The Grateful Girl Cooks!

15
Jan
2021

Easy Homemade Enchilada Sauce

categories: Mexican / Southwestern, Sauces and Dressings

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Make a batch of Easy Homemade Enchilada Sauce in 10 minutes to use to make your favorite enchiladas, with this step by step EASY tutorial.

Do you like enchiladas? We sure do in our family! I typically keep a large can of store-bought enchilada sauce (for backup) in our pantry, but many times I forget to buy another one once it’s gone. If you’re like me, you don’t want to stop everything and run to the grocery store for one item (especially during Covid-19, right?). Have no fear!

It is so very simple to make it right at home. It’s a cinch to make 4 cups (32 ounces) of easy homemade enchilada sauce in only a few minutes! A LARGE can of enchilada sauce at the store is 28 ounces, so this recipe will give you a bit more that that (and it freezes well), so it’s a win-win.

Today I want to show you, step by step, how EASY it is to make this flavorful enchilada sauce. I found the handwritten recipe in my old recipe box, but there was no source noted to give credit where it is due! I’ve had the recipe for many years, and let me tell you, this is one great tasting red enchilada sauce! Here’s how to make it:

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

What Ingredients Will I Need To Make The Sauce?

The ingredients you will use to make this delicious enchilada sauce are olive oil, flour, cocoa, tomato paste, sugar, water, and fresh garlic. You will also use the following spices to add the perfect flavor: chili powder, salt, oregano, basil, thyme, and ground cumin.

How To Make Easy Homemade Enchilada Sauce

Heat olive oil in a large saucepan on medium-low heat. Add flour, cocoa powder, salt, chili powder, sugar, minced fresh garlic, oregano, basil, cumin and thyme into a large saucepan. Stir these ingredients together until blended.

The mixture will be very thick and will be dark brown in color. Perfect! Cook for 1 minute on medium-low heat, stirring often.

Whisk or stir a small (6 oz.) can of tomato paste and 3 cups of water into the mixture until fully combined. Cook the easy homemade enchilada sauce on medium heat (uncovered) for 5-6 minutes. Stir often while it cooks. The enchilada sauce will thicken slightly as it cooks.

Once the sauce is slightly thickened, it is ready to be put to good use in a favorite enchilada recipe. That’s it! See how easy it is to make this sauce?

Time To USE Easy Homemade Enchilada Sauce!

I like to use a good flavored red sauce for my Easy Cheesy Enchiladas, and this sauce is perfect for that! Simply pour a base of the sauce on the bottom of the dish, add rolled filled enchiladas, and top them with more sauce, cheese and onions before baking. YUMMO!

After baking, I serve enchiladas (made with my easy homemade enchilada sauce) with dollops of sour cream and some chopped fresh cilantro. They’re delicious, and this wonderful homemade sauce plays a large part of that.

I hope you will consider trying this easy to make homemade enchilada sauce. It really does taste GREAT! Any leftover sauce freezes well, so even if I only make 4-5 enchiladas for my husband and myself, I know I always have sauce ready for another round in our freezer.

Thank you so much for stopping by today. I hope you have a wonderful day, filled with love, laughter, and encouragement. Please come back for another visit soon to find more delicious recipes to make for those you love.

Looking For More MEXICAN-INSPIRED Recipes?

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

Interested In More Recipes?

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Original recipe source: unknown (old recipe found written on a recipe card from years ago)

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EASY Homemade Enchilada Sauce

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

Make a batch of Easy Homemade Enchilada Sauce in 10 minutes to use to make your favorite enchiladas, with this step by step EASY tutorial.

Category: Sauce

Cuisine: Mexican

Keyword: easy homemade enchilada sauce

Servings: 12 (1/3 cup per serving)

Calories Per Serving: 66 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¼ cup extra virgin olive oil
3 Tablespoons all purpose flour
6 cloves fresh garlic finely minced
1 Tablespoon chile powder
1 Tablespoon cocoa powder
1 Tablespoon salt
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon ground cumin
¼ teaspoon dried basil
2 teaspoons sugar
6 ounces tomato paste (canned)
3 cups water

US Customary - Metric

Instructions

Heat olive oil on medium-low heat in a large saucepan. Add flour, cocoa, salt, chili powder, sugar, garlic, oregano, basil, cumin and thyme to pan. Stir until blended. Mixture will be thick and dark brown in color. Cook for 1 minute on medium-low heat, stirring often.
Whisk or stir tomato paste and water into the mixture until fully combined. Cook sauce on medium heat (uncovered) for 5-6 minutes. Stir often while it cooks. The enchilada sauce will thicken slightly as it cooks.
Once sauce has slightly thickened, remove from heat, and use in your favorite recipes. Sauce may be frozen, if stored in a sealed, airtight container. Thaw fully before using.

Recipe Notes

The recipe makes approx. 4 cups enchilada sauce. Caloric calculation is made based on using 1/3 cup per portion.

Nutrition Facts

EASY Homemade Enchilada Sauce

Amount Per Serving (1 (1/3 cup portion))

Calories 66 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 708mg31%

Potassium 169mg5%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 414IU8%

Vitamin C 4mg5%

Calcium 12mg1%

Iron 1mg6%

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

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12
Jan
2021

Oatmeal Cinnamon Chip Cookies

categories: Cookies, Desserts

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Make a batch of 4 dozen delicious Oatmeal Cinnamon Chip Cookies (with raisins), for family or friends to enjoy! Easy, chewy, and so yummy!

I don’t know about you, but I really love oatmeal raisin cookies. My husband isn’t the biggest fan (“oatmeal is for breakfast”), but I’ll take one of those cookies any time of day. I’ve had a recipe for many years for the oatmeal cinnamon chip cookies I am sharing with you today. The recipe (from one of my old recipe boxes) had been cut out of a magazine and didn’t have a source listed, so I don’t know who to give credit to for this yummy recipe.

Cinnamon chips can be a bit difficult to find in the grocery stores (in the chocolate chip section) unless it is around the holidays. I discovered about a year ago that they are available for purchase in bulk (three 10oz. bags per package) on Amazon, so at least I can keep them on hand in my pantry to make cinnamon chip scones or these cookies any time I want!

This cookie recipe uses a whole bag of cinnamon chips, so the flavor is amazing! It’s such an easy recipe to make, and yields about 4 dozen of these super flavor-filled chewy cookies. Here’s how to make them:

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

Make The Batter

Before making the batter, preheat your oven to 350°F. The batter doesn’t take long at all to prepare, so you want your oven heated and ready to go! Place the softened butter, packed brown sugar, and the granulated sugar in a large mixing bowl. Beat these ingredients until they become creamy.

