The Grateful Girl Cooks!

06
May
2014

Swiss Chard With Onions And Garlic

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You’ll enjoy this flavor filled, easy to prepare veggie side dish that features pan-seared, garden fresh Swiss Chard with onions and garlic.
Swiss Chard with Onions and Garlic is a quick, easy and HEALTHY side dish I made last night with our grilled chicken dinner. I stir-fried rainbow colored chard with onions and garlic, and boy, was it good!

I had never eaten Swiss Chard until a year ago, when I decided to add it to my raised bed garden and give it a shot. That was a great idea (if I say so myself)! I planted seeds for Rainbow Chard last Spring (Rainbow Chard just means there are different color stems on the plants).

We are STILL enjoying some of the Swiss chard I planted last year from seed…isn’t that crazy?! I planted chard seeds from a .99 cent packet …My chard plants survived the winter rain and snow and we had some for dinner last night in MAY! Talk about a good investment…yeehaw!

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

Is Swiss Chard Good for You?

Yes! My husband and I loved this side dish! Chard is crazy good for you, too. It is low-fat, full of fiber, iron and potassium, to name just a few reasons why you should give this veggie a try. Simple, “good for you”, and full of flavor!

We grow a rainbow variety of Swiss chard in our little back yard garden. Here’s where the unsuspecting chard in the skillet was yesterday morning (my garden – the tall plants in this photo).

Here’s where some of that chard was yesterday afternoon (my kitchen) and what it looked like after washing the leaves and stems. It had NO idea I was going to COOK it the following day!

Preparing Swiss Chard With Onions And Garlic

There are not too many ingredients for this quick stir fry, and that’s a good thing. Simple is good!

The minced garlic is added as the chard is cooking down a bit in the skillet.

See how much the Swiss chard cooks down by the time it’s done? You THINK it will be a lot of Swiss chard with onions, but it ends up being about half the starting amount in the pan, once cooked. Be sure to serve the Swiss chard immediately while still hot. You can season it with salt and pepper, if desired to suit your own personal taste.

Hope you will consider trying this recipe for Swiss chard with onions and garlic. It really IS a very delicious way to “eat your veggies”. If you enjoyed this dish, be sure to check out my recipe for Swiss Chard with Bacon and Mushrooms. Have a great day!

Looking For More Veggie Dishes?

You can find all of my vegetable dishes in the Recipe Index, located at the top of the page. I have many delicious veggie dishes, including:

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Recipe Source (My head…this is how I cook kale, also…ridiculously easy!)

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0 from 0 votes

Swiss Chard With Onions And Garlic

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

You'll enjoy this flavor filled, easy to prepare veggie side dish that features pan-seared, garden fresh Swiss Chard with onions and garlic.

Category: Side Dishes, Vegetable Dish

Cuisine: American

Keyword: swiss chard with onions

Servings: 3

Calories Per Serving: 107 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large bunch of Swiss Chard (it LOOKS like a lot, but it will really cook down- trust me!)
2 Tablespoons olive oil
1/3 cup chopped onion
2 cloves of garlic , minced
1/2 teaspoon bacon "drippings" (this is completely optional, but does lend a nice flavor)

US Customary - Metric

Instructions

Wash the chard very well. Shake chard to dry it slightly, but leave a bit of the water on the leaves. Chop the stem and leaves into 2 inch pieces.
In a large skillet, heat the olive oil on medium heat. Add the chopped onions and saute for a couple minutes. Add the chard stalks; cook for a couple of minutes, then add the leaves and the garlic. If the leaves don't all fit in the pan, don't panic...just let them cook for a minute (as they cook it will "shrink" substantially), then add the rest. Continue to saute the chard until the leaves begin to wilt (a couple minutes. You will be surprised how much the chard reduces in size.
Serve the sauteed chard warm. Enjoy this healthy side dish!!!

Nutrition Facts

Swiss Chard With Onions And Garlic

Amount Per Serving (1 g)

Calories 107 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 104mg5%

Potassium 207mg6%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 2935IU59%

Vitamin C 16.3mg20%

Calcium 32mg3%

Iron 0.9mg5%

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

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05
May
2014

Southwestern Black Bean Salad

categories: Mexican / Southwestern, Salads, Side Dishes

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You’ll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It’s easy, flavorful, and under 90 calories per serving!

Happy Cinco De Mayo! Yesterday our family celebrated our youngest son’s 27th birthday with a Taco and Enchilada Night. One of the side dishes I prepared was this Southwestern Black Bean and Corn Salad…it was the first time I had prepared it, and I am positive I will be making it again!

I found the original recipe for this Southwestern Black Bean Salad on Skinnytaste.com. If you’ve never visited this website, I would encourage you to do so. The blog author, Gina, creates wonderfully tasty, low-fat dishes that are sure to please every palate! Every recipe she posts has the caloric value, Weight Watcher Points, etc. so you know exactly what you are eating, calorie-wise! I love it!

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

Some Quick Info On The Southwestern Black Bean Salad

I hope you will give this quick, easy to make (and full of fiber) dish a try. It is very versatile: great as a side salad, or could be used as an appetizer, with tortilla chips. The Southwestern black bean salad recipe makes 6 1/2 cups, which translates to 13 half cup servings at approximately 80-89 calories per serving.

The added bonus is that Southwestern black bean salad is so fresh tasting and DELICIOUS! I think you will enjoy it, especially on a warm Spring or Summer day!

Looking For More SALAD Recipes?

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

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Recipe Source: http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

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Southwestern Black Bean Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

You'll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It's easy, flavorful, and under 90 calories per serving!

Category: Salads

Cuisine: Southwestern

Keyword: Southwestern black bean salad

Servings: 13 (1/2 cup servings)

Calories Per Serving: 89 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15.5 ounces black beans , 1 can black beans, rinsed and drained
9 oz. cooked corn , fresh (grilled), or frozen (thawed)
1 medium tomato , chopped
1/3 cup red onion , chopped
1 stem scallion (green onion) , chopped
1 small jalapeno , finely diced
2 Tablespoons fresh minced cilantro (or more to taste)
Salt and pepper (to taste)
2 limes (the juice from)
1 Tablespoon extra virgin olive oil
1 small avocado , diced

US Customary - Metric

Instructions

Combine the first 8 ingredients in a large bowl (beans, corn, tomato, onion, scallion, jalapeno, cilantro, salt and pepper).
In a separate bowl, mix the lime juice and the olive oil together until blended. Pour over salad and mix well.
Refrigerate for 30 minutes prior to serving.
Add the diced avocado right before you serve the salad.
ENJOY!

