The Grateful Girl Cooks!

14
Nov
2016

Lime, Cranberry & Raspberry Refresher

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Lime Cranberry Raspberry Refresher is a family-friendly, delicious, sparkling, non-alcoholic beverage everyone can enjoy, especially on warm days!

Looking for a great tasting, bubbly beverage everyone can enjoy during the upcoming holidays? How about a Lime Cranberry Raspberry Refresher? This non-alcoholic beverage also contains apple juice and sparkling water, and I think you will really like it!

The lime cranberry raspberry refresher recipe is absolutely simple to prepare (ready in 3 minutes!), and makes eight, 1 cup servings. It is full of cranberry-raspberry juice, apple juice, and lime infused sparkling water, so this drink has plenty of flavor!

I found the recipe in a cookbook I own called “Cooking Light – Fresh Food Superfast”, changed the recipe up just a bit, and REALLY enjoyed it! The cookbook got it right – a pitcher of this delicious drink certainly IS super fast to prepare!

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

Lime Cranberry Raspberry Refresher Is Also Perfect For The Holidays!

If you want to make a festive non-alcoholic beverage that everyone can enjoy (including the kids), consider making this refreshing drink during the holidays. You can add fresh or frozen raspberries and/or frozen cranberries to each drink, and garnish each glass with a lime wedge, to make it even more festive looking!

Looking For Other Refreshing, Family-Friendly Drinks?

If you enjoy or are searching for other sparkling beverages like this that are non-alcoholic, you might also really enjoy my recipes for Pineapple, Lime and Mint Agua Fresca , Watermelon, Lime and Mint Agua Fresca, or homemade Blackberry Soda. All are equally delicious!

Any of these cold, refreshing beverages would taste GREAT on a hot day… don’t ya think?

Sure hope you enjoy this colorful, bubbly and flavorful lime cranberry raspberry refresher! We sure do. Have a wonderful day, and be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

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.

You Can Also Find Me On Social Media:

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

Recipe Adapted from: The cookbook called “Cooking Light – Fresh Food Superfast”, page 150, published 2011, Time Home Entertainment, Inc.

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Lime, Cranberry & Raspberry Refresher

Prep Time

3 mins

Cook Time

0 mins

Total Time

3 mins

Lime Cranberry Raspberry Refresher is a family-friendly, delicious, sparkling, non-alcoholic beverage everyone can enjoy, especially on warm days!

Category: Beverage

Cuisine: American

Keyword: lime cranberry raspberry refresher

Servings: 8 servings

Calories Per Serving: 86 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups cranberry-raspberry juice
2 cups apple juice
2 cups lime flavored sparkling water
Ice cubes (optional, but recommended)
Fresh raspberries or frozen cranberries (optional)
Thin lime wedges (as garnish for glass-optional)

US Customary - Metric

Instructions

Pour the cranberry-raspberry juice and apple juice into a large pitcher. Stir in 2 cups sparkling LIME water, until combined.
Serve drink over ice cubes.
(Optional) Add frozen cranberries OR fresh or frozen raspberries to each glass (for decoration).
Garnish glass with a thin lime wedge, if desired.
Serve, and enjoy!

Recipe Notes

If you wish to make this up ahead of serving time, mix cranberry/raspberry juice and apple juice in pitcher. Cover and refrigerate. Just before serving, add cold lime sparkling water to pitcher. Serve over ice, and other garnishes.

Nutrition Facts

Lime, Cranberry & Raspberry Refresher

Amount Per Serving (1 serving (8 oz.))

Calories 86

% Daily Value*

Sodium 29mg1%

Potassium 160mg5%

Carbohydrates 22g7%

Sugar 21g23%

Vitamin A 55IU1%

Vitamin C 12.3mg15%

Calcium 21mg2%

Iron 0.4mg2%

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

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10
Nov
2016

Chocolate Cream Cheese Danish

categories: Breads, Breakfast, Doughnuts/Pastries

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You’re gonna LOVE this decadent chocolate cream cheese danish! This chocolate filled pastry is EASY to make, using store bought crescent roll dough!

If you enjoy a good pastry AND enjoy chocolate, I’m pretty sure you will love this recipe for a Chocolate Cream Cheese Danish I found online recently. Added bonus? It’s EASY to make! This pastry is super easy to prepare, because it starts with a can of store-bought crescent rolls, and only takes about 30 minutes total to prepare! Let me show you just how easy it is to make this treat!

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

How To Make A Chocolate Cream Cheese Danish

Before beginning, preheat your oven to 375 degrees F. (See? I told you this would be EASY!). Mix together room temperature cream cheese, sugar, flour and vanilla extract in a small bowl. I used an electric mixer to do this and it was mixed in a flash! Once it is creamy and thoroughly combined, set aside.

Open the can of crescent dough; without separating the triangles, unroll the dough and place it onto a parchment paper-lined baking sheet. Using your fingers, press the dough together to close all the holes (perforations) up, so you have one complete piece of dough.

Filling The Pastry

Once you have pressed all the holes in the dough together, drop the cream cheese filling (by spoonfuls) in the center, down the length of the dough. Make sure to evenly spread the filling out, so that the filling for the chocolate cream cheese danish is between 2-3 inches wide.

Evenly sprinkle the chopped chocolate over the top of the cream cheese filling.

Cutting The Pastry Strips For “Braiding”

Starting at one end of the pastry, cut 1 inch strips (at a slight angle toward the top) into both sides of the dough. Cut in until it reaches the filling.

Pull the strips up and over the filling making sure to alternate sides (L,R,L,R, etc) until entire chocolate cream cheese danish has been “braided. Tuck in any extra bits of dough that you may end up with, on each end of the roll.

Once the chocolate cream cheese danish has been braided and rolled, it’s time to bake it, after it gets one more special touch. Give the chocolate cream cheese danish an “egg bath” BEFORE baking. To do this, whisk an egg YOLK in a small bowl, then brush the surface of the pastry roll with the beaten yolk.

Ready To Bake!

Bake the chocolate cream cheese danish at 375 degrees for 20 minutes, until the pastry is golden brown in color. Remove the pastry from the oven and place it (still on the parchment paper) onto a wire rack to cool. Let it cool COMPLETELY.

