This Easy Lentil Soup is my “we can totally make dinner out of this” recipe, and it always comes through!

It uses pantry staples, a handful of veggies that might be on their last day, and lentils that turn everything into a hearty, cozy pot of soup.

Everything cooks in one pot, so cleanup is quick, and the whole batch is ready in about an hour.

The flavor builds fast, the lentils make it satisfying, and the leftovers are even better for easy lunches!

Lentil Soup ingredients:

• Oil: Olive, avocado, or canola all work.
• Onion: Any type works in this soup.
• Red bell pepper: Yellow or orange peppers swap in easily.
• Garlic: Fresh has the best flavor but jarred garlic works fine, too. 
• Spices: I use a combination of salt, Italian seasoning, paprika, cumin, black pepper, and chili flakes! Add more or swap with your favorite blends to make it your own.
• Vegetable broth: Chicken broth works too if you do not need it vegetarian.
• Crushed tomatoes: Use diced tomatoes if you like your soup chunkier. 
• Green lentils: Red lentils also work but they cook faster than green ones, so keep this in mind!
• Bay leaf: Skip it if you do not have any.

How to make Lentil Soup:

This filling soup recipe requires a little sautéing but the end result is super satisfying and flavorful! Don’t forget to check the recipe card for all the details.

• Sauté the vegetables until they start to soften.
• Stir in the tomato paste, garlic, and seasonings.
• Add broth and crushed tomatoes and bring to a simmer.
• Add lentils and the bay leaf and cook to the texture you prefer.

How to store leftover soup:

Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Lentils soften during freezing but are still delicious! Reheat gently and add a splash of broth if needed.

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Easy Lentil Soup Recipe

This Easy Lentil Soup is a cozy, veggie-packed one-pot meal made with simple ingredients and bold, comforting flavor. Everything simmers together into a hearty, nourishing bowl that’s perfect for busy weeknights or meal prep!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 5 servings

Calories 261cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 2 large carrots (peeled and chopped)
• 1 medium onion (peeled and diced)
• 1 red bell pepper (diced)
• 1 rib celery (finely chopped)
• 1 tablespoon tomato paste
• 2 cloves garlic (finely minced)
• 2 teaspoons salt
• 2 teaspoons Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon black pepper
• ¼ teaspoon red chili flakes
• 5 cups low sodium vegetable broth
• 398 ml canned crushed tomatoes (14 oz)
• 1 cup dried green lentils (picked through and rinsed)
• 1 bay leaf

Instructions

• Heat the oil in a large soup pot or dutch oven over medium-high heat.
• Add the carrots, onion, bell pepper and celery. Cook and stir until crisp-tender.
• Add the tomato paste, garlic, salt, Italian seasoning, paprika, cumin, pepper and chili flakes and cook 1-2 minutes.
• Add the broth and crushed tomatoes and bring to a simmer over medium-high heat.
• Stir in the lentils and bay leaf. Cover, reduce heat to medium-low and simmer, stirring occasionally, and cook for 20-30 minutes, according to your texture preferences (20 minutes for firmer, 30 minutes for soft, or anywhere in between).
• Taste and adjust seasonings as desired before serving.

Video

Notes

Ingredients and Substitutions:

• Vegetables: there’s lots of room for additional veggies in this recipe. Saute firmer vegetables with the others at the beginning, or add soft or frozen vegetables with the lentils.
• Lentils: you can swap for red lentils if that’s what you have, but keep in mind they cook much more quickly. Split red lentils will take only 5-10 minutes, and whole red lentils about 15-20.

Storage:

This soup can be refrigerated up to 4 days, or frozen up to 3 months. Keep in mind if freezing that the texture of the vegetables and lentils will be softer after thawing.

Nutrition

Serving: 410grams | Calories: 261cal | Carbohydrates: 40g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1093mg | Potassium: 850mg | Fiber: 9g | Sugar: 9g | Vitamin A: 5341IU | Vitamin C: 44mg | Calcium: 88mg | Iron: 5mg

Variations and Substitutions

• Add greens: Stir in spinach or kale at the end for extra color and nutrients.
• Make it creamy: Stir in a splash of cream or coconut milk. Keep in mind that you may not want to freeze the soup if adding cream as it will change the texture!
• Add protein: Add chickpeas, cooked chicken sausage, or shredded chicken at the end.
• Warm spice version: Swap the Italian seasoning for garam masala or curry powder.
• Add sweet potatoes: Dice small and cook with the lentils for a heartier bowl.
• Smoky upgrade: Add smoked paprika or a tiny splash of liquid smoke.
• Add fresh herbs: Stir in fresh parsley or basil just before serving for brightness.

Can I make this Lentil Soup in the slow cooker?

​Yes, you can! Sauté the vegetables and spices on the stove first to deepen the flavor, then transfer everything to the slow cooker with the broth and lentils. Cook on low for 4-6 hours, checking near the end to see if the lentils are as soft as you like!

More vegetarian soup recipes you’ll love:

• Ultra Creamy Potato Soup
• Slow Cooker Creamy Vegetable Soup
• Southwest Grilled Corn Chowder
• Roasted Red Pepper Soup

The post Hearty Lentil Soup Recipe appeared first on The Recipe Rebel.

I have a serious soft spot for mall pretzels, especially the salted ones with warm caramel sauce (please tell me you’ve tried this combo!). I don’t get to the mall for pretzels very often, so making them at home was the obvious next move.

Homemade Soft Pretzels are a lot easier than I expected. The dough is made with warm water, brown sugar, yeast, salt, and flour, then it rises until it’s soft enough to roll and twist.

The baking soda bath is the step that makes them taste like the real deal. It gives the outside that chewy bite, while the middle stays soft.

Once they’re baked, brush them with melted butter and sprinkle on the salt. You’ll never need to make a trip to the mall just for a pretzel ever again!

Homemade Soft Pretzel ingredients:

• Brown sugar: You can swap in granulated sugar or honey if that is what you have.
• Instant yeast: Active dry yeast works too, but the dough may need a little longer to rise.
• All-purpose flour: You can swap up to half with whole wheat flour for a heartier pretzel.
• Melted butter: Salted or unsalted both work, depending on how salty you like the tops.
• Salt for sprinkling: Pretzel salt is great, but coarse sea salt works well too.

