Jan
2014

Double Chocolate Zucchini Bread

categories: Breads, Breakfast, Chocolate, From Our Veggie Garden
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Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there…zucchini!Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there...zucchini!

I recently found this very easy recipe for Double Chocolate Zucchini Bread on Pinterest.  That same day I made a couple loaves, and my husband and I loved it! Two forms of chocolate are used… cocoa powder and chocolate chips!

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

What To Do With A LOT Of Zucchini

I really enjoy growing my own vegetables in raised beds in our backyard. This past summer, my zucchini plants decided to become “over-achievers”. I had zucchini coming out of my ears (nice problem, huh?).

This prolific garden abundance (even after giving plenty to my family and neighbors), forced me to search for new creative ways to prepare it. I’ve made Curried Zucchini Soup, and Italian Stuffed Zucchini already. We love “regular” zucchini bread, but this CHOCOLATE zucchini bread? Get outta here… that sounds so GOOD!

Growing zucchini in our garden to be used for baking chocolate zucchini bread.

 

Solution – Make Double Chocolate Zucchini Bread!

This delicious chocolate zucchini bread was a perfect solution. The recipe is completely EASY to prepare, and the results were wonderful! Looks like I found a new way to utilize some of our home-grown zucchini!

I think the “hardest” part, if you can call it “hard” was grating the zucchini, since I made a couple loaves! That’s a LOT of grated zucchini from the garden being used to make loaves of this wonderful chocolate zucchini bread! But since it was going to a good cause, it was worth all the grating.

Grated zucchini used to make loaves of double chocolate zucchini bread.

This sweet chocolate zucchini bread is decadently rich and chocolaty, and you’d never know it has zucchini in it! That makes it perfect for hiding the veggies, for little ones with picky palates! I hope you will give it a try. The chocolate zucchini bread is easy to prepare, and is really quite delicious! Thanks for stopping by, and come back again soon.

Looking For More Sweet Bread Loaf Recipes?

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

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

Recipe Source: http://www.whatmegansmaking.com/2013/07/double-chocolate-zucchini-bread.html 

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Double Chocolate Zucchini Bread
Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
 
Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there...zucchini!
Category: Bread
Cuisine: American
Keyword: chocolate zucchini bread
Servings: 10 slices (1 loaf)
Calories Per Serving: 374 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large eggs
  • 1/3 cup honey
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 cup unsweetened cocoa powder
  • 1 2/3 cups all-purpose flour
  • 2 cups shredded , unpeeled zucchini (gently pressed between paper towels to remove some moisture)
  • 1 cup semi-sweet chocolate chips
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees; lightly grease an 8 1/2" x 4 1/2" loaf pan.
  2. In a large mixing bowl, beat together the eggs, honey, oil, sugar and vanilla.
  3. In separate bowl, whisk together the salt, baking powder, baking soda, cocoa and flour.
  4. Add flour mixture to the egg mixture, and stir well until combined.
  5. Stir in the zucchini and the chocolate chips.
  6. Pour batter into the prepared pan and bake for 65-75 minutes (oven temps vary), or until a toothpick inserted into the center of the loaf comes out clean. Remove pan from oven; transfer pan to a wire rack. Let cool for approx. 10-15 minutes before turning the bread out of the pan onto the rack. Cool bread completely before slicing. Enjoy!
Nutrition Facts
Double Chocolate Zucchini Bread
Amount Per Serving (1 slice)
Calories 374 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g81%
Cholesterol 33mg11%
Sodium 308mg13%
Potassium 285mg8%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 27g30%
Protein 5g10%
Vitamin A 105IU2%
Vitamin C 4.5mg5%
Calcium 45mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Have extra zucchini? Double Chocolate Zucchini Bread is a delicious chocolate loaf with a secret ingredient your kids will never know is in there...zucchini!

 

 

 

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Jan
2014

Thai Chicken Linguini

categories: Asian, Chicken, Main Dishes, Pasta
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Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!
I have always loved the Thai Chicken Linguini at The Cheesecake Factory, however I don’t love the (sometimes) 1-2 hour wait for a table. When you’re hungry, you’re hungry!

Let’s just say I was shocked to find out this entree has been removed from their menu as of 2014. Sadness prevailed… until I found this recipe, and began making it myself, at home!

I began a search to find a good copycat recipe and found a wonderful recipe posted by Amy, at “Sing For Your Supper” that was absolutely perfect.

Now I’ve made this dish many times since then, and love the smooth and creamy Thai peanut sauce that coats the pasta, and the crunchy peanut garnish. This is such a delicious dish! Here’s how to make it.

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

Why NOT Make Thai Chicken Linguini At Home?

Seriously…why wait endlessly for a table when you can make Thai chicken linguini for much less $$, but with the same results at home? It’s really not that difficult at all!

You will need cooked chicken breasts, cooked linguini, julienned and blanched carrots, water chestnuts, cilantro and chopped peanuts (optional) for this dish.

These ingredients will be combined with a simple, flavor-packed peanut sauce before serving. Cilantro and chopped peanuts (optional) will garnish for each serving.

A portion of the Thai chicken linguini, garnished with cilantro and chopped peanuts.

Thai chicken linguini is very easy to make, the flavors and textures are magnificent, and any leftovers you may have are delicious when reheated.

Well, to be perfectly honest… you will ONLY have leftovers if you don’t polish all of it off in one sitting! Just sayin’.

Making The Creamy Peanut Sauce Is Easy!

The peanut sauce is made by combining the ingredients for the sauce in a small bowl. You simply stir the ingredients well, until the sauce becomes smooth and creamy.

Ingredients for the sauce are peanut butter, soy sauce, chili paste (or sriracha), brown sugar, lime juice, garlic, rice wine vinegar, ginger and sesame oil.

All ingredients for the peanut sauce are placed in a grey bowl and stirred to combine.Peanut sauce in grey bowl is beginning to become creamy by stirring ingredients.

Once the sauce is smooth and creamy, pour it over the hot cooked linguini, cooked chicken breast slices, julienned carrots, water chestnuts, and cilantro. Toss to combine.

The fully blended peanut sauce is smooth and creamy, in a grey bowl.