Make The Glaze For The Chocolate Cream Cheese Danish

While the chocolate cream cheese danish is cooling, make the glaze to top the pastry. Mix together a simple glaze of powdered sugar, milk, and vanilla in a small bowl, until smooth. Once the pastry has cooled completely, decoratively drizzle the glaze back and forth across the pastry until all the glaze is gone.

The parchment paper will help to collect any run-off glaze, and will help to make it an easy cleanup. Let the chocolate cream cheese danish rest, while the glaze firms up.

The pastry is ready to serve, once the glaze on top has become firm. When ready to serve, cut the pastry into slices, grab a cup of coffee or tea… and dig in!

This chocolate pastry is decadently rich, creamy, and filled with chocolate, so obviously it’s not something you want to eat every day, but for an occasional treat! It really is delicious! A small piece goes a long way! Sure hope you enjoy this chocolate cream cheese danish. We sure do. Thanks for stopping by, and have a great day.

Looking For More Delicious Breakfast Treats Like This?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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.laurenslatest.com/chocolate-cream-cheese-danish/

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Chocolate Cream Cheese Danish

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

You're gonna LOVE this decadent chocolate cream cheese danish! This chocolate filled pastry is EASY to make, using store bought crescent roll dough!

Category: Breakfast

Cuisine: American

Keyword: chocolate cream cheese danish

Servings: 8 servings

Calories Per Serving: 330 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pastry:

1 can crescent rolls
8 ounces cream cheese , softened (at room temp)
1/2 cup granulated sugar
2 Tablespoons all purpose flour
1 teaspoon vanilla extract
2 ounces chopped semi-sweet chocolate
1 egg yolk , beaten (for brushing onto rolled pastry before baking)

For Glaze:

1/2 cup powdered sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

US Customary - Metric

Instructions

Before beginning, preheat your oven to 375 degrees F.
Cream together softened cream cheese, granulated sugar, flour and vanilla until smooth. Set aside.
Unroll the crescent dough without separating any of the triangles. Keep the dough all in one piece! Place dough onto a parchment paper-lined baking sheet, then press together all the perforations in the dough with your fingers.
Spoon the cream cheese filling down the center of the dough lengthwise. Spread the dough out so it is 2-3 inches wide in center of roll.
Evenly sprinkle chopped chocolate on top of the cream cheese filling.
Cut 1 inch strips of dough evenly on each side of the filling (at a slight angle toward the top).
Starting at top, lift pieces of dough and pull up and over filling, alternating sides as you go, so that you end up with a somewhat "braided" pastry. (Left side strip, Right side strip, etc.). Tuck any leftover pieces of dough into the ends.
Beat an egg yolk in a small dish. Using a pastry brush, gently "paint" the yolk over the surface of the pastry until covered. Place pastry in a preheated 375 degree oven; bake for 20 minutes, until golden brown in color. Remove pastry (keeping the parchment paper underneath) to a wire rack. Let cool completely.
Mix together glaze ingredients until smooth. Once pastry is completely cool, decoratively drizzle glaze over surface of pastry. Let glaze firm up, then cut into slices, serve and enjoy!

Nutrition Facts

Chocolate Cream Cheese Danish

Amount Per Serving (1 slice)

Calories 330 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Cholesterol 56mg19%

Sodium 315mg14%

Potassium 79mg2%

Carbohydrates 37g12%

Sugar 26g29%

Protein 3g6%

Vitamin A 415IU8%

Calcium 35mg4%

Iron 1.1mg6%

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

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07
Nov
2016

Honey BBQ Chicken Strips

categories: Chicken

442 Shares

Fantastic tasting honey BBQ chicken strips are marinated, seasoned & browned chicken breast tenders, covered with a sweet/sticky honey BBQ sauce and baked.
My husband and I really enjoyed a new (to us) recipe for Honey BBQ Chicken Strips that I made recently. Sweet and slightly sticky from a Honey/BBQ sauce, these nicely seasoned, browned, then baked chicken strips were fantastic!

Best part? The honey bbq chicken strips were full of flavor… and didn’t take too much time to make! NOTE: I only made a HALF recipe since only two of us were eating, so that is reflected in my photos.

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

How To Make Honey BBQ Chicken Strips

Cut boneless skinless chicken breasts into strips. Season the chicken strips with salt and pepper. Place the chicken in a medium sized bowl, cover with 2 cups of buttermilk, and stir to fully coat the chicken pieces.

Cover the bowl with plastic wrap, and refrigerate/marinate chicken for at least 2 hours. When chicken is nearly done marinating, preheat oven to 350 degrees and prep the remaining ingredients.

Make The Coating For Chicken and Mix The BBQ Sauce

Mix together 2 cups buttermilk and hot sauce in a small bowl. Set the bowl aside.
Stir together flour, salt, pepper, garlic powder and paprika in a second bowl. Set the bowl aside.
Mix together the BBQ sauce, honey and apple cider vinegar in a third bowl. Set the bowl aside.

Prepare The Chicken Strips For Cooking

Once the chicken is done marinating, remove the chicken strips from the buttermilk and let excess buttermilk drip back into bowl. Dip and fully cover the chicken strips (one at a time) in:

FLOUR MIXTURE (shake off excess), then
BUTTERMILK MIXTURE (letting excess drip off), then
Back in to the FLOUR MIXTURE. Set all the coated pieces of chicken on a large plate or platter until all pieces are finished being coated. It’s a tad messy, but keep going… it will be worth it!

Cook The Chicken Strips

Heat vegetable oil in large skillet. Heat oil to 350-360 degrees (use a thermometer if you have one). Once the oil is at the correct temperature and is really hot, gently place the chicken strips in the oil. Cook in batches, if necessary.

Fry the chicken strips until they are golden brown, and then flip them over and cook the other side. Once both sides are golden brown, remove to wire rack or paper towels. The chicken will be baked after this step, so strips don’t have to be fully cooked through.

Bake The Honey BBQ Chicken Strips

Using a pastry brush, cover the chicken strips with the BBQ/Honey mixture on both sides. Place the coated strips onto parchment paper lined baking sheet. Bake the honey bbq chicken strips at 350 degrees for 20 minutes, until fully cooked.

