The Grateful Girl Cooks!

09
Jul
2018

Perfectly Peachy Ice Cream

categories: Desserts, Ice Cream/Frozen Treats

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Nothing says summer like homemade perfectly peachy ice cream, made with a few simple ingredients like fresh peaches, cream, sugar and spices! You will LOVE it!

Made with only a few simple ingredients, this Perfectly Peachy Ice Cream is a scrumptious frozen treat to enjoy during those HOT summer days, or to make any other time of year!

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

Fresh Ripe Peaches Are the Best!

Each summer I love to pick fresh peaches at a local U-Pick farm (usually in late July/early August). This year my husband asked if we could have fresh peach ice cream as dessert for July 4th, but the local peaches here in Oregon weren’t fully ripe enough to pick.

He ended up going to Costco, and bought a small flat of gorgeous peaches and brought them home, just so we could have this homemade ice cream for Independence Day!

The peaches he bought at the store were absolutely delicious! Still, there’s just something about picking those peaches right off the tree that screams “summer” to me. Here are some of the peaches I’ve been able to pick in the past at my local U-Pick peach farm! Aren’t they gorgeous?

I don’t know about you… but we LOVE peach ice cream! I have a recipe already on my blog from several years ago for homemade peach ice cream. It uses canned peach nectar and sour cream in it, and tastes wonderful.

This year I wanted to try a simpler peach ice cream recipe with only the basics: peaches, cream, sugar and spices! This delicious ice cream is the result! Boy… is it GOOD! Here’s how to make this wonderful homemade ice cream:

Here’s How To Make Perfectly Peachy Ice Cream

Peel and thinly slice fresh peaches. These were SO juicy! The juice was running down my hands while I sliced them…yum!

Place sliced peaches into a large mixing bowl. Add granulated sugar, juice of one lemon, vanilla and almond extracts and a bit of cinnamon.

Stir to combine, then let fruit sit for 15-20 minutes. This resting time will allow the peaches to release some of that juicy goodness, AND let the sugar fully dissolve. Once done “resting”, mash the peaches into small pieces using a potato masher.

Once peaches are mashed, remove 2 cups of crushed peaches. Place them in a blender. Puree peaches until you have a smooth fruit mixture.

Pour the remaining crushed peaches (the ones left in the mixing bowl) into a container, cover, and keep refrigerated until ice cream is finished freezing.

Getting Ready To FREEZE The Perfectly Peach Ice Cream

Add the heavy whipping cream to the 2 cups of peach puree in the blender. Give it a couple pulses to combine peach puree and whipping cream. Cover blender (or pour into a container with a lid) and refrigerate this peach puree/cream mixture until very cold.

You can also pour the fruit/cream mixture into large bowl, cover with plastic wrap and refrigerate (but it’s one more bowl to clean- just sayin’!).

After peach/cream mixture is really cold, pour it into cannister of ice cream machine, and freeze ice cream according to the manufacturer’s instructions. I use a Cuisinart machine, and the ice cream is thick and soft serve consistency in about 20 minutes.

Let The Ice Cream “Ripen” In the Freezer, Then ENJOY!

Transfer the ice cream to a bowl with a lid as soon as it is done churning in the freezer. Immediately add the reserved mashed and chilled peaches, and stir to combine. Place lid on container and put it in freezer to “ripen and firm up” for a few hours!

Once ice cream has firmed up, it is ready to serve and gobble up! The recipe makes approximately 1½ quarts, which means you will en up with about 12 (half-cup) servings of this delicious frozen “perfectly peachy ice cream”!

And that is how easy it is to make this delicious, perfectly peachy ice cream! It tasted soooo good, and we loved this easy to prepare, simple recipe! I hope you will consider making it for those you love.

If you love homemade ice cream like we do, be sure to check out the Recipe Index at the top of each blog post where you will find all the homemade ice cream recipes on this blog. They include Blueberry Cheesecake, Candied Bacon, Chocolate Peanut Butter, Coffee, Strawberry, and many others! Enjoy the, and have a great day. Come back soon.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Source: https://www.makeandtakes.com/fresh-peach-ice-cream

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Perfectly Peachy Ice Cream

Prep Time

30 mins

Cook Time

0 mins

Freezer Firming Up Time

2 hrs

Total Time

2 hrs 30 mins

Nothing says summer like homemade perfectly peachy ice cream, made with a few simple ingredients like fresh peaches, cream, sugar and spices! You will LOVE it!

Category: Desserts- Ice Cream

Cuisine: American

Keyword: perfectly peachy ice cream

Servings: 12 (1/2 cup)-1½ quarts total

Calories Per Serving: 265 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 fresh peaches , peeled and sliced thin
1½ cups granulated sugar
1 large lemon (juice of)
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon ground cinnamon
2 cups heavy whipping cream (no substitutions!)

US Customary - Metric

Instructions

Peel and thinly slice fresh peaches. Place sliced peaches into a large mixing bowl. Add granulated sugar, juice of one lemon, vanilla and almond extracts and cinnamon. Stir to combine, then let fruit sit for 15-20 minutes. This resting time will allow the peaches to release some of their juicy goodness, AND let the sugar fully dissolve. Once done "resting", smash the peaches into small pieces using a potato masher.
Once peaches are mashed, remove 2 cups of crushed peaches. Place them in a blender. Puree these two cups of peaches until you have a smooth fruit mixture.
Pour the remaining crushed peaches (the ones left in the mixing bowl) into a container, cover, and keep refrigerated until ice cream is finished freezing.
Add whipping cream to the 2 cups of peach puree in blender. Give it a few pulses to combine peach puree and whipping cream. Cover blender (or pour into a container with a lid) and refrigerate this peach puree/cream mixture until very cold. After peach/cream mixture is really cold, pour it into cannister of ice cream machine, and freeze according to the manufacturer's instructions.
Transfer ice cream to a large bowl/container as soon as it is done churning in the freezer. Immediately add reserved mashed/chilled peaches; stir to combine. Place lid on container and place in freezer to "firm up" for a few hours! When firmed up, serve, and enjoy!

Nutrition Facts

Perfectly Peachy Ice Cream

Amount Per Serving (0.5 cup)

Calories 265 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 15mg1%

Potassium 172mg5%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 31g34%

Protein 1g2%

Vitamin A 830IU17%

Vitamin C 6.2mg8%

Calcium 30mg3%

Iron 0.2mg1%

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

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06
Jul
2018

Simple Chicken Sausage Pasta

categories: Chicken, Italian, Main Dishes, Pasta

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Simple chicken sausage pasta is an easy, quick and delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage, then served in this flavor-filled, simple dish!

We love pasta at our house… do you? Years ago, I started experimenting with simple pasta dishes that were not drenched in Italian tomato sauce or alfredo sauce, and came up with this EASY, yet great tasting chicken sausage pasta!

We love those traditional sauces I mentioned above, but I was trying to create SIMPLE and QUICK new pasta dishes without using heavy sauces! This one is our favorite!

I make this dish when I don’t want to mess with making a sauce, and just want something for dinner that is filling, tasty, and EASY to fix after a busy day. Sometimes we have it without meat of any kind added, but other times we add it in.

We had two leftover grilled chicken sausages in our refrigerator, so when my husband asked if we could have pasta for dinner, it was so easy to pull this meal together in a matter of minutes!

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

How To Make Simple Chicken Sausage Pasta

This recipe uses two links of Italian flavored chicken sausage, and gives it a little extra protein and flavor! Here’s how to make this chicken sausage pasta:

Two COOKED chicken sausages are sliced, then each slice is cut into quarters. If you want, you can pan cook the sausages while the pasta is cooking (to save time). Set aside the chicken sausages until ready to add to pasta.

Prepare pasta according to package instructions. My preferred pasta is fettucine noodles, but regular spaghetti noodles work just as well for this simple meal (I speak from experience!).