Grab some chopsticks or a fork and dig in! I really think you will love delicious Thai chicken linguini! It’s so good, and it’s hard to stop eating it, once you’ve started.

A dinner plate with Thai chicken linguini on it, ready to be eaten.

The creamy peanut sauce, chicken breast and the crunch of chopped peanuts, carrots and water chestnuts make this one wonderfully tasty meal.

I could spoon up the creamy peanut sauce and eat it all by itself, because it’s THAT good. Not that I’ve ever done that… wink, wink!

Hope you will give this Thai chicken linguini a try! The recipe makes 4 servings, and can easily be doubled, if necessary. Take care, may God bless you, and have a great day.

Looking For More CHICKEN AND PASTA Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes featuring chicken AND pasta for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

Author's signature

Original Recipe Source: http://www.singforyoursupperblog.com/pasta/thai-chicken-pasta/

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Thai Chicken Linguini
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!

Category: Dinner, Entree
Cuisine: Thai
Keyword: thai chicken linguini
Servings: 4 servings
Calories Per Serving: 675 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the peanut sauce
  • 1 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 3 tsp. chili paste (I usually substitute 2 tsp. Sriracha sauce)
  • 2 TBSP brown sugar
  • 2 limes , juiced
  • 1/2 cup hot water
  • 1 clove of garlic , minced
  • 1 tsp. rice wine vinegar
  • 1 tsp. ground ginger
  • 1/2 tsp. sesame oil
For the pasta
  • 1/2 lb. linguini (or spaghetti or fettucine), fully cooked and drained
  • 2 boneless , skinless chicken breasts, (seasoned w/ salt/pepper, fully cooked, and sliced diagonally)
  • 2 carrots , julienned (matchstick cut)
  • 1 small can water chestnuts , drained
  • 1/2 bunch of cilantro , chopped (stems discarded) Save small amount for garnish on top of dish.
  • 1 handful chopped peanuts (optional, but GOOD , for garnish (if desired)
US Customary - Metric
Instructions

  1. Cook chicken. (I usually grill it, or boil it for 45 minutes in large saucepan of water). Season with salt and pepper, then slice it thinly on a diagonal.

  2. Make the sauce: Put all sauce ingredients in a small bowl and whisk or mix until fully combined, smooth and creamy. Cover and store in the refrigerator until needed (can be made ahead).

  3. Blanch the julienned carrots (cut into matchstick sized slices) in boiling water for approximately 3 minutes, pulling them out while they are still bright and crisp.

  4. Cook linguini per package directions. Place drained, hot pasta in a large bowl with the carrots, sliced chicken, water chestnuts and cilantro (save a bit of cilantro for garnish!). Pour the peanut sauce over the pasta and toss to coat.

  5. Garnish dish with additional cilantro and chopped peanuts (if using). Serve and enjoy!

Recipe Notes

Note: Cook times for this recipe do not include time for cooking chicken breasts. Some may bake, boil, broil, etc. the chicken. It's up to you to choose the method you prefer.

Chopped peanut garnish is not included in caloric calculation, as this is an optional garnish.

Nutrition Facts
Thai Chicken Linguini
Amount Per Serving (1 serving)
Calories 675 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 36mg12%
Sodium 1017mg44%
Potassium 984mg28%
Carbohydrates 79g26%
Fiber 6g25%
Sugar 16g18%
Protein 38g76%
Vitamin A 5144IU103%
Vitamin C 8mg10%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!

 

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Jan
2014

Crostini with Figs, Gorgonzola, Honey and Walnuts

categories: Appetizers
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Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!
If you like the combination of sweet/salty/crunchy combined with a bit of tangy, then this  Crostini With Figs, Gorgonzola, Honey And Walnuts appetizer is for YOU!  The original recipe was created by Food Network celebrity Giada De Laurentis, and I think it is pretty tasty.

I served this crostini with figs appetizer when we had dinner guests this past summer. Toasted baguette slices are topped with creamy gorgonzola cheese and toasted walnuts, then baked and garnished with a fresh ripe fig slice and a drizzle of honey!

The crispy and creamy appetizers are full of flavor, and are very unique. Our dinner guests and my husband and I noshed on these yummy (and EASY) appetizers, while basking in the all-too rare Pacific Northwest sunshine out on our deck. The crostini with figs are a tasty little before dinner treat.

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

Prepare The Baguette Slices

Arrange the baguette slices on a baking sheet in a single layer. Using a pastry brush, lightly baste the baguette slices with the olive oil. Place slices in oven, and bake until the baguette slices are a golden color, about 8 minutes.

Each of the baguette slices are brushed with olive oil before baking.

Baguette slices are baked until crispy and golden brown.Bake The Crostini

Once the bread is toasted and crisp, mix together the gorgonzola cheese and toasted walnuts. Spread this mixture on the crisp baguette slices. Bake them for a few minutes until the cheese has melted. This will take about 6-8 minutes..

Serve The Crostini With Figs

Once baked, top each crostini with a thin slice of fig, then drizzled each crostini with honey, and serve! That’s it. See how easy the crostini with fig is to prepare and serve? Crostini with figs, gorgonzola and honey is really such a simple, flavorful appetizer.

The finished appetizers of crostini with figs are served, drizzled with honey.

These crostini with figs were a welcome departure from my “normal” go-to appetizers. I would definitely make them again. I sure hope you will give them a try! Have a great day.

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of appetizers for you to 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.oprah.com/food/Crostini-with-Gorgonzola-Honey-and-Walnuts

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Crostini with Figs, Gorgonzola, Honey and Walnuts
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
 

Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!

