Banana pudding is a simple title for a classic dessert that involves layering vanilla pudding, sliced bananas, wafer cookies and topped with whipped cream. This homemade version is fantastic and so easy to make!

Why You’ll Love This Banana Pudding

This is one of Brian’s most-loved desserts of all time. Here are all the reasons you should make it!

• Despite being “from-scratch,” this dessert is super simple to make at home. Once the pudding is made, it comes together fast and just needs a little chilling in the fridge to set up.
• While it is delicious any time of the year, it makes an exceptional dessert during summer time. Bring it to your next BBQ potluck get together and prepare to be the most popular one at the party.
• The recipe can easily be doubled or tripled for a crowd!
• There is the perfect ratio of pudding to bananas to cookies (with a note in the recipe about how to change that up, if desired!).

Bonus: If you happen to have leftovers of this dessert, try adding a scoop to a blender with vanilla ice cream and a splash of milk for a banana pudding pie milkshake. It’s AMAZING.

Key Ingredients

• Granulated Sugar: This adds sweetness to the homemade pudding.
• Cornstarch: The cornstarch is whisked together with the sugar and egg yolks and is the thickener for the pudding.
• Egg Yolks: Using just the egg yolks adds extra richness (and yellow color) to the homemade pudding.
• Milk: It’s best to use 2% or whole milk for a pudding that is creamy and thick.
• Heavy Cream: This ingredient is used in the pudding and in the sweetened whipped cream (for the top of the banana pudding).
• Butter: A small amount of butter is stirred into the pudding after it cooks for a glossy smooth consistency and texture.
• Vanilla Extract: This is used in both the pudding and the whipped cream.
• Bananas: Choose bananas that are ripe and firm without any brown spots. You’ll need 3 to 4 bananas for this recipe.
• Wafer Cookies: I use the Nabisco brand of Nilla wafers. You’ll need about half of an 11-ounce box for this recipe (about 35 cookies total).

How to Assemble Banana Pudding

1. Spread about 1 cup pudding across the bottom of an 8X8-inch baking dish.
2. Cover with a single layer of sliced bananas.
3. Add wafer cookies across the top in a mostly single layer.
4. Cover with pudding and another layer of bananas.
5. Spread the remaining pudding over the top.
6. Sprinkle cookie crumbs over the top.

Alternate option: I assemble the banana pudding as detailed above and dollop individual servings with sweetened whipped cream. However, you can spread the whipped cream on top of the final pudding layer and then sprinkle with the cookie crumbs for a slightly different assembly method.

Additional Notes

This banana pudding dessert is such a classic. It’s simple. It’s straightforward. And mostly: it’s crazy, crazy good.

Add this to your make-soon list! It’s a keeper of a recipe (and much simpler than this older trifle-style version I have on my site). I hope you love it!

Print

My Favorite Banana Pudding {From-Scratch}

Course Dessert

Cuisine American

Method No-Bake

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Chilling Time: 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 6 to 8 servings

Calories 442kcal

Author Mel Gunnell

Equipment

• Wire Whisk
• Fine Mesh Strainer
• Cookware

Ingredients

Pudding:

• ½ cup granulated sugar
• ¼ cup cornstarch
• 3 large egg yolks
• ¼ teaspoon salt
• 2 ¾ cups 2% or whole milk
• ⅓ cup heavy cream
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Bananas + Wafers:

• 3 to 4 bananas, sliced 1/4-inch thick
• 35 to 37 vanilla wafer cookies, like Nilla wafers (about half of an 11-ounce box)

Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• ¼ teaspoon vanilla extract

US Customary – Metric

Instructions

• For the pudding, in a medium bowl, whisk together the granulated sugar, cornstarch, egg yolks, and salt until well combined.
• In a medium saucepan, heat the milk and cream until steaming and small bubbles form around the edges.
• Slowly ladle the hot milk mixture into the egg mixture about 1/2 cup at a time, whisking constantly. This tempers the egg yolks so they don't scramble.
• After all the hot milk has been whisked into the egg yolks, pour the mixture back into the saucepan.
• Set the saucepan over medium heat and stir constantly as the pudding comes to a simmer. Cook until large bubbles pop on the surface and the pudding has thickened, 2 to 3 minutes.
• Immediately remove from the heat and pour the mixture through a fine mesh strainer into a medium bowl. This helps remove any small lumps from the pudding.
• Add the butter and vanilla and stir into the pudding until evenly combined.
• To assemble, spread 1 cup pudding in the bottom of an 8X8-inch square or circle baking dish.
• Add a single layer of sliced bananas.
• Add a layer of wafer cookies (about 25) on top of the bananas.
• Dollop half of the remaining pudding (about 1 1/3 cups) in spoonfuls across the wafer cookies and spread to cover.
• Add a single layer of sliced bananas.
• OPTIONAL: You can add another layer of cookies here if you like. We are a house divided. My husband likes the extra cookies in this layer, but I prefer a more creamy pudding without them.
• Spread the remaining pudding (about 1 1/3 cups) over the top. See note below about assembling the rest of the dessert.
• Crush 10 to 12 wafer cookies into coarse pieces/crumbs and sprinkle over the top of the pudding layer.
• Cover and refrigerate for 2 hours to set up (or up to 8 hours – it can be refrigerated longer, but the bananas may darken a bit in color).
• For the whipped cream, whip the heavy cream, powdered sugar and vanilla extract together until medium peaks form.
• Serve scoops of chilled banana pudding with a dollop of whipped cream on top and additional crushed wafer cookies, if desired.

Notes

Whipped Cream/Assembling: For an alternate way to assemble, after spreading the last layer of pudding on the dessert, cover and refrigerate until the pudding is fully cooled (don’t sprinkle on the wafer cookie crumbs). When cooled, spread the sweetened whipped cream on top of the pudding followed by the crushed wafer cookies. (I personally like dolloping whipped cream on top of individual servings, but either method works fine, depending on your preference. Keep in mind that the whipped cream can get a bit liquidy if spread on top of the banana pudding and refrigerated for too long).

Pan Size: It helps if the 8X8-inch pan you are using has 2-inch sides. All of the layers make a pretty full pan.

Pan Variations: You can assemble this dessert in a bowl, small trifle dish, 8- or 9-inch circle cake pan or any other dish with a 2-quart capacity.

Nutrition

Serving: 1 serving | Calories: 442kcal | Carbohydrates: 53g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 242mg | Fiber: 2g | Sugar: 34g

Recipe Source: from Mel’s Kitchen Cafe

The post My Favorite Banana Pudding {From-Scratch} appeared first on Mel's Kitchen Cafe.

I made sure to include lots of variety on this list so that you’ll be able to find The Perfect Recipe to make for Father’s Day this year! It’s going to be hard for me to narrow it down, because Brian absolutely loves each and every one of these recipes.

Many of these recipes can be prepped in advance so you can spend the day WITH the dad you are celebrating rather than spending all day in the kitchen. And if you need more recipe inspiration, the recipe index has hundreds more ideas!

1

Slow Cooker Birria Tacos

This might be the most perfect Father's Day meal ever – and way better than restaurant birria tacos (says I and tons of other reviewers!).

Get the Recipe

2

Best Baked Salmon

This really is the best baked salmon ever! A quick marinade ensures the flaky, tender salmon is super flavorful.

Get the Recipe

3

Hawaiian Chicken and Veggie Teriyaki Bowls

If you are celebrating a dad who loves fresh, flavorful, healthy meals, these Hawaiian teriyaki bowls are a must-make!

Get the Recipe

4

The Best Oven-Baked Ribs

You don't have to be intimidated to make fall-apart tender ribs with this recipe! I make this all the time for either Brian's birthday or Father's Day or just to surprise him. This recipe makes the best ribs ever!

