I cook this One Pot Parmesan Chicken and Rice in my T-Fal Saute Pan, it is plenty deep and it has a lid! I got this as a Christmas gift last year and, while it is large it cooks very evenly and is super easy to clean.

One Pot Parmesan Chicken and Rice Recipe

Printable recipe below

Ingredients

• 1 1/2 lbs chicken breasts boneless, skinless
• 4 TBS butter
• 1 TBS onion powder
• 3 tsp minced garlic
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 14.5 oz chicken broth
• 1 cup white rice
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese

Instructions

1. On a gel cutting board, cut the chicken into 1″ cubes, set aside.
2. Place your pan on medium high heat, add the butter and melt it.
3. Add the chicken, onion powder, Italian seasoning, salt, and pepper.
4. Cook, stirring regularly for about 5 minutes until the chicken is cooked through.
5. Add the minced garlic and cook for another minute. Keep stirring, you don’t want the garlic to burn.
6. Pour in the chicken broth and add the rice. Stir to mix the ingredients together.
7. Bring to a boil, then reduce heat to simmer. Cover and let cook for 18-20 minutes, until rice is fluffy.
8. Remove lid, mix in heavy cream and Parmesan cheese. Serve.

Print

One Pot Parmesan Chicken and Rice

This easy and delicious one pot meal is perfect for a week night dinner and clean up is simple!

Course Entree

Cuisine American

Keyword baked chicken, easy recipe, one pot, parmesan, rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 1 1/2 lbs chicken breasts boneless, skinless
• 4 TBS butter
• 1 TBS onion powder
• 3 tsp minced garlic
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 14.5 oz chicken broth
• 1 cup white rice
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese

Instructions

• On a gel cutting board, cut the chicken into 1" cubes, set aside.
• Place your pan on medium high heat, add the butter and melt it.
• Add the chicken, onion powder, Italian seasoning, salt, and pepper.
• Cook, stirring regularly for about 5 minutes until the chicken is cooked through.
• Add the minced garlic and cook for another minute. Keep stirring, you don't want the garlic to burn.
• Pour in the chicken broth and add the rice. Stir to mix the ingredients together.
• Bring to a boil, then reduce heat to simmer. Cover and let cook for 18-20 minutes, until rice is fluffy.
• Remove lid, mix in heavy cream and Parmesan cheese. serve.

I hope you enjoy this One Pot Parmesan Chicken and Rice recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

Other Easy Recipes You May Like:

Simple Spicy Ranch Air Fryer Chicken

Chicken Taco Rollups

Ginger Chicken with Ramen

Oven Baked Bacon Wrapped Chicken Tenderloins

The post One Pot Parmesan Chicken and Rice Recipe appeared first on The Mom Maven.

I made these cookies, with my daughter-in-law Savannah, for Christmas. We fell in love with the melty deliciousness! I know I said these Peppermint White Chocolate Chip Cookies were my new favorite…but now I’m not sure. I may have to bake them both and eat them side by side to decide.

When I made them at Christmas time, I put crushed candy cane on top to give the cookies a light peppermint flavor. This time I just did vanilla with Valentine sprinkles. You could flavor the glaze with just about anything, you could even add food coloring if you want a more vibrant color. The options are endless on this delicious blank canvas.

Vanilla Meltaways Recipe

Cookie Ingredients

• 1 1/4 cups flour
• 1 cup butter softened
• 1/2 cup Confectioner’s sugar
• 1/2 cup corn starch
• 1/2 tsp vanilla extract

Glaze Ingredients

• 1 1/2 cups Confectioner’s sugar
• 2 TBS butter softened
• 2 TBS milk maybe a bit more to reach desired consistency
• 1/2 tsp vanilla extract
• sprinkles as desired

Vanilla Meltaways Cookie Instructions

Cookies

1. In a large mixing bowl, beat together the confectioner’s sugar and butter for about 2 minutes, until fluffy.
2. Mix in the vanilla, flour, and cornstarch until well combined.
3. Cover the bowl with plastic wrap and put dough in refrigerator for 30 minutes. Set a timer so you don’t forget. (In the notes I’ll tell you what to do if you do forget).
4. Once 30 minutes is up, preheat oven to 350° F. Cover baking sheets with parchment paper.
5. Scoop batter with a 1″ cookie dough scoop and place on baking sheet leaving room for the cookies to spread a bit.
6. Bake for 10-12 minutes, the edges should just start to brown.
7. Allow cookies to cool on cookie sheet for 2 minutes, them move them to cooling rack.
8. Once all cookies are baked and cooled a bit make the glaze.

