I grew up eating boxed Hamburger Helper (and loved it!), so this recipe is a bit nostalgic. As it turns out, the homemade version of this classic favorite is heartier, has better flavor, and is even more delicious than the original.

Why I Keep This Dinner in the Rotation

There are so many reasons this homemade Hamburger Helper is a huge family favorite (and also easy for me, the head chef of this family, like it or not, to execute on a busy weeknight!):

1. One skillet. The ground beef, pasta, and sauce cook in the same pan. You’ll need a deep skillet (like this one or this one – aff links) to fit this recipe as a regular 12-inch skillet may not be big enough. If you don’t have a deep skillet, you can easily use a saucepan or pot.
2. Easy weeknight dinner. This recipe comes together quickly. If you have all your ducks in a row, you can have it on the table in 30 minutes or less.
3. No seasoning packet needed. This recipe calls for everyday ingredients that are super accessible rather than relying on pre-packaged ingredients. Making Hamburger Helper from scratch lets you control the seasonings and salt…and the end result is absolutely delicious.
4. Family-friendly. This no-fuss meal may not win any gourmet foodie awards, but the simple, ultra-delicious flavors with the creamy pasta are an easy win with kids and adults alike.

A Note About Pasta Variations: The recipe calls for elbow macaroni, but any type of small pasta shape will work, like ditalini or shell pasta. Just pay attention to the al dente cooking times on the package and adjust the cooking time in the recipe, as needed. Protein pastas are really popular right now; I’m guessing that variety of pasta will work just fine in this recipe.

How to Make Hamburger Helper in One Skillet

1. In a 12-inch deep skillet or similar size saucepan, cook the ground beef and onion over medium heat, breaking the meat into small pieces as it cooks, until the meat is no longer pink. Drain excess grease.
2. To the skillet, add the pasta, beef broth, tomato sauce, salt, basil, oregano, paprika, garlic powder and black pepper. Stir to combine.
3. Bring the mixture to a simmer over medium heat, and cook until the pasta is al dente, about 8 to 9 minutes. Moderate the heat and stir often to prevent sticking.
4. While the past cooks, blend the milk and flour together until smooth. Stir the milk mixture into the skillet, and simmer over medium heat for 2 to 3 minutes until thickened.
5. Off the heat (or over very low heat), add the cheese a handful at a time, and stir the cheese in until melted.
6. Serve warm. The pasta will thicken as it cools.

Important Note: Make sure to stir often to prevent the pasta from sticking. Moderate the heat as needed to maintain a simmer without burning the pasta.

A Few Additional Notes

• This one-skillet pasta will thicken as it cools. If it seems like there a lot of sauce/liquid after stirring in the cheese, that’s actually a good thing.
• In the interest of preserving as much sauciness as possible, it’s best to serve this pasta within 10 to 15 minutes after it is done cooking. If you have leftovers, stir in a bit of milk or broth before reheating to creamy it up a bit.
• You can easily add more meat, change the type of meat, or omit the meat completely.
• I prefer cheddar cheese for the flavor, but you could swap in another variety of cheese for the cheddar.

You definitely don’t need to over think this simple meal (lectures the Queen of Overthinking 😉). It is meant to be simple and straightforward. And it really is just easy comfort food at its best.

I hope you love this one!

Also, this is a random note (assuming anyone actually gets this far in recipe blog posts these days), but when I was making batch after batch of this homemade Hamburger Helper to recipe test, I transitioned some of the leftovers into a baked pasta, and it was amazing. I spooned the refrigerated pasta leftovers into an oven-safe baking dish, drizzled a bit of cream over the top, sprinkled with a touch of salt and pepper, topped with shredded cheese, and baked at 400 degrees for 20 minutes or so. SUPER DELISH.

Print

Easy Homemade Hamburger Helper

Course Main Course

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 495kcal

Author Mel Gunnell

Equipment

• Deep Skillet
• Box Grater
• Wooden Spoon

Ingredients

• 1 to 1 ½ pounds lean ground beef
• ½ cup finely chopped onion
• 12 ounces uncooked elbow macaroni or other small pasta, like ditalini or shells
• 3 ½ cups beef broth or stock
• 1 (15-ounce) can tomato sauce (or two 8-ounce cans)
• 1 teaspoon salt
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon smoked or sweet paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 cup 1%, 2% or whole milk (see note)
• 3 tablespoons all-purpose flour
• 1 ½ to 2 cups shredded medium or sharp cheddar cheese (see note)

Instructions

• In a 12-inch deep skillet or similar size saucepan, cook the ground beef and onion over medium heat, breaking the meat into small pieces as it cooks, until the meat is no longer pink. Drain excess grease.
• To the skillet, add the pasta, beef broth, tomato sauce, salt, basil, oregano, paprika, garlic powder and black pepper. Stir to combine.
• Bring the mixture to a simmer over medium heat, and cook until the pasta is al dente, about 8 to 9 minutes. Moderate the heat and stir often to prevent sticking.
• While the past cooks, blend the milk and flour together until smooth. Stir the milk mixture into the skillet, and simmer over medium heat for 2 to 3 minutes until thickened.
• Off the heat (or over very low heat), add the cheese a handful at a time, and stir the cheese in until melted. Season to taste with additional salt and pepper, if needed.
• Serve warm. The pasta will thicken as it cools.

Notes

Milk: For a richer, creamier pasta, you can sub in half-and-half or cream for the milk. 

Cheese: Freshly grated cheddar cheese will melt creamier than pre-shredded cheese (which is coated with a powdery substance to prevent clumping).

Nutrition

Serving: 1 serving | Calories: 495kcal | Carbohydrates: 54g | Protein: 35g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 1521mg | Fiber: 4g | Sugar: 7g

Recipe Source: from Mel’s Kitchen Cafe

Skillet Garlic Butter Shrimp and Sausage

Skillet Lemon Parmesan Chicken and Zucchini

Cheesy Italian Chicken Zucchini Skillet

Skillet Chicken Fajita Pasta

The post Easy Homemade Hamburger Helper appeared first on Mel's Kitchen Cafe.

The cake is ultra-fluffy (like, you won’t believe how soft it is!) and the pumpkin-cinnamon flavors are fantastic. You’re going to love this one!