Once the pasta is done cooking, drain the noodles in a colander (but do not rinse), then put hot noodles immediately back into the pot you cooked them in (minus the water, of course).

Season The Cooked Pasta

Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the ingredients. Tongs work wonderfully for this!

Taste test the pasta. If desired, add additional salt and pepper, to suit your very own taste buds.

Add warm chicken sausage to the pasta, and toss well, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot. Once mixed, divide pasta and sausage among serving bowls or plates.

Serve The Chicken Sausage Pasta

That’s it! See how simple it is to make this chicken sausage pasta? To serve, grate additional fresh Parmesan cheese over the top of the hot pasta.

Garnish the dish with some chopped flat leaf Italian parsley. I was able to use some parsley that is growing in our little garden- yay!).

You don’t have to have a thick sauce to serve up a flavor-filled pasta dish! This is one of our favorite ways to have pasta… and it takes hardly any time at all to whip this up for dinner!

If you enjoy pasta, you might also want to try Florentine Manicotti, Pasta Carbonara, or Chicken Broccoli Fettucine Alfredo. I heartily recommend any of those recipes. You can find other yummy pasta recipes in my Recipe Index shown at the top of each blog post.

Sure do hope you will give this simple chicken sausage pasta a try! It tastes wonderful using regular (pork) Italian sausages, too. Next time you grill, throw a couple sausages on, then save them in your refrigerator or freezer until you make this dish. It’s a great timesaver!

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0 from 0 votes

Simple Chicken Sausage Pasta

Prep Time

10 mins

Cook Time

11 mins

Total Time

21 mins

Simple chicken sausage pasta is an easy, delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage!

Category: Entree

Cuisine: Italian

Keyword: chicken sausage pasta

Servings: 4 servings

Calories Per Serving: 440 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 links Italian chicken sausage , cooked
8 ounces fettucine pasta (1/2 pound)
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/8 teaspoon dried oregano
1/4 cup Parmesan cheese , grated
1-2 pinches salt/pepper ,to taste
4 teaspoons Parmesan cheese , for garnish (optional)
2 Tablespoons Flat leaf Italian parsley (fresh) , for garnish (optional)

US Customary - Metric

Instructions

Slice two COOKED chicken sausages into 1/2 inch slices, then cut each slice into quarters. You can pan cook the sausages while the pasta is cooking (to save time). Set aside cooked chicken sausage pieces until ready to add to cooked pasta.
Prepare pasta according to package directions. When pasta is done, drain noodles in a colander (do not rinse), then put them back into pot you cooked them in (minus the water, of course).
Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the butter, oil and spices. Taste test pasta. If desired, add additional salt and pepper, to suit your taste buds. Add chicken sausage to pasta and toss, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot.
To serve, divide pasta and sausage among serving bowls, grate additional fresh Parmesan cheese over the top of the hot pasta, then garnish with chopped flat leaf Italian parsley. Enjoy!

Recipe Notes

Caloric calculation does not include optional garnish of additional Parmesan cheese and parsley.

Nutrition Facts

Simple Chicken Sausage Pasta

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

Calories 440 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 7g44%

Cholesterol 96mg32%

Sodium 606mg26%

Potassium 138mg4%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 1g1%

Protein 16g32%

Vitamin A 410IU8%

Vitamin C 0.6mg1%

Calcium 94mg9%

Iron 1.5mg8%

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

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03
Jul
2018

Berry Cobbler Traeger Grill Style

categories: Cobblers and Crisps, Desserts, Traeger Grill Recipes

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Make an incredibly delicious berry cobbler Traeger grill style, by cooking this dessert, with blackberries, blueberries and raspberries on a BBQ (or in oven)!

Who wants a serving of berry cobbler, made Traeger grill style? That’s right! Did you know you can make a scrumptious fruit cobbler on a BBQ? Guess what? It tastes GREAT!

My husband recently received a new Traeger smoker grill for a combination birthday/Father’s Day present. I had been saving my money for a long time to buy him one as a special surprise (he’d wanted one for almost a year since he saw a demo), and boy, was he excited when he saw what I asked him to help me unload from the back of our truck!

Now that we had the grill, we had to figure out how to use it – DUH! (our first smoker). Certainly, we were used to using our Weber charcoal grill (direct heat). We also knew a Traeger grill could also double as an oven (due to using indirect heat), so we set about researching various recipes to try.

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

Experimenting With Our New Traeger Grill

Our first attempt turned out wonderful as we smoked and grilled chicken Italian sausages, a rib eye steak, and several chicken breasts. For our second go around with the Traeger, we smoked a pork loin roast (made some tasty BBQ pork sandwiches) and a whole chicken.

We then finished the day off by cooking a delicious triple berry cobbler for dessert ON THE GRILL. **Head implodes**. Who knew you could do that? We sure didn’t… until we bought this grill (see that big smile on my hubby’s face when I surprised him with it?).

The berry cobbler we finished off the grilling session with is incredibly EASY to make… and delicious! I tweaked a rhubarb cobbler recipe I found on their app and adapted it for triple berries!

Berry Cobbler For The Traeger Grill OR In The Oven!

This recipe was specifically written for cooking the cobbler on a Traeger grill, BUT… it can just as easily be made in your oven… honest! Directions for baking it in the oven are included in the printable recipe below. I love the idea of being able to “bake” something on a hot summer’s day without heating up the kitchen, if I’m being honest. This has opened up new experimental cooking adventures for me, to be sure!

Here’s How To Make Berry Cobbler Traeger Style!

Combine frozen blackberries, blueberries and raspberries in a large mixing bowl. The recipe calls for mixed berries (I ended up using 3 full cups of frozen unsweetened mixed berries, straight out of a Richland frozen combo bag from Costco!). The frozen berries are then mixed with brown sugar, lemon juice, lemon zest, vanilla and a little pinch of salt.

After the berries were coated well, I placed them in a 10″ cast iron skillet (you can also use an 8×8 aluminum pan for grilling) or an 8×8 baking dish (if baking in oven). I let them sit in the skillet and thaw while I was making the cobbler topping. Any accumulated juices from the thawing fruit stayed in the skillet.

Make The Topping For The Cobbler

The berry cobbler topping is made by mixing flour, sugar, baking powder and salt in a medium bowl. COLD butter is cut into the flour with a pastry blender (or a couple forks) until the butter is the size of peas. Once mixed, sour cream is gently stirred into the mixture only until the dough begins to come together.

The dough is then pinched into small pieces and placed all over the top of the fruit for the cobbler.

Granulated sugar is lightly sprinkled on top of the cobbler dough, then the berry cobbler is ready to be cooked on the smoker or in the oven..

Instructions For Baking In OVEN

If planning to bake in oven, preheat oven to 350°, then bake for 30-35 minutes or until topping is golden brown, and juices are bubbling around the edges. If you are using a Traeger grill, follow instructions below.

Instructions For Cooking On Traeger Grill Or Other Smoker

The Traeger grill is started on the “Smoke” setting with the lid open for 4-5 minutes, or until the fire has been established and grill is smoking. Turn temperature setting to 350° and preheat the grill for 10-15 minutes with the lid closed until temperature has been reached.

Place cast iron skillet (or aluminum pan) directly onto the grill grate. Close lid, and cook the cobbler for 35 minutes at 350° (may take just a few minutes longer if you want the topping to be more golden brown in color). Cook until the dough topping is golden brown, and the juices are bubbling up all around the edges of the cobbler.

Once done, carefully remove skillet from grill (remember the pan is very HOT). Let cobbler cool down for a few minutes, then scoop it up and serve. That’s how you make this scrumptious berry cobbler Traeger grill style!

See how good the inside of the cobbler looks? YUM. Only one thing can possibly make this triple berry cobbler taste even better. What on earth could THAT be?

