Serve this rich, comforting pasta with a simple green salad and garlic bread or breadsticks for an effortless weeknight meal that tastes like you spent hours in the kitchen.

Why You Should Make This Pasta ASAP

If you love bold, creamy pasta sauces, Marry Me pasta checks all the boxes: sun-dried tomatoes, garlic, basil, Parmesan, and cream combine to make a luscious sauce that clings to every forkful of penne. The Instant Pot version streamlines the process so you get restaurant-worthy results with minimal effort.

Other reasons to add this to your meal plan:

1. Hands-off cooking: No need to watch a boiling pot, drain pasta, or worry about it sticking. The Instant Pot does the heavy lifting.
2. Fast and easy: Pressure cooking cuts active cook time dramatically. The longest wait is the pot coming to pressure.
3. Reliable results: This recipe builds on a tested Instant Pot ziti method, adapted to avoid the common “burn” warning and produce a silky sauce.
4. Satisfying without meat: The creamy sauce and plenty of Parmesan make this filling and flavorful even as a vegetarian main. You can also add cooked chicken if you want extra protein.

Pro Tip: Stir in cooked, chopped chicken at the end for a heartier meal. Rotisserie chicken is great, or quickly sauté bite-size chicken pieces in olive oil while the pasta cooks.

Keep In Mind…

For this recipe the broth, pasta, seasonings, and sun-dried tomatoes cook together in the first step. Once pressure cooking is finished, you’ll release the pressure, stir, then incorporate the Parmesan and the half-and-half mixture to finish the sauce.

When you first remove the lid the pot may look a little dull or stodgy — the pasta and tomatoes will come together as you stir in the cheese and cream. The transformation is dramatic: what looks plain at first becomes an indulgently creamy, saucy dish.

This pasta is best served promptly for optimal creaminess; it will thicken as it sits.

My family already loves the Instant Pot ziti, and this Marry Me version gives us a delicious change of pace. I haven’t encountered a burn warning with this method, and the flavor is simply irresistible. Plan to make it soon — it’s a dependable, silky pasta the whole family will enjoy.

Yield: 6 servings

Prep Time: 45 mins

Cook Time: 5 mins

Total Time: 50 mins

Ingredients

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

Instructions

• Lightly grease the insert of a 6-quart Instant Pot.
• Add the chicken broth, basil, salt, oregano, garlic powder, and black pepper.
• Add the pasta and sun-dried tomatoes. Gently stir and flatten the pasta so it sits mostly submerged; avoid aggressive stirring.
• Cook on high pressure. A good rule: take the package al dente time, cut it in half, then subtract 2 minutes. For many penne brands that equals about 3 minutes on high pressure.
• Let the pressure naturally release for 5–10 minutes, then quick release any remaining pressure.
• Stir the pasta to break it apart and evenly combine the ingredients.
• Whisk together the half-and-half and cornstarch, then stir into the hot pasta. Add the Parmesan and stir until melted and the sauce is smooth.
• Serve immediately. The sauce will thicken as it rests.
• Garnish with extra chopped sun-dried tomatoes, Parmesan, and fresh basil if desired.

Notes

Milk: Half-and-half or heavy cream gives the richest, creamiest texture. If you prefer milk, use 1%, 2%, or whole milk for best results.

Adding Chicken: While the pasta cooks, season bite-size chicken pieces with salt and pepper and sauté in olive oil until cooked through. Stir into the finished pasta, or use pre-cooked chopped chicken.

Timing: Stir the half-and-half mixture into the pasta while it’s piping hot. If the pasta cools before you add the cream, use the Instant Pot Sauté function briefly to heat and thicken the sauce.

Author: Mel Gunnell

Course: Main Course

Cuisine: American

Method: Instant Pot

Serving: 1 serving,
Calories: 424 kcal,
Carbohydrates: 70 g,
Protein: 18 g,
Fat: 9 g.

