Colorful, light, and fresh, this sheet pan meal is such a winner, and the ingredients can be changed up in so many ways based on what you have on hand.

Why You’ll Love This Sheet Pan Meal

Bring on simple weeknight dinners! This meal is one of the best for so many reasons.

1. It comes together quickly. A little chopping and then all you need is less than 20 minutes cooking time.
2. Everything cooks together on one sheet pan at the same time. Easy prep and easier cleanup!
3. The flavors are incredible! The honey-garlic sauce with a bit of salty, citrus-y pop, is so delicious on the chicken and veggies.
4. After cooking, there’s a delightful, light sauce on the pan with the chicken and veggies. Serve the chicken and veggies straight from the sheet pan.
5. The chicken and veggies are fantastic on their own and also delicious served over hot, cooked rice.

Key Ingredients

• Broccoli: Trim the tough stems from the broccoli and use floret pieces.
• Red onion: Other varieties of onions can be used, like shallots or sweet onions.
• Bell pepper: Any color or variety of bell pepper can be used. Core and seed the pepper before cutting into 1-inch pieces.
• Carrots: Because the carrots take the longest amount of time to cook, cut the carrot into small pieces.
• Chicken: I use boneless, skinless chicken breasts for this recipe. Chicken tenders or boneless, skinless chicken thighs can be used, as well.
• Soy sauce: The recipe calls for low-sodium soy sauce. If using full-sodium soy sauce, cut the salt in the recipe in half.
• Honey: Increase the honey to two full tablespoons for a slightly sweeter sauce.
• Lemon juice: This ingredient cuts the richness of the sauce, so don’t leave it out! Red wine vinegar can be subbed for the lemon juice.
• Garlic: Fresh garlic will give the best flavor, but 1/2 to 3/4 teaspoon garlic powder can be subbed in a pinch. 

The vegetables are incredibly adaptable for this sheet pan meal. Change them up to your liking. Some vegetables, like potatoes, may not work as well, because they take quite a bit longer to cook, so choose vegetables that cook in about the same amount of time, and cut the veggies in similar-size pieces.

A Few Additional Notes

• If you want the veggies and chicken with more golden-y color, separate the ingredients between two sheet pans (or one larger 3/4-size sheet pan) and bake on convection bake or rotate the pans halfway during cooking.
• This recipe can easily be doubled. Cook on two or more sheet pans.
• For saucier chicken and veggies, double the sauce (or cook additional sauce on the stove and serve on the side).

I can’t wait for you to try this bright and healthy dinner! It’s one of our new, absolute faves!

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Sheet Pan Honey Garlic Chicken and Veggies

Course Main Course

Cuisine American

Method Bake

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Total Time 37 minutes minutes

Servings 6 servings

Calories 228kcal

Author Mel Gunnell

Equipment

• Cookie Sheet {Half Sheet Pan}
• Liquid Measuring Cup
• Wire Whisk

Ingredients

Chicken + Veggies:

• 3 cups broccoli florets, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 1 large bell peppers (any color), cut into 1-inch pieces
• ½ cup diced carrots
• 1 ½ to 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• Hot, cooked rice, for serving (optional)

Honey Garlic Sauce:

• 3 tablespoons olive oil
• 3 tablespoons low-sodium soy sauce (see note)
• 1 ½ tablespoons honey (see note)
• 1 teaspoon fresh lemon juice or red wine vinegar
• 4 cloves garlic, finely minced (see note)
• ½ teaspoon coarse, kosher salt
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• Pinch of black pepper

Instructions

• Preheat oven to 400 degrees F.
• Scatter the broccoli, red onion, bell peppers, and carrots across a half sheet pan (large, rimmed baking sheet).
• Pat the chicken pieces really dry with a paper towel. Place the chicken pieces over the top of the veggies.
• Whisk together all the sauce ingredients until well combined.
• Drizzle the sauce over the chicken and veggies. Toss lightly to combine.
• Bake for 15 to 17 minutes until the chicken is cooked through and veggies are tender. Give a toss to separate chicken pieces and distribute veggies and sauce.
• Season to taste with an additional sprinkle of salt and pepper, if needed (important!).
• Serve the chicken and veggies warm (serve over hot, cooked rice, if desired).

Notes

Honey: Increase the honey to two full tablespoons for a slightly sweeter sauce.

Garlic: Fresh garlic will give the best flavor, but 1/2 to 3/4 teaspoon garlic powder can be subbed in a pinch. 

Salt: If using table salt, cut salt in half (to 1/4 teaspoon). If using full-sodium soy sauce, cut the salt in half. 

Nutrition

Serving: 1 serving | Calories: 228kcal | Carbohydrates: 13g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 638mg | Fiber: 2g | Sugar: 8g

Recipe Source: from Mel’s Kitchen Cafe

The post Sheet Pan Honey Garlic Chicken and Veggies appeared first on Mel's Kitchen Cafe.

If you’ve had the cinnamon burst bread from Great Harvest, you’ll understand the excitement of having a homemade version that is just as delicious (and so easy to make at home!).

4 Reasons Why This Bread is Amazing

Just in case the words cinnamon burst bread don’t convince you, here are a few more reasons why you should make this bread as soon as possible.

1. Your house is going to smell amazing while this bread is baking…and for hours after.
2. This lightly sweet bread makes the most incredible buttered toast. In fact, I’m ruined on every day toast forever now because of this cinnamon bread.
3. In addition to regular toast, thick-cut slices of the cinnamon burst bread transform into the best French toast you’ll ever have. Whisk together two eggs + 1/2 to 3/4 cup milk + a bit of vanilla. Dip the bread slices into that mixture and cook on a hot, buttered skillet or griddle.
4. This recipe is incredibly straightforward. It is perfect for beginner or expert bread bakers alike!

Key Ingredients

The ingredients for this bread recipe are really straightforward, but I’ve included a few important notes for the ingredients that need a bit of clarification. ⬇️

• Flour: All-purpose flour or bread flour can be used in this recipe, or a combination. The bread will have a slightly tighter crumb and fluffier texture with bread flour.
• Yeast: Instant yeast or active dry yeast can be used – no modifications or changes needed.
• Water: Use warm water that registers 105 to 110 degrees F. on an instant-read thermometer. If you don’t have a thermometer, use water that feels “very warm” on your fingers but doesn’t cause you to yank out your hand because it’s too hot.
• Oil: A neutral-flavored oil works best in this bread recipe, like avocado oil, grapeseed oil, vegetable oil or canola oil.
• Egg: The egg creates a richer, softer crumb. If you are working around an egg allergy, the egg can be left out (the bread will be slightly airier and not quite as soft).
• Mini cinnamon chips: Mini cinnamon chips or cinnamon bites work best in this bread (vs the larger cinnamon chips, like Hershey’s brand). See below for more information about the cinnamon chips.

Making and Shaping Cinnamon Burst Bread

How to make and shape this cinnamon burst bread:

1. In a stand mixer fitted with the dough hook, mix the dough ingredients.
2. Add the cinnamon chips at the end with the remaining flour.
3. Let the dough rise until doubled.
4. Turn the dough onto a lightly greased counter and split into two equal pieces.
5. Pat each piece into a thick square, about 9-inches across. Roll up tightly without stretching the dough.
6. Turn the edges under and press all the seams to seal.
7. Place the dough in greased 8 1/2 X 4 1/2-inch loaf pans and let rise until the dough rises just above the edge of the pan.
8. Bake until golden.
9. Out of the oven, brush the tops with melted butter.

The recipe for this cinnamon burst bread makes two loaves. The recipe can easily be doubled for four loaves or halved for one loaf. For a half recipe, whisk one large egg in a small bowl, and use half of the egg in the recipe (about 25 grams).

A Few Additional Notes

➡️ This bread freezes great. Let it cool completely before wrapping well and freezing.

➡️ The cinnamon chips melt a bit while baking creating pockets of cinnamony-sweet yumminess throughout the bread. The cinnamon chips on the top of the crust tend to stay whole and not melt, which is why it helps to use melted butter for brushing rather than running a stick of cold butter over the top of the warm bread.

➡️ Don’t let the bread rise too high in the loaf pans. This dough has quite a bit of spring once it hits the hot oven, and if it rises too much before baking, it will be too tall and airy in texture.