Yep… a BIG scoop of homemade vanilla ice cream is the perfect finishing touch for this amazing tasting cobbler! If you like this cobbler, you might also want to take a look at my recipe for Strawberry Cobbler (baked). It’s yummy, too!

We really LOVED this berry cobbler, cooked Traeger grill style! I am excited to try other desserts on the grill, as well, including chocolate chip cookies! I hope you will consider making this recipe. I realize lots of people do not have Traeger grills, but this is a very good tasting cobbler, so I would encourage you to make it in your oven. It will taste DELICIOUS!

Looking For More “Traeger Smoked” Dessert Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. You might enjoy some additional “smoked” dessert recipes we have cooked on our Traeger smoker, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Have a fantastic day!

Recipe Adapted from: https://www.traegergrills.com/recipes/baked-goods/rhubarb-cobbler

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Berry Cobbler (Traeger Grill Style)

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Make an incredibly delicious berry cobbler Traeger grill style, by cooking this dessert, with blackberries, blueberries and raspberries on a BBQ (or in oven)!

Category: Dessert, Grill

Cuisine: American

Keyword: berry cobbler

Servings: 8 servings

Calories Per Serving: 371 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Fruit Filling

3 cups mixed berries (blackberries, blueberries, raspberries) ,frozen
1 cup brown sugar
1 pinch salt
1 teaspoon lemon zest , finely grated
1 lemon (juice of)
1 teaspoon vanilla extract

For Cobbler Topping

1½ cups all purpose flour
3 Tablespoons granulated sugar
1.5 teaspoons Baking powder
1/2 teaspoon salt
8 Tablespoons COLD butter , 1 cube= 1/2 cup
1/2 cup sour cream
2 Tablespoons raw sugar

US Customary - Metric

Instructions

Combine frozen blackberries, blueberries and raspberries in a large mixing bowl. Add brown sugar, lemon juice, lemon zest, vanilla and a little pinch of salt. Stir to fully coat fruit. Place fruit in a 10" cast iron skillet (or an 8x8 aluminum pan for grilling) or an 8x8 baking dish (if baking in oven). Let fruit sit in skillet and thaw while you make cobbler topping. Leave any accumulated juices from the thawing fruit in skillet. Set aside.
Make cobbler topping by mixing flour, sugar, baking powder and salt in a medium bowl. COLD butter is cut into the flour with a pastry blender (or a couple forks) until the butter is the size of peas. Once mixed, gently stir sour cream into the mixture (only until the dough begins to come together). Pinch dough into small pieces and place over the top of the fruit until covered. Sprinkle top of cobbler with raw sugar, if desired.

If Baking In Oven:

If baking in oven, preheat oven to 350°, then bake for 30-35 minutes or until top of cobbler is golden brown and juices are bubbling around the edges.

If Using Traeger Grill:

Start Traeger grill on the "Smoke" setting with the lid open for 4-5 minutes, or until the fire has been established and grill begins smoking. Turn temperature setting to 350° and preheat the grill for 10-15 minutes with the lid closed until temperature has been reached. Place cast iron skillet (or aluminum pan) directly onto the grill grate. Close lid, and cook the cobbler for 35 minutes at 350° (may take just a few minutes longer if you want the topping to be more golden brown in color). Cook until the dough topping is golden brown, and the juices are bubbling up around the edges of the cobbler.
Once cobbler is done, carefully remove skillet from grill or oven (remember the cast iron skillet will be very HOT). Let cobbler cool down for a few minutes, then scoop it up and serve warm, with a scoop of vanilla ice cream! ENJOY!

Recipe Notes

Traeger suggests using Apple or Pecan wood for this dessert. We ended up using Mesquite left over from cooking chicken and pork - no noticeable difference in taste!

Nutrition Facts

Berry Cobbler (Traeger Grill Style)

Amount Per Serving (1 serving)

Calories 371 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 35mg12%

Sodium 269mg12%

Potassium 123mg4%

Carbohydrates 60g20%

Fiber 2g8%

Sugar 39g43%

Protein 3g6%

Vitamin A 425IU9%

Vitamin C 3.4mg4%

Calcium 55mg6%

Iron 1.4mg8%

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

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29
Jun
2018

Raspberry Lemon Crumb Cake

categories: Breakfast, Cakes, Desserts

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You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.

This time of the year is the PERFECT time to find ripe raspberries at local farms or in the local produce section at the grocery store. Then you can make this absolutely yummy raspberry lemon crumb cake!

This past weekend I took my sister and brother-in-law raspberry picking at a local U-Pick farm. They were visiting Oregon from Southern CA for several days, and this is one of the activities my sister really enjoys when she comes up here to visit.

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

Where I Go To Pick Fresh Berries Every Summer

Rowell Brothers Berry Farm has been around since 1853, is about 15 minutes from our home, and is one of the scenic places I LOVE to pick raspberries, blueberries, and boysenberries each summer (plus the fact that you can eat berries for free while you pick is always fun!).

We got to the farm early in the morning, picked raspberries for half an hour and then we were done! Over eight pounds of raspberries picked in half an hour, and we only paid a little over $10, which is a real deal, compared to what they sell for at the grocery store.

A couple days later I used the berries to make homemade raspberry jam , froze a lot of them to use another time, and then also made this delicious raspberry lemon crumb cake with the remaining berries!

How I Got This Recipe For Raspberry Lemon Crumb Cake

I received this recipe from a friend from Southern California 3 years ago. Diane and I grew up together in the youth group at church, and ran into each other once again at a music group reunion we both attended. I hadn’t seen her in over 40 years! It was fun catching up with her, and I learned she had attended culinary school in the past. Ooh… how fun!

Once I returned home to Oregon, Diane sent me this recipe via e-mail and suggested I might enjoy trying it! I saved the recipe in a basket which contains a HUGE pile of recipes I want to try (too many recipes, never enough TIME), and just this week finally hunted it down and pulled it out to use with these fresh picked raspberries! So glad I did – this is a delicious recipe!

The recipe is incredibly EASY, and the fruit-filled crumb cake tastes wonderful. We enjoy a slice for breakfast, accompanied by a good, strong cup of coffee! My husband said his favorite way to eat this would be with a big ol’ scoop of vanilla ice cream on the side! It’s that versatile – it can be either a breakfast coffeecake or a dessert cake!

Here’s How To Make Raspberry Lemon Crumb Cake

Very cold chunks of butter are cut into flour sugar and salt, using a pastry blender. The butter is worked into the dry ingredients until mixture is crumbly and butter is about the size of a pea. One half of a cup of the crumbly mixture is set aside to use for a crumb topping for the cake later on.

The remaining flour mixture is combined with baking powder, baking soda, egg, buttermilk and fresh lemon juice, and blended until fully combined.

Fresh raspberries are gently stirred into cake batter. The batter is then placed into a cake pan that has been coated (bottom and sides) with non-stick cooking spray.

Lemon zest and juice are then added to the reserved flour mixture that was set aside earlier. This crumb topping is mixed until combined, then sprinkled over the top of the cake batter in cake pan.

Time To Bake The Cake!

The raspberry lemon crumb cake is baked in a preheated 350°F oven for 25-30 minutes, or until the cake springs back when touched lightly in the center. This picture below shows how it looked straight out of the oven.

Once the cake cooled to room temperature, it was cut into 8 wedges. The top was garnished with a few raspberries and a sprig of fresh mint (from my garden!).

Time To EAT!

You can see what the raspberry lemon crumb cake looks like on the plate. It’s LOADED with raspberries! The cake is not dry at all, and the combination of raspberry and lemon flavors are absolutely perfect!

We truly enjoyed this simple, yet delicious raspberry lemon crumb cake! I really hope you will consider trying this cake for yourself… you will be surprised just how easy it is to make, and hope you will enjoy it, as well!

Looking For More CAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of delicious cake recipes, 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

Have a wonderful day!