Add two eggs and vanilla extract to the mixing bowl, and beat well, until they have been incorporated into the batter. In a separate bowl, combine the all purpose flour and baking soda, and then add these dry ingredients to the mixing bowl full of batter. Beat well, until the flour mixture has been fully incorporated into the batter.

To finish off the batter for the oatmeal cinnamon chip cookies, it’s time to add the three remaining ingredients. Add old fashioned oats (or substitute quick-cooking oats), raisins, and a 10 oz. bag of cinnamon chips to the bowl. STIR them into the batter. The finished cookie batter will be very thick!

Time To Bake Some Oatmeal Cinnamon Chip Cookies!

Drop the batter by generous Tablespoons onto UNGREASED cookie sheets, leaving a little space between each cookie. NOTE: You will probably need to make a couple batches, since the recipe makes approximately 48 cookies. I used two baking sheets per batch, so all the cookies were done in two batches.

Bake the oatmeal cinnamon chip cookies at 350°F for 10-12 minutes. When done they should be light brown on top. Remove the baking sheets from the oven, and let the cookies rest in the pan for 1 minute, before trying to remove them.

After they rest a minute, transfer them from the pan to a wire rack to finish cooling. They will firm up a little bit more as they cool, and then they are ready to gobble up! There are a lot of cinnamon chips in these cookies, which makes them POP with cinnamon flavor!

I sure hope you get the chance to try these delicious oatmeal cinnamon chip cookies. They’re really good, and truly are a cinch to make! Thank you for stopping by, and I hope you will come back soon.

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have lots of ’em you will enjoy, including:

Interested In More Recipes?

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0 from 0 votes

Oatmeal Cinnamon Chip Cookies

Prep Time

15 mins

Cook Time

11 mins

Total Time

26 mins

Make a batch of 4 dozen delicious Oatmeal Cinnamon Chip Cookies (with raisins), for family or friends to enjoy! Easy, chewy, and so yummy!

Category: Desssert, Snack

Cuisine: American

Keyword: oatmeal cinnamon chip cookies

Servings: 48 cookies (approx.)

Calories Per Serving: 129 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup butter, softened *equals 2 sticks
1 cup light brown sugar (packed)
⅓ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
10 ounces Hershey's cinnamon chips *equals 1 bag
2½ cups old-fashioned oats *can substitute quick cooking oats
¾ cup raisins

US Customary - Metric

Instructions

Preheat oven to 350°F.
Place softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat until they become creamy. Add eggs and vanilla; beat well, until incorporated into the batter.
In separate bowl, combine flour and baking soda; add to the batter. Beat well, until flour mixture has been fully mixed into the batter. Stir in oats, raisins, and cinnamon chips. Cookie batter will be thick!
Drop batter by generous Tablespoons onto UNGREASED cookie sheets, leaving space between each cookie. Bake at 350°F for 10-12 minutes. When done they should be lightly browned on top. Remove baking sheets from oven; let cookies rest for 1 minute before removing them from baking sheet. Transfer cookies to wire rack to finish cooling before serving. Enjoy!

Nutrition Facts

Oatmeal Cinnamon Chip Cookies

Amount Per Serving (1 cookie)

Calories 129 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 18mg6%

Sodium 76mg3%

Potassium 70mg2%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 9g10%

Protein 2g4%

Vitamin A 129IU3%

Vitamin C 1mg1%

Calcium 25mg3%

Iron 1mg6%

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

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08
Jan
2021

Bacon Lover’s Spinach Salad

categories: Salads

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Enjoy Bacon Lover’s Spinach Salad for two! Baby spinach leaves topped with hard-boiled eggs, red onion, crisp bacon, and warm bacon dressing!

I really love a good spinach salad… do you? Today I want to share a great recipe for a Bacon Lover’s Spinach Salad. I called it that, because, between the abundance of crispy crumbled bacon ON the salad, there is also a warm bacon dressing that is poured OVER the salad when serving.

If you LOVE BACON and enjoy spinach salads like I do, then this simple, flavor-packed salad will be a big hit. The recipe as written makes two servings, and can be used as a side salad for a variety of entrees.

Hard-boiled eggs on top add wonderful protein to the salad, so it can be a delicious main dish salad if you choose to enjoy it that way, as well.

With just a bit of prep ahead of time, this delicious salad can be ready to enjoy! Let me show you how easy it is to make:

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

First Things First!

You will need to have two hard-boiled eggs cooked and cooled for this salad. Get them ready first using your favorite method, so they will have time to cool, peel, and slice before adding to the salad.

I usually cover them with water in a saucepan, and bring them to a boil, cooking them for 22 minutes total, from start to finish.

You will also need cooked, crispy crumbled bacon for the salad. You can also pre-cook this ingredient or make this while the eggs are cooking, if more convenient time-wise.

I usually cut the bacon into small pieces with either a knife or kitchen scissors. Cook the bacon in a large skillet until very crispy. It cooks much faster when pre-chopped into small pieces!

Once the bacon is cooked and crispy, remove it to paper towels to cool. Set aside a generous Tablespoon of the bacon crumbles to add to the warm bacon dressing later, keeping the rest set aside for the salad itself.

NOTE: LEAVE 1 Tablespoon of the bacon grease in the skillet for the salad dressing (discard the rest).

Prepare The Warm Bacon Salad Dressing

In the same skillet, cook the chopped red onion in the reserved Tablespoon of bacon grease for 3-4 minutes on medium heat. Stir occasionally until done. Add apple cider vinegar, maple syrup, water, black pepper and Dijon mustard to the red onion mixture, and stir, to combine.

Cook for approx. 3-4 minutes on medium heat, stirring occasionally. The dressing will thicken very slightly as the water cooks away.

During the last minute of cooking, add the reserved 1 Tablespoon of the crumbled crisp bacon to the salad dressing. Make sure the salad dressing is served warm! TIP: Build the salad while the bacon dressing is heating!

Prepare The Bacon Lover’s Spinach Salad For Two

Line each plate with baby spinach leaves. Evenly distribute thin slices of red onion, and the remaining bacon crumbles to each salad.

Slice each hard-boiled egg, and decoratively fan them out on top of each serving. Spoon the warm bacon dressing over the top of each salad, and then you’re ready to enjoy this delicious dish for two.

I think you will love the bacon flavor that shines in this simple, but absolutely yummy salad!

The warm bacon dressing really MAKES this salad, in my opinion! Don’t leave it out! The crisp bacon, combined with warm salad dressing, red onions and hard-boiled eggs provide taste, texture, protein, and color for this simple salad. It’s so very good!