Why You’ll Love This Pumpkin Cinnamon Swirl Cake

• You may not believe that a legitimately delicious and fluffy cake can be made by throwing all the cake batter ingredients into one bowl together AT THE SAME TIME. But believe me, it works. This cake recipe proves it – and that’s what I modeled this pumpkin recipe after.
• Those little ribbons of cinnamon swirled into the pumpkin cake give regular ol’ pumpkin cake a bit of pizazz and personality.
• The simple cream cheese glaze is sweet and tangy and the perfect finish for the warmly spiced pumpkin cake. Pour the glaze over the cake while still warm so that it soaks into the crackly cinnamon crevices.
• The cake ingredients and pantry spices are readily available – in fact, I’m guessing you have most of them hanging around already!
• The 9X13-inch pan of cake means there is plenty to share. The cake can also easily be halved and baked in an 8-inch square or round pan.

How to Assemble and Swirl the Cake

To prepare to assemble the cake, mix the cake batter ingredients in one bowl and the cinnamon-sugar mixture in a smaller bowl.

To assemble the pumpkin cinnamon swirl cake:

1. Spread half the cake batter in the prepared pan.
2. Sprinkle half of the cinnamon sugar mixture evenly over the cake batter.
3. Dollop the remaining cake batter over the top and spread evenly.
4. Sprinkle the remaining cinnamon sugar mixture over the top.
5. For the swirl, use a butter knife to make a large “W” shape across the batter and then make a 2 or 3 long slashes the length of the pan.

Important note: Take care not to overwork or slash the batter too many times or that delightful swirl will be muddled. A few swipes through the batter and you are good to go.

Additional Notes

• This cake is delicious served warm (try it with a scoop of vanilla ice cream) or at room temperature.
• You could definitely get away with serving this as a breakfast coffee cake type situation.
• The cake stays moist and delicious for days! Cover it well and store in the refrigerator. I like to warm leftovers for just a few seconds in the microwave before serving.

If you make one pumpkin cake this fall, I hope it’s this one. The cinnamon swirl and cream cheese glaze are absolute perfection with the soft, fluffy pumpkin-spiced cake.

Plus, that too-easy one-bowl batter means there’s very little effort standing between you and a piece (or three) of really good cake. Enjoy!

Print

Pumpkin Cinnamon Swirl Cake

Course Dessert

Cuisine American

Method Bake

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 15 to 15 servings

Calories 486kcal

Author Mel Gunnell

Equipment

• 9X13-inch Metal Baking Pan
• Electric Hand Mixer
• Two Sided Measuring Spoons
• Best Can Opener Ever

Ingredients

Cake:

• 2 cups all-purpose flour
• 15-ounce can pumpkin puree
• 1 ½ cups granulated sugar
• ½ cup sour cream, room temperature
• ½ cup salted butter, melted
• 3 large eggs, room temperature
• 2 teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice

Cinnamon Swirl:

• ¼ cup granulated sugar
• ¼ cup lightly packed brown sugar
• 1 tablespoon ground cinnamon

Cream Cheese Glaze:

• 4 ounces cream cheese, softened to room temperature
• 2 tablespoons butter, softened to room temperature
• ½ teaspoon vanilla extract
• 2 cups powdered sugar
• 1 to 2 tablespoons milk

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F (preheat to 325 degrees F for a glass pan). Lightly grease 9X13-inch pan with nonstick cooking spray and set aside.
• For the cake, in a large bowl, combine all the cake batter ingredients and mix well. The batter will incorporate more smoothly with room temperature ingredients. A few small lumps are ok.
• For the cinnamon swirl, stir together the granulated sugar, brown sugar and cinnamon until well-combined.
• To assemble, spread half the cake batter in the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the cake batter.
• Dollop the remaining cake batter over the top and spread evenly. Sprinkle the remaining cinnamon sugar mixture over the top.
• Use a butter knife to make a large “W” shape across the batter and then make a 2 or 3 long slashes the length of the pan. Don't over-slash the batter or the swirl will be muddled as it bakes.
• Bake the cake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Add time as needed (it's likely, you'll need to add a few minutes if baking at 325 degrees F in a glass pan).
• For the glaze, add the cream cheese and butter to a medium bowl and mix with an electric mixer until well-combined. Add the vanilla and mix until combined.
• Add one cup of the powdered sugar. Mix. Add the remaining powdered sugar and mix until evenly combined.
• Whisk in the milk, a tablespoon at at time, until the glaze is thick but pourable.
• Let the cake cool for 10 to 15 minutes. Drizzle the glaze evenly over the warm cake. Serve extra glaze over individual pieces, if desired.
• Serve warm or at room temperature (delicious with a scoop of vanilla ice cream).

Nutrition

Serving: 1 serving (1/15th of the cake) | Calories: 486kcal | Carbohydrates: 92g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 297mg | Fiber: 13g | Sugar: 57g

Recipe Source: from Mel’s Kitchen Cafe (adapted from this one-bowl chocolate chip cake recipe)

Other Recipes to Try:

Pumpkin Caramel Poke Cake with Whipped Caramel Cream Frosting

Pumpkin Chocolate Chip Snack Cake {One-Bowl + Whole Grain}

Pumpkin Bundt Cake with Warm Vanilla Cinnamon Sauce

Perfect Pumpkin Cupcakes with Whipped Cream Cheese Frosting

The post Pumpkin Cinnamon Swirl Cake appeared first on Mel's Kitchen Cafe.

All of the recipes below use the entire can of pumpkin. We’re talking muffins, pumpkin bars, the most incredible caramel-soaked pumpkin cake, pumpkin pull-apart bread, perfect pumpkin cheesecake, and even a savory recipe (that chili is SO GOOD).

Stock your pantry with cans of pumpkin and you’ll be all set. The hardest part will be deciding which of these recipes to make first!

1

Pumpkin Bundt Cake with Warm Vanilla Cinnamon Sauce

This pumpkin bundt cake is easy (one bowl recipe!), deliciously soft, and so moist. With the warm vanilla sauce, it is heavenly!

Get the Recipe

2

Mini Pumpkin Donut Muffins

These delightful mini pumpkin donut muffins are dipped in butter and rolled in cinnamon and sugar. They are soft, fluffy and so yummy!