Glaze Instructions

1. In a medium bowl mix together the confectioner’s sugar, butter, and vanilla.
2. Add in the milk a little at a time, mixing between each add so as to reach the desired consistency.
3. Place the cooling racks on the baking sheets covered with parchment paper to limit the mess of glazing the cookies.
4. Have any sprinkles handy. The glaze sets fast. I suggest glazing a few cookies then adding sprinkles and repeating over and over again until they are all done.
5. Use a spoon to drop the glaze onto the cookies, making sure it covers most of the top.
6. When all the cookies are glazed and sprinkled, allow them to set for at least 15 minutes before storing in an air tight container.

I use a small cookie scoop like this one, along with my Kitchen Aid stand mixer, and cookie sheets to make these cookies.

Print

Vanilla Meltaways

These delicious Vanilla Meltaways are cookies that melt in your mouth in a very satisfying way. They are easy to make and simple to add flavors or colors to.

Course Dessert

Cuisine American

Keyword cookies, meltaways, vanilla

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 28 cookies

Author cindy

Ingredients

Cookies

• 1 1/4 cups flour
• 1 cup butter softened
• 1/2 cup Confectioner's sugar
• 1/2 cup corn starch
• 1/2 tsp vanilla extract

Glaze

• 1 1/2 cups Confectioner's sugar
• 2 TBS butter softened
• 2 TBS milk maybe a bit more to reach desired consistency
• 1/2 tsp vanilla extract
• sprinkles as desired

Instructions

Cookies

• In a large mixing bowl, beat together the confectioner's sugar and butter for about 2 minutes, until fluffy.
• Mix in the vanilla, flour, and cornstarch until well combined.
• Cover the bowl with plastic wrap and put dough in refrigerator for 30 minutes. Set a timer so you don't forget. (In the notes I'll tell you what to do if you do forget).
• Once 30 minutes is up, preheat oven to 350° F. Cover baking sheets with parchment paper.
• Scoop batter with a 1" cookie dough scoop and place on baking sheet leaving room for the cookies to spread a bit.
• Bake for 10-12 minutes, the edges should just start to brown.
• Allow cookies to cool on cookie sheet for 2 minutes, them move them to cooling rack.
• Once all cookies are baked and cooled a bit make the glaze.

Glaze

• In a medium bowl mix together the confectioner's sugar, butter, and vanilla.
• Add in the milk a little at a time, mixing between each add so as to reach the desired consistency.
• Place the cooling racks on the baking sheets covered with parchment paper to limit the mess of glazing the cookies.
• Have any sprinkles handy. The glaze sets fast. I suggest glazing a few cookies then adding sprinkles and repeating over and over again until they are all done.
• Use a spoon to drop the glaze onto the cookies, making sure it covers most of the top.
• When all the cookies are glazed and sprinkled, allow them to set for at least 15 minutes before storing in an air tight container.

Notes

If you over chill your dough, like I did a Christmas time, your cookies won’t spread, they will remain balls as they bake. I just used the bottom of a glass to flatten the cookie some and baked as directed. This solved my problem.

I hope you enjoy this Vanilla Meltaways recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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First I’ll be highlighting the top 5 recipes that were published in 2020. I’ve been blogging recipes for over 7 years! After I highlight the new recipes, I’ll update you on the top 5 recipes on The Mom Maven overall in 2020. I hope you enjoy this look back as much as I do.

Top 5 New Recipes of 2020

5. Oreo Cheesecake Trifle This beautiful Oreo Cheesecake Trifle is packed with Oreo cookies, creamy cheesecake, decadent chocolate ganache, fudgy brownies and fluffy Cool Whip. I made this trifle for my nephew’s 19th birthday, you can make it for any occasion, as long as you have a trifle bowl.

