The Grateful Girl Cooks!

09
Mar
2017

Homemade Shake And Bake Chicken

categories: Chicken, Copycat Recipes, Main Dishes

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Homemade Shake and Bake Chicken is an EASY, flavorful chicken entree using a quick copycat spice mixture. Chicken pieces are coated with spices, then baked!

Anyone remember the catch-phrase “It’s Shake n’ Bake… and I helped!”? I sure remember those TV commercials for shake and bake chicken. Years ago, I used this mixture for baked chicken.

Today I’d like to share with you a copycat version of how to easily make your own Homemade Shake and Bake Chicken! This copycat recipe for the spice mixture uses ingredients you probably already have in your kitchen!

The original shake and bake chicken mix was a packet you could buy to help season chicken or pork. All you needed to do was shake it on the chicken, then bake it! Talk about convenience!

Well, why not make it yourself, and save some money? The spice mix is so easy to throw together, the chicken pieces are coated with it, then it’s baked until done. That’s it!

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

Make The Spice Mix

To make the spice mix, flour, paprika, salt, garlic powder, thyme, and black pepper are mixed in a small bowl until combined.

The shake and bake chicken mix, as written, will coat 8 pieces of chicken. Once mixed, place the spice mixture in a gallon sized, resealable bag.

Prepare Homemade Shake And Bake Chicken For Cooking

Take the skin off the chicken (optional, but healthier). When I make the shake and bake chicken for these photos, I used chicken thighs and legs. Dip each of the chicken pieces, one at a time, in milk. Cover all sides with the milk.

After dipping the chicken piece in milk, shake the excess off. Place the chicken (one piece at a time) into the large resealable bag with the spice mix.

Close and shake until the piece of chicken is coated on all sides. Repeat this process for each piece of chicken.

Spray a 13×9 inch baking sheet with non-stick spray. Place each of the coated shake and bake chicken pieces onto the pan. Be sure to leave a bit of space between each of the pieces.

Time To Cook the Shake And Bake Chicken!

Cook the shake and bake chicken in a preheated 375 degree oven for 40 minutes. Large chicken breasts will need to cook a little bit longer to be fully cooked through.

When the chicken is finished cooking, remove the pan from oven. If any of the spice mix is still “dry” on top of the shake and bake chicken, simply brush some of the pan drippings onto the mix. This should wet the spice mix enough for a uniform look.

Serve, and enjoy this delicious shake and bake chicken with a side dish you enjoy! It’s a completely SIMPLE and flavorful way to serve those you love a tasty dinner without a lot of fuss! Have a wonderful day, and may God bless you!

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, including:

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Recipe Source: unknown (found on 3×5 index card written on years and years ago)

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Homemade Shake And Bake Chicken

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

Homemade Shake and Bake Chicken is an EASY, flavorful chicken entree using a quick copycat spice mixture. Chicken pieces are coated with spices, then baked!

Category: Entree

Cuisine: American

Keyword: shake and bake chicken

Servings: 8 servings

Calories Per Serving: 60 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Spice Mixture:

1 cup all purpose flour
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme

For Chicken:

8 pieces chicken (thighs and legs)
1/2 cup milk

US Customary - Metric

Instructions

Preheat oven to 375 degrees F.
Combine spice mix ingredients; stir well. Place into a plastic, gallon sized resealable bag.
Dip one piece of chicken in milk at a time, and fully coat on all sides. Let excess drip off.
Place piece of chicken into resealable bag with spice mix. Close top of bag and shake until chicken piece is completely coated. Place coated chicken onto a 13x9 inch baking sheet that has been sprayed with non-stick spray.
Repeat process for rest of chicken, leaving a bit of space between each piece on baking sheet.
Bake chicken at 375 degrees for 40 minutes (a bit longer if using chicken breasts-bone in). When done, remove from oven, and serve immediately.

Recipe Notes

NOTE: Caloric calculation is only for spice mix, since there are different pieces of chicken that may be used, all with differing caloric counts.

Nutrition Facts

Homemade Shake And Bake Chicken

Amount Per Serving (1 portion spice mix)

Calories 60

% Daily Value*

Sodium 291mg13%

Potassium 32mg1%

Carbohydrates 12g4%

Protein 1g2%

Vitamin A 245IU5%

Calcium 5mg1%

Iron 1mg6%

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

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06
Mar
2017

Chicken, Parmesan & Spinach Gnocchi

categories: Chicken, Italian, Main Dishes, Pasta

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Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian dish with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!
What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken Parmesan Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree! If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!

I found the original recipe on Pinterest, and decided to fix it for dinner recently. It was sooooo good! This chicken parmesan spinach gnocchi recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!

Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, and the chicken breast chunks provide protein. In addition, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make Popeye proud!

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

How To Make Chicken Parmesan Spinach Gnocchi

Here’s how simple this recipe is to prepare: Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat.

Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet; keep warm.

Cook The Gnocchi

Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done. This typically takes only a few minutes. Drain the gnocchi. Set aside.

Prepare The Sauce

Place the empty pan back on the stove. Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well. Add flour; stir well to remove lumps and form a roux (thick paste).

Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

This is what the creamy sauce will look like, as it begins to thicken while cooking.

Time For Some “Add-Ins”

Stir in the chopped fresh spinach. Cook for 3-4 minutes until the sauce has thickened and spinach has wilted. Add Parmesan cheese and the cooked chicken into sauce. Stir well to combine.

You can add a bit more milk if the sauce is too thick. Taste the finished sauce, then season with additional salt and pepper, if necessary, to suit your personal taste preference.

Add The Gnocchi And Serve

Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve the chicken parmesan spinach gnocchi immediately once it reaches the desired heat.

Serving Chicken, Parmesan & Spinach Gnocchi

I dish up the gnocchi onto individual serving plates, then garnish with a bit more grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

If you enjoy this chicken parmesan spinach gnocchi, you will LOVE my “copycat” recipe for Olive Garden’s Chicken Gnocchi Soup or a recipe for Creamy Italian Sausage Gnocchi. They are both delicious, also!

I really hope you will consider making this chicken parmesan spinach gnocchi recipe. I think you will be surprised at just how simple it is to make, in such a short time. Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

Be sure and check out ALL my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of delicious, family-friendly recipes I’m confident you will enjoy

Interested In More Recipes?