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5

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

I hardly ever make classic pot roast anymore because Brian and the kids love this zesty (much easier!) version so much! It's delicious with the Instant Pot mashed potatoes below.

Get the Recipe

6

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

7

Loaded BBQ Chicken Totchos

These cheesy loaded BBQ chicken totchos (tater tot “nachos”) are so yummy and perfect for a laid back Father's Day meal. Plus, the meat and toppings can be customized in so many different ways!

Get the Recipe

8

The Best Glazed Meatloaf

Does anything say Father's Day quite like meatloaf?!? 🙂 This is literally the best meatloaf you'll ever have (no soggy breadcrumbs or weird textures!)

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9

Baked Sweet and Sour Chicken

This sweet and sour chicken has to be included in this list, because it is one of Brian's all.time.favorites and has been for over 20 years!

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10

Honey Lime Chicken {or Pork} Enchiladas

Ok, so basically this list should just have been titled “Brian's Favorite Meals in the History of Ever.” Yep. These enchiladas are a longstanding favorite. Like, he talks about them all the time to random people!

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11

Skillet Swedish Meatballs

These skillet Swedish meatballs are amazing! Delicious served over mashed potatoes, rice or egg noodles. That gravy? Delish!

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12

Delicious Braised Brisket with Mushrooms

The rich, flavorful mushroom gravy combined with the tender, juicy meat will make this braised brisket with mushrooms a slam dunk hit on Father's Day or any other day!

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13

The Best Broccoli Salad

Hear me out: This broccoli salad should be served at every holiday – Father's Day and more – forever more.

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14

Life-Changing Instant Pot Mashed Potatoes

These Instant Pot mashed potatoes are the best potatoes on the planet! The most amazing part: the mashed potatoes can stay warm for HOURS before serving.

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15

The Best Saucy Baked Beans

These saucy homemade baked beans are full of flavor and so easy! This is my favorite baked beans recipe (oven and slow cooker directions included!).

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16

Cheesy Garlic Smashed Potatoes

These delicious cheesy garlic smashed potatoes go with everything and would be perfect for Father's Day!

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17

The Best Baked Macaroni and Cheese

This best baked macaroni and cheese recipe is the creamiest, cheesiest, homemade mac and cheese ever. No processed cheese! It is so good!

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18

Tri-Color Pasta Salad

Simple to prepare, this tri-color pasta salad is the best. The creamy dressing, with a hint of pesto, is so flavorful and delicious!

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19

Delicious Parmesan Cream Corn

Yes, I am telling you to make this Parmesan cream corn for Father's Day. It might just steal the entire show – so good!

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20

Creamy Confetti Corn with Bacon

Another corn side dish that'll knock your socks off! This creamy corn is loaded with so many delicious flavors. Dad'll love it!

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21

Copycat Texas Roadhouse Rolls

Fluffy and buttery soft, these copycat Texas Roadhouse rolls are delicious and so easy to make. Serve with cinnamon butter for a divine combo!

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22

The Best Cheesy Garlic Drop Biscuits

No seriously, these really are the best cheesy garlic drop biscuits (think: Red Lobster knockoff but a million times better). And they are SO easy!

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23

Chocolate Chip Cookie Dough Cheesecake

This chocolate chip cookie dough cheesecake is a cookie dough lover’s dream. And it is best made ahead of time which is perfect for holidays like Father's Day.

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24

The Best No-Bake Cheesecake

Thick and creamy, this is the best no-bake cheesecake. It sets up perfectly and can be made in advance. Brian grew up eating cheesecake on birthdays…spoiler alert: he loves it on Father's Day, too!

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25

My Favorite Banana Pudding {From-Scratch}

This is a recent add to this Father's Day list – it's a new recipe and so, so good!

Get the Recipe

26

Easy Oreo Ice Cream Dessert

This easy Oreo ice cream dessert is phenomenal. It can easily be changed up with different ice cream flavors and cookies depending on what dad likes!

Get the Recipe

27

Rocky Road Chocolate Cookie Bars

Simple and so fun, these chocolatey, marshamllowy cookie bars are fantastic and feed a crowd!

Get the Recipe

28

The Best Chocolate Peanut Butter Chip Cookies

You just can't go wrong with peanut butter and chocolate – and cookies are such a delicious Father's Day dessert. Serve them slightly warm with a bit of ice cream. YUM!

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29

Hot Fudge Pudding Cake {9X13-inch Pan}

This recipe for hot fudge pudding cake is so fun and easy to make! In the oven, the layers of pudding and cake magically separate. Warm, ooey, gooey, and delicious!

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30

Sticky Toffee Pudding Cake

This is one of Brian's favorite desserts, so of course I had to make sure it made the list!

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31

Chocolate Mousse Cheesecake Pie

This combines all the best things: Oreos + cheesecake + chocolate mousse. It's incredible and can be made ahead of time!

Get the Recipe

The post 30 Recipes Perfect for Father’s Day appeared first on Mel's Kitchen Cafe.

Not only does this recipe produce some of the most delicious chicken ever, but because the chicken doesn’t need to be brined or marinated, it can be made quickly with no advance planning.

How to Make Air Fryer Chicken

I love this recipe because you can have fantastic juicy, cooked chicken in less than 30 minutes (even if you didn’t plan ahead of time!).

The air fryer circulates the air during cooking creating the most delicious seasoning crust on the outside of the chicken. It is outrageously flavorful and yummy! And the chicken is ultra-juicy and moist. SO GOOD.

Ingredients Notes

• Olive oil: Extra-virgin olive oil.
• Salt: I use coarse, kosher salt. If using table salt, reduce the amount to 3/4 to 1 teaspoon.
• Garlic: You can use fresh garlic, finely minced, or you can use garlic powder. I often use the cubes of frozen garlic (from Trader Joe’s).
• Paprika: Sweet or smoked paprika can be used (highly recommend smoked paprika for elevated flavor!).
• Onion Powder: This is sometimes labeled as “granulated onion powder.”
• Dried Oregano: Turkish or Mexican dried oregano will work fine.
• Dried Basil: If the dried basil is in large, leafy pieces, lightly crumble it between your fingers before using.
• Black Pepper: I use coarsely ground black pepper. If using finely ground black pepper, reduce the amount to 1/8 teaspoon.
• Chicken: You can use boneless, skinless chicken breasts, thighs or tenders. The recipe gives cooking time recommendations for the different cuts of chicken.

How to Serve Air Fryer Chicken

Serve this chicken with any number of sides, like cheesy smashed potatoes, rice pilaf, au gratin potatoes, pasta salads and more.

The leftovers are delicious added to recipes that call for cooked or grilled chicken:

• Crispy Chicken Enchilada Wraps
• Avocado Chicken Salad
• Quick Fajita Nachos
• Grilled Chicken and Vegetable Chicken Salad
• Grilled Chicken Cobb Salad

I’ve been making this chicken nonstop because it is so easy, bonkers good, and everyone in my family raves about it. Serve it a million different ways for a super versatile meal!

It has become a go-to recipe for us, and it definitely makes keeping an air fryer around worth it!

