOCOLATE CHIP COOKIES EVER”, but always seem to come back to this recipe.

I grew up eating my mom’s version of chocolate chip cookies which used the recipe straight from the back of the bag of chocolate chips. Now THAT’S a classic cookie!

They were always delicious, but these taste BETTER, in my humble opinion. Truth is…I have NO IDEA where I even got this recipe, originally. I’ve had it in my recipe box for years and years.

By now it is a stained and gnarly looking 3×5 index card, but I don’t let that stop me…ever! To me, that is the true sign of a fantastic recipe!

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

Mom’s Chocolate Chip Cookies Are the BEST!

THIS Mom (yep… ME) loves to make these cookies for her family! One of the best treats ever is to have one of mom’s chocolate chip cookies (and a cup of milk), a few minutes after removing the cookie from the oven.

You know what kind of chocolate chip cookie I’m talking about, right? The kind that isn’t too hot as to burn your mouth, or too cold as to be really crunchy, but JUST RIGHT.

Sounds like kind of a Three Bears thing going on here!  My ideal cookie is eaten warm, and it’s soft on the inside, with a slight crunch on the outside! Yum.

Mom's Chocolate Chip Cookies / The Grateful Girl Cooks!These Cookies Are LARGE!

This recipe makes about one and a half dozen BIG cookies. See how two cookies fill up that salad plate? If you need more than 18 cookies, just make the cookies smaller, and cook them for slightly less time.

Better yet, see how one cookie fits so nice in my (very pink) hand, right before I gingerly take a huge bite out of it? One of these would easily equal three smaller sized ones. Now THAT’S my kind of cookie!
Mom's Chocolate Chip Cookies / The Grateful Girl Cooks!
So, there ya have it. This is our old standby…Mom’s Chocolate Chip Cookies! Just the way I’ve made ’em for YEARS! They are scrumdiddlyumptious! (Try saying that with a huge cookie in your mouth!!!)  Hope you enjoy them.

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite cookie recipes include:

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 signatureOriginal recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Mom's Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
 

Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

Category: Cookies
Cuisine: American
Keyword: chocolate chip cookies
Servings: 18 large cookies (approx.)
Calories Per Serving: 310 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup cold butter = 2 sticks of butter
  • 1 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 12 oz. semi-sweet chocolate chips
  • 1 cup pecans (or walnuts), chopped
US Customary - Metric
Instructions

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper (or wax paper).

  2. Using a stand mixer or a hand mixer, cream butter, brown sugar and granulated sugar in a medium bowl until well incorporated. Add eggs and vanilla. Beat 3-4 minutes longer.

  3. In a separate bowl, whisk together the flour, salt and baking soda. Stir the flour mixture into the butter mixture. Do not beat...just stir until mixed together. Add chocolate chips and chopped nuts to batter. Stir until incorporated into batter.

  4. Fill a 1/3 measuring cup with cookie dough. Remove by using a knife around the edges. Form into rounds by using your hands. Place cookies on parchment paper. Press cookie down until it is about 1/2 inch high. Repeat with remaining dough.

  5. Bake at 350 degrees for 13-15 minutes, or until cookie is light golden brown. Remove from oven. Let cookies cool on baking sheet for a couple of minutes, then transfer cookies to a wire rack to cool. Enjoy!

Recipe Notes

**The recipe as written makes 1 1/2 dozen LARGE cookies. You can make smaller cookies (in order to have more). Remember to decrease cooking time to between 8-10 minutes. If you make 36 (smaller) cookies, each cookie will have approx. 155 calories.

 

Nutrition Facts
Mom's Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 310 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 156mg7%
Potassium 175mg5%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 27g30%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 0.1mg0%
Calcium 32mg3%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

 

 

Save

Save

Save


Jun
2014

Make It Yourself Pepperoni Pizza

categories: Italian, Main Dishes
14 Shares
Pin14
Share
Tweet
Yum
Email

Make it yourself pepperoni pizza from scratch! It’s easy to prepare, easy on the budget, and is absolutely delicious! Makes 2 medium pizzas!
Make it yourself pepperoni pizza from scratch! It's easy to prepare, easy on the budget, and is absolutely delicious! Makes 2 medium pizzas!
True confession: I LOVE pizza…greasy, cheesy, hot, pepperoni pizza! (LOVE being the key word here, folks!)  And you know what? I even like to make it from scratch sometimes!  So today I am sharing how to make it yourself! Pepperoni Pizza. When we want pizza, most of the time my husband or I will simply pick up the phone and call our favorite pizza place and order a large pizza.  It’s CONVENIENT. The hardest part is simply picking out WHICH kind of pizza our family can agree on.

