Jan
2023

Southwestern Chicken Lime Soup

categories: Chicken, Main Dishes, Soups
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Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.
Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

If you’re looking for a low calorie, yet delicious and flavor-filled meal, how about this recipe for Southwestern chicken lime soup? Packed with shredded chicken and full of TexMex flavors, this is a tasty soup I really believe you’re going to enjoy!

This recipe, as written, makes 4 servings, and is a perfect dish for any time of the year! Whether it’s cool, hot, pleasant, or downright freezing outside, this hearty soup will fill you up and satisfy your hungry stomach! Here’s how to make this flavorful soup!

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

Season And Pan-Sear The Chicken Breasts

This recipe calls for one pound of boneless, skinless chicken breasts. I’ve found that using 3 medium sized chicken breasts usually works out perfectly. On average they will weigh about one pound, give or take a bit.

First, pat the chicken breasts dry with paper towels, to remove excess moisture. Trim off as much of the visible fat as possible. Sprinkle the chicken breasts on both sides with salt and black pepper, to lightly season.

Heat oil in a large saucepan on Medium heat, until very hot, but not smoking. Add the chicken in a single layer, and cook until browned on both sides. You do not need to cook the chicken all the way through, because that will happen later as the soup cooks.

You only will need to make sure to get both sides of the chicken nicely browned! This will take about 2-3 minutes per side. NOTE: The chicken will not be cooked all the way through, as this will happen later, once added to the soup.  Transfer the chicken out of the pan onto a plate, cover it, and then set it aside.

Chicken breasts are patted dry, then seasoned with salt and pepper before cooking.The chicken breasts are cooked in hot oil only until both sides are nicely browned.

Sauté The Aromatics!

Using the same saucepan, cook chopped onions for 3-5 minutes, or until they become tender and translucent. Stir often as they cook. Add diced jalapeño and minced garlic to the onions. Cook, stirring often, for about 45 seconds, making sure to not burn the garlic!

Chopped onions are cooked in saucepan until translucent and tender.Minced garlic and diced jalapeños are added to onions in pan and cooked.

Okay- Let’s Make This Soup!

Place chicken broth, water, lime juice, oregano and cumin into the saucepan, and stir to combine. Now add the three chicken breasts back into the pan. Increase the heat to High, and let the broth come to a boil. If any foam accumulates on the surface of the soup, skim it off and discard.

Once the liquid begins boiling, turn the heat down to Medium-Low. Put a lid PARTIALLY on top of the pan (leave part uncovered). Cook the Southwestern chicken lime soup on Medium-Low heat for 30 minutes. The chicken will finish cooking during this step, so don’t cut corners on the time!

Chicken broth, water, lime juice and spices are added to the soup in saucepan.Lightly browned chicken breasts are added into soup to finish cooking.

Shred The Chicken!

Transfer the cooked chicken out of the pan to a cutting board, but let the soup continue to simmer on the stove. Use two forks to shred the chicken into small pieces (or use a kitchen aid stand mixer to do this, as well).

Once the chicken has been shredded, carefully place it back into the hot soup, and stir, to combine. Continue to cook for a couple minutes, stirring occasionally, until the chicken and soup have been heated through. Now the Southwestern chicken lime soup is ready to garnish and serve

After cooking through, chicken is removed, shredded, and then added back into soup.Southwestern chicken lime soup finishes heating through before serving.

Serve The Southwestern Chicken Lime Soup

To serve, ladle the hot soup into individual bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro sprigs. Serve the Southwestern chicken lime soup while hot, and enjoy this delicious, flavor-filled meal. We enjoy this soup served with warmed corn tortillas or crusty sourdough bread on the side. YUM!

A bowl full of Southwestern chicken lime soup, topped with lime wedges, avocado and cilantro.

I hope you have the opportunity to make this filling, healthy and delicious soup. Thank you 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 SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of soup recipes I’m confident you’ll enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Author's signature

Recipe adapted from the book- “Food Meets Faith”, by Isabel D. Price, page 90, published by LiveSmart Solutions, LLC in 2019

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5 from 1 vote
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Southwestern Chicken Lime Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

Category: Main Dish, Soup
Cuisine: Southwestern
Keyword: Southwestern chicken lime soup
Servings: 4
Calories Per Serving: 274 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless, skinless chicken breasts approx. 3 small chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons vegetable oil (or other neutral cooking oil)
  • ½ medium yellow onion peeled, chopped
  • 1 medium fresh jalapeño pepper diced
  • 4 garlic cloves minced
  • 2½ cups low sodium chicken broth
  • 1½ cups water
  • 1 lime (juice of)
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
For Garnish:
  • 1 avocado peeled, pitted and diced
  • 1 lime cut in 8 wedges
  • ¼ cup fresh cilantro leaves
US Customary - Metric
Instructions

  1. Pat chicken breasts dry with paper towels. Trim off as much visible fat as possible. Lightly season chicken on both sides with salt and pepper.

  2. Heat oil in large saucepan on Medium heat until very hot, but not smoking. Add chicken in a single layer; cook only until well browned on both sides (about 3 minutes per side). Chicken will NOT be all the way cooked through! Remove chicken from pan; transfer to plate; cover and set aside.

  3. In same pan, cook onions, stirring often for 3-5 minutes, or until tender and translucent. Add jalapeños and garlic. Cook, stirring often, for 45 seconds, making sure not to burn the garlic!

  4. Add broth, water, lime juice, oregano and cumin to pan; stir to combine. Transfer chicken to pan. Turn heat to High; let broth come to a boil. Skim/discard discard foam that appears on top of soup. Once broth boils, turn heat down to Medium-Low. Put a lid PARTIALLY on top of pan (leave part uncovered). Cook soup for 30 minutes. Chicken will finish cooking during this time.

  5. Transfer chicken out of the pan to a cutting board, but let soup continue to simmer. Use two forks (or a Kitchen Aid) to shred chicken into small pieces. Transfer shredded chicken back into soup. Continue to cook for 2-3 minutes, stirring occasionally, until chicken and broth are heated through.

  6. To serve, ladle hot soup into bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro. Serve hot, and enjoy!

Nutrition Facts
Southwestern Chicken Lime Soup
Amount Per Serving (1 (1/4 of total))
Calories 274 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 73mg24%
Sodium 477mg21%
Potassium 874mg25%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 2g2%
Protein 29g58%
Vitamin A 237IU5%
Vitamin C 20mg24%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.


Dec
2022

Oven Roasted Green Beans

categories: From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Oven roasted green beans are a delicious side dish that’s simple to prepare. Fresh green beans and 3 other ingredients are all you need!Oven roasted green beans are a delicious side dish that's simple to prepare. Fresh green beans and 3 other ingredients are all you need!

Today I want to share with you a simple way to make and serve oven roasted green beans. I grow a lot of green beans in our little backyard raised bed garden, so we eat a lot of them.

Oven roasting green beans is a super easy, but delicious way to serve fresh green beans with minimal effort involved.

The recipe as written will yield four servings, but can easily be cut in half, doubled or tripled for your needs. Here’s how to make this simple veggie side dish.

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

What Will I Need For This Recipe?

This recipe, as written to serve four people, calls for one pound of fresh green beans, olive oil, seasoning salt, and coarse black pepper.

NOTE: When I photographed this recipe, I only made HALF of the amount called for, as my husband and I were the only ones that would be eating.

Fresh green beans are trimmed, then are ready to be seasoned.Seasoning salt, olive oil and black pepper are used to season oven roasted green beans.

A Quick Toss With The Seasonings Before Oven Roasting

Preheat your oven to 375°F before starting on the green beans. It won’t take long at all to get the green beans ready, and you want that oven hot and ready to go!

Trim the stem ends off of the green beans (by cutting or snapping), and then place the beans in a large mixing bowl.

Add the olive oil, seasoning salt, and pepper, and toss them together until the beans are well coated on all sides.

Fresh green beans are tossed with olive oil, seasoning salt and pepper until coated.

Time For The Oven!

Spread the seasoned green beans out on a large baking sheet in a single layer. Place the baking sheet on the middle rack of the preheated oven.

Bake at 375°F. for about 15-20 minutes total, turning the beans over, halfway through the baking time.

Keep an eye on the beans as they bake. Larger beans may take a minute or two more to cook through. When I oven roast green beans, ours usually take about 15 minutes total, but your oven time may vary.

Oven roasted green beans are placed on baking sheet in a single layer for baking.Halfway through baking time, the oven roasted green beans are flipped to other side.

Serve The Oven Roasted Green Beans

When done, the green beans will look a little bit “wrinkly or blistered” on the outside and may have some lightly browned spots. That is wonderful! That’s how they should look once they’re fully roasted!

Remove oven roasted green beans, and transfer them to a serving bowl. Serve immediately, while hot! This is a perfect side dish for an endless amount of main dishes, and it’s truly is a simple recipe to prepare.