How to make Homemade Pretzels:

These Homemade Soft Pretzels are chewy, golden, buttery, and so satisfying fresh from the oven! Scroll down to the recipe card for full ingredient amounts and instructions.

• Stir together the warm water, brown sugar, and yeast and let sit until foamy.
• Mix in the salt and gradually add the flour.
• Let the dough rise.
• Twist the dough into a classic pretzel shape.
• Boil the pretzels in the baking soda water.
• Remove from the water and let dry, then bake until golden.

How to store leftover pretzels:

Homemade Soft Pretzels are best the day they are made, especially while the outside is still chewy and the inside is soft!

Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

To reheat, warm them in a 300℉ oven for 5 to 8 minutes until soft and heated through. You can microwave them for a few seconds, but the oven gives a better texture!

Freeze baked pretzels or pretzel bites for up to 3 months. Reheat from frozen in the oven until warmed through, adding butter and salt after reheating if they need a little freshening up!

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Homemade Soft Pretzels

Homemade Soft Pretzels are buttery, chewy, and golden with classic mall-style flavor from the baking soda bath. Make them as full pretzels or pretzel bites, then serve warm with caramel sauce, mustard, cheese sauce, or your favorite dip!

Course Bread and Baked Goods

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 medium pretzels or about 50 pretzel bites

Calories 208cal

Author Ashley Fehr

Ingredients

• 1¼ cups warm water
• 3 tablespoons brown sugar
• 1½ teaspoon instant yeast
• ¼ teaspoon salt
• 3 cups all-purpose flour
• 2 liters of water for boiling
• ½ cup baking soda
• 1 tablespoon melted butter
• salt for sprinkling

US Customary – Metric

Instructions

• Combine warm water, brown sugar and yeast in a glass measuring cup. Let sit for 5 to 10 minutes until frothy (this ensures the yeast is active).
• Whisk in the ½ teaspoon salt and 1 cup of flour. In a stand mixer with a dough hook or by hand, gradually add in the remaining flour, just enough so that a tacky but not sticky dough forms. If you add all of the flour and it's still sticky, work in just a tiny bit more flour.
• Drizzle some oil into the bowl and turn the dough ball to coat. Cover with plastic wrap or a thick towel and allow to rise in a warm place for 1 hour or until doubled.
• Preheat the oven to 425℉.
• Punch dough down and divide into 8 pieces to make medium-sized pretzels, or tear off and roll small pieces into balls for pretzel bites. Roll dough pieces into a long rope and twist to form a pretzel shape (see photos for assistance).
• In a large pot, bring water and baking soda to a boil. Boil pretzels and pretzel bites for 15-30 seconds and remove with a slotted spoon onto paper towel.
• Place onto greased baking sheets and bake for 10-16 minutes until golden brown (spray with a bit of oil spray if not browning on top).
• Brush with melted butter and sprinkle with salt. Serve warm with caramel sauce, mustard or other sauces, or enjoy plain!

Notes

*Bread machine instructions:

Add water, flour, sugar and yeast to bread machine in order listed. Turn on the dough cycle. Check dough after 5 minutes to see if an additional tbsp of water or flour is needed for dough to come together. 

When dough cycle is finished, remove from bread machine. Divide into 8 pieces to make medium-sized pretzels, or tear off and roll small pieces into balls for pretzel bites. Continue with the recipe.

Ingredients and substitutions:

• Brown sugar: you can swap for granulated sugar or honey if preferred.
• Yeast: you can swap for active dry yeast, the dough will just take longer to rise.
• Flour: you can swap half of the flour for whole wheat flour for higher fiber.

 

Nutrition

Calories: 208cal | Carbohydrates: 41g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 2154mg | Potassium: 78mg | Fiber: 2g | Sugar: 4g | Vitamin A: 44IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 2mg

Variations and Substitutions

• Pretzel bites: Roll the dough into small balls or nuggets instead of twisting pretzels. They are great for dipping and easier for kids to grab!
• Sweet cinnamon sugar: Skip the salt after baking, brush with butter, and toss with cinnamon sugar.
• Garlic parmesan: Brush with butter, then sprinkle with garlic powder and grated Parmesan while warm.
• Everything pretzels: Add everything bagel seasoning after brushing with butter for a savory snack-style twist.

Make-ahead option:

You can make the dough ahead and refrigerate it after the first rise for up to 24 hours. Let it sit at room temperature until it is soft enough to roll, then shape, boil, and bake!

You can also shape the pretzels earlier in the day and keep them covered in the fridge until you are ready to boil and bake. That is the best stopping point if you want fresh Homemade Soft Pretzels without doing everything at once!

More homemade bread recipes you’ll love:

• Quick and Easy Pizza Dough
• Homemade Breadsticks (better than Olive Garden)
• No Knead Artisan Bread
• Homemade Crescent Rolls

The post Homemade Soft Pretzels appeared first on The Recipe Rebel.

This Crock Pot Chicken and Gravy is one of my favorite busy weeknight meals because you toss the chicken in the slow cooker, pour the homemade gravy on top, and the slow cooker does the rest. 

The chicken becomes fall-apart tender and you get a rich, flavorful gravy without relying on condensed soups or gravy packets. 

Serve it with a chunk of crusty bread to mop up the gravy or spoon it over mashed potatoes for the most delicious comfort food meal! 

Slow Cooker Chicken and Gravy ingredients:

• Boneless, skinless chicken breasts and thighs: I like using a mix of breasts and thighs to keep things juicy and flavorful, but you can use one or the other depending on what you have. 
• Low-sodium chicken broth: Gives you wiggle room to adjust the seasoning at the end.
• Spices: I use a blend of Italian seasoning, onion powder, garlic powder, salt, and pepper for a bit of flavor! You can swap it for other spices if you like.
• Heavy whipping cream (optional): You can swap in half-and-half or leave it out entirely.

How to make Slow Cooker Chicken and Gravy:

The slow cooker does all the heavy lifting for this recipe, which means you get to sit back and relax! Make sure to scroll down to the recipe card for all the details. 

• Add the chicken to the slow cooker.
• Whisk the broth, corn starch, and seasonings until smooth.
• Pour everything over the chicken and cook until tender.
• Shred or slice the chicken.

