The Grateful Girl Cooks!

09
Nov
2024

Cranberry Pecan Bread (no-knead)

categories: Breads

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Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It’s wonderful!

To me, there’s almost nothing better than a steaming hot loaf of homemade bread, right out of the oven! YUM! I’ve made many loaves and varieties of homemade bread over the years, and truly love them all.

Today I want to share a recipe for no-knead bread I found online a while back. This artisan loaf is filled with dried cranberries and pecans, and is wonderful!

This dough does take time to develop, so I usually make up the dough the night BEFORE I want to bake it, so it has plenty of time to rise and develop a sourdough-type flavor. Here’s how to make a large loaf of cranberry pecan bread.

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

Prepare The Dough

Place all purpose flour, salt, instant yeast and water in a large mixing bowl. NOTE: If you don’t have Instant Yeast, you can use the same amount of Active Yeast.

I try to “bury” the salt in the mound of flour so it doesn’t come in direct contact with the yeast. Stir this mixture well, until it becomes a “shaggy” mound of dough.

Add dried cranberries and chopped pecans, then stir well, until they are fully distributed throughout the dough.

Let the Dough Rise

Cover the bowl with plastic wrap or dish towels and let the dough rest in a warm place at room temperature for 8-12 hours (I do 12 hours typically). Make sure the area is draft-free, for best results.

The dough should have doubled in size after rising, and have air bubbles on the surface.

Shape The Risen Dough

Lay a large piece of parchment paper onto a large baking sheet. The paper should be larger than the loaf on all sides. Lightly dust the paper with flour, then turn the dough out onto the flour-dusted paper.

Gently shape the dough into a large round loaf, dusting lightly with extra flour, if necessary, to prevent sticking. Cover the dough very loosely with plastic wrap while you preheat the baking pan and oven.

Time To Bake!

Place a Dutch oven (with an oven-safe lid and side handles) in the oven. Set the heat to 450°F. Once the oven reaches the temperature, keep the Dutch oven in there for 30 more minutes. You want it to be really hot.

Carefully pick up the parchment paper and bread loaf and place it into the very hot pan. Make sure ALL the parchment paper is INSIDE the pan. Put the pan lid on again, and bake at 450°F. for 30 minutes (covered).

After 30 minutes, remove the lid from the Dutch oven and continue baking the cranberry pecan bread for 5 more minutes (uncovered). This final step helps the bread to brown a bit more.

When done, remove the pan from the oven. Carefully lift the parchment paper and loaf out of the pan and onto a wire rack to cool. Use a pastry brush to dust off any excess flour remaining on the nooks and crannies of the loaf.

Slice And Serve The Cranberry Pecan Bread

The cranberry pecan bread slices best when it’s had plenty of time to cool. Once it is cool enough, cut the loaf into thin slices, serve and enjoy! It’s filled with lots of plump cranberries and pecans and tastes amazing.

Spread soft butter on the slices and serve warm OR toast leftover bread in a toaster, and serve with butter. We usually have to cut the long slices in half to fit them in our toaster.

This cranberry pecan bread is delicious, has wonderful flavor, and I’m certain you will LOVE it!

I hope you have the chance to make this fantastic cranberry pecan bread, and trust you will enjoy it as much as we do!

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 wonderful day.

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Original Recipe Source (and with thanks to Kate Uhl Dean) at: https://www.ihearteating.com/no-knead-cranberry-nut-bread/

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0 from 0 votes

Cranberry Pecan Bread

Prep Time

10 mins

Cook Time

35 mins

Rising time/ Dutch Oven preheat (inactive)

8 hrs 30 mins

Total Time

9 hrs 15 mins

Cranberry Pecan Bread is a delicious, no-knead, large bread loaf filled with plump, dried cranberries and chopped pecans. It's wonderful!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: cranberry pecan bread

Servings: 16

Calories Per Serving: 183 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4⅓ cups all purpose flour + more for dusting
1½ teaspoons salt
½ teaspoon instant yeast
2 cups lukewarm water (about 80℉)
1 cup dried cranberries
¾ cup chopped pecans (or walnuts)

Instructions

Place flour, salt, instant yeast and water in large mixing bowl. NOTE: Stir well, until it is a "shaggy" mound of dough. Add cranberries and pecans; stir well, until they're distributed throughout dough.
Cover bowl with plastic wrap; let dough rest in a warm place (free from drafts) at room temp. for 8-12 hours (I do 12). Dough should double in size.
Lay a large piece of parchment paper on a large baking sheet. Paper should be larger than the loaf on all sides. Lightly dust with flour, then turn the dough out onto the paper. Gently shape dough into a round loaf, dusting lightly with extra flour, if necessary, to prevent sticking. Cover dough loosely with plastic wrap.
Place a Dutch oven (with oven-safe lid/ handles) in the oven. Set heat to 450°F. Once oven reaches temp, keep Dutch oven in there 30 more minutes. Carefully pick up parchment paper and loaf and place it into the very hot pan. Make sure ALL parchment paper is INSIDE the pan. Cover pan; bake at 450°F. for 30 minutes. After 30 minutes, remove lid; continue baking 5 more minutes (uncovered).
Remove pan from oven. Carefully lift paper and loaf out of the pan and onto a wire rack to cool. Use a pastry brush to dust off excess flour remaining on loaf. Cranberry pecan bread slices best when it's had some time to cool. Once cool, cut loaf into thin slices, serve and enjoy!

Recipe Notes

NOTE: No Instant yeast? Use same amount of Active Yeast.

Nutrition Facts

Cranberry Pecan Bread

Amount Per Serving (1 (1/16th of total))

Calories 183 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.4g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 221mg10%

Potassium 65mg2%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 6g7%

Protein 4g8%

Vitamin A 3IU0%

Vitamin C 0.1mg0%

Calcium 10mg1%

Iron 2mg11%

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

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06
Nov
2024

Blackberry Apple French Toast Bake

categories: Breakfast

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Blackberry Apple French Toast Bake is a fabulous dish! Make it ahead of time, refrigerate overnight, then bake it for a delicious breakfast!

I don’t know about you, but every now and then I love French toast for breakfast! It’s not something we have often, but when we do… YUM!

Over the years I’ve made many varieties and flavors of baked French toast and “regular” ol’ French toast! Today I want to share a recipe I created for a Blackberry Apple French Toast Bake!

What I enjoy about this recipe (besides the taste) is that it’s easy to prepare the night BEFORE I want to serve it for breakfast. I mix it together, refrigerate it overnight and then bake it the next morning. This is a simple and absolutely DELICIOUS breakfast! Here’s how to make it.

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

Prepare The Bread And Fruit

Coat the bottom and sides of a 10″ x 8″ baking dish with softened or melted butter. Place cubes of slightly stale day old bread over the bottom of the dish in an even layer.

The type of bread really doesn’t matter too much. I typically use French or sourdough bread, but have also used white bread to make baked French toast.

TIP: The most important thing about the bread you use is you don’t want the bread to be fresh or it will turn into a soft “mush” while soaking. It is important to use “stale bread” to retain the structure of the bread cubes.

Add blackberries (fresh OR frozen, unthawed) on top of the bread, distributing them evenly. The next thing to do is evenly spread peeled, cored and cubed apple pieces on top of the blackberries.

NOTE: When I made it this time, I was able to use fresh, juicy blackberries I picked in our backyard. You CAN use FROZEN blackberries if that’s what you have available, but do NOT thaw them before adding them to the dish.

Prepare The Egg Filling

Place eggs, milk, granulated sugar, vanilla extract and ground cinnamon in a medium bowl. Use a whisk to mix these ingredients, until they are fully combined. This is the egg filling for the French Toast bake.

Soak And Refrigerate

Slowly pour the egg filling over the top of the bread and fruit, covering as much of the surface as possible, for best results.