Recipe Source: Diane Schultz O’Brien

0 from 0 votes

Raspberry Lemon Crumb Cake

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

You will LOVE this easy, delicious Raspberry Lemon Crumb Cake, which can be served as a dessert (yummy with a scoop of ice cream) OR a breakfast coffeecake.

Category: Dessert or Coffeecake

Cuisine: American

Keyword: raspberry lemon crumb cake

Servings: 8 slices

Calories Per Serving: 207 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¼ cups all purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/4 cup butter (very cold)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup buttermilk (low-fat)
2 Tablespoons lemon juice (fresh)
1 egg
1 cup fresh raspberries
2 teaspoons lemon zest (finely grated lemon rind)
3/4 teaspoon lemon juice (fresh)

US Customary - Metric

Instructions

Preheat oven to 350°F. Coat an 8" round cake pan with non-stick cooking spray (bottom and sides).
Place flour, granulated sugar and salt in a large mixing bowl. Cut in chunks of COLD butter, using a pastry blender or 2 knives or forks, until the butter/crumbs are about the size of peas. Measure out 1/2 cup of this crumb mixture and set aside to use as crumb topping later (set aside).
To the mixing bowl with remaining flour mixture add the baking powder, baking soda, buttermilk, lemon juice, and egg. Beat on medium speed with a mixer until well blended. Gently STIR in fresh raspberries until fully combined with batter. Spoon batter into the prepared (sprayed) cake pan. Gently spread to cover bottom of pan.
Take the reserved flour/crumb mixture and add lemon zest and juice to it. Combine these ingredients with a fork until crumbly. Sprinkle this mixture over the top of the cake batter, until top of cake is covered.
Bake cake on center rack of preheated 350°F oven for 25-30 minutes or until it is light golden brown on top and cake springs back with touched lightly in the center (mine took 30 minutes). Remove cake pan to a wire rack to cool to room temperature. Slice into 8 wedges, and garnish cake with fresh raspberries and a mint sprig, if desired. ENJOY!

Nutrition Facts

Raspberry Lemon Crumb Cake

Amount Per Serving (1 slice)

Calories 207 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 36mg12%

Sodium 140mg6%

Potassium 91mg3%

Carbohydrates 34g11%

Fiber 1g4%

Sugar 17g19%

Protein 3g6%

Vitamin A 205IU4%

Vitamin C 6.2mg8%

Calcium 34mg3%

Iron 1.1mg6%

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

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26
Jun
2018

Homemade Blackberry Jam

categories: Canning And Preserving

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Enjoy the taste of summer berries all year long by making homemade blackberry jam! Instructions included for canning this jam for long term storage.

Do you enjoy fresh blackberries when they are at their peak during the Summer season? We sure do! I LOVE fresh blackberries, and especially homemade blackberry jam!

We are blessed here in our “neck of the woods” in Oregon to have an abundance of fresh blackberries growing wild EVERYWHERE!

You can you pick them at a local U-Pick farms, find them growing along the road, or (in our case), growing wild right along our back fence, or at the local elementary school!

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

What Else Can You Use Fresh Blackberries For?

These delicious berries can be used in a variety of yummy dishes, such as Blackberry Scones, Blackberry Soda, Blackberry Cobbler, or Blackberry Pie Bars!

These delectable berries can also be used to make jars of scrumptious homemade blackberry jam!

What Do I Need To Make Homemade Blackberry Jam?

The process for making blackberry jam is fairly simple, and requires only a few ingredients, the most important ingredient being fresh blackberries!

This recipe requires 5¾ cups of fresh berries, which is is the equivalent of approximately 6 pint-sized baskets you can find at the grocery store. You will also need lemon juice, sugar, pectin. You will also need canning jars, lids, and a water bath canner.

This recipe also uses powdered pectin, which is a substance that is naturally found in some types of fruit. Pectin is sold in powdered or liquid form (usually in the baking section) at most grocery stores. This jam recipe uses powdered fruit pectin.

The recipe as written below yields a quantity of 5 pint jars of jam, or if you want smaller jars, 9-10 half-pints of homemade jam.

Canning Homemade Blackberry Jam

The process is fairly straightforward, and even if you have not canned jam before, I think you will be surprised how simple it actually is!

Blackberries are cooked with sugar, lemon juice and pectin. Warm, sterilized canning jars are then filled with the hot jam.

Air is removed from the jars, the rims are wiped clean, and then flat lids are placed on top and screwed down.

How Long Does It Take To Process The Jars Of Jam?

The canning jars full of jam are then placed on a raised rack, and processed in a boiling water bath canner for 10 minutes.

Once the jam is finished processing, the hot jars are removed from canner and are transferred to a dish towel on the counter, where they sit and cool down/stabilize for several hours. The jars will make a “pinging” sound as each jar seals securely.

Once you know the jars of jam have sealed properly, the only thing left to do is wipe the jars clean, attach a label to identify the contents, and store jars in the pantry.

Time To Enjoy Some Jam!

Once you’re ready for some delicious, jam, simply open a jar, and spread a bit on toast, biscuits or English muffins. Take a huge bite…and enjoy this “little taste of Summer”!

I am confident you will LOVE this blackberry jam! I’ve made it many times. Once I learned “how” to can jam and jellies, it changed everything for me. I no longer have to buy jam at the grocery store.

It’s also very convenient to have extra jars of homemade jam in my pantry to give a thoughtful, homemade gift to to family and friends (and they love receiving the jam, as well!).

This girl (me, myself and I) sincerely hopes you will consider making your very own homemade jam! It sure is nice to can jars of it to stock up the ol’ family cupboards! YUM!

Looking For More JAM Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious homemade jam recipes, 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..
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Recipe Source: Instructions found inside a box of MCP Premium Fruit Pectin

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Blackberry Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Enjoy the taste of summer berries all year long by making homemade blackberry jam! Instructions included for canning this jam for long term storage.

Category: Jam / Canning and Preserving

Cuisine: American

Keyword: blackberry jam

Servings: 10 cups (5 pint or 10 half-pint jars)

Calories Per Serving: 47 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5¾ cups fresh blackberries (approx. 6 pint-sized baskets)
1/4 cup fresh lemon juice
2 ounces powdered Fruit Pectin ( 1 box)
8 cups sugar

US Customary - Metric

Instructions

Before beginning, make sure you have all the ingredients and equipment (canner, jars, lids, utensils, etc.) ready to go. Wash jars and lids in soapy hot water. Fill a water canner half full of water. Bring this to a low simmer. Fill jars with water and put on an elevated rack in canner , while water is simmering, to keep jars warm. (Or you can set jars on dish towel on a cookie sheet and keep in oven at 250 degrees for 20 minutes for same effect). At the same time, I start a teapot with water going, (so I will have boiling water for the jar lids later on).
Put flat jar lids in small bowl and set aside. In a large bowl, measure out the exact amount of sugar needed. Set aside.
Crush the berries one cup at a time (it is very easy if you use a potato masher). Put the finely crushed berries (5¾ cups total) into a large stock pot. Add lemon juice. Stir the box of Pectin into the berries. Bring this mixture to a full rolling boil on high heat, stirring constantly (a rolling boil is when it is boiling hard, it won't stop bubbling even when stirred). Once berries are at full rolling boil stage, stir in all of the sugar quickly (all at once). Stir well to combine.
At this point, I pour boiling water over the jar lids that are in the small bowl. Let them just sit in the hot water for 5 minutes while you finish the jam.
Bring the jam/juice/pectin/sugar mixture back to a full, rolling boil. Once it is a full rolling boil, boil it for exactly 4 minutes, stirring constantly. When time is up, remove pan from heat, then skim off any accumulated foam (and discard foam). Ladle the hot jam mixture into drained, hot, prepared jars. Fill the jars, but leave 1/8 inch headspace at the top of each jar. Insert a plastic knife into each jar a couple times to help remove air bubbles. Adjust the headspace if necessary. Use a damp cloth or paper towel to wipe down the rim and edges of the jar (you need it free of debris in order to get a good seal on the jar). Cover the jars with the hot, flat jar lid. Screw on the jar rings tightly. Lower each of the jars onto an elevated rack in the canner. The jars must be completely covered with water, and must have at least an inch of water over the top of the jar. Add more boiling water to canner, if necessary, to make sure.
Cover the canner; bring to a gentle boil. Once the water is boiling, process the jars for 10 minutes. When done, wait for a couple minutes, then carefully remove canner lid (lift lid away from you because of steam); carefully lift each jar out of water (with canning tongs), and place on dish towel on the counter to cool (do not put jars directly on counter cause you don't want temperature differences to possibly crack jars). You should hear "ping" sound as the jars seal properly.
After the jars cool off, you can check to see they sealed properly by pressing the middle of the lid. The jar should NOT spring back when touched. If it does spring back, then you will need to refrigerate that particular jar. Let the sealed jars stand at room temp for 24 hours, then store unopened in a cool, dark place for up to 1 year. If any jars do NOT seal, store in refrigerator and use immediately.

