The Grateful Girl Cooks!

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?

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↓↓ 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?

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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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!

Looking For More CASSEROLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful casserole recipes you’ll enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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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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02
Feb
2017

Teriyaki Chicken with Homemade Sauce

categories: Asian, Chicken, Main Dishes

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Teriyaki Chicken with Homemade Sauce is a simple, yet delicious recipe! Marinate chicken in an Asian-inspired sauce, then grill to perfection!
We’re in the middle of a freezing winter in Oregon. However, one cold evening last week, we grilled teriyaki chicken with homemade sauce outside on our BBQ! It was fun, and made us anticipate the hot days of summer which are coming SOON!

I got this simple recipe for an “enhanced” Teriyaki marinade from my sister Julie many years ago. Typically I cut the chicken into cubes, marinate them, then place the cubes on skewers and grill. This time, I left the chicken breasts whole, marinated then grilled them. It was less prep work (no cubing), but with the same delicious results! Hooray!

The teriyaki sauce sauce is really easy to make, and the finished chicken pieces is full of flavor. If you’re interested in using the sauce to marinate steak, see the Tips section of my printable recipe. Here’s how to make teriyaki chicken with homemade sauce.

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

Make The Teriyaki Sauce To Marinate The Chicken

Mix teriyaki sauce, sugar, cooking sherry, ground ginger, and minced garlic together in a medium bowl. Stir well, until these ingredients are fully combined.

Marinate The Chicken

Lightly season the chicken pieces you are using with salt. Place the chicken into a covered container (or heavy duty gallon-sized resealable bag). Pour the marinade over the chicken.

Turn the chicken in the bag or container to ensure all pieces are coated with the teriyaki sauce. Cover the container (or seal the bag) and place it in a refrigerator to marinate at least 6 hours for best flavor. Turn chicken over occasionally, so that it remains covered with the sauce.

Time To Grill The Teriyaki Chicken

Once the chicken has finished marinating, remove it from the container. Place the marinated teriyaki chicken onto a hot BBQ grill and cook until done. Chicken is considered fully cooked when it reaches an internal temperature of 165°F.

If desired, baste the chicken with the sauce while it cooks. Do NOT use the leftover sauce to serve, because it was exposed to raw chicken. Discard it.

Who Wants Some Teriyaki Chicken with Homemade Sauce?

That’s it! See how very easy it is to prepare this chicken? The teriyaki chicken with homemade sauce has wonderful flavor, and can be served hot as a main dish.

You can also use the meat to make teriyaki chicken sandwiches (with grilled pineapple rings). Grilled teriyaki chicken is delicious when used in salads or teriyaki rice bowls. The possibilities are endless, and the chicken flavor is wonderful!

I love recipes like this that can be made up ahead of time (marinating), then cooked at the last minute without a lot of fuss. It sure makes an easy main dish for the family! I hope you enjoy this recipe for teriyaki chicken with homemade sauce as much as we do!

May you have eyes to see beauty all around as you go through your day. Whether it’s a stunning sunset, a friend or family member, or a kindness shared or observed, be the person that finds beauty in it all.

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

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe Source: My sister Julie M.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Teriyaki Chicken with Homemade Sauce

Prep Time

5 mins

Cook Time

22 mins

Marinating (inactive time)

6 hrs

Total Time

6 hrs 27 mins

Teriyaki Chicken with Homemade Sauce is a simple, yet delicious recipe! Marinate chicken in an Asian-inspired sauce, then grill to perfection!

Category: Dinner, Entree

Cuisine: Asian

Keyword: teiyaki chicken with homemade sauce

Servings: 6 servings

Calories Per Serving: 226 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup teriyaki sauce
1 cup sugar
1/4 cup cooking sherry
1/4 teaspoon ground ginger
4 minced garlic cloves
1 pinch salt (to season meat with)
6 boneless skinless chicken breasts or thighs

US Customary - Metric

Instructions

In medium bowl, combine teriyaki sauce, sugar, sherry, ginger, and minced garlic. Stir until sugar has dissolved and sauce is fully combined.
Season chicken lightly with salt. Place chicken pieces into a large covered container (or gallon sized resealable plastic bag). Add marinade. Turn to fully cover all pieces of chicken with sauce. Cover container and place in refrigerator for at least 6 hours (overnight is the best!) to marinade.
Once meat is done marinating, grill (on outdoor or indoor grill) until cooked to an internal temperature of 165°F.. Serve, and enjoy!

Recipe Notes

NOTE: Caloric content calculated using 6 boneless, skinless breasts.
TIPS:Chicken can also be cut into 1-2 inch chunks, marinated then placed on skewers for grilling (kebabs).
Top sirloin steak can also be used if sliced very thin, then marinated. Place strips onto skewers, then grill. If you use round steak, meat must be marinated for a longer amount of time.