How to store leftovers:

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

Reheat gently on the stovetop to keep the chicken tender and the gravy smooth. Add a splash of broth if the sauce thickens as it cools!

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Crockpot Chicken and Gravy (from scratch)

Crockpot Chicken and Gravy comes together with simple ingredients and a homemade gravy that cooks right in the slow cooker. Just whisk the gravy mixture, pour it over the chicken, let it simmer until tender and creamy!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 6 servings

Calories 232cal

Author Ashley Fehr

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 lb boneless, skinless chicken thighs
• 1½ cups low sodium chicken broth
• 2 tablespoons corn starch
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ cup heavy whipping cream (optional)

Instructions

• Place chicken breasts and thighs in a 3-6 quart slow cooker.
• In a large glass measuring cup, whisk together the broth, corn starch, salt, Italian seasoning, onion powder, garlic powder, and pepper. Ensure the corn starch is completely dissolved. Pour over the chicken in the slow cooker.
• Cover and cook on low for 3 hours, just until a meat thermometer inserted in the thickest piece reaches an internal temperature of 165℉. This could be a little more or a little less, depending on how full your slow cooker is and the exact temperature it cooks at.
• Remove the chicken from the slow cooker and place on a cutting board. Pull into pieces or shred as desired.
• The gravy may not be entirely smooth at this point due to the fat that releases from the chicken as it cooks. Give it a stir to combine, or you can strain it through a fine mesh sieve if desired.
• Stir cream into the gravy if using. Taste and adjust seasonings as desired before serving.

Video

Notes

Ingredients and Substitutions:

• Gravy: if you want more of a yellow color to your gravy, add a small amount of chicken bouillon.
• Chicken: you can use all white meat or all dark meat if you prefer. You can also use bone-in chicken though I recommend removing the skin. Bone-in chicken will take longer to cook.
• Broth: I always use low sodium broth. If using salted broth, omit the salt and season after cooking just before serving.
• Seasonings: you can swap any of these, or increase or decrease according to your preferences. You can also swap them out for a gravy mix, but I prefer to make my own.
• Cream: you can skip the cream for dairy free, or add in sour cream for more of a tangy flavor.

Storage:

Chicken and gravy can be refrigerated up to 4 days or frozen up to 3 months. To serve, thaw overnight in the refrigerator and reheat on the stovetop on low heat, covered.

 

Nutrition

Calories: 232cal | Carbohydrates: 4g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 131mg | Sodium: 564mg | Potassium: 535mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Variations and Substitutions

• Add mushrooms: Stir in sliced mushrooms before cooking for an earthier, richer gravy.
• Make it herby: Swap the Italian seasoning for rosemary and thyme for a more traditional roast-chicken flavor.
• Add veggies: Layer baby carrots or quartered potatoes under the chicken for a one-pot meal.
• Boost the creaminess: Stir in a spoonful of cream after cooking for a creamier gravy.

More easy crockpot chicken recipes you’ll love:

• Crockpot Creamy Garlic Chicken
• Slow Cooker Chicken Gnocchi Soup
• Honey Balsamic Crock Pot Chicken Thighs
• Italian Crockpot Chicken and Potatoes

The post Crockpot Chicken and Gravy appeared first on The Recipe Rebel.

These Caramel Nut Bars were basically a last-minute addition to my Christmas baking list.

I honestly wasn’t expecting much, and then my family was obsessed with them pretty much immediately!

And thankfully, we’re not making caramel from scratch. Wrapped caramels and cream give you that thick, gooey layer without messing around with cooked sugar or a candy thermometer.

One pan makes 32 bars too, so I love these for Christmas trays when I want something a little different from the usual cookies!

Ingredients for Caramel Nut Shortbread Bars:

• Unsalted butter: I like using unsalted butter since the nuts are already salted!
• Roasted salted peanuts and cashews: I love using both because you get lots of crunch and enough salt to balance all that caramel. You can use another nut if that’s what you have!
• Mini marshmallows: The mini marshmallows spread out really nicely over the crust so you get a little marshmallow in every bar.
• Caramel candies: I use wrapped chewy caramels like Kraft, not bottled caramel sauce. The candies give these bars that thick, chewy caramel layer!
• Heavy cream: Don’t swap this with anything else or the caramel won’t set properly.

Variations and Substitutions

• Change the crust: You can use a graham cracker, crushed shortbread cookie, or Golden Oreo crust instead. I’m still partial to the thick buttery shortbread here, though!
• Add some extra flavor: Sprinkle in chocolate chips or toffee bits with the nuts if you want more fun flavors!
• Make them saltier: Add a little flaky sea salt over the caramel when the bars come out of the oven. I love this if sweet-and-salty desserts are your thing!

How to Make Caramel Nut Bars with Marshmallows:

Shortbread, nuts, marshmallows, caramel. Pretty hard to go wrong here! Scroll down to the recipe card for full ingredient amounts and instructions.

• Mix the flour and sugar, then work in the cold butter until crumbly.
• Press the shortbread mixture firmly into the pan and bake.
• Sprinkle the peanuts, cashews, and marshmallows over the crust.
• Melt the caramels with the cream until smooth.
• Drizzle the caramel over everything.
• Bake until it just starts bubbling around the edges.

Can I use caramel sauce instead of candies?

I haven’t tested these with jarred caramel sauce, so I recommend sticking with the wrapped chewy caramels.

When you melt the caramels with the cream, they make a thick caramel layer that stays soft and chewy once the bars cool.

A bottled sauce is usually much thinner and may not set the same way!

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Caramel Nut Bars

Caramel Nut Bars have a thick homemade shortbread crust topped with salted peanuts, cashews, mini marshmallows, and soft, chewy caramel. You don't need a candy thermometer and one batch makes 32 bars, so they're perfect for holiday gifting!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 32 bars

Calories 208cal

Author Ashley Fehr

Ingredients

Crust

• 2 cups flour
• ½ cup granulated sugar
• 1 cup unsalted butter

Filling

• 1 cup roasted, salted peanuts
• 1 cup roasted, salted cashews
• 2 cups mini marshmallows
• 36 caramel candies, unwrapped (like Kraft)
• ½ cup heavy cream

US Customary – Metric

Instructions

Crust

• Preheat the oven to 350℉ and line a 9×13" pan with tin foil or parchment paper.
• In a medium bowl, stir together flour and sugar. Cut butter into cubes and add to flour, mixing with a pastry cutter, mixer, or your hands until crumbly — if it holds together when you squeeze it, it's ready.
• Press into prepared pan and bake for 10-12 minutes, until dry looking but not browned.