Nutrition Facts

Homemade Blackberry Jam

Amount Per Serving (1 Tablespoon)

Calories 47

% Daily Value*

Potassium 29mg1%

Carbohydrates 12g4%

Sugar 10g11%

Vitamin A 40IU1%

Vitamin C 3.9mg5%

Calcium 5mg1%

Iron 0.1mg1%

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

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22
Jun
2018

Chicken Broccoli Fettucine Alfredo

categories: Chicken, Italian, Main Dishes

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Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!

You know what? Right up front I have to tell you this “all in one” meal is fairly high in calories, but I gotta be honest here… sometimes you just have to enjoy yourself! This dish is Italian comfort food at it’s very best!!!

Chicken broccoli fettucine alfredo is one of my favorite Italian dishes, but I only make it occasionally, because it has more delicious calories than I need to routinely consume in one meal!

But… having said that, I cannot say enough GOOD things about this dish- the pasta is coated in a creamy Parmesan butter alfredo sauce packed with flavor, and features chicken breasts and broccoli… an all in one dinner! It tastes DELICIOUS! Oh boy… is it ever delicious!

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

SO HOW DO I MAKE CHICKEN BROCCOLI FETTUCINE ALFREDO?

The first thing you will need to do is make the alfredo sauce for the pasta. It’s EASY! Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil.

Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook these ingredients on medium low until the cheese has melted and the sauce has thickened.

Prepare The “Add-Ins”

NOTE: (This step can be done ahead of time!) Cook broccoli florets (either fresh or frozen). I use fresh broccoli florets and steam them over boiling water until they are done. Set aside until you’re ready to add them to the sauce. Cut the cooked chicken breast into bite-sized pieces.

Cook fettucine pasta according to the package directions. When done, drain pasta well.

Finishing The Chicken Broccoli Fettucine Alfredo

Add cooked and drained fettucine noodles to the alfredo sauce. Next add cooked broccoli and chicken pieces. Stir well, to combine ingredients and fully coat everything with the alfredo sauce. TIP: If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in.

Taste test the pasta (it’s a hard job, but someone’s gotta do it). Season with salt and pepper, to suit your taste. Continue cooking on medium low for a minute or two to ensure everything is heated through before serving.

Time To Serve This Delicious Meal

To serve, transfer chicken broccoli fettucine alfredo to individual serving bowls or plates. Garnish each serving with chopped fresh parsley, if desired. If you don’t mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too.

Serve this delicious pasta, and enjoy every single yummy, high calorie bite! If you enjoy this meal, you might also want to check out my recipe for Shrimp and Penne Pasta Alfredo.

While this may not be the “healthiest” dish you’ve ever had… it might be one of the most delicious dishes you’ve ever had! The fettucine is so good… creamy, cheesy, and hey… since there is a vegetable (broccoli) and lean protein (chicken breast) in it, that’s gotta count for something, right? It’s all about BALANCE in everything! Sure hope you enjoy this meal!

Looking For More PASTA 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 yummy pasta dishes, 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

Hope you have a fantastic day!

0 from 0 votes

Chicken Broccoli Fettucine Alfredo

Prep Time

15 mins

Cook Time

11 mins

Total Time

26 mins

Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!

Category: Dinner

Cuisine: Italian

Keyword: chicken broccoli fettucine alfredo

Servings: 5 servings

Calories Per Serving: 934 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces fettucine pasta
3/4 cup butter
1½ cups heavy whipping cream
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1½ cups Parmesan cheese , grated
2 chicken breasts (boneless, skinless) , precooked
2 cups broccoli , steamed
2 teaspoons parsley (fresh) , for garnish (if desired)

US Customary - Metric

Instructions

Make the alfredo sauce for the pasta. Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil. Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook on medium low until the cheese has melted and the sauce has thickened.
NOTE: To save time, these two steps can be done ahead of time: #1-Cook broccoli florets until done. #2-Cut two pre-cooked boneless, skinless chicken breasts into bite sized pieces. Set broccoli and chicken aside until ready to add to sauce.
Cook fettucine pasta according to the package directions. When done, drain pasta well.
Add drained fettucine noodles to the alfredo sauce in pan, then add cooked broccoli and chicken pieces. Stir well, to combine ingredients and fully coat everything with alfredo sauce. If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in. Taste test the pasta. Season with additional salt and pepper, if desired. Continue cooking on low for a minute or two, to ensure everything is hot.
To serve, transfer chicken broccoli fettucine alfredo to individual serving dishes. Garnish each serving with chopped fresh parsley, if desired. If you don't mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too. Serve hot, and enjoy!

Nutrition Facts

Chicken Broccoli Fettucine Alfredo

Amount Per Serving (1 serving)

Calories 934 Calories from Fat 594

% Daily Value*

Fat 66g102%

Saturated Fat 39g244%

Cholesterol 277mg92%

Sodium 829mg36%

Potassium 537mg15%

Carbohydrates 54g18%

Fiber 3g13%

Sugar 2g2%

Protein 32g64%

Vitamin A 2415IU48%

Vitamin C 33.4mg40%

Calcium 453mg45%

Iron 2mg11%

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

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18
Jun
2018

Peach Jam (how to can it)

categories: Canning And Preserving

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Homemade peach jam is a reminder of summer time at it’s BEST! Learn how to make this classic jam, and can it for long term storage!

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

I LOVE Fresh Peaches!

I LOVE summer time in the Pacific Northwest! After months of cool weather and rain, it feels like everything blooms and “wakes up”! One of my favorite activities during the peak of the summer season is picking ripe fresh fruit (including peaches) at local U-Pick farms.

It’s so much FUN to get outside and pick peaches at their very best, ripe, juicy, and right there on the tree! Once I get them home, I LOVE to make peach jam, ice cream, cobblers, pies, etc. with the “fruits of my labor”. Another thing I do each summer is to can sliced peaches! That way I can enjoy the fresh taste all year long!

Why I Learned To Can Jam and Jelly

I learned how to can jam using a water bath canner several years ago. I simply wanted to learn HOW it was done, so I taught myself Once I saw how easy it is to can jam, I’ve never stopped, and am happy to say I haven’t bought jam in at least 8 years!

Here Are A Few Other Jam Recipes I’ve Shared On This Blog

I’ve posted some of the jam I’ve made on this blog. I have a nice variety of jams, which include Apple Butter, Bing Cherry, Orange Marmalade, Rhubarb-Orange, Strawberry, Blueberry, and Raspberry, to name a few.

Most jellies and jams follow a very simple process, and if you follow that process carefully, you will be successful in your efforts to “put up” (as canning is sometimes referred to as) these items in your pantry!

