This lightly sweetened and spiced cake is filled with chunks of apple, then drizzled with warm caramel sauce just before serving. A sprinkling of raw sugar over the top of the cake adds a bit of crunch and sweetness as well.

Apple Spice Cake

There are a few different ways to serve this cake. I like it best when topped with warm salted caramel sauce, and my husband prefers his topped with whipped cream. (Naturally, my kids voted for both toppings.)

If we’re lucky enough to have a slice of cake left the next morning, I usually snack on it with my morning coffee.

With fragrant cinnamon, ginger, and cardamom complementing the chunks of soft sweet baked apples, this apple spice cake is a popular fall and winter dessert.

It’s a common misconception that a moist cake is created by the amount of liquid used in a recipe. The truth is that moistness is actually created by the fats in ingredients like eggs, butter, oil, sour cream, and milk.

A generous helping of sour cream in this apple cake helps creates a dense, super-moist crumb. Full-fat Greek yogurt may be substituted for the sour cream here if you happen to have it on hand and do not have sour cream. Both options will work nicely.

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Tangy, sweet, Memphis bbq sauce is so much tastier than anything store-bought! (And you can make it with just a few pantry ingredients!)

Have you tried making barbecue sauce? If you haven’t, it’s time to give it a try. And if you have but you haven’t found a recipe you love yet, this Memphis-style barbecue sauce recipe just might be the one.

Memphis BBQ Sauce

This is a sweet and tangy barbecue sauce with a hint of spicy heat. The memphis-style bbq sauce is thinner and tangier than most barbecue sauces, and I prefer it to the thick and smoky sauces typically available at the grocery store.

I really like the ratio of tang to spice in this version and I’m thrilled to share it with you today. If you want something a little different next time you’re grilling or when you’re pulling together a quick weeknight dinner of BBQ Chicken Stuffed Potatoes, take five minutes and stir together a batch of tangy bbq sauce to make it even better.

There are many different BBQ sauces out there beyond the classic flavors. This Sriracha Bourbon Barbecue Sauce is one that my husband and oldest son love.

If you’re after a homemade BBQ sauce that’s heavier on the spice, a bit sweeter, and a little bit thicker, check out this Sweet and Spicy Homemade BBQ Sauce – it’s reminiscent of Sweet Baby Ray’s sauces and my kids love it.

Got spice lovers in your house? They’ll go nuts for this spicy barbecue sauce with enough heat to bite the back of your throat. It delivers plenty of warmth with lots of Tabasco sauce and cayenne pepper. If you just want a simple classic, Homemade Barbecue Sauce is it.

Carolina Style BBQ Sauce is packed with mustard and then there are Korean Barbecue Sauces in a league of their own.

For something a little less traditional but just as delicious, you need to try Tangy Peach Barbecue Sauce. Like this BBQ sauce, it’s ultra tangy and also has a subtle fruity peach flavor.

During peach season, I make it as often as I’m able to get my hands on fresh

Copycat PF Changs Chicken Lettuce Wraps

There are dozens of copycat PF Chang’s lettuce wrap recipes out there, and these are the authentic chicken lettuce wraps you have been looking for! Don’t skip the crunchy rice noodles!

Years ago we used to love getting the lettuce wraps at PF Chang’s and set out to make a copycat recipe. It was full of delicious Asian components like hoisin sauce, oyster sauce, mushrooms and water chestnuts, etc. They were absolutely delicious, but totally not a copycat recipe. The more we’ve tried them and researched the more we discovered that PF Chang’s claims only a few ingredients and no veggies at all. So, we stripped the recipe down and went for a simply delicious, far more authentic copycat.

Ingredients for Asian Chicken Lettuce Wraps

I used to be so intimidated when it came to Asian recipes because the ingredients list can be so long and slightly overwhelming, not to mention hard to find and items you only use once in a blue moon.  Well, this is NOT a recipe like that! Here is what you will need:

• Rice Noodles – don’t skip these! They are quick and easy to fry up and add a fabulous crunch to the wraps that you don’t want to miss!
• Oil – vegetable oil or canola oil works great
• Ground Chicken – see section below for possible substitutes, but you can keep these lettuce wraps super healthy by using lean ground chicken
• Vegetable and Sesame Oils – the combination of the two oils gives the perfect flavor, that sesame oil is critical in Asian cuisine
• Garlic – adds flavor
• Green Onions – adds flavor
• Soy Sauce – I prefer to use low sodium so I can better control the salt in the recipe.
• Fresh Ginger – you can used dried ginger if you have to, but I strongly suggest to use fresh ginger. See section below for how to peel and grate ginger.
• Iceberg or Butter Leaf Lettuce – these lettuce leaves hold up well for wraps and stay crispy and fresh without breaking

The measurements for all the ingredients can be found in the recipe card at the end of the post.

