The Grateful Girl Cooks!

08
Dec
2017

Microwave Egg Breakfast Sandwich

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Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!

Need a quick, yet filling breakfast? What if I told you that you can make a hearty Microwave Egg Breakfast Sandwich in 2 minutes?

Yep… it’s delicious, and this breakfast sandwich can be ready faster than stopping for take-out at a fast-food restaurant!

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

Remodeling Our Kitchen AND Trying To Cook Breakfast

Our kitchen is currently undergoing a complete remodel from floor to ceiling. At the time of this writing, there is nothing but bare walls in it (see below on left).

My husband and I have set up an itsy bitsy tiny temporary kitchen on a table in our dining room with a few essential appliances, so we can survive the 2 month remodeling process (see below on right).

One of the most used appliances (well, besides the COFFEE MAKER), is our old microwave, which has been a real life-saver.

I recently began making eggs in the microwave – who knew? Now I’ve made these 2 minute breakfast sandwiches several times already.

We LOVE these sandwiches for breakfast! We are making them (using the microwave) out of necessity, but love how convenient it’s been to make a hearty “breakfast on the go” for us in just a couple minutes.

How To Make A Microwave Egg Breakfast Sandwich

Here’s how easy they are to make using a microwave, and a few simple ingredients. The ingredients are an egg, grated cheddar, deli sliced ham, and one whole English muffin.

Spray a microwave-safe ramekin or mug with non-stick spray. Add one egg, a teaspoon of water, and salt and pepper.

Give it a good stir until the ingredients are mixed together thoroughly.

Next place the English muffin halves in toaster and lightly toast them until they are lightly browned. Now it’s time to multi-task!!!!

Cook The Egg In The Microwave

While the muffin is in the toaster, cook the egg. Place ramekin with egg mixture into microwave. Cook (uncovered) for 40-60 seconds on high (mine cooked fully in 40!).

Here’s what the egg looked like when I took it out after 40 seconds. Perfectly cooked! By the way, did you notice the plastic utensils we are using during the kitchen remodel? (ha ha).

I used the lovely and quite glamorous plastic fork to remove the egg from the ramekin. We are LIVIN’ LARGE during this kitchen remodel… ha ha ha!

As soon as the English muffin is toasted, lightly butter it, then add the ham immediately. Place the cooked egg on top of the ham, add sharp cheddar cheese and put the lid on top.

If you’re more of a “I like my cheese UNDER the egg” kind of person, then by all means, make it work for YOU!

Ready To Eat

That’s it! In under 2 minutes, you’ve got yourself an wonderfully tasty breakfast! The warmth from the top half of the English muffin lightly melts the cheese, as well.

I made a microwave egg breakfast sandwich one morning when our grown son was here at breakfast time, and he thought they tasted wonderful, as well!

We served them on (you guessed it) PAPER PLATES, and voila! A great tasting microwave egg breakfast sandwich was made “lickety split” for us kitchen “orphans”.

These would be fantastic item for a quick breakfast to eat on the go I’m pretty sure many of you eat in your car on the way to work- (wink, wink).

Why stop for take-out, when it would take less time to make this breakfast before ever leaving the house? This microwave egg breakfast sandwich would also be a quick way to feed the kids before school. It tastes really good, too.

Hope you’ll give it a try! Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking for More BREAKFAST Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of breakfast recipes you might enjoy, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Microwave Egg Breakfast Sandwich

Prep Time

1 min

Cook Time

1 min

Total Time

2 mins

Need breakfast quick? Try this 2 minute microwave egg breakfast sandwich, prepared in a microwave, with egg, ham and cheese on a toasted English muffin!

Category: Breakfast

Cuisine: American

Keyword: microwave egg breakfast sandwich

Servings: 1 sandwich

Calories Per Serving: 430 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Non-stick cooking spray
1 large egg
1 teaspoon water
1 pinch salt/pepper (to season egg)
1 english muffin , split and toasted
1 teaspoon butter (optional, for muffin)
2 ounces deli ham (2-3 very thin slices)
1 Tablespoon grated sharp cheddar cheese (small handful or thin slice)

US Customary - Metric

Instructions

Lightly coat a small ramekin with non-stick cooking spray. Place egg, water, salt and pepper in ramekin. Stir to blend ingredients. Set aside.
Lightly toast english muffin. When done, butter one half (optional).
While muffin is toasting, place ramekin with egg in microwave. Cook on high power for 40-60 seconds (mine only took 40 seconds to fully cook). Remove dish from microwave.
Place warm ham slices on one half of toasted english muffin. Top with cooked egg, then grated cheddar. Immediately place the top half of the english muffin on the cheese. Serve and enjoy while it's hot!

Nutrition Facts

Microwave Egg Breakfast Sandwich

Amount Per Serving (1 sandwich)

Calories 430 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 10g63%

Cholesterol 225mg75%

Sodium 1167mg51%

Potassium 297mg8%

Carbohydrates 26g9%

Fiber 1g4%

Protein 25g50%

Vitamin A 515IU10%

Calcium 162mg16%

Iron 1.8mg10%

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

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

04
Dec
2017

Chocolate Dipped Shortbread Cookies

categories: Chocolate, Cookies, Desserts, Holidays!

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Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They’re a real time saver during the holidays!

If you’re looking for a quick and easy last minute Christmas treat (a shortcut) to take to a holiday party or give to friends, how about Chocolate Dipped Shortbread Cookies? They LOOK great, taste wonderful, and only take about 10 minutes to make!

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

Easy To Make, Using Store Bought Shortbread Cookies!

These festive looking goodies are so easy because… wait for it… YOU USE STORE-BOUGHT SHORTBREAD COOKIES! That’s a major time-saver right there, folks!

I don’t know about you, but the Christmas season seems to get quite busy, whether I want it to or not. Why not take some of the holiday “stress” out of the day, and make these delicious decorated cookies in no time at all?

All you will need are some store-bought shortbread cookies (any shape or size), some milk chocolate or semi-sweet chocolate chips, a bit of vegetable shortening, and Christmas sprinkles to fancy the treats up a bit! I used an assortment of Walker’s Shortbread that my hubby bought in a huge tin at Costco (but Lorna Doone’s are wonderful, as well)!

The good part about using store-bought shortbread is that you can “make” as many cookies you want!

How To Make Chocolate Dipped Shortbread Cookies

Spread a sheet of parchment paper on work surface. Melt chocolate chips and shortening in heat-proof bowl in microwave. 30 Seconds on High. Remove. Stir. 30 seconds on High. Remove. Stir. The chocolate should have melted.

If not, place back in for 15 seconds, being careful not to burn it. Dip one end of the cookie into the melted chocolate mixture, making sure to cover all sides. (I use a spoon to help coat it with chocolate).

As soon as the shortbread is covered to your liking, place it onto parchment paper. Once you set it down, don’t move it or the chocolate will smear.

