Old-Fashioned Apple Spice Cake with Caramel Frosting

What is it about fall that makes us crave those cozy, old-fashioned flavors that feel like a hug from the inside out? Apples fresh from the orchard, a hint of cool breeze in the air, and the golden glow of early fall afternoons. This Apple Spice Cake with Caramel Frosting is exactly the kind of recipe our Grandma would’ve pulled out for company or just to make an ordinary Sunday feel special. Moist, tender layers of spiced cake meet a rich, buttery caramel frosting that tastes like it came straight out of a heirloom cookbook. It’s the perfect dessert for welcoming fall, sharing with family, or bringing to a gathering where you want to impress. One bite, and you’ll see why this old-fashioned treat deserves a place on your table.

We've provided both icing and frosting options below. Really looking to go the old-fashioned route? Make the icing for this cake instead of the frosting and you can't go wrong.

Apple Spice Cake with Caramel Frosting

Cake Ingredients

3 cups all purpose flour, sifted and then measured

1 cup sugar

2 tsp baking powder

1½ tsp cinnamon

¾ tsp ground nutmeg

½ tsp salt

1 cup dark brown sugar

10 tbsp unsalted butter, room temperature

1 cup buttermilk, room temperature

3 cups diced apples

½ cup unsweetened applesauce 

1 tsp vanilla

3 eggs, room temperature

Caramel Icing Ingredients

½ cup butter

1 cup brown sugar, firmly packed

¼ cup milk

1 tsp vanilla extract

2 cups powdered sugar, sifted

Caramel Frosting Ingredients

Caramel Icing

1¼ cups powdered sugar, sifted

1. Preheat oven to 350 °F. Grease and flour two 9 inch round pans or one 9×13-inch pan.
2. Sift the flour and then measure out 3 cups into a large mixing bowl.
3. Add the white sugar, baking powder, cinnamon, nutmeg, and salt to the sifted flour and whisk together to combine.
4. In the bowl of an electric mixer combine brown sugar, butter, applesauce, and buttermilk. Beat for 2 minutes.
5. Add the eggs and vanilla and beat 2 more minutes.
6. With the electric mixer on low, gradually add the dry ingredients to the wet ingredients. Continue mixing until the batter is smooth.
7. Fold the diced apples into the batter.
8. Pour the cake batter into the prepared pans. Bake 25 to 30 minutes for round pans or 30 to 40 minutes in a 9×13 pan or until cake tests done with a toothpick.
9. Allow round pans to cool at least 15 minutes. Run a knife around the perimeter of the pans and turn onto a cooling rack. Cool completely.

Caramel Icing

1. In a medium-sized saucepan, melt the butter. Add brown sugar and bring to a boil. Boil for exactly 2 minutes, stirring constantly. Add the milk and return to a boil. As soon as it has reached the boiling state, remove it from the heat. Add the powdered sugar and vanilla. Spread icing on cooled cake.

Caramel Frosting

1. Prepare the Caramel Icing as instructed above and allow it to cool. Add the icing to the bowl of an electric mixer and add 1¼ cups powdered sugar or enough to get a spreading consistency. Add additional milk if frosting becomes too thick. Frost the cooled cake or store covered in the refrigerator until needed.

Notes:

Refrigerate frosted or glazed cake for up to five days.

As September settles in and the days grow cozier, this Apple Spice Cake with Caramel Frosting is just the kind of dessert that brings everyone to the table. It’s a little taste of nostalgia, a little touch of comfort, and a whole lot of fall flavor. Whether you bake it for a family gathering, a Sunday supper, or simply to enjoy with a cup of coffee on a crisp afternoon, this cake is sure to become one of those recipes you’ll reach for year after year. We hope you'll enjoy a slice of it with someone you love.

Recipes Straight from Grandma Elizabeth's Cookbook

If you're looking for other Harris Sisters-approved recipes, give these Southern favorites a try:

• Grandma Elizabeth's Applesauce Cake
• Grandma Elizabeth's Oatmeal Cake
• Grandma Elizabeth's Magic Fruit Cake

Blackberry Jelly

There’s just something about September that feels like the perfect time to bring out the mason jars, dust off the canning pot, and savor the last fruits of summer. For us, nothing says changing seasons quite like the sweetness of fresh blackberries. This Blackberry Jelly recipe is simple, nostalgic, and just the right way to hold onto those end-of-summer flavors while welcoming crisp autumn mornings. Spread it on a warm biscuit, drizzle it over pancakes, or tuck it away as a thoughtful homemade gift. 

This jelly recipe specifically calls back to The Harris Sisters' childhood when we would pick blackberries on our great-grandparents' farm. When I started growing a little blackberry patch in our backyard, I knew exactly what I wanted to make with our first harvest. And I'm sharing that recipe with you today.

If you have never used a water bath canning method to can jams or jellies before, you'll want to read the complete instructions online before you start making your Blackberry Jelly. 