Nutrition Facts

Southwestern Black Bean Salad

Amount Per Serving (1 (1/2 cup per serving))

Calories 89 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 132mg6%

Potassium 256mg7%

Carbohydrates 12g4%

Fiber 4g17%

Sugar 2g2%

Protein 3g6%

Vitamin A 170IU3%

Vitamin C 7.8mg9%

Calcium 16mg2%

Iron 0.8mg4%

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

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04
May
2014

Honey Oat Bread

categories: Breads

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Honey Oat Bread is easy to make from scratch, without a bread machine! It’s a delicious loaf of bread topped with honey & oats- great for toast or sandwiches!
I tried a new homemade bread recipe… twice! Yes, this recipe for homemade Honey Oat Bread is THAT good, and you do not need a bread machine to make it from scratch! I found the recipe a couple of weeks ago, but have already made it twice…yum!

This honey oat bread was absolutely perfect! We ate it warm, straight from the oven with some butter, but we also enjoyed using it for toast and sandwiches. It has a great texture (light and fluffy-NOT dense), with just a tiny trace of sweetness (from the honey). My husband and I loved it, and know I will be making this honey oat bread often.

Hope you will give it a try…it’s really not that hard, but it sure is satisfying to smell the aroma of fresh, baked bread filling the house! It really is a wonderful homemade loaf of bread. I know you will love it! Here’s a few pics of the “process”:

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

Making Honey Oat Bread

In the bowl of a stand mixer (or in a large bowl if making by hand), mix together the flour, oats, yeast and salt.

In a small separate bowl or pan, warm the milk so it’s hot enough to melt butter, but IS NOT boiling. Add the butter to the warm milk; stir it until melted.

Stir in the water and the honey. Mix well to combine them into the milk. Here’s a picture of when I added the honey to the melted butter.

Beat the dough welll, using a stand mixer (or beaten very well by hand). Once dough is done (kneaded fully into a dough ball), place it in a large, lightly oiled bowl. Turn the dough over to make sure both sides are lightly coated.

Let The Dough Rise

Place a dish towel over the top of the bowl and set the honey oat bread dough aside in a warm place. Allow the dough to rise until doubled in size. This will take approx. 1/2 – 1 hour. Dough has been mixed, and is now rising.

Once the dough has doubled in size, remove it from bowl and place dough on a clean, lightly floured work surface. Using your fingers, flatten the dough out into a 9×12 inch rectangle.

Form The Honey Oat Loaf

Tightly roll the dough (beginning from the long end) into a loaf shape. Tuck the ends of the loaf in. The honey oat bread dough is now rolled up into a loaf shape, and ready to go into a loaf pan.

Layer a 9×5 inch bread pan with parchment paper, (First position one piece that goes width-wise and overlaps the top edges of the pan . See photo below- this will help you lift the bread from the pan when done. Put another piece of parchment paper on top of that which goes the length of the pan.

Carefully pick up the floppy loaf of dough and gently place it into the parchment-lined bread pan. Cover the bread pan with a dish towel and set in a warm place. Let the honey oat bread dough rise again until doubled in size (about an hour).

Brush The Honey Oat Bread With Butter

When the dough has finished it’s second rise, brush the top of the loaf with the warmed honey. Completely brush the entire top of the loaf…gently!

Sprinkle oats over the entire top surface of the loaf of honey oat bread. Place the bread pan on the middle rack in the preheated oven.

Bake The Bread

Bake the bread for 40-50 minutes, or until the bread is deep, golden brown. Here is the honey oat bread, straight out of the oven, and out of the pan. Isn’t it gorgeous?

Let the bread cool on a wire rack before slicing it! Here’s what the slices of the honey oat bread look like, once they have been cut. YUM!

Hope you will consider making this absolutely delicious homemade honey oat bread for yourself! You’re gonna LOVE it!

Looking For More Bread Baking Recipes?

You can find more bread recipes in the Recipe Index at the top of the page. You might enjoy some of my other bread recipes, including:

Interested In More Recipes?

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Pinterest: The Grateful Girl Cooks!
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Recipe Source: Recipe Source: http://bakingdom.com/2011/09/homemade-honey-oat-bread.html

0 from 0 votes

Honey Oat Bread

Prep Time

2 hrs

Cook Time

40 mins

Total Time

2 hrs 40 mins

Honey Oat Bread is easy to make from scratch, without a bread machine! It's a delicious loaf of bread topped with honey & oats- great for toast or sandwiches!

Category: Bread, Breakfast

Cuisine: American

Keyword: honey oat bread

Servings: 10 slices (1 loaf)

Calories Per Serving: 241 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the bread:

3 cups all-purpose flour
3/4 cup oats (instant or old-fashioned will work-I used old-fashioned for my loaves)
2 1/4 teaspoons. instant active yeast
1 1/2 teaspoon salt
1 cup milk (If you're vegan or dairy-free, use almond or soy milk-*Note* I have not tried this)
1/4 cup lukewarm water
2 Tablespoons unsalted butter (or margarine, if desired)
1/4 cup honey (if vegan, use agave)

For bread topping:

2 Tablespoons honey (or agave), warmed
2 Tablespoons oats (uncooked)

US Customary - Metric

Instructions

In the bowl of a stand mixer (or in a large bowl if making by hand), mix together the flour, oats, yeast and salt.
In a small separate bowl or pan, warm the milk so it's hot enough to melt butter, but IS NOT boiling. Add the butter to the warm milk; stir it until melted. Stir in the water and the honey. Mix well to combine.
Pour the warm milk mixture into the flour mixture.
Using the dough hook on your stand mixer, mix these ingredients until they come together to form a soft dough. Knead the dough in the mixer (still using the dough hook attachment) for approx. 10 minutes. If the dough is still really sticky after 5 minutes, then add in additional flour 1 TABLESPOON AT A TIME, mixing well after each addition until the dough is barely "tacky". (*NOTE: I found that I needed to add 5-6 additional TBSP of flour to get the right consistency...just be sure to only add one tablespoonful at a time. If by some chance you get the bread too dry, simply add 1 tsp. warm water at a time to remedy this).
**If you are not using a stand mixture and are going to be kneading this by hand, just know that you will really have to keep your hands and work surface well-floured...dough will be VERY sticky at first).
Once dough is "done", place it in a large, lightly oiled bowl. Turn the dough over to make sure both sides are lightly coated. Place a dish towel over the top of the bowl and set aside in a warm place. Allow the dough to rise until doubled in size (this will take approx. 1/2 - 1 hour).
Once the dough has doubled in size, remove it from bowl and place dough on a clean, lightly floured work surface. Using your fingers, flatten the dough out into a 9x12 inch rectangle. Tightly roll the dough (beginning from the long end) into a loaf shape; tuck the ends of the loaf in.
Layer a 9x5 inch bread pan with parchment paper (First position one piece that goes width-wise and overlaps the top edges of the pan (see photo on blog-this will help you lift the bread from the pan when done), then put one piece on top of that which is the length of the pan.
Carefully pick up the floppy loaf of dough and gently place it into the parchment-lined bread pan. Cover the bread pan with a dish towel; let it rise again until doubled in size (about an hour).
Toward the end of the rising time, preheat your oven to 350 degrees. While the oven is preheating, place an empty loaf pan (or casserole dish) on the bottom rack of the oven. In a small saucepan. bring 2 cups of water to a boil on your stove top.
When the dough has finished it's second rise, brush the top of the loaf with the warmed honey. Completely brush the entire top of the loaf...gently! Sprinkle oats over the entire top surface of the loaf. Place the bread pan on the middle rack in the oven.
Pour the boiling water into the empty pan on the bottom rack of the oven. Bake the bread for 40-50 minutes, or until the bread is deep, golden brown. (The internal temperature will be about 190 degrees, in case you're checking). Once done, carefully remove bread (and water pan) from oven. Let bread cool on a wire rack before slicing. Enjoy!

Nutrition Facts

Honey Oat Bread

Amount Per Serving (1 slice)

Calories 241 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 7mg2%

Sodium 362mg16%

Potassium 132mg4%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 11g12%

Protein 6g12%

Vitamin A 115IU2%

Calcium 38mg4%

Iron 2.1mg12%

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

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29
Apr
2014

Tip of The Day- How To Freeze Ginger

categories: Tip Of The Day

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Don’t throw away fresh ginger if you only need a small piece for a recipe! Here’s a quick tip showing how to freeze ginger to keep it handy.
I make lots of recipes that call for a small amount of fresh, grated ginger. Many times I’ve gone to the store, bought ginger, brought it home, made the recipe, put the extra ginger back in the refrigerator… never to be seen again until it is moldy. Not anymore!!! Today’s tip of the day is how to freeze ginger.

I hate to waste stuff like that. So imagine my surprise (i.e. “How come I never knew this before???”) when my little sister Joni came up for a visit and said “You know you can just freeze that ginger, right?” Whaaatt?

Now why I never knew this before is the question of the day. *Insert face palm here.* Talk about a great and ridiculously easy tip, and a great way to save some money at the grocery store! No more last minute trips to run to the store to buy ginger every time I need it! Now I just reach inside our freezer for a bag of ginger, then put it back when I am done! It’s a Christmas miracle!!!!!

How To Freeze Ginger

Cut off the “nobs” (see picture above) and peel the ginger with a sharp knife. It is also very easy to use the back side of a spoon to do this same thing. Tip: Cutting the “nobs” off first makes it easier to peel. Duh. Throw away the peel, and then say buh-bye!

Store the peeled ginger nobs in a freezer-safe bag. throw it in the freezer. You might want to put the date on the bag. I just used up the rest of the ginger I froze last summer, and it was still full of flavor!

Pieces of ginger are easily frozen in plastic resealable bags.

When you need ginger for a recipe, just pull the bag out of the freezer, grate it while frozen, then throw it back into the freezer. Easy peasy!

Frozen ginger is easily grated for recipes!

See how easy that was? Ridiculous. What a great way to save some bucks, AND not have to be running to the grocery store every time you need a little bit of fresh ginger for a recipe! Sometimes little sisters know what they’re talking about! Thanks for stopping by today, and I hope you will come back again soon. Have a great day.

Looking For More Kitchen TIPS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several really good tips you might be interested in, which include:

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Don't throw away fresh ginger if you only need a small piece for a recipe! Here's a quick tip showing how to freeze ginger to keep it handy.

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28
Apr
2014

Chocolate Chip Cheesecake-Swirl Brownie Bites

categories: Chocolate, Desserts

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Chocolate Chip Brownie Bites are absolutely decadent, bite-sized treats, overflowing with chocolate chips and cheesecake swirl filling.

Looking for a great dessert treat? This recipe is one of the “small bite” desserts I made for Easter brunch. I found the recipe on Pinterest, and decided to make some for everyone to enjoy!

I loved making a variety of bite-sized desserts for our brunch. Here’s a photo of all of them, including Chocolate Dream Cups with Raspberry Mousse, Lemon Curd Filled Won Ton Cups, and Spring Flower Sugar Cookies!

Since the chocolate chip brownie bites are made in miniature muffin tins, the recipe yields approximately 32 little bite-sized treats! This is a wonderful, “easy to make” recipe for a large group. So yummy! Hope you enjoy them, friends! Here’s how to make them.

Make The Brownie Batter

Melt butter in a small saucepan over medium heat. Set the saucepan aside. Combine granulated sugar, cocoa powder and salt in a separate, large bowl. Add the melted butter and vanilla to this mixture, and mix until combined.

Stir eggs into the batter, one at a time. Once batter is shiny and thick, add flour and mix it in well. Keep stirring until all the ingredients have been incorporated. Fold the chocolate chips into the batter. Set the batter aside while you make the cheesecake filling.