Immediately garnish with colored sprinkles (sprinkle them on using your fingers) while chocolate is still wet. Do NOT dip the wet cookie into the sprinkles or it will be a BIG mess. Trust me!

Repeat process until all cookies are decorated. Let the cookies rest on the parchment paper without moving them until the chocolate has hardened.

Ready To EAT!

Once the chocolate is firm, transfer cookies to a serving plate, and serve. See how cute they are? I used an assortment of triangular, rectangular and circular shaped cookies!

The chocolate dipped shortbread cookies would be a perfect hostess gift for a special friend, or served on a pretty Christmas platter at a dessert buffet or Christmas party!

They look fancy, but no one needs to know how easy they were to make! I mean, really… who wouldn’t like a sweet, buttery shortbread cookie dipped in chocolate, topped with “Christmasy” looking sprinkles?

Our home is in the middle of a total kitchen remodel this Christmas season, so we have nothing in the kitchen at the moment except walls, floor and ceiling. I made the chocolate dipped shortbread cookies (pictured above) in October before construction began. They were wrapped and frozen, so I would still be able to give my neighbors plates of yummy goodies at Christmas, as is my tradition!

There may not be a kitchen available to me this year, but I can still give gifts of food! I might have even saved a few chocolate dipped shortbread cookies for my husband and I as well! Yum! Hope you’ll enjoy making and eating these Christmas cookies!

Looking For Other Recipes For Christmas Goodies?

All of my recipes can be found in the Recipe Index at the top of the page. You might even like my post featuring quite a few recipes in a Holiday Goodies Collection! Speaking of Christmas goodies, be sure and check out my recipes for:

Microwave Rocky Road Fudge (another time-saver!)
Pecan Pie Truffles
Cranberry Orange Pinwheel Cookies
Holiday Spritz Cookies
Chocolate Peanut Butter Muddy Buddies!

Interested In More Recipes?

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0 from 0 votes

Chocolate Dipped Shortbread Cookies

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Cute, buttery, chocolate dipped shortbread cookies are a cinch to make in 10 minutes, using store-bought cookies. They're a real time saver during the holidays!

Category: Cookies, Dessert

Cuisine: American

Keyword: chocolate dipped shortbread cookies

Servings: 2 dozen

Calories Per Serving: 290 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 dozen store-bought shortbread cookies (any shape or size)
2 cups milk chocolate or semi-sweet chocolate chips
1 HEAPING Tablespoon vegetable shortening
Christmas colored sprinkles

US Customary - Metric

Instructions

Cover work surface with a sheet of parchment paper.
In a microwave-safe bowl, place chocolate chips and shortening. Heat on high in microwave for 30 seconds. Remove bowl from microwave. Stir well. Place bowl back in microwave and microwave on high for an additional 30 seconds. Remove bowl from microwave. Stir well, until mixture is smooth. If necessary, place back in microwave for 15 seconds, then stir.
Dip the end or part of the cookie in melted chocolate, being sure to coat all sides. Let excess drip back into bowl, then place cookie onto parchment paper and do not move it. Garnish cookie immediately with colored sprinkles while chocolate is still wet.
Repeat process with all cookies. If necessary, make another 1/2 batch of melted chocolate to finish cookies or coat additional cookies. Let cookies rest on parchment paper for at least an hour or until chocolate has hardened. Transfer to serving platter, and enjoy!

Recipe Notes

Caloric calculation is based on using Walkers Shortbread. Caloric count will vary, based on the type of shortbread cookie used.

Nutrition Facts

Chocolate Dipped Shortbread Cookies

Amount Per Serving (1 cookie)

Calories 290

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

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

01
Dec
2017

Garlic Parmesan Pasta and Shrimp

categories: Italian, Main Dishes, Seafood

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Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.

Garlic Parmesan Pasta and Shrimp is totally DELICIOUS! I found the recipe for the pasta sauce on Pinterest, and because it was fairly similar to the sauce I usually make, I decided to try it. Pan-seared shrimp were added to the pasta, for a bit of protein and all around flavor!

Once you’ve quickly pan-cooked the shrimp, the rest of the dish is cooked in one pan on the stove top. And guess what? It’s scrumptious! Here’s how easy it is to make this dish:

Scroll down for A Printable Recipe Card At The Bottom Of The Page

Pan-Sear The Shrimp

Peel and de-vein the shrimp, and then season them lightly with salt and pepper. Heat olive oil in a large skillet on medium heat, and add the shrimp.

Sear the shrimp on both sides of olive until done, turning to cook both sides. This will take about 3-5 minutes total, and they will turn pink as they cook. Set the cooked shrimp aside and cover.

Make The Garlic Parmesan Sauce For The Pasta

Heat olive oil on medium-high in a large skillet. Add the minced garlic to the hot oil, and cook for about a minute, stirring often to prevent burning. Now add the butter, chicken broth and milk, and whisk these together while the butter melts.

Add UNCOOKED Fettucine to The Sauce

Place the uncooked fettucine noodles into the sauce, in the skillet. I used my fresh homemade pasta, made from scratch (yippee!). Season to taste, with salt and pepper. Stir in the noodles and simmer (on medium-low heat) until the pasta has completely cooked through. This will take about 15-18 minutes for commercially prepared pasta).

Stir the pasta and sauce occasionally while it cooks! Once the pasta is cooked through, add some fresh grated Parmesan cheese. Stir well, to combine. If you find the sauce has thickened too much, simply add a bit more milk, until it’s the thickness you desire.

Add The Cooked Shrimp To The Garlic Parmesan Pasta

Add the cooked shrimp to the pasta and sauce in the skillet. Stir to combine, and cook only until the shrimp are heated through (1-2 minutes).

Time To Serve The Garlic Parmesan Pasta and Shrimp!

Sprinkle fresh or dried parsley on top of dish before serving, and serve it immediately, while very hot!

The sauce is very creamy, with a wonderful garlic and Parmesan flavor, and the pan-seared shrimp adds delicious flavor AND protein to this dish! We really enjoyed it, and I hope you will give this dish a try!

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of pasta recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (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!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Pasta recipe adapted from: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta

0 from 0 votes

Garlic Parmesan Pasta and Shrimp

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Garlic Parmesan Pasta and Shrimp is a 30 minute, easy to make dish, with pan-seared shrimp and fettucine noodles in a creamy garlic Parmesan sauce.