Well, I personally like almost every single kind of pizza (shocking, I know!), but honestly, my all time favorite still is pepperoni pizza…greasy, and dripping with hot, stringy melted cheese.  You know what I’m talkin’ about… the kind that has lots of melted cheese and floppy pepperoni that slide off onto your chin and scald you for life? Yeah…THAT kind.

Several years ago, I decided to try making pizza at home as a way to learn how…and to save money.  I wasn’t sure if I would like the results (can anything taste better than a great take-out pizza?), but I am happy to say that making my own pizza turned out to be fun and tasty!  Oh yeah- the cost is way less than ordering take out.

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

Making Homemade Pepperoni Pizza

This is a recipe for basic pepperoni pizza, but it doesn’t take a rocket scientist to tell you how easy it is to “make it your own” and add whatever toppings you love.  I’ve morphed this basic recipe so many ways I can’t even count, at this point!  I like to use my bread machine to make the dough, but I’ve included directions for making it using a stand mixer with a dough hook OR by simply kneading it by hand.

First you make the dough. Use either: a bread machine, a dough hook on a stand mixer, or your own hands and brute strength to make it.

Dough is mixed, risen, and ready to make pepperoni pizza!The next thing to do is to roll the dough out on a pizza pan and add the sauce (again, whatever kind floats your boat)…I usually just end up using spaghetti sauce and fancy-ing it up with additional spices like garlic powder, oregano, etc.

Pizza dough is rolled out, then covered with sauce.
Now Add the GOOD Stuff

Add the mozzarella cheese, and follow that up with the pepperoni slices, or other toppings, as desired – whatever YOUR favorite toppings are!

Mozzarella cheese and pepperoni slices are added to pizza.Ready To Bake The Pepperoni Pizza!

Sprinkle the top of the pizza with additional oregano, Parmesan cheese, red pepper flakes, and a few other spices (if desired), and into the hot oven it goes. This recipe makes two pizzas, which is great if you have a lot of mouths to feed (or if you just want some tasty leftovers for lunch!). 

The pepperoni pizza only takes about 20 minutes in a hot (400 degree) oven to bake. Before you know it, you’re pulling two hot pepperoni pizzas out of the oven. Yum! I really hope you will give these a try. You can always make the dough early in the day, wrap it up real tight in plastic wrap and refrigerate it until you are ready to prepare the pizzas!

Pepperoni pizza, straight out of the hot oven!

I hope you will give this recipe for pepperoni pizza a try! If you are pushed for time and can’t make homemade dough, you can always buy a ball of pizza dough at the store (many stores carry this in the deli section), OR you might have a local pizza place that will sell you their dough. I hope you are successful, so you can see just how easy it is to make homemade pepperoni pizza!

For another interesting way to cook pizzas, you might enjoy looking at my blog post showing how to make grilled pizzas on your BBQ! Sure helps keep the kitchen cool during hot summers!

Looking For More PIZZA Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a variety of pizza recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Have a GREAT day!

Author's signature Dough Recipe Source: Oster Deluxe Bread & Dough Maker Handbook (c 1994 Sunbeam-Oster Household Products)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Make It Yourself! Pepperoni Pizza
Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
 