Substitutes for Ground Chicken

We’ve found that it’s far easier and faster to use ground chicken because you can use your meat chopper and leave it in minced sized pieces versus the hassle of chopping up chicken thighs. However, that being said, chicken thighs do offer more flavor so it’s up to you. You could also chop up chicken breasts into little bits before cooking or use ground beef or pork as substitutes as well.

What Lettuce is Best for Wraps?

You really want cold crisp lettuce that is hearty and will hold up well wrapped around the yummy filling. We’ve found that iceberg or butter leaf lettuce work best. You would also use romaine hearts though they can be hard to wrap around the filling since they tend to be long and thin.

How to Peel Fresh Ginger

If you aren’t used to using fresh ginger, you might be confused when it comes to peeling it. You can peel ginger one of two ways. First, yo

This is beyond any doubt the BEST ham I have ever tasted – and the secret is all in the 3 ingredient ham glaze. (The ham recipe I’m sharing today is so completely worthy of hyperbole; I’ve given up attempting to write this post without it.)

You know how sometimes you make something that’s so good that even after you’re done with dinner you find yourself snacking on little bites as you put it away later? That was this ham for me the first time I made it.

It is tender and juicy, covered in a slightly crisp, sweet, tangy glaze that makes every mouthful tastier than the last. 

The balsamic dijon glaze is a fantastic compliment to the ham. Just a few ingredients and almost no real effort gets you an extraordinarily impressive meal that’s as suited for special occasions as it is for an everyday dinner.

3 Ingredient Ham Glaze

Because the glaze requires only three ingredients, for years, I’ve recommended using the best quality ingredients you can manage. I’ve gone so far as to use a high-quality aged balsamic whenever I have it on hand.

Guess what I’ve learned? It absolutely does not matter which balsamic vinegar you use to make this ham glaze. As long as the balsamic tastes good on its own, it will work fine.

Last Thanksgiving when I was roasting a ham, I was out of my fancy balsamic, so I grabbed the store-brand that I use for salad dressings. I’m happy to tell you that the ham turned out every bit as good as any of the glazes I’ve made using pricier vinegar.

For the dijon, just choose one with plenty of tang and flavor. It doesn’t need to be the most expensive dijon on the shelf but it should be tasty all on its own. You definitely do not want to substitute basic yellow deli mustard here.

You can use either light or dark brown sugar in the glaze. A darker brown sugar will yield a bit more of a molas

Braised One Pan Sausage and Cabbage and Potatoes – St Patricks Day Dinner

I don’t know what it is about these three ingredients combined, but this braised sausage, cabbage and potatoes dish is my new favorite easy dinner recipe! Perfect for St Patricks Day dinner!

I don’t love St Patrick’s Day. I can’t ever think up anything cute and the traps, ohhhhh the traps! They are so fun and I love watching the kids work for hours on them, but I’m also not crafty so I don’t just have doodads and whatsits lying around waiting to be artified.

Last year I was feeling all the feels of an inkling that we would be moving soon and then the dreaded St Paddy’s Day hit. I immediately asked my friend Megan why we had to celebrate and she came back with, “just do the ol’ cabbage, sausage and potatoes in one pot and be done.”

Wait what? No whining alongside me? She actually had a plan?! And so I did, I followed her example and recipe and voila! Dinner was done in 30 and it was delicious! WHY IS IT DELICIOUS!? It is literally 3 ingredients but everyone ate the whole darn thing. AND what was leftover I put in the Food Saver and froze it and oh my goodness, it totally held up perfectly a few weeks later when we had it again!

Ingredients for Sausage, Cabbage and Potatoes

Are you ready for the 6 (possibly 7) ingredients you need to make this quick and easy dinner? This is what you will need:

• Sausage: you can use any type of sausage you want…chicken, turkey, pork, etc…bratwurst also works or a kielbasa
• Potatoes: I prefer the flavor of Yukon Gold potatoes, but red potatoes would also work or just plain Russets, peeling is optional
• Red or Yellow Onion: either type works great, it just depends on which flavor your prefer
• Cabbage: regular green cabbage is my go-to, but you could also use red. If you’re using this for St Patricks Day, then the more green the better!
• Olive Oil: helps caramelize the onions
• Salt and Pepper: adds flavor
• Garlic: this is totally optional, it tastes great without it, but it does add delicious flavor if you are a garlic fan

The measurements for each ingredient can be found in the recipe card at the end of this post. 

Tips for Making Sausage, Cabbage and Potatoes

1. Cut the potatoes to be the same size so that they cook evenly.
2. Use a dutch oven, it caramelizes the onions and cooks the sausage and potatoes perfectly.
3. Don’t use too high of heat when cooking. The onions will start to burn before everything else cooks through.

Why You Will Love This Recipe

1. Easy: you only need 6 (possibly 7) ingredients, and it is all made in one pot which makes it super easy to clean up and the prep work is minimal
2. Quick: you can have dinner on the table in 30 minute