Even though I waxed poetic about the merits of this cinnamon burst bread made into toast and French toast, rest assured that it is spectacular eaten straight from the loaf.

The little bursts of buttery, sweet, cinnamon throughout the fluffy, soft bread are pretty much the best thing to happen to my life lately. I’ve always loved the cinnamon burst bread from Great Harvest bakery, and now, with this recipe, I can have it any time I want (kind of dangerous, when I think about it more deeply). 😉

I am so excited for you to make this cinnamon burst bread! It is truly incredible.

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Cinnamon Burst Bread

Course Bread

Cuisine American

Method Bake

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting/Rising Time: 2 hours hours 15 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 20 slices (2 loaves)

Calories 212kcal

Author Mel Gunnell

Equipment

• 8 1/2 X 4 1/2-Inch Loaf Pan
• Bosch Universal Stand Mixer
• Pastry Brush
• Serrated Bread Knife

Ingredients

• 5 ¼ to 5 ½ cups all-purpose or bread flour, divided
• 2 tablespoons granulated sugar
• 1 tablespoon instant or active dry yeast
• 1 ¾ cups warm water, 105 to 110 degrees F.
• ¼ cup neutral-flavored oil, like grapeseed, avocado, vegetable or canola oil
• 1 large egg
• 2 teaspoons table salt
• 1 ½ cups mini cinnamon chips (see note)
• Butter, for brushing tops of loaves

US Customary – Metric

Instructions

• In the bowl of a stand mixer fitted with the dough hook, add 3 cups of the flour, sugar and yeast. Mix. Add the warm water and mix until combined. Cover the bowl and let the mixture sit for 10 to 15 minutes.
• Add the oil, egg, salt, 1 more cup of flour, and the cinnamon chips (READ UPDATE IN THE NOTES SECTION BELOW BEFORE ADDING THE CINNAMON CHIPS). Mix on medium speed, and continue to gradually add flour (up to another 1 1/2 cups, more or less) until the dough clears the sides of the bowl. Judge the dough by how it looks and feels, not necessarily by the total amount of flour added (humidity, elevation, how the flour is measured will all affect how much flour is needed).
• Knead the dough for 4 to 5 minutes.
• Cover the bowl and let the dough rise in a warm spot until doubled, about an hour. Alternately, you can transfer the dough to a lightly greased bowl, cover, and let rise.
• Lightly grease two 8 1/2-X-4 1/2-inch loaf pans with cooking spray. Set aside.
• Turn the dough out onto a lightly greased counter and divide into two pieces.
• Press each piece into a thick 9-inch square. Roll up into a tight log without stretching the dough. Turn the edges under and press all the seams to seal.
• Preheat oven to 350 degrees F. Make sure the oven rack is in the middle position.
• Place the loaves in the prepared pans. Cover and let rise until the dough rises about 1/2 inch above the top of the bread pans. Don't let the dough rise too high in this step. It springs up quite a bit in the hot oven.
• Bake the loaves for 32 to 35 minutes until golden on top and baked through. An instant read thermometer inserted into the center of the bread should register 195 degrees F.
• Out of the oven, carefully turn the loaves out onto a cooling rack and brush melted butter on the tops of the loaves. Let the bread cool completely, before cutting into slices and serving.

Notes

Cinnamon chips: Mini cinnamon chips are preferred in this bread recipe. You can find them online at Orson Gygi, Prepared Pantry, or Amazon. 

The Hershey’s brand of cinnamon chips are more widely available in well-stocked grocery stores. I recommend them with reservations: 1) they are bigger in size and will benefit from a rough chop before using in this recipe and 2) when I’ve tried them in the past, the flavor is a bit more artificial than the other brands mentioned above and they tend to bleed orange color when baked. 

UPDATE: Several readers have reported their cinnamon chips have melted into the dough instead of holding their shape. To avoid this, you can store the cinnamon chips in the freezer and add them to the dough straight from the freezer. Additionally, you can wait and add the cinnamon chips to the dough during the last minute (or less) of kneading so they don’t melt into the warm dough.

Nutrition

Serving: 1 slice of bread | Calories: 212kcal | Carbohydrates: 41g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Cholesterol: 9mg | Sodium: 238mg | Fiber: 1g | Sugar: 12g

Recipe Source: from Mel’s Kitchen Cafe

The post Cinnamon Burst Bread appeared first on Mel's Kitchen Cafe.

Looking for a great way to utilize cooked chicken (like a rotisserie chicken!)? This pasta dish is so, so good! Creamy, cheesy, pasta perfection made start-to-finish in one pan. YESSSS!

Why this Recipe Makes a Perfect Weeknight Meal

• This one pot orzo dish uses every day fridge- and pantry-staples. No fancy or hard-to-find ingredients!
• It is hearty and filling…with very minimal effort!
• This recipe is a one pot wonder. Additionally, it comes together fast. If you have everything chopped and prepped, you’re looking at dinner in under 30 minutes!
• The flavors are incredible! Lemon + cream + pasta is a winning combination. And the bright lemon flavors in this orzo recipe with the creamy pasta are so yummy.

Key Ingredients

• Onion + Garlic: This recipe starts with cooking finely chopped onion and garlic in olive oil. These aromatics help build flavor. In a simple pasta dish like this, it’s likely that onion powder/garlic powder can be subbed for the fresh onion and garlic, if needed.
• Orzo: Use dry, uncooked orzo pasta. This small, rice-shaped pasta helps give this dish big-time creamy risotto vibes.
• Chicken broth: Chicken broth or chicken stock work equally well.
• Milk: use 1%, 2% or whole milk for the best results.
• Cream: Regular or heavy whipping cream can be used.
• Lemon juice and zest: Fresh lemon juice is preferred for bright, punchy flavor. Make sure to zest the lemons before juicing them!
• Parmesan cheese: This ingredient is stirred in at the end amplifying the creaminess of the pasta and adding a bit of needed saltiness.
• Chicken: Cooked, diced chicken is stirred in at the end of cooking. This recipe makes great use of rotisserie chicken meat, but any variety or recipe for cooked chicken can be used (leftovers of this lemon garlic grilled chicken would be delicious in this orzo dish).
• Spinach: Fresh spinach, stirred in with the chicken and lemon zest, adds a pop of color and a boost in heartiness and nutrition. Add more, or less, to taste.

This creamy lemon orzo will thicken as it cools. It is best served as soon as possible for optimal creaminess.

How to Make This One Pot Orzo Recipe

Ah, the beauty of one pot recipes. I love them so much! This one pot pasta recipe comes together so fast.

1. Cook the onion and garlic in olive oil.
2. Add the orzo and cook until lightly toasted and sizzling.
3. Stir in the broth, milk, cream, lemon juice, salt and pepper.
4. Cook at a gentle simmer (not a hard boil), stirring often, for 9 to 10 minutes until the orzo is al dente.
5. Stir in the Parmesan cheese until melted.
6. Stir in the chicken, spinach and lemon zest.
7. Serve warm, with a little extra Parm, if desired!

➡️ You can see from the picture below that after the orzo has finished cooking, there is still a bit of liquid left int he pan. This is how it should be. That extra creamy liquid helps create the sauce for the pasta so it isn’t dry.

A Few Additional Notes

• This is the pan I use and love for one pan recipes. While oven baking isn’t called for here, this pan is great because it can go from stove to oven, if needed.
• Even though this pasta recipe is best served immediately, the leftovers, albeit a bit less creamy, are still delicious. Drizzle a tiny bit of milk or cream over the leftovers before reheating and sprinkle the warmed up pasta with some Parmesan before digging in.
• This dish can easily be made meatless. Simply omit the chicken and use vegetable broth, if needed.

I am really particular about one pot recipes. So many don’t live up to the hype. But this one certainly does!

The creamy orzo is reminiscent of risotto…but without all the stirring. And the bright lemon flavors and ease of cooking make this one pot creamy lemon orzo a stellar weeknight recipe.