Get the Recipe

3

Pumpkin Chocolate Chip Muffins

I’ve been making these pumpkin chocolate chip muffins for over ten years now, and they continue to be a favorite! Easy, fast, perfect!

Get the Recipe

4

Pumpkin Caramel Poke Cake with Whipped Caramel Cream Frosting

A stunning dessert, this pumpkin caramel poke cake is so moist and perfectly spiced, and that whipped caramel cream frosting is to-die for!

Get the Recipe

5

Individual Crustless Pumpkin Pie Cupcakes

These adorable, delicious, little crustless pumpkin pie cupcakes are exactly what pumpkin pie should taste like.

Get the Recipe

6

Perfect Pumpkin Chocolate Chip Cookies

Plump with pumpkin and loads of chocolate, these cookies are light and fluffy and terribly, terribly easy to make.

Get the Recipe

7

Pumpkin Cupcakes with Whipped Cream Cheese Frosting

A one-bowl recipe, these perfect pumpkin cupcakes are soft and fluffy and topped with the creamiest whipped cream cheese frosting.

Get the Recipe

8

Perfect Pumpkin Chocolate Chip Bread

This perfect pumpkin chocolate chip bread is loaded with chocolate chips. Fluffy and super moist, it tastes even better the next day!

Get the Recipe

9

Sourdough Pumpkin Muffins

If the world could have only one great muffin, this would be it. These sourdough pumpkin muffins are incredible. Fluffy, moist, PERFECT!

Get the Recipe

10

Pumpkin Bars with Whipped Cream Cheese Frosting

Fluffy and moist and SO easy to make, these delicious pumpkin bars are the perfect fall treat, and that amazing whipped cream cheese frosting is quite literally the icing on the cake.

Get the Recipe

11

Pumpkin Applesauce Muffins with Maple Cream Glaze

These pumpkin applesauce muffins are the fluffiest, most delicious pumpkin muffins ever – oh my goodness, I love them so much! Plus, the optional, but delicious, maple cream glaze is so tasty drizzled on top!

Get the Recipe

12

Pumpkin Oreo Cheesecake Bars

These pumpkin and Oreo cheesecake bars are a delicious combination all the best things: Oreos, cheesecake and pumpkin. Yum.

Get the Recipe

13

Pumpkin Cream Cheese Muffins

Pumpkin and cream cheese were meant to be together…and these amazingly delicious pumpkin cream cheese muffins prove it! Light and fluffy, the pumpkin muffin is perfection, and that delightful cream cheese center is like the icing on the cake.

Get the Recipe

14

Pumpkin White Chocolate Mousse Cheesecake

Creamy and rich and luxurious, this is the best pumpkin cheesecake! It is silky and decadent and so easy to make. The white chocolate topping is fantastic!

Get the Recipe

15

Pumpkin Pie Sheet Cake

This pumpkin pie sheet cake has a pumpkin pie filling top and a cakey crust. If you don’t want the hassle of making a pie crust, try this!

Get the Recipe

16

Pumpkin Cinnamon Pull-Apart Bread with Vanilla Glaze

This pumpkin cinnamon pull-apart bread with vanilla glaze is a clever way to get a cinnamon-roll-like taste and texture in a pull apart bread.

Get the Recipe

17

Pumpkin Blondies with Chocolate Chips

Deliciously pumpkin with hints of chocolate and with a perfect moist, thick texture these pumpkin blondies with chocolate chips scream fall!

Get the Recipe

18

Black Bean & Pumpkin Chili

The combination of the warm pumpkin, hearty black beans, fresh onions and peppers and other gentle spices makes for a significantly delicious chili.

Get the Recipe

19

The Best Classic Pumpkin Pie

This classic pumpkin pie is delicious! Creamier than other versions, it is perfectly spiced and the best pumpkin pie around.

Get the Recipe

20

Pumpkin Cobbler

This unique and delicious pumpkin cobbler is just what it seems – a creamy, rich, sweet layer of spiced pumpkin topped with a cakey spread.

Get the Recipe

The post 20 Recipes That Use a Full Can of Pumpkin appeared first on Mel's Kitchen Cafe.

Below are recipes for traditional cinnamon rolls, no-yeast cinnamon rolls (believe it! they are so good), giant cinnamon rolls, pumpkin cinnamon rolls, overnight cinnamon rolls…and even two bonus recipes for sweet rolls that might make you rethink cinnamon rolls altogether.  

Basically, every cinnamon roll recipe you’ve ever wanted is right here! ⬇️⬇️

BONUS TIP: Here’s a post all about How to Make Cinnamon Rolls Ahead of Time

1

The Best Cinnamon Rolls {Cheryl’s Famous Recipe}

These cinnamon rolls are so light, so fluffy, and so amazing! They have an extra rise in the recipe, so plan accordingly.

Get the Recipe

2

Perfect Small Batch Cinnamon Rolls

This recipe makes a 9X13-inch pan of cinnamon rolls if you need a moderate amount (versus making a whole sheet pan full of ginormous rolls!).

Get the Recipe

3

Perfect Cinnamon Rolls

This is one of the original cinnamon roll recipes that hundreds of you swear by (Gloria's recipe!). These rolls are huge and so fluffy and perfect.

Get the Recipe

4

Yukon Gold Cinnamon Rolls

The dough for these cinnamon rolls includes mashed potatoes, and the result is the softest, most tender cinnamon rolls you'll ever meet.

Get the Recipe

5

Flaky Buttermilk Biscuit Cinnamon Rolls

These biscuit cinnamon rolls (no yeast, no rising, no kneading!) just might change your mind about cinnamon rolls forever. They are incredibly buttery and flaky.

Get the Recipe

6

Giant Cinnamon Rolls

Instead of making individual cinnamon rolls, try this recipe for one giant cinnamon roll! Not only is it a showstopper, but it has all the delicious appeal of traditional cinnamon rolls.

Get the Recipe

7

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

These pudding cinnamon rolls have a devoted following because they are incredibly delicious! The dough is a dream to work with – so soft and supple. The recipe can be made with storebought or homemade pudding.