4. Simple Slow Cooker Chicken Carbonara with Linguine This simple slow cooker chicken carbonara is a delicious week night meal the whole family will love. My husband loves it because it has chicken in it along with the bacon.

3. Chef Art Smith’s Hummingbird Cake The combination of banana and pineapple along with the cream cheese frosting make Chef Art Smith’s Hummingbird Cake pop with fresh flavors. Just writing about this delicious cake has my mouth watering!!

2. Easy Cajun Butter Chicken Like a little kick in your meal? This easy Cajun Butter Chicken recipe may be just what you are looking for. I need to get this in my meal plan rotation.

1. Santa’s Trash Cookies Thanks to the recent Christmas traffic bump, this Christmas cookie recipe soared to number one! The kids love helping crush up the potato chips and pretzels for this sweet and salty Santa’s Trash Cookies recipe. Make sure you pin it or print it so you have it for next Christmas!

Top Five All Time Recipes for Last Year

These five recipes are consistently in the top 10, the oldest is from 2013, ugly pictures and all! This year’s top 4 recipes are the same as last year, only number 5 has changed. To make most of these recipes, you need a reliable crockpot.

5. Crockpot Hawaiian Chicken (2013) Add some island flair to your dinner table with this easy Crockpot Hawaiian Chicken recipe. I like to serve this with rice and veggies. Others add red and yellow bell peppers to the crockpot. You do what suits your family. Enjoy!

4. Yoder’s Amish Peanut Butter Pie (2018) Yoder’s Amish Peanut Butter Pie is a classic, light pudding pie with peanut butter crumbles. It is a perfect treat for the whole family.

3. 3 Envelope Crockpot Roast (2016) This 3 Envelope Crockpot Roast is a family favorite. I recently made it in my Ninja Foodi, I’ll be updating the recipe to add that version soon.

2. Crockpot Apple Barbecue Pork Loin (2014) Yum! I love having this for dinner on a cold winter night. It only takes a few minutes to prep and then 4 hours in the crockpot!

1. Crockpot Ranch Pork Chops (2015) This super simple, 3 ingredient recipe has been the #1 post on my blog for 5 years running! It bring in 35% of the total traffic on my blog, I’ll never understand why but I’m not complaining!

I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post The Mom Maven’s Top 5 Recipes of 2020 appeared first on The Mom Maven.

S’mores Recipes

• S’mores Brownies
• S’mores Crockpot Cake
• Sheetpan S’mores
• S’mores Lasagna Icebox Cake
• Candy Cane S’mores Bars
• S’mores Dip
• S’mores Cones

For our Labor Day family cookout, I decided to make some S’mores Cookies with a cake mix base. I make a lot of cake mix cookies because they always come out soft and chewy and these cookies are no exception. I used a Duncan Hines Butter Golden cake mix as the base, because I had it in the pantry from the last time I bought a cake mix and they were on BOGO.

Easy S’mores Cookies Recipe

S’mores Cookies Ingredients

• 1 box Duncan Hines Butter Golden Cake Mix
• 1/3 cup canola oil
• 1 tsp baking powder
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• 16 graham crackers

Instructions

1. In a food processor, crumble the graham crackers into crumbs. You need about 1 cup. Set aside.
2. Preheat the oven to 350° F. Line your baking sheets with parchment paper.
3. In a large mixing bowl combine the cake mix, eggs, oil and baking powder. Using a wooden spoon, stir until well combined.
4. Add in the chocolate chips and the marshmallows. Stir until combined, the dough will be sticky.
5. Pour the graham cracker crumbs in a shallow bowl.
6. Using a small cookie scoop, scoop up some batter, then roll the ball in the cookies crumbs before placing on the cookie sheet.
7. Space the cookies 2 inches apart to allow for spreading.
8. Bake for 10 minutes, until edges start to turn a golden brown.
9. Cool on pan for 10 minutes before moving them off the pan and onto a cooling rack to cool completely.
10. Repeat the baking and cooling until all the batter is baked.