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One Pot Creamy Lemon Orzo with Chicken

Course Main Course

Cuisine American

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 456kcal

Author Mel Gunnell

Equipment

• Deep Skillet
• Deep Cast Iron Skillet
• Box Grater
• Citrus Juicer

Ingredients

• 1 tablespoon olive oil
• ½ cup finely diced onion
• 3 cloves garlic, finely minced or pressed through a garlic press
• 1 ½ cups (10 ounces) uncooked orzo
• 3 cups low-sodium chicken broth
• 1 cup milk (preferably not skim)
• ½ cup cream
• ¼ cup fresh lemon juice (from about 2 lemons – zest them before juicing, the zest will be used later)
• ¼ teaspoon salt
• Pinch black pepper
• 1 cup freshly grated Parmesan cheese, plus more for serving (optional)
• 3 cups cooked, chopped chicken
• 2 to 3 cups chopped fresh baby spinach
• 2 teaspoons fresh lemon zest

Instructions

• In a deep 12-inch skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, stirring constantly.
• Add the orzo and cook, stirring constantly, until lightly toasted and sizzling, 1 to 2 minutes.
• Stir in the broth, milk, cream, lemon juice, salt and pepper.
• Bring to a simmer. Cook at a gentle simmer (not a hard boil), stirring often, for 9 to 10 minutes until the orzo is al dente. There will still be liquid in the pan – this helps create the sauce for the pasta.
• Remove from the heat and add the Parmesan cheese. Stir until melted. Season to taste with additional salt and pepper, if needed (important!).
• Stir in the chicken, spinach and lemon zest. Heat through over medium-low heat, if needed.
• Serve warm with additional Parmesan cheese, if desired. The pasta will thicken as it cools and is best served as soon as possible for optimal creaminess.

Nutrition

Serving: 1 Serving | Calories: 456kcal | Carbohydrates: 35g | Protein: 37g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 483mg | Fiber: 2g | Sugar: 5g

Recipe Source: from Mel’s Kitchen Cafe

Other Fabulous One Pot Recipes

One Pot Creamy Tomato Basil Pasta

One Pot Creamy Asparagus Bacon Pasta

One Pot Creamy Tuscan Pasta

Easy One Pot Beef and Broccoli Ramen Noodles

The post One Pot Creamy Lemon Orzo with Chicken appeared first on Mel's Kitchen Cafe.

I am so excited to share this salad with you! It is an absolute showstopper of a salad and is perfect for an elegant holiday meal or for a summer BBQ or just to devour on a regular Tuesday night. Make it as soon as you can!

4 Reasons to Love This Salad

1. This salad consists of five simple main ingredients (not including the dressing) – all of the ingredients are easy to find at any grocery store!
2. The homemade poppy seed dressing is to-die for and takes just seconds to mix up. The creamy, tangy, lightly sweet flavors perfectly compliment the fresh salad ingredients.
3. Tossed together, this salad is a stunning accompaniment to any meal, party, get together, or even just a weeknight dinner.
4. All of the ingredients can be prepped ahead of time making easy and fast work of assembling the salad together.

Seriously, have you met a prettier salad?? 😍

Homemade Creamy Poppy Seed Dressing

Let’s take a minute to honor the deliciousness of the homemade poppy seed dressing. To get the flavors of this dressing just right, I tested my recipe against my favorite store bought brand (Brianna’s).

It took a few variations, but this easy poppy seed dressing recipe is perfect and just as good, if not better, than any store bought dressing! It is lightly sweet and wonderfully tangy with just the right amount of creaminess.

➡️ Blend all of the dressing ingredients together and then STIR in the poppy seeds by hand. The homemade poppy seed dressing can be made and refrigerated up to a week in advance. Give it a quick stir or shake to recombine before using in the salad.

Salad Ingredients Notes

• Spinach: You’ll need a 5- or 6-ounce package of fresh baby spinach for this salad.
• Strawberries: Hull the strawberries and slice to use in the salad.
• Feta cheese: If possible, buy a block of feta cheese and crumble it from the block for the salad. Block feta cheese is creamier than pre-crumbled feta. Goat cheese or blue cheese can be subbed for the feta cheese.
• Pecans: I like using toasted, chopped pecans in this strawberry spinach salad, but you can also use toasted sliced or slivered almonds. The salad is also amazing with candied sweet-spicy nuts (like the ones from this recipe, lightly chopped). 
• Red onions: To take the pungent bite out of the onions, slice them and soak them in ice water for 10 minutes. Pat dry before tossing in the salad.

If you’re planning on leftovers, leave the dressing separate and add individually to each serving. The spinach will get wilty if tossed with the dressing and refrigerated to eat later.

A Few Additional Notes

• This strawberry spinach salad is delicious as a side dish. Or, serve it with grilled chicken for a super tasty, main dish meal.
• While this salad is best assembled right before serving so that the spinach doesn’t get soggy, all of the ingredients can be prepped and chopped in advance so that assembling the salad is quick and easy.
• As you can see from the notes of the recipe and the details above, there are many ways to customize this salad based on what you prefer, so have fun with it and make it your own.

An absolute showstopper of a salad, this strawberry spinach recipe is as tasty as it is beautiful. I have served it for many holiday dinners, as well as summer potlucks, baby or bridal showers, and friend lunches, and everyone always oohs and aahs over how stunning and yummy it is.

And as a bonus, now you have THE PERFECT poppy seed dressing that can be used on numerous other salad recipes, not just this one! Enjoy!

P.S. Some of you long-timers probably remember that I have a very old version of this salad in the archives. I decided not to update that recipe with all of the changes I made for this newer recipe, because I know some of you like the dressing in that older recipe. I’m leaving that recipe as-is for now, but I consider this recipe a vastly improved version.

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Strawberry Spinach Salad with Homemade Poppy Seed Dressing

Course Salad, Side Dish

Cuisine American

Method No-Bake

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 to 8 servings

Calories 162kcal

Author Mel Gunnell

Equipment

• Salad Tongs
• Vitamix Blender
• Liquid Measuring Cup
• Two Sided Measuring Spoons

Ingredients

Poppy Seed Dressing:

• ½ cup avocado oil, olive oil, or vegetable oil
• ¼ cup apple cider vinegar or white vinegar (or a combination)
• 2 tablespoons honey
• 1 tablespoon mayonnaise
• ½ teaspoon dijon mustard
• ¼ teaspoon salt
• 2 teaspoons poppy seeds

Salad:

• 5- or 6-ounce package fresh baby spinach (about 6 to 8 cups)
• 16 ounces strawberries, hulled and sliced (about 2 to 3 cups)
• ½ to ¾ cup crumbled feta cheese (see note)
• ½ cup toasted chopped pecans, sliced almonds, or candied nuts (see note)
• ¼ cup thinly sliced red onion (see note)

Instructions

• For the dressing, in a blender, combine the oil, vinegar, honey, mayonnaise, dijon mustard, and salt. Blend until well-combined. Stir in the poppy seeds. Set aside or refrigerate until serving.
• For the salad, place half the spinach in a salad bowl. Layer with half the strawberries, feta, pecans and red onion.
• Layer with the rest of the spinach and strawberries. Sprinkle the remaining feta cheese, pecans and red onions over the top.
• Drizzle with dressing, to taste (you may not want or need to add it all to start). Give a very light toss. Don't go over board tossing the salad or the ingredients will fall to the bottom below the spinach. Add additional dressing, if needed, or serve the remaining dressing alongside.
• Serve immediately.

Notes

Feta Cheese: If possible, buy a block of feta cheese and crumble it from the block for the salad. Block feta cheese is creamier than pre-crumbled feta. Goat cheese or blue cheese can be subbed for the feta.

Nuts: This salad is delicious with a variety of different nuts, like sliced or slivered almonds or chopped pecans. It is also tasty with candied nuts (like the ones from this recipe, lightly chopped). 

Red Onion: To take the pungent bite out of the onions, slice them and soak them in ice water for 10 minutes. Pat dry before tossing in the salad.

Nutrition

Serving: 1 serving | Calories: 162kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 216mg | Fiber: 2g | Sugar: 8g

Recipe Source: from Mel’s Kitchen Cafe

The post Strawberry Spinach Salad with Homemade Poppy Seed Dressing appeared first on Mel's Kitchen Cafe.

Easter dinner is one of my favorite meals to plan. I love the bright, fresh, springy flavors that often accompany food served on this day.

I change up our Easter dinner menu a little bit each year, but there are a few non-negotiables. Carrot cake being one of them – it’s one of my favorite desserts! Also, my family would revolt if these cheesy potatoes didn’t magically appear.

I hope the recipes below help take the stress out of planning your Easter menus! Click here for even more Easter recipes!