Get the Recipe

8

Buttermilk Cinnamon Rolls with Cream Cheese Glaze

Don't discount this older recipe! The buttermilk dough base adds great flavor to the cinnamon rolls, and the baked rolls are soft and light.

Get the Recipe

9

Overnight Cinnamon and Sugar Sweet Rolls

These overnight twisted cinnamon rolls are the lightest, softest cinnamon rolls I've ever met! They are perfect if you need a make-ahead option.

Get the Recipe

10

Pumpkin Cinnamon Rolls

Promise me you'll try this pumpkin version of cinnamon rolls at least once! The dough is inexplicably soft, thanks to the pumpkin, and the pumpkin + cinnamon flavors are just too good.

Get the Recipe

11

Homemade Orange Sweet Rolls

Bonus Recipe! These orange sweet rolls are incredible and a fun way to change up cinnamon rolls.

Get the Recipe

12

Raspberry Sweet Rolls

Bonus Recipe! Swap out the cinnamon filling for this sweet raspberry filling and you'll see why some people prefer these raspberry sweet rolls over cinnamon rolls.

Get the Recipe

The post 10 of the Best Cinnamon Roll Recipes in One Place appeared first on Mel's Kitchen Cafe.

4 Reasons This Soup Has Become a Favorite

My family loves creamy soups, and this cheesy broccoli chicken soup is no exception! It is thick, creamy, hearty, and absolutely delicious. Here are just four (of many) reasons, this soup is a winner:

• It is loaded with veggies. In addition to the 6 cups of broccoli, the soup also has a heaping cup of chopped carrots. They add a pop of color and a touch of earthy, natural sweetness. Feel free to add even more veggies, if you like!
• This is a one-pot recipe. And even after chopping the veggies and shredding the cheese, it comes together pretty darn fast.
• The simple milk + flour mixture used to thicken the soup is easier than making a traditional roux (and helps lighten up the soup, as well, since no butter is needed to make the roux and thicken the soup).
• The chicken adds heartiness and a boost of protein. Rotisserie chicken meat will work great here, as well as leftover, cooked chicken or even canned chicken.

How to Make This Cheesy Broccoli Chicken Soup

1. Saute the carrots and onion in a bit of olive oil.
2. Add the garlic and cook for about 30 seconds.
3. Stir in the broccoli, broth, and salt. Bring to a simmer. Cover the pot and cook for 8 to 10 minutes until the broccoli is tender.
4. Blend the milk and flour together until smooth. Stir into the soup. Bring to a simmer and cook, stirring constantly, until slightly thickened.
5. Off the heat, add the shredded cheese a handful at a time, stirring until melted.
6. Stir in the chicken and heat through.

Important! Before serving, taste the soup and add additional salt and pepper, if needed. Also, keep in mind that the soup will thicken as it cools.

A Few Additional Notes

• The leftovers of this soup reheat very well.
• Because of the cheese and milk in this recipe, I don’t recommend freezing this soup. Soups high in dairy can often develop a grainy texture after freezing and thawing.
• You can sub in 1 cup of shredded Swiss or Gruyere cheese for 1 cup of the cheddar cheese (similar to this broccoli cheese soup recipe).

I love soup season! And I get so excited about new soup recipes (I think some of you do, too!). I hope you love this version of broccoli cheese soup taken up a notch with a few extra veggies and tasty chicken. It is so creamy, so comforting, and so incredibly delicious.

If you love broccoli cheese soup like we do, this loaded broccoli cheese bacon soup and this classic (best ever!) homemade broccoli cheese soup are worth checking out, as well.

Print

Cheesy Broccoli Chicken Soup

Course Main Course, Soup

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 to 7 servings

Calories 424kcal

Author Mel Gunnell

Equipment

• Wire Whisk
• 8-Inch Chef’s Knife
• Ladle

Ingredients

• 1 tablespoon olive oil
• 1 cup diced carrots
• ½ cup finely chopped onion
• 2 cloves garlic, finely minced
• 6 cups chopped broccoli (about 1 pound)
• 4 cups chicken broth
• 1 teaspoon salt
• 3 cups milk (1%, 2% or whole milk preferred for more creaminess)
• ⅓ cup all-purpose flour
• 3 cups shredded medium cheddar cheese
• 3 cups cooked, chopped chicken

Instructions

• In a large pot, heat the olive oil over medium heat until hot and rippling. Add the carrots and onion. Cook, stirring often, until the onions turn translucent, 3 to 4 minutes.
• Add the garlic and cook, stirring constantly, for 30 to 45 seconds.
• Stir in the broccoli, broth, and salt. Bring to a simmer. Cover the pot and cook for 8 to 10 minutes until the broccoli is tender.
• Blend the milk and flour together until smooth. Stir into the soup. Bring to a simmer and cook, stirring constantly, until slightly thickened.
• Off the heat, add the shredded cheese a handful at a time, stirring until melted. Stir in the chicken and heat through.
• Season to taste with additional salt and pepper, if needed.
• Serve warm. The soup will thicken as it cools.

Notes

Cheese: Medium cheddar cheese tends to melt with less graininess than sharp cheddar cheese. You can sub in 1 cup of shredded Swiss or Gruyere cheese for 1 cup of the cheddar cheese (similar to this broccoli cheese soup recipe).

Nutrition

Serving: 1 serving | Calories: 424kcal | Carbohydrates: 19g | Protein: 37g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 1302mg | Fiber: 3g | Sugar: 8g

Recipe Source: from Mel’s Kitchen Cafe

The post Cheesy Broccoli Chicken Soup appeared first on Mel's Kitchen Cafe.

4 Reasons I Love This Meal

I’m not sure how this recipe got its name. I’m guessing the original recipe probably included bourbon to deglaze the pan. But there is no alcohol in my recipe. Just a lot of delicious, savory flavors that makes the best skillet chicken ever.

1. This recipe comes together so fast! The chicken is lightly browned and develops a tasty, light crust before simmering in the sauce.
2. The flavors are sweet and tangy and so delicious. And I’m betting you probably already have all of them hanging around in your fridge and pantry.
3. Talk about a perfect, family-friendly meal. This is one of my family’s favorite meals of all time. It’s popular with kids, adults, EVERYONE.
4. The leftovers reheat well. I often double this recipe and my kids eat it for lunches (and, yes, second dinners) throughout the week. As long as it’s not overheated, it reheats very well.