Print

Perfect Air Fryer Chicken

Course Main Course

Cuisine American

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 to 6 servings

Calories 174kcal

Author Mel Gunnell

Equipment

• Air Fryer
• Bamboo Cutting Board
• Wire Whisk

Ingredients

• 2 tablespoons olive oil
• 1 ¼ teaspoons coarse salt (or 3/4 to 1 teaspoon table salt)
• 2 medium cloves garlic, finely minced or 1 teaspoon garlic powder
• 1 teaspoon sweet or smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon coarse black pepper
• 1 ½ pounds boneless, skinless chicken (breasts, thighs or tenders)

Instructions

• In a small bowl, whisk together the olive oil, salt, garlic, paprika, onion powder, oregano, basil, and black pepper.
• Rub the mixture over all sides of the chicken. Set aside while preheating the air fryer.
• Preheat air fryer to 380 degrees F. for five minutes.
• Add the chicken in a single layer to the air fryer basket (cook in separate batches, if needed).
• Cook thick chicken breasts for 13 to 15 minutes, chicken thighs for 16 to 17 minutes, and chicken tenders or thin-cut chicken for 10 to 12 minutes. An instant-read thermometer inserted at the thickest part of the chicken should register 165 degrees F.
• Let the chicken rest for 4 to 5 minutes before serving.

Notes

Cooking Options: If you don’t have an air fryer, the chicken can be baked on a greased and foil-lined baking sheet in a 375 degree F. oven. Follow the cooking times in the recipe and watch closely to add time (or take out of the oven early), if needed. 

Nutrition

Serving: 1serving (4 ounces) | Calories: 174kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 617mg | Fiber: 0.2g | Sugar: 0.1g

Recipe Source: from Mel’s Kitchen Cafe

Easy Air Fryer Pork Tenderloin

Crispy Oven-Baked Chicken

Grilled Rosemary Ranch Chicken

Sticky Coconut Chicken

The post Perfect Air Fryer Chicken appeared first on Mel's Kitchen Cafe.

Get ready for the best homemade caramel sauce ever! It is creamy, velvety, golden, delightfully sweet with a hint of saltiness, and so incredibly delicious. This new and improved version is straightforward and foolproof, which means you won’t end up with crystallized or separated caramel sauce.

How to Make Homemade Caramel Sauce

Making caramel sauce is really, really easy. Follow these simple steps:

1. In a heavy-bottomed medium saucepan, combine the sugar, water, and corn syrup. Stir to combine carefully so it doesn’t splash up the sides of the pan.
2. Bring the mixture to a simmer over medium heat.
3. Use a pastry brush dipped in water to brush any sugar crystals off the side of the pan, if needed.
4. Simmer until the mixture turns a dark golden amber color. 
5. Immediately remove the pan from the heat.
6. Add the cream, butter, vanilla and salt (do so carefully as the mixture will bubble and steam) and stir until the sauce is smooth and silky.
7. Pour the sauce into a jar or other container.

Important note: When boiling the sugar mixture, the color matters more than the exact time. It can go from golden to burned quickly, so keep a close eye on it. A candy thermometer will register anywhere from 350 to 370 degrees F.

Ingredients Notes

• Granulated Sugar: When adding the sugar with the water and corn syrup, stir carefully to prevent the mixture from splashing onto the sides of the pan.
• Water: Use room temperature water.
• Light Corn Syrup: This ingredient is important. Adding two tablespoons corn syrup helps ensure a more foolproof caramel sauce (less crystallization).
• Heavy Cream: Heavy cream is preferred over regular whipping cream for a thicker, more velvety caramel sauce.
• Butter: Just a few tablespoons butter added with the cream boost the silkiness of the caramel sauce. I always use salted butter.
• Kosher Salt: I use 1/4 teaspoon coarse, kosher salt (Diamond Crystal brand) for this sauce. You can dial that amount up or down, to taste.

How to Store Caramel Sauce: After the sauce has been made, immediately pour it into a container (so it doesn’t continue to cook in the hot pan). Let it cool completely before refrigerating. This helps prevent separation or grainy texture. Rewarm lightly in the microwave for a few seconds at a time before using.

How to Use This Caramel Sauce

I mean, is this really a question?? 😜

This easy homemade caramel sauce is delicious on EVERYTHING. Serve it:

• Over ice cream
• With apples, for dipping
• Drizzled over cakes, cupcakes, muffins, or cookies
• In recipes like these caramel apple cheesecake bars, caramel apple crisp, samoas chocolate pudding dessert

I set out to perfect this older recipe after readers reported that it was a bit finicky and sometimes separated or turned grainy. Just like you, I wanted a homemade caramel sauce recipe that worked out every single time without fail.

This new version is absolutely amazing. The caramel sauce is thick and creamy, smooth and silky, buttery and delicious. Make it today!

Print

The Best Homemade Caramel Sauce

Course Dessert

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1.25 cups caramel sauce

Author Mel Gunnell

Equipment

• Liquid Measuring Cup
• Silicone Spatula
• Measuring Cups

Ingredients

• 1 cup granulated sugar
• ¼ cup water
• 2 tablespoons light corn syrup
• ½ cup heavy cream
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt

Instructions

• In a heavy-bottomed medium saucepan, combine the sugar, water, and corn syrup. Stir to combine carefully so it doesn't splash up the sides of the pan.
• Bring the mixture to a simmer over medium heat. During this step, use a pastry brush dipped in water to brush any sugar crystals off the side of the pan, if needed.
• Increase the heat to just above medium and boil for 7 to 8 minutes until the mixture turns a dark golden amber color. The color of the mixture matters more than the exact time. It can go from golden to burned quickly, so keep a close eye on it. A candy thermometer will register anywhere from 350 to 370 degrees F.
• Immediately remove the pan from the heat. Add the cream, butter, vanilla and salt (do so carefully as the mixture will bubble and steam).
• Stir slowly until the ingredients are well combined and the sauce is smooth. If you feel any hard sugar crystals on the bottom or sides of the pan, don't aggressively scrape them up – just leave them be and stir around them.
• Pour the sauce into a jar or other container. Let cool until room temperature. Refrigerate for up to several weeks and reheat on low heat to warm for serving, if desired.

Notes

Double Batch: This sauce can easily be doubled. Use a larger pan and keep an eye on the timing; it will take a few minutes longer for the sugar/water mixture to get to the golden brown stage. 

How to Store Caramel Sauce: After the sauce has been made, immediately pour it into a container (so it doesn’t continue to cook in the hot pan). Let it cool completely before refrigerating. This helps prevent separation or grainy texture. Rewarm lightly in the microwave for a few seconds at a time before using.

Recipe Source: from Mel’s Kitchen Cafe (a new and improved version of this caramel sauce)

Caramel Apple Crisp

Peanut Butter Pretzel Caramel Chocolate Bars

Brown Butter Caramel Snickerdoodles

Caramel Peanut Butter Almost S’mores Cookie Bars

The post The Best Homemade Caramel Sauce {New and Improved} appeared first on Mel's Kitchen Cafe.

Whether you’re firing up the grill, heading to a potluck, or just soaking up the sun in your own backyard, this roundup of tried-and-true summer recipes has everything you need for the months ahead.

From fresh salads and juicy burgers (those jalapeño cheddar turkey burgers are SOMETHING ELSE) to refreshing desserts and icy drinks (make sure to scroll all the way to see the sweets and drinks!), these are the recipes that make summer holidays and BBQs extra delicious. Plus, it’s so much fun to share really good food with others!

1

Lemon Garlic Grilled Chicken

This has been my go-to grilled chicken for over 15 years! Easy, DELICIOUS, and so versatile (goes with just about anything!).

Get the Recipe

2

Grilled Hawaiian Chicken

This is absolutely tremendous served with cilantro lime rice and fresh pineapple. YUM!

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3

Jalapeno Cheddar Turkey Burgers

One of my most favorite recipes on my site! We make these all the time and pile on guac, tomatoes, and lettuce.

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4

Grilled Honey and Ginger Marinated Flank Steak

This is such a great marinade for flank steak – but it also works well for any other type of steak, too!

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5

Tender Grilled Pork Chops

The comment section of this recipe is FILLED with people exclaiming they've never had pork chops as delicious as these. They really are amazing!