Make The Cheesecake Filling

In a large mixing bowl, beat together all the ingredients for the cheesecake batter. This filling is made using cream cheese, powdered sugar, vanilla and an egg yolk. Once fully smooth and combined, set the bowl aside.

Time To Assemble The Brownie Bites

Lightly grease miniature muffin cups. Spoon about a tablespoon of the brownie batter into each of the wells of the prepared muffin tin(s).You may need to make chocolate chip brownie bites in batches, because this recipe yields about 32 brownie bites.

Add the cheesecake batter by large dollops onto each of the muffin cups of chocolate batter. Divide the cheesecake filling evenly between the cups.

Time to Bake These Little Treats!

Use a knife to gently swirl the brownie batter and cheesecake batter together in each muffin cup. Place the muffin tin in the oven, and bake at 350°F for 15-20 minutes or until done.

It’s easy to test for doneness by inserting a toothpick down into the top of one of the brownie bites. If the toothpick comes out clean, they’re finished baking. Transfer pan to a wire rack to cool.

Enjoy The Chocolate Chip Cheesecake-Swirl Brownie Bites!

Once the chocolate chip brownie bites have cooled to room temperature, grab one and take a big bite! They’re very chocolatey and the cheesecake filling adds another level of taste to mini treats.

Here’s a close up look at one of these cute little Chocolate Chip Cheesecake-Swirl Brownie Bites (yum). See that cheesecake filling inside? Go for it… take a bite and see how good they are!

Sure hope you have the opportunity to try these chocolate chip brownie bites! They are really delicious! Thanks for stopping by, and please come back again soon for more family-friendly recipes.

Take care, God bless you, and have a GREAT day.

Looking For More DESSERT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing dessert recipes for you to enjoy, including:

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Recipe Source: http://www.domesticate-me.com/chocolate-chip-cheesecake-swirl-brownie-bites/

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Chocolate Chip Cheesecake-Swirl Brownie Bites

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Chocolate Chip Brownie Bites are absolutely decadent, bite-sized treats, overflowing with chocolate chips and cheesecake swirl filling.

Category: Desserts

Cuisine: American

Keyword: chocolate chip brownie bites

Servings: 32

Calories Per Serving: 118 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the brownie batter:

1/2 cup butter (+ 2 Tablespoons)
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder (+ 2 Tablespoons)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs , cold
1/2 cup all-purpose flour
3/4 cup semi-sweet chocolate chips

For the cheesecake swirl:

8 oz. cream cheese , softened
1/4 cup granulated sugar (+ 2 Tablespoons)
1/4 teaspoon vanilla extract
1 large egg yolk

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Spray one or two miniature muffin tins with a non-stick cooking spray; set aside.
Using a small saucepan, melt the butter over medium heat. Set aside.
Combine granulated sugar, cocoa powder and salt in a large bowl. Add melted butter and vanilla. Mix into dry ingredients until well combined. Stir in eggs, one at a time. Once batter looks shiny and thick, add flour and mix it in well. Keep stirring until ingredients have been incorporated. Fold the chocolate chips into the batter. Spoon about a tablespoon of the brownie batter into each of the wells of prepared muffin tin(s).
In a separate bowl, beat the cheesecake swirl ingredients (softened cream cheese, granulated sugar, vanilla extract and egg yolk) together until fully combined. Add a dollop of the cheesecake swirl batter (about 1/2 Tablespoon) to the top of each brownie cup. Take a knife and gently swirl the cheesecake batter down into the brownie batter.
Bake at 350 degrees for 15-20 minutes (until toothpick comes out clean). Check them at 15 minutes. Keep an eye on them so you don't overcook them! When done, remove them to a wire rack to cool. Let brownie bites COOL before trying to remove them from the pan. Repeat process with remaining batter (if making them one muffin tin at a time)...then ENJOY!!!!!

Recipe Notes

***These brownie bites also freeze very well, if by some miracle there are any left... just sayin'!

Nutrition Facts

Chocolate Chip Cheesecake-Swirl Brownie Bites

Amount Per Serving (1 brownie bite)

Calories 118 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 28mg9%

Sodium 81mg4%

Potassium 78mg2%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 11g12%

Protein 1g2%

Vitamin A 155IU3%

Calcium 19mg2%

Iron 0.7mg4%

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

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25
Apr
2014

Blueberry Crumble Muffins

categories: Breads, Breakfast, Muffins

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Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect “on the go” breakfast!
I recently found this recipe for Blueberry Crumble Muffins on Pinterest, or as I love to call it…”My Online Recipe Box”. These muffins are absolutely FANTASTIC! Pass the coffee!

The recipe comes from Ashton, at “Something Swanky”, and I am grateful she shared her recipe with all of us. I made these delicious muffins a few days ago for breakfast for my husband and I, and am happy to report that they were delicious…and EASY…and did I mention delicious?

I’ve tried various blueberry muffin recipes over the years, some were good, some not so good. This one is GREAT! The recipe makes 12 muffins, which is practically enough to feed a small village, and they freeze well, so I wrapped half of them up really well and threw them in our freezer for another morning’s dining! I hope you will give this recipe a try. Mix them up and bake them when you have some extra time and enjoy them for days! Here’s a few pics from when I made them:

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

Making Blueberry Crumble Muffins

The batter for the muffins is extremely simple to make. Seriously… it’s so very EASY!

You can use fresh or frozen blueberries for this recipe. I used frozen berries (threw them into the muffin batter completely frozen) with no problem.

Divide the batter into muffin cups (in my beat up, but dearly loved muffin tin). I like to think of my grungy muffin tin as “well-used, and well-loved”.

Get Ready For Baking

Add the crumble (streusel) topping to the top of each of the muffins before baking. Divide the topping evenly between the muffin cups.

After the blueberry crumble muffins are done baking, let them cool on a wire rack for several minutes, then remove them from the pan.

Time To Eat Some Blueberry Crumble Muffins

Here are the blueberry crumble muffins, right out of the oven, cooling on a wire rack. Let them cool down a bit before serving.

Here’s a peek at the inside of one of the blueberry crumble muffins. Look at those blueberries! This yummy muffin is ready to eat!