I’m pretty confident you will enjoy having this easy recipe conveniently stored in your “kitchen toolbag” for future use. Here’s to many more meals, accompanied by delicious oven roasted green beans!

Oven roasted green beans, are served hot in a white bowl, after baking is done.

I hope you enjoy making (and eating!) oven roasted green beans. They could not be any easier to make, and trust you and those you love will enjoy them as much as we do!

Thanks for stopping by- please come back again soon for more family-friendly recipes. Have a GREAT day!

Looking For More Veggie Side Dish Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Oven Roasted Green Beans
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Oven roasted green beans are a delicious side dish that's simple to prepare. Fresh green beans and 3 other ingredients are all you need!

Category: Side Dishes, Vegetable Dish
Cuisine: American
Keyword: oven roasted green beans
Servings: 4
Calories Per Serving: 98 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound fresh green beans stem ends trimmed
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon seasoning salt
  • ½ teaspoon black pepper
US Customary - Metric
Instructions

  1. Preheat oven to 375°F.

  2. Trim stem end off of green beans (by cutting or snapping). Place beans in large bowl. Add olive oil, seasoning salt, and pepper; toss until beans are coated on all sides.

  3. Spread beans on large baking sheet in a single layer. Bake at 375°F. for 15-20 minutes total, flipping beans over, halfway through the baking time.

  4. When done, beans will look "wrinkly or blistered" on the outside and may have lightly browned spots. Transfer beans to serving bowl; serve immediately, Enjoy!

Nutrition Facts
Oven Roasted Green Beans
Amount Per Serving (1 (1/4 of total))
Calories 98 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 588mg26%
Potassium 243mg7%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 784IU16%
Vitamin C 14mg17%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Oven roasted green beans are a delicious side dish that's simple to prepare. Fresh green beans and 3 other ingredients are all you need!


Dec
2022

Christmas Tree “Gumdrops”

categories: Candy, Desserts, Holidays!
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Make festive, lime-flavored Christmas tree gumdrops for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.
Make festive, lime-flavored Christmas tree gumdrops for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.

If you’re looking for a unique and fun treat to make for the holidays, how about checking out this recipe for Christmas tree gumdrops? If you have a small Christmas tree cookie cutter (or any favorite Christmas cookie cutter for that matter) and four simple ingredients, then you’re ready to roll!

The ingredients you’ll need for this recipe are unsweetened applesauce, granulated sugar, lime jello powder, and unflavored gelatin (like Knox). Basically- you will cook the ingredients, pour them into a greased baking pan, let cool completely until firm, then cut into shapes with the cookie cutter. It’s a fairly easy recipe that will yield about 20 Christmas tree gumdrops. You can get more out of the recipe if your cookie cutter is smaller then the 2″ one I use. Here’s how to make them:

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

Ready? GREASE That Pan!

The first thing you will need to do is generously coat a 9″ x 13″ baking pan with non-stick baking spray on the bottom and sides of the pan. This is a crucial step to ensure the candy mixture can be easily removed from the pan in one entire slab. Set the pan aside.

A 9x13 inch baking pan is greased on the bottom and sides before adding cooked gelatin mixture.

Cooking The Gelatin Mixture

Place applesauce, granulated sugar, lime jello powder, and unflavored gelatin in a large saucepan. Turn the heat to Medium, and stir to combine. Bring this mixture to a boil, continuing to stir constantly as it cooks. Once it comes to a boil, let the mixture cook for one full minute (still stirring!).

Applesauce, lime jello, sugar, and unflavored gelatin are placed in a large saucepan to cook.Envelopes of unflavored gelatin powder are used to make the Christmas tree gumdrops.The lime flavored gelatin mixture is boiled for one minute before removing it from the heat..

Remove the pan from the heat, and immediately pour the hot gelatin mixture into the prepared baking pan. Place the pan into the refrigerator, and refrigerate it until the gelatin is completely “set” in the pan. This typically will take about 2 hours or a bit more to set completely.

Hot lime gelatin is poured into prepared baking pan, then refrigerated until set.

Getting The Gelatin Slab Out Of The Pan

Generously dust a large cutting board with additional granulated sugar. Now comes the FUN part! Once the gelatin mixture is firm and set up, it’s time to get it out of the pan in one piece.

Gently use a spatula to loosen the jello mixture from the sides of the pan. I also try to gently lift and go under the slab as much as possible, to loosen the gelatin from the pan. Be careful not to tear the gelatin, but loosen as much of it as possible before flipping the pan over.

Flip the pan over and turn out the gelatin in one piece onto the sugared board. If it has been loosened enough, it should easily come out of the pan onto the board. If you have trouble, don’t panic! Just flip it back over, continue loosening it with the spatula, and try again. Once on the cutting board, dust the top of the gelatin with more granulated sugar.

A spatula is used to gently loosen the gelatin mixture from the baking pan.The entire baking pan full of lime gelatin is flipped onto a sugar coated cutting board.Granulated sugar is lightly sprinkled over the top of the lime gelatin mixture.

Cut Out The Christmas Trees

Use your cookie cutter (my tree cutter was about 2″ tall) and cut out as many Christmas tree gumdrops as possible from the gelatin. I get about 20 in total, with some small pieces left over (they taste good, too). The amount you get in total will obviously depend on the shape and size of the cookie cutter you are using. The smaller the cookie cutter, the more treats you will end up with!

Roll the edges of the trees with additional sugar so that bottom, top, and sides have a nice, light coating of sugar on them. Cut any leftover small end pieces into bites that can also be enjoyed. Once cut and sugared, let the gumdrops “dry” on the cutting board (or a piece of wax paper) for about an hour. This helps the treats dry out just a bit more before they are ready to be enjoyed.

A small Christmas tree-shaped cookie cutter is used to cut out design from the gelatin.Edges of the Christmas tree gumdrops are rolled in sugar to lightly cover.

Let Dry, Then Enjoy These Christmas Tree “Gumdrops”!

After the Christmas tree gumdrops have dried for an hour, they can be served! Place them on a platter, and let the kids dive in! To store, place any leftovers in an airtight container, separating any layers with waxed paper, so they don’t stick together.

The finished Christmas tree gumdrops are allowed to sit and dry slightly on the sugar coated board.A lot of Christmas tree gumdrops on a cutting board, ready to be enjoyed.

The finished Christmas tree gumdrops are lime flavored, sweet, soft and chewy, and will be a memorable treat (especially for kids) during the holidays. Thanks so much for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Have a blessed day.

Looking For More HOLIDAY CANDY Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of holiday recipes you’ll love, 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 Chrysa, at: https://thriftyjinxy.com/homemade-st-patricks-day-gum-drops-recipe/

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Christmas Tree "Gumdrops"
Prep Time
30 mins
Cook Time
0 mins
Inactive Prep Time
3 hrs
Total Time
3 hrs 30 mins
 

Make festive, lime-flavored Christmas tree "gumdrops" for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.

Category: Candy, Snack
Cuisine: American
Keyword: christmas tree gumdrops
Servings: 20 (or more)
Calories Per Serving: 129 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1½ cups unsweetened applesauce
  • 2¼ cups granulated sugar
  • 6 ounces Lime Jello (powder) (two 3 oz. boxes)
  • 2 envelopes unflavored gelatin (like Knox)
Additional granulated sugar for dusting cutting board and gumdrops
    US Customary - Metric
    Instructions

    1. Generously coat 9" x 13" baking pan with non-stick baking spray on bottom/sides. Set aside.

    2. Place applesauce, sugar, lime jello powder, and unflavored gelatin in a large saucepan. Turn heat to Medium; stir to combine. Bring mixture to a boil, stirring constantly as it cooks. Let mixture boil for one minute (still stirring!).

    3. Remove pan from heat; immediately pour hot gelatin into prepared baking pan. Refrigerate until gelatin is completely "set" (about 2 hours or so).

    4. Generously dust large cutting board with sugar. Gently use spatula to loosen jello from sides of pan. Gently lift and slide spatula under jello as much as possible, to loosen it. Flip pan over and turn out gelatin in one piece onto sugared board. It should easily come out of the pan onto the board. If you have trouble, don't panic! Just flip it back over, continue loosening with spatula, and try again. Once on cutting board, lightly sprinkle top of jello with more sugar.

    5. Use your cookie cutter to cut out as many trees as possible from gelatin. I get about 20 in total, with some small pieces left over (they taste good, too). Your yield will depend on shape/ size of cookie cutter you use. The smaller the cookie cutter, the more treats you'll end up with!

    6. Roll edges of trees in sugar so that bottom, top, and sides have light sugar coating, Let trees "dry" on cutting board (or wax paper) for 1 hour. This helps them dry out a bit before serving. Place on platter, serve and enjoy!