Make your own pepperoni pizza from scratch! It's easy to prepare, easy on the budget... and tastes absolutely delicious! Recipe makes 2 medium pizzas!
Category: Entree
Cuisine: Italian
Keyword: pepperoni pizza
Servings: 16 slices (2 pizzas)
Calories Per Serving: 262 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the dough:
  • 1 cup , plus 2 Tablespoons warm water (not hot)
  • 2 Tablespoons olive oil (or vegetable oil, if desired)
  • 3 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons regular active dry yeast , bread machine yeast, or quick-acting active dry yeast
For the pizza (these ingredients will be split between two pizzas):
  • 1 1/2 cups pizza or spaghetti sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano (+ additional 1/4 teaspoon for sprinkling on top of prepared pizza)
  • 1/4 teaspoon dried basil
  • 1/2 cup Parmesan cheese (+ additional 2 Tablespoons for sprinkling on top of prepared pizza)
  • 4 cups Mozzarella cheese
  • 1 package Pepperoni slices
  • Additional toppings , as desired (oregano, Parmesan cheese, red pepper flakes, etc.)
US Customary - Metric
Instructions
  1. Prepare the dough. IF USING BREAD MACHINE: Place the dough ingredients into the bread pan in the order given. Select white Dough cycle. IF USING DOUGH HOOK ON STAND MIXER: Dissolve the yeast in the water in a small bowl. Let it sit for 5 minutes until it becomes frothy (meaning the yeast is "good"). Add the other ingredients, and mix into the flour. Using the dough hook, mix well for 5 minutes until all dry ingredients are incorporated. Turn out into a lightly sprayed large bowl, cover with a towel and let it sit in a warm spot to rise until nearly doubled in size (about an hour). Punch down the dough, then knead it until smooth on a lightly floured surface. IF MAKING BY HAND: Follow directions for stand mixer, except knead the dough by hand on a clean, lightly floured surface for at least 5 minutes.
  2. When dough is ready, divide it into two pieces. Put each half on a pizza pan (or large cookie sheet). Pat the each piece of dough out (with floured fingers) into a 12 inch circle.
  3. Preheat oven to 400 degrees.
  4. Mix the garlic powder, oregano and basil into the sauce. Spread each pizza circle with half of the prepared sauce.
  5. Sprinkle half of the Parmesan cheese over each pizza.
  6. Sprinkle half of the mozzarella cheese over each pizza.
  7. Sprinkle the tops of the pizza with a little bit of oregano, Parmesan cheese, red pepper flakes, etc. (to garnish).
  8. Cook the pizzas at 400 degrees for approximately 20 minutes (everyone's oven is different, so keep an eye on them for the last couple minutes!). Remove pizzas when the crust is light brown and the cheese is bubbly! Enjoy!
Nutrition Facts
Make It Yourself! Pepperoni Pizza
Amount Per Serving (1 slice)
Calories 262 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 35mg12%
Sodium 680mg30%
Potassium 172mg5%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 13g26%
Vitamin A 315IU6%
Vitamin C 1.7mg2%
Calcium 187mg19%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make it yourself pepperoni pizza from scratch! It's easy to prepare, easy on the budget, and is absolutely delicious! Makes 2 medium pizzas!

 

 

Save

Save


Jun
2014

Marinated Tomato Salad

categories: Salads
40 Shares
Pin40
Share
Tweet
Yum
Email

You’ll enjoy this marinated tomato salad, featuring cherry tomatoes in a balsamic/honey sauce, on mixed greens, with pine nuts and Parmesan cheese!You'll enjoy this marinated tomato salad, featuring cherry tomatoes in a balsamic/honey sauce, on mixed greens garnished with pine nuts and Parmesan cheese!
Do you like tomatoes?  We sure do, so I want to share this delightful recipe for a Marinated Tomato Salad. Yes…you heard me right. The tomatoes are MARINATED before serving, and they are wonderful!

If you’re looking for a simple way to spruce up an otherwise dull salad, may I suggest trying this recipe? I really think you will enjoy the marinated tomatoes! Let me show you how easy it is to prepare this simple, but tasty salad.

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

How I Got The Recipe For Marinated Tomato Salad

My husband and I were first served this marinated tomato salad when we were guests at a lovely Italian dinner, hosted by our mutual friend Gregg. The cherry tomatoes are marinated in a wonderful blend of balsamic vinegar and honey, along with other ingredients, which give the tomatoes a fantastic flavor. The marinade is also used as the dressing over chilled, fresh greens. It was so delicious, and the rest is history.

Marinated tomato salad is not only delicious, but is really easy to prepare! It LOOKS like a “normal” green salad, but the marinated tomatoes really make this salad taste very different from “normal” salads. I asked our friend Gregg for the recipe he used, and he was kind enough to send it to me. I’ve only made a couple very slight changes to his original recipe.

What Kind Of Tomatoes?

You can use a basket of red cherry tomatoes or a colorful mix of cherry tomatoes. I’ve used both, with great results. It all comes down to what you prefer on your mixed green salads.

Cherry tomatoes are sliced in half before marinating.Preparing The Marinade

 

Marinade for tomatoes includes balsamic vinegar and honey
The marinade is so easy to prepare, and doubles as a wonderful dressing to the chilled salad when serving!

Sliced cherry tomatoes marinade for several hours.
Let those beautiful tomatoes sit in the marinade in the refrigerator for several hours to soak up all the flavor! The longer time they marinade, the better for taste!