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Recipe Adapted From: http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

0 from 0 votes

Chicken, Parmesan & Spinach Gnocchi

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!

Category: Entree

Cuisine: Italian

Keyword: chicken parmesan spinach gnocchi

Servings: 4 servings

Calories Per Serving: 478 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 chicken breasts (boneless, skinless)
Salt , pepper and garlic powder (to lightly season chicken)
1 Tablespoon olive oil
16 ounces potato gnocchi (found in pasta section)
2 Tablespoons butter
1 clove garlic , minced
2 Tablespoons all purpose flour
1¼ cups milk
3 cups fresh spinach , chopped
Additional salt/pepper and milk , if necessary
1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)

US Customary - Metric

Instructions

Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
Serve, garnishing each portion with grated Parmesan cheese. Enjoy!

Nutrition Facts

Chicken, Parmesan & Spinach Gnocchi

Amount Per Serving (1 serving)

Calories 478 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Cholesterol 71mg24%

Sodium 950mg41%

Potassium 468mg13%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 4g4%

Protein 29g58%

Vitamin A 2640IU53%

Vitamin C 7.3mg9%

Calcium 436mg44%

Iron 5.3mg29%

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

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02
Mar
2017

Giant Chocolate Chip Cookie Pizza

categories: Cookies, Desserts

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Make a delicious, GIANT chocolate chip cookie pizza as a sweet, unique gift for a birthday or other occasion! Recipe serves 12!
Wouldn’t it be fun to receive an absolutely delicious Giant Chocolate Chip Cookie Pizza for a birthday surprise? Sometimes I think it’s even more fun to GIVE one as a birthday surprise!

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

Make A Giant Chocolate Chip Cookie Pizza As A Gift!

I made the giant cookie pizza, pictured above, as a birthday gift for a friend. The chocolate chip cookie pizza was placed inside a pizza box, and hand delivered right to her front doorstep. There was no tipping of the delivery driver necessary! What a fun way to honor them in a unique way on their special day.

This Chocolate Chip Cookie Pizza Is HUGE

The cookie itself is very easy to make, and it is BIG! This cookie is baked on a traditional 12 inch round pizza pan. It is a big dessert, which can be cut into 12 individual servings.

Once baked and cooled, the cookie is drizzled decoratively with semi-sweet chocolate and white chocolate for a finishing touch. Once the chocolate icing has firmed up, the cookie is ready to be served (or boxed up for delivery).

Fire Up The Birthday Candles!

Add some little birthday candles once the pizza box is opened, to make it an extra special birthday gift! This treat is so easy, and once delivered in a pizza box, it becomes a unique treat for a special friend or family member.

The cookie can be sliced into 12 pie shaped wedges with a pizza cutter. Just remember… if your friend decides to eat the WHOLE cookie themselves, they’re going to need a HUGE glass of milk!

Hope you try this recipe for this delicious, giant chocolate chip cookie pizza. It’s a fun and creative way to make a dessert cookie that actually serves 12 people! Make it a special occasion to remember! By the way – if you enjoy BIG cookies, be sure to check out my recipe for Giant Sugar Cookies! Have a GREAT day!

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious cookie recipes you might enjoy, including:

Interested In More Recipes?

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

Recipe Adapted From: http://sallysbakingaddiction.com/2016/06/27/chocolate-chip-cookie-pizza/

0 from 0 votes

Giant Chocolate Chip Cookie Pizza

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Make a delicious, GIANT chocolate chip cookie pizza as a sweet, unique gift for a birthday or other occasion! Recipe serves 12!

Category: Dessert

Cuisine: American

Keyword: chocolate chip cookie pizza

Servings: 12 servings

Calories Per Serving: 454 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cookie Dough

2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter , room temp (1½ cubes)
3/4 cup brown sugar , firmly packed (light or dark brown sugar is okay)
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1¼ cups semi-sweet chocolate chips

For Decorative Drizzle:

1/2 cup semi-sweet chocolate chips
2 teaspoons vegetable shortening , divided (1 for semi-sweet, 1 for white chocolate)
1/2 cup white chocolate chips

US Customary - Metric

Instructions

To Make Cookie:

Preheat your oven to 350 degrees F. Lightly coat a pizza pan with non-stick cooking spray.
In medium bowl, mix flour, cornstarch, baking soda and salt together. Set bowl aside.
Cream butter, brown sugar, and granulated sugar together on medium speed until well combined (about 2 minutes). Add egg; beat for 1 minute on high. Add vanilla extract, and beat well to combine.
Add the flour mixture to the wet ingredients. Slowly mix on low until they are fully combined. Stir in the chocolate chips.
Place the dough onto prepared pizza pan. Use a rubber spatula or your clean fingers to spread and flatten out the thick dough until the dough just about reaches the edges of pan.
Bake cookie for 22-25 minutes. When done, the cookie should be lightly browned on top. If you want crispy edges on the cookie, let it bake a couple minutes longer. When done, remove pan to a wire rack and let cookie cool (still on the pan).

To Make Decorative Drizzle:

Place semi-sweet chocolate chips and white chocolate chips in two separate bowls. Add 1 teaspoon vegetable shortening to each bowl. Microwave each on high for 30 seconds. Stir until smooth. If necessary, heat additional 15 seconds, then stir, until smooth. Do not over cook as the chocolate can burn. Drizzle the chocolate over the cooled cookie in a decorative pattern. Let chocolate firm up on pizza before wrapping as a gift or slicing. For packaging, place cookie on parchment paper (cut to fit) and place cookie "pizza" inside a clean pizza box.

Recipe Notes

Dough can be prepared ahead of time. Prepare dough as directed. Wrap dough in plastic wrap then cover with foil. May be stored 3 days in fridge or up to 3 months in freezer. If freezing, thaw dough in fridge before placing/spreading onto pizza pan.

Nutrition Facts

Giant Chocolate Chip Cookie Pizza

Amount Per Serving (1 slice)

Calories 454 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g88%

Cholesterol 47mg16%

Sodium 308mg13%

Potassium 219mg6%

Carbohydrates 52g17%

Fiber 2g8%

Sugar 31g34%

Protein 4g8%

Vitamin A 385IU8%

Calcium 51mg5%

Iron 2.8mg16%

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

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27
Feb
2017

English Muffins

categories: Breads, Breakfast

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Learn how to make homemade English muffins, from scratch! Fork split and toasted, they are a wonderful, classic breakfast treat with butter and jam!
Do you enjoy eating English muffins for breakfast? We sure do, which is why I decided to learn how to make them several years ago. I wanted to do this simply for the JOY of learning HOW they are made from scratch.