    7. Store any leftovers in an airtight container, separating layers with wax paper.

    Nutrition Facts
    Christmas Tree "Gumdrops"
    Amount Per Serving (1 (1/20 of total))
    Calories 129 Calories from Fat 1
    % Daily Value*
    Fat 0.1g0%
    Saturated Fat 0.002g0%
    Polyunsaturated Fat 0.003g
    Monounsaturated Fat 0.001g
    Sodium 42mg2%
    Potassium 15mg0%
    Carbohydrates 32g11%
    Fiber 0.2g1%
    Sugar 31g34%
    Protein 1g2%
    Vitamin A 5IU0%
    Vitamin C 0.2mg0%
    Calcium 2mg0%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make festive, lime-flavored Christmas tree gumdrops for the holidays! Only use 4 ingredients (and small cookie cutter) to make these treats.


    Dec
    2022

    Chicken Enchilada Meatballs

    categories: Chicken, Main Dishes, Mexican / Southwestern
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    Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.
    Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

    Today I want to share a recipe I created for yummy Chicken Enchilada Meatballs. One day I thawed out a pound of ground chicken, but didn’t quite know what I wanted to make with it.

    I put on my “thinking cap”, and came up with this recipe for Chicken Enchilada Meatballs! It was fun playing around with ingredients I thought would work well, and we loved the results.

    I love meatball recipes (beef, chicken or pork), because they’re very budget friendly. To be able to get four servings out of a pound of chicken, ground beef or pork is a win-win in my book! Of course, this recipe would also work perfectly with ground beef instead of ground chicken, but I was going for lower calories, so the ground chicken won out!

    The meatballs come together VERY EASILY, are quickly browned in a skillet, then bake for 20-25 minutes before serving. Chicken Enchilada meatballs not only have cheddar cheese inside, but they’re covered with enchilada sauce and more cheese before baking!

    They are only a tiny bit spicy, but if you prefer your food less spicy, simply use less of the chili powder and ground cumin called for in my recipe! Here’s how to make this dish:

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

    Let’s Make Some Meatballs!

    Place one pound of ground chicken, a large egg, and 2 Tablespoons of chunky salsa in a large bowl. Stir, to combine these three ingredients well. It will be a very “wet” meat mixture.

    Ground chicken is combined with an egg, and some chunky salsa.

    Measure finely crushed tortilla chips, grated cheddar, garlic powder, ground cumin, chili powder, onion powder, and salt into a SEPARATE bowl, and stir to combine. Add these “dry” ingredients to the ground chicken mixture, and stir well, to fully incorporate these ingredients.

    Divide the seasoned ground chicken mixture evenly into 12 portions, shaping each portion into a meatball by rolling mixture between your hands. Place each meatball (after forming) on a piece of wax paper or foil. Continue until all the meatballs have been formed.

    Finely crushed tortilla chips, grated cheddar cheese and spices will season meatballs.Spices, grated cheddar, and crushed tortilla chips are combined with ground chicken mixture in bowl.Ground chicken is fully seasoned and is ready to make meatballs.

    Pan-Sear The Chicken Enchilada Meatballs

    Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add the meatballs carefully to the hot oil in a single layer and let them cook for 1-2 minutes before turning.

    Let the meatballs brown on all sides and be cooked through before removing them from the skillet. This usually takes about 5-6 minutes.

    Twelve chicken enchilada meatballs are quickly pan-seared in hot oil in a large skillet.All 12 meatballs are browned on all sides in the skillet, then removed.

    Prepare The Meatballs For Baking

    Pour enough red enchilada sauce into a 2 quart baking dish to just lightly cover the bottom. Place the browned/cooked meatballs on top of the sauce in a single layer. Pour the remaining enchilada sauce over the top, making sure to cover all the meatballs.

    Sprinkle the top of the meatballs with additional grated cheddar cheese, to cover. Now the chicken enchilada meatballs are ready to be baked!

    Browned meatballs are place in single layer in a baking dish with enchilada sauce on the bottom.Red enchilada sauce is poured on top of the chicken enchilada meatballs in dish.Additional grated cheddar cheese is sprinkled on the sauce-covered meatballs before baking.

    Bake And Serve the Chicken Enchilada Meatballs

    Cover the dish with aluminum foil. Bake the chicken enchilada meatballs in a preheated 350°F. oven for 20-25 minutes, or until the sauce is bubbly around the edges, and the cheese has melted.

    We especially enjoy these meatballs served on top of hot, steamed rice. We portion out three meatballs per serving, which will provide you with 4 total servings. When served with the rice, it is a very filling meal.

    Leftover meatballs reheat very well in the microwave, so we always make a full batch and then enjoy leftovers for our lunches. Store leftover meatballs and sauce, covered in an airtight container in the refrigerator up to 3-4 days.

    Chicken Enchilada Meatballs, covered with melted cheese, after baking 20 minutes.Three of the chicken enchilada meatballs are served hot, on a bed of steamed rice.

    I hope you enjoy these delicious meatballs! Thanks for taking the time to stop by today, and I invite you to come back again, for more delicious, family friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More MEATBALL 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 meatball recipes for you to choose from, 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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    Chicken Enchilada Meatballs
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

    Category: Main Course
    Cuisine: American
    Keyword: chicken enchilada meatballs
    Servings: 4 (3 meatballs per serving)
    Calories Per Serving: 367 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Meatballs:
    • 1 pound ground chicken
    • 1 large egg
    • 2 Tablespoons chunky salsa or picante sauce
    • ⅓ cup grated cheddar cheese
    • ⅓ cup finely crushed tortilla chips
    • ½ teaspoon garlic powder
    • ½ teaspoon ground cumin
    • ½ teaspoon chili powder
    • ½ teaspoon onion powder
    • ¼ teaspoon salt
    For Rest Of Recipe:
    • 1 Tablespoon vegetable oil or other neutral oil
    • 10 ounces canned red enchilada sauce
    • ⅓ cup grated cheese
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F.

    2. Place ground chicken, egg, and salsa in large bowl. Stir, to combine.

    3. In SEPARATE bowl, combine crushed tortilla chips, ⅓ cup grated cheddar, garlic powder, cumin, chili powder, onion powder, and salt. Add to chicken mixture. Stir well, to fully incorporate ingredients.

    4. Divide chicken mixture evenly into 12 portions, shaping each portion into a meatball. Place each meatball (after forming) on wax paper.

    5. Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add meatballs carefully to hot oil, in a single layer. Cook 1-2 minutes before turning. Cook meatballs until browned on all sides and cooked through before removing them from skillet (approx. 5-6 minutes total).

    6. Pour enough enchilada sauce in a 2 quart baking dish to lightly cover the bottom. Place meatballs on top of the sauce in a single layer. Pour remaining enchilada sauce over the top, covering the meatballs. Top with additional grated cheese.

    7. Cover baking dish with foil. Bake at 350°F. for 20-25 minutes, or until sauce is bubbly around edges, and cheese has melted. Remove from oven; serve meatballs on top of hot, steamed rice, if desired. Enjoy!

    Nutrition Facts
    Chicken Enchilada Meatballs
    Amount Per Serving (3 meatballs)
    Calories 367 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 7g44%
    Trans Fat 0.1g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 7g
    Cholesterol 163mg54%
    Sodium 1058mg46%
    Potassium 678mg19%
    Carbohydrates 14g5%
    Fiber 2g8%
    Sugar 5g6%
    Protein 28g56%
    Vitamin A 845IU17%
    Vitamin C 2mg2%
    Calcium 164mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.


    Dec
    2022

    Gingerbread Pancakes in Lemon Sauce

    categories: Breakfast
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    Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!
    Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!

    If you’re looking for a yummy breakfast for kids or extended family for the holidays (or anytime!), may I recommend gingerbread pancakes in lemon sauce?

    The pancakes are flavored with molasses, cinnamon and ginger, and are topped with a sweet and tangy lemon sauce. This is really a WONDERFUL holiday breakfast!

    The lemon sauce is super easy to make, and the batter for the pancakes is simple to prepare, as well. That’s very convenient, especially when we all know the holidays can be a bit hectic, at times!

    This recipe as written will yield eight, good-sized pancakes (2 per serving), but can be easily doubled or tripled, if necessary! You can also make the pancakes smaller, if desired, to have more for everyone! Here’s how to make these gingerbread pancakes in lemon sauce:

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

    Make The Lemon Sauce

    Okay… let’s make the lemon sauce first! Stir granulated sugar, cornstarch and nutmeg together in a large saucepan. Add a cup of water to the pan, and cook the mixture on Medium heat until it is bubbly and slightly thickened (just a few minutes).

    Once it’s bubbling, continue to cook the lemon sauce, stirring often for 2 more minutes. The sauce will bubble a lot, so continue stirring and keep an eye on it!

    After the sauce has cooked for the full 2 minutes, remove the saucepan from the heat source. Stir in butter, lemon juice and finely grated lemon zest. Stir until the butter has melted and been incorporated into the sauce.

    Cover the pan, and keep the sauce warm until you’re ready to serve the pancakes.