Category: Entree

Cuisine: Italian

Keyword: parmesan pasta and shrimp

Servings: 4 servings

Calories Per Serving: 506 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Shrimp:

1 Tablespoon olive oil
1 pound large shrimp , peeled, de-veined (lightly seasoned with salt/pepper)

For Pasta and Sauce:

1 Tablespoon olive oil
4 cloves garlic , minced
2 Tablespoons butter
1 cup milk (or more, if needed to thin out sauce later)
2 cups chicken broth
Salt/Pepper , to taste
8 ounces uncooked fettucine pasta
1/4 cup fresh grated Parmesan cheese
1 Tablespoon Chopped fresh or dried parsley flakes (approx. 1 T. for garnish, if desired)

US Customary - Metric

Instructions

Heat 1 Tablespoon olive oil in large skillet on medium heat. When oil is hot, add shrimp. Cook on both sides until done (approx 4-5 minutes total time). Transfer shrimp from skillet when done. Cover/keep warm.
To make pasta sauce, heat olive oil on medium-high in a large skillet. Add minced garlic to hot oil; cook for about a minute, stirring often to prevent burning. Add butter, chicken broth and milk; whisk together while butter melts. Season sauce with salt and pepper, to taste.
Stir in the UNCOOKED noodles and simmer (on medium-low heat) until the pasta has completely cooked through (this will take about 15-18 minutes for commercially prepared pasta). Stir mixture occasionally while it cooks!
Once pasta is cooked through, add fresh grated Parmesan cheese. Stir well, to combine. If you find the sauce has thickened too much, simply add a touch more milk until it's the thickness you desire. Add the cooked shrimp to the skillet, stir to combine, and cook only until shrimp are heated through. Garnish hot pasta with a sprinkle of fresh or dried parsley before serving, and serve hot!

Nutrition Facts

Garlic Parmesan Pasta and Shrimp

Amount Per Serving (1 serving)

Calories 506 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Cholesterol 356mg119%

Sodium 1497mg65%

Potassium 437mg12%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 4g4%

Protein 36g72%

Vitamin A 380IU8%

Vitamin C 14.4mg17%

Calcium 346mg35%

Iron 3.9mg22%

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

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

27
Nov
2017

Glazed Lemon Poppy Seed Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries

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These delicious Glazed Lemon Poppy Seed Doughnuts are tart AND sweet, simple to make, and baked (not fried)! They are a wonderful breakfast treat!

Who wants doughnuts? How about these Glazed Lemon Poppy Seed Doughnuts? They are baked (not fried), a little sweet, a little tangy, glazed with a lemon icing… and very good! Yes, please!

I found this recipe on Pinterest and decided to give it a try. I love all things lemon… and lemon poppy seed doughnuts with lemon glaze on top? C’mon!!! I knew I had to make them. The doughnuts are baked and are crazy easy to make.

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

Prepare The Doughnut Pan

Spray a doughnut pan with non-stick spray; set aside. Preheat your oven to 350 degrees F. Speaking of doughnut pans… I bought a Wilton 6 cavity doughnut pan a couple years ago with a gift card I received for my birthday.

I think the doughnut pan was only $9 or $10 dollars on Amazon, and I’ve used it a lot. It’s wonderful to be able to BAKE doughnuts, instead of FRYING them! This is what the pan looks like.

How To Make Lemon Poppy Seed Doughnuts

In a medium sized bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk these together, then set bowl aside. In a separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk these together until batter is smooth.

Pour this wet mixture into the bowl with the dry ingredients. Stir until all ingredients are combined into a thick batter, but make sure not to over mix! You now have the batter made for the lemon poppy seed doughnuts! Easy, right?

Fill Pan Then Bake The Doughnuts

Carefully spoon (or pipe) the batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches. Bake the lemon poppy seed doughnuts at 350°F for approximately 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done.

When done, remove pan from oven, and let it sit for a couple of minutes, then transfer the doughnuts from pan to a wire rack that is positioned on top of a piece of parchment paper.

When you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let the doughnuts cool a bit before putting the glaze on them.

Make Glaze For The Lemon Poppy Seed Doughnuts

To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together well, until you have a creamy glaze. NOTE: I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.

Icing The Doughnuts

Once the doughnuts have cooled down, frost them with the lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the iced lemon poppy seed doughnuts back onto the wire rack.

Once all the doughnuts have been iced, sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts have been glazed. Once the “icing” has firmed up, the lemon poppy seed doughnuts are ready to serve.

Lemon poppy seed doughnuts are best eaten on the same day they are made, BUT you can store them for a couple days at room temp, if covered well.

Can You FREEZE Lemon Poppy Seed Doughnuts?

YES. The doughnuts can be frozen for a month or two, if wrapped and sealed well. I made these doughnuts a couple weeks ago before our complete kitchen remodel begins. We won’t have an oven for 6-8 weeks, so I froze several doughnuts for later. I’m looking forward to having them conveniently stashed in our freezer to pull out for a quick breakfast treat!

There you have it… Baked Lemon Poppy Seed Doughnuts! A big thank you goes out to Sally at Sally’s Baking Addiction for her lovely recipe! Sure hope you will give these yummy lemon infused doughnuts a try.

Looking For More DOUGHNUT Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. A few doughnut recipes you might enjoy 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

Recipe Source: https://sallysbakingaddiction.com/2016/09/02/glazed-lemon-poppy-seed-donuts/

0 from 0 votes

Glazed Lemon Poppy Seed Doughnuts

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

These delicious Glazed Lemon Poppy Seed Doughnuts are tangy, sweet, simple to make, and baked (not fried)! A wonderful breakfast treat!

Category: Breakfast

Cuisine: American

Keyword: lemon poppy seed doughnuts

Servings: 9 Doughnuts

Calories Per Serving: 207 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Doughnuts:

1 cup all purpose flour
1 Tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 Tablespoons butter , melted (and cooled a bit)
1 large egg
1/3 cup granulated sugar
1/4 cup sour cream
1/4 cup milk
1 teaspoon vanilla extract
1 Tablespoon lemon zest
1 Tablespoon fresh lemon juice

For the Lemon Glaze:

1 cup powdered sugar
2 Tablespoon butter , melted
1 Tablespoon fresh lemon juice
1-2 Tablespoons milk (depends on thickness of glaze you desire)
1/2 teaspoon vanilla extract
Poppy seeds for garnish (completely optional)

US Customary - Metric

Instructions

Spray a doughnut pan with non-stick spray and set aside. Preheat oven to 350° F.
In a medium bowl, place flour, poppy seeds, baking powder, salt and baking soda. Whisk together, then set bowl aside. In separate bowl, combine butter, egg, granulated sugar, sour cream, milk, vanilla, lemon zest and juice. Whisk together until batter is smooth, Pour this wet mixture into bowl with dry ingredients. Stir until combined into a thick batter, but make sure not to over mix!
Carefully spoon (or pipe) batter into doughnut pan, filling each cup 2/3 to 3/4 of the way full. If you have a 6 cup pan, you may have to bake these in batches.
Bake doughnuts for approx. 10 minutes. Check them at 9 minutes. The edges should be slightly brown when done. When done, remove pan from oven, and let it sit for 2-3 minutes, then transfer doughnuts from pan to a wire rack that is on top of a piece of parchment paper (when you glaze the doughnuts later, any glaze that drips will land on parchment paper, which is better for easy clean up!). Repeat process with any leftover batter. Once done, let doughnuts cool before putting the glaze on them.
To make the lemon glaze, place powdered sugar, melted butter, lemon juice, milk and vanilla extract in a medium sized bowl. Mix together until you have a creamy glaze. I used 1½ Tablespoons of milk to get it to the consistency I wanted, but if you want the glaze to be thicker, only use 1 Tablespoon milk.
Once doughnuts have cooled, frost with lemon glaze by picking up a doughnut and dipping the top side into the glaze to coat. Flip it over and put the doughnut back on wire rack. Sprinkle with a few poppy seeds, if desired. Repeat until all doughnuts are glazed. Once the "icing" has firmed, doughnuts are ready to serve.