Time To Serve Honey BBQ Chicken Strips

When done, remove the chicken strips from the oven. Sprinkle each of the pieces with sesame seeds and/or parsley (fresh or dried) for a garnish (optional). Serve the honey bbq chicken strips while hot… and enjoy!

I served the honey bbq chicken strips for our dinner, with a small salad and rice on the side. The strips would also be a great “snack/appetizer” treat for munching on while watching football or a great game on TV with a friends or family! These delicious pieces of chicken have great flavor, and the sticky sweet BBQ sauce makes them “lip-smacking delicious”!

I sure hope you will consider making these delicious honey bbq chicken strips. I am thankful to have found the recipe from Trish, at “Mom On Time Out”. It’s a “keeper”. Have a blessed day!

Looking For More CHICKEN Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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.momontimeout.com/2015/08/honey-bbq-chicken-strips-recipe/

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Honey BBQ Chicken Strips

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Fantastic tasting honey BBQ chicken strips are marinated, seasoned & browned chicken breast tenders, covered with a sweet/sticky honey BBQ sauce and baked.

Category: Entree

Cuisine: American

Keyword: honey BBQ chicken strips

Servings: 6 -8 servings

Calories Per Serving: 553 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds chicken tenders or boneless chicken breasts , cut into long strips)
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil (for frying... at least 1 inch deep)
4 cups buttermilk (divided)
1 Tablespoon hot sauce
2 cups flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup barbecue sauce
1/4 cup honey
1 Tablespoon apple cider vinegar
Sesame seeds/parsley (Optional, for garnish)

US Customary - Metric

Instructions

Season chicken strips with salt and pepper. Place in a medium sized bowl, cover with 2 cups of buttermilk, and stir to fully coat chicken pieces. Cover bowl, and refrigerate/marinate chicken for at least 2 hours. When chicken is nearly done marinating, preheat oven to 350 degrees and prep the remaining ingredients.
In medium bowl, mix together 2 cups buttermilk and hot sauce. Set aside.
In small bowl, stir together flour, salt, pepper, garlic powder and paprika. Set aside.
In shallow bowl, mix together BBQ sauce, honey and apple cider vinegar. Set aside.
When chicken is done marinating, remove strips from buttermilk and let excess drip off. Place chicken strips (coating one at a time) in FLOUR MIXTURE, then BUTTERMILK MIXTURE, then put back in FLOUR MIXTURE to coat. I set all the coated pieces on a large platter until all were coated.
Heat vegetable oil in large skillet. Heat oil to 350-360 degrees (use a thermometer if you have one). Once the oil is at the correct temperature and is really hot, gently place the chicken strips in the oil. Fry until golden brown; flip over and cook other side. Cook in batches, if necessary. Once both sides are golden brown, remove to wire rack or paper towels (chicken will be baked, so strips don't have to be fully cooked through).
Using a pastry brush, cover the chicken strips with the BBQ/Honey mixture on both sides. Place the coated strips onto parchment paper lined baking sheet. Bake at 350 degrees for 20 minutes, until fully cooked. When done, remove from oven, sprinkle with sesame seeds and/or dried parsley for a garnish (optional). Serve and enjoy!

Nutrition Facts

Honey BBQ Chicken Strips

Amount Per Serving (1 serving (1.5 pieces))

Calories 553 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 114mg38%

Sodium 1667mg72%

Potassium 951mg27%

Carbohydrates 71g24%

Fiber 1g4%

Sugar 35g39%

Protein 42g84%

Vitamin A 580IU12%

Vitamin C 3.7mg4%

Calcium 214mg21%

Iron 3mg17%

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

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03
Nov
2016

Crispy Homemade French Fries

categories: Appetizers, Side Dishes

1.5K Shares

Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!
I LOVE french fries, which is both a blessing and a curse. A blessing because Crispy Homemade French Fries are easy to make and delicious, and a curse, because they are easy to make and delicious! See my dilemma? Uh Huh.

I tried a recipe for beer battered fish last year, and ended up making some homemade french fries (chips) to serve on the side. Boy, oh boy… they were delicious, and actually very easy to make. Crispy on the outside… soft on the inside. Thought I’d share it with you.

By the way… do you know the history of how french fries came to be? There’s an interesting article on Wikipedia that is full of interesting facts you might enjoy reading.

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

Here’s How To Make Delicious Homemade French Fries:

Peel, rinse, and then cut the potatoes, by slicing them lengthwise into 1 inch slices. Cut each slice into finger thickness sized strips. Dry the potatoes as much as you can by patting them dry with paper towels.

Heat oil in large skillet or stock pot until it reaches 350 degrees. I used my electric skillet, which has a temperature gauge on it. (No electric skillet? Try using a meat or candy thermometer to get the accurate temperature).

Cooking Homemade French Fries

To ensure you get a good “fry” on the potatoes, make sure the oil is heated to 350 degrees. Carefully add cut, dried potatoes into the hot oil. Let them cook for about 8 minutes, turning to cook on both sides.

Remove the french fries from the hot oil. Use a slotted spatula or slotted spoon to help remove them, letting excess hot oil drip back into the skillet.

Place hot potatoes onto a baking pan or a wire rack with paper towels underneath, to drain the oil off of them (without the paper towels sticking to the fries). Then let the fries rest on paper towels for just a minute while you reheat oil back to temp.

Cook The Homemade French Fries A SECOND Time!

Heat the oil back to 350 degrees. Once oil is at temperature again, carefully add the fries for a second cooking (this is what gives them a crispy texture on the outside). Cook for 3-4 additional minutes, until crispy and hot! Remove chips and drain on paper towels once again.

Season to taste with salt (or seasoning salt). Serve and enjoy your crispy homemade french fries!

It’s really easy to make delicious and crispy homemade french fries in the comfort of your own kitchen. The key is cooking them twice and the temperature of the oil being ACCURATE and hot enough. If I can do it, so can YOU. Hope you have a great day, and please pass the ketchup to dip my fries in, okay?

Looking For More SIDE DISH Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a good variety of side dishes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Have a FANTASTIC day!

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Crispy Homemade French Fries

Prep Time

5 mins

Cook Time

11 mins

Total Time

16 mins

Crispy Homemade French Fries (restaurant quality) are EASY to make at home, using this classic 2 step process that ensures a crisp exterior, but soft inside!