These cookies were a huge hit at the cookout. Everyone kept eating them as we played a rousing game of Farkle. I didn’t even get to bring any cookies home, so I guess I’ll have to make them again soon.

Print

Easy S’mores Cookie Recipe

This easy S'mores Cookies Recipe starts with a cake mix base. Everyone loves these cookies and the kids will have fun helping make them.

Course Dessert

Cuisine American

Keyword cookies, s’mores

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 28 cookies

Author cindy

Ingredients

• 1 box Duncan Hines Butter Golden Cake Mix
• 1/3 cup canola oil
• 1 tsp baking powder
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• 16 graham crackers

Instructions

• In a food processor, crumble the graham crackers into crumbs. You need about 1 cup. Set aside.
• Preheat the oven to 350° F. Line your baking sheets with parchment paper.
• In a large mixing bowl combine the cake mix, eggs, oil and baking powder. Using a wooden spoon, stir until well combined.
• Add in the chocolate chips and the marshmallows. Stir until combined, the dough will be sticky.
• Pour the graham cracker crumbs in a shallow bowl.
• Using a small cookie scoop, scoop up some batter, then roll the ball in the cookies crumbs before placing on the cookie sheet.
• Space the cookies 2 inches apart to allow for spreading.
• Bake for 10 minutes, until edges start to turn a golden brown.
• Cool on pan for 10 minutes before moving them off the pan and onto a cooling rack to cool completely.
• Repeat the baking and cooling until all the batter is baked.

I hope you enjoy this easy S’mores Cookies recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy S’mores Cookies Recipe with a Cake Mix Base appeared first on The Mom Maven.

I made these pies for our 4th of July family cookout. I only brought one pie to the cookout and I left one at home so Ron and I could enjoy it later. I’m glad I left one home because there weren’t any leftovers!

I was trying to decide on a quintessential summertime dessert to bring to the cookout and what screams summer more than lemonade? I had planned to make this pie with a store bought graham cracker crust but neither our Walmart Neighborhood Market nor Publix had any in stock. This wasn’t a big problem because it is so easy to make graham cracker crusts. So, feel free to use a store bought crust if you prefer.

Lemonade Pie Ingredients

• 3 wrapped packages of graham crackers
• 2/3 cup granulated sugar
• 12 TBS butter
• 1 3/4 cups milk
• 2 3.4oz pkg vanilla instant pudding
• 12 oz frozen lemonade concentrate
• 16 oz Cool Whip, thawed, divided

Lemonade Pie Instructions

Crusts

• Using a food processor, crush the graham crackers into fine crumbs, should be about 3 cups.
• Melt the butter
• In a medium bowl, mix together the graham cracker crumbs, sugar and butter.
• Press the mixture into the bottom, and up the side of 2 8 or 9″ pie pans.
• Freeze for 1 hour

Filling

• Set the lemonade concentrate in a bowl to thaw before starting on the crust.
• In a large metal mixing bowl, whisk together the milk and the pudding.
• Add the lemonade concentrate and continue to whisk until the pudding starts to thicken, about 2 minutes.
• Gently fold in 8 oz of the Cool Whip
• Divide the filling into the two pie crusts. Cover and refrigerate for 4-24 hours.
• Before serving, cover the pies with additional Cool Whip. There will be leftover Cool Whip.
• Serve cold.

This recipe is so easy to make, the kids can even help! You can also use pink lemonade concentrate if you like. My family decided this pie had just the right amount of lemon tartness, not too much and not to little, it was just right.

Print

Lemonade Pie

This easy, no-bake lemonade pie is a perfect summertime treat.

Course Dessert

Cuisine American

Keyword lemon, lemonade, pie

Prep Time 15 minutes minutes

Chill Time 5 hours hours

Total Time 5 hours hours 15 minutes minutes

Servings 12

Author cindy

Ingredients

Graham Cracker Crust

• 3 pkg wrapped graham crackers (3/4 of a box)
• 2/3 cup granulated sugar
• 12 TBS butter

Lemonade Pie Filling

• 1 3/4 cups milk
• 2 3.4 oz pkgs vanilla instant pudding
• 12 oz frozen lemonade concentrate
• 16 oz Cool Whip thawed and divided

Instructions

Graham Cracker Crust

• Using a food processor, crush the graham crackers into fine crumbs, should be about 3 cups.
• Melt the butter in a microwave safe dish.
• In a medium bowl, mix together the graham cracker crumbs, sugar and butter.
• Press the mixture into the bottom and up the sides of 2 8 or 9" pie pans.
• Freeze for 1 hour.