Hope you will try making these delicious blueberry crumble muffins… they are so easy to make, and they really taste wonderful! Thanks for stopping by. Have a great day, and come back soon!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy muffin recipes you’re gonna love, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.somethingswanky.com/blueberry-crumble-muffins/?utm_source=rss&utm_medium=rss&utm_campaign=blueberry-crumble-muffins

0 from 0 votes

Blueberry Crumble Muffins

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Blueberry crumble muffins are delicious breakfast treats, packed with blueberries (fresh or frozen) and a streusel topping! Perfect "on the go" breakfast!

Category: Breakfast

Cuisine: American

Keyword: blueberry crumble muffins

Servings: 12 muffins

Calories Per Serving: 274 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the muffin batter:

3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh , frozen, or canned blueberries (I used frozen ones I picked last summer!)

For the crumble topping:

3/4 cup all-purpose flour
1/2 cup (1 cube) cold butter, cut into small pieces
3 Tablespoons brown sugar

US Customary - Metric

Instructions

Preheat your oven to 400 degrees.
Line a standard size muffin tin with paper cupcake liners. Lightly spray the muffin paper holders with non-stick cooking spray. (Yes...spray the paper, also!)
Beat the milk, oil and egg together in a medium sized bowl.
In a separate bowl, combine the flour, sugar, baking powder and salt. Whisk these dry ingredients together, then add to the milk and egg mixture. Stir this only until the batter forms (the batter will be lumpy).
Gently fold the blueberries into the batter with a large spoon or spatula. So far so good, right?
Divide your batter evenly into the 12 prepared muffin cups.

To prepare the "crumble topping" and finish muffins:

Place the flour, cold butter pieces and brown sugar in a bowl. Using a pastry blender or a fork, cut (or "mash") these ingredients together until you end up with a crumbly mixture the size of small peas (now you know why it is called a "crumble". Brilliant).
Sprinkle the crumble over the top of each muffin batter thingy (now I'm just getting technical...)
Bake at 400 degrees for 20-25 minutes, or until a toothpick comes out clean.
Remove muffins from oven; let them cool for 5-10 minutes before attempting to remove the paper wrappers. Then slice that warm blueberry muffin in half, slather some butter on that bad boy and dig in! Enjoy!

Nutrition Facts

Blueberry Crumble Muffins

Amount Per Serving (1 muffin)

Calories 274 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 34mg11%

Sodium 178mg8%

Potassium 138mg4%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Vitamin A 290IU6%

Vitamin C 1.2mg1%

Calcium 58mg6%

Iron 1.5mg8%

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

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24
Apr
2014

Lemon Curd Filled Won Ton Cups

categories: Desserts

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These tasty dessert bites, featuring filled lemon curd won ton cups, garnished with whipped cream, mint and a raspberry, will be a big hit!
Another Easter celebration as a family has come and gone. These Lemon Curd Won Ton Cups were a big hit for dessert at our family’s Easter brunch.

I love “little bite” desserts (my favorite!), where you can try several different goodies, rather than having a huge slice of only ONE thing. Eat more dessert? That’s a “win-win” in my dessert handbook.

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

Lemon Curd Won Ton Cups Were Perfect For Easter Brunch!

My husband and I were invited to Easter Brunch with our sons, their girlfriends and friends, after we got home from church services. My assigned food to bring was dessert. Actually, I might have volunteered for this!

I ended up bringing several “mini” small bite desserts, including these Lemon Curd Filled Won Ton Cups for us to share.

In the photo (above), you can also see my Spring Flower Sugar Cookies, Chocolate Dream Cups with Raspberry Mousse, and my Chocolate Chip Cheesecake-Swirl Brownie Bites. These were the other “small bite” desserts I made for the Brunch.

I found this recipe for lemon curd won ton cups on Pinterest and thought it sounded interesting. The sugar dusted, baked won ton cups filled with chilled lemon curd sounded like a sweet/tart little bite of goodness to me! I had never made lemon curd before, so I was excited and curious to learn how.

Lemon Curd Won Ton Cups Can Be Made Ahead If Necessary

Guess what? It was EASY…and delicious! I made the lemon curd and the won ton cups the day before Easter, so all I had to do at the last minute was fill the won ton cups with chilled lemon curd. Once that was done, I garnished each one with a fresh raspberry, a dollop of whipping cream. and a mint leaf.

Make The Lemon Curd

Here’s a few photos of what the process looked like. If you would like detailed instructions, check out my post for how to make lemon curd. Making the lemon curd involves cooking sugar, eggs, lemon juice, etc. in a pan on the stove. It is much easier to make than you might think!

Stir the butter into the lemon curd mixture and cook it until the lemon curd thickens.

The lemon curd is now thickened and done. Set it aside, so the lemon curd can cool. Hooray! You just made sweet and tangy lemon curd!!! The hardest part is trying to not lick the spoon… it is so yummy!

Prepare The Won Tons

Hold the won ton with one hand, and brush melted butter on it with the other!

See how the won ton has been brushed with butter on both sides? Now you need to sprinkle it with some of the granulated sugar.

How To Shape The Won Ton Cups

This photo below, shows how to shape the won ton cups, using a muffin tin. Use every other muffin holder to prevent the won tons from sticking to each other while baking.

Bake Won Ton Cups

The won ton cups are baked at 350 degrees for about 7 minutes. Transfer them to a wire rack after baking, so they can cool. NOTE: If there is an accumulation of butter in the bottom of the cups, simply turn them over on a paper towel to “drain”.

Garnish Each Lemon Curd Won Ton Cup

Once they have cooled to room temperature, fill the won ton cups with thickened lemon curd that has been chilled . Garnish each lemon curd won ton with a spray of whipped cream, a whole fresh raspberry, and a mint leaf, if desired!

A lemon curd won ton cup tastes the best eaten on the day they are prepared! That way, the won ton cups will be nice and crunchy!

I would definitely make these again. Each lemon curd won ton cup is very festive looking and scrumptious! They are at their very best when served the very same day you fill the cups! They are delicious, and I hope you will consider making them for those you love!

Looking For More DESSERT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a large variety of dessert recipes you’ll want to check out, including:

Interested In More Recipes?

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.