Marinated tomato salad is served on chilled greens, topped with pine nuts and Parmesan cheese!
I hope you will give this refreshing and delicious marinated tomato salad a try. Pretty sure you will love it! Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, God bless you, and have a GREAT day!

Looking For More SALAD Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious salads you might enjoy checking out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Author's signatureRecipe adapted from: Gregory Beagle

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Marinated Tomato Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 
You'll enjoy this marinated tomato salad, featuring cherry tomatoes in a balsamic/honey sauce, on mixed greens garnished with pine nuts and Parmesan cheese!
Category: Salad
Cuisine: American
Keyword: marinated tomato salad
Servings: 3 side salads
Calories Per Serving: 201 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 basket cherry tomatoes , halved
For the Marinade:
  • 4 Tablespoons balsamic vinegar
  • 4 Tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon garlic powder
  • 1 pinch dried oregano
  • 1 pinch dried basil
For The Salad:
  • 3 cups Chilled , fresh mixed salad greens
  • 2 Tablespoons Parmesan cheese , grated (enough to sprinkle on top of salad)
  • 1/4 cup pine nuts (or sunflower seeds)
US Customary - Metric
Instructions
  1. Cut the cherry tomatoes in half, horizontally.
  2. In a covered medium sized container, whisk together the balsamic vinegar, honey, salt, pepper, garlic powder, oregano and basil.
  3. Add the halved tomatoes to the marinade mixture. Stir gently to combine. Cover and place container in refrigerator for at least 4 hours, stirring occasionally to completely coat the tomatoes with the marinade.
  4. When ready to serve, arrange fresh, chilled salad greens on serving plate. Spoon the tomatoes over the top of the greens. Spoon some of the marinade over each salad. Top with pine nuts (or sunflower seeds), followed by fresh grated Parmesan cheese
Nutrition Facts
Marinated Tomato Salad
Amount Per Serving (1 side salad (1/3 of total))
Calories 201 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 264mg11%
Potassium 174mg5%
Carbohydrates 30g10%
Sugar 26g29%
Protein 3g6%
Vitamin A 480IU10%
Vitamin C 9.3mg11%
Calcium 58mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll enjoy this marinated tomato salad, featuring cherry tomatoes in a balsamic/honey sauce, on mixed greens garnished with pine nuts and Parmesan cheese!

 

Save

Save


Jun
2014

Carrot Zucchini Bread

categories: Breads, Breakfast, From Our Veggie Garden
474 Shares
Pin474
Share
Tweet
Yum
Email

Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!

What do you get if carrot cake gets married to zucchini bread? This! Carrot Zucchini Bread. I found this recipe online and decided to try it and use up some of the frozen, grated zucchini hanging out in my freezer, leftover from our garden surplus. It was a great find.

I made this bread yesterday…the flavor combo of the zucchini, carrots, brown sugar and cinnamon is a winning one, for sure! Then to top it all off (quite literally!), the cream cheese pecan frosting is fantastic!

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

Carrot Zucchini Bread Is Incredibly EASY To Make!

The batter for the carrot zucchini bread is easy to mix together. REALLY easy! 

Batter is mixed and ready, in bowl.

Divide the batter and add to floured loaf pans, then into the oven it goes to bake!

Carrot zucchini bread batter in loaf pan, ready to bake!

Here is the carrot zucchini bread, fresh from the oven, and cooling on a wire rack before frosting.

Carrot zucchini bread, baked and cooling on a wire rack.

Easy To Make Cream Cheese Frosting For Carrot Zucchini Bread

The cream cheese and pecan frosting is super easy to make, and goes PERFECTLY with this delicious bread. Wait until the loaves are completely cooled to room temperature before frosting.

Cream cheese and pecan frosting, for carrot zucchini bread.

Here is a finished, frosted loaf of carrot zucchini bread. I garnished it with a few tiny strips of dehydrated carrots, just for fun!

This loaf of carrot zucchini bread is frosted and ready to serve!

Ready To Slice And Enjoy

The bread is moist, and filled with FLAVOR!  LOOK – I cut a slice just for YOU!

A slice of carrot zucchini bread on a plate, with loaf in background.

The bread was easy to prepare, and very tasty! I had a slice this morning with my coffee. Delicious! I really think you and your family will LOVE this loaf of bread!

Once slice of carrot zucchini bread, on a plate.
The recipe, as written makes 2 loaves of carrot zucchini bread, and is easily cut in half in case you only want to make one loaf, so it’s a win-win!  You can also make two loaves, eat one, and share another with a friend, neighbor, or family member! Hope you will give this yummy bread a try…and hope you enjoy it as much as we did! Have a great day, and come back soon.