Use the back of a large spoon to gently press down on the bread and fruit in order to moisten them with the egg filling. The filling will not cover them, but try to get as much of the bread and fruit pressed down into the liquid as possible, for best results.

Tightly cover the baking dish with plastic wrap or foil, then place the dish in a refrigerator to chill and “soak” overnight (at least 8 hours). The bread will soak up most of the liquid while it chills.

Bake The French Toast

After it refrigerates overnight, take the baking dish out and let it sit at room temperature for 30 minutes BEFORE popping it in the oven. While it comes to room temperature, preheat your oven to 350°F.

Remove the plastic wrap (or foil), and then bake the French toast at 350°F. for 45-50 minutes. When done, the Blackberry Apple French Toast Bake should be golden brown and the egg filling should be set in the middle.

Remove the baking dish from the oven and let the French toast cool slightly before slicing it into 9 portions for serving.

Serve The Blackberry Apple French Toast Bake

Place each serving on a plate, and sift powdered sugar on top. This “garnish” is optional, but it is a nice touch that makes the French toast look and taste great, too!

You can also drizzle maple syrup on top of each serving for added sweetness, if desired. Serve warm, and enjoy this delicious breakfast treat!

I hope you have the opportunity to try this recipe, and trust you will enjoy it as much as we do! It’s a delicious breakfast (with 9 servings), so it’s a perfect choice for a large family, holidays or when you have extra guests.

Thank you so much for visiting my website, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More FRENCH TOAST RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of French Toast recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blackberry Apple French Toast Bake

Prep Time

10 mins

Cook Time

45 mins

Overnight Refrigeration (inactive prep)

8 hrs

Total Time

8 hrs 55 mins

Blackberry Apple French Toast Bake is a fabulous dish! Make it ahead of time, refrigerate overnight, then bake it for a delicious breakfast!

Category: Breakfast

Cuisine: All Cuisines

Keyword: blackberry, apple, French toast

Servings: 9

Calories Per Serving: 492 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon butter melted or soft
5 cups day old bread cut in bite-size cubes
1¼ cup blackberries fresh OR frozen (do NOT thaw)
1 medium apple peeled/cored/ cut in bite-size cubes

For Egg Filling:

5 large eggs
1½ cups milk
½ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

For Serving: sifted powdered sugar and/or maple syrup

US Customary - Metric

Instructions

Coat bottom and sides of a 10" x 8" baking dish with soft or melted butter. Place bread cubes in an even layer on the bottom of the dish.
Add blackberries (fresh OR frozen, unthawed) on top of the bread, spreading them evenly. Spread apples on top of the blackberries.
Place eggs, milk, sugar, vanilla and cinnamon in a medium bowl; whisk/mix until fully combined.
Pour egg filling over bread/fruit, covering as much of the fruit/bread as possible. Use the back of a large spoon to gently press down on bread/fruit to moisten them with liquid. Liquid will not cover them, but get as much bread/fruit as possible saturated in the liquid. Tightly cover dish with plastic wrap or foil; refrigerate overnight (at least 8 hours).
In morning, remove dish from fridge; let sit at room temp. 30 minutes BEFORE baking. While it sits, preheat oven to 350°F. Bake (uncovered) at 350°F. for 45-50 minutes, until golden brown on top and egg filling is set in the middle.
Remove from oven; let cool slightly before slicing it into 9 portions. If desired, sift powdered sugar on each piece and/or drizzle with maple syrup. Serve warm.

Recipe Notes

TIP: The most important thing about the bread you use is you don't want the bread to be fresh or it will turn into a soft "mush" while soaking. It's important to use "stale bread" to retain the structure of the bread cubes.

Nutrition Facts

Blackberry Apple French Toast Bake

Amount Per Serving (1 g)

Calories 492 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Cholesterol 109mg36%

Sodium 687mg30%

Potassium 342mg10%

Carbohydrates 81g27%

Fiber 7g29%

Sugar 24g27%

Protein 19g38%

Vitamin A 323IU6%

Vitamin C 5mg6%

Calcium 239mg24%

Iron 5mg28%

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

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02
Nov
2024

Green Beans and Red Potatoes For 2

categories: Side Dishes, Vegetable Dishes

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Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It’s delicious, and easy to make in under 15 minutes!

Today I want to share a simple recipe for a delicious vegetable side dish I think you’re going to enjoy! I was able to make this dish this past summer using green beans, red potatoes and fresh parsley from our little backyard raised bed garden, which made it even more fun!

This recipe is so simple to make using only a few ingredients. Even though the recipe (as written) only makes enough for two servings, it can easily be doubled or tripled to satisfy your needs!

This easy to prepare side dish has great flavor, thanks to the addition of a few common spices, butter and parsley. Here’s how to make green beans and red potatoes for 2.

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

What Ingredients Do I Need To Make This Dish?

To make this dish for two people, you will need 5 ounces of fresh green beans, and 3 small-medium red potatoes (about 5 ounces total). You will also need fresh parsley, butter, salt, pepper and paprika, to season the veggies.

Remove the stem end from the beans, then either leave the beans whole OR cut them in 2″ pieces. I have done this both ways, and it will not affect the end result whichever way you prefer.

Wash the potatoes well, but do NOT peel them. Cut each potato into small cubes (about ½” – ¾”).

Steam The Beans And Potatoes

Place the whole OR cut green beans and the potato pieces in a steamer basket set over a couple inches of water in a saucepan.

Cover the pan and bring the water to a boil on Medium heat. Steam the beans and potatoes for about 6-8 minutes OR until the potatoes are tender (can be easily pierced with a knife).

When the vegetables are finished cooking, remove the steamer basket from the pan, letting any water drain off. Immediately transfer the hot green beans and red potatoes into a small serving bowl.

Time To Add The Seasoning

Add 2 teaspoons of butter and chopped fresh parsley, then season with salt, black pepper, and a pinch of paprika. Stir well, until the butter melts and the seasonings are fully combined with the veggies.

Serve The Green Beans and Red Potatoes

Serve the green beans and red potatoes immediately while they’re hot! This is such a simple side dish, but the vegetables pair well with most meats and add color and flavor to any meal.

The recipe, as written below, will yield enough for two small servings of green beans and red potatoes. It is super easy to double this recipe, so if you want LARGER portions or are feeding more people, go for it!

I hope you have the opportunity to make this classic veggie dish. We love the convenience of how easy it is to make, and trust you will, too! If you love green beans, be sure to check out my recipe for Parmesan Garlic Green Beans. They’re delicious, too!

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 VEGETABLE 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 vegetable dishes to check out, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: “Favorite Family Recipes”, page 78, published in 2014 by The American Heart Association and Publications, International, Ltd.

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0 from 0 votes

Green Beans and Red Potatoes For 2

Prep Time

7 mins

Cook Time

6 mins

Total Time

13 mins

Green Beans And Red Potatoes For 2 is a simply seasoned, colorful veggie side dish. It's delicious, and easy to make in under 15 minutes!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: green beans, red potatoes

Servings: 2

Calories Per Serving: 109 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 ounces fresh green beans trim ends, leave whole or cut in 2" pieces
5 ounces medium red potatoes cut in ½"-¾" cubes (approx. 3 small)
1 Tablespoon fresh chopped parsley
2 teaspoons butter
⅛ teaspoon salt
⅛ teaspoon black pepper
1 pinch paprika

US Customary - Metric

Instructions

Remove stem end of beans; leave beans whole OR cut in 2" pieces. Wash potatoes, but do NOT peel them. Cut potatoes into small cubes (about ½" - ¾").
Place beans and cubed potatoes in a steamer basket, set over 2" of water in a saucepan. Cover pan; bring water to a boil on Medium heat. Steam beans and potatoes for 6-8 minutes OR until potatoes are tender (easily pierced with a knife).
Remove steamer basket from pan, letting any water drain off. Immediately transfer hot green beans and red potatoes into a small serving bowl.
Add butter, parsley, salt, pepper, and a pinch of paprika. Stir well, until butter melts and seasonings are combined with veggies. Serve immediately. Enjoy!