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Recipe Adapted From: http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/

0 from 0 votes

Lemon Curd Filled Won Ton Cups

Prep Time

3 hrs

Cook Time

7 mins

Total Time

3 hrs 7 mins

These tasty dessert bites, featuring filled lemon curd won ton cups, garnished with whipped cream, mint and a raspberry, will be a big hit!

Category: Dessert

Cuisine: American

Keyword: lemon curd won ton

Servings: 12 servings

Calories Per Serving: 166 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the lemon curd:

2 eggs , plus 2 egg yolks
1/2 cup granulated sugar
8 Tablespoon cold , unsalted butter, cut into small pieces
6 Tablespoon fresh lemon juice
2 teaspoon finely grated lemon rind
1/8 teaspoon salt

For the won ton cups:

12 won ton wrappers
1/4 cup granulated sugar
2-3 Tablespoon melted butter

US Customary - Metric

Instructions

To make the lemon curd:

In a small saucepan (over medium heat), combine the eggs, egg yolks, and sugar. Whisk these together well.
Once mixed, whisk in the lemon juice, lemon zest, and the salt.
Add the butter to the pan and cook, whisking constantly, until the butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While the curd is cooling, give it a good stir every few minutes. Once the lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours). While the curd is chilling, make the won ton cups.

To make the won ton cups:

Preheat oven to 350 degrees.
Melt 2-3 TBSP of butter in a small saucepan or in your microwave. When done, remove from heat. In a SEPARATE bowl, place 1/4 cup granulated sugar. Set melted butter and the bowl with the sugar next to each other on the counter, to make the won tons.
Prepare one won ton at a time. Using a pastry brush, brush both sides of the won ton with the melted butter, making sure to completely coat each side. Once done, sprinkle ONE side of the won ton with granulated sugar. **I held the won ton in one hand and sprinkled the sugar on it with my other hand. Take the won ton, sugar-side UP, and lightly press it into the well of a miniature muffin pan. Place won ton wrappers in every other cup, so the edges will not touch. If you have two mini-muffin tins, use both. Repeat with remaining won ton wrappers.
Bake the won ton cups at 350 degrees, until they are lightly browned (about 7 minutes). When done, remove pan(s) from oven and place on wire rack. Let cups cool slightly, then CAREFULLY remove them from pan. (I found there was still some melted butter in the bottom of the cups when they were done baking, so I just turned them upside down on paper towel to let it run off).
Fill each (completely cooled) cup with chilled lemon curd, garnish with a dollop of whipped cream, a raspberry and a mint leaf. Voila! Grab one and ENJOY!

Recipe Notes

The original recipe was for lemon-lime curd. To make this version, use 3 TBSP each lemon juice and lime juice. Also change recipe to 1 tsp. each grated lemon and lime rind. Everything else stays the same.

Nutrition Facts

Lemon Curd Filled Won Ton Cups

Amount Per Serving (1 serving)

Calories 166 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 53mg18%

Sodium 161mg7%

Potassium 23mg1%

Carbohydrates 17g6%

Sugar 12g13%

Protein 1g2%

Vitamin A 330IU7%

Vitamin C 3.3mg4%

Calcium 10mg1%

Iron 0.4mg2%

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

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22
Apr
2014

Amish Apple Fritters

categories: Apples, Breads, Breakfast, Doughnuts/Pastries

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Amish Apple Fritters are delicious fried doughnuts, made from scratch with a simple batter, fresh apple chunks, cinnamon, and a sweet glaze. They are SO GOOD!

I have two little secrets… I am a “Morning Person”, and Apple Fritters are my favorite doughnuts! I LOVE these delicious, crunchy friend doughnuts! They’re made easily from scratch with a simple batter containing fresh apple chunks, cinnamon, and are covered with a sweet glaze.

For over 20 years, I had to be up at 5:30 A.M. every workday to leave by 6:30 to be in my office at 7:00 A.M., ready for a day’s work. Not entirely convenient for making apple fritters! Ha Ha. These days I find myself in a different season of life…no children at home to get up and out of bed before leaving…AND my commute to the office these days is no more than walking upstairs to my home office, where I work for my husband’s company. My world has changed drastically!

My” new normal” is… instead of grabbing a large mug of coffee and shoving toast in my mouth while heading out the door as I did while working full-time, I now seem to revert to “boring” breakfasts such as oatmeal or toast and eggs. HOWEVER… I do love a great apple fritter, doughnut or pastry occasionally. I mean, really, who doesn’t??? (if we’re truth-telling here).

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

How I Found This Recipe For Amish Apple Fritters

I love to try new recipes and learn new cooking techniques in the kitchen, AND my favorite doughnut of all time is the humble, yet glorious Apple Fritter. One day, while looking at recipes on Pinterest, I saw one for these doughnuts, written by a great-grandmother named Polly.

I could tell I would like this easy recipe from the very beginning (aren’t ALL recipes written by great-grandmothers wonderful?)… so I made them, and sure enough…these fritters were amazing! Sometimes, a warm apple fritter and a strong cup of coffee are exactly what this old girl wants. Please notice I did not say what this old girl needs… now THAT’S another story, *cough, cough!

Hope you enjoy them…occasionally (wink wink)! Here’s how easy they are to make…you’ll be a doughnut maker in no time!

How To Make Amish Apple Fritters

First, mix up the batter. In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with an electric mixer. To this batter, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients together well.

In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.

Cooking Amish Apple Fritters

Heat vegetable oil to 375° F. in a large skillet or electric skillet. You will need a deep-fry thermometer or an electric skillet with temperature control. NOTE: It is very important to make sure the temperature is hot enough to fry the fritters correctly.

Once the oil is at 375° F, scoop out really large spoonfuls of the fritter batter (as big as you can get ’em!). Carefully slide the fritter into the hot oil, because that oil is HOT!

See in the photo below how the apple fritters are starting to turn golden brown? This is a GOOD thing. When they get to a true golden brown color, carefully turn the fritters over to the other side. This usually takes about 2-3 minutes for the first side.

I found it helpful to use two spoons to carefully flip the Amish apple fritters over. Once they have been flipped over, continue cooking.

How Long Do You Cook The Amish Apple Fritters?