I truly hope you enjoy this Bacon Lover’s Spinach Salad. The recipe can be easily doubled, and is sure to be a favorite! Thanks for stopping by… come back soon.

Looking For More SALAD Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: unknown (found a handwritten recipe card-no source noted- in a really OLD recipe box.)

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Bacon Lover's Spinach Salad

Prep Time

25 mins

Cook Time

4 mins

Total Time

29 mins

Enjoy Bacon Lover's Spinach Salad for two! Baby spinach leaves topped with hard-boiled eggs, red onion, crisp bacon, and warm bacon dressing!

Category: Salad/Side Dish

Cuisine: American

Keyword: Bacon lover's spinach salad

Servings: 2

Calories Per Serving: 407 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 slices bacon cooked crisp, crumbled, divided use
2 large eggs hardboiled
4 cups fresh baby spinach
¼ medium red onion divided use *SEE NOTE*
1 Tablespoon bacon grease
1½ Tablespoons apple cider vinegar
1½ teaspoons Dijon mustard
2 teaspoons maple syrup
2 Tablespoons water
¼ teaspoon ground black pepper

US Customary - Metric

Instructions

Prep:

Hard boil the eggs. Let cool, then peel. Cook bacon in large skillet until very crispy. It cooks much faster chopped into small pieces! Once the bacon is crispy, remove to paper towels to cool. Set aside a generous Tablespoon of bacon crumbles to add to warm bacon dressing later, keeping the rest set aside for the salad itself. NOTE: LEAVE 1 Tablespoon of the bacon grease in the skillet for the salad dressing (discard the rest).

Make Bacon Dressing:

Cook chopped red onion in reserved Tablespoon of bacon grease in skillet 3-4 minutes on medium heat. Stir occasionally. Add apple cider vinegar, maple syrup, water, black pepper and Dijon mustard; stir to combine. Cook 3-4 minutes on medium heat, stirring occasionally. Dressing will thicken slightly as water cooks away. During last minute of cooking, add reserved Tablespoon of crumbled crisp bacon to salad dressing. Dressing is served warm.

Build Salad:

Line plates with baby spinach. Evenly distribute thin slices of red onion and remaining bacon crumbles over spinach. Slice each hard-boiled egg into thin rounds, and decoratively fan slices out on top of each serving. Spoon warm bacon dressing over the top of each salad, serve and enjoy!

Recipe Notes

NOTES:

Use one thin round slice of red onion to garnish salads. Cut the round slice in half, and use one half of the slice (separated) to garnish each salad.
Chop the remaining red onion (approx. 1/8 cup) to use in the warm bacon salad dressing.

Nutrition Facts

Bacon Lover's Spinach Salad

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

Calories 407 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 12g75%

Cholesterol 229mg76%

Sodium 538mg23%

Potassium 533mg15%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 5g6%

Protein 15g30%

Vitamin A 5896IU118%

Vitamin C 18mg22%

Calcium 95mg10%

Iron 3mg17%

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

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04
Jan
2021

Easy Baked BBQ Chicken

categories: Chicken, Main Dishes

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Easy Baked BBQ Chicken is just that… EASY! The homemade BBQ sauce is simple to make, and compliments the browned, baked chicken perfectly!

Today I want to share a recipe (from my trusty old recipe box) that I’ve had for years and years, for easy baked BBQ chicken. I don’t know the source of the original recipe, because I jotted the ingredients/directions down on an index card over 20 years ago, but it is very easy! Basically, you will cook a quick and delicious BBQ sauce, lightly pan-sear chicken pieces, then douse the chicken with the sauce and put it all in the oven to bake.

This recipe is a perfect way to enjoy good BBQ chicken when it’s just too cold, rainy or snowy to get out and cook BBQ chicken on the old family grill.

The prep time is only about 20 minutes total, and then the chicken bakes for about an hour, filling your kitchen with a delicious aroma as it cooks. You can start watching a Hallmark movie, remodel your house, or play with the kids while the chicken bakes… yahoo! The end result? Absolutely DELICIOUS easy baked BBQ chicken, with minimal hands-on time! Here’s how easy it is to make:

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

What Ingredients Will I Need?

First and foremost, you will need approx. 8 pieces of chicken. Use whatever type of pieces you want (legs, thighs, breasts, skinless, skin-on, bone-in, boneless, or any combo, etc.). IT’S YOUR CHOICE.

The ingredients you will need for the easy BBQ sauce are: onion, butter, ketchup, brown sugar, vinegar, mustard, worcestershire sauce, water, salt and pepper.

Make The BBQ Sauce

In a medium saucepan, sauté chopped onion in melted butter. Cook for a couple minutes, stirring often, then add the rest of the ingredients (except for the chicken). Let the sauce simmer (uncovered) on low heat for 15 minutes, stirring occasionally. When done, set aside.

TIP: If you are a multi-tasker and like to save time, you can brown the chicken pieces (see below) while the sauce cooks. That way they will be done about the same time.

Lightly Brown The Chicken Pieces Before Baking

Pat each of the chicken pieces you will be using with paper towels to absorb extra moisture before cooking. Pour just enough oil into a large skillet to cover the bottom. Heat the oil on medium-high heat until very hot but not smoking.

Carefully add the chicken pieces in a single layer to the hot oil and do not move them once they hit the pan. You may find it necessary to brown the chicken in batches, but it doesn’t take long at all to brown them, so nor worries! Brown the first side for 2-3 minutes, then carefully turn over each piece to lightly brown the other side.

Place the lightly browned chicken pieces in a single layer in a 13″x9″ baking dish. Repeat browning process with 2nd batch, if necessary. I cooked mine in two batches. You do not want them to be fully cooked or very brown, just enough to lightly brown and to help seal the juices in the meat.

Time To Cook Easy Baked BBQ Chicken

Once all the chicken has been browned and added to the baking dish, pour all of the BBQ sauce over the chicken. Turn to make sure both sides are fully coated in that yummy BBQ sauce!

Bake the chicken (uncovered) at 350°F. for 1 hour, or until the chicken reaches a safe internal temperature of 165°F. Once done, remove from oven. Let chicken “rest” for 3-4 minutes, and then the easy baked BBQ chicken is ready to be served.

Time To Eat Some Easy Baked BBQ Chicken!

Place chicken onto a platter or individual plates. Before serving, spoon some of the extra sauce from the baking dish over the top of each piece of chicken.