Recommended Equipment

6-quart Instant Pot

Wooden spoon or heatproof spatula

Box grater for fresh Parmesan

Recipe Source: from Mel’s Kitchen Cafe

The post Instant Pot Marry Me Pasta with Creamy Sun Dried Tomato Sauce first appeared on Furov.

Each recipe is easy to prepare, hearty and satisfying, and made with everyday ingredients. A few, like the birria tacos, require a bit more finishing work but reward you with restaurant-quality flavor.

These trusted slow cooker recipes have won over my family and thousands of readers. Bookmark this list for hectic weeknights when a make-ahead meal helps you stay sane and well-fed.

1

Chicken Tortilla Soup

A versatile, flavorful chicken tortilla soup you can make on the stovetop, in the Instant Pot, or in the slow cooker—simple, comforting, and crowd-pleasing.

Get the Recipe

2

Slow Cooker Lasagna

No-fuss slow cooker lasagna where the sauce, cheese and noodles meld together for a creamy, comforting classic.

Get the Recipe

3

Copycat Sweet Pork Recipe {Pressure Cooker or Slow Cooker}

A sweet, savory shredded pork inspired by popular restaurant recipes—easy to make and perfect for burritos, bowls, or tacos.

Get the Recipe

4

Slow Cooker Beef Vegetable Noodle Soup

A rich, comforting beef and vegetable noodle soup where everything cooks together in the slow cooker—even the pasta.

Get the Recipe

5

Instant Pot Salsa Verde Chicken

Bright, tangy salsa verde chicken made with simple ingredients; includes slow cooker instructions for easy hands-off cooking.

Get the Recipe

6

Slow Cooker Italian Beef

Tender, flavorful Italian beef made with pantry staples and virtually no hands-on time; Instant Pot directions included.

Get the Recipe

7

Slow Cooker Birria Tacos

Make rich, fall-apart birria at home—tender beef and a deeply flavored broth that’s perfect for dipping tacos.

Get the Recipe

8

Instant Pot Mexican Pork {Slow Cooker Directions}

Incredibly flavorful Mexican-style pork that’s tender and versatile—great in burritos, enchiladas, salads, or over rice.

Get the Recipe

9

Slow Cooker Mexican Beef

A tender, well-seasoned shredded beef that’s ideal for enchiladas, tacos, burritos, salads, and more.

Get the Recipe

10

Slow Cooker Red Beans and Rice with Chicken Sausage

Hearty, homestyle red beans and rice with chicken sausage—a simple, comforting one-pot slow cooker meal.

Get the Recipe

11

Slow Cooker Tomato Basil Soup

A lighter tomato basil soup made in the slow cooker that delivers big flavor with fewer calories—creamy and comforting.

Get the Recipe

12

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

A packet-free Mississippi pot roast using pantry ingredients for deeply flavored, fall-apart tender beef.

Get the Recipe

13

Floating Taco Bowls with Creamy Lime Dressing

Layered taco bowls topped with a creamy lime dressing—packed with flavorful meat, rice, and plenty of toppings.

Get the Recipe

14

Slow Cooker Posole

A hearty posole made with pork and hominy—simple to prepare and rich in traditional flavor.

Get the Recipe

15

Slow Cooker Butternut Squash Tortellini

Creamy, comforting tortellini in a roasted butternut squash sauce—easy to make and delightfully rich.

Get the Recipe

16

BBQ Pulled Pork Sandwiches

Tender, flavorful pulled pork for the best BBQ sandwiches—works in the slow cooker or Instant Pot.

17

Slow Cooker Sweet Tomatillo Chipotle Pork

Sweet and tangy tomatillo-chipotle pork that’s versatile and delicious—great over rice or in tacos and burritos.

Get the Recipe

18

Slow Cooker Smothered Beef Tips

Tender beef tips in a rich gravy—elegant enough for company, easy enough for weeknight meals.

Get the Recipe

19

Ultimate Beef Stroganoff {Slow Cooker or Instant Pot}

A rich, classic beef stroganoff adapted for the slow cooker or Instant Pot—deep flavor, very easy to prepare.