    Cooking the lemon sauce in a medium saucepan until bubbling.After coming to a boil, lemon sauce is cooked for 2 more minutes, stirring as it cooks.Butter is added to the lemon sauce and heated only until it melts.

    Make The Gingerbread Pancake Batter

    The gingerbread pancake batter is simple to make! Sift flour, baking powder, baking soda, salt, cinnamon and ground ginger together into a large bowl. These are the “dry” ingredients. Set the bowl aside while you combine the “wet” ingredients.

    In a separate bowl, whisk an egg and milk together, until combined. Add molasses and vegetable oil to the egg mixture, and stir to combine.

    Pour this mixture into the large bowl containing the flour mixture. Stir only until all ingredients have been incorporated, but do not overmix the batter. This is the gingerbread pancake batter. See how easy that is?

    The dry ingredients for the gingerbread pancake batter are combined in a large bowl.Eggs, molasses, milk, etc. are combined, becoming the wet ingredients for the pancake batter.Wet and dry ingredients are combined to make batter for the gingerbread pancakes.

    Cook The Pancakes

    Heat and lightly grease a griddle or large skillet. Pour the batter (1/3 cup per pancake) onto the hot griddle or into the hot skillet. Cook on medium heat until bubbles form on top, and the bottom is lightly browned.

    Carefully turn the pancakes with a spatula to the opposite side. Cook until the pancakes are set, cooked through, and browned on both sides.

    Remove the pancakes from the griddle, and cover to keep them warm. Continue cooking the remaining batter. This recipe will yield a total of 8 good-sized pancakes, with 2 pancakes per serving.

    Gingerbread pancakes are cooked until bubbles form on surface, then pancakes are flipped.Pancakes are cooked until set and browned on both sides.

    Serving Gingerbread Pancakes In Lemon Sauce

    Place a couple pancakes onto each individual plate, and spoon warm lemon sauce over the top, to serve. Add whipped cream and a lemon wedge, if desired, and serve.

    The whipped cream and lemon wedge garnish is optional, but adds additional color and flavor! The lemon slice can be squeezed over the pancakes, as well!

    Gingerbread pancakes in lemon sauce are served with whipped cream and lemon wedge garnish.

    I really hope you enjoy these delicious gingerbread pancakes in lemon sauce! They are a wonderful breakfast treat, especially around the holidays.

    If you enjoy this recipe, be sure to also check out my recipes for Homemade Gingerbread, Gingerbread Muffins, Gingerbread Granola, Gingerbread Bagels, and Gingerbread Scones! They’re all delicious!

    Thanks so much for taking time out of your day to visit this website, and hope you’ll back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

    Looking For More PANCAKE Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

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

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

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    Author's signature

    Original recipe source: The book “Have Yourself A Homemade Christmas”, by Gooseberry Patch, page 220, published in 2014 by Time Home Entertainment, Inc.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Gingerbread Pancakes In Lemon Sauce
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     

    Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!

    Category: Breakfast, Brunch
    Cuisine: American
    Keyword: gingerbread pancakes, lemon sauce
    Servings: 4 (2 pancakes per serving)
    Calories Per Serving: 501 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Lemon Sauce:
    • ½ cup granulated sugar
    • 1 Tablespoon cornstarch
    • ⅛ teaspoon nutmeg
    • 1 cup water
    • 2 Tablespoons butter
    • 1 teaspoon grated lemon zest
    • 2 Tablespoons lemon juice
    For Gingerbread Pancake Batter:
    • 1½ cups all purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • ¼ teaspoon baking soda
    • 1 large egg
    • 1¼ cups milk
    • ¼ cup molasses
    • 2 Tablespoons vegetable oil or other neutral oil
    Optional Garnish For Serving: whipped cream, lemon slices
      US Customary - Metric
      Instructions
      Make Lemon Sauce:

      1. Stir sugar, cornstarch and nutmeg together in large saucepan. Add water; cook on Medium heat until bubbly/slightly thickened. Once bubbling, continue to cook sauce 2 more minutes, stirring often. Remove pan from heat. Add butter, lemon juice and zest, stirring until butter is melted and incorporated into sauce. Cover pan; keep sauce warm until ready to serve pancakes.

      Make Pancakes:

      1. Sift flour, baking powder, cinnamon, ginger, baking soda and salt into a large bowl. Set bowl aside.

      2. In separate bowl, whisk egg and milk together, until combined. Add molasses and oil; stir to combine. Pour into bowl with flour mixture. Stir only until all ingredients are incorporated; do not overmix batter.

      3. Heat/lightly grease griddle or large skillet. Pour batter (⅓ cup per pancake) onto hot griddle. Cook on medium heat until bubbles form on top, and bottom is lightly browned. Carefully turn pancakes with spatula to opposite side. Cook until pancakes are set, cooked through, and lightly browned on both sides. Remove pancakes from griddle; cover to keep warm. Repeat with remaining batter.

      To Serve:

      1. Place pancakes onto plates. Generously spoon warm lemon sauce over the top, to serve. Add whipped cream/lemon wedge, if desired, and serve.

      Recipe Notes

      NOTE: Pancakes can be frozen for later. Cook, let cool to room temp., then stack and wrap in plastic wrap, then aluminum foil. Lemon sauce may also be frozen (once cooled to room temp.) in airtight container. Let thaw and re-heat pancakes and sauce before serving.

      Nutrition Facts
      Gingerbread Pancakes In Lemon Sauce
      Amount Per Serving (2 pancakes plus sauce)
      Calories 501 Calories from Fat 135
      % Daily Value*
      Fat 15g23%
      Saturated Fat 6g38%
      Trans Fat 0.3g
      Polyunsaturated Fat 5g
      Monounsaturated Fat 4g
      Cholesterol 65mg22%
      Sodium 319mg14%
      Potassium 610mg17%
      Carbohydrates 84g28%
      Fiber 2g8%
      Sugar 45g50%
      Protein 9g18%
      Vitamin A 389IU8%
      Vitamin C 4mg5%
      Calcium 204mg20%
      Iron 4mg22%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make the holidays (or any time) more fun with Gingerbread Pancakes In Lemon Sauce! This absolutely scrumptious recipe makes 4 servings!


      Dec
      2022

      Peppermint Pinwheel Cookies

      categories: Cookies, Desserts, Holidays!
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      Peppermint Pinwheel Cookies are festive holiday treats for family and friends! Colored spirals and light peppermint flavor make them special!
      Peppermint Pinwheel Cookies are festive holiday treats for family and friends! Colored spirals and light peppermint flavor make them special!

      If you’re looking for a new Christmas cookie recipe to try this year, may I suggest these Peppermint Pinwheel Cookies? They’re not only pretty to look at, they have a nice light peppermint flavor, which is perfect for the holidays!

      I found the recipe many years ago (don’t remember where), and made them for my annual cookie exchange in our home. They were a hit! Two layers of an easily made dough (red and white) are tightly rolled into a log shape. The dough is well chilled, then sliced and baked! That’s it! Let me show you how to make these adorable holiday cookies!

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

      Make The Dough For The Peppermint Pinwheel Cookies

      Cream softened butter and granulated sugar in a mixing bowl, using an electric mixer. Once well blended, beat in one egg YOLK and vanilla extract, until the batter is creamy and well combined.

      In a separate bowl, stir together all purpose flour, salt and baking powder. Add this mixture to the batter, a little at a time while mixing. Continue beating until fully incorporated and a thick, soft dough has formed.

      Butter and sugar are creamed, then egg yolk and vanilla extract are added.Dry ingredients are added to the cookie batter until thoroughly combined.

      Color And Flavor Half The Dough

      Evenly divide the cookie dough in half, and set one half aside. Place the remaining half of the dough in a large bowl, and add peppermint extract and red food coloring (liquid or gel- I used gel).

      Use a large spoon to combine the extract and food coloring. I find it helpful to use the back of the spoon to fully blend in the color. Yes, you will have to work hard to fully stir in the red coloring! Just keep blending until the red coloring has been completely incorporated into the dough! Set the red dough aside.

      Cookie dough is cut in half, and one half has red food color and peppermint extract added to it.Peppermint extract and red food coloring is worked into the dough until it has completely turned red.

      Rolling The Red And White Dough Into Rectangles

      Place the plain dough on a long piece of waxed paper. Use your hands to shape it into a small rectangle. Now place another long piece of wax paper on top. Roll the dough out into a rectangle shape until it measures 16″ long by 10″ wide. Slowly peel off the top layer of wax paper, and set the dough aside.

      Repeat this process with the red dough (using clean wax paper), rolling it out to the same measurements (16″ x 10″). Slowly peel off the top layer of wax paper, and set the dough aside.

      Plain cookie dough is rolled out between layers of wax paper into a long rectangle shape.Red peppermint dough is rolled out between layers of wax paper into a long rectangle shape.