Nutrition Facts

Green Beans and Red Potatoes For 2

Amount Per Serving (1 (1/2 of total))

Calories 109 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 196mg9%

Potassium 487mg14%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 813IU16%

Vitamin C 17mg21%

Calcium 38mg4%

Iron 1mg6%

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

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30
Oct
2024

Canning Cranberry Juice

categories: Beverages, Canning And Preserving

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Canning Cranberry Juice is simple, using a water bath canner! This recipe will yield 7 quart jars of delicious tasting cranberry juice.

Did you know you can make homemade cranberry juice? I didn’t, until a couple of years ago, when I tried a simple “recipe” for canning cranberry juice.

The “canning process” is simple and straightforward, but then you have to wait several weeks for the juice to be ready to drink. The jars are stored in the pantry and need several weeks for the juice to be fully extracted from the cranberries!

All in all, canning cranberry juice is a cinch, and the juice tastes wonderful, once it is ready. I buy bags of fresh cranberries each Fall, and make the juice, then it’s ready to drink in about 4-6 weeks. Waiting for this delicious juice is honestly the “hardest” part… ha ha!

I even dehydrate the plump juicy, sweetened cranberries after I’ve opened a jar of juice, and use them in other recipes. Here’s the “how-to’s” on canning cranberry juice!

How To Can Cranberry Juice

To make 7 quart sized jars of cranberry sauce you will need four 12 ounce bags of cranberries. If you are using frozen cranberries, let them thaw first.

A Little Prep

Sterilize and heat 7 quart-sized canning jars in simmering water. You also need to have your canning lids and screwbands prepared, according to manufacturer instructions, and have boiling water (for filling the jars) ready to go.

Fill a water bath canner with water, according to manufacturer instructions and bring the water to a simmer on Low heat. You want the water simmering hot (but not boiling) when you have the jars filled and ready to go!

Before filling the jars, line up the hot jars on a dish towel, with the prepared flat lids and screwbands close by. Place a bowl full of granulated sugar nearby, as well, so it is easy to measure sugar for each jar.

Time To Fill the Jars

For EACH quart-sized jar you will need 1¾ cups of cranberries, ⅓ cup of granulated sugar, and boiling water.

NOTE: If you like your juice sweeter, you can add up to ½ cup of sugar (we prefer it less sweet!) The granulated sugar is necessary to help extract the juice from the cranberries after processing.

Use a canning funnel to add 1¾ cups of cranberries to each hot jar. You will notice that the jars are not completely full. That is what you want!

Now add ⅓ cup of granulated sugar to each hot jar. Just dump it right on top of the cranberries! Pour boiling water into the hot jars, leaving a ½” headspace in each jar. The liquid will be fairly clear, but that is how it should be!

Remove the air bubbles from each jar, then wipe the rim of each jar clean using a damp cloth. Place the flat lid on top, then add the screwband, and tighten until the ring is fingertip tight. Now you’re ready for canning cranberry juice.

Canning Cranberry Juice

Carefully place all seven jars onto a canning rack in a water bath canner (with simmering water below). Carefully lower the rack into the simmering water.

Make sure the jars are covered by 1″ of hot water above the lids of the jars, adding additional hot water, if necessary. Put a lid on the canner.

Process The Jars

Bring the water to a full rolling boil, then set your timer for this step. Here are the processing times for different elevations:

Elevation Below 1,000 feet: 20 minutes / Above 1,000- 6,000 feet: 30 minutes / Above 6,000 feet: 35 minutes

Once the jars have gently boiled for the appropriate time for your elevation, turn off the heat. Let the jars sit for a minute, then carefully remove the lid.

Use canning tongs to remove the very hot jars from the canner onto a dish towel to cool. TIP: Do NOT place the boiling hot jars directly on the kitchen counter, because temperature variances could cause the jars to crack or break.

What Now?

Once you’ve removed the jars, you’re probably going to wonder why it doesn’t LOOK like cranberry juice! That was my reaction the first time I tried canning cranberry juice, too!

You might see tinges of red or pink, but basically the liquid will still look pretty clear! Don’t worry, because that’s how it’s supposed to look at this stage!

Let the jars completely cool on the counter without disturbing them. You should hear the lids “pop or ping” as they seal and become airtight. Once they have completely cooled, check to ensure each jar is sealed. The lid should have no flexibility on top when you gently press down on it with a finger.

Gently remove the screwband (don’t store jars with the screwband on). Wipe down the jars, and label them, if desired.

How To Store The Cranberry Juice

Now the magic happens! Store the sealed jars in a dark place or pantry for 4-6 weeks. About once a week, carefully flip each jar upside down and then quickly right side up). This helps to infuse/incorporate the extracted red cranberry juice into the liquid.

As they sit, the sugar, etc. will begin to pull the juice out of all those plump cranberries! You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color. After 4-6 weeks the juice can be consumed (I give it 6 weeks, for best flavor!)

Enjoy The Cranberry Juice

When you’re ready to enjoy a glass of homemade cranberry juice, then pop open a jar (or two). Strain the juice to separate the cranberries from the juice. Serve the cranberry juice over ice.

If you’re not drinking all of the juice in the jar, simply put the cranberries back in the remaining juice, cover and refrigerate).

TIP: When the juice is gone, don’t discard those juicy cranberries! Use a food dehydrator (or oven) to dry them, and you will be left with sweetened dried cranberries to use in other recipes!

The first time I tried this recipe, I took a sip of the juice, and said… “hey, this actually tastes like cranberry juice!” Ha Ha. Go figure! I love the juice served cold, as is, and it’s also delicious mixed with lemon-lime soda!

Canning cranberry juice exceeded my expectations, because the recipe yielded jars of homemade cranberry juice for our pantry AND I even got dried cranberries out of the deal, as well! I hope you have the chance to make homemade cranberry juice, and trust you’ll enjoy it, too!

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

Looking For More CANNING 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 canning recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Recipe adapted from: Ashley Adamant at: https://practicalselfreliance.com/canning-cranberry-juice/

↓↓ PRINTABLE RECIPE BELOW ↓

0 from 0 votes

Canning Cranberry Juice

Prep Time

15 mins

Cook Time

20 mins

Curing Time (inactive)- 4-6 weeks

0 mins

Total Time

35 mins

Canning Cranberry Juice is simple, using a water bath canner! This recipe will yield 7 quart jars of delicious tasting cranberry juice.

Category: Beverage, Canning and Preserving

Cuisine: American

Keyword: canning cranberry juice

Servings: 7 quart-sized jars

Calories Per Serving: 337 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For a total of 7 quart-sized jars:

12¼ cups cranberries (four 12 oz. bags)
2⅓ cups granulated sugar + more, if desired for sweetness
boiling water enough to fill each jar

For EACH Quart-Sized Jar:

1¾ cup cranberries
⅓ cup granulated sugar
boiling water enough to fill the jar

US Customary - Metric

Instructions

Sterilize/heat canning jars in simmering water. Prepare lids/screwbands per manufacturer instructions. Have boiling water (for filling jars) ready to go. Fill water bath canner with water, per manufacturer instructions; bring water to a simmer on Low.
For EACH quart jar you need 1¾ cups of cranberries, ⅓ cup of granulated sugar, and boiling water. NOTE: If you like juice sweeter, add ½ cup sugar to each jar. Use canning funnel to add 1¾ cups cranberries to each hot jar. Jars won't be full.
Add ⅓ cup sugar to each jar. Pour boiling water into the hot jars, leaving ½" headspace. Remove air bubbles from each jar, then wipe rim of each jar clean with a damp cloth. Place flat lid on; add screwband, and tighten until fingertip tight.
Carefully place jars on canning rack in a water bath canner (with simmering water). Carefully lower rack into the hot water. Make sure jars are covered by 1" of water above the lids, adding additional water, if necessary. Cover canner.
Bring water to a full rolling boil, then set timer. Here are the processing times:
Elevation Below 1,000 feet: 20 minutes / Above 1,000- 6,000 feet: 30 minutes / Above 6,000 feet: 35 minutes
Once jars have been processed for appropriate time, turn off the heat. Let jars rest for a minute, then carefully remove canner lid. Use canning tongs to transfer hot jars from the canner onto a dish towel to cool. TIP: Do NOT put hot jars directly on the counter, because temperature variances could cause jars to crack or break.
Let jars completely cool to room temperature without disturbing them. You should hear lids "pop or ping" as they seal/become airtight. Once completely cooled, check to ensure each jar is sealed. The lid should have no flexibility on top when you gently press down on it with a finger. Carefully remove screwband (don't store jars with screwband on). Wipe down jars; label them, if desired.
Store sealed jars in dark place or pantry for 4-6 weeks. Once a week, carefully flip each jar upside down and then quickly right side up). This helps infuse extracted red cranberry juice into the liquid. As jars sit, the sugar begins to pull the juice out of the plump cranberries! You will start to notice as time goes on, the color of the liquid will begin to darken to a beautiful red color.
After 4-6 weeks (6 for best flavor), open a jar. Strain juice to separate cranberries from the juice. Serve juice over ice. Cover/refrigerate opened jar of juice.

Recipe Notes

The caloric calculation is an estimate, based on the ingredients used for ONE quart-sized jar of juice.

Nutrition Facts

Canning Cranberry Juice

Amount Per Serving (1 quart jar)

Calories 337 Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.03g

Sodium 4mg0%

Potassium 141mg4%

Carbohydrates 87g29%

Fiber 6g25%

Sugar 74g82%

Protein 1g2%

Vitamin A 105IU2%

Vitamin C 25mg30%

Calcium 15mg2%

Iron 0.4mg2%

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

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26
Oct
2024

Ground Beef Veggie Skillet

categories: Beef, Main Dishes

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Ground Beef Veggie Skillet is an easy meal, with beef, onion, carrots, broccoli, celery, bell pepper and spices, made in under 30 minutes!

If you’re looking for an easy one skillet meal that can be made in under 30 minutes and has both meat and veggies, may I suggest checking out this recipe?

Most of the “work” involves simply chopping and slicing the veggies used to have them ready to add to the dish as it cooks. It is especially convenient when you prep the veggies ahead of time, cover and refrigerate them until you’re ready to cook!

The rest of this meal is a cinch to make, as you simply add ingredients to the skillet a little at a time, creating layers of flavor. I think you will enjoy this Ground Beef Veggie Skillet. Here’s how to make it.

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

A Bit Of Prep Work First!

This recipe comes together pretty quickly, so it’s always best to get the prep work done first! You will need to chop or slice carrots, green pepper, celery, red onion, mince garlic, and then cut broccoli into small florets.

TIP: Short on time? Prep the veggies ahead of time, wrap and store them in the fridge until you are ready to cook your dinner!

Once all the veggies have been prepped, it is time to begin cooking the ground beef veggie skillet! The first things you will need are olive oil, chopped red onion and minced garlic. Set the remaining veggies aside for later.

Let’s Get Cooking!

Heat olive oil on Medium heat in a large skillet (preferably non-stick if you have it). Add chopped red onion and cook it for 2-3 minutes until it softens slightly, then stir in the minced garlic.

Cook the onion and garlic for 1 more minute, stirring often so the garlic doesn’t burn (and become bitter!).

Add the reserved broccoli, carrots, bell pepper and celery to the cooked onion/garlic mixture in the skillet.

Add Ground Beef And Spices

Lay the ground beef on the vegetables in the skillet, then add the spices (dried thyme, garlic powder, turmeric, salt and black pepper).

Use a spoon or fork to help crumble the ground beef into small pieces, and stir to combine all the ingredients.

Cook the ground beef veggie skillet on Medium heat for 8-10 minutes, stirring it often as the meat and vegetables cook. Continue to crumble the meat into smaller pieces while it cooks.

The dish is finished when the meat is fully cooked through, browned and no longer pink, and the vegetables are tender to the bite. Spoon out any grease (from the meat) that has accumulated in the skillet (and discard).

Serve The Ground Beef Veggie Skillet

The recipe, as written, will yield 4 servings. Divide the ground beef veggie skillet into four portions, and serve it immediately while hot, with a favorite side dish or piece of warm crusty bread, if desired.

This is a simple yet filling dish with lots of meat and vegetables. It’s a cinch to make, fairly low in calories, and it has good flavor, as well!

I hope you have a chance to make this simple meal for yourself or for those you love, and trust you will enjoy it, too!

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 Recipes Using GROUND BEEF?

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 ground beef, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from: The book “New Life Promise-Food Meets Faith”, by Isabel D. Price, page 91, published by Live Smart Solutions, LLC in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Ground Beef Veggie Skillet

Prep Time

15 mins

Cook Time

14 mins

Total Time

29 mins

Ground Beef Veggie Skillet is an easy meal, with beef, onion, carrots, broccoli, celery, bell pepper and spices, made in under 30 minutes!

Category: Main Dish

Cuisine: All Cuisines

Keyword: ground beef veggie skillet

Servings: 4

Calories Per Serving: 391 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons extra virgin olive oil or coconut oil
½ small red onion chopped
1½ teaspoons minced garlic
3 medium celery stalks thinly sliced or chopped
2 medium carrots peeled, chopped
1 medium green bell pepper (or red bell pepper) seeded, chopped
1¼ cups broccoli florets (cut into bite-size florets)
1 pound ground beef 80% lean, if possible
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
⅛ teaspoon turmeric
⅛ teaspoon dried thyme

US Customary - Metric

Instructions

Heat olive oil on Medium in a large skillet. Add onion; cook for 2-3 minutes until it softens; add garlic. Cook 1 more minute, stirring often so garlic doesn't burn.
Add broccoli, carrots, bell pepper and celery to the onion/garlic mixture.
Place ground beef in skillet; sprinkle with thyme, garlic powder, turmeric, salt and pepper; stir to combine. Use spoon or fork to crumble beef into small pieces.
Cook on Medium heat for 8-10 minutes, stirring often. Continue crumbling meat into small pieces as it cooks. It's done when meat is cooked through, browned (no longer pink), and veggies are fork-tender. Remove/discard any accumulated grease in the skillet.
Divide dish into 4 portions; serve immediately while hot, with a favorite side dish or warm crusty bread, if desired. Enjoy!

Nutrition Facts

Ground Beef Veggie Skillet

Amount Per Serving (1 g)

Calories 391 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 10g63%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 15g

Cholesterol 81mg27%

Sodium 278mg12%

Potassium 654mg19%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 4g4%

Protein 21g42%

Vitamin A 5520IU110%

Vitamin C 53mg64%

Calcium 66mg7%

Iron 3mg17%

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

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22
Oct
2024

Instant Pot Rice Pudding

categories: Instant Pot Recipes

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Instant Pot Rice Pudding is an easy dessert to make! This classic recipe yields 8 yummy servings, with raisins, cinnamon and nutmeg!

Do you enjoy rice pudding? This simple dessert has been around for many centuries, and it’s origins are unclear. Many people believe it originated in China, others argue it was created in India! Others insist it was created and used by the Romans for medicinal purposes…so who really knows?

At its very core, modern day rice pudding is typically made with rice that is combined with milk (or cream) and water. The mixture is typically sweetened before cooking it on the stovetop or in the oven, and sometimes dried fruits are added.

Today I want to share a fantastic way to make Rice Pudding using an Instant Pot. This method is easy because there’s no need to heat the house using an oven (especially in warm months), AND there’s no need to stir it constantly on the stove while it cooks.