How to Make This Bourbon Chicken

In order for this to fit into a true 30-minute window, pay attention to the following steps:

1. Season the chicken lightly with salt and pepper.
2. Lightly dust the chicken pieces with cornstarch (this is easy to do if you put the cornstarch and chicken in a bag and toss to coat).
3. Brown the chicken in a few tablespoons oil until golden. It will cook fully in a later step.
4. Whisk together all the sauce ingredients.
5. Combine the browned chicken and sauce in the skillet and simmer until the sauce is lightly thickened and chicken is cooked through.

Serve this delectable, saucy chicken over rice with a steamed veggie. BEST MEAL EVER.

⭐️⭐️⭐️⭐️⭐️ This was the best thing I have ever made! No joke. My kids were freaking out they liked it so much. Next time I’m doubling the recipe because it was gone in a flash. -Audrey

I originally posted this recipe way back in 2008 when I first started blogging. In fact, I think it was one of the first 10 or so recipes to ever go live on my site!

It is a huge testament to the deliciousness of this skillet bourbon chicken that we are still eating it (loving it, requesting it, hoarding it) almost 20 years later. It is a tried-and-true favorite.

If you haven’t made it yet, now’s the time! It comes in clutch for an easy weeknight dinner, but it’s gourmet-tasting enough to serve to company or for a fancier dinner. You can’t go wrong with this one!

Print

Bourbon Chicken

Course Main Course

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Calories 281kcal

Author Mel

Equipment

• Wire Whisk
• 12-Inch Nonstick Skillet
• 8-Inch Chef’s Knife

Ingredients

Chicken:

• 2 pounds boneless skinless chicken breasts or chicken thighs, cut into bite-sized pieces
• 2 to 4 tablespoons canola oil, vegetable oil, or olive oil
• 2 tablespoons cornstarch

Sauce:

• ½ cup water (see note)
• ⅓ cup low-sodium soy sauce
• ⅓ cup lightly packed brown sugar
• ¼ cup apple juice (see note)
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1 garlic clove, finely minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon fresh ginger or 1/4 teaspoon ground ginger
• 1 teaspoon cornstarch
• ¼ to ½ teaspoon crushed red pepper flakes

Instructions

• For the chicken, pat the chicken pieces dry and season lightly on all sides with salt and pepper.
• In a gallon-sized ziploc bag, toss the chicken and cornstarch together until evenly coated.
• For the sauce, whisk all the sauce ingredients together and set aside.
• In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot and rippling.
• Cook half of the chicken in a single layer for 30 seconds. Flip and cook on the other side until golden. It will finish cooking in a later step.
• Remove the chicken to a plate and repeat with the remaining chicken (removing it to the same plate when browned). Add additional oil to the pan, if needed.
• Wipe any excess oil out of the skillet and return it to medium heat. Add the chicken back to the skillet and pour in the sauce.
• Bring the mixture to a simmer and cook for 8 to 10 minutes, until the chicken is cooked through and the sauce has thickened a bit.
• Serve cooked rice.

Notes

Apple Juice + Water: For a slightly different flavor, you can sub in 3/4 cup chicken broth for the apple juice and water. 

Nutrition

Serving: 1 Serving | Calories: 281kcal | Carbohydrates: 16g | Protein: 33g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 701mg | Fiber: 1g | Sugar: 14g

Recipe Source: adapted from a recipe blog no longer online (Blog Chef)

Recipe originally published December 2008; updated September 2026 with new recipe photos, recipe notes, etc.

Other Recipes Like This:

Baked Sweet and Sour Chicken

Chinese Cashew Chicken {30-Minute Meal}

Teriyaki Chicken Stir-Fry {30-Minute Meal}

Skillet Lemon Glazed Chicken

The post Skillet Bourbon Chicken appeared first on Mel's Kitchen Cafe.

Serve this incredible pasta with a green salad and garlic bread (or breadsticks!) for an easy meal that tastes like you put in far more effort than you actually did.

Why You Should Make This Pasta ASAP

Are you familiar with the flavors of “Marry Me” pasta? This super popular pasta marries together the delicious flavors of: sun-dried tomatoes, basil, garlic, Parmesan cheese, and cream.

The flavor profile alone is enough to make it, but here are a couple other reasons why this pasta should go on your menu plan immediately:

1. This meal is completely hands-off while the pasta cooks. You don’t need to watch over a boiling pot of water or drain the pasta or worry about it sticking together. Literally, the Instant Pot handles it all.
2. The recipe is fast and easy enough for a weeknight. Pasta cooks VERY quickly in the Instant Pot. The longest part of this recipe is waiting for the Instant Pot to come up to pressure.
3. This recipe has really good roots. I took all the good parts of this Instant Pot ziti recipe to create this Marry Me pasta version and improved it even more so that you can completely avoid the dreaded “burn” warning.
4. You won’t even miss the meat. The creamy sauce, Parmesan, and hearty pasta make this a delicious, filling meal even without meat.

Pro Tip: You can easily stir in cooked, chopped chicken at the end. Rotisserie chicken meat works great, or while the pasta cooks, season bite-size pieces of chicken breasts, thighs or tenders, and cook in a bit of olive oil in a skillet until golden and cooked through.

Keep In Mind…

➡️ For this recipe, the broth, pasta, seasonings, and sun-dried tomatoes cook together in the first step. After the cook time is done, release the pressure and stir in the Parmesan cheese and half-and-half mixture.

➡️ When you first take the lid off the Instant Pot, you may be a bit underwhelmed. The pasta and sun-dried tomatoes may look a bit stodgy. But after the cheese and creamy ingredients are stirred in, this pasta transforms into an absolute vat of creamy pasta goodness.

➡️ This pasta is best served pretty quickly after serving for optimal creaminess.

My family goes crazy over the Instant Pot ziti recipe (which I make all.the.time), and we are all thrilled to have another version to change things up a bit.

I’ve yet to get the burn warning for this Instant Pot Marry Me pasta, and the flavors are seriously just so yummy. Make this one soon!