      Layering The Dough

      Now you should have one 16″ long by 10″ wide plain rectangle and a red rectangle (both with wax paper on the bottom). Place the plain dough rectangle in front of you. Carefully flip the RED layer over on top of the PLAIN layer, fitting it to the shape of the plain rectangle. The red dough wax paper should now be on the top. Slowly and carefully peel off the wax paper from the red layer.

      TIP: In the photo below you can see that occasionally the dough will stick to the wax paper or rip as you remove the wax paper- NO worries)! This is a very forgiving dough. Just keep slowly removing the wax paper, then go back and patch any ripped areas with excess dough from the edges.

      Red dough layer is placed on top of the plain dough rectangle, and holes are patched.Red dough for the peppermint pinwheel cookies is fitted on top of the plain dough layer.

      Roll The Dough Into A Tight “Log”

      Using the wax paper (on the bottom of the plain dough) as a guide, tightly roll up the dough (jelly roll style), starting with the long side. Wrap the dough log in plastic wrap once done. Place the dough log on a baking sheet and refrigerate it for 2 hours. This is an important step, because you need the dough to be very cold and firm, in order to make clean slices later! 

      Dough for the peppermint pinwheel cookies is tightly rolled into a long log shape.After being rolled, the cookie dough is sealed in plastic wrap and refrigerated until firm.

      Slice The Chilled Dough Before Baking

      After the dough has chilled for 2 hours, preheat your oven to 350°F. Unwrap the dough, and place the “log” on a cutting board. Use a sharp knife to cut the dough into 1/4″ slices. Because the dough is very cold and firm, this is an easy step, resulting in wonderfully cut, clean slices.

      Place the sliced cookies onto lightly greased cookie sheets, keeping the cookies about 2″ apart. You should end up with between 36-46 cookies, depending on the thickness of the slices (and length of the dough rectangle you rolled up). Typically I end up with about 40 cookies, but your quantity may vary slightly.

      Cold cookie dough is sliced into 1/4" slices before baking.The peppermint pinwheel cookies are put on baking sheets 2" apart.

      Ready, Set, Bake!

      Bake the cookies at 350°F. for approximately 10-12 minutes. The peppermint pinwheel cookies are done when barely lightly browned on the bottom, and the dough is “set”. Keep an eye on them, because they can brown very quickly (and you don’t want that).

      Let the cookies cool for 1 minute, then transfer the cookies from the baking sheet to a wire rack. Let the cookies cool completely before serving. They will crisp up slightly, once cooled.

      After baking, the peppermint pinwheel cookies cool on a wire rack.

      Who’s Ready To Eat Some Peppermint Pinwheel Cookies?

      The peppermint pinwheel cookies are ready to serve, once they have cooled completely!  Serve them on a pretty, decorative platter, and watch how fast they disappear. They have a light peppermint taste, but don’t worry! The peppermint flavor is absolutely NOT overpowering, in case you were wondering.

      These cookies also freeze very well, if wrapped and placed in an airtight container in the freezer. Simply thaw them out before you need them, and enjoy!

      Peppermint pinwheel cookies are served on a festive and decorative Christmas platter.Spirals are visible on each of the peppermint pinwheel cookies.

      I hope you have the opportunity to try these peppermint pinwheel cookies, and trust you will enjoy them as much as we do! Thank you for visiting my blog today, and I invite you to come back soon for more family-friendly recipes. Take care, God bless you, and have a GREAT day!

      Looking For More CHRISTMAS COOKIE 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 Christmas cookie recipes (and lots of other cookie recipes, too!), 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

      Original recipe source: unknown

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      PRINT
      Peppermint Pinwheel Cookies
      Prep Time
      20 mins
      Cook Time
      10 mins
      Inactive Prep Time- Dough Refrigeration
      2 hrs
      Total Time
      2 hrs 30 mins
       

      Peppermint Pinwheel Cookies are festive holiday treats for family and friends! Colored spirals and light peppermint flavor make them special!

      Category: Dessert
      Cuisine: American
      Keyword: peppermint pinwheel cookies
      Servings: 40
      Calories Per Serving: 70 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ¾ cup butter softened (no substitutes)
      • ¾ cup granulated sugar
      • 1 large egg YOLK
      • 1 teaspoon vanilla extract
      • 2 cups all purpose flour
      • ½ teaspoon salt
      • ½ teaspoon baking powder
      • ½ teaspoon peppermint extract
      • ¼ teaspoon red liquid food coloring (or gel)
      US Customary - Metric
      Instructions

      1. Cream butter and sugar with electric mixer in large bowl. Beat in one egg YOLK and vanilla extract into batter, until combined/creamy.

      2. In separate bowl, combine flour, salt, baking powder. Add to batter, a small amount at a time; mix until combined and thick, soft dough has formed.

      3. Evenly divide dough in half; set one half aside. Place remaining half in large bowl. Add peppermint extract and red food coloring; stir to combine. You have to work hard to mix in red coloring! Keep blending until dough is completely red. Set red dough aside.

      4. Place reserved white dough on a long piece of waxed paper. Use hands to shape it into small rectangle. Place another long piece of wax paper on top. Roll dough into rectangle shape (16" long by 10" wide). Slowly peel off top layer of wax paper; set dough aside. Repeat process with red dough (using clean wax paper), rolling it out to same measurements (16" x 10"). Slowly peel off top layer of wax paper; set dough aside.

      5. You should have a 16"x 10" white rectangle and a red rectangle (each with wax paper on the bottom). Place white dough rectangle in front of you. Carefully flip RED layer over on top of the PLAIN layer, fitting it to the shape of the plain rectangle. Red dough wax paper should now be on top. Slowly peel off wax paper from red layer. Repair any rips or tears that may occur with excess dough.

      6. Using wax paper (on bottom of white rectangle) as a guide, tightly roll up dough, starting with long side. Wrap dough "log" in plastic wrap. Place dough log on a baking sheet; refrigerate dough for 2 hours, then preheat oven to 350°F.

      7. Unwrap dough; place on cutting board. Use sharp knife to cut dough into 1/4" slices. Place slices on lightly greased cookie sheets, about 2" apart.

      8. Bake at 350°F. for 10-12 minutes. Cookies are done when lightly browned on bottom, and dough is "set". Keep an eye on them, because they can brown very quickly. Let cookies cool for 1 minute; transfer to wire rack to cool completely before serving. Enjoy!

      Recipe Notes

      NOTE: You should end up with between 36-46 cookies, depending on thickness of slices (and length of dough rectangle you rolled up).

      Nutrition Facts
      Peppermint Pinwheel Cookies
      Amount Per Serving (1 cookie)
      Calories 70 Calories from Fat 36
      % Daily Value*
      Fat 4g6%
      Saturated Fat 2g13%
      Trans Fat 0.1g
      Polyunsaturated Fat 0.2g
      Monounsaturated Fat 1g
      Cholesterol 14mg5%
      Sodium 57mg2%
      Potassium 14mg0%
      Carbohydrates 9g3%
      Fiber 0.2g1%
      Sugar 4g4%
      Protein 1g2%
      Vitamin A 112IU2%
      Calcium 5mg1%
      Iron 0.3mg2%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Peppermint Pinwheel Cookies are festive holiday treats for family and friends! Colored spirals and light peppermint flavor make them special!


      Dec
      2022

      Crispy Green Bean Fries

      categories: Appetizers, Side Dishes, Vegetable Dishes
      220 Shares
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      Watch how fast a plate of Crispy Green Bean Fries with Ranch/Sriracha dipping sauce disappears at a get together! They’re easy and delicious!
      Watch how fast a plate of Crispy Green Bean Fries with Ranch/Sriracha dipping sauce disappears at a get together! They're easy and delicious!

      Looking for a yummy recipe that can be served as an appetizer OR as a veggie side dish for a meal? Check out these crispy green bean fries! Fresh green beans are coated in egg and flour, then rolled in a crunchy, well-seasoned Panko breadcrumb mixture. After that, they’re baked for 10 minutes, and served hot, along with a creamy Ranch and Sriracha dipping sauce!

      They’re so good! Perfect for a small meal (get the kids to eat their veggies!) or a small get together, these crunchy green beans will be a big hit! They don’t take too much effort to prepare, and then you can serve them with pride… because your family or friends will love this dish!

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

      Prepare The Green Beans

      You will need a pound of fresh green beans to make this dish, and the recipe, as written, will make 4 servings. Cut off the very tip ends of the green beans with a sharp knife, then set them aside while you get the rest of the ingredients ready to go.

      Fresh green beans ready to have their ends trimmed for this dish.

      A Tiny Bit Of Prep Work

      Preheat your oven to 425°F. and lightly spray a large baking sheet with non-stick spray. Stir Panko breadcrumbs, parsley, seasoning salt, garlic powder, chili powder, black pepper and onion powder together in a bowl or on a large plate. Set the bowl or plate aside.