Using an Instant Pot for this creamy dessert is a game-changer, for sure! If you are fortunate enough to own this kitchen appliance, I hope you will check out this simple recipe for Instant Pot Rice Pudding!

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

Prepare The Rice Pudding

Place one cup of Arborio rice into a fine mesh strainer. TIP: I highly recommend using Arborio rice, but if you don’t have it, you can substitute the same amount of long grain white rice.

Rinse the rice very well, then drain the water off the rice. Place the rinsed, drained rice into the inner pot of the Instant Pot.

Add milk, water, ground cinnamon, raisins, salt, and a pinch of nutmeg to the rice in the pot. Use a whisk to combine these ingredients well.

It will not blend perfectly (because of the raisins, rice and cinnamon!), but mix it together as best as possible.

Cooking The Rice Pudding

Lock the lid of the Instant Pot in place, and turn the knob on top to the SEALING position. Push the MANUAL button (High heat) and set the timer for 11 minutes.

It will take about 15 minutes for the Instant Pot to reach full pressure, then the pressure button on top will pop up and the cooking timer will begin.

When the rice pudding has finished cooking, let the pressure release NATURALLY for 10 minutes (do nothing while it does this!). AFTER the 10 minute natural release takes place, flip the pressure release knob to VENTING to allow any remaining steam to escape.

Add Remaining Ingredients

Once all pressure has been released (and the pressure button drops back down), it is safe to unlock and open the lid.

The mixture inside will be quite thick, so give it a quick stir. Add a can of sweetened condensed milk and vanilla extract to the rice pudding in the pot.

Stir well, until the condensed milk and vanilla have been fully combined into the rice pudding. Once combined, the rice pudding is ready to be served.

We transfer the rice pudding out of the Instant Pot straight into small serving dishes. Rice pudding can be eaten warm or cold. If you enjoy your rice pudding warm, simply let it cool down a bit before digging in.

Serve The Instant Pot Rice Pudding

If you like your rice pudding cold, cover the pudding with plastic wrap AFTER it has cooled to room temperature. Place the pudding in the refrigerator until it is fully chilled.

We enjoy our Instant Pot Rice Pudding best served cold, and sometimes we top each serving with a dollop of whipped cream! This dessert is a thick and delicious treat we gobble up… any time of day!

I really hope you have the opportunity to make this simple, classic dessert for those you love. Using an Instant Pot really helps make this a very simple dessert to prepare.

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

Looking For More INSTANT POT 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 Instant Pot recipes, including:

Butter Chicken (Instant Pot)
Instant Pot Ground Beef Stroganoff
Broccoli Cheese Soup (Instant Pot)
Instant Pot Pork Carnitas

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: Kelsey, at: bakemesomesugar.com/instant-pot-rice-pudding

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Rice Pudding

Prep Time

5 mins

Cook Time

11 mins

Inactive Instant Pot time (creating pressure)

15 mins

Total Time

31 mins

Instant Pot Rice Pudding is an easy dessert to make! This classic recipe yields 8 yummy servings, with raisins, cinnamon and nutmeg!

Category: Dessert

Cuisine: All Cuisines

Keyword: Instant Pot, rice pudding

Servings: 8

Calories Per Serving: 308 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup Arborio rice can substitute long grain white rice
2 cups low-fat milk can substitute whole milk, if desired
1¼ cups water
½ cup raisins
2 teaspoons ground cinnamon
¼ teaspoon salt
1 pinch ground nutmeg
14 ounces sweetened condensed milk =1 can- (NOT evaporated milk!)
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Place rice into a fine mesh strainer. Rinse it very well, then drain rice. Place rice into the inner pot of the Instant Pot.
Add milk, water, cinnamon, raisins, salt, and nutmeg. Use a whisk to combine these ingredients. mixing them as much as possible.
Lock lid in place; turn knob on top to SEALING position. Push MANUAL button (High heat); set timer for 11 minutes. It takes about 15 minutes to reach full pressure, then pressure button on top will pop up and cooking timer will begin. When finished cooking, let pressure release NATURALLY for 10 minutes (do nothing). AFTER 10 minute natural release takes place, flip pressure release knob to VENTING to allow remaining steam to escape.
Once all pressure is released (and pressure button drops down), it's safe to unlock/open the lid. Pudding will be thick, so give it a stir. Add sweetened condensed milk and vanilla. Stir until they're fully incorporated.
Transfer rice pudding into serving dishes. Serve warm or cold. If chilling, let it cool to room temperature, cover with plastic wrap; refrigerate until cold. Enjoy!

Nutrition Facts

Instant Pot Rice Pudding

Amount Per Serving (1 (1/8 of total))

Calories 308 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 22mg7%

Sodium 168mg7%

Potassium 364mg10%

Carbohydrates 57g19%

Fiber 2g8%

Sugar 30g33%

Protein 8g16%

Vitamin A 194IU4%

Vitamin C 2mg2%

Calcium 221mg22%

Iron 1mg6%

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

18
Oct
2024

Grilled Lemon Herb Swordfish

categories: For The BBQ Grill, Main Dishes, Seafood

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Make Grilled Lemon Herb Swordfish on a gas or charcoal BBQ. Fish marinates in a simple sauce before grilling, which creates amazing flavor!

Do you enjoy swordfish? We really love this dense, firm and mild fish, but honestly… most of the time it is simply too expensive! Can you relate? Every now and then we buy swordfish as a special treat, but we split a large piece to reduce the portion size AND help make it worth our hard-earned bucks!

Since it was only my husband and I for dinner, we opted to split a large swordfish steak, which cost $10. Because we split it, that brought our cost down to $5 per serving (cheaper than a Big Mac at McDonalds)! Imagine that! A delicious, healthy portion of delicious, grilled swordfish that cost less than a fast food entree!

My husband searched online for a new recipe to try, found this one, and asked me if I would make it for dinner for the two of us.So I prepped it, my husband grilled it… and we both LOVED it! I think you will, too!

I’ve made quite a few recipes using swordfish over the years, and this one may be a new favorite! Here’s how to make grilled lemon herb swordfish (it’s easy and so delicious!).

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

Make The Lemon Herb Marinade

Combine extra virgin olive oil, soy sauce, red wine vinegar, minced garlic, oregano, lemon juice and lemon zest in a bowl. Whisk these ingredients well until they are well blended, and oil and vinegar have been fully incorporated.

IMPORTANT TIP: If you’re making the full recipe (using 4 swordfish steaks), pour the marinade into a large shallow dish. Make sure the dish is large enough to place the swordfish in it in a single layer.

If you’re making only 1 or 2 pieces of swordfish, pour the marinade on a large, shallow dinner plate, big enough to hold the fish steak(s).

Marinade The Swordfish

Place the swordfish in the lemon herb marinade, and then turn it over, so all sides are covered with the marinade. Allow the fish to marinate for 15 minutes total (flipping it over halfway through the marinating time), then remove the fish from the marinade.

IMPORTANT: Be sure to remove the swordfish from the marinade at the 15 minute mark. The fish will already be well-seasoned by this time. More time spent sitting in the acidic marinade (from the lemons) can cause the fish to begin to break down and “pre-cook”. You do not want that, for best results!

Grill The Swordfish and Lemon Halves

Prepare your gas or charcoal grill by cleaning the metal grill grates clean, then oiling them well so the swordfish doesn’t stick while cooking.

Heat the grill to a Medium-High temperature (on a gas grill the temperature should be around 375°- 400°F.). Place the swordfish directly onto the hot, oiled grill.

Cook the swordfish for about 4-5 minutes, without disturbing or moving the fish, to give the grill time for good sear marks and browning.

Halfway Through Cooking

Carefully turn the fish to the other side and continue cooking it for another 4-5 minutes OR until it reaches an internal temperature of 135°F. on a digital thermometer. TIP: If you have a digital thermometer, use it! It’s the best way to not end up overcooking (and drying out) the fish!