Get the Recipe

20

Slow Cooker Chicken Philly Sandwiches

Flavorful chicken with peppers and onions, slow-cooked and served on bread with melted provolone—a family favorite.

Get the Recipe

21

Slow Cooker Ham and Bean Soup

A flavorful ham and bean soup that’s perfect for using leftover ham bones or ham hocks—hearty and satisfying.

Get the Recipe

22

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

A tender pork loin glazed with a sweet balsamic sauce, with easy instructions for either the slow cooker or Instant Pot.

Get the Recipe

23

Slow Cooker Coconut Curry Pork

Bold, aromatic coconut curry pork made easily in the slow cooker—full of exciting flavors and simple to prepare.

Get the Recipe

The post 22 Slow Cooker Dinners the Whole Family Will Love first appeared on Furov.

This is one of my favorite recipes — simple to make and incredibly satisfying. These cinnamon roll bites come together quickly, bake in a single pan, and deliver soft, tender centers with a buttery, cinnamon-sugar crust and a sweet glaze. They’re perfect for breakfast, brunch, or a crowd-pleasing dessert.

Please Make These ASAP

If you love cinnamon rolls but want less fuss and faster assembly, these bite-sized pieces are the answer. Here are the main reasons you’ll want to make them right away:

1. Super easy homemade dough. This no-knead dough comes together with just a spoon — no mixer required.
2. Bakes all at once in one pan. Use a 9-inch round cake pan, a deep 9-inch pie plate, or an 8×8-inch square pan and the bites bake evenly together.
3. Pull-apart convenience. The pieces are served right from the pan, making them casual and shareable.
4. Simple pantry ingredients. Flour, yeast, sugar, butter, egg, and cinnamon — no specialty items needed.
5. Impressive results with minimal effort. They smell amazing while baking and look like you spent hours on them.

The No-Knead Easy Fluffy Dough

This dough is adapted from a very popular fluffy roll recipe. It yields an airy, tender crumb and a slightly wetter, shaggy dough than traditional kneaded rolls — that’s how you get such softness. A few tips:

1. The dough will look wetter and less smooth than classic roll dough; that’s normal.
2. Mix only until the ingredients come together into a shaggy mass.
3. When ready to shape, use a little flour on your hands and the work surface to prevent sticking.

How to Make Cinnamon Roll Bites

There are three main components: the dough, the cinnamon-sugar coating with butter, and the icing.

1. Make the dough and allow it to rise until doubled.
2. Pat the dough into a roughly 7 x 7-inch square and cut it into 16 pieces, then cut each piece in half to yield about 32 pieces. Exact counts aren’t critical.
3. Dip each piece in melted butter, then toss in the cinnamon-sugar mixture.
4. Arrange the coated pieces in a lightly greased pan in a single, snug layer.
5. Let the arranged dough rise until puffy, then bake until the bites are golden and set.
6. Whisk a simple powdered sugar glaze and drizzle it over the warm bites.
7. Best served warm straight from the pan.

Additional Notes

➡️ Do not skip drizzling leftover butter over the pieces in the pan. That final butter adds shine, flavor, and helps the bites develop that pull-apart, gooey quality that mimics a cinnamon roll center.

➡️ Serve fresh and warm for the best experience. They’re irresistible right out of the oven, but they also reheat well — a few seconds in the microwave brings them back to life. They’re still tasty at room temperature if you need to serve them later.

➡️ Double the recipe to fill a 9×13-inch pan or bake two round pans for a larger crowd.

How these differ from monkey bread: These cinnamon roll bites are easier and lighter because of the simple no-knead dough. They bake in a single layer rather than a piled bundt pan, and they’re served directly from the pan without turning out. In short: simpler, fluffier, and delightfully straightforward.

These cinnamon roll bites are one of the best quick-bread-style treats you can make. They’re straightforward, crowd-pleasing, and perfect for when you want the comfort of cinnamon rolls without the fuss. Enjoy!