Blackberry Jelly for Canning

To Make Juice

4 cups blackberries

4 cups water

To Make Jelly

3 3/4 cups of juice

1.75 oz powdered pectin

4 1/2 cups sugar

1/2 Tbsp butter (optional)

6-8 half pint (8 oz.) glass preserving jars with lids and bands

1 piece of food grade cheese cloth

1. Make Juice: Wash the blackberries and put them in a large pot with the water. Mash the fruit and cook for 20 minutes on medium-medium/high heat, stirring occasionally to make sure the fruit doesn't stick to the bottom.
2. Line a colander with cheesecloth and strain out the juice. Save the juice and discard the seeds and skins.
3. Make Jelly: Put the juice, pectin, and butter (if you are using it) back into the large pot. Bring it to a full rolling boil on high heat, stirring constantly. 
4. Add all of the sugar and return to a boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
5. Ladle hot jam into hot jars, leaving 1/4-inch head space. 
6. Follow water bath canning directions to complete the canning process. Process Blackberry Jelly 10 minutes. 
7. Recipe yields 6-8 half pint jelly jars. (I ended up with 7.)

Notes:

I used hand-picked blackberries for this recipe, but you can use wild or store-bought blackberries too. Just make sure your measurements are the same when you start.

If you want to separate making juice and making jelly onto different days, refrigerate the strained juice until you are ready to make the jelly. It will take a little longer to bring the mixture to a boil because you are starting with refrigerated liquid in Step 3.

Jam and jelly recipes are finicky, so these types of things can cause your recipe not to set:

• Doubling the recipe.
• Measuring less than the full amount of sugar listed in the recipe or using a sugar substitute. If you want to use less sugar, use a recipe specifically developed for low sugar. 

As the seasons shift and September brings its cooler mornings, there’s something special about capturing the taste of summer in a jar. This Blackberry Jelly is more than just a recipe, it’s a sweet reminder of Southern traditions, simple pleasures, and the comfort of homemade goodness. Whether you’re enjoying it now or tucking jars away for holiday gifts, we hope this jelly brings a little Southern sweetness to your table all season long. 

Welcoming Fall: 10 Simple Touches to Cozy Up Your Home

There’s just something about that first hint of crisp air, isn’t there? When the mornings turn cool enough for a sweater and the evenings call for a steaming mug of cider, we know fall has officially arrived. For The Harris Sisters, fall is more than a season, it’s a chance to slow down, cozy up, and bring a little extra warmth into our homes.

The good news? You don’t have to completely redecorate (or spend a fortune) to make your home feel like fall. A few thoughtful touches can transform your space into a cozy retreat that feels equal parts nostalgic and welcoming. Here are 10 simple ways to bring autumn charm into your home, with a few photo and craft ideas to inspire you along the way.

1. Bring Out the Warm Textiles

Fall decorating is as much about feel as it is about looks. As the weather cools down, trade out lightweight summer throws for chunky knit or crochet blankets and quilts. Toss plaid pillows on the sofa, drape a soft throw across the porch swing, or even layer rugs for extra warmth. 

Super Thick Stash-Busting Afghan Free Crochet Pattern

2. Layer in Earthy Colors

Rust orange, golden yellow, sage green, and deep burgundy red are the colors that instantly signal the season. You don’t have to repaint a thing; just tuck these hues into your décor with table runners, pillows, candles, or other accents. If you have collections in these colors, like these vintage plaid Thermoses, now is the time for them to shine!

3. Set the Mood with Candlelight

Nothing says cozy like the flicker of candlelight. Place taper candles in vintage brass holders on your mantle, or cluster votives on your coffee table. Choose fall scents like apple cider, pumpkin spice, or vanilla to layer in the warmth. 

For you coffee and tea lovers out there, if you have an abundance of fall-themed coffee mugs or tea cups, fill them with coffee beans and use them to hold votive candles for your seasonal candle display.

4. Add Natural Elements

Bring a little of the outdoors inside. Pinecones, acorns, and branches cost nothing but look timeless when gathered in a basket or displayed in a vintage glass jar. You can even make a simple fall wreath by hot gluing pinecones, acorns, or branches onto a cardboard base.

5. Create a Fall Entryway

Your entry sets the tone for the whole home. Hang a seasonal wreath and add a few pumpkins or mums by the door. If you live near a corn field, don't forget ask if you can grab some dried corn stalks for your porch decor. You can add metal and stone outdoor fall decorations to your collection and bring those out year after year. Even the smallest entry can feel inviting with just a few autumn touches.

Fall Porch Photo Inspiration Ideas

6. Use Pumpkins as a Decorating Staple

Of course pumpkins are a fall favorite, but think beyond carving! Uncarved pumpkins can take you from September through November in terms of decor because they represent fall, Halloween, and Thanksgiving. Mix real pumpkins with faux for longevity. To get the most life out of your fresh pumpkins, remember our tips for Caring for and Making Your Decorative Pumpkins Last Longer.