Nutrition Facts

Glazed Lemon Poppy Seed Doughnuts

Amount Per Serving (1 doughnut)

Calories 207 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 35mg12%

Sodium 221mg10%

Potassium 92mg3%

Carbohydrates 32g11%

Sugar 21g23%

Protein 2g4%

Vitamin A 235IU5%

Vitamin C 2.1mg3%

Calcium 56mg6%

Iron 0.9mg5%

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

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

24
Nov
2017

Microwave Rocky Road Fudge

categories: Candy, Desserts, Holidays!

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You’re gonna love this delicious Microwave Rocky Road Fudge, with creamy chocolate, miniature marshmallows and crunchy pecans! Guess what? This Christmas “candy” only takes 5 minutes to prepare in the microwave!
I’ve been making my Mom’s Old-Fashioned Fudge each Christmas for almost 40 years now. It’s my all-time favorite recipe for homemade “traditional” fudge. It is soooo good!

I recently found a recipe for microwave rocky road fudge that is absolutely PERFECT to make when you don’t have a lot of time and want to whip up a QUICK, tasty Christmas surprise for family or friends. That’s most of us during this busy season, right?

The recipe for microwave rocky road fudge was in an old cookbook I had in my cookbook collection. This recipe caught my attention because it’s made IN THE MICROWAVE, and the entire batch is ready for the refrigerator in under 5 minutes! Whoa! Talk about FAST! So I decided to try it, and was really happy with the results! Here’s how easy it is to make microwave rocky road fudge:

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

How to Make Microwave Rocky Road Fudge

Line an 8×8 square pan with aluminum foil, leaving an overhang on the sides. The foil overhang will be used to easily lift out the fudge from the pan later. Coat the bottom and sides of the pan with non-stick cooking spray. Set the dish aside.

Place sifted powdered sugar, butter, milk, cocoa and salt into a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted.

Remove the bowl from the microwave, and stir or whisk the ingredients, to combine. The mixture will need to be smooth.

Immediately add the chopped pecans, miniature marshmallows and vanilla extract. Stir this mixture well, until all ingredients are blended together.

Let It Chill!

Pour the fudge mixture into the prepared 8×8 pan, and spread the fudge evenly in pan. Place the microwave rocky road fudge in the refrigerator and let it chill for 1 hour, or until it firms up. Once fudge has firmed up, lift it out of pan using the extended edges of foil. The foil overhang will help you lift the entire block of fudge up and out of the dish.

Helpful Tip For Cutting Microwave Rocky Road Fudge

Cut fudge into 1 inch square pieces, using either a pizza cutter or a very sharp knife. Note: The pan I used had rounded corners. If you want straight corners on the outside edge pieces, make sure to use a square edged dish.

And just as quick as that… you’ve made homemade microwave rocky road fudge! Even if you are experiencing the “busy-ness” of the season, you can probably still find a few minutes to make this yummy Christmas candy!

Interested In More Recipes For Christmas Goodies?

Speaking of Christmas goodies, you might want to try Chocolate-Dipped Coconut Macaroons, Mom’s Refrigerator Fruitcake (NO-it’s not THAT kind of fruitcake), Sprinkle Bars or Gingerbread Muffins!

You might also like Snowball Cookies, Chocolate Dipped Shortbread Cookies, Pecan Pie Truffles, Microwave Pecan Brittle, Coconut Candied Cashews, Tex Mex Party Nuts, or Candied Citrus Peels! These and other Christmas treats can be found in the Recipe Index at the top of the page. All are wonderful for gift-giving during the most wonderful time of the year!

Microwave Rocky Road Fudge Is Perfect For Gift Giving!

What a delicious gift a plate of homemade fudge is for your family or a friend during the holidays. Shhh… they don’t have to know it only took you a few minutes to make! Make sure to keep microwave rocky road fudge stored in a covered airtight container in the refrigerator. Enjoy this decadent, quick and easy holiday treat!

I hope you enjoy this wonderful season. It’s my favorite time of the year, and I am thankful it has deep meaning for me personally. It has great meaning, because it reminds me how deeply loved I am by the One whose birth we celebrate… Jesus, who has completely changed my life forever!

Have a wonderful day, full of love, laughter, and great JOY!

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

Recipe Source: The cookbook “Quick Gifts of Good Taste”, Published 1994, Leisure Arts, Inc., page 45.

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Microwave Rocky Road Fudge

Prep Time

5 mins

Cook Time

2 mins

Total Time

7 mins

You'll love this easy, creamy microwave rocky road fudge, with marshmallows and pecans! Best part? It only takes 5 minutes to make this treat with a microwave!

Category: Christmas Goodies

Cuisine: American

Keyword: microwave rocky road fudge

Servings: 30 pieces (approx. 1½ pounds

Calories Per Serving: 115 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4½ cups sifted confectioners sugar (powdered sugar)
1/2 cup butter (or margarine)
1/4 cup milk
1/3 cup cocoa powder (unsweetened)
1/4 teaspoon salt
1/2 cup chopped pecans (or walnuts)
1/2 cup miniature marshmallows
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Line an 8x8 square pan with aluminum foil, leaving an overhang on the sides. Coat bottom and sides of pan with non-stick cooking spray. Set aside.
Place sifted powdered sugar, butter, milk, cocoa and salt in a large microwave-safe bowl. Microwave this mixture for 2 to 2½ minutes on HIGH power (100%) until butter has melted. Remove from microwave, and stir to combine.
Immediately add chopped pecans, miniature marshmallows and the vanilla extract. Stir mixture well, until all ingredients are blended together. Pour fudge mixture into the prepared 8x8 pan, and spread fudge to cover. Place fudge in refrigerator and chill for 1 hour, or until it firms up.
Once fudge has firmed up, lift it out of pan using the extended edges of foil. Cut fudge into 1 inch square pieces. Store fudge in covered airtight container in refrigerator. Enjoy!