Category: Side Dish

Cuisine: American

Keyword: homemade french fries

Servings: 4 servings

Calories Per Serving: 216 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 large russet potatoes
Vegetable oil (enough for 2 inches depth in skillet)
Salt (or seasoning salt), to taste

US Customary - Metric

Instructions

Peel, rinse, then cut potatoes, by slicing potatoes lengthwise into 1 inch slices, then cutting each slice into finger thickness sized strips. Dry the potatoes as much as you can by patting them dry with paper towels. The drier the potato strips, the less oil splatters you should have.
Heat oil (enough to cover skillet with 2 inches of oil) in large skillet or stock pot until it reaches 350 degrees. Use a thermometer (meat or candy) to gauge temperature. I used my electric skillet, which has a temperature gauge on it. Carefully place cut, dried potatoes into hot oil. Let them cook for about 8 minutes, turning to cook on both sides. Remove potatoes from hot oil (I used a slotted spatula to help remove them). Place hot potatoes onto a baking pan or a wire rack with paper towels underneath, to drain the oil off of them).
Let them rest for just a minute while you reheat oil temperature back to 350 degrees.
Carefully add the chips for a second "fry". Cook for 3-4 additional minutes, until crispy and hot! Carefully remove fries from hot oil with a slotted spatula or spoon and drain on paper towels.
Season to taste with salt (or seasoning salt). Serve hot, and enjoy!

Nutrition Facts

Crispy Homemade French Fries

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

Calories 216 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 8g50%

Sodium 7mg0%

Potassium 666mg19%

Carbohydrates 28g9%

Fiber 2g8%

Protein 3g6%

Vitamin C 9.1mg11%

Calcium 21mg2%

Iron 1.4mg8%

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

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31
Oct
2016

Bacon, Mushroom, Spinach And Cheese Omelette

categories: Bacon, Breakfast

46 Shares

Hungry for a filling breakfast? Whip up this bacon mushroom cheese omelette, with fresh spinach leaves thrown in for good measure. It’s delicious!
Do you enjoy omelettes? My husband and I sure do… but only eat them a couple times each month. The other day we enjoyed a homemade breakfast together. I made us each a Bacon, Mushroom, Spinach and Cheese Omelette, and decided to share it on my blog… because it tasted fantastic!

Because we both work from our home, we had a late breakfast… which ended up being so filling we didn’t have to eat lunch! I’m so thankful to have opportunities occasionally to leisurely share a nice breakfast together, sip on orange juice and coffee, and talk about the day ahead of us.

What’s IN This Bacon Mushroom Cheese Omelette?

I am NOT going to post a printable “recipe” for this omelette, because I know a lot of people like different ingredients in their omelettes. That being said… (and in case you ARE wondering) for 2 omelettes I used: 6 large eggs, tiny bit of milk (approx. 3 Tablespoons), salt and pepper, 2 teaspoon of butter, 4 slices bacon, 6 mushrooms, couple handfuls of fresh baby spinach, and a couple handfuls of grated cheddar cheese.

Pre-Cook the Bacon

As to the “process”… this is how I made these delicious omelettes. To start off, cut 4 pieces bacon into small strips (using kitchen scissors). Slice fresh mushrooms (about 6), then cook mushrooms AND bacon together on medium heat in a large skillet until bacon is done and crisp.

The bacon will cook a bit faster because it has been cut into tiny strips. Remove bacon strips and mushrooms from the skillet and drain them on several thicknesses of paper towels. Set aside.

In medium bowl combine eggs, a little bit of milk, and salt and pepper. Whisk well to combine.

Preparing The Omelette

Melt half the butter in a small non-stick skillet on medium-low. Pour in half of the egg mixture for ONE omelette.

As the omelette begins to cook around the edges, slightly lift up the edges with the spatula, tilt pan, and let some of the egg mixture run under the cooked edges all around the pan. I use a rubber spatula to do this. You will slowly let the “runny” uncooked egg mixture run to the underneath side of the cooked egg, and it will cook.

Once almost all of the egg mixture has “cooked”, place a handful of fresh baby spinach leaves onto one HALF side of the omelette. The spinach leaves will slightly wilt from the heat of the egg mixture.

Now add half of the cooked bacon/mushroom mixture to half of the omelette, on top of the spinach.

Now add a small handful of grated cheese to HALF of the omelette (on top of the bacon/mushroom mixture). I used Cheddar for this one, but use whatever you prefer!

Almost Done!

Using a rubber spatula, carefully flip the “empty” side of the omelette over onto the stuffed half, to cover. The heat from the eggs will slightly melt the cheese. Gently lift and slide the omelette out of the skillet and onto the serving plate.

If you want cheese totally melted, just put omelette (on microwaveable plate) into microwave for a few seconds. Remove and serve hot. Repeat same cooking process for the remaining ingredients to make second omelette.

This really is a hearty breakfast… a three egg omelette (can cut back to 2 eggs per person, if desired), a couple pieces of bacon, some healthy spinach and creamy cheddar cheese makes for a delicious start to the day!

Make It Your OWN!

If you wish, you can also cut the omelette in half for smaller appetites! Add a piece of toast, some juice and coffee, and you will be quite full, satisfied, and ready to take on the day!

The beauty of making your own omelette is that you can create one using YOUR favorite ingredients. You can substitute ham for the bacon, add green onions, pepperjack cheese, salsa, etc. The possibilities are endless! Here’s to starting the day with a great breakfast.

Thanks for stopping by this blog. My sincere hope is that your day will be blessed by the One who made you and loves you the most. I know that my own life has been changed forever for the better because of the undeserved grace and mercy God has shown me through His son, Jesus. For that I am truly GRATEFUL.

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.

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

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27
Oct
2016

How To Make Ahead and Pre-Freeze Pie Fillings

categories: Pies/Tarts, Tip Of The Day

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Learn how to make and pre-freeze pie fillings for your favorite fruit pie with this easy tutorial. This is a great way to save time making pies!
I am grateful I was shown how to make ahead and pre-freeze pie fillings. Have you ever done this before? If you haven’t… it’s a real time saver, especially if you have lots of fruit pies to prepare!