Pro Tip from my Mother-In-Law who hosts Thanksgiving, if you have faux pumpkins that have carved faces on one side and are plain on the other, turn them around so that the plain sides are showing after Halloween to get a few more weeks of decor out of them.

7. Cozy Up the Kitchen

Fall is made for kitchens that smell like cinnamon and spice and sharing heirloom recipes with family. Use our recipe to keep a simmer pot of fruits, cloves, and cinnamon sticks in the crockpot. Display Grandma’s handwritten recipes or a stack of vintage aprons as functional décor that tells a story.

8. Add Vintage Touches

Old-fashioned charm never goes out of style. Layer Grandma's quilt over the back of a chair, fill antique mason jars with sunflowers, or showcase your milk glass collection along with mini pumpkins. These little details remind us of the “good old days” while still feeling timeless.

9. Set the Table for the Season

Even cozy dinners can feel special with a little autumn charm. If you're hosting a dinner during the fall season, set your table with mismatched vintage dishes and napkins in warm fall colors. Place a few mini pumpkins or candles down the center of the table to decorate. You don’t need a big gathering (or even matching dishes!) to set a seasonal table for everyone to enjoy.

10. Create Cozy Corners

Sometimes the smallest spaces bring the most comfort. Create a special self-serve hot cocoa or coffee station in the kitchen for family and guests. Add fall touches like your favorite fall mugs and vintage fall serving pieces to make this simple, everyday task one that's ready for the season.

Fall is more than just a season, it’s a feeling. A little warmth here, a nostalgic touch there, and suddenly your home becomes the gathering place everyone loves. We hope we've shown you that these simple touches don’t take much effort, but they go a long way in creating comfort, joy, and connection.

So grab that pumpkin spice latte, light a candle, and welcome the season with open arms.

Interested in more fall ideas? Check out these popular posts:

• 100 Things to Do This Fall
• Crockpot Baked Apples
• Super Moist Pumpkin Bread
• Crockpot Spiced Apple Cider
• The Best Products for Dry, Chapped Lips

If You Give a Kid a Cooking Challenge: 12 Easy Recipes for College Students

My oldest son Aidyn moved off campus this semester. As a college freshman, he had the convenience of eating either at the cafeteria or at one of the many on-campus restaurants through his college meal plan. This summer, my goal was to teach him a few simple recipes that he could make for himself without spending a lot of time in the kitchen. 

Easy Recipes for College Students

We are sharing these recipes because they are serving a specific purpose: to teach a young adult basic kitchen skills while also making sure he can feed himself at college without eating at a fast-food restaurant for every meal. And these types of recipes may be helpful to other young adults too! 

How it started . . .

What does that mean? It means that a lot of the recipes use canned or frozen vegetables, canned soup, quick rice, etc., to get a simple meal on the table quickly.

These recipes aren’t for seasoned cooks. They’re for beginners and specifically include shortcuts for a kiddo who just learned how to cut an onion. But, if you’re looking for some new ideas for recipes that you can make for a quick weeknight dinner, then these recipes might be for you too!

How it's going . . . 

This is the same kiddo who started baking cakes for charity when he was in middle school as a volunteer activity. So does he already know how to read a recipe? Yes! How to make desserts? Also yes! He just needed a little direction to move into making a full-blown meal for himself. And I’m super proud of what we accomplished this summer.

What Basic Kitchen Skills Should a College Student Know?

These recipes will give you the opportunity to review simple cooking skills. And while they may seem very basic to you, they may seem daunting to a teen or young adult who has never tried them before. Once your kiddo has mastered these skills, they can move on to more complicated recipes later in life.

• Boiling vs. simmering
• Browning ground meat
• Chopping vegetables
• Cracking eggs
• Ingredient substitutions (listed with recipes, if applicable)
• Marinating meat
• Measuring ingredients
• Preheating an oven
• Reading and following a recipe
• Sauteing vegetables
• Setting a timer
• Using a crockpot
• And more!

Making Loaf Pan Lasagna

What Types of Recipes Are Included in This Cooking Challenge?

This Cooking Challenge includes three recipe categories: crockpot recipes, casserole recipes, and one pot recipes. Each category includes four easy-to-make recipes that have quick prep times and have a minimal number of ingredients (minus pantry staples like oil and spices). And they all provide enough leftovers for one person to have a few extra meals or to share with roommates and friends. At the end of the Cooking Challenge, he had 12 recipes under his belt that he can rotate through for the school year:

If You Give a Kid a Crockpot (Dump and Go Dinners)

• Pizza Fondue
• Crockpot BBQ Chicken
• 15 Bean Soup
• Crockpot Pineapple Teriyaki Chicken

If You Give a Kid a Casserole Dish (Classic Comfort Food)

• Loaf Pan Lasagna
• Chicken Cobbler
• No Peek Chicken & Rice Casserole
• Upside-Down Pizza Casserole

If You Give a Kid a Cooking Pot (One Pot Meals)

• One Pot Taco Soup
• One Pot Chicken and Dumplings
• One Pot Easy Two-Bean Chili
• One Pot Taco Pasta

Making One Pot Chicken and Dumplings

Join The Harris Sisters Cooking Challenge for College Students

We'd love for you and your college student to join us on this Cooking Challenge. Together, let’s teach your college student the basic kitchen skills they need, so they can enjoy cooking for themselves. It’s not just about meals. It’s about giving them a foundation to feel confident in the kitchen and to build lasting habits for a healthier lifestyle. Let’s make this journey a little easier, together.