Nutrition Facts

Teriyaki Chicken with Homemade Sauce

Amount Per Serving (1 breast)

Calories 226 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 72mg24%

Sodium 1058mg46%

Potassium 487mg14%

Carbohydrates 21g7%

Sugar 20g22%

Protein 25g50%

Vitamin A 35IU1%

Vitamin C 2mg2%

Calcium 15mg2%

Iron 0.9mg5%

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

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30
Jan
2017

Super Creamy Chocolate Peanut Butter Smoothie

categories: Beverages, Breakfast

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You’re gonna love this super creamy Chocolate Peanut Butter Smoothie, made with frozen bananas and Greek Yogurt. Enjoy this YUMMY drink any time of day!
I LOVE the flavor combination of chocolate and peanut butter, so making a breakfast smoothie using those ingredients was a fabulous idea! Yes… it WAS! This Super Creamy Chocolate Peanut Butter Smoothie was absolutely AMAZING!

In our home, we love making smoothies, and love to experiment and try different flavor combos! This chocolate peanut butter smoothie is extra creamy and thick!

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

Who Wants A Nice, CREAMY Smoothie?

It’s creamy, thanks to the addition of a frozen banana, cocoa powder, peanut butter, Greek vanilla yogurt (for protein), and a bit of milk. I’m not kidding… this chocolate peanut butter smoothie is amazing and tastes like a creamy milkshake!

Using a pre-frozen banana eliminates the need to add chunks of ice. Ice can water down the smoothie and if not blended fully, can leave ice chips in the smoothie! The chocolate peanut butter smoothie recipe, as written, makes one 12 ounce smoothie or two 6 ounce servings.

How To Make A Chocolate Peanut Butter Smoothie

Place a frozen medium banana, milk, Greek vanilla yogurt, peanut butter, and cocoa into a blender. Note: if you use PLAIN Greek yogurt, you might want to sweeten the smoothie up a bit with honey. Blend the ingredients until they become very smooth and thick. Pour the finished smoothie into a tall glass (or 2, if splitting it).

Who Wants A Chocolate Peanut Butter Smoothie When It’s FREEZING Outside?

ME! I made this smoothie for breakfast on a morning when it was 36 degrees outside! Yep! To fancy up my smoothie I added a fancy umbrella straw! That way, my brain would think I was in a sunny warm and tropical location. Pretty smart thinking, right?

Mind over matter and no brain-freeze, right? This creamy chocolate peanut butter smoothie would be a great afternoon treat for the kids (divided into small serving sizes, of course)!

I used low-fat milk and light yogurt, so the total calorie count came in fairly low, which is not bad for a breakfast smoothie or snack drink. The recipe can easily be doubled, OR it can be divided into TWO or THREE smaller sized servings.

See how thick and creamy that chocolate smoothie is? YUM!

The chocolate peanut butter smoothie is really nice and thick. It tastes super creamy… and boy, is it GOOD! Hope you will give it a try! I think you will LOVE it!

Want To Check Out Other Smoothie Recipes?

If you enjoy this drink, be sure to check out some of my other smoothie recipes! You can find all of my smoothie recipes in the Recipe Index, located at the top of the page. They include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Super Creamy Chocolate Peanut Butter Smoothie

Prep Time

3 mins

Cook Time

0 mins

Total Time

3 mins

You're gonna love this super creamy Chocolate Peanut Butter Smoothie, made with frozen bananas and Greek Yogurt. Enjoy this YUMMY drink any time of day!

Category: Beverage, Breakfast

Cuisine: American

Keyword: chocolate peanut butter smoothie

Servings: 2 servings (6 ounces) or 1 large (12 ounces)

Calories Per Serving: 191 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium banana , FROZEN (see note section)
½ cup low-fat milk
½ cup light Greek vanilla flavored yogurt
1 Tablespoon smooth peanut butter
2-3 Tablespoons unsweetened cocoa powder (I used 3)

US Customary - Metric

Instructions

Place all ingredients in blender.
Cover blender and blend for a minute or so, until all ingredients are fully combined and mixture is smooth and thick.
Pour into a 12 ounce glass or two 6 ounce glasses, and enjoy!

Recipe Notes

I like to peel ripe bananas, cut them in half, and store them in re-sealable bags in my freezer. That way, it's very easy to grab a pre-frozen banana any time I need one for a smoothie!
*If using PLAIN Greek yogurt, you may want to add a bit of honey to help sweeten the smoothie.

Nutrition Facts

Super Creamy Chocolate Peanut Butter Smoothie

Amount Per Serving (1 serving (6 ounce))

Calories 191 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 95mg4%

Potassium 519mg15%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 17g19%

Protein 10g20%

Vitamin A 100IU2%

Vitamin C 5.1mg6%

Calcium 80mg8%

Iron 1.4mg8%

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

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26
Jan
2017

Butterscotch Chip Cookies

categories: Cookies, Desserts

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Your family will LOVE these crispy, chewy, easy to make, flavor-filled Butterscotch Chip Cookies for dessert or snack time!
I recently experimented with a cookie recipe I found on Pinterest many months ago. These Butterscotch Chip Cookies were wonderful! The use of browned butter and butterscotch chips in the recipe add even more unique flavor to these chewy, crispy, fabulous tasting treats!