      In a small separate dish, combine Ranch salad dressing with a teaspoon of Sriracha sauce. This will be the dipping sauce for the finished green beans. Taste it, and add more Sriracha sauce if you want it “hotter”. Set the sauce aside or refrigerate it until serving time.

      Okay… now measure all purpose flour into a medium bowl. In a separate medium bowl, beat two eggs. Now you’re ready for the “Green Bean Dipping Station”. Place the various bowls on the kitchen counter in this order (L to R): Green beans, Flour, Eggs, and the Panko breadcrumb mixture last.

      Panko bread crumbs and a variety of spices are combined in a bowl.A dipping sauce is made with Ranch and Sriracha for the crispy green bean fries.Dipping station with bowls of flour, egg, and panko mixture for dredging fresh green beans.

      Let’s Get Those Green Beans Ready For The Oven!

      Before you start dipping those green beans, I must tell you your fingers will probably get messy! I find it helpful to use one hand for the flour and a fork for the egg mixture. Okay, now that’s off the table, so here’s how to get those green beans ready for the oven. By the way, once you get the rhythm of it, this step will go quicker:

      Step #1: Dip the green beans (one at a time or a few at a time-your choice) in the flour, coating all sides. You can use your fingers and/or a fork to do this.
      Step #2: Dip flour covered beans in the egg mixture to coat all sides, letting excess egg drip back into the bowl. TIP: It’s helpful to lift them out using a fork.
      Step #3: REPEAT Steps 1 and 2. (That’s right… flour, egg, flour, egg).
      Step #4: Roll the green beans in the seasoned Panko breadcrumb mixture until coated on all sides.

      Repeat this process for all remaining green beans, and place them on a large baking sheet in a single layer (don’t overcrowd) as you finish each “batch”.

      Green beans are dredged in flour mixture to cover.Flour coated green beans are coated in egg, then process is repeated.The flour and egg coated green beans will be rolled in a panko breadcrumb/spice mixture.

      Ready, Set… BAKE!

      Bake at 425°F. for 10 minutes. Halfway through the baking time, turn the beans to the other side, then finish cooking. When done, the Panko coated green beans should be golden brown in color and crispy on the outside.

      Remove the baking sheet from the oven and serve the crispy green bean fries immediately, while hot. Be sure to serve the dipping sauce on the side, too… yum!

      Coated green beans are baked in a single layer on a large baking sheet for 10 minutes.Crispy green bean fries are golden brown once baked.

      Time To Enjoy Some Crispy Green Bean Fries

      Transfer the hot, crispy green bean fries to a serving plate with a spatula, and serve with the dipping sauce on the side. Serve immediately, and enjoy them with those you love.

      The dipping sauce isn’t too spicy, so don’t be afraid to try it! P.S. If you prefer a more spicy sauce, simply add additional Sriracha (or hot sauce) to suit your personal taste.

      The crispy green bean fries are served hot, with a Ranch and Sriracha dipping sauce.

      A Ranch and Sriracha dipping sauce is served along with the crispy green bean fries.

      Use The Green Beans As A Side Dish, Too!

      Crispy Green Bean Fries are also great used as a side dish for a variety of meats. We especially love them served with chicken, pork and beef. Below is a photo of them served as a side dish for Easy Garlic Butter Steak Bites (with mashed potatoes also on the side)! YUM… they’re so good!

      Crispy green bean fries make a great side dish for meats, as well!

       

      I really hope you have the opportunity to make these crispy green bean fries, and trust you will enjoy them, too! Thanks so much for stopping by, and I invite you to come back again for more delicious recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More VEGGIE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious recipes featuring veggies, 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!
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      Original recipe source: Jamie Sherman at lovebakesgoodcakes.com

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Crispy Green Bean Fries
      Prep Time
      15 mins
      Cook Time
      10 mins
      Total Time
      25 mins
       

      Watch how fast a plate of Crispy Green Bean Fries with Ranch/Sriracha dipping sauce disappears at a get together! They're easy and delicious!

      Category: Appetizer/Snack, Vegetable Dish
      Cuisine: American
      Keyword: crispy green bean fries
      Servings: 4
      Calories Per Serving: 239 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 pound fresh green beans tips trimmed off both ends
      • ¾ cup Panko breadcrumbs
      • ¼ teaspoon garlic powder
      • ¼ teaspoon onion powder
      • ¼ teaspoon seasoning salt
      • ¼ teaspoon dried parsley
      • ¼ teaspoon chili powder
      • ¼ teaspoon ground black pepper
      • 2 large eggs beaten
      • ½ cup all purpose flour
      For Dipping Sauce:
      • ¼ cup Ranch salad dressing
      • 1 teaspoon Sriracha sauce or other hot sauce
      US Customary - Metric
      Instructions

      1. Preheat oven to 425°F. Spray a large baking sheet lightly with non-stick spray.

      2. Cut tip off of both ends of the green beans. Place in bowl; set aside.

      3. Combine Panko breadcrumbs, parsley, seasoning salt, garlic powder, chili powder, black pepper and onion powder in a bowl or on a large dinner plate. Set aside.

      4. In a separate small dish, combine Ranch dressing with Sriracha sauce. Set sauce aside or refrigerate until serving time.

      5. Place flour into a medium bowl. Set aside.

      6. In a separate medium bowl, beat two eggs. Now you're ready for the "Green Bean Dipping Station". Place bowls on counter in this order (L to R): Green beans, Flour, Eggs, and Panko mix last.

      7. Step #1: Dip green beans (one. or a few at a time) in flour, coating all sides. You can use fingers and/or a fork for this.

        Step #2: Dip flour covered beans in the egg mixture, coating all sides, letting excess egg drip back into bowl. TIP: It's helpful to lift them out using a fork.

        Step #3: REPEAT Steps 1 and 2. (That's right... flour, egg, flour, egg).

        Step #4: Coat green beans in Panko mixture until all sides covered.

        Repeat process for remaining beans. Place them in a single layer (don't overcrowd) on large baking sheet as you finish each "batch".

      8. Bake at 425°F. for 10 minutes total. **After 5 minutes, flip the beans to the other side, then finish cooking**. When done, coating should be golden brown and crispy on the outside. Remove from oven; transfer beans to serving plate and serve immediately while hot, with dipping sauce on the side.

      Recipe Notes

      Caloric calculation is formulated on consuming 1/4 of the crispy green bean fries and 1/4 of the dipping sauce.

      Nutrition Facts
      Crispy Green Bean Fries
      Amount Per Serving (1 (1/4 of total))
      Calories 239 Calories from Fat 90
      % Daily Value*
      Fat 10g15%
      Saturated Fat 2g13%
      Trans Fat 0.01g
      Polyunsaturated Fat 5g
      Monounsaturated Fat 2g
      Cholesterol 97mg32%
      Sodium 434mg19%
      Potassium 331mg9%
      Carbohydrates 29g10%
      Fiber 4g17%
      Sugar 5g6%
      Protein 9g18%
      Vitamin A 963IU19%
      Vitamin C 15mg18%
      Calcium 85mg9%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Watch how fast a plate of Crispy Green Bean Fries with Ranch/Sriracha dipping sauce disappears at a get together! They're easy and delicious!


      Dec
      2022

      Peanut Butter Fudge

      categories: Candy, Desserts, Holidays!
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      Make 3 dozen pieces of peanut butter fudge in 10 minutes, using only 4 ingredients! Delicious treat for the holidays or any time of year!
      Make 3 dozen pieces of peanut butter fudge in 10 minutes, using only 4 ingredients! Delicious treat for the holidays or any time of year!

      This recipe for peanut butter fudge is so easy to make in such a short time, you’re not going to believe it! I found the recipe a number of years ago in one of my cooking magazines, and wanted to share it with you today. If you enjoy peanut butter, then you’re probably going to love this sweet holiday treat.

      The holidays can be somewhat challenging for some people, as they try to create a “memorable” Christmas season for those they love. Well, if you’re finding it hard to find time to make treats for neighbors, friends, family, teachers, co-workers, etc., may I suggest this recipe? It only takes 4 ingredients and 10 minutes prep to make 3 dozen pieces of fudge. Then you refrigerate it, and BOOM! Your yummy fudge is ready to cut and serve! That in my book is a winning recipe! Here’s how simple it is to make this delicious fudge.

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

      Let’s Make Some Peanut Butter Fudge!

      NOTE: BEFORE you begin, generously butter an 8″ x 8″ square baking dish (bottom and sides) and set it aside. You will need this dish ready to go once the fudge ingredients are melted!

      Measure the granulated sugar and milk into a very large saucepan. You will need a large pan because you will be adding the other ingredients to this pan later! Stir to combine the milk and sugar, and bring the mixture to a boil on Medium heat, stirring often. Once the liquid begins boiling, let it boil for exactly 3 minutes, stirring constantly. 