What are YOU planning to make this year for Easter brunch or dinner?

1

Super Easy Brown Sugar Baked Ham

I almost didn’t post this recipe. But considering it is some of the yummiest ham ever, I figured I’d be doing you a disservice if I didn’t tell you about it.

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2

Sweet Baked Ham

Stovetop or Instant Pot instructions for this delectable ham!

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3

Slow Cooker Maple Brown Sugar Ham

Hundreds of five star reviews on this ham because it is so simple and so very tasty.

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4

Maple Glazed Ham

If you want a super classic ham dish for easter, look no further than this maple glazed ham! Oven-baked and so easy to make.

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5

Unstuffed Chicken Cordon Bleu with Roasted Broccoli

This easy sheet pan recipe is delicious and special enough for Easter!

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6

Easy Chicken Cordon Bleu

All the flavors of traditional cordon bleu, just a whole lot simpler!

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7

Easy Air Fryer Pork Tenderloin

This is the only air fryer recipe I have ever posted…and it may be the last. But it is so good that it, alone, is worth keeping an air fryer around for!

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8

Sweet Balsamic Glazed Pork Loin

This incredible pork (slow cooker or Instant pot!) has been a favorite of ours for almost 20 years. It is INCREDIBLE.

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9

Roasted Maple-Glazed Pork Tenderloin

This elegant roasted pork tenderloin is easy to make and fantastic with potatoes and biscuits or rolls.

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10

Cheesy Funeral Potatoes {Au Gratin Potatoes}

Classic, cheesy, and delicious. These can be made with frozen, shredded hash browns or fresh potatoes.

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11

Cheesy Au Gratin Potatoes

Think of these like a cross between au gratin and scalloped potatoes – no need to cook the potatoes first!

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12

Cheesy Garlic Smashed Potatoes

These easy sheet pan cheesy smashed potatoes are a perfect side dish for ham or pork!

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13

Creamy Baked Mashed Potatoes with Buttery Parmesan Crumbs

Baked mashed potatoes? Ooooh yes. These are incredibly delicious and a great make-ahead potato option.

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14

Roasted Sweet Potato Lentil Salad

This recipe is a salad-y side dish with substance. The sweet potatoes with the other flavors are crazy delicious.

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15

Roasted Potato Salad

Another deliciously unique potato side dish that is wonderful with other Easter dinner favorites.

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16

Chantilly Potatoes

Creamy, cheesy, and a delicious potato favorite for many years! You can't go wrong with these Chantilly potatoes.

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17

Lemon Garlic Skillet Green Beans

Simple green veggie side dish? These lemon garlic green beans have flavor AND they take just a few minutes to make.

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18

Easy Green Beans Almondine

Elevate green beans with this flavorful recipe – it is one of my favorites!

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19

Fresh Green Bean Salad with Balsamic Dressing

Make green beans pop with this balsamic flavored green bean salad. You can make it ahead of time!

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20

The Best Broccoli Salad

Just between you and me, I think this delectable salad is pretty much perfect for ANY holiday. I love it so much.

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21

Harvest Apple Salad

This salad isn't just for the fall season. It is a showstopper salad for any event or holiday meal.

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22

Amazing Spinach Salad with Sweet-Spicy Nuts, Apples, Feta and Bacon

Another fantastic green salad to elevate any holiday meal. Those sweet-spicy pecans are everything.

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23

Amazing Romaine Salad with Light Poppy Seed Vinaigrette

I have served this next-level salad at more dinners (especially nice dinners) than I can count. The dressing is incredibly delicious, and all of the ingredients work together so well.

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24

Honey Lime Fruit Salad

This is truly the most delicious fruit salad ever. It's basic fruit taken up a level with fresh lime juice and honey, and it is always a hit!

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25

Mini Ham and Cheese Quiches

A delicious side dish or offering for Easter brunch, these mini quiches are easy and so customizable!

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26

Perfect Soft and Fluffy Dinner Rolls

One of the best fluffy roll recipes you'll ever make. Promise.

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27

Easy Fluffy Blender Rolls

These no-knead rolls are incredibly easy to make and have ultra-fluff factor.

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28

Buttery Cornmeal Crescent Rolls

Have you made these cornmeal crescent rolls yet?? The dough is so tender and soft and the flavor is incredible. Make them!

Get the Recipe

29

Raspberry Sweet Rolls

These rolls just scream Easter and spring and pure yumminess!

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30

Homemade Orange Sweet Rolls

These orange rolls are one of my favorite sweet rolls, because the orange + cream cheese + buttery sweet flavors are absolutely divine.

Get the Recipe

31

Amazing Lemon Blueberry Scones

Best.Scones.Ever! These have all the spring flavors perfect for Easter.

Get the Recipe

32

Carrot Cake Coffee Cake

Although this is titled “coffee cake,” it is a tremendously delicious carrot cake perfect for Easter dessert. SO GOOD.

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33

The Best Carrot Cake with Cream Cheese Frosting

If you haven't made this carrot cake before, you are missing out on how next-level delicious it is. The cream cheese frosting is to-die for.

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34

Carrot Sheet Cake with Whipped Cream Cheese Frosting

This carrot cake in sheet cake form is perfect for feeding a crowd!

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35

Carrot Cake Cheesecake

Carrot cake + cheesecake! An incredible combination that is delicious (and pretty!).

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36

Carrot Cake Cream Cheese Swirl Bundt Cake

Another carrot cake situation that is totally worthy of Easter dinner. Cream cheese swirls in bundt cake with cream cheese frosting – YUM!

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37

Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting

If you're looking to change-up the carrot cake routine, this lemon blueberry cake is a fantastic option!

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38

No-Bake Lemon Blueberry Cheesecake

No-bake cheesecake is an excellent holiday dessert option because it can be made ahead of time!

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39

Perfect Fruit Pizza

Whyyyy is fruit pizza so endearlingly delicious?? Customizable to fruits you love, this is such a yummy dessert.

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40

Grandma’s Famous Sheet Cake

Use whatever fruit you like for the top of this cake! It's a sheet cake that can feed a lot of people (and the leftovers are delicious enjoyed chilled).

Get the Recipe

The post All the Recipes You Need to Plan Your Easter Menu appeared first on Mel's Kitchen Cafe.

Grab a bag (or five!) of those Cadbury eggs while you can and make these amazing chocolate chip cookies. Not only are they adorable, but they are crazy delicious, too!

Next-Level Chocolate Chip Cookies

While those seasonal mini Cadbury eggs are in stock and available, you absolutely must make these Cadbury egg chocolate chip cookies.

The cookie dough base is a tried-and-true (super popular) favorite. To that classic cookie dough, we’re adding lightly crushed Cadbury eggs, as well as semisweet chocolate chips.

The Cadbury egg pieces add a delightful crispy texture and the melty milk chocolate bits are the perfect compliment to the darker chocolate chips.

Note: Royal dark Cadbury eggs (red, blue and yellow colors) can be used in place of the pastel milk chocolate eggs.

Key Ingredients

• Butter: Soften the butter to room temperature. I use salted butter in this recipe. If using unsalted butter, increase the salt in the recipe by 1/2 teaspoon.
• Brown sugar: Light or dark brown sugar can be used.
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Eggs: For the perfect texture and so the cookies don’t flatten too much in the oven, use cold eggs from the refrigerator.
• Vanilla extract
• All-purpose flour: I highly recommend using a scale to weigh ingredients. I test all my recipes using 142 grams of flour per cup, so the total weight of flour in this recipe is 426 grams. If you don’t have a scale, measure the flour by fluffing the flour really well, scooping in a cup, and using a straight edge to level off.
• Cadbury eggs: You’ll need one 9-ounce bag of mini Cadbury eggs for this recipe, plus another 1/2 bag or so if you want to add a few crushed egg pieces to the tops of the cookies before baking. As noted above, the pastel milk chocolate or the royal dark Cadbury eggs can be used.
• Chocolate chips: I use semisweet chocolate chips to balance the sweetness of the milk chocolate Cadbury eggs. Milk chocolate chips can be used in place of the semisweet.

Pro Tip: To crush the Cadbury eggs, place them in a quart or gallon ziploc bag, seal, and pound with a rolling pin. The yield of the crushed Cadbury eggs is about 1 1/3 cups (255 grams).