Category: Appetizer
Cuisine: American
Keyword: crostini with figs
Servings: 24
Calories Per Serving: 98 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 TBSP olive oil
  • 1 small, long baguette
  • 6 ounces creamy gorgonzola cheese , coarsely crumbled
  • 2/3 cup walnuts , toasted, coarsely chopped
  • 4 ripe figs , thinly sliced, crosswise (optional)
  • 3 TBSP honey
US Customary - Metric
Instructions
  1. Preheat oven to 375 degrees.
  2. Arrange the baguette slices on a baking sheet in a single layer. Using a pastry brush, lightly baste the baguette slices with the olive oil. Place slices in oven, and bake till baguette slices are a golden color, about 8 minutes. (You can also toast the slices a day ahead. Cool, then store them at room temperature in a covered container.)
  3. Toss the gorgonzola, along with the toasted walnuts (that have cooled to room temperature) in a small bowl. Spoon the cheese mixture onto the prepared baguette slices and press slightly to adhere.Return baguette slices to baking sheet. Bake in oven until the cheese melts (about 6-8 minutes).
  4. Arrange the warm crostini on a platter. Top each slice with a thin slice of fig. Drizzle with the honey and serve warm. Enjoy!
Nutrition Facts
Crostini with Figs, Gorgonzola, Honey and Walnuts
Amount Per Serving (1 crostini)
Calories 98 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 162mg7%
Potassium 63mg2%
Carbohydrates 9g3%
Sugar 3g3%
Protein 2g4%
Vitamin A 65IU1%
Vitamin C 0.2mg0%
Calcium 52mg5%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Crostini With Figs, Gorgonzola, Honey & Walnuts is a delicious, yet simple to prepare appetizer, full of great flavor!

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Jan
2014

Double Glazed Pumpkin Scones

categories: Breads, Breakfast, Copycat Recipes, Holidays!, Scones
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Fall is here, and it’s time to enjoy delicious Double Glazed Pumpkin Scones (a Starbucks copycat recipe), with cinnamon spiced and powdered sugar glazes!Fall is here, and it's time to enjoy delicious Double Glazed Pumpkin Scones (a Starbucks copycat recipe), with cinnamon spiced and powdered sugar glazes!

I think you’re going to love these Double Glazed Pumpkin Scones! Our family sure loves them! The recipe (which I found online) is a copycat recipe of the classic Starbucks glazed pumpkin scones.

Easy and delicious, they are perfect for breakfast (or a quick afternoon treat with coffee or tea) any time of the year. HOWEVER… there’s something about Fall that screams “Bake these glazed PUMPKIN scones…now!”

The scones are glazed with a powdered sugar glaze once done, THEN they are glazed again with a spiced glaze. This spiced glaze, with cinnamon, ginger, nutmeg and cloves has all the warm flavors associated with Fall.

Here’s how to make these double glazed pumpkin scones.

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

Double Glazed Pumpkin Scones Are Perfect To Serve This Time Of Year

There’s just something about cool weather, warm jackets, fires in the fireplace, pumpkin, cinnamon, cloves and nutmeg that just “goes” together, right?

The traditional flavors of Fall are definitely present in these delicious scones! That’s why these double glazed PUMPKIN scones are perfect for this time of year!

Pumpkin glazed scones go perfect with Fall... pumpkins are everywhere!

Double Glazed Pumpkin Scones Are Delicious!

These scones are ridiculously delicious! They are NOT crumbly and dry, and that’s a good thing because there’s nothing worse than that in a scone. 

The pumpkin scones are flavored with cinnamon, nutmeg, ginger and cloves. These traditional spices combine to create the unique “Fall” pumpkin spice flavor featured in these scones.

Double glazed pumpkin scones on a white plate, ready to serve!
Get comfy on your couch or in front of a nice fire in the fireplace and enjoy every bite of these Fall inspired glazed pumpkin scones!

If you’ve never made scones before, no worries. They are very easy to make, and you will love the yummy results!

Double glazed pumpkin scones are ready to eat!

Scones, Scones… And More Scones!

I didn’t take a bunch of photos to document the process this time. If you’d like to see photos of the “basics” for making scones, you can see them in my recipe for Chocolate Chip Orange Scones.

I also have a LOTS of scone recipes listed in the Recipe Index, found at the top of each blog post. I’m confident there will be a scone recipe there you will enjoy! Here is a photo collage of several of them!

A collage of other scone recipes available on blog besides glazed pumpkin scones.

Hope you enjoy making these glazed pumpkin scones, and trust that you will enjoy them as much as we do. They’re so good!

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

Looking For More SCONE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great selection of scone recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Double-Glazed Pumpkin Scones / The Grateful Girl Cooks!Recipe Source: http://www.gonnawantseconds.com/2011/10/double-glazed-pumpkin-scones/

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Double-Glazed Pumpkin Scones
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Fall is here, and it's time to enjoy delicious Double Glazed Pumpkin Scones (a Starbucks copycat recipe), with cinnamon spiced and powdered sugar glazes!
Category: Breakfast
Cuisine: American
Keyword: glazed pumpkin scones
Servings: 6 scones
Calories Per Serving: 503 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Scones:
  • 2 cups flour
  • 7 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • 6 Tablespoons cold , unsalted butter
  • 1/2 cup canned pumpkin
  • 3 Tablespoons half and half
  • 1 large egg
For powdered sugar glaze #1:
  • 1 cup + 1 TBSP powdered sugar
  • 2 Tablespoons milk
For spiced glaze #2:
  • 1 cup + 3 TBSP powdered sugar
  • 2 Tablespoons milk
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves
US Customary - Metric
Instructions
  1. Preheat oven to 425 degrees. Lightly oil (or spray) a baking sheet with parchment paper. Combine flour, sugar, baking powder, salt and spices in a large bowl. Using a pastry blender, or fork, (or just slightly pulse these ingredients in a food processor), cut the butter into the dry ingredients until mixture is crumbly and there are no obvious big chunks of butter. Set the bowl aside.
  2. In a separate bowl, whisk together the pumpkin, half and half, and egg. Fold the wet ingredients into the dry ingredients. Mix together, and then form the dough into a ball.
  3. Pat out the dough onto a lightly floured surface and form into a circle, rolling or shaping it out to about 1 inch high and approx. 8 inches wide. Using a pizza cutter or a long, sharp knife (I'm a knife girl, myself), slice dough circle in half, width-wise, then equally cut each half into 3 pieces (just like cutting a pie, right?). You should end up with 6 scones. (*If you want some really small, light-bite scones: divide the dough ball in half and form two wedges, then cut as usual.)
  4. Bake scones at 425 degrees for 14-16 minutes on prepared baking sheet (*slightly less time if making the much smaller scones). Scones should begin to turn light brown. Remove from oven and place on a wire rack to cool. Add glaze after scones have cooled completely. Serves 6. Enjoy!
  5. To make Glaze #1 (plain glaze): Mix the powdered sugar and 2 TBSP milk till smooth. When scones have cooled, use a pastry brush to "paint" the glaze over the top of each scone. Let dry (harden) slightly.
  6. To make Glaze #2 (spiced glaze): Mix the ingredients for the spiced glaze together. Drizzle this thicker glaze over the plain glaze and allow the glaze to dry (harden) before serving (approx. 1 hour). It is easy to drizzle this glaze with a whisk (or a squirt bottle works fantastic!).
Recipe Notes

If you want smaller scones, there are 2 options. 1) Slice dough wedge into 8 wedges before baking, OR 2) Divide dough into 2 rounds, then cut each one into 6 small scones. If cooking the much smaller portions (option 2), remember to adjust baking time... they will take less time to bake.