Easy Fluffy Cinnamon Roll Bites

Yield: 6 servings

Prep Time: 20 mins

Cook Time: 25 mins

Rising Time: 2 hrs

Total Time: 2 hrs 45 mins

Ingredients

Dough:

• 2 cups (284 g) all-purpose or bread flour
• 2 tablespoons (27 g) granulated sugar
• 2 teaspoons instant yeast
• 3/4 teaspoon table salt
• 3/4 cup hot water
• 2 tablespoons butter
• 1 large egg

Cinnamon + Sugar + Butter:

• 6 tablespoons butter, melted
• 1/4 cup lightly packed brown sugar (about 53 g)
• 1/4 cup granulated sugar (about 53 g)
• 1 tablespoon ground cinnamon

Icing:

• 1/2 cup powdered sugar (about 57 g)
• 1 to 2 tablespoons cream or milk, more as needed

Instructions

1. For the dough: In a medium bowl stir together the flour, sugar, yeast, and salt. In a blender combine the hot water, butter, and egg; blend until smooth. Add the blended mixture to the dry ingredients and stir with a spatula until combined. The dough will be shaggy and somewhat wet. Cover and let rise until doubled, about 1 hour.
2. Make the cinnamon-sugar: In a small bowl combine the brown sugar, granulated sugar, and cinnamon; set aside.
3. Lightly grease a 9-inch round cake pan or deep pie plate. Preheat the oven to 350°F (175°C).
4. Turn the dough out onto a lightly floured surface and dust the top with a bit of flour to make it easier to cut. Pat the dough into a roughly 7 x 7-inch square. Cut into four strips in one direction and four in the other for 16 pieces, then cut each piece in half for about 32 total pieces.
5. Dip each piece into melted butter, then roll it in the cinnamon-sugar mixture. Place the coated pieces in a single, close-packed layer in the prepared pan. Drizzle any remaining butter over the top.
6. Cover and let the pan rise until the pieces are puffed and cloud-like, 30 to 45 minutes (they may not fully double).
7. Bake for 25 to 27 minutes, until the bites are golden and baked through. Remove from the oven and let cool about 10 minutes.
8. For the icing: Whisk the powdered sugar with 1 to 2 tablespoons cream or milk until smooth and slightly pourable. Add more liquid a few drops at a time if necessary. Drizzle over the warm bites and serve immediately.

Notes

Doubled Recipe: Double the ingredients to fit a 9×13-inch pan or to bake in two round pans.

Author: Mel Gunnell

Course: Bread

Cuisine: American

Method: Bake

Serving: 1 serving (about 5 cinnamon bites)
,
Calories: 442 kcal
,
Carbohydrates: 66 g
,
Protein: 7 g

Recipe Source: from Mel’s Kitchen Cafe

The post Fluffy Cinnamon Roll Bites Recipe: Soft, Bite-Sized Treats first appeared on Furov.

This apple crisp is a reliably delicious dessert—special enough for holidays yet simple for any weeknight. The combination of soft, warm apples and a crunchy, buttery topping makes it a favorite year-round.

Why This Apple Crisp Is the Best

This recipe is an improved version of an older favorite. It balances fruit and topping so the apples remain the star while the topping bakes to a cohesive, buttery crumble. The flavor is deeper and more balanced than many other crisps—warm cinnamon notes, a touch of vanilla and lemon, and the caramel-like sweetness of brown sugar come together perfectly.

Fruit crisps are quick and forgiving to make. As it bakes, the kitchen fills with a comforting cinnamon aroma that feels like autumn, but this dessert is delightful any time of year. Serve it warm with vanilla ice cream or whipped cream for a classic finish.

Ingredients Notes

The ingredients are basic pantry staples, but they combine to create an exceptional dessert. Several ingredients appear in both the apple filling and the topping, which helps unify the flavor.