Simply choose a recipe above to get started. Walk them through it once, and before you know it, they’ll be cooking that recipe on their own. It's that simple! 

Be sure to Pin this post so you can easily come back to the full recipe series. And when they finish their first dish? We’d love to hear how it went. Those first kitchen wins are worth celebrating!

If You Give a Kid a Cooking Pot: One Pot Taco Pasta

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

This nostalgic dish is a twist on the hamburger helper you used to love as a kid. Just as simple to make, this creamy Taco Pasta with ground beef, vegetables, and cheese is prepared in one pot in less than 30 minutes, making your weeknight dinner easier than ever. 

One Pot Taco Pasta

1 pound ground beef

1 medium onion, diced

15 oz. can tomato sauce

10 oz. can Rotel, undrained

15 oz. can black beans, rinsed and drained

15 oz. can corn, drained

2 cups beef broth

1 packet taco seasoning

8 oz. elbow macaroni, uncooked

1 cup shredded cheddar cheese

1. In a large saute pan, brown the ground beef over medium high heat, breaking it up with a spoon. Drain off any excess grease.
2. Dice the onion, add it to the pan and cook until softened, about 3-5 minutes.
3. Add the tomato sauce, Rotel, black beans, corn, beef broth, and taco seasoning. Stir to combine.
4. Add the uncooked elbow macaroni, ensuring it’s submerged in the liquid. Add more beef broth or water if needed.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the pasta is cooked through and the liquid has been absorbed into the pasta. Stir occasionally to prevent sticking and test noodles.
6. Remove from heat and stir in the shredded cheddar cheese until melted.
7. Let cool for 5 minutes before serving.

You Can Get with This or You Can Get with That (Recipe Substitutions):

• Substitute ground turkey or chicken instead of ground beef.
• Substitute chicken broth or veggie broth for the beef broth.
• Substitute your favorite beans for the black beans.
• Reduce sodium by choosing a low-sodium taco seasoning.
• Substitute shell, rotini, or penne pasta for elbow macaroni, just make sure to adjust the amount of broth in the recipe, if needed.
• Substitute your favorite cheese for the cheddar cheese.
• Serve with hot sauce, sour cream, or guacamole, if desired.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Boiling vs. simmering
• Browning ground meat
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Setting a timer

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

If you have leftover taco pasta you want to freeze, put the taco pasta into individual airtight containers. It will keep well for up to two months.

When you are ready to serve, take the container out of the freezer and let it thaw in the refrigerator overnight. Reheat in the microwave.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

If You Give a Kid a Casserole Dish: Chicken Cobbler

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

Chicken Cobbler is a TikTok-famous recipe that presents a new and updated way to make a chicken pot pie by layering a few pantry and freezer staples right in a casserole dish. With just 15 minutes of prep time, this recipe will have a hearty weeknight dinner on the table in no time flat!

Chicken Cobbler

1/2 cup unsalted butter, melted

3 1/2 - 4 cups shredded, cooked chicken

12 - 20 oz. frozen mixed vegetables

11.36 oz. box Red Lobster Cheddar Bay Biscuit Mix and enclosed seasoning packet

2 cups milk

2 cups chicken broth

10.5 oz. can cream of chicken soup

1 tsp onion powder

1 tsp garlic powder

1/2 tsp pepper

1. Preheat oven to 375° F. Add butter to 9 X 13 casserole dish and put in oven while preheating. (When butter has melted, remove casserole dish from oven and swirl around until the butter coats the bottom of the dish. Set aside.)
2. Spread shredded, cooked chicken evenly over the butter in the dish.
3. Top shredded chicken with the frozen mixed vegetables in an even layer.
4. In a large mixing bowl, whisk together the Red Lobster Cheddar Bay Biscuit Mix, contents of the enclosed seasoning packet, and milk until just combined.
5. Pour the biscuit mixture over the frozen mixed vegetable layer, being careful not to mix the layers.
6. Using the same mixing bowl as before, add the chicken broth, cream of chicken soup, onion powder, garlic powder, and pepper. Whisk until fully combined with no lumps of soup remaining. Carefully pour the soup mixture over the biscuit mixture, being careful not to mix the layers.
7. Bake uncovered for 60 minutes, or until the crust has risen around the edges, is lightly golden brown, and the liquids are bubbly. Let it sit for at least 10 to 15 minutes before serving.