Nutrition Facts
Double-Glazed Pumpkin Scones
Amount Per Serving (1 scone (1/6th of total))
Calories 503 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 61mg20%
Sodium 283mg12%
Potassium 321mg9%
Carbohydrates 89g30%
Fiber 2g8%
Sugar 54g60%
Protein 6g12%
Vitamin A 3600IU72%
Vitamin C 0.8mg1%
Calcium 127mg13%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fall is here, and it's time to enjoy delicious Double Glazed Pumpkin Scones (a Starbucks copycat recipe), with cinnamon spiced and powdered sugar glazes!

 

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Jan
2014

Hummus

categories: Appetizers
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Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, or fresh vegetables.Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, pita bread or fresh vegetables.

True story…I hadn’t tried hummus until a few years ago. My sister-in-law is a vegan, and once she moved to the great Pacific Northwest, she would occasionally bring this dip and veggies as an appetizer to family gatherings, etc.

Since I am definitely NOT one to leave a good-looking appetizer untouched (snicker, snicker), I found myself loving the various flavors of store-bought hummus. 

I decided to try and make some myself. That way, I could know exactly what was in the food, and I figured if I made it myself it would be cheaper (in the long run) than buying it.

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

Where Does Hummus Come From?

Hummus comes from the Arabic word for chickpeas (garbanzo beans), and is typically garbanzo beans mixed with tahini paste, lemon juice and olive oil, plus various spices. It is commonly used as a dip or spread. I LOVE hummus served with with fresh vegetables for dipping!

If you enjoy “dippable” or “spreadable” appetizers, you might also enjoy my delicious recipe for Homemade Boursin Cheese or my Mom’s Famous Cream Cheese Ball. They are both ridiculously easy to make and taste incredible!

Anyways… back to the HUMMUS. I began searching for a tasty recipe to make and came across this one by TV chef, Ina Garten. The way I figured it was, if she was a caterer AND a famous cook/celebrity, surely she must do hummus “right”.

I tried her recipe and tweaked it just a bit to my liking and have made it ever since then, just like this!

Hummus can also be served with freshly baked pita bread
This classic dip tastes great served with veggies, pita chips, or warm homemade pitas (the recipe for Homemade Pitas (as seen in the photo above) is here on my blog: Pita Bread DIY.  

The best part? Making hummus is so EASY! If you have a food processor it is super easy to make, but can also be made, using a blender, if necessary.

Sure hope you will give this delicious hummus recipe a try… it’s amazing!

Hummus, with minced garlic and paprika garnish is ready to serve!

Sure hope you try this delicious hummus recipe. I’m sure you will like it as much as we do! It is an easy and delicious appetizer you’ll enjoy.

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

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful appetizer recipes to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signatureRecipe Adapted From: http://www.foodnetwork.com/recipes/ina-garten/hummus-recipe/index.html

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Hummus
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, pita bread or fresh vegetables.

Category: Appetizer
Cuisine: Middle Eastern
Keyword: hummus
Servings: 8 servings
Calories Per Serving: 131 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 garlic cloves , minced (I use minced garlic, straight out of a jar)
  • 2 cups canned chickpeas (garbanzo beans), drained (liquid reserved)
  • 1 ½ teaspoons kosher salt
  • 1/4 teaspoon pepper
  • 1/3 cup Tahini (sesame paste, can be found in most grocery stores or specialty stores)
  • 6 Tablespoons freshly squeezed lemon juice (2 lemons)
  • 2 Tablespoons water (or reserved liquid from chickpeas)
  • 8 dashes hot sauce (I used a Louisiana-style hot sauce...your choice)
  • 2-3 Tablespoons olive oil (to drizzle into hummus)
To Garnish the Finished Hummus:
  • Additional olive oil (optional)
  • Paprika (optional)
  • Minced garlic (optional)
US Customary - Metric
Instructions
  1. Fit a food processor with steel blade. Add all ingredients (except olive oil and garnish ingredients) to processor and process until hummus is coarsely pureed. Then slowly drizzle in the 2-3 TBSP of olive oil a little at a time, until hummus reaches desired consistency (you may or may not have to add the entire amount). Taste for seasoning, and add more salt, etc. as desired.
  2. Before serving (either chilled or at room temp): I drizzle a small amount of olive oil over top, then sprinkle a touch of paprika, followed by additional minced garlic into the middle of the top of the hummus (you know...just to make it "pretty". Keep hummus refrigerated. That's it! Enjoy!
Recipe Notes

You can also purchase dried chickpeas (garbanzo beans) to use- I do this all the time. Put the equivalent of 2 cans of beans (yeah, I "guess-timate") in a bowl of water and let sit overnight (this slightly rehydrates them and begins softening them). Then place them in a saucepan filled with water and cook them for approx. one hour on medium-high, till tender. Then add to recipe and proceed with directions.

Recipe can also be processed in a blender, if a food processor is not available.

Nutrition Facts
Hummus
Amount Per Serving (1 serving)
Calories 131 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 502mg22%
Potassium 122mg3%
Carbohydrates 9g3%
Fiber 2g8%
Protein 3g6%
Vitamin A 5IU0%
Vitamin C 6mg7%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy hummus, with minced garlic, is an easy to make from scratch dip to serve as an appetizer with pita chips, pita bread or fresh vegetables.