Additional Notes

• How to Fix Flat Cookies: If your cookies are flattening too much in the oven, increase the baking temperature to 375 degrees F (or next time, add 2 to 4 extra tablespoons of flour to the dough).
• How to Fix Too-Puffy Cookies: If your cookies are staying too puffy in the oven, decrease the baking temperature to 325 degrees F (or next time, decrease flour by 2 to 4 tablespoons in the recipe). 

Oven temperature can make a huge difference in how cookies look/turn out as they bake. In my three kitchen ovens (two of them are electric Bosch wall ovens and one is an electric Electrolux oven underneath the range), my cookies all turn out differently. I’ve learned to first try moderating the oven temperature before making big adjustments to the recipe.

Using a kitchen scale {aff. link} can also make a world of difference in obtaining a picture perfect soft, thick, and slightly crinkly chocolate chip cookie.

We can’t get enough of these fun and festive Cadbury egg chocolate chip cookies. I’ve learned that I have to buy double the amount of those irresistible crispy-candy eggs, because they somehow disappear surprisingly fast before they even make it into the cookie batter. (NO IDEA HOW THAT HAPPENS.)

Recently, I made these cookies for an event with teenagers and another event for just adults. I think the adults raved about the cookies just as much as the teens!

The chocolate centers of the Cadbury eggs meld into the cookies while baking leaving a hint of crispiness and heaps of yumminess. These cookies are absolutely exceptional.

And, did you know that the bags of Cadbury eggs freeze great? Yep, that means it’s totally justifiable to go RIGHT NOW and clear out the Easter candy aisle so you can enjoy these cookies all year long.

Print

Cadbury Egg Chocolate Chip Cookies

Course Dessert

Cuisine American

Method Bake

Prep Time 25 minutes minutes

Cook Time 11 minutes minutes

Total Time 36 minutes minutes

Servings 36 Cookies

Calories 178kcal

Author Mel

Equipment

• Cookie Sheet {Half Sheet Pans}
• KitchenAid Stand Mixer
• #40 Medium Cookie Scoop

Ingredients

• 1 cup salted butter, softened to room temperature
• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 9-ounce bag Cadbury eggs, lightly crushed (see note) to yield 1 1/3 cups crushed eggs (plus more for tops of cookies, if desired)
• 1 cup chocolate chips

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
• In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, add the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt.
• Cream together until light and fluffy, 1 to 2 minutes.
• Add the eggs and vanilla and mix until well-combined.
• Add the flour and mix until a few dry streaks remain.
• Add the Cadbury eggs and chocolate chips and stir until evenly combined.
• Scoop the dough about 2 tablespoons at a time (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
• Optional: top cookie dough balls with several pieces of crushed Cadbury eggs.
• Bake for 10 to 12 minutes (see note for cookies that flatten too much or stay too puffy).
• Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.

Notes

Flour Amount: if you want a slightly thicker cookie OR your cookies often flatten in the oven, increase the flour to 3 1/4 cups (462 grams). 

Cadbury Eggs: The weight of the cadbury eggs (out of bag) will be right around 255 grams. To lightly crush the eggs, place the eggs in a quart or gallon ziploc bag, seal, and pound the eggs with a rolling pin.

If you want to add extra crushed Cadbury eggs to the tops of the cookies before baking, plan for another 1/2 bag of Cadbury eggs. 

Flat/Puffy Cookies: If the cookies are flattening too much in the oven, increase the baking temperature to 375 degrees F (or next time, add 2 to 4 extra tablespoons of flour to the dough). If the cookies are staying too puffy in the oven, decrease the baking temperature to 325 degrees F (or next time, decrease flour by 2 to 4 tablespoons in the recipe). 

Nutrition

Serving: 1 Cookie | Calories: 178kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 144mg | Fiber: 0.3g | Sugar: 15g

Recipe Source: from Mel’s Kitchen Cafe

Other Recipes Like This:

Mini Chocolate Chip Cookies

Salted Brown Butter Chocolate Chip Cookies {No Chilling!}

S’Mores Chocolate Chip Cookies

Almond Joy Chocolate Chip Cookies

The post Cadbury Egg Chocolate Chip Cookies appeared first on Mel's Kitchen Cafe.

Elevate your side dish game with these super tasty green beans. They are incredible and so simple (and quick!) to make!

Why These Green Beans are the Perfect Side Dish

• These lemony garlic green beans go well as a side for everything from cheesy pasta to grilled chicken.
• They cook in one pan and don’t require blanching the green beans ahead of time.
• The recipe comes together super fast – 20 minutes or less!
• The lemon and garlic make the green beans pop with flavor. They are so yummy!

I’m all about side dishes that are practical, fast, and delicious. This recipe elevates every day green beans into a spectacular side dish with very minimal effort.

Ingredients Notes

• Broth: Chicken broth, vegetable broth, or water can be used.
• Lemon juice: For the best flavor, use fresh lemon juice. Make sure to zest the lemon before juicing, as the zest is used at the end of the recipe.
• Garlic: Fresh garlic, finely minced, is preferred. If you don’t have fresh garlic on hand, 1/4 to 1/2 teaspoon garlic powder can be used instead.
• Salt: Add salt to the liquid before cooking the green beans AND be sure to taste and add more salt, if needed, after the green beans have cooked.
• Green beans: French green beans or standard green beans work well. I prefer French green beans for their thinner shape and more tender texture. If using frozen green beans, don’t thaw before using in the recipe, and add 1 to 2 minutes to the cooking time. 
• Lemon zest: Sprinkle the lemon zest over the beans after they have cooked.

A Few Helpful Tips

These lemon garlic skillet green beans are so easy and straightforward to make. Here are a few additional tips to help the recipe turn out just right:

• You can leave the green beans whole or cut them into 1- or 2-inch pieces before cooking.
• Be sure to trim the stem end of the green beans to avoid a tough, stringy texture.
• Add a sprinkle of Parmesan cheese on top for an extra dose of tastiness.
• Serve the green beans within 10 minutes of cooking. With more cooking or resting time, they will lose the vibrant green color and soften in texture.

These green beans are fantastic with literally any meal – from an every day weeknight dinner to a special holiday meal. I, also, love them as leftovers for lunch. The lemon flavor gets better with time. (And, yes, I eat them cold straight from the fridge because that’s how I roll.)

Print

Lemon Garlic Skillet Green Beans

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Calories 43kcal

Author Mel Gunnell

Equipment

• 12-Inch Nonstick Skillet
• Kitchen Tongs
• Citrus Zester
• Citrus Juicer

Ingredients

• ¾ cup chicken broth, vegetable broth, or water
• 3 tablespoons fresh lemon juice, divided (zest the lemons before juicing and reserve zest to use later)
• 2 cloves garlic finely minced or pressed through a garlic press
• ½ teaspoon coarse, kosher salt (or 1/4 teaspoon table salt)
• 1 pounds fresh green beans, ends trimmed, if needed
• 1 teaspoon fresh lemon zest

Instructions

• In a 10- or 12-inch skillet, add the broth (or water), 2 tablespoons lemon juice, garlic, and salt. Bring to a simmer over medium heat.
• Add the green beans and give a quick toss. Cover the skillet, and simmer for 6 to 8 minutes, depending on desired tenderness. Moderate the heat, as needed, during cooking to maintain a simmer (rather than a vigorous boil).
• Remove from the heat and sprinkle with remaining 1 tablespoon lemon juice and lemon zest.
• Serve immediately.

Notes

Frozen Green Beans: Frozen green beans can also be used. Add green beans to the skillet frozen without thawing first. Add 1 to 2 minutes to the cooking time. 

Nutrition

Serving: 1 serving | Calories: 43kcal | Carbohydrates: 9g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 316mg | Fiber: 3g | Sugar: 4g

The post Lemon Garlic Skillet Green Beans appeared first on Mel's Kitchen Cafe.

My grandma made this cake at every family reunion I can remember growing up. It’s so easy, feeds a crowd, and is ALWAYS the most requested dessert. One bite, and you’ll see why it’s such a beloved favorite.