Get the Recipe

6

Grilled Lime Coconut Chicken with Coconut Rice

The flavors in this grilled chicken are so, so good! It's another one we love to serve with cilantro lime rice (or garlic butter rice or coconut rice!).

Get the Recipe

7

BBQ Chicken Pineapple Skewers

These skewers are stunning and so flavorful. The grilled pineapple is next level good.

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8

Grilled Greek Chicken Kebabs with Simple Tzatziki Sauce

A Greek-style chicken skewer recipe, which is also next level if you serve it with tzatziki sauce. WOW!

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9

Teriyaki Turkey Burgers with Grilled Pineapple

I have a thing for grilled pineapple if you can't tell, and it is other-worldly delish on these teriyaki burgers.

Get the Recipe

10

Monterey Chicken with Pico de Gallo {Chili’s Copycat}

Many in my family have been requesting this chicken for their birthday dinner, it's that good! Use thin-cut chicken breasts – they work the best.

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11

Grilled Teriyaki Chicken

So simple and so easy, this is some of the best grilled chicken ever. The flavors are so good! You can skip the rice and pineapple and throw this chicken into a BBQ lineup with lots of different sides.

Get the Recipe

12

Rosemary Ranch Chicken

People go crazy for this grilled chicken! The ranch and rosemary flavors are incredible, and it can be marinated a day ahead of time.

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13

Classic Grilled Burgers

Can't go wrong with just a good old-fashioned grilled hamburger! This recipe isn't rocket science, but it does make the best grilled burgers ever.

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14

Grilled Lemon Chicken Wraps with Spicy Garlic Sauce

I know I wax poetic about this recipe all the time, but these lemon wraps (and that sauce!!) are just too good. One of my favorite meals ever.

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15

Balsamic Beef Kebabs

The meat on these kebabs is so tender, so juicy, and packed with so much flavor! I often add slices of red onion in between the beef pieces.

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16

The Best Saucy Baked Beans

Seriously the very best baked beans in the whole world! And so, so easy to make.

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17

Italian Pasta Salad

Classic and delicious, this Italian pasta salad is always a hit! The homemade Italian dressing is incredibly good.

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18

Greek Pasta Salad

Love, love, love this colorful salad packed with so many amazing ingredients! One of my favorite things to bring to summer potlucks.

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19

Pesto Pasta Salad with Peas and Parmesan

Pesto is one of the tastiest flavors of summer, and this pasta salad is loaded with pesto and Parmesan. So yummy! Add halved cherry tomatoes for a delicious pop of color and juiciness.

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20

Tri-Color Pasta Salad

One of the longest standing pasta salad recipes on my site and probably the one I make the most! I love the colorful presentation, but it is the flavors that really shine in this one.

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21

Mexican Street Corn Salad

This is such an easy summer salad to make, and people always go crazy for it! Serve it warm, room temp, or chilled. Really delicious!

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22

Summer Corn Salad

This unassuming salad makes the best use of fresh summer corn. I love the light, fresh flavors in this one!

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23

Easy Cowboy Caviar

Not to play favorites, but if there is an iconic salad/appetizer to serve during the warm summer months, I think it would be this cowboy caviar. It's literally so easy (dump everything in a bowl), and absolutely tasty with tortilla chips.

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24

Best Veggie Dip on the Planet

Everyone needs a go-to ranch-y, zesty veggie dip, and this is mine! It's so good on fresh vegetables…and tasty on those thick, ridged potato chips, too.

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25

Loaded Fresh Basil and Sweet Corn Couscous Green Salad

You have to make this salad. Promise me, okay? It is absolutely incredible. Definitely one of the tastiest salads I've ever had and an absolute must-make with summer's fresh corn.

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26

Avocado Chicken Salad

I love this easy salad to throw together for a simple summer dinner or lunch. And it makes a great addition to a get-together outdoor cookout. It is fantastic served with tortilla chips or baguette slices.

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27

Amazing Romaine Salad with Light Poppy Seed Vinaigrette

This is the green salad I turn to most when I need an easy salad offering that is a showstopper in deliciousness!

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28

The Best Broccoli Salad

Moment of silence for this best-ever broccoli salad. It is INCREDIBLE. I love making it in the summer, but it also appears at a lot of holiday meals, too!

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29

Honey Lime Fruit Salad

This recipe has a very strong, avid following for a reason. A few simple ingredients transform fruit salad into something really special.

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30

Easy 7-Layer Greek Hummus Dip

This layered hummus dip is so fun to make, serve, and eat! We love serving it with thick, crispy (or soft) pita chips.

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31

Easy Creamy Watermelon Dip

Creamy and zesty, this dip is so good with watermelon…but it makes a fantastic dip for other fruits too, like strawberries, grapes and melons.

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32

Hot Bean Dip

This bean dip is so, so yummy, and a delicious addition to any summer menu lineup.

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33

Bacon Jalapeño Popper Dip

Ok, playing favorites again. This creamy, cheesy dip is so good I could cry. It's one of my sons absolute favorite recipes from my whole site! Delicious served with bread, chips or veggies.

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34

Fruit Salsa with Baked Cinnamon Tortilla Chips

This fresh fruit salsa is so pretty and so tasty! I love serving it with cinnamon-baked tortilla pieces. Such a fun dish to serve in the summer!

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35

Divine One-Minute Salsa

Whip up this easy salsa in no time! It has restaurant-salsa vibes and has such great flavor.

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36

Peanut Butter Cookie Dough Dip

Creamy sweet peanut buttery dip? I'm totally down for that! This PB cookie dough dip is really good with pretzels, graham crackers or other little cookie, crackery type dippables.

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37

Easy Oreo Ice Cream Dessert

This brilliant dessert is crazy delicious and can be changed up a million ways with different types of ice cream and cookies!

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38

Perfect Oreo Rice Krispie Treats

I love a good no-bake dessert in the summer and these Oreo rice krispie treats are so easy to make and so, so yummy!

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39

Browned Butter Vanilla Rice Krispie Treats

This is my go-to for classic rice krispie treats. The brown butter is such an easy addition and makes all the difference. SO GOOD!

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40

Butterscotch Rice Krispie Treats

If you haven't made these butterscotch rice krispie treats, you are missing out. They are next-level delicious!

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41

Swig Sugar Cookies {Copycat Recipe}

These cookies are iconic for the summer and can be changed up with different colors of frosting and sprinkles depending on your mood or the holiday!

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42

Easy Lemon Sugar Cookies

If you are looking for a fantastic lemon sugar cookie, this one is crazy popular and so, so delicious. They freeze great, too!

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43

S’Mores Blossom Cookies

Have you made these s'mores blossom cookies? So incredibly cute and WOW, they are so, so delicious.

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44

No-Bake Peaches and Cream Sensation

I know many of you wait for peach season just to make this dessert! It has a viral following (including myself!). One of the most incredible desserts you'll make this summer.

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45

Key Lime White Chocolate Cheesecake Pie

Ooooh, yum. Delicious lime flavors in a creamy cheesecake pie. This dessert is so light and fresh and yummy!

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46

Key Lime Bars

These little key lime bars are one of the oldest recipes on my site, and I still make them after all this time! They are bite-size and so, so delicious.

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47

Magnolia Lemon Pie with Graham Cracker Crust

This simple lemon pie will blow you away with how delicious it is! I love serving it with a bit of whipped cream and fresh raspberries.

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48

Lemon White Chocolate Cream Bars

A fun take on lemon bars, this version is ultra-creamy with the brightest pop of lemon flavor on top. Plus, you just can't go wrong with a buttery graham crust.

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49

Heavenly Blueberries and Cream Angel Dessert

This epic creamy summer dessert is one of the most popular dessert recipes on my website and has been for years. It is PERFECT for summer months and backyard BBQs.