Filling:

• Sprinkle peanuts, cashews and marshmallows over the crust after it has baked.
• In a small saucepan over medium heat, stir together caramels and cream until melted and smooth.
• Pour over nuts and marshmallows on crust, drizzling in a thin line to get as much coverage as possible.
• Bake for 6-8 minutes, until caramel is just bubbling at the edges.
• Remove and cool completely before slicing.

Notes

Storage: I like keeping these covered in the fridge because they stay firm enough to stack and the caramel is still soft when you bite into them. They’ll keep well refrigerated for about a week.

For longer storage, freeze the bars in an airtight container with parchment between the layers for up to 3 months. Let them sit out for a few minutes before serving if you prefer the caramel a little softer.

Nutrition

Calories: 208cal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 80mg | Potassium: 97mg | Fiber: 1g | Sugar: 13g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

More dessert bar recipes you’ll love:

• Pecan Pie Bars
• Cranberry Caramel Bars
• Soft Sugar Cookie Bars
• Seven Layer Magic Bars Recipe

The post Caramel Nut Bars appeared first on The Recipe Rebel.

This White Chocolate Cranberry Lush recipe is my go-to when I need a quick prep, no-bake dessert. It’s simple, it’s gorgeous, and it never disappoints!

The sweetness of the white chocolate cream cheese layer is the perfect complement to the tart cranberry sauce, so it’s perfectly sweet without being too much.

For an extra special treat, garnish with some candied cranberries before serving!

White Chocolate Cranberry Dessert Ingredients:

• Fresh or frozen cranberries: You can use fresh or frozen cranberries for this recipe. Frozen cranberries don’t need to be thawed.
• Graham cracker crumbs: If you don’t have graham cracker crumbs, you can make your own by crushing about 14 full graham cracker sheets in a food processor or in a zip-top bag with a rolling pin!
• White chocolate: Use good-quality chocolate for best flavor. Chop small so it melts smoothly.
• Heavy whipping cream: Keep it cold until you’re ready to whip!
• Cream cheese: Use block-style cream cheese, not the kind that comes in a tub. You can use light or full fat, but full fat will set up more firmly.

How to make White Chocolate Cranberry Lush:

This no-bake dessert is a simple 3-part recipe that’s super easy and great for making ahead of time! Don’t forget to check the recipe card for all the details.

• Simmer berries, water, and sugar until softened.
• Press the crumb mixture into a pan.
• Beat cream cheese, then add powdered sugar and vanilla.
• Whip remaining cream, then fold it in.
• Spread the filling over the crust.
• Top with cooled cranberry sauce.

How to store leftover lush:

Store in the fridge, covered, for up to 3 days! I don’t recommend freezing this dessert because the crust tends to get watery.

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White Chocolate Cranberry Lush Dessert

This White Chocolate Cranberry Lush Dessert is an easy 40-minute, no-bake dessert that always steals the spotlight! A layer of white chocolate cream cheese filling is spread over a graham cracker crust and topped with homemade cranberry sauce.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 16 servings

Calories 518cal

Author Ashley Fehr

Ingredients

Cranberry Sauce

• 5 cups fresh or frozen cranberries
• ¾ cup water
• ¾ cup granulated sugar
• 1 tablespoon water
• 1 tablespoon corn starch

Graham Cracker Crust

• 2 cups graham crumbs
• ½ cup melted butter

Cream Cheese Filling

• 200 grams good quality white chocolate (or about 1 ¼ cups chopped small)
• 1½ cups heavy whipping cream (divided, cold)
• 2 packages cream cheese (500 grams or 16oz total) room temperature
• 1½ cups powdered sugar (about 190 grams)
• 1 teaspoon vanilla extract

Whipped Cream

• 1½ cups heavy whipping cream cold
• ¼ cup powdered sugar
• 1 teaspoon vanilla

Instructions

Cranberry Sauce

• In a large skillet, stir together cranberries, ¾ cup water and sugar.
• Cook over medium-high heat, stirring often, until it reaches a low simmer, then reduce heat to medium. Cook until sugar is dissolved and cranberries have softened slightly, about 8-10 minutes.
• Stir together remaining 1 tablespoon water and corn starch. Add to the simmering liquid and stir vigorously until thickened. (You can mix up additional corn starch slurry if it is not as thick as you would like).
• Taste the sauce and adjust sweetness to your tastes as desired (I like my sauce a little tart since the cream cheese is sweet).
• Remove from the heat and allow to cool to room temperature before spreading over the cheesecake.

Graham Cracker Crust

• In a medium bowl, whisk together the graham crumbs and melted butter. Press into the bottom of a 9×13″ baking dish.

Cream Cheese Filling

• In another medium bowl, combine white chocolate and ½ cup cream and microwave in 30-45 second intervals, stirring each time, until melted and smooth. Set aside.
• In a large bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla and beat again until smooth, scraping down the sides as needed.
• Add the melted white chocolate and beat on low speed until combined.
• In a separate bowl, beat the remaining 1 cup cream on high until stiff peaks form. Add to the cream cheese and fold in with a spatula or beat on low speed until combined.
• Spread into prepared crust. Top with cranberry sauce and refrigerate 8 hours or overnight before adding whipped cream and serving.

Whipped Cream

• In a medium bowl, combine cream, powdered sugar and vanilla and beat with an electric mixer on medium-high speed until thick and fluffy. Spread over chilled cranberry sauce and serve.

Video

Notes

Ingredients and Substitutions:

Cranberries: this recipe works well with a wide variety of fruit. You can also sub half of the cranberries with raspberries or blueberries.

Cream cheese: you can use full fat or light cream cheese in this recipe — both work well.

Whipped Cream: you can sub the whipped cream on top of the dessert for whipped topping, but I don’t recommend substituting the cream in the cream cheese layer.

White Chocolate: any type of chocolate works here!