 

 

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Jan
2014

Sprinkle Bars

categories: Bar Cookies, Chocolate, Desserts, Holidays!
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Sprinkle bars are classic chewy bar cookies with chocolate, coconut, and pecans! Perfectly easy dessert to make (serves 24) for the holidays, or anytime!Sprinkle bars are classic chewy bar cookies with chocolate, coconut, and pecans! Perfectly easy dessert to make (serves 24) for the holidays, or anytime!

These Sprinkle Bars are so delicious and easy to make, it’s ridiculous!  And talk about yummy…oh my goodness! Chewy, rich and decadent, they are the most requested Christmas treat at our house each year. Our family tradition at Christmas time is to have these scrumptious layered chocolate, coconut and pecan bar cookies around to munch on, and to give to our friends and neighbors.

This recipe for sprinkle bars was passed down to me from my Mom over 35 years ago. My Mom is the keeper of all things sacred, like this family favorite recipe. Where she got the original recipe is anyone’s guess. These addicting treats are also known as layer bars.

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

Why Are They Called Sprinkle Bars?

They get their name, because chocolate chips, nuts, and flaked coconut are sprinkled onto the buttery graham cracker crust, one layer at a time! Simple, right? After getting this EASY recipe from her, I’ve been making sprinkle bars every year for over 35 years! I guarantee they will not disappoint you! They are a definite Christmas tradition in our home!

The combination of flavors (HELLO chocolate, coconuts and pecans!) make this a very rich and delicious, chewy bar cookie on a buttery graham cracker crust.

A pan full of fresh baked sprinkle bars, ready to cut into pieces.
Sprinkle Bars Are Quick And Easy To Make

Sprinkle bars can be made (start to finish) in about 30 minutes, so as you can tell, they are very dangerous. Be very scared. I can hardly keep them around, once made, without my family gobbling them up!

A close up photo of several sprinkle bar cookies, ready to eat!Sometimes I put on pounds just looking at them. I’m including a photo of the last batch I made. My husband and sons absolutely LOVE Sprinkle Bars. However- I’m warning you, don’t sit and look too long at the photo! Get in your kitchen and make some of these chewy decadent bar cookies…stat!

A Christmas plate filled with sprinkle bars, ready to eat!

Another batch of sprinkle bars, cut, and ready to serve.

Variation With Colored Chocolate Chips For The Holidays

Look how cute the sprinkle bars are using red and green chocolate chips (great find at the grocery store!!!) Making them this way really adds some extra Christmas color, doesn’t it?

You can even use Christmas colored chocolate chips to make sprinkle bars!

Hope you will give these scrumptious dessert sprinkle bars a try. I’m confident you’re gonna LOVE them!  Thanks for stopping by, and I hope you will come back soon. Have a wonderful day!

Looking For More Bar Cookie Recipes?

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

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: My Mom

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sprinkle Bars
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Sprinkle bars are classic chewy bar cookies with chocolate, coconut, and pecans! Perfectly easy dessert to make (serves 24) for the holidays, or anytime!
Category: Bar Cookies, Dessert
Cuisine: American
Keyword: sprinkle bars
Servings: 24
Calories Per Serving: 209 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup butter (1 stick)
  • 1 1/2 cups crushed graham cracker crumbs
  • 1 cup pecans or walnuts , chopped
  • 6 oz. semi-sweet chocolate chips
  • 1 1/3 cups flaked coconut
  • 14 ounces canned condensed milk (make sure it is condensed milk, NOT evaporated milk)
US Customary - Metric
Instructions

  1. Preheat oven to 350 degrees. Place butter in a 9x13 pan; place pan in the oven while the oven preheats. This will melt the butter.

  2. Remove pan from oven once butter has melted and stir in, then pat down graham cracker crumbs, forming a bottom "crust". Sprinkle nuts over the top of the crumbs. Sprinkle the chocolate chips over the nuts. Sprinkle the coconut over the chocolate chips (see why we call them "sprinkle" bars?)

  3. Drizzle the entire can of condensed milk over the top (it will not completely cover the ingredients, but just make sure you cover as much of the pan of ingredients as possible by drizzling it...a spoon works well to do this).
  4. Bake at 350 degrees for 20-25 minutes or until light golden brown on top. Remove from oven to a wire rack. Let bars cool to room temperature. Cut into 24 bars and enjoy!
Nutrition Facts
Sprinkle Bars
Amount Per Serving (1 bar)
Calories 209 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 16mg5%
Sodium 91mg4%
Potassium 153mg4%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 170IU3%
Vitamin C 0.6mg1%
Calcium 61mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
 
Here’s one more to pin on your Pinterest boards!Sprinkle bars are classic chewy bar cookies with chocolate, coconut, and pecans! Perfectly easy dessert to make (serves 24) for the holidays, or anytime!

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Jan
2014

Pita Bread DIY

categories: Appetizers, Breads
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It’s EASY making pita bread from scratch! You will enjoy eating and using this traditional puffy pocket bread, for appetizers or sandwiches!It's EASY making pita bread from scratch! You will enjoy eating and using this traditional puffy pocket bread, for appetizers or sandwiches!
Do you ever see a recipe and think to yourself “Hmmm…that might be kinda fun to try?” Well, to be honest, making pita bread had never been high on my bucket list, and I was curious HOW to make it…then I saw a recipe for homemade pita bread posted on Pinterest, and made it. It was so fantastic, I want to share the recipe, so…here is a Pita Bread DIY!

I first saw the recipe more as a challenge to try something new, versus a food item I couldn’t live without, but the part of me that was up for a new challenge won out. And guess what? I now love them!

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

What Can You Use Pita Bread For?

They are best served warm with some homemade Hummus, but are also very good when stuffed with sandwich meats or (my favorite) chicken salad. Yum. I’ve made them many times since I first tried this recipe. Trust me, this recipe for pita bread is a keeper.

Here’s a pita, shown stuffed full with chicken salad! Simply slice the pita open, and stuff with your choice of meats and/or veggies, for a delicious sandwich!

Pita bread, stuffed with chicken salad

Before Baking… And After Baking, This Pita Bread Is Amazing!