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50

Heavenly Raspberry Cream Angel Food Cake Dessert

Yes! A raspberry version of the famous blueberry dessert. This one is so good with the addition of lemon curd dolloped in with the raspberry filling.

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51

Pink Tropical Raspberry Sorbet

How fun is this icy, creamy dessert? It is really easy to make and is delicious served in small bowls…and ultra-fun served in glasses topped off with fizzy ginger ale.

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52

Easy Homemade Strawberry Frozen Yogurt

You won't believe how easy this frozen yogurt is to make with so few ingredients. It's one of our favorite things to whip up during the summer!

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53

Chocolate-Mint Chip Ice Cream Sandwiches

You just can't go wrong with ice cream sandwiches, and this mint chip version is so yummy!

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54

Frozen Strawberry Lemonade Pie

Creamy, bright, and lemony, this frozen lemonade pie is so great for warm months and can be made days ahead of time!

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55

Homemade Lemonade

So simple and delicious! If serving this with fresh lemon slices, add them right before serving (if they are added too far in advance, it can make the lemonade bitter-tasting).

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56

The Best Party Punch

This lovely and delish party punch is so perfect to serve for summer get-togethers and backyard BBQs. Fresh fruit optional but really pretty!

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57

Frozen Mint Lemonade Slush

Ah, we love this gingery, fizzy, frozen slushie. So easy and fun to make in the summer!

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58

Lava Flow Hawaiian Tropical Drink {Non-Alcoholic}

I've been making this pretty, fun drink for my kids for almost 20 years! It's a favorite in the summer and such a hit with just my family or if we have friends over.

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59

Whipped Frosted Lemonade

You can have this whipped frosted lemonade ready to enjoy in just a few quick minutes. It's a fun one to make any time of the year, but especially in the summer!

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The post 50+ Best Recipes For Summer Holidays and BBQs appeared first on Mel's Kitchen Cafe.

This is the best chocolate banana bread ever! The crumb is soft and tender, the flavor ultra-chocolatey, and the bread is so easy to make.

Why This Recipe Works

This unbelievably yummy chocolate banana bread has its roots in one of the most popular banana bread recipes on the internet: this sour cream banana bread.

Ingredients Notes

• Mashed bananas: You’ll need about 3 to 4 medium bananas for this recipe. Use bananas that are speckled for the sweetest, best banana flavor.
• Granulated sugar
• Oil: Use a neutral-flavored oil, like vegetable, canola, grapeseed, or avocado oil. You can experiment with melted coconut oil or butter.
• Eggs: Two large eggs are used in this recipe. Preferably, use room temperature eggs (although it isn’t a deal breaker).
• Sour cream: For best results, use full-fat sour cream.
• All-purpose flour: I always use unbleached all-purpose flour. This recipe is adaptable to using part whole wheat flour – I recommend using a white/soft wheat variety for best results.
• Cocoa powder: It’s best to use natural, unsweetened cocoa powder. If using Dutch-process cocoa powder, reduce the baking soda to 1/4 teaspoon and add 1 teaspoon baking powder.
• Baking soda
• Salt
• Chocolate chips: I prefer using semisweet chocolate chips. Part of the chocolate chips are stirred into the batter and the remaining chocolate chips are sprinkled over the top of the banana bread before baking.

A Few Additional Tips

1. This batter can easily be doubled for two loaves.
2. To bake in mini loaf pans, split the batter among three miniature loaf pans (5.75X3-inches). Bake for 22 to 25 minutes, adding additional time, if needed.
3. I normally don’t take the time to sift dry ingredients, but in this quick bread recipe, I find it’s important so that the flour and cocoa powder are incorporated into the batter without over mixing. I use a fine mesh strainer {aff. link}, place it over the bowl, add the flour, cocoa powder, baking soda and salt, and sift from there right into the batter.

I’ve been turning to this recipe every time I have bananas ripening for destruction on the counter recently. Of course, no one in my family is complaining! You’d probably be shocked to see how quickly we can devour this loaf.

If you’ve been wanting a great recipe for chocolate banana bread, I hope you’ll try this one! The sour cream in the batter – along with just the right amount of chocolate – makes this the most delicious chocolate banana bread I’ve ever had.

Print

Chocolate Sour Cream Banana Bread

Course Bread, Quick Bread

Cuisine American

Method Bake

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices (One 9X5-inch loaf)

Calories 381kcal

Author Mel Gunnell

Equipment

• 9X5-inch Loaf Pan
• Silicone Spatula
• Fine Mesh Strainer
• Measuring Cups

Ingredients

• 1 ¼ to 1 ⅓ cups mashed bananas, about 3 to 4 medium bananas
• 1 cup granulated sugar
• ½ cup neutral-flavored oil
• 2 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semisweet chocolate chips, divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Grease and lightly flour a 9X5-inch loaf pan or line with parchment and lightly grease.
• In a large bowl, add the mashed bananas, sugar, oil, eggs, sour cream and vanilla extract. Whisk together until evenly and well combined.
• Sift in the flour, cocoa powder, baking soda and salt. Add 2/3 cup chocolate chips. Stir until no dry streaks remain. Don't over mix the batter.
• Spread the batter evenly in the pan. Sprinkle the remaining 1/3 cup chocolate chips on top of the batter.
• Bake for 50 to 60 minutes until the top of the bread springs back lightly to the touch and a toothpick or thin knife inserted in the center comes out clean or with moist crumbs. Add additional time, as needed.
• Let the bread cool in the pan for 4 to 5 minutes. Carefully remove it from the pan and let it cool completely on a cooling rack. This bread is tasty sliced warm with those melty chocolate chips, but the flavor gets even better after it cools completely.

Notes

Mini Loaf Pans: The batter can be split among three miniature loaf pans (5.75X3-inches). Baking temperature is the same. Bake for 22 to 25 minutes; add additional time, if needed.

Sifting Ingredients: I normally don’t take the time to sift dry ingredients, but in this quick bread recipe, I find it’s important so that the flour and cocoa powder are incorporated into the batter without over mixing. I use a fine mesh strainer, place it over the bowl, add the flour, cocoa powder, baking soda and salt, and sift from there right into the batter.

Nutrition

Serving: 1 slice | Calories: 381kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 245mg | Fiber: 3g | Sugar: 34g

Recipe Source: from Mel’s Kitchen Cafe (adapted from this super popular sour cream banana bread recipe)

The post Chocolate Sour Cream Banana Bread appeared first on Mel's Kitchen Cafe.

I feel a bit selfish with this Friday Thoughts post. I have several questions I want/need YOU to answer! I’ve sprinkled a few little updates throughout, along with a list of book recommendations and a few things I’m loving right now

Let’s get started! (And thanks for being here!)

Question #1: Birthday Dinner Request

One of you emailed me recently saying they would love to know what everyone requests for their birthday meal, and I loved the idea. I want to know, too!

Whether you make your own birthday meal, have someone else make it for you, or decide to skip the home cooking and eat out, answer this:

➡️ What do you request or like to eat for your birthday dinner?

The last few years, we’ve gone out to eat as a family on a day that works for all of us even if it doesn’t fall right on my birthday. We don’t eat out much, so it’s fun to go get sushi or ramen (or something else I don’t make for myself). For an at-home birthday meal, I usually request these grilled lemon chicken wraps or fish tacos. And these molten lava cakes for dessert. Or this amazing chocolate olive oil cake. Or this vanilla bean white chocolate mousse cheesecake. Let’s be honest, I usually have a hard time choosing. 😬

Question #2: Summer Plans

I’d love to know what your summer plans are! Staying close to home? Balancing work and family? Lots of vacations?