Print

Instant Pot Marry Me Pasta

Course Main Course

Cuisine American

Method Instant Pot

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 424kcal

Author Mel Gunnell

Equipment

• 6-quart Instant Pot
• Wooden Spoon
• Box Grater

Ingredients

• 5 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• Pinch black pepper
• 16 ounces penne pasta
• 1 cup chopped sun-dried tomatoes, patted dry (one 4.4-ounce jar)
• 1 cup half-and-half or heavy cream
• 1 teaspoon cornstarch
• ½ to 1 cup freshly grated Parmesan cheese

Instructions

• Lightly grease the insert of a 6-quart Instant Pot.
• Add the chicken broth, basil, salt, oregano, garlic powder, and black pepper.
• Add the pasta and sun-dried tomatoes. Gently stir and flatten out (don’t aggressively stir).
• Cook on high pressure for 3 minutes (to figure out the exact cooking time, take the al dente cooking time on the package, cut in half and subtract an additional 2 minutes).
• Let the pressure naturally release for 5 to 10 minutes and then quick release the remaining pressure.
• Stir the pasta to break it apart a bit and recombine the ingredients.
• Whisk together the half-and-half and cornstarch and stir into the hot pasta (see note). Add the Parmesan cheese and stir until melted and well-combined.
• Serve immediately. Pasta will continue to thicken as it rests.
• Garnish servings with additional chopped sun-dried tomatoes, Parmesan cheese, and fresh basil, if desired.

Notes

Milk: This pasta is creamier using half-and-half or heavy cream, but you can experiment using milk (I recommend using 1%, 2% or whole milk). 

Adding Chicken: While the pasta is cooking, season diced chicken with salt and pepper and saute in a bit of olive oil until golden and cooked through. Stir the chicken into the cooked pasta (or use cooked, chopped chicken, like rotisserie chicken meat). 

Timing: It’s important to stir the half-and-half mixture into the past while it is piping hot, so work quickly to make that happen. If the pasta has cooled a bit before adding the half-and-half mixture, use the Saute function on the Instant Pot to heat through and lightly thicken. 

Nutrition

Serving: 1 serving | Calories: 424kcal | Carbohydrates: 70g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 1344mg | Fiber: 5g | Sugar: 11g

Recipe Source: from Mel’s Kitchen Cafe

The post Instant Pot Marry Me Pasta appeared first on Mel's Kitchen Cafe.

Each recipe is simple to throw together (the birria tacos take a bit more time to assemble, but wow, they are worth it!), hearty and filling, and made with simple ingredients.

These tried-and-true slow cooker faves have earned rave reviews from my family and thousands of readers over the years, so keep this list close for those busy weeknights when schedules are packed and a prep-ahead meal is just what you need to save your sanity!

1

Chicken Tortilla Soup

This tried-and-true chicken tortilla soup can be made on the stovetop, in the pressure cooker or in the slow cooker. It is simple and so delicious!

Get the Recipe

2

Slow Cooker Lasagna

Perfect slow cooker lasagna without the fuss! The sauce cooks with all the creamy cheesy goodness and hearty noodles.

Get the Recipe

3

Copycat Sweet Pork Recipe {Pressure Cooker or Slow Cooker}

Well, finally, here’s my go-to copycat Cafe Rio sweet pork recipe (could easily be called Costa Vida pork or any of the other sweet pork establishments!). It’s just as delicious as the real thing and so easy!

Get the Recipe

4

Slow Cooker Beef Vegetable Noodle Soup

This delicious slow cooker beef vegetable noodle soup couldn’t be easier! Everything (including the pasta!) cooks right in the slow cooker.

Get the Recipe

5

Instant Pot Salsa Verde Chicken

This Instant Pot salsa verde chicken is made with every day ingredients and is so flavorful and delicious. Slow cooker instructions included!

Get the Recipe

6

Slow Cooker Italian Beef

This slow cooker Italian beef calls for pantry-ready ingredients and requires almost zero hands-on time. The recipe notes include directions for cooking in the Instant Pot, as well.

Get the Recipe

7

Slow Cooker Birria Tacos

Make restaurant‑quality slow cooker birria tacos at home with this easy recipe. The beef is fall-apart tender and the broth is so rich and flavorful.

Get the Recipe

8

Instant Pot Mexican Pork {Slow Cooker Directions}

This Instant Pot Mexican Pork is so incredibly delicious and crazy easy! Tender, super flavorful pork perfect in burritos, enchiladas, on a salad or over rice!

Get the Recipe

9

Slow Cooker Mexican Beef

This slow cooker shredded Mexican beef is incredible! Flavorful and tender, the beef is perfect for enchiladas, burritos, salads, and more.

Get the Recipe

10

Slow Cooker Red Beans and Rice with Chicken Sausage

If you want simple, tasty, homestyle comfort food, this slow cooker red beans and rice with chicken sausage is it!

Get the Recipe

11

Slow Cooker Tomato Basil Soup

This slow cooker tomato basil soup has been a popular recipe in the food world and this particular recipe has a big cut in calories with stellar results!

Get the Recipe

12

Mississippi Pot Roast {From-Scratch/Packet-Free}

This slow cooker Mississippi pot roast recipe uses simple pantry ingredients instead of packet mixes for delicious, flavorful, fall-apart tender beef.

Get the Recipe

13

Floating Taco Bowls with Creamy Lime Dressing

These floating taco bowls hold all the goodness of tacos layered in a bowl and smothered with creamy lime dressing and tons of toppings! The flavorful meat and rice filling is so delicious!

Get the Recipe

14

Slow Cooker Posole

This hearty slow cooker posole is rich in flavor and simple in preparation! Pork, hominy and a few simple pantry ingredients make perfect posole!

Get the Recipe

15

Slow Cooker Butternut Squash Tortellini

This slow cooker butternut squash tortellini is comforting, delicious, and so, so easy. The butternut squash makes the perfect creamy sauce!

Get the Recipe

16

BBQ Pulled Pork Sandwiches

The best BBQ pulled pork sandwiches EVER. The pork is so tender and flavorful and can be made in the slow cooker or instant pot!