That’s it! With minimal prep, and a lot of “inactive” baking time, this meal is ready to be enjoyed. The flavor of the bbq sauce-coated chicken is wonderful, in my humble opinion. We enjoyed our meal of easy baked BBQ chicken with mashed potatoes and a spinach salad (with warm bacon dressing) on the side. It was wonderful!

I truly hope you have the opportunity to make this easy chicken recipe for those you love. It doesn’t matter what kind of chicken pieces you use (breasts, legs, thighs or a combo); the result will be delicious. Have a great day, and thank you for visiting. Come back again soon!

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes (there’s a LOT) in the Recipe Index, located at the top of the page. There are many delicious chicken recipes there, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original Recipe Source: unknown

0 from 0 votes

Easy Baked BBQ Chicken

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Easy Baked BBQ Chicken is just that... EASY! The homemade BBQ sauce is simple to make, and compliments the browned, baked chicken perfectly!

Category: Dinner, Main Dish

Cuisine: American

Keyword: easy baked bbq chicken

Servings: 8

Calories Per Serving: 217 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For BBQ Sauce:

3 Tablespoons butter
⅓ cup chopped yellow onion
¾ cup ketchup
⅓ cup white vinegar
½ cup water
3 Tablespoons brown sugar , light or dark
2 teaspoons prepared yellow mustard
1½ Tablespoons worchestershire sauce
¼ teaspoon salt
¼ teaspoon black pepper

For Rest of Dish:

8 pieces chicken (breasts, thighs, legs)
vegetable oil (enough to cover bottom of large skillet)

US Customary - Metric

Instructions

Preheat oven to 350°F.
In a medium saucepan, sauté chopped onion in melted butter. Cook 2-3 minutes, stirring often, then add remaining ingredients (except for chicken). Let sauce simmer uncovered on low heat for 15 minutes, stirring occasionally. When done, set aside. TIP: If you are a multi-tasker and like to save time, you can brown the chicken pieces (see below) while the sauce cooks. That way they will be done about the same time.
Pat each of the chicken pieces you will be using with paper towels to absorb extra moisture before cooking. Pour just enough oil into a large skillet to cover the bottom. Heat oil on medium-high heat until very hot but not smoking. Carefully add chicken pieces in a single layer to hot oil. Do not move them once they hit the skillet. Brown first side for 2-3 minutes, then carefully turn over each piece to lightly brown other side. Place chicken in single layer in a 13"x9" baking dish. Repeat browning process with 2nd batch, if necessary.
Pour all of the BBQ sauce over chicken. Turn to make sure all sides are fully coated with sauce before baking. Bake chicken (uncovered) at 350°F. for 1 hour, or until chicken reaches a safe internal temperature of 165°F. Once done, remove from oven. Let chicken "rest" for 3-4 minutes. then place chicken on platter or individual plates. Spoon extra sauce from baking dish over each piece, then serve. Enjoy!

Recipe Notes

***PLEASE NOTE: This caloric calculation is an estimate only, because the sizes/weights, and variety of chicken pieces (bone-in or boneless, skinless or skin-on) YOU use will be different. The caloric calculation for this recipe was made using boneless, skinless chicken breasts as a point of reference. Using thighs and legs or any combination of pieces/sizes, will result in a different caloric value per serving.

Nutrition Facts

Easy Baked BBQ Chicken

Amount Per Serving (1 breast)

Calories 217 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 84mg28%

Sodium 493mg21%

Potassium 530mg15%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 10g11%

Protein 24g48%

Vitamin A 281IU6%

Vitamin C 3mg4%

Calcium 19mg2%

Iron 1mg6%

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

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22
Dec
2020

Merry Christmas 2020

categories: Holidays!

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Merry Christmas 2020. It’s been quite an unexpected, interesting year, hasn’t it? Whew. As this year draws to a close, I want to say “thank you” for your encouragement, e-mails, and visits to this blog. I hope you’ve found lots of delicious recipes to prepare for yourself and those you love. They have been fun, and my great honor to share with you!

I will be taking a couple weeks off to enjoy the holiday (and take a break), then look forward to sharing some wonderful and delicious recipes with you in the New Year! In the meantime, if you’re looking for great recipes, be sure to check out my Recipe Index, because it has over 850 categorized recipes I’m confident you will enjoy.

Merry Christmas, and Happy New Year from our home in Oregon to yours. May God bless you and keep you, make His face shine upon you, and give you PEACE.

19
Dec
2020

Chocolate Chip Banana Bread

categories: Breads, Breakfast

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Chocolate Chip Banana Bread is a delicious, easy-to make treat. The recipe yields two 9×5 loaves, perfect for gift-giving or snacking.

Do you enjoy banana bread? We sure do! Years ago I made some simple tweaks to my mom’s recipe for banana nut bread, and started making golden brown loaves of moist, chocolate chip banana bread (filled with chocolate chips and without the nuts). How can you go wrong by adding chocolate to just about anything? Not sure it’s possible.

Anyways, this simple recipe was born from her recipe. The recipe makes two big loaves of this delicious, moist bread. It hardly takes any time at all to whip up the batter, and then all that is left to do is pop ’em in the oven, and wait for them to be done. Easy Peasy! Here’s how to make this yummy bread, which can be a snack or a breakfast treat. We like to eat our slices warm, with a dab of soft butter on them. YUM. Here’s how to make this bread:

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

Make The Batter

Making the batter is simple. Sift flour, baking powder, baking soda, salt and granulated sugar into a large bowl. Stir in the chocolate chips, reserving some (1/4 cup) to add to the top of the loaves before baking. These are the “dry ingredients”.

In a separate bowl, whisk or stir together eggs, oil, lemon juice, and mashed (very ripe) bananas. You will want to use bananas that have brown spots all over the peels (very ripe), because they will be the sweetest, which is perfect for this bread. These are your “wet ingredients”.

Once combined, pour the “wet ingredients” into the bowl with the “dry ingredients”, and stir well, only until all the ingredients are combined. Do not over-mix the batter.

Bake The Chocolate Chip Banana Bread

Now it’s time to bake the chocolate chip banana bread. Spray two 9×5″ loaf pans with non-stick baking spray (bottom and sides). Evenly divide the batter between the two pans. Sprinkle the reserved 1/4 cup of chocolate chips over the top of the bread batter.

Place the loaves on the middle rack in a preheated 350°F oven. Bake for 55-60 minutes, or until a toothpick inserted into the top comes out clean. I recommend checking the bread at 50 minutes, then again, until done. The chocolate chip banana bread should be golden brown on top. Let the loaves cool for 10-15 minutes (in the pan) on a wire rack, before attempting to remove them from the pans.

Time To Eat!