If you have kids at home, how are you managing that? Do you have chore charts, summer jobs for the kids, free range 80’s summer living?

➡️ What are your summer plans?

What I’m Reading

• The Heaven and Earth Grocery Store by James McBride: The narrator for the audiobook was fantastic, and the writing style was superb (the way the author weaved together the characters and elements of the story was fascinating). It’s not necessarily a lighthearted read, and there are some content warnings, but I really enjoyed it. It kept my attention, and I loved many of the characters, especially Chona.
• Caleb’s Crossing by Geraldine Brooks: I checked out both this book and the one above on the Libby app. First of all, the narrator is Jennifer Ehle who plays Elizabeth Bennett in my favorite adaptation of Pride and Prejudice, so I adored that aspect. I found the subject matter and period of history (1600’s America) intensely interesting, and it gave me a lot to think about.
• Theo of Golden by Allen Levi: Maybe we’ve talked about this book? It’s a wonderful, tender-hearted, inspiring read. I actually started reading it with my eyeballs and then switched to the audiobook about 1/3 in, and I vastly enjoyed the audiobook more than I did reading it myself (that might just me being conditioned to loving audiobooks so I can multi-task). It’s a bit slower paced, but it is so heartwarming.
• Thursday Murder Club by Richard Osman: This is such a thoroughly entertaining book. Humorous, insightful, and I loved the writing style and murder mystery aspect. I watched the movie on Netflix after reading it. The movie was good, but I liked the book better.
• The Lion Women of Tehran by Marjan Kamali: I thought the storyline of this book was really interesting and it kept my attention. However, I was kind of disappointed after it finished? The ending felt kind of rushed and I found myself wishing it had dealt a bit more with the adult life and experiences of the friend in Tehran (rather than the friend in New York). But overall, still a story worth reading.

Please share any good book recommendations down in the comments! ⬇️⬇️

Also, I don’t watch a lot of shows, but if you have any good “what to watch” recommendations, leave those, too! I’m really enjoying the new Count of Monte Cristo series on PBS.

A Few Things I’m Loving

A few affiliate links for the products below; feel free to shop around! I’ve bought all these things myself and genuinely love them.

• Around the Town Pants: I LOVE these pants. They are lightweight and flowy, so they’re comfy even in warmer weather. I have them in blue and black. They’re super cute with a simple white t-shirt. I think they run big; I’d recommend sizing down one size.
• Cute Trinket Bowl: These little bowls are so, so cute. I got the “I love that you’re my daughter” for Camryn for her birthday last month and bought the friend one for a dear friend in Minnesota. They are reasonably priced and the sweetest gift. There is a version for: sister, grandma, granddaughter, teacher and a few more.
• Old Navy Linen Pants: These pants are so comfy and cute! Love them and wear them often.
• J Crew T-Shirt: I am picky about white t-shirts, and I love this one! It’s slightly boxy, but not overly so, and it just hits at the perfect spot on my waist – not too long, not too short. Oh, and it’s not see through at all.
• Best Watering Wand: I’ve had a lot of watering wands, and this is the best. It doesn’t leak, and it is proving to be super durable.
• Men’s Socks: I got these socks for my dad for Father’s Day and it’s so cute how excited he is about them. He sends me pictures when he wears them. They are a little quirky and fun.
• Eyeshadow Stick: I am new to waterproof eyeshadow sticks, but am absolutely loving this one (I have it in Putty Matte color – very neutral and Rose Shimmer). It goes on smooth and lasts all day.
• Summer Dress: Cam has this dress in the Sage Green color and I have it in the Blue Grey color, and it is incredibly flattering, lightweight for the warmer months, and just an all around fabulous dress.
• Swedish Candy: If you love Swedish-style candy AND appreciate a good sweet and sour mix, this candy is just so yummy.
• New Card Game: We are really enjoying this card game. It is very easy to learn and can be played with two to four players. So fun! It does take up a bit of space, so you need a large table (or you can play it on the floor if your old joints can handle it – mine cannot 😜).
• Perfect Containers for Overnight Oats: I’ve been making my go-to overnight oats in individual containers the last few weeks since I’ve been on-the-go a lot of days. These containers are perfect! I love them so much. They are wonderful for the oats, but I’ll be using them for so many other foods, too, I can tell.

My sister also has a pair of those Around the Town pants and a few weeks ago, we both showed up separately to our middle schooler’s tennis match in the exact same outfit. 😜

And I guess that sums it up for this Friday Thoughts post! I always feel like I have a lot more to say, but I don’t want to bore you.

I do try and share little life tidbits in my Monday emails (and sometimes the menu plan ones on Saturday, as well). You can sign up to get those emails here, if you are interested.

Thanks for being here, friends! 💗 It truly means so much to me.

The post Friday Thoughts: A Few Questions appeared first on Mel's Kitchen Cafe.

This easy weeknight recipe is the most popular dinner I’ve made my family in months! My kids have requested that this meal make it on the menu plan every week. Each bowl is customizable, and the flavors are through-the-roof delicious.

Why You’ll Love This Easy Meal

Well, first of all, why are bowl recipes so fun to make…and eat?? This might be one of my favorite bowl recipes to date.

• The bowl ingredients can be chopped ahead of time and refrigerated.
• Same with the special house sauce! Whisk it together days in advance. But be careful: the risk of doing so is that it will be used up for all sorts of dipping and drizzling long before these burger bowls happen – IT IS SO DELICIOUS.
• Even if you don’t have time to prep ingredients in advance, this meal comes together so fast. It is a perfect weeknight meal!
• This is a perfect meal to serve if you need a dinner where everyone can build their own bowl and customize it the way they want.
• The flavors are fantastic. It’s like a deconstructed hamburger (sans bun but maybe with fries) all chopped up and thrown together, and oh my heavens, it is so good.

FYI: These are the white bowls {aff. link} in the photos. I use them ALL the time (they’ve been going strong for eight years) for bowl-type dinners, like this one, and also for ingredient toppings for build-your-own style meals.

Key Ingredients

There are a few crossover seasonings used for both the beef and the sauce. Get all the details below. ⬇️

• Mayonnaise: This is used for the creamy foundation of the special house sauce. You can experiment subbing in Greek yogurt or sour cream for part of the mayo.
• Ketchup:
• Mustard: Use yellow or Dijon mustard, whatever you prefer.
• Pickle juice brine: Grab this straight from the pickle jar. If you don’t have it or prefer not to use it, sub in red wine or apple cider vinegar.
• Worcestershire sauce
• Garlic powder: This is used in both the sauce and the beef seasoning.
• Paprika: This is also used in both the sauce and the beef seasoning. You can use either sweet or smoked paprika.
• Onion powder: Used in the beef seasoning. Don’t use onion salt or it will be too salty.
• Ground beef: I prefer using lean ground beef. Just make sure to drain excess grease after cooking and to cook the beef, without stirring, for a few minutes on each side to develop the crispy browned bits that are so yummy.

Optional: These burger bowls are super tasty served with French fries or tater tots. For a super easy option, just grab your favorite brand from the frozen foods aisle and throw them in the oven or air fryer to cook while prepping the rest of the meal. The Alexia brand of frozen fries are our fave (especially the sweet potato waffle fries).

Variation Ideas + How to Serve

This is a super adaptable recipe to many different variations.

• Use a different type of meat in place of the ground beef, like ground turkey, ground chicken, or a vegan ground beef.
• Crumble the meat in smaller pieces rather than leaving in larger chunks.
• Change up the bowl ingredients to what you have on hand or what you prefer. Add in other chopped ingredients and take out the ones you don’t want!
• Add in other sauces, like ranch dressing, cilantro lime dressing, etc.