Get the Recipe

17

Slow Cooker Sweet Tomatillo Chipotle Pork

So versatile and so delicious, this slow cooker sweet pork is simple and flavorful. Serve over rice or use the tasty pork in burritos, enchiladas, or on a salad. The options are endless!

Get the Recipe

18

Slow Cooker Smothered Beef Tips

This slow cooker smothered beef tips recipe is so delicious, so elegant, and so easy. Tender pieces of beef + a flavorful gravy – yum!

Get the Recipe

19

Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}

If you are looking for the best slow cooker beef stroganoff recipe ever, look no further! So flavorful, so easy, this recipe is a keeper! Bonus: instant pot directions included as well.

Get the Recipe

20

Slow Cooker Chicken Philly Sandwiches

A super simple and delicious recipe for flavorful chicken, peppers and onions made in the slow cooker and served on fresh bread with melted provolone. Yum!

Get the Recipe

21

Slow Cooker Ham and Bean Soup

This slow cooker ham and bean soup is incredibly flavorful and delicious! It is the perfect way to use up a leftover ham bone or ham hock.

Get the Recipe

22

Sweet Balsamic Glazed Pork Loin {Slow Cooker + Instant Pot}

Tender and so delicious, this simple recipe for sweet balsamic glazed pork contains easy directions for the slow cooker OR Instant Pot!

Get the Recipe

23

Slow Cooker Coconut Curry Pork

Curry in the slow cooker? Yes! This slow cooker coconut curry pork is simple and absolutely delicious. The flavors are bold and exciting!

Get the Recipe

The post 22 Family-Favorite Slow Cooker Dinners appeared first on Mel's Kitchen Cafe.

This might be the most important recipe I’ve posted this year. Maybe of my life! These cinnamon roll bites are absolutely incredible, and I cannot wait for you to make them.

Please Make These ASAP

The idea for these easy cinnamon roll bites has been swirling around my head for a while. When they finally became a reality, they were a million times better than I could ever have imagined. Here’s why you should make them ASAP:

1. The homemade dough is incredibly easy to make. No mixer required! You just need a bowl and spoon to mix up the no-knead dough.
2. All of the glorious little cinnamon bites bake together in one pan. You can use a 9-inch circle cake pan, a deep 9-inch pie plate, or an 8X8-inch square pan.
3. The pull-apart style of this recipe makes the cinnamon roll bites super easy to serve. As in, set the pan on the table and let everyone go to town. If your house is like my house, you might be shocked at how quickly they disappear.
4. The recipe calls for simple pantry ingredients, so you can whip these up without a special trip to the store. Actually, now that I think about it, cinnamon roll bites at a moment’s notice could be considered quite dangerous…
5. These little cinnamon roll bites look impressive (and wow, smell SO good) despite being surprisingly simple to make.

The No-Knead Easy Fluffy Dough

The dough for these cinnamon roll bites hails from this wildly popular and super fluffy roll recipe. It makes the best little cinnamon roll bites!

A few things to keep in mind:

1. This dough is going to be wetter and less smooth than a traditional kneaded roll dough. So don’t panic.
2. Just mix until the dough comes together in a shaggy-looking mass.
3. Use a bit of flour on your hands and on the counter when ready to use the dough.

How to Make Cinnamon Roll Bites

There are three components to these fluffy cinnamon roll bites: the dough, the butter + cinnamon + sugar, and the icing.

1. Make the dough and let it rise.
2. Press it into a 7X7-inch square and cut into four strips across and four strips down for 16 equal pieces. Cut each of those pieces in half for about 32 dough pieces. It doesn’t have to be exact. More or less pieces is fine.
3. Dip each piece of dough into melted butter and coat in the cinnamon-sugar mixture.
4. Place the dough pieces in an even layer in a lightly greased pan.
5. Let the dough rise until puffy and bake until golden.
6. Drizzle with the simple icing.
7. SERVE WARM.

Additional Notes

➡️ Perhaps the most important instruction in the recipe is: “Drizzle any remaining butter over the dough in the pan.” Don’t disregard this loving guidance. The butter is what helps give each cinnamon roll bite the look, feel, and taste like it was just pulled from the center of a glorious cinnamon roll.

➡️ These bites are delicious served fresh. Nothing beats grabbing one from the center of the pan about 8 1/2 minutes after they have exited the oven. However, they also reheat great (just a few seconds in the microwave)…and are wildly good at room temperature, too.

➡️ The recipe can be doubled for a 9X13-inch pan or doubled to bake in two round pans.

You might be wondering how this recipe is different from monkey bread. First of all, it is easier to make thanks to the simple dough, and the cinnamon roll bites are fluffier (the dough for the monkey bread recipe is a bit richer and slightly less fluffy). The cinn roll bites are also baked in a single layer rather than being piled in a bundt pan, and they aren’t turned out of the pan when serving. In summary: they are down-to-earth, simple, and absolutely irresistible.

These cinnamon roll bites are one of the best things I’ve made all year. I hope you love them as much as we do! (Next up, I think an “orange roll” version is in order…OH MY.)

Print

Easy Fluffy Cinnamon Roll Bites

Course Bread

Cuisine American

Method Bake

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rising Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 6 servings

Calories 442kcal

Author Mel Gunnell

Equipment

• 9-inch Cake Pan
• Bench Knife/Scraper
• Wire Whisk

Ingredients

Dough:

• 2 cups all-purpose or bread flour
• 2 tablespoons granulated sugar
• 2 teaspoons instant yeast
• ¾ teaspoon table salt
• ¾ cup hot water
• 2 tablespoons butter
• 1 large egg

Cinnamon + Sugar + Butter:

• 6 tablespoons butter, melted
• ¼ cup lightly packed brown sugar
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

Icing:

• ½ cup powdered sugar
• 1 to 2 tablespoons cream or milk, plus more as needed

US Customary – Metric

Instructions

• For the dough, in a medium bowl, stir together the flour, sugar, yeast, and salt. In a blender, add hot water, butter and egg, and process until well-combined.
• Add the blended mixture to the dry ingredients and stir with a spatula until evenly combined and no dry streaks remain. The dough will be shaggy and more wet than a traditional roll dough.
• Cover the bowl and let rise until doubled, about an hour.
• For the cinnamon and sugar, in a small bowl, stir together the brown sugar, granulated sugar and cinnamon. Set aside.
• Lightly grease a 9-inch round cake pan (or deep pie plate).
• Preheat oven to 350 degrees F.
• Turn the dough out onto a lightly floured counter. Dust the top of the dough lightly with flour (to prevent sticking when cutting into pieces).
• Lightly pat the dough into a thick square, about 7X7 inches. Use a pizza cutter or bench scraper to cut the dough into four strips across and then four strips the other direction (for 16 equal pieces). Then cut each piece of dough in half for about 32 equal pieces.
• Dip each piece of dough into the melted butter and roll in the cinnamon sugar mixture. Place the coated dough pieces in a single layer close together in the prepared pan.
• Drizzle any remaining butter over the dough in the pan.
• Cover and let rise until the dough has puffed and risen (but not necessarily doubled), 30 to 45 minutes.
• Bake for 25 to 27 minutes until golden and baked through.
• Remove from the oven and let cool for about 10 minutes.
• For the icing, while the cinnamon roll bites cool, whisk together the powdered sugar and cream or milk together until smooth and well-combined. Add additional milk, as needed, so the consistency is thick but pourable.
• Drizzle the glaze over the top of the cinnamon roll bites. Serve warm.

Notes

Doubled Recipe: The recipe can be doubled for a 9X13-inch pan or doubled to bake in two round pans. 

Nutrition

Serving: 1 serving (about 5 cinnamon bites) | Calories: 442kcal | Carbohydrates: 66g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 429mg | Fiber: 3g | Sugar: 31g

Recipe Source: from Mel’s Kitchen Cafe

The post Easy Fluffy Cinnamon Roll Bites appeared first on Mel's Kitchen Cafe.

This amazing apple crisp is the perfect dessert. It’s special enough for a holiday but simple enough to make any day of the week. This recipe makes the best apple crisp ever!

Why This Apple Crisp is The Best

This recipe for apple crisp is a new and much improved version of an old recipe I’ve had on my site for years.

This updated recipe has better ratio of apples to topping, the buttery topping has a more cohesive texture, and the flavor throughout the crisp has more depth (and is more delicious!).

Fruit crisps are so easy to make, and this apple crisp is no exception! The warm, cinnamon-spiced aroma coming from the oven while it bakes is other-worldly. It is a quintessential fall dessert as the weather turns a bit crisp and cool.

But don’t hold back, because the truth is, apple crisp is a fantastic dessert any time of the year!

Ingredients Notes

The ingredients for this apple crisp are so basic, but they combine into one of the best desserts ever. In addition, many of the ingredients crossover to both the apple filling and the topping.

• Flour: Equal parts flour, brown sugar and oats are used in the streusel-y topping for the best texture. A small amount of flour is also tossed with the apples to help thicken the filling ever-so-perfectly.
• Brown sugar: Light or dark brown sugar can be used. This ingredient is used in the apple filling and the golden topping.
• Oats: I prefer using quick oats in this recipe because the texture of the topping is soft and buttery, rather than piecemeal, but you can definitely sub old-fashioned rolled oats for the quick oats (or use half of each), if that’s your preference for a more oat-y texture.
• Cinnamon: I love adding a bit of cinnamon to the apples. It adds a warm depth of flavor reminiscent of apple pie.
• Butter: For this recipe, soften the butter just slightly so it is cool room temperature. It makes the cutting in process a bit easier without making the topping too soft.
• Apples: You’ll need 7 to 8 medium apples (or 6 large apples) for this recipe. Use a sweet-tart, crisp apple, like Cosmic Crisp, Honey Crisp, etc. Granny Smith apples can also be used for a more tart-tasting crisp.
• Lemon Juice: A bit of fresh lemon juice tossed with the apples helps brighten the flavor, which is helpful to cut through the richness of the buttery topping.

Making a Smaller Batch

There is just something so completely delightful about a warm bowl of apple crisp topped with a scoop of vanilla ice cream. The cool creaminess of the ice cream with the buttery, spiced, soft-baked fruit crisp is one of my all-time favorite ways to eat and enjoy dessert.

I hope you love this homey, inviting dessert. It is my favorite way to make apple crisp!

Print

The Best Apple Crisp

Course Dessert

Cuisine American

Method Bake

Prep Time 40 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 422kcal

Author Mel Gunnell

Equipment

• White Ceramic 9X13-inch Dish
• Glass 9X13-inch Pan
• Pastry Blender

Ingredients

Topping:

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 cup quick oats (see note for old-fashioned rolled oats)
• ¾ teaspoon cinnamon
• 10 tablespoons butter, softened but still cool, cut into pieces

Apples:

• 8 cups peeled, chopped apples (see note)
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• ¼ cup packed light brown sugar
• 1 tablespoon flour
• ½ teaspoon cinnamon
• Pinch salt

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9X13-inch baking pan.
• For the topping, in a medium bowl, whisk together the flour, brown sugar, oats, and cinnamon.
• Add the butter and use a pastry blender or two butter knives to cut the butter into the dry ingredients until the mixture is crumbly. Set aside.
• For the apples, in a large bowl, toss the chopped apples with the lemon juice and vanilla.
• Add the brown sugar, flour, cinnamon, and salt. Toss until the apples are evenly coated with the dry ingredients.
• Spread the apples evenly in the prepared pan. Top the apples evenly with the topping.
• Bake for 40 to 45 minutes until the topping is golden and the apples are tender.
• Let the apple crisp rest for 10 to 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.

Notes

Oats: I prefer using quick oats in this recipe because the texture of the topping is soft and buttery, rather than piecemeal, but you can definitely sub old-fashioned rolled oats for the quick oats, if that’s your preference for a more oat-y texture.

Apples: You’ll need 7 to 8 medium apples (or 6 large apples) for this recipe. Use a sweet-tart, crisp apple, like Cosmic Crisp, Honey Crisp, etc. Granny Smith apples can also be used for a more tart-tasting crisp.

Nutrition

Serving: 1 serving | Calories: 422kcal | Carbohydrates: 71g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 124mg | Fiber: 5g | Sugar: 47g

Recipe Source: from Mel’s Kitchen Cafe

The post The Best Apple Crisp appeared first on Mel's Kitchen Cafe.