Why You’ll Love This Cake

While this cake carries a lot of memories for me, outside of the nostalgia, there are so many reasons why this cake is exceptional:

• It is simple and straightforward to make. I know the ingredient list and recipe looks long, but that’s simply because it’s a 3-layer cake. So, yes, there are a few bowls to wash, but making the cake and assembling it is not hard at all!
• This cake is perfect for holiday meals, potlucks, or any time you need to feed a crowd.
• It is always the first dessert gone. I have brought this cake to a lot of parties and get-togethers and functions over the years, and people everywhere go crazy for the light, luscious, fresh flavors.
• The fruit topping is endlessly adaptable to fruit that is in season or what you have on hand. It works great with fresh or frozen fruit.

My grandma always made this cake with huckleberries from her freezer – or with huckleberries we had just spent three days picking in the mountains! I do the same when I make it now if we have precious huckleberries remaining, but other fruits work very well, too.

Here are some important tips to keep in mind when making the white cake batter:

• Room temperature ingredients. Bringing the egg whites, milk, and sour cream to room temperature is important for a super fluffy, moist cake.
• Don’t short the time on creaming the butter and sugar. In the first step of the cake recipe, be sure to mix the butter, oil and sugar for a full three minutes until the mixture is extremely light in color. You can see how it looks in the photo below.
• Egg whites only. Separate the eggs to use just the egg whites in this recipe.
• Butter and oil. The combination of butter plus oil (and a tiny bit of sour cream) is what produces a light, fluffy, moist crumb. I use vegetable oil.

Important Ingredients Notes

• Fresh or frozen fruit: Use ripe, sweet berries with just a hint of tartness for the best flavor. Berries like blueberries, raspberries, blackberries, huckleberries, strawberries (hulled and chopped) or a triple berry blend will work well in this recipe. If using fresh fruit, increase the water by a few tablespoons.
• Granulated sugar: You can dial the granulated sugar in the fruit topping up or down depending on the sweetness of the fruit you are using.
• Cornstarch: This ingredient is necessary to thicken the fruit topping. Make sure to cook the topping until large bubbles pop at the surface so it thickens properly.
• Lemon juice: A bit of fresh lemon juice in the fruit topping helps the flavor of the fruit brighten and pop.
• Cream cheese: Use full fat cream cheese (lowfat cream cheese may not thicken properly) and soften to room temperature before using.
• Powdered sugar: I prefer using powdered sugar in the cream layer. The amount called for in the recipe sweetens the cream just lightly. Since the cake and fruit topping also both add sweetness, the cream layer doesn’t need to be overly sweet.
• Heavy cream: To simplify making the cream layer, add the heavy cream directly to the cream cheese mixture without whipping the cream to soft peaks first. This method works if the cream is “heavy” whipping cream with a milkfat percentage of 36 to 40% (regular whipping cream may not work as well this way and may need to be whipped first before folding in the cream cheese mixture). 

Assembling the Cake

Putting this cake together is so easy (and so satisfying!).

1. Bake the cake and let cool completely in the pan.
2. Spread the cream layer over the top of the cooled cake. Refrigerate for a bit to let the cream layer set up (this makes it easier to spread the fruit topping over the top).
3. Top with the thickened fruit topping.
4. Serve immediately or refrigerate for a couple of hours!

Make-Ahead Notes

I am so excited to finally share my grandma’s famous sheet cake with you! If she were here, I think she would love the semi-homemade changes I’ve made to brighten up the flavors and use every day ingredients.

I can picture my plain spoken, sweet grandma sitting in her favorite chair in the corner of her kitchen with a light towel over her forehead and eyes (she had several strokes in her 30’s that plagued her with bad headaches the rest of her life) and saying to me, “You’re a good girl, Mellie. Now serve me up a slice of that cake.”

This is truly one of my favorite cakes of all time. I can’t wait for you to make it and put your own spin on the fruit flavors! If you come to my house for Easter, I’ll be serving it with some of those hoarded huckleberries we use for only the most special of occasions. 💜

Print

Grandma’s Famous Sheet Cake

Course Dessert

Cuisine American

Method Bake

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Chilling Time 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 20 to 20 servings

Calories 317kcal

Author Mel Gunnell

Equipment

• Cookie Sheet {Half Sheet Pan}
• Electric Hand Mixer
• Silicone Spatula
• Small Offset Spatula

Ingredients

Fruit Topping:

• 2 ½ cups fresh or frozen fruit, like blueberries, raspberries, blackberries, huckleberries, triple berry blend, etc
• ¾ cup cold water (use 2 to 3 extra tablespoons water if using fresh fruit)
• ⅓ cup granulated sugar
• 2 ½ tablespoons cornstarch
• 1 tablespoon fresh lemon juice

Cake:

• ½ cup salted butter, softened to room temperature
• 1 ⅓ cup granulated sugar
• ⅓ cup vegetable oil (or other neutral flavored oil)
• 4 large egg whites, room temperature
• 1 teaspoon clear or regular vanilla extract
• 1 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup 2% or whole milk, room temperature
• ¼ cup full fat sour cream, room temperature

Cream Layer:

• 6 ounces cream cheese, softened to room temperature
• ½ cup powdered sugar
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• 2 cups chilled heavy whipping cream (see note)

US Customary – Metric

Instructions

• For the fruit topping, in a medium saucepan, combine the fruit, cold water, sugar cornstarch, and lemon juice. Stir to combine until the cornstarch is dissolved.
• Cook over medium heat, stirring often, until the mixture begins to simmer. Continue to cook, stirring constantly, until large bubbles pop at the surface and the mixture has thickened (it will thicken a bit more as it cools).
• Scrape the mixture into a container with a lid. Cover, and let cool completely. The fruit topping can be made several days in advance and refrigerated.
• For the cake, preheat oven to 350 degrees F. Position a rack in the middle of the oven. Lightly grease a half sheet pan (about 17X12-inches) with nonstick cooking spray and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl with a handheld mixer, add the butter, sugar and oil. Mix on low speed until combined. Increase mixer to medium speed and mix for three full minutes, scraping down the sides of the bowl as needed, until the mixture is very light in color. Don't short this step – it's important for a moist, tender cake.
• Add the room temperature egg white and vanilla and mix until evenly combined.
• In a separate bowl, whisk together the flour, baking powder and salt.
• Measure the milk into a liquid measuring cup and add the sour cream. Whisk to combine.
• Add 1/3 of the flour mixture to the cake batter. Mix on low speed until just combined (a few dry streaks of flour are ok). Add 1/2 of the milk mixture and mix until combined. Add 1/3 of the flour. Mix. Add remaining milk mixture. Mix. Add final addition of flour and mix until just combined and no dry streaks remain.
• Spread batter evenly in the prepared pan. Bake for 20 to 22 minutes until the center of the cake springs back lightly to the touch. Don't over bake.
• Remove from the oven and let the cake cool completely in the pan.
• For the cream layer, in the bowl of a stand mixer fitted with the paddle or whisk attachment or in a mixing bowl with a handheld electric mixer, mix the cream cheese and powdered sugar together until smooth and creamy.
• Add the vanilla and lemon juice and mix until combined.
• Add 1 cup heavy cream. Mix until combined. Add remaining heavy cream and mix on low speed until combined. Increase speed to medium and continue mixing until the mixture has thickened to soft peaks. It should be thick, creamy, but still very spreadable (don't over mix).
• To assemble, spread the cream topping evenly over the cooled cake. Refrigerate the cake for about an hour for the cream layer to firm up a bit (you can skip this step, but it may make the fruit topping harder to spread without swirling the cream layer).
• Dollop the fruit topping in large spoonfuls across the cream layer. Spread evenly across the cake.
• Serve immediately or chill the cake for up to 2 hours before serving (any longer and the fruit topping may discolor the cream layer a bit – still tastes great).

Notes

Cake Mix Substitution: A white cake mix can be substituted for the homemade cake mix (the cake layer is a bit thinner using a cake mix). 

Room Temperature Ingredients: Bringing the egg whites, milk, and sour cream to room temperature is important for a super fluffy, moist cake. If I haven’t planned ahead, I pop the eggs in a bowl of warm water and let them sit for 5 to 7 minutes and microwave the milk and sour cream for 15 to 20 seconds until no longer chilled.

Fruit: Many different types of fruit can be used for the topping. I grew up eating this with huckleberries, but any sweet-tart fruit will work well. You can adjust the amount of sugar and lemon juice in the fruit topping depending on the sweetness or tartness of the fruit you are using. I usually use frozen fruit, but fresh fruit can be used, as well. As noted in the ingredients list, increase the water by a few tablespoons if using fresh fruit.