Here’s what the dough looks like, rolled out and ready to bake. They go into the oven flat as a pancake, but just wait until they are done baking…

Dough for pita bread, rolled out in circles on cutting board

Here is the pita bread, hot out of the oven. See how it is gorgeous and puffed up. Isn’t that amazing?

Puffy pita bread, hot from the oven

They are actually very easy to make; there is something quite satisfying about seeing a flat little circle of dough puff up like the Stay Puft (yes, I did have to look up how to spell this!) Marshmallow Man in the movie Ghostbusters.

Sure hope you will give these a try. I think you will enjoy making them AND eating them! Have a great day, and come back soon!

Looking For More BREAD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious homemade bread recipes you may 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.underthehighchair.com/2009/04/diy-pita-bread.html

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Pita Bread DIY
Prep Time
1 hr 10 mins
Cook Time
15 mins
Total Time
1 hr 25 mins
 

It's EASY making pita bread from scratch! You will enjoy this puffy pocket bread, for appetizers or sandwiches!

Category: Bread
Cuisine: Middle Eastern
Keyword: pita bread
Servings: 6 servings
Calories Per Serving: 267 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon active yeast
  • 1 1/4 cups warm water
  • 1 teaspoon salt
  • 3-3 1/2 cups all-purpose flour
US Customary - Metric
Instructions
  1. In the bowl of a stand mixer, dissolve the yeast in the warm water. Let sit for 5 minutes. Add 1 tsp. salt and 1 1/2 cups of the flour to the yeast mixture. Put the dough hook attachment on the mixer and beat to make the batter. Continue to add the rest of the flour, a little at a time (you may not need the entire 3 1/2 cups), until a rough "shaggy" mess has formed. Continue kneading the dough for 8 minutes or so, until the dough has become somewhat smooth and elastic. (Add more flour if the dough is still too sticky).
  2. Transfer dough to a lightly floured work surface. Tear dough into 6 pieces (for larger pitas) or 10 pieces (for smaller pitas). Form each dough piece into a ball, trying to tuck the seams under, to the bottom of the "ball". Once the dough balls have been formed, put them back onto the slightly floured surface, and flatten them with a rolling pin to between 1/4-1/2 inch thick (try to keep an even thickness for each pita). Let the dough "rest" for approx. 30-40 minutes, till slightly "puffed".

  3. Preheat the oven to 425 degrees. Using a spatula, scoop up each pita and flip it upside down onto a large cookie sheet (or sheets, depending on the number of pitas you are cooking). Bake the pitas at 425 degrees for 10-15 minutes (usually around 15), or till light golden brown. The pitas will miraculously puff up while baking...such fun just how they turn out! When done, remove pitas from oven and let cool on a wire rack. Enjoy!

Recipe Notes

Pitas are fantastic, served warm with hummus (cut them into triangles), or cut in half to form pockets for sandwiches. You can even cut them into triangles, brush them lightly with olive oil, and put them back in the oven till crisp (for pita chips). Enjoy!

Nutrition Facts
Pita Bread DIY
Amount Per Serving (1 pita)
Calories 267
% Daily Value*
Sodium 389mg17%
Potassium 84mg2%
Carbohydrates 55g18%
Fiber 2g8%
Protein 7g14%
Calcium 11mg1%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

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

It's EASY making pita bread from scratch! You will enjoy eating and using this traditional puffy pocket bread, for appetizers or sandwiches!

Save

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Jan
2014

Chicken Piccata

categories: Chicken, Italian, Main Dishes
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Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.
My husband and I were invited to dinner in the home of good friends from our church a few months ago. We had a wonderful time visiting and then we were treated to a delicious Chicken Piccata dinner (I got to help my friend Sandy a bit in the kitchen—but SHE did 99% of the “work”).

I had never eaten Chicken Piccata before, so I was incredibly surprised how easy to make (as well as how light and delicious) the chicken was, thanks to the subtle flavors of lemons, garlic, capers and white wine. I’ve made this recipe many times since then, because it has become a favorite of ours!

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

Sharing A Great Meal With Our Friends

A great meal and great conversation with dearly loved friends…what more could we ask for? We are so blessed with the friends in our lives…truly a gift from God.

Dinner with friends where we enjoyed chicken piccata.
Well, needless to say… I left their home that evening clutching the recipe in hand (can you see me smiling?). I’ve made this recipe many times since then, but keep forgetting to take photos.

Soooo… I included a photo of the delicious Chicken Piccata my friend Sandy made the evening we joined them for dinner… I guess it counts if I sliced some lemons, gave it a little stir, took the picture, and ate the chicken, right? Ha! Have a great day!

Looking For More CHICKEN 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 chicken 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

Recipe Adapted from: www.CuisineAtHome.com

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Chicken Piccata
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.

Category: Entree
Cuisine: Italian
Keyword: chicken piccata
Servings: 4
Calories Per Serving: 491 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken cutlets (4 chicken breasts, pounded flat between pieces of plastic wrap)
  • 2-3 Tablespoons all-purpose flour (for dredging chicken)
  • Salt and Pepper (to season chicken cutlets with)
  • 6 Tablespoons vegetable oil
  • 3/4 cup dry white wine
  • 3 teaspoons garlic , minced
  • 1 1/2 cups chicken broth
  • 6 Tablespoons fresh lemon juice
  • 6 Tablespoons capers , drained
  • 2 Tablespoons unsalted butter
  • Fresh lemon slices
  • Chopped fresh parsley for garnish
US Customary - Metric
Instructions
  1. Season the chicken cutlets with salt and pepper, then lightly dredge both sides of chicken in the flour, shaking off the excess.
  2. Spray a skillet with nonstick spray, and add the vegetable oil to skillet; heat oil over medium-high.
  3. Saute the chicken 2-3 minutes on one side, then turn them over and cook the other side for 1-2 minutes with a lid (or covering) on the pan. Transfer chicken to a warm plate; skim off the fat from the pan.
  4. De-glaze the skillet with the wine and add the minced garlic. Cook until the garlic is slightly browned and the liquid is nearly evaporated (approx. 2-3 minutes). Be careful not to burn the garlic.
  5. Add the broth, lemon juice and capers to the skillet.
  6. Return chicken to skillet and cook for an additional minute on each side. Transfer the chicken to a warm plate (serving platter or individual plates).
  7. Finish the sauce by adding the butter and sliced lemons to skillet sauce. Once the butter melts, pour the sauce over the cutlets.
  8. Garnish with chopped fresh parsley and serve. Enjoy! This is delicious with a side of pasta.
Nutrition Facts
Chicken Piccata
Amount Per Serving (1 serving)
Calories 491 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 21g131%
Cholesterol 123mg41%
Sodium 855mg37%
Potassium 763mg22%
Carbohydrates 7g2%
Sugar 1g1%
Protein 37g74%
Vitamin A 240IU5%
Vitamin C 18.2mg22%
Calcium 27mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.