You Can Get with This or You Can Get with That (Ingredient Substitutions):

4 cups of shredded chicken equals approximately:

• 2 pounds of chicken breasts cooked and shredded
• 1 rotisserie chicken, shredded
• 3 12.5 oz cans shredded cooked chicken, drained

You can substitute:

• Your favorite frozen vegetables for the frozen vegetables in the recipe (we used mixed peas, carrots, corn, and green beans)
• Canned mixed vegetables for frozen mixed vegetables.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Measuring ingredients
• Preheating an oven
• Reading and following a recipe
• Setting a timer

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

You can cook the chicken ahead of time for this recipe and assemble the rest of the recipe on a different day.

If cooking chicken breasts ahead of time, add them to a crockpot in a single layer. Cover and cook on low for 6-7 hours or high for 3-4 hours, checking at the earliest time. Use your meat thermometer to be sure the chicken has reached 165 degrees F. Let rest 10 minutes before transferring to a clean bowl or cutting board to shred. 

If you have more than the 4 cups of shredded chicken needed for this recipe after you're finished cooking it, it will last 3-4 days in the refrigerator and can be used in other recipes. If needed, you can let it cool, and then portion it out into freezer bags or reusable plastic containers to freeze for other recipes in the future. Make sure to label and date any food item that you freeze.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

Special thanks to Your Barefoot Neighbor on TikTok for the original recipe. 

If You Give a Kid a Crockpot: Crockpot Pineapple Teriyaki Chicken

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

Pineapple Teriyaki Chicken in the crockpot is the perfect "set it and forget it meal." It's sweet and savory and makes the perfect busy weeknight meal when served with rice and a side of steamed broccoli or on Hawaiian buns as sliders.

Crockpot Pineapple Teriyaki Chicken

2 lbs boneless, skinless chicken breasts

1/2 cup soy sauce

1/4 cup honey

1/4 cup rice vinegar

2 Tbsp sesame oil

1/4 cup brown sugar

3-4 cloves garlic, minced

1 tsp ground ginger

1/2 Tbsp salt

1/2 Tbsp pepper

1 tsp crushed red pepper (optional)

20 oz can pineapple chunks, drained with juice reserved for sauce

1 Tbsp cornstarch

2 Tbsp cold water

Garnishes (optional)

sesame seeds

green onions, chopped

1. In a small bowl, whisk together, soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic, ginger, salt, pepper, red pepper flakes (if using), and 3 Tbsp of reserved pineapple juice. 
2. Place chicken in crockpot and evenly pour the sauce over top.
3. Cover and cook on low for 4-5 hours or on high for 2.5-3 hours, until chicken is tender and easily shredded.
4. During the last 30 minutes of cooking, in a small bowl, whisk together 1 Tbsp cornstarch and 2 Tbsp cold water to make a slurry. 
5. Stir cornstarch slurry into sauce along with drained pineapple chunks.
6. Turn the crockpot to high and cook 15-30 minutes until sauce is thickened.
7. Shred the chicken and stir back into sauce. Serve over rice or on slider buns.

You Can Get with This or You Can Get with That (Recipe Substitutions):

• Substitute boneless chicken thighs for the boneless chicken breasts.
• Substitute apple cider vinegar for rice vinegar.
• Substitute olive oil for the sesame oil. 
• Substitute garlic powder or jarred minced garlic for fresh minced garlic.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Setting a timer
• Shredding chicken
• Using a crockpot

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

If You Give a Kid a Cooking Pot: One Pot Taco Soup

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

With only one pot needed to make this soup, it's an easy-to-make dinner!

As written, the recipe is a healthy, high protein meal that makes a BIG pot of soup. This is a great one for beginner cooks because you can get dinner on the table in 30 minutes and have plenty of leftovers for later in the week or to freeze for later.

One Pot Taco Soup

Soup Ingredients

1 Tbsp. olive oil

1 large onion, diced

6 cloves garlic, minced

1 15 oz. can light red kidney beans, undrained

1 15 oz. can dark red kidney beans, undrained

1 15 oz. can canneloni beans, undrained

1 15 oz. can chili beans, undrained,

1 15 oz. can black beans, undrained

1 15 oz. can pinto beans, undrained

1 15 oz. can corn, undrained

1 15 oz. can Rotel, undrained

2 15 oz. cans diced tomatoes, undrained

1 28 oz. can tomato puree

4 cups water

1 1/2 1 oz. packets Taco Seasoning Mix, or 4 1/2 Tbsp. homemade taco seasoning mix

1 oz. packet Hidden Valley Ranch Seasoning, or 3 Tbsp. homemade ranch dressing mix

1 1/2 pound ground beef (optional)

Garnishes

green onions, chopped

fresh cilantro, chopped

jalapenos, sliced for serving

avocados, peeled and diced

sour cream

hot sauce

shredded cheese

1. Heat olive oil in a large 8-quart pot over medium heat. Saute onion until soft and translucent. If adding ground beef, brown it along with onions, about 5-6 minutes. Drain grease before proceeding with the rest of the recipe as written.
2. Add the minced garlic and stir until fragrant, about 30 seconds.
3. Add tomatoes and spices, stirring to combine.
4. Add remaining soup ingredients, and stir to combine.
5. Bring to a boil, reduce heat to low, and simmer covered for 25 minutes.
6. Serve topped with garnishes of your choice (optional).