Not sure about you, but I grew up eating English muffins. Whenever my Mom would make them for breakfast, my sisters and I would toast and butter them. After that we would spread one half with peanut butter and the other half with jam. YUM.

Several years ago I decided I wanted to LEARN how to make them myself. Granted, it IS much quicker to pick them up at the grocery store and make them, but I wanted to know “how to make them” simply for the experience of learning! The first time I made them (using this recipe), they turned out fantastic, so I have made them several times since, always with great results.

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

How To Make Homemade English Muffins

Place flour, sugar, yeast, salt and egg into the bowl of a stand mixer (place in large bowl if you don’t have a stand mixer), but do not stir. In a separate saucepan, heat milk and butter on medium heat until a thermometer measures between 110 and 115 degrees. Remove the pan from the heat. Pour the warm milk mixture into the bowl with the dry ingredients. Stir only until a wet dough forms.

Using a dough hook attachment for stand mixer, knead dough for 5 minutes until the dough pulls away from sides of bowl, and is smooth and soft. If not using stand mixer, turn out dough onto lightly floured work surface and knead for 10 minutes by hand.

Form the dough into a ball shape; put it into a large bowl that has been coated with non-stick spray (or oil). Turn the dough ball over so that oil has coated surface. Cover the bowl (with plastic wrap or a couple dish towels), and let it sit on the counter for an hour so the dough can rise and double in size.

Once dough has risen, preheat your oven to 350 degrees. Spray a large griddle (or a couple large skillets) with non-stick cooking spray. Sprinkle the griddle well with Semolina (or Farina).

Punch down the dough and divide into 16 pieces, then shape each piece into a ball of dough. Press each one down until it has a 3 inch diameter. Place dough balls onto griddle pan (with Semolina coating). You will want to keep about 1 inch between each piece, and may need to cook them in 2 separate batches. When you need to cook English muffins in batches, sprinkle a baking sheet with the Semolina, place the extras on it, then cover with parchment paper until needed.

How Are English Muffins Cooked?

Turn temperature on griddle to 275 degrees (LOW).When using a skillet, place on low heat on cook top. Cook the muffins for 7 to 15 minutes on first side (they need to be dark golden brown).

Carefully turn over and cook other side for same amount of time. If the muffins begin to puff up too much, put a piece of parchment paper on top and place a cookie sheet on top of the paper. This will act as a weight to prohibit them from rising too high during the cooking process (remember we’re cooking English muffins, NOT hamburger buns!).

How Do I Know If The English Muffins Are Done?

You can test for doneness by inserting a thermometer (instant read) into the middle. It should read 200 degrees. Both sides should be a dark golden brown, as well. If you find they are still not completely cooked through to the center, put the muffins onto a baking sheet. Place them in the oven (which is still heated to 350 degrees) and cook for another 5-10 minutes, or until they reach temperature.

Time To Enjoy An English Muffin

When done, let the muffins completely cool. Use a fork inserted into the middle and reinserted around the edges to gently open up the muffin. By using a fork to do this, you will see a lot more “nooks and crannies” (in the words of the original author). The nooks and crannies are a great way to hold all that butter once lightly toasted!

I still like eating them with jam! That’s probably my favorite way to eat English muffins! Another favorite way to enjoy them is toasted, then adding peanut butter on top. YUM. This time I enjoyed my English muffin with some of my homemade blackberry jam.

While it takes a while to make these from scratch, I hope you will consider at least trying this recipe. It’s always fun to learn something new each day, and maybe this is the day you learn how to make English muffins! You could even use this recipe to make English Muffin Mummy Pizzas for the kids in the Fall for Halloween!

Thank you for stopping by, and I hope you come back again soon. Have a wonderful day, and may God bless you in all you do.

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of bread recipes you’ll enjoy, including:

Interested In More Recipes?

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Recipe Source: http://www.girlversusdough.com/2014/04/28/english-muffins/

0 from 0 votes

English Muffins

Prep Time

1 hr 45 mins

Cook Time

30 mins

Total Time

2 hrs 15 mins

Learn how to make homemade English muffins, from scratch! Fork split and toasted, they are a wonderful, classic breakfast treat with butter and jam!

Category: Bread/Breakfast

Cuisine: American

Keyword: english muffins

Servings: 16 muffins

Calories Per Serving: 177 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 1/2 cups bread flour
2 Tablespoons granulated sugar
2 1/4 teaspoons instant yeast (1 packet)
1 1/2 teaspoons salt
1 egg
1 3/4 cups milk
3 Tablespoons unsalted butter
Semolina (or Farina), to sprinkle on griddle

US Customary - Metric

Instructions

Place flour, sugar, yeast, salt and egg into the bowl of a stand mixer (place in large bowl if you don't have a stand mixer), but do not stir. In a separate saucepan, heat milk and butter on medium heat until a thermometer measures between 110 and 115 degrees, then remove pan from heat. Pour the warm milk mixture into the bowl with the dry ingredients. Stir only till wet dough forms.
Using a dough hook attachment for stand mixer, knead dough for 5 minutes until the dough pulls away from sides of bowl, and is smooth and soft. If not using stand mixer, turn out dough onto lightly floured work surface and knead for 10 minutes by hand.
Form the dough into a ball shape; put it into a large bowl that has been coated with non-stick spray (or oil). Turn the dough ball over so that oil has coated surface. Cover the bowl (with plastic wrap or a couple dish towels), and let it sit on the counter for an hour so the dough can rise and double in size.
Once dough has risen, preheat your oven to 350 degrees. Spray a large griddle (or a couple large skillets) with non-stick cooking spray. Sprinkle the griddle well with Semolina (or Farina). Punch down the dough and divide into 16 pieces, then shape each piece into a ball of dough. Press each one down until it has a 3 inch diameter. Place dough balls onto griddle pan (with Semolina coating). You will want to keep about 1 inch between each piece, and may need to cook them in 2 separate batches. If cooking in batches, sprinkle a baking sheet with the Semolina, then place extras on it, then cover with parchment paper.
Turn temperature on griddle to 275 degrees (LOW). If using skillets, place on low heat on cooktop. Cook the muffins for 7 to 15 minutes on first side (they need to be dark golden brown). Carefully turn over and cook other side for same amount of time. If the muffins begin to puff up too much, put a piece of parchment paper on top and place a cookie sheet on top of the paper. This will act as a weight to prohibit them from rising too high during the cooking process.
You can test for doneness by inserting a thermometer (instant read) into the middle. It should read 200 degrees. Both sides should be a dark golden brown, as well. If you find they are still not completely cooked through to the center, put the muffins onto a baking sheet and place them in the oven (which is still heated to 350 degrees) and cook them for another 10 minutes.
When done, let the muffins completely cool. Use a fork inserted into the middle and reinserted around the edges to gently open up the muffin. Toast, and enjoy!