When you flip the fish over, add the cut lemon halves to the grill (with the cut side facing down). Let them sear (and get charred) while the second side of the swordfish cooks.

Once the swordfish is finished cooking, remove the fish and lemons from the grill and place on a platter, and cover loosely with aluminum foil. Let the fish “rest” 5 minutes before serving, to let the internal juices “resettle”.

Serve The Grilled Lemon Herb Swordfish

Serve the grilled lemon herb swordfish with the seared lemon halves on the side. Garnish the swordfish with chopped parsley (if using). Squeeze the lemon juice from the grill-seared lemon halves over the cooked fish for an extra pop of flavor, if desired!

We love to serve the swordfish with buttered, seasoned pasta on the side. It is a perfect pairing for this delicious, grilled swordfish!

I hope you have the chance to try this delicious recipe for grilled lemon herb swordfish, and trust you will enjoy it as much as we do!

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

Looking For More SEAFOOD Recipes?

You can find ALL of my recipes n the Recipe Index, which is located at the top of the page. I have a large variety of seafood recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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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Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source and with thanks to Erin Clarke, at https://www.wellplated.com/grilled-swordfish/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Grilled Lemon Herb Swordfish

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Make Grilled Lemon Herb Swordfish on a gas or charcoal BBQ. Fish marinates in a simple sauce before grilling, which creates amazing flavor!

Category: Dinner, Entree-Seafood, Main Dish

Cuisine: All Cuisines

Keyword: grilled lemon herb swordfish

Servings: 4

Calories Per Serving: 361 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 swordfish steaks each between 6-8 ounces, as desired
3 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon low sodium soy sauce
1 Tablespoon minced garlic (approx. 3 cloves)
1 teaspoon dried oregano
2 medium lemons (for juice, zest, etc.)** **divided use

Extras: oil (for the BBQ grill grate) / chopped fresh parsley (optional), for serving

US Customary - Metric

Instructions

Make The Marinade: Combine olive oil, red wine vinegar, soy sauce, garlic, oregano, lemon juice and zest (from 1 lemon) in a bowl. Whisk until blended, and oil and vinegar are fully incorporated. (**Cut remaining lemon in half crosswise and set aside for grilling and garnishing dish later).
IMPORTANT TIP: If you're making the full recipe (using 4 swordfish steaks), pour marinade into a large, shallow dish. Make sure dish is large enough to place the swordfish in it, in a single layer. If you're making only 1 or 2 swordfish steaks, pour marinade on a large, shallow plate, big enough to hold the fish steak(s).
Place swordfish steak(s) in marinade; turn them over so all sides are lightly coated. Let fish marinate for 15 minutes total (no longer!), turning it over halfway through the marinating time, then remove fish from the marinade.
Prepare gas or charcoal grill by cleaning grill grates, then oiling them well so fish doesn't stick. Heat grill to Medium-High temp. (on gas grill temp. should be 375°- 400°F.). Place swordfish directly onto hot, oiled grill. Cook for 4-5 minutes, without moving the fish, to get good sear marks and browning.
Carefully turn fish to the other side; continue cooking it another 4-5 minutes OR until fish reaches an internal temp. of 135°F. on a digital thermometer. When you flip the fish over, add reserved cut lemon halves to the grill (cut side facing down). Let them sear while second side of swordfish cooks. Once done, remove fish and lemons from the grill; place on a platter. Cover loosely with foil. Let fish "rest" 5 minutes before serving.

Recipe Notes

NOTE: Caloric calculation was made, using a 6 ounce swordfish steak per serving.

Nutrition Facts

Grilled Lemon Herb Swordfish

Amount Per Serving (1 (1/4 of total))

Calories 361 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 112mg37%

Sodium 284mg12%

Potassium 815mg23%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 35g70%

Vitamin A 225IU5%

Vitamin C 29mg35%

Calcium 36mg4%

Iron 1mg6%

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

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14
Oct
2024

Chocolate Dipped Fall Pretzels

categories: Appetizers, Chocolate, Desserts, Holidays!

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Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!

It’s Fall (hooray!), and today I want to share a simple way to make chocolate dipped Fall pretzels! These delicious, colorful snacks are perfect for the Fall season, snacks for football games, harvest parties, etc.

You will need a bag of mini pretzel twists (only used 60 pretzels), bags of colored chocolate candy wafers, decorative sprinkles… and a tiny bit of patience, because each pretzel is hand-dipped! They’re not hard to make at all- they just take a small amount of your time (about 30 minutes).

If you have a little extra time to make these, go for it! Put on some great music in the background, and have fun making these festive Fall treats! They’re delicious! Here’s how to make chocolate dipped Fall pretzels.

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

Melt The Chocolate Candy Wafers

I used vanilla flavored chocolate “candy wafers” for this batch of chocolate dipped Fall pretzels. The colors I bought were yellow, orange and white. Most craft store carry these and you can also buy them online, if desired.

I bought three 12 oz. bags ($2.57 each) at Hobby Lobby, but only used ½ of the bag of yellow, ½ of the bag of orange, and ¼ of the bag of white wafers to make 60 dipped pretzels.

Place each color of wafers in a separate microwave-safe bowl. Working with only one color at a time, place the bowl in the microwave and heat for 30 seconds at half-power (50-60%).

Remove, and “stir” the wafers, then repeat. *At first you may not notice any change*. Continue to heat in 30 second increments, then stir. Gradually the wafers will begin to melt (you have to stir them each time!).

IMPORTANT: Microwaving them on too high of a heat level may burn them, so it’s important to take your time with them. When ready for dipping, the chocolate should be smooth and free of any lumps.

Dip The Pretzels Then Add Sprinkles

Now it’s time to dip the pretzels (one at a time) in the melted chocolate, covering all sides. Let excess chocolate drip back into the bowl. You can do a small “touch up” with tiny bit of chocolate to cover where you held (or lifted) the pretzel during dipping (once it’s placed on parchment paper).

TIP: I’ve found it helpful to use a chopstick to poke through the holes in the pretzels to let the excess chocolate drip back into the bowl. If the chocolate thickens and begins hardening while dipping, pop it back in the microwave for a quick reheat, stir, and continue.

After dipping a pretzel, place it on a large sheet of parchment paper. Immediately add decorative sprinkles to the “wet” chocolate before it hardens (fairly quickly).

Do this for each pretzel. Dip.. sprinkle…then repeat with the next pretzel. Use one hand for dipping, and your other clean hand to add the sprinkles!

Move On To The Next Color

Once a batch of one color is completed, repeat the process with another color. Melt chocolate, dip pretzels, add sprinkles and let them sit. Continue until you have used all your colors and as many pretzels as you want (I didn’t even use HALF a bag of pretzels for this amount).

For this “recipe” I used vanilla flavored candy wafers in white, yellow and orange, but most craft stores (or online) sell a variety of colors (and flavors) to choose from.

When all the pretzels have been dipped, let them sit for about 15 minutes to let the chocolate coating harden, then pull them off the parchment paper, and mix the colored pretzels together.

TIP: Be sure to verify the chocolate has hardened completely before removing and combining the pretzels.

Serve The Chocolate Dipped Fall Pretzels

Once the chocolate coating has completely hardened, the pretzels can be served! Place them on a decorative platter, and stack the pretzels, combining the various colors.

You can also mix them and place the chocolate dipped Fall pretzels in a cellophane bag, and tie it with a pretty Fall ribbon. This makes a cute snacking gift for a friend or family members.

A gift bag full of colorful chocolate covered pretzels can also be a cute little seasonal hostess gift! The possibilities are endless, especially if you experiment with various colors and sprinkles for other seasons!

I hope you have the opportunity to make these chocolate dipped Fall pretzels! Yes, they do take a little bit of hands-on time to make, but they are such a yummy, fun snack for the Fall season!