Once the loaves have cooled, run a butter knife around the edges of the pan. Place a platter on top of a loaf, and holding both the platter and the loaf pan… invert the loaf upside down. It should come out of the pan easily (if you greased your pan well!).

Slice and serve. Each loaf should give you about 8 slices of this delicious bread. It is delicious slightly warmed, with butter, too! YUM.
NOTE: This bread also freezes very well, if wrapped well, in plastic wrap and aluminum foil.

I hope you enjoy this yummy chocolate chip banana bread. It has been a favorite in our home for many, many years! Thank you for stopping by, and I sincerely hope you will come back soon. Have a wonderful day.

Looking For More “Sweet” Bread Loaf Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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0 from 0 votes

Chocolate Chip Banana Bread

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

Chocolate Chip Banana Bread is a delicious, easy-to make treat. The recipe yields two 9x5 loaves, perfect for gift-giving or snacking.

Category: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chocolate chip banana bread

Servings: 16 (2 loaves)

Calories Per Serving: 386 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons salt
1 cup granulated sugar
2 cups semi-sweet chocolate chips , divided
2 large eggs , slightly beaten
½ cup vegetable oil
2 cups mashed VERY RIPE bananas (approx. 4 med. bananas)
2 Tablespoons lemon juice (fresh)

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease or spray two 9x5 loaf pans with non-stick baking spray.
Sift flour, baking powder, baking soda, salt and granulated sugar into a large bowl. Stir in chocolate chips (reserving 1/4 cup) to add to the top of loaves before baking.
In a separate bowl, whisk or stir together eggs, oil, lemon juice, and mashed (very ripe) bananas. Once combined, pour it into bowl with the "dry ingredients". Stir well, only until all ingredients are incorporated. Don't over-mix batter.
Evenly divide batter between pans. Sprinkle reserved 1/4 cup chocolate chips over the top. Place loaves on the middle rack of oven. Bake for 55-60 minutes, or until a toothpick inserted into the top comes out clean. I recommend checking bread at 50 minutes, then again, until done/golden brown on top. Let loaves cool 10-15 minutes (in the pan) on a wire rack, before attempting to remove from pans.
Once cooled, run a butter knife around edges of pan. Place a platter on top of a loaf, and holding both the platter and the pan, invert the loaf upside down. It should come out of the pan easily (if you greased your pan well!). Slice and serve. Each loaf should yield 8 slices. Enjoy!

Recipe Notes

If making mini-loaves, you will probably get 5-6 mini-loaves. These should be baked between 30-35 minutes.

Nutrition Facts

Chocolate Chip Banana Bread

Amount Per Serving (1 slice)

Calories 386 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 11g69%

Cholesterol 25mg8%

Sodium 299mg13%

Potassium 371mg11%

Carbohydrates 55g18%

Fiber 3g13%

Sugar 24g27%

Protein 6g12%

Vitamin A 63IU1%

Vitamin C 3mg4%

Calcium 67mg7%

Iron 3mg17%

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

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15
Dec
2020

Air Fryer Glazed Butternut Squash

categories: Air Fryer Recipes, Vegetable Dishes

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Air Fryer Glazed Butternut Squash is an easy veggie dish, with air fried squash cubes covered in a butter, maple syrup and cinnamon glaze.

If you have an air fryer and are looking for a great veggie side dish, I would love to recommend this air fryer glazed butternut squash to you. It’s been fun trying so many recipes using the air fryer I got last year.

For this recipe I tweaked one of my recipes for BAKING maple cinnamon butternut squash, and adapted it (through trial and error) for use in an air fryer. This recipe is the result of my experiments. And boy… is it GOOD! Slightly caramelized on the outside, and creamy soft on the inside, this is a delicious, slightly sweet, butternut squash side dish. Here’s how to make it:

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

Prepare The Butternut Squash

Use a vegetable peeler or a sharp knife, and peel the butternut squash. Cut off a slice of both ends, and discard. Slice the squash lengthwise, and then scoop out all the seeds (discard).

Slice each half squash into 1″ thick crescent-shaped slices, and then cut each slice into bite-sized cubes (about 1½” square). Place all the squash cubes into a large mixing bowl.

Drizzle extra virgin olive oil on the squash cubes, and then sprinkle with ground cinnamon. Stir well, to fully coat the squash with the oil and cinnamon.

Cooking Air Fryer Glazed Butternut Squash

Now it’s time to cook the butternut squash! Preheat your air fryer to 400°F. This will take a couple minutes. When ready, place the squash cubes in the basket of the air fryer, spreading them out in a single layer as much as possible.

The air frying process is fairly simple. Basically you will cook, shake the basket, cook, shake the basket, cook, shake the basket and then cook until soft. Got that? The occasional “shaking” allows the squash to get browned on all sides from all that “bumping” around.

Once done, the squash will have reduced in size as it cooked, will be slightly caramelized on the outside, and soft on the inside. You can give one a taste test to make sure it is cooked through.

Time To Glaze And Serve!

Immediately pour the hot butternut squash into a large bowl. Add melted butter, pure maple syrup and a pinch or two more of ground cinnamon. Stir well, to ensure all the squash gets coated with this glaze.

Transfer to a serving plate or bowl, and serve the air fryer glazed butternut squash while HOT! The buttery cinnamon maple flavors give the squash just a bit of delicious sweetness that kids and adults will love! Serve alongside your favorite chicken, pork or beef dish, and enjoy!

Thank you for stopping by, and trust you will come back for a visit again soon. I hope you have the opportunity to try this air fryer glazed butternut squash. It’s really good, and I’m confident you and those you love will really enjoy it. Have a GREAT day, and may God bless you.

Looking For More Butternut Squash Recipes?

You can find all of my veggie recipes in the Recipe Index, located at the top of the page. I have several delicious butternut squash recipes you might be interested in, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

0 from 0 votes

Air Fryer Glazed Butternut Squash

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Air Fryer Glazed Butternut Squash is an easy veggie dish, with air fried squash cubes covered in a butter, maple syrup and cinnamon glaze.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: air fryer glazed butternut squash

Servings: 4

Calories Per Serving: 134 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium butternut squash
2 teaspoons extra virgin olive oil
½ teaspoon ground cinnamon
2 teaspoons butter melted
1 Tablespoon pure maple syrup
1 pinch ground cinnamon

US Customary - Metric

Instructions

Use a vegetable peeler or sharp knife to peel butternut squash. Cut off a slice at both ends, and ends. Slice squash lengthwise; scoop out seeds (discard). Slice each half into 1½" thick crescent-shaped slices, then cut each slice into bite-sized cubes (about 1½" square).
Place squash into a large mixing bowl. Drizzle with olive oil, and then sprinkle with cinnamon. Stir well, to fully coat squash with oil and cinnamon.
Preheat air fryer to 400°F. When ready, place squash cubes in the basket of the air fryer, spreading them in a single layer as much as possible.
Cook 5 minutes. Shake the basket to move the squash around. Cook 5 minutes. Shake again. Cook 5 minutes. Shake again. Cook for 3-5 more minutes until the squash is caramelized on the outside and is soft to the bite on the inside (taste test). When done, remove basket from air fryer.
Immediately pour squash into a large bowl. Add melted butter, maple syrup and 1-2 pinches of ground cinnamon. Stir well, to ensure squash gets coated with glaze. Transfer to a serving plate or bowl, and serve HOT! Enjoy.