• Flour: The topping uses equal parts flour, brown sugar and oats for a tender, streusel-like texture. A small amount of flour is also tossed with the apples to thicken the filling slightly as it bakes.
• Brown sugar: Light or dark brown sugar works well. It adds moisture and a rich, caramel flavor to both the filling and the topping.
• Oats: Quick oats give the topping a softer, more cohesive texture. If you prefer more chew and pronounced oat texture, substitute old-fashioned rolled oats or use a mix of both.
• Cinnamon: Cinnamon adds warm, comforting spice that complements the apples and gives the crisp a pie-like flavor.
• Butter: Use butter that is softened but still cool. This makes it easy to cut into the dry ingredients for a flaky, crumbly topping without becoming greasy.
• Apples: You’ll need about 7–8 medium apples (6 large), chopped. Choose a crisp, sweet-tart variety such as Honeycrisp or Cosmic Crisp for the best texture and balanced flavor. Granny Smiths work well if you prefer a tangier result.
• Lemon juice: A splash of fresh lemon brightens the apple filling and helps balance the richness of the topping.

Making a Smaller Batch

A warm serving of apple crisp topped with vanilla ice cream is hard to beat: the contrast between hot sugared apples and cold creamy ice cream is classic and utterly satisfying.

I hope you enjoy this cozy, inviting dessert. It’s my preferred method for making apple crisp and consistently gets rave reviews.

The Best Apple Crisp

Yield

8 servings

Prep & Cook Time

Prep: 40 minutes | Cook: 45 minutes | Total: about 1 hour 25 minutes

Ingredients

Topping

• 1 cup all-purpose flour
• 1 cup packed light brown sugar
• 1 cup quick oats (or old-fashioned rolled oats)
• 3/4 teaspoon cinnamon
• 10 tablespoons butter, softened but still cool, cut into pieces

Apples

• 8 cups peeled, chopped apples (about 7–8 medium apples)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 cup packed light brown sugar
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
2. For the topping: In a medium bowl, whisk together the flour, brown sugar, oats, and cinnamon. Add the butter and use a pastry blender, fork, or two knives to cut the butter into the dry ingredients until the mixture is crumbly. Set aside.
3. For the apples: In a large bowl, toss the chopped apples with lemon juice and vanilla. Add the brown sugar, flour, cinnamon, and a pinch of salt. Toss until the apples are evenly coated.
4. Spread the apple mixture evenly in the prepared pan. Sprinkle the streusel topping over the apples so it covers them evenly.
5. Bake for 40–45 minutes, until the topping is golden brown and the apples are tender when pierced with a fork.
6. Let the apple crisp rest for 10–15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Oats: Quick oats yield a softer, buttery topping. Swap in old-fashioned rolled oats if you prefer more chew.

Apples: Use firm, crisp apples for the best texture. Aim for a sweet-tart variety like Honeycrisp or Cosmic Crisp; use Granny Smiths for a tarter finished dish.

Nutrition (approximate per serving)

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

Recipe Source: from Mel’s Kitchen Cafe

Recommended Equipment

9×13-inch baking dish, mixing bowls, pastry blender (or two knives), and a sharp knife for chopping apples.

The post Classic Homemade Apple Crisp with Cinnamon Streusel first appeared on Furov.

I’ve had a favorite fajita recipe for years, but this new version improves on it in a few key ways. It’s easier to prepare, more versatile for different cooking methods, and the seasoning is designed to flavor both the chicken and the vegetables for a more balanced, delicious result.

Why this recipe is improved

Over the years I’ve adjusted my original fajita method to make the flavors deeper and the process simpler. The changes you’ll notice with this version are intentional and focused on reliable, great results:

• Seasoning that flavors everything: The spice blend is used both as a marinade for the chicken and as a seasoning for the vegetables, so every bite is well seasoned.
• Multiple cooking options: The recipe includes instructions for grilling, oven, skillet, or air fryer, so you can make these fajitas year-round with whatever equipment you have.
• Marinate whole chicken pieces: Cooking the chicken whole before slicing keeps it juicier and more flavorful than seasoning already-cut strips.