 

 

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Jan
2014

Rainbow Jello Salad

categories: Holidays!, Salads, Side Dishes
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A few boxes of jello, evaporated milk and water are all you need to make this colorful and delicious holiday rainbow jello salad for a crowd!A few boxes of jello, evaporated milk and water are all you need to make this colorful and delicious holiday rainbow jello salad for a crowd!

Whoa…that’s a LOT of jello! Yep, you got that right. This Rainbow Jello Salad has been taking it’s place at most of our Thanksgiving and/or holiday events for the past 30+ years.  This colorful, delicious salad could feed a small village, and it sure is pretty!

I was given this rainbow jello salad recipe by a sweet woman named Mary Alice Brannon about 35 years ago. I saw and tasted it for the first time when she brought it to a church potluck (don’t a large amount of unique recipes come from church potlucks?). This jello salad was so unique, I asked her for the recipe, and she gave it to me. Now I’ve been making this salad for over 30+ years! It’s practically become a tradition at our holiday gatherings!

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

What Flavors Are In this Rainbow Jello Salad?

The recipe uses 7 different flavors of jello powder, one can of evaporated milk, and some water. That’s it! From top to bottom, the flavors of jello in the rainbow jello salad are: Black Cherry, Cherry, Lime, Lemon, Orange, Peach and Strawberry. Every other flavor has some of the evaporated milk in it, which slightly changes the color and texture of that layer!

Why I Make Rainbow Jello Salad The Day Before Serving It

It does takes a bit of time to make this salad, because each layer has to set up before adding the next layer, but don’t let that stop you! The sheer “jiggle power” and colorful rainbow this jello salad adds to any festive meal will be worth your time.

I usually make this rainbow jello salad the day before a big event or holiday meal. When I make it for Thanksgiving, I simply work on the layers throughout the day, as I scurry around my kitchen making other side dishes! It really isn’t hard at all to do this! The next day, when I am ready to serve it, all I need to do is unmold the salad, and add the whipped cream right before serving!

Rainbow jello salad has seven layers of alternating colors!

You Can Almost Feed A Small Village With Rainbow Jello Salad

This recipe makes a LOT of rainbow jello salad (16 servings), so here’s my public service warning (ha ha). This jello salad will feed a lot of people! Unless you want this quivering tower of rainbow jello salad looking at you for a week in your refrigerator, make sure a lot of people will be there to help eat it. Don’t say I didn’t warn you!

Rainbow jello salad with a whipped cream garnish is ready to eat!

This rainbow jello salad is not only colorful, it actually tastes good, too…who knew? I’m getting all jiggly just thinking about it. I hope you will give this rainbow jello salad a try at your next holiday or large family gathering! Have a great day.

Looking for More SALAD Recipes Kind Of Like This One?

You can find all my recipes in the Recipe Index, located at the top of the page. I have some salad recipes similar to this one you might 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

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Rainbow Jello Salad
Prep Time
3 hrs
Cook Time
0 mins
Total Time
3 hrs
 
A few boxes of jello, evaporated milk and water are all you need to make this colorful and delicious holiday rainbow jello salad for a crowd!
Category: Salad
Cuisine: American
Keyword: rainbow jello salad
Servings: 16 servings
Calories Per Serving: 172 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 can evaporated milk (13 oz.)
  • 7 boxes of jello (the small 3 oz. size)
  • (Flavors are---Black Cherry, Cherry, Lime, Lemon, Orange, Peach, and Strawberry)
  • Water
US Customary - Metric
Instructions
  1. Use a 9x13 cake pan or a bundt pan (I always use a bundt pan).
  2. Alternate method 1 and 2 in preparing layers. Be sure jello is "set" before adding the next layer (very important). I usually make one layer, pour it into pan and while that layer is cooling (I actually put it in the refrigerator), I make up the next layer. By the time the first layer is set, you can add the now warm next layer on top, and so on. Here are the two methods:
  3. Method 1: Dissolve jello into 1 cup of boiling water, then add 1/2 cup cold water
  4. Method 2: Dissolve jello into 1 cup boiling water, then add 1/2 cup evaporated milk.
Build The Jello Salad In This EXACT Order:
  1. Black Cherry (Method 1)
  2. Cherry (Method 2)
  3. Lime (Method 1)
  4. Lemon (Method 2)
  5. Orange (Method 1)
  6. Peach (Method 2)
  7. Strawberry (Method 1)

  8. Refrigerate completed jello for at least 4 hours. When ready to serve, hold the bundt pan with two hands and lower it gently into a sink full of warm water (being careful not to fully submerge it!) Only let the water come up 3/4 OF THE WAY UP THE SIDES OF THE PAN. Hold it in the warm water for approx. 30-45 seconds. BE CAREFUL NOT TO LET THE WATER RUN OVER THE EDGE OF THE PAN. You should see the edges of the jello begin to detach from the sides of the pan. Place a serving platter over the top of bundt pan-using two hands firmly holding jello pan and platter together, quickly invert them at the same time (turn it upside down). Jello should release from the pan and land on platter in all it's jiggly glory. If it does not release, flip the pan and platter back over and put jello pan back in the water for a few more seconds, then give it another shot. Once removed, place jello onto serving platter. Garnish with whipped cream. Enjoy.

Nutrition Facts
Rainbow Jello Salad
Amount Per Serving (1 serving)
Calories 172 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 197mg9%
Potassium 72mg2%
Carbohydrates 35g12%
Sugar 34g38%
Protein 4g8%
Vitamin A 55IU1%
Vitamin C 0.4mg0%
Calcium 61mg6%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!A few boxes of jello, evaporated milk and water are all you need to make this colorful and delicious holiday rainbow jello salad for a crowd!