Lemonade Pie Filling

• Set the lemonade concentrate in a bowl to thaw, before starting to make the crust.
• In a large metal mixing bowl, whisk together the milk and the pudding.
• Add in the lemonade concentrate and whisk until pudding starts to thicken, about 2 minutes.
• Gently fold in 8 oz of the Cool Whip.
• Divide the filling evenly into the 2 pie crusts. Cover with plastic wrap and refrigerate 4-24 hours.
• Before serving, spread some of the remaining Cool Whip over the pies. There will be Cool Whip left over.
• Serve cold.

Notes

1. 1. Thaw the Cool Whip, follow the directions on the container.
   2. Thaw the lemonade concentrate before making the pie.

I hope you enjoy this easy Lemonade Pie recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Easy Lemonade Pie Recipe is Perfect for Summer appeared first on The Mom Maven.

This roast cooks for 8 hours in the crockpot on low. That was going to be a bit of a problem for me. I needed the roast to start cooking at 10:30am but I’d be babysitting at that time so I wrote out the instructions so Ron could start it on time. He said the recipe was super easy to follow, so that made me happy!

Easy Crockpot Roast Recipe

The ingredients are basic, a 3-4 pound chuck roast, 1 cup of baby carrots, 2 russet potatoes peeled and cubed, 3 tablespoons of A1 Sauce, 1/2 tsp minced garlic, 1/4 tsp black pepper, 4 tablespoons of butter, and corn starch to make gravy after the roast is cooked.

Place the carrots and potatoes in the bottom of the crockpot. Place the roast on top of the veggies. In a small bowl mix together the A1, garlic, and pepper together. Pour that mixture over the roast. Slice the butter into pats. Place the butter pats on top of the roast. Cover and cook for 8 hours on low. When the roast is done, remove the roast and veggies. Add corn starch 1 tablespoon at a time to the residual juices until you get a nice gravy.

Print

Easy Crockpot Roast

A nice easy crockpot roast recipe, perfect for any night of the week and made with pantry staples.

Course Main Course

Cuisine American

Keyword crockpot, roast

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 8 servings

Author cindy

Equipment

• Crockpot

Ingredients

• 3-4 lb chuck roast
• 1 cup baby carrots
• 2 russet potatoes peeled and cubed
• 3 TBS A1 Sauce
• 1/2 tsp minced garlic
• 1/4 tsp black pepper
• 4 TBS butter
• 1-4 TBS corn starch

Instructions

• Line the crockpot with a liner to make clean up easier.
• Place carrots and potatoes on the bottom of the crockpot.
• Place the roast on top of the vegetables.
• In a small bowl mix together the A1 sauce, garlic, and pepper.
• Pour the liquid mixture on top of the roast.
• Slice the butter into pats. Place the pats on top of the roast.
• Cover and cook on low for 8 hours.
• When the roast is ready, remove the roast and vegetables from the crockpot onto a serving platter.
• Going slowly, 1 TBS at a time, whisk the corn starch into the residual liquid, until a gravy forms.

The post Easy Crockpot Roast Recipe appeared first on The Mom Maven.

My husband does the large majority of our grocery shopping. Under normal circumstances I send him a list in our AnyList app and he shops at either our Walmart Neighborhood Market or Publix and brings home what’s needed. Thanks to the panic buying during the Covid-19 pandemic he’s been laughing at me a lot lately. I finally went shopping with me to see our local reality for myself.

It’s not just toilet paper that is near impossible to get; it’s chicken. ground beef, eggs, water, and bread too. Thankfully Detweiler’s Farm Markets are stocked with meats and produce, I’ve been shopping there more often than usual during this time. Ron has told me it’s time to get super creative with what I have on hand so that’s what I’ve been doing. This Barbecue Chicken Sheet Pan Dinner recipe came out of that creativity.