These delicious butterscotch chip cookies were so EASY to make, and they truly have a wonderful butterscotch flavor! The recipe makes about 4½ dozen small cookies, but (as you will be able to see from my photos) I made them slightly larger than original recipe instructed, so my net yield was 28 cookies. Whether you choose to prepare large or small cookies, here’s how to make them:

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

How To Make Butterscotch Chip Cookies

Begin by browning the butter. To do this, place 1½ cubes of butter in a skillet. Melt butter using medium heat, until the butter melts, begins to bubble, froths up, then slightly browns (don’t let butter get too brown… just barely!). Once done, remove skillet from heat.

Add browned butter and brown sugar to a large mixer bowl. Beat these together on medium speed. Once mixed, let mixture sit for a couple minutes, stirring occasionally to let the mixture cool down a bit before adding other ingredients.

You don’t want the mixture hot when you add eggs or they could begin to scramble. Definitely… you really DON’T want that to happen! Once the mixture has cooled down a bit, add salt, eggs, and vanilla extract. Mix well.

After this, STIR in the flour, baking powder, and baking soda. Once mixed, add butterscotch chips and stir well to combine. Set aside.

Roll The Cookie Dough Into Round Balls

In a separate small bowl, mix together brown sugar and granulated sugar, for topping. Use a 1 Tablespoon sized scoop to scoop dough from bowl and roll dough between your clean hands to form a ball.

*Note: This is where I used a slightly larger scoop to make cookies larger. Process is still the same, though. Once dough is a ball, place it in brown sugar/granulated sugar topping. Roll dough around to cover completely with sugar topping.

Bake The Butterscotch Chip Cookies

Place topping covered balls of dough onto a parchment paper lined baking sheet. Keep the dough balls about 2 inches apart, as they spread a bit while baking. Bake butterscotch chip cookies in a 375 degree oven for 10 minutes.

When done, remove the baking sheet from the oven. Let the cookies rest for about a minute on baking sheet, then carefully remove them with a spatula to a wire rack, to finish cooling.

Once cookies have cooled, they are good to go! Enjoy the slight crunch on the outside! I think they’re at their best once they have completely cooled (I know it’s hard to wait, but trust me on this!).

Once cooled, pile some on a plate, pour yourself a big old glass of milk… and dig in! They’re delicious!

I hope you enjoy these wonderful cookies! My husband was unexpectedly rushed to the ER and hospitalized earlier this week, and making these butterscotch chip cookies ( a few for us, and the rest for friends) helped take my mind off of everything. He is doing okay now, and we are very grateful to God for his recovery and the additional medical care he is receiving.

Have a blessed day. Be kind.

Looking For More COOKIE Recipes?

You can find ALL of my cookie recipes in the Recipe Index, which is located at the top of the page. I have LOTS of scrumptious cookies for you to 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 Adapted From: http://www.shugarysweets.com/2011/09/butterscotch-cookies

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Butterscotch Chip Cookies

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Easy to make and delicious to eat, these crispy chewy cookies feature browned butter and butterscotch chips for GREAT flavor!

Category: Cookies

Cuisine: American

Keyword: butterscotch chip cookies

Servings: 54 cookies (total 4.5 dozen)

Calories Per Serving: 91 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For cookie dough:

3/4 cup cubes butter (12 Tablespoons)
1¾ cups brown sugar
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
2½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup butterscotch chips

For topping:

1/4 cup brown sugar
2 Tablespoons granulated sugar

US Customary - Metric

Instructions

Place 1½ cubes of butter in a skillet. Melt butter on medium heat, until butter melts, begins to bubble, froths up, then slightly browns. Once done, remove skillet from heat.
Add browned butter and brown sugar to large mixer bowl. Beat together on medium speed. Once mixed, let mixture sit for a couple minutes, stirring occasionally to let mixture cool down slightly, before adding other ingredients.
Once cooled down a bit, add salt, eggs, and vanilla extract. Mix well.
STIR in flour, baking powder, and baking soda. Once mixed, add butterscotch chips; stir well to combine. Set aside.
In a separate small bowl, mix brown sugar and granulated sugar for topping. Use a 1 Tablespoon sized scoop to scoop dough from bowl and roll dough between your clean hands to form a ball. (*Note: This is where I used a slightly larger scoop to make cookies larger. Process is still the same, though). Once dough is a ball, place it in brown sugar/granulated sugar topping. Roll dough around to cover completely with sugar topping.
Place dough balls onto parchment paper lined baking sheets. Keep dough balls about 2 inches apart, as they spread a bit while baking. Bake cookies in a 375 degree oven for 10 minutes.
Remove baking sheet from oven; let cookies cool for a minute, then remove cookies to a wire rack to cool completely. Enjoy!