Nutrition Facts

Microwave Rocky Road Fudge

Amount Per Serving (1 piece)

Calories 115 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 48mg2%

Potassium 24mg1%

Carbohydrates 19g6%

Sugar 18g20%

Vitamin A 100IU2%

Calcium 6mg1%

Iron 0.2mg1%

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

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21
Nov
2017

Thanksgiving Blessings

categories: Holidays!, Inspiration

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I love Thanksgiving. The tradition we have of gathering as a family, enjoying a wonderful meal together, and celebrating the blessings we have, truly makes it one of my favorite holidays!

It seems like Thanksgiving is one of the last truly non-commercialized holidays left on the books, which is why I love it so much. The “things” that are most important in life are celebrated. This year my kitchen is completely torn apart (down to floor and wall studs) as we are in the middle of a complete remodel.

I usually host Thanksgiving dinner in our home, so this year we will go to a relative’s home, instead. We will celebrate this holiday sharing a meal, swapping stories, playing games, eating pie, laughing a lot, and saying THANK YOU to God for our blessings, big and small!

I’m so grateful to have such good childhood memories of Thanksgiving. My memories include getting up to watch the big parade on TV, Mom and Dad in the kitchen taste testing the Southern cornbread dressing until they got the seasoning “just right”, smelling the turkey roasting in the oven, nibbling on snacks, then sitting down to dinner in the afternoon with all the traditional “fixins’. It was really fun just being together with Dad, Mom, and my two younger sisters!

We knew that even though we didn’t have a lot of money or live in a fancy house… that we were BLESSED in so many other ways… good friends, clothes to wear, food to eat, our health, etc.

We grew up loving God and so it was very natural to give our thanks to HIM for our blessings, for truly they were just that. BLESSINGS. We knew that others may not have homes to stay warm in, family to share the day with, or even food to eat… so that alone was a huge blessing to be thankful for.

Every Thanksgiving I’m reminded of a story from the Bible, in the book written by Luke (the physician). In Chapter 17, he wrote about a time when Jesus was about to enter a village and was met by 10 men who had leprosy. They BEGGED Jesus to take pity on them and heal them. Jesus told them to go and show themselves to the village priests, so they could be considered “clean” again (since people with that disease were considered “outcasts”).

The men did what he said, “and as they went, they were healed”, BUT ONE and ONLY ONE of them upon seeing he was healed made a point to go back to Jesus and say THANK YOU. That gets me every time. Ten men had their lives changed forever through the miraculous gift of healing, and yet ONLY ONE of them took time to offer their thanks to the gift-giver. Whoa.

I want to be like that one man… one who acknowledges the GIVER of all good things at all times. I want to be the woman who is grateful for what I DO have, rather than someone who sits around grumbling about what I DON’T have. The holiday of Thanksgiving merely fine tunes our attention toward giving thanks in a simple way.

So, this year, when you sit down to your Thanksgiving table and meal, be it elaborate or simple… whether you consider your blessings many or few, be the one who remembers to say “thank you” to the gift-giver!

From our home in Oregon to yours… May your blessings be many, and your sorrows be few. HAPPY THANKSGIVING!

17
Nov
2017

Hoisin Sriracha Chicken

categories: Asian, Chicken, Main Dishes

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Chicken thighs get an easy, Asian-inspired twist with sweet, mildly spicy Hoisin Sriracha Chicken! Chicken is quickly marinated, then pan-seared to finish.

I found this Hoisin sriracha chicken recipe on Pinterest and it sounded quite good, so I decided to try it! YUM! This delicious dish only takes about 25 minutes to cook!

Hoisin sauce, honey, soy sauce, and Sriracha sauce, garlic and ginger form the base for a slightly sweet, slightly spicy marinade for plump chicken thighs. Once marinated for 15 minutes, chicken is pan-cooked until done. That’s it! See how easy this recipe is? And wow, it sure tastes GOOD!

Scroll Down for A Printable Recipe Card At the Bottom Of The Page

How To Make Hoisin Sriracha Chicken

Bone-in and skin on chicken thighs were used for this recipe, but you are welcome to use boneless, skinless if you want. Usually I remove the skin from chicken, but found that for this particular recipe, the skin crisps up nicely and really added to the flavor!

If you are using boneless thighs, the cooking time might be a bit less, so keep that in mind while cooking the chicken!

Make Marinade For The Chicken

The Hoisin sriracha marinade is mixed up, and chicken is covered with the sauce. Let the chicken marinade in the sauce for at least 15 minutes. TIP: Short on time at the end of the day? Mix up the marinade ahead of time. Let hoisin sriracha chicken marinate all day, to make it easier and quicker to prepare this dish at dinner time!

If you’re interested, you might also want to check out my blog post on how to make Homemade Hoisin Sauce (it’s easy, also!). I used it in this recipe!

Cooking Hoisin Sriracha Chicken

Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove the chicken from the from marinade, and let the excess drain off. NOTE: MAKE SURE TO SAVE THE MARINADE!

Add the marinated Hoisin sriracha chicken thighs to the hot skillet, with the skin side facing DOWN. Cook the chicken on both sides, making sure the skin side gets browned very well.

Add Reserved Marinade To the Skillet

Once both sides of the hoisin sriracha chicken have browned, turn the heat on stove down to LOW. Pour the reserved marinade back into your skillet. Spoon this sauce over the chicken thighs, and continue to cook. As the hoisin sriracha chicken cooks, the sauce will slightly reduce in volume and thicken up a bit.

Cook hoisin sriracha chicken until fully cooked through or reaches an internal temp. of 165° F. If using bone-in thighs, the cooking time will be approximately 25 minutes total. The time is slightly less if you’re using boneless thighs. Occasionally spoon some of the sauce over each piece of chicken during the cooking process.

Serve The Hoisin Sriracha Chicken

Once chicken is done, remove the pan from the heat. Transfer the chicken to individual serving dishes. Sprinkle each piece of chicken with white sesame seeds, to garnish.

Serve immediately while hot, and enjoy the wonderful Asian-inspired flavors of this Hoisin Sriracha Chicken! We enjoy it with steamed brown rice and veggies on the side. YUM!

I really hope you will consider making Hoisin Sriracha Chicken. The dish was easy to make and was REALLY tasty! I’ve added the Weight Watcher Smart Points per serving in the Notes section of the printable recipe below, for those following their nutrition plan.

We really did enjoy this meal! Hope you and your family do, too! Have a wonderful day.

Looking For More CHICKEN Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes you might enjoy, 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

Recipe Source: http://rasamalaysia.com/hoisin-sriracha-chicken/

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Hoisin Sriracha Chicken

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Chicken thighs get an easy, Asian-inspired twist with sweet, mildly spicy Hoisin Sriracha Chicken! Chicken is quickly marinated, then pan-seared to finish.