Storage:

This recipe can be refrigerated for up to 3 days. It can be frozen, but the consistency may be thinner after thawing so I don’t prefer to store it this way.

 

Nutrition

Calories: 518cal | Carbohydrates: 45g | Protein: 5g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 228mg | Potassium: 162mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1235IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 1mg

Variations and Substitutions

• Add gingerbread flavor: Use crushed gingersnap cookies for the crust and sprinkle a pinch of ground cinnamon or ginger into the cream cheese filling for warm holiday spice.
• Swap with chips: Use white chocolate chips if you can’t find bars, just be careful when melting as they are more resistant to heating.
• Make it citrusy: Stir a little orange zest into the cranberry sauce and replace the vanilla extract in the filling with orange extract for a citrusy spin.

More no-bake recipes:

• No Bake Black Forest Icebox Cake
• No Bake White Chocolate Cranberry Cheesecake
• No Bake Lemon Raspberry Icebox Cake
• Lemon Lush Dessert

The post White Chocolate Cranberry Lush Dessert appeared first on The Recipe Rebel.

When I started working on six-ingredient soups, I wasn’t sure I could get enough flavor with such a short ingredient list. This Smoked Sausage Minestrone Soup proved me wrong!

The smoked sausage adds plenty of flavor without adding a bunch of extra ingredients.

And using a chicken broth base gives you a nice break from traditional tomato-based Minestrone Soup!

Plus, it’s super flexible, so you can add whatever veggies you have in your kitchen and it will still be delicious!

Ingredients for Sausage Minestrone Soup:

• Chicken broth: I use low sodium since the smoked sausage already brings plenty of flavor and salt.
• Smoked sausage: Use your favorite regular smoked sausage or smokies and slice them up.
• White kidney beans: Cannellini beans are another similar option!
• Elbow macaroni: I like small pasta so you get a little of everything on your spoon. You could also use another type of short pasta!
• Oil: Any neutral cooking oil would be fine.

Variations and Substitutions

• Clean out the veggie drawer: Add onion, mushrooms, cabbage, broccoli, or green beans early enough that they have time to get tender. If you’re adding spinach, add it right at the end since it only needs a minute or two to wilt.
• Use a frozen vegetable mix: I love this shortcut when you don’t feel like chopping! Pour in a mix that works well in soup and you’re good to go.
• Add some herbs: Garlic, Italian seasoning, parsley, basil or oregano would work well with this soup. Start with a little at first because the smoked sausage will carry most of the flavor! You can always add more later. 
• Make it creamy: I sometimes stir a little heavy cream into my kids’ bowls. It makes the broth creamy and helps cool their soup down too!

How to Make Minestrone Soup with Sausage:

This Smoked Sausage Soup really is as simple as it looks! Scroll down to the recipe card for full ingredient amounts and instructions.

• Cook the carrots and celery in oil until they start to soften.
• Add the broth, sausage, salt and pepper and let everything simmer.
• Stir in the dry pasta and beans.
• Cook just until the pasta is tender, then serve!

Slow Cooker and Instant Pot Instructions:

Slow cooker: Add the vegetables, broth, seasonings and sausage and cook until the vegetables are tender. I prefer adding the beans with the pasta about 20 minutes before serving so they don’t get too soft!

Instant Pot: Add everything and cook on high pressure for 2 minutes. Let the pressure release naturally for 5 to 10 minutes first. Soup creates a lot of steam, and I’d rather keep it out of my kitchen cabinets!

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Smoked Sausage Minestrone Soup

Smoked Sausage Minestrone Soup is my take on minestrone soup, with smoky sausage, white beans, macaroni, and veggies in chicken broth. It uses just 6 main ingredients, takes 30 minutes, and you can throw in extra vegetables if you’ve got them!

Course Main Course, Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 257.41cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 large carrots peeled and chopped
• 2 ribs celery finely chopped
• 4 cups low sodium chicken broth
• 2 smoked sausages halved lengthwise and sliced (regular sized "smokies")
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can white kidney beans rinsed and drained, 540ml/19oz
• 3/4 cup elbow macaroni pasta or another short cut of pasta

US Customary – Metric

Instructions

• Heat oil in a large dutch oven or soup pot over medium-high heat.
• Add carrots and celery and cook until slightly softened, about 5 minutes.
• Add broth, sausages, salt and pepper and simmer until carrots are nearly tender, about 10 minutes, stirring occasionally.
• Add dry pasta and beans and simmer just until pasta is cooked, about 8-10 minutes. Serve.

Video

Notes

Storage: Store leftover Smoked Sausage Minestrone Soup in the refrigerator for 3 to 4 days. The macaroni will keep soaking up broth as it sits, so I usually add a splash of chicken broth or water when I warm it back up. 

If I know I want to freeze this soup, I’d leave the pasta out and add fresh pasta when reheating. Pasta tends to get much softer after sitting in broth and going through the freezer!

 

Nutrition

Serving: 1.5cups | Calories: 257.41cal | Carbohydrates: 21.84g | Protein: 11.72g | Fat: 14.09g | Saturated Fat: 3.79g | Cholesterol: 23.43mg | Sodium: 970.26mg | Potassium: 458.83mg | Fiber: 1.81g | Sugar: 2.64g | Vitamin A: 5185.13IU | Vitamin C: 2.42mg | Calcium: 31.64mg | Iron: 1.17mg

More cozy soup recipes you’ll love:

• White Bean Soup with Bacon
• Italian Sausage Gnocchi Soup
• One Pot Chicken Stew
• Ultra Creamy Potato Soup

The post Smoked Sausage Minestrone Soup appeared first on The Recipe Rebel.

I first tried Caramel Puff Corn at a family Christmas gathering, and it looked like someone had taken a shortcut with the caramel corn… and then I tried it. And immediately went back for seconds (and thirds!)

I mean, I love regular Caramel Popcorn, but I don’t always love popping the popcorn and sifting through kernels.

This version skips all that and heads straight for the gooey caramel! Also, the puff corn has a saltier flavor, which balances out the sweetness of the caramel in a way that regular air-popped corn does not.

Plus, this recipe makes 10 cups, so there’s plenty for Christmas parties, game day, movie nights, or packaging up for gifts!