With a few ingredients and a few basic canning tools, you can successfully store summer’s harvest for long term use! Jams and jellies are typically canned using a water bath canner.

What Is A Water Bath Canner?

A “water bath canner” is basically a very large, tall pot with a lid, that has an elevated rack to slightly elevate the jars off the bottom of the pot. The rack handles are then used to lift the processed jars out of the pot, once done.

Jams and jellies (prepared with high acid foods in a water bath canner) are far simpler to can than vegetables, soups or meat, all low-acid foods, which require a different appliance called a “pressure canner”.

Once you are done and your jars of peach jam have sealed correctly, you can enjoy the work of your hands for years! I LOVE the feeling that comes with knowing our pantry is well stocked!

Enjoying The Peach Jam

The morning I was finishing writing this blog post, I realized I didn’t have any photos of the peach jam “in action”. I went downstairs to our pantry and scrounged through all our jars of jam and canned veggies until I found a jar of peach jam hiding in back of the cupboard. Guess what I found? A jar of peach jam I canned 4 YEARS AGO! I was a bit apprehensive as to whether it would still be good, but guess what? It was DELICIOUS, and tasted as fresh as the day I canned it.

Here’s a picture! My husband and I both had a piece of sourdough toast with the peach jam on it for breakfast, and said it tasted as yummy and fresh as when it was first made! THAT is why I enjoy canning so much for long term storage. I haven’t bought jam in years!

I hope you will consider making these peach preserves. It is such a great way to savor (over and over) the taste of fresh peaches, long after summer has come and gone! Thanks for stopping by, and have a great day. Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page.

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

Have a fantastic day, friends!

Recipe Source: MCP Pectin

5 from 1 vote

Peach Jam

Prep Time

35 mins

Cook Time

10 mins

Total Time

45 mins

Homemade peach jam is a reminder of summer time at it's BEST! Learn how to make this classic jam, and can it for long term storage!

Category: Canning and Preserving

Cuisine: American

Keyword: peach jam

Servings: 7 (1/2 pint jars)

Calories Per Serving: 45 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups finely chopped fresh peaches (peeled, approx. 3½ pounds)
1/4 cup fresh lemon juice (approx. 2 lemons)
6 cups granulated sugar
1 box Fruit Pectin (powdered) (1.75 ounces powdered pectin per box)

US Customary - Metric

Instructions

Fill a boiling water canner half full of water. Bring this to a simmer. (At the same time, I start a teapot with water going, so I will have boiling water for the jar lids later on). Wash jars and lids in soapy hot water. Put lids in small bowl. Fill jars with water and put in canner on a rack, while it is simmering, to keep jars warm. (Or you can set jars on dish towel on a cookie sheet and keep in oven at 250 degrees for 20 minutes for same effect).
In a large bowl, measure out the exact amount of sugar. Set aside.
Put the finely chopped peaches (4 cups) into a large stock pot. Stir the lemon juice and the box of Pectin into the peaches. Bring mixture to a full rolling boil on high heat, stirring constantly (a rolling boil is when it is boiling hard, it won't stop bubbling even when stirred). Stir in all of the sugar quickly (all at once). Stir well to combine.
At this point, I pour boiling water over the jar lids that are in the little bowl. Let them just sit in the hot water for 5 minutes while you finish the jam.
Bring the jam/pectin/sugar mixture back to a full, rolling boil. Once it is a full rolling boil, boil it for exactly 4 minutes, stirring constantly. When time is up, remove pan from heat, then skim off any accumulated foam (and discard foam). Ladle the hot jam mixture into hot, prepared jars. Fill the jars, but leave 1/8 inch headspace at the top of each jar. Insert a plastic knife into each jar a couple times to help remove air bubbles. Adjust the headspace if necessary. Use a damp cloth or paper towel to wipe down the rim and edges of the jar. You need it free of debris in order to get a good seal on the jar. Cover the jars with the hot, flat jar lid. Screw on the jar rings tightly. Lower each of the jars onto an elevated rack in the canner. The jars must be completely covered with water, and must have at least an inch of water over the top of the jar. Add more boiling water to canner, if necessary, to make sure.
Cover the canner; bring to a gentle boil. Once the water is boiling, process the jars for 10 minutes. When done, wait for a couple minutes, then carefully remove canner lid (lift lid away from you because of steam); carefully lift each jar out of water (with canning tongs), and place on dish towel on the counter to cool (do not put jars directly on counter cause you don't want temperature differences to possibly crack jars). You should hear "ping" sound as the jars seal properly.
After the jars cool off, you can check to see they sealed properly by pressing the middle of the lid. The jar should NOT spring back when touched. If it does spring back, then you will need to refrigerate that particular jar. Let the sealed jars stand at room temp for 24 hours, then store unopened in a cool, dark place for up to 1 year. If any jars do NOT seal, store in refrigerator and use immediately.

Nutrition Facts

Peach Jam

Amount Per Serving (1 Tablespoon)

Calories 45

% Daily Value*

Sodium 1mg0%

Potassium 11mg0%

Carbohydrates 11g4%

Sugar 11g12%

Vitamin A 20IU0%

Vitamin C 0.6mg1%

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

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15
Jun
2018

Au Gratin Potatoes

categories: Side Dishes, Vegetable Dishes

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Au Gratin Potatoes are a comforting classic side dish, with thinly sliced potatoes covered in a homemade cheese sauce, then baked until golden brown and bubbly!

Do you like Potatoes au Gratin? Pretty fancy sounding French name for potatoes and cheese, right? My husband found a simple translation online for “au gratin” which said that it simply means “cooked with a cover of cheese and bread crumbs mixed with butter”.

Well, I do not speak French, but I do know that I love this “comfort food” side dish! That description of au gratin fits this recipe perfectly! How can you go wrong with baked russet potatoes smothered in cheese sauce, and covered with a buttery bread crumb topping?

I found an old recipe recently that I had written down on an index card many years ago, made a few slight changes to the original, then made them for dinner. It is fairly straight forward to make, and was very delicious!

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

Here’s How To Make Au Gratin Potatoes:

Melt butter in a medium saucepan on medium low heat. Stir in flour. Continue stirring; the mixture will clump up a bit (as seen in photo). Continue cooking for one minute, stirring often (this helps cook the “floury” taste out of it).

Stir the milk, salt and pepper into butter mixture. Continue to cook on medium heat until mixture thickens considerably. Add sharp cheddar cheese; stir until cheese has fully melted, and sauce is quite thick.

Peel, then slice potatoes into 1/8″ round slices. If you have a mandoline, use that to get very thin slices (1/8″ is best!). I have a mandoline, but used a knife to slice the potatoes to show how thin the potato slices should be (when using a knife try hard to get them 1/4″ or thinner), in case you don’t have one.

If the potatoes slices are too thick, it will take much longer to cook them until tender! The thinner the slices are, the better!

Place the sliced potatoes to the cheese sauce in pan. Stir well, to completely cover potatoes with cheese sauce.

Spray a 2 quart sized baking dish with non-stick spray (bottom and sides). Add the cheesy potatoes to the dish, and evenly spread to disperse. Set aside.

Create the buttery crumb topping by mixing together melted butter and soft breadcrumbs.

Sprinkle the buttered bread crumbs over the entire surface of the au gratin potatoes.

Bake potatoes in a preheated 400 degree oven for 60 minutes (covered with foil). Remove foil and continue baking for an additional 15 minutes, or until surface of potatoes is golden brown and cheese sauce is bubbly around the edges of dish.

When done baking, remove dish to a wire rack. The cheese should be bubbling around the edges, and the potatoes should be fully cooked through and tender. Season with additional salt and pepper, if desired, serve, and enjoy these au gratin potatoes!

We enjoyed the potatoes, served with grilled vegetables and my REALLY GOOD meatloaf. This meal was a tried and true meat and potatoes dinner, to be sure! Hope you will consider making this delicious side dish to compliment YOUR favorite meal!