Nutrition Facts

Butterscotch Chip Cookies

Amount Per Serving (1 cookie)

Calories 91 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 13mg4%

Sodium 71mg3%

Potassium 27mg1%

Carbohydrates 15g5%

Sugar 10g11%

Vitamin A 90IU2%

Calcium 13mg1%

Iron 0.4mg2%

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

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23
Jan
2017

How To Can Strawberry Jam

categories: Canning And Preserving

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Make your own delicious strawberry jam at home and can it for long term storage, using a water bath canner and safe canning guidelines.
One of the first things I ever learned how to can was Strawberry Jam. There’s just something about a jar of home-canned jam that makes it special. Do you know how to can strawberry jam? It’s not so hard. Really! It can be made year-round, due to the availability of this delicious fruit.

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

We LOVE Fresh Strawberries!

I grow strawberries in my small backyard garden, and love to have them to snack on. But when I am going to make jam, I usually end up going to a local U-Pick farm in the Spring and picking a large amount of them, as you can see from the photo below.

Regardless of how you “get” the strawberries (growing them, grocery store or picking them at a farm), jars of homemade strawberry jam are wonderful to have in the pantry to enjoy. It’s also great to have jars available to give as gifts throughout the year.

Strawberry Jam is canned for long term storage using a water bath canner. While getting the jam made and ready for canning, you can begin heating the water in a canner, and prepping jars, lids and rings per manufacturer instructions, so everything is ready to go when the jam is ready.

How To Can Strawberry Jam

Start by placing clean and de-stemmed strawberries in a large bowl and crush them. I use my potato masher to crush the fruit. You can also use a food processor for this, but do not puree the fruit. Use the pulse button to chop up the strawberries. You need small pieces of the strawberries in the jam!

Measure the exact amount of crushed fruit the recipe calls for into a large heavy saucepot. Add fresh lemon juice and 1 box of powdered pectin into the fruit; stir to combine. I also add 1/2 teaspoon of butter to the fruit, which helps to keep the fruit from foaming too much while it cooks (but this is optional).

Measure exact amount of sugar into a separate bowl. Set aside until ready to add to the hot fruit mixture.

Cook The Strawberry Jam

Bring the strawberry mixture to a FULL ROLLING BOIL over High heat. Stir mixture CONSTANTLY. NOTE: A full rolling boil means that the strawberry mixture doesn’t stop boiling, even when you are stirring it). As soon as mixture comes to a full rolling boil, dump ALL the sugar in at once, and stir well, to combine.

Bring the jam mixture back to a FULL ROLLING BOIL, then let it boil for 4 minutes. Be sure to stir jam constantly so it won’t burn on the bottom of pan. Remove pan from heat. Skim off any foam that appears on top of jam and discard.

Filling The Jars

Ladle the hot jam quickly into clean, pre-heated jars. Fill each jar almost to top, leaving 1/8 inch headspace. Insert a non-metallic utensil into each jar two or three times to remove air bubbles, then adjust the headspace, if necessary.

Wipe the rims of each jar with a wet paper towel or clean dishcloth to remove any jam residue (residue would prevent jars from sealing properly). Cover each jar with prepared flat lid, add screw band and tighten to fingertip tightness. Place the hot jars (using canning tongs) onto a canning rack.

Processing Strawberry Jam

Lower rack into simmering water in canner (the reason the jars must be on a slightly elevated rack is so the jars don’t crack while in contact with direct heat on bottom of pan). Make sure the hot water completely covers the jar tops by a couple inches (add additional hot water if needed). Cover the canner. Bring the water inside to a gentle boil. Once boiling, process the jam for 10 minutes.

When the processing time is complete, remove jars and place them upright on a dish towel until they have cooled completely. Do not place hot jars directly onto kitchen counter, because temperature variances could cause the jars to crack.

Test The Seal Before Storing The Jars

Once jars have completely cooled (12 hours or overnight), make sure to test the seal on the jars before storing in pantry. Press the middle part of the lid. If the lid springs back, the seal is bad, and the jam will need to be stored in the refrigerator. If the jars have a good seal, label and store in pantry, as they are now shelf stable. I unscrew and remove the rings before storing.

When ready to use, open up a jar, and spread some of that thick, sweet strawberry jam goodness on a piece of toast… and ENJOY the delicious work of your hands! Now you know how to can strawberry jam. YUM!

Have a wonderful day! Spring is just around the corner… can’t wait to get out there, pick some fresh delicious strawberries and make yummy strawberry jam! I’ve given away so many jars of homemade jam to friends and family recently, I need to make more just so WE can have some around to enjoy this year! Go figure! Have a great day.