We serve this meal as a build-your-own dinner. Each bowl looks a little bit different. I load mine up with everything under the sun, because the colorful chaos and crazy good flavors make me so happy.

A Huge Family Favorite

Can we have a moment of silence for that special house sauce? It’s the sauce of my dreams. Creamy, zesty, smoky. It is absolute perfection.

Unbelievably yummy drizzled on the burger bowl salads, it’s obviously also so good with fries or tater tots.

➡️ We have also realized that it is dangerously tasty served with Chik-fil-a-type chicken nuggets (like the Bare or Kirkland brand from Costco). Ermagersh. Yum.

I’m so happy to have this easy weeknight dinner in my meal plan arsenal. I really hope you love it, too!

Print

Loaded Burger Bowls with Special House Sauce

Course Main Course

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 6 servings

Calories 362kcal

Author Mel Gunnell

Equipment

• 12-Inch Nonstick Skillet
• Wooden Spoon
• Box Grater
• Air Fryer

Ingredients

Special House Sauce:

• ¾ cup mayonnaise
• 2 tablespoons ketchup or BBQ sauce
• 1 tablespoon yellow or Dijon mustard
• 1 tablespoon pickle juice brine from the pickle jar
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ¼ teaspoon sweet or smoked paprika
• Cayenne pepper, to taste, optional for a spicy sauce

Bowl Ingredients:

• 4 to 6 cups chopped or shredded lettuce
• 1 to 2 cups sliced or diced pickles
• 1 cup diced tomatoes
• 1 to 1 ½ cups shredded cheddar cheese
• 1 cup thinly sliced red onions (or caramelized or pickled onions – see note)
• 1 cup diced avocados
• Optional: French fries or tater tots (grab from the frozen foods aisle and cook in air fryer or oven)

Beef:

• 1 ½ teaspoons coarse salt
• 1 teaspoon garlic powder
• 1 teaspoon sweet or smoked paprika
• ½ teaspoon onion powder
• ⅛ teaspoon black pepper
• 1 to 1 ½ pounds lean ground beef

Instructions

• For the sauce, mix all the sauce ingredients together until well-combined and creamy. The sauce can be made several days ahead of time and refrigerated.
• For the bowl ingredients, prep and chop all the bowl ingredients and set aside (or refrigerate if prepping ahead of time). If cooking fries, get those started in the oven or air fryer per package directions.
• For the beef, add the beef to a medium bowl. Sprinkle in the seasonings and mix until evenly combined. Pat the beef mixture into a thick patty, about 3/4-inch to 1-inch thick.
• Heat a nonstick or cast iron skillet over medium heat. If the ground beef is extra lean, add a drizzle of olive oil to the pan.
• Place the beef patty in the hot skillet and let cook, undisturbed, for 1 to 2 minutes until well-browned (we're wanting the beef to get yummy little crispy bits on the outside).
• Carefully flip and cook for another minute on the other side. Once both sides are browned, break the meat into 1-inch (more or less) pieces – a bit larger than when cooking and crumbling ground beef for recipes like tacos. Continue cooking until no longer pink. Drain excess grease.
• Serve the beef in bowls (or on plates) with prepped, chopped bowl ingredients and drizzle special house sauce on top.

Notes

Onions: These burger bowls are really delicious with these easy pickled onions or caramelized onions. If you want to serve them with raw, sliced onions, you can soak the onion slices in ice water for 10 to 15 minutes to take some of the pungent bite out of the onions (drain and pat dry before using).

Pickles: Use dill pickles or sweet pickles – whatever you like. You can also use hamburger pickle chips or slice whole pickles. 

Fries: We love the Alexia brand of fries – the sweet potato waffle fries are our favorites. The fries or tater tots are completely optional. The burger bowls are delicious with or without them. 

Nutrition

Serving: 1 serving (does not include fries) | Calories: 362kcal | Carbohydrates: 13g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 1356mg | Fiber: 4g | Sugar: 6g

Recipe Source: from Mel’s Kitchen Cafe (inspired after a reader, Connie H., emailed me about perfecting a burger bowl recipe)

The post Loaded Burger Bowls with Special House Sauce appeared first on Mel's Kitchen Cafe.

These cinnamon chips are so easy to make! With a few key tips described below, they work perfectly in all sorts of baking recipes and are a perfect solution if you are unable to find cinnamon chips in-store or online.

How (and Why) to Use Homemade Cinnamon Chips

After the wild success of this cinnamon burst bread, I’ve been inundated with requests for a homemade version of the cinnamon chips used in that recipe.

While there are several places to buy the cinnamon chips in the United States, many of you report that the shipping costs are exorbitant, you live in an area where the chips are not available, the chips melt during shipping, or you don’t like the artificial taste of some of the brands.

Enter this homemade version! This recipe calls for just a few simple ingredients, and the cinnamon chips are great-tasting, and so easy to make!

Ingredients Notes

• White bar chocolate: Look for white “baking” chocolate – real white chocolate, NOT almond bark or candy coating. The most commonly available brand where I live is Ghirardelli.
• White chocolate chips: White chocolate chips are notoriously bad at melting – and different brands melt better and worse than others. I tested this recipe with Nestle, Ghirardelli, and Guittard brands of white chocolate chips. Ghirardelli brand worked the very best, and it’s my preferred brand for this recipe. The other two brands can work; just be patient and continue to heat slowly if the white chocolate chips take longer to melt. 
• Vanilla extract: I use pure vanilla extract.
• Ground cinnamon: Add the ground cinnamon gradually to the melted white chocolate mixture. I usually add the full 6 teaspoons called for in the recipe, but you can add 5 teaspoons for a slightly less pronounced cinnamon flavor.

Including both white bar chocolate and white chocolate chips helps give the cinnamon chips the best flavor and texture. Using all (or more) white bar chocolate results in a cinnamon chip that is too soft and melts too quickly/easily. And using all (or more) white chocolate chips creates issues melting the mixture smoothly – and the flavor isn’t as creamy and good.

How to Make Homemade Cinnamon Chips

1. Combine the chopped white bar chocolate and white chocolate chips in a microwave-safe bowl. Microwave for 30 second intervals at 50 or 60% power, stirring in between, until the white bar chocolate is completely melted. Don’t over heat or the white chocolate can burn and clump up.
2. Stir in the vanilla and 1 teaspoon of the ground cinnamon.
3. Stir in the remaining cinnamon 1 teaspoon at a time.
4. Spread the mixture into an even layer about 1/8- to 1/4-inch thick on a parchment-lined baking sheet.
5. Place in the fridge for 20 to 30 minutes to let fully set up and harden.
6. Use a knife or bench scraper/knife to chop into small bits. For smoother chopping, it helps to let the cinnamon sheet sit out at room temp for 5 to 10 minutes before cutting into pieces.
7. Immediately place the cinnamon bits into a container or bag and store in the freezer.

Important note: Keep these homemade cinnamon bits in the freezer until ready to use – and add to the recipe directly from the freezer. They will melt a bit more quickly than store bought cinnamon chips, so handle quickly and don’t let them warm up too much.

Proof These Homemade Cinnamon Chips Work in Cinnamon Burst Bread

Of course I tested these homemade cinnamon chips in the cinnamon burst bread recipe! And they work great!

Keep in mind the follwoing important notes and caveats when using the homemade cinnamon chips versus store bought cinnamon chips:

• Add the homemade cinnamon bits at the very end of kneading time and add them straight from the freezer.
• The homemade cinnamon chips may absorb a bit more into the dough and/or give the dough a slightly oily/buttery texture. That’s ok! Just make sure to knead them in quickly and gently and handle them as little as possible with warm hands so they don’t melt.
• You can see from the baked bread slices in the photo below that the homemade cinnamon bits create delicious pockets of cinnamon goodness throughout the bread. The homemade chips give a slightly more swirled effect than the store bought cinnamon chips, but the end result is SO YUMMY.