You Can Get with This or You Can Get with That (Ingredient Substitutions):

• If interested in making a smaller quantity of soup, use only 3 cans of beans, tomato puree (omitting diced tomatoes), and 1 packet of Taco Seasoning Mix.
• Substitute garlic powder or jarred minced garlic for fresh minced garlic.
• All garnishes are optional.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Boiling vs. simmering
• Browning ground meat (optional)
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Sauteing vegetables
• Setting a timer
• Using a can opener

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

You can either freeze taco soup before cooking, or you can cook it first and then freeze to reheat later. (This works well with leftovers.) Either way, the flavors in the soup will remain the same. Taco soup can be stored in the freezer for 4-6 months.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

If You Give a Kid a Casserole Dish: Upside-Down Pizza Casserole

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

This easy Upside-Down Pizza Casserole will includes all your favorite pizza toppings to make a quick and filling weeknight meal. With the help of a boxed biscuit mix, you'll have dinner on the table in no time flat!

Upside-Down Pizza Casserole

Casserole

1 lb. sausage

1 small onion, diced

1/2 green pepper, diced

2.25 oz. can sliced black olives, drained

24 oz. jar pasta sauce

6 oz. pepperoni

2 cups shredded mozzarella cheese

Crust

11.36 oz. box Red Lobster Cheddar Bay Biscuit Mix

1 1/4 cups water (note this is 1/2 cup more than required per box instructions)

1/2 cup shredded sharp cheddar cheese

Herb Butter Sauce

Seasoning Mix from Red Lobster Cheddar Bay Biscuit Mix

1/4 cup butter, melted

1. Preheat oven to 425° F. Spray a 9 x 13 casserole dish with cooking spray and set aside.
2. Dice onion and bell pepper. Sauté in a large skillet until onion is translucent, about 3-5 minutes.
3. Add sausage and use a spoon to break it into pieces. Cook, stirring occasionally, until no longer pink, about 4 to 6 minutes. Drain excess grease.
4. Add olives and pasta sauce to the skillet and mix well. Add the mixture to the casserole dish.
5. Layer the pepperoni evenly over top of the mixture. Then, layer the mozzarella evenly over top of the pepperoni.
6. Prepare biscuit mix as directed on package instructions, adding an extra 1/2 cup of water to make the mixture more spreadable.
7. Pour the biscuit mixture over top of the mozzarella cheese layer, and spread evenly using the back of a spoon.
8. Bake for approximately 30 minutes, until biscuit topping is browned.
9. While casserole is baking, prepare the Herb Butter Sauce according to package instructions.
10. Brush Herb Butter Sauce onto casserole when you remove it from the oven. Let cool 10 minutes before serving.

You Can Get with This or You Can Get with That (Recipe Substitutions):

• Substitute a bag of frozen chopped pepper and onion blend for the fresh chopped onion and peppers to save time on this recipe.
• Add a can of mushrooms stems and pieces (drained) to include more vegetables in the recipe without adding a lot of prep time.
• Customize this casserole to your own tastes by adding or omitting your favorite vegetables. If omitting vegetables, suggest serving this casserole with a side salad for a complete meal.
• Substitute 3 cups Bisquick, 3/4 cup sharp cheddar cheese, 1 tsp garlic powder, and 1 cup milk for crust instead of Red Lobster Cheddar Bay Mix. (For this recipe, can substitute 1/4 cup butter, 1 tsp garlic powder, 1 tsp Italian seasoning for the Herb Butter Sauce.)

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Browning ground meat
• Chopping vegetables
• Measuring ingredients
• Preheating an oven
• Reading and following a recipe
• Sauteing vegetables
• Setting a timer

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

If You Give a Kid a Crockpot: Crockpot Barbecue Chicken

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

This dump and go crockpot BBQ chicken recipe will provide an easy weeknight meal when paired with steamed veggies and a packet of quick cook rice. Or shred this chicken and serve it pulled-pork-style on buns alongside coleslaw and corn on the cob. With just 5 minutes prep time, what's simpler than that? 

 

 

Crockpot Barbecue Chicken

1 18-20 oz. bottle barbecue sauce of choice

1/4 cup vinegar

1 tsp. red pepper flakes

1/4 cup brown sugar

1 tsp. garlic powder

1 can Dr. Pepper

4-6 boneless chicken breasts, thawed

 

1. In a small bowl, mix together the first 6 ingredients to make the sauce.
2. Place the chicken into the crockpot. Pour sauce mixture over chicken.
3. Cook on low heat for 4-5 hours.