Nutrition Facts

English Muffins

Amount Per Serving (1 muffin)

Calories 177 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 18mg6%

Sodium 235mg10%

Potassium 90mg3%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 2g2%

Protein 6g12%

Vitamin A 125IU3%

Calcium 38mg4%

Iron 0.4mg2%

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

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23
Feb
2017

Carrot Cake Muffins

categories: Breads, Breakfast, Muffins

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Looking for a delicious recipe for Carrot Cake Muffins? Well, I’ve got just the one for you! These amazing carrot muffins have a cinnamon streusel topping and also have a cream cheese filling inside, so when you bite into them there’s an extra surprise.
I found this recipe on Pinterest several months ago and finally got around to fix these muffins recently. The muffins are moist, and the cream cheese filling inside was a wonderful surprise, and the streusel topping has a nice crunch!

There are a few simple steps to making these, but the easiest way is to get everything (streusel topping, cheese filling, glaze, etc). prepped before beginning. Here’s how to make these really yummy carrot muffins:

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

How To Make Carrot Cake Muffins

Before beginning, preheat your oven to 400 degrees F. Place paper liners into a standard sized muffin pan. Set aside. Prepare the cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.

Make the streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together the ingredients, using a fork until the mixture is crumbly. Set aside.

Prepare the muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together.

In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir until combined.

Add grated carrots to the batter and stir to incorporate them into batter.

Fill The Muffin Tins

Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup (just enough to cover bottom).

Place a large Tablespoon of cream cheese filling into the middle of each cup, then cover with more batter. I used a small cookie dough scoop, but forgot to take a pic with the cream cheese filling showing… sorry!). You want the muffin cups to be about 3/4 of the way full when done.

Evenly divide the streusel topping over the top of each carrot muffin. I used my fingers to mound it on and cover the surface. Be sure to use all the topping!

Bake The Carrot Cake Muffins

Place the carrot cake muffins into a preheated 400 degree oven. Bake for 20 minutes, until golden brown and a toothpick stuck into the middle of a muffin comes out clean. Remove the pan from the oven. Let the muffins cool down for 5-10 minutes in the pan, before carefully transferring them to a wire rack to finish cooling. Aren’t they cute?

Glaze The Baked Muffins

While muffins are cooling, make up a simple glaze by mixing powdered sugar, water, and vanilla in a small bowl until smooth. When muffins have completely cooled, drizzle the glaze decoratively over the top of each muffin. Let glaze firm up, then muffins are ready to eat!

***Tip: To help with cleanup, I place a piece of wax paper or foil UNDER the wire rack holding the muffins BEFORE I drizzle them with glaze.

That’s it! See the surprise cream cheese filling that is in the middle of the muffin when you bite or cut into it? YUM. It makes these muffins absolutely PERFECT!!!

We’ve been enjoying these carrot cake muffins for several days now. I will definitely be making them again. Yes… they are THAT good! If you enjoy carrot cake, you will LOVE these muffins.

I started my day out by taking our little puppy (7 month old Corgi) on a 2 mile walk in the fog and cold morning air. I am extremely grateful for no rain this morning. We’re a bit waterlogged – we’ve had the most rain of any February on record in Oregon. Hope you have a great day, friends. Make each minute count – make a difference in someone’s life!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of scrumptious muffin 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 Adapted From: http://omgchocolatedesserts.com/carrot-cake-muffins-with-cheesecake-filling/

0 from 0 votes

Carrot Cake Muffins

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

You'll love these delicious, made from scratch carrot cake muffins with a buttery streusel crumb topping, and a surprise cream cheese filling inside!

Category: Breakfast

Cuisine: American

Keyword: carrot cake muffins

Servings: 12 muffins

Calories Per Serving: 453 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Muffin Batter:

2¼ cups all purpose flour
½ cup granulated sugar
¼ cup brown sugar (packed)
1½ teaspoons baking powder
¼ teaspoon baking soda
1½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon salt
2 large eggs
¾ cup water
1/3 cup vegetable oil
1 cup grated carrots (approx. 2-3 med. carrots)

For Cream Cheese Filling:

8 ounces cream cheese (softened)
1/4 cup granulated sugar
½ teaspoon vanilla

For The Streusel Topping:

1 cup all purpose flour
2/3 cup granulated sugar
½ cup butter , melted (1 cube)
1 teaspoon ground cinnamon
¼ teaspoon salt

For Glaze Drizzle:

½ cup powdered sugar
2 teaspoons warm water (add a couple drops if too thick)
¼ teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Place paper liners into a standard sized muffin pan. Set aside.
Prepare cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.
Prepare streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together with a fork until mixture is crumbly. Set aside.
Prepare muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together. In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir. Add grated carrots; stir to incorporate them into batter.
Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup, just enough to cover bottom. Place a large Tablespoon of cream cheese filling into middle of each cup, then cover with more batter. Muffin cups should be 3/4 of the way full. Divide streusel topping over top of each muffin. Use fingers to mound streusel and cover surface.
Bake for 20 minutes in a 400 degree oven, until golden brown and a toothpick stuck into middle of a muffin comes out clean. Remove pan from oven. Let muffins cool for 5-10 minutes in pan, then remove them to wire rack to finish cooling.
While muffins are cooling, make glaze by mixing powdered sugar, water, and vanilla in small bowl until smooth. When muffins have completely cooled, drizzle glaze over top of muffin. Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, place wax paper or foil UNDER the wire rack holding the muffins BEFORE drizzling with glaze).