Ingredients for this Caramel Puff Corn recipe:

• Puff corn: Sometimes sold as popcorn twists or corn puffs. Look for plain or lightly salted puff corn! If you prefer a less salty flavor, you can definitely use regular air-popped popcorn, but make sure to remove all of the kernels.
• Unsalted butter: I stick with unsalted because the puff corn already has some salty flavor.
• Brown sugar: Light or dark brown sugar will work!
• Corn syrup: I recommend sticking with corn syrup here for the most reliable caramel texture.
• Baking soda: Don’t skip it! You’ll see the caramel foam as soon as it goes in.

Variations and Substitutions

• Add chocolate: I love drizzling a little melted semisweet or dark chocolate over the cooled puff corn. Let it set completely before packing it up so the pieces don’t stick together!
• Make a snack mix: I’ve added mini pretzels, salted peanuts, and pecans to this before, and they’re all great with the caramel. Just stir them in once the puff corn has cooled!

How to make Caramel Puff Corn:

This Caramel Puff Corn has just 5 minutes of prep before the oven does the rest! Scroll down to the recipe card for full ingredient amounts and instructions.

• Spread the puff corn onto a parchment-lined baking sheet.
• Bring the butter, brown sugar, and corn syrup to a boil. Add baking soda.
• Pour the caramel over the puff corn and stir to coat.
• Bake, stirring every 10 to 15 minutes. Cool, then break into smaller pieces.

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Caramel Puff Corn

Caramel Puff Corn is a light, melt-in-your-mouth puffed corn snack covered in a homemade caramel coating. There's no popcorn to pop or kernels to sort through, and one batch makes plenty to share!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 57 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 10 1 cup servings

Calories 337cal

Author Ashley Fehr

Ingredients

• 10 cups popcorn twists 175 grams (also called Puff Corn)
• 1 cup unsalted butter 225 grams
• 1 cup brown sugar packed, 155 grams
• ½ cup corn syrup 130 grams
• 1 teaspoon baking soda

US Customary – Metric

Instructions

• Preheat oven to 250℉.
• Line a large rimmed baking sheet with parchment paper and spread popcorn twists over top. Set aside.
• In a large saucepan, heat butter, brown sugar and corn syrup over medium-high heat, whisking often, until it reaches a boil.
• Boil and stir 2 minutes, then add baking soda. It will foam up — continue cooking and whisking for 1-2 minutes until foam settles down slightly.
• Pour caramel over popcorn and stir to coat evenly. Bake for 45 minutes, stirring every 10-15 minutes. 
• Remove from the oven, let cool for 5-10 minutes and then break into smaller pieces as desired. Store in an air tight container or ziploc bag 1-2 weeks.

Video

Notes

• Storage tips:

Keep Caramel Puff Corn in an airtight container or zip-top bag at room temperature for 1 to 2 weeks. Make sure the bag or container is sealed so the caramel coating doesn’t soften!

I also like to break it into bite-sized clusters before storing so it’s ready to pour into bowls or gift bags.

• Making a double batch? Divide it between two large pans rather than piling everything onto one. A thinner layer is much easier to stir and gives the caramel more room to coat and crisp evenly!

Nutrition

Calories: 337cal | Carbohydrates: 43g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 129mg | Potassium: 70mg | Fiber: 1g | Sugar: 34g | Vitamin A: 590IU | Calcium: 26mg | Iron: 0.5mg

More candy recipes you’ll love:

• Chocolate Peanut Butter Pretzel Candies
• Grandma’s Candy Popcorn Recipe + VIDEO
• Easy Candied Nuts Recipe + VIDEO
• Simple Cream Cheese Mints

The post Caramel Puff Corn Recipe appeared first on The Recipe Rebel.

I’m a sucker for a hot bowl of soup on a rainy day, and this Beef and Tomato Macaroni Soup is always at the top of my list!

It’s a hearty soup that eats like a meal with plenty of carrots, onion, and celery to keep things nutritious while still feeling comforting! My kids don’t even notice the extra veggies. 

Everything cooks in one pot, even the macaroni, so it’s great for hectic days where you can’t be bothered with a mountain of dishes. 

This soup is also great for customizing, so use whatever meat and veggies you’ve got in your fridge, and it’ll still be delish!

Beef and Tomato Macaroni Soup Ingredients:

• Oil: Any neutral oil with a high smoke point works here.
• Whole wheat macaroni: I use whole wheat macaroni pasta, but regular macaroni pasta will work as well.Whatever you use, cook it al dente according to package directions. It will continue to cook in the hot broth even after you turn off the heat!
• Lean ground beef: I recommend using lean ground beef so the soup isn’t overly oily. If you are using a fattier ground beef, you’ll want to drain the grease after you cook the meat.
• Low-sodium beef broth: I use a low-sodium beef broth. If you’re using regular beef broth, you may want to adjust the amount of salt you use in the seasoning blend.

How to Make One Pot Beef and Tomato Macaroni Soup:

This is a simple one-pot dinner that always hits the spot! Scroll down to the recipe card for full ingredient amounts and instructions.

• Cook the carrots, onion, and celery in oil.
• Stir in the seasonings and garlic.
• Add the ground beef and brown it.
• Pour in the broth and diced tomatoes.
• Stir in the pasta and tomato sauce.
• Cook until the pasta is al dente.

How to store leftover soup:

Store leftovers in an airtight container in the fridge for 3 to 5 days. The pasta will continue to soften, so if you like your macaroni al dente feel free to cook it separately and add it to each bowl.

To reheat, warm it on the stove or in the microwave until hot. If it has thickened in the fridge, add a splash of beef broth to loosen it up!

Can you freeze Beef and Tomato Macaroni Soup?

You can, but I’d freeze it without the pasta for the best texture. Make the soup as directed, just leave out the macaroni, then cool and freeze it in a freezer-safe container or bag for up to 3 months.

When you’re ready to serve it, thaw if needed, bring it to a boil, add the pasta, and cook until al dente!