You Can Get with This or You Can Get with That (Ingredient Substitutions):

• Substitute 1 can of Coca-Cola, Pepsi, or root beer for the Dr. Pepper in this recipe

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Measuring ingredients
• Reading a recipe
• Setting a timer
• Using a crockpot

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

If You Give a Kid a Cooking Pot: Easy Two Bean Chili

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

A package of chili seasoning is the secret to making this one pot meal simple enough to make for a weeknight dinner. With just 15 minutes of prep time, you'll get this quick and easy Two Bean Chili recipe on the table in no time. 

Serve this chili over pasta or with garnishes such as shredded cheese, fresh green onions, and sour cream.

Easy Two Bean Chili

1 lb lean ground beef

1/2 cup green bell pepper, chopped

1/2 cup white onion, chopped

2 15.5 oz cans Mixed Chili Beans (Kidney & Pinto), undrained

14.5 oz can petite diced tomatoes, undrained

15 oz can tomato sauce

1/2 cup water

1 package original chili seasoning

1/2 tsp cumin

1. Chop bell pepper and onion and set aside.
2. In a large pot, brown the ground beef over medium high heat.
3. Add chopped bell pepper and onion. Cook for 3-5 minutes. Drain excess grease (if necessary).
4. Stir in the remaining ingredients and bring to a boil. Cover and turn heat down to low. Simmer for 20 minutes.

You Can Get with This or You Can Get with That (Recipe Substitutions):

• Reduce sodium by choosing a low-sodium chili seasoning.
• Substitute ground chicken or ground turkey for the ground beef.
• If Mixed Chili Beans are not available, use your favorite type of beans instead. They will not have spices incorporated into the sauce, so you may want to add more cumin to compensate.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Boiling vs. simmering
• Browning ground meat
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Setting a timer

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

If you have leftover chili you want to freeze, put the chili into individual airtight containers. It will keep well for up to three months.

When you are ready to serve, take the container out of the freezer and let it thaw. Reheat in the microwave.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

If You Give a Kid a Casserole Dish: No Peek Chicken and Rice Casserole

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

This easy one-pan No Peek Chicken recipe only requires 5 minutes of prep time for a meal of creamy rice and chicken. Pair this comfort food with a side of veggies or a salad, and you've got an easy weeknight meal.

No Peek Chicken and Rice Casserole

2 lbs. boneless skinless chicken breasts

2 cups Minute Rice (white or brown)

10.5 oz can cream of mushroom soup

10.5 oz can cream of chicken soup

1 can water (use one of the soup cans)

1 envelope Lipton Onion Soup Mix

1. Preheat oven to 350° F. Spray a 9 x 13 casserole dish and set aside.
2. In a medium size bowl, combine two cups of uncooked instant rice, both cans of soup, and a can of water.
3. Pour the mixture into your casserole dish.
4. Place the chicken breasts on top of the mixture and sprinkle them with the envelope of onion soup mix.
5. Tightly cover with foil and bake for 1-1½ hours or until the chicken is cooked through. No peeking! (It takes at least an hour for the rice to fully cook.)
6. Remove from oven and let rest for 5 minutes before serving.

You Can Get with This or You Can Get with That (Recipe Substitutions):

• Reduce sodium by choosing a low-sodium cream soups.
• Substitute either cream soup with your favorite flavor of cream soup.
• Substitute the Lipton Soup Mix with your favorite blend of spices.
• If you use thin chicken breasts, you can reduce the cooking time to 1 hour.
• Add a 10 oz bag of frozen veggies to the mixture in step 2 for an all-in-one meal. Chopped broccoli florets or peas and carrots would be good additions to this casserole. No need to thaw before adding.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Measuring ingredients
• Preheating an oven
• Reading and following a recipe
• Setting a timer

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

If You Give a Kid a Crockpot: 15 Bean Soup

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

There’s nothing more cozy than a bowl of hearty soup, and this 15 Bean Soup fits the bill. Easy to make in your crock pot, this simple dump and go recipe makes the perfect meal for a chilly day. Make sure to save this recipe for later - it's sure to hit the spot!

Crockpot 15 Bean Soup

20 oz. bag 15 bean blend, sorted and rinsed, seasoning packet discarded

1 medium onion, diced

6 cloves garlic, minced

4 carrots, sliced into rounds (approx. 2 cups)

4 stalks celery, chopped (approx. 1 cup)

1 tsp cracked pepper coarsely ground

2 tsp dried thyme

2 bay leaves

1/4 cup soy sauce

6 cups vegetable broth

14.5 oz. can diced tomatoes

meat of choice (optional)

1. Wash the sorted dry beans. Place them into a pot and cover with 8 cups of water. Let them soak 8 hours or overnight. Drain and set aside.
2. Combine beans, onion, garlic, carrots, celery, black pepper, thyme, bay leaves, soy sauce, vegetable broth, and diced tomatoes in slow cooker. 
3. Mix well and cook on low for 8-10 hours.
4. Remove bay leaves from soup and discard. 
5. Serve soup with a side of bread or cornbread.