Category: Entree

Cuisine: Asian

Keyword: hoisin sriracha chicken

Servings: 4 servings

Calories Per Serving: 314 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large chicken thighs , with bone in and skin on (optional-see note)
1½ Tablespoons hoisin sauce
1 Tablespoon soy sauce
1/2 Tablespoon Sriracha sauce
1 Tablespoon honey
3 cloves garlic (minced)
1 inch piece of fresh ginger (peeled, minced)
1 pinch salt
1 Tablespoon oil
White sesame seeds for garnish (optional)

US Customary - Metric

Instructions

Mix hoisin, soy, sriracha, honey, garlic, ginger and salt in a medium bowl; stir to fully combine ingredients. Add chicken to marinade and turn to fully cover; let chicken marinate for 15 minutes.
Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove chicken from marinade (**MAKE SURE TO SAVE THE MARINADE), and add to hot skillet with the skin side facing down. Cook chicken on both sides; make sure the skin side gets browned very well.
Once both sides of the chicken have been browned, turn the heat down to LOW. Pour the reserved marinade into skillet. Spoon sauce over chicken thighs, and continue to cook. As chicken cooks, the sauce will slightly reduce in volume and thicken up a bit. Cook until chicken is fully cooked through, or reaches an internal temperature of 165° F. If using bone-in thighs, cooking time will be approximately 25 minutes total... slightly less if no bone. Occasionally spoon a bit of sauce over each piece of chicken during the cooking process.
Once chicken is done, remove pan from heat, and transfer chicken to individual serving plates. Garnish chicken with white sesame seeds, if desired. Serve, and enjoy!

Recipe Notes

Boneless, skinless thighs may be substituted. Cooking time will be slightly less. Cook to internal temperature of 165 degrees (approx. 20 minutes).
Weight Watchers? Bone in with skin = 11 Smart Points per serving. Boneless skinless = 7 Smart Points

Nutrition Facts

Hoisin Sriracha Chicken

Amount Per Serving (1 piece)

Calories 314 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 7g44%

Cholesterol 110mg37%

Sodium 479mg21%

Potassium 250mg7%

Carbohydrates 8g3%

Sugar 6g7%

Protein 19g38%

Vitamin A 90IU2%

Vitamin C 1.9mg2%

Calcium 13mg1%

Iron 0.9mg5%

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

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15
Nov
2017

Pecan Pie Truffles

categories: Desserts, Holidays!, Truffles & Bon Bons

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Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat! Perfect homemade food gift for family and friends at Christmas or Thanksgiving!

I find it hard to believe Christmas is right around the corner once again! Time to start making Christmas goodies for family, friends and neighbors!

The recipe for pecan pie truffles I’m sharing with you today is one I found on Pinterest. I immediately thought of making these for Christmas to put out on a goodie tray at a Christmas party, but you know what? These pecan pie truffles would also be yummy on a dessert table at a Thanksgiving feast! They’re delicious, and look like they took a lot more time than they really do, to make.

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

How To Make Pecan Pie Truffles

The truffles are actually not that hard to make! Being by placing chopped pecans on a 13×9 baking sheet (sprayed with a non-stick spray). Bake the pecans for 5 minutes, to lightly toast them.

Place the toasted pecans (reserve 1/4 cup for garnish later!), graham cracker crumbs, brown sugar and salt in a medium sized bowl. Add the maple syrup, corn syrup and vanilla extract to bowl. Stir well to thoroughly combine all the ingredients. Refrigerate the pecan pie truffles filling for 15 minutes.

Forming the Pecan Pie Truffles

Remove the pecan filling from refrigerator. Shape mixture into balls about 1″ wide, by rolling mixture between hands. Place each pecan ball onto a 9×13 parchment paper lined baking sheet. Place baking sheet in refrigerator. Chill the pecan pie truffles for 30 minutes.

Cooking Chocolate Topping For Pecan Pie Truffles

There are two ways to prepare melted chocolate to cover the pecan pie truffles. Either way will work to cover the truffles.

If using purchased melting chocolate or candy melts, prepare according to package directions.
If using chocolate chips and shortening (the method I use), melt chocolate and shortening in microwave by heating on high for 30 seconds. Stir. Heat for another 30 seconds on high. Stir until mixture becomes smooth. If necessary, heat for an additional 15 seconds, but be careful not to burn chocolate.

Dipping Pecan Pie Truffles In Chocolate

Dip each of the pecan pie truffles into the melted chocolate. I use a fork to hold the ball while I dip, and if necessary a spoon to gently pour additional chocolate over truffle. Let the excess chocolate drip back into the bowl.

When the truffles are fully covered with chocolate, place each truffle onto parchment paper lined baking sheet. Note: After every 3-4 truffles are dipped, sprinkle tops with reserved pecan pieces. It is important to sprinkle them with pecans BEFORE the chocolate hardens! Repeat process until all are coated.

Ready To EAT!

Let the chocolate on the truffles harden by placing them in refrigerator. Once the chocolate is firm, the pecan pie truffles are ready to serve!

Enjoy the pecan pie filling taste of these delicious truffles! If you’re feeling generous, make up a little plate of goodies for a friend or neighbor. Spread the joy of the season with others!

Hope you will consider making these little chocolate covered pecan pie truffles. I am making them to give as Christmas treats, but they would be perfect to take to a Thanksgiving meal, as well. They are not hard at all to make, and I believe you will really enjoy them! Have a great day!

Looking For More TRUFFLE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious truffle 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

Recipe Source: Julie, at http://glitterandgoulash.com/pecan-pie-truffles/

0 from 0 votes

Pecan Pie Truffles

Prep Time

1 hr

Cook Time

0 mins

Total Time

1 hr

Chocolate covered Pecan Pie Truffles are a yummy, sweet dessert treat! Perfect homemade food gift for family and friends at Christmas or Thanksgiving!

Category: Candy, Dessert

Cuisine: American

Keyword: pecan pie truffles

Servings: 30 truffles (approx.)

Calories Per Serving: 188 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2½ cups toasted pecans , finely chopped (divided)
1 cup graham cracker crumbs
1 cup light brown sugar
1/2 teaspoon salt
2 Tablespoons real maple syrup
⅓ cup light corn syrup
1½ teaspoons vanilla
16 oz. melting chocolate OR 12 ounces semi-sweet choc. chips + 2 heaping Tbl. shortening

US Customary - Metric

Instructions

Spread the chopped pecans on a baking sheet (sprayed with a non-stick spray), then bake for 5 minutes at 350° (to lightly toast them). When done, measure out 1/4 cup; set aside and reserve for garnish.
Place remaining pecans, graham cracker crumbs, brown sugar and salt in a medium sized bowl. Add maple syrup, corn syrup and vanilla extract. Stir well to fully mix ingredients.Refrigerate for 15 minutes.
Remove pecan filling from refrigerator. Shape mixture into balls about 1" wide, by rolling mixture between hands. Place each pecan ball onto a 9x13 parchment paper lined baking sheet. Place baking sheet in refrigerator and chill the pecan balls for 30 minutes.
Once pecan balls have chilled, prepare the dipping chocolate. *NOTE: If using melting chocolate, prepare according to package directions. If using chocolate chips and shortening, melt chocolate and shortening in microwave by heating on high for 30 seconds. Stir. Heat another 30 seconds on high. Stir until mixture becomes smooth. If necessary, heat for an additional 15 seconds, but be careful not to burn chocolate.
Dip each pecan ball into the melted chocolate (I use a fork to hold the ball while I dip, and if necessary, a spoon to gently pour additional chocolate over truffle). When they are fully covered with chocolate, place truffle onto parchment paper lined baking sheet. Note: After every 3-4 truffles are dipped, sprinkle tops with reserved pecan pieces (you want to sprinkle them with pecans BEFORE the chocolate hardens!). Repeat process until all are coated. Let chocolate harden by placing truffles in refrigerator. Once the chocolate is firm, they are ready to serve!