Having the filling already made for a pie or two and frozen is very convenient! Not too great if you are trying to watch your calories, but handy, nonetheless!

How To Pre-Freeze Pie Fillings

This tip works on just about all fruit pies. To pre-freeze pie fillings, begin by making a fruit pie filling according to your recipe’s instructions. Here is a photo of peach pie filling, for example.

Cover a standard sized pie dish with several layers of plastic wrap, making sure to let the edges extend about 4-5 inches over the rim of the pie plate on all sides.

Pour the pie filling into the prepared pie dish, and evenly distribute ingredients. Bring in all the sides of the plastic wrap, to completely cover the pie filling.

Now wrap the pie filling (pie dish included) in aluminum foil. Cover completely. Place pie plate into freezer, and let the filling completely freeze (overnight is best!).

Remove the pie plate after the filling is solidly frozen. Re-cover pie filling with aluminum foil, label, and freeze until you’re ready to bake pie.

What Do I Do When I’m Ready To Bake My Pie?

Once you are ready to bake a pie, remove the aluminum foil and plastic wrap from pie filling. Place the frozen pie filling, unthawed, into an unbaked pie crust (using same pie plate the filling was frozen in).

If using a double crust, place additional pie dough on top of frozen filling, and crimp edges to form crust. Make small slits on top of pie to let steam release. Your pie can go into the oven frozen.

Baking A Pie AFTER You Pre-Freeze Pie Fillings

Bake your pie at the temperature given for the recipe you are using, but remember you will need to bake pie longer (on average 25-35 minutes longer), because the pie filling is frozen.

To make sure pie is fully baked, look for slow bubbling juices to come to the top of the crust without bursting. That is a good sign the inside is fully cooked through. If the crust begins to brown too much, simply add aluminum foil strips over the crimped crust edges.

When done, remove and let pie cool slightly before serving. That’s it! This is a convenient way to get pies ready ahead of time, to save you precious minutes (especially around the holidays) when there are a bazillion other things to do.

Hope you will give this handy tip a try! It really can be a real time-saver! Blessings.

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.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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24
Oct
2016

Old-Fashioned Crumb Coffeecake

categories: Breakfast

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You’ll enjoy this simple, yet delicious old-fashioned crumb coffeecake from recipe originally prepared for Los Angeles City School District students many years ago.
I saw a recipe pop up on a friend’s Facebook page for a coffeecake that was served to Los Angeles City School students years ago. Wow! That brought back great memories of enjoying a piece from the cafeteria with friends, while on class breaks.

I just HAD to make it, and as a result, here’s the recipe for a delicious Old-Fashioned Crumb Coffeecake! The recipe is so easy to prepare! Here’s how to make this flavorful coffeecake:

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

How To Make This Old-Fashioned Crumb Coffeecake

In a large bowl, mix together flour, brown sugar, granulated sugar, salt, nutmeg and oil. Mix until the ingredients become crumbly. Set aside.

Measure out 1/2 cup of the crumb mixture and place it in a small separate bowl. Add 1 teaspoon of the cinnamon to this crumb mixture and mix to combine. Set aside.

Mix And Add The Wet Ingredients

In another bowl, combine remaining teaspoon of cinnamon, baking soda, egg, and buttermilk. Mix this well with a fork or whisk. Add the buttermilk mixture to the flour mixture. Stir well to combine, but don’t over mix (only till ingredients are fully incorporated).

Prepare The Coffeecake For Baking

Grease a 9×13 pan (can use slightly smaller pan like an 8×12 for “taller” piece of coffeecake, but will need to adjust cooking time slightly). Pour in the batter and spread to distribute evenly. Sprinkle the reserved crumb/cinnamon topping evenly over the top of the batter.

Bake And Serve The Old-Fashioned Crumb Coffeecake!

Bake the old-fashioned crumb coffeecake in a 375 degree preheated oven for 30-40 minutes, until a toothpick inserted in middle of coffeecake comes out clean. TIP: Check the coffeecake at the 30 minute mark- mine only took 30 minutes to be fully baked! Be careful not to overcook the coffeecake or it can become dry.

When done, remove pan to a wire rack, and let the coffeecake cool before slicing and serving.

Hope you enjoy this tasty, simple old-fashioned crumb coffeecake! It sure brought back memories for my husband and I, as we gobbled it up!

Have a wonderful day. May you find encouragement for your heart and soul today! God bless you! Thanks for stopping by, and I hope you will come back soon for more delicious recipes.

Looking For More COFFEECAKE Recipes?

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

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.

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

Recipe Source: Article titled “Culinary SOS”, by Rose Dosti, Recipe submitted by Frances, (former pastry cook for LAUSD), published in the Los Angeles Times, January 27, 1994

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Old-Fashioned Crumb Coffeecake

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Simple yet delicious old-fashioned crumb coffeecake from recipe originally prepared for Los Angeles City School District students many years ago.

Category: Breakfast

Cuisine: American

Keyword: crumb coffeecake

Servings: 12 servings

Calories Per Serving: 367 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 1/2 cups all purpose flour
1 cup brown sugar (packed)
1 cup granulated sugar
1 teaspoon salt
1 teaspoon ground nutmeg
3/4 cup vegetable oil
2 teaspoons cinnamon (divided)
1 teaspoon baking soda
1 large egg
1 cup buttermilk

US Customary - Metric

Instructions

Preheat oven to 375 degrees.
In a large mixing bowl, combine flour, brown and granulated sugars, salt, nutmeg and oil. Stir to combine until mixture is crumbly.
Remove 1/2 cup of the crumbly mixture (for crumb topping)and place in small bowl. Add 1 teaspoon cinnamon to the reserved 1/2 cup crumbly mixture. Stir to combine. Set aside.
In another bowl, combine remaining teaspoon cinnamon, baking soda, egg, and buttermilk. Whisk to combine ingredients. Add the liquid mixture to the flour mixture in large bowl. Stir to combine, but do not over mix.
Grease or spray a 13x9 cake pan. Evenly spread the coffeecake batter in the pan. Sprinkle the reserved crumb topping evenly over the surface of the batter.
Bake coffeecake for 30-40 minutes, or until a toothpick inserted into middle of cake comes out clean (mine only needed to cook for 30 minutes). Check coffeecake at the 30 minute mark, and be sure not to overcook (or coffeecake could be dry!).
When done, remove pan to a wire rack and let coffeecake cool completely before serving.