Cream: To simplify making the cream layer, the heavy cream can be added directly to the cream cheese mixture without whipping the cream to soft peaks first. This method works if the cream is “heavy” whipping cream with a milkfat percentage of 36 to 40% (regular whipping cream may not work as well this way and may need to be whipped first before folding in the cream cheese mixture). 

Nutrition

Serving: 1 piece of cake (1/20th of the recipe) | Calories: 317kcal | Carbohydrates: 34g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 231mg | Fiber: 1g | Sugar: 23g

Recipe Source: from Mel’s Kitchen Cafe (inspired by a cake my grandma made at every family reunion growing up!)

The post Grandma’s Famous Sheet Cake appeared first on Mel's Kitchen Cafe.

Below is a smattering of updates – everything from life updates to a few of my favorite things to a question I have for you (at the end).

If you have a second, leave a comment and let me know how life is going for you!

50th Anniversary Celebration (Not Mine 😜)

My siblings (+ spouses) and my parents all gathered last week to celebrate my parent’s 50th wedding anniversary. We rented an Airbnb and packed in a lot of fun, activities, games, and chatting.

I prepped and made most of the food, since the gathering was near where I live, and the week could not have gone better. We were all grateful for the time spent together, especially my parents.

Here are a few things we did for fun:

• My sister made a 50th anniversary “newlywed” style game where my parents had to see if they could match answers to questions like “what did dad wear on your first date” and “what was the price of your first home.” It was hilarious, and we also learned a lot of facts we didn’t know!
• We rented e-bikes from a local company and rode on the Boise greenbelt (a little chilly, but so fun – this was personally my favorite of all the activities we did).
• We did an escape room, and miraculously made it out in the time limit (yes, with a few hints). I basically just followed all my smart family members around looking like I knew what was going on.
• My brother planned a super fun bowling activity. He gave us each a cup with a roll of quarters and four 1-dollar coins. As everyone bowled, these were the rules: bowl a spare, everyone gives you a quarter; bowl a strike, everyone gives you two quarters; bowl 2+ strikes in a row, everyone gives you a dollar coin for each strike; if you are out of dollar coins, give 2 quarters for each strike; bowl a gutter ball and put a quarter in the pot (just an extra cup in the middle) – the next strike gets all the quarters in the pot. It was so fun that I’m planning to do it with my kids over spring break.
• We also went to TopGolf, played pickleball at The Flying Pickle (I need lessons!!), and played LOTS of games at the Airbnb. This game {aff. link} was the hit all week!

Anti-Inflammatory/Pain Updates

If you missed it, I did a whole post about my anti-inflammatory diet here (initially did it to address hand and hip pain). I’ve had a lot of questions about if I am still eating this way and how I’m feeling.

In short, my hand and hip pain wasn’t helped by this diet (but I have been getting help from a physical therapist, and I feel hopeful). But my LDS cholesterol saw a huge improvement (60 point drop!).So, I’m continuing to eat a high-fiber diet focused on a lot of anti-inflammatory/cholesterol-lowering foods for the next six months until I get my blood drawn again. If my LDL cholesterol lowers another 20 points, that would be a miracle for me!

However, I’m much more moderate than I was the first two months. I am still eating the same anti-inflammatory recipes for breakfast and lunch that I came to rely on. But I’m being more flexible for dinner so that I don’t have to cook one meal for my family and another meal for myself. I just tend to have way more vegetables on my plate than the rest of my family members. And, of course, I eat whatever food I’m making for the blog, too.

We’ll see how things look in September! I like how my body and gut feels eating this way, so I plan to stick with it as long as I can.

Life Update

My two kids at home (8th grade and 11th grade) both started school tennis. After having a laid back winter, we’re busy with sports again. I can’t believe we have just a few months until the school year is over.

Brian is very busy continuing to grow his business, with church responsibilities, and continually getting his hopes high – and then dashed again by collegiate athletics. 💙 I have the best “job” at church ever – teaching the children ages 3 to 11 songs about Jesus. I hope they let me do it forever.

My oldest kiddo, Jackson, started classes in Utah with plans set on flight school. We love it when he comes home to visit (he turns 22 in a few weeks and already requested shrimp tacos for his birthday dinner when he comes).

Walker is in the Philippines and set to come home in June (!!). I recently got a text from a random number saying they were a family from the US traveling in the Philippines and ran across some missionaries on bikes, found out one was from Idaho, snapped a picture, and texted it to me. I was impressed my son still remembered my phone number! 🤣

Cade is serving in the very southern part of New Zealand and learning Tongan the best he can while being surrounded by English speakers. We get to talk to both of them on Sundays, and it is a highlight for me as a mom (meanwhile, their siblings at home just want to eat dinner and wonder why we have to talk to them so often, haha).

Life is busy and full, and I try to be grateful for each day. No one told me how hard it would be to parent adult kids/older teenagers. 😬 It is both challenging and rewarding. Some days I want my money back. Other days I think it is the best thing ever. A lot of the time, I’m just tired. 😜

Some Things I’m Loving Right Now

• My brother sent me this wireless charger {aff. link} – game changer! It has come in so handy, and I love how it attaches to my phone without getting in the way (so I can still use my phone for pictures/videos/whatever).
• We’ve had this game {aff. link} forever but have been playing it more recently on Sunday nights as a family, and I’m reminded how much I love it! If you’re a fan of Code Names {aff. link}, I think you’ll like this one.
• I know sweater season is nearly over, but I have loved this cable-knit sweater and get so many compliments on it (I have it in green – it’s a bit of a boxy cut, I’d suggest ordering true-to-size or sizing down). Also, still highly in love with these jeans.
• Have you had this licorice?? Oh my, it is SO GOOD. I brought some to our 50th anniversary gathering, and it was such a hit. It is a bit pricey for licorice (especially if you’re used to twizzlers) – but if you are looking for a special gift for a licorice lover in your life (or ahem, for yourself), it is perfect. I love the peach, salt and caramel, and dark chocolate.
• I bought this longer mini loaf-style pan {aff. link} because I think quick bread, like banana bread, turns out so much better in mini loaf pans, but I wanted a longer version. Less hassle of filling up all those little pans, you know? I recently used it for this sour cream banana bread recipe, and it was perfect! I doubled the recipe and filled up this longer pan + two mini loaf pans. I’m thinking a recipe that yields one 8 1/2-X4 1/2-inch pan will work in this pan (the sides are higher than a classic mini loaf pan). The little slices are so cute!
• I am still using this stovetop popcorn maker {aff. link} nonstop (brought it to the 50th anniversary party and made over six batches – we could get enough – it makes the best popcorn). This is the “recipe” I use: 2 tablespoons butter-flavored coconut oil (for no other reason than we love the flavor), 1/2 to 3/4 teaspoon salt (I always use this salt), 1/2 cup popcorn kernels (this Amish white or purple popcorn is our fave). Add more salt (and/or butter) to taste after it pops (it’s so good, we usually don’t add anything else).
• I replaced my old, chipped, metal citrus juicer with this one {aff. link}, and wow – it’s amazing.

A Question for You

If you’ve made it this far, you are a special, special friend. Clearly I need to do these Friday Thoughts posts more often, because I have a lot to say!

Here’s my question for you: How are you backing up and storing personal pictures and videos?

I’ve been backing up our photos and videos in a not-organized combination of external hard drives and Google photos/drive. But I’m wondering if there’s a more seamless option. Any and all ideas welcome!

Those Email Updates I Mentioned

I know how quickly inboxes can fill up with needless emails. I feel an intense measure of peace when my email inbox is down to ground zero (all emails opened, read, deleted, unsubscribed, or tucked neatly away into the appropriate email folder). 🤓

That means I try really hard not to send you fluffy, unessential emails. If you’ve subscribed to my email newsletter, you already know you have a couple of options. You can subscribe to all the emails below OR you can subscribe to just the section of emails you want.

• New recipe emails (These go out whenever I post a new recipe – usually once a week on Mondays – and they are also the emails I like to include a life/personal/blog update. You can see those notes if you scroll to the bottom of the email).
• Newsletter emails (These go out once a week, usually on Wednesday or Thursday, and they highlight recipes that you may have forgotten about – I try to make them helpful and seasonal!)
• Weekly menu plans (These emails go out early, early on Saturday mornings, and they include a free weekly menu plan to use for the next week’s menu planning inspiration – lots of tips and notes on these emails to streamline dinner night.)
• Friday thoughts/Life updates (These emails go out a couple of times a year when I post a more personal update on my blog – usually in the format of these Friday Thoughts posts).