Looking For More JAM Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many jam 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: Written instructions with box of MCP Premium 100% Natural Fruit Pectin

0 from 0 votes

How To Can Strawberry Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Make your own delicious strawberry jam at home and can it for long term storage, using a water bath canner and safe canning guidelines.

Category: Jam, Jam / Canning and Preserving

Cuisine: American

Keyword: strawberry jam

Servings: 11 cups (5.5 pints approx.)

Calories Per Serving: 39 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5 3/4 cups crushed strawberries (approx. 6 pints of strawberries)
1/4 cup fresh lemon juice
1 small box MCP powdered pectin (2 ounces) (some boxes are 1.75 ounces now)
1/2 teaspoon butter (to help cut down on foaming-optional)
8½ cups granulated sugar

US Customary - Metric

Instructions

While getting jam ready for canning, begin heating water in canner, and prep jars, lids and rings per manufacturer instructions , so they're ready to go once jam is ready.
Place strawberries in large bowl and crush them (I use my potato masher to crush the fruit). You can use a food processor for this, but do not puree fruit. Use pulse button to chop fruit. You need small pieces of strawberries in the jam!
Measure exact amount of fruit the recipe calls for into large saucepot. Add fresh lemon juice and 1 box powdered pectin; stir to combine. (I add 1/2 teaspoon of butter also, which helps keep foam amount down during cooking.
Measure exact amount of sugar into separate bowl. Set aside.
Bring strawberry mixture to a FULL ROLLING BOIL on High heat. Stir mixture constantly (*A full rolling boil means the fruit doesn't stop boiling, even while stirring). As soon as mixture comes to a full rolling boil, dump ALL the sugar in at once, and stir well, to combine.
Bring jam back to a FULL ROLLING BOIL, then let it boil for 4 minutes. Be sure to stir jam constantly. When done, remove pan from heat. Skim off any foam on top of jam and discard.
Ladle hot jam quickly into clean, pre-heated jars. Fill each jar, leaving 1/8 inch of headspace. Remove air bubbles from jar by inserting a non-metallic utensil into jar 2 or 3 times. Wipe rims of jars with wet paper towel or dishcloth to remove any jam residue (residue prevents jars from sealing properly). Cover jars with prepared flat lid, add screwband and tighten. Place jars carefully (using canning tongs) onto canning rack. Lower rack into hot simmering water in canner. Make sure hot water completely covers jar tops by a couple inches (add additional hot water if needed). Cover the canner.
Bring water in canner to a gentle boil. Once boiling, process jam for 10 minutes.
When processing time is complete, remove jars and place them upright on a dish towel on counter until they've cooled completely (do not place hot jars directly onto kitchen counter. Temperature variances could cause jars to crack).
Once jars have completely cooled (12 hours or overnight), make sure to test seal on the jars before storing in pantry. (Press middle part of the lid with index finger. If it springs back, seal is bad, and jar will need to be stored in refrigerator). If jars have a good seal, label the jars and store in pantry.

Nutrition Facts

How To Can Strawberry Jam

Amount Per Serving (1 Tablespoon)

Calories 39

% Daily Value*

Potassium 7mg0%

Carbohydrates 10g3%

Sugar 9g10%

Vitamin C 2.9mg4%

Calcium 1mg0%

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

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19
Jan
2017

Smoked Sausage Veggie Rice Skillet

categories: Beef, Main Dishes

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Smoked Sausage Veggie Rice Skillet is a delicious meal, with beef kielbasa, veggies and rice, and can be made in under 30 minutes!

Are you looking for an easy “all in one pan” dish to prepare quickly after a busy day? How about this recipe for a Smoked Sausage Veggie Rice Skillet? This meal with meat, broccoli, onions, bell peppers and rice can be made in under 30 minutes!

A few months ago my husband and I had dinner with friends prior to their move to Japan for a new work assignment. I asked my friend Erin (who has tried other recipes of mine) what type of recipes she would like to see on my blog that would help her feed her family of 5. She said she loves easy One Pan meals.

Well, when I saw this recipe on Pinterest pop up, I knew it would fit the bill! S0 I tried it, and found this meal to be tasty, filling, and economical. This sausage veggie rice skillet is also EASY to make, so I am sharing it here on the old blog!

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

How To Make The Sausage Veggie Rice Skillet:

First thing you will need to do is get all the veggies prepped/sliced and have the rice ready to cook before you begin.

Heat olive oil on medium heat in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add the minced garlic to the pan. Cook for an additional minute, stirring often so the garlic won’t burn.

Add The Colorful Veggies

Add the sliced bell peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir well, to combine all the ingredients.

Simmer the smoked sausage veggie rice skillet uncovered on low heat for 10-12 minutes. Cook until the liquid has been fully absorbed.

Stir In the Rice

While sausage and veggies are cooking, cook the rice per package instructions. When done, stir the 2 cups of hot, cooked rice into sausage/veggie mixture.

Season And Serve!