Nutrition Facts

Air Fryer Glazed Butternut Squash

Amount Per Serving

Calories 134 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 5mg2%

Sodium 26mg1%

Potassium 671mg19%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 7g8%

Protein 2g4%

Vitamin A 19994IU400%

Vitamin C 39mg47%

Calcium 95mg10%

Iron 1mg6%

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

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12
Dec
2020

Crunchy Caramel Corn

categories: Appetizers, Candy, Desserts

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Learn how to make yummy, crunchy caramel corn at home! This delicious, easy treat is made with only a few ingredients and will be a big hit!

Do you enjoy caramel corn? I sure do! I’ve been making it for over 30 years with the same recipe I drag out of my old and tattered recipe box! It is super easy to make, is NOT sticky, and stays crunchy when stored in an airtight container! I am finally getting around to photographing and sharing the process for making it on the ol’ blog today.

The recipe as written makes approximately 24 cups of crunchy caramel corn when all is said and done, and did I mention just how absolutely DELICIOUS it is? Uh huh… addictively YUMMY. I have NO CLUE where the original recipe came from all those years ago. It was handwritten on an old 3×5 card with no source noted. Here’s how to make crunchy caramel corn:

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

The Ingredients Needed

The ingredients you will need include popping corn, brown sugar, butter, light corn syrup, salt, baking soda, and cream of tartar. Cream of tartar can be found in grocery stores in the Spices and Seasonings section.

Pop the Popcorn!

The first thing you will need to do is pop the popcorn! You will need 3/4 cup of UNPOPPED plain popcorn kernels to end up with 6 quarts of popped corn (approx. 24 cups) , which is necessary for this recipe.

Make the popcorn (in batches) using an air popper, or your own favorite popping method (stovetop/microwave, etc.). Once it is all popped, make sure to remove and discard any uncooked kernels from the batch. Set the popcorn aside in a very LARGE bowl while you make the caramel sauce. NOTE: It’s important to have the popcorn ready, so as soon as the hot caramel sauce is done, it can be added immediately!

Make The Caramel Sauce

Now it’s time to make the yummy caramel sauce for the popcorn. It’s EASY, and no candy thermometer is needed! Melt butter in a large saucepan. Once it’s melted, add brown sugar, light corn syrup, and salt. Stir well, to fully combine ingredients.

Bring the sauce to a boil on medium heat. Once it begins to boil, continue boiling for exactly 5 minutes, stirring the caramel sauce often.

The sauce for the crunchy caramel corn will get pretty “foamy” as it continues to boil, and will rise a bit in the pan (which is why you start with a large saucepan!). Just keep on stirring! As it gets close to the 5 minute mark, it will darken in color, as well.

Once you’ve boiled it for 5 minutes, remove the pan from the heat. Immediately stir in the baking soda, and a pinch of the cream of tartar. The cream of tartar and the baking soda add air to the sauce, which is what helps create the crunchy texture on the popcorn!

Pour And MIX, MIX, MIX!

Immediately pour the hot caramel mixture over the popcorn. Use a large spoon and stir and stir, until all the popcorn is well coated in caramel sauce. Just keep stirring! A word of warning: The sauce is VERY HOT, so be careful. This would NOT be a job for the kids!

Time To Bake The Crunchy Caramel Corn

Once the popcorn is well-coated with the caramel sauce, spread it out on two large rimmed cookie sheets. Try to keep the popcorn in a single layer, and separate pieces with your fingers, if necessary, to break up any large “globs”.

Bake the caramel corn in a preheated 200°F oven for 90 minutes (1½ hours). Stir the caramel corn every 20 minutes during the baking time. Stirring it that much is important, because it keeps the pieces moved around and broken up (for even heat distribution). This will also help the caramel to crisp up nice and crunchy, just the way it should be. Here’s what I do: Put on a great movie, set a timer, then just get up to give the caramel corn a stir every 20 minutes. It’s a WIN-WIN!

Once done, remove the pans from the oven, and let the crunchy caramel corn cool to room temperature before serving. Break up any large pieces, once cool. Store the crunchy caramel corn in an airtight container to keep it crunchy and fresh for weeks!

Crunchy Caramel Corn Is A Yummy Homemade Christmas Gift

Crunchy caramel corn also makes a fantastic food gift to give to those you love during the holidays! I like to buy inexpensive little Christmas goodie bags at the store, and fill them up with this crispy sweet snack!

Good luck staying out of the entire bowl of crunchy caramel corn… it is so incredibly good! It will be hard to stop eating, once you bite into it and get a taste!

Thanks for stopping by! I truly hope you have the opportunity to make some yummy, crunchy caramel corn for yourself or those you love. It’s such a great recipe, and is so easy to make. Come back soon for another visit, and have a great day.

Looking For More CHRISTMAS GOODIE Recipes?

You can find all of my Christmas goodie recipes in the Recipe Index, located at the top of the page. I have lots of them you’ll enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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0 from 0 votes

Crunchy Caramel Corn

Prep Time

10 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 40 mins

Learn how to make yummy, crunchy caramel corn at home! This delicious, easy treat is made with only a few ingredients and will be a big hit!

Category: Appetizer/Snack

Cuisine: American

Keyword: crunchy caramel corn

Servings: 24 approx.