Nutrition Facts

Pecan Pie Truffles

Amount Per Serving (1 truffle)

Calories 188 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 2mg1%

Sodium 72mg3%

Potassium 52mg1%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 21g23%

Protein 2g4%

Vitamin A 38IU1%

Vitamin C 1mg1%

Calcium 34mg3%

Iron 1mg6%

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

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13
Nov
2017

Whole Berry Cranberry Orange Sauce

categories: Holidays!, Sauces and Dressings, Side Dishes

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This flavorful whole berry cranberry orange sauce is a wonderful side dish for Thanksgiving! It’s incredibly easy to make, with only a few ingredients!

It’s almost Thanksgiving, and I am looking forward to making one of my favorite dishes… Whole Berry Cranberry Orange Sauce! It’s sooo good, and simple to whip up!

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

As a kid, I didn’t like cranberry sauce. I thought of it as the big red wiggly blob of funny tasting stuff from a can that my Mom put out on a plate at Thanksgiving. Being the dutiful daughter that I am, I followed her example for many years in my own home. Funny thing, though… I never really liked it, because the gelatinous, wobbly texture made me cringe.

The OTHER Way I Make Cranberry Orange Sauce – My Mom’s Version

Years later my Mom began making a homemade cranberry-orange sauce, and I found I really enjoyed the fresh sweet and tartness. It’s DELICIOUS!

Her recipe is almost more like a fresh “relish”, requires no cooking and has orange, apple and fresh cranberries in it (finely ground using a food processor). I make her version often during the holidays. That homemade cranberry sauce recipe is so good I can eat it right out of the bowl with a spoon! It tastes very similar to the kind sold at Trader Joes!

How To Make My Version Of Whole Berry Cranberry Orange Sauce

I also enjoy a whole berry cranberry orange sauce, which is cooked… with most of the cranberries “popped”, but left whole in the sauce. I slightly adapted my Mom’s original recipe to make this version, and am happy to share it with you.

This recipe does not include apples, requires a very short cooking time to enable the cranberries to “pop”, and is full of cranberry orange flavor! It tastes AMAZING! Whole berry cranberry orange sauce is so delicious, I usually have to grab a spoon and take multiple “samples”. It’s a hard job, but somebody has to do it! I’m always happy to help!

The recipe for whole berry cranberry orange sauce is so easy to make from scratch. Basically the ingredients are placed into a large saucepan, and mixture is cooked. The ingredients are stirred frequently while the cranberries cook, until most of the cranberries have “popped”. This usually takes only 8-10 minutes.

Interesting Fact About Cooked Cranberries

Here’s an interesting side note – did you know when the cranberries are cooked at a high temperature and “pop” open, they release pectin? Yep, they do, and then the pectin turns around and slightly thickens the sauce naturally. Who knew a sauce using these two main ingredients could be so delicious AND thicken itself?

Anyways… I hope you will consider making your very own fresh whole berry cranberry orange sauce this Thanksgiving. I think you will be amazed at how great it tastes! We had a guest over to share Thanksgiving with us, and he said it was the BEST cranberry sauce he had ever had!

The awesome thing is that it can be made a couple days before you serve it, so it can free up your precious time in the kitchen the day of the big feast (just keep it covered in the fridge!).

Whole Berry Cranberry Orange Sauce Is A Perfect Thanksgiving Side Dish!

Now that you know how to make your own whole berry cranberry orange sauce, you can serve it proudly with all your other delicious traditional Thanksgiving side dishes!

I love to serve Pecan Praline Yams and Brown Butter Green Beans with Toasted Almonds and Red Peppers with our Thanksgiving meal, along with Creamy Mashed Potatoes and Quick Easy Cornbread Stuffing. YUM!

From our family to yours… we wish you a memorable Thanksgiving with those family or friends dear to you. As our family gathers each Thanksgiving, we are mindful of the many blessings, large and small, that God has poured into our lives. We gladly acknowledge and thank Him for these gifts, with overflowing, grateful hearts!

My hope is that you, as well, would know the joy of a heart filled with gratitude this season! I also hope you will enjoy this recipe for whole berry cranberry orange sauce! Have a great day, and come back soon for more recipes.

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

Adapted from my recipe for Homemade Cranberry-Orange Sauce

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Whole Berry Cranberry Orange Sauce

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

This flavorful whole berry cranberry orange sauce is a wonderful side dish for Thanksgiving! It's incredibly easy to make, with only a few ingredients!

Category: Sauce

Cuisine: American

Keyword: whole berry cranberry orange sauce

Servings: 8 1/4 cup servings (approx. 2 cups)

Calories Per Serving: 103 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 bag fresh cranberries (12-16 ounces)
Zest from 1 large orange (reserve just a bit for garnish)
1/2 cup fresh squeezed orange juice
3/4 cup granulated sugar
1/4 cup water
Extra orange zest for garnish

US Customary - Metric

Instructions

In a medium saucepan, mix together orange zest, fresh squeezed orange juice, water and granulated sugar. Stir and cook on medium heat for 2-3 minutes until the sugar has dissolved.
Add fresh cranberries. Bring sauce to a boil. Once mixture is boiling, turn the heat down to a low simmer. Cook (uncovered), stirring often, for 7-8 minutes, until the cranberries have "popped" open and the sauce has thickened. Once this occurs, remove the cranberry sauce from heat, and set aside. Let cranberry sauce cool completely. When ready to serve, garnish with additional orange zest, if desired. Serve this delicious sauce at room temperature or refrigerated! May be made 2-3 days in advance. Store in refrigerator in covered container.

Nutrition Facts

Whole Berry Cranberry Orange Sauce

Amount Per Serving (1 serving (1/4 cup))

Calories 103

% Daily Value*

Sodium 1mg0%

Potassium 68mg2%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 22g24%

Vitamin A 60IU1%

Vitamin C 13.5mg16%

Calcium 9mg1%

Iron 0.1mg1%

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

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10
Nov
2017

BBQ Chicken Tortilla Pizza

categories: Chicken, Italian, Lunch - Quick and Easy, Main Dishes

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You’re gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

If you enjoy thin-crust pizza, chances are you will LOVE this BBQ Chicken Tortilla Pizza! That’s right… the crust is a baked flour tortilla! Tender chunks of chicken, sweet and spicy BBQ sauce, red onions, cilantro and cheeses combine to make this one amazing tasting dish!