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One Pot Beef and Tomato Macaroni Soup

Beef and Tomato Macaroni Soup is the easy, cozy dinner to keep on repeat, with ground beef, plenty of veggies, and tender macaroni in a rich tomato broth. It's a simple soup that feels hearty and nostalgic, but still comes together fast enough for a busy weeknight!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 379cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 3 large carrots peeled and finely chopped
• 1 medium onion finely chopped
• 1 rib celery finely chopped
• 2 teaspoons Italian seasoning
• 1½ teaspoons salt
• 1 teaspoon minced garlic
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• 1 pinch red pepper flakes
• 1 lb lean ground beef
• 5 cups low sodium beef broth
• 798 ml canned diced tomatoes (28 oz) 1 large can
• 1½ cups whole wheat macaroni pasta, uncooked
• 1 cup tomato sauce

US Customary – Metric

Instructions

• Heat a large pot over medium high heat and add the oil. When oil is hot, add carrots, onion, and celery, cook and stir until vegetables have softened slightly, about 3-4 minutes.
• Add Italian seasoning, salt, garlic, paprika, pepper and pepper flakes and cook 1 minute.
• Add ground beef, stirring to crumble, and cook until lightly browned, about 3-4 minutes.
• Add broth and tomatoes and bring to a boil. Cover and cook for 5-10 minutes until carrots have softened.
• Stir in pasta and tomato sauce. Cover and cook, stirring often (be careful because the macaroni can stick to the bottom!) until pasta is al dente, about 8-9 minutes. Taste and adjust seasonings as desired before serving.

Video

Notes

Leftovers:

Leftover tomato macaroni soup will last in an airtight container in the fridge for 3-5 days. You can freeze this soup, but I recommend doing so without the pasta added. To do this, prepare as directed but leave the pasta out. Instead, cool completely, place in an airtight container or freezer-safe bag, then freeze for up to 3 months.

To reheat, thaw if frozen, then microwave or warm on the stove until heated through. If the soup has thickened too much, add a splash of beef broth to thin it out.

Tips:

• Don’t drain the canned tomato. The liquid is used as part of the base for the soup.
• Play around with consistency. I’ll admit, my version of tomato macaroni soup is more like stoup, but if you prefer a thinner soup, simply add more beef broth to thin it out.
• If you prefer another pasta shape, feel free to use a different one—although it will no longer be tomato macaroni soup. Any short pasta shape will work!

 

Nutrition

Serving: 480grams | Calories: 379cal | Carbohydrates: 47g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 1698mg | Potassium: 1522mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6622IU | Vitamin C: 23mg | Calcium: 118mg | Iron: 6mg

Variations and Substitutions

• Use another ground meat: Lean ground beef gives this soup a rich, classic flavor, but ground turkey or ground chicken are easy swaps if you want something a little lighter. If you use turkey or chicken, you may want to bump up the seasoning a bit!
• Make it meatless: Skip the beef and use cooked beans or a meatless ground instead! Kidney beans, black beans, or white beans all work well and still make the soup feel hearty.
• Add extra vegetables: This is an easy soup to bulk up with more veggies. Frozen mixed vegetables are a quick option, or you can add extra carrots, celery, bell peppers, or even a handful of spinach at the end!

More beefy soup recipes you’ll love:

• Flavorful Beef Barley Soup
• The Best Hamburger Soup Recipe
• Easy Taco Soup recipe
• Crockpot Lasagna Soup (quick & easy!)

The post One Pot Beef and Tomato Macaroni Soup appeared first on The Recipe Rebel.

This Fudgy Chocolate Banana Bread has deep chocolate flavor, a super moist crumb, and a brownie-like richness that feels indulgent without any fancy ingredients.

Prep takes about 10 minutes and it mixes in one bowl, which makes it an easy win when you want something homemade without the cleanup.

If you’ve got bananas on the counter, this loaf gives them a second life in the best way. If you’re looking for a new twist on banana bread, this one disappears quickly here!

Chocolate Banana Bread Ingredients:

• Ripe bananas: 4 brown bananas will give you the sweetest flavor. The sweeter and softer they are, the deeper the banana flavor will be without adding extra sugar!
• Oil: Any neutral oil, such as canola or vegetable oil, works well.
• Plain Greek yogurt: Swap with full-fat sour cream if that’s what you have instead.
• Cocoa powder: Unsweetened cocoa powder gives the loaf its rich chocolate color and taste.
• Flour: I often make this recipe with half or all whole wheat flour for extra fiber! No one will ever know.
• Chocolate chips: Use semi-sweet chocolate chips, milk chocolate chips, or dark chocolate chips! You can also omit to reduce the added sugar.

How to make this Chocolate Banana Bread recipe:

Turn mashed bananas into the rich, fudgy bread of your dreams! Make sure to check the recipe card for all the details.

• Weigh the bananas (add additional yogurt if needed to meet the weight needed!).
• Mash the bananas until smooth.
• Stir in sugar, oil, and yogurt.
• Add the eggs and vanilla.
• Add the dry ingredients and mix gently.
• Fold in the chocolate chips.

How to store Chocolate Banana Bread:

Store the loaf in an airtight container at room temperature for 3–4 days. Warm individual slices in the microwave for a few seconds to melt the chocolate chips again.

Can I freeze this recipe?

For freezing, wrap the entire loaf tightly in plastic wrap and foil before placing it in a freezer-safe bag.

For individual slices, wrap each slice in plastic wrap and freeze them separately so you can thaw one at a time whenever you want a quick treat!

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Fudgy Chocolate Banana Bread

This Fudgy Chocolate Banana Bread bakes into a rich, ultra-moist loaf with deep chocolate flavor and melty chocolate chips in every slice. It comes together quickly in one bowl and tastes like a cross between classic banana bread and a brownie!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 349cal

Author Ashley Fehr

Ingredients

• 4 ripe bananas (450-475 grams peeled or 1¾ cup mashed)
• 1 cup granulated sugar (200 grams)
• ½ cup oil
• ½ cup plain Greek yogurt (125 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1¾ cups all purpose flour (228 grams)
• ½ cup cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chips

Instructions

• Preheat the oven to 350°F. Spray a loaf pan with nonstick spray. (I use a glass loaf pan that measures 8×4″ at the bottom and 9×5″ at the top—a 1½ quart capacity.)
• In a large bowl, mash the bananas well.
• Whisk in the sugar, oil, and yogurt. Add the eggs and vanilla and stir until combined.
• Add the flour, cocoa powder, baking powder, baking soda, and salt and stir, just until there are no more white streaks. Stir in chocolate chips.
• Spread the batter into the prepared pan and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. If the top begins to look dark, cover with a piece of tin foil.
• Remove from oven and allow to cool in the pan for 15 to 20 minutes before transferring to a wire rack or cutting board to cool completely.