 

 

 

 

 

 

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Jan
2014

Orange Almond Biscotti

categories: Biscotti, Breakfast, Chocolate, Desserts, Holidays!
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Orange Almond Biscotti are crispy Italian inspired cookies, with a semi-sweet chocolate base, and chocolate drizzle on top. They are perfect to dunk in coffee!Orange Almond Biscotti are crispy Italian inspired cookies, with a semi-sweet chocolate base, and chocolate drizzle on top. Perfect to dunk in coffee!

Do you like biscotti?  I REALLY love biscotti, that crispy little “breakfast cookie” Dunking biscotti unceremoniously and without apology into my steaming, hot cup of morning coffee is a good thing! Ahhhh- life’s simple pleasures! You will love the taste of these Orange Almond Biscotti!

I found this orange almond biscotti recipe online, and they were a snap to make. These Italian cookies are crispy, and taste great with a nice strong cup of coffee! A good flavor combination of orange and chocolate makes these one of my “go to” biscotti recipes.

I’ve made these crisp biscotti many times, and have given many plates of them as gifts to my unsuspecting good friends and neighbors. They are always a hit.

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

Some of the biscotti were wrapped and given to friends celebrating the arrival of Fall!
Decorating The Orange Almond Biscotti

Dipping the bottoms of the baked and cooled biscotti into melted semi-sweet chocolate makes these cookies perfect! Once cooked, place the orange almond biscotti on waxed paper to harden the chocolate. For a nice touch, drizzle some of the melted chocolate over the top of the biscotti, to finish them off.

You can see the melted chocolate on the bottom of the orange almond biscotti.
Chocolate On The Bottom AND Top Of These Biscotti

Here is a photo of the last batch of orange almond biscotti I made. I hope you enjoy these delicious little crispy cookies, too! And by all means, dunk them in a mug of coffee before each bite!

Orange almond biscotti are drizzled with melted chocolate on top.See? There is chocolate on the bottom AND drizzled on top of these cookies to make them look all cute and fancy! YUMMO!

A look at the side of one orange almond biscotti... you can see the almonds!

Hope you enjoy this recipe for orange almond biscotti! If you enjoy it, be sure to also check out my recipe for Pumpkin Spice Latte Biscotti! Have a wonderful day, friends. Thanks for stopping by. Don’t forget to check out the Recipe Index at the top of the page where you can find ALL of my recipes. Take care.

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Author's signatureRecipe Source: http://bakingbites.com/2011/10/orange-almond-biscotti/ 

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Orange Almond Biscotti
Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
 

Orange Almond Biscotti are crispy Italian inspired cookies, with a semi-sweet chocolate base, and chocolate drizzle on top. Perfect to dunk in coffee!

Category: Cookie
Cuisine: American
Keyword: orange almond biscotti
Servings: 24 (approx. 2 dozen)
Calories Per Serving: 264 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 1/2 cups all-purpose flour
  • 1 1/2 Tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter , room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 2/3 cup sliced almonds , toasted (cook in skillet, stir constantly on low,. 2-3 minutes)
  • 3 Tablespoons fresh orange zest (from approx. 2 oranges)
To make chocolate glaze for bottoms of biscotti and drizzle glaze:
  • 1 cup semi-sweet chocolate chips
  • 1 Tablespoon vegetable shortening
US Customary - Metric
Instructions
  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, cream together butter and sugar till fully mixed and light. Beat in the eggs, one at a time, followed by the egg white and vanilla extract.
  4. With the mixer on a slow speed, gradually add in the flour mixture, blending just until flour is fully mixed in. Stir in the orange zest and the toasted almonds.
  5. Divide the dough in half. With lightly floured hands, shape one half of the dough into a "log", about 2 1/2 inches high and 8-10 inches long (log should be fairly narrow) on the prepared cookie sheet (dough will be sticky, so make sure you flour your hands to work with the dough). Prepare the other half of the dough in the same manner, but make sure to use another parchment-lined cookie sheet, as the dough will "spread a bit".
  6. Place the cookie sheets in the oven and bake for 30 minutes (or until the biscotti are dark golden and set. The biscotti should spring back slightly when lightly pressed in the center. Remove from oven and place on a wire rack to cool.
  7. Allow the dough logs to cool on a wire rack for approximately 20 minutes, then slice into cookies 1/2-3/4 inch thick, using a sharp knife. Arrange the biscotti upright on baking sheets. Lower oven temperature to 350 degrees. Put biscotti back into oven a second time and bake for 20-25 minutes, until they are lightly browned on the sides and slightly crisp. The top and bottom of the biscotti should be relatively dark. Remove from oven and cool completely on a wire rack.
  8. If you want to dip the bottom of the biscotti or drizzle them with chocolate: Melt 1 cup chocolate chips (or more, as needed) in a microwave-safe bowl with 1 T. vegetable shortening in the microwave for approx. 1 to 1 1/2 minutes, stirring every 30 seconds so the chocolate doesn't burn, till smooth).
  9. When biscotti have cooled completely, I dip the bottom of the biscotti (or "paint" on the chocolate using a pastry brush) in melted semi-sweet chocolate , then place on parchment paper or foil until chocolate has hardened. Then I drizzle the chocolate on top of the biscotti. I usually end up using a pastry brush to brush the melted chocolate onto the bottom of the biscotti and a honey dipper to drizzle the glaze over the top of the biscotti. Set the biscotti aside and let the chocolate complete harden, then store finished biscotti in an airtight container till you're ready to dunk 'em in your coffee. Enjoy!
Nutrition Facts
Orange Almond Biscotti
Amount Per Serving (1 biscotti)
Calories 264 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 41mg14%
Sodium 128mg6%
Potassium 179mg5%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 15g17%
Protein 4g8%
Vitamin A 275IU6%
Vitamin C 1mg1%
Calcium 57mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Orange Almond Biscotti are crispy Italian inspired cookies, with a semi-sweet chocolate base, and chocolate drizzle on top. Perfect to dunk in coffee!

 

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