Nutrition Facts

Carrot Cake Muffins

Amount Per Serving (1 muffin)

Calories 453 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Cholesterol 68mg23%

Sodium 366mg16%

Potassium 163mg5%

Carbohydrates 61g20%

Fiber 1g4%

Sugar 34g38%

Protein 5g10%

Vitamin A 2310IU46%

Vitamin C 0.7mg1%

Calcium 63mg6%

Iron 1.9mg11%

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

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20
Feb
2017

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions

categories: Main Dishes, Pork, Sandwiches

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Have leftover pork roast and need a tip on how to use it up? Make a delicious grilled pork tenderloin sandwich with mozzarella and caramelized onions!
Ever have leftover pork roast or pork tenderloin and wonder what you can do to use it up creatively? Recently I had leftover pork from dinner, so I made a Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions for lunch! It tasted wonderful!

I enjoy having leftovers in the fridge, unlike my little sister Joni, who hates having them around. My personal theory is it’s awesome when you can cook once, then take some of the leftovers and “morph” them into a completely different meal. That was how this sandwich came into existence.

I was looking for something in our refrigerator for lunch, but didn’t want to have leftover pork… unless I could transform it into something else!

So… I put my thinking cap on and came up with the idea for this pork tenderloin sandwich! Here’s how to make it:

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

Caramelize The Onions

Cook the sliced onions slowly in a skillet with a bit of olive oil for several minutes. Continue to cook until the onions have browned and caramelized.

“Build” The Pork Tenderloin Sandwich

Melt the butter in a large skillet on medium-low heat. Butter one side of a large piece of sourdough bread and place it butter side DOWN in skillet.

Generously layer the bread with thin slices of leftover cooked pork tenderloin. If necessary, lightly season the pork slices with salt and pepper.

Arrange the caramelized onions on top of the pork slices.

Spread a thin layer of sliced mozzarella (or grated) on top of the onions.

Butter one side of the other pieces of sourdough bread, and place them on top of the sandwich, butter side UP.

Time To Cook The Grilled Pork Tenderloin Sandwich

Cook the sandwich on medium-low heat until the bottom side of the bread has lightly browned.

Carefully turn sandwich over and cook the other side (like a grilled cheese sandwich). See how nice and golden brown the sourdough bread is now?

Continue cooking slowly until cheese has melted. You want the grilled pork tenderloin sandwich to be heated all the way through (low and slow!).

When the sandwich is done cooking, remove it from the skillet. Transfer it to a plate, and get ready to enjoy this sandwich!

It’s Time To Eat The Grilled Pork Tenderloin Sandwich!

Carefully cut the grilled sandwich in half… and enjoy! The tender pork slices, crunchy buttery sourdough bread, gooey melted mozzarella cheese and slight sweetness of the caramelized onions really make this sandwich special.

An entire grilled pork tenderloin sandwich is very filling! A half of this sandwich was all I could eat! If you don’t want to eat a whole sandwich, you can get 4 servings when you make two sandwiches.

Hope you will consider creating a delicious pork tenderloin sandwich when you have leftover pork roast or tenderloin! The sandwich was very good!

Looking For More SANDWICH Recipes?

You can find all of my sandwich recipes in the Recipe Index, located at the top of the page. A few of them include:

Interested In More Recipes?

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

5 from 1 vote

Grilled Pork Tenderloin Sandwich w/ Mozzarella & Caramelized Onions

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Have leftover pork roast and need a tip on how to use it up? Make a delicious grilled pork tenderloin sandwich with mozzarella and caramelized onions!

Category: Sandwich

Cuisine: Sandwich

Keyword: pork tenderloin sandwich

Servings: 2 servings

Calories Per Serving: 666 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 slices sourdough bread
1 Tablespoon butter (for skillet)
2 Tablespons enough butter to spread on bread (for grilling)
8 thin slices precooked pork tenderloin (enough to cover each sandwich)
1/2 onion , thinly sliced
1 Tablespoon olive oil
thin slices mozzarella cheese (enough to cover sandwich)

US Customary - Metric

Instructions

Heat olive oil in skillet on medium heat. Add sliced onions; cook slowly, stirring occasionally, for several minutes, until they have browned and caramelized.
Melt butter in a skillet on medium-low heat. For each sandwich, butter one side of bread and place it butter side DOWN in skillet.
Cover bread with thin slices of leftover cooked pork tenderloin. Lightly season pork with salt and pepper. Divide and spread caramelized onions on top of pork. Spread a thin layer of sliced mozzarella (or grated) on top of onions. Butter one side of remaining pieces of sourdough bread, and place on top of the sandwich, butter side UP.
Cook on medium-low until bottom side has lightly browned.Carefully turn sandwich over. Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!). When sandwiches are done cooking, remove from skillet. Slice sandwich in half... and enjoy!

Nutrition Facts

Grilled Pork Tenderloin Sandwich w/ Mozzarella & Caramelized Onions

Amount Per Serving (1 sandwich)

Calories 666 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g56%

Cholesterol 88mg29%

Sodium 932mg41%

Potassium 524mg15%

Carbohydrates 75g25%

Fiber 3g13%

Sugar 4g4%

Protein 37g74%

Vitamin A 365IU7%

Vitamin C 2.1mg3%

Calcium 206mg21%

Iron 5.5mg31%

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

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16
Feb
2017

Chunky Crock Pot Apples

categories: Apples, Breakfast, Slow Cooker Recipes

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Use a slow cooker to make chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc.

My husband was recently given a bag filled with homegrown apples from one of his clients. Not wanting to waste any of them, I decided it was the PERFECT opportunity to make up a batch of Chunky Crock Pot Apples!

Do you ever slow cook apples? The process is so completely easy! In about 10 minutes time, the apples, lemon juice, brown sugar, cinnamon, etc. can be cooking in the crock pot.

The prep work is minimal, then you let the apples cook on low all day. When done, give them a light “mash”, and end up with phenomenal tasting chunky crock pot apples!

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

There Are MANY Ways To Use Chunky Crock Pot Apples

These yummy apples can be eaten warm straight out of the crock pot, or can be used as a topping for oatmeal, pancakes or waffles! The apples can also be used on cake, ice cream, or yogurt.