Recently I had an idea to try using a flour tortilla to make a pizza. I also knew I wanted to make a BBQ sauce based pizza with chicken, red onion, etc. There was no recipe for me to use, but I just made it up as I went along.

Guess what? This BBQ chicken tortilla pizza turned out ABSOLUTELY FANTASTIC! I’m not kidding, we LOVED this pizza! Who knew? Here’s how to make this yummy meal:

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

How To Make A BBQ Chicken Tortilla Pizza

Begin by baking medium sized flour tortillas at 350 degrees on the middle rack of an oven until they are fairly crisp all over. This will take about 10 minutes. Make sure to flip each one over halfway through baking to ensure each tortilla is crisp all over, including in the middle.

Turn the oven to broil. Place the crisp tortillas on the middle rack, about 6 inches from the broiler for 1 minute to slightly brown them.

Assembling The BBQ Chicken Tortilla Pizza

Once the tortillas are crisp, spread each tortilla with BBQ sauce (about 1½ to 2 Tablespoons sauce per tortilla). Spread the sauce to within an inch of the edge of the tortilla. This is the BBQ sauce I used to make the BBQ chicken tortilla pizza (photo below), but your favorite BBQ sauce will be just fine!

Place thin slices of cooked chicken and red onion slices on top of the BBQ sauce. I used leftover cooked chicken breast for the pizza (thighs would also be fantastic).

Sprinkle grated Mozzarella cheese and some sharp cheddar cheese on top of each BBQ chicken tortilla pizza, then garnish with a few cilantro leaves.

Bake The Pizza

Put the pizzas on a large baking sheet on the middle rack of a preheated 350 degree oven. Bake the BBQ chicken tortilla pizza for 5-6 minutes, until the cheese has melted.

Carefully slide the pizzas off of the baking sheet, and slice each one into 4 pieces with a pizza cutter. Now the BBQ chicken tortilla pizza is ready to EAT!

We gobbled them up like little piggies because they were sooooo good! The slices will hold their shape easily if the tortillas are nice and crisp before baking. Go ahead… grab a slice!

The slightly sweet and spicy taste of the BBQ sauce lends itself well to chicken, red onions and cilantro. My husband and I were both completely thrilled with the taste of this crazy tortilla pizza!

I really hope you will consider trying this simple recipe… for me it was ridiculously easy and super quick to make, due in part to leftover cooked chicken and extra flour tortillas! I can hardly wait to make these again for a quick dinner! Have a GREAT day!

Looking For More Pizza Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. You may enjoy a few pizza recipes I have published on my blog, including:

Make It Yourself-Pepperoni Pizza
English Muffin Mummy Pizzas ( a kids treat for Halloween)
Chicago-Style Deep Dish Pizza
Apple Pie Dessert Pizza

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

BBQ Chicken Tortilla Pizza

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

Category: Entree

Cuisine: Italian

Keyword: bbq chicken tortilla pizza

Servings: 2 servings

Calories Per Serving: 484 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 medium flour tortillas
3-4 Tablespoons BBQ sauce , divided
1 large COOKED chicken breast , seasoned with salt/pepper, cut in thin slices, divided
thin slices red onion (as many as desired)
1 cup grated mozzarella cheese , divided
1/2 cup grated sharp cheddar cheese , divided
1/4 cup (approximately a handful) cilantro leaves, divided

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Bake flour tortillas on middle rack of oven until fairly crisp all over (approx 10 min) Flip over halfway through baking to ensure each tortilla is crisp all over (especially the middle). Put them under broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to heating element).
Once crisp, remove from oven. Spread each tortilla with BBQ sauce to about an inch from the edge (about 1½-2 Tablespoons sauce per tortilla, or more if desired). Add thin slices of cooked chicken and red onion slices, add grated Mozzarella and cheddar cheese, then sprinkle with a few cilantro leaves.
Place pizzas on a large baking sheet on middle rack of oven; bake at 350 degrees for 5-6 minutes, until cheese has melted. Remove from heat, and cut into slices. Serve and enjoy!

Recipe Notes

May substitute two cooked chicken thighs thinly sliced, for chicken breast.

Nutrition Facts

BBQ Chicken Tortilla Pizza

Amount Per Serving (1 pizza)

Calories 484 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 12g75%

Cholesterol 96mg32%

Sodium 1085mg47%

Potassium 397mg11%

Carbohydrates 28g9%

Sugar 10g11%

Protein 36g72%

Vitamin A 820IU16%

Vitamin C 1.2mg1%

Calcium 657mg66%

Iron 1.7mg9%

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

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

Remodeling Our Kitchen AND Trying To Cook Breakfast

How To Make A Microwave Egg Breakfast Sandwich

Cook The Egg In The Microwave

Ready To Eat

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Easy To Make, Using Store Bought Shortbread Cookies!

How To Make Chocolate Dipped Shortbread Cookies

Ready To EAT!

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Pan-Sear The Shrimp

Make The Garlic Parmesan Sauce For The Pasta

Add UNCOOKED Fettucine to The Sauce

Add The Cooked Shrimp To The Garlic Parmesan Pasta

Time To Serve The Garlic Parmesan Pasta and Shrimp!

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Prepare The Doughnut Pan

How To Make Lemon Poppy Seed Doughnuts

Fill Pan Then Bake The Doughnuts

Make Glaze For The Lemon Poppy Seed Doughnuts

Icing The Doughnuts

Can You FREEZE Lemon Poppy Seed Doughnuts?

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How to Make Microwave Rocky Road Fudge

Let It Chill!

Helpful Tip For Cutting Microwave Rocky Road Fudge

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Microwave Rocky Road Fudge Is Perfect For Gift Giving!

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How To Make Hoisin Sriracha Chicken

Make Marinade For The Chicken

Cooking Hoisin Sriracha Chicken

Add Reserved Marinade To the Skillet

Serve The Hoisin Sriracha Chicken

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How To Make Pecan Pie Truffles

Forming the Pecan Pie Truffles

Cooking Chocolate Topping For Pecan Pie Truffles

Dipping Pecan Pie Truffles In Chocolate

Ready To EAT!

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The OTHER Way I Make Cranberry Orange Sauce – My Mom’s Version

How To Make My Version Of Whole Berry Cranberry Orange Sauce

Interesting Fact About Cooked Cranberries

Whole Berry Cranberry Orange Sauce Is A Perfect Thanksgiving Side Dish!

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How To Make A BBQ Chicken Tortilla Pizza

Assembling The BBQ Chicken Tortilla Pizza

Bake The Pizza

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Facebook page: The Grateful Girl Cooks!
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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

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