Season with salt and pepper, to taste. Add any other additional spices you may want to add to the sausage veggie rice skillet. Immediately sprinkle the hot dish with grated mozzarella cheese. Continue cooking on low heat without stirring until heated through. Cheese on top should be melted. Serve sausage veggie rice skillet dish hot.

That’s it! Not bad for an “all in one” smoked sausage veggie rice skillet, right? It really does fills you up, too! Depending on the portion size you choose, you can expect to get between 4 and 5 servings out of this meal. EASY PEASY, and it tastes GOOD!

If you enjoy cooking with kielbasa an sausages and enjoy EASY dinners, then try my recipes for Simple Chicken Sausage Pasta, Italian Sausage & Potato Casserole, and Sweet n’ Sticky Polska Kielbasa (only 2 ingredients!).

Hope you will give this ridiculously easy smoked sausage veggie rice skillet recipe a try. It’s very tasty! Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a fantastic day, and God Bless You!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.hillshirefarm.com/recipes/easy-smoked-sausage-skillet

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Smoked Sausage, Veggie and Rice Skillet

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Smoked Sausage Veggie Rice Skillet is a delicious meal, with beef kielbasa, veggies and rice, and can be made in under 30 minutes!

Category: Entree

Cuisine: American

Keyword: sausage veggie rice skillet

Servings: 5 servings

Calories Per Serving: 450 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 package smoked sausage link (I used Hillshire Farm), cut into 1/4 inch slices
¼ cup olive oil
2 garlic cloves , minced
½ red bell pepper , thinly sliced
½ yellow bell pepper , thinly sliced
1 small yellow onion , thinly sliced
1 small package frozen broccoli , thawed (approx. 1½-2 cups)
½ cup chicken broth (can substitute water)
½ cup tomato sauce
2 cups pre-cooked rice (prepared according to package directions)
½ cup grated mozzarella cheese
salt and pepper to taste

US Customary - Metric

Instructions

Heat olive oil in large skillet. When hot, add sliced sausage. Cook until sausage has lightly browned. Add minced garlic; cook for an additional minute, stirring often so that garlic will not burn.
Add sliced peppers, onion, broccoli, chicken broth and tomato sauce to the skillet. Stir to combine ingredients and simmer on low heat for 10-12 minutes, until liquid has been absorbed.
While sausage and veggies are cooking, cook rice per package instructions. Stir hot, prepared rice into sausage/veggie mixture when done.
Season with salt and pepper, to taste.
Immediately sprinkle with grated mozzarella cheese and serve while hot.

Recipe Notes

This dish (as written)is not highly seasoned (which is great for kids!). If desired, add additional spices (garlic powder, dried chili pepper flakes, etc.) to suit your personal taste. May also substitute Pepper Jack cheese (for the mozzarella) for a bit more spice!

Nutrition Facts

Smoked Sausage, Veggie and Rice Skillet

Amount Per Serving (1 (1/5 of total))

Calories 450 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 9g56%

Cholesterol 54mg18%

Sodium 876mg38%

Potassium 430mg12%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 3g3%

Protein 14g28%

Vitamin A 740IU15%

Vitamin C 66.7mg81%

Calcium 117mg12%

Iron 1.5mg8%

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

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16
Jan
2017

Butter-Topped Homemade White Bread

categories: Breads

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You will love these delicious loaves of butter-topped homemade white bread, and the wonderful smell in your kitchen while they bake!
What do you do when you’re housebound because of snow and ice for days and days? Well… I like to bake, so I tried a new recipe, and made some absolutely delicious Butter-Topped Homemade White Bread. It tastes amazing!

Recently we had almost 9 inches of snow overnight, and it stuck around for a week due to a crazy layer of ice AND well below freezing temperatures. We were almost out of bread, so I decided to bake a couple loaves of homemade white bread, using a recipe I found on Pinterest.

It was a bloggers old family recipe from their Grandma Rosebud… and boy was it GOOD! The recipe is absolutely going into my permanent collection of “make again” homemade bread recipes! Our “snowed in house” smelled amazing as it baked, and the bread turned out perfect!

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

Make The Dough For Homemade White Bread

Dissolve yeast in warm water until bubbly (about 5 minutes). Then add (in the bowl of a stand mixer), sugar, salt, butter and more warm water and mix, using the paddle attachment.

Add part of the flour (5 cups) while mixer is on Low speed and the dough is mixing. Once the flour is mixed in, add the remaining flour slowly until dough is smooth. I ended up only adding 4 additional cups of flour.

(Note**: At this point if you have a really LARGE stand mixer, continue on with a dough hook. I added a dough hook (as in photo) but realized there was too much dough for my small stand mixer to handle as it mixed, so at this point in the recipe I removed the dough to a lightly floured work surface and continued by hand).

Kneading The Dough-Two Options

You can either divide dough in half and use the dough hook for each portion, OR you can knead the dough by hand. I like to knead the dough by hand. Knead the dough (either method you choose) for 10 minutes. Here is what the dough looked like after kneading.