The total cooking time for the Amish apple fritters is approximately 2-3 minutes on each side. NOTE: The cooking time may vary a bit, based on two things: the SIZE of the fritters you cook, and having the proper oil temperature to cook in.

When the fritters become nice and brown (see photo below) on both sides, then you know they will be ready and cooked through. You might need to flip them over again to make sure both sides are deeply browned.

IMPORTANT TIP: Once fritters are done, make sure that the oil temperature returns back to 375° F, before adding the next batch of Amish Apple Fritters to cook!

Once each batch of apple fritters are done, use a slotted spoon to remove them, one at a time, to a paper towel lined platter or wire rack to cool. You will need several layers of paper towels to absorb any remaining oil on the fritters.

Glazing Amish Apple Fritters

Now all you need to do is make the quick and easy glaze for the finished apple fritters! It is important to let ALL the fritters cool completely, before adding the glaze to them!

Mix up the glaze in a medium sized bowl. Use a pastry brush to “paint” it onto top and bottom of the cooled fritters. Let the icing firm up a bit, then these delicious Amish apple fritters are ready to eat, and enjoy!

The Amish Apple Fritters Are Ready To Enjoy!

Pour yourself a great cup of hot coffee or tea… and take a bite out of one of those yummy Amish Apple Fritters!

You can see the chunks of apples inside the fritter! The Amish apple fritters are crunchy on the outside, and nice and soft on the inside!

Sure hope you enjoy these Amish apple fritters! We LOVED them. Have a GREAT day!

Looking For More DOUGHNUT Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite doughnut recipes are there, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Adapted From: www.angelsinmygarden.blogspot.com/2011/06/amish-apple-fritters.html

4 from 3 votes

Amish Apple Fritters

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Amish Apple Fritters are delicious fried doughnuts, made easily from scratch with a simple batter and fresh apple chunks, cinnamon, and a sweet glaze.

Category: Breakfast

Cuisine: American

Keyword: Amish apple fritters

Servings: 6 fritters

Calories Per Serving: 238 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For fritters:

2 Tablespoons granulated sugar
2 large eggs
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 cup milk
2 tsp. fresh lemon juice
2-3 cups peeled , cored and chopped Granny Smith or Gravenstein apples (firm pie apples!)
Vegetable oil for deep-frying (approx. 4-5 cups- enough to come halfway up sides of pan or skillet)

For glaze:

1 1/4 cups powdered sugar
1/4 tsp. vanilla
3-4 tsp. warm water (thin enough to make the glaze "paintable")

US Customary - Metric

Instructions

In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1-2 minutes with a mixer.
To this, add the flour, baking powder, cinnamon, salt and milk. Mix these ingredients well.
In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine.
Heat vegetable oil to 375 degrees (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly.
Once the oil is at 375 degrees, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil.
When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approx. 2-3 minutes on each side).
When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through.
Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) plate to drain and cool.
To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze.
Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve.

Recipe Notes

If you do not like glaze on your fritters, the author of this recipe also suggests sprinkling the hot "right out of the fryer" fritters with powdered sugar and cinnamon. For mine, I used the glaze option and they were perfect.
Tip #1: These apple fritters are at their very best the first day you make them!
Tip #2: If using self-rising flour as substitute for all purpose flour, omit baking powder and salt from the recipe.
Tip #3: Once oil cools, strain it, store it in a container in refrigerator to use on another batch!

Nutrition Facts

Amish Apple Fritters

Amount Per Serving (1 fritter)

Calories 238 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 55mg18%

Sodium 187mg8%

Potassium 267mg8%

Carbohydrates 52g17%

Fiber 1g4%

Sugar 33g37%

Protein 4g8%

Vitamin A 120IU2%

Vitamin C 2.6mg3%

Calcium 101mg10%

Iron 1.4mg8%

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

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21
Apr
2014

Coconut Shrimp With Sweet Chili-Lime Sauce

categories: Appetizers, Seafood

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Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They’re a delicious main course or appetizer!
Today I am posting an amazing appetizer recipe that our good friend Shari (and her husband Richard) made for my husband and I one evening at their home. These coconut shrimp are quite possibly one of my very favorite appetizers. The sweet chili-lime sauce just makes this dish PERFECT!

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

My Friend Shari

I’ve mentioned before in this blog that Shari is my inspiration for a lot of my cooking projects. She has encouraged me to dream big, and be fearless in the kitchen. She inspires me. I am blessed to call her my friend, and I thank God for our friendship of 17+ years.

This is the recipe Shari used, and (with her permission) I am posting a couple pics of the finished product. I took the photos and watched her prepare these step by step, and then I ate these gorgeous shrimp (someone had to do it…I sacrificed for the team)! Shari and her husband Richard did ALL the true work on these scrumptious coconut shrimp.

Where The Recipe For These Coconut Shrimp Originated

The original recipe was published in Bon Appetit magazine’s October 2006 issue. It is a fairly straightforward recipe, and an incredibly delicious appetizer. This is the chili sauce (below) used for this recipe, which can usually be found in the Asian section of most grocery stores.

It’s a fairly easy recipe to make. You mix up the dipping sauce, make the batter, then coat the shrimp with the batter, roll them in a seasoned coconut topping and deep fry until done.

The coconut shrimp are nice and crunchy, and when dipped in the sweet and spicy chili-lime sauce…oh my! What an amazing appetizer! I really hope you will give these yummy coconut shrimp a try. Have a great day!

Looking For More APPETIZER Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.epicurious.com/recipes/food/views/Coconut-Shrimp-with-Sweet-Chili-Lime-Sauce-236168

0 from 0 votes

Coconut Shrimp With Sweet Chili-Lime Sauce

Prep Time

20 mins

Cook Time

10 mins

Total Time

30 mins

Crunchy Coconut Shrimp, are battered, fried large shrimp, served with a sweet chili-lime dipping sauce! They're a delicious main course or appetizer!