Ingredients notes

• Seasonings: The spice mix is made from common pantry items: salt, chili powder, garlic powder, cumin, paprika, oregano, onion powder, black pepper, and a pinch of cayenne. Smoked paprika adds a lovely smoky depth if you have it.
• Fresh lime juice: Freshly squeezed lime brightens the marinade and finishes the dish better than bottled juice. Add a squeeze at the end for extra brightness.
• Chicken: Use boneless, skinless chicken breasts or thighs. Thighs give more forgiving juiciness; breasts are leaner. Cooking times vary by cut and method (see instructions).
• Vegetables: Classic fajita vegetables are bell peppers and onions. Mushrooms are an optional addition; if using them, sauté first and set aside, then return them to the pan with the chicken to heat through.

To serve: Warm corn or flour tortillas and top as you like: sour cream, guacamole, shredded cheese, salsa, chopped cilantro, extra lime, or your favorite toppings.

This is a favorite weeknight meal. The chicken can be marinated ahead of time, and cooking the chicken and vegetables takes only minutes once you’re ready to eat. It’s also tasty enough to serve when you have guests—pile the chicken and peppers into warm tortillas and add plenty of guacamole for a crowd-pleasing dinner.

Recipe source: Mel’s Kitchen Cafe (adapted and rewritten)

The post Sizzling Chicken Fajitas with Peppers and Onions first appeared on Furov.

Here’s my go-to collection of back-to-school dinners I rely on all school year long. These recipes are reliable: fast, easy to prepare, filling, and most importantly—delicious. My kids love every dish on this list, and I do, too.

I’ll update this roundup as I add new recipes or think of more family-friendly ideas. If you notice a favorite is missing, please let me know in the comments. Cooking for a family on busy nights isn’t easy, but with a few dependable recipes in your pocket, weeknight dinner becomes a lot smoother.

The post 40+ Back-to-School Dinner Ideas Kids Will Eat first appeared on Furov.

These bars are incredibly satisfying and much easier to make than a traditional apple pie. You get the same comforting flavors—rich crust, tender apples, and a crunchy streusel—without the fuss of rolling out pastry. The streusel elevates every bite, making these bars a must-bake for any apple season.

5 Reasons to Make These Bars Very Soon

1. All the apple pie flavor with less effort. The buttery crust, cinnamon-spiced apples, and crisp streusel deliver classic apple pie character without fiddly pie dough.
2. Buttery streusel that shines. Because the butter is melted before mixing, the streusel is easy to prepare and bakes up crisp, sweet, and perfectly balanced with the apple filling.
3. Feeds a crowd. Baked in a 9×13-inch pan, the recipe yields about 20 to 24 bars, making it ideal for gatherings, potlucks, or family dessert nights.
4. Versatile serving options. These bars are delicious chilled, at room temperature, or warmed. Try them with a scoop of vanilla ice cream for an extra-special treat.
5. Simple to make, easy to dress up. Serve plain squares for a casual dessert or warm the bars and add ice cream and a drizzle of extra caramel for a showstopping presentation.

Ingredients Notes

• All-purpose flour: Use unbleached all-purpose flour for the best texture. Avoid substituting with pastry, cake, or bread flour.
• Brown sugar: Light or dark brown sugar works; pack it lightly when measuring.
• Cinnamon: Adds warm spice to both the crust and apple filling.
• Butter: Salted butter is used and melted to simplify mixing the crust and streusel.
• Apples: Choose crisp, sweet-tart varieties like Granny Smith or Honeycrisp. You’ll need about 3 pounds of apples, roughly 7 to 8 medium apples for 7–8 cups sliced.
• Lemon juice: Tossed with the apples to preserve color and add brightness.
• Caramel sauce: Store-bought caramel or a homemade caramel sauce can be used to coat the apples for a rich, slightly salty-sweet finish.

How the bars come together: The crust and streusel start from the same mixture. A portion of the crumb mixture is reserved for the top. The crust is partially baked before adding the caramel-coated apples and the remaining streusel, then finished in the oven until the apples are tender and the topping is golden.