It took about 30 minutes for me to make 60 chocolate covered pretzels, but I think they are delicious, so cute… and well worth my time!

I couldn’t find any Fall-themed decorative sprinkles in 3 different stores I visited (sigh), so I learned how to make my own (black, orange and white), and used them for this recipe. It’s easier than I thought, and I’ll post the recipe for how to make them as soon as possible.

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 wonderful day!

Looking for More SNACK Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Dipped Fall Pretzels

Prep Time

30 mins

Cook Time

0 mins

Total Time

30 mins

Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!

Category: Appetizer/Snack, Desssert

Cuisine: All Cuisines

Keyword: chocolate dipped Fall pretzels

Servings: 12 (about 5 per serving)

Calories Per Serving: 336 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

60 Pretzel Mini Twists
15 ounces chocolate candy wafers =total amount used (yellow/orange/white)
⅓ cup decorative sprinkles

US Customary - Metric

Instructions

Place each color of wafers in a separate microwave-safe bowl. Working with one color at a time, place bowl in microwave; heat 30 seconds at half-power (50-60%). Remove, and "stir" wafers, then repeat. At first you may not notice any melting. Continue to heat in 30 second increments, stirring after each time. When ready for dipping, chocolate should be smooth and lump-free. IMPORTANT: Microwaving at too high of a heat level may burn them, so it's important to take your time and trust the process.
Dip pretzels (one at a time) in melted chocolate, covering completely. Let excess chocolate drip into bowl. TIP: Use a chopstick to poke through holes in the pretzels so excess chocolate drips back into bowl. If chocolate begins hardening while dipping, pop it back in the microwave for a quick reheat; stir, and continue.
After dipping a pretzel, place it on parchment paper. "Touch up" pretzel (if needed) with chocolate to cover where you held it during dipping. Immediately add sprinkles to the "wet" chocolate before it hardens. Use one hand for dipping, and your other hand to add sprinkles! Once a batch of one color is completed, repeat process with other colors.
Let dipped pretzels rest 15-20 minutes to let chocolate harden, then pull them off the parchment paper, and mix pretzels together. TIP: Make sure chocolate has hardened completely before removing/ combining pretzels. Store leftover pretzels in an airtight container. Enjoy!

Recipe Notes

NOTES: The amount or pretzels and candy wafers is used as a baseline only. I only made 60 dipped pretzels, using a PARTIAL amount of the candy wafers from each bag.

Nutrition Facts

Chocolate Dipped Fall Pretzels

Amount Per Serving (5 pretzels)

Calories 336 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 10g63%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.2g

Sodium 382mg17%

Potassium 67mg2%

Carbohydrates 54g18%

Fiber 1g4%

Sugar 30g33%

Protein 3g6%

Vitamin C 1mg1%

Calcium 8mg1%

Iron 1mg6%

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

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11
Oct
2024

Instant Pot Beef Stew

categories: Beef, Instant Pot Recipes, Soups

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Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.

I have really enjoyed using the Instant Pot I received this year from our son! It’s been pretty HOT here in Oregon this summer, so I’ve loved not having to heat up our house by using our oven much, because I’m using this handy appliance!

I grew up eating my Mom’s beef stew and I’ve been making Classic Beef Stew (oven-baked) for many, many years. It’s such a comforting and filling meal! When I saw a recipe in one of the cookbooks I own for Instant Pot Beef Stew, I KNEW I had to try it!

After making several changes to the original recipe, this recipe for Instant Pot Beef Stew was the final result. It’s delicious, and I hope you enjoy it, too. Here’s how to make it.

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

A Little Prep

Pat two pounds of beef stew meat dry using paper towels, then lightly season the meat on all sides with salt and pepper. Set the beef aside.

Press the SAUTÉ button on your Instant Pot. Heat the oil, then once it is hot add chopped onions, celery, and minced garlic. Cook these ingredients, stirring often for 4-5 minutes, until the onions become translucent in color and have softened.

Add beef broth, red wine, Dijon mustard, tomato sauce, dried rosemary and one bay leaf to the vegetables in the pot. Stir in the seasoned stew meat until all ingredients have been combined.

Cooking Instant Pot Beef Stew

Lock the lid on the Instant Pot and turn the Pressure Release knob on top to SEALING. Press the CANCEL button to turn off the sauté function.

Press the MANUAL (high heat) button (or the MEAT/STEW button, if your machine has one). Set the timer for 30 minutes of cooking at high pressure.

The Instant Pot will take between 10-15 minutes to reach full internal pressure. The Pressure valve/button on top will pop up, and the cooking timer will begin.

Add Potatoes And Carrots

When the beef stew has cooked for 30 minutes, carefully flip the Pressure Release knob to VENTING to do a quick release of pressure/steam. **Once all the pressure has been released, the pressure valve/button on top will drop back down, indicating it is safe to remove the lid**.

Open the lid, find and discard the bay leaf. Add the potatoes and carrots to the pot, and quickly stir them in, until combined.

Lock the lid back on again. Turn the pressure release knob on top to SEALING. Press the CANCEL button to reset the timer, then press the MANUAL button (or Pressure Cook button) and re-set the cooking time for 4 minutes on High pressure. You will need to wait another 10-15 minutes for the Instant Pot to reach full pressure again and the cooking time to begin.

Once the cooking time has ended (again), turn the Pressure Release knob to VENTING to quickly release the pressure/steam from the pot. Keep the lid ON, once all pressure has been released.

Add A “Slurry” To Help Thicken The Stew

The final step is to slightly thicken the stew. Make a “slurry” by mixing cornstarch and water in a small bowl or container until it is smooth and lump-free.

Remove the lid from the stew, and very quickly stir the “slurry” into the liquid in the pot. Put the lid back on the pot and let the Instant Pot Beef Stew stand for 5 minutes (covered), in order for the stew liquid to thicken.

Open the lid and take a tiny bite. Add additional salt and/or pepper, if necessary, to suit your taste.

Time To Enjoy Instant Pot Beef Stew

Use a ladle to scoop out portions of the beef stew into serving bowls while it is really hot. There should be enough stew for 6 servings.

The beef, potatoes and carrots should be incredibly tender, and the flavor of the sauce is wonderful! Any alcohol that was in the red wine will have cooked off, so no worries for your children there!

Enjoy this hearty, delicious Instant Pot Beef Stew with those you love! Any leftovers will keep up to 3-4 days in the refrigerator, if stored in an airtight container. Microwave the stew to reheat.

I hope you have the chance to make this Instant Pot Beef Stew, and trust you (and those you love) will enjoy it as much as we do.

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

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have begun adding Instant Pot recipes to my website, and already have already published several you may enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from: “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 207, published in 2018 by TenSpeed Press

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Beef Stew

Prep Time

10 mins

Cook Time

40 mins

Time To Reach Full Pressure (inactive)

30 mins

Total Time

1 hr 20 mins

Instant Pot Beef Stew is delicious, satisfying, and full of tender beef, potatoes, carrots, celery and onions in a savory thick broth.