Video

Notes

Ingredients and Substitutions:

Bananas: weighing your bananas is a little bit extra, but I find it makes this loaf turn out perfectly every time. If your bananas are under the recommended weight, add that amount extra in yogurt. If they are over the recommended weight, reduce the yogurt by that much.

Whole wheat flour: I often make this recipe with whole wheat flour for extra fiber. You won’t even know!

 

Nutrition

Calories: 349cal | Carbohydrates: 53g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 168mg | Potassium: 305mg | Fiber: 3g | Sugar: 31g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg

Variations and Substitutions

• Extra add-Ins: Add chopped nuts or swirl in a little peanut butter before baking.
• Make muffins: Divide the batter into a lined muffin pan and bake until a toothpick comes out clean or with moist crumbs. Muffins bake much faster than a loaf, so check them around the 15 minute mark!
• Espresso boost: Add 1 teaspoon instant espresso powder to the dry ingredients for a richer chocolate flavor. It won’t make the loaf taste like coffee. It’s more of a flavor enhancer!

More quick bread recipes you’ll love:

• Blueberry Banana Bread
• Banana Nut Bread
• Lemon Bread Recipe
• Cream Cheese-Filled Blueberry Lemon Bread + RECIPE VIDEO

The post Fudgy Chocolate Banana Bread appeared first on The Recipe Rebel.

I could start this post off by confessing how many of these Peanut Butter Balls I ate in one sitting, but why embarrass myself like that?

It’s no secret that peanut butter and chocolate is our kryptonite here, for all 5 of us! It’s a combination we just can’t resist.

These Peanut Butter Balls (you might call them Buckeyes) are one of the easiest no bake Christmas treats, and one of the most addictive.

They are just the right amount sweet and salty, and covered in a chocolatey coating that makes them irresistible.

Why are they called Buckeyes?

These peanut butter balls are often called Buckeyes because they look exactly like the nut from the Ohio Buckeye tree — mostly dark with one lighter spot.

I promise these are much more delicious, though!

Tips and Tricks:

• This recipe uses conventional peanut butter and not natural peanut butter, which can be more runny and more oily. Attempting to swap the peanut butter for natural peanut butter will affect the results.
• Make sure your peanut butter mixture isn’t too dry or too moist: your peanut butter mixture may appear crumbly at first, but should hold together when you squeeze it. If you’re not sure, make a test peanut butter ball (no chocolate coating required) and take a bite to test the consistency.
• Chill your peanut butter balls before coating: I’ll admit, I’m impatient so I usually opt for 20 minutes in the freezer instead of an hour or two in the fridge, but you can refrigerate up to several days before coating if you prefer.
• Use solid chocolate bars: when melting and coating candy, solid chocolate bars are the way to go. Chocolate chips are designed to hold their shape in baking, so they contain stabilizers that can prevent them from melting smoothly.

Variations on these Peanut Butter Balls:

• Use crunchy peanut butter for a bit of extra texture! If the peanut butter mixture becomes too thick, simply add a tablespoon of butter at a time to compensate for the added nuts until the consistency is right.
• Extra salt: you know I love a sweet and salty treat, and these peanut butter balls hit the mark. If you like, you can sprinkle a bit of coarse or flaked salt on the top after dipping in chocolate for an extra salty punch.
• Add some colorful sprinkles: add a festive spin to these buckeyes with some holiday themed sprinkles after coating.
• Swap out your chocolate coating: you can use dark chocolate, milk chocolate, or even white chocolate to coat these peanut butter balls, as long as you choose the solid chocolate bars.

More no bake treats for the holidays:

• Oreo Balls or No Bake White Chocolate Peppermint Oreo Truffles are a fun twist on truffles.
• Popcorn Balls or Caramel Popcorn are some of our kids’ favorite treats.
• No Bake Mint Chocolate Bars and Nanaimo Bars are some of our favorite bar cookies!

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Peanut Butter Balls

These Peanut Butter Balls are a no bake peanut butter truffle covered in chocolate! Made with just a few ingredients, buckeyes are the perfect make ahead treat for the holidays!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chilling: 1 hour hour

Total Time 30 minutes minutes

Servings 30 balls

Calories 152cal

Author Ashley Fehr

Ingredients

• 1½ cups smooth peanut butter (not natural) (435 grams)
• ¼ cup unsalted butter (room temperature) (56 grams)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups powdered icing sugar (240 grams)
• 250 grams chopped solid chocolate bars (not chocolate chips)
• 2 teaspoons canola oil

US Customary – Metric

Instructions

• In a large bowl, combine peanut butter, butter, vanilla and salt with an electric mixer until smooth.
• Gradually add the powdered sugar, mixing with an electric mixer until combined. It might be crumbly, but when you press it together it will form a smooth ball. If it is too sticky, add a little more sugar. If it is too dry, add a bit more peanut butter or butter.
• Roll into 1 inch balls (squeeze it first in your hands so it comes together) — I get about 30 from this recipe. Refrigerate for 1 hour, or pop in the freezer for 15 minutes until chilled.
• Make a double boiler to melt your chocolate: place 1" of water in a small pot and bring it to a simmer over medium high heat.
• Find a glass bowl that fits over the top of the pot and sits on the top edges, but will not touch the water. Add the chocolate and oil to the bowl and place it over the simmering water. Stir often until melted and smooth.
• Use a toothpick to skewer each peanut butter ball, then dunk in chocolate. Allow the excess to drip off and then place on a parchment lined baking sheet to set.
• You can allow them to set at room temperature, or pop into the refrigerator to serve quickly.
• I prefer to store these in the fridge so the chocolate doesn't get soft, but they will last a day or two at room temperature.

Video

Notes

Storage:

I recommend storing in the refrigerator or freezer long term to keep the chocolate from melting.

Nutrition

Calories: 152cal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 91mg | Potassium: 134mg | Fiber: 1g | Sugar: 11g | Vitamin A: 50IU | Calcium: 10mg | Iron: 1mg

The post Peanut Butter Balls appeared first on The Recipe Rebel.