Category: Appetizer, Main Dish

Cuisine: American

Keyword: coconut shrimp

Servings: 16

Calories Per Serving: 143 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the sauce:

3/4 cup Asian sweet chili sauce (I use Mae Ploy)
3 Tablespoons chopped fresh cilantro
2 1/2 Tablespoons fresh lime juice

For the shrimp:

3/4 cup all-purpose flour
1 teaspoon curry powder (preferably Madras style)
3/4 teaspoons baking powder
1/4 teaspoon salt
1 large egg , beaten
1 cup club soda
1/4 cup Vegetable oil (for deep frying)
1 1/2 cups medium shredded unsweetened coconut
16 large shrimp , peeled, deveined, tails left intact

US Customary - Metric

Instructions

Make the sauce: Mix the sweet chili sauce, chopped cilantro, and lime juice in a small serving bowl. Cover and chill (sauce can be made a day ahead).
Make the batter for the shrimp: Whisk the flour, curry powder, baking powder and salt in a medium-sized bowl. Add in the lightly beaten egg and the club soda. Whisk these ingredients together only until the ingredients are incorporated. The batter should still be a bit "lumpy". Set the batter aside and let it "rest" for approximately 15 minutes.
To make the shrimp: While the batter is "resting", pour vegetable oil into a large, heavy saucepan (or an electric skillet with temperature gauge). Use enough oil to come up about halfway up the sides of your pan. Attach a deep-fry thermometer to the saucepan. Heat the oil on medium until it reaches 375 degrees.
Before you cook the shrimp, line a baking sheet with several thicknesses of paper towels (to drain the shrimp once cooked). Spread the coconut out onto a plate. Line up the batter bowl, then the plate of coconut and place them near the pan with the hot oil.
Working with one shrimp at a time (hold the shrimp by the tail!), dip it into the batter. Allow the excess batter to drip back into the bowl, then roll it in the coconut, still holding onto that tail. Cover both sides of shrimp-you may have to use your other hand to scoop some of the coconut onto the shrimp.
Carefully put the shrimp into the 375 degree oil (make sure the oil is at temperature before adding, to ensure a good crunch and browning). Work in batches, cooking 4-5 shrimp at a time. Deep-fry the shrimp about 2- 1/2 minutes (turning halfway through cooking time). Remove the golden brown colored, cooked shrimp to the paper-towel lined baking sheet to drain. **Before you add the next batch of shrimp to the oil, make sure the oil is back to temperature! (this is important!). Serve shrimp hot, with dipping sauce on the side. Enjoy!

Nutrition Facts

Coconut Shrimp With Sweet Chili-Lime Sauce

Amount Per Serving (1 shrimp + sauce)

Calories 143 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g44%

Cholesterol 25mg8%

Sodium 216mg9%

Potassium 83mg2%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 6g7%

Protein 2g4%

Vitamin A 20IU0%

Vitamin C 1.1mg1%

Calcium 23mg2%

Iron 0.8mg4%

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

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18
Apr
2014

Chocolate Butterscotch Peanut Clusters

categories: Candy, Chocolate, Desserts, Holidays!

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Chocolate Butterscotch Peanut Clusters are so yummy and EASY to make, using only 3 ingredients! Recipe makes 4 dozen- perfect for gift giving and holidays!

If you’re looking for a totally easy “chocolate candy” recipe to have around the house to munch on OR give to friends…here ya go! Chocolate Butterscotch Peanut Clusters for the win! This is truly one of the easiest recipes ever!

Are Chocolate Butterscotch Peanut Clusters Easy To Make?

YES! These chocolates are ridiculously simple to make, but they sure taste GREAT! This is truly one of the easiest recipes you can find! These chocolate butterscotch peanut clusters only have 3 ingredients.

The ingredients are chocolate chips, butterscotch chips, and peanuts. Since this recipe makes approximately 4 dozen, there will be plenty to share with family and friends (we wouldn’t dare eat them all by ourselves, would we????)!

How Are They Made?

Chocolate chips and butterscotch chips are melted in a double boiler, and then combined with peanuts until coated. The chocolate butterscotch peanut clusters are then dropped by spoonfuls onto wax paper or aluminum foil, and allowed to firm up before eating.

If you can pour and stir…you can make these! It’s THAT easy. I’ve been making chocolate butterscotch peanut clusters for years, and have always enjoyed how quick to make and delicious they are. You can even get “fancy” and drizzle the chocolate butterscotch peanut clusters with a simple vanilla/powdered sugar icing, if desired (but not necessary). I’ve done that a couple times!

The addition of butterscotch chips to “standard” chocolate covered peanut clusters takes these to the next level of awesomeness! Hope you will give them a try! Have a great day, and come back soon for more family-friendly recipes.

Looking For More Candy or Chocolate Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. In case you are searching for MORE chocolate covered candy to make for the holidays, etc., be sure to check out my recipes for Christmas Tree “Gumdrops”, Chocolate Covered Bacon, Mocha Truffles, Chocolate Orange Truffles. There’s more in the recipe index, and they are all are delicious!

Interested In More Recipes?

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

Recipe Source: Unknown

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5 from 3 votes

Chocolate Butterscotch Peanut Clusters

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Chocolate Butterscotch Peanut Clusters are so yummy and EASY to make, using only 3 ingredients! Recipe makes 4 dozen- perfect for gift giving and holidays!

Category: Candy, Desserts

Cuisine: American

Keyword: chocolate butterscotch peanut clusters

Servings: 48 chocolates (approx.)

Calories Per Serving: 89 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 ounces semi-sweet chocolate chips
2 cups butterscotch chips
12 ounces salted cocktail peanuts

US Customary - Metric

Instructions

Melt the chocolate and butterscotch chips in a double boiler (chips in small pot, which is sitting on top of a pot of boiling water-be careful not to get any water into chocolate or chocolate will seize up).
When chips have melted, remove from heat and stir in peanuts until coated.
Drop peanut clusters by rounded spoonfuls onto wax paper.
Let the chocolate butterscotch covering harden before serving. Enjoy!

Nutrition Facts

Chocolate Butterscotch Peanut Clusters

Amount Per Serving (1 chocolate)

Calories 89 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 58mg3%

Potassium 75mg2%

Carbohydrates 9g3%

Sugar 7g8%

Protein 2g4%

Vitamin A 10IU0%

Calcium 10mg1%

Iron 0.4mg2%

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

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