Category: Main Dish

Cuisine: American

Keyword: instant pot, beef stew

Servings: 6

Calories Per Serving: 378 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds beef stew meat
1 teaspoon salt
1 teaspoon black pepper
2 Tablespoons vegetable oil
1 medium yellow onion finely chopped
2 stalks celery diced
1½ Tablespoons minced garlic
¾ cup beef broth
¾ cup red wine
2½ Tablespoons Worcestershire sauce
¾ Tablespoon Dijon mustard
2 Tablespoons tomato sauce
¾ teaspoons dried rosemary crumbled
1 bay leaf
4 medium carrots peeled, sliced in 1" rounds
2 medium russet potatoes (or Yukon Gold) peeled, cut in 1" cubes
1 Tablespoon cornstarch
1 Tablespoon water

US Customary - Metric

Instructions

Pat beef dry with paper towels; season on all sides with salt and pepper. Set aside.
Press SAUTÉ button on Instant Pot. Heat oil; once hot add onions, celery, garlic. Cook, stirring often for 4-5 minutes, until onions are translucent and soft. Add broth, wine, Dijon, tomato sauce, rosemary, bay leaf and the beef. Stir to combine.
Lock lid on; turn Pressure Release knob on top to SEALING. Press CANCEL button to turn off Sauté setting. Press the MANUAL (high heat) button (or MEAT/STEW button, if your machine has one). Set timer for 30 minutes at high pressure. The Instant Pot will take between 10-15 minutes to reach full pressure, then pressure valve/button on top will pop up, and cooking timer will begin.
When cooking time ends, carefully flip Pressure Release knob on top to VENTING to do a quick release of pressure/steam. *Once all pressure is released, the pressure valve/button on top will drop down, indicating it's safe to remove the lid.* Open the lid, find/discard bay leaf. Add potatoes and carrots; quickly stir until combined. Lock lid on again. Turn pressure release knob to SEALING. Press CANCEL button to reset timer, then press MANUAL button (or Pressure Cook button) and re-set cooking time for 4 minutes on High pressure. You'll need to wait 10-15 minutes for the Instant Pot to reach full pressure again and cooking time to begin. Once cooking program ends, flip Pressure Release knob to VENTING to quickly release pressure/steam. Keep the lid ON, once all pressure is released.
Mix cornstarch and water in a small bowl until it's smooth/lump-free. Remove Instant Pot lid; quickly stir cornstarch mixture into stew. Put the lid back on the pot. Let the stew rest for 5 minutes (covered), in order for sauce to thicken. Open lid; taste stew. Add additional salt and/or pepper if necessary.
Ladle stew into individual bowls. Serve immediately, while hot. Enjoy!

Recipe Notes

NOTE: You can substitute boneless beef chuck, cut into 1" cubes and trimmed of excess fat, if desired.

Nutrition Facts

Instant Pot Beef Stew

Amount Per Serving (1 (1/6 of total))

Calories 378 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 94mg31%

Sodium 765mg33%

Potassium 1145mg33%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 4g4%

Protein 36g72%

Vitamin A 6887IU138%

Vitamin C 10mg12%

Calcium 80mg8%

Iron 5mg28%

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

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08
Oct
2024

Pumpkin Risotto

categories: Main Dishes, Meatless Meals

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Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.

Today I want to share a yummy recipe I found years ago for a creamy, meatless pumpkin risotto. I think it’s a fun meal to make during the Fall when everything seems to be pumpkin this, and pumpkin that!

However, since the pumpkin used to make the risotto is canned pumpkin puree which can be bought in almost any grocery store, it is a convenient dish that can be made and enjoyed as a MAIN dish or SIDE dish ANY TIME of the year! Whoo Hoo!

Even if you have never made risotto before, please give this recipe a try. You only need to be able to add ingredients and continuously stir the risotto as it cooks. It’s EASY! Here’s how to make pumpkin risotto.

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

Heat The Veggie Broth

Place about 4 cups of vegetable broth in a large saucepan. Heat the broth on LOW heat and continue to simmer while you make the risotto.

You will be adding the hot vegetable broth a little at a time to the rice as it cooks, which is why you keep it simmering on the stove.

Let’s Make The Risotto

In a separate large saucepan, heat extra virgin olive oil on Medium heat, then add chopped onions. Cook the onions, stirring often, for about 3-4 minutes, until the onions are translucent and soft.

Stir in uncooked Arborio rice, and continue to cook on Medium heat for about 1-2 minutes until the rice is coated with the olive oil.

Adding Liquid When Making Risotto

The secret to making a good, creamy risotto is to add liquids a little at a time, then cook until that liquid is absorbed into the rice, then add more liquid.

To do this, add “some” of the vegetable broth (a couple of ladles) and half of the white wine to the rice and onion mixture. Only add enough liquid to just barely cover the rice.

Bring the liquid to a boil, then reduce the heat to LOW. Continue to stir constantly and cook, until the liquid has been absorbed.

Add the remaining wine and a bit more of the veggie broth (a couple of ladles) again. Stir and continue cooking on LOW until this liquid has been absorbed.

Continue cooking the risotto, stirring constantly, until all the remaining veggie broth has been added in batches, cooking each “batch” until the liquid has been absorbed. This usually takes between 15-20 minutes, on average.

Time To Make It “Pumpkin” Risotto

When all the remaining broth has been incorporated into the risotto, it should be fairly creamy in texture.

Stir in pumpkin puree, finely minced ginger, nutmeg, and dried basil. Stir to fully incorporate these ingredients into the risotto. Take a little taste, then season lightly with salt and black pepper (to suit your taste).

Simmer the pumpkin risotto on LOW heat, stirring constantly until everything is fully heated through.

Remove the pan from the heat, and stir in 2 Tablespoons of butter, to finish the dish. Stir until the butter is fully melted and incorporated into the pumpkin risotto.

Serve The Pumpkin Risotto

Now the hot pumpkin risotto is ready to be served. Spoon portions of the risotto onto plates or into serving bowls.

If desired, sprinkle a very small amount of dried basil over the top of each portion (optional). Serve the pumpkin risotto immediately while very hot… and enjoy!

The risotto should be very creamy in texture, and it has great flavor! I really hope you enjoy this meatless main dish. It is very filling but is also absolutely delicious!

Thanks for stopping by, and I trust you (and those you love) will enjoy this meatless recipe. Please come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More MEATLESS MAIN DISH 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 meatless meal recipes you can check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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!
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Recipe adapted from Patti, at: comfycook.com/2013/09/pumpkin-risotto.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pumpkin Risotto

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Creamy Pumpkin Risotto is a delicious, meatless dish made with Arborio rice, veggie broth, white wine, butter, pumpkin, ginger and basil.

Category: Main Dish, Meatless Entree

Cuisine: All Cuisines

Keyword: pumpkin risotto

Servings: 6

Calories Per Serving: 377 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups vegetable broth (or more, if needed)
1 Tablespoon extra virgin olive oil
1 cup diced yellow onion
2 cups arborio rice
1 cup dry white wine
1 cup canned pumpkin puree (NOT pie filling!)
1 teaspoon finely minced fresh ginger
½ teaspoon nutmeg
¼ teaspoon dried basil
2 Tablespoons butter
salt and black pepper, to taste

US Customary - Metric

Instructions

Heat vegetable broth on LOW heat in a large saucepan. Continue simmering- you add the hot liquid in small amounts as you cook the risotto.
In a separate large saucepan, heat olive oil on Medium; add chopped onions. Cook onions, stirring often, for 3-4 minutes, until onions are translucent/soft.
Stir in uncooked Arborio rice; cook on Medium heat 1-2 minutes until rice is coated with olive oil.
Add "some" of the vegetable broth (a couple of ladles) and half the wine to the rice/onion mixture. Only add enough liquid to barely cover the rice. Bring liquid to a boil; reduce heat to LOW. Cook, stirring constantly, until liquid is absorbed.
Add remaining wine and more veggie broth (a couple of ladles). Stir; continue cooking on LOW until liquid is absorbed. Continue cooking risotto, stirring constantly, until all veggie broth has been added in batches, cooking each "batch" until liquid is absorbed and risotto is soft/creamy in texture (15-20 minutes).
Stir in pumpkin, ginger, nutmeg, and basil. Stir to fully incorporate them into the risotto. Take a taste; season with salt and black pepper (to suit your taste).
Sprinkle risotto with additional basil (optional). Serve immediately while hot.

Nutrition Facts

Pumpkin Risotto

Amount Per Serving (1 (1/6 of total))

Calories 377 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 10mg3%

Sodium 83mg4%

Potassium 342mg10%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 3g3%

Protein 8g16%

Vitamin A 6473IU129%

Vitamin C 4mg5%

Calcium 31mg3%

Iron 4mg22%

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

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