      Granulated sugar and milk are combined and cooked in a large saucepan.Sugar and milk are boiled for three minutes until syrupy.

      Stir, Stir, Stir!

      When done boiling, remove the pan from the heat and immediately stir in the creamy peanut butter and marshmallow creme. The mixture will be very thick! Keep on stirring and eventually you will have all the ingredients melted and combined. Trust me… just stir and stir, and in a couple minutes it will be fully blended!

      Creamy peanut butter and marshmallow creme are stirred into the sugar and milk syrup.Peanut butter fudge ingredients being mixed in saucepan before pouring into dish.Once peanut butter and marshmallow creme are mixed in, the fudge is ready to pour into pan.

      Refrigerate The Fudge Until Set

      Spread the peanut butter fudge evenly into the buttered 8″ x 8″ dish immediately after it is combined. The fudge will set up fairly quickly. Try to pat down the surface a bit, so there are no points sticking up.

      Cover the fudge loosely and put it into the refrigerator to chill for 2-3 hours before cutting into portions. When the fudge is completely chilled and firmed up, slice it into 36 small pieces.

      The creamy peanut butter fudge is spread into and refrigerated in an 8x8" square dish.When cold and firm, the peanut butter fudge is cut into 35 pieces.

      Who Wants A Piece Of Peanut Butter Fudge?

      Transfer the cut pieces of peanut butter fudge to a serving plate and enjoy this delicious treat! Remember to keep all remaining pieces of fudge covered in the refrigerator! This is a yummy treat to give to friends or family for holidays or special occasions. It will be our little secret just how easy it was to make, okay? Wink, wink.

      A Christmas plate with several pieces of peanut butter fudge, ready to enjoy.A close up look at a few pieces of the peanut butter fudge on a Christmas plate.

      I hope you enjoy making (and eating) this peanut butter fudge! Thank you for stopping by today, and I hope you come back soon for more family-friendly recipes. Take care, may God bless you throughout this holiday season, and have a GREAT day!

      Looking For More Recipes For HOLIDAY TREATS?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful recipes for holiday treats that you might want to check out, including:

      Interested In More Recipes?

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

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
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      Author's signature

      Original recipe source: “Taste of Home’s Quick Cooking” magazine, Collector’s Edition, pages 29-30

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Peanut Butter Fudge
      Prep Time
      10 mins
      Cook Time
      0 mins
      Inactive refrigeration time
      3 hrs
      Total Time
      3 hrs 10 mins
       

      Make 3 dozen pieces of peanut butter fudge in 10 minutes, using only 4 ingredients! Delicious treat for the holidays or any time of year!

      Category: Candy, Desssert
      Cuisine: American
      Keyword: peanut butter fudge
      Servings: 36 pieces
      Calories Per Serving: 118 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 cups granulated sugar
      • ½ cup milk
      • 1⅓ cups creamy peanut butter don't use "all natural"
      • 7 ounces marshmallow creme
      US Customary - Metric
      Instructions

      1. Generously butter an 8" x 8" square baking dish (bottom and sides) and set aside. You will need this dish ready to go once the fudge ingredients are melted! 

      2. Measure sugar and milk into very large saucepan. Stir to combine; bring to a boil on medium heat, stirring often. Once boiling, let boil for exactly 3 minutes, stirring constantly.

      3. When done boiling, remove pan from heat. Immediately stir in peanut butter and marshmallow creme (mixture will be thick). Continue to stir until all ingredients have melted and are fully combined.

      4. Spread fudge evenly into buttered 8" x 8" dish immediately after it is combined. Fudge will set up fairly quickly. Try to pat down the surface, so there are no points sticking up.

      5. Cover dish loosely and put it into refrigerator to chill for about 2 hours before cutting. When fudge is chilled and firm, cut it into 36 small pieces. Serve and enjoy.

      Nutrition Facts
      Peanut Butter Fudge
      Amount Per Serving (1 piece)
      Calories 118 Calories from Fat 45
      % Daily Value*
      Fat 5g8%
      Saturated Fat 1g6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 2g
      Cholesterol 0.2mg0%
      Sodium 42mg2%
      Potassium 59mg2%
      Carbohydrates 18g6%
      Fiber 0.5g2%
      Sugar 16g18%
      Protein 2g4%
      Vitamin A 6IU0%
      Calcium 9mg1%
      Iron 0.2mg1%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make 3 dozen pieces of peanut butter fudge in 10 minutes, using only 4 ingredients! Delicious treat for the holidays or any time of year!


      Dec
      2022

      Easy Garlic Butter Steak Bites

      categories: Beef, Main Dishes
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      Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.
      Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.

      If you’re looking for a simple, yet delicious dinner for two, I hope you’ll take a look at this recipe (found online a while back)! This meal can be cooked and ready to eat in well under 20 minutes from start to finish! Easy garlic butter steak bites require only a few ingredients, and they’re ridiculously EASY to make!

      To make this dinner for two you will need a one pound steak, which you will split between the two servings. You can use tri-tip, ribeye, sirloin steak, etc. to make this delicious dish. My husband and I enjoy tri-tip because it has great flavor and is typically less expensive than other types of steak. Bottom line, you can make this dish with several different types of steak, so use what you can afford, what you have, or what you really enjoy. Here’s how to make this meal for two:

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

      Prepare The Steak For Pan-Searing

      I typically use tri-tip steak when preparing the steak bites, but other choices of meat to use include sirloin, ribeye or even strip steak, to name a few. Basically you will want a one pound, nicely marbled steak to make this dish to serve two people.

      Cut the meat into bite-sized chunks, keeping in mind that they will decrease slightly in size as they cook. Larger pieces will obviously take longer to cook than smaller pieces, so keep that in mind, as well. If there’s a lot of fat on the edges, simply trim it off.

      Pat the steak bites very dry, by blotting them with several paper towels to absorb the moisture. This is an important step, because if the meat is too “wet”, that moisture will steam the meat instead of searing and browning it well. Season the steak bites with salt and pepper, and you’re ready to cook the meat!

      A one pound steak is cut into bite sized bites before cooking.Paper towels are used to absorb excess moisture from the beef bites before searing.The steak bites are generously seasoned with salt and pepper before cooking.

      Time To Cook The Steak Bites

      Heat a heavy skillet on High heat until very hot, but not smoking (I like to use cast iron). Add a Tablespoon of olive oil, and heat this in the skillet. Place the steak bites into the hot oil in a single layer. Once you put them in the skillet, don’t move them so they can begin pan-searing. You want that high heat and hot oil to crisp and brown the steak bites quickly.

      Let the steak bites cook, without moving them, for 2-3 minutes until the bottom side is well-browned, then turn each piece to the other side. Continue to cook, making sure all sides are crusty and browned. The amount of time it cooks will entirely depend on the size of the steak bites you are cooking, and how you enjoy your cooked steak.

      On average, if you typically enjoy your steak cooked to MEDIUM, then you’ll want to cook the steak bites for about 5-6 minutes total time. RARE? About 4 minutes total time. MEDIUM-RARE? About 5 minutes total. Just keep an eye on the steak bites to ensure they’re cooked to your personal preference.

      Steak bites are seared in hot oil in a very hot skillet until browned and crispy.Pan-searing the steak bites produces a nicely browned exterior crust on the meat.

      Finish The Easy Garlic Butter Steak Bites And Serve!

      When the steak bites reach the doneness you wish, quickly remove them from the skillet, and transfer them to a plate or bowl, Cover to keep warm. Turn the heat down to Medium, and immediately add butter to the same hot skillet. Once the butter has melted, add minced garlic and cook for only 30-60 seconds, stirring often so the garlic doesn’t burn (and become bitter).

      Put the cooked steak bites back into the skillet, and toss to coat them with the garlic butter sauce. Cook this only until reheated, then the easy garlic butter steak bites are ready to serve. Garnish the meat with chopped fresh parsley, and serve hot!

      Melted butter, minced garlic, and chopped parsley are added to the steak bites.Easy garlic butter steak bites are topped with chopped parsley before serving hot.

      We enjoy serving easy garlic steak bites with mashed potatoes on the side. This time we enjoyed them with crispy green bean fries served alongside, too! YUM! The steak bites have a LOT of flavor, and truly are a CINCH to make! My husband and I love this meal for two, but the recipe can easily be doubled or tripled to suit your needs!

      A white plate with easy garlic butter steak bites, mashed potatoes and crispy green bean fries.

      I hope you enjoy this super simple recipe for easy garlic butter steak bites, and trust you’ll like them as much as we do! Thank you so much for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

      Looking For More BEEF Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious meals with beef as the main ingredient, 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

      Original recipe source: Melissa Stadler, at https://www.modernhoney.com/garlic-butter-steak-bites/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Easy Garlic Butter Steak Bites
      Prep Time
      10 mins
      Cook Time
      6 mins
      Total Time
      16 mins
       

      Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.