Recipe Notes

If you use an 8x12 pan, be sure to adjust cooking times accordingly. Batter will be "thicker", so will need a bit more time to cook through.
13x9 pan=12 servings. If you want larger portions, this recipe will serve 8-10.

Nutrition Facts

Old-Fashioned Crumb Coffeecake

Amount Per Serving (1 piece)

Calories 367 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 11g69%

Cholesterol 19mg6%

Sodium 318mg14%

Potassium 85mg2%

Carbohydrates 55g18%

Sugar 35g39%

Protein 3g6%

Vitamin A 60IU1%

Calcium 48mg5%

Iron 1.5mg8%

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

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20
Oct
2016

Italian Orzo and Spinach Soup

categories: Soups

522 Shares

Make a big pot of Italian Orzo Spinach Soup (delicious and easy to make), with pasta, spinach, Italian spices, and diced tomatoes in 30 minutes!
We’ve had some stormy, windy, and rainy weather in Oregon lately. I decided to make a big pot of Italian Orzo Spinach Soup for dinner! The soup sounded so scrumptious, comforting, and WARM on a wet, cold, and blustery day! It was wonderful (the soup, NOT the weather).

I found the recipe while searching Pinterest and decided to give it a try! Glad I did, because this was a very delicious meal, PLUS we had great leftovers for our family! Italian Orzo Spinach Soup is extremely easy to prepare! It also can be ready in about 30 minutes, which is fairly “do-able” on a busy night, after a long day!

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

How To Make Italian Orzo Spinach Soup

In a large soup pot, heat olive oil until very hot (on medium-high heat). Add diced onion, and sauté it, stirring occasionally for about 4-5 minutes. The onion will become translucent in color and soften.

Add the diced carrots and celery to the onions, then add the minced garlic. Stir to combine, then cook the veggies, stirring occasionally for another 3-4 minutes.

Cook The Italian Orzo Spinach Soup

Now add your chicken stock, canned diced tomatoes, the orzo pasta, thyme, oregano, and rosemary. Stir all the ingredients together, then bring to a boil. Reduce heat to Low, then let the Italian orzo spinach soup cook on a low simmer, uncovered, for 10-12 minutes.

When done, the pasta should be al dente. Be sure to stir the soup occasionally, scraping the bottom, to make sure the pasta doesn’t stick to the pot.

Add the fresh spinach to the hot soup. Stir to incorporate into the soup, then cook for 2 minutes. The spinach will wilt as it cooks in the soup.

This is what the Italian orzo spinach soup will look like when it’s is done! The spinach will be wilted and the orzo pasta will have greatly expanded in size.

Time To Serve This Delicious Soup!

Now all that is left to do before serving is to taste test it. Season the soup with salt and pepper, to taste. To serve, ladle this delicious Italian orzo spinach soup into individual serving bowls. Top each bowl of soup with grated Parmesan cheese, for even better flavor! Serve… and enjoy a hot bowl of delicious, homemade Italian orzo spinach soup!

See how simple that was? In no time at all and with minimal effort, you can enjoy a big pot of Italian orzo spinach soup on a cold day! The leftovers are wonderful, as well. This would be a great soup to have for lunch with a side salad. YUM. Sure hope you will consider making this Italian orzo spinach soup. I’m sure I will be making it again!

Looking For More SOUP Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have LOTS of great soup recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Have a blessed day.

Recipe Source: http://www.gimmesomeoven.com/italian-orzo-spinach-soup-recipe/

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Italian Orzo and Spinach Soup

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Make a big pot of Italian Orzo and Spinach Soup (delicious and easy to make), with pasta, spinach, Italian spices, and diced tomatoes in 30 minutes!

Category: Soup

Cuisine: Italian

Keyword: Italian orzo spinach soup

Servings: 6 servings

Calories Per Serving: 329 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons olive oil
1 small white onion (diced)
1 cup diced carrots
1 cup diced celery
3 cloves garlic (minced)
6 cups chicken OR vegetable stock
1 can (14 ounces) fire-roasted diced tomatoes OR regular diced tomatoes
1½ cups orzo pasta (uncooked)
½ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
4 cups fresh baby spinach leaves (loosely packed)
Salt and pepper , to taste
Grated Parmesan cheese (for garnish)

US Customary - Metric

Instructions

In a large soup pot, heat olive oil until very hot (on medium-high heat). Add diced onion, and sauté it, stirring occasionally for about 4-5 minutes. The onion will become translucent in color and soften.
Add the diced carrots and celery, then add minced garlic. Stir to combine, then cook, stirring occasionally for another 3-4 minutes.
Now add your chicken stock, canned diced tomatoes, the orzo pasta, thyme, oregano, and rosemary. Stir all the ingredients together, then bring to a boil. Reduce heat to Low, then let the soup cook on a low simmer, uncovered, for 10-12 minutes. When done, pasta should be al dente. Stir soup occasionally, scraping the bottom, to make sure pasta doesn't stick to the pot.
Add the fresh spinach to the hot soup. Stir to incorporate into the soup, then cook for 2 minutes.
Taste test soup. Season with salt and pepper, then ladle soup into individual serving bowls. Top each bowl of soup with grated Parmesan cheese, for even better flavor! Serve and enjoy!

Nutrition Facts

Italian Orzo and Spinach Soup

Amount Per Serving (1 serving)

Calories 329 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 574mg25%

Potassium 598mg17%

Carbohydrates 45g15%

Fiber 3g13%

Sugar 8g9%

Protein 14g28%

Vitamin A 5820IU116%

Vitamin C 10.9mg13%

Calcium 130mg13%

Iron 2.2mg12%

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

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17
Oct
2016

Starbucks Gingerbread (Copycat Recipe)

categories: Breads, Desserts

7.4K Shares

Starbucks Gingerbread (copycat recipe) is a yummy version of “a famous coffee place’s” beloved gingerbread loaf. Make it at home for a fraction of the price! $Starbucks Gingerbread (copycat recipe) is a yummy version of "a famous coffee place's" beloved gingerbread loaf. Make it at home for a fraction of the price!$
Our family recently gobbled up some of the most wonderful gingerbread with cream cheese icing I’ve ever made! It’s a knockoff recipe called Starbucks Gingerbread (Copycat Recipe), because it tastes as good (or better) than the kind available at our local “famous” coffee spot.