You can find ALL of my recipes in the Recipe Index, located at the top of the page. You might also enjoy my recipes for banana bread, apple cinnamon, pumpkin, or cinnamon raisin bread.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From: http://www.howtoinstructions.us/carrot-zucchini-bread/#.U5MvNCi4mSq

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Carrot Zucchini Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!
Category: Bread/Breakfast
Cuisine: American
Keyword: carrot zucchini bread
Servings: 16 slices
Calories Per Serving: 407 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For bread:
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup vegetable (or canola) oil
  • 6 Tablespoons unsweetened applesauce
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups finely shredded , peeled carrots (about 3 medium carrots)
  • 1 1/2 cups finely grated , shredded zucchini (and drained well, if using frozen)
For frosting:
  • 6 Tablespoons butter , softened
  • 5 oz. cream cheese , softened
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans (or walnuts, if desired)
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees. While oven is preheating, coat 2 8x4 inch loaf pans with non stick baking spray, then lightly flour pans.
  2. In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
  3. In another large mixing bowl place the granulated and brown sugars; whisk these until combined.
  4. Add the vegetable oil, applesauce, eggs, and vanilla to the sugar mixture; mix until well incorporated.
  5. Stir the shredded carrots and zucchini into this mixture.
  6. Add the flour mixture to the carrot zucchini mixing bowl all at once. Stir this only until combined.
  7. Divide the bread batter into the two loaf pans.
  8. Place loaf pans in oven. Bake at 350 degrees for 35 minutes, then without removing loaves from oven, quickly place a piece of aluminum foil over the top of each pan (to prevent too much browning), then continue baking the bread for an additional 15-20 minutes longer.
  9. Remove bread from oven when toothpick inserted in middle of loaves comes out clean.
  10. Allow the bread to cool in the loaf pan for another 5-10 minutes, then invert it onto a wire rack and let it finish cooling.
  11. While bread is cooling, make the cream cheese frosting: Using a hand mixer, whip the butter and cream cheese together in a medium sized mixing bowl. When smooth and fluffy, add the powdered sugar and the vanilla. Beat this mixture on medium high speed for 2-3 minutes, until it is light and fluffy.
  12. Frost cooled loaf with the cream cheese frosting, then top with chopped pecans. (I just added the pecans to the frosting, by the way...no big deal).
Recipe Notes

Recipe is easily halved. (just use 2 eggs instead of 1 1/2).

Nutrition Facts
Carrot Zucchini Bread
Amount Per Serving (1 slice)
Calories 407 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 51mg17%
Sodium 251mg11%
Potassium 187mg5%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 39g43%
Protein 4g8%
Vitamin A 2325IU47%
Vitamin C 2.8mg3%
Calcium 53mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!

 

Save


Jun
2014

Strawberry Smoothie

categories: Beverages, Breakfast
34 Shares
Pin34
Share
Tweet
Yum
Email

It’s EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you’ll enjoy this drink!It's EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you'll enjoy this drink!
It’s that time of year- yes, it’s strawberry season! Who wants a strawberry smoothie? I do, I do! Doesn’t that sound delicious? Well it does to me!

It gets pretty exciting here when the amazingly wonderful Hood Strawberries come into season in the great Pacific Northwest! People head out to the local U-Pick farms to grab big bucketfuls of these local delicious and sweet Oregon strawberries!

I love to go pick extra strawberries at a nearby U-Pick farm, to supplement what the small strawberry beds in my backyard garden produce each year. There’s just something about a creamy, cold morning smoothie, bursting with great strawberry flavor, that really gets me excited! Here’s a picture I took last year while out on a morning strawberry picking “mission”.

Picking fresh strawberries is a fun part of making a strawberry smoothie!
Whether you go pick them yourself, or you grow them in your own yard, OR you buy them from your local grocer or at a Farmer’s Market, a tasty strawberry smoothie is a GOOD thing!

Why Not Make A Delicious Strawberry Smoothie for Breakfast?

I love to have a strawberry smoothie for breakfast, especially as the weather warms up! They are also a great afternoon cold, healthy, and filling drink! In most of my smoothies, I use plain Greek yogurt, because I like the extra protein I receive from adding it to the drink.

It also helps to grow our strawberries in our little raised bed garden!  That way, I always have them fresh picked or flash-frozen to make a quick strawberry smoothie, year round!