A Few Last Things…

• Baking time will vary based on oven differences. Bake until the apples are easily pierced with a knife. If the streusel browns too quickly, loosely tent the pan with foil and continue baking until the apples are tender.
• The bars can be stored covered in the refrigerator and enjoyed within two days. If you refrigerate them, wait to add any extra caramel drizzle until just before serving.
• Bars are easier to slice neatly once they are fully set or chilled. Cut into smaller squares for bite-size servings or larger pieces for dessert portions.

For best results, save at least one bar to serve warm with vanilla ice cream and an extra drizzle of caramel. The contrast of hot and cold, and the mix of sweet and slightly salty caramel, creates an unforgettable dessert.

The tender, sweet-tart apples paired with buttery streusel and caramel make these bars perfect for fall, but they’re equally welcome year-round. Enjoy!

Recipe Source: from Mel’s Kitchen Cafe

The post Caramel Apple Crumble Bars Recipe first appeared on Furov.

You’ll be surprised how smoky, sweet, and savory this chicken is. It’s an easy favorite that reheats well and makes great leftovers for lunches.

Why You’re Going to Love This Easy Chicken

This honey garlic chicken has become a family favorite for good reason. It’s fast to prepare, versatile, and packed with familiar flavors that appeal to both kids and adults. Here are the top reasons to add it to your rotation:

• Quick and simple: The marinade and sauce come together in minutes. You can marinate for 2 to 12 hours, or cook sooner if you’re short on time.
• Double flavor: The chicken soaks up a flavorful marinade and is then brushed with a sticky honey garlic sauce during cooking for extra depth.
• Versatile: Works with boneless, skinless chicken thighs or breasts and can be finished on the grill or in an air fryer.
• Family-friendly: The sweet-savory profile makes this a dependable crowd-pleaser for weeknights and gatherings.

Notes About Ingredients

• Olive oil: Adds flavor and prevents sticking while cooking.
• Soy sauce: Use low-sodium if desired; it enhances umami in both the marinade and sauce.
• Vinegar: Apple cider or red wine vinegar adds acidity to balance the sweetness of the honey.
• Garlic: Fresh garlic gives the best flavor in the honey-garlic sauce, though garlic powder can be used in a pinch.
• Smoked paprika: Gives a smoky note; sweet paprika works if smoked isn’t available.
• Chicken: Boneless, skinless thighs are ideal for juiciness; breasts work too—pound thick breasts to even thickness or slice into cutlets.
• Honey: The base of the glaze. If your honey is very thick, warm briefly and stir to combine smoothly with the other sauce ingredients.

Pro Tip: Trim excess fat from chicken thighs before marinating for a cleaner finish.

How to Serve This Honey Garlic Chicken

There are many delicious ways to serve this chicken. It pairs well with rice, salads, roasted vegetables, or in wraps. Here are a few serving ideas:

• Bowl-style meal: Serve sliced chicken over garlic butter rice, coconut rice, rice pilaf, or quinoa. Add grilled or fresh vegetables, pineapple, pickled onions, avocado, and a squeeze of lime for brightness.
• Dinner salad: Slice the cooked chicken over mixed greens with cherry tomatoes, avocado, nuts, and a light balsamic or citrus dressing.
• Main course: Pair with mashed or smashed potatoes, steamed or sautéed green beans, or a simple pasta or potato salad.
• Wraps and sandwiches: Use leftover chicken in wraps, burritos, or sandwiches with crisp vegetables and a creamy sauce.

This honey garlic chicken has earned a regular spot in our meal planning because it’s reliable, flavorful, and easy to adapt. Make a double batch—you’ll be glad you did.

I hope you enjoy this recipe as much as our family does.

The post Sticky Honey Garlic Chicken Recipe with Crispy Skin first appeared on Furov.