Calories Per Serving: 177 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¾ cup popcorn kernels (UNPOPPED) (to make 6 quarts popped)
2 cups light brown sugar
1 cup butter (2 sticks or 16 Tablespoons)
½ cup light corn syrup
¼ teaspoon salt
½ teaspoon baking soda
1 pinch cream of tartar

US Customary - Metric

Instructions

Preheat oven to 200°F.
Make popcorn using an air popper, or a favorite popping method (stovetop/microwave, etc.). Once popped, remove/discard any uncooked kernels. Put popcorn in a LARGE bowl; set aside. NOTE: It's important to have popcorn ready before cooking caramel sauce!
Melt butter in a large saucepan. Add brown sugar, corn syrup and salt. Stir to combine. Bring sauce to a boil on medium heat. Once boiling, continue boiling for 5 minutes, stirring often. Sauce will get "foamy" as it cooks, and will rise in the pan (which is why you use a large saucepan). Keep on stirring! Near the 5 minute mark, it will darken in color, as well. Once it's boiled 5 minutes, remove pan from heat. Stir in baking soda and a pinch of cream of tartar (this helps create crunchy texture-don't skip this).
Immediately pour hot caramel over popcorn. Use a large spoon and stir, until all popcorn is well coated in caramel sauce. Just keep stirring! TIP: Sauce is VERY HOT, so be careful.
Spread coated popcorn onto 2 large cookie sheets. Try to keep popcorn in a single layer, separating pieces with your fingers to break up large "globs". Bake at 200°F for 90 minutes (1½ hours), stirring every 20 minutes, to keep pieces moved around and broken up (for even heat distribution). Once done, remove from oven; let caramel corn cool completely. Break up any large pieces before serving. Store in airtight container to keep it crunchy for weeks! Enjoy.

Nutrition Facts

Crunchy Caramel Corn

Amount Per Serving (1 cup)

Calories 177 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 20mg7%

Sodium 124mg5%

Potassium 48mg1%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 23g26%

Protein 1g2%

Vitamin A 236IU5%

Calcium 18mg2%

Iron 1mg6%

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

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08
Dec
2020

Brown Sugar Glazed Ham

categories: Holidays!, Main Dishes, Pork

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Brown Sugar Glazed Ham is perfect for dinners or holiday feasts! A honey, brown sugar, OJ and spice glaze coats the ham (boneless or bone-in).

My husband LOVES ham! We don’t have it that much during the year, but wow, does he ever love it at Christmas time and at Easter. In the past we’ve bought pre-glazed hams (at Honey-Baked using gift certificates).

We’ve also bought hams at the grocery that come with the cute little glaze package attached (where all you add is water).

Those are all wonderful options, but truthfully, it is sooo easy to make your own homemade brown sugar glazed ham. Today I will show you how you can make your own sauce to baste your holiday ham.

The “recipe” is incredibly simple, and the ham tastes wonderful after being fully glazed at 3 different points during the baking time.

The recipe as written is for a six pound ham, but can be easily adapted for a much larger one, too! Here’s how easy it is to make this delicious glazed ham:

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

Make The Brown Sugar Glaze

Simple, simple, simple. The sweet glaze is super easy to make! Basically it involves placing the ingredients in a pan and cooking for a couple minutes. That’s it!

Place brown sugar, orange juice, honey, white vinegar, mustard, onion powder, garlic powder and cinnamon in a medium saucepan. Whisk the ingredients together. Once combined, bring the sauce to a simmer on medium-low heat.

Let it cook for about 2 minutes (stirring occasionally) or until the sauce has slightly thickened, then remove the pan from the heat source.

Time To Glaze The Ham – Glaze #1

TIP: Take the ham out of the refrigerator about an hour before beginning, so some of the “chill” can be take off the meat. *It will cook more evenly if you do this.

Lay two large pieces of aluminum foil on counter (overlapping slightly in middle). Place your ham right in the middle of the foil. Use 1/3 of the brown sugar glaze to cover the entire outside surface of the ham.

If you are using a spiral sliced ham, let some of the glaze drizzle down between slices, if desired. Wrap up the ham tightly with the aluminum foil, until it is well sealed.

Place the ham in a large baking dish, flat side of the ham facing down in the dish, then place the dish into a preheated 325°F oven (on a middle rack).

Baking The Brown Sugar Glazed Ham – Glaze #2

Bake the brown sugar glazed ham at 325°F for 15 minutes for every pound of meat you are cooking, OR until the internal temperature of the ham reaches 100-110°F. For example, this 6 pound ham was cooked for 90 minutes. As the weight of your ham may vary, it is important to follow these guidelines to ensure a juicy ham!

Remove the ham from the oven, but TURN up the oven temperature to 400°F, as you remove it. Carefully open the foil wrap, and brush the ham with another 1/3 of the brown sugar glaze all over. Place the ham STILL UNCOVERED back into the now 400°F oven. Cook for 15-20 minutes more. Keeping it uncovered will help the sugar to slightly caramelize on the ham.

Glaze # 3- The Final Glaze

Remove the ham from the oven after 15-20 minutes OR when the internal temperature reaches 160°F. Brush the remaining glaze over the surface of the ham, then tightly seal the foil back up, and let the ham rest for 10 minutes (covered), before slicing.

The ham’s internal juices will redistribute throughout the meat during this 10 minute “resting” time. This will help it to stay juicy when serving. Once “rested”, the ham is ready to slice and eat.

Ready To Eat

Slice the ham and serve to your hungry family or guests. This boneless brown sugar glazed ham sliced easily, the meat was fully cooked and juicy, and the glaze added extra flavor!

You can also use this glaze for your spiral-sliced bone-in hams, too. The simple, but sweet glaze adds a wonderful layer of extra flavor to any ham.

We enjoyed our delicious ham slices with French-style green beans and maple cinnamon sweet potatoes. It was a simple, but absolutely delicious meal.

The ham leftovers were pretty incredible too, and were used to make ham and cheese scrambled eggs, ham sandwiches, and more. YUM.

I hope you will consider trying this simple brown sugar glazed ham. I’m confident you will enjoy it on your favorite variety of ham.

Thank you so much for visiting this blog. May God bless and keep you, and make His face shine upon you. Have a GREAT day, friends.

Looking For More HAM Recipes?

You can find my recipes that use ham (or pork) in the Recipe Index, located at the top of the page. I have some delicious recipes, including:

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Recipe adapted from: Melissa, at: https://www.blessthismessplease.com/brown-sugar-glazed-ham/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Brown Sugar Glazed Ham

Prep Time

5 mins

Cook Time

1 hr 45 mins

Total Time

1 hr 50 mins

Brown Sugar Glazed Ham is perfect for dinners or holiday feasts! A honey, brown sugar, OJ and spice glaze coats the ham (boneless or bone-in).