How to Quick Soak Beans

If you don’t have time to soak the beans in advance, you can rinse them, place them in a large pot, cover with cold water, and bring to a boil over high heat. Boil the beans uncovered for 5 minutes. Remove the pot from the heat, cover, and then let the beans soak in the hot water for 1 hour. Drain the beans in a colander, rinse them under cold water, and proceed with steps 2-4 of the recipe.

You Can Get with This or You Can Get with That (Ingredient Substitutions):

As written, the 15 Bean Soup recipe is gluten free, vegetarian, and vegan, but this recipe is easy to change to suit your needs. If you don't want to make this as a vegetarian soup, you can add these types of meat to this recipe with the ingredients in step 2:

• 1 pound cooked and drained ground beef or turkey
• 1 pound cooked and drained sausage or kielbasa
• 2 cups cooked and diced ham 
• 2 cups cooked and shredded chicken or turkey

Since you only need a small amount of meat to add to the soup, this recipe is a good way to use up  leftover turkey or ham around holidays like Easter or Thanksgiving. If you're adding extra meat to the soup, you may want to add an extra 2 cups of broth.

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Browning ground meat (optional)
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Setting a timer
• Soaking beans
• Using a crockpot
• Washing and sorting dry beans

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days

If You Give a Kid a Cooking Pot: One Pot Chicken and Dumplings

Over the next several weeks, we'll be bringing you recipes for beginning cooks designed to teach basic cooking skills. So be on the lookout for all the recipes in the series. Today's recipe is part of the Cooking Challenge series.

The ultimate comfort food, this Chicken and Dumplings recipe is easy to prep in 15 minutes or less! Fresh veggies and a few pantry shortcuts makes this Southern classic a doable meal for weeknight dinners. 

One Pot Chicken and Dumplings

3 tbsp olive oil

1 yellow onion, chopped

4 carrots, peeled and sliced

4 stalks celery, sliced

4 cloves garlic, minced

1 tsp dried thyme

1 tsp pepper (or to taste)

32 oz chicken broth

2 10.5 oz cans cream of chicken soup

2 soup cans of water

2 cups shredded chicken

Flour

1 can of 8 Pillsbury Grands Biscuits

1. Heat olive oil in heavy stock pot over medium heat. Add onion, carrots, celery, garlic, thyme, salt, and pepper. Cook for 3-5 minutes, stirring occasionally, until onions are soft.
2. Add the chicken broth, cream of chicken soup, water, and shredded chicken. Increase heat to high and bring to a boil. Reduce heat to a simmer.
3. Flour a clean counter and roll out biscuits to desired thinness. Cut with a pizza cutter to
4. 1-inch squares. Repeat with each biscuit.
5. Drop biscuit pieces by handfuls into simmering soup pot, stirring after each addition.
6. Cover and simmer for 20 minutes, stirring occasionally.

You Can Get with This or You Can Get with That (Ingredient Substitutions):

2 cups of shredded chicken equals approximately:

• 2 chicken breasts cooked and shredded
• ½ rotisserie chicken, shredded
• 2 12.5 oz cans shredded cooked chicken, drained

You can substitute:

• 1 10.5 oz can of peas and carrots, drained or 1 bag of frozen peas and carrots for fresh, chopped carrots and celery
• 1 can of cream of celery soup for one of the cream of chicken soups

This Is How We Do It (Kitchen Skills You'll Learn in This Recipe):

• Boiling vs. simmering
• Chopping vegetables
• Measuring ingredients
• Reading and following a recipe
• Rolling dough
• Sauteing vegetables
• Setting a timer

Mama Said Knock You Out (Prep Ahead for Easy Dinners):

You can cook the chicken ahead of time for this recipe and assemble the rest of the recipe on a different day.

If cooking chicken breasts ahead of time, add them to a crockpot in a single layer. Cover and cook on low for 6-7 hours or high for 3-4 hours, checking at the earliest time. Use your meat thermometer to be sure the chicken has reached 165 degrees F. Let rest 10 minutes before transferring to a clean bowl or cutting board to shred. 

If you have more than the 2 cups of shredded chicken needed for this recipe after you're finished cooking it, it will last 3-4 days in the refrigerator and can be used in other recipes. If needed, you can let it cool, and then portion it out into freezer bags or reusable plastic containers to freeze for other recipes in the future. Make sure to label and date any food item that you freeze.

If You Give a Kid a Cooking Challenge

This recipe is part of the three-part If You Give a Kid a Cooking Challenge recipe series. These recipes are designed to: 

• be easier to make
• have a minimal number of ingredients (minus pantry staples like oil and spices)
• be quick to prep 
• make enough for one person to have leftovers for a few days