Let The Bread Dough Rise

Lightly spray a large bowl with cooking spray (or butter). Place the kneaded dough in the bowl and flip over, so that the dough is completely covered with cooking spray. Cover the homemade white bread dough (I used several dish towels) and put it in a warm spot to let the dough rise for an hour. The dough should double in size.

Form The Loaves Of Homemade White Bread

After an hour, punch down the dough with your fist (boom!); divide the dough in half and place on a lightly floured surface. Roll out each piece until each piece is about 12 x 12 square. Make sure the dough is of uniform thickness.

Roll up each piece tightly, and seal the edges well. Repeat the process with the other piece of dough, being sure to tuck the ends of dough under the bread and placing the seam side down.

Lightly spray two 9 inch bread loaf pans (bottom and sides). Place bread dough into pans, seam side down. Cover pans, put them in a warm spot, and let dough rise for another hour.

Bake The Loaves Of Homemade White Bread

Once the dough has doubled in size, place loaves on low rack in preheated 425 degree oven. Bake for 15 minutes; then lightly cover each loaf with aluminum foil (so it won’t get too brown), then continue baking for an additional 15 minutes. (30 minutes total- half uncovered, half covered).

As soon as the homemade white bread is done baking, remove from oven, place pans on wire rack, and brush the tops with melted butter.

Once bread has cooled slightly, remove loaves from the bread pans. Don’t the finished loaves look great? Look how tall the loaves are, also!

Time To Enjoy A Slice (or two!)

Once the bread has cooled down a bit, cut a big ol’ slice with a serrated knife. My husband and I could hardly wait to try a warm slice of homemade white bread with some butter on it! Wow- it tasted fantastic!

We’ve been enjoying toast for breakfast, as well as having thick slices of bread with soup or our dinner as we wait for the snow to melt this week.

I really cannot express to you just how good this homemade white bread was (and still is!). Yes… the downside of baking your own bread is that it takes a bit of time waiting for the dough to rise, but the end result is well worth it in every way!

Besides… when you are snowed in, you’ve got all the time in the world! Sure do hope you will consider making this delicious bread. Have a great day!

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 some lovely bread 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: http://www.thecurvycarrot.com/2011/03/28/rosebuds-butter-topped-white-bread/

0 from 0 votes

Butter-Topped Homemade White Bread

Prep Time

2 hrs 30 mins

Cook Time

30 mins

Total Time

3 hrs

You will love these delicious loaves of homemade, butter-topped white bread, and the comforting, wonderful smell in your kitchen while they bake!

Category: Bread

Cuisine: American

Keyword: homemade white bread

Servings: 20 slices (2 loaves)

Calories Per Serving: 258 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4½ teaspoons dry active yeast (or two packets)
3/4 cup warm water (don't use HOT or it can kill the yeast!)
1/4 cup granulated sugar
1 Tablespoon salt
3 Tablespoons butter (room temperature, cut into pieces)
2 + 2/3 cups additional warm water
9-10 cups all purpose flour (I ended up only needing 9)
4 Tablespoons (½ cube) butter, melted (to brush on finished loaves)
Non-stick cooking spray (or butter) (to coat bowl and loaf pans)

US Customary - Metric

Instructions

Dissolve yeast in warm (not hot!) water until bubbly in bowl of stand mixer (about 5 minutes). Add sugar, salt, butter and more warm water and mix, using paddle attachment. Add 5 cups of flour slowly while mixer is on low speed until dough is mixed together. Slowly add remaining flour until dough is smooth. I ended up only adding 4 additional cups of flour (a total of 9 cups).
You can either divide dough in half and use the dough hook and stand mixer for each portion or you can knead the dough by hand. I chose to knead the dough by hand on a lightly floured surface. Knead dough (either method you choose) for 10 minutes.
Lightly spray large bowl with cooking spray (or butter). Place dough in bowl and flip over, so dough is covered with cooking spray. Cover dough and put in a warm spot to rise for an hour.
After an hour, punch down dough with your fist; divide dough in half; place on lightly floured surface. Roll out dough (one at a time) until each is about 12 x 12 square. Make sure the dough is of uniform thickness. Roll up each piece tightly; seal the edges well and tuck ends under the bread; set aside, seam side down. Repeat the process with other half of dough.
Lightly spray two 9 inch loaf pans (bottom and sides). Place bread dough into pans, seam side down. Cover pans, put them in a warm spot, and let dough rise for 1 hour, until doubled in size.
Place loaves on low rack in preheated 425 degree oven. Bake 15 minutes; then lightly cover each loaf with aluminum foil (so it won't get too brown); continue baking for an additional 15 minutes. (30 minutes total- half uncovered, half covered). As soon as bread is done, remove pans from oven, place on wire rack, and brush top of loaves with melted butter.
Once bread has cooled slightly, remove loaves from the bread pans. Slice and enjoy!