This recipe is for baked diced potatoes and barbecued diced chicken. It is very easy to make, though a little time consuming. You start baking the potatoes before the chicken since you want everything to finish cooking at the same time. I didn’t include a veggie on this sheet pan because we are super picky about vegetables. You can easily cook frozen vegetables or serve with a salad.

Print

Barbecue Chicken Sheet Pan Dinner

They say necessity is the mother of invention, with grocery shelved bare, I had to get creative for this Barbecue Chicken Sheet Pan Dinner recipe.

Course Entree

Cuisine American

Keyword barbecue, chicken, sheet pan

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Author cindy

Ingredients

• 3-4 Russet potatoes
• Drizzle Olive Oil
• Seasoned Salt to taste
• 2 lbs Boneless, skinless chicken breasts
• 3/4 cup Barbecue Sauce I use Sweet Baby Ray's
• 1 cup shredded Mexican Blend Cheese

Instructions

• Cover a large sheet pan or jelly roll pan with aluminum foil. Spray lightly with non-stick spray, set aside.
• Preheat oven to 450° F.
• Peel and dice the potatoes into 3/4" cubes.
• Place the potatoes in a single layer on one side of the sheet pan. Drizzle with olive oil and top with seasoned salt. Bake for 30 minutes, until potatoes are crispy.
  
• While potatoes are baking, cube the chicken into bite-sized pieces. Set aside.
• When the potatoes are cooked, remove pan from the oven. Reduce the oven temperature to 350° F.
• Place the chicken pieces in a single later on the other side of the pan. Pour the barbecue sauce over the chicken and use a silicon spatula to make sure all of the chicken is covered with sauce.
• Place the pan back in the oven for 25 more minutes. Check that the internal temperature of your largest piece of chicken is 165° F before removing from the oven.
  
• Sprinkle the cheese on top of the chicken and the potatoes. Place the pan back in the oven for about 5 minutes, until the cheese is melted.
  
• Serve with a vegetable or salad.

As you can see, it is a pretty simple recipe. Ron and I both loved it and I’m sure I will be making it again soon…as long as I can find potatoes.

I hope you enjoy this Barbecue Chicken Sheet Pan Dinner and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

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9 Sweet Recipes

• Caramel Apple Empanadas from Sunday Supper Movement
• Baked Apples with Cashew Cream from Plant-Based Cooking
• Air Fryer Apple Chips from The Belly Rules the Mind
• Skinny Apple Pie Wontons from The Merchant Baker
• Apple Nachos with Cinnamon Chips from The Gunny Sack
• Cinnamon Dusted Dried Apple Rings from The Hedgecombers
• Apple Cream Cheese Puff Pastry Braid from Walking on Sunshine
• Eve’s Pudding from Fab Food 4 All
• Instant Pot Homemade Apple Butter from The Belly Rules the Mind

13 Savory Apple Recipes

• Herb and Apple Brined Roasted Turkey from Beyond Mere Sustenance
• Beet and Apple Salad with Maple Vinagarette from Caroline’s Cooking
• Apple Chicken Stew from The Food Blog
• Cheesy Turkey Apple Meatballs with Honey Mustard Dipping Sauce from With Two Spoons
• Slow Cooker Sauerkraut and Sausage with Apples and Potatoes from This Mama Cooks
• Pan Roasted Brussel Sprouts with Apples and Bacon from Allergy Free Alaska
• Crockpot Apple Barbecue Pork Loin from The Mom Maven
• Roasted Delicata Squash Apple Salad with Apple Cider Vinaigrette from Jessica Levinson
• Apple and Honey Baked BBQ Ribs from Mashup Mom
• Savory Warm Apple Dip from Beyond Mere Sustenance
• Chicken Salad with Apples from Snappy Gourmet
• Apple Polenta Gorgonzola Bites from Dancing Through the Rain
• Apple Stuffing Crusted Pork Chops from Caroline’s Cooking

The post 22 Sweet and Savory Apple Recipes appeared first on The Mom Maven.