Chunky crock pot apples also make a perfect side dish for pork dinners. The ways to use them are endless! They taste fantastic, and there’s only a minimal amount of prep involved!

How To Make Chunky Crock Pot Apples

To make the chunky crock pot apples, first peel and remove seeds from 8 large apples (any kind will taste great!). Slice the apples and then cut the slices into chunks.

Place the apple pieces into a crock pot, then stir in some fresh squeezed lemon juice. Add cinnamon, brown sugar, water and a touch of butter. Put the lid on the slow cooker, and cook the apples for 6-7 hours on LOW heat.

When the apples are done cooking, they will be nice and tender and will smell (and taste amazing!). You can lightly mash them with a potato masher, but make sure to leave lots of chunks!

Once you’ve mashed the softened apples a bit, the chunky crock pot apples are DONE! They can be eaten just like this! Ooh boy… are they ever GOOD!

They can also be used in a great variety of ways, cold OR hot. The seasoned, sweet chunky apples are so good, I can eat them warm, right out of the bowl! YUM!

You Can Serve Warm Chunky Crock Pot Apples In Oatmeal

The apples taste phenomenal when added to oatmeal. Their sweetness and the warm, cinnamon flavored apples means there is no need to add additional sugar! Chunky crock pot apples really add a LOT of flavor to a bowl of plain, ordinary oatmeal!

You Can Serve Them On Pancakes Or Waffles

The topping tastes great on pancakes or waffles, too! It’s warm, spicy cinnamon flavor pairs well with both breakfast foods! Trust me, these apples make a GREAT topping, and no syrup is needed!

TIP: Use a slotted spoon to let a tiny bit of the juice drain off before adding to the pancake or waffle.

Chunky Crock Pot Apples also taste delicious as a filling for dessert crepes, and as a topping for vanilla or caramel flavored ice cream, yogurt, or slices of pound cake. They are also a yummy side dish, when served with a baked pork roast or pork chops.

I hope you will consider making this easy, versatile recipe. I’ve never been disappointed in all the years I’ve been making them. Once the apples are cooked, the possibilities are endless! Have a fantastic day, and come back soon.

Looking For More APPLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you enjoy cooking with apples, you might be interested in trying my recipes for:

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

Chunky Crock Pot Apples

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

Use a slow cooker to make chunky crock pot apples, with cinnamon and brown sugar, then enjoy them on pancakes, waffles, oatmeal, or pound cake, etc.

Category: Breakfast, Side Dish

Cuisine: American

Keyword: chunky crock pot apples

Servings: 10 (1/2 cup servings)

Calories Per Serving: 109 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 large apples (any variety)
Lemon juice (from 1/2 a large lemon)
1 Tablespoon cinnamon
1/3 cup brown sugar (packed)
1/3 cup water
1 teaspoon butter

US Customary - Metric

Instructions

Peel apples, slice, remove seeds, then cut into chunks. Put apples into crock pot.
Squeeze fresh lemon juice over apples and stir to combine.
Add cinnamon, brown sugar, water and butter to crock pot. Stir well.
Place lid on slow cooker; cook apples on LOW for 6-7 hours. Remove lid from apples. Lightly mash tender apples with a potato masher (or a fork if you don't have a potato masher), being sure to leave lots of chunks. Serve and enjoy!

Recipe Notes

IDEAS: Serve warm as a side dish with pork. Serve warm over pancakes or waffles (no need for butter or syrup!) Serve warm apples on top of cooked oatmeal (yum) Use as a filling for dessert crepes. Serve cooled chunky apples as a topping on ice cream or yogurt Serve on top of pound cake, etc.

Nutrition Facts

Chunky Crock Pot Apples

Amount Per Serving (1 g)

Calories 109

% Daily Value*

Cholesterol 1mg0%

Sodium 7mg0%

Potassium 165mg5%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 22g24%

Vitamin A 90IU2%

Vitamin C 7.1mg9%

Calcium 23mg2%

Iron 0.3mg2%

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

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13
Feb
2017

Veggie Lasagna Rollups

categories: Italian, Main Dishes, Meatless Meals

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Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

I am occasionally on the lookout for ideas for “meatless” meals, since one of our sons is a vegetarian. It’s fun finding new recipes we can enjoy together when he comes for dinner. Recently I came up with this simple recipe for Veggie Lasagna Rollups, after raiding my pantry and refrigerator for ingredients.

The recipe I came up with has lots of veggies and cheeses inside a rolled up lasagna noodle, then top with an Italian flavored pasta sauce, and bake. Veggie lasagna rollups sounded simple enough, and the recipe I ended up with had lots of flavor and tasted great!

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

Here’s How To Make Veggie Lasagna Rollups

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender, then set the skillet aside.

Cook the lasagna noodles according to package instructions. When done cooking, remove noodles carefully and drain, then lay pasta flat on work surface and blot dry with a paper towel.

Filling The Veggie Lasagna Rollups

In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of the cheese mixture to add to the top of the lasagna noodles prior to baking.

Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise. Try to leave about a half inch on either side of noodle clear. Once the noodles have a cheese layer, evenly divide the cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat the process for each lasagna noodle.

Prepare The Rollups For Baking

Spread Italian pasta sauce on the bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each one of the lasagna noodles up, beginning at the short end. Place lasagna rollups seam side down in the baking dish. Spoon reserved cheese mixture over tops of lasagna rollups.

Pour pasta sauce over tops and sides of rollups until covered (I used a can of Italian spaghetti sauce for simplicity). Top the sauce with additional grated Mozzarella cheese and grated Parmesan cheese.

Bake The Veggie Lasagna Rollups

Bake the lasagna rollups in a preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and the rollups are fully heated through.

Time To EAT!

Remove the baking pan from the oven. Let it cool for just a minute, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates. Here’s a sideview of what it looked like once cooked and on the plate.

It’s a simple, meatless yet tasty veggie and cheese filled Italian lasagna treat. The recipe makes 8 veggie lasagna rollups. Depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).

Hope you will consider trying this recipe for veggie lasagna rollups. Make it your own by adding any other veggies of your choice to the mix, as well. If you want to add meat, simply brown some crumbled Italian sausage and add to the veggie mixture. Use whatever works best for you! Have a great day, friends.