The gingerbread loaf is flavor-filled with lots of aromatic spices associated with Fall… cinnamon, nutmeg, cloves, and ginger, and is a very moist cake… definitely NOT dry!

This Starbucks gingerbread copycat recipe is perfect for a late afternoon snack, or a quick breakfast with a great cup of coffee or tea! My family thought it was absolutely fantastic, and it did not last long around our home, at all.

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

How To Prepare Starbucks Gingerbread (copycat recipe)

First preheat your oven to 350 degrees. Prepare a 9×5 inch bread loaf pan by spraying it with non-stick spray. To make your work easier, line the loaf pan with parchment paper. Leave some of the parchment paper well extended over the rim of the pan, so that you can easily lift the entire loaf out of the pan once cooled. Set pan aside.

Cream the room temperature butter and granulated sugar until it is fully combined. Add the vanilla and a room temperature egg. Beat the ingredients well until fully incorporated.

Add apple butter to the batter and mix well, to combine. I was fortunate to have some home canned Apple Butter available in our pantry. You can substitute applesauce for the apple butter, if desired. TIP: The blogger I got this recipe from used a 15 ounce can or pears, drained them and pureed them. That is another good substitute you could try.

Sift the all purpose flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together. Slowly add the dry ingredients to the batter, mixing well to combine. Once the batter is fully mixed together, evenly spread it out in your prepared loaf pan.

Baking Starbucks Gingerbread (copycat recipe)

Place the batter-filled baking pan in a preheated oven. Bake at 350 degrees for about 55 minutes, or until a toothpick inserted into the top/middle part of the loaf comes out clean. TIP: Check the bread at 50 minutes to test for done-ness.

When the gingerbread is done, remove pan to a wire rack to cool. Once it has cooled, lift the Starbucks gingerbread loaf out of the pan, using the extended edges of the parchment paper.

Make The Icing

While the gingerbread is baking, beat together 8 ounces of room temperature cream cheese. Trust me, it will blend much smoother if it’s at room temp. Add powdered sugar and vanilla, continuing to beat until icing is smooth and creamy, with no lumps. A bit too thick? Add a drop or two of water. Too thin? Add a bit more powdered sugar.

Frost The Starbucks Gingerbread Loaf

Once the gingerbread has completely cooled, frost the top (and let it slightly run over the edges) of the gingerbread. You will end up with a LOT of frosting, which makes for a thick, creamy and amazing topping for the gingerbread.

If you don’t want that much frosting on the gingerbread (but it’s soooo good!), simply cut the icing quantity in half. Lightly dust the frosted gingerbread loaf with ground nutmeg.

Time To Eat!

Once the icing has had a chance to slightly firm up, slice yourself a piece, take a big bite, and ENJOY! It tastes TERRIFIC! A whole loaf with 8 slices can be made for a fraction of the cost of buying 8 pieces of this loaf at that “you-know-where” coffee spot!

Sure hope you will try this recipe for Starbucks gingerbread (a copycat recipe). I’m going to make it again around Christmas time, and I can’t wait! Have a wonderful day!

Looking For More Recipes For “Sweet” Bread Loaves?

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

Interested In More Recipes?

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

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

You Can Also Find Me On Social Media:

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

Recipe Source: http://theviewfromgreatisland.com/copycat-starbucks-gingerbread/

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Starbucks Gingerbread (Copycat Recipe)

Prep Time

10 mins

Cook Time

55 mins

Total Time

1 hr 5 mins

Starbucks Gingerbread (copycat recipe) is a yummy version of "a famous coffee place's" beloved gingerbread loaf. Make it at home for a fraction of the price!

Category: Starbucks Gingerbread (Copycat Recipe)

Cuisine: American

Keyword: Starbucks gingerbread

Servings: 8 slices

Calories Per Serving: 601 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Gingerbread Loaf:

1/2 cup unsalted butter , room temperature
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg , room temperature
1 cup apple butter (can substitute applesauce or pear purée)
1½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg

For Cream Cheese Icing:

8 ounces cream cheese , room temperature
1 teaspoon vanilla extract
2.5 cups powdered (confectioner's) sugar

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F. Prepare a 9x5 inch bread loaf pan (Spray with non-stick spray, line with parchment paper with paper extending well past the rim of loaf pan for ease in lifting loaf out of pan once cool).
Beat the butter and granulated sugar until completely mixed. Add vanilla and egg; beat well until batter is smooth and light. Add apple butter (or applesauce/pear puree). Blend well.
In separate bowl, sift together the all purpose flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Slowly add the flour mixture to the wet mixture, a little at a time, mixing as you add. Once batter is fully mixed, evenly distribute it into the prepared loaf pan.
Bake at 350 degrees for approximately 55 minutes. Check it at 50 minutes by inserting a toothpick into the top/middle of the loaf. If the toothpick comes out clean, the gingerbread is done. Once done, remove pan to a wire rack to cool completely before lifting the loaf from the pan.
Prepare the icing while gingerbread is baking by using electric mixer and blending room temperature cream cheese, powdered sugar, and vanilla into a creamy, no lumps, thick icing.
Once gingerbread has completely cooled, spread icing completely over the top (and let some run off the sides). Dust the icing with a small amount of ground nutmeg. Let icing firm up just a bit, then cut a piece, serve, and enjoy!

Recipe Notes

Note on Pear Purée: The original author of the recipe says she substituted a 15 ounce can of pears for the apple butter. She drained, then processed pears in food processor or blender until smooth.

Nutrition Facts

Starbucks Gingerbread (Copycat Recipe)

Amount Per Serving (1 g)

Calories 601 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 82mg27%

Sodium 535mg23%

Potassium 110mg3%

Carbohydrates 97g32%

Fiber 1g4%

Sugar 75g83%

Protein 5g10%

Vitamin A 775IU16%

Vitamin C 0.2mg0%

Calcium 49mg5%

Iron 1.6mg9%

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

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13
Oct
2016

Easy Island Glazed Pork Tenderloin

categories: Main Dishes, Pork

66 Shares

Easy to prepare in about 30 minutes, this scrumptious glazed pork tenderloin is coated with Island-inspired spices and a sweet/spicy glaze.