Fresh strawberries growing in our backyard garden can be used to make a strawberry smoothie!A bucket of fresh strawberries can be used to make more than one strawberry smoothie!
So, no matter how you get your fresh berries for your smoothies, I hope you will give this simple, delicious strawberry smoothie a try. Have a great day. Cheers, and bottoms up!

Looking For More SMOOTHIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few smoothie recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Strawberry Smoothie
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
It's EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you'll enjoy this drink!
Category: Beverage, Breakfast
Cuisine: American
Keyword: strawberry smoothie
Servings: 2 large servings (or 4 small)
Calories Per Serving: 157 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 large strawberries , sliced
  • 1/2 large banana , sliced
  • 3/4 cup plain Greek yogurt
  • 1/4 cup vanilla almond milk (can use regular milk if desired)
  • 2 Tablespoons honey
  • 2 handfuls of crushed ice
US Customary - Metric
Instructions
  1. Place all ingredients into a blender and blend for a couple of minutes until ice and all ingredients have been fully incorporated, and the mixture is smooth. If you want the smoothie to be even thicker, add additional crushed ice.
  2. Pour into 2 large glasses and serve!
  3. Enjoy!
Recipe Notes

Recipe Source: my head trying to think of new ways to use my strawberries!

Nutrition Facts
Strawberry Smoothie
Amount Per Serving (1 serving)
Calories 157
% Daily Value*
Cholesterol 3mg1%
Sodium 69mg3%
Potassium 303mg9%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 26g29%
Protein 8g16%
Vitamin C 37.9mg46%
Calcium 130mg13%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make a homemade strawberry smoothie, with Greek yogurt, honey, fresh strawberries and banana! Cold, thick and creamy, you'll enjoy this drink!

 

Save

Save


Jun
2014

Just a Little Seed – Garden Musings

categories: From Our Veggie Garden
0 Shares
Pin
Share
Tweet
Yum
Email

I’m always amazed how much great food you can grow from a relatively small amount of inexpensive seeds.

Garden Pickings August 2013The photo shown above is one morning’s pickings from last August. I absolutely am aware that my little backyard urban raised bed garden is pitifully small, when compared to most people’s gardens. But that’s just it…I try not to compare. This is my little piece of heaven on earth in my own urban backyard. I am so grateful and amazed by what can be produced in such a small area. What we can grow in containers and in small raised beds is MORE THAN ENOUGH, and I am delighted to be able to provide healthy, nourishing homegrown food for my family AND share some of the excess with our friends and neighbors.

This year (2014), I planted my veggie seeds in late April and early May (Pacific Northwest has a shorter growing season), and I am loving watching those little seeds buried in the soil come alive! This year’s garden has: kale, rainbow chard, romaine lettuce, spinach, red leaf lettuce, arugula, oak leaf lettuce, flat leaf parsley, basil, regular parsley, pickling cucumbers, cilantro, red onions, walla walla onions, garlic, leeks, chives, dill, parisian carrots, pole beans, bush beans, dover half carrots, rainbow carrots, peas, sugar snap peas, san marzano tomatoes, roma tomatoes, yellow pear tomatoes, striped heirloom tomatoes, sweet million cherry tomatoes, oregon stupice tomatoes, jalapenos, red peppers, tomatillos, broccoli, peppermint, lemon balm, zucchini, yellow squash, pattypan squash, thyme, sage, oregano, along with perennial rhubarb, strawberries and 2 blueberry bushes. I’m sure I will stay very busy this summer!

Veggie Garden 2014-4Veggie Garden 2014-3

 

 

 

 

It’s exciting to see how our little garden is progressing! (I call it JB’s Garden of Eatin’). We’ve already been enjoying the early bloomers like lettuce, chard and spinach (had a huge spinach salad last night from our garden!), and in another month or so, it will be all I can do to keep up with it all! I CAN’T WAIT!Veggie Garden 2014-7 Veggie Garden 2014-8Here’s a few pics of the garden beds, right after the seeds germinated, and after about a month to a month and a half after being planted.Veggie Garden May 2014There’s been a LOT of growth, and for that I am grateful! Lots of sunshine helps, also!Veggie Garden 2014-5Veggie Garden 2014-6 The amount of food produced will far outweigh my investment (for seed packets and tomato plants) over and over!!!! I will try and post updates as the summer goes by, but for now…I’m off to my backyard produce department to water the “goods”. Hope you will get outside  and grow some food, also!