Looking For More MEATLESS Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious meatless dishes you might be interested in, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Veggie Lasagna Rollups

Prep Time

25 mins

Cook Time

25 mins

Total Time

50 mins

Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

Category: Entree

Cuisine: Italian

Keyword: veggie lasagna rollups

Servings: 8 rollups

Calories Per Serving: 419 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 ounces cream cheese (at room temp)
16 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
2 Tablespoons butter
1 cup yellow bell pepper , chopped
1 cup green bell pepper , chopped
1 cup yellow onion , chopped
1 small package frozen spinach , thawed and drained really well
7-8 mushrooms , chopped
8 uncooked lasagna noodles
1½ cups grated mozzarella cheese
2 cups spaghetti sauce (prepared canned marinara)
Additional grated mozzarella and Parmesan (for sprinkling on top of rollups before baking)

US Customary - Metric

Instructions

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.
Cook lasagna noodles according to package instructions. When done, remove noodles carefully and drain; lay pasta flat on work surface and blot dry with a paper towel.
In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of cheese mixture to add to top of lasagna noodles prior to baking. Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise, leaving about a half inch clear around edges of noodle.
Evenly distribute cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat process for each lasagna noodle.
Spread Italian pasta sauce on bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each of the lasagna noodles up, beginning at short end. Place seam side down in baking dish. Spoon reserved cream cheese mixture over top of each rollup.
Pour marinara sauce over tops and sides of rollups until covered. Top with additional grated Mozzarella cheese and Parmesan cheese (as much as you wish).
Bake in preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.
Remove dish from oven. Let cool for 1-2 minutes, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.

Recipe Notes

The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).
Fresh baby spinach can be substituted for frozen (I was using what I had on hand).

Nutrition Facts

Veggie Lasagna Rollups

Amount Per Serving (1 rollup)

Calories 419 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Cholesterol 70mg23%

Sodium 785mg34%

Potassium 560mg16%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 6g7%

Protein 24g48%

Vitamin A 1055IU21%

Vitamin C 55.3mg67%

Calcium 495mg50%

Iron 1.7mg9%

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

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09
Feb
2017

Lemon Cream Scones

categories: Breads, Breakfast, Scones

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Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!

My sister told me about a delicious scone recipe she recently tried. Turns out it was the same recipe I had saved on Pinterest several months before and wanted to try, so I did! Wow – I was really glad I made them… these Lemon Cream Scones are fantastic!

The lemon cream scones taste amazing! They are NOT dry (thankfully!), and get their delicious flavor from lemon zest IN the scones, and a lemon flavored glaze ON TOP! They are very easy to make, in about 30 minutes from start to finish.

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

Other Scone Recipes On This Blog – I LOVE Scones!

Do YOU love scones? We sure do, in our home! They’re very easy to make, and cost so much less to make at home than buying from the local coffee hangout. Nothing better than a hot cup of coffee and a wonderful tasting scone! YUM.

I’ve published recipes for quite a few, including Apple Cinnamon, Cinnamon Chip, White Chocolate Raspberry, Blackberry, Banana Nut, Chocolate Chip Orange, Gingerbread, and Cranberry Orange.

How To Make Lemon Cream Scones

Preheat your oven to 400 degrees. Mix together the sugar and lemon zest in a medium sized mixing bowl. Stir the flour, baking soda, baking powder, and salt into the sugar/lemon zest mixture until well combined.

Grate a cube of butter that has been frozen (freeze for 15 minutes before starting) directly into the bowl with the flour, etc.. Use a pastry blender to mix until the flour mixture resembles coarse crumbs. TIP: If you don’t own a hand held pastry blender, two forks can be used. The grated frozen butter looks a LOT like grated cheese, right?

Once the dough mixture is the size of coarse crumbs, mix an egg and heavy whipping cream together in a separate bowl.

Add The Wet Ingredients To The Dry Ingredients

When it is fully blended, pour the wet ingredients into the flour mixture, and stir until ingredients are combined. This may take a minute or two. Just keep at it, scraping down the sides of the bowl as you go, to incorporate all the crumbles.

Shape The Dough To Make The Lemon Cream Scones

Shape the lemon cream scones dough with your hands into a round ball. I did this in the same bowl I mixed the dough in. Once the dough ball is formed, place it onto a lightly floured work surface.

Roll the dough for the scones out into a 7 inch circle (dough will be about 3/4 inch tall). Cut it into 8 wedges. You can use a pizza cutter to make smooth even cuts, but a sharp knife works just as well.

Can you see the little pieces of lemon zest in the dough? That adds great citrus FLAVOR to the yummy scones!

Bake The Lemon Cream Scones

Place the wedges onto a parchment paper covered baking sheet. Leave a bit of space between each wedge. Bake the lemon cream scones in a preheated 400 degree oven for 15 minutes. Remove scones from oven, once done. The scones should be a light golden brown in color.

Let the lemon cream scones cool for a moment, then transfer them to a wire rack to finish cooling.

Prepare The Lemon Glaze

While cooling, prepare the lemon glaze in a small bowl, by mixing together powdered sugar, fresh squeezed lemon juice, melted butter and vanilla extract until smooth.

Glaze The Scones

Once scones have cooled a bit, brush the lemon glaze over the top of each one. Use ALL the glaze! HELPFUL TIP: If you put a piece of foil or wax paper UNDER the rack, you will catch any glaze that drips off the scones (for easy cleanup!).

Let a bit of the glaze run down the sides of the scones. YUM! Once all the glaze has been distributed, let the scones rest a few minutes in order to let the lemon glaze firm up.

Once the lemon glaze hardens, they are good to go! Don’t these lemon cream scones look GOOD? Wait until you taste them!

We REALLY loved these scones… I hope you do, too! Be sure to check out my other scone recipes (located in my Recipe Index at top of page). I think you will LOVE them! Have a great day, friends.

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://www.foodfanatic.com/recipes/lemon-cream-scones-recipe/

0 from 0 votes

Lemon Cream Scones

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Make 8 outrageously delicious lemon cream scones with lemon glaze icing in 30 minutes, with this quick and easy breakfast or snack recipe!