Looking For More POTATO Recipes?

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

Have a wonderful day… God Bless You!

Original Recipe Source: unknown (written down many years ago on 3×5 card-no author noted)

0 from 0 votes

Au Gratin Potatoes

Prep Time

15 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 30 mins

Au Gratin Potatoes are a comforting classic side dish, with thinly sliced potatoes covered in a homemade cheese sauce, then baked until golden brown and bubbly!

Category: Side Dish, Vegetables

Cuisine: American

Keyword: au gratin potatoes

Servings: 8 servings

Calories Per Serving: 283 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 medium potatoes (or 4 large), peeled, thinly sliced into 1/4" rounds

For Cheese Sauce (total approx. 2½ cups)

4 Tablespoons butter
4 Tablespoons all purpose flour
1/2 teaspoon Salt , plus more to taste (if desired)
1/4 teaspoon Pepper
2 cups milk
2½ cups sharp cheddar cheese (grated)

For Bread Crumb Topping:

1/2 cup bread crumbs
2 Tablespoons butter, melted

US Customary - Metric

Instructions

Melt butter in a medium saucepan on medium low heat. Stir in flour. Continue stirring; the mixture will clump up a bit. Continue cooking for one minute, stirring often (this helps cook the "floury" taste out of it). Stir the milk, salt and pepper into butter mixture. Continue to cook on medium heat until mixture thickens considerably. Add sharp cheddar cheese; stir until cheese has fully melted, and sauce is quite thick.
Peel, then slice potatoes into 1/8" round slices. If you have a mandoline, use that to get very thin slices. If using a knife to slice potatoes, slice them as thin as possible (no more than 1/4" thin). If the potatoes slices are too thick, it will take much longer to cook them until tender! The thinner the slices are, the better!
Add potatoes to the cheese sauce in pan. Stir well, to completely cover potatoes. Spray a 2 quart sized baking dish with non-stick spray (bottom and sides). Add potatoes to the dish, and evenly spread to disperse. Set aside.
Make the buttery crumb topping by mixing together melted butter and soft breadcrumbs. Sprinkle the buttered bread crumbs over the entire surface of the au gratin potatoes.
Bake potatoes in a preheated 400 degree oven for 60 minutes (covered with foil). Remove foil and continue baking for an additional 15 minutes, or until surface of potatoes is golden brown and cheese sauce is bubbly around the edges of dish. Remove from oven, season with additional salt and pepper, if desired. Serve, and enjoy!

Nutrition Facts

Au Gratin Potatoes

Amount Per Serving (1 serving)

Calories 283 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Cholesterol 62mg21%

Sodium 515mg22%

Potassium 136mg4%

Carbohydrates 11g4%

Sugar 3g3%

Protein 12g24%

Vitamin A 730IU15%

Calcium 342mg34%

Iron 0.8mg4%

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

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11
Jun
2018

Easy Grilled Corn On The Cob

categories: Side Dishes, Vegetable Dishes

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Grilled corn on the cob (on the BBQ) is easy to make, delicious, and a great way to keep a kitchen cool on hot days, by cooking outside!
Do you enjoy corn on the cob? We LOVE corn on the cob! Each summer, I try to pick up fresh corn at the grocery store or farmer’s market whenever I can.

For most of our married life I simply boiled the corn with a teensy tiny bit of sugar in the water. That’s the way I used to cook corn on the cob most of the time.

But in the past couple years I’ve realized just how absolutely delicious grilled corn on the cob can be.

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

How To Make Easy Grilled Corn On The Cob

There are several methods for grilling corn… we’ve grilled it with the husks still on, after soaking it in water (to prevent burning). That is delicious, and “steams” the corn inside the husk.

Another way to grill corn is the method I’m sharing today. This method is perfect if you just want to get corn on the grill, then onto the table, but don’t want to soak the corn in water.

Here’s The Method We Use For Grilled Corn On The Cob

Soooo… always start with FRESH corn. Corn on the cob is the best when it is at its peak locally during the Summer months.

Whether you get fresh corn from your own garden, a grocery store, farmer’s market, or a friend who is feeling generous with their harvest, it doesn’t matter. Just get yourself some fresh yummy ears of corn!

For this method used for grilled corn on the cob, you will need to completely remove the corn husks and as much of the corn “silk” as possible before starting. Rinse, then dry off corn.

Lightly brush each ear of corn you are using with a very mild tasting cooking oil (I used vegetable oil). Make sure to brush the oil on all sides.

Time To Grill The Corn On The Cob!

Preheat your charcoal BBQ grill until the coals are ready (hot, hot, hot) or a gas grill has reached a high temperature.

We grilled the corn this time on our beloved Weber charcoal grill with some yummy looking baby back ribs. Now THAT’S gonna be a good dinner!

Cook the corn for 2-3 minutes on the hot grill, then rotate each ear of corn a quarter turn. It should be “barely charred” or have light brown grill marks on it.

See how the ears of corn are starting to have a slight “char” on the kernels? That is GOOD.

Keep rotating the ears of corn a quarter turn every 2-3 minutes. If the coals are hot enough, the total time to cook the grilled corn on the cob is usually about 10 minutes.

Be careful to not let the kernels burn too much, but a good char on each piece of corn is wonderful!

When Is The Corn Done?

Once the corn has been grilled on all sides (after about 10-11 minutes), the corn should be done!

Transfer the grilled corn on the cob to a serving plate, add butter, season to taste with salt and pepper, and dig in!

Go ahead and chomp away on this summertime treat – it’s really delicious! We love the slight smoky taste the corn has after being grilled.

How Else Can I Use Grilled Corn?

Another way to use grilled corn on the cob is to let it cool, then slice off the kernels from the cob.

The grilled corn kernels taste wonderful when added to a Southwestern-style salad like Black Bean Corn & Tomato Salad w/ Avocado Cilantro Dressing, soup or a taco salad. A great smoky grilled corn flavor will be instantly added to that dish!

There are so many different ways to cook corn on the cob… this is one simple method that we enjoy using. It’s nice to cook a piece of meat AND the corn on the grill at the same time!

Sure hope you will consider trying it this EASY way! If you enjoy dishes with fresh corn, may I also suggest my recipes for Grilled Unshucked Corn On the Cob and Fresh Corn Sauté with Red Peppers and Onions?

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

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0 from 0 votes

Easy Grilled Corn On The Cob

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Grilled corn on the cob (on the BBQ) is super easy to make, delicious, and is a great way to keep your kitchen cool during hot summer days, by cooking outside!

Category: Side Dishes, Vegetables

Cuisine: American

Keyword: grilled corn on the cob

Servings: 2 servings

Calories Per Serving: 155 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 ears fresh corn on the cob
1 Tablespoon vegetable oil (or light tasting oil)
1 teaspoon butter (or more, to taste)
1 pinch salt (or more, to taste)
1 pinch black pepper (or more, to taste)

US Customary - Metric

Instructions

Completely remove the corn husks and as much of the corn "silk" as possible before starting. Rinse, and dry off corn.
Lightly brush each ear of corn you are using with a very mild tasting cooking oil (I used vegetable oil). Make sure to brush the oil on all sides.
Preheat your BBQ grill until you have very hot coals or a high temperature reading. When hot, place corn ears on grill. After 2-3 minutes cooking the corn on the hot grill, rotate each ear a quarter turn. Keep rotating the ears of corn a quarter turn every 2-3 minutes. If the coals are hot enough, the total time to cook the ears of corn is usually about 10-11 minutes. Be careful to not let the kernels burn too much, but a good char is wonderful!
When corn is grilled on all sides (after about 10-11 minutes), the corn should be done! Transfer the grilled corn on the cob to a serving plate, add butter, season to taste with salt and pepper, and dig in! Enjoy!