Apple Cobblers

• Dutch Apple Cobbler with Cheesecake Topping from Who Needs a Cape
• Gluten Free, Paleo, and Vegan Apple Pear Cobbler from Clean Eating Kitchen
• Crockpot Apple Cobbler from The Mom Maven.
• Vegan Caramel Apple Microwave Cobbler from Sharon Palmer.

Apple Crumble Recipes

• Vegan Apple Crumble from V Nutrition and Wellness
• Oaty Apple Crumble from Hungry Healthy Happy
• Sugar Free Cinnamon Apple Crumble from Neil’s Healthy Meals
• Apple Plum Crumble from Greedy Gourmet

Apple Cookies and Bars

• Caramel Apple Cookie Bars from Mama Likes to Cook
• Brown Butter Apple Bars from Blossom to Stem
• Apple Peanut Butter Cookies from A Farmgirl’s Dabbles
• Apple Crisp Cookie Cups from Pastry and Beyond
• Caramel Apple Bars from Snappy Gourmet
• Apple Cinnamon Scones from Salt and Baker
• Apple Crumble Bars from The Unlikely Baker
• Caramel Apple Rice Crispy Treats from Life Should Cost Less

More Fall Apple Recipes

• Apfelküchle German Apple Fritters from Food and Journeys
• No Churn Apple Pie Ice Cream from Mama Likes to Cook
• Crunchy Caramelized Apple Bites from Sparkle Living
• Easy Apple Fritters from Dessert Now Dinner Later
• Paleo Apple Pie Ice Cream from A Girl Worth Saving
• Apple Pie Bliss Bites from Goodie Goodie Lunchbox
• Air Fryer Apple Fritters from Glue and Glitter

Are you loving all these fall apple recipes as much as I am? They make me want to jump into the kitchen and start baking! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks! 

The post 23 Fall Apple Recipes -Cobblers, Cookies and More appeared first on The Mom Maven.

Apple Breakfast Bread Recipes

I know sweet breads can be eaten any time of the day but they are great at breakfast or brunch.

• Grandma Barb’s Apple Bread from A Farm Girl’s Dabbles
• Apple Cinnamon Bread from Erhardts Eat
• Mini Apple Monkey Bread from Confessions of a Baking Queen
• No Knead Apple Bread from Karen’s Kitchen Stories
• Cinnamon Apple Swirl Bread from Nourish and Nestle
• Eggless Apple Pear Cinnamon Bread from Cooking Carnival
• Maple Apple Bread from Confessions of a Baking Queen
• Apple Cinnamon Pull Apart Bread from Beyond the Chicken Coop

Apple Muffins

• Apple Protein Muffins from One Clever Chef
• Apple Zucchini Muffins from Goodie Goodie Lunchbox
• Apple Crumble Muffins from Pastry & Beyond
• Apple Cider Muffins with Apple Pie Filling from Nourish and Nestle
• Apple Cinnamon Oatmeal Recipe from This Mom’s Confessions

Apple Breakfast Recipes

• Apple Dutch Baby Pancake from Nourished Kitchen
• Sausage Apple Breakfast Casserole from Life Love and Good Food
• Apple Pumpkin Pie Baked Oatmeal from Bucket List Tummy
• Gluten Free French Toast Casserole from Allergy Free Alaska
• Apple Pie Crepes from The Mom Maven
• Spiced Apple Granola Gluten Free Vegan from Recipes from a Pantry
• Maple Apple Bacon Pizza from Snacking in Sneakers
• Apple Breakfast Casserole from Balancing Motherhood
• Baked Apple French Toast from Jessica Levinson
• Instant Pot Maple Apple Steel Cut Oats from With Two Spoons
• Oats and Spicy Nut Butter with Apples from Sharon Palmer

There you go, part three is complete. So far I have shared 62 apple recipes this month with about 30 more to come over the next 2-3 weeks. Make sure you are subscribed to The Mom Maven so that you don’t miss any of my recipes.

The post 24 Apple Breakfast Recipes Perfect for Fall appeared first on The Mom Maven.