They are unapologetically over-the-top: a dense brownie base, a generous Oreo buttercream, and plenty of chopped cookies on top. If you love brownies and Oreos, this dessert is for you — just plan to share, because they’re dangerously good.

Why You Should Make These Brownies

These cookies-and-cream brownies are a crowd-pleaser for several reasons. They combine a homemade fudgy brownie with a creamy Oreo-studded frosting and a crunchy cookie topping, delivering a cookies-and-cream flavor in every bite. They look impressive but are straightforward to prepare, and they store well, making them ideal for parties or make-ahead gatherings.

• Plenty of Oreo flavor: Chopped Oreos go into the batter, the frosting, and are sprinkled on top so every bite tastes like cookies and cream.
• From-scratch brownie base: The fudgy brownie layer is easy to make and sturdy enough to support a generous layer of frosting.
• Great chilled or room temperature: These brownies are excellent straight from the fridge for a firmer texture, or brought to room temperature for a softer, gooier bite.
• Make-ahead friendly: Assemble in advance and refrigerate for up to two days; they also freeze well if you wait to add the final chopped Oreos after thawing.
• Showstopper dessert: They have a dramatic look and taste that will impress guests.

Notes About Ingredients

• Granulated sugar: Heating the butter and sugar together until hot helps dissolve the sugar and contributes to a fudgy texture and a crackly brownie top.
• Butter: The recipe uses salted butter; if you use unsalted, add 1/2 teaspoon of salt to the batter.
• Cocoa powder: This recipe relies on unsweetened cocoa powder rather than melting chocolate. If your cocoa is lumpy, sift it before combining. Natural unsweetened cocoa is preferred here.
• Eggs: Room-temperature large eggs mix more easily and give better texture, though cold eggs will still work.
• Flour: All-purpose flour is recommended. If measuring by cup, fluff the flour, spoon it into the cup and level it off for greater accuracy.
• Oreos: Oreos appear in the batter, frosting, and topping — embrace it. You’ll need most of a 36-count package (or about 2 1/2 to 3 sleeves from a bulk pack).
• Heavy cream: Used in the frosting to keep it light and creamy.

Pro Tip: Plan on using most of a 36-count package of Oreos; if using bulk sleeves, 2 1/2 to 3 sleeves should do it.

Make-Ahead and Other Notes

• Make-ahead: Complete the brownies through assembly, cover and refrigerate for up to two days. Let the pan sit at room temperature 10–15 minutes before cutting to make slicing easier. These brownies and the frosting also freeze well; add the chopped Oreo topping after thawing and press lightly into the frosting.
• Skip the frosting: If you prefer a simple Oreo brownie, omit the frosting and fold the chopped Oreos into the batter for a delicious plain brownie with a crackly top.
• Serve in small portions: These brownies are rich, so smaller squares make the perfect indulgent bite.

These cookies-and-cream brownies are fun to make and always a hit. Whether you choose to serve them chilled or at room temperature, they deliver a satisfying combination of fudgy brownie, creamy frosting, and crunchy Oreo pieces.

They make a fantastic dessert for special occasions or an everyday treat when you want something extra decadent.

Recipe Source: from Mel’s Kitchen Cafe

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Whether you prefer comforting casseroles, light pasta dishes, or delectable baked goods, this roundup offers something for every palate and every occasion. You’ll find quick skillet dinners, easy one-pot meals, tender breads and muffins, indulgent chocolate desserts, and inventive ways to swap zucchini into favorite classics. Each recipe is chosen for flavor, simplicity, and the way it highlights zucchini’s mild, versatile nature.

I keep promising myself one zucchini plant, and then—whoops—next thing I know the counter is full again. If you’re in the same boat, these recipes will help you turn that abundance into delicious meals that feel intentional, not wasteful. Try a few savory mains when you need a quick family dinner, bake muffins for snack time, or make a chocolatey treat everyone will devour. Ready to get cooking? Here are 31 must-make zucchini recipes to inspire your next meal plan.

The post 30 Zucchini Recipes to Use Up Your Summer Harvest first appeared on Furov.