And there are NEVER any hard feelings if you want or need to unsubscribe at any time, for any reason.

Okaaaay! That does it for today. Thanks for being here! 💗 Truly, everything I do on this blog (including all the dishes 🤪), I do for YOUUUU!

The post Friday Thoughts appeared first on Mel's Kitchen Cafe.

I never liked overnight oats until this recipe, but now I eat these oats every morning with berries. This recipe is a game changer. So, so good!

Why This Recipe is Better Than Other Overnight Oats Recipes

After trying many overnight oats recipes and feeling underwhelmed (and often grossed out), I decided to get to work perfecting my own overnight oats recipe. This one is a winner!

Here’s why I love it so much:

• It has the perfect oats to seeds to milk ratio.
• With minimal (or no) added sweetness, the oats can be sweetened to your liking when you serve them up to eat for breakfast.
• The recipe can easily be doubled or tripled.
• The overnight oats stay good in the refrigerator for several days, so you can prep the oats once and have breakfast ready to go all week.
• This recipe is incredibly customizable. Scroll through the post and see the recipe notes for all the tips on how to increase the protein (and fiber) and vary the flavor.

Base Recipe Ingredients

Here are the ingredients for the overnight chia oats base recipe:

• Old-Fashioned Rolled Oats: My favorite oats to use in this recipe are the sprouted rolled oats that I get from Costco, but regular, unsprouted rolled oats work great, too. Do not use quick oats or steel cut oats.
• Chia Seeds or Basil Seeds: This recipe can be made with all chia seeds, all basil seeds, or a combination. When I first started making this recipe, I made it with half chia seeds and half basil seeds, however, now I usually use all basil seeds (they have double the fiber of chia seeds with no taste, and I like the way they rehydrate in these oats). This is the brand of basil seeds I use {aff. link}.
• Milk: I always use unsweetened almond milk, because I like the flavor and creaminess. You can sub in dairy milk or another kind of non-dairy milk.
• Salt: The recipe calls for a pinch of salt. Don’t leave it out! It is really important for flavor.
• Pure Maple Syrup: Just a bit of pure maple syrup sweetens the oats perfectly. One tablespoon of syrup is used for the batch (which makes three servings). You can leave the syrup out completely and sweeten to taste, if desired.

Optional Add-Ins to Increase Protein and Flavor

Most often, I make the oats recipe above per the “base recipe” guidelines (except that I always add cinnamon).

However, you can easily adapt the recipe to increase protein and flavor by adding the following:

• Protein powder. NOTE: The brand of protein powder is important here, because the flavor will really come through after the oats have chilled. Use a brand you like the taste (and after taste) of. See the notes section of the recipe for the brand of protein powder I recommend. Add anywhere from 1/2 to 2 scoops of protein powder. ➡️ I don’t always use protein powder. The oats are fantastic without it.
• Cinnamon. Even though this ingredient is listed as optional, I always add 1/4 teaspoon ground cinnamon to the base recipe. It helps add depth of flavor without overpowering the oats with cinnamon.

The exact amount of protein and fiber in this recipe will be dependent on the type of milk used, whether you use chia seeds or basil seeds, and what you serve the oats with when eating.

How to Make Overnight Oats

Making these overnight chia oats couldn’t be easier!

1. In a 4-cup container, combine the oats, seeds, salt, and cinnamon (if using).
2. Add the almond milk and maple syrup (if using).
3. Stir well, scraping the seeds off the bottom.
4. Cover and refrigerate for 12 to 18 hours.
5. When uncovering, some of the seeds will likely have settled on top of the oats. Give the oats a good stir before serving to recombine.

The biggest question I get when it comes to this recipe is: Do you eat the oats cold or warm? I eat these overnight chia oats every morning for breakfast cold straight from the fridge. I never liked cold oats until this recipe, but they are tremendously good! If you are adamantly opposed to cold oats, you can try warming the oats lightly in the microwave before serving.

What to Serve With Overnight Oats

When the oats are ready, scoop out a serving into a bowl and top with any of the following:

• A scoop of plain or sweetened Greek yogurt. This helps boost the protein for a hearty breakfast.
• Fresh berries, like raspberries, blueberries, blackberries or strawberries. Fresh or frozen berries can be used.
• Chopped nuts, like almonds, walnuts or pecans.
• Additional milk for flavor and/or to adjust the consistency.

I talked about these oats in this anti-inflammatory post and posted an Instagram reel here. Already the rave reviews are coming in! I recently made a triple batch of these oats for a mini family reunion, and it was the most requested breakfast item by far.

This recipe made with all basil seeds + a scoop of protein powder and served with 60 grams each of blueberries and raspberries + 1/3 cup plain Greek yogurt, yields 24 grams of protein and 16.5 grams of fiber per serving.

If you’re looking for a delicious, make-ahead breakfast high in fiber and protein-adjustable, these overnight oats are for you.

Print

The Best Overnight Chia Oats

Course Breakfast

Cuisine American

Method No-Bake

Prep Time 10 minutes minutes

Chilling Time 12 hours hours

Total Time 12 hours hours 10 minutes minutes

Servings 3 servings

Calories 216kcal

Author Mel Gunnell

Equipment

• Measuring Cups
• Liquid Measuring Cup
• Two Sided Measuring Spoons

Ingredients

Base Recipe:

• 1 cup old-fashioned rolled oats or sprouted rolled oats
• ¼ cup chia seeds, basil seeds or a combination
• Pinch salt (a bit less than 1/8 teaspoon)
• 2 to 2 ¼ cups unsweetened milk (see note)
• 1 tablespoon pure maple syrup

Optional Add-Ins:

• ¼ teaspoon ground cinnamon, more or less, to taste
• 1 scoop vanilla protein powder (see note)

Optional Ingredients For Serving:

• Greek yogurt
• Fresh berries, like blueberries, raspberries, blackberries, strawberries, etc.
• Chopped nuts, like almonds, pecans or walnuts

US Customary – Metric

Instructions

• In a container with a lid, toss together the oats, chia/basil seeds, and salt. Add additional add-ins, if using, like cinnamon and/or protein powder.
• Add the milk and maple syrup. Mix well, scraping up seeds from the bottom.
• Cover the container and refrigerate for 12 to 18 hours.
• Scoop out desired portion. Serve with Greek yogurt, fresh or frozen berries, chopped nuts, and additional milk, if desired.

Notes

Oats: I use and love the sprouted rolled oats from Costco (One Degree brand). Regular old-fashioned rolled oats work great, as well.

Chia Seeds/Basil Seeds: I originally made this recipe with half chia seeds and half basil seeds, however, more often than not, I use all basil seeds (they have double the fiber of chia seeds and don’t have a taste).

Milk: I always use unsweetened almond milk, because I like the flavor and creaminess. Many different types of dairy or non-dairy milk could be used here. If using all chia seeds, reduce the amount of milk to 2 cups. Basil seeds tend to absorb more liquid overall than chia seeds. 

The exact consistency of the oats will depend largely on what type of milk and what variety of seeds (chia vs basil) are used.  

Protein Powder: The brand of protein powder is important here, because the flavor will really come through after the oats have chilled. Use a brand you like the taste (and after taste) of. I have made this recipe with Clean Simple Eats and Orgain brands and didn’t love the result (strong, artificial after tastes and a bit of grittiness – although we love these brands in other things like smoothies). My favorite protein powder to use in these overnight oats is Ballerina Farms – it has the best creamy texture and flavor of all the ones I’ve tried. I don’t always use protein powder. The oats are fantastic without it.

Nutrition Facts: The nutrition facts calculated on this recipe only includes chia seeds (basil seeds aren’t in the database for the app I use). The fiber and protein will be nearly doubled using basil seeds. It also doesn’t include protein powder or any add-ins.

Nutrition

Serving: 1 serving (1/3 of recipe) | Calories: 216kcal | Carbohydrates: 30g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 345mg | Fiber: 8g | Sugar: 4g

Recipe Source: from Mel’s Kitchen Cafe

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