      Category: Main Course
      Cuisine: American
      Keyword: garlic butter steak bites
      Servings: 2
      Calories Per Serving: 595 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 Tablespoon extra virgin olive oil
      • 1 pound tri-tip steak (or ribeye, sirloin, strip steak, etc.)
      • ½ teaspoon salt
      • ½ teaspoon ground black pepper
      • 3 Tablespoons butter
      • 3 cloves garlic peeled, minced
      • 1 Tablespoon fresh parsley rough chopped
      US Customary - Metric
      Instructions

      1. Cut meat into bite-sized pieces. Trim fat from edges. Pat steak dry with paper towels to absorb moisture. Season meat with salt and pepper.

      2. Heat a heavy skillet on High temp. until very hot, but not smoking (I use cast iron). Add olive oil, swirling to coat bottom of skillet; heat this in the skillet. Place steak bites into hot oil in single layer. Once you put them in the skillet, don't move them. You want high heat and hot oil to crisp/brown steak bites quickly.

      3. Let steak bites cook, without moving them, for 2-3 minutes until well browned on bottom. Turn each piece to the other side. Continue to cook, making sure all sides are well browned. **Amount of time it cooks will depend on the size of the steak bites, and how you enjoy your steak. If you typically enjoy a MEDIUM steak, then cook steak bites for about 5-6 minutes total time. RARE? About 4 minutes total time. MEDIUM-RARE? About 5 minutes total. Just keep an eye on the steak bites to ensure they are cooked to your personal preference.

      4. When the steak bites reach desired doneness, quickly remove them from skillet to a plate or bowl, Cover to keep warm. Turn heat down to medium, and immediately add butter to the same hot skillet. When butter has melted, add garlic; cook for only 30-60 seconds, stirring often so garlic doesn't burn..

      5. Put steak bites back into skillet; toss to coat with garlic butter. Cook only until reheated, then it's ready to serve. Garnish with chopped fresh parsley. Serve hot!

      Nutrition Facts
      Easy Garlic Butter Steak Bites
      Amount Per Serving (1 (1/2 of total))
      Calories 595 Calories from Fat 387
      % Daily Value*
      Fat 43g66%
      Saturated Fat 19g119%
      Trans Fat 1g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 19g
      Cholesterol 195mg65%
      Sodium 836mg36%
      Potassium 760mg22%
      Carbohydrates 2g1%
      Fiber 0.3g1%
      Sugar 0.1g0%
      Protein 47g94%
      Vitamin A 696IU14%
      Vitamin C 4mg5%
      Calcium 75mg8%
      Iron 4mg22%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.


      Nov
      2022

      Peppermint Mocha Coffee Creamer

      categories: Beverages, Holidays!
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      Make delicious, homemade Peppermint Mocha Coffee Creamer to brighten the holidays (or ANY time)! Easy to make recipe only has 4 ingredients!Make delicious, homemade Peppermint Mocha Coffee Creamer to brighten the holidays (or ANY time)! Easy to make recipe only has 4 ingredients!

      Do you like making your own homemade coffee creamers? If you do, I would love to share with you today how to make this delicious coffee creamer! Peppermint Mocha Coffee Creamer is the flavor of the day!

      It is SO SIMPLE to make, and tastes wonderful  when added to a big ol’ mug of hot coffee. I scribbled the recipe on the bottom of a piece of paper many years ago, but don’t know where I got it from, so I’m not sure who to give credit to for this recipe. 

      The creamer only has 4 ingredients and can be ready to pour into a cup of coffee in less than 5 minutes. It will yield almost 3 cups of creamer. How’s that for convenient?

      If you enjoy the flavors of chocolate and mint, then I’ll bet you will enjoy this coffee creamer. Here’s how to make it!

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

      What Ingredients Will I Need?

      You need peppermint extract, 2 cups half and half, several Tablespoons of chocolate syrup, and a can of sweetened condensed milk to make this coffee creamer. These ingredients are all you will need, and can be found in most grocery stores.

      If you want to “fancy the coffee up” for serving, you will also want to have whipped cream and some crushed peppermint sticks. You can garnish each steaming hot mug of coffee with them, but that is completely optional!

      Ingredients are half and half, peppermint extract, chocolate syrup and sweetened condensed milk.

      Preparing The Creamer

      Measure all of the creamer ingredients into a large bowl. The only thing you need to do to prepare the creamer is to thoroughly combine the ingredients.

      You can use a wire whisk for this OR an electric mixer. I have used both, but because the sweetened condensed milk is very thick, I find that using an electric mixer works best.

      NOTE: If using an electric mixer, blend, using the LOWEST setting, so the liquid doesn’t splatter everywhere, ok? Whisk or blend the creamer only until everything is completely blended.

      Using a whisk to combine all the ingredients for the coffee creamer.Electric mixer can also be used (on LOW) to combine coffee creamer ingredients.

      Storing The Peppermint Mocha Coffee Creamer

      Once the peppermint mocha coffee creamer is fully combined, place a funnel into the neck of an airtight jar or bottle you’re using for the creamer. You can either POUR or LADLE the liquid creamer into the funnel in the jar.

      I make a lot less mess when I use the funnel instead of just pouring the liquid in the bottle… just sayin’. Now the creamer is ready to enjoy! See how easy that was?

      TIP: To store creamer, I remove the label from an old, empty creamer container. After washing and draining it well, I can re-use the container for homemade coffee creamers! The creamer should last approximately the same amount of time as the expiration date on the half and half carton, if stored in an airtight container.

      Peppermint Mocha Coffee Creamer is ladled into a funnel on top of a storage bottle.A container of peppermint mocha coffee creamer and a cup of hot, black coffee, ready for creamer.

      Enjoy Your Coffee With Peppermint Mocha Coffee Creamer!

      Most of the time, I simply add the peppermint mocha coffee creamer straight into my coffee, give it a stir and drink it up! But sometimes… I can’t help myself and try to make my coffee more fancy!

      To do this, stir creamer into the coffee, then top with aerosol whipped cream, and sprinkle with crushed peppermint, right off of a candy cane!

      This coffee creamer has a soothing, yet subtle peppermint and chocolate flavor, which I really enjoy in my strong, hot morning coffee! YUM! It’s a delicious coffee creamer any old time of the year, not just during the holidays!

      Whipped cream and peppermint top a cup of coffee with peppermint mocha creamer.A mug of whipped cream topped coffee sweetened with peppermint mocha coffee creamer.

      I hope you have the chance to make this simple, yet yummy coffee creamer, and trust you’ll enjoy it. I make it every year for Christmas, and love it a lot!

      Thanks so much for taking time out of your day to visit my blog. I invite you to come back again soon, for more family-friendly recipes. Take care, and have a GREAT day!

      Looking For More COFFEE CREAMER Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious coffee creamer 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!
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      Author's signature

      Original recipe source: unknown

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
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      Peppermint Mocha Coffee Creamer
      Prep Time
      4 mins
      Cook Time
      0 mins
      Total Time
      4 mins
       

      Make delicious, homemade Peppermint Mocha Coffee Creamer to brighten the holidays (or ANY time)! Easy to make recipe only has 4 ingredients!

      Category: Beverages, Condiments
      Cuisine: American
      Keyword: peppermint mocha coffee creamer
      Servings: 48 (1 T. per serving)
      Calories Per Serving: 46 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 cups half and half
      • 14 ounces sweetened condensed milk canned
      • 5 Tablespoons chocolate syrup
      • 1 teaspoon peppermint extract
      US Customary - Metric
      Instructions

      1. Measure all ingredients into a large bowl. Use a wire whisk OR an electric mixer to fully combine ingredients. NOTE: I have used both, but because sweetened condensed milk is thick, using an electric mixer works best. If using an electric mixer, use on LOWEST setting, so liquid doesn't splatter.

      2. Pour creamer through funnel into an airtight jar or bottle for storage. Store in refrigerator for approx. as long as expiration date on the half and half carton. Enjoy!

      Recipe Notes

      Recipe will yield approximately 3 cups of liquid creamer. Caloric calculation is made based on using 1 Tablespoon per serving.

      Nutrition Facts
      Peppermint Mocha Coffee Creamer
      Amount Per Serving (1 1 Tablespoon)
      Calories 46 Calories from Fat 18
      % Daily Value*
      Fat 2g3%
      Saturated Fat 1g6%
      Polyunsaturated Fat 0.1g
      Monounsaturated Fat 1g
      Cholesterol 6mg2%
      Sodium 18mg1%
      Potassium 49mg1%
      Carbohydrates 6g2%
      Fiber 0.1g0%
      Sugar 6g7%
      Protein 1g2%
      Vitamin A 58IU1%
      Vitamin C 0.3mg0%
      Calcium 35mg4%
      Iron 0.1mg1%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make delicious, homemade Peppermint Mocha Coffee Creamer to brighten the holidays (or ANY time)! Easy to make recipe only has 4 ingredients!