Recipe Notes

If you have a small standing mixer, I would advise dividing the dough and kneading each portion separately using mixer and dough hook OR kneading the dough by hand. Kneading entire amount by hand was much quicker! There is a LOT of dough (too much for a small mixer to handle without burning out motor).

Nutrition Facts

Butter-Topped Homemade White Bread

Amount Per Serving (1 slice)

Calories 258 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 386mg17%

Potassium 85mg2%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 2g2%

Protein 6g12%

Vitamin A 120IU2%

Calcium 10mg1%

Iron 2.7mg15%

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

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12
Jan
2017

Brussel Sprouts with Bacon and Mushrooms

categories: Bacon, Side Dishes, Vegetable Dishes

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Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner, or any other meal!
If you like trying new vegetable dishes, I’m sure you will LOVE this simple side dish recipe for Brussel Sprouts with Bacon and Mushrooms!

We enjoyed this delicious side dish with our dinner recently! This delicious veggie dish is a perfect one to be enjoyed for the holidays or other meals!

I grew up not liking Brussel sprouts at all, but as an adult, I’ve come to love them! We eat them pan-seared, roasted, steamed, and practically every way they can be prepared.

I decided to create a new recipe from scratch, to come up with a new way to enjoy them!

For this recipe I pan-seared Brussel sprouts with bacon, then added mushrooms, shallots, salt, pepper, minced garlic. I finished this dish off with a touch of butter. The results are DELICIOUS!

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

How To Make Brussel Sprouts With Bacon and Mushrooms

Chop up the bacon and add it to a large skillet. I like to use kitchen scissors to cut the slices of bacon into tiny pieces before cooking. It makes the bacon cook a lot faster this way!

Cook the bacon on medium heat 2-3 minutes, until it is about half-way done.

Place brussel sprouts (that have been cut in half) into the same skillet. Continue to pan-sear the vegetables in the bacon drippings for a couple minutes.

If necessary, you might want to add a little bit of olive oil to skillet, in order to keep from burning the veggies. Lightly season the brussel sprouts with salt and pepper.

Continue cooking the brussel sprouts until they begin begin to soften (3-4 minutes). Make sure to turn them over to the other side, half way through cooking time.

Measure 3 Tablespoons of water into the pan, and cook until the water has dissipated.

Add the sliced mushrooms and shallots to the skillet. Continue cooking until the mushrooms are done and cooked through (approx. 3-4 minutes).

Stir in the minced garlic, and cook for an additional minute, stirring often, so you won’t burn the garlic.

To Finish Cooking The Brussel Sprouts

At this point, the brussel sprouts and mushrooms should be cooked through. Toss a tiny pat of butter into the skillet, and stir until it melts and coats the veggies.

NOTE: **Butter is completely optional, but it does add more flavor… just sayin’.

Serving The Brussel Sprouts

Remove pan from the heat, and season with additional salt and pepper to taste, and then serve the brussel sprouts. Transfer them to a serving plate, and dig in!

The bacon will be fully cooked , the Brussel sprouts will be tender, and there will be a whole lot of flavor going on!

Brussel sprouts with bacon and mushrooms is a very simple, yet tasty side dish to prepare. I hope you will have the opportunity to make this easy recipe.

It’s one more way to get yummy veggies (including Brussel sprouts!) onto dinner plates. Plus… everything’s better with bacon, right?

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, and have a great day!

Looking For More VEGETABLE Dishes?

You can find all of my vegetable dishes in the Recipe Index at the top of the page. A few favorite recipes are:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Brussel Sprouts with Bacon and Mushrooms

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Pan-seared Brussel sprouts with bacon, mushrooms, shallots, butter and garlic are a perfect side dish for your holiday dinner or any other meal!

Category: Side Dish, Vegetables

Cuisine: American

Keyword: brussel sprouts

Servings: 2 servings

Calories Per Serving: 144 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 Brussel Sprouts (approx. 5 per person), cut in half (and stem removed)
1-2 slices thick cut bacon , chopped into small pieces
Olive oil (only if necessary due to low bacon dripping residue in skillet)
salt & pepper , to taste
3 Tablespoons water
4-6 mushrooms , sliced
1 teaspoon finely chopped shallots
1/2 teaspoon minced garlic
1 teaspoon butter

US Customary - Metric

Instructions

Add chopped bacon to medium skillet. Cook on medium heat until about 1/2 way done. (do not drain bacon drippings).
Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
Remove pan from heat, season with additional salt and pepper (if needed), then serve.

Nutrition Facts

Brussel Sprouts with Bacon and Mushrooms

Amount Per Serving (1 serving)

Calories 144 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 17mg6%

Sodium 164mg7%

Potassium 532mg15%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 2g2%

Protein 6g12%

Vitamin A 780IU16%

Vitamin C 81.6mg99%

Calcium 40mg4%

Iron 1.5mg8%

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

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