If you are looking for an easy to prepare, budget friendly AND flavor-filled dinner, then you just have to try this Easy Island Glazed Pork Tenderloin! It tastes FANTASTIC! I enjoy cooking pork tenderloin, because it is fairly inexpensive. The pork tenderloin I used was one and a half pounds and cost $6.99, but gave us enough for 4 good sized servings. It takes less time to cook than a large pork roast or thick chops.

This glazed pork tenderloin recipe is very easy to prepare, because there are not a lot of steps. A dry rub of “Island-inspired” spices are used to coat the tenderloin, and the meat is pan-seared. Next, a sweet n’ slightly spicy glaze is added to the tenderloin, and then it bakes for about 25 minutes. That’s it!

There is so much phenomenal flavor on the pork, I really think you will enjoy this just as much as we did… it’s THAT good! Here’s what you do to prepare this dish:

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

How To Make This Glazed Pork Tenderloin

Preheat your oven to 350 degrees F. While oven is preheating, mix together the spices for the dry rub (salt, cinnamon, cumin, chili powder, and black pepper). Once mixed, rub the spices over the entire tenderloin (top, bottom and sides). Make sure to rub the spices into the meat, using your fingers.

Pan-Sear The Seasoned Tenderloin

Heat olive oil in an OVENPROOF skillet (see NOTES section of printable recipe for tip). Heat oil on medium-high. Once oil is very hot (but not smoking), add the seasoned tenderloin to the hot skillet. It should sizzle as it hits the hot oil.

Let it sear on one side for a couple minutes, then turn it over and brown the other side for two or three minutes. Turn the meat onto its side, as well, to give the tenderloin a nice brown appearance all over.

Prepare The Glaze

Mix up the glaze ingredients with a fork or spoon in a small bowl (brown sugar, minced garlic and sriracha sauce) until you end up with a thick glaze.

Glaze The Pork Tenderloin

Coat the tenderloin (top and sides) with the glaze. I used a spoon, and spread it all over. Some will run down the sides into the pan. No problem… it will be a wonderful sauce to drizzle over the cooked pork slices, when done.

Bake The Easy Island Glazed Pork Tenderloin

Bake, uncovered, in a 350 degree oven for about 23-25 minutes. Cooking times will vary slightly, depending on the size tenderloin you are cooking, but make sure pork is cooked through, to an internal temperature of at least 145 degrees.

When the glazed pork tenderloin is done, remove the hot skillet (carefully) from the oven. Let pork sit, undisturbed for about 5 minutes to let the juices redistribute inside the pork.

Ready To Serve

Carve the glazed pork tenderloin into one inch slices, and place on serving plates. Make sure to spoon up some of that delicious glaze, and drizzle it over the slices of pork before serving!

Here is how I served this delicious Island glazed pork tenderloin, with a small baked potato and sautéed vegetable medley on the side. It was amazingly delicious; the meat was very tender (cut with a fork tender), and the flavor was outstanding!

I really hope you will consider making this recipe for easy island glazed pork tenderloin. It is quick and easy to prepare, easy on the budget (4 servings for about $7) and truly… the spice combination is wonderful. We loved this dish, and I will definitely make it again.

Have a blessed day, and may God bless the work of YOUR hands in all you do for others!

Looking For More PORK Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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.lecremedelacrumb.com/2015/09/island-glazed-pork-tenderloin-html

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Easy Island Glazed Pork Tenderloin

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Easy to prepare in about 30 minutes, this scrumptious glazed pork tenderloin is coated with Island-inspired spices and a sweet/spicy glaze.

Category: Entree

Cuisine: American

Keyword: glazed pork tenderloin

Servings: 4 servings

Calories Per Serving: 439 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds pork tenderloin (can use one medium-large tenderloin or 2 small)
2 Tablespoons olive oil

For Spice Rub:

2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon ground black pepper

For Glaze:

¾ cup brown sugar (light or dark)
2 Tablespoons minced garlic
1 Tablespoon Sriracha sauce (SEE NOTES SECTION)

US Customary - Metric

Instructions

Preheat your oven to 350 degrees F.
Mix together the spice rub (salt, cinnamon, cumin, chili powder, and black pepper) in a small bowl. Sprinkle the spice rub mix all over the pork tenderloin (on all sides). Use your fingers to rub the spices into the meat. Set aside.
Measure the olive oil into an oven-proof skillet. Heat the oil on medium-high until it is pretty hot (but not smoking). Once oil is hot, add the pork to the skillet. Sear the meat for about 4-5 minutes total, turning pork occasionally until sides/top and bottom are all browned. Remove from heat.
In a separate small bowl, mix the glaze ingredients together (brown sugar, minced garlic, and sriracha), until it becomes a thick glaze. Spread the glaze over the top and sides of the pork, to coat. Place the pork (in same ovenproof skillet) into your preheated oven. Cook, uncovered for 23-25 minutes at 350 degrees, until pork is cooked through. The length of cook time will vary, depending on size of tenderloin used (cooked pork tenderloin or pork roast should have a minimum internal temperature of 145 degrees). Once done, remove hot skillet from oven and let pork sit undisturbed for 5-6 minutes (to let juices redistribute through meat).
To serve: Slice, place on serving plates, drizzle meat with extra glaze from skillet...and enjoy!.

Recipe Notes

Not familiar with Sriracha Sauce? It is an mildly hot chili sauce (usually located in Asian section at grocery store. Other hot sauces may be substituted, but sriracha is the best way to go for this recipe!
No ovenproof skillet? No problem. Sear meat in regular skillet. Place into casserole dish, add glaze, then bake!

Nutrition Facts

Easy Island Glazed Pork Tenderloin

Amount Per Serving (1 g)

Calories 439 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 110mg37%

Sodium 1359mg59%

Potassium 772mg22%

Carbohydrates 44g15%

Sugar 40g44%

Protein 35g70%

Vitamin A 150IU3%

Vitamin C 4.8mg6%

Calcium 68mg7%

Iron 2.5mg14%

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

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