Category: Breakfast

Cuisine: American

Keyword: lemon cream scones

Servings: 8 scones

Calories Per Serving: 403 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Scones:

1/3 cup granulated sugar
lemon zest (from a LARGE lemon)
2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
8 Tablespoons butter (one cube), frozen
1 egg
1/2 cup heavy whipping cream

For Lemon Glaze:

1 cup powdered sugar
3 Tablespoons lemon juice (fresh squeezed)
1/2 teaspoon vanilla extract
3 Tablespoons butter , melted

US Customary - Metric

Instructions

Preheat oven to 400 degrees.
Mix sugar and lemon zest together in medium bowl. Stir flour, baking soda, baking powder, and salt into mixture until combined.
Grate a frozen cube of butter into flour mixture (use large holes on a box grater). Use a pastry blender (or two forks) to cut in butter until mixture resembles coarse crumbs.
In separate bowl, mix one egg and heavy whipping cream together. Once blended, pour it into flour mixture; stir until ingredients are combined. Scrape down sides of the bowl to incorporate crumbles.
Shape the dough with your hands into a round ball (I did this in the same bowl I mixed the dough in). Once dough ball is formed, place it on a lightly floured work surface. Roll dough out into a 7 inch circle (about 3/4 inch tall). Cut it into 8 wedges (I use a pizza cutter to make smooth even cuts, but a sharp knife works just as well!).
Place the wedges onto a parchment paper covered baking sheet. Leave a space between each wedge. Bake in a preheated 400 degree oven for 15 minutes, then remove. Scones should be slightly golden brown.
Let scones cool for a moment, then transfer to a wire rack to finish cooling. While cooling, make lemon glaze by mixing together powdered sugar, lemon juice, melted butter and vanilla until smooth.
Once scones are completely cooled, brush lemon glaze over the top of each one. Use ALL the glaze! For easy clean up, put a piece of foil or wax paper UNDER rack to catch any glaze that drips.
Once all glaze has been used, let scones sit for a few minutes, until lemon glaze firms up. Enjoy!

Nutrition Facts

Lemon Cream Scones

Amount Per Serving (1 scone)

Calories 403 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 13g81%

Cholesterol 82mg27%

Sodium 331mg14%

Potassium 108mg3%

Carbohydrates 48g16%

Sugar 23g26%

Protein 4g8%

Vitamin A 730IU15%

Vitamin C 2.1mg3%

Calcium 44mg4%

Iron 1.6mg9%

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

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06
Feb
2017

“Old School” Tuna Cashew Casserole

categories: Casseroles, Main Dishes

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“Old School” Tuna Cashew Casserole is a simple dish w/ cashews, chow mein noodles, tuna & celery- a recipe from a high school cooking class!

When I was in High School (MANY years ago), I took a Gourmet Foods class. This recipe for “Old School” Tuna Cashew Casserole was one of the recipes we learned to prepare.

If you’re like me, you see the ridiculous humor in a simple tuna casserole being called “gourmet food”, but hey… back then, maybe it was?

I’ve made this recipe for tuna cashew casserole many times over the years, but I still giggle to think it is anything even remotely compared to gourmet food.

Nowadays I think of it as a “fairly economical way to feed a family of 4 casserole”, because it only uses one can of tuna as the main ingredient.

This tuna noodle casserole is really easy to prepare, and can be served “as is”, straight from the oven, or on top of rice or noodles. Here’s how to make it:

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

How To Make “Old School” Tuna Cashew Casserole

Set aside 1/2 of the chow mein noodles before beginning (you will need them for crunchy topping later!).

Place the remaining ingredients (tuna *I used albacore*, celery, chow mein noodles, cashews, onion, seasonings, water, and cream of mushroom soup) in large bowl.

Stir well until all ingredients have been combined (see how easy it is?). Pour into a 2 quart baking dish that has been sprayed with non-stick spray.

Sprinkle the top of casserole with the reserved chow mein noodles.

Bake The Casserole

Bake, uncovered, at 325 degrees for 40 minutes. The tuna noodle casserole should be lightly browned and slightly bubbly around the edges when done.

When done, remove the casserole from the oven. Let the casserole cool for a minute or two, then serve as is, or on top of hot rice or noodles.

Here’s what the tuna cashew casserole looks like right after placing it on a serving plate. The recipe, as written, makes 4 servings, and is easily doubled. This casserole has good flavor and crunch from the celery, cashews, and chow mein noodles.

It’s unusual that this casserole does not have pasta noodles in it (which is fairly common), but this is how we were taught to make it back then!

I would classify this simple casserole as “comfort food”, rather than “gourmet food”, but am still glad to have kept this recipe since making it in High School.

When I cooked it this time, it was to have around for a quick lunch, rather than as a main course meal. Either way, it’s a quick and easy way to get tasty food on the table!

Thanks for checking out this simple tuna cashew casserole recipe, and I hope you (and those you love) enjoy it, because it’s quite tasty!

Glad you stopped by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

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Original recipe source: unknown (had recipe written on 3×5 card since High School MANY years ago)

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes

"Old School" Tuna Cashew Casserole

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

"Old School" Tuna Cashew Casserole is a simple casserole with cashews, chow mein noodles, tuna and celery... the way we made it in high school cooking class!

Category: Casserole

Cuisine: American

Keyword: tuna cashew casserole

Servings: 4 servings

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 ounces chow mein noodles , dry, in can-found in Asian section, divided
10.5 ounces cream of mushroom soup (1 "regular" sized can)
1/2 cup cashews , chopped coarsely
1 cup celery , finely diced
6 Tablespoons water
1 can tuna , 6 oz., in water, drained
4 Tablespoons onion , minced
Salt & pepper , to lightly season

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
Set aside 1/2 of the chow mein noodles (reserved for topping).
Place remaining ingredients in large mixing bowl; gently stir until fully combined. Pour into a 2 quart casserole dish that has been sprayed with non-stick cooking spray. Evenly spread.
Top casserole with reserved chow mein noodles.
Bake casserole, uncovered, at 325 degrees for 40 minutes, until lightly browned and slightly bubbly around the edges.
Remove from oven, let cool for a minute or two, then serve.

Nutrition Facts

"Old School" Tuna Cashew Casserole

Amount Per Serving

Calories 175 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 156mg7%

Potassium 186mg5%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 2g2%

Protein 6g12%

Vitamin A 115IU2%

Vitamin C 1.5mg2%

Calcium 16mg2%

Iron 1.8mg10%

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

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