Nutrition Facts

Easy Grilled Corn On The Cob

Amount Per Serving (1 ear of corn)

Calories 155 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 7g44%

Cholesterol 5mg2%

Sodium 31mg1%

Potassium 243mg7%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 5g6%

Protein 2g4%

Vitamin A 230IU5%

Vitamin C 6.1mg7%

Iron 0.5mg3%

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

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

08
Jun
2018

Triple Berry Streusel Coffeecake

categories: Breakfast

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Triple Berry Streusel Coffeecake with blackberries, raspberries and blueberries, and topped with a buttery crumb topping is a perfect breakfast or brunch treat!

I found the recipe for this triple berry streusel coffeecake while searching for breakfast ideas in my old trusty recipe card file box. I’ve had these old recipes for many, many years, and quite literally just happened upon this one. I thought it sounded like a great coffeecake for a breakfast or brunch with a crowd, so decided to give it a try.

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

Where Did This Recipe Originate?

The original recipe was called “Hawthorne Street Cafe Coffeecake”, and I believe it originated with a small restaurant in Portland that has since gone out of business. This coffeecake was one of their most requested dishes!

The recipe was cut from a newspaper and I had taped it to a 3×5 card years ago, but no source was given. The recipe “might” have come from The Oregonian newspaper, but my search of their recipes turned up nothing by this name. I decided to make this breakfast cake, but where the original recipe only used Marionberries, I substituted three berries: blackberry, raspberry and blueberry!

The recipe uses FROZEN berries (to ensure a moist cake), and I just happened to have a large bag of all three in my freezer (thanks to my husband buying them at the store). The recipe is very easy, and the results? OUTSTANDING! Here’s how to make this treat that serves 12.

How To Make Triple Berry Streusel Coffeecake

To make the streusel topping, place brown sugar, quick cooking oats, flour, cold butter and cinnamon in a medium sized bowl. Using a pastry blender, cut butter into the other ingredients until mixture is crumbly (and butter becomes about the size of peas). Set aside. NOTE: You can also blend these ingredients until crumbly in a food processor, if desired.

Make the coffeecake batter in a separate bowl by first combining flour, quick cooking oats and baking powder. In a separate bowl, blend melted butter, brown sugar, egg, vanilla and milk. Add the flour mixture to the butter mixture, and stir until ingredients are fully combined.

Spoon the coffeecake batter into a very well greased (bottom and sides) 10 inch springform pan. Spread the batter out, to completely cover the bottom of the pan.

Place the FROZEN (not thawed) berries on top of the batter, and spread out to evenly cover batter. (Why use FROZEN berries? Frozen berries help ensure the triple berry streusel coffeecake is moist).

Sprinkle the fruit with the streusel topping, dispersing evenly over the top of the coffeecake to cover.

Baking The Triple Berry Streusel Coffeecake

Bake the coffeecake in a preheated 350° F. oven for 1 hour, or until completely done in the center. You can test its doneness by inserting a toothpick into the center of coffeecake. If it comes out clean, it is done.

When done, transfer coffeecake to a wire rack, and let it cool in the pan for 30 minutes. Once cooled, run a butter knife around the edges of pan, then carefully open the pan by releasing latch and remove pan.

Time To EAT!

After the triple berry streusel coffeecake has completely cooled, it is ready to serve. See that layer of berries? They taste so fresh, and really help keep this coffeecake moist! Grab a knife, cut yourself a big ol’ slice, sit back and enjoy this delicious treat!

I wrapped several pieces up really well and put them in our freezer to enjoy another day. I am happy to report that even on Day 3 after making this triple berry streusel coffeecake, the pieces were still moist and absolutely delicious!

By the way… if you enjoy coffeecake, be sure to check out my recipes for Pumpkin Streusel Coffeecake, Old Fashioned Crumb Coffeecake, or Hummingbird Cake. Throw in a good strong cup of coffee to drink, for good measure, and you’ve got yourself a yummy breakfast!

I hope you really enjoy this triple berry streusel coffeecake. It TRULY is delicious! I’m looking forward to making it again in a few weeks when my sister and brother-in-law come up for a visit!

Thank you for stopping by, and I hope you will come back again soon for more delicious recipes. Don’t forget, you can check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a wonderful day.

Looking For More COFFEECAKE Recipes?

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

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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Have a wonderful day… make it a GOOD one!

Original Recipe Source: unknown (possibly The Oregonian newspaper)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Triple Berry Streusel Coffeecake

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Triple Berry Streusel Coffeecake with blackberries, raspberries and blueberries, and topped with a buttery crumb topping is a perfect breakfast or brunch treat!

Category: Breakfast

Cuisine: American

Keyword: triple berry streusel coffeecake

Servings: 12 servings

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup brown sugar , firmly packed, divided use
2 cups all purpose flour , divided use
1½ cups quick cooking oats , uncooked, divided use
1 cup butter (2 sticks) , divided use
2 Tablespoons baking powder
1 egg
1 teaspoon vanilla extract
3/4 cup milk
3 cups frozen blackberries, blueberries, raspberries (or 3 cups blackberries)

US Customary - Metric

Instructions

To Make Streusel Topping:

Place ½ cup brown sugar, ½ cup oats, ½ cup flour, ½ cup cold butter and cinnamon in a medium sized bowl. Using a pastry blender, cut butter into the other ingredients until mixture is crumbly (and butter becomes about the size of peas). NOTE: You may also choose to blend these ingredients until crumbly in a food processor, if desired. Set aside.

To Make Coffeecake Batter:

Make coffeecake batter in a separate large bowl by combining remaining flour, oats and baking powder. In another bowl, blend melted (remaining) butter, brown sugar, egg, vanilla and milk. Add flour mixture to the butter mixture, and stir until ingredients are fully combined.

To Assemble Coffeecake:

Spoon the coffeecake batter into a very well greased (bottom and sides) 10 inch springform pan. Spread batter out to completely cover the bottom of the pan. Place the FROZEN (not thawed) berries on top of the batter, and spread out to evenly cover batter. Sprinkle the fruit with the streusel topping, dispersing evenly over the top of the coffeecake to cover.
Bake coffeecake in a preheated 350° F. oven for 1 hour, or until done in the center. You can test doneness by inserting a toothpick into the center of coffeecake. If it comes out clean, it is done. When done, transfer coffeecake to a wire rack, and let it cool in the pan for 30 minutes. Once cooled, run a butter knife around inside edge of pan, then carefully open pan by releasing latch to remove outside form. After coffeecake has completely cooled, it is ready to serve. Slice into 12 pieces, and enjoy!

Nutrition Facts

Triple Berry Streusel Coffeecake

Amount Per Serving (1 slice)

Calories 348 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Cholesterol 55mg18%

Sodium 154mg7%

Potassium 374mg11%

Carbohydrates 45g15%

Fiber 3g13%

Sugar 20g22%

Protein 5g10%

Vitamin A 600IU12%

Vitamin C 7.6mg9%

Calcium 145mg15%

Iron 2mg11%

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

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

Fresh Ripe Peaches Are the Best!

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Let The Ice Cream “Ripen” In the Freezer, Then ENJOY!

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SO HOW DO I MAKE CHICKEN BROCCOLI FETTUCINE ALFREDO?

Prepare The “Add-Ins”

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Time To Serve This Delicious Meal

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How To Make Easy Grilled Corn On The Cob

Here’s The Method We Use For Grilled Corn On The Cob

Time To Grill The Corn On The Cob!

When Is The Corn Done?

How Else Can I Use Grilled Corn?

Want More Recipes? Get My FREE Newsletter!

Find Me On Social Media:

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Where Did This Recipe Originate?

How To Make Triple Berry Streusel Coffeecake

Baking The Triple Berry Streusel Coffeecake

Time To EAT!

Looking For More COFFEECAKE Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

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