After having made the cinnamon burst bread many times using store bought cinnamon chips, I think I prefer the taste and texture of the homemade cinnamon chips just as much if not more than the store bought brands!

A Few Additional Notes

One batch of the homemade cinnamon chips yields about 1 3/4 to 2 cups of cinnamon bits.

The cinnamon burst bread recipe calls for 1 1/2 cups of cinnamon bits, but because the homemade chips melt a tiny bit more than the store bought cinnamon chips, I use all of the homemade cinnamon chips in the bread.

The most important things to remember when making and using these cinnamon chips are to (say it with me now):

• Be patient and melt the white chocolate slowly and thoroughly
• Freeze the chopped cinnamon bits before using
• Add them at the end of mixing and don’t over-handle them

Yay for being able to make cinnamon burst bread and cinnamon chip scones at any time without having to rely on store bought cinnamon chips! Today is a good day indeed.

Print

Homemade Cinnamon Chips for Baking

Course Dessert

Cuisine American

Method No-Bake

Prep Time 20 minutes minutes

Chilling Time: 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Author Mel Gunnell

Equipment

• Mixing Bowl
• Silicone Spatula
• Small Offset Spatula
• Bench Knife/Scraper

Ingredients

• 8 ounces white bar chocolate (NOT almond bark or candy coating – see note), coarsely chopped
• ½ cup white chocolate chips (see note for best melting brands)
• ½ teaspoon vanilla extract
• 5 to 6 teaspoons ground cinnamon

US Customary – Metric

Instructions

• Line a sheet pan with parchment paper. Set aside.
• Combine the chopped white bar chocolate and white chocolate chips in a microwave-safe bowl. Microwave for 30 second intervals at 50 or 60% power, stirring in between, until the white bar chocolate is completely melted. Don't over heat or the white chocolate can burn and clump up.
• White chocolate chips don't melt as easily as the bar chocolate. It helps to heat until the white bar chocolate is completely melted and then stir well and let the mixture rest so the white chocolate chips can melt in the residual heat of the melted white bar chocolate.
• Continue microwaving for 30 second intervals, if needed, to melt the white chocolate chips thoroughly. Be patient with this process! Most brands of white chocolate chips will end up melting almost all the way. It's ok if there are tiny bits of white chocolate chips that don't melt all the way.
• Stir in the vanilla and 1 teaspoon of the ground cinnamon. The mixture may initially look like it's seizing up a bit. Just continue to stir and it should come together. Stir in the remaining cinnamon 1 teaspoon at a time, stirring to combine fully after each addition.
• Spread the mixture into a rectangle on the prepared sheet pan, about 11X8-inches or so. Place in the fridge for 20 to 30 minutes to let fully set up and harden.
• Use a knife or bench scraper/knife to chop into small bits. For smoother chopping, it helps to let the cinnamon sheet sit out at room temp for 5 to 10 minutes before cutting into pieces.
• Immediately place the cinnamon bits into a container or bag and store in the freezer. They work best added to any recipe (cookies, scones, bread) straight from the freezer. When adding to recipes, don't over-mix or over-handle the cinnamon bits as they will melt more easily than store bough cinnamon chips.

Notes

White Chocolate: Look for white “baking” chocolate. The most commonly available brand where I live is Ghirardelli. If at all possible, don’t use almond bar or candy coating. The flavor is quite a bit more artificial and can be slightly “waxy” in taste and texture. 

White Chocolate Chips: White chocolate chips are notoriously bad at melting – and different brands melt better and worse than others. I tested this recipe with Nestle, Ghirardelli, and Guittard brands of white chocolate chips. Ghirardelli brand worked the very best, and it’s my preferred brand for this recipe. The other two brands can work – just be patient if the white chocolate chips take longer to melt. 

The post Homemade Cinnamon Chips for Baking appeared first on Mel's Kitchen Cafe.

Whether you’re cooking for your mom (I hope my kids are reading this), dropping hints for your family (ahem, hi, that’s me), or just treating yourself (which you absolutely should), these recipes are perfect for everything from brunch to dinner to dessert.

Happy Mother’s Day to all of you out there loving and supporting those around you! 💗

My Favorite Mother’s Day Recipe Picks

1

Overnight Creme Brûlée French Toast Bake

This is the Mother's Day brunch dream. You do all the work the night before, sleep in, and pull something utterly incredible out of the oven in the morning. With that golden, caramelized bottom and over 300 five-star reviews, it really is one of the best breakfast recipes ever.

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2

Grilled Lemon Chicken Wraps with Spicy Garlic Sauce

These grilled lemon wraps are one of my favorite meals of all time. Super tasty, easy to make, and sure to please a Mother's Day crowd.

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3

Heavenly Blueberries and Cream Angel Dessert

A light and refreshing dessert, this creamy angel food cake concoction is so yummy and can be customized to whatever fruit you (or your mom!) loves.

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4

Hawaiian Chicken and Veggie Teriyaki Bowls

I don't know about any other moms out there, but I'd be thrilled to pieces if this was Mother's Day dinner. Colorful, gorgeous, and delicious!

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5

Double Chocolate Mousse Torte

If you want to make Mom feel like an absolute queen, this is the dessert. It's decadent, stunning, and topped with sweetened cream and raspberries. And yet, it's surprisingly easy to pull off. Easily one of my all-time favorites.

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6

Easy Shrimp Pesto Pasta with Sun-Dried Tomatoes

This elegant shrimp pasta is so quick and simple to make, and the flavor is through the roof!

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7

Strawberry Spinach Salad with Homemade Poppy Seed Dressing

Gorgeous and so delicious, this salad is perfect to celebrate Mother's Day! It would make a smashing addition to a brunch lineup (or a side dish to dinner!).

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8

Amazing Chocolate Olive Oil Cake

This simple chocolate cake is one of my very favorites, because it is so intensely moist and the chocolate flavor is through the roof. Serve it with whipped cream and berries for a lovely presentation!

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9

Beach Street Lemon Chicken Linguine

WOW, this pasta dish is incredible. One of my all time favorites! It comes together really fast, especially if you marinade the chicken ahead of time

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10

Sour Cream Lime Tart {Or Pie!}

Full disclosure: I've personally requested this for my own Mother's Day, and I have zero regrets. It's cool, creamy, and fresh in the best possible way…and it looks absolutely stunning on a table.

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11

Bruschetta Chicken and Bacon Pasta

Another stunner of a salad that would be perfect for Mother's Day lunch or dinner. The flavors in this are absolutely stellar – balsamic, basil, bacon! What's not to love?

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12

The Best Homemade Crème Brûlée

Mother's Day is your sign to make creme brulee (again OR for the first time!). It is wonderfully easy to make at home and not to shame any other desserts on this list, but I think it is The Ultimate Perfect Mother's Day Dessert. (I hope my family is reading this.)

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13

Kale and Wild Rice Salad

Looking for a pretty main dish salad that is also yummy and perfectly filling? This recipe is a knockoff of a popular restaurant, and it is so easy to make at home and perfect for Mother's Day!

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14

Amazing Lemon Blueberry Scones

These are some of the tastiest scones ever (just read the reviews!), and the lemon-blueberry flavors are perfect for this time of year (spring and Mother's Day!).

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15

Easy Lemon Sugar Cookies

Someone recently told me these are their favorite recipe on my entire website! The recipe gets such rave reviews – they are a perfectly delicious cookie for Mother's Day.

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The post 15+ Mother’s Day Recipes That Look Fancy but Are So Easy appeared first on Mel's Kitchen Cafe.