Category: Entree

Cuisine: American

Keyword: brown sugar glazed ham

Servings: 12

Calories Per Serving: 598 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 pound ham (bone-in or boneless) pre-cooked (intact or spiral cut)
½ cup dark brown sugar (firmly packed)
¼ cup orange juice
1 Tablespoon white vinegar
1 Tablespoon yellow mustard
1½ Tablespoons honey
⅓ teaspoon ground cinnamon
1 pinch nutmeg
¼ teaspoon garlic powder
¼ teaspoon onion powder

US Customary - Metric

Instructions

Remove ham from fridge 1 hour before beginning, to take chill off. Preheat oven to 325°F.
Place remaining ingredients in a medium saucepan. Whisk together, to combine, and bring to a simmer on medium-low heat. Cook for 2 minutes (stirring occasionally) or until sauce has slightly thickened. Remove pan from heat source.
Lay two large pieces of aluminum foil on counter (overlapping slightly in middle). Place ham in middle of the foil. Brush 1/3 of the brown sugar glaze on, to cover surface of ham. If using spiral sliced ham, let glaze drizzle down between slices. Wrap ham with foil, until well sealed. Place ham in a large baking dish, flat side down. Place dish on middle rack in 325°F oven.
Bake at 325°F for 15 minutes for every pound of meat you are cooking, OR until the internal temperature of the ham reaches 100-110°F. As ham weights vary, it is important to follow these guidelines to ensure juicy ham! Remove ham from oven, and TURN up oven temperature to 400°F. Carefully open foil, and pull it slightly away from the meat (but leave it in pan); brush ham with another 1/3 of the brown sugar glaze.
Place ham (STILL UNCOVERED) back into 400°F oven. Cook 15-20 minutes more. Remove ham after 15-20 minutes OR when the internal temperature reaches 160°F. Brush ham with remaining 1/3 glaze; seal the foil back up, and let ham rest for 10 minutes (covered), before slicing to allow juices to redistribute through meat. Once "rested", it's ready to slice and serve.

Nutrition Facts

Brown Sugar Glazed Ham

Amount Per Serving (1 (8 ounce slice))

Calories 598 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 14g88%

Cholesterol 141mg47%

Sodium 2709mg118%

Potassium 671mg19%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 12g13%

Protein 49g98%

Vitamin A 10IU0%

Vitamin C 3mg4%

Calcium 23mg2%

Iron 2mg11%

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

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05
Dec
2020

Crispy Homemade Hash Browns

categories: Breakfast, Side Dishes, Vegetable Dishes

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It’s easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they’re DELICIOUS!

Anyone want hash browns with their breakfast? Me, me, me! My husband and I love crispy hash browns, especially with a good egg breakfast, but don’t have them too often.

Most weekday mornings we grab coffee and an English muffin or have granola. HOWEVER… there is nothing like a big hearty breakfast on the weekends!

These crispy homemade hash browns are a wonderful accompaniment to a “full-on” breakfast, and they are very easy to make! They don’t take too much time or effort to make, either. I’ve been making them this way for years, and finally took photos so I could share the recipe with you on my blog!

Golden brown, crunchy on the outside and soft on the inside, these buttery, shredded potatoes taste amazing! Here’s how to make them:

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

Prepare The Potatoes

When I make hash browns, I like to use medium-sized Yukon gold or red potatoes. I had a few German butterball potatoes left from our garden (very similar to Yukons), so I used them for the photos. It’s certainly okay to use russets, but I personally like the color and flavor of the other varieties best. If using russets, use one really large or two medium sized potatoes to make two servings (as written in the recipe card)

Peel the potatoes, and then use a box grater to shred them immediately. Be sure to grate the potatoes immediately before cooking, so they don’t turn brown from exposure to air! I always shred them onto several thicknesses of paper towels, to help absorb moisture. Cover the shredded potatoes with several more paper towels, and press firmly to remove as much moisture from the potatoes as possible.

Removing as much moisture as possible will help create CRISPY hash browns. The potatoes will turn crispy while cooking instead of steaming in the additional moisture that was not removed. Trust me.

Time To Cook Crispy Homemade Hash Browns!

Okay… the potatoes are grated, and the excess moisture has been absorbed. Now it’s time to cook some crispy homemade hash browns! Add vegetable oil and butter to a large heavy skillet.

TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until the butter melts, and the skillet is really hot, but not smoking.

Carefully add the shredded potatoes to the hot skillet, evenly distributing them on the bottom of the skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have the layer of potatoes spread out, do not disturb or move them.

Flip And Continue Cooking

Cook the crispy homemade hash browns for 3-4 minutes without disturbing them. When you begin to see the bottom edges begin to get golden brown and crispy, carefully turn the hash browns over in one piece, if possible.

Continue cooking an additional 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

Time To EAT!

Evenly divide the crispy homemade hash browns into two portions and place on plates, keeping each portion intact, if possible. Serve immediately, adding additional salt and pepper, if desired, to suit your own personal taste.

We enjoyed these hash browns served with a ham and cheese egg scramble and a slice of toast with my homemade strawberry jam. They were crispy, buttery, and absolutely DELICIOUS!

Sure do hope you have a chance to try these delicious crispy homemade hash browns. I’m sure you and those you love will enjoy them, too! Thanks for stopping by. Come back soon… and have a GREAT day!

Looking For More BREAKFAST RECIPES?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few breakfast dishes I think you will enjoy. They include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

5 from 1 vote

Crispy Homemade Hash Browns

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!

Category: Breakfast

Cuisine: American

Keyword: crispy homemade hash browns

Servings: 2

Calories Per Serving: 367 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon butter
2 Tablespoons vegetable oil
3 medium Yukon gold potatoes (or red) , peeled and grated
½ teaspoon salt/pepper (each) plus more, to taste if desired
1 pinch garlic powder

US Customary - Metric

Instructions

Peel potatoes, and use a box grater to shred them immediately onto several thicknesses of paper towels to absorb moisture. Grate potatoes immediately before cooking, so they don't turn brown from exposure to air! Cover shredded potatoes with more paper towels, and press firmly to remove as much moisture as possible, which helps to create CRISPY hash browns.
Add vegetable oil and butter to a large skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until butter melts, and skillet is really hot, but not smoking. Carefully add potatoes to skillet, evenly distributing them in skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have potatoes spread out, do not disturb or move them.
Cook 3-4 minutes without disturbing. When you see bottom edges turn golden brown and crispy, carefully turn the hash browns over in one piece, if possible. Continue cooking for 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.

Nutrition Facts

Crispy Homemade Hash Browns

Amount Per Serving (1 g)

Calories 367 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 15g94%

Cholesterol 15mg5%

Sodium 647mg28%

Potassium 1074mg31%

Carbohydrates 45g15%

Fiber 6g25%

Sugar 2g2%

Protein 5g10%

Vitamin A 175IU4%

Vitamin C 50mg61%

Calcium 31